THE LIBRARY 
 
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 The Gastronomy Collection 
 of George Holl 
 
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 THE 
 
 COOK AND HOUSEKEEPER'S 
 
 COMPLETE AND UNIVERSAL 
 
 DICTIONARY; 
 
 INCLUDING 
 
 A SYSTEM OF MODERN COOKERY, 
 
 IN ALL ITS VARIOUS BRANCHES, 
 
 ADAPTED TO THE USE OF 
 
 PRIVATE FAMILIES: 
 
 ALSO A VARIETY OF 
 
 ORIGINAL AND VALUABLE INFORMATION. 
 
 RELATIVE TO 
 
 BAKING, 
 
 BREWING, 
 
 CARVING, 
 
 CLEANING, 
 
 COLLARING, 
 
 CURING. 
 
 ECONOMY OF B15ES, 
 
 OF A DAIRY, 
 
 ECONOMY OF POULTRY, 
 
 FAMILY MEDICINE, 
 
 GARDENING, 
 
 HOME-MADE WINES, 
 
 PICKLING, 
 
 POTTING, 
 
 PRESERVING, 
 
 RULES OF HEALTH, 
 
 AND EVERY OTHER SUBJECT CONNECTED WITH 
 DOMESTIC ECONOMY. 
 
 BY Mrs. MARY EATON. 
 
 EMBELLISHED WITH ENGRA VINGS. 
 
 BUNGAY : 
 
 PRINTED AND PUBLISHED BY J. AND R. CHILDS. 
 1823. 
 
LiBfiAfiY 
 
 INTRODUCTION. 
 
 
 Nothing is more obvious, than that experience 
 purchased by the sacrifice of independence is bought 
 at too dear a rate. Yet this is the only consolation 
 which remains to many females, while sitting on the 
 ashes of a ruined fortune, and piercing themselves 
 with the recollection of the numerous imprudencies 
 into which they have been led, simply for the want 
 of better information. Not because there is any want 
 of valuable pubHcations, for in the present age they 
 abound ; but rather because they contain such a va- 
 riety of superfluous articles, and are too indiscrimi- 
 nate to become generally useful. A young female, 
 just returned from the hymeneal altar, is ready to 
 exclaim on the first perusal, as the philosopher did 
 who visited the metropoUs, ' How many things are 
 here which I do not want !' The volume when pur- 
 chased is often found to contain what is only or 
 chiefly adapted to those who live in " king's houses," 
 or " who fare sumptuously every day."" 
 
 Indeed, it has been the failing of most works of 
 this nature, that they have either been too contraqt- 
 
vi INTRODUCTION. 
 
 Plan of the Work. 
 
 ed, or too diffuse ; detailed what was unnecessary, or 
 treated superficially what was in fact of most conse- 
 quence to the great bulk of mankind. If it be ob- 
 iected to the present work, that it exhibits nothing 
 new ; that the experiments are founded upon the 
 simplest rules of nature ; that most of the things have 
 been rehearsed in various forms ; it is not necessary 
 to deny or to conceal the fact, every other consider- 
 ation having been subordinated to one leading ob- 
 ject, and that is general utility. It is but jus- 
 tice however to add, that many of the articles are 
 perfectly original, having been extracted from a 
 variety of unpublished manuscripts, obligingly and 
 expressly furnished in aid of the present undertaking. 
 A great number of outlandish articles are intention- 
 ally omitted, as well as a farrago of French trifles 
 and French nonsense, in order to render the work 
 truly worthy of the patronage of the genuine English 
 housekeeper. 
 
 It may also fairly be presumed, that the superior 
 advantages of the present work will immediately be 
 recognized, not only as comprehending at once the 
 whole theory of Domestic Management, but in a 
 form never before attempted, and which of all others 
 is best adapted to facilitate the acquisition of useful 
 knowledge. The alphabetical arrangement present- 
 ed in the following sheets, pointing out at once the 
 article necessary to be consulted, prevents the drud- 
 
INTRODUCTION. vii 
 
 Importance of Domestic Habits, and Acquirements. 
 
 gery of going through several pages in order to find 
 it, and suppUes by its convenience and universal 
 adaptation, the desideratum so long needed in this 
 species of composition. 
 
 Importance of Domestic Habits and Acquirements. 
 
 Though domestic occupations do not stand so 
 high in the general esteem as they formerly did, there 
 are none of greater importance in social life, and 
 none when neglected that produce a larger portion 
 of human misery. There was a time when ladies 
 knew nothing beyond their own family concerns ; 
 but in the present day there are many who know 
 nothing about them. If a young person has been 
 sent to a fashionable boarding-school, it is ten to one, 
 when she returns home, whether she can mend her 
 own stockings, or boil a piece of meat, or do any 
 thing more than preside over the flippant ceremonies 
 of the tea-table. Each extreme ought to be avoid- 
 ed, and care taken to unite in the female character, 
 the cultivation of talents and habits of usefulness. 
 In every department those are entitled to the greatest 
 praise, who best acquit themselves of the duties which 
 their station requires, and this it is that gives true 
 dignity to character. Happily indeed there are still 
 great numbers in every situation, whose example 
 
viii INTRODUCTION. 
 
 Importance of Domestic Habits and Acquirements. 
 
 combines in a high degree the ornamental with the 
 useful. Instances may be found of ladies in the 
 higher walks of life, who condescend to examine the 
 accounts of their servants and housekeepers ; and by 
 overseeing and wisely directing the expenditure of 
 that part of their husband's income which falls under 
 their own inspection, avoid the inconveniences of 
 embarrassed circumstances. How much more ne- 
 cessary then is domestic knowledge in those whose 
 limited fortunes press on their attention considera- 
 tions of the strictest economy. There ought to be a 
 material difference in the degree of care which a per- 
 son of a large and independent estate bestows on 
 money concerns, and that of one in inferior circum- 
 stances : yet both may very commendably employ 
 some portion of their time and thoughts on this sub- 
 ject. The custom of the times tends in some mea- 
 sure to aboKsh the distinctions in rank, the education 
 given to young people being nearly the same in all. 
 But though the leisure of the higher sort may very 
 well be devoted to different accompHshments, the 
 pursuits of those in a middle sphere, if less orna- 
 mental, would better secure their own happiness, and 
 that of others connected with them. We sometimes 
 bring up children in a manner calculated rather* to 
 fit them for the station we wish, than that which it is 
 likely they will actually possess ; and it is in all cases 
 worth the while of parents to consider whether the 
 
INTRODUCTiON. ix 
 
 Importance of Domestic Habits and Acquirements. 
 
 expectation or hope of raising their offspring above 
 their own situation be well founded. There is no op- 
 portunity of attaining a knowledge of family manage- 
 ment at school, certainly ; and during vacations, all 
 subjects that might interfere with amusement are 
 avoided. The consequence is, when a girl in the 
 higher ranks returns home after completing her edu- 
 cation, her introduction to the gay world, and a con- 
 tinued course of pleasures, persuade her at once that 
 she was born to be the ornament of fashionable cir- 
 cles, rather than descend to the management of fa- 
 mily concerns, though by that means she might in 
 various ways increase the comfort and satisfaction 
 of her parents. On the other hand, persons of an 
 inferior sphere, and especially in the lower order of 
 middling life, are almost always anxious to give their 
 children such advantages of education as they them- 
 selves did not possess. Whether their indulgence be 
 productive of the happiness so kindly aimed at, must 
 be judged by the effects, which are not very favour- 
 able if what has been taught has not produced humi- 
 lity in herself, and increased gratitude and respect 
 to her parents. Were a young woman brought to 
 relish home society, and the calm deUghts of an easy 
 and agreeable occupation, before she entered into 
 the delusive scenes of pleasure, presented by the 
 theatre and other dissipations, it is probable she 
 
 would soon make a comparison much in favour of 
 (No. 22.) b 
 
IIVTRODUCTION. 
 
 Domestic Expenditure. 
 
 the fornier, especially if restraint did not give to the 
 latter an additional relish. 
 
 If our observations were extended to the marriage 
 state, we should find a life of employment to be the 
 source of unnumbered pleasures. To attend to the 
 nursing, and at least the early instruction of children, 
 and rear a healthy progeny in the ways of piety and 
 usefulness ; to preside over the family, and regulate 
 the income allotted to its maintenance; to make home 
 the agreeable retreat of a husband, fatigued by in- 
 tercourse with a bustling world ; to be his enlightened 
 companion, and the chosen friend of his heart ; these, 
 these are woman's duties, and her highest honour. 
 And when it is thus evident that high intellectual at- 
 tainments may find room for their exercise in the multi- 
 farious occupations of thq daughter, the wife, the 
 mother, the mistress of the house ; no one can rea- 
 sonably urge that the female mind is contracted by 
 domestic employ. It is however a great comfort 
 that the duties of life are within the reach of humbler 
 abilities, and that she whose chief aim it is to fulfil 
 them, will very rarely fail to acquit herself well. . ^ 
 
 Domestic Expenditure. 
 
 The mistress of a family should always remember, 
 that the welfare and good management of the house 
 
INTRODUCTION. xi 
 
 Domestic Expenditure. 
 
 depend on the eye of the superior ; and consequent- 
 ly that nothing is too trifling for her notice, whereby 
 waste may be avoided. If a lady has never been ac- 
 customed while single to think of family manage-^ 
 ment, let her not on that account fear that she can- 
 not attain it. She may consult others who are 
 experienced, and acquaint herself with the necessary 
 'juantities of the several articles of family expendi- 
 ture, in proportion to the number it consists of, to- 
 gether with the value of the articles it may be neces- 
 sary to procure. A minute account of the annual 
 income, and the times of payment, should be taken 
 in writing ; likewise an estimate of the supposed 
 amount of each item of expense. Those who are 
 early accustomed to calculations of this kind, will 
 acquire so accurate a knowledge of what their estab- 
 lishment demands, as will suggest the happy medium 
 between prodigaUty and parsimony, without in the 
 least subjecting themselves to the charge of mean- 
 ness. 
 
 Few branches of female education are so useful as 
 great readiness at figures, though nothing is more 
 commonly neglected. Accounts should be regularly 
 kept, and not the smallest item be omitted to be en- 
 tered. If balanced every week, or month at longest, 
 the income and outgoings will easily be ascertained, 
 and their proportions to each other be duly observ- 
 ed. Some people fix on stated sums to be appro- 
 
xii INTRODUCTION 
 
 Domestic Expenditure. 
 
 priated to each different article, and keep the money 
 separate for that purpose ; as house, clothes, pocket, 
 education of children, &c. Whichever way accounts 
 be entered, a certain mode should be adopted, and 
 strictly adhered to. Many women are unfortunately 
 ignorant of the state of their husband's income ; and 
 jthers are only made acquainted with it when some spe- 
 culative project, or profitable transaction, leads them 
 to make a false estimate of what can be afforded. It 
 too often happens also that both parties, far from 
 consulting each other, squander money in ways that 
 they would even wish to forget : whereas marriage 
 should be a state of mutual and perfect confidence, 
 with a similarity of pursuits, which would secure that 
 happiness it was intended to bestow. 
 
 There are so many valuable women who excel as 
 wives, that it is fair to infer there would be few ex- 
 travagant ones, if they were consulted by their hus- 
 bands on subjects that concern the mutual interest 
 of both parties. Many families have been reduced 
 to poverty by the want of openness in the man, on 
 the subject of his affairs ; and though on these occa- 
 sions the women are generally blamed, it has after- 
 wards appeared that they never were allowed to make 
 particular enquiries, nor suffered to reason upon what 
 sometimes appeared to them imprudent. Many fa- 
 milies have fully as much been indebted to the pro- 
 priety of female management, for the degree of 
 
INTRODUCTION. xiii 
 
 Domestic Expenditure. 
 
 prosperity they have enjoyed, as to the knowledge 
 and activity of the husband and the father. 
 
 Ready money should be paid for all such things 
 as come not into weekly bills, and even for them some 
 sort of check is necessary. The best places for pur- 
 chasing goods should also be attended to. On some 
 articles a discount of five per cent is allowed in Lon- 
 don and other large cities, and those who thus pay 
 are usually best served. Under an idea of buying 
 cheap, many go to new shops ; but it is safest to deal 
 with people of established credit, who do not dispose 
 of goods by uniderselHng. To make tradesmen wait 
 for their money is very injurious, besides that a higher 
 price must be paid : and in long bills, articles never 
 bought are often charged. If goods are purchased 
 at ready-money price, and regularly entered, the ex- 
 act state of the expenditure will be known with ease ; 
 for it is delay of payment that occasions so much 
 confusion. A common-place book should always be 
 at hand, in which to enter such hints of useful know- 
 ledge, and other observations, as are given by sensi- 
 ble experienced people. Want of attention to what 
 is advised, or supposing things to be too minute to 
 be worth regarding, are the causes why so much ig- 
 norance prevails on necessary subjects, among those 
 who are not backward in frivolous ones. 
 
 It is very necessary for the mistress of a family to 
 be informed of the price and quality of all articles in 
 
xir INTRODUCTION. 
 
 Domestic Expenditure. 
 
 common use, and of the best times and places for 
 purchasing them. She should also be acquainted 
 with the comparative prices of provisions, in order 
 that she may be able to substitute those that are most 
 reasonable, when they will answer as well, for others 
 of the same kind, but which are more costly. A false 
 notion of economy leads many to purchase as bar- 
 gains, what is not wanted, and sometims never is 
 used. Were this error avoided, more money would 
 remain of course for other purposes. It is not un- 
 usual among lower dealers to put off a larger quan- 
 tity of goods, by assurances that they are advancing 
 in price ; and many who supply fancy articles are so 
 successful in persuasion, that purchasers not unfre- 
 quently go beyond their original intention, and suffer 
 inconvenience by it. Some things are certainly bet- 
 ter for keeping, and should be laid in accordingly ; 
 but this appUes only to articles in constant consump- 
 tion. Unvarying rules cannot be given, for people 
 ought to form their conduct on their circumstances. 
 Some ladies charge their account with giving out to 
 a superintending servant such quantities of household 
 articles, as by observation and calculation they know 
 to be sufficient, reserving for their own. key the large 
 stock of things usually laid in for extensive families 
 in the country. Should there be more visitors than 
 usual, they can easily account for an increased con- 
 sumption, and vice versa. Such a degree of judg- 
 
INTRODUCTION. xv 
 
 Domestic Expenditure. 
 
 ment will be respectable even in the eye of domes- 
 tics, if not interested in the ignorance of their em- 
 ployers ; and if they are, their services will not com- 
 pensate the want of honesty. 
 
 A bill of parcels and receipt should be required, 
 even if the money be paid at the time of purchase ; 
 and to avoid mistakes, let the goods be compared 
 with these when brought home. Though it is very 
 disagreeable to suspect any one's honesty, and per- 
 haps mistakes are often unintentional ; yet it is pro- 
 per to weigh meat and grocery articles when brought 
 in, and compare them with the charge. The butcher 
 should be ordered to send the weight with the meat, 
 and the checks regularly filed and examined. A 
 ticket should be exchanged for every loaf of bread, 
 which when returned will shew the number to be paid 
 for, as talUes may be altered, unless one is kept by 
 each party. Those who are served with brewer's 
 beer, or any other articles not paid for weekly or on 
 delivery, should keep a book for entering the dates : 
 which will not only serve to prevent overcharges, but 
 will show the whole year's consumption at one view. 
 * Poole's complete Housekeeper's Account book,' is 
 very well adapted to this purpose. 
 
 An inventory of furniture, linen, and china, should 
 be kept, and the things examined by it twice a year, 
 or oftener if there be a change of servants ; into each 
 of whose care the articles are to be entrusted, with a 
 
xvi INTRODUCTION. 
 
 Choice and Treatment of Servants. 
 
 list, the same as is done with plate. Tickets of parch- 
 ment with the family name, numbered, and specify- 
 ing what bed it belongs to, should be sewed on each 
 feather bed, bolster, pillow, and blanket. Knives, 
 forks, and house cloths are often deficient : these ac- 
 cidents might be obviated, if an article at the head 
 of every Kst required the former to be produced 
 whole or broken, and the marked part of the linen, 
 though all the others should be worn out. Glass is 
 another article that requires care, though a tolerable 
 price is given for broken flint-glass. Trifle dishes, 
 butter stands, &c. may be had at a lower price than 
 cut glass, made in moulds, of which there is a great 
 variety that look extremely well, if not placed near 
 the more beautiful articles. 
 
 Choice and Treatment of Servants, 
 
 The regularity and good management of a family 
 will very much depend on the character of the ser- 
 vants who are employed in it, and frequently one of 
 base and dishonest principles will corrupt and ruin 
 all the rest. No orders, however wise or prudent, 
 will be duly carried into effect, unless those who are 
 to execute them are to be depended on. It behoves 
 every mistress therefore to be extremely careful whom 
 she takes into her service ; to be very minute in 
 
UVTIIODUCTION. xvii 
 
 Choice and Treatment of Servants. 
 
 investigating character, and equally cautious and 
 scrupulously just in giving recommendations of 
 others. Were this attended to, many bad people 
 would be incapacitated for doing mischief, by abus- 
 ing the trust reposed in them. It may fairly be as- 
 serted that the robbery, or waste, which is only a 
 milder term for the unfaithfulness of a servant, will 
 be laid to the charge of that master or mistress, who 
 knowing or having well-founded suspicions of such 
 faults, is prevailed upon by false pity, or entreaty, to 
 slide such servant into another place. There are 
 however some who are unfortunately capricious, and 
 often refuse to give a character because they are dis- 
 pleased with the servant leaving ; but this is an un- 
 pardonable violation of the right of a servant, who 
 having no inheritance, is dependant on her fair name 
 for employment. To refuse countenance to the evil, 
 arid to encourage the good servant, are equally due 
 to society at large ; and such as are honest, frugal, 
 and attentive to their duties, should be liberally re- 
 warded, which would encourage merit, and stimulate 
 servants to acquit themselves with propriety. The 
 contrary conduct is often visited with a kind of retri- 
 butive justice in the course of a few years. The ex- 
 travagant and idle in servitude are ill prepared for 
 the industry and sobriety on which their own ftiture 
 welfare so essentially depends. Their faults, and the 
 attendant punishment come home, when they have 
 
XX INTRODUCTION. 
 
 Choice and Treatment of Servants. 
 
 Good wages however are not all that a faithful ser- 
 vant requires ; kind treatment is of far greater con- 
 sequence. Human nature is the same in all stations. 
 If you can convince your servants that you have a 
 generous and considerate regard for their health and 
 comfort, there is no reason to imagine that they will 
 be insensible to the good they receive. Be careful 
 therefore to impose no commands but what are rea- 
 sonable, nor reprove but with justice and temper ; 
 the best way to ensure which is, not to lecture them 
 till at least one day after the offence has been com- 
 mitted. If they have any particular hardship to en- 
 dure in service, let them see that you are concerned 
 for the necessity of imposing it. Servants are more 
 likely to be praised into good conduct, than scolded 
 out of bad behaviour. Always commend them when 
 they do right ; and to cherish in them the desire of 
 pleasing, it is proper to show them that you are 
 pleased. By such conduct ordinary servants will 
 often be converted into good ones, and there are few 
 so hardened as not to feel gratified when they are 
 kindly and liberally treated. At the same time avoid 
 all approaches to familiarity, which to a proverb is 
 accompanied with contempt, and soon destroys the 
 principle of obedience. 
 
 When servants are sick, you are to remember that 
 you are their patron, as well as their master or mis- 
 tress ; not only remit their labour, but give them all 
 
INTRODUCTION. iad 
 
 Choice and Treatment of Servants. 
 
 the assistance of food and physic, and every comfort 
 in your power. Tender assiduity about an invalid is 
 half a cure ; it is a balsam to the mind, which has 
 the most powerful effect on the body; it soothes thQ ''^ 
 sharpest pains, and strengthens beyond the richest 
 cordial. The practice of some persons in sending 
 home poor servants to a miserable cottage, or to a 
 workhouse, in time of illness, hoping for their ser- 
 vices if they should happen to recover, while they 
 contribute nothing towards it, is contrary to every 
 principle of justice and humanity. Particular atten- 
 tion ought to be paid to the health of the cook, not 
 only for her own sake, but also because healthiness 
 and cleanliness are essential to the duties of her office, 
 and to the wholesomeness of the dishes prepared by 
 her hand. Besides the deleterious vapours of the 
 charcoal, which soon undermine the health of the 
 heartiest person, the cook has to endure the glare of 
 a scorching fire, and the smoke, so baneful to the 
 complexion and the eyes ; so that she is continually 
 surrounded with inevitable dangers, while her most 
 commendable achievements pass not only without 
 •reward, but frequently without even thanks. The 
 most consummate cook is seldom noticed by the mas- 
 ter, or heard of by the guests, who, while they eagerly 
 devour his dainties, and drink his wine, care very lit- 
 tle who dressed the one or sent the other. The same 
 observations apply to the kitchen maid or second 
 
xxii INTRODUCTION. 
 
 Choice and Treatment of Servants. 
 
 cook, who have in large families the hardest place, 
 and are worse paid, verifying the old proverb, ' the 
 more work the less wages/ If there be any thing 
 right, the cook has the praise, when any praise is 
 given : if any thing be wrong, the kitchen maid has 
 the blame. For this humble domestic is expected 
 by the cook to take the entire management of all 
 roasts and boils, fish and vegetables, which together 
 constitute the principal part of an Englishman's din- 
 ner. The master or mistress who wishes to.enjoy the 
 rare luxury of a table well served in the best stile, 
 should treat the cook as a friend ; should watch over 
 her health with peculiar care, and be sure that her 
 taste does not suffer, by her stomach being deranged 
 by bilious attacks. A small proportion of that at- 
 tention usually bestowed on a favourite horse, or even 
 a dog, would suffice to regulate her animal system. 
 Cleanliness, and a proper ventilation to carry off 
 smoke and steam, should be particularly attended to 
 in the construction of a kitchen. The grand scene 
 of action, the fire-place, should be placed where it 
 may receive plenty of light. Too often the contrary 
 practice has prevailed, and the poor cook is continu- 
 ally basted with her own perspiration ; but a good 
 state of health can never be preserved under such 
 circumstances. 
 
INTRODUCTION. xxiii 
 
 Necessity of Order and Regularity. 
 
 ' ' Necessity of Order and Regularity, 
 
 No family can be properly managed, where the 
 strictest order and regularity is not observed. ' A 
 house divided against itself cannot stand ;' and if the 
 direction of its affairs be left to accident or chance, 
 it will be equally fatal to its comfort and prosperity .^^ 
 It is the part of a prudent manager to see all that is 
 doing, and to foresee and direct all that should be 
 done. The weakest capacity can perceive what is 
 wrong after it has occurred ; but discernment and 
 discretion are necessary to anticipate and prevent 
 confusion and disorder, by a well-regulated system 
 of prompt and vigorous management. If time be 
 wisely economised, and the useful affairs transacted 
 before amusements are allowed, and a regular plan 
 of employment be daily laid down, a great deal may 
 be done without hurry or fatigue. The retrospect 
 would also be most pleasant at the end of the year, 
 to be able to enumerate all the valuable acquirements 
 made, and the just and benevolent actions perform- 
 ed, under the active and energetic management of 
 the mistress of a family. As highly conducive to this 
 end, early and regular hours should be kept in the 
 evening, and an early hour especially for breakfast 
 in the morning. There will then be more time to ex- 
 ecute the orders that may be given, which in general 
 
xxiv INTRODUCTION. 
 
 Bad habit of keeping Spare Rooms. 
 
 should comprise the business of the day ; and ser- 
 vants, by doing their work with ease, will be more 
 equal to it, and fewer of them will be necessary. It 
 is worthy of notice, that the general expense will be 
 reduced, and much time saved, if every thing be kept 
 in its proper place, applied to its proper use, and 
 mended, when the nature of the accident will allow, 
 as soon as broken or out of repair. A proper quan- 
 tity of household articles should always be ready, and 
 more bought in oefore the others are consumed, to 
 prevent inconvenience, especially in the country. 
 Much trouble and irregularity would be prevented 
 when there is company to dinner, if the servants were 
 required to prepare the table and sideboard in similar 
 order daily. As some preparation is necessary for 
 accidental visitors, care should be taken to have con- 
 stantly in readiness a few articles suited to such occa- 
 sions, which if properly managed will be attended 
 with little expense, and much convenience. 
 
 Bad habit of keeping Spare Rooms, 
 
 Though persons of large fortune may support an 
 expensive establishment without inconvenience, it ill 
 becomes those in the middle rank to imitate such an 
 example. Nothing can be more ludicrous than the 
 contrast exhibited between two families of this 
 
INTRODUCTION. xxv 
 
 Bad habit of keeping Spare Rooms. 
 
 description ; the one living in the dignified splen- 
 dour, and with the liberal hospitality, that wealth can 
 command ; the other in a stile of tinsel show, with- 
 out the real appropriate distinctions belonging to 
 rank and fortune. They are lavish, but not Hberal, 
 often sacrificing independence to support dissipation, 
 and betraying the dearest interests of society for the 
 sake of personal vanity, and gratifying what is signi- 
 ficantly termed ' the pride of life/ 
 
 The great point for comfort and respectability is, 
 that all the household economy should be uniform, 
 not displaying a parade of show in one thing, and a 
 total want of comfort in another. Besides the con- 
 temptible appearance that this must have to every 
 person of good sense, it is often productive of fatal 
 consequences. How common it is, in large towns es- 
 pecially, that for the vanity of having a showy draw- 
 ing-room to receive company, the family are confined 
 to a close back room, where they have scarcely air 
 or light, the want of which is essentially injurious to 
 health. To keep rooms for show belongs to the 
 higher classes, where the house is suflSciently commo- 
 dious for the family, and to admit of this also : but 
 in private dwellings, to shut up perhaps the only room 
 that is fit to live in, is to be guilty of a kind of self- 
 destruction ; and yet how frequently this considera- 
 tion escapes persons who are disposed to render their 
 family every comfort, but they have a grate, a carpet, 
 
XXVI INTRO DUCTION. 
 
 Bad habit of keeping Spare Rooms. 
 
 and chairs too fine for every day's use. What a re- 
 flection, when nursing a sick child, to think that it 
 may be the victim of a bright grate, and a fine car- 
 pet ! Or, what is equally afflicting, to see all the chil- 
 dren perhaps rickety and diseased from the same 
 cause ! Keeping a spare bed for ornament, rather 
 than for use, is often attended with similar conse- 
 quences. A stranger or a friend is allowed to occu- 
 py it once in so many months, and he does it at the 
 peril of his health, and even of his life. 
 
 Another bad effect of keeping spare rooms is the 
 seeing more company, and in a more expensive man- 
 ner, than is compatible with the general convenience 
 of the family, introducing with it an expense in dress, 
 and a dissipation of time, from which it suffers in va- 
 rious ways. Not the least of these is the neglect of 
 parental instruction, which it is attempted to supply 
 by sending the children at an improper age to school; 
 the girls where they had better never go, and the boys 
 where they get but little good, and perhaps are all 
 the worse for mending. Social intercourse is not im- 
 proved by parade, but quite the contrary ; real 
 friends, and the pleasantest kind of acquaintance, 
 those who like to be social, are repulsed by jt./ Tlje 
 failure therefore is general, involving the loss of nearly 
 all that is valuable in society, by an abortive attempt 
 to oecome fashionable. 
 
INTRODUCTION. xxvii 
 
 Setting out a Table. 
 
 Settms: out a Table. 
 
 "is 
 
 The direction of a Table is no inconsiderable part 
 of a lady's concern, as it involves judgment in expen- 
 diture, respectability of appearance, the comfort of 
 her husband, and those who partake of their hospi- 
 tahty. It is true that the mode of covering a table, 
 and providing for the guests, is merely a matter of 
 taste, materially different in a variety of instances ; 
 yet nothing can be more ruinous of real comfort than 
 the too common custom of making a profusion and 
 a parade, unsuited not only to the circumstances of 
 the host, but to the number of the guests ; or more 
 fatal to true hospitaUty than the multipHcity of dishes 
 which luxury has made fashionable at the tables of 
 the great, the wealthy, and the ostentatious, who are 
 often neither great, nor wealthy, nor wise. Such ex- 
 cessive preparation, instead of being a compliment 
 to the party invited, is nothing better than an indi- 
 rect offence, conveying a tacit insinuation that it is 
 absolutely necessary to provide such delicacies to 
 bribe the depravity of their palates, when we desire 
 the pleasure of their company, and that society must 
 be purchased on dishonourable terms before it can 
 be enjoyed. When twice as much cooking is under- 
 taken as there are servan^^, or conveniences in the 
 kitchen to do it properly, dishes must be dressed 
 
xxviii INTRODUCTION 
 
 Setting out a Table. 
 
 long before the dinner honr, and stand by spoiling ; 
 and why prepare for eight or ten more than is suf- 
 ficient for twenty or thirty visitors ? ' Enough is as 
 good as a feast \ and a prudent provider, avoiding 
 what is extravagant and superfluous, may entertain 
 her friends three times as often, and ten times as well. 
 
 Perhaps there are few incidents in which the re- 
 spectability of a man is more immediately felt, thai 
 the style of dinner to which he may accidentally bring 
 home a visitor. And here, it is not the multipKcity 
 of articles, but the choice, the dressing, and the neat 
 appearance of the whole that is principally regarded. 
 Every one is to live as he can afford, and the meal 
 of the tradesman ought not to emulate the entertain- 
 ments of the higher classes ; but if two or three dishes 
 are well served, with the usual sauces, the table linen 
 clean, the small sideboard neatly laid, and all that is 
 necessary be at hand, the expectation of the husband 
 and the friend will be gratified, because no irregula- 
 rity of domestic arrangement will disturb the social 
 intercourse. The same observation holds good on a 
 larger scale. In all situations of Hfe the entertain- 
 ment should be no less suited to the station than to 
 the fortune of the entertainer, and to the number and 
 rank of those invited. 
 
 The manner of Carving is not only a very neces- 
 sary branch of information, to enable a lady to do 
 the honours of the table, but makes a considerable 
 
INTRODUCTION. xxix 
 
 Setting* out a Table. 
 
 difference in the consumption of a family ; and 
 though in large parties she is so much assisted as to 
 render this knowledge apparently of less consequence, 
 yet she must at times feel the deficiency ; and should 
 not fail to acquaint herself with an attainment, 
 the advantage of which is evident every day. Some 
 people haggle meat so much, as not to be able to 
 help half a dozen persons decently from a large 
 tongue, or a sirloin of beef ; and the dish goes away 
 with the appearance of having been gnawed by dogs. 
 Habit alone can make good carvers ; but some use- 
 ful directions on this subject will be found in the fol- 
 lowing pages, under the article Carving. 
 
 Half the trouble of waiting at table may be saved, 
 by giving each guest two plates, two knives and 
 forks, two pieces of bread, a spoon, a wine glass, and 
 a tumbler ; and by placing the wines and sauces in 
 the centre of the table, one visitor may help another. 
 If the party is large, the founders of the feast should 
 sit about the middle of the table, instead of at each 
 end. They will then enjoy the pleasure of attending 
 equally to all their friends ; and being in some degree 
 relieved from the occupation of carving, will have an 
 opportunity of administering all those little atten- 
 tions which contribute so much to the comfort of 
 their guests. Dinner tables are seldom sufficiently 
 lighted, or attended ; an active waiter will have 
 enough to do to attend upon half a dozen persons. 
 
XXX INTRODUCTION. 
 
 Quality of Provisions to be regarded. 
 
 There should be half as many candles as there are 
 guests, and their flame should not be more than eigh- 
 teen inches above the table. The modern candelabras 
 answer no other purpose than that of giving an ap- 
 pearance of pomp and magnificence, and seem in- 
 tended to illuminate the ceiling, rather than to shed 
 light upon the plates. 
 
 Quality tf Provisions to he regarded. 
 
 The leading consideration about food ought always 
 to be its wholesomeness. Cookery may produce sa- 
 voury and elegant looking dishes, without their pos- 
 sessingany of the real qualities of food. It isat thesame 
 time both a serious and a ludicrous reflection, that it 
 should be thought to do honour to our friends and to 
 ourselves to set out a table where indigestion with all 
 its train of evils, such as fever, rheumatism, gout, and 
 the whole catalogue of human diseases, lie lurking in 
 almost every dish. Yet this is both done, and taken 
 as a compUment. The practice of flavouring cus- 
 tards, for example, with laurel leaves, and adding fruit 
 kernels to the poison of spirituous liquors, though far 
 too common, is attended with imminent danger : for 
 let it be remembered, that the flavour given by laurel 
 essence is the most fatal kind of poison. Children, 
 and delicate grown-up persons, have often died 
 
INTRODUCTION. xxxi 
 
 Quality of Provisions to be regarded. 
 
 suddenly from this cause, even where the quantity of 
 the deleterious mixture was but small. 
 
 How infinitely preferable is a dinner of far less 
 show, where nobody need to be afraid of what they 
 are eating ; and such a one will always be genteel and 
 respectable. If a person can give his friend only a 
 leg of mutton, there is nothing of which to be ashamed, 
 provided it is good and well dressed. Nothing can be 
 of greater importance to the mistress of a family, than 
 the preservation of its health ; but there is no way of 
 securing this desirable object with any degree of cer- 
 tainty, except her eye watches over every part of the 
 culinary process. The subject of cookery is too ge- 
 nerally neglected by mistresses, as something beneath 
 their notice ; or if engaged in, it is to contrive a va- 
 riety of mischievous compositions, both savoury and 
 sweet, to recommend their own ingenuity. Yet it is 
 quite evident that every good housewife ought to be 
 well acquainted with this important branch of do- 
 mestic management, and to take upon herself at least 
 its entire direction and controul. This is a duty 
 which her husband, children, and domestics, have a 
 right to expect at her hands ; and which a solicitude 
 for their health and comfort will induce her to dis- 
 charge with fidelity. If cookery has been worth stu- 
 dying as a sensual gratification, it is much more so 
 as the means of securing the greatest of human bless- 
 ings. 
 
xxxu 
 
 INTRODUCTION 
 
 Quality of Provisions to be regarded. 
 
 A house fitted up with clean good furniture, the 
 kitchen provided with clean wholesome-looking cook- 
 ing utensils, good fires, in grates that give no anxiety 
 lest a good fire should spoil them, clean good table- 
 linen, the furniture of the table and sideboard good 
 of the kind without ostentation, and a well-dressed 
 plain dinner, bespeak a sound judgment and correct 
 taste in a private family, that place it on a footing of 
 respectability with the first characters in the country. 
 It is only conforming to our sphere, not vainly attempt- 
 ing to be above it, that can command true respect. 
 
 1. Haunch. 
 
 Explanation of the Plate. 
 
 VENISON. 
 1 2. Neck. I 3. Shoulder. 
 
 4. Breast. 
 
 Hind Quarter. 
 
 Sirloin. 
 Rump. 
 Edge Bone. 
 Buttock. 
 Mouse Buttock. 
 Veiny Piece. 
 
 BEEF. 
 
 7. Thick Flank. 
 
 8. Thin Flank. 
 
 9. Leg. 
 
 10. Fore Rib ; five Ribs. 
 
 Fore Quarter. 
 
 11. Middle Rib; four Ribs. 
 
 12. Chuck ; three Ribs. 
 
 13. Shoulder or Leg 
 of Mutton Piece. 
 
 14. Brisket 
 
 15. Clod. 
 
 16. Neck or Sticking 
 
 Piece. 
 
 17. Shin. 
 
 18. Cheek. 
 
 1. Loin, be^ End. 
 
 2. Loin, Chump End. 
 
 3. Fillet. 
 
 4. Hind Knuckle. 
 
 5. Fore Knuckle. 
 
 VEAL. 
 
 6. Neck, best End. 
 
 7. Neck, Scrag End. 
 
 8. Blade Bone. 
 
 9. Breast, best End. 
 10. Breast, Brisket End, 
 
 1. Sparerib. 
 
 2. Hand. 
 
 3. Belly or Spring. 
 
 PORK. 
 
 4. Fore Loin. 
 
 5. Hind Loin. 
 
 6. Ltg. 
 
 MUTTON. 
 
 1. Leg. I 4. Neck, best End. | 7. Breast. 
 
 2. Loin, best End. | 5. Neck, Scrag End. | A Chine is two Loins. 
 
 3. Loin, Chump End. | 6. Shoulder. 1 A Saddle is two Necks, 
 
I 
 
THE 
 
 COOK AND HOUSEKEEPER'S 
 
 COMPLETE AND UNIVERSAL 
 
 DICTIONARY. 
 
 -•►-♦-^ 
 
 Acid, lemon: a good substitute 
 for this expensive article, suitable for 
 soups, fish sauces, and many other 
 purposes, may be made of a dram of 
 lump sugar pounded, and six drops 
 of lemon essence, to three ounces of 
 crystal vinegar. The flavour of the 
 lemon may also be communicated to 
 the vinegar, by an infusion of lemon 
 peel. 
 
 ACIDS, to remove stains caused 
 by acids. See Stains. 
 
 ACCIDENTS BY FIRE. Much 
 mischief frequently arises from the 
 want of a little presence of mind on 
 such occasions, when it is well known 
 that a small quantity of water speedi- 
 ly and properly applied, would ob- 
 viate great danger. The moment an 
 alarm of fire is given in a house, 
 some blankets should be wetted in 
 a tub of water, and spread on the 
 floor of the room where the fire is, 
 and the flames beaten out with a wet 
 blanket. Two or three pails of water 
 thus applied, will be more effectual 
 than a larger quantity poured on in 
 the usual way, and at a later period. 
 If a chimney be on fire, the readiest 
 way is to cover the whole front of 
 the fire-place with a wet blanket, or 
 thrust it into the throat of the chim- 
 ney, or make a complete inclosure 
 with the chimney-board. By what- 
 ever means the current of air can be 
 stopped below, the burning soot will 
 be put out as rapidly as a candle is 
 by an extinguisher, and upon the 
 
 same principle. A quantity of salt 
 thrown into water will increase its 
 power in quenching the flames, and 
 muddy water is better for this pur- 
 pose than clear water. Children, 
 and especially females, should be in- 
 formed, that as flame tends upward, 
 it is extremely improper for them 
 to stand upright, in case their clothes 
 take fire ; and as the accident ge- 
 nerally begins with the lower part of 
 the dress, the flames meeting ad- 
 ditional jftiel as they rise, become 
 more fatal, and the upper part of 
 the body necessarily sustains the 
 greatest injury. If there be no as- 
 sistance at hand in a case of this 
 kind, the sufl'erer should instantly 
 throw herself down, and roll or lie 
 upon her clothes. A carpet, hearth 
 rug, or green baize table cloth, 
 quickly wrapped round the head and 
 body, will be an efl'ectual preserva- 
 tive ; but where these are notat hand, 
 the other method may easily be adopt- 
 ed. The most obvious means of pre- 
 venting the female dress from catch- 
 ing fire, is that of wire fenders of 
 sufliicient height to hinder the coals 
 and sparks from flying into the room ; 
 and nurseries in particular should ne- 
 ver be without them. Destructive fires 
 often happen from the thoughtless- 
 ness of persons leaving a poker in the 
 grate, which afterward falls out and 
 rolls on the floor or carpet. This evil 
 may in a great measure be prevented 
 by having a small cross of iron weld- 
 E ' 1 
 
AD U 
 
 A I R 
 
 ed on the poker, immediately above 
 the square part, about an inch and 
 a half each way. Then if the poker 
 slip out of the fire, it will probably 
 catch at the edge of the fender ; or 
 if not, it cannot endanger the floor, 
 as the hot end of the poker will be 
 kept from it by resting on the cross. 
 In cases of extreme danger, where the 
 fire is raging in the lower part of the 
 house, a Fire Escape is of great im- 
 portance. But where this article is 
 too expensive, or happens not to be 
 provided, a strong rope should be 
 fastened to something in an upper 
 apartment, having knots or resting 
 places for the hands and feet, that in 
 case of alarm it may be thrown out 
 of the window ; or if children and 
 infirm persons were secured by a 
 noose at the end of it, they might 
 be lowered down in safety. No fa- 
 mily occupying lofty houses in con- 
 fined situations ought to be without 
 some contrivance of this sort, and 
 which may be provided at a very 
 trifling expense. Horses are often so 
 intimidated by fire, that they have pe- 
 rished before they could be removed 
 from the spot ; but if a bridle or 
 a halter be put upon them, they 
 might be led out of the stable as 
 easily as on common occasions. Or 
 if the harness be thrown over a 
 draught horse, or the saddle placed 
 on the back of a saddle horse, the 
 same object may be accomplished. 
 
 ADULTERATIONS in baker's 
 bread may be detected,* by mixing 
 it with lemon juice or strong vinegar : 
 if the bread contains chalk, whiting, 
 or any other alkali, it will immedi- 
 ately produce a fermentation. If 
 ashes, alum, bones, or jalap be sus- 
 pected, slice the crumb of a loaf 
 very thin, set it over the fire with 
 water, and let it boil gently a long 
 time. Take it off", pour the water 
 into a vessel, and let it stand till 
 nearly cold ; then pour it gently out, 
 and in the sediment will be seen the 
 ingredients which have been mixed. 
 The alum will l>e dissolved in the 
 2 
 
 water, and may be extracted from 
 it. If jalap has been used, it will 
 form a thick film on the top, and the 
 heavy ingredients will sink to the 
 bottom. See Beer, Flour, Spi- 
 rits, Wine. 
 
 AGUE. Persons afflicted with the 
 ague ought in the first instance to 
 take an emetic, and a little opening 
 medicine. During the shaking fits, 
 drink plenty of warm gruel, and af- 
 terwards take some powder of bark 
 steeped in red wint. Or mix thirty 
 grains of snake root, forty of worm- 
 wood, and half an ounce of Jesuit's 
 bark powdered, in half a pint of port 
 wine : put the whole into a bottle, 
 and shake it well together Take one 
 fourth part first in the morning, and 
 another at bed time, when the fit is 
 over, and let the dose be often re- 
 peated, to prevent a return of the 
 complaint. If this should not suc- 
 ceed, mix a quarter of an ounce 
 each of finely powdered Peruvian 
 bark, grains of paradise, and long 
 pepper, in a quarter of a pound of 
 treacle. Take a third part of it 
 as soon as the cold fit begins, and 
 wash it down with a glass of bran- 
 dy. As the cold fit goes off', and 
 the fever approaches, take a se- 
 cond third part, with the like quan- 
 tity of brandy ; and on the follow- 
 ing morning fasting, swallow the re- 
 mainder, with the same quantity of 
 brandy as before. Three doses of 
 this excellent electuary have cured 
 hundreds of persons, and seldom 
 been known to fail. To children un- 
 der nine years of age, only half the 
 above quantity must be given. Try 
 also the following experiment. When 
 the cold fit is on, take an tt^g beaten 
 up in a glass of brandy, and go to 
 bed directly. This very simple re- 
 cipe has proved successful in a num- 
 ber of instances, where more cele-. 
 brated preparations have failed. 
 
 AIR. Few persons are sufficient-* 
 ly aware, that an unwholesome air 
 is the common cause of disease. 
 They generally pay some attention 
 
AIR 
 
 A I R 
 
 |o what they eat and drink, but sel- 
 dom regard what goes into the lungs, 
 though the latter often proves more 
 fatal than the former. Air vitiated 
 by the different processes of respi- 
 ration, combustion, and putrefaction, 
 or which is suffered to stagnate, is 
 highly injurious to health, and pro- 
 ductive of contagious disorders. 
 Whatever greatly alters its degree 
 of heat or cold, also renders it un- 
 wholesome. If too hot, it produces 
 bilious and inflammatory affections : 
 if too cold, it obstructs perspiration, 
 and occasions rheumatism, coughs, 
 and colds, and other diseases of the 
 throat and breast. A damp air dis- 
 poses the body to agues, intermitting 
 fevers, and dropsies, and should be 
 studiously avoided. Some careful 
 housewives, for the sake of bright 
 and polished stoves, frequently ex- 
 pose the health of the family in an 
 improper manner ; but fires should 
 always be made, if in the height of 
 summer, when the weather is wet or 
 cold, to render the air wholesome ; 
 and let the fire-irons take care of 
 themselves. No house can be whole- 
 some, unless the air has a free pas- 
 sage through it : dwellings ought 
 therefore to be daily ventilated, by 
 opening the windows and admitting 
 a current of fresh air into every room. 
 Instead of making up beds as soon 
 as people rise out of them, a prac- 
 tice much too common, they ought 
 to be turned down, and exposed to 
 dry fresh air from the open windows. 
 This would expel any noxious va- 
 pours, and promote the health of the 
 family. Houses surrounded with 
 high walls, trees, or plantations, are 
 rendered unwholesome. Wood, not 
 only obstructs the free current of 
 air, but sends forth exhalations, 
 which render it damp and unhealthy. 
 Houses situated on low ground, or 
 near lakes and ponds of stagnant 
 water, are the same : the air is 
 charged with putrid exhalations, 
 which produce the most malignant 
 effects. Persons oblisjcd to occupy 
 
 such situations should live well, and 
 pay the strictest regard to cleanli- 
 ness. The effluvia arising from 
 church-yards and other burying 
 grounds is very infectious ; and pa- 
 rish churches, in which many corpses 
 are interred, become tainted with an 
 atmosphere so corrupt, especially in 
 the spring, when the ground begins 
 to grow warm, that it is one of the 
 principal sources of putrid fevers, 
 which so often prevail at that season 
 of the year. Such places ought to be 
 kept perfectly clean, and frequently 
 ventilated, by opening opposite doors 
 and windows ; and no human dwell- 
 ing should be allowed in the imme- 
 diate vicinity of a burying ground.— 
 The air of large towns and cities is 
 greatly contaminated, by being re- 
 peatedly respired ; by the vapours 
 arising from dirty streets, the smoke 
 of chimneys, and the innumerable 
 putrid substances occasioned by the 
 crowd of inhabitants. Persons of 
 a delicate habit should avoid cities 
 as they would the plague ; or if this 
 be impracticable, they should go 
 abroad as much as possible, fre- 
 quently admit fresh air into their 
 rooms, and be careful to keep them 
 very clean. If they can sleep in the 
 country, so much the better, as 
 breathing free air in the night will 
 in some degree make up for the want 
 of it in the day time. Air which 
 stagnates in mines, wells, and cellars, 
 is extremely noxious ; it kills nearly 
 as quick as lightning, and ought 
 therefore to be carefully avoided. 
 Accidents occasioned by foul air 
 might often be prevented, by only 
 letting down into such places a light- 
 - ed candle, and forbearing to enter 
 when it is perceived to go out. The 
 foul air may be expelled by leaving 
 the place open a suflicient time, or 
 pouring into it a quantity of boiling 
 water. Introducing fresh air into 
 confined rooms and places, by means 
 of ventilators, is one of the most im- 
 portant of modern improvements.— 
 Dvcrs, gilders, plumbers, refiners 
 
 3 
 
ALA 
 
 A LA 
 
 of metals, and artisaus employed 
 over or near a charcoal fire, are ex- 
 posed to great danger from the viti- 
 ated state of the air. To avert the 
 injury to which their lungs arei;hus 
 exposed, it would be proper to place 
 near them a flat open vessel filled 
 with lime water, and to renew it as 
 often as a variegated film appears on 
 the surface. This powerfully at- 
 tracts and absorbs the noxious ef- 
 fluvia emitted by the burning char- 
 coal. — But if fresh air be necessary 
 for those in health, much more so 
 for the sick, who often lose their 
 lives for want of it. The notion that 
 sick people require to be kept hot is 
 very common, but no less dangerous, 
 for no medicine is so beneficial to 
 them as fresh air, in ordinary cases, 
 especially if administered with pru- 
 dence. Doors and windows are not 
 to be opened at random ; but the air 
 should be admitted gradually, and 
 chiefly by opening the windows of 
 some other apartment which com- 
 municates with the sick room. The 
 air may likewise be purified by wet- 
 ting a cloth in water impregnated 
 with quick lime, then hanging it in 
 the room till it becomes dry, and re- 
 moving it as often as it appears ne- 
 cessary. In chronic diseases, espe- 
 cially those of the lungs, where there 
 is no inflammation, a change of air 
 is much to be recommended. In- 
 dependently of any other circum- 
 stance, it has often proved highly 
 beneficial; and such patients have 
 breathed more freely, even though 
 removed to a damp and confined si- 
 tuation. In short, fresh air contains 
 the vitals of health, and must be 
 sought for in every situation, as the 
 only medium of human existence. 
 
 ALABASTER. The proper way 
 of cleaning elegant chimney pieces, 
 or other articles made of alabaster, 
 is to reduce some pumice stone to 
 a very fine powder, and mix it up 
 with verjuice. Let it stand two hours, 
 then dip into it a sponge, and rub 
 the alabaster with it : wash it with 
 
 fresh water and a linen cloth, and 
 dry it with clean linen rags. 
 
 ALAMODE BEEF. Choose a 
 piece of thick flank of a fine heifer 
 or ox. Cut some fat bacon into long 
 slices nearly an inch thick, but quite 
 free from yellow. Dip them into vine- 
 gar, and then into a seasoning ready 
 prepared, of salt, black pepper, all- 
 spice, and a clove, all in fine powder, 
 with parsley, chives, thyme, savoury, 
 and knotted marjoram,^ shred as 
 small as possible, and well mixed. 
 With a sharp knife make holes deep 
 enough to let in the larding ; then 
 rub the beef over with the seasoning, 
 and bind it up tight with a tape. Set 
 it in a well tinned pot over a fire, or 
 rather a stove ; three or four onions 
 must be fried brown and put to the 
 beef, with two or three carrots, one 
 turnip, a head or two of celery, and 
 a small quantity of water. Let it 
 simmer gently ten or twelve hours, 
 or till extremely tender, turning the 
 meat twice. Put the gravy into a 
 pan, remove the fat, keep the beef 
 covered, then put them together, and 
 add a glass of port wine. Take off 
 the tape, and serve with vegetables ; 
 or strain them off, and cut them into 
 dice for garnish. Onions roasted, 
 and then stewed with the gravy, are 
 a great improvement. A tea-cupful 
 of vinegar should be stewed with the 
 beef. — Another way is to take about 
 eleven pounds of the mouse-buttock, 
 or clod of beef, or a blade bone, or 
 the sticking piece, and cut it into 
 pieces of three or four ounces each. 
 Put two or three ounces of beef drip- 
 pings, and two large onions, into a 
 large deep stewpan ; as soon as it 
 is quite hot, flour the meat, put it into 
 the stewpan, and keep stirring it 
 with a wooden spoon. When it has 
 been on about ten minutes, dredge 
 it with flour, and keep doing so till 
 you have stirred in as much as will 
 thicken it. Then cover it with about 
 a gallon of boiling water, adding it 
 by degrees, and stirrmg it together. 
 Skira it when it boils, and then put 
 
ALE 
 
 A LM 
 
 in a dram of ground black pepper, 
 and two drams of allspice. Set the 
 pan by the side of the fire, or at a 
 distance over it, and let it stew very 
 slowly for about three hours. When 
 the meat is sufficiently tender, put 
 it into a tureen, and send it to table 
 with a nice sallad. 
 
 ALE, allowing eight bushels of 
 malt to the hogshead, should be 
 brewed in the beginning of March. 
 Pour on at once the whole quantity 
 of hot water, not boiling, and let it 
 infuse three hours close covered. 
 Mash it in the first half hour, and 
 let it stand the remainder of the 
 time. Run it on the hops, half a 
 pound to the bushel, previously in- 
 fused in water, and boil them with 
 the wort two hours. Cool a pailful 
 after it has boiled, add to it two 
 quarts of yeast, which will prepare 
 it for putting to the rest when ready, 
 the same night or the next day. 
 When tunned, and the beer has done 
 working, cover the bung-hole with 
 paper. If the working requires to 
 be stopped, dry a pound and a half 
 of hops before the fire, put them in- 
 to the bung-hole, and fasten it up. 
 Ale should stand twelve months in 
 casks, and twelve in bottles, before 
 it be drank ; and if well brewed, it 
 will keep and be very fine for eight 
 or ten years. It will however be 
 ready for use in three or four months ; 
 and if the vent-peg be never removed , 
 it will have strength and spirit to the 
 very last. But if bottled, great care 
 must be taken to have the bottles 
 perfectly sweet and clean, and the 
 corks of the best quality. If the ale 
 requires to be refined, put two ounces 
 of isinglass shavings to soak in a 
 quart of the liquor, and beat it with 
 a whisk every day till dissolved. 
 Draw off a third part of the cask, 
 and mix the above with it : likewise 
 a quarter of an ounce of pearl ashes, 
 one ounce of salt of tartar calcined, 
 and one ounce of burnt alum pow- 
 dered. Stir it well, then return the 
 liquor into the cask, and stir it with 
 
 a clean stick. Stop it up, and in a 
 few days it will be fine. See Beer, 
 Brewing. 
 
 ALE POSSET. Beat up the yolks 
 of ten eggs, and the whites of four ; 
 then put them into a quart of cream, 
 mixed with a pint of ale. Grate 
 some nutmeg into it, sweeten it with 
 sugar, set it on the fire, and keep it 
 stirring. When it is thick, and be- 
 fore it boils, take it off, and pour it 
 into a china bason. This is called 
 King William's Posset. A very good 
 one may however be made by warm- 
 ing a pint of milk, with a bit of white 
 bread in it, and then warming a pint 
 of ale with a little sugar and nutmeg. 
 When the milk boils, pour it upon 
 the ale ; let it stand a few minutes 
 to clear, and it will make a fine cor- 
 dial. 
 
 ALEGAR. Take some good sweet 
 wort before it is hopped, put it into 
 a jar, and a little yeast when it be- 
 comes lukewarm, and cover it over. 
 In three or four days it will have 
 done fermenting ; set it in the sun, 
 and it will be fit for use in three or 
 four months, or much sooner, if fer- 
 mented with sour yeast, and mixed 
 with an equal quantity of sour ale. 
 
 ALLSPICE, used as an essence, is 
 made of a dram of the oil of pimen- 
 to, apothecaries' measure, mixed by 
 degrees with two ounces of strong 
 spirits of wine. The tincture, which 
 has a finer flavour than the essence, 
 is made of three ounces of bruised 
 allspice, steeped in a quart of bran- 
 dy. Shake it occasionally for a fort- 
 night, and then pour off the clear 
 liquor. A few drops of either will 
 be a grateful addition to a pint of 
 gravy, or mulled wine, or in any case 
 where allspice is used. 
 
 ALMOND BISCUITS. Blanch 
 a quarter of a pound of sweet al- 
 monds, and pound them fine in a 
 mortar, sprinkling them from time 
 to time with a little fine sugar. Then 
 beat them a quarter of an hour with 
 an ounce of flour, the yolks of three 
 eggs, and four ounces of fine sugar, 
 
 5 
 
ALM 
 
 ALM 
 
 adding afterward the whites of four 
 eggs whipped to a froth. Prepare 
 some paper moulds like boxes, about 
 the length of two fingers square ; but- 
 ter them within, and put in the bis- 
 cuits, throwing over them equal 
 quantities of flour and powdered 
 sugar. Bake them in a cool oven ; 
 and when of a good colour, take 
 them out of the papers. Bitter 
 almond biscuits are made in the same 
 manner, except with this difference ; 
 that to every two ounces of bitter 
 almonds must be added an ounce 
 of sweet almonds. 
 
 ALMOND CHEESECAKES. 
 Blanch and pound four ounces of al- 
 monds, and a few bitter ones, with a 
 spoonful of water. Add four ounces of 
 pounded sugar, a spoonful of cream, 
 and the whites of two eggs well beat- 
 en. Mix all as quick as possible, put it 
 into very small pattipans, and bake 
 in a tolerable warm oven, under 
 twenty minutes. Or blanch and 
 pound four ounces of almonds, with 
 a little orange-flower or rose-water ; 
 then stir in the yolks of six and the 
 whites of three eggs well beaten, five 
 ounces of butter warmed, the peel of 
 a lemon grated, and a little of the 
 juice, sweetened with fine moist 
 sugar. When well mixed, bake in 
 a delicate paste, in small pans. Ano- 
 ther way is, to press the whey from 
 as much curd as will make two dozen 
 t^ small cheesecakes. Then put the 
 curd on the back of a sieve, and with 
 half an ounce of butter rub it through 
 with the back of a spoon ; put to it 
 six yolks and three whites of eggs, 
 and a few bitter almonds pounded, 
 with as much sugar as will sweeten 
 the curd. Mix with it the grated 
 rind of a lemon, and a glass of bran- 
 dy ; put a puff-paste into the pans, 
 and ten minutes will bake them. 
 
 iVLMOND CREAM. Beat in a 
 mortar four ounces of sweet almonds, 
 and a few bitter ones, with a tea- 
 spoonful of water to prevent oiling, 
 both having first been blanched. 
 Put the paste to a quart of cream, 
 Q 
 
 and add the juice of three lemons 
 sweetened ; beat it with a whisk to 
 a froth, which take off on the shal- 
 low part of a sieve, and fill the glass- 
 es with some of the liquor and the 
 froth. 
 
 ALMOND CUSTARD. Blanch 
 and beat four ounces of almonds fine, 
 with a spoonful of water. Beat a 
 pint of cream with two spoonfuls of 
 rose-water, put them to the yolks of 
 four eggs, and as much sugar as will 
 make it tolerably sweet. Then add 
 the almonds, stir it all over a slow 
 fire till of a proper thickness, with- 
 out boiling, and pour it into cups. 
 
 ALMOND JUMBLES. Rib half 
 a pound of butter into a pound; of 
 fiour, with half a pound of loaf sugar 
 powdered, a quarter of a pound of 
 almonds beat fine with rose-water, 
 the yolks of two eggs, and two spoon- 
 fuls of cream. Make them all into 
 a paste, roll it into any shape, and 
 bake on tins. Ice them with a mix- 
 ture of fine sugar, rose-water, and 
 the white of an egg, beat up toge- 
 ther, and lay the icing on with a fea- 
 ther, before the jumbles are put into 
 the oven. 
 
 ALMOND PUDDINGS. Beat 
 half a pound of sweet and a few bit- 
 ter almonds with a spoonful of water ; 
 then mix four ounces of butter, four 
 eggs, two spoonfuls of cream, warm 
 with the butter, one of brandy, a 
 little nutmeg and sugar to taste. But- 
 ter some cups, half fill them, and 
 bake the puddings. Serve with but- 
 ter, wine, and sugar. — For baked 
 almond puddings, beat a quarter of 
 a pound of sweet and a few bitter 
 almonds with a little wine, the yolks 
 of six eggs, the peel of two lemons 
 grated, six ounces of butter, nearly 
 a quart of cream, and the juice of 
 one lemon. When well mixed, bake 
 it half an hour, with paste round the 
 dish, and serve it with pudding sauce. 
 Small almond puddings are made of 
 eight ounces of almonds, and a few 
 bitter ones, pounded with a spoonful 
 of water. Then mix four ounces of 
 
AME 
 
 A NC 
 
 butter warmed, four yolks and two 
 whites of eggs, sugar to taste, two 
 spoonfuls of cream, and one of bran- 
 dy. Mix it together well, and bake 
 in little cups buttered. 
 
 ALMONDS BURNT. Add three 
 quarters of a pound of loaf sugar to 
 a pound of almonds, picked and 
 cleaned, and a few spoonfuls of wa- 
 ter. Set them on the fire, keep them 
 stirring till the sugar is candied, and 
 they are done. 
 
 ALMONDS ICED. Make an 
 iceing similar to that for twelfth-night 
 cakes, with fine sifted loaf sugar, 
 orange-flower water, and whisked 
 white of eggs. Having blanched the 
 almonds, roll them well in this iceing, 
 and dry them in a cool oven. 
 
 AMBER PUDDING. Put a pound 
 of butter into a saucepan, with three 
 quarteis of a pound of loaf sugar 
 finely powdered. Melt the butter, 
 and mix well with it ; then add the 
 yolks of fifteen eggs well beaten, and 
 as much fresh candied orange as will 
 add colour and flavour to it, being 
 first beaten to a fine paste. Line 
 the dish with paste for turning out ; 
 and when filled with the above, lay 
 a crust over as you would a pie, and 
 bake it in a slow oven. This makes 
 a fine pudding as good cold as hot. 
 
 AMERICAN CAKES, though but 
 little known in this country, form an 
 article of some importance in do- 
 mestic economy: they are cheap, 
 easily made, and very nutritious. 
 Mix a quarter of a pound of butter 
 with a pound of flour ; then, having 
 dissolved and well stirred a quarter 
 of a pound of sugar in half a pint of 
 milk, and made a solution of about 
 half a tea-spoonful of crystal of soda, 
 salt of tartar, or any other purified 
 potash, in half a tea-cupful of cold 
 water, pour them also among the 
 flour ; work up the paste to a good 
 consistence, roll it out, and form it 
 into cakes or biscuits. The light- 
 ness of these cakes depending much 
 on the expedition with which they 
 
 are baked, they should be set m a 
 brisk oven. 
 
 AMERICAN SPRUCE. In the 
 spring of the year, this valuable ex- 
 tract is obtained from the young 
 shoots and tops of the pine or fir 
 trees; and in autumn, from their 
 cones. These are merely boiled in 
 water, to the consistence of honey 
 or molasses. The bark and softer part 
 of the tops and young shoots, being 
 easily dissolved, make the finest es- 
 sence; while the cones and bark 
 of larger branches, undergoing only 
 a partial so-lution, form an inferior 
 article, after being strained from the 
 dregs. Both sorts, when decanted » 
 clear off, are put up in casks or bot- 
 tles, and preserved for making spruce 
 beer. 
 
 ANCHOVIES. These delicate 
 fish are preserved in barrels with 
 bay salt, and no other of the finny 
 tribe has so fine a flavour. Choose 
 those which look red and mellow, 
 and the bones moist and oily. They 
 should be high-flavoured, and have 
 a fine smell ; but beware of their 
 being mixed with red paint, to im- 
 prove their colour and appearance. 
 When the liquor dries, pour on them 
 some beef brine, and keep the jar 
 close tied down with paper and lea- 
 ther. Sprats are sometimes sold for 
 anchovies, but by washing them the 
 imposition may be detected. See 
 
 ANCHOVY ESSENCE. Chop 
 two dozen of anchovies, without ^^ 
 bone, add some of their own liqJror 
 strained, and sixteen large spoon- 
 fuls of water. Boil them gently till 
 dissolved, which will be in a few 
 minutes ; and when cold, strain and 
 bottle the liquor. The essence can 
 generally be bought cheaper than you 
 can make it. 
 
 ANCHOVY PASTE. Pound them 
 in a mortar, rub the pulp through a 
 fine sieve, pot it, cover it with clari- 
 fied butter, and keep it in a cool 
 place. The paste may also be made 
 
 7 
 
ANG 
 
 AN G 
 
 by rubbing- the essence with as much 
 flour as will make a paste ; but this 
 is only intended for immediate use, 
 and will not keep. This is sometimes 
 made stiffer and hotter, by the ad- 
 dition of a little flour of mustard, a 
 pickled walnut, spice, or cayenne. 
 
 ANCHOVY POWDER. Pound 
 the fish in a mortar, rub them through 
 a sieve, make them into a paste with 
 dried flour, roll it into thin cakes, 
 and dry them in a Dutch oven before 
 a slow fire. To this may be added 
 a small portion of cayenne, grated 
 lemon peel, and citric acid. Pounded 
 to a fine powder, and put into a well- 
 stopped bottle, it will keep for 
 years. It is a very savoury relish, 
 sprinkled on bread and butter for a 
 sandwich. 
 
 ANCHOVY SAUCE. Chop one 
 or two anchovies without washing, 
 put them into a saucepan with flour 
 and butter, and a spoonful of water. 
 Stir it over the fire till it boils once 
 or twice. When the anchovies are 
 good, they will soon be dissolved, and 
 distinguished both by their colour 
 and fragrance. 
 
 ANCHOVY TOAST. Bone and 
 skin six or eight anchovies, pound 
 them to a mass with an ounce of fine 
 butter till the colour is equal, and 
 then spread it on toast or rusks. Or, 
 cut thin slices of bread, and fry them 
 in clarified butter. Wash three an- 
 chovies split, pound them in a mor- 
 tar with a little fresh butter, rub them 
 tlm)ugh a hair sieve, and spread on 
 t!rc toast when cold. Garnish with 
 parsley or pickles. 
 
 ANGELICA TARTS. Take an 
 equal quantity of apples and angelica, 
 pare and peel them, and cut them 
 separately into small pieces. Boil 
 the apples gently in a little water, with 
 fine sugar and lemon peel, till they 
 become a thin syrup : then boil the 
 angelica about ten minutes. Put some 
 paste at the bottom of the pattipans, 
 with alternate layers of apples and 
 angelica : pour in some of the svrup, 
 8 
 
 put on the lid, and bake them care- 
 fully. 
 
 ANGLING APPARATUS. Fish- 
 ing rods should be oiled and dried in 
 the sun, to prevent their being worm 
 eaten, and render them tough ; and 
 if the joints get swelled and set fast, 
 turn the part over the flame of a can-' 
 die, and it will soon be set at liberty. 
 Silk or hemp lines dyed in a decoc- 
 tion of oak bark, will render them 
 more durable and capable of resisting 
 the wet; and after they have been 
 used they should be well dried be- 
 fore they are wound up, or they will 
 be liable to rot. To make a cork 
 float, take a good new cork, and pass 
 a small red-hot iron through the 
 centre of it lengthways ; then round 
 one end of it with a sharp knife, and 
 reduce the other to a point, resem- 
 bling a small peg top. The quill 
 which is to pass through it may be 
 secured at the bottom by putting in 
 a little cotton wool and sealing wax, 
 and the upper end is to be fitted with 
 a piece of hazel like a plug, cemented 
 like the other, with a piece of wire 
 on the top formed into an eye, and 
 two small hoops cut from another 
 quill to regulate the line which passes 
 through the float. To render it the 
 more visible, the cork may be colour- 
 ed with red wax. For fly fishing, 
 either natural or artificial flies may 
 be used, especially such as are found 
 under hollow stones by the river's 
 side, on the trunk of an oak or ash, 
 on hawthorns, and on ant hills. In 
 clear water the angler may use small 
 flies with slender wings, but in mud- 
 dy water a large fly is better : in a 
 clear day the fly should be light co- 
 loured, and in dark water the fly 
 should be dark. The rod and line 
 require to be long ; the fly when fas- 
 tened to the hook should be allowed 
 to float gently on the surface of the 
 water, keeping the line from touching 
 it, and the angler should stand as far 
 as may be from the water s edge with 
 the sun at his back, having a watchful 
 
ANT 
 
 AFP 
 
 eye and a quick hand. Fish may be 
 intoxicated "and taken in the follow- 
 , ing manner. Take an equal quantity 
 of cocculus indicus, coriander, fenu- 
 greek, and cummin seeds, and reduce 
 them to a powder. INIake it into a 
 paste with rice flour and water, roll 
 it up into pills as large as peas, and 
 throw them into ponds or rivers 
 which abound with fish. After eat- 
 ing the paste, the fish will rise to the 
 surface of the w^ater almost motion- 
 less, and may be taken out by the 
 hand. 
 
 ANTIDOTE to opium or lauda- 
 num. The deleterious effects of opi- 
 um, which are so often experienced 
 in the form of laudanum, may in great 
 measure be counteracted by taking 
 a proper quantity of lemon juice im- 
 mediately afterwards. Four grains 
 of opium, or a hundred drops of 
 laudanum, are often sufficient for a 
 fatal dose ; but if an ounce of pure 
 lemon juice, or twice that quantity of 
 good vinegar be added to every grain 
 of opium, or every twenty-five drops 
 of laudanum, it will relieve both the 
 head and the bowels ; and the use of 
 vegetable acids cannot be too strong- 
 ly recommended to those who are 
 under the necessity of taking con- 
 siderable doses of opiates. 
 
 ANTS. Though it does not be- 
 come us to be prodigal of life in any 
 form, nor wantonly to seek its extinc- 
 tion, yet where any species of ani- 
 mals are found to be really noxious 
 or annoying, the good of man re- 
 quires that they should be destroyed. 
 Houses are sometimes so infested 
 with ants, that they are not to be 
 endured. In this case, sprinkle the 
 places they frequent with a strong 
 decoction of walnut-tree leaves ; or 
 f , take half a pound of sulphur, and a 
 quarter of a pound of potash, and 
 dissolve them together over the fire. 
 Afterwards beat them to a powder, 
 add some water to it; and when 
 sprinkled, the ants will either die or 
 leave the place. When they are found 
 to traversegarden walls orhot-houses, 
 
 and to injure the fruit, several holes 
 should be drilled in the ground with 
 an iron crow, close to the side of the 
 wall, and as deep as the soil wilj ad- 
 mit. The earth being stirred, the 
 insects w ill begin to move about : the 
 sides of the holes are then to be made 
 smooth, so that the ants may fall ir 
 as soon as they approach, and thej 
 will be unable to climb upwards. 
 Water being then poured on them, 
 great numbers may easily be destroy- 
 ed. The same end may be answered 
 by strewing a mixture of quick lime 
 and soot along such places as are 
 much frequented by the ants ; or by 
 adding water to it, and pouring it at 
 the roots of trees infested by them. 
 To prevent their descending from a 
 tree which they visit, it is only ne- 
 cessary to mark with a piece of com- 
 mon chalk a circle round its trunk, 
 an inch or two broad, and about two 
 feet from the ground. This experi- 
 ment should be performed in dry 
 weather, and the ring must be re- 
 newed : as soon as the ants arrive at 
 it, not one of them will attempt to 
 cross over. — Ant hills are very in* 
 jurious in dry pastures, not only by 
 wasting the soil, but yielding a per- 
 nicious kind of grass, and impeding 
 the operation of the scythe. The 
 turf of the ant hill should be pared 
 off, the core taken out and scattered 
 at a distance ; and when the turf is 
 laid down again, the place should be 
 left lower than the ground around it, 
 that when the wet settles into it, the 
 ants may be prevented from return- 
 ing to their haunt. The nests may 
 more effectually be destroyed by 
 putting quick lime into them, and 
 pouring on some water ; or by put- 
 ting in some night soil, and closing 
 it up. 
 
 APPLE TREES may be preserved 
 from the innumerable insects with 
 which they are annoyed, by painting 
 the stems and branches with a thick 
 wash of lime and water, as soon as 
 the sap begins to rise. This will be 
 found, in the course of the ensuing 
 
 c 
 
 «/ 
 
 if* 
 
APP 
 
 APP 
 
 summer to have removed all the moss 
 and insects, and given to the bark ^ 
 fresh and green appearance. Other 
 fruit trees may be treated in the same 
 manner, and they will soon become 
 more healthy and vigorous. Trees 
 exposed to cattle, hares and rabbits, 
 may be preserved from these depre- 
 dators, without the expense of fence 
 or rails, by any of the following ex- 
 periments. Wash the stems of the 
 trees or plants to a proper height 
 with tanner's liquor, or such as they 
 use for dressing hides. If this does 
 not succeed, make a mixture of night 
 soil, lime and water, and brush it on 
 ^e stems and branches, two or three 
 times in a year : this will effectually 
 preserve the trees from being barked. 
 A mixture of fresh cow dung and 
 urine has been found to answer the 
 same purpose, and also to destroy 
 the canker, which is so fatal to the 
 growth of trees. 
 
 APPLES are best preserved from 
 frost, by throwing over them a linen 
 cloth before the approach of hard, 
 weather: woollen will not answer 
 the purpose. In this manner they 
 are kept in Germany and in America, 
 during the severest winters ; and it 
 is probable that potatoes might be 
 preserved in the same way. Apples 
 may also be kept till the following 
 summer by j)utting them into a dry 
 jar, with a few pebbles at the bot- 
 tom to imbibe the moisture which 
 would otherwise destroy the fruit, 
 and then closing up the jar carefully 
 with a lid, and a little fresh water 
 round the edge. 
 
 APPLES DRIED. Put them in 
 a cool oven six or seven times ; and 
 when soft enough to bear it, let them 
 be gently flattened by degrees. If 
 the oven be too warm they will waste ; 
 and at first it should be very cool. 
 The biffin, the minshul crab, or any 
 tart apples, are the best for drying. 
 
 APPLE DUMPLINGS. Pare and 
 
 slice some apples, line a bason with 
 
 a thin paste, till it with the fruit, and 
 
 close the paste over. Tie a cloth 
 
 10 
 
 tight over, and boil the dumpling till 
 the fruit is done. Currant and dam- 
 son puddings are prepared in the 
 same way. 
 
 APPLE FOOL. Stew some ap- 
 ples in a stone jar on a stove, or in a 
 saucepan of water over the fire : if 
 the former, a large spoonful of water 
 should be added to the fruit. When 
 reduced to a pulp, peel and press 
 them through a cullendar ; boil a 
 sufficient quantity of new milk, and 
 a tea-cupful of raw cream, or an egg 
 instead ( f the latter, and leave the 
 liquor to cool. Then mix it gradu- 
 ally with the pulp, and sweeten the 
 whole w ith fine moist sugar. 
 
 APPLE FRITTERS. Pare some 
 apples, and cut them into thin slices ; 
 put a spoonful of light batter into a 
 frying-pan, then a layer of apples, 
 and another spoonful of batter. Fry 
 them to a light brown, and serve with 
 grated sugar over them. 
 
 APPLE JELLY. Prepare twenty 
 golden pippins, boil them quite ten- 
 der in a pint and a half of spring 
 water, and strain the pulp through 
 a cullendar. To every pint add a 
 a pound of fine sugar, with grated 
 orange or lemon peel, and then boil 
 the whole to a jelly. Or, having 
 prepared the apples by boiling and 
 straining them through a coarse sieve, 
 get ready an ounce of isinglass boiled 
 to a jelly in half a pint of water, and 
 mix it with the apple pulp. Add 
 some sugar, a little lemon juice and 
 peel ; boil all together, take out the 
 peel, and put the jelly into a dish, 
 to serve at table. — When apple jelly 
 is required for preserving apricots, 
 or any sort of sweetmeats, a differ- 
 ent process is observed. Apples are 
 to be pared, quartered and cored, 
 and put into a stewpan, with as 
 much water as will cover them. Boil 
 them to a mash as quick as possible, 
 and add a quantity of water ; then 
 boil half an hour more, and run it 
 through a jelly bag. If in summer, 
 codlins are best : in autumn, golden 
 rennets or winter pippins. — Re(/ 
 
APP 
 
 A PP 
 
 apples in jelly are a different pre- 
 paration. These must be pared and 
 cored, and thrown into water ; then 
 put them in a preserving pan, and 
 let them coddle with as little water 
 as will only half cover them. Ob- 
 serve that they do not lie too close 
 when first put in ; and when the 
 under side is done, turn them. Mix 
 some pounded cochineal with the 
 water, and boil with the fruit. When 
 sufficiently done, take them out on 
 the dish they are to be served in, 
 the stalk downwards. Make a rich 
 jelly of the water with loaf sugar, 
 boiling them with the thin rind and 
 juice of a lemon. When cold, spread 
 the jelly over the apples ; cut the 
 lemon peel into narrow strips, and 
 put them across the eye of the ap- 
 ple. The colour should be kept 
 fine from the first, or the fruit will 
 not afterwards gain it ; and use as 
 little of the cochineal as will serve, 
 lest the syrup taste bitter. 
 
 APPLE MARMALADE. Scald 
 some apples till they come to a pulp ; 
 then take an equal weight of sugar 
 in large lumps, just dip them in wa- 
 ter, and boil the sugar till it can be 
 well skimmed, and is reduced to a 
 thick syrup. Put it to the pulp, 
 and simmer it on a quick fire a quar- 
 ter of an hour. Grate a little lemon 
 peel before boiling, but if too much 
 it will be bitter. 
 
 APPLE PASTY. Make a hot 
 crust of lard or dripping, roll it out 
 warm, cover it with apples pared 
 and sliced, and a little lemon peel 
 and moist sugar. Wet the edges of 
 the crust, close it up well, make a 
 few holes in the top, and bake it in a 
 moderate oven. Gooseberries may 
 be done in the same way. 
 
 APPLE PIE. Pare and core the 
 fruit, after being wiped clean ; then 
 boil the cores and parings in a little 
 water, till it tastes well. Strain the 
 liquor, add a little sugar, with a bit 
 of bruised cinnamon, and simmer 
 again. Meantime place the apples 
 in a dish, a paste being put round 
 
 the edge ; when one layer is in, 
 sprinkle half the sugar, and shred 
 lemon peel ; squeeze in some of the 
 juice, or a glass of cider, if the ap- 
 ples have lost their spirit. Put in 
 the rest of the apples, the sugar, and 
 the liquor which has been boiled. 
 If the pie be eaten hot, put some 
 butter into it, quince marmalade, 
 orange paste or cloves, to give it a 
 flavour. 
 
 APPLE POSTILLA. Bake cod- 
 lins, or any other sour apples, but 
 without burning them ; pulp them 
 through a sieve into a bowl, and beat 
 them for four hours. Sweeten the 
 fruit with honey, and beat it fotir 
 hours more ; the longer it is beaten 
 the better. Pour a thin layer of the 
 mixture on a cloth spread over a 
 tray, and bake it in a slow oven, 
 with bits of wood placed under the 
 tray. If not baked enough on one 
 side, set it again in the oven ; and 
 when quite done, turn it. Pour on it a 
 fresh lay er of the mixture,andpi'oceed 
 with it in liko manner, till the whole 
 is properly baked. Apple postilla 
 is also made by peeling the apples 
 and taking out the cores after they 
 are baked, sweetening with sugar, 
 and beating it up with a wooden 
 spoon till it is all of a froth. Then 
 put it on two trays, and bake it for 
 two hours in an oven moderately hot. 
 After this another layer of the beaten 
 apples is added, and pounded loaf 
 sugar spread over. Sometimes a 
 still finer sort is made, by beating 
 yolks of eggs to a froth, and then 
 mixing it with the apple juice. 
 
 APPLE PUDDING. Butter a 
 baking dish, put in the batter, and 
 the apples whole, without being cut 
 or pared, and bake in a quick oven. 
 If the apples be pared, they will 
 mix with the batter while in the 
 oven, and make the pudding soft. 
 Serve it up with sugar and butter. 
 For a superior pudding, grate a 
 pound of pared apples, work it up 
 with six ounces of butter, four eggs, 
 grated lemon peel, a little sugar and 
 11 
 
APP 
 
 APR 
 
 brandy. Line the dish with good 
 paste, strew over it bits of candied 
 peel, put in the pudding, and bake 
 it half an hour. A little lemon juice 
 may be added, a spoonful of bread 
 crumbs, or two or three Naples bis- 
 cuits. Another way is, to pare and 
 quarter four large apples, boil them 
 tender, with the rind of a lemon, in 
 so little water that it may be exhaust- 
 ed in the boiling. Beat the apples 
 line in a mortar, add the crumb of 
 a small roll, four ounces of melted 
 butter, the yolks of five and the 
 whites of three eggs, the juice of 
 half a lemon, and sugar to taste. 
 Beat all together, and lay it in a dish 
 with paste to turn out, after baking. 
 
 APPLE PUFFS. Pare the fruit, 
 and either stew them in a stone jar 
 on a hot hearth, or bake them. 
 When cold, mix the pulp of the ap- 
 ple with sugar and lemon peel shred 
 fine, taking as little as possible of 
 the apple juice. Bake them in thin 
 paste, in a quick oven : if small, a 
 quarter of an hour will be sufficient. 
 Orange or quince marmalade is 
 a great improvement ; cinnamon 
 pounded, or orange flower-water, 
 will make an agreeable change. 
 
 APPLE SAUCE. Pare, core, and 
 slice some apples ; put them in a 
 stone jar, into a saucepan of water, 
 or on a hot hearth. If the latter, 
 put in a spoonful or two of water, to 
 prevent burning. When done, mash 
 them up, put in a piece of butter the 
 size of a nutmeg, and a little brown 
 sugar. Serve it in a sauce tureen, 
 for goose and roast pork. 
 
 APPLE TRIFLE. Scald some 
 apples, pass them through a sieve, 
 and make a layer of the pulp at the 
 bottom of a dish ; mix the rind of 
 half a lemon grated, and sweeten 
 with sugar. Or mix half a pint of 
 milk, half a pint of cream, and the 
 yolk of an egg. Scald it over the 
 fire, and stir it all the time without 
 boiling ; lay it over the apple pulp 
 with a spoon, and put on it a whip 
 prepared the day before. 
 
 APPLE WATER. Cut two large 
 apples in slices, and pour a quart of 
 boiling water on them, or on roasted 
 apples. Strain it well, and sweeten 
 it lightly. When cold, it is an agree- 
 able drink in a fever. 
 
 APPLE WINE. To every gallon 
 of apple juice, immediately as it 
 comes from the press, add two pounds 
 of lump sugar ; boil it as long as 
 any scum rises, then strain it through 
 a sieve, and let it cool. Add some 
 yeast, and stir it well ; let it work in 
 the tub for two or three weeks, or 
 till the head begins to flatten ; then 
 skim off^ the head, draAv ofl* the liquor 
 clear, and tun it. When made a 
 year, rack it ofl", and fine it with 
 isinglass. To every eight gallons 
 add half a pint of the best rectified 
 spirits of wine, or a pint of brandy. 
 
 APRICOTS DRIED. Pare thin 
 and halve four pounds of apricots, 
 put them in a dish, and strew among 
 them three pounds of fine loaf-sugar 
 powdered. When the sugar melts, 
 set the fruit over a stove to do very 
 gently ; as each piece becomes ten- 
 der, take it out, and put it into a 
 china bowl. When all are done, and 
 the boiling heat a little abated, pour 
 the syrup over them. In a day or 
 two remove the syrup, leaving only 
 a little in each half. In a clay or 
 two more turn them, and so con- 
 tinue daily till quite dry, in the sun 
 or in a warm place. Keep the apri- 
 cots in boxes, with layers of fine 
 paper. 
 
 APRICOTS PRESERVED. There 
 are various ways of doing this : one 
 is by steeping them in brandy. Wipe, 
 weigh, and pick the fruit, and have 
 ready a quarter of the weight of loaf 
 sugar in fine powder. Put the fruit 
 into an ice-pot that shuts very close, 
 throw the sugar over it, and then 
 cover the fruit with brandy. Be- 
 tween the top and cover of the pot, 
 fit in a piece of thick writing paper. 
 Set the pot into a saucepan of water, 
 and heat it without boiling, till the 
 brandy be as hot as vou can bear 
 
APR 
 
 A RO 
 
 your finger in it. Put the fruit into 
 ajar, and pour the brandy on it. 
 When cold, put a bladder over, and 
 tie it down tight. — Apricots may al- 
 so be preserved in jelly. Pare the 
 fruit very thin, and stone it ; weigh 
 an equal quantity of sugar in tine 
 powder, and strew over it. Next 
 day boil very gently till they are 
 clear, remove them into a bowl, and 
 pour in the liquor. The follow- 
 ing day, mix it with a quart of 
 codlin liquor, made by boiling and 
 straining, and a pound of fine sugar. 
 Let it boil quickly till it comes to a 
 jelly ; put the fruit into it, give it 
 one boil, skim it well, and distribute 
 into small pots. — A beautiful pre- 
 serve may also be made in the fol- 
 lowing manner. Having selected 
 the finest ripe apricots, pare them 
 as thin as possible, and weigh them. 
 Lay them in halves on dishes, with 
 the hollow part upwards. Prepare 
 an equal weight of loaf sugar finely 
 pounded, and strew it over them; 
 in the mean time break the stones, 
 and blanch the kernels. When the 
 fruit has lain twelve hours, put it 
 into a preserving pan, with the sugar 
 and juice, and also the kernels. Let 
 it simmer very gently till it becomes 
 clear ; then take out the pieces of 
 apricot singly as they are done, put 
 them into small pots, and pour the 
 syrup and kernels over them. The 
 scum must be taken off as it rises, 
 and the pots covered with brandy 
 paper. — Green apricots are pre- 
 served in a different way. Lay vine 
 or apricot leaves at the bottom of 
 the pan, then fruit and leaves alter- 
 nately till full, the upper layer being 
 thick with leaves. Then fill the pan 
 with spring w ater, and cover it down, 
 that no steam may escape. Set the 
 pan at a distance from the fire, that 
 in four or five hours the fruit may 
 be soft, but not cracked. Make a 
 thin syrup of some of the water, and 
 drain the fruit. When both are cold, 
 put the fruit into the pan, and the 
 s^rup to it ; keep the pan at a pro- 
 
 per distance from the fire till the 
 apricots green, but on no account 
 boil or crack them. Remove the 
 fruit very carefully into a pan with 
 the syrup for two or three days, 
 then pour off as much of it as 
 will be necessary, boil with more 
 sugar to make a rich syrup, and add 
 a little sliced ginger to it. When 
 cold, and the thin syrup has all been 
 drained from the fruit, pour the 
 thick over it. The former will serve 
 to sweeten pies. 
 
 APRICOT CHEESE. Weigh atf 
 equal quantity of pared fruit and 
 sugar, wet the latter a very little, 
 and let it boil quickly, or the colour 
 will be spoiled. Blanch the kernels 
 and add them to it : twenty or thirty 
 minutes will boil it. Put it in small 
 pots or cups half filled. 
 
 APRICOT JAM. When the fruit 
 is nearly ripe, pare and cut some in 
 halves ; break the stones, blanch the 
 kernels, and put them to the fruit. 
 Boil the parings in a little water, and 
 strain it: to a pound of fruit add 
 three quarters of a pound of fine 
 sifted sugar, and a glass of the water 
 in which the parings were boiled. 
 Stir it over a brisk fire till it becomes 
 rather stiff: when cold, put apple 
 jelly over the jam, and tie it down 
 with brandy paper. 
 
 APRICOT PUDDING. Halve 
 twelve large apricots, and scald them 
 till they are soft. Meanwhile pour 
 on the grated crumbs of a penny 
 loaf a pint of boiling cream ; when 
 half cold, add four ounces of sugar, 
 the yolks of four beaten eggs, and a 
 glass of white wine. Pound the 
 apricots in a mortar, with some or 
 all of the kernels ; then mix the fruit 
 and other ingredients together, put 
 a paste round a dish, and bake the 
 pudding in half an hour. 
 
 AROMATIC VINEGAR. Mix 
 with common vinegar a quantity of 
 powdered chalk or whiting, sufficient 
 to destroy the acidity ; and when 
 the white sediment is formed, pour 
 off the insipid liquor. The powder 
 Hi 
 
ART 
 
 ASP 
 
 is then to be dried, and some oil of 
 vitriol poured upon it, as long as 
 white acid fumes continue to as- 
 cend. This substance forms the 
 essential ingredient, the fumes of 
 which are particularly useful in pu- 
 rifying rooms and places where any 
 contagion is suspected. 
 
 ARROW ROOT. This valuable 
 article has often been counterfeited : 
 the American is the best, and may 
 generally be known by its colour 
 and solidity. If genuine, the arrow 
 root is very nourishing, especially 
 for weak bowels. Put into a sauce- 
 pan half a pint of water, a glass of 
 sherry, or a spoonful of brandy, 
 grated nutmeg, and fine sugar. Boil 
 it up once, then mix it by degrees 
 into a dessert-spoonful of arrow root, 
 previously rubbed smooth with two 
 spoonfuls of cold water. Return the 
 whole into the saucepan, stir and 
 boil it three minutes. 
 
 ARSENIC. The fatal effects of 
 mineral poisons are too often ex- 
 perienced, and for want of timely 
 assistance but seldom counteracted. 
 Arsenic and other baleful ingredi- 
 ents, if used for the destruction of 
 vermin, should never be kept with 
 common articles, or laid in the way 
 of children. But if, unfortunately, 
 this deadly poison should by some 
 m^istake be taken inwardly, the most 
 effectual remedy will be a table- 
 spoonful of powdered charcoal, mix- 
 ed with honey, butter, or treacle, 
 and swallowed immediately. Two. 
 hours afterwards, take an emetic or 
 an opening draught, to cleanse away 
 the whole from the stomach and 
 bowels. The baneful effects of ver- 
 digris, from the use of copper boilers 
 and saucepans, may be counteracted 
 by the same means, if resorted to 
 in time, and no remedy is so likely 
 to become effectual. 
 
 ARTICHOKES. Soak them in 
 cold water, wash them well, and boil 
 them gently in plenty of water. If 
 young, they will be ready in half an 
 hour • if otherwise, they will not be 
 14 
 
 done in twice that time. The surest 
 way to know when they are boiled 
 enough is to draw out a leaf, and 
 see whether they be tender ; but 
 they cannot be properly boiled with- 
 out much water, which tends also 
 to preserve their colour. Trim and 
 drain them on a sieve, serve with 
 melted butter, pepper and salt, and 
 small cups. 
 
 ARTICHOKE BOTTOMS, if dri- 
 ed, must be well soaked, and stewed 
 in weak gravy. Or they may be 
 boiled in milk, and served with cream 
 sauce, or added to ragouts, French 
 pies, Szc. If intended to keep in 
 the winter, the bottoms must be 
 slowly dried, and put into paper 
 
 ASPARAGUS. Having carefully 
 scraped the stalks till they appear 
 white, and thrown them into cold 
 water, tie them up in small bundles 
 with tape, and cut the stalks of an 
 equal length. Put them into a stew- 
 pan of boiling water a little salted, 
 and take them up as soon as they 
 begin to be tender, or they will lose 
 both their taste and colour. Mean- 
 while make toasts well browned for 
 the bottom of the dish, moisten them 
 in the asparagus liquor, place them 
 regularly, and pour on some melted 
 butter. Then lay the asparagus on 
 the toasts round the dish, with the 
 heads united at the centre, but pour 
 no butter over them. Serve with 
 melted butter in a sauce tureen, and 
 separate cups, that the company may 
 season with salt and pepper to their 
 taste. — As this vegetable is one of 
 the greatest delicacies which the gar- 
 den affords, no person should be un- 
 acquainted with the means of pro- 
 ducing it in constant succession. 
 Toward the end of July, the stalks 
 of the asparagus are to be cut down, 
 and the beds forked up and raked 
 smooth. If the weather be dry, they 
 should be watered with the drain of 
 a dunghill, and left rather hollow in 
 the middle to retain the moisture. 
 In about a fortnight the stalks will 
 
ASS 
 
 AST 
 
 begin to appear, and the watering 
 should be continued once a week if 
 the weather be dry. Asparagus may 
 thus be cut till nea^ the end of Sep- 
 tember, and then by making five or 
 six hot-beds during the winter, a 
 regular succession may be provided 
 ^ for almost every month in the year. 
 To obviate the objection of cutting 
 the same beds twice a year, two or 
 three others may be left uncut in the 
 spring, and additional beds made for 
 the purpose. The seed is cheap, 
 and in most places the dung may be 
 easily procured. There is no need 
 to continue the old beds when they 
 begin to fail ; it is better to make 
 new ones, and to force the old roots 
 by applying some rotten dung on the 
 tops of the beds, and to sow seed 
 every year for new plants. 
 
 ASSES' MILK, so beneficial in 
 consumptive cases, should be milked 
 into a glass that is kept warm, by 
 being placed in a bason of hot water. 
 The fixed air that it contains some- 
 times occasions pain in the stomach ; 
 at first therefore a tea-spoonful of 
 rum may be taken with it, but should 
 only be put in the moment it is to 
 be swallowed. The genuine milk 
 far surpasses any imitation of it that 
 can be made ; but a substitute may 
 be found in the following compo- 
 sition. Boil a quart of water with 
 a quart of new milk, an ounce of 
 white sugar-candy, half an ounce of 
 eringo-root, and half an ounce of 
 conserve of roses, till the quantity 
 be half wasted. As this is an astrin- 
 gent, the doses must be proportioned 
 accordingly, and the mixture is 
 wholesome only while it remains 
 sweet. — Another way. Mix two 
 spoonfuls of boiling water, two of 
 milk, and an egg well beaten. Sweet- 
 en with white sugar-candy pounded : 
 J this may be taken twice or thrice a 
 I <lay. Or, boil two ounces of harts- 
 Jiom-shavings, two ounces of pearl 
 
 barley, two ounces of candied eringo- 
 root, and one dozen of snails that 
 have been bruised, in two quarts 
 of water till reduced to one. Mix 
 with an equal quantity of new milk, 
 when taken, twice a day. 
 
 ASTHMA. As this complaint 
 generally attacks aged people, the 
 best mode of relief will be to attend 
 carefully to diet and exercise, which 
 should be light and easy, and to 
 avoid as much as possible an expo- 
 sure to cold and frosty air. The 
 temperature of the apartment should 
 be equalised to moderate summer's 
 heat by flues and stoves, and fre- 
 quently ventilated. A dish of the 
 best coffee, newly ground and made 
 very strong, and taken frequently 
 without milk or sugar, has been found 
 highly beneficial. An excellent diet 
 drink may be made of toast and 
 water, with the addition of a little 
 vinegar, or a few grains of nitre. 
 Tar water is strongly recommended, 
 and also the smoking of the dried 
 leaves of stramonium, commonly 
 called the thorn-apple. 
 
 ASTRINGENT BOLUS, proper 
 to be taken in female complaints, 
 arising from excessive evacuations. 
 Fifteen grains of powdered alum, 
 and five grains of gum kino, made 
 into a bolus with a little syrup, and 
 given every four or five hours till 
 the discharge abates. 
 
 ASTRINGENT MIXTURE, in 
 case of dysentery, may be made of 
 three ounces of cinnamon water, 
 mixed with as much common water, 
 an ounce and a half of spirituous 
 cinnamon-water, and half an ounce 
 of japonic confection. A spoonful 
 or two of this mixture may be taken 
 every four hours, after the necessary 
 evacuations have been allowed, and 
 where the dysentery has not been 
 of long standing, interposing every 
 second or third day a dose of rhu- 
 barb. 
 
 16 
 
B AK 
 
 B AK 
 
 B. 
 
 Bacon, though intended to be a 
 cheap article of housekeeping, is 
 often, through mismanagement, ren- 
 dered one of the most expensive. 
 Generally twice as much is dressed 
 as need be, and of course there is a 
 deal of waste. When sent to table 
 as an accompaniment to boiled poul- 
 try or veal, a pound and a half is 
 plenty for a dozen people. Bacon 
 will boil better, and swell more free- 
 ly, if the rind is taken off before it 
 
 ^ is dressed ; and when excessively 
 salt, it should be soaked an hour or 
 
 . ' two in warm water. If the bacon 
 be dried, pare off the rusty and 
 smoked part, trim it neatly on the 
 under side, and scrape the rind as 
 clean as possible. Or take it up 
 when sufficiently boiled, scrape the 
 under side, and cut off the rind : 
 grate a crust of bread over it, and 
 place it a few minutes before the fire 
 to brown. Two pounds will require 
 to be boiled gently about an hour 
 and a half, according to its thick- 
 ness : the hock or gammon being 
 very thick, will take more. See 
 Dried Bacon. 
 
 BAKING. This mode of pre- 
 paring a dinner is undoubtedly one 
 of the cheapest and most convenient, 
 especially for a small family ; and 
 the oven is almost the only kitchen 
 which the poor man possesses. 
 Much however depends on the care 
 • and ability of the baker: in the 
 country especially, where the baking 
 of dinners is not always considered 
 as a regular article of business, it 
 is rather a hazardous experiment to 
 send a valuable joint to the oven ; 
 and more is often wasted and spoiled 
 by the heedless conduct of the parish 
 cook, than would have paid for the 
 boiling or roasting at home. But 
 supposing the oven to be managed 
 with care and judgment, there are 
 many joints which may be baked to 
 great advantage, and will be found 
 16 
 
 but little inferior to roasting. Par*- 
 ticidarly, legs and loins of pork, legs 
 of mutton, fillets of veal, and other 
 joints, if the meat be fat and good, 
 will be eaten with great satisfac- 
 tion, when they come from the 
 oven. A sucking pig is also well 
 adapted to the purpose, and is equal 
 to a roasted one, if properly managed. 
 When sent to the baker, it should 
 have its ears and tail covered with 
 buttered paper fastened on, and a 
 bit of butter tied up in a piece of 
 linen to baste the back with, other- 
 wise it will be apt to blister. A goose 
 should be prepared the same as for 
 roasting, placing it on a stand, and 
 taking care to turn it when it is half 
 done. A duck the same. If a but- 
 tock of beef is to be baked, it should 
 be well washed, after it has been in 
 salt about a week, and put into a 
 brown earthen pan with a pint of 
 water. Cover the pan tight over 
 with two or three thicknesses of 
 writing paper, and give it four or five 
 hours in a moderate oven. Brown 
 paper should never be used with 
 baked dishes ; the pitch and tar 
 which it contains wiil give the meat 
 a smoky bad taste. Previously to 
 baking a ham, soak it in water an 
 hour, take it out and wipe it, and 
 make a crust sutBcient to cover it 
 all over ; and if done in a moderate 
 oven, it will cut fuller of gravy, and 
 be of a finer flavour, than a boiled 
 one. Small cod-fish, haddock, and 
 mackarel will bake well, with a dust 
 of flour and some bits of butter put 
 on them. Large eels should be stuff- 
 ed. Herrings and sprats are to be 
 baked in a brown pan, with vinegar 
 and a little spice, and tied over with 
 paper. These and various other ar- 
 ticles may be baked so as to give 
 full satisfaction, if the oven be under 
 judicious management. 
 
 BAKED CARP. Clean a large 
 carp, put in a Portuguese stuffing, 
 
BAK 
 
 BAN 
 
 and sow it up. Brush it all over 
 with the yolk of an eg^, throw on 
 plenty of crumbs, and drop on oiled 
 butter to baste with. Place the carp 
 in a deep earthen dish, with a pint 
 of stock, a few sliced onions, some 
 bay leaves, a bunch of herbs, such 
 as basil, thyme, parsley, and both 
 sorts of marjoram ; half a pint of 
 port wine, and six anchovies. Cover 
 over the pan, and bake it an hour. 
 Let it be done before it is wanted. 
 Pour the liquor from it, and keep 
 the fish hot while you heat up the 
 liquor with a good piece of butter 
 rolled in flour, a tea-spoonful of mus- 
 tard, a little cayenne, and a spoonful 
 of soy. Serve it on the dish, gar- 
 nished with lemon and parsley, and 
 horse-radish, and put the gravy into 
 the sauce tureen. 
 
 BAKED CUSTARD. Boil a pint 
 of cream and half a pint of milk with 
 a little mace, cinnamon and lemon 
 peel. When cold, mix the yolks of 
 three eggs, and sweeten the custard. 
 Make the cups or paste nearly full, 
 and bake them ten minutes. 
 
 BAKED HERRINGS. Wash and 
 drain, without wiping them ; and 
 when drawn, they should not be 
 opened. Season with allspice in 
 fine powder, salt, and a few whole 
 cloves. Lay them in a pan with 
 plenty of black pepper, an onion, 
 and a few bay leaves. Add half 
 vinegar and half small beer, enough 
 to cover them. Put paper over the 
 pan, and bake in a slow oven. If 
 it be wished to make them look red, 
 throw a little saltpetre over them the 
 night before, 
 
 BAKED MILK. A very useful 
 article may be made for weakly and 
 consumptive persons in the following 
 manner. Put a gallon of milk into 
 a jar, tie white paper over it, and 
 let it stand all night in the oven when 
 baking is over. Next morning it will 
 be as thick as cream, and may be 
 drank two or three times a day. 
 
 BAKED PEARS. Those least tit 
 to eat raw, are often the best for 
 
 baking. Do not pare them, but 
 wipe and lay them on tin plates, and 
 bake them in a slow oven. When 
 done enough to bear it, flatten them 
 with a silver spoon ; and when done 
 through, put them on a dish. They 
 should be baked three or four times, 
 and very gently. 
 
 BAKED PIKE. Scale and open 
 it as near the throat as possible, and 
 then put in the following stufliing. 
 Grated bread, herbs, anchovies, 
 oysters, suet, salt, pepper, mace, 
 half a pint of cream, four yolks of 
 eggs; mix all over the fire till it 
 thickens, and then sow it up in the 
 fish. Little bits of butter should be 
 scattered over it, before it is sent to 
 the oven. Serve it with gravy sauce, 
 butter and anchovy. In carving a 
 pike, if the back and belly be slit 
 up, and each slice drawn gently 
 downwards, fewer bones will be given 
 at table. 
 
 BAKED SOUP. A cheap and 
 plentiful dish for poor families, or 
 to give away, may be made of a pound 
 of any kind of meat cut in slices, 
 with two onions, two carrots sliced, 
 two ounces of rice, a pint of split 
 peas, or whole ones if previously 
 soaked, seasoned with pepper and 
 salt. Put the whole into an earthen 
 jug or pan, adding a gallon of water : 
 cover it very close, and bake it. 
 
 BALM WINE. Boil three pounds 
 of lump sugar in a gallon of water ; 
 skim it clean, put in a handful of 
 balm, and boil it ten minutes. Strain 
 it oflf, cool it, put in some yeast, and 
 let it stand two days. Add the rind 
 and juice of a lemon, and let it stand 
 in the cask six months. 
 
 BALSAMIC VINEGAR, One of 
 the best remedies for wounds or 
 bruises is the balsan^ic or anti-putrid 
 vinegar, which is made in the follow- 
 ing manner. Take a handful of 
 sage leaves and flowers, the same of 
 lavender, hyssop, thyme, and sa- 
 vory ; two heads of garlic, and a 
 handful of salt. These are to be 
 infiised in some of the best white- 
 
 D 17 
 
BAR 
 
 BAH 
 
 wine vinegar ; and after standing a 
 fortnight or three weeks, it will be 
 fit for use. 
 
 BANBURY CAKES. Work a 
 pound of butter into a pound of 
 white-bread dough, the same as for 
 puff paste ; roll it out very thin, 
 and cut it into bits of an even iorm, 
 the size intended for the cakes. 
 Moisten some powder sugar with a 
 little brandy, mix in some clean cur- 
 rants, put a little of it on each bit 
 of paste, close them up, and bake 
 them on a tin. When they are taken 
 out, sift some fine sugar over them. 
 
 BARBERRIES, when preserved 
 for tarts, must be picked clean from 
 the stalks, choosing such as are free 
 from stones. To every pound of 
 fruit, weigh three quarters of a pound 
 of lump sugar ; put the fruit into a 
 stone jar, and either set it on a hot 
 hearth, or in a saucepan of water, 
 and let them simmer very slowly till 
 soft. Then put them and the sugar 
 into a preserving-pan, and boil them 
 gently fifteen minutes. — ^To preserve 
 barberries in bunches, prepare some 
 fleaks of white wool, three inches 
 long, and a quarter of an inch wide. 
 Tie the stalks of the fruit on the 
 stick, from within an inch of one end 
 to beyond the other, so as to make 
 them look handsome. Simmer them 
 in some syrup two successive days, 
 covering them each time with it when 
 cold. When they look clear, they 
 are simmered enough. The third 
 day, they should be treated like 
 other candied fruit. See Candied. 
 
 BARBERRY DROPS. Cut off 
 the black tops, and roast the fruit 
 before the fire, till it is soft enough 
 to pulp with a silver spoon through 
 a sieve into a china bason. Then 
 set the bason in a saucepan of water, 
 the top of which will just fit it, or 
 on a hot hearth, and stir it till it 
 grows thick.~ When cold, put to 
 every pint a pound and a half of 
 double refined sugar, pounded and 
 sifted through a lawn sieve, which 
 must be covered with a fine linen« 
 1« 
 
 to prevent waste while sifting. Beat 
 the sugar and juice together three 
 hours and a half if a large quantity, 
 but two and a half for less. Then 
 drop it on sheets of white thick pa- 
 per, the size of drops sold in the 
 shops. Some fruit is not so sour, 
 and then less sugar is necessary. To 
 know when there is enough, mix till 
 well incorporated, and then drop. 
 If it run, there is not enough sugar ; 
 and if there be too much, it will be 
 rough. A dry room will suftice to 
 dry them. No metal must touch 
 the juice but the point of a knife, 
 just to take the drop off* the end of 
 the wooden spoon, and then as little 
 as possible. 
 
 BARLEY BROTH. Wash three 
 quarters of a pound of Scotch bar- 
 ley in a little cold water, put it in a 
 soup pot with a shin or leg of beef, 
 or a knuckle of veal of about ten 
 pounds weight, sawn into four 
 pieces. Cover it with cold water, 
 and set it on the fire ; when it boils 
 skim it very clean, and put in two 
 onions. Set it by the side of the fire 
 to simmer very gently about two 
 hours ; then skim off all the fat, put 
 in two heads of celery, and a large 
 turnip cut into small squares. Season 
 it with salt, let it boil an hour and 
 a half longer, and it is done. Take 
 out the meat carefully with a slice, 
 cover it up and keep it warm by the 
 fire, and skim the broth well before 
 it is put into the tureen. This dish 
 is much admired in Scotland, where 
 it is regarded, not only as highly 
 nutricious, but as a necessary article 
 of domestic economy : for besides 
 the excellent soup thus obtained, 
 the meat also becomes an agreeable 
 dish, served up with sauce in the 
 following manner. Reserve a quart 
 of the soup, put about an ounce of 
 flour into a stewpan, pour the liquor 
 to it by degrees, stirring it well to- 
 gether till it boils. Add a glass of 
 port wine or mushroom ketchup, and 
 let it gently boil up ; strain the sauce 
 through a sieve over the meat, and 
 
BAS 
 
 BAT 
 
 add to it some capers, minced gher- 
 kins, or walnuts. The flavour may 
 be varied or improved, by the ad- 
 dition of a little curry powder, ra- 
 gout, or any other store sauces. 
 
 BARLEY GRUEL. Wash four 
 ounces of pearl barley, boil it in two 
 quarts of water and a stick of cin- 
 namon, till reduced to a quart. Strain 
 and return it into the saucepan with 
 some sugar, and three quarters of a 
 pint of port wine. It may be warmed 
 up, and used as wanted. 
 
 BARLEY SUGAR. This well 
 known article of confectionaiy is 
 made in the following manner. Put 
 some common or clarified syrup in- 
 to a saucepan with a spout, such as 
 for melting butter, if little is wanted 
 to be made, and boil it till it comes 
 to what is called carimel, carefully 
 taking oflT whatever scum may arise ; 
 and having prepared a marble stone, 
 either with butter or sweet oil, just 
 sufficiently to prevent sticking, pour 
 the syrup gently along the marble, 
 in long sticks of whatever thickness 
 may be desired. While hot, twist 
 it at each end ; and let it remain till 
 cold, when it will be fit for imme- 
 diate use. The rasped rind of lemon, 
 boiled up in the syrup, gives a very 
 agreeable flavour to barley sugar; 
 and indeed the best is commonly so 
 prepared. 
 
 BARLEY WATER. Wash a hand- 
 ful of common barley, then simmer 
 it gently in three pints of water, with 
 a bit of lemon peel. Or boil an 
 ounce of pearl barley a few minutes 
 to cleanse it, and then put on it a 
 quart of water. Simmer it an hour : 
 when half done, put into it a piece 
 of fresh lemon peel, and one bit of 
 sugar. If likely to be thick, add a 
 quarter of a pint of water, and a lit- 
 tle lemon juice, if approved. This 
 makes a very pleasant drink for a 
 sick person ; but the former is less 
 apt to nauseate. 
 
 BASIL VINEGAR. Sweet basil 
 is in full perfection about the middle 
 of August, when the fresh green 
 
 leaves should be gathered, and put 
 into a wide-mouthed bottle. Cover 
 the leaves with vinegar, and let them 
 steep for ten days. If it be wished 
 to have the infusion very strong, 
 strain out the liquor, put in some 
 fresh leaves, and let them steep for 
 ten days more. This is a very agree- 
 able addition to sauces and soups, 
 and to the mixture usually made for 
 
 BASILICON. Yellow basilicon is 
 made of equal quantities of bees- 
 wax, white rosin, and frankincense. 
 Melt them together over a slow fire, 
 add the same weight of fresh lard, 
 and strain it off" while it is warm. 
 This ointment is used for cleansing 
 and healing wounds and ulcers. 
 
 BASKET SALT. This fine and 
 delicate article is chiefly made from 
 the salt springs in Cheshire, and dif- 
 fers from the common brine salt, 
 usually called sea salt, not only in 
 its whiteness and purity, but in the 
 fineness of its grain. Some families 
 entertain prejudices against basket 
 salt, notwithstanding its superior 
 delicacy, from an idea, which does 
 not appear warranted, that perni- 
 cious articles are used in its prepa- 
 ration ; it may therefore be proper 
 to mention, that by dissolving com- 
 mon salt, again evaporating into dry- 
 ness, and then reducing it to powder 
 in a mortar, a salt nearly equal to 
 basket salt may be obtained, fine 
 and of a good colour, and well adapt- 
 ed to the use of the table. 
 
 BATH BUNS. Rub half a pound 
 of butter into a pound of fine flour, 
 with five eggs, and three spoonfuls 
 of thick yeast. Set it before the fire 
 to rise ; then add a quarter of a pound 
 of powdered sugar, and an ounce of 
 carraway seeds. Mix them well in, 
 roll it out in little cakes, strew on 
 carraway comfits, and bake on tins. 
 
 BATTER PUDDING. Rub by 
 degrees three spoonfuls of fine flour 
 extremely smooth, into a pint of 
 milk. Simmer till it thickens, stir 
 it in two ounces of butter, set it to 
 19 
 
BEE 
 
 BEE 
 
 cool, and then add the yolks of three 
 eggs. Flour a wet cloth, or butter 
 a bason, and put the batter into it. 
 Tie it tight, and plunge it into boil- 
 ing water, the bottom upwards. 
 Boil it an hour and a half, and serve 
 with plain butter. If a little ginger, 
 nutmeg, and lemon peel be added, 
 serve with sweet sauce. 
 
 BEAN BREAD. Blanch half a 
 pound of almonds, and put them in- 
 to water to preserve their colour. 
 Cut the almonds edgeways, wipe 
 them dry, and sprinkle over them 
 half a pound of fine loaf sugar pound- 
 ed and sifted. Beat up the white 
 of an egg with two spoonfuls of 
 orange-flower water, moisten the al- 
 monds with the froth, lay them light- 
 ly on wafer paper, and bake them on 
 tins. 
 
 BEAN PUDDING. Boil and 
 blanch some old green-beans, beat 
 them in a mortar, with very little 
 pepper and salt, some cream, and 
 the yolk of an egg. A little spinach- 
 juice will give a finer colour, but it 
 is as good without. Boil it an hour, 
 in a bason that will just hold it; 
 pour parsley and butter over, and 
 serve it up with bacon. 
 
 BEE HIVES. Common bee hives 
 made of straw are generally prefer- 
 red, because they are not likely to 
 be overheated by the rays of the 
 sun ; they will also keep out the cold 
 better than wood, and are cheaper 
 than any other material. As clean- 
 liness however is of great conse- 
 quence in the culture of these deli- 
 cate and industrious insects, the 
 bottom or floor of the hive should be 
 covered with gypsum or plaster of 
 Paris, of which they are very fond ; 
 and the outside of their habitation 
 should be overspread with a cement 
 made of two-thirds of cow-dung, and 
 one-third of ashes. This coating 
 will exclude noxious insects, which 
 would otherwise perforate and lodge 
 in the straw ; it will also secure the 
 bees from cold and wet, while it ex- 
 hales an odour which to them is vc- 
 20 
 
 ry grateful. The inner part of the 
 hive should be furnished with two 
 thin pieces of oak, or peeled branch- 
 es of lime tree, placed across each 
 other at right angles, which will 
 greatly facilitate the construction 
 of the combs, and support them when 
 filled with honey. A good bee-hive 
 ought to be so planned as to be ca- 
 pable of enlargement or contraction, 
 according to the number of the 
 swarm ; to admit of being opened 
 without disturbing the bees, either 
 for the purpose of cleaning it, of 
 freeing it from noxious insects, or 
 for the admission of a stock of pro- 
 vision for the winter. It should also 
 admit of the produce being removed 
 without injury to the bees, and be 
 internally clean, smooth, and free 
 from flaws. A hive of this descrip- 
 tion may easily be made of three or 
 four open square boxes, fastened to 
 each other with buttons or wooden 
 pegs, and the joints closed M'ith ce- 
 ment. The whole may be covered 
 with a moveable roof, projecting 
 over the boxes to carry off the rain> 
 and kept firm on the top by a stone 
 being laid upon it. If the swarm be 
 not very numerous, two or three 
 boxes will be suflScient. They should 
 be made of wood an inch thick, that 
 the bees and wax may be less aflect- 
 ed by the changes of the atmosphere. 
 This hive is so easily constructed, 
 that it is only necessary to join four 
 boards together in the simplest man- 
 ner ; and a little cement will cover 
 all defects. Within the upper part 
 of the boxes, two bars should be 
 fixed across from one corner to ano- 
 ther, to support the combs. At the 
 lower end of each box in front, there 
 must be an aperture, or door, about 
 an inch and an half wide, and as high 
 as is necessary for the bees to pass 
 without obstruction. The lowest is 
 to be left open as a passage for the 
 bees, and the others are to be closed 
 by a piece of wood fitted to the 
 aperture. A hive thus constructed 
 may be enlarged or diminished, ac- 
 
BEE 
 
 BEE 
 
 cording to the number of boxes ; and 
 a communication ^ith the internal 
 part can readily be effected by re- 
 moving the cover. 
 
 BEE HOUSE. An apiary or bee 
 house should front the south, in a 
 situation between the extremes of 
 heat and cold. It should stand in 
 a valley, that the bees may with 
 greater ease descend loaded on their 
 return to the hive ; and near a dwel- 
 ling-house, but at a distance from 
 noise and offensive smells ; surround- 
 ed with a low wall, and in the vici- 
 nity of shallow water. If there be 
 no running stream at hand, they 
 ought to be supplied with water in 
 troughs or pans, with small stones 
 laid at the bottom, that the bees 
 may alight upon them and drink. 
 They cannot produce either combs, 
 honey, or food for their maggots, 
 without water ; but the neighbour- 
 hood of rivers or ponds with high 
 banks ought to be avoided, or the 
 bees will be blown into the water 
 with high winds, and be drowned. 
 Care should also be taken to place 
 the hives in a neighbourhood which 
 abounds with such plants as will 
 supply the bees with food ; such as 
 the oak, the pine, the willow, fruit 
 trees, furze, broom, mustard, clover, 
 heath, and thyme, particularly bo- 
 rage, which produces an abundance 
 of farina. The garden in which the 
 bee house stands, should be well 
 furnished with scented plants and 
 flowers, and branchy shrubs, that 
 it may be easy to hive the swarms 
 which may settle on them. See 
 Bees, Hiving, &c. 
 
 BEEF. In every sort of provisions, 
 the best of the kind goes the farthest ; 
 it cuts out with most advantage, and 
 affords most nourishment. The best 
 way to obtain a good article is to 
 deal with shops of established credit. 
 You may perhaps pay a little more 
 than by purchasing of those who 
 pretend to sell cheap, but you will 
 be more than in proportion better 
 served. To prevent imposition more 
 
 effectually, however, it is necessary 
 to form our own judgment of the 
 quality and value of the articles to 
 be purchased. If the flesh of ox- 
 beef is young, it will show a fine 
 smooth open grain, be of a good red, 
 and feel tender. The fat should 
 look white rather than yellow, for 
 when that is of a deep colour, the 
 meat is seldom good. Beef fed with 
 oil cakes is generally so, and the 
 flesh is loose and flabby. The grain 
 of cow-beef is closer, and the fat 
 whiter, than that of ox-beef ; but the 
 lean is not so bright a red. The 
 grain of bull-beef is closer still, the 
 fat hard and skinny, the lean of a 
 deep red, and a stronger scent. Ox- 
 beef is the reverse; it is also the 
 richest and the largest ; but in small 
 families, and to some tastes, heifer- 
 beef as better still, if finely fed. In 
 old meat there is a horny streak in 
 the ribs of beef : the harder that is, 
 the older : and the flesh is not finely 
 flavoured. 
 
 BEEF BOUILLI. A term given 
 to boiled beef, which, according to 
 the French fashion, is simmered over 
 a slow fire, for the purpose of ex- 
 tracting a rich soup, while at the 
 same time the meat makes its ap- 
 pearance at table, in possession of 
 a full portion of nutricious succu- 
 lence. This requires nothing more 
 than to stew the meat very slowly, 
 instead of keeping the pot quickly 
 boiling, and taking up the beef as 
 soon as it is done enough. Meat 
 cooked in this manner, aflords much 
 more nourishment than when dressed 
 in the common way, and i« easy of 
 digestion in proportion to its tender- 
 ness. The leg or shin, or the mid- 
 dle of a brisket of beef, weighing 
 seven or eight pounds, is best adapt- 
 ed for this purpose. Put it into a 
 soup pot or deep stewpan with cold 
 water enough to cover it, and a 
 quart over. Set it on a quick fire 
 to get the scum up, which remove 
 as it rises ; then put in two carrots, 
 two turnips, two leeks, or two large 
 ^1 
 
BEE 
 
 tEt 
 
 onions, two heads of celery, two or 
 three cloves, and a faggot of parsley 
 and sweet herbs. Set the pot by 
 the side of the fire to simmer very 
 gently, till the meat is just tender 
 enough to eat : this will require four 
 or five hours. When the beef is 
 done, take it up carefully with a 
 slice, cover it up, and keep it warm 
 by the fire. Thicken a pint and a 
 half of the beef liquor with three 
 table spoonfuls of flour, season it 
 with pepper, a glass of port wine or 
 mushroom ketchup, or both, and 
 pour it over the beef. Strain the 
 soup through a hair sieve into a clean 
 stewpan, take off the fat, cut the 
 vegetables into small squares, and 
 add them to the soup, the flavour of 
 which may be heightened, by adding 
 a table-spoonful of ketchup. 
 
 BEEF BROTH. If intended for 
 sick persons, it is better to add other 
 kinds of meat, which render it more 
 nourishing and better flavoured. 
 Take then two pounds of lean beef, 
 one pound of scrag of veal, one 
 pound of scrag of mutton, some sweet 
 herbs, and ten pepper corns, and 
 put the whole into a nice tin sauce- 
 pan, with five quarts of water. 
 Simmer it to three quarts, clear it 
 from the fat when cold, and add an 
 onion if approved. If there be still 
 any fat remaining, lay a piece of 
 clean blotting or writing paper on 
 the broth when in the bason, and it 
 will take up every particle of the fat. 
 
 BEEF CAKES, chiefly intended 
 for a side-dish of dressed meat. 
 Pound some beef that is under done, 
 with a little fat bacon or ham. Sea- 
 son with pepper, salt, a little shalot 
 or garlick ; mix them well, and make 
 the whole into small cakes three 
 inches long, and half as wide and 
 thick. Fry them to a light brown, 
 and serve them in good thick 
 gravy. 
 
 BEEF CECILS. Mince some beef 
 
 with crumbs of bread, a quantity of 
 
 onions, some anchovies, lemon peel, 
 
 salt, nutmeg, chopped parsley, pep- 
 
 22 
 
 per, and a bit of warmed butter. 
 Mix these over the fire a few minutes : 
 when cool enough, make them into 
 balls of the size and shape of a tur- 
 key's egg, with an egg. Sprinkle 
 them with fine crumbs, fry them of 
 a yellow brown, and serve with 
 gravy, as for Beef Olives. 
 
 BEEF COLLOPS. Cutthm slices 
 of beef from the rump, or any other 
 tender part, and divide them into 
 pieces three inches long : beat them 
 with the blade of a knife, and flour 
 them. Fry the collops quick in but- 
 ter two minutes ; then lay them into 
 a small stewpan, and cover theni^ 
 with a pint of gravy. Add a bit of 
 butter rubbed in flour, pepper and 
 salt, a little bit of shalot shred very 
 fine, with half a walnut, four small 
 pickled cucumbers, and a tea-spoon- 
 ful of capers cut small. Be careful 
 that the stew does not boil, and 
 serve in a hot covered dish. 
 
 BEEF FRICASSEE. Cut some 
 thin slices of cold roast beef, shred 
 a handful of parsley very small, cut 
 an onion into quarters, and put tliem 
 all together into a stewpan, with a 
 piece of butter, and some strong 
 broth. Season with salt and pepper, 
 and simmer very gently for a quarter 
 of an hour. Mix into it the yolks 
 of two eggs, a glass of port win^^ 
 and a spoonful of vinegar: stir it 
 quick, rub the dish with shalot, and 
 turn the fricassee into it. 
 
 BEEF GRAVY. Cover the bot- 
 tom of a stewpan, clean and well- 
 tinned, with a slice of good ham or 
 lean bacon, four or five pounds of 
 gravy beef cut in pieces, an onion, 
 a carrot, two cloves, and a head of 
 celery. Add a pint of broth or wa- 
 ter, cover it close, and simmer it till 
 the liquor is nearly all exhausted. 
 Turn it about, and let it brown slight- 
 ly and equally all over, but do not 
 suffer it to burn or stick to the pan, 
 for that would spoil the gravy. Then 
 put in three quarts of boiling water ; 
 and when it boils up, skim it care- 
 fully, and wipe off with a clean cloth 
 
BEE 
 
 BEE 
 
 what sticks round the ei\ge and in- 
 side of the stewpan, that the gravy 
 may be delicately clean and clear. 
 Let it stew gently by the side of the 
 fire for about four hours, till reduced 
 to two quarts of good gravy. Take 
 care to skim it well, strain it through 
 silk or muslin, and set it in a cold 
 place. 
 
 BEEF HAMS. Cut the leg of 
 beef like a ham ; and for fourteen 
 pounds weight, mix a pound of salt, 
 a pound of brown sugar, an ounce 
 of saltpetre, and an ounce of bay 
 ^It. Put it into the meat, turn and 
 ioaste it every day, and let it lie a 
 month in the pickle. Then take it 
 out, roll it in bran, and smoke it. 
 Afterwards hang it in a dry place, 
 and cut off pieces to boil^u* broil 
 it with poached eggs. ^ 
 
 BEEF HASH. Cut some thin 
 slices of beef that is underdone, with 
 some of the fat ; put it into a small 
 stewpan, with a little onion or sha- 
 lot, a little water, pepper and salt. 
 Add some of the gravy, a spoonful 
 of vinegar, and of walnut ketchup : 
 if shalot vinegar be used, there will 
 be no need of the onion nor the raw 
 shalot. The hash is only to be sim- 
 mered till it is hot through, but not 
 boiled : it is owing to the boiling of 
 hashes and stews that they get hard. 
 When the hash is well warmed up, 
 pour it upon sippets of bread pre- 
 viously prepared, and laid in a warm 
 dish. 
 
 BEEF HEART. Wash it care- 
 fully, stuff it as a hare, and serve 
 with rich gravy and currant-jelly 
 sauce. Hash it with the same, and 
 add a little port wine. 
 
 BEEF OLIVES. Take some cold 
 beef that has not been done enough, 
 and cut slices half an inch thick, 
 and four inches square. Lay on 
 them a forcemeat of crumbs of bread, 
 shalot, a little suet or fat, pepper 
 and salt. Roll and fasten them with 
 a small skewer, put them into a stew- 
 pan with some gravy ^ade of the 
 beef bones, or the gravy of the meat, 
 
 and a spoonful or two of water, and 
 stew them till tender. Beef olives 
 may also be made of fresh meat. 
 
 BEEF PALATES. Smimerthem 
 in water several hours, till they will 
 peel. Then cut the palates into 
 slices, or leave them whole, and stew 
 them in a rich gravy till they become 
 as tender as possible. Season with 
 cayenne, salt and ketchup : if the 
 gravy was drawn clear, add also 
 some butter and flour. If the pa- 
 lates are to be dressed white, boil 
 them in milk, and stew them in a 
 fricasee sauce ; adding cream, but- 
 ter, flour, mushroom powder, and a 
 little pounded mace. 
 
 BEEF PASTY. Bone a small 
 rump or part of a sirloin of beef, 
 after hanging several days. Beat it 
 well with a rolling pin ; then rub ten 
 pounds of meat with four ounces of 
 sugar, and pour over it a glass of 
 port, and the same of vinegar. Let 
 it lie five days and nights ; wash 
 and wipe the meat very dry, and 
 season it high with pepper and salt, 
 nutmeg and Jamaica pepper. Lay 
 it in a dish, and to ten pounds add 
 nearly one pound of butter, spread- 
 ing it over the meat. Put a crust 
 round the edges, and cover with a 
 thick one, or it will be overdone be- 
 fore the meat is soaked : it must be 
 baked in a slow oven. Set the bones 
 in a pan in the oven, with no more 
 water than will cover them, and one 
 glass of port, a little pepper and 
 salt, in order to provide a little rich 
 gravy to add to the pasty when 
 drawn. It will be found that sugar 
 gives more shortness and a better 
 flavour to meat than salt, too great 
 a quantity of which hardens ; and 
 sugar is quite as good a preserva- 
 tive. 
 
 BEEF PATTIES. Shred some 
 dressed beef under done, with a little 
 fat; season with salt and pepper, 
 and a little shalot or onion. Make 
 a plain paste, roll it thin, and cut it 
 in shape like an apple puff. Fill it 
 with mince, pinch the edges, and fry 
 23 
 
BEE 
 
 BEE 
 
 them of a nice brown. The paste 
 should be made with a small quan- 
 tity of butter, egg and milk. 
 
 BEEF PIE. Season some cut- 
 tings of beef with pepper and salt, 
 put some puff paste round the in- 
 side of the dish, and lay in the meat. 
 Add some small potatoes, if ap- 
 proved, fill up the dish with water, 
 and cover it with the paste. 
 
 BEEF PUDDING. Roll some 
 fine steaks with fat between, and a 
 very little shred onion. Lay a paste 
 of suet in a bason, put in the rolled 
 steaks, cover the bason with a paste, 
 and pinch the edges to keep in the 
 gravy. Cover with a cloth tied close, 
 and let the pudding boil slowly a 
 considerable time. — If for baking, 
 make a batter of milk, two eggs and 
 flour, or, which is much better, pota- 
 toes boiled, and mashed through a 
 cullender. Lay a little of it at the 
 bottom of the dish, then put in the 
 steaks prepared as above, and very 
 well seasoned. Pour the remainder 
 of the batter over them, and bake it. 
 
 BEEF SANDERS. Mince some 
 beef small, with onion, pepper and 
 salt, and add a little gravy. Put it 
 into scallop shells or saucers, mak- 
 ing them three parts full, and fill 
 them up with potatoes, mashed with 
 a little cream. Put a bit of butter 
 on the top, and brown them in an 
 oven, or before the fire, or with a 
 salamander. Mutton may be made 
 into Sanders in the same way. 
 
 BEEF SCALLOPS. Mince some 
 beef fine, with onion, pepper and 
 salt, and add a little gravy. Put the 
 mince into scallop shells or saucers 
 three parts full, and fill them up 
 with potatoes, mashed with a little 
 cream. Lay a bit of butter on the 
 tops, and brown them in an oven, 
 or before the fire. 
 
 BEEF STEAKS. To have them 
 fine, they should be cut from a rump 
 that has hung a few days. Broil 
 them over a very clear or charcoal 
 fire ; put into the dish a little minced 
 shalot, a table-spoonful of ketchup. 
 24 
 
 The steak should be turned often, 
 that the gravy may not be drawn 
 out on either side. This dish re- 
 quires to be eaten so hot and fresh 
 done, that it is not in perfection if 
 served with any thing else. Pepper 
 and salt should be added when tak- 
 ing it off the fire, and a bit of butter 
 rubbed on at the moment of serving. 
 If accompanied with oyster sauce, 
 strain off* the liquor from the oysters, 
 and throw them into cold water to 
 take off the grit, while you simmer 
 the liquor with a bit of mace and 
 lemon peel. Then put in the oysters, 
 stew them a few minutes, add a little 
 cream, and some butter rubbed in 
 a bit of flour. Let them boil up 
 once, and throw the sauce over the 
 steaks at the moment of sending the 
 dish tolpible, 
 
 BEEF STEW. Cut into small 
 pieces four or five pounds of beef, 
 with some hard fat. Put these into 
 a stewpan, with three pints of water, 
 a little salt and pepper, a sprig of 
 sweet herbs, and three cloves. Cover 
 the pan very close, and let it stew 
 four hours over a slow fire. Throw 
 in some carrots and turnips, cut intOj^i 
 square pieces ; the white part of a ; 
 leek, with two heads of celery chop- J 
 ped fine ; a crust of bread, and two 
 spoonfuls of vinegar. When done, 
 put it into a deep dish, set it over 
 hot water, and cover it close. Skim 
 the gravy, and put in a few pickled 
 mushrooms ; thicken it with flour 
 and butter, make it hot, and pour it 
 over the beef. 
 
 BEEF TEA. Cut a pound of 
 fleshy beef into thin slices ; simmer 
 it with a quart of water twenty mi- 
 nutes, after it has once boiled, and 
 been skimmed. Season it, if ap- 
 proved ; but a little salt only is suf- ' 
 ficient. 
 
 BEEF VINGRETTE. Cut a slice 
 of under-done boiled beef three inch- 
 es thick, and a little fat. Stew it in 
 half a pint of water, a glass of white 
 wine, a bunch of sweet herbs, an 
 onion, andva bay leaf. Season it 
 
BEE 
 
 B K K 
 
 yith three cloves pounded, and pep- 
 per, till the liquor is nearly wasted 
 away, turning it once. Serve it up 
 cold. Strain off the gravy, and mix 
 it with a little vinegar for sauce. 
 
 BEER. During the present ruin- 
 ous system of taxation, it is extreme- 
 ly ditticult, though highly desirable, 
 to procure a cheap and wholesome 
 beverage, especially for the labour- 
 ing part of the community, to whom 
 it is as needful as their daily food. 
 Beer that is brewed and drunk at 
 home, is more pure and nutricious 
 than what is generally purchased at 
 an alehouse ; an<l those who cannot 
 afford a better ail vie, may perhaps 
 find it convenient to adopt the fol- 
 lowing method for obtaining some 
 cheap driuk for small families. — To 
 half a bushel of malt, add four 
 pounds of treacle, and three quar- 
 ters of a pound of hops. This will 
 make twenty-five gallons of whole- 
 some beer, which will be fit for use 
 in a fortnight ; but it is not calcu- 
 lated for keeping, especially in warm 
 weather. Beer brewed in this way 
 will not cost one halfpenny a pint. 
 An agreeable table beer may be 
 made ready for drinking in three or 
 four days, consisting of treacle and 
 water, fermented with a little yeast. 
 Boil six or seven gallons of water, 
 pour it on the same quantity of cold 
 water in a cask, and a gallon of trea- 
 cle. Stir them well together ; and 
 when the fermentation is abated, 
 close the bung-hole in the usual way. 
 A little of the outer rind of an orange 
 peel infused into the beer, and taken 
 out as soon as it has imparted a suf- 
 ficient degree of bitterness, will give 
 it an agreeable flavour, and assist 
 in keeping the beer from turning 
 sour. A little gentian root boiled 
 in the water, either with or without 
 the orange peel, will give a whole- 
 some and pleasant bitter to this beer. 
 A small quantity, by way of experi- 
 ment, may be made thus. To eight 
 quarts of boiling water, put one 
 ounce of treacle, a quarter of an 
 (No. 2.:) 
 
 ounce of ginger, and two bay leaves. 
 Let the whole boil a quarter of an 
 hour ; then cool and work it with 
 yeast, the same as other beer. Ano- 
 ther way to make a cheap malt 
 liquor is to take a bushel of malt, 
 with as much water and hops as if 
 two bushels of malt were allowed 
 in the common way, and put seven 
 pounds of the coarsest brown sugar 
 into the boiling wort. This makes 
 a very pleasant liquor; is as strong, 
 and will keep as long without turn- 
 ing sour or flat, as if two bushels 
 had been employed. Twenty gal- 
 lons of good beer may be made from 
 a bushel of malt, and three quarters 
 of a pound of hops, if care be taken 
 to extract all their goodness. For 
 this purpose boil twenty -four gallons 
 of water, and steep the malt in it for 
 three hours: then tie up the hops 
 in a hair cloth, and boil malt, hops, 
 and wort, all together for three quar- 
 ters of an hour, which will reduce it 
 to about twenty gallons. Strain it 
 off, and set it to work when luke- 
 warm. See Brewing. — As how- 
 ever it does not suit some persons to 
 brew, in any way whatever, it may 
 be necessary to add a few brief re- 
 marks on the distinguishing qualities 
 of sound beer, that persons may 
 know what it is they purchase, and 
 how far their health may be affected 
 by it. Wholesome beer then ought 
 to be of a bright colour, and per- 
 fectly transparent, neither too high 
 nor too pale. It should have a plea- 
 sant and mellow taste, sharp and 
 agreeably bitter, without being hard 
 or sour. It should leave no pungent 
 sensation on the tongue ; and if 
 drank in any tolerable quantity, it 
 must neither produce speedy intox- 
 ication, nor any of the usual effects 
 of sleep, nausea, headache, or lan- 
 guor ; nor should it be retained too 
 long after drinking it, or Jye too 
 quickly discharged. If beer pur- 
 chased at the alehouse be suspected 
 of having been adulterated with the 
 infusion of \Htriol, for the purpose of 
 25 
 
BEE 
 
 BEE 
 
 adding to its strength, it may be de- 
 tected by putting in a few nut galls, 
 which will immediately turn it black, 
 if it have been so adulterated ; and 
 the beer ought by all means to be 
 rejected, as highly injurious to the 
 constitution, and may be fatal even 
 to life itself. 
 
 BEES. A hive of bees may be 
 considered as a populous city, con- 
 taining thirty thousand inhabitants. 
 This community is in itself a mo- 
 narchy, composed of a qveen, of 
 males which are the drones, and of 
 working bees called neuters. The 
 combs being composed of pure wax, 
 serve as a magazine for their stores, 
 and a nursery for their young. Be- 
 tween the combs there is a space 
 sufficient for two bees to march 
 abreast, and there are also trans- 
 verse defiles bv which they can more 
 t^asily pass from one comb to ano- 
 ther. — The queen bee is distinguish- 
 able from the rest by the form of 
 her body. She is much longer, un- 
 wieldy, and of a brighter colour, 
 and seldom leaves the jmrent hive ; 
 but when she goes to settle a new 
 colony, all the bees attend her to the 
 place of destination. A hive of bees 
 cannot subsist without a queen, as 
 she produces their numerous pro- 
 geny ; and hence their attachment 
 to her is unalterable. When a queen 
 dies, the bees immediately cease 
 working, consume their honey, fly 
 about at unusual times, and eventu- 
 ally pine away, if not supplied with 
 another sovereign. The death of 
 the queen is proclaimed by a clear 
 and uninterrupted humming, which 
 should be a warning to the owner to 
 provide the bees if possible with 
 another queen, whose presence will 
 restore vigour and exertion ; of such 
 importance is a sovereig?i to the ex- 
 istence and prosperity of this coau- 
 munity. It is computed that a preg- 
 nant queen bee contains about five 
 thousand eggs, and that she pro- 
 duces from ten to twelve thousand 
 bees in the space of two months. — 
 26 
 
 Drones are smaller than the queen, 
 but larger than the working bees, 
 and when on the wing they make a 
 greater noise. Their ofiice is to im- 
 pregnate the eggs of the queen after 
 they are deposited in the cells ; but 
 when this is effected, as they become - 
 useless to the hive, they are destroy- 
 ed by the working bees and thrown 
 out ; and having no sting, they are 
 without the power of resistance. 
 After the season of the encrease of 
 the bees is past, and when they at- 
 tend to the collection of winter stores, 
 every vestige of the drones is de- 
 stroyed to make room for the honey. 
 When drones are observed in a hive 
 late in autumn, it is usually a sign 
 that the stock is poor. — Working 
 bees compose the most numerous 
 body of the state. They have the 
 care of the hive, collect the wax an d 
 honey, fabricate the wax into combs, 
 feed the young, keep the hive clean, 
 expel all strangers, and employ 
 themselves in promoting the general 
 prosperity. The working bee has 
 two sfeomachs, one to contain the 
 honey, and another for the crude 
 wax. Among the different kinds of 
 working bees, those are to be pre- 
 ferred which are small, smooth, and 
 shining, and of a gentle disposition. 
 — Considering the rich productions 
 of these little insects, and the valu- 
 able purposes to which they may be 
 applied, it is truly astonishing that 
 so important an object in rural eco- 
 nomy has been so little attended to 
 by the inhabitants of this country. 
 In Egypt, the cultivation of bees 
 forms a leading object, and their pro- 
 ductions constitute a part of its J| 
 'riches. About the end of October, 
 when sustenance cannot be provided 
 for them at home, the inhabitants of 
 Lower Egypt embark their bees on 
 the Nile, and convey them to the dis- 
 tant regions of Upper Egypt, when 
 the inundation is withdrawn, and the 
 flowers are beginning to bud. These 
 insects are thus conflucted through 
 the whole extent of that fertile coun- 
 
BEE 
 
 BEE 
 
 try ; and after havinaj gathered all 
 the rich produce of the banks of 
 the Nile, are re-conducted home 
 about the beginning of February. 
 In France also, floating bee-hives are 
 very common. One barge contains 
 from sixty to a hundred hives, which 
 are well defended from the incle- 
 mency of the weather. Thus the 
 owners float them gently down the 
 stream, while they gather the honey 
 from the flowers along its banks, 
 and a little bee-house yields the pro- 
 prietors a considerable income. At 
 other times they convey bees by 
 land, to places where honey and 
 wax may be collected. The hives 
 are fastened to each other by laths 
 placed on a thin packcloth, which 
 is drawn up on each side and tied 
 with packthread several times round 
 their tops. Forty or lifty hives are 
 then laid in a cart, and the owner 
 takes them to distant places where 
 the bees may feed and work. But 
 without this labour the industrious 
 bee might be cultivated to great ad- 
 vantage, and thousands of pounds 
 weight of wax and honey collected, 
 which now are suffered to be wasted 
 on the desert air, or perish unheeded 
 amidst the floAvers of the held. — 
 Those whose attention may be di- 
 rected to the subject by these re- 
 marks, and who intend to erect an 
 apiary, should purchase the stocks 
 towards the close of the year, when 
 bees are cheapest; and such only 
 as are full of combs, and well fur- 
 nished with bees. To ascertain the 
 age of the hives it should be remark- 
 ed, that the combs of the last year 
 are white, w hile those of the former 
 year acquire a darkish yellow. 
 Where the combs are black, the hive 
 should be rejected as too old, and 
 liable to the inroads of vermin. In 
 order to obtain the greatest possible 
 advantage from the cultivation of 
 bees, it is necessary to supply them 
 with every convenience for the sup- 
 port of themselves and their young. 
 And though it may be too much 
 
 trouble to transport them to distauit 
 places, in order to provide them with 
 the richest food, and to increase 
 their abundant stores ; yet in some 
 instances this plan might in part be 
 adopted with considerable success. 
 It has been seen in Germany, as 
 well as in other parts of the conti- 
 nent, that forty large bee hives have 
 been tilled with honey, to the amount 
 of seventy pounds each, in one fort- 
 night, by their being placed near a 
 large field of buck wheat in flower; 
 and as this and various other plants 
 adapted to enrich the hive are to be 
 found in many parts of England, 
 there is no reason why a similar ad- 
 vantage might not be derived from 
 such an experiment. — Besides pro- , 
 viding for them the richest food in 
 summer, in order to facilitate their 
 labours, it is equally necessary to 
 attend to their preservation in the 
 winter. To guard against the eflfects 
 of cold, the bees should be examined 
 during the winter ; and if instead of t^ 
 being clustered between the combsj* • 
 they are found in numbers at the bot- 
 tom of the hive, they should be car- 
 ried to a warmer place, where they 
 will soon recover. In very severe 
 seasons, lay on the bottom of an old 
 cask the depth of half a foot of fine 
 earth pressed down hard ; place the 
 stool on this with the hive, and cut 
 a hole in the cask opposite to the 
 entrance of the hive, in which fix a 
 piece of reed or hollow elder, and ^ 
 then cover the whole with dry earth. 
 This will preserve a communication 
 with the external air, and at the same 
 time keep out the cold. The bees 
 remaining in a torpid state during 
 the winter, they require but little ^ 
 food ; but as every sunny day revives ^ 
 and prompts them to exercise, a 
 small supply is necessary on these 
 occasions. Many hives of bees 
 which are supposed to have died of 
 cold, have in reality perished by 
 famine, especially when a rainy sum- 
 mer prevented them from collecting * 
 a sufficient store of provision. Hence 
 
 a7 
 
B-EE 
 
 BEE 
 
 the hives should be carefully ex- 
 amined in autumn, and ought then 
 to weigh at least eighteen pounds 
 each. When bees require to be fed, 
 the honey should be diluted with 
 water, and put into an empty comb, 
 split reeds, or upon clear wood, 
 which the bees will suck perfectly 
 dry. But it is a much better way 
 to replenish the weak hives in Sep- 
 tember, with such a portion of combs 
 filled with honey taken from other 
 hives as may be deemed a sufficient 
 supply. This is done by turning up 
 the weak hive, cutting out the empty 
 combs, and placing full ones in their 
 stead, so secure as not to fall down 
 when the hive is replaced. If this 
 be too troublesome, a plate of honey 
 may be set under the hive, and straws 
 laid across the plate, covered with 
 paper perforated with small holes, 
 through which the bees will suck 
 the honey without difficulty. — These 
 valuable insects are liable to various 
 disorders, both from the food they 
 eat, from foreign enemies, and from 
 one another. If they have fed gree- 
 dily on the blossoms of the milk this- 
 tle or the elm, it will render them in- 
 capable of working, and the hive will 
 be stained with filth. The best cure 
 in this case is pounded pomegranate 
 seed, moistened with sweet wine ; 
 or raisins mixed with wine or mead, 
 and the infusion of rosemary. When 
 they are infested with vermin, the 
 hive must be cleansed, and perfumed 
 with a branch of pomegranate or the 
 wild fig-tree, which will effectually 
 destroy them. Butterflies some- 
 times conceal themselves in the 
 hives, and annoy the bees ; but these 
 intruders may easily be exterminated 
 by placing lighted candles in deep 
 tin pots between the hives, as they 
 will be attracted by the flame, and 
 so perish. In order to extirpate 
 wasps and hornets preying upon the 
 honey, it is only necessary to expose 
 shallow vessels near the hive with 
 a little water, to which those depre- 
 dators eagerlv repair to quench their 
 IS ^ 
 
 thirst, and thus easily drown theirf- 
 selves. To prevent bees of one so- 
 ciety from attacking or destroying 
 those of another, which is frequent- 
 ly the case, the following method 
 may be tried. Let a board about 
 an inch thick be laid on the bee 
 bench, and set the hive upon it with 
 its mouth exactly on the edge. The 
 mouth of the hive should also be 
 contracted to about an inch in length, 
 and a semicircular hole made in the 
 board immediately under the mouth 
 of the hive. By this simple method, 
 the bees which come to make the 
 attack will be foiled, and constrain- 
 ed to act with great disadvantage. 
 If this do not succeed^ remove the 
 hive to a distant part of the garden, 
 and to a more easterly or colder as- 
 pect, which will frequently end the 
 contest. — When bees are to be taken 
 up for the purpose of obtaining the 
 wax and honey, great care should 
 be taken not to destroy the insects ; 
 and for this end the following me- 
 thod is recommended. The upper 
 box on the hive, which principally 
 contains the honey, is first to be 
 taken off. The joint should be 
 loosened, the cement scraped off, 
 and then a piece of iron wire to be 
 drawn through the comb so as to 
 divide it. When the upper box is 
 thus separated, its cover is to be 
 taken off and immediately placed on 
 the second box, which is now the 
 highest. Having ta-ken out the con- 
 tents of the box which has been se- 
 parated, it is to be placed again on 
 the stand, under the lower box, and 
 its door only is to be left open. If 
 any bees remain in the box when 
 taken away, a little smoke will drive 
 them out, and they will quickly re- 
 turn to their own hive. In this man- 
 ner a second or a third box of honey 
 may be removed in succession, when 
 the lower part of the hive appears 
 to be full ; but care must be taken 
 not to deprive the bees entirely of 
 the stock which they have collected 
 for the winter. In taking up a com- 
 
BEE 
 
 BIL 
 
 mon straw hive of bees, the best way 
 is to remove it into a darkened room, 
 that it may appear to the bees as if 
 it were late in the evening. Then 
 gently turning the hive bottom up- 
 wards, and supporting it in that po- 
 sition, cover it with an empty hive 
 a little raised towards the window, 
 to give the bees sufficient light to 
 guide their ascent. Keep the empty 
 hive steadily supported on the edge 
 of the full hive, and strike the hand 
 round the full hive to frighten the 
 bees, till they have nearly all ascend- 
 ed into the other. The new hive 
 containing the bees must be placed 
 on the stand of the apiary, to receive 
 the absent bees as they return from 
 the fields. 
 
 BEET ROOT. This cooling and 
 wholesome vegetable is good boiled, 
 and sliced with a small quantity of 
 onion, or stewed with whole onions 
 in the following manner. Boil the 
 beet tender with the skin on, slice it 
 into a stewpan with a little broth and 
 a spoonful of vinegar. Simmer it 
 till the gravy is tinged with the co- 
 lour ; then put it into a small dish, 
 and make a round of button onions, 
 first boiled tender. Take off the kin 
 just before serving, and let them be 
 quite hot and clear. Or roast three 
 large onions, and peel off the outer 
 skins till they look clear ; and serve 
 round them the stewed beet root. 
 The root must not be broken before 
 it is dressed, or it will lose its co- 
 lour, and look ill. — To preserve beet- 
 root for winter use, they should not 
 be cleared from the earth, but kept 
 in layers of dry sand. 
 
 BEETLES. ' When these insects 
 become troublesome in the house, 
 put some small lumps of quick lime 
 into the chinks or holes of the wall 
 from whence they issue, or scatter it 
 on the ground. Or at night, lay a 
 spoonful of treacle on a piece of 
 wood, and float it in a pan of water : 
 beetles are so fond of syrup, that 
 they will be drowned in attempting 
 to get at it. The common black 
 
 beetle may also be extirpated b^ 
 placing a hedgehog in the room, du- 
 ring the summer nights ; or by laying 
 a bundle of pea straw near their 
 holes, and afterwards burning it 
 when the beetles have crept into it. 
 
 BENTON CAKES. Mix a paste 
 of flour, a little bit of butter, and 
 milk. Roll it as thin as possible, 
 and bake on a backstone over the 
 lire, or on a hot hearth. Another 
 sort of Benton tea-cakes are made 
 like biscuits, by rubbing into a pound 
 of flour six ounces of butter, and 
 three large spoonfuls of yeast. Work 
 up the paste with a sufficient quan- 
 tity of new milk, make it into bis- 
 cuits, and prick them with a clean 
 fork. Or melt six or seven (Minces 
 of butter, with a sufficient quantity 
 of new milk warmed to make seven 
 pounds of flour into a stiff* paste. 
 Roll it thin, and make it into bis- 
 cuits. 
 
 BENTON SAUCE. Grate some 
 horse-radish, or scrape it very flne. 
 Add to it a little made mustard, some 
 pounded white sugar, and four large 
 spoonfuls of vinegar. Serve it up 
 in a saucer : this is good with hot 
 or cold roast beef. 
 
 BILLS OF FARE, or list of va- 
 rious articles in season in different 
 months. 
 
 January. Poultry. Game, 
 
 pheasants, partridges, hares, rab- 
 bits, woodcocks, snipes, turkeys, 
 capons, pullets, fowls, chickens, 
 tame pigeons. — Fish. Carp, tench, 
 perch, eels, lampreys, crayfish, cod, 
 soles, flounders, plaice, turbot, skate, 
 thornback, sturgeon, smelts, whit- 
 ings, crabs, lobsters, prawns, oys- 
 ters. — Vegetables. Cabbage, savoys, 
 coleworts, sprouts, brocoli, leeks, 
 onions, beet, sorrel, chervil, endive, 
 spinach, celery, garlic, potatoes, 
 parsnips, turnips, shalots, lettuces, 
 cresses, mustard, rape, salsafy, herbs 
 dry and green. — Fruit. Apples, 
 pears,nuts, walnuts, medlars, grapes. 
 
 February, March.. Meat, 
 
 fowls and game, as in January, with 
 29 
 
BIL 
 
 Bin 
 
 the addition of ducklings and chick- 
 ens. — Fish. As the last two months, 
 except that cod is not thought so 
 good, from February to July. — F^ 
 getahles. The same as the former 
 mouths, with the addition of kidney 
 bean^. — Frvii, Apples, pears, for- 
 ced .strawberries. 
 
 April, May, June. Meat. 
 
 Beef, mutton, veal, lamb, venison in 
 
 June. Poultry. Pullets, fowls, 
 
 chickens, ducklings, pigeons, rab- 
 bits, leverets. — Fish. Carp, tench, 
 soles, smelts, eels, trout, turbot, lob- 
 sters, chub, salmon, herrings, cray- 
 fish, mackarel, crabs, prawns, 
 shiimps.— Vegetables. As before, 
 and in May, early potatoes, peas, 
 radishes, kidney beans, carrots, tur- 
 nips, early cabbages, cauliflowers, 
 asparagus, artichokes, all sorts of 
 forced sallads. — Frvit. In June, 
 strawberries, cherries, melons, green 
 apricots, gooseberries and currants 
 for tarts. In July, cherries, straw- 
 berries, pears, melons, gooseberries, 
 currants, apricots, grapes, necta- 
 rines, peaches ; but most of these 
 are forced. 
 
 July, August, September. — 
 Meat as before. — Poultry. Pullets, 
 fowls, chickens, rabbits, pigeons, 
 green geese, leverets, turkey poults, 
 plovers, wheatears, and geese in 
 September.— Fish. Cod, haddock, 
 flounders, plaice, skate, thornback, 
 mullets, pike, carp, eels, shellfish, 
 except oysters ; mackarel the first 
 two months, but are not good in 
 August. — Vegetables. Beans, peas, 
 French beans, and various others. — ■ 
 Fruit. In July, strawberries, goose- 
 berries, pineapples, plums, cherries, 
 apricots, raspberries, melons, cur- 
 rants, damsons. In August and 
 September, peaches, plums, filberts, 
 figs, mulberries, cherries, apples, 
 peiyrs, nectarines, grapes, pines, me- 
 lon's, strawberries, medlars, quinces, 
 morella cherries, damsons, and va- 
 rious plums. 
 
 October. — Meat as before, and 
 
 doe- venison. Poultry. Game, 
 
 30 
 
 pheasants, fowls, partridges, larks, 
 hares, dotterels, wild ducks, teal, 
 snipes, widgeon, grouse. — Fish. Do- 
 iies. ^melts, pike, perch, hoi bets, 
 b.ills, carp, salmon trout, barbel, 
 gudgeons, tench, shelltish. — Vege- 
 tables. ^As in January, French beans, 
 
 runners, Windsor beans. Fruit. 
 
 Peaches, pears, figs, buUace, grapes, 
 apples, medlars, damsons, filberts, 
 nuts, walnuts, quinces, services. 
 
 November.— Y>/ea/. Beef, mut- 
 ton, veal, pork, house lamb, doe ve- 
 nison, poultry and game. Fish as 
 the last month. — Vegetables. Car- 
 rots, turnips, parsnips, potatoes, 
 skirrets, onions, leeks, shalots, cab- 
 bage, savoys, colewort, spinach, car- 
 doons, cresses, endive, celery, lettu- 
 ces, salad, herbs. — Fruit. Pears, 
 apples, nuts, walnuts, bullace, ches- 
 nuts, medlars, grapes. 
 
 December. — Meat. Beef, mut- 
 ton, veal, house lamb, pork and ve- 
 nison. — Poultry. Game, turkeys, 
 geese, pullets, pigeons, capons, 
 fowls, chickens, rabbits, hares, 
 snipes, woodcocks, larks, pheasants, 
 partridges, sea-fowls, guinea-fowls, 
 wild ducks, teal, widgeon, dotterels, 
 dunbirds, grouse. — Fish. Turbot, 
 cod, bolibets, soles, gurnets, stur- 
 geon, carp, gudgeons, codlings, eels, 
 dorieg, shellfish. — Vegetables. As 
 in the last month ; asparagus forced. 
 — Fruit. As the last, except bul- 
 lace. 
 
 BIRCH WINE. The season for 
 obtaining the liquor from birch trees, 
 is in the latter end of February or 
 the beginning of March, before the 
 leaves shoot out, and as the sap be- 
 gins to rise. If the time be delayed, 
 the juice will grow too thick to be 
 drawn out. It should be as thin ^nd 
 clear as possible. The method of 
 procuring the juice is by boring holes 
 in the trunk of the tree, and fixing 
 in facets made of elder ; but care 
 should be taken not to tap it in too 
 many places at once, for fear of in- 
 juring the tree. If the tree is large, 
 it may be bored in five or six places 
 
BIS 
 
 BLA 
 
 lit once, and bottles are to be placed 
 under the apertures to receive the 
 sap. When tour or five gallons have 
 been extracted from diHerent trees, 
 cork the bottles very close, and wax 
 them till the wine is to be made, 
 which should be as soon as possible 
 after the sap has been obtained. 
 Boil the sap, and put four pounds of 
 loaf sugar to every gallon, also the 
 rind of a lemon cut thin ; then boil 
 it again for nearly an hour, skimming 
 it well all the time. Into a cask that 
 will contain it, put a lighted brim- 
 stone match, stop it up till the match 
 is burnt out, and then pour the li- 
 quor into it as quickly as possible. 
 When nearly cold, work it with a 
 toast spread with yeast, and let it 
 stand five or six days, stirring it two 
 or three times a-day. Put the bung 
 lightly in till it has done working ; 
 then close it down, and let it stand 
 two or three months. The wine may 
 then be bottled, and will be tit for 
 use in about a week. It makes a 
 rich and salutary cordial, and its 
 virtues are much relied on in con- 
 sumptive and scorbutic cases. 
 
 BISCUIT CAKE. One pound of 
 flour, five eggs well beaten and 
 strained, eight ounces of sugar, a 
 little rose or orange flower water. 
 Beat the whole thori^ughly, and bake 
 it one hour. 
 
 BISCUITS. To make hard bis- 
 cuits, warm two ounces of butter in 
 as much skimmed milk as will make 
 a pound of flour into a very stift' 
 paste. Beat it with a rolling pin, 
 and work it very smooth. Roll it 
 thin, and cut it into round biscuits. 
 Prick them full of holes with a fork, 
 and about six minutes will bake 
 them. — For plain and very crisp bis- 
 cuits, make a pound of flour, the 
 yolk of an f^gg, and some milk, into 
 a very stift" paste. Beat it well, and 
 knead it quite smooth ; roll the paste 
 very thin, and cut it into biscuits. 
 Bake theni in a slow oven till quite 
 dry and crisp. — To preserve biscuits 
 for a long time sweet and good, no 
 
 other art is necessary than packing 
 them up in casks well caulked, and 
 carefully lined with tin, so as to ex- 
 clude the air. The biscuits should 
 be laid as close as possible ; and 
 when it is necessary to open the cask^ 
 it must be speedily closed again with 
 care. Sea bread may also be pre- 
 served on a long voyage, by being 
 put into a bag which has been pre- 
 viously soaked in a quantity of liquid 
 nitre, and dried. This has been 
 found to preserve the biscuits from 
 the fatal eflects of the wevil, and 
 other injurious insects, which are 
 destructive to this necessary article 
 of human sustenance. 
 
 BITTERS. Bruise an ounce of 
 gentian root, and two drams of car- 
 damom seeds together : add an 
 ounce of lemon peel, and three drams 
 of Seville orange peel. Pour on the 
 ingredients a pint and half of boil- 
 ing water, and let it stand an hour 
 closely coyered : then pour oft' the 
 clear liquor, and a glass of it taken 
 two or three times a day will be 
 found an excellent bitter for the sto- 
 mach. — Or slice an ounce of gentian 
 root, and add half a dram of snakes* 
 root bruised, half a dram of saftVon, 
 three quarters of a dram of carda- 
 mom seeds, and the same of cochi- 
 neal bruised together, and the peel 
 of three Seville oranges. Sleep the 
 ingredients in a pint of brandy four- 
 teen days, shaking them together 
 frequently ; then strain the tincture 
 through apiece of muslin, and a tea- 
 spoonful in a glass of wine may be 
 taken two or three times a dav. 
 
 BLACK BUTTER. Boil a pound 
 of moist sugar with three pounds of 
 gooseberries, currants, raspberries, 
 and cherries, till reduced to half the 
 quantity. Put it into pots covered 
 with brandy paper, and it will be 
 found a pleasant sweetmeat. 
 
 BLACK CAPS. Divide and core 
 some fine large apples, put them in 
 a shallow pan, strew white sugar 
 over, and bake them. Boil a glass 
 of wine, the same of water, and 
 31 
 
B LA 
 
 BLA 
 
 srweeten it for sauce. Or, take off a 
 slice from the stalk end of some ap- 
 ples, and core without paring them. 
 Mix with grated lemon, and a few 
 cloves in fine powder, as much sugar 
 as will sweeten them. Stuff the holes 
 as close as possible with this, and 
 turn the flat end down on a stewpan ; 
 set them on a very slow fire, with 
 some raisin wine and water. Cover 
 them close, and now and then baste 
 them with the liquor: when done 
 enough, black the tops with a sala- 
 mander. 
 
 B1.ACK INK. Infuse in a gallon 
 of rain or soft water, a pound of blue 
 galls bruised, and keep it stirring for 
 three weeks. Then add four ounces 
 of green copperas, four ounces of 
 logwood chips, six ounces of gum 
 arabac, and a glass of brandy. — To 
 make ink of a superior quality, and 
 fit for immediate use, prepare the 
 following ingredients. Four ounces 
 of blue galls, two ounces of chipped 
 logwo d, two of sulphate of iron, 
 one ounce and a half of gum arabac, 
 half an ounce of sulphate of copper, 
 and half an ounce of brown sugar. 
 Boil the galls and logwood in six 
 pints of spring or distilled water, 
 until nearly three pints of water are 
 evaporated, then strain it through a 
 piece of flannel. Powder the salts 
 in a mortar, dissolve the gum in a 
 little warm water, then mix the whole 
 together, and shake itfrequently for 
 tw^o or three days ; during which 
 time expose it to the air, and it will 
 become blacker. Decant the liquor 
 into stone bottles well corked, and 
 it will be fit for use directly. Those 
 who wish to avoid the trouble of such 
 a process, will find an excellent sub- 
 stitute in Walkden's Ink Powder rea- 
 dy prepared, with directions how to 
 use it. If a cup of sweet wort be 
 added to two papers of the powder, 
 it will give it the brightness of japan 
 ink. 
 
 BLACK LEAD. The best prepa- 
 ration for cleaning cast-iron stoves 
 is made of black lead, mixed with a 
 32 
 
 little common gin, or the dregs of 
 port wine, and laid on the stove with 
 a piece of linen rag. ^ Then with a 
 clean brush, not too hard, and dip- 
 ped in some dried black lead pow- 
 der, rub the stove till it comes to a 
 beautiful brightness. This will pro- 
 duce a much finer black varnish ( n 
 the cast-iron, than either boiling the 
 black lead with small beer and soap, 
 or mixing it with white of egg, as is 
 commonly practised. 
 
 BLACK PAPER, for drawing pat- 
 terns, may easily be made in the fol- 
 lowing manner. Mix and smooth 
 some lamp-black and sweet oil, with 
 a piece of flannel. Cover a sheet or 
 two of large writing paper with this 
 mixture, then dab the paper dry with 
 a rag of fine linen, and prepare it for 
 future use by putting the black side 
 on another sheet of paper, and fasten- 
 ing the corners together with a small 
 pin. When wanted to draw, lay the 
 pattern on the back of the black pa- 
 per, and go over it with the point of 
 a steel pencil. The black paper will 
 then leave the impression of the pat- 
 tern on the under sheet, on which 
 you must now draw it with ink. If 
 you draw patterns on cloth or mus- 
 lin, do it with a pen dipped in a bit 
 of stone blue, a bit of sugar, and a 
 little water, mixed smooth in a tea 
 cup, in which it will be always ready 
 for use. 
 
 BLACK PUDDINGS. The pig's 
 blood must be stirred with a little 
 salt till it is cold. Put a full quart 
 of it to a quart of whole grits, and 
 let it stand all night. Soak the 
 crumb of a quartern loaf in rather 
 more than two quarts of new milk 
 made hot. In the meantime prepare 
 the guts by washing, turning and 
 scraping, with salt and water, and 
 changing the water several times. 
 Chop fine a little winter savoury and 
 thyme, a good quantity of pennyroy- 
 al, pepper and salt, a few cloves,some 
 allspice, ginger and nutmeg. Mix 
 these all together, with three pounds 
 of beef suet, and six eggs w ell beat- 
 
BLA 
 
 BLA 
 
 en and strained. Have ready some 
 hog's fat cut into large bits ; and as 
 the skins are filling with the pudding, 
 put in the fat at intervals. Tie up 
 in links only half tilled, and boil in a 
 
 ' large kettle, pricking them as they 
 swell, or they will burst. When 
 boiled, lay them between clean cloths 
 till cold, and hang them up in the 
 kitchen. When to be used, scald 
 them a few minutes in water ; wipe, 
 and put them into a Dutch oven. If 
 there be not skins enough, put the 
 stuffing into basins, and boil it co- 
 vered with floured cloths. Slice 
 and fry it when used. — Another way 
 is, to soak all night a quart of bruis- 
 ed grits in as much boiling-hot milk 
 as will swell them, and leave half a 
 pint of liquid. Chop a quantity of 
 pennyroyal, savoury and thyme ; add 
 salt and pepper, and allspice finely 
 powdered. Mix the above with a 
 quart of the blood, prepared as be- 
 fore directed ; clean the skins tho- 
 roughly, half fill them with the stuf- 
 fing, put in as much of the leaf fat 
 of the pig as will make it pretty rich, 
 and boil as before directed. A small 
 quantity of leeks finely shred and 
 well mixed, is a great improvement. 
 — A superior article may be made as 
 follows : boil a quart of half-grits in 
 as much milk as will swell them to 
 the utmost, drain them and add a 
 quart of blood, a pint of rich cream, 
 a pound of suet, some mace, nutmeg, 
 allspice, and four cloves, all in fine 
 powder. And two pounds of hog's 
 leaf cut into dice, two leeks, a hand- 
 ful of parsley, ten leaves of sage, a 
 large handful of pennyroyal, and a 
 sprig of thyme and knotted marjo- 
 ram, all finely minced ; eight eggs 
 well beaten, half a pound of bread 
 
 . cmmbs scalded in a pint of milk, 
 with pepper and salt. Soak and 
 clean the skins in several waters, 
 last of all in rose-water, and half 
 fill them with the stuffing. Tie the 
 skins in links, boil and prick them 
 with a clean fork, to prevent their 
 
 breaking, and cover them with a 
 clean cloth till cold. 
 
 BLACKBERRY JAM. Put some 
 red, but not ripe, blackberries into 
 a jar, and cover it up closely. Set 
 the jar in a kettle or deep stewpan 
 of water over the fire, as a water 
 bath ; and when it has simmered 
 five or six hours, force the juice 
 through a sieve. To every pint of 
 juice, add two pounds of powdered 
 loaf-sugar, boiling and scumming it 
 in the same manner as for any other 
 jam or jelly. This simple article is 
 said to aflford eft'ectual relief in cases 
 of stone or gravel : a tea-spoonful 
 to be taken every night, and repeat- 
 ed in the morning, if necessary. A 
 good jam may also be made of ripe 
 blackberries, in a similar manner ; 
 and both, like other jams, should be 
 kept in jars, closely tied over with 
 brandy paper. 
 
 BLACKBERRY WINE. Pick and 
 clean a quantity of ripe blackber- 
 ries ; to every quart of fruit, add a 
 quart of cold water which has first 
 been boiled. Bruise them well, and 
 let the whole stand twenty-four 
 hours, stirring it occasionally during 
 that time. Express all the juice and 
 run it through a sieve or jelly bag, 
 on a pound and a half of sugar to 
 each gallon of liquid. Stir it till 
 thoroughly dissolved, put it in a well 
 seasoned barrel, add a little dissolv- 
 ed isinglass, and let it remain open 
 till the next day ; then bung it up. 
 This makes a pleasant wine, which 
 may be bottled off in about two 
 months. 
 
 BLACKING for shoes is made of 
 four ounces of ivory black, three 
 ounces of the coarsest sugar, a table- 
 spoonful of sweet oil, and a pint of 
 small beer, gradually mixed together 
 cold. 
 
 BLACKING BALLS. Portable 
 shoe-blacking, in the form of cakes 
 or balls, is made in the following 
 manner. Take four ounces of mut- 
 ton suet, one ounce of bees-wax, one 
 
 F 33 
 
BL A • 
 
 BOA 
 
 o( sweet oil, and a dram each of 
 powdered sugar-candy and gum-ara- 
 bac. Melt them well together over 
 a slow firci add a spoonful of tur- 
 pentine, and lamp-black sufficient to 
 give it a good black colour. While 
 hot enough to run, make the compo- 
 sition into a ball, by pouring it into 
 a tin mould ; or let it stand till nearly 
 cold, and then it may be moulded 
 into any form bv the hand. 
 
 BLADE-BOSiE OF PORK. Cut 
 it from the bacon-hog, with a small 
 quantity of meat upon it, and lay it 
 on the gridiron. When nearly done 
 pepper and salt it. Add a piece of 
 butter, and a tea-spoonful of mus- 
 tard ; and serve it up quickly. This 
 dish is much admired in Somerset- 
 shire. A blade-bone of mutton may 
 be dressed in the same way. 
 
 BLAMANGE. Boil two ounces 
 of isinglass half an hour, in a pint 
 and half of water, and strain off the 
 cream. Sweeten it, and add some 
 peach water, or a few bitter almonds ; 
 let it boil up once, and put it into 
 what forms you please. Be sure to 
 let the blamange settle before you 
 turn it into the forms, or the blacks 
 will remain at the bottom of them, 
 and be on the top of the blamange 
 when taken out of the moulds. If 
 not to be very stiff, a little less isin- 
 glass will do. — For Yellow Bla- 
 mange, pour a pint of boiling water 
 upon an ounce of isinglass, and the 
 peel of one lemon. When cold, 
 sweeten with two ounces of fine su- 
 gar : add a quarter of a pint of 
 white wine, the yolks of four eggs, 
 and the juice of one lemon. Stir 
 all together, and let it boil five mi- 
 nutes : strain through a bag, and 
 put into cups. 
 
 BLANKETS, if not in constant 
 use, are liable to be moth-eaten. 
 To prevent this, they should be fold- 
 ed and laid under feather beds that 
 are in use, and occasionally shaken. 
 Wheu soiled, they should be washed, 
 not scoured : and w^ll dried before 
 ^4 
 
 they are laid by, or they will breed 
 moths. 
 
 BLEACHING OF STRAW. This 
 is generally done by the fumes ot 
 sulphur, in a place enclosed for that 
 purpose : but to render the straw 
 very white, and encrease its flexibi- 
 lity in platting, it should be dipped 
 in a solution of oxygenated muriatic 
 acid, saturated with potash. Oxy- 
 genated muriate of lime will also 
 answer the purpose. To repair straw 
 bonnets, they must be carefully rip- 
 ped to pieces ; the plat should be 
 bleached with the above solution, 
 and made up afresh. 
 
 BLUE INK. Dissolve an ounce 
 of finely powdered verdigris, and 
 half an ounce of cream of tartar, in 
 three ounces of water. This will 
 make a fine blue writing ink, which 
 has the singular property of giving 
 to an iron nail, immersed in it for 
 twenty -four hours, a beautiful green 
 colour. 
 
 BOARDED FLOORS will pre- 
 serve a beautiful appearance, if treat- 
 ed in the following manner. After 
 washing them very clean with soda 
 and warm water, and a brush, wash 
 them with a large sponge and clean 
 water, observing that no spot be left 
 untouched. Be careful to clean 
 straight up and down, not crossing 
 from board to board : then dry with 
 clean cloths, rubbing hard up and 
 down the same way. The floors 
 should not be often wetted, but very 
 thoroughly when done ; and once a 
 week dry-rubbed with hot sand, and 
 a heavy brush, the right way of the 
 boards. If oil or grease have stained 
 the floor, make a strong lye of pearl- 
 ashes and soft water, and add as 
 much unslaked lime as it will take 
 up. Stii u together, and then let it 
 settle a few minutes ; bottle it, and 
 stop it close. When used, lower it 
 with a little Mater, and scour the 
 part with it. If the liquor lie long 
 on the boards, it will extract their 
 colour ; it must therefore be done 
 
BOl 
 
 BO I 
 
 with care and expedition. Stone 
 work may be freed from stains in 
 the same way. 
 
 BOOKINGS. Mix three ounces 
 of buck-wheat flour with a tea-cup- 
 ful of warm milk, and a spoonful of 
 yeast. Let it rise before the fire 
 about an hour ; then mix four eggs 
 well beaten, and as much milk as 
 will make the batter the usual thick- 
 ness for pancakes, and fry them in 
 the same manner. 
 
 BOILING. Cleanliness here is of 
 great consequence ; and for this 
 purpose all culinary vessels should 
 be made of iron, or of other metals 
 well tinned. The pernicious effects 
 of copper or brass may be perceived 
 by rubbing the hand round the inside 
 of a pot or kettle made of either of 
 those metals, and which has been 
 scoured clean and fit for use ; for 
 though it may not discolour the hand, 
 yet it will cause an ofl'ensive smell, 
 and must in some degree affect every 
 article which is put into it. If cop- 
 per or brass be used, they should 
 be well cleaned, and nothing suffer- 
 ed to remain in the vessels longer 
 than is necessary for the purposes 
 of cooking. In small families how- 
 ever, block-tin saucepans and boilers 
 are much to be preferred, as lightest 
 and safest. If proper care be taken 
 of them, and they are well dried af- 
 ter being cleaned, they are also by 
 far the cheapest ; the purchase of a 
 new tin saucepan being little more 
 than the expense of tinning a copper 
 one. Care should be taken to have 
 the covers of boiling pots fit close, 
 not only to prevent an unnecessary 
 evaporation of the water, but that 
 the smoke may not insinuate itself 
 under the edge of the lid, and give 
 the meat a bad taste. A trl *^t or fish 
 drainer placed in the be er to lay 
 the meat on, and to raise it an inch 
 and a half from the bottom, will pre- 
 vent that side of it which comes next 
 the bottom from being done too 
 ipuch, and the lower part of the 
 meat will be as delicately done as 
 
 any other. Instead of a trivet, four 
 skewers stuck into the meat trans- 
 versely will answer the purpose, or 
 a soup plate whelmed the wrong side 
 upwards. With good management 
 it will take less fire for boiling than 
 for roasting, but it should be kept 
 to a regular pitch, so as to keep the 
 pot gently boiling all the time. If 
 it boils too fast, it will harden the 
 meat, by extracting too much of the 
 gravy ; but if it be allowed to sim- 
 mer only, or to boil gently, it will 
 become rich and tender. The scum 
 must be carefully taken off as soon 
 as the water boils, or it will sink and 
 discolour the meat. The oftener it 
 is scummed, and the cleaner the top 
 of the water is kept, the cleaner will 
 be the meat ; and if a little cold wa- 
 ter be occasionally thrown in, it will 
 bring up the remainder of the scum 
 to the surface. Neither mixing milk 
 with the water nor wrapping up the 
 meat in a cloth are necessary, if the 
 scum be attentively removed ; and 
 the meat will have a more delicate 
 colour, and a finer flavour, if boiled 
 in clear water only. The general 
 rule for boiling is to allow a quarter 
 of an hour to a pound of meat ; but 
 if it be boiled gently or simmered 
 only, which is by far the superior 
 way, twenty minutes to the pound 
 will scarcely be found too much. 
 At the same time care must be taken 
 to keep the pot constantly boiling, 
 and not to sufl'er the meat to remain 
 in after it is done enough, or it will 
 become sodden, and lose its flavour. 
 The quantity of water is regulated 
 by the size of the meat ; sufficient 
 to cover it, but not to drown it ; and 
 the less water, the more savoury will 
 the meat be, and the better the broth. 
 It is usual to put all kinds of fresh 
 meat into hot water, and salt meat 
 into cold water ; but if the meat has 
 been salted only a short time it is 
 better to put it in when the water 
 boils, or it will draw out too much 
 of the gravy. Lamb, veal, and pork 
 require rather more boiling than 
 35 
 
BOt 
 
 BOI 
 
 other meat, to make them whole- 
 some. The hind quarters of most 
 animals require longer time to dress 
 than the fore quarters, and all kinds 
 of provision require more time in 
 frosty weather than in summer. 
 Large joints of beef and mutton are 
 better a little underdone ; they make 
 the richer hash ; but meat that is 
 fresh slain will remain tough and 
 hard, in whatever way it may be 
 cooked. All meat should be washed 
 clean before it is put into the boiler, 
 but salt meat especially. A ham of 
 twenty pounds will take four hours 
 and a half in boiling, and others in 
 proportion. A dried tongue, after 
 being soaked, will take four hours 
 boiling : a tongue out of pickle, from 
 two hours an^ a half to three hours, 
 or more if very large : it must be 
 judged by its feeling quite tender. 
 Boiling is in general the most econo- 
 mical mode of cooking, if care be 
 taken to preserve the broth, and ap- 
 ply it to useful purposes. 
 
 BOILED BACON. Soak it, and 
 take off the rind before boiling. A 
 pound of bacon boiled without the 
 skin will weigh an ounce heavier than 
 a pound boiled with it. Fat bacon 
 should be put into hot water, and 
 lean into cold water, when it is to be 
 dressed. Young bacon will boil in 
 about three quarters of an hour. 
 Grate some toasted bread over it, 
 and set it near the fire to brown it 
 a little, before it is sent to table. 
 
 BOILED BEEF. When the wa- 
 ter boils put in the meat, whether 
 beef or mutton, and take off the scum 
 as it rises. If the scum be suffered 
 to sink, it will stick to the meat, and 
 spoil its colour. Turnips, greens, 
 potatoes, or carrots with the beef, 
 and caper sauce with the mutton. 
 
 BOILED CUSTARD. Set a pint 
 of cream over a slow fire, adding two 
 ounces of sugar, and the rind of a 
 lemon. Take it off the firetis soon 
 as it begins to simmer ; as the cream 
 cools, add by degrees the yolks of 
 ei^ht eggs well beaten, with a ppoo'*- 
 3G 
 
 ful of orange water. Stir it care- 
 fully over a slow fire till it almost 
 boils, and strain it quickly through 
 a piece of thin muslin. Put it into 
 cups, and serve it up cold. 
 
 BOILED DUCK. Choose a fine 
 fat duck, salt it two days, and boil 
 it slowly in a cloth. Serve it with 
 onion sauce, but melt the butter with 
 milk instead of water. 
 
 BOILED EELS. The small ones 
 are best, provided they are bright, 
 and of a good colour. After they 
 are skinned, boil them in a small 
 quantity of water, with a quantity of 
 parsley, which with the liquor should 
 be sent to table with them. Serve 
 chopped parsley and butter for 
 sauce. 
 
 BOILED FOWL. For boiling, 
 choose those that are not black- 
 legged. Pick them nicely, singe, 
 wash, and truss them. Flour them, 
 and put them into boiling water: 
 half an hour will be sufhcient for 
 one of middling size. Serve with 
 parsley and butter; oyster, lemon, 
 liver, or celery sauce. If for dinner, 
 ham, tongue or bacon is usually 
 served with them, and also greens. 
 — When cooked with rice, stew the 
 fowl very slowly in some clear mut- 
 ton broth well skimmed, and sea- 
 soned with onion, mace, pepper and 
 salt. About half an hour before 
 it is ready, put in a quarter of a pint 
 of rice well washed and soaked. 
 Simmer it till it is quite tender, 
 strain it from the broth, and put the 
 rice on a sieve before the fire. Keep 
 the fowl hot, lay it in the middle of 
 the dish, and the rice round it with- 
 out the broth. The broth will be 
 nice by itself, but the less liquor the 
 fowl is done with the better. Gravy, 
 or parsley and butter, for sauce. 
 
 BOILED HAM. Soak the ham 
 in cold water the night before it is 
 to be dressed, scrape it clean, and 
 put it into the boiler with cold wa- 
 ter. Skim the liquor while boiling ; 
 let it not boil fast, but simmer only, 
 and add a little cold water occasion- 
 
BOl 
 
 BOL 
 
 ally for this purpose. When the 
 liam is done, take it up, pull off the 
 skin carefully, and grate a crust of 
 bread over it so as to cover it tolera- 
 bly thick. Set it before the fire, or 
 put it into the oven till the bread is 
 crisp ; garnish it with carrots, or any 
 thing that is in season. A ham of 
 twenty pounds will require five hours 
 boiling, and others in proportion. 
 
 BOILED LEG OF PORK. Salt 
 it eight or ten days ; and when it is 
 to be dressed, weigh it. Let it lie 
 half an hour in cold water to make 
 it white : allow a quarter of an hour 
 for every pound, and half an hour 
 over, from the time it boils up. Skim 
 it as soon as it boils, and frequently 
 after. Allow plenty of water, and 
 save some of it for peas-soup. The 
 leg should be small, and of a fine 
 grain ; and if boiled in a floured 
 cloth, it will improve the colour and 
 appearance. Serve it with peas- 
 pudding and turnips. 
 
 BOILED SALMON. Clean it 
 carefully, boil it gently, and take it 
 out of the water as soon as done. 
 Let the water be warm, if the fish 
 be split : if underdone, it is very un- 
 wholesome. Serve with shrimp or 
 anchovy sauce. 
 
 BOILED TURBOT. The turbot 
 kettle must be of a proper size, and 
 in good order. Set the fish in cold 
 water sufficient to cover it complete- 
 ly, throw a handful of salt and a 
 glass of vinegar into it, and let it 
 gradually boil. Be very careful that 
 no blacks fall into it ; but skim it 
 well, and preserve the beautiful co- 
 lour of the fish. Serve it garnished 
 with a complete fringe of curled 
 parsley, lemon and horse-radish. 
 The sauce must be the finest lobster, 
 anchovy and butter, and plain but- 
 ter, served plentifully in separate 
 tureens. — If necessary, turbot will 
 keep two or three days, and be in as 
 high perfection as at first, if lightly 
 rubbed over with salt, and carefully 
 hung in a cold place. 
 ' BOILED TURKEY. A turkey 
 
 will neither boil white nor eat tender, 
 unless it has been killed three or 
 four days. Pick it clean, draw it at 
 the rump, cut off the legs, stick the 
 end of the thighs into the body, and 
 tie them fast. Flour the turkey, put 
 it into the water while cold, let it 
 boil gently half an hour or more, 
 take off the scum, and cover the 
 kettle close. Make the stuffing of 
 grated bread and lemon peel, four 
 ounces of shred suet, a few chopped 
 oysters, two eggs, and a little cream. 
 Fill the craw with stuffing, and make 
 the rest into balls, which are to be 
 boiled and laid round the dish. The 
 stuffing may be made without oys- 
 ters ; or force-meat or sausage may 
 be used, mixed with crumbs of bread 
 and yolks of eggs. Celery sauce or 
 white sauce is very proper. 
 
 BOILED VEAL. Dredge it with 
 flour, tie it up in a cloth, and put it 
 in when the water boils. A knuckle 
 requires more boiling in proportion 
 to its weight, than any other joint, 
 to render the gristle soft and tender. 
 Parsley and butter,bacon and greens, 
 are commonly eaten with it. 
 
 BOILERS. Copper boilers and 
 saucepans are apt to become leaky, 
 when they have been joined or mend- 
 ed, or from bruises, which some- 
 times render them unfit for use. In 
 this case a cement of pounded quick- 
 lime, mixed with ox's blood, applied 
 fresh to the injured part, will be of 
 great advantage, and very durable. 
 A valuable cement for such purposes 
 may also be made of equal parts of 
 vinegar and milk mixed together so 
 as to produce a curd : the whey is 
 then put to the whites of four or five 
 eggs after they have been well beat- 
 en, and the whole reduced to a thick 
 paste by the addition of some quick- 
 lime finely sifted. This composion 
 applied to cracks or fissures of any 
 kind, and properly dried, will resist 
 the effects of fire and water. 
 
 BOLOGNA SAUSAGES. Cut 
 into small pieces four pounds of 
 lean beef, and add to it a pound of 
 37 
 
BOO 
 
 BOT 
 
 diced suet, with the same quantity 
 of diced bacon. Season with all- 
 spice, pepper, bay salt, saltpetre, 
 and a little powder of bay leaves. 
 Mix the whole together, tie the meat 
 up in skins about the thickness of 
 the wrist, dry the sausages in the 
 same manner as tongues, and eat 
 them without boiling. 
 
 BOLOGNA SOUP. Bind close 
 with packthread, fifteen pounds of 
 brisket of beef, and put it into a 
 pot with water suthcient to cover it. 
 Then add three large carrots, some 
 good turnips, four onions, a bunch 
 of sweet herbs, and half a white 
 cabbage sliced and fried in butter. 
 The pot must be well scummed be- 
 fore the herbs are put in. It must 
 boil very slow ly for five or six hours ; 
 and when half boiled, prepare three 
 or four pounds of loin of nmtton, 
 with all the fat taken off, and put it 
 into the pot. Flavour the soup with 
 whole pepper, and a head of celery ; 
 and to make it of a good colour, 
 draw the gravy from a pound of lean 
 beef over a slow fire, and add a la^ 
 dle-ful to the soup, first carefully 
 taking off all the fat. Having cut 
 and dried the crust of a French roll, 
 lay it in a stewpan with a little soup ; 
 and after stewing it over a slow fire, 
 place it with a slice in the soup tu- 
 reen. The beef must be untied, and 
 served up with chopped parsley 
 strewed over it ; accompanied also 
 with gravy sauce, a few capers, and 
 some chopped carrots, thickened 
 with the yolk of an egg. Add a lit' 
 tie seasoning to the soup. 
 
 BOOTS. Persons who travei 
 much, or are often exposed to the 
 weather, must be sensible of the im- 
 portance of being provided with 
 boots that will resist the wet. The 
 following is a composition for pre- 
 serving leather, the good effects of 
 which vire sufficiently ascertained. 
 One pint of drying oil, two ounces 
 of yellow wax, two ounces of spirit 
 of turpentine, and half an ounce of 
 Burgundy pitch, should be carefully 
 Z6 
 
 melted together over a slow fir^. 
 With this mixture, new shoes and 
 boots are to be rubbed in the sun, 
 or at some distance from the fire, 
 with a sponge or brush. The ope- 
 ration is to be repeated as often as 
 they become dry, and until they are 
 fully saturated. In this manner the 
 leather becomes impervious to the 
 wet : the boots or shoes last much 
 longer than those of common leather, 
 acquire «uch softness and pliability 
 that tl.ry ne^er shrivel or grow hard, 
 and in that state are the most effec- 
 tual preservation against wet and 
 cold. It is necessary to observe, 
 however, that boots or shoes thus 
 prepared ought not to be worn till 
 they become perfectly dry and flex- 
 ible : otherwise the leather will be 
 too soft, and the boots unservice- 
 able. 
 
 BOOT TOPS. Many of the com- 
 positions sold for the purpose of 
 cleaning and restoring the colour of 
 boot tops, are not found to answer, 
 and are often injurious to the leather. 
 A safe and easy preparation is made 
 of a quart of boiled milk, which, 
 when cold, is to be mixed with an 
 ounce of the oil of vitriol, and an 
 ounce of the spirit of salts, shaken 
 well together. An ounce of red la- 
 vender is then to be added, and the 
 liquid applied to the leather with a 
 sponge. Or, mix a dram of oxy- 
 muriate of potash with two ounces of 
 distilled water ; and when the salt 
 is dissolved, add two ounces of mu- 
 riatic acid. Shake together in anor 
 ther vial, three ounces of rectified 
 spirits of wine, with half an ounce of 
 the essential oil of lemon, and unite 
 the contents of the two vials, keeping 
 the liquid closely corked for use. It 
 is to be applied with a clean sponge, 
 and dried gently ; after which the 
 tops may be polished with a proper 
 brush, so as to appear like new lea- 
 ther. This mixture will readily take 
 out grease, or any kind of spots, from 
 leather or parchment. ^ 
 
 BOTTLES. The common prac- 
 
BOT 
 
 BRA 
 
 tice of cleaning glass bottles with 
 shot is highly improper; for if 
 through inattention any of it should 
 remain, when the bottles are again 
 filled with wine or cider, the lead 
 will be dissolved, and the liquor im- 
 pregnated with its pernicious quali- 
 ties. A few ounces of potash dis- 
 solved in water will answer the pur- 
 pose much better, and clean a great 
 number of bottles. If any impurity 
 adhere to the sides, a few pieces of 
 blotting paper put into the bottle, 
 and shaken with the water, will very 
 soon remove it. Another way is to 
 roll up some pieces of blotting pa- 
 per, steep them in soap and water, 
 then put them into bottles or decan- 
 ters with a little warm water, and 
 shake them well for a few minutes : 
 after this they will only require to 
 be rinsed and dried. 
 
 BOTTLING LIQUORS. Here 
 the first thing to be attended to is, 
 to see that the bottles be perfectly 
 clean and dry ; if wet, they will spoil 
 the liquor, and make it turn mouldy. 
 Then, though the bottles should be 
 clean and dry, yet if the corks be 
 not new and sound, the liquor will 
 be damaged ; for if the air can by 
 any means penetrate, the liquor will 
 grow flat, and never rise. As soon 
 as a cask of liquor begins to grow 
 vapid, and to lose its briskness, while 
 it is on the tap, it should be drawn 
 off immediately into bottles ; and in 
 order to quicken it, put a piece of 
 loaf sugar into every bottle, about 
 the size of a walnut. To forward 
 the ripening, wrap the bottles in hay, 
 and set them in a warm place ; straw 
 will not answer the purpose. When 
 ale is to be bottled, it will be an 
 improvement to add a little rice, a 
 few raisins, or a tea-spoonful of 
 moist sugar to each bottle. In the 
 summer time, if table beer is bottled 
 as soon as it has done working, it 
 wdll soon become brisk, and make a 
 very pleasant and refreshing drink. 
 
 BOTTLED CURRANTS, See 
 
 that the bottles be perfectly clean 
 and dry, and let the fruit be gather- 
 ed quite ripe, and when the weather 
 is dry. The currants should be cut 
 from the large stalks, with the small 
 est bit of stalk to each, and care 
 taken not to wound the fruit, that 
 none of the moisture may escape. 
 It would be best indeed to cut them 
 under the trees, and let them drop 
 gently into the bottles. Stop up the 
 bottles with cork and rosin, and 
 trench them in the garden with the 
 neck downwards : sticks should be 
 placed opposite to where each sort 
 of fVuit begins. Cherries and dam- 
 sons may be kept in the same way. 
 
 BOTTLED GOOSEBERRIES. 
 Pick some smooth gooseberries be- 
 fore they are quite full grown, put 
 them into gooseberry bottles lightly 
 corked, and set them up to their necks 
 in a copper of cold water. Put a 
 little hay round the bottles to prevent 
 their breaking, make a fire under 
 them, and let the heat increase gra- 
 dually ; let them simmer ten minutes, 
 but not boil. Take out the fire, and 
 let them remain in the copper till 
 cold. Then take them out, dry the 
 bottles, rosin down the corks close, 
 and set them in dry saw-dust with 
 their necks downward. 
 
 BRAISING. To braise any kind 
 of meat, put it into a stewpan, and 
 cover it with fat bacon. Then add 
 six or eight onions, a bundle of 
 herbs, carrots, celery, any bones or 
 trimmings of meat or fowls, and some 
 stock. The bacon must be covered 
 with white paper, and the lid of the 
 pan must be kept close. Set it on 
 a slow stove ; and according to what 
 the meat is, it will require tv o or 
 three hours. The meat is th«;a lo 
 be taken out, the gravy nicely skim- 
 med, and set on to boil very <?uick 
 till it is thick. The meat is to he Kept 
 hot ; and if larded, put into the oven 
 for a few minutes. Then put the 
 jelly over it, which is called glazing, 
 and is used for ham, tongue, and 
 39 
 
BRA 
 
 BRA 
 
 various made-dishes. White wine 
 is added to some glazing. The 
 glaze should be of beautiful clear 
 yellow brown, and it is best put on 
 with a nice brush. 
 
 BRAISED CHICKENS. Bone 
 them, and fill them with forcemeat. 
 Lay the bones and any other poultry 
 trimmings into a stewpan, and the 
 chickens on them. Put to them a 
 few onions, a handful of herbs, three 
 blades of mace, a pint of stock, and 
 a glass or two of sherry. Cover the 
 chickens with slices of bacon, and 
 then white paper ; cover the whole 
 close, and put them on a slow stove 
 for two hours. Then take them up, 
 strain the braise, and skim off the 
 fat carefully : set it on to boil very 
 quick to a glaze, and lay it over the 
 chicken with a brush. Before glaz- 
 ing, put the chicken into an oven 
 for a few minutes, to give it a colour. 
 Serve with a brown fricassee of 
 mushrooms. 
 
 BRAISED MUTTON. Take off 
 the chump end of a loin of mutton, 
 cover it with buttered paper, and 
 then with paste, as for venison. 
 Roast it two hours, but let it not be 
 browned. Have ready some French 
 beans boiled, and drained on a sieve ; 
 and while you are glazing the mut- 
 ton, give the beans one heat-up in 
 gravy, and lay them on the dish with 
 the meat over them. 
 . BRAISED VEAL. Lard the best 
 end of a neck of veal with bacon 
 rolled in chopped parsley, salt, per- 
 per and nutmeg. Put it into a tosser, 
 and cover it with water. Add the 
 scrag end of the neck, a little lean 
 bacon or ham, an onion, two carrots, 
 two heads of celery, and a glass of 
 Madeira. Stew it quickly for two 
 hours, or till it is tender, but not 
 too much. Strain off the liquor : 
 mix a little flour and butter in a 
 stewpan till brown, and lay the veal 
 in this, the upperside to the bottom 
 of the pan. Let it be over the fire 
 till it gets coloured : then lay it into 
 40 
 
 the dish, stir some of the liquor ift 
 and boil it up, skim it nicely, and 
 squeeze orange and lemon juice 
 into it. 
 
 BRANDY CREAM. Boil two 
 dozen of blanched almonds, and 
 pounded bitter almonds, in a little 
 milk. When cold, add to it the 
 yolks of five eggs beating well in 
 cream ; sweeten, and put to it two 
 glasses of good brandy. After it is 
 well mixed, pour to it a quart of 
 thin cream ; set it over the fire, but 
 not to boil. Stir it one way till it 
 thickens, then pour into cups or low 
 glasses, and when cold it will be 
 ready. A ratafia drop may be added 
 to each cup ; and if intended to 
 keep, the cream must be previously 
 
 ^r* PI III (^f\ 
 
 BRANDY PUDDING. Line a 
 mould with jar-raisins stoned, or 
 dried cherries, then with thin slices 
 of French roll ; next to which put 
 ratafias, or macaroons ; then the 
 fruit, rolls and cakes in succession, 
 till the mould is full, sprinkling in 
 at times two glasses of brandy. 
 Beat four eggs, add a pint of milk 
 or cream lightly sweetened, half a 
 nutmeg, and the rind of half a le- 
 mon finely grated. Let the liquid 
 sink into (he solid part ; then flour 
 a cloth, tie it ti^ht over, and boil 
 one hour ; keep the mould the right 
 side up. Serve with pudding sauce. 
 
 BRASS. Culinary vessels made 
 of this me(al, are constantly in dan- 
 ger of contracting verdigris. To 
 prevent this, instead of wiping them 
 dry in the usual manner, let them be 
 frequently immersed in water, and 
 they will be preserved safe and 
 clean. 
 
 BRAWN. Young brawn is to be 
 preferred, the horny part of which 
 will feel moderately tender, and the 
 flavour will be better ; the rind of 
 old brawn will be hard. For Mock 
 Brawn, boil a pair of neat's feet very 
 tender ; take the meat off, and have 
 ready a belly-piece of salt pork. 
 
BRE 
 
 BRE 
 
 which has been in pickle for a week. 
 Boil this almost enough, take out 
 the bones if there be any, and roll 
 the feet and the pork together. 
 Bind it tigh| together with a strong 
 clotli and coarse tape, boil it quite 
 tender, and hang it up in the cloth 
 till cold. Keep it afterwards in 
 souse till it is wanted. 
 
 BREAD. Two very important 
 reasons urge the j)ropriety ami ne- 
 cessity of using home-baked bread, 
 in preference to baker's bread, 
 wherever it can be done with tolera- 
 ble convenience ; these are, its supe- 
 rior quality, and its cheapness. A 
 bushel of wheat, weighing sixty 
 pounds, will make sixty-five pounds 
 of household bread, after the bran 
 has been taken out ; and if the pol- 
 lard be separated also, to make a 
 liner article, a bushel of ground 
 wheat will then make tifty-eight 
 pounds of fine white bread, free from 
 any foreign mixture, leaving from 
 ten to fifteen pounds of bran and 
 pollard, which may be applied to 
 useful purposes. The calculation 
 then will be easy, and the difference 
 between purchasing and making 
 bread will be seen at once. A bushel 
 of ground wheat weighing sixty 
 pounds ; will produce thirteen quar- 
 tern loaves and a half of fine bread, 
 after the bran and pollard have been 
 taken out ; add to the price of the 
 wheat, nine-pence a bushel for grind- 
 ing, three-pence for yeast, four- 
 pence for salt and the expence of 
 baking ; and from this deduct six- 
 pence at least for the value of the 
 bran and pollard, and it gives the 
 price of the quartern loaves made 
 and baked at home. In general it 
 will be found that there is a saving 
 of one third of the expense, if the 
 business be properly conducted. 
 Then the wholesome and nutricious 
 quality of the bread is incompara- 
 bly superior ; there is no addition 
 of alurti, ground potatoes, whiting, 
 or any other ingredient to give weight 
 
 or colour to the bread, as is too of- 
 ten the case with baker's bread ; 
 but all is nutricious, sound, and good. 
 But supposing their bread to be 
 equal in quality, there is still a con- 
 siderable saving in the course of a 
 year, especially in a large family ; 
 and if household bread be made in- 
 stead of fine bread, every bushel of 
 good heavy wheat will produce near- 
 ly fifteen quartern loaves. Besides 
 this, rye, and even a little barley 
 mixed with the wheat, will make 
 very good bread, and render it 
 cheaper still. Rye will add a sweet- 
 ness to the bread, and make it cut 
 firmer, so as to prevent the waste of 
 crumbs, and is unquestionably an 
 article of good economy. The ad- 
 dition of potatoes is by no means to 
 be approved, though so often re- 
 commended ; any of the grains al- 
 ready mentioned have in them ten 
 times the nutrition of potatoes, and 
 in the end will be found to be much 
 cheaper. Making bread with skim 
 milk, instead of water, where it can 
 be done, is highly advantageous, 
 and will produce a much better ar- 
 tle than can be purchased at a ba- 
 ker's shop. — On the subject of mak- 
 ing bread, little need be said, as 
 every common maid-servant is or 
 ought to be well acquainted with 
 this necessary part of household 
 work, or she is good for nothing. 
 To make good bread however, the 
 flour should be kept four or five 
 weeks before it is baked. Then put 
 half a bushel of it into a kneading 
 trough, mix with it between four 
 and five quarts of warm water or skim 
 milk, and a pint and a half of good 
 yeast, and stir it well together with 
 the hand till it become tough. Let 
 it rise before the fire, about an hour 
 and a half, or less if it rise fast; 
 then, before it falls, add four quarts 
 more of warm water, and half a 
 pound of salt. Work it well, and 
 cover it with a cloth. Put the fire 
 into the oven ; and by the time it is 
 
 G " n 
 
BRE 
 
 BRE 
 
 heated, the dough \vill be ready. 
 Make the loaves about five pounds 
 each, sweep out the oven very clean 
 and quick, and put in the bread ; 
 shut it up close, and two hours and 
 a half will bake it. In summer the 
 water should be milk warm, in win- 
 ter a little more, and in frosty wea- 
 ther as hot as the hand will bear, 
 but not scalding, or the whole will 
 be spoiled. Bread is better baked 
 without tins, which gives to the crust 
 an unnatural degree of hardness. — 
 Those who are under the necessity 
 of purchasing baker's bread, for 
 want of other convenience, may de- 
 tect the adulteration of alum by ma- 
 cerating a small piece of the crumb 
 of new-baked bread in cold water, 
 sufficient to dissolve it ; and the 
 taste of the alum, if it has been used, 
 will acquire a sweet astringency. Or 
 a heated knife may be thrust into a 
 loaf before it has grown cold ; and if 
 it be free from that ingredient, 
 scarcely any alteration will be visi- 
 ble on the blade ; but, in the con- 
 trary case, its surface, after being 
 allowed to cool, will appear slightly 
 covered with an aluminous incrus- 
 tation. 
 
 BREAD CAKE. To make a com- 
 mon bread cake, separate from the 
 dough, when making white bread, 
 as much as is sufficient for a quar- 
 tern loaf, and knead well into it two 
 ounces of butter, two of Lisbon su- 
 gar, and eight of currants. Warm 
 the butter in a tea-cupful of good 
 milk. By adding another ounce of 
 butter or sugar, or an egg or two, 
 the cake may be improved, especi- 
 ally by putting in a tea-cupful of 
 raw cream. It is best to bake it in 
 a pan, rather than as a loaf, the 
 outside being less hard. 
 
 BREAD CHEESECAKES. Slice 
 a penny white loaf as thin as possi- 
 ble, pour over it a pint of boiling 
 cream, and let it stand two hours. 
 Beat up eight eggs, half a pound of 
 butter, and a grated nutmeg. Put 
 42 
 
 in half a pound of currants, well 
 washed and dried, and a spoonful 
 of brandy or white wine. Bake 
 them in pattipans, or raised crusts. 
 
 BREAD PUDDING. Grate some 
 white bread, pour over some boiling 
 milk, and cover it close- When 
 soaked an hour or two, beat it fine, 
 and mix with it two or three eggs 
 well beaten. Put it into a bason 
 that will just hold it, tie a floured 
 cloth over it, and put it into boiling 
 water. Send it up with melted but- 
 ter poured over : it may be eaten 
 with salt or sugar. Prunes, or French 
 plums, make a fine pudding instead 
 of raisins, either with suet or bread 
 pudding. — Another and richer. Pour 
 half a pint of scalding milk, on half 
 a pint of bread crumbs, and cover 
 it up for an hour. Beat up four eggs. 
 and when strained, add to the bread, 
 with a tea-spoonful of flour, an 
 ounce of butter, two ounces of sugar, 
 half a pound of currants, an ounce 
 of almonds beaten with orange- 
 flower water, half an ounce of orange, 
 of lemon, and of citron. Butter a 
 bason that will exactly hold it, flour 
 the cloth, tie it tight over, and boil 
 the pudding an hour. 
 
 BREAD SAUCE. Boil a large 
 onion quartered, with some black 
 pepper and milk, till the onion is 
 quite a pap. Pour the milk on white 
 stale-bread grated, and cover it. In 
 an hour put it into a saucepan, with 
 a good piece of butter mixed with a 
 little flour ; boil the whole up toge- 
 ther, and serve with it. 
 
 BREAD SOUP. Boil some pieces 
 of bread crust in a quart of water, 
 with a small piece of butter. Beat 
 it with a spoon, and keep it boiling 
 till the bread and water be well 
 mixed : then season it with a little 
 salt. 
 
 BREAD AND BUTTER PUD- 
 DING. Spread some butter on slices 
 of bread, and lay them in a dish, 
 with currants between each layer. 
 To make it rich, add some sliced 
 
t^ 
 
 
 «1 
 
PATENT BREWING MACHINE 
 
 I 
 
 ......^ 
 
 111 
 
 p 
 
 A rill- Jfjiihinr triuh' /hju.fi-. with the Cover mifed. 
 Ji JLnmt>tf Fhf/ttiue. 
 
 C iyii/iilrirol Boiler to l^phuvti on B, with its Cayer D . 
 E Krimrtitiif fH-rforatiui rvlinihr to itc />torrt/ nit/ii/i V 
 F CtHtre tor t/itto. 
 f >.Cr CiHtlvnr. one to pack lyittnti tiie other. 
 
 
BRE 
 
 BRE 
 
 citron, orange, or lemon. Pour over 
 an unboflecl custard of milk, two or 
 three eggs, a few corns of pimento, 
 dnd a very little ratifia, two hours at 
 least before it is to be baked, and 
 lade it over to soak the bread. A 
 paste round the edge makes all pud- 
 dings look better, but it is not ne- 
 cessary. 
 
 BREAD AND RICE PUDDING. 
 Boil a quarter of a pound of rice in 
 some milk till it is quite soft, put it 
 into a bason, and let it stand till 
 the next day. Soak some sliced 
 bread in cold milk, drain it off, mash 
 it line, and mix it with the rice. 
 Beat up two eggs with it, add a little 
 salt, and boil it an hour. 
 
 BREAKFAST CAKES. Take a 
 pound and a half of flour, four ounces 
 of butter, a spoonful of yeast, and 
 half a pint of warm milk. Rub the 
 butter into the flour, and mix the 
 eggs, yeast, and milk together. Put 
 the liquid into the middle of the 
 flour, and let it stand to rise for two 
 hours. Make it into cakes, let them 
 stand to rise again, and wash them 
 over with skimmed milk before they 
 are put into the oven. 
 
 BREAST OF LAMB. Cut off 
 the chine-bone from the breast, and 
 set it on to stew with a pint of gra- 
 vy. When the bones would draw 
 out, put it on the gridiron to grill ; 
 and then lay it in a dish on cucum- 
 bers nicely stewed. 
 
 BREAST OF MUTTON. Pare 
 off the superfluous fat, and roast and 
 serve the meat with stewed cucum- 
 bers ; or to eat cold, covered with 
 chopped parsley. Or half-boil, and 
 then grill it before the fire : cover it 
 with bread crumbs and herbs, and 
 serve with caper sauce. Or if boned, 
 take away a good deal of the fat, 
 and cover it with bread, herbs, and 
 seasoning. Thfen roll and boil it ; 
 serve with chopped walnuts, or ca- 
 pers and butter. 
 
 BREAST OF VEAL. Before 
 roasting it, take off the two ends to 
 fry and t^tew, if the joint be large. 
 
 or roast the whole together, and pour 
 butter over it. If any be left, cut it 
 into regular pieces, put them into a 
 stewpan, and pour some broth over 
 it. If no broth, a little water will 
 do : add a bunch of herbs, a blade 
 or two of mace, some pepper, and 
 an anchovy. Stew till ihe meat be 
 tender, thicken with flour and butter, 
 and add a little ketchup. Serve the 
 sweetbread whole upon it, which 
 may either be stewed or parboiled, 
 and then covered with crumbs, herbs, 
 pepper and salt, and browned in a 
 Dutch oven. The whole breast may 
 be stewed in the same way, after 
 cutting off the two ends. A boiled 
 breast of veal, smothered with onion 
 sauce, is also an excellent dish, if 
 not old nor too fat. 
 
 BRENTFORD ROLLS. Mix with 
 two pounds of flour, a little salt, 
 two ounces of sifted sugar, four 
 ounces of butter, and two eggs beat- 
 en with two spoonfuls of yeast, and 
 about a pint of milk. Knead the 
 dough well, and set it to rise before 
 the fire. Make twelve rolls, butter 
 tin plates, and set them before the 
 fire to rise, till they become of a 
 proper size, and bake them half an 
 hour. 
 
 BREWING. The practice of 
 brewing malt liquor is but seldom 
 adopted by private families in large 
 towns and cities, owing probably to 
 a want of conveniences for the pur- 
 pose, and an aversion to the labour 
 and trouble which it might occasion. 
 But if the disagreeable filthiness at- 
 tending the process in large public 
 breweries were duly considered, to- 
 gether with the generally pernicious 
 quality of the beer oft'ered to sale, 
 as well as the additional expense 
 incurred by this mode of procuring 
 it, no one who regards economy, or 
 the health and comfort of his family, 
 would be without home-brewed beer, 
 so long as there were any means left 
 of obtaining it. Beer as strong of 
 malt and hops, when all the foreign 
 ingredients are extracted, may be 
 43 
 
BRE 
 
 BRE 
 
 manufactured at home at less than 
 one third of what it could cost at 
 a public brewery, besides the satis- 
 faction of drinking, what is known 
 to be wholesome, and free from any 
 deleterious mixture. Twelve shil- 
 lings for malt and hops will provide 
 a kilderkin of beer far superior to 
 one that could be purchased under 
 license for a pound, while the yeast 
 and the grains are sufficient to re- 
 pay all the labour and expense of 
 brewing. On every account, there- 
 fore, it is desirable that the practice 
 of domestic brewing were universally 
 adopted. The health and comfort 
 of the community would be increas- 
 ed ; and by a larger consumption of 
 malt, the growth of barley would be 
 extended, and agriculture propor- 
 tionably benefited. In order to this 
 however, the enormous duty upon 
 malt requires to be diminished or 
 repealed. The farmer, unable to 
 make three shillings a bushel of his 
 barley, is suffering severely under 
 this grinding taxation, as well as the 
 consumer, who is compelled to pay 
 a duty of four shillings and six-pence 
 for every bushel that is converted 
 into malt. — The best seasons of the 
 year for brewing are March and Oc- 
 tober, the weather in those months 
 being generally free from the ex- 
 tremes of heat and cold, which are 
 alike injurious to the process of fer- 
 mentation. If this is not in all cases 
 practicable, means should be used to 
 cool the place where the liquor is 
 set for working in the summer, and 
 of warming it in the winter : other- 
 wise the beer will be likely to turn 
 sour or muddy. The beer which is 
 brewed in March should not be tap- 
 ped till October, nor that brewed in 
 October till the following March ; 
 taking this precaution, that families 
 of an equal number all the year 
 round, will drink at least a third 
 more in summer than in winter. — 
 The most suitable water for brewing 
 is soft river water, which having had 
 the rays of the sun and the influence 
 44 
 
 of the air upon it, will more easily 
 penetrate and extract the virtues of 
 the malt. Hard water possesses an 
 astringent quality, which prevents 
 the goodness of the malt from being 
 freely communicated to the liquor. 
 If two parcels of beer be brewed in 
 all respects the same, except in the 
 quality of the water, it will be found 
 that the beer brewed with soft river 
 water will exceed the other in 
 strength above five degrees, in the 
 course of twelve months' keeping. 
 Where water is naturally of a hard 
 quality, it may in some measure be 
 softened by exposing it to the action 
 of the sun and air, and infusing in it 
 some pieces of soft chalk. Throwing 
 into it a quantity of bran while it is 
 boiling, and before it is poured on 
 the malt, will likewise have a good 
 effect. — Previous to commencing the 
 process of brewing, it will be neces- 
 sary to ascertain the quantity of 
 malt and hops, which of course will 
 be regulated by the demands of the 
 family, the convenience of cellerage, 
 and other circumstances. Suppos- 
 ing two or three sorts of liquor be 
 required, six bushels of malt, and 
 about three quarters of a pound of 
 hops to each bushel, will make half 
 a hogshead of ale, half a hogshead 
 of table beer, and the same of small 
 beer ; or about nine gallons of each 
 to the bushel. But if in a smaller 
 brewing, only two sorts are required, 
 or the whole be blended info one, 
 then eighteen gallons of wholesome 
 beverage may be produced at some- 
 thing less than three farthings a pint. 
 — Having thus adjusted the propor- 
 tion of malt and hops to the quan- 
 tity of beer to be brewed, the next 
 thing will be to heat water sufficient 
 for the purpose. Meanwhile see 
 that the brewing utensils be properly 
 cleaned and scalded, and the pen- 
 staff in the mash tub well fixed. 
 Then put a quantity of boiling water 
 into the mash-tub, in which it must 
 stand till the greater part of the 
 steam is gone off, or you can see 
 
BR£ 
 
 BRE 
 
 your own shadow in it. It will then 
 be necessary that one person should 
 pour the malt gently in, while ano- 
 ther is carefully stirring it. A little 
 malt should be reserved to strew 
 over the mash in order to prevent 
 evaporation, and then the tub may 
 be covered over with sacks. If it 
 be not sufficient to contain the whole 
 at once, the mashing must be re- 
 peated, observing that the larger the 
 quantity that is mashed at once, the 
 longer it will require to stand before 
 it is drawn off. The mash of ale 
 must be allowed to steep three hours, 
 table beer one hour, and small beer 
 half an hour afterwards. By this 
 mode of proceeding, the boilings 
 will regularly succeed each other, 
 which will greatly expedite the busi- 
 ness. In the course of mashing, be 
 careful to stir it thoroughly from the 
 bottom, especially round the basket, 
 that there may be no adhesion, in 
 any part of the mash. Previous to 
 running it off, be prepared with a 
 pail to catch the first flush, as that 
 is generally thick, and return it to 
 the mash two or three times, till it 
 run clear and fine. By this time the 
 copper should be boiling, and a con- 
 venient tub placed close to the mash- 
 tub. Put into it half the quantity 
 of boiling water intended for draw- 
 ing off the best wort ; after which 
 ihe copper must be filled up again, 
 and proper attention paid to the fire. 
 Meanwhile, keep slopping and wet- 
 ting the mash with the hot water out 
 of the tub, in moderate quantities, 
 every eight or ten minutes, till all 
 the water is added to the mash. 
 Then let off the remaining quantity, 
 which will be boiling hot, and this 
 will finish the process for strong 
 beer. Boil up the copper as quick 
 as possible for the second mash, 
 whether intended for strong or small 
 beer. Empty the boiling water into 
 the tub by the side of the mash, as 
 in the former instance, and renew 
 the process. Great care is required 
 in boiling the wort after it is drawn 
 
 off, and the hops must be put in 
 with the first boiling. In filling the 
 copper with the wort, leave suffici- 
 ent room for boiling, that there may 
 be no waste in boiling over, and 
 make a good fire under it. Quick 
 boiling is a part of the business that 
 requires particular attention, and 
 great caution must be observed when 
 the liquor begins to swell in waves 
 in the copper. The furnace door 
 must be opened, and the fire damp- 
 ed or regulated to suit the boiling of 
 the wort. In order to ascertain the 
 proper time for boiling the liquor, 
 lade out some of it ; and if a work- 
 ing be discovered, and the hops are 
 sinking, the wort is boiled enough. 
 Long and slow boiling injures and 
 wastes the liquor. As soon as it is 
 sufficiently boiled, run the liquor 
 through a cloth or fine sieve into 
 some coolers, to free it from the 
 hops, and to get a proper quantity 
 cooled immediately to set it to work. 
 If the brewhouse be not sufficiently 
 airy to cool a quantity soon, the li- 
 quor must be emptied into shallow 
 tubs, and placed in a passage where 
 there is a thorough draught of air, 
 but where it is not exposed to rain 
 or wet. The remainder in the cop- 
 per may then be let into the first 
 cooler, taking care to attend to the 
 hops, and to make a clear passage 
 through the strainer. The hops 
 must be returned into the copper, 
 after having run off four or five pail- 
 fuls of the liquor for the first cool- 
 ing, and then it must be set to work 
 in the following manner. Take four 
 quarts of yeast, and divide half of 
 it into small wooden bowls or basons, 
 adding to it an equal quantity of 
 wort nearly cold. As soon as it fer- 
 ments to the top of the basons, put 
 it into two pails ; and when that 
 works to the top, distribute it into 
 two wide open tubs. Fill them half 
 full with cool wort, and cover them 
 over, till it comes to a fine white 
 head. This will be accomplished in 
 about three hours, and then both 
 45 
 
BRE 
 
 BR E 
 
 quantities may be put to^etherr into 
 the working tub, with the addition 
 or as much wort as is sufficiently 
 cooled. If the weather be mild and 
 open, it cannot be worked too cold. 
 If the brewing be performed in fros- 
 ty weather, the brewhouse must be 
 kept warm ; but hot wort must ne- 
 ver be added to keep the liquor to a 
 blood heat. Attention also must be 
 paid to the quality of the yeast, or it 
 may spoil all the beer. If it has 
 been taken from foxed beer, or such 
 as has been heated by ill manage- 
 ment in the working, it will be^likely 
 to communicate the same bad qua- 
 lity. If the yeast be flat, and that 
 which is fresh and lively cannot be 
 procured, put to it a pint of warm 
 sweetwort of the first letting off, 
 when it is about half the degree of 
 mi Ik- warm. Shake the vessel that 
 contains it, and it will soon gather 
 strength, and be fit for use. — Tun- 
 ning is the last and most simple ope- 
 ration in the business of brewing. 
 The casks being well prepared, per- 
 fectly sweet and dry, and placed on 
 the stand ready to receive the liquor, 
 first skim off the top yeast, then fill 
 the casks quite full, bung them down, 
 and leave an aperture for the yeast 
 to work through. If the casks stand 
 on one end, the better way is to 
 make a hole with a tap-borer near 
 the summit of the stave, at the same 
 distance from the top as the lower 
 tap-hole is from the bottom. This 
 prevents the slovenliness of working 
 the beer over the head of the barrel ; 
 and the opening being much smaller 
 than the bung-hole, the beer by be- 
 ing confined will sooner set itself 
 into a convulsive motion, and work 
 itself fine, provided proper atten- 
 tion be paid to filling up the casks 
 
 five or six times a day. Another 
 
 method of brewing, rather more 
 simple but not more excellent than 
 the above, may be adopted by those 
 whose conveniences are more li- 
 mited. For table beer, allow three 
 bushels of malt to thirty-nine gal- 
 46 
 
 Ions of water, and a pound and a 
 half of hops. Pour a third part of 
 the hot water upon the malt, cover 
 it up warm half an hour, then 
 stir up the mash, and let it stand 
 two hours and a half more. Set it 
 to drain off gently ; when dry, add 
 half the remaining water, mash, and 
 let it stand half an hour. Run that 
 into another tub, and pour the rest 
 of the water on the malt ; stir it well, 
 cover it up, and let it infuse a full 
 hour. Run that off and mix all to- 
 gether. Put the hops into a little 
 hot water to open tlie pores, then 
 put the hops and water into the tub, 
 run the wort upon them, and boil 
 them together for an hour. Strain 
 the liquor through a coarse sieve, 
 and set it to cool. If the whole be 
 not cool enough that day to add to it 
 the yeast, a pail or two of wort may 
 be prepared, and a quart of yeast 
 added to it over night. Before tun-r 
 ning, all the wort should be put to-i" 
 gether, and thoroughly mixed. When 
 it has done working, paste a piece 
 of paper on the bung-hole, and aftegti 
 three days it may be fastened clos^.* 
 In less than a month the beer will 
 be fit for use. See Ale, Malt, 
 
 B£GR 
 
 BREWING UTENSILS. The 
 most desirable object in the process 
 of brewing is the fixing of the cop- 
 per, so as to make the fire come di^ 
 rectly under the bottom of it. Many 
 coppers are injured, and rendered 
 unserviceable, for want of proper 
 attention to this particular. The 
 method adopted by the most expe- 
 rienced bricklayers is to divide the 
 heat of the fire by a stop ; and if 
 the door and the draft be in a direct 
 line, the stop must be erected from 
 the middle of each outline of the grat- 
 ing, and parallel with the centre sides 
 of the copper. The stop is nothing 
 more than a thin wall in the centre 
 of the right and left sides of the cop- 
 per, ascending half way to the top 
 of it; on the top of which must be 
 left a small cavity, four or five inches 
 
BRE 
 
 BRE 
 
 square, for a draft of that half part 
 of the fire which is next to the cop- 
 per door, to pass through, and then 
 the building must close all round to 
 the finishing at the top. By this 
 method of fixing the copper, the heat 
 will communicate from the outward 
 part of the fire round the outward 
 half of the copper through the ca- 
 vity ; as also will the furthest part 
 of the fire, which contracts a con- 
 junction of the whole, and causes the 
 flame to slide gently and equally all 
 round the, bottom of the copper. 
 Considerable advantages result from 
 this position of the copper. If the 
 draught under it were suffered at 
 once to ascend, without being thus 
 divided, the hops would be scorched 
 in the boiling, and liable to stick to 
 the sides, which would considerably 
 injure the flavour of the liquor, un- 
 less kept continually stirring. It 
 will also save the consumption of 
 fuel, and preserve the copper much 
 longer than any other method, as 
 there will be no difl^iculty in boiling 
 half a copper full at a time without 
 doing it any injury. — The next arti- 
 cle of consideration in this case is 
 the Mash-tub. This should be pro- 
 portioned to the size of the ^-opper, 
 and the quantity of beer intended to 
 be brewed. The grains should not 
 be kept in the tub any longer than 
 the day after brewing, as in hot wea- 
 ther especially the grains begin to 
 turn sour as soon as they are cold ; 
 and if there be any sour scent in the 
 brewhouse at the time the liquor is 
 tunned, it will be apt to injure the 
 flavour of the beer. — Tubs and Cool- 
 ers require to be kept perfectly sweet 
 and clean, and should not be used 
 for any other purpose. In small 
 houses, where many vessels are cum- 
 bersome and inconvenient, it is too 
 common to use the same tubs for 
 both washing and brewing ; but this 
 ought not to be done where it can be 
 avoided ; and where it is unavoida- 
 ble, the utmost care is necessary to 
 give them a double washing, scour- 
 
 ing, and scalding. Coolers also re* 
 quire considerable care, or by th§ 
 slightest taint they will soon con* 
 tract a disagreeable flavour. TU\$ 
 often proceeds from wet having in- 
 fused itself into the wood, it being 
 apt to lodge in the crevices of old 
 vessels, and even infect them to such 
 a degree, that it cannot be removed, 
 even after several washings and 
 scaldings. One cause incidental to 
 this evil is, using the brewhouse for 
 the purposes oT washing, which 
 ought never to be permitted, where 
 any other convenience can be had ; 
 for nothing can be more injurious 
 than the remains of dirty suds, left 
 in vessels intended for brewing only. 
 Nor should water be suffered to 
 stand too long in the coolers, as it 
 will soak into them, and soon turn 
 putrid, when the stench will enter 
 the wood, and render them almost 
 incurable. More beer is spoiled for 
 want of attention to these niceties 
 than can well be imagined, and the 
 real cause is seldom known or sus- 
 pected ; but in some families, after 
 all the care that is taken in the ma- 
 nufacture of the article, the beer is 
 never palatable or wholesome.- — 
 Barrels should be well cleaned with 
 boiling water ; and if the bung-hole 
 will admit, they should be scrubbed 
 inside with a hard brush. If they 
 have acquired a musty scent, take 
 out the heads, and let them be well 
 scrubbed with sand and fuller's earth. 
 Then put in the head again, and 
 scald it well ; throw in a piece of 
 unslaked lime, and close up the bung. 
 When the cask has stood some time, 
 rinse it well with cold water, and it 
 will then be fit for use. New casks 
 likewise require attention, for they 
 are apt to give the liquor a bad 
 taste, if they be not well scalded and 
 seasoned several days successively 
 before they are used ; and old casks 
 are apt to grow musty, if they stand 
 any time out of use. To prevent 
 this, a cork should be put into every 
 one of them as soon as the cock or 
 47 
 
BRE 
 
 BRE 
 
 fosset is taken out ; the vent and the 
 bung-hole must also be well closed. 
 The best way to season new casks 
 is to boil two pecks of bran or malt 
 dust in a copper of water, and pour 
 it in hot ; then stop it up close, and 
 let it stand two days. When the 
 cask is washed and dried, it will be 
 fit for use. 
 
 BREWING MACHINE. Where 
 a family usually consume ten gal- 
 lons of beer, or upwards, in a week, 
 there is a Brewing Machine lately 
 invented, which will be found singu- 
 larly convenient and advantageous, 
 and comparatively of little expense. 
 The use of it in brewing curtails the 
 labour, shortens the time in which 
 the operation may be performed, 
 greatly diminishes the quantity of 
 fuel, and may be placed within very 
 narrow limits, in the house of any 
 tradesman in the most crowded city. 
 Eighteen gallons of good beer may 
 be brewed with this machine in the 
 course of six hours, or a larger quan- 
 tity with a machine of proportionate 
 dimensions, in the same space of 
 time. The process is so simple, 
 that it may be comprehended by 
 any person of ordinary capacity, 
 and once seeing the operation per- 
 formed will be sufficient. In the 
 common mode of brewing, the prin- 
 cipal difficulty consists in ascertain- 
 ing the degrees of heat necessary to 
 the production of good beer, with- 
 out the use of a thermometer ; but 
 in the use of this machine, this diffi- 
 culty is completely obviated. — The 
 machine complete is represented by 
 figure A ; and B, C, D, E, F, repre- 
 sent its several parts. B is the 
 bottom, made of strong sheet-iron, 
 standing upon three legs. The hol- 
 low part of it contains the fire, put 
 in at a door, the latch of which ap- 
 pears in front. The tube which 
 projects upwards, is a stove pipe to 
 carry off the smoke ; and the cir- 
 cular pan that is seen between the 
 legs, is a receptacle for the ashes or 
 cinders that fall down through the 
 48 
 
 grate above. C is a sheet-iron ves- 
 sel, tinned on the inside, the bottom 
 of which fits into the top of B ; and 
 the cock in C is to let off the wort, 
 as will be seen hereafter. D is the 
 lid of this vessel. E is made of 
 sheet-iron, tinned inside and out, 
 and full of holes to act as a strainer. 
 It is to hold the malt first, and the 
 hops afterwards ; it goes into C, as 
 may be seen in figure A. In the 
 middle of E is a round space, F, 
 made of the same metal, and rising 
 up from the bottom, having itself 
 no bottom. It has holes in it all 
 the way up, like the outer surface of 
 E. — In preparing for brewing, the 
 machine is put together as in A, ex- 
 cept placing on the lid. The first 
 thing is to put the malt, coarsely 
 ground, into E, and no part into F, 
 or into the circular space between 
 C and E ; otherwise E cannot act as 
 a strainer, when the liquor is drawn 
 off; and in this consists its princi- 
 pal use. Having put in the malt, 
 then add the water which of course 
 flows into any part of the vessel C. 
 Stir the malt well with a stick, or 
 with something that will separate it 
 completely, so that no adhesion may 
 be formed by the flour of the malt. 
 This is very apt to be the case in 
 the common mode of brewing, wheii' 
 water is poured hot upon the malt ; 
 but here the water is applied in a cold 
 state, so that there is little trouble 
 in separating the malt completely in 
 the water. If the small machine be 
 used, which is adapted to a bushel 
 of malt, and the beer is to be fully 
 equal in strength to London porter, 
 then eighteen gallons to the bushel 
 may be considered as the general 
 estimate ; and for this purpose the 
 first mash is to receive twelve gal- 
 lons of cold soft water, which will 
 produce nine gallons of wort. Hav- 
 ing stirred the malt very carefully, 
 light the fire under it, and get the 
 liquor quickly to 170 or 180 degrees 
 of heat. This may be ascertained 
 by lifting off" the lid, and dipping 
 
BRE 
 
 BRE 
 
 the thermometer from tune to time 
 into the centre F, and keeping it 
 there a minute to give the quicksil- 
 ver time to rise. While the mash is 
 coming to this heat, stir the malt 
 well three or four times. When the 
 liquor has acquired its proper heat, 
 put out the fire, and cover the whole 
 of the machine with sacks, or some- 
 thing that will exclude the external 
 air. In this state the mash remains 
 for two hours : the cock is then 
 turned, and nine gallons of wort will 
 be drained off. Put the wort into 
 a tub of some sort, and keep it warm. 
 Then put into the machine twelve 
 gallons more of water, rekindle the 
 fire, and bring the heat to 170 de- 
 grees as soon as possible ; when 
 this is done, extinguish the fire, and 
 let the mash now stand an hour. 
 Draw off the second wort ; and if 
 only one sort of beer is wanted, add 
 it to the first quantity. Now take 
 out the grains, lift out E, clean it 
 well, and also the inside of C. Re- 
 place E, put the hops into it, and 
 the whole of the wort into the ma- 
 chine. Cover it with the lid, light 
 the fire a third time, and bring the 
 liquor to a boil as soon as possible. 
 Let it boil a full hour with the lid 
 off, and boil briskly all the time. 
 The use of the centre F will now 
 appear ; for the machine being near- 
 ly full to the brim, the bubbling 
 takes place in the centre F only, 
 where there are no hops. There is a 
 great boiling over in this centre, but 
 the liquor sent up falls into E, and 
 so there is no boiling over of C. 
 When the full hour of brisk boiling 
 has expired, put out the fire, draw 
 off the liquor, leaving the hops of 
 course in E. The Hquor is now to 
 go into shallow coolers ; and when 
 the heat is reduced to 70 degrees, 
 lake out about a gallon of the liquor, 
 and mix it with half a pint of good 
 yeast. Distribute it equally among 
 the different parcels of wort, after- 
 wards mix the whole together, and 
 (No. 3.) 
 
 leave the liquor till it comes down to 
 about sixty degrees of heat. The 
 next removal is into the tun-tub, in 
 which capacity C, without the addi- 
 tion of E, will serve very well. 
 While the liquor is cooling, remove 
 the spent hops from E, the stove 
 pipe from B, the ash-receiver from 
 the bottom. The machine remain- 
 ing now as a tun-tub, draw off the 
 liquor as soon as it is down to 60 
 degrees ; or take it out of the cool- 
 ers, pour it into the tun-tub, and put 
 on the lid. If the weather be very 
 cold, or the tun-tub be in a cold 
 place, cover it with something to 
 keep it warm. Here the fermenta- 
 tion takes place, sometimes sooner 
 and sometimes later ; but it gene- 
 rally shows itself by a head begin- 
 ning to rise in about eight or ten 
 hours ; and at the end of eight and 
 forty hours the head assumes a 
 brownish appearance, and is cover- 
 ed with yeast instead of froth. The 
 beer is then to be tunned into well- 
 seasoned casks, sweet and sound, or 
 all the expense and labour will be 
 lost. The cask being fixed on the 
 stand in the cellar, and the beer 
 ready, skim off the yeast, and keep 
 it in a deep earthen vessel. Draw 
 off the beer into a pail, and with the 
 help of a wooden funnel fill the cask 
 quite full. The beer will now begin to 
 ferment again, and must be allowed 
 to discharge itself from the bung- 
 hole. When the working has ceas- 
 ed, the cask is again filled up with 
 the surplus beer ; and a handful of 
 fresh hops being added, the bung is 
 finally closed down. If the whole 
 process has been properly attended 
 to, such a cask of beer will be clear 
 in a week ; and as soon as clear it 
 may be tapped. Small beer may 
 be tapped in less time. On a larger 
 scale, or with casks of a smaller 
 size, two sorts may be made, ale 
 and small beer, taking the first wort 
 for the former, and the second for 
 the latter. — The advantages attend- 
 H 49 
 
BRE 
 
 BRI 
 
 ing the Patent Machine are very 
 obvious ; for though the process 
 appears to be minute, it is easily 
 conducted, g,nd but little time is 
 required for the purpose. In the 
 common method of brewing, the 
 water must be carried from the cop- 
 per to the mash-tub, while the ma- 
 chine serves for both purposes at 
 once. Witli the common utensils 
 the process is necessarily much 
 slower, and the fuel consumed is 
 nearly ten times as much ; but the 
 great convenience of all is the little 
 room required and the place of 
 brewing. In the common way there 
 is wanted a copper fixed in brick- 
 work, and for a family of any consi- 
 derable size a brewhouse is indis- 
 pensable. On the contrary, the 
 machine is set up opposite any fire 
 place, and the pipe enters the chim- 
 ney, or is put into the fire place. 
 There is no boiling over, no slopping 
 about ; and the operation may be 
 performed upon a boarded floor, as 
 well as upon a brick or stone floor. 
 If there be no fire place in the room, 
 the pipe can be projected through 
 an opening in the window, or through 
 flrthe outside of any sort of building, 
 not liable to suffer from the heat of 
 the pipe. Even a garden walk, a 
 court, or open field will answer the 
 purpose, provided there be no rain, 
 and the mash-tub be kept suffici- 
 ently warm. When the brewing is 
 finished, the machine should be well 
 scalded, rubbed dry, and kept in a 
 dry place. The two coolers, G G, 
 placed on different casks, have no 
 necessary connection with the ma- 
 chine. They are made of wood or 
 cast-iron, of a size to fit one within 
 another to save room. The Patent 
 Machine is sold by Messrs. Need- 
 ham and Co. 202, Piccadilly, Lon- 
 don. The price of one for brewing a 
 bushel of malt is £8, for tw*o bush- 
 els £13, for three £18, for four £24, 
 for five £30, and for six £33. If 
 the article be thought expensive, a 
 50 
 
 few neighbouring families might 
 unite in the purchase, and the mo- 
 ney would very soon be more than 
 saved in the economy of brewing. 
 
 BRIDE CAKE. Mix together a 
 pound of dried flour, two drams of 
 powdered mace, and a quarter of a 
 pound of powdered loaf sugar. Add 
 a quarter of a pint of cream, and 
 half a pound of melted butter ; a 
 quarter of a pint of yeast, five eggs, 
 with half of the whites beaten up 
 with the yolks, and a gill of rose 
 water. Having warmed the butter 
 and cream, mix them together, and 
 set the whole to rise before the fire. 
 Pick and clean half a pound of cur- 
 rants, put them in warm and well 
 dried. 
 
 BRIGHT BARS of polished stoves, 
 may be restored to their proper lus- 
 tre, by rubbing them well with some 
 of the following mixture on a piece 
 of broad-cloth. Boil slowly one 
 pound of soft soap in two quarts of 
 water, till reduced to one. Of this 
 jelly take three or four spoonfuls, 
 and mix it to a consistence with the 
 addition of emery. When the black 
 is removed, wipe them clean, and 
 polish with glass, not sand-paper. 
 
 BRISKET OF BEEF, if intended 
 to be stewed, should have that part 
 of it put into a stewpot which has 
 the hard fat upon it, with a small 
 quantity of water. Let it boil up, 
 and skim it well ; then add carrots, 
 turnips, onions, celery, and a few 
 pepper corns. Stew it till it is quite 
 tender ; then take out the fat bones, 
 and remove all the fat from the soup. 
 Either serve that and the meat in 
 a tureen, or the soup alone, and the 
 meat on a dish, garnished with ve- 
 getables. The following sauce with 
 the beef, will be found to be very 
 excellent. — Take half a pint of the 
 soup, and mix it with a spoonful of 
 ketchup, a glass of port wine, a tea- 
 spoonful of made mustard, a little 
 flour and salt, and a bit of butter. 
 Boil all together a few minutes, and 
 
BRO 
 
 BRO 
 
 pour it round the meat. Chop ca-^ 
 pers, walnuts, red cabbage, pickled 
 cucumbers, and chives or parsley, 
 small, and place them in separate 
 heaps over it. 
 
 BROAD BEANS. Boil them ten- 
 der, with a bunch of parsley, which 
 must afterwards be chopped and 
 put into melted butter, to serve with 
 them. Bacon or pickled pork is 
 usually boiled with the beans, but 
 the meat will be of a better colour, if 
 boiled separately. 
 
 BROCOLI. To dress brocoli, 
 cut the heads with short stalks, and 
 pare off the tough skin. Tie the 
 small shoots into bunches, and boil 
 them a shorter time than the heads. 
 A little salt should be put into the 
 water. Serve them up with or with- 
 out toast. 
 
 BROILING. Cleanliness is ex- 
 tremely necessary in this mode of 
 cookery ; and for this purpose the 
 gridiron, which is too frequently 
 neglected, ought to be carefully at- 
 tended to, keeping it perfectly clean 
 between the bars, and bright on the 
 top. When hot, wipe it well with a 
 linen cloth ; and before using it, rub 
 the bars with mutton suet, to pre- 
 vent the meat being marked by the 
 gridiron. The bars should be made 
 with a small gutter in them to carry 
 off the gravy into a trough in front, 
 to prevent the fat from dropping into 
 the fire and making a smoke, which 
 will spoil the flavour of the meat. 
 Upright gridirons are therefore the 
 best, as they can be set before the 
 fire, without fear of smoke, and the 
 gravy is preserved in the trough un- 
 der them. A brisk and clear fire is 
 also indispensabb, that the bars of 
 the gridiron may all be hot through 
 before any thing be laid upon them, 
 yet not so as to burn the meat, but 
 to give it that colour and flavour 
 which constitute the perfection of 
 this mode of cooking. Never hasten 
 any thing that is broiling, lest it be 
 smoked and spoiled ; but the mo- 
 
 ment it is done, send it up as hot as 
 possible. 
 
 BROILED COD. Cut the fish in 
 thick slices, dry and flour it well ; 
 rub the gridiron with chalk, set it on 
 a clear fire, and lay on the slices of 
 cod. Keep them high from the fire, 
 turn them often, till they are quite 
 done, and of a fine brown. Take 
 them up carefully without breaking, 
 and serve with lobster or shrimp 
 sauce. 
 
 BROILED EELS. Skin and clean 
 a large eel, cut it in pieces and broil 
 it slowly over a good fire. Dust it 
 well with dried parsley, and serve 
 it up with melted butter. 
 
 BROILED FOWL. Cut a large 
 fowl into four quarters, put them on 
 a bird-spit, and tie that on another 
 spit, and half roast. Or half roast 
 the whole fowl, and finish it on the 
 gridiron, which will make it less dry 
 than if wholly broiled. Another 
 way is to split the fowl down the 
 back, pepper, salt, and broil it, and 
 serve with mushroom sauce. 
 
 BROILED HERRINGS. Flour 
 them first, broil them of a good co- 
 lour, and serve with plain butter for 
 sauce. 
 
 BROILED PIGEONS. After 
 cleaning, split the backs, pepper 
 and salt them, and broil them very 
 nicely. Pour over t'hem either stew- 
 ed or pickled mushroom's in melted 
 butter, and serve them up as hot as 
 possible. 
 
 BROILED SALMON. Cut slices 
 an inch thick, and season with pep- 
 per and salt. Lay each slice in half 
 a sheet of white paper, well butter- 
 ed ; twist the ends of the paper, and 
 broil the slices over a slow fire six 
 or eight minutes. Serve them in the 
 paper, with anchovy sauce. 
 
 BROKEN CHINA. To repair 
 any article of this description, beat 
 some lime into the finest powder, 
 and sift it through muslin. Tie sqme 
 of it into a thin muslin, put on the 
 edges of the broken china some 
 61 
 
BRO 
 
 BUG 
 
 white of an ego;, and dust on a little 
 lime as quickly as possible ; but be 
 careful to unite the broken parts 
 very exactly. 
 
 BROTH. A very nourishing kind 
 of broth for weakly persons may be 
 made as follows. Boil two pounds 
 of loin of mutton, with a large hand- 
 ful of chervil, in two quarts of water, 
 till reduced to one. Any other herb 
 or roots may be added. Remove 
 part of the fat, and take half a pint 
 three or four times a day. If a broth 
 is wanted to be made quickly, take 
 a bone or two of a neck or loin of 
 mutton, pare off the fat and the skin, 
 set it on the fire in a small tin sauce- 
 pan that has a cover, with three 
 quarters of a pint of water, the meat 
 being first beaten, and cut in thin 
 bits. Put in a bit of thyme and 
 parsley, and if approved, a slice of 
 onion. Let it boil very quick, skim 
 it nicely ; take off the cover, if likely 
 to be too weak ; otherwise keep it 
 covered. Half an hour is sufficient 
 for the whole process. 
 
 BROWN GRAVY. Cover the 
 bottom of a stewpan with lean veal 
 an inch thick, overlay it with slices 
 ctf undressed gammon, two or three 
 onions, two or three bay leaves, some 
 sweet herbs, two blades of mace, 
 and three cloves. Cover the stew- 
 pan, and set it over a slow fire ; but 
 when the juices come out, let the 
 fire be a little quicker. When the 
 meat is of a fine brown, fill the pan 
 with good beef-broth, boil and skim 
 it, then simmer it an hour. Add a 
 little water, thickened with flour ; 
 boil it half an hour, and strain it. 
 Gravy thus made will keep a week. 
 
 BROWN BREAD ICE. Grate 
 some brown bread as fine as possi- 
 ble, soak a small proportion in cream 
 two or three hours, sweeten and ice 
 it. 
 
 BROWN BREAD PUDDING. 
 
 Half a pound of stale brown bread 
 
 grated, half a pound of currants, 
 
 ditto of shred suet, sugar and nut- 
 
 52 
 
 meg. Mix it up with four eggs, a 
 spoonful of brandy, and twice as 
 much cream. Boil it in a cloth or 
 bason of proper size three or four 
 hours. 
 
 BROWNING. Powder four oun- 
 ces of double-refined sugar, put it 
 into a very nice iron fryingpan, with 
 one ounce of fresh butter. Mix it 
 well over a clear fire ; and when it 
 begins to frotb, hold it up higher : 
 when of a very fine dark brown, 
 pour in a small quantity of a pint of 
 port, and the whole by very slow 
 degrees, stirring it all the time. Put 
 to the above half an ounce of Jamai- 
 ca, and the same of black pepper, 
 six cloves of shalots peeled, three 
 blades of mace bruised, three spoon- 
 fuls of mushroom and the same of 
 walnut ketchup, some salt, and the 
 finely-pared rind of a lemon. Boil 
 gently fifteen minutes, pour it into 
 a bason till cold, take off the scum, 
 and bottle it for use. This article 
 is intended to colour and flavour 
 made-up dishes. 
 
 BRUISES. When the contusion 
 is slight, fomentations of warm vi- 
 negar and water, frequently applied, 
 will generally relieve it. Cataplasms 
 of fresh cow-dung applied to bruises, 
 occasioned by violent blows or falls, 
 will seldom fail to have a good ef- 
 fect. Nothing however is more cer- 
 tainly efficacious than a porter plas-, 
 ter immediately applied to the part 
 affected. Boil some porter in an 
 earthen vessel over a slow fire till 
 it'be well thickened ; and when cold 
 spread it on a piece of leather to 
 form the intended plaster. 
 
 BUBBLE AND SQUEAK. Boil, 
 chop and fry some cabbage, with a 
 little butter, pepper and salt. Lay 
 on it slices of underdone beef, light- 
 ly fried. 
 
 BUGS. Dip a sponge or brush 
 into a strong solution of vitriol, and 
 rub it on the bedstead, or in the 
 places where these vermin harbour, 
 and it will destroy both them and 
 
BUL 
 
 BUR 
 
 their nits. If the bugs appear af- 
 ter once using it, the application 
 must be repeated, and some of the 
 liquid poured into the joints and 
 holes of the bedstead and head- 
 board. Beds that have much wood- 
 work require to be taken down and 
 well examined, before they can be 
 thoroughly cleared of these vermin, 
 and the mixture should be rubbed 
 into all the joints and crevices with 
 a painter's brush. It should also 
 be applied to the walls of the room 
 to insure success ; and if mixed with 
 a little lime, it will produce a lively 
 yellow. The boiling of any kind of 
 woodwork or household furniture in 
 an iron cauldron, with a solution of 
 vitriol, will prevent the breeding of 
 bugs, and preserve it from rotten- 
 ness and decay. Sulphur made into 
 a paste, or arsenic dissolved in wa- 
 ter, and applied in the same man- 
 ner, will also be found an effectual 
 remedy for the bugs. But if these 
 do not completely succeed, take half 
 a pint of the highest rectified spirits 
 of wine, and half a pint of spirits of 
 turpentine ; dissolve in this mixture 
 half an ounce of camphor, and 
 shake them well together. Dust the 
 bed or the furniture, dip a sponge 
 or brush into the mixture, wet them 
 all over, and pour some of the liquid 
 into the holes and crevices. If any 
 should afterwards appear, wet the 
 lacings of the bed, the foldings of 
 the curtains near the rings, and other 
 parts where it is at all likely the 
 bugs may nestle and breed, and it 
 will not fail to destroy them. The 
 smell of this mixture is not unwhole- 
 some, and may be applied to the 
 finest damask bed without any fear 
 of soiling it. It should be well shak- 
 ed together, but never used by can- 
 dle-light, for fear of its taking fire. 
 BULLACE CHEESE. To every 
 quart of full ripe bullace, add a 
 quarter of a pound of loaf sugar 
 finely powdered. Put them into a 
 pot, and bake them in a moderate 
 oven till they are soft. Rub thorn 
 
 through a hair sieve ; to every pound 
 of pulp add half a pound of loaf su- 
 gar powdered, and in the meantime 
 keep it stirring. Pour the pulp into 
 preserving pots, tie brandy paper 
 over ; and keep them in a dry place. 
 When it has stood a few months, it 
 will cut out very bright and fine. 
 
 BUNS. To make a good plain 
 bun, that may be eaten with or with- 
 out toasting and butter, rub four 
 ounces of butter into two pounds of 
 flour, four ounces of sugar, a nut- 
 meg, a few Jamaica peppers, and a 
 dessert-spoonful of caraways. Put 
 a spoonful or two of cream into a 
 cup of yeast, and as much good milk 
 as will make the above into a light 
 paste. Set it to rise by the fire till 
 the oven be ready, and bake the buns 
 quickly on tins. — To make some of 
 a richer sort, mix one pound and a 
 half of dried flour with half a pound 
 of sugar. Melt eighteen ounces of 
 butter in a little warm water, add 
 six spoonfuls of rose-water, and 
 knead the above into a light dough, 
 with half a pint of yeast. Then mix 
 in five ounces of caraway comfits, 
 and put some on them. 
 
 BURNS. In slight cases, the 
 juice of onions, a little ink or brandy 
 rubbed immediately on the part af- 
 fected, will prevent blisters. The 
 juice of burdock, mixed with an 
 equal quantity of olive oil, will make 
 a good ointment for the purpose, 
 and the fresh leaves of that plant 
 may also be applied as a kind of 
 plaster. Housleek used by itself, 
 or mixed with cream, will affbrd 
 quick relief in external inflamma- 
 tions. \ little spirit of turpentine, 
 or linseed oil, mixed with lime wa- 
 ter, if kept constantly to the part 
 will remove the pain. But warm 
 vinegar and water, frequently ap- 
 plied with a woollen cloth, is most 
 to be depended on in these cases. 
 
 BURNT CREAM. Boil a pint 
 
 of cream with a stick of cinnamon, 
 
 and some lemon peel. Take it off 
 
 the fire, and pour it very slowlv into 
 
 63 
 
BUT 
 
 BUT 
 
 the yolks of four eggs, stirring it tiil 
 half cold. Sweeten it, take out the 
 spice, and pour it into a dish. When 
 cold, strew over it some white 
 pounded sugar, and brown it with 
 a salamander. Or, make a rich cus- 
 tard without sugar, and boil in it 
 some lemon peel. When cold, sift 
 over it plenty of white sugar, and 
 brown the top with a salamander. 
 
 BUTTER. No one article of 
 family consumption is of greater 
 consequence than butter of a supe- 
 rior quality, and no one requires 
 more care and management. It 
 possesses various degrees of good- 
 ness, according to the food on which 
 the cows are pastured, and the man- 
 ner in which the dairy is conducted ; 
 but its sweetness is not affected by 
 the cream being turned, of which it 
 is made. When cows are in turnips, 
 or eat cabbages, the taste is strong 
 and disagreeable ; and to remedy 
 this, the following methods have 
 been tried with advantage. When 
 the milk is strained into the pans, 
 put to every six gallons one gallon 
 of boiling water. Or dissolve one 
 ounce of nitre in a pint of spring 
 water, and put a quarter of a pint 
 to every fifteen gallons of milk. Or, 
 in churning, keep back a quarter of 
 a pint of sour cream, and put it into 
 a well-scalded pot, into which the 
 next cream is to be gathered. Stir 
 that well, and do so with every fresh 
 addition. — ^To make Butter, skim 
 the milk in the summer, when the 
 sun has not heated the dairy. At 
 that season it should stand for but- 
 ter twenty-four hours without skim- 
 ming, and forty-eight in winter. 
 Deposit the cream-pot in a very cold 
 cellar, unless the dairy itself is suf- 
 ficiently cold. If you cannot churn 
 daily, shift the cream into scalded 
 fresh pots ; but never omit churning 
 twice a week. If possible, place 
 the churn in a thorough air ; and if 
 not a barrel one, set it in a tub of 
 water two feet deep, which will give 
 firmness to the butter. When the 
 54 
 
 butter is come, pour off the butter-^ 
 milk, and put the butter into a fresh 
 scalded pan, or tubs, which have 
 afterwards been in cold water. Pour 
 water on it, and let it lie to acquire 
 some hardness before it is worked ; 
 then change the water, and beat it 
 with flat boards so perfectly, that 
 not the least taste of buttermilk re- 
 main, and that the water which 
 must be often changed, shall be 
 quite clear. Then work some salt 
 into it, weigh, and make it into 
 forms ; throw them into cold water, 
 in an earthen pan with a cover 
 Nice cool butter will then be had in 
 the hottest weather. It requires 
 more working in hot than in cola 
 weather ; but care should be takcL 
 at all times not to leave a particle of 
 buttermilk, or a sour taste, as is too 
 often done. — To preserve But- 
 ter, take two parts of the best 
 common salt, one part of fine loaf- 
 sugar, and one of saltpetre ; beat 
 them well together. To sixteen 
 ounces of butter, thoroughly cleans- 
 ed from the milk, add one ounce of 
 this mixture : work it well, and pot 
 down the butter when it becomes 
 firm and cold. Butter thus preserv- 
 ed is the better for keeping, and 
 should not be used under a month. 
 This article should be kept from the 
 air, and is best in pots of well-glazed 
 ware, that will hold from ten to four- 
 teen pounds each. Put some salt 
 on the top ; and when that is turned 
 to brine, if not enough to cover the 
 butter entirely, add some strong salt 
 and water. It then requires only to 
 be covered from the dust, and will 
 be good for winter use. — In pur- 
 chasing Butter at market, re- 
 collect that if fresh, it ought to smell 
 like a nosegay, and be of an equal 
 colour throughout. If sour in smell, 
 it has not been sufficiently washed : 
 if veiny and open, it is probably 
 mixed with stale butter, or some of 
 an inferior quality. To ascertain 
 the quality of salt butter, put a knife 
 into it, and smell it when drawn out : 
 
BUT 
 
 BUT 
 
 if there is any thing rancid or un- 
 pleasant, the butter is bad. Salt 
 butter being made at different times, 
 the layers in casks will greatly vary ; 
 and it is not easy to ascertain its 
 quality, except by unhooping the 
 cask, and trying it between the 
 staves. 
 
 BUTTER DISH. Roll butter in 
 different forms, like a cake or a pine, 
 and mark it with a tea-spoon. Or 
 roll it in crimping rollers, work it 
 through a cullender, or scoop it with 
 a tea-spoon ; mix it with grated 
 beef, tongue, or anchovies. Gar- 
 nish with a wreath of curled pars- 
 ley, and it will serve as a little dish. 
 
 'BUTTERMILK, if made of sweet 
 cream, is a delicious and very whole- 
 some article of food. Those who 
 can relish sour buttermilk, will find 
 it still more light, and it is reckoned 
 very beneficial in consumptive cases. 
 If not very sour, it is also £ft good 
 as cream to eat with fruit ; but it 
 should be sweetened with white su- 
 gar, and mixed with a very little 
 milk. It does equally well for cakes 
 and rice puddings, and of course it 
 is economical to churn before the 
 cream is too stale for any thing but 
 to feed pigs. — ^The celebrated Dr. 
 Boerhaave recommended the fre- 
 quent use of sweet buttermilk in all 
 consumptive cases, and that it should 
 form the whole of the patient's drink, 
 while biscuits and rusks, with ripe 
 and dried fruits of various kinds, 
 should chiefly be depended on as 
 articles of food. For this purpose 
 take the milk from the cow into a 
 small churn ; in about ten minutes 
 begin churning, and continue till 
 the flakes of butter swim about pret- 
 ty thick, and the milk is discharged 
 of all the oily particles, and appears 
 thin and blue. Strain it through a 
 sieve, and let the patient drink it as 
 frequently as possible. 
 
 BUTTERMILK PUDDING. 
 Warm three quarts of new milk, turn 
 it with a quart of buttermilk, and 
 drain the curd through a sieve. 
 
 When dry pound in a marble mor- 
 tar, with nearly half a pound of su- 
 gar, a lemon boiled tender, the 
 crumb of a roll grated, a nutmeg 
 grated, six bitter almonds, four oun- 
 ces of warm butter, a tea-cupful of 
 good cream, the yolks of five and 
 whites of three eggs, a glass of sweet 
 wine and a glass of brandy. When 
 well incorporated, bake in small 
 cups or bowls well buttered. If the 
 bottom be not brown, use a sala- 
 mander ; but serve as quick as pos- 
 sible, and with pudding sauce. 
 
 BUTTERED CRABS. Pick out 
 the inside when boiled, beat it up in 
 a little gravy, with wine, pepper, 
 salt, nutmeg, a few crumbs of bread, 
 a piece of butter rolled in a little 
 flour, and some vinegar or lemon 
 juice. Serve it up hot. 
 
 BUTTERED EGGS. Beat four 
 or five eggs, yolk and white toge- 
 ther ; put a quarter of a pound of 
 butter in a bason, and then put that 
 into boiling water. Stir it till melt- 
 ed, then put that butter and the 
 eggs into a saucepan ; keep a ba- 
 son in your hand, just hold the 
 saucepan in the other over a slow 
 part of the fire, shaking it one way, 
 as it begins to warm. Pour it into 
 the bason and back again, then hold 
 it over the fire, stirring it constantly 
 in the saucepan, and pouring it into 
 the bason, more perfectly to mix the 
 egg and butter, until they shall be 
 hot without boiling. Serve on toast- 
 ed bread, or in a bason, to eat with 
 salt fish or red herrings. 
 
 BUTTERED LOAF. Take three 
 quarts of new milk, and add as much 
 runnet as is sufficient to turn it; 
 then break the eurd, and drain off 
 all the whey through a clean cloth. 
 Pound it in a stone mortar, add the 
 white of one and the yolks of six 
 eggs, a good handful of grated bread, 
 half as much of fine flour, and a lit- 
 tle salt. Mix them well together 
 with the hand, divide the whole into 
 four round loaves, and place them 
 upon white paper. After they are 
 55 
 
BUT 
 
 BUT 
 
 well buttered, varnish them all over 
 with a feather, dipped in the yolk of 
 an egg stirred up with a little beer. 
 Set the loaves in a quick oven three 
 quarters of an hour ; while baking, 
 take half a pound of new butter, 
 add to it four spoonfuls of water, 
 half a nutmeg grated, and sugar 
 sufficient to sweeten it. Stir them 
 together over the fire till they boil ; 
 when sufficiently thickened, draw 
 the loaves from the oven, open their 
 tops, pour in the butter and sugar, 
 and send them up with sugar strew- 
 ed over them. 
 
 BUTTERED LOBSTERS. Pick 
 out the meat, cut and warm it, with 
 a little weak brown gravy, nutmeg, 
 salt, pepper, butter, and a little 
 flour. If done white, a little white 
 gravy and cream. 
 
 BUTTERED ORANGES. Grate 
 off a little of the outside rind of four 
 Seville oranges, and cut a round hole 
 at the blunt end opposite the stalk, 
 large enough to take out the pulp 
 and seeds and juice. Then pick the 
 seeds and skin from the pulp, rub 
 the oranges with a little salt, and 
 lay them in water for a short time. 
 The bits cut out are to be saved. 
 Boil the fruit in fresh water till they 
 are tender, shifting the water to take 
 out the bitterness. In the meantime 
 make a thin syrup with fine sugar, 
 put the oranges into it, and boil them 
 up. As the quantity of syrup need 
 not be enough to cover them, turn 
 them round, that each part may par- 
 take of the syrup, and let them re- 
 main in it hot till they are wanted. 
 About half an hour before serving, 
 put some sugar to the pulp, and set 
 56 
 
 it over the fire ; mix it well, and let 
 it boil. Then add a spoonful of 
 white wine for every orange, give it 
 a boil, put in a bit of fresh butter, 
 and stir it over the fire to thicken. 
 Fill the oranges with it, and serve 
 them with some of the syrup in the 
 dish, with the bits on the top. 
 
 BUTTERED ORANGE-JUICE. 
 Mix the juice of seven Seville oran- 
 ges with four spoonfuls of rose-wa- 
 ter, and add the yolks of eight and 
 the whites of four eggs well beaten. 
 Strain the liquor on half a pound of 
 sugar pounded, stir it over a gentle 
 fire ; and when it begins to thicken, 
 add a piece of butter the size of a 
 small walnut. Keep it over the fire 
 a few minutes longer, then pour it 
 into a flat dish, and serve it to eat 
 cold. If no silver saucepan for the 
 purpose, do it in a china bason in a 
 saucepan of boiling water, the top 
 of which will just receive the bason. 
 
 BUTTERED PRAWNS. Take 
 them out of the husk ; warm them 
 with a little good gravy, a bit of but- 
 ter and flour, a taste of nutmeg, 
 pepper and salt. Simmer them to- 
 gether a minute or two, and serve 
 with sippets ; or with cream sauce, 
 instead of brown. Shrimps are done 
 in the same manner. 
 
 BUTTERED RICE. Wash and 
 pick some rice, drain, and set it on 
 the fire, with new milk sufficient to 
 make it swell. When tender, pour 
 off the milk, and add a bit of butter, 
 a little sugar and pounded cinna- 
 mon. Shake and keep it from burn- 
 ing on the fire, and serve it up as a 
 sweet dish. 
 
CAK 
 
 C AL 
 
 Cabbage. Wash and pick it care- 
 fully, and if very large, quarter it. 
 Put it into a saucepan with plenty 
 of boiling- water, and a large spoon- 
 ful of salt ; if any scum rises, take 
 it off, and boil it till the stalk is ten- 
 der. Keep the vegetable well co- 
 vered with water all the time of boil- 
 ing, and see that no smoke or dirt 
 arises from stirring the fire. With 
 carefui management the cabbage 
 will look as beautiful when dressed, 
 as it did when growing. The flavour 
 of an old cabbage may be much im- 
 proved, by taking it up when half 
 done, and putting it directly into 
 another saucepan of fresh boiling 
 water. When taken up, drain it in 
 a cullender. It may be chopped and 
 warmed with a piece of butter, pep- 
 per and salt, or sent to table whole 
 with melted butter. Savoys and 
 greens in general are dressed in the 
 same way. 
 
 CAKES. In making and baking 
 cakes the following particulars should 
 be attended to. The currants should 
 be nicely picked and washed, dried 
 in a cloth, and set before the fire. If 
 damp, they will make cakes or pud- 
 dings heavy. Before they are added, 
 a dust of dry flour should be scat- 
 tered among them, and then shaken 
 together, which will make the cake 
 or pudding lighter. Eggs should be 
 beaten a long time, whites and yolks 
 apart, and always strained. Sugar 
 should be rubbed to a powder on a 
 clean board, and sifted through a 
 fine hair or lawn sieve. Lemon peel 
 requires to be pared very thin, and 
 with a little sugar beaten to a paste 
 in a marble mortar. It should then 
 be mixed with a little wine or cream, 
 so as to divide easily among the 
 other ingredients. After all the ar- 
 ticles are put into the pan, they 
 should be long and thoroughly beat- 
 en, as the lightness of the cake de- 
 l^ends much on their being well in- 
 
 corporated. Both black and white 
 plumb cakes, being made with yeast, 
 require less butter and eggs, and 
 eat equally light and rich. If the 
 leaven be only of flour, milk and wa- 
 ter, and yeast, it becomes more 
 tough, and is less easily divided, than 
 if the butter be first put with those 
 ingredients, and the dough after- 
 wards set to rise by the fire. The 
 heat of the oven is of great import- 
 ance for cakes, especially large ones. 
 If not pretty quick, the batter will 
 not rise ; and if too quick, put some 
 white paper over the cake to pre- 
 vent its being burnt. If not long 
 enough lighted to have a body of 
 heat, or it is become slack, the cake 
 will be heavy. To know when it is 
 soaked, take a broad-bladed knife 
 that is very bright, and thrust it 
 into the centre ; draw it out instant- 
 ly, and if the paste in any degree 
 adheres, return the cake to the oven, 
 and close it up. If the heat is suf- 
 ficient to raise but not to soak the 
 baking, a little fresh fuel should be 
 introduced, after taking out the 
 cakes and keeping them hot, and 
 then returning them to the oven as 
 quickly as possible. Particular care 
 however should be taken to prevent 
 this inconvenience, when large cakes 
 are to be baked. 
 
 CAKE TRIFLE. Bake a rice cake 
 in a mould ; and when cold, cut it 
 round with a sharp knife, about two 
 inches from the edge, taking care 
 not to perforate the bottom. Put in 
 a thick custard, and some spoonfuls 
 of raspberry jam ; and then put on 
 a high whip. 
 
 CALF'S FEET BROTH. Boil 
 two feet in three quarts of water till 
 reduced to half the quantity ; strain 
 it, and set it by. When to be used, 
 take of the fat, put a large tea-cup- 
 ful of the jelly into a saucepan, with 
 half a glass of sweet wine, a little 
 sugar and nutmeg, and heat it up 
 
 I 57 
 
C AL 
 
 G A L 
 
 till it be ready to boil. Then take a 
 little of it, and beat it by degrees to 
 the yolk of an egg, adding a bit of 
 butter the size of a nutmeg ; stir it 
 all together, but do not let it boil. 
 Grate a little fresh lemon peel into 
 it. — Another way is to boil two 
 calves' feet with two ounces of veal, 
 and two of beef, the bottom of a 
 penny loaf, two or three blades of 
 mace, half a nutmeg, and a little 
 salt, in three quarts of water, till 
 reduced to half the quantity. Then 
 strain it, and take off the fat. 
 
 CALF'S FEET JELLY. Boil two 
 feet, well cleaned, in five pints of 
 water |;ill they are broken, and the 
 water half wasted. Strain it, take 
 off the fat when cold, and remove 
 the jelly from the sediment. Put it 
 into a saucepan, with sugar, raisin 
 wine, lemon juice and lemon peel. 
 When the flavour is rich, add the 
 whites of five eggs well beaten, and 
 their shells broken. Set the sauce- 
 pan on the fire, but do not stir the 
 jelly after it begins to warm. Let it 
 boil twenty minutes after it rises to 
 a head, then pour it through a flan- 
 nel bag, first dipping the j^lly bag 
 in hot water to prevent waste, and 
 squeezing it quite dry. Run the 
 jelly repeatedly through the bag, 
 until it is quite clear, and then put 
 it into glasses or forms. The fol- 
 lowing method will greatly facilitate 
 the clearing of the jelly. When the 
 mixture has boiled twenty minutes, 
 throw in a tea-cupful of cold water ; 
 let it boil five minutes longer, then 
 take the saucepan oft' the fire covered 
 close, and keep it half an hour. It 
 will afterwards be so clear as to need 
 only once running through the bag, 
 and much waste will be prevented. 
 — Another way to make jelly is to 
 take three calf's feet, or two cow- 
 heels, that have been only scalded, 
 and boil them in four quarts of wa- 
 ter, till it be half wasted. Remove 
 the jelly from the fat and sediment, 
 mix with it the juice of a Seville 
 orange and twelve lemons, the peels 
 58 
 
 of three ditto, the whites and shells 
 of twelve eggs, brown sugar to taste, 
 nearly a pint of raisin wine, one 
 ounce of coriander seed, a quarter 
 of an ounce of allspice, a bit of cin- 
 namon, and six cloves, all bruised 
 and previously mixed together. The 
 jelly should boil fifteen minutes with- 
 out stirring, and then be cleared 
 through a flannel bag. Take a lit- 
 tle of f he jelly while running, mix it 
 with a tea-cupful of water in which 
 a piece of beet root has been boiled, 
 and run it through the bag when all 
 the rest is run out. The other jelly 
 being cooled on a plate, this will 
 serve to garnish it. Jelly made in 
 this way will have a fine high colour 
 and flavour. But in all cases, to 
 produce good jelly, the feet should 
 only be scalded to take oft' the hair. 
 Those who sell them ready prepared 
 generally boil them too long, and 
 they become in consequence less 
 nutricious. If scalded only, the li- 
 quor will require greater care in re- 
 moving the fat ; but the jelly will be 
 far stronger, and of course allow 
 more water. Jelly is equally good 
 if made of cow-heels nicely cleaned, 
 and will be much stronger than what 
 is made from calf's feet. 
 
 CALF'S FEET PUDDING. Boil 
 four feet quite tender, pick off the 
 meat, and chop it fine. Add some 
 grated bread, a pound of chopped 
 suet, half a pint of milk, six eggs, a 
 pound of currants, four ounces of ci- 
 tron, two ounces of candied peel, a 
 grated nutmeg, and a glass of bran- 
 dy. Butter the cloth and flour it, 
 tie it close, and boil it three hours. 
 
 CALF S HEAD BOILED. Clean 
 it carefully and soak it in water, that 
 it may look very nice, and take out 
 the brains for sauce. Wash them 
 well, tie them up in a cloth, with 
 a little sage and parsley ; put them 
 into the pot at the same time with 
 the head, and scum the water while 
 boiling. A large head will take two 
 hours, and when the part which 
 joined the neck becomes tender it is 
 
CAL 
 
 CAL 
 
 done. Take up the brains and chop 
 them with the sage and parsley, and 
 an egg boiled hard. Put them into 
 a saucepan with a bit of butter, pep- 
 per and salt, and warm them up. 
 Peel the tongue, lay it in the middle 
 of the dish, with the brain sauce 
 round it. Strew over the head some 
 grated bread and chopped parsley, 
 and brown it by the ifire in a sepa- 
 rate dish, adding bacon, pickled 
 pork, and greens. 
 
 CALF'S HEAD COLLARED. 
 Scald the skin off a fine head, clean 
 it nicely, and take out the brains. 
 Boil it tender enough to remove the 
 bones, and season it high with mace, 
 nutmeg, salt, and white pepper. 
 Put a layer of chopped parsley, then 
 a quantity of thick slices of fine ham, 
 or a beautiful coloured tongue skin- 
 ned, and then the yolks of six nice 
 yellow eggs stuck here and there 
 about. Roll the head quite close, 
 and tie it up tight, placing a cloth 
 under the tape, as for other collars. 
 Boil it, and then lay a weight upon 
 it. 
 
 CALF'S HEAD FRICASSEED. 
 Clean and half-boil part of a head ; 
 cut the meat into small bits, and put 
 it into a tosser, with a little gravy 
 made of the bones, some of the w a- 
 ter it was boiled in, a bunch of sweet 
 herbs, an onion, and a blade of 
 mace. The cockscombs of young 
 cockrels may be boiled tender, and 
 then blanched, or a sweetbread will 
 do as well. Season the gravy with 
 a little pepper, nutmeg, and salt. 
 Rub down some flour and butter, 
 and give all a boil together. Then 
 take out herbs and onion, and add 
 a small cup of cream, but do not 
 boil it in. Serve with small bits of 
 bacon rolled up and forcemeat balls. 
 
 CALF'S HEAD HASHED. When 
 half boiled, cut off the meat in slices, 
 half an inch thick, and two or three 
 inches long. Brown some butter, 
 flour, and slici^ onion ; and throw 
 in the slices with some good gravy, 
 truffles and morels. Give it one boil, 
 
 skim it well and set it in a moderate 
 heat to simmer till very tender. 
 Season at first with pepper, salt, 
 and cayenne ; and ten minutes be- 
 fore serving, throw in some shred 
 parsley, and a very small bit of ta- 
 ragon and knotted marjoram cut as 
 fine as possible. Send it up with 
 forcemeat balls, and bits of bacon 
 rolled round, adding the squeeze of 
 a lemon. — Another way is to boil 
 the head almost enough, and take 
 the meat of the best side neatly off 
 the bone with a sharp knife. Lay 
 this into a small dish, wash it over 
 with the yolks of two eggs, and co- 
 ver it with crumbs, a few herbs nice- 
 ly shred, a little pepper, salt, and 
 grated nutmejr all mixed together 
 first. Set the dish before the fire, 
 and turn it now and then, that all 
 parts of the head may be equally 
 brown. In the mean time slice the 
 remainder of the head, peel the 
 tongue and slice it. Put a pint of 
 good gravy into a pan with an onion, 
 and a small bunch of herbs, consist- 
 ing of parsley, basil, savoury, tara- 
 gon, knotted marjoram, and a little 
 thyme. Add a small quantity of 
 salt and cayenne, a few trufilles and 
 morels, and two spoonfuls of ketch- 
 up. Then beat up half the brains, 
 put it to the rest with a little butter 
 and flour, and simmer the whole to- 
 gether. Beat the other part of the 
 brains with shred lemon peel, a lit- 
 tle nutmeg and mace, some shred 
 parsley and an egg. Then fry it in 
 small cakes of a beautiful yellow 
 brown. Dip some oysters into the 
 yolk of an egg, and do the same ; 
 and also some relishing forcemeat 
 balls, made as for mock turtle. Gar- 
 nish with -these, and small bits of 
 bacon just made hot before the fire. 
 CALF'S HEAD PIE. Stew a 
 knuckle of veal till fit for eating, 
 with two onions, a few isinglass 
 shavings, a bunch of herbs, a blade 
 of mace, £,nd a few peppercorns, in 
 three pints of water. Keep the 
 broth for the pie. Take oft' a bit of 
 59 
 
C AL 
 
 CAL 
 
 the meat for the balls, and let the 
 other be eaten ; but simmer the bones 
 in the broth till it is very good. Half 
 boil the head, and cut it into square 
 bits ; put a layer of ham at the bot- 
 tom, then some head, first fat and 
 then lean, with balls and hard eggs 
 cut in half, and so on till the dish 
 be full ; but great care must be ta- 
 ken not to place the pieces close, or 
 the pie will be too solid, and there 
 will be no space for the jelly. The 
 meat must be first seasoned pretty 
 well with pepper and salt, and a 
 scrape or two of nutmeg. Put a 
 little water and gravy into the dish, 
 cover it with a tolerably thick crust, 
 and bake it in a slow oven. When 
 done, fill it up with gravy, and 
 do not cut it till quite cold. Use a 
 very sharp knife for this purpose, 
 first cutting out a large piece, and 
 going down to the' bottom of the 
 dish : thinner slices may afterwards 
 be cut. The different colours, and 
 the clear jelly, will have a beautiful 
 marbled appearance. A small pie 
 may be made to eat hot, and will 
 have a good appearance, if seasoned 
 high with oysters, mushrooms, truf- 
 fles and morels. The cold pie will 
 Jceep several days, and slices of it 
 will make a handsome side-dish. If 
 the isinglass jelly be not found stiff 
 enough, a calf's foot or a cow heel 
 may be used instead. To vary the 
 colour, pickled tongue may be cut 
 in, instead of ham. 
 
 CALF'S HEAD ROASTED. Wash 
 the head perfectly clean, stew it with 
 oysters, tie it together and spit it, 
 baste it well with butter and flour 
 rubbed smooth. Stew together some 
 of the oyster liquor, gravy, butter 
 and salt, with a few sprigs of mar- 
 joram and savoury, adding a little 
 claret, and pour the sauce over the 
 dish. 
 
 CALF'S HEAD SOUP. After the 
 head has been thoroughly cleaned, 
 put it into a stewpan with a proper 
 quantity of water, an onion, some 
 sweet herbs, mace and cloves, and 
 60 
 
 a little pearl barley. Boil it quite 
 tender, put in some stewed celery, 
 and season it with pepper. Pour 
 the soup into a dish, place the head 
 in the middle, and send it hot to 
 table. 
 
 CALF'S HEAD STEWED. Wash 
 and soak it for an hour, bone it, take 
 out the brains, the tongue and the 
 eyes. Make a forcemeat with two 
 pounds of beef suet, as much lean 
 veal, two anchovies boned and wash- 
 ed, the peel of a lemon, some grated 
 nutmeg, and a little thyme. Chop 
 them up together with some grated 
 bread, and mix in the yolks of four 
 eggs. Make part of this forcemeat 
 into fifteen or twenty balls ; boil five 
 eggs hard, some oysters washed 
 clean, and half a pint of fresh mush- 
 rooms, and mix with the rest of the 
 forcemeat. Stuff that part of the 
 head where the bones were taken out, 
 tie it up carefully with packthread, 
 put it into two quarts of gravy or 
 good broth, with a blade of mace, 
 cover it close, and stew it very slowly 
 for two hours. While the head is 
 doing, beat up the brains with some 
 lemon-thyme and parsley chopped 
 very fine, some grated nutmeg, and 
 the yolk of an egg mixed with it. 
 Fry half the brains in dripping, in 
 little cakes, and fry the balls. When 
 the head is done, keep it warm with 
 the brain-cakes and balls ; strain 
 off the liquor in which the head was 
 stewed, add to it some stewed truf- 
 fles and morels, and a few pickled 
 mushrooms. Put in the other half 
 of the brains chopped, boil them up 
 together, and let them simmer a few 
 minutes. Lay the head into a hot 
 dish, pour the liquor over it, and 
 place the balls and the brain-cakes 
 round it. For a small family, half 
 the head will be sufficient. A lamb's 
 head may be done in the same way. 
 
 CALF'S HEART. Chop fine 
 some suet, parsley, sweet marjoram 
 and a boiled egg. Add some grated 
 bread, lemon peel, pepper, salt and 
 mustard. Mix them together in a 
 
CAL 
 
 C AL 
 
 paste, and stuff the heart with it, 
 after it has been well washed and 
 cleaned. If done carefully, it is 
 better baked than roasted. Serve 
 it up quite hot, with gravy and melt- 
 ed butter. 
 
 CALF'S KIDNEY. Chop veal 
 kidney, and some of the fat ; like- 
 wise a little leek or onion, pepper, 
 and salt. Roll the kidney up with 
 an egg into balls, and fry it. — A 
 calf's heart should be stuffed and 
 roasted as a beef's heart ; or sliced 
 and made into a pudding, the same 
 as for a steak or kidney pudding. 
 
 CALF'S LIVER, there are se- 
 veral ways of making this into a 
 good dish. One is to broil it, after 
 it has been seasoned with pepper 
 and salt. Then rub a bit of cold 
 butter over, and serve it up hot and 
 hot. — If the liver is to be roasted, 
 first wash and wipe it, then cut a long 
 hole in it, and stuff it with crumbs 
 of bread, chopped anchovy, herbs, 
 fat bacon, onion, salt, pepper, a bit 
 of butter, and an egg. Sew up the 
 liver, lard or wrap it in a veal caul, 
 and put it to the fire. Serve it with 
 good brown gravy, and currant jelly. 
 — If the liver and lights are to be 
 dressed together, half boil an equal 
 quantity of each ; then cut them in 
 a middling-sized mince, adda spoon- 
 ful or two of the water that boiled it, 
 a bit of butter, flour, salt and pep- 
 per. Simmer them together ten mi- 
 nutes, and serve the dish up hot. 
 
 CALF'S SWEETBREADS. These 
 should behalf boiled, and then stew- 
 ed in white gravy. Add cream, 
 flour, butter, nutmeg, salt, and white 
 pepper. Or do them in brown sauce 
 seasoned. Or parboil, and then co- 
 ver them with crumbs, herbs, and 
 seasoning, and brown them in a 
 Dutch oven. Serve with butter, and 
 mushroom ketchup, or gravy. 
 
 CALVES. The general method 
 of rearing calves consumes so much 
 of the milk of ^ dairy, that it is 
 highly necessary to adopt other 
 means, or the calves must be sold 
 
 to the butcher while they are young. 
 A composition called linseed milk, 
 made of linseed oil-cake powdered, 
 and gradually mixed with skim-milk 
 sweetened with treacle, has been 
 tried with considerable effect. It 
 must be made nearly as warm as new 
 milk when taken from the cow. Hay 
 tea mixed with linseed and boiled to 
 a jelly, has likewise been tried with 
 success. A species of water gruel, 
 made in the following manner, is 
 strongly recommended. Put a hand- 
 ful or two of oatmeal into some boil- 
 ing water, and after it has thickened 
 a little, leave it to cool till it is luke- 
 warm ; mix with it two or three pints 
 of skim-milk, and give it to the calf 
 to drink. At first it may be neces- 
 sary to make the calf drink by pre- 
 senting the fingers to it ; but it will 
 soon learn to drink of itself, and will 
 grow much faster than by any other 
 method. According to the old cus- 
 tom, a calf intended to be reared is 
 allowed to suck for six or eight 
 weeks ; and if the cow give only a 
 moderate quantity of milk, the va- 
 lue of it will amount to the price of 
 the calf in half that time. By the 
 method now recommended, only a 
 little oatmeal or ground barley is 
 consumed, and a small quantity of 
 skim-milk. The calf is also more 
 healthy and strong, and less subject 
 to disease. Small whisps of hay 
 should be placed round them on 
 cleft sticks, to induce the calves to 
 eat ; and when they are weaned, 
 they should be turned into short 
 sweet grass ; for if hay and water 
 only are used, they are liable to 
 swellings and the rot. The fatting 
 of calves being an object of great 
 importance, a greater variety of food 
 is now provided for this purpose than 
 formerly, and great improvements 
 have been made in this part of rural 
 economy. Grains, potatoes, malt 
 dust, pollard, and turnips now con- 
 stitute their common aliment. But 
 in order to make them fine and fat, 
 they must be kept as clean as pos- 
 61 
 
AL 
 
 C A N 
 
 sible, with fresh litter every day. 
 Bleeding them twice before they are 
 slaughtered, improves the beauty and 
 whiteness of the flesh, but it may be 
 doubted whether the meat is equal- 
 ly good and nutricious. If calves 
 be taken with the scouring, which 
 often happens in a few days after 
 being cast, make a medicine of pow- 
 dered chalk and wheat meal, wrought 
 into a ball with some gin ; and it 
 will aflford relief. The shoote is an- 
 other distemper to which they are 
 liable, and is attended with a violent 
 cholic and the loathing of food. The 
 general remedy in this case is milk, 
 well mulled with eggs ; or eggs and 
 flour mixed with oil, melted butter, 
 linseed or anniseed. To prevent the 
 sickness which commonly attends 
 calves about Michaelmas time, take 
 newly-churned butter, without salt, 
 and form it into a cup the size of an 
 egg ; into this cup put three or four 
 cloves of bruised garlic, and till it 
 up with tar. Having put the cup 
 down the calf's throat, pour into its 
 nostrils half a spoonful of the spirit 
 of turpentine, rub a little tar upon 
 its nose, and keep it within doors 
 for an hour. Calves ought to be 
 housed a night before this medicine 
 is given. 
 
 CALICO FURNITURE. When 
 curtains or bed furniture of this de- 
 scription are to be taken down f ^r 
 the summer, shake oft* the b-osedu^f, 
 and lightly brush them with a small 
 long-haired furniture brush. Wip»' 
 them afterwards very closely with 
 clean flannels, and rub thtm with 
 dry bread. If properU d«»iie, the 
 curtains will look nearly a«» well as 
 at first , and if the colour be not 
 very light, they will not require 
 washing for years. Fold them up 
 in large parcels, and put them by 
 carefully. While the furniture re- 
 mains up, it should be preserved as 
 much as possible from the sun and 
 air, which injure delicate colours ; 
 and the dust may be blown oflf with 
 bellows. Curtains may thus be kept 
 62 
 
 clean, even to use with the linings 
 after they have been washed or new- 
 ly dipped. 
 
 CAMP VINEGAR. Slice a large 
 head of garlic, and put it into a 
 wide-mouthed bottle, with half an 
 ounce of cayenne, two tea-spoonfuls 
 of soy, two of walnut ketchup, four 
 anchovies chopped, a pint of vine- 
 gar, and enough cochineal to give it 
 the colour of lavender drops. Let 
 it stand six weeks; then strain it off 
 quite clear, and keep it in small bot- 
 tles sealed up. 
 
 CAMPHOR JULEP. Dissolve a 
 quarter of an ounce of camphor in 
 half a pint of brandy. It may thus 
 be kept fit for use ; and a tea-spoon- 
 fid taken in a wine glass of cold 
 water will be fojind an agreeable 
 dose. — Another way. To a quarter 
 of an ounce of camphor, add a quart 
 of boiling water, and a quart of cold. 
 Let it stand six hours, and strain it 
 ort' for use. 
 
 CAMPHOR OINTMENT. Put 
 half an ounce of camphor into an 
 ounce of the oil of almonds, mixed 
 with an ounce of spermaceti. Scrape 
 fine into it half an ounce of white 
 wax, and melt it over some hot wa- 
 ter. 
 
 CAMPHORATED OIL. Beat an 
 ounce ofxamf)hor in a mortar, with 
 two ounces of Florence oi*), till the 
 camphor is entirely dissolved. This 
 liniment is highly useful in rheuma- 
 tism, spasms, and other cases of 
 extreme pain. 
 
 CANARIES. Those who wish to 
 breed this species of birds, should 
 provide them a large cage, with two 
 boxes to build in. Early in April 
 put a cock and hen together ; and 
 whilst they are pairing, foed them 
 with soft meat, or a little grated 
 bread, scalded rapeseed and an egg 
 mixed together. At the same time 
 a small net of fine hay, wool, cot- 
 ton, and hair should be suspended 
 in one corner olMfte cage, so that 
 the birds may pull it out as they 
 want it to build with. Tame cana- 
 
CAN 
 
 CAP 
 
 ries will sometimes breed three or 
 four limes in a year, and produce 
 their young about a fortnight after 
 tliey begin to sit. When hatched, 
 they should be left to the care of 
 the old ones, to nurse them up till 
 they can fly and feed themselves ; 
 during which time they should be 
 supplied with fresh victuals every 
 day, accompanied now and then 
 with cabbage, lettuce, and chick- 
 Aveed with seeds upon it. When the 
 young canaries can feed themselves, 
 they should be taken from the old 
 ones, and put into another cage. 
 Boil a little rapeseed, bruise and 
 mix it with as much grated bread, 
 mace seed, and the yolk of an egg- 
 boiled hard ; and supply them with 
 a small quantity every day, that it 
 may not become stale or sour. Be- 
 sides this, give them a little scalded 
 rapeseed, and a little rape and ca- 
 nary seed by itself. This diet may 
 be continued till they have done 
 moulting, or renewed at any time 
 when they appear unhealthy, and 
 afterwards they may be fed in the 
 usual manner. 
 
 CANCER. It is asserted by a 
 French practitioner, that this cruel 
 disoFrder may be cured in three days, 
 by the following simple application, 
 without any surgical operanon what- 
 ever. Knead a piece of dough about 
 the size of a pullet's egg, with the 
 same quantity of hog's lard, the old- 
 er the better ; and when they are 
 thorougly blended, so as to form a 
 kind of salve, spread it on a piece 
 of white leather, and apply it to the 
 part affected. This, if it do no good, 
 is perfectly harmless. — A plaster for 
 an eating cancer may be made as 
 follows. File up some old brass, 
 and mix a spoonful of it wdth mut- 
 ton suet. Lay the plaster on the 
 I cancer, and let it remain till the cure 
 is effected. Several persons have 
 derived great ^lefit from this ap- 
 fpiias seldom been 
 
 plication, and 
 known to fail. 
 
 CANDIED ANGELICA. 
 
 Cut 
 
 angelica into pieces three inches 
 long, boil it tender, peel and boil it 
 again till it is green ; dry it in a cloth, 
 and add its weight in sugar. Sift 
 some fine sugar over, and let thenj 
 remain in a pan two days ; then boi 
 the stalks clear and green, and let 
 them drain in a cullender. Beat 
 another pound of sugar and strew 
 over them, lay them on plates, and 
 dry them well in an oven. 
 
 CANDIED FRUIT. Take the 
 preserve out of the syrup, lay it into 
 a new sieve, and dip it suddenly 
 into hot water, to take off the syrup 
 that hangs about it. Put it on a 
 napkin before the fire to drain, and 
 then do another layer in the sieve. 
 Sift the fruit all over with double re- 
 fined sugar previously prepared, till 
 it is quite white. Set it on the shal- 
 low end of sieves in a lightly-warm 
 oven, and turn it two or three times : 
 it must not be cold till dry. NVatch 
 it carefully, and it will be beautiful. 
 
 CANDIED PEEL. Take out the 
 pulps of lemons or oranges, soak 
 the rinds six days in salt and water, 
 and afterwards boil them tender in 
 spring water. Drain them on a sieve, 
 make a thin syrup of loaf sugar and 
 water, and boil the peels in it till the 
 syrup begins to candy about them. 
 Then take out the peels, grate fine 
 sugar over them, drain them on a 
 sieve, and dry them before the fire. 
 
 CANDLES. Those made in cold 
 weather are best ; and if put in a 
 cool place, they will improve by 
 keeping ; but when they begin to 
 sweat and turn rancid, the tallow 
 loses its strength, and the candles 
 are spoiled. A stock for winter use 
 should be provided in autumn, and 
 for summer, early in the spiing. 
 The best candle-wicks are made of 
 fine cotton ; the coarser yarn con- 
 sumes faster, and burns less steady. 
 Mould candles burn the clearest, 
 but dips afford the best light, their 
 wicks being proportionably larger. 
 
 CAPER SAUCE. Ad^ a table- 
 spoonful of capers to twice the quan- 
 63 
 
CAR 
 
 C A^ 
 
 tity of vinegar, mince one third of 
 the capers very fine, and divide the 
 others in half. Put them into a 
 quarter of a pint of melted butter, 
 or good thickened gravy, and stir 
 them the same way as the melted 
 butter, to prevent their oiling. The 
 juice of half a Seville orange or le-; 
 mon may be added. An excellent 
 substitute for capers may be made 
 of pickled green peas, nastursions, 
 or gherkins, chopped into a similar 
 size, and boiled with melted butter. 
 When capers are kept for use, they 
 should be covered with fresh scalded 
 vinegar, tied down close to exclude 
 the air, and to make them soft. 
 
 CAPILLAIRE. Take fourteen 
 pounds of good moist sugar, three 
 of coarse sugar, and six eggs beaten 
 in well with the shells, boil them to- 
 gether in three quarts of water, and 
 skim it carefully. Then add a quar- 
 ter of a pint of orange-flower water, 
 strain it off", and put it into bottles. 
 When cold, mix a spoonful or two 
 of this syrup in a little warm or cold 
 water. 
 
 CARACHEE. Mix with a pint of 
 vinegar, two table-s-poonfuls of In- 
 dian soy, two of walnut pickle, two 
 cloves of garlic, one tea-spoonful of 
 cayenne, one of lemon pickle, and 
 two of sauce royal. 
 
 CARMEL COVER. Dissolve 
 eight ounces of double refined sugar 
 in three or four spoonfuls of water, 
 and as many drops of lemon juice. 
 Put it into a copper skillet ; when it 
 begins to thicken, dip the handle of 
 a spoon in it, and put that into a 
 pint bason of water. Squeeze the 
 sugar from the spoon into it, and so 
 on till all the sugar is extracted. 
 Take a bit out of the water, and if 
 it snaps and is brittle when cold, it 
 is done enough. But let it be only 
 three parts cold, then pour the wa- 
 ter from the sugar, and having a 
 copper form oiled well, run the su- 
 gar on it, in the manner of a maze, 
 and when cold it may be put on the 
 dish it is intended to cover. If on 
 64 
 
 trial the sugar is not brittle, pour off 
 the water, return it into the skillet, 
 and boil it again. It should look 
 thick like treacle, but of a light gold 
 colour. This makes an elegant co- 
 ver for sweetmeats. 
 
 CARP. This excellent fish will 
 live some time out of water, and may 
 therefore get wasted : it is best to 
 kill them as soon as caught, to pre- 
 vent this. Carp should either be 
 boiled or stewed. Scale and draw 
 it, and save the blood. Set on wa- 
 ter in a stewpan, with a little Chili 
 vinegar, salt, and horse-radish. 
 When it boils, put in the carp, and 
 boil it gently for twenty minutes, 
 according to the thickness of the 
 fish. Stew the blood with half a 
 pint of port wine, some good gravy, 
 a sliced onion, a little whole pep- 
 per, a blade of mace, and a nutmeg 
 grated. Thicken the sauce with 
 butter rolled in flour, season it with 
 pepper and salt, essence of anchovy, 
 and mushroom ketchup. Serve up 
 the fish with the sauce poured over 
 it, adding a little lemon juice. Carp 
 are also very nice plain boiled, with 
 common fish sauce. 
 
 CARPETS. In order to keep them 
 clean, they should not frequently be 
 swept witj^ a wisk brush, as it wears 
 them fast ; not more than once a 
 week, and at other times with sprink- 
 led tea-leaves, and a hair brush. 
 Fine carpets should be done gently 
 on the knees, with a soft clothes* 
 brush. When a carpet requires more 
 cleaning, take it up and beat it well, 
 then lay it down and brush it on 
 both sides with a hand-brush. Turn 
 it the right side upwards, and scour 
 it clean with ox-gall and soap and 
 water, and dry it with linen cloths. 
 Lay it on the grass, or hang it up to 
 dry thoroughlv. 
 
 CARRAWAY CAKE. Dry two 
 pounds of good flour, add ten spoon- 
 fuls of yeast, and Jkelve of cream. 
 Wash the salt oi^of a pound of 
 butter, and rub it into the flour ; 
 beat up eight eggs with half the • 
 
-M 
 
CAJ^TTJVa* 
 
 UU'e-l'C/Ut (// kjtt'J: 
 
 
i 
 
 # 
 
CARVIJNTGr, 
 
 >/ 
 
 (r<Mije^ 
 
 Thi-asant 
 
 J^aHvuhie 
 
CAR 
 
 CAR 
 
 whites, and mix it with the compo- 
 sition aheady prepared. Work it 
 into a light paste, set it before the 
 fire to rise, incorporate a pound of 
 carraway comfits, and an hour will 
 bake it. 
 
 CARRIER SAUCE. Chop six 
 shalots fine, and boil them up with 
 a gill of gravy, a spoonful of vinegar, 
 some pepper and salt. This is used 
 for mutton, and served in a boat. 
 
 CARROLE OF RICE. Wash and 
 pick some rice quite clean, boil it 
 tiv2 minutes in water, strain and put 
 it nto a stewpan, with a bit of but- 
 te.% a good slice of ham, and an 
 cnion. Stew it over a very gentle 
 ire till tender ; have ready a mould 
 lined with very thin slices of bacon, 
 mix the yolks of two or three eggs 
 with the rice, and then line the ba- 
 con with it about half an inch thick. 
 Put into it a ragout of chicken, rab- 
 bit, veal, or of any thing else. Fill 
 up the mould, and cover it close 
 with rice. Bake it in a quick oven 
 an hour, turn it over, and. send it to 
 table in a good gravy, or curry sauce. 
 
 CARROTS. This root requires a 
 good deal of boiling. When young, 
 wipe off the skin after they are boil- 
 ed ; when old, scrape them first, and 
 boil them with salt meat. Carrots 
 and parsnips should be kept in lay- 
 ers of dry sand for winter use, and 
 not be wholly cleared from the earth. 
 They should be placed separately, 
 with their necks upward, and be 
 drawn out regularly as they stand, 
 without disturbing the middle or the 
 sides. 
 
 CARROT PUDDING. Boil a 
 large carrot tender ; then bruise it 
 in a marble mortar, and mix with it 
 a spoonful of biscuit powder, or 
 three or four little sweet biscuits 
 without seeds, four yolks and two 
 whites of eggs, a pint of cream either 
 raw or scalded, a little ratifia, a large 
 spoonful of orange or rose-water, a 
 quarter of a nutmeg, and two ounces 
 of sugar. Bake it in a shallow dish 
 
 lined with paste ; turn it out, and 
 dust a little fine sugar over it. 
 
 CARROT SOUP. Put some beef 
 bones into a saucepan, with four 
 quarts of the liquor in which a leg 
 of mutton or beef has been boiled, 
 two large onions, a turnip, pep- er 
 and salt, and boil them togetherfor 
 three hours. Have ready six large 
 carrots scraped and sliced ; strain 
 the soup on them, and stew them 
 till soft enough to pulp through a 
 hair sieve or coarse cloth, with a 
 wooden spoon ; but pulp only the 
 red part of the carrot, and not the 
 yellow. The soup should be made 
 the day before, and afterwards boil- 
 ed with the pulp, to the thickness 
 of peas-soup, with the addition of 
 a little cayenne. 
 
 CARVING. In nothing does ce- 
 remony more frequently triumph 
 over comfort, than in the adminis- 
 tration of ' the honours of the table.' 
 Every one is sufficiently aware that 
 a dinner, to be eaten in perfection, 
 should be taken the very moment it 
 is sent hot to table ; yet few persons 
 seem to understand, that he is the 
 best carver who fills the plates of 
 the greatest numbers of guests in the 
 least portion of time, provided it be 
 done with ease and elegance. In a 
 mere family circle, where all cannot 
 and ought not to be choosers, it is 
 far better to fill the plates and send 
 them round, rather than ask each 
 individual what particular part they 
 would prefer ; and if in a larger com- 
 pany a similar plan were introduced, 
 it would be attended with many ad- 
 vantages. A dexterous carver, would 
 help half a dozen people in less time 
 than is often wasted in making civil 
 faces to a single guest. He will also 
 cut fair, and observe an equitable 
 distribution of the dainties he is 
 serving out. It would ^ave much 
 time, if poultry, especially large tur- 
 keys and geese, y^ere sent to table 
 seady cut up. When a lady pre- 
 rides, the carving knife should be 
 K 05 
 
CAR 
 
 CAR 
 
 light, of a middling size, and of a 
 line edge. Strength is less required 
 than address, in the manner of using, 
 it ; and to facilitate this, the but- 
 cher should be ordered to divide the 
 joints of the bones, especially of the 
 neck, breast, and loin of mutton, 
 lamb, and veal ; which may then be 
 easily cut into thin slices attached 
 to the adjoining bones. If the whole 
 of the meat belonging to each bone 
 should be too thick, a small slice 
 may be taken off between every two 
 bones. The more fleshy joints, as 
 fillet of veal, leg or saddle of mut- 
 ton and beef, are to be helped in 
 thin slices, neatly cut and smooth ; 
 observing to let the knife pass down 
 to the bone in the mutton and beef 
 joints. The dish should not be too 
 far off the carver, as it gives an 
 awkward appearance, and makes 
 the task more difficult. In helping 
 fish, take care not to break the flakes ; 
 which in cod and very fresh salmon 
 are large, and contribute much to 
 the beauty of its appearance. A 
 fish knife, not being sharp, divides 
 it best on this account. Help a part 
 of the roe, milt or liver, to each per- 
 son. The heads of carp, part of 
 those of cod and salmon, sounds of 
 cod, and fins of turbot, are likewise 
 esteemed niceties, and are to be at- 
 tended to accordingly. In cutting 
 up any wild fowl, duck, goose, or 
 turkey, for a large party, if you cut 
 the slices down from pinion to pi- 
 nion, without making wings, there 
 will be more prime pieces. But that 
 the reader may derive the full ad- 
 vantage of these remarks, we shall 
 descend to particulars, and illustrate 
 the subject with a variety of inter- 
 esting Plates, which will show at the 
 same time the manner in which game 
 and poultry should be trussed and 
 
 dished. Cod's head. Fish in 
 
 general requires very little carving, 
 llie fleshy parts being those princi- 
 pally esteemed. A cod's head and 
 shoulders, when in season, and pro - 
 66 
 
 perly boiled, is a very genteel and 
 handsome dish. When cut, it should 
 be done with a fish trowel, and the 
 parts about the backbone on the 
 shoulders are the firmest and the 
 best. Take off" a piece quite down 
 to the bone, in the direction cr, 6, c, 
 d, putting in the spoon at a, c, and 
 with each slice of fish give a piece 
 of the sound, which lies underneath 
 the backbone and lines it, the meat 
 of which is thin, and a little darker 
 coloured than the body of the fish 
 itself. This may be got by pass ng 
 a knife or spoon underneath, in ihe 
 direction of rf,y. About the head 
 are many delicate parts, and a grea*: 
 deal of the jelly kind. The jelly 
 part lies about the jaw, bones, and 
 the firm parts within the head. Some 
 are fond of the palate, and others 
 the tongue, which likewise may be 
 got by putting a spoon into the 
 mouth. — — Edge bone of Beef. 
 Cut off^ a slice an inch thick all the 
 length from a to 6, in the figure op- 
 posite, and then help. The soft fat 
 which resembles marrow, lies at the 
 back of the bone, below c ; the firm 
 fat must be cut in horizontal slices 
 at the edge of the meat d. It is 
 proper to ask which is preferred, as 
 tastes diflfer. The skewer that keeps 
 the meat properly together when 
 boiling is here shewn at a. This 
 should be drawn out before it is 
 served up ; or, if it is necessary to 
 leave the skewer in, put a silver one. 
 Sirloin of Beef may be be- 
 gun either at the end, or by cutting 
 into the middle. It is usual to en- 
 quire whether the outside or the in- 
 side is preferred. For the outside, 
 the slice should be cut down to the 
 bones ; and the same with every fol- 
 lowing helping. Slice the inside 
 likewise, and give with each piece 
 some of the soft fat. The inside 
 done as follows eats excellently. 
 Have ready some shalot vinegar 
 boiling hot : mince the meat large, 
 and a good deal of the fat ; spriYikle 
 
CAR 
 
 CAR 
 
 it with salt, and pour the slialot 
 vinegar and the gravy on it. Help 
 with a spoon, as quickly as possi- 
 ble, on hot plates. Round or 
 
 BUTTOCK OF Beef is cut in the 
 same way as fillet of veal, in the 
 next article. It should be kept even 
 all over. When helping the fat, ob- 
 serve not to hack it, but cut it 
 smooth. A deep slice should be cut 
 oft' the beef before you begin to help, 
 as directed above for the edge-bone. 
 
 Fillet of Veal. In an ox, 
 
 this part is round of beef. Ask whe- 
 ther the brown outside be liked, 
 otherwise help the next slice. The 
 bone is taken out, and the meat tied 
 close, before dressing, which makes 
 the fillet very solid. It should be 
 cut thin, and very smooth. A stuf- 
 fing is put into the flap, which com- 
 pletely covers it ; you must cut deep 
 into this, and help a thin slice; as 
 likewise of fat. From carelessness 
 in not covering the latter with paper, 
 it is sometimes dried up, to the great 
 
 disappointment of the carver. 
 
 Breast of Veal. One part, called 
 the brisket, is thick and gristly ; put 
 the knife about four inches from the 
 edge of this, and cut through it, 
 which will separate the ribs from the 
 
 brisket. Calf's Head has a 
 
 great deal of meat upon it, if pro- 
 perly managed. Cut slices from a 
 to b, letting the knife go close to the 
 bone. In the fleshy part, at the neck 
 end c, there lies the throat sweet- 
 bread, which you should help a slice 
 of from c to d with the other part. 
 Many like the eye, which must be 
 cut out with the point of a knife, 
 and divided in two. If the jaw-bone 
 be taken off^, there will be found 
 some fine lean. Under the head is 
 the palate, which is reckoned a ni- 
 cety ; the lady of the house should 
 be acquainted with all things that 
 are thought so, that she may distri- 
 bute them among her guests. 
 
 Shoulder of Mutton. This is 
 a very good joint, and by many pre- 
 ferred to the leg; it being very full 
 
 of gravy, if properly roasted, and 
 produces many nice bits. The fi- 
 gure represents it as laid in the dish 
 with its back uppermost. When it 
 is first cut, it should be in the hol- 
 low part of it, in the direction of a, 
 6, and the knife should be passed 
 deep to the bone. The prime part 
 of the fat lies on the outer edge, and 
 is to be cut out in thin slices in the 
 direction e. If many are at table, 
 and the hollow part cut in the line 
 a, b, is eaten, some very good and 
 delicate slices may be cut out on 
 each side the ridge of the blade- 
 bone, in the direction c, d. The line 
 between these two dotted lines, is 
 that in the direction of which the 
 edge or ridge of the blade-bone lies, 
 
 and cannot be cut across. Leg 
 
 OF Mutton. -A leg of wether mut- 
 ton, which is the best flavoured, may 
 be known by a round lump of fat at 
 the edge of the broadest part, as at 
 a. The best part is in the midway, 
 at '6, between the knuckle and fur- 
 ther end. Begin to help there, by 
 cutting thin deep slices to c. If the 
 outside is not fat enough, help some 
 from the side of the broad end in 
 slices from e to/. This part is most 
 juicy ; but many prefer the knuckle, 
 which in fine mutton will be very 
 tender though dry. There are very 
 fine slices on the back of the leg : 
 turn it up, and cut the broad end, 
 not in the direction you did the other 
 side, but longways. To cut out the 
 cramp bone\ take hold of the shank 
 with your left hand, and cut down 
 to the thigh bone at d ; then pass 
 the knife under the cramp bone in 
 the direction, d, g. Fo.fiE quar- 
 ter of Lamb. Separate the should- 
 er from the scoven, which is the 
 breast and ribs, by passing the knife 
 under in the direction of a, b, c, d ; 
 keeping it towards you horizontally, 
 to prevent cutting the meat too much 
 off^ the bones. If grass lamb, the 
 shoulder being large, put it into ano- 
 ther dish. Squeeze the juice of half 
 a Seville orange or lemon on the 
 67 
 
CAR 
 
 CAR 
 
 other part, and sprinkle a little salt 
 and pepper. Then separate the 
 gristly part from the ribs in the line 
 e, c ; and help either from that or 
 
 from the ribs, as may be chosen. 
 
 Haunch of Venison. Cut down 
 to the bone in the line a, 6, c, to let 
 out the gravy. Then turn the broad 
 end of the haunch toward you, put 
 in the knife at 6, and cut as deep as 
 you can to the end of the haunch d; 
 then help in thin slices, observing to 
 give some fat to each person. There 
 is more fat, which is a favourite 
 part, on the left side of c and d than 
 on the other : and those who help 
 must take care to proportion it, as 
 likewise the gravy, according to the 
 number of the company. — Haunch 
 OF Mutton is the leg and part of 
 the loin, cut so as to resemble a 
 haunch of venison, and is to behelp- 
 
 ed at table in the same manner. 
 
 Saddle of Mutton. Cut long 
 thin slices from the tail to the end, 
 beginning close to the back bone. 
 If a large joint, the slice may be di- 
 vided. Cut some fat from the sides. 
 
 Ham may be cut three ways. 
 
 The common method is, to begin in 
 the middle, by long slices from a to 
 6, from the centre through the thick 
 fat. This brings to the prime at 
 first, which is likewise accomplished 
 by cutting a small round hole on the 
 top of the ham, as at c, and with a 
 sharp knife enlarging that by cutting 
 successive thin circles : this pre- 
 serves the gravy, and keeps the meat 
 moist. The last and most saving 
 way is, to begin at the hock end, 
 which many are most fond of, and 
 proceed onwards. Ham that is used 
 for pies, &c. should be cut from the 
 under side, first taking off a thick 
 
 slice. Sucking Pig. The cook 
 
 usually divides the body before it is 
 sent to table, and garnishes the dish 
 with the jaws and ears. The first 
 thing is, to separate a shoulder from 
 the carcase on one side, and then 
 the leg, according to the direction 
 given by the dotted line a, b, c. The 
 *6B 
 
 ribs are then to be divided into 
 about two helpings, and an ear or 
 jaw presented with them, and plenty 
 of sauce. The joints may either be 
 divided into two each, or pieces may 
 be cut from them. The ribs are 
 reckoned the finest part, but some 
 people prefer the neck end, between 
 
 the shoulders. Goose. Cut off 
 
 the apron in the circular line a, by c, 
 and pour into the body a glass of 
 port wine, and a large tea-spoonful 
 of mustard, first mixed at the side- 
 board. Turn the neck end of the 
 goose towards you, and cut the 
 whole breast in long slices from one 
 wing to another ; but only remove 
 them as you help each person, un- 
 less the company is so large as to 
 require the legs likewise. This way 
 gives more prime bits than by mak- 
 ing wings. Take off the leg, by 
 putting the fork into the small end 
 of the bone, pressing it to the body ; 
 and having passed the knife at d, 
 turn the leg back, and if a young 
 bird, it will easily separate. To 
 take off the wing, put your fork into 
 the small end of the pinion, and 
 press it close to the body ; then put 
 in the knife at rf, and divide the 
 joint, taking it down in the direc- 
 tion dy e. Nothing but practice 
 will enable people to hit the joint 
 dexterously. When the leg and 
 wing of one side are done, go on to 
 the other ; but it is not often neces- 
 sary to cut up the whole goose, un- 
 less the company be very large. 
 There are two side bones by the 
 wing, which may be cut off; as like- 
 wise the back and lower side bones : 
 but the best pieces are the breast 
 and the thighs, after being divided 
 
 from the drum-sticks. Hare. 
 
 The best way of cutting it up is, to 
 put the point of the knife under the 
 shoulder at a, and so cut all the way 
 down to the rump, on one side ot 
 the back-bone, in the line «, b. Do 
 the same on the other side, so that 
 the whole hare will be divided into 
 three parts. Cut the back into four. 
 
CAR 
 
 CAR 
 
 which with the legs is the part most 
 esteemed. The shoulder must be 
 cut off in a circular line, as c, cf, a. 
 Lay the pieces neatly on the dish as 
 you cut them; and then help the 
 company, giving some pudding and 
 gravy to every person. This way 
 can only be practised when the hare 
 is young. If old, do not divide it 
 down, which will require a strong 
 arm : but put the knife between the 
 leg and back, and give it a little turn 
 inwards at the joint; which you 
 must endeavour to hit, and not to 
 break by force. When both legs are 
 taken off, there is a fine coUop on 
 each side the back ; then divide the 
 back into as many pieces as you 
 please, and take of the shoulders, 
 which are by many preferred, and 
 are called the sportman's pieces. 
 When every one is helped, cut off 
 the head ; put your knife between 
 the upper and lower jaw, and di- 
 vide them, which will enable you to 
 lay the upper one flat on your plate ; 
 then put the point of the knife into 
 the centre, and cut the head into 
 two. The ears and brains may be 
 helped then to those who like them. 
 •—Carve Rabbits as directed the 
 latter way for hare ; cutting the back 
 into two pieces, which with the legs 
 
 are the prime. A Fowl. The 
 
 legs of a boiled fowl are bent in- 
 wards, and tucked into the belly ; 
 but before it is served, the skewers 
 are to be removed. Lay the fowl on 
 your plate ; and place the joints, as 
 cut off, on the dish. Take the wing 
 off in the direction of a to 6, in the 
 annexed engraving, only dividing 
 the joint with your knife ; and then 
 with your fork lift up the pinion, 
 and draw the wing towards the legs, 
 and the muscles will separate in a 
 more complete form than if cut. 
 Slip the knife between the leg and 
 body, and cut to the bone ; then 
 with the fork turn the leg back, and 
 the joint will give way if the bird is 
 not old. When the four quarters 
 are thus removed, take off the merry- 
 
 thought from a, and the neck bones ; 
 these last by putting in the knife at 
 c, and pressing it under the long 
 broad part of the bone in the line c, 
 h. Then lift it up, and break it off 
 from the part that sticks to the 
 breast. The next thing is, to divide 
 the breast from the carcase, by cut- 
 ting through the tender ribs close 
 to the breast, quite down to the tail. 
 Then lay the back upwards, put 
 your knife into the bone half-way 
 from the neck to the rump, and on 
 raising the lower end it will separate 
 readily. Turn the rump from you, 
 and very neatly take off the two 
 sidebones, and the whole will be 
 done. As each part is taken off', it 
 should be turned neatly on the dish, 
 and care should be taken that what 
 is left goes properly from table. 
 The breast and wings are looked 
 upon as the best parts, but the legs 
 are most juicy in young fowls. After 
 all, more advantage will be gained 
 by observing those who carve well, 
 and a little practice, than by any 
 
 written directions whatever. A 
 
 Pheasant. The bird in the an- 
 nexed engraving is as trussed for the 
 spit, with its head under one of its 
 wings. When the skewers are taken 
 out, and the bird served, the follow- 
 ing is the way to carve it. Fix a 
 fork in the centre of the breast ; 
 slice it down in the line a, 6; take 
 off the leg on one side in the dotted 
 line 6, d ; then cut off the wing on 
 the same side in the line c, d. Se- 
 parate the leg and wing on the other 
 side, and then cut off the slices of 
 breast you divided before. Be care- 
 ful how you take off the wings ; for 
 if you should cut too near the neck, 
 as at g, you will hit on the neck- 
 bone, from which the wing must be 
 separated. Cut off the merrythought 
 in the line/, ^, by p'assing the knife 
 under it towards the neck. Cut the 
 other parts as in a fowl. The breast, 
 wings, and merrythought, are the 
 most esteemed ; but the leg has a 
 higher flavour. — Partridge. The 
 
CAT 
 
 CAT 
 
 partridge is here represented as just 
 taken from the spit ; but before it is 
 served up, the skewers must be 
 withdrawn. It is cut up in the 
 same manner as a fowl. The wings 
 must be taken off in the line a, b, 
 and the merrythought in the line c, 
 d. The prime parts of a partridge 
 are the wings, breast, and merry- 
 thought ; but the bird being small, 
 the two latter are not often divided. 
 The wing is considered as the best, 
 and the tip of it reckoned the most 
 
 delicate morsel of the whole. 
 
 Pigeons. Cut them in half, either 
 from top to bottom or across. The 
 lower part is generally thought the 
 best ; but the fairest way is to cut 
 from the neck to a, rather than from 
 c to b, by a, which is the most fa- 
 shionable. The figure represents 
 the back of the pigeon ; and the 
 direction of the knife is in the line 
 c, b, by a, if done the last way. 
 
 CASKS. New casks are apt to 
 give beer a bad taste, if not well 
 scalded and seasoned before they are 
 used. Boil therefore two pecks of 
 brain or malt dust in a copper of wa- 
 ter, pour it hot into the cask, stop 
 it close, and let it stand two days. 
 Then wash it clean, and dry it fit for 
 use. Old casks are apt to grow 
 musty, if allowed to stand by neg- 
 lected ; they should therefore be 
 closely stopped as soon as emptied. 
 When tainted, put in some lime, fill 
 up with water, and let them stand a 
 day or two. If this be not sufficient, 
 the head must be taken out, the in- 
 side well scoured, and the head re- 
 placed. 
 
 CATERPILLARS. These noxious 
 insects, sustained by leaves and fruit, 
 have been known in all ages and 
 nations for their depredations on the 
 vegetable world. In August and 
 September they destroy cabbages 
 and turnips in great abundance, and 
 commit their ravages in fields and 
 gardens whenever the easterly winds 
 prevail. Various means have been 
 devised for their destruction, and 
 70 
 
 any of the following which may hap- 
 pen to be the most convenient, may 
 be employed with very good efl^ect. 
 Mix and heat three quarts of water 
 and one quart of vinegar, put in a 
 full pound of soot, and stir it with a 
 whisk till the whole is incorporated. 
 Sprinkle the plants with this prepa- 
 ration, every morning and evening, 
 by dipping in a brush and shedding 
 it over them; and in a few days all 
 the cankers will disappear. Or sow 
 with hemp all the borders where 
 cabbages are planted, so as to en- 
 close them, and not one of these 
 vermin will approach. When goose- 
 berry or currant bushes are attack- 
 ed, a very simple expedient will suf- 
 fice. Put pieces of woollen rags in 
 every bush, the caterpillars will take 
 refuge in them during the night, and 
 in the morning quantities of them 
 may thus be taken and destroyed. 
 If this do not succeed, dissolve an 
 ounce of alum in a quart of tobacco 
 liquor ; and as soon as the leaves of 
 the plants or bushes appear in the 
 least corroded, sprinkle on the mix- 
 ture with a brush. If any eggs be 
 deposited, they never come forward 
 after this application ; and if chang- 
 ed into worms they will sicken and 
 die, and fall off. Nothing is more 
 effectual than to dust the leaves of 
 plants with sulphur put into a piece 
 of muslin, or thrown upon them with 
 a dredging box : this not only de- 
 stroys the insects, but materially 
 promotes the health of the plants. 
 When caterpillars attack fruit trees, 
 they may be destroyed by a strong 
 decoction of equal quantities of rue, 
 wormwood, and tobacco, sprinkled 
 on the leaves and branches while the 
 fruit is ripening. Or take a chafing- 
 dish of burning charcoal, place it 
 under the branches of the bush or 
 tree, and throw on it a little brim- 
 stone. The vapour of the sulphur, 
 and thesuffbcating fume arising from 
 the charcoal, will not only destroy 
 all the insects, but prevent the plants 
 from being infested with them any 
 
cmv 
 
 CAY 
 
 more that season. Black cankers, 
 which commit great devastation 
 among turnips, are best destroyed 
 by turning a quantity of ducks into 
 the held infested by them. Every 
 fourth year these cankers become 
 flies, when they deposit their eggs 
 on the ground, and thus produce 
 maggots. The flies on their first 
 appearance settle on the trees, es- 
 pecially the oak, elm, and maple : 
 in this state they should be shaken 
 down on packsheets, and destroyed. 
 If this were done before they begin 
 to deposit their eggs on the ground, 
 the ravages of the canker would in 
 a great measure be prevented. 
 
 CAUDLE. Make a fine smooth 
 gruel of half grits, strain it after be- 
 ing well boiled, and stir it at times 
 till quite cold. When to be used, 
 add sugar, wine, lemon peel and 
 nutmeg. A spoonful of brandy may 
 be added, and a little lemon juice if 
 approved. Another way is to boil 
 up half a pint of fine gruel, with a 
 bit of butter the size of a large nut- 
 meg, a spoonful of brandy, the same 
 of white wine, one of capillaire, a 
 bit of lemon peel and nutmeg. — 
 Another. Beat up the yolk of an egg 
 with sugar, mix it with a large spoon- 
 ful of cold water, a glass of wine, 
 and nutmeg. Mix it by degrees with 
 a pint of fine gruel, not thick, but 
 while it is boiling hot. This caudle 
 is very agreeable and nourishing. 
 Some add a glass of beer and sugar, 
 or a tea-spoonful of brandy. — A 
 caudle for the sick and lying-in is 
 made as follows. Set three quarts 
 of water on the fire, mix smooth as 
 much oatmeal as will thicken the 
 whole, with a pint of cold water ; 
 and when the water boils pour in 
 the thickening, and add twenty pep- 
 percorns in fine powder. Boil it up 
 to a tolerable thickness ; then add 
 sugar, half a pint of good table beer, 
 and a glass of gin, all heated up to- 
 gether. 
 
 CAULIFLOWERS. Choose those 
 that are close and white, cut off the 
 
 green leaves, and see that there be 
 no caterpillars about the stalk. Soak 
 them an hour in cold water, then 
 boil them in milk and water, and 
 take care to skim the saucepan, that 
 not the least foulness may fall on 
 the flower. The vegetable should be 
 served very white, and not boiled too 
 much. — Cauhflower dressed iii white 
 sauce should be half boiled, and cut 
 into handsome pieces. Then lay 
 them in a stewpan with a little broth, 
 a bit of mace, a little salt, and a 
 dust of white pepper. Simmer them 
 together half an hour ; then add a 
 little cream, butter, and flour. Sim- 
 mer a few minutes longer, and serve 
 them up. — To dress a cauliflower 
 with parmesan, boil the vegetable, 
 drain it on a sieve, and cut the stalk 
 so that the flower will stand upright 
 about two inches above the dish. 
 Put it into a stewpan with a little 
 white sauce, and in a few minutes it 
 will be done enough. Then dish it 
 with the sauce round, put parmesan 
 grated over it, and brown it with a 
 salamander. 
 
 CAULIFLOWERS RAGOUT. Pick 
 and wash the cauliflowers very clean, 
 stew them in brown gravy till they 
 are tender, and season with pepper 
 and salt. Put them in a dish, pour 
 gravy on them, boil some sprigs of 
 cauliflower white, and lay round. 
 
 CAYENNE. Those who are fond 
 of this spice had better make it 
 themselves of English capsicums or 
 chillies, for there is no other way of 
 being sure that it is genuine. Pep- 
 per of a much finer flavour may be 
 obtained in this way, without half 
 the heat of the foreign article, which 
 is frequently adulterated and colour- 
 ed with red lead. Capsicums and 
 chillies are ripe and in good condi- 
 tion, during the months of Septem- 
 ber and October. The flavour of 
 the chillies is superior to that of 
 the capsicums, and will be good in 
 proportion as they are dried as soon 
 as possible, taken care that they be 
 not burnt. Take away the stalks, 
 71 
 
CEL 
 
 C H A 
 
 put the pods into a cullender, and 
 set them twelve hours before the fire 
 to dry. Then put them into a mor- 
 tar, with one fourth their weight of 
 salt ; pound and rub them till they 
 are as fine as possible, and put the 
 powder into a well-stopped bottle. 
 A hundred large chillies will pro- 
 duce about two ounces of cayenne. 
 When foreign cayenne is pounded, 
 it is mixed with a considerable por- 
 tion of salt, to prevent its injuring 
 the eyes : but English chillies may 
 be pounded in a deep mortar with- 
 out any danger, and afterwards 
 passed through a fine sieve. 
 
 CELERY SAUCE. Cut small half 
 a dozen heads of clean white celery, 
 with two sliced onions. Put them 
 into a stewpan, with a small piece 
 of butter, and sweat them over a 
 slow fire till quite tender. Add two 
 spoonfuls of flour, half a pint of 
 broth, salt and pepper, and a little 
 cream or milk. Boil it a quarter of 
 an hour, and pass it through a fine 
 hair sieve with the back of a spoon. 
 When celery is not in season, a quar- 
 ter of a dram of celery seed, or a 
 little of the essence, will impregnate 
 half a pint of sauce with all the fla- 
 vour of the vegetable. This sauce 
 is intended for boiled turkey, veal, 
 tor fowls. 
 
 CELERY SOUP. Split half a 
 dozen heads of celery into slips 
 about two inches long, wash them 
 well, drain them on a hair sieve, and 
 put them into a soup pot, with three 
 quarts of clear gravy. Stew it very 
 gently by the side of the fire, about 
 an hour, till the celery is tender. If 
 any scum arise, take it off, and sea- 
 son with a little salt. When celery 
 cannot be procured, half a dram of 
 the seed, pounded fine, will give a 
 flavour to the soup, if put in a quar- 
 ter of an hour before it is done. A 
 little of the essence of the celery will 
 answer the same purpose. 
 
 CELLARS. Beer and ale that 
 have been well brewed, are often in- 
 jured or spoiled in the keeping, for 
 72 
 
 want of paying proper attention to 
 the state of the cellar. It is neces- 
 sary however to exclude as much as 
 possible all external air from these 
 depositaries, as the state of the sur- 
 rounding atmosphere has a most 
 material influence upon the liquor, 
 even after it has been made a con- 
 siderable time. If the cellar is lia- 
 ble to damps in the winter, it will 
 tend to chill the liquor, and make it 
 turn flat ; or if exposed to the heat 
 of summer, it will be sure to turn 
 sour. The great object therefore is 
 to have a cellar that is both cool and 
 dry. Dorchester beer, generally in 
 high esteem, owes much of its fine- 
 ness to this circumstance. The soil 
 in that county being very chalky, of 
 a close texture and free from damps, 
 the cellars are always cool and dry, 
 and the liquors are found to keep in 
 the best possible manner. The 
 Nottingham ale derives much of its 
 celebrity also from the peculiar con- 
 struction of the cellars, which are 
 generally excavated out of a rock of 
 sand-stone to a considerable depth, 
 of a circular or conical form, with 
 benches formed all round in the 
 same way, and on these the barrels 
 are placed in regular succession. 
 
 CERATE. Half a pound of white 
 wax, half a pound of calumine stone 
 finely powdered, and a pint and a 
 half of olive oil, will make an excel- 
 lent cerate. Let the calumine be 
 rubbed smooth with some of the oil, 
 and added to the rest of the oil and 
 wax, which should be previously 
 melted together. Stir them toge- 
 ther till they are quite cold. 
 
 CHARDOONS. To dress char- 
 doons, cut them into pieces of six 
 inches long, and tie them in a bunch. 
 Boil them tender, then flour and 
 fry them with a piece of butter, and 
 when brown serve them up. Or tie 
 them in bundles, and serve them on 
 toast as boiled asparagus, with but- 
 ter poured over. Another way is 
 to boil them, and then heat them up 
 in fricassee sauce. Or boil in salt 
 
CHE 
 
 CHE 
 
 and water, dry them, dip them into 
 butter, fry, and serve them up with 
 melted butter. Or having boiled, 
 stew, and toss them up with white 
 or brown gravy. Add a little cay- 
 <-nne, ketchup, and salt, and thicken 
 with a bit of butter and flour. 
 
 CHARLOTTE. Rub a baking- 
 dish thick with butter, and line the 
 bottom and sides with very thin slices 
 of white bread. Put in layers of 
 apples thinly sliced, strewing sugar 
 between, and bits of butter, till the 
 dish is full. In the mean time, soak 
 in warm milk as many thin slices of 
 bread as will cover the whole ; over 
 which lay a plate, and a weight to 
 keep the bread close on the apples. 
 To a middling sized dish use half a 
 pound of butter in the whole, and 
 hake slowly for three hours. 
 
 CHEAP SOUP. Much nutricious 
 food might be provided for the poor 
 and necessitous, at a very trifling 
 expence, by only adopting a plan of 
 frugality, and gathering up the frag- 
 ments, that nothing be lost. Save 
 the liquor in which every piece of 
 meat, ham, or tongue has been boil- 
 ed, however salt ; for it is easy to 
 use only a part of it, and to add a 
 little fresh water. Then, by the ad- 
 dition of more vegetables, the bones 
 of meat used in the family, the pieces 
 of meat that come from table on the 
 plates, and rice, Scotch barley, or 
 oatmeal, there will be some gallons 
 of useful soup saved. The bits of 
 meat should only be warmed in the 
 soup, and remain whole ; the bones 
 and sinewy parts should be boiled 
 till they yield their nourishment. 
 If the fragments are ready to put 
 into the boiler as soon as the meat 
 is served, it will save lighting the 
 fire, and a second cooking. Take 
 turnips, carrots, leeks, potatoes, 
 leaves of lettuce, or any sort of ve- 
 getable that is at hand ; cut them 
 small, and throw in with the thick 
 part of peas, after they have been 
 pulped for soup, and grits, or coarse 
 oatmeal, which have been used for 
 (No. 4.) 
 
 gruef. Should the soup be poor of 
 meat, the long boiling of the bones, 
 and different vegetables, will aff'ord 
 better nourishment than the labori- 
 ous poor can generally obtain ; es- 
 pecially as they are rarely tolerable 
 cooks, and have not fuel to do jus- 
 tice to what they buy. In almost 
 every family there is some superflu- 
 ity ; and if it be prepared with clean- 
 liness and care, the benefit will be 
 very great to the receiver, and the 
 satisfaction no less to the giver. 
 The cook or servant should never be 
 allowed to wash away as useless, 
 the peas or grits of which soup or 
 gruel have been made, broken pota- 
 toes, the green heads of celery, the 
 neclts and feet of fowls, and parti- 
 cularly the shanks of mutton ; all of 
 which are capable of adding flavour , 
 and richness to the soup. The 
 bones, heads, and fins of fish, con- 
 taining a portion of isinglass, may 
 also be very usefully applied, by 
 stewing them in the water in which 
 the fish is boiled, and adding it to 
 the soup, with the gravy that is left 
 in the dish. If strained, it consi- 
 derably improves the meat soup, 
 particularly for the sick ; and when 
 such are to be supplied, the milder 
 parts of the spare bones and meat 
 should be used, with very little of 
 the liquor of the salt meats. If a 
 soup be wanted for the weakly and 
 infirm, put two cow heels and a 
 breast of mutton into a large pan, M 
 with four ounces of rice, one onion, " 
 twenty corns of Jamaica pepper, 
 and twenty black, a turnip, and car- 
 rot, and four gallons of water. Co- 
 ver it with white paper, and bake it 
 six hours. 
 
 CHEESE. This well-known arti- 
 cle of domestic consumption, is pre- 
 pared from curdled milk, cleared 
 from the whey. It differs very much 
 in quality and flavour, according to 
 the pasture in which the cows feed, 
 and the manner in which the article 
 itself is made. The same land rarely 
 produces very fine butter, and r«- 
 
 L 73 
 
CHE 
 
 C H E 
 
 markably fine cheese ; yet with pro- 
 per management, it may give one 
 pretty good, where the other excels 
 in quality. Cheese made on the same 
 land, from new milk, skimmed or 
 mixed milk, will differ greatly, not 
 only in richness, but also in taste. 
 Valuable cheese may be made from 
 a tolerable pasture, by taking the 
 whole of two meals of milk, and 
 proportioning the thickness of the 
 vat to the quantity, rather than hav- 
 ing a wide and flat one, as the for- 
 mer will produce the mellowest 
 cheese. Th|^ addition of a pound 
 of fresh-made butter of a good qua- 
 lity, will cause the cheese made on 
 poor land to be of a very different 
 quality from that usually produced 
 by it. A few qheeses thus made, when 
 the weather js not extremely hot, 
 and when the cows are in full feed, 
 are well adapted to the use of the 
 parlour. Cheese for common family 
 use may very well be produced by 
 two meals of skim, and one of new 
 milk ; or on good land, by the skim 
 milk only. The principal ingredi- 
 ent in making cheese is the rennet, 
 maw, or inner part of a calf's sto- 
 mach, which is cleaned, salted, and 
 hung up in paper bags to dry. The 
 night before it is used, it is washed 
 and soaked in a little water. When 
 the milk is ready, being put into a 
 large tub, warm a part of it to the 
 degree of new milk ; but if made too 
 hot, the cheese will be tough. Pour 
 in as much rennet as will curdle the 
 milk, and then cover it over. Let it 
 stand till completely turned ; then 
 strike the curd down several times 
 with the skimming dish, and let it 
 separate, still keeping it covered. 
 There are two modes of breaking the 
 curd, and there will be a difference 
 in the taste of the cheese, according 
 as either is observed. One is to ga- 
 ther it with the hands vt^y gently 
 towards the side of the tub, letting 
 the whey pass through the fingers 
 till it. is cleared ; and lading it off 
 as it collects. The other is, to get 
 74 
 
 the whey from it by early breaking 
 the curd. The last method deprives 
 it of many of its oily particles, and 
 is therefore less proper. In pursu- 
 ing the process, put the vat on a 
 ladder over the tub, and .fill it with 
 curd by means of the skimmer. 
 Press the curd close with the hand, 
 add more as it sinks, and finally 
 leave it two inches above the edge. 
 Before the vat is filled, the cheese- 
 cloth must be laid at the bottom ; 
 and when full, drawn smooth over 
 on all sides. In salting the cheese, 
 two modes may be adopted ; either 
 by mixing it in the curd while in the 
 tub, after the whey is out, or by 
 putting it in the vat, and crumbling 
 the curd all to pieces with it, after 
 the first squeezing with the hand 
 has dried it. These different me- 
 thods prevail in the difl'erent parts 
 of the country. Put a board under 
 and over the vat, and place it in the 
 press : in two hours turn it out, and 
 put in a fresh cheesecloth. Press 
 it again for eight or nine hours, salt 
 it all over, and turn it again in the 
 vat. Let it stand in the press four- 
 teen or sixteen hours, observing to 
 put the cheeses last made under- 
 most. Before putting them the last 
 time into the vat, pare the edges if 
 they do not look smooth. The vat 
 should have holes at the sides, and 
 at the bottom, to let all the whey 
 pass through. Put on clean boards, 
 and change and scald them. When 
 cheese is made, care must be taken 
 to preserve it sound and good. For 
 this purpose wash it occasionally in 
 warm whey, wipe it once a month, 
 and keep it on a rack. If wanted 
 to ripen soon, a damp cellar will 
 bring it forward. When a whole 
 cheese is cut, the inside of the larger 
 quantity should be spread with but- 
 ter, and the outside wiped, to pre- 
 serve it. To keep those in daily use 
 moist, let a clean cloth be wrung 
 out from cold water, and wrapt 
 round them when carried from the 
 table. Dry cheese may be used to 
 
CHE 
 
 ClI E 
 
 advantage to grate for serving with 
 macaroni or eating without ; and 
 any thing tending to prevent waste, 
 is of some consequence in a system 
 of domestic economy. To preserve 
 cheeses from decay, lay them in an 
 airy situation, and cover them with 
 dried leaves of the yellow star of 
 Bethlehem. The tender branches 
 of the common birch, will prevent 
 the ravages of mites. If cheese get 
 hard, and lose its flavour, pour some 
 sweet wine over four ounces of 
 pearlash, till the liquor ceases to 
 ferment. Filter the solution, dip 
 into it some clean linen cloths, cover 
 the cheese with them, and put in a 
 eool dry place. Turn the cheese 
 every day, repeat the application 
 for some weeks, and the cheese will 
 recover its former flavour and good- 
 ness. 
 
 CHEESECAKES. Strain the whey 
 from the curd of two quarts of milk ; 
 when rather dry, crumble it through 
 a coarse sieve. With six ounces of 
 fresh butter, mix one ounce of 
 blanched almonds pounded, a little 
 orange-flower water, half a glass of 
 raisin wine, a grated biscuit, four 
 ounces of currants, some nutmeg and 
 cinnamon in fine powder. Beat 
 them up together with three eggs, 
 and half a pint of cream, till quite 
 light : then fill the pattipans three 
 parts full. — To make a plainer sort 
 of cJieesecakes, turn three quarts of 
 milk to curd ; break it and drain off 
 the whey. When quite dry, break 
 it in a pan, with two ounces of but- 
 ter, till perfectly smooth. Add a 
 pint and a half of thin cream or good 
 milk, a little sugar, cinnamon and 
 nutmeg, and three ounces of cur- 
 rants. — Another way is to mix the 
 curd of three quarts of milk, a pound 
 of currants, twelve ounces of Lisbon 
 sugar, a quarter of an ounce of cin- 
 namon, the same of nutmeg, the peel 
 of one lemon chopped as fine as pos- 
 sible, the yolks of eight and the 
 whites of six eggs, a pint of scalded 
 cream and a glass of brandy. Put 
 
 a light thin puff paste in the patti- 
 pans, and three parts fill them. 
 
 CHEESE PUFFS. Strain some 
 cheese curd from the whey, and beat 
 half a pint of it fine in a mortar, 
 with a spoonful and a half of flour, 
 three eggs, but only one white. Add 
 a spoonful of orange-flower water, a 
 quarter of a nutmeg, and sugar to 
 make it pretty sweet. Lay a little 
 of this paste, in small round cakes, 
 on a tin plate. If the oven be hot, 
 a quarter of an hour will bake them. 
 Serve the pufts with pudding sauce. 
 
 CHERRY BRANDi. Stone ten 
 pounds of black cherrie?^ bruise the 
 stones in a mortar, and put them to 
 a gallon of the best brandy Let it 
 stand a month close covered, pour 
 it clear from the sedimeyt, and bot- 
 tle it. Morella cherries managed in 
 this way will make^ a fine rich cor- 
 dial. 
 
 CHERRY JAM. To twelve pounds 
 of ripe fruit, Kentish or duke cher- 
 ries, weigh one pound of sugar. 
 Break the stones of part, and blancli 
 them ; then put them to the fruit 
 and sugar, and boil all gently till the 
 jam comes clear from the pan. Pour 
 it into china plates to come up dry 
 to the table, and keep it in boxes 
 with white paper between. 
 
 CHERRY PIE. This should have 
 a mixture of other fruit ; currants 
 or raspberries, or both. Currant 
 pie is also best with raspberries. 
 
 CHERRY WINE. Mash some 
 ripe cherries, and press them through 
 a hair sieve. Allow three pounds of 
 lump sugar to two quarts of juice, 
 stir them together till the sugar is 
 dissolved, and fill a small barrel 
 with the liquor. Add a little brandy, 
 close down the bung when it has 
 done hissing, let it stand six months 
 and bottle it ofi^". 
 
 CHERRIES IN BRANDY. Weigh 
 some fine morellas, cut off" half the 
 stalk, prick them with a new needle, 
 and drop them into a jar or wide- 
 mouth bottle. Pound three quarters 
 of the weight of sugar or white candy, 
 76 
 
CHE 
 
 CH 1 
 
 and strew over; fill the bottle up 
 with brandy, and tie a bladder over. 
 
 CHERVIL SAUCE. The flavour 
 of this fine herb, so long a favourite 
 with the French cook, is a strong 
 concentration of the combined taste 
 of parsley and fennel, but more aro- 
 matic and agreeable than either, and 
 makes an excellent sauce for boiled 
 poultry or fish. Wash the chervil, 
 and pick it very clean ; put a tea- 
 spoonful of salt into half a pint of 
 boiling water, boil the chervil about 
 ten minutes, drain it on a sieve, and 
 mince it very fine. Put it into a 
 sauce boat, mix with it by degrees 
 some good melted butter, and send 
 it up in the boat. 
 
 CHESHIRE CHEESE. In pre- 
 paring this article, the evening's 
 milk is not touched till the next 
 morning, when the cream is taken 
 off and warmed in a pan, heated with 
 boiling water ; one third part of the 
 milk is heated in a similar manner. 
 The cows being milked early in the 
 morning, the new milk, and that of 
 the preceding night thus prepared, 
 are poured into a large tub along with 
 the cream. A piece of rennet kept 
 in lukewarm water since the preced- 
 ing evening, is put into the tub in 
 order to curdle the milk, and the 
 curd is coloured by an infusion of 
 marigolds or carrots being rubbed 
 into it. It is then stirred together, 
 covered up warm, and allowed to 
 stand about half an hour till it is 
 coagulated ; when it is first turned 
 over with a bowl to separate the 
 whey from the curds, and broken 
 soon after into small pieces. When 
 it has stood some time, the whey is 
 taken out, and a weight laid at the 
 bottom of the tub to press out the 
 remainder. As soon as it becomes 
 more solid, it is cut into slices, and 
 turned over several times to extract 
 all the whey, and again pressed with 
 weights. Being taken out of the 
 tub, it is broken very small, salted, 
 and put into a cheese vat. It is then 
 strongly pressed and weighted, and 
 7G. 
 
 wooden skewers are placed round the 
 cheese, which are frequently drawn 
 out. It is then shifted out of the vat 
 with a cloth placed at the bottom ; 
 and being turned it is put into the vat 
 again. The upper part is next broken 
 by the hand down to the middle, salt- 
 ed, pressed, weighted, and skewered 
 as before, till all the whey is extract- 
 ed. The cheese is then reversed into 
 another vat, likewise warmed with a 
 cloth under it, and a tin hoop put 
 round the upper part of the cheese. 
 These operations take up the greater 
 part of the forenoon ; the pressing 
 of the cheese requires about eight 
 hours more, as it must be twice turn- 
 ed in the vat, round which thin wire 
 skewers are passed, and shifted oc- 
 casionally. The next morning it 
 ought to be turned and pressed 
 again ; and on the following day 
 the outside is salted, and a cloth 
 binder tied round it. The outsides 
 are sometimes rubbed with butter, in 
 order to give them a coat ; and be- 
 ing turned and cleaned every day, 
 they are left to dry two or three 
 weeks 
 
 CHICKENS. Fowls are chiefly 
 considered as an article of luxury, 
 and are generally sold at a high 
 price ; yet the rearing of them is 
 seldom productive of much pecuni- 
 ary advantage. They are liable to 
 innumerable accidents in their ear- 
 ly stages, which require incessant 
 watchfulness and care ; and if the 
 grain on which they feed is to be 
 purchased, the labour and expence 
 are scarcely requited by the price 
 they bear in the market. The Irish 
 peasantry are in the habit of rearing 
 a great number of fowls, by substi- 
 tuting the oiFal of potatoes instead 
 of grain ; but the flesh is neither so 
 firm nor so good as that of chickens 
 raised in England. It is much to be 
 desired therefore, that encoorrage- 
 ment could be given to the cottagers 
 of this counta'y for rearing a larger 
 quantity of poultry, by means less 
 expensive than the present^ in order 
 
CHI 
 
 Cii I 
 
 that the market might be siijipiied on 
 better terms with an article of food 
 so tine and delicate, and in such ge- 
 neral respect. Various artificial 
 means have been used for brooding 
 chickens, in order to increase their 
 number, and to bring them forward 
 at an earlier season, but none of them 
 have been found to answer, though 
 in Egypt immense quantities are 
 raised every year by the heat of 
 ovens, bringing the eggs to a state 
 of maturity. A well-fed hen is sup- 
 posed to lay about two hundred eggs 
 in a year ; but as she does not sit 
 more than once or tw ice in that time, 
 it is but a small quantity of chickens 
 that can be hatched in the usual way, 
 and it would be highly desirable if 
 some other expedient could be de- 
 vised. — The most expeditious way of 
 fattening chickens is to mix a quan- 
 tity of rice flour sufficient for pre- 
 sent use, Avith milk and a little 
 coarse sugar, and stir it over the fire 
 till it comes to a thick paste. Feed 
 the chickens with it while it is warm 
 by putting as much into their coops 
 as they can eat ; and if a little beer 
 be given them to drink, it will fatten 
 them very soon. A mixture of oat- 
 meal and treacle made into crumbs 
 is also good food for chickens ; and 
 they are so fond of it, that they will 
 grow and fatten much faster than 
 in the common way. Poultry in ge- 
 neral should be fed in coops, and 
 kept very clean. Their common 
 food is barley meal mixed with wa- 
 ter : this should not be put in troughs, 
 but laid upon a board, which should 
 be washed clean every time fresh 
 food is put upon it. The common 
 complaint of fowls, called the pip, is 
 chiefly occasioned by foul and heat- 
 ed water being given them. No 
 water should be allowed, more than 
 is mixed up with their food ; but 
 they should often be provided with 
 some clean gravel in their coop. — 
 The method of fattening poultry for 
 the London market, is liable to great 
 objection. They are put into a dark 
 
 };Ucc, and crammed with a paste 
 made of barley meal, mutton suet, 
 treacle or coarse sugar, mixed with 
 milk, which makes them ripe in about 
 a fortnight ; but if kept longer, the 
 fever that is iuduced by this conti- 
 nual state of repletion, renders them 
 red and unsaleable, and frequently 
 kills them. Air and exercise are as 
 indispensable to the health of poul- 
 try as to other animals ; and without 
 it, the fat will be all accumulated in 
 the cellular membrane, instead of 
 being dispersed throughout the sys- 
 tem. A barn-door fowl is prefera- 
 ble to any other, only that it cannot 
 be fatted in so short a time. 
 
 CHICKEN BROTH. Having boil- 
 ed a chicken for panada, take off 
 the skin and the rump, and put it 
 into the water it was boiled in. Add 
 one blade of mace, a slice of onion, 
 and ten corns of white pepper. Sim- 
 mer it till the broth be of a pleasant 
 flavour, adding a little water if ne- 
 cessary. Beat a quarter of an ounce 
 of sweet almonds with a tea-spoon- 
 ful of w ater till it is quite fine, boil 
 it in the broth, and strain it. When 
 cold, remove the fat. ^ 
 
 CHICKEN CURRIE. Cut up the ^ 
 chicken raw, slice onions, and fry 
 both in butter with great care, of a 
 fine light brown ; or if chickens that 
 have been dressed are used, fry only 
 the onions. Having cut the joints 
 into two or three pieces each, lay 
 them in a stewpan, with veal or mut- 
 ton gravy, and a clove or two of 
 garlic. Simmer till the chicken is 
 quite tender. Half an hour before 
 serving it up, rub smooth a spoonful 
 or two of currie powder, a spoonful 
 of flour, and an ounce of butter; 
 and add this to the stew, with four 
 large spoonfuls of cream, and a little 
 salt. Squeeae in a small lemon, 
 when the dish is going to table. — 
 A more easy way to make currie is 
 to cut up a chicken or young rabbit ; 
 if chicken, take off the skin. Roll 
 each piece in a mixture of a large 
 spoonful of flour, and half an ounce 
 77 
 
CHI 
 
 CHI 
 
 of currie powder. Slice two or three 
 onions, and fry them in butter, of a 
 light brown ; then add the meat, 
 and fry all together till the meat be- 
 gin to brown. Put all into a stew- 
 pan, cover it with boiling water, and 
 simmer very gently two or three 
 hours. If too thick, add more water 
 half an hour before serving. If the 
 meat has been dressed before, a 
 little broth will be better than water, 
 but the currie is richer when made 
 of fresh meat. Slices of underdone 
 veal, turkey, or rabbit, will make 
 excellent currie. A dish of rice 
 boiled dry should be served with it. 
 CHICKEN PANADA. Boil a 
 chicken in a quart of water, till about 
 three parts ready. Take off the 
 skin, cut off the white meat when 
 cold, and pound it to a paste in a 
 marble mortar, with a little of the 
 liquor it was boiled in. Season it 
 with a little salt, a grate of nutmeg, 
 and the least bit of lemon peel. Boil 
 it gently for a few minutes till it be 
 tolerably thick, but so it may be 
 drank. The flesh of a chicken thus 
 reduced to a small compass, will be 
 *% found very nourishing. 
 
 CHICKEN PIE. Cut up two 
 young fowls, season them with white 
 pepper, salt, a little mace, nutmeg, 
 and cayenne, all finely powdered. Put 
 alternately in layers the chicken, sli- 
 ces of ham, or fresh gammon of ba- 
 con, forcemeat balls, and eggs boiled 
 hard. If baked in a dish, add a little 
 water, but none if in a raised crust. 
 Prepare some veal gravy from the 
 knuckle or scrag, with some shank- 
 bones of mutton, seasoned with herbs, 
 onions, mace, and white pepper, to 
 be poured into the pie when it re- 
 turns from the oven. If it is to be 
 eaten hot, truffles, morels, and mush- 
 rooms may be added ; but not if it 
 is to be eaten cold. If baked in a 
 raised crust, the gravy must be nice- 
 ly strained, and then put in cold as 
 jelly. To make the jelly clear, give 
 it a boil with the whites of two eggs, 
 after taking awav the meat, and then 
 78 
 
 run it through a fine lawn sieve. — 
 Rabbits, if young and fleshy, will 
 make as good a pie. Their legs 
 should be cut short, and their breast- 
 bones must not go in, but will help 
 to make the gravv. 
 
 CHICKEN SAUCE. An anchovy 
 or two boned and chopped, some 
 parsley and onion chopped, and 
 mixed together, with pepper, oil, vi- 
 negar, mustard, walnut or mushroom 
 ketchup, will make a good sauce for 
 cold chicken, veal, or partridge. 
 
 CHILI VINEGAR. Slice fifty 
 English chilies, fresh and of a good 
 colour, and infuse them in a pint of 
 the best vinegar. In a fortnight, 
 this will give a much finer flavour 
 than can be obtained from foreign 
 cayenne, and impart an agreeable 
 relish to fish sauce. 
 
 CHIMNEY PIECES. To blacken 
 the fronts of stone chimney-pieces, 
 mix oil varnish with lamp black that 
 has been sifted, and a little spirit of 
 turpentine to thin it to the consist- 
 ence of paint. Wash the stone very 
 clean with soap and water, and 
 sponge it with clear water. When 
 perfectly dry, brush it over twice 
 with this colour, leaving it to dry 
 between the times, and it will look 
 extremely well. 
 
 CHINA. Broken china may be 
 repaired with cement, made of equal 
 parts of glue, the white of an e^g, 
 and white-lead mixed together. The 
 juice of garlic, bruised in a stone 
 mortar, is also a fine cement for bro- 
 ken glass or china ; and if carefully 
 applied, will leave no mark behind 
 it. Isinglass glue, mixed with a lit- 
 tle finely sifted chalk, will answer 
 the same purpose, if the articles be 
 not required to endure heat or mois- 
 ture. 
 
 CHINA CHILO. Mince a pint- 
 basonful of undressed neck or leg of 
 mutton, with some of the fat. Put 
 into a stewpan closely covered, two 
 onions, a lettuce, a pint of green 
 peas, a tea-spoonful of salt, the same 
 quantity of pepper, four spoonfuls 
 
CHO 
 
 CHO 
 
 of water, and two or three ounces 
 of clarified butter. Simmer them 
 together two hours, add a little cay- 
 enne if approved, and serve in the 
 middle of a dish of boiled dry rice. 
 
 CHINE OF BACON. One that 
 has been salted and dried requires 
 to be soaked several hours in cold 
 water, and scraped clean. Then 
 take a handful of beech, half as 
 much parsley, a few sprigs of thyme, 
 and a little sage, finely chopped to- 
 gether. Make some holes in the 
 chine with the point of a knife, fill 
 them with the herbs, skewer the 
 meat up in a cloth, and boil it slowly 
 about three hours. A dried pig's 
 face is cooked in the same manner, 
 adding a little salt, pepper, and 
 bread crumbs to the stuffing. 
 
 CHOCOLATE. Those who use 
 much of this article, will find the 
 following mode of preparing it both 
 useful and economical. Cut a cake 
 of chocolate into very small pieces, 
 and put a pint of water into the pot ; 
 when it boils, put in the chocolate. 
 Mill it off the fire till quite melted, 
 then on a gentle fire till it boil ; pour 
 it into a bason, and it will keep in a 
 cool place eight or ten days or more. 
 When wanted, put a spoonful or two 
 into some milk ; boil it with sugar, 
 and mill it well. If not made too 
 thick, this will form a very good 
 breakfast or supper. 
 
 CHOCOLATE CREAM. Scrape 
 into one quart of thick cream, an 
 ounce of the best chocolate, and a 
 quarter of a pound of sugar. Boil 
 and mill it : when quite smooth, take 
 it off the fire, and leave it to be cold. 
 Then add the whites of nine eggs ; 
 whisk it, and take up the froth on 
 sieves, as other creams are done. 
 Serve up the froth in glasses, to rise 
 above some of the cream. 
 
 CHOLIC. Young children are 
 often afflicted with griping pains in 
 the bowels ; and if attended with 
 costiveness, it will be necessary to 
 give them very small doses of manna 
 and rhubarb every half hour, till 
 
 they produce the desired effect. 
 When the stools are green, a few 
 drams of magnesia, with one or two 
 of rhubarb, according to the age of 
 the patient, may be given with ad- 
 vantage ; but the greatest benefit 
 will be derived from clysters made 
 of milk, oil and sugar, or a solution 
 of white soap and water. A poultice 
 of bread, milk and oil, may likewise 
 be applied to the lower part of the 
 belly, and frequently renewed with 
 a little warm milk to give it a proper 
 consistence. The cholic in adults 
 arises from a variety of causes, not 
 easily distinguished except by pro- 
 fessional persons ; and therefore it 
 is absolutely necessary to abstain 
 from all violent remedies, or it may 
 be attended with fatal consequences. 
 Nothing can be applied with safety 
 but emollient clysters and fomen- 
 tations, and to drink copiously of 
 camomile tea, or any other diluting 
 liquor, till the spasms be relieved, 
 and the nature of the disease more 
 clearly understood. Persons who 
 are subject to the bilious cholic in 
 particular,should abstain from acrid, 
 watery and oily food, especially but- |p 
 ter, fat meat, and hot liquors : *nd 
 pursue a calm and temperate course 
 of life. 
 
 CHOPPED HANDS. Wash in 
 common water, and then in rose wa- 
 ter, a quarter of a pound of hog's 
 lard not salted ; mix with it the 
 yolks of two new- laid eggs, and a 
 large spoonful of honey. Add as 
 much fine oatmeal, or almond paste, 
 as will work it into a paste ; and by 
 frequently rubbing it on the hands, 
 it will keep them smooth, and pre- 
 vent their being chopped. 
 
 CHOPPED LIPS. Put into a new 
 tin saucepan, a quarter of an ounce 
 of benjamin, storax, and spermaceti, 
 two pennyworth of alkanet root, a 
 large juicy apple chopped, a bunch 
 of black grapes bruised, a quarter 
 of a pound of unsalted butter, and 
 two ounces of bees wax. Simmer 
 them together till all be dissolved, 
 79 
 
CHU 
 
 CH U 
 
 and strain it through a linen. When 
 cold melt it again, and pour it into 
 small pots or boxes, or make it into 
 cakes on the bottoms of tea-cups. 
 
 CHUMP OF VEAL. To dress 
 it d-la-daube, cut off the chump end 
 of the loin, take out the edge bone, 
 stuff the hollow with good forcemeat, 
 tie it up tight, and lay it in a stew- 
 pan with the bone that was taken 
 out, a little faggot of herbs, an an- 
 chovy, two blades of mace, a few 
 white peppercorns, and a pint of 
 good veal broth. Cover the veal 
 with slices of fat bacon, and lay a 
 sheet of white paper over it. Cover 
 the pan close, simmer it two hours, 
 then take out the bacon, and glaze 
 the veal. Serve it on mushrooms, 
 with sorrel sauce, or any other that 
 may be preferred. 
 
 CHURNING. In order to pre- 
 pare for this important operation, 
 the milk when drawn from the cow, 
 and carefully strained through a 
 cloth or hair sieve, should be put 
 into flat wooden trays about three 
 inches deep, and perfectly clean and 
 cool. The trays are then to be 
 placed on shelves, till the cream be 
 c{«apletely separated ; when it is to 
 be nicely taken off with a skimming 
 dish, without lifting or stirring the 
 milk. The cream is then deposited 
 in a separate vessel, till a proper 
 quantity is collected for churning. 
 In hot weather, the milk should stand 
 only twenty-four hours, and be skim- 
 med early in the morning before the 
 dairy becomes warm, or in the even- 
 ing after sun-set. In winter the 
 milk may remain unskimmed for six 
 and thirty or even eight and forty 
 hours. The cream should be pre- 
 served in a deep pan during the sum- 
 mer, and placed in the coolest part 
 of the dairy, or in a cellar where 
 free air is admitted. The cream 
 which rises first to the surface is 
 richer in quality, and larger in quan- 
 tity, than what rises afterwards. 
 Thick milk produces a smaller pro- 
 portion of cream than that u hich is 
 BO 
 
 thinner, though the former is of a 
 richer quality : if therefore the thick 
 milk be diluted with water, it will 
 afford more cream, but its quality 
 will be inferior. Milk carried about 
 in pails, and partly cooled before it 
 be strained and poured into the 
 trays, never throws up such good 
 and plentiful cream, as if it had been 
 put into proper vessels immediately 
 after it came from the cow. Those 
 who have not an opportunity of 
 churning every other day, should 
 shift the cream daily into clean pans, 
 in order to keep it cool ; but the 
 churning should take place regular- 
 ly twice a week in hot weather, and 
 in the morning before sun-rise, tak- 
 ing care to iix the churn in a free 
 circulation of air. In the winter 
 time, the churn must not be set so 
 near the fire as to heat the wood, 
 as by this means the butter will ac- 
 quire a strong rancid flavour. Clean- 
 liness being of the utmost import- 
 ance, the common plunge-churn is 
 preferable to any other ; but if a 
 barrel-churn be requisite in a large 
 dairy, it must be kept thoroughly 
 clean with salt and water. If a 
 plunge-churn be used, it may be set 
 in a tub of cold water during the 
 time of churning, which will harden 
 the butter in a considerable degree. 
 The motion of the churn should be 
 regular, and performed by one per- 
 son, or the butter will in winter go 
 back ; and if the agitation be violent 
 and irregular, the butter will ferment 
 in summer, and acquire a disagree- 
 able flaveur. The operation of 
 churning may be much facilitated by 
 adding a table-spoonful or two of 
 distilled vinegar to a gallon of cream, 
 but not till after the latter has un- 
 dergone considerable agitation. In 
 many parts of England, butter is ar- 
 tificially coloured in winter, though 
 it adds nothing to its goodness. The 
 juice of carrots is expressed through 
 a sieve, and mixed with the cream 
 when it enters the churn, to give it 
 the appearance of May butter. Very 
 
CIN 
 
 CLA 
 
 little salt is used in the best Eppiiig 
 butter ; but a certain proportion of 
 acid, either natural or artificial, 
 must be used in the cream, in order 
 to secure a successful churning. 
 Some keep a small quantity of the 
 old cream for that purpose ; some 
 use a little rennet, and others a few 
 tea-spoonfuls of lemon juice. It has 
 been ascertained however, by a va- 
 riety of experiments, that it is more 
 profitable to churn the cream, than 
 to churn the whole milk, as is prac- 
 tised in some parts of the country. 
 Cream butter is also the richest of 
 the two, though it will not keep 
 sweet so long. 
 
 CIDER. Particular caution is re- 
 quisite in bottling this useful bever- 
 age, in order to its being well pre- 
 served. To secure the bottles from 
 bursting, the liquor must be tho- 
 roughly fine before it be racked off. 
 If one bottle break, it will be neces- 
 sary to open the remainder, and cork 
 them up again. Weak cider is more 
 apt to burst the bottles, than that of 
 a better quality. Good corks, soak- 
 ed in hot water, will be more safe and 
 pliant ; and by laying the bottles so 
 that the liquor may always keep the 
 corks wet and swelled, will tend 
 much to its preservation. For this 
 purpose the ground is preferable to 
 a frame, and a layer of sawdust bet- 
 ter than the bare floor ; but the most 
 proper situation would be a stream 
 of running water. In order to ripen 
 bottled liquors, they are sometimes 
 exposed to moderate warmth, or the 
 rays of the sun, which in ^ few days 
 will bring them to maturity. 
 
 CIDER CUP. To make a cooling 
 drink, mix together a quart of cider, 
 a glass of white wine, one of brandy, 
 one of capillaire, the juice of a le- 
 mon, a bit of the peel pared thin, a 
 sprig of borage or bifeim, a piece of 
 toasted bread, and nutmeg grated 
 on the top. 
 
 CINNAMON CAKES. Whisk 
 together in a pan six eggs, and two 
 table-spoonfuls of rose water. Add 
 
 a pound of fine sugar sifted, a de- 
 sert-spoonful of pounded cinnamon, 
 and flour sufficient to make it into 
 a paste. Roll it out, cut it into 
 cakes, and bake them on writing 
 paper. 
 
 CITRON PUDDING. Boil some 
 Windsor beans quite soft, take off 
 the skins, and beat a quarter of a 
 pound of them into a paste. Then 
 add as much butter, four eggs well 
 beaten, with some sugar and brandy. 
 Put a puff-paste in the dish, lay somp 
 slices of citron on it, pour in the 
 pudding, garnish with bits of citron 
 round the edge of the dish, and bake 
 it in a moderate oven. 
 
 CLARIFIED BROTH. Put broth 
 or gravy into a clean stewpan, break 
 the white and shell of an egg, beat 
 them together and add them to 
 the broth. Stir it with a whisk ; and 
 when it has boiled a {ew minutes, 
 strain it through a tammis or a nap- 
 kin. 
 
 CLARIFIED BUTTER. To make 
 clarified butter for potted things, 
 put some butter into a sauceboat, 
 and set it over the fire in a stewpan 
 that has a little water in it. When 
 the butter is dissolved, the milky 
 parts will sink to the bottom, and 
 care must be taken not to pour them 
 over things to be potted. 
 
 CLARIFIED DRIPPING. Mut- 
 ton fat taken from the meat before 
 it is roasted, or any kind of dripping, 
 may be sliced and boiled a few mi- 
 nutes ; and when it is cold, it will 
 come off in a cake. This will make 
 good crust for any sort of meat pie, 
 and may be made finer by boiling it 
 three or four times. 
 
 CLARIFED SUGAR. Break in 
 large lumps as much loaf sugar as 
 is required, and dissolve it in a bowl, 
 allowing a pound of sugar to half a 
 pint of water. Set it over the fire, 
 and add the white of an egg well 
 whipt. Let it boil up ; and when 
 ready to run over, pour in a little 
 cold water to give it a check. But 
 when it rises the second time, take 
 
 M 81 
 
CLE 
 
 CLE 
 
 it off the fire, and set it by in a pan 
 a quarter of an hour. The fouhiess 
 will sink to the bottom, and leave a 
 black scum on the top, which must 
 be taken off gently with a skimmer. 
 Then pour the syrup very quickly 
 tVqm the sediment, and set it by for 
 sweetmeats. 
 
 CLARIFIED SYRUP. Break two 
 pounds of double-refined sugar, and 
 put it into a stewpan that is well 
 tinned, with a pint of cold spring 
 water. When the sugar is dissolved, 
 set it over a moderate fire. Beat up 
 half the white of an egg, put it to 
 the sugar before it gets warm, and 
 stir it well together. As soon as it 
 boils take off the scum, and keep it 
 boiling till it is perfectly clear. Run 
 it through a clean napkin, put it 
 into a close stopped bottle, and it 
 will keep for months, as an elegant 
 article en the sideboard for sweet- 
 ening. 
 
 CLARY WINE. Boil fifteen gal- 
 lons of water, with forty-five pounds 
 of sugar, and skim it clean. When 
 cool put a little to a quarter of a 
 pint of yeast, and so by degrees add 
 a little more. In the course of an 
 hour put the smaller to the larger 
 quantity, pour the liquor on clary 
 flowers, picked in the dry : the quan- 
 tity for the above is twelve quarts. 
 If there be not a sufficient quantity 
 ready to put in at once, more may 
 be added by degress, keeping an 
 account of each quart. When the 
 liquor ceases to hiss, and the flowers 
 are all in, stop it up for four months. 
 Rack it off', empty the barrel of the 
 dregs, and add a gallon of the best 
 brandy. Return the liquor to the 
 cask, close it up for six or eight 
 weeks, and then bottle it off. 
 
 CLEANLINESS. Nothing is more 
 conducive to health than cleanliness, 
 and the want of it is a fault which 
 admits of no excuse. It is so agree- 
 able to our nature, that we cannot 
 help approving it in others, even if 
 we do not practise it ourselves. It 
 is an ornament to the highest as 
 
 m 
 
 Avell as to the lowest station, and 
 cannot be dispensed with in either : 
 it ought to be cultivated everywhere, 
 especially in populous towns and 
 cities. Frequent washing, not only 
 improves the appearance, but pro- 
 motes perspiration, by removing 
 every impediment on the skin, while 
 at the same time it braces the body, 
 and enlivens the spirits. Washing 
 the feet and legs in lukewarm water, 
 after being exposed to cold and wet, 
 would prevent the ill effects which 
 proceed from these causes, and 
 greatly contribute to health. Dis- 
 eases of the skin, a very numerous 
 class, are chiefly owing to the want 
 of cleanliness, as well as the various 
 kinds of vermin which infest the hu- 
 man body ; and all these might be 
 prevented by a due regard to our 
 own persons. One common cause 
 of putrid and malignant fevers is 
 the want of cleanliness. They usu- 
 ally begin among the inhabitants of 
 close and dirty houses, who breathe 
 unwholesome air, take little exer- 
 cise, and wear dirty clothes. There 
 the infection is generally hatched, 
 and spreads its desolation far and 
 wide. If dirty people cannot be re- 
 moved as a common nuisance, they 
 ought at least to be avoided as in- 
 fectious, and all who regard their 
 own health should keep at a distance 
 from their habitations. Infectious 
 diseases are often communicated by 
 tainted air : every thing therefore 
 which gives a noxious exhalation, or 
 tends to spread infection, should be 
 carefully ^voided. In great towns 
 no filth of any kind should be suffer- 
 ed to remain in the streets, and great 
 pains should be taken to keep every 
 dwelling clean both within and with- 
 out. No dunghills or filth of any 
 kind should be allowed to remain 
 near them. When an infection breaks 
 out, cleanliness is the most likely 
 means to prevent its spreading to 
 other places, or its returning again 
 afterwards. It will lodge a long time 
 in dirty clothes, and be liable to 
 
CLE 
 
 CLO 
 
 break out again ; and therefore the 
 bedding and clothing of the sick 
 ought to be carefully washed, and 
 fumigated with brimstone. Infec- 
 tious diseases are not only prevented, 
 but even cured by cleanliness ; while 
 the slightest disorders, where it is 
 neglected, are often changed into 
 the most malignant. Yet it has so 
 happened, that the same mistaken 
 care which prevents the least admis- 
 sion of fresh air to the sick, has in- 
 troduced the idea also of keeping 
 them dirty ; than which nothing can 
 be more injurious to the afflicted, or 
 more repugnant to common sense. 
 In a room too, where cleanliness is 
 neglected, a person in perfect health 
 has a greater chance to become sick, 
 than a sick person has to get well. 
 It is also of great consequence, that 
 cleanliness should be strictly re- 
 garded by those especially who are 
 employed in preparing food ; such 
 as butchers, bakers, brewers, dairy 
 maids, and cooks ; as negligence in 
 any of these may prove injurious to 
 the public health. Good house- 
 keepers will keep a careful eye on 
 these things, and every person of re- 
 flection will see the necessity of cul- 
 tivating general cleanliness as of 
 great importance to the wellbeing 
 of society. 
 
 CLEAR BROTH. To make a 
 broth that will keep long, put the 
 mouse round of beef into a deep pan, 
 with a knuckle bone of veal, and a 
 few shanks of mutton. Cover it close 
 with a dish or coarse crust, and bake 
 with as much water as will cover it, 
 till the beef is done enough for eat- 
 ing. When cold, cover it close, and 
 keep it in a cool place. When to 
 be used, give it any flavour most 
 approved. 
 
 CLEAR GRAVY. Slice some 
 beef thin, broil a part of it over a 
 very clear quick fire, just enough to 
 give a colour to the gravy, but not 
 to dress it. Put that and the raw 
 beef into a very nicely tinned stew- 
 pan, with two onions, a clove or two. 
 
 whole black pepper, berries of all- 
 spice, and a bunch of sweet herbs. 
 Cover it with hot water, give it one 
 boil, and skim it well two or three 
 times. Then cover it, and simmer 
 till it be quite strong. 
 
 CLOTHING. Those who regard 
 their health should be careful to 
 adapt their clothing to the state of 
 the climate, and the season of the 
 year. Whatever be the influence of 
 custom, there is no reason why our 
 clothing should be such as would 
 suit an inhabitant of the torrid or 
 the frigid zones, but of the state of 
 the air around us, and of the coun- 
 try in which we live. Apparel may 
 be warm enough for one season of 
 the year, which is by no means suf- 
 ficient for another ; we ought there- 
 fore neither to put oft' our winter 
 garments too soon, nor wear our 
 summer ones too long. Every change 
 of this sort requires to be made cau- 
 tiously, and by degrees. In general, 
 all clothes should be light and easy, 
 and in no instance ought health and 
 comfort to be sacrificed to pride 
 and vanity. In the early part of life 
 it is not necessary to wear many 
 clothes : but in the decline of life, 
 when many diseases proceed from a 
 defect of perspiration, plenty of 
 warm clothing is required. Atten- 
 tion should also be paid to the con- 
 stitution, in this as well as in other 
 cases. Some persons can endure 
 either cold or heat better than others, 
 and may therefore be less mindful of 
 their clothing : the great object is 
 to wear just so many garments as is 
 suflicient to keep the body warm, 
 ai^jd no more. Shoes in particular 
 should be easy to the foot, and all 
 tight bandages on every part of the 
 body carefully avoided. 
 
 CLOUTED CREAM. String four 
 blades of mace on a thread, put 
 them to a gill of new milk, and six 
 spoonfuls of rose water. Simmer a 
 few minutes, then by degrees strain 
 the liquor to the yolks of two eggs 
 Avell beaten. Sti? the whole into a 
 C3 
 
CO c 
 
 COD 
 
 quart of rich cream, and set it over 
 the fire ; keep it stirring till hot, but 
 not boiling ; pour it into a deep dish, 
 and let it stand twenty-four hours. 
 Serve it in a cream dish, to eat with 
 fruits. Some prefer it without any 
 flavour but that of cream ; in which 
 case use a quart of new milk and 
 the cream, or do it as the Devon- 
 shire scalded cream. When done 
 enough, a round mark will appear 
 on the surface of the cream, the size 
 of the bottom of the pan, which is 
 called the ring ; and wften that is 
 seen, remove the pan from the fire. 
 
 CLYSTER. A common clyster is 
 made of plain gruel strained, and a 
 table-spoonful of oil or salt. A pint 
 is sufficient for a grown person. 
 
 COCK CHAFFERS. This species 
 of the beetle, sometimes called the 
 May bug, is a formidable enemy to 
 the husbandman, and has been found 
 to swarm in such numbers, as to 
 devour every kind of vegetable pro- 
 duction. The insect is first gene- 
 rated in the earth, from the eggs 
 deposited by the fly in its perfect 
 state. In about three months, the 
 insects contained in these eggs break 
 the shell, and crawl forth in the 
 shape of a grub or maggot, which 
 feeds upon the roots of vegetables, 
 and continues in this state of secret 
 annoyance for more than three years, 
 gradually growing to the siiie of an 
 acorn. It is the thick white maggot 
 with a red head, so frequently found 
 in turning up the soil. At the end 
 of the fourth year, they emerge from 
 the earth, and may be seen in great 
 numbers in the mild evenings of 
 May. The willow seems to be their 
 favourite food ; on this they hang in 
 clusters, and seldom quit it till they 
 have completely devoured its foli- 
 age. The most effectual way to de- 
 stroy them, is to beat them off with 
 poles, and then to collect and burn 
 them. The smoke of burning heath, 
 fern, or other weeds, will prevent 
 their incursions in gardens, or expel 
 them if they have entered. 
 ' 84 
 
 COCK ROACHES. These in- 
 sects, consisting of various species, 
 penetrate into chests and drawers, 
 and do considerable injury to linen, 
 books, and other articles. They sel- 
 dom appear till night, when they in- 
 fest beds, and bite very severely, 
 leaving an unpleasant smell. The 
 best remedy is to fill an earthen dish 
 with small beer, sweetened with 
 coarse sugar, and set in the place 
 infested. Lay a board against the 
 pan, to form a kind of ladder, and 
 the insects will ascend and fall into 
 the liquor. 
 
 COCKLE KETCHUP. Open the 
 cockles, scald them in their own 
 liquor, and add a little water, if 
 there be not enough ; but it is better 
 to have a sufficient quantity of coc-/ 
 kles, than to dilute it with water. 
 Strain the liquor through a cloth, 
 and season it with savoury spices. 
 If for brown sauce, add port, ancho- 
 vies, and garlic : a bit of burnt su- 
 gar will heighten the colouring. If 
 for white sauce, omit these, and put 
 in a glass of sherry, some lemon 
 juice and peel, mace, nutmeg, and 
 white pepper. 
 
 COD FISH. In season from the 
 beginning of December till the end 
 of April. To be quite good, the 
 fish should be thick at the neck, the 
 flesh white and firm, the gills very 
 red, and the eyes bright and fresh. 
 When flabby, they are not good. 
 The cod is generally boiled whole ; 
 but a large head and shoulders con- 
 tain all that is relishing, the thinner 
 parts being overdone and tasteless 
 before the thick are ready. But the 
 whole fish may often be purchased 
 more reasonably ; and the lower 
 half, if sprinkled and hung up, will 
 be in high perfection one or two 
 days. Or it may be made salter, 
 and served with egg sauce, potatoes, 
 and parsnips. Small cod is usually 
 very cheap. If boiled fresh, it is 
 watery ; but eats well if salted and 
 hung up for a day, to give it firm- 
 ness. Then it should be stuficd 
 
COD 
 
 COD 
 
 and boiledy or it is equally good 
 broiled. 
 
 COD'S HEAD. The head and 
 shoulders of the cod will eat much 
 finer by having a little salt rubbed 
 down the bone, and along- the thick 
 part, even if eaten the same day. 
 Tie it up, put it on the fire in cold 
 water sufficient to cover it, and throw 
 a handful of salt into it. Great care 
 must be taken to serve it up without 
 the smallest speck of black, or scum. 
 Garnish with plenty of double pars- 
 ley, lemon, horse radish, and the 
 milt, roe and liver, and fried smelts, 
 if approved. If with smelts, no wa- 
 ter must be suffered to hang about 
 the fish, or the beauty and flavour 
 of the smelts will be lost. Serve 
 with plenty of oyster or shrimp 
 sauce, anchovy and butter. 
 
 COD PIE. Take a piece of the 
 middle of a small cod, and salt it 
 well one night. Wasjb it the next 
 day, season with pepper and salt, 
 mixed with a very little nutmeg. Lay 
 the meat in a dish, with the addition 
 of a little good broth of any kind, 
 and some bits of butter on it. Cover 
 the dish with a crust, and bake it. 
 When done, make a sauce of a spoon- 
 ful of broth, a quarter of a pint of 
 cream, a little flour and butter, and 
 a dust of grated lemon and nutmeg. 
 Give it one boil, and pour it into 
 the pie. Oysters may be added, 
 but parsley will do instead. Mac- 
 karel may be done in the same way, 
 but must not be salted till they are 
 used. 
 
 cop SOUNDS BOILED. Soak 
 them in warm water half an hour, 
 then scrape and clean them. If to 
 be dressed white, boil them in milk 
 and water. When tender, serve them 
 up in a napkin, with egg sauce. The 
 salt must not be much soaked out, 
 unless for fricassee. 
 
 COD SOUNDS BROILED. Scald 
 them in hot water, rub well with salt, 
 pull off the dirty skin, and simmer 
 them till tender. Then take them 
 
 out, flour, and broil them. While 
 this is doing, season a little brown 
 gravy with pepper, salt, a tea-spoon- 
 ful of soy, and a little mustard. 
 Give it a boil with a little flour and 
 butter, and pour it over th« sounds. 
 
 COD SOUNDS RAGOUT. Hav- 
 ing scalded, cleaned, and rubbed 
 them well with salt, stew them in 
 white gravy seasoned. Before they . 
 are served, add a little cream, but- 
 ter and flour, gently boiling up. A 
 bit of lemon peel, nutmeg, and the 
 least pounded mace, will give it a 
 good flavour. 
 
 COD SOUNDS LIKE CHICK- 
 ENS. Carefully wash three large 
 sounds, boil them in milk and water, 
 but not too tender. When cold, put 
 a forcemeat of chopped oysters, 
 crumbs of bread, a bit of butter, 
 nutmeg, pepper, salt, and the yolks 
 of two eggs. Spread it thin over 
 the sounds, roll up each in the form 
 of a chicken, and skewer it. Then 
 lard them as chickens, dust a little 
 flour over, and roast them slowly in 
 a tin oven. When done enough, pour 
 over them a fine oyster sauce, and *.. 
 place them on the table as a side or 
 corner dish. 
 
 CODLINS. This fruit may be 
 kept for several months, if gathered 
 of a middling size at midsummer, 
 and treated in the following manner. 
 Put them into an earthen pan, pour 
 boiling water over them, and cover 
 the pan with cabbage leaves. Keep 
 them by the fire till ready ro peel, 
 but do not peel them ; then pour off 
 the water, and leave them cold. 
 Place the codlins in a stone jar with 
 a smallish mouth, and pour on the 
 water that scalded them. Cover 
 the pot with bladder wetted and tied ^< 
 very close, and then over it coarse 
 paper tie^ again. The fruit is besfe 
 kept in small jars, such as will be 
 used at once when opened. 
 
 CODLIN CREAM. Pare and core 
 twenty good codlins ; beat them in 
 a mortar with a pint of cream, and 
 85 
 
COF 
 
 COF 
 
 strain it into a dish. Put to it sugar, 
 bread crumbs, and a glass of wine ; 
 and stir it well. 
 
 CODLIN TART. Scald the fruit, 
 and take off the skin. Put a little 
 of the liquor on the bottom of a dish, 
 lay in the apples whole, and strew 
 them over with Lisbon or fine sugar. 
 When cold, put a paste round the 
 edges, and over the fruit. Moisten 
 the crust with the white of an egg, 
 and strew some fine sugar over it ; 
 or cut the lid in quarters, without 
 touching the paste on the edge of 
 the dish. Remove the lid when cold, 
 pour in a good custard, and sift it 
 over with sugar. Another way is to 
 line the bottom of a shallow dish 
 with paste, lay in the scalded fruit, 
 sweeten it, and lay little twists of 
 paste over in bars. 
 
 COFFEE. Put two ounces of 
 fresh-ground coffee, of the best 
 quality, into a coffee pot, and pour 
 eight coffee cups of boiling water 
 on it. Let it boil six minutes, and 
 return it ; then put in two or three 
 chips of isinglass, and pour on it 
 one large spoonful of boiling water. 
 Boil it five minutes more, and set 
 the pot by the fire for ten minutes 
 to keep it hot : the coffee will then 
 be of a beautiful clearness. Fine 
 cream should always be served with 
 coffee, and either pounded sugar- 
 candy, or fine Lisbon sugar. If for 
 foreigners, or those who like it very 
 strong, make only eight dishes from 
 three ounces. If not fresh roasted, 
 lay it before the fire until perfectly 
 hot and dry ; or put the smallest bit 
 of fresh butter into a preserving pan, 
 and when hot, throw the coffee into 
 it, and toss it about until it be fresh- 
 ened, but let it be quite cold before 
 it is ground. — But as coffee pos- 
 sesses a raw and astringent quality, 
 which often disagrees with weak 
 stomachs, and by being drank too 
 warm is as frequently rendered un- 
 wholesome, the following is recom- 
 mended as an improved method of 
 86 
 
 preparing it. To an ounce of coffee, 
 add a tea-spoonful of the best flour 
 of mustard, to correct its acidity, 
 and improve its fragrance ; and in 
 order to render it truly fine and 
 wholesome, it should be made the 
 evening before it is wanted. Let 
 an ounce of fresh-ground coffee be 
 put into a clean coftee pot well tin- 
 ned, pour upon it a full pint of boil- 
 ing water, set it on the fire, and af- 
 ter it has well boiled, let it stand by 
 to settle. Next morning pour off 
 the clear liquor, add to it a pint of 
 new milk, warm it over the fire, and 
 sweeten it to taste. Coffee made in 
 this way, will be found particularly 
 suitable to persons of a weak and 
 delicate habit. — A substitute for fo- 
 reign coffee may be prepared from 
 the acorns of the oak. by shelling 
 and dividing the kernels, drying and 
 roasting them gradually in a close 
 vessel, and keeping them constantly 
 stirring. Grind it like other coffee, 
 and either use it alone, or mix with 
 it a small quantity of foreign coffee. 
 The seeds of the flower de luce, or 
 common waterflag, being roasted in 
 the^same manner as coffee, very 
 much resembles it in colour and fla- 
 vour. Coffee made of these seeds 
 is extremely wholesome, in the pro- 
 portion of an ounce to a pint of 
 boiling water. 
 
 COFFEE CAKES. Melt some 
 fresh butter in a pint of thin cream, 
 and work up with it four pounds of 
 dried flour. Add a pound of sugar, 
 a pint of yeast, and half an ounce 
 of carraways. Stir them all toge- 
 ther, set it before the fire to rise, 
 roll the paste out thin, cut it into 
 small cakes, and bake them on but- 
 tered paper. 
 
 COFFEE CREAM. Boil a calf's 
 foot in water till reduced to a pint 
 of jelly, clear of sediment and fat. 
 Make a tea-cupful of strong fresh 
 coffee, clear it perfectly bright with 
 isinglass, and pour it to the jel- 
 ly. Add a pint of very good cream. 
 
COL 
 
 COL 
 
 sweeten it with fine Lisbon sugar, 
 boil it up once, and pour it into the 
 dish. This article is much admired, 
 but the jelly must not be stiff, and 
 the coffee must be fresh. 
 
 COFFEE MILK. Boil a dessert- 
 spoonful of ground coffee, in nearly 
 a pint of milk, a quarter of an hour. 
 Then put in a shaving or two of isin- 
 glass to clear it ; let it boil a few 
 minutes, and set it on the side of 
 the fire to grow fine. This makes a 
 very fine breakfast ; it should be 
 sweetened with real Lisbon sugar of 
 a good quality. 
 
 COLD CAUDLE. Boil a quart 
 of spring water ; when cold, add the 
 yolk of an egg, the juice of a small 
 lemon, six spoonfuls of sweet wine, 
 sugar to taste, and syrup of lemons 
 one ounce. 
 
 COLD FISH. Soles, cod, whit- 
 ings, or smelts may be cut into bits, 
 and put into scallop shells, with cold 
 oyster, lobster, or shrimp sauce. 
 Having added some bread crumbs, 
 they may be put into a Dutch oven, 
 and browned like scalloped oysters. 
 
 COLD MEAT. If it be a little 
 underdone, the best way to waripri it 
 up is to sprinkle over a little salt, 
 and put it into a Dutch oven at some 
 distance before a gentle fire, that it 
 may warm gradually. Watch it care- 
 fully, and keep turning it till it is 
 quite hot and brown, and serve it up 
 with gravy. This is preferable to 
 hashing, as it will retain more of its 
 original flavour. Roast beef or mut- 
 ton, of course, are best for this pur- 
 pose. 
 
 COLD SALLAD. Boil an egg 
 quite hard, put the yolk into a sallad 
 dish, mash it with a spoonful of wa- 
 ter, then add a little of the best sal- 
 lad oil or melted butter, a tea-spoon- 
 ful of ready-made mustard, and some 
 vinegar. Cut the sallad small and 
 mix it together, adding celery, ra- 
 dishes, or other sallad herbs with it. 
 Onions may be served in a saucer, 
 rather than mixed in the bowl. An 
 anchovy may be washed, cut small, 
 
 and mixed with it ; also a bit of beet 
 root, and the white of an egg. Celery 
 may be prepared in the same way. 
 
 COLDS. For a bad cold take a 
 large tea-cupful of linseed, two pen- 
 nyworth of stick liquorice, and a 
 quarter of a pound of sun raisins. 
 Put them into two quarts of water, 
 and let it simmer over a slow fire 
 till reduced one half. Then add a 
 quarter of a pound of sugar-candy 
 pounded, a table- spoonful of rum, 
 and the same of lemon juice or vi- 
 negar. The rum and lemon juice 
 are better added when the mixture 
 is taken, or they are apt to grow 
 flat. Take half a pint just warm at 
 bed time. 
 
 COLLARED BEEF. Choose the 
 thin end of the flank of fine mellow 
 beef, but not too fat : lay it into a 
 dish with salt and saltpetre, turn 
 and rub it every day for a week, 
 and keep it cool. Then take out 
 every bone and gristle, remove the 
 skin of the inside part, and cover it 
 thick with the following seasoning 
 cut small ; a large handful of pars- 
 ley, the same of sage, some thyme, 
 marjoram and pennyroyal, pepper, 
 salt, and allspice. Roll the meat up 
 as tight as possible, and bind it 
 rcund with a cloth and tape ; then 
 boil it gently for seven or eight hours. 
 Put the beef under a good weight 
 while hot, without undoing it : the 
 shape will them be oval. Part of 
 a breast of veal rolled in with the 
 beef, looks and eats very well. 
 
 COLLARED EEL. Bone a large 
 eel, but do not skin it. Mix up pep- 
 per, salt, mace, allspice, and a clove 
 or two, in the finest powder, and rub 
 over the whole inside : roll it tight, 
 and bind it with a coarse tape. Boil 
 it in salt and water till done enough, 
 then add vinegar, and when cold 
 keep the collar in pickle. Serve it 
 either whole or in slices. Chopped 
 parsley, sage, a little thyme, knot- 
 ted marjoram, and savoury, mixed 
 with the spices, greatly improve the 
 taste. 
 
 87 
 
CO L 
 
 COL 
 
 COLLARED MACKAREL. Do 
 them the same as eels, omitting the 
 herbs. 
 
 COLLARED MUTTON. Take 
 out the bones and gristle of a breast 
 of mutton, lay the meat flat, and rub 
 it over with egg. Mix some grated 
 bread, pounded cloves and mace, 
 pepper, salt, and lemon peel, and 
 strew over it. Two or three ancho- 
 vies, washed and boned, may be 
 added. Roll the meat up hard, bind 
 it with tape and boil it ; or if skew- 
 ered, it may either be roasted or 
 baked 
 
 COLI^ARED PORK. Bone a 
 breast of pork, and season it with 
 thyme, parsley and sage. Roll it 
 hard, tie it up in a cloth, and boil it. 
 Press it well, take it out of the cloth 
 when cold, and keep it in the liquor 
 it was boiled in. 
 
 COLLARED PORK'S HEAD. 
 Clean it well, take out the brains, 
 rub it with a handful of salt, and 
 two ounces of saltpetre. Let it lie 
 a fortnight in brine, then wash it, 
 and boil it till the bones will easily 
 come out. Lay it in a dish, take off 
 the skin carefully, take out the bones, 
 and peel the tongue. Mix a handful 
 of sage, a little thyme, and four sha- 
 lots chopped fine. Put the meat to 
 it, and chop it into pieces about an 
 inch square. Put a thin cloth tnto 
 an earthen pot, lay in the meat, co- 
 ver the cloth over, and press it down. 
 Set the pot in the liquor again, boil 
 it nearly an hour longer, then take 
 it out, place a weight on the cover 
 within side, and let it remain all 
 night. Take it out, strip off the 
 cloth, and eat the collar with mus- 
 tard and vinegar. 
 
 COLLARED SALMON. Split 
 such part of the fish as may be suf- 
 ficient to make a handsome roll, 
 wash and wipe it ; and having mix- 
 ed salt, white pepper, pounded 
 mace, and Jamaica pepper, in quan- 
 tity to season it very high, rub it in- 
 side and out well. Then roll it tight 
 and bandage it, put as much water 
 88 
 
 and one third vinegar as will cover 
 it, adding bay leaves, salt, and both 
 sorts of pepper. Cover it close, and 
 simmer till it is done enough. Drain 
 and boil the liquor, put it on when 
 cold, and serve with fennel. It is an 
 elegant dish, and extremely good. 
 
 COLLARED VEAL. Bone the 
 breast and beat it, rub it with egg, 
 and strew over it a seasoning of 
 pounded mace, nutmeg, pepper and 
 salt, minced parsley, sweet marjo- 
 ram, lemon peel, crumbs of bread, 
 and an anchovy. Roll it up tight in 
 a cloth, and boil it two hours and a 
 half in salt and water. Hang it up, 
 or press it : make a pickle for it of 
 the liquor it was boiled in, and half 
 the quantity of vinegar. 
 
 COLLEGE PUDDINGS. Grate 
 the crumb of a two-penny loaf, shred 
 eight ounces of suet, and mix with 
 eight ounces of currants, one of ci- 
 tron mixed fine, one of orange, a 
 handful of sugar, half a nutmeg, 
 three eggs beaten, yolk and white 
 separately. Mix and make into the 
 size and shape of a goose-egg. Put 
 half a pound of butter into a frying- 
 pan ; and when melted and quite 
 hot, stew them gently in it over a 
 stove ; turn them two or three times, 
 till they are of a fine light brown. 
 Mix a glass of brandy with the bat- 
 ter, and serve with pudding sauce. 
 
 COLOURING FOR JELLIES. 
 For a beautiful Red, take fifteen 
 grains of cochineal in the finest 
 powder, and a dram and a half of 
 cream of tartar. Boil them in half 
 a pint of water very slowly for half 
 an hour, adding a bit of alum the 
 size of a pea ; or use beet root sliced, 
 and some liquor poured over. For 
 White, use cream ; or almonds fine- 
 ly powdered, with a spoonful of wa- 
 ter. For Yellow, yolks of eggs, or 
 a little saffron steeped in the liquor 
 and squeezed. For Green, spinach 
 or beet leaves bruised and pressed, 
 and the juice boiled to take off the 
 rawness. Any of these will do to 
 stain jellies, ices, or cakes. 
 
COM 
 
 COP 
 
 COLOURING FOR SOUPS. Put 
 
 four ounces of lump sugar, a gill of 
 water, and half an ounce of fine but- 
 ter into a small tosser, and set it 
 over a gentle fire. Stir it with a 
 wooden spoon, till of a light brown. 
 Then add half a pint of water ; let 
 it boil and skim it well. When cold, 
 bottle and cork it close. Add to 
 either soup or gravy as much of this 
 as will give it a proper colour. 
 
 COMMON CAKE. Mix three 
 quarters of a pound of flour with 
 half a pound of butter, four ounces 
 of sugar, four eggs, half an ounce of 
 carraways, and a glass of raisin 
 wine. Beat it well, and bake it in 
 a quick oven. — A better sort of com- 
 mon cake may be made of half a 
 pound of butter, rubbed into two 
 pounds of dried flour ; then add 
 three spoonfuls of yeast that is not 
 bitter, and work it to a paste. Let 
 it rise ^n hour and a half; then mix 
 in the yolks and whites of four eggs 
 beaten separately, a pound of Lis- 
 bon sugar, about a pint of milk to 
 make it of a proper thickness, a glass 
 of sweet wine, the rind of a lemon, 
 and a tea-spoonful of powdered gin- 
 ger. A pound of currants, or some 
 carraways may be added, and let 
 the whole be well beaten together. 
 
 COMMON PLANTS. The vir- 
 tues of a great number of ordinary 
 plants and weeds being but little 
 understood, they are generally deem- 
 ed useless ; but they have properties 
 nevertheless which might be render- 
 ed useful, if carefully and judicious- 
 ly applied. The young shoots and 
 leaves of chick-weed, for example, 
 may be boiled and eaten like spinach, 
 are equally wholesome, and can 
 scarcely be distinguished from it. 
 The juice expressed from the stem 
 and leaves of goose-grass, taken to 
 the amount of four ounces, night 
 and morning for several weeks, is 
 very efficacious in scorbutic com- 
 plaints, and other cutaneous erup- 
 tions. The smell of garlic is an in- 
 fallible remedy against the vapours. 
 
 faintings, and other hysterwJ affec- 
 tions. The common poppy is an 
 antidote to the stings of venomous 
 insects, and a remedy for inflamma- 
 tion of the eyes : it also cures the 
 pleurisy, and spitting of blood. Sage 
 taken in any form tends to cleanse 
 and enrich the blood : it makes a 
 good cordial, and is highly useful in 
 cases of nervous debility. It is often 
 given in fevers with a view to pro- 
 mote perspiration, and with the ad- 
 dition of a little lemon juice it makes 
 a grateful and cooling beverage. 
 
 COOL TANKARD. Put into a 
 quart of mild ale a glass of white 
 wine, one of brandy, one of capil- 
 laire, the juice of a lemon, and a 
 little piece of the rind. Add a sprig 
 of borage or balm, a bit of toasted 
 bread, and nutmeg grated on the top. 
 
 COPPER. Many serious acci- 
 dents have been occasioned by the ^ 
 use of copper in kitchen requisites. 
 The eating of fruit especially that 
 has been prepared in a copper stew- 
 pan, where some of the oxide was 
 insensibly imbibed, has been known, 
 to produce death ; or if coflfee 
 grounds are suff'ered to remain long 
 in a copper coffee-pot, and after- 
 wards mixed with fresh coff*ee, for 
 the sake of economy, the eff*ects will 
 be highly injurious, if not fataL 
 The best antidote in such cases, 
 when they unhappily occur, is to 
 take immediately a large spoonful of 
 powdered charcoal, mixed with ho- 
 ney, butter, or treacle ; and within 
 two hours afterwards, an emetic or 
 a cathartic to expel the poison. 
 
 COPPERS. In domestic economy, 
 the necessity of keeping copper ves- 
 sels always clean, is generally ac- 
 knowledged ; but it may not perhaps 
 be so generally known, that fat and 
 oily substances, and vegetable acids, 
 do not attack copper while hot ; and 
 therefore, that if no liquor were suf- 
 fered to remain and grow cold in 
 copper vessels, they might be used 
 for every culinary purpose with per- 
 fect safety. The object is to clean 
 
 N 89 
 
COR 
 
 COT 
 
 and dry the vessels wdl before they 
 turn cold. 
 
 COPYING LETTERS. Dissolve 
 a little sugar in the ink, and write 
 with it as usual. When a copy is 
 required, moisten a piece of unsized 
 paper lightly with a sponge, and 
 apply it to the writing ; then smooth 
 the wet paper over with a warm iron, 
 such as is used in a laundry, and 
 the copy is immediately produced 
 without the use of a machine. 
 
 COPYING PRINTS. Moisten a 
 piece of paper with a solution of soap 
 and alum, lay it on the print or pic- 
 ture, and pass it under a rolling 
 press. Another method is to have 
 a small frame in the form of a basin 
 stand, enclosing a square of glass on 
 the pot, on which the print is laid 
 with the paper upon it ; and then 
 placing a' candle under the glass, 
 the print may be traced with a pen- 
 cil, or pen and ink. Impressions 
 may also be transferred by mixing a 
 little Vermillion with linseed oil so as 
 to make it fluid ; then with a pen 
 dipped in it, trace every line of the 
 print accurately. Turn the print 
 with its face downwards on a sheet 
 of white paper, wet the back of the 
 print, lay another sheet upon it, and 
 press it till the red lines are com- 
 pletely transferred. 
 
 CORKS. Economy in corks is 
 very unwise : in order to save a 
 mere trifle in the purchase, there is 
 a danger of losing some valuable 
 article which it is intended to pre- 
 serve. None but velvet taper corks 
 should be used for liquors that are 
 to be kept for any length of time ; 
 and when a bottle of ketchup or of 
 anchovy is opened, the cork should 
 be thrown away, and a new one put 
 in that will fit it very tight. If a 
 cork is forced down even with the 
 mouth of the bottle, it is too small, 
 and should be drawn, that a larger 
 one may be put in. 
 
 CORK CEMENT. Liquors and 
 preserves, intended to be kept a long 
 time, are often spoiled by the clumsy 
 90 
 
 and inefl'ectual manner in which they 
 are fastened down. Bottles there- 
 fore should be secured with the fol- 
 lowing cement, spread upon the cork 
 after it is cut level with the top of 
 the bottle. Melt in an earthen or 
 iron pot half a pound of black rosin, 
 half a pound of sealing wax, and a 
 quarter of a pound of bees wax. 
 When it froths up, and before all is 
 melted and likely to boil over, stir it 
 with a tallow candle, which will set- 
 tle the froth till all is melted and fit 
 for use. 
 
 CORNS. Apply to warts and 
 corns, a piece of soft brown paper 
 moistened with saliva, and a few 
 dressings will remove them. A con- 
 venient plaster may also be made of 
 an ounce of pitch, half an ounce of 
 galbanum dissolved in vinegar, one 
 scruple of ammoniac, and a dram 
 and a half of diachylon mixed to- 
 gether. 
 
 COSTIVENESS. From whatever 
 cause it may arise, frequent exercise 
 in the open air, and abstinence from 
 heating liquors, will be found very 
 beneficial. To those who are afliict- 
 ed with this complaint, it is particu- 
 larly recommended that they should 
 visit the customary retreat every 
 morning at a stated hour, that na- 
 ture may in this respect, by perse- 
 verance, acquire a habit of regula- 
 rity. In obstinate cases, three drams 
 of carbon may be taken two or three 
 times a day, mixed with three ounces 
 of lenitive electuary, and two drams 
 of carbonate of soda, as circumstan- 
 ces may require. Half an ounce of 
 Epsom salts, dissolved in a tumbler 
 or two of cold water, and drank at 
 intervals, will have a very salutary 
 effect. 
 
 COTTENHAM CHEESE. Though 
 this is so much noted for its supe- 
 rior flavour and delicacy, it does not 
 appea* to be owing to any particu- 
 lar management of the dairy, but 
 rather to the fragrance of the herb- 
 age on which the cows feed in that 
 part of the country. 
 
cow 
 
 eow 
 
 COUGHS. The extract of malt 
 will be found an excellent remedy 
 for coughs or colds. Pour as much 
 hot water over half a bushel of pale 
 ground malt as will just cover it ; 
 the water must not be boiling. In 
 forty-eight hours drain off the liquor 
 entirely, but without squeezing the 
 grains. Put the former into a large 
 sweetmeat pan, or saucepan, that 
 there may be room to boil as quick 
 as possible, without boiling over. 
 When it begins to thicken, stir it 
 constantly, till it becomes as thick 
 as treacle. Take a dessert-spoonful 
 of it three times a day. — Another 
 remedy for a bad cough may be pre- 
 pared as follows. Mix together a 
 pint of simple mint water, two ta- 
 ble-spoonfuls of sallad oil, two tea- 
 spoonfuls of hartshorns, sweetened 
 with sugar, and take two large 
 spoonfuls of the mixture two or 
 three times a day. 
 
 COURT PLAISTER. Dissolve 
 half an ounce of isinglass in an ounce 
 of water, and boil it till the water is 
 nearly all consumed ; then add gra- 
 dually a dram of Friar's balsam, 
 and stir them well together. Dip a 
 brush in the hot mixture, and spread 
 it on a piece of clean silk. 
 
 COWS. In the management of 
 cows intended for the dairy, a warm 
 stable or cowhouse i§ of great im- 
 portance. Cows kept at pasture will 
 require from one to two acres of 
 land each to keep them during the 
 summer months ; but if housed, the 
 produce of one fourth part will be 
 sufficient. Their dung, which would 
 otherwise be wasted on the ground 
 by the action of the sun and weather, 
 is hereby easily preserved, and given 
 to the soil where it is most wanted, 
 and in the best condition. The 
 treading on the grass and pasture, 
 which diminishes its value, is pre- 
 vented ; the expence of division- 
 fences is avoided, and the time and 
 trouble of driving them about is all 
 saved. They are also kept more 
 cool, are less tormented by flies than 
 
 if pastured, acquire good coats and 
 full flesh, though they consume a 
 much smaller quantity of food. 
 They are in all respects more profit- 
 ably kept in the house, than out of 
 doors ; but they must be regularly 
 and gradually trained to it, or' they 
 will not thrive. Cows should always 
 be kept clean, laid dry, and have 
 plenty of good water to drink. They 
 should never be suff(ered to drink at 
 stagnant pools, or where there are 
 frogs, spawn, or filth of any kind ; 
 or from common sewers or ponds 
 that receive the drainings of stables, 
 or such kind of places ; all which 
 are exceedingly improper. One of 
 the most eff'ectual means of render- 
 ing their milk sweet and wholesome, 
 as well as increasing its quantity, is 
 to let them drink freely of water in 
 which the most fragrant kind of clo- 
 ver or lucern has been steeped : and 
 if they are curried in the same man- 
 ner as horses, they will not only re- 
 ceive pleasure from it, but give their 
 milk more freely. In Holland, where 
 the greatest attention is paid to all 
 kinds of domestic animals, the haun- 
 ches of dairy cows are washed morn- 
 ing and evening with warm water 
 previous to milking, and after calv- 
 ing are clothed with sacking. The 
 floors of their cowhouses are paved 
 with brick, with a descent in the 
 middle, where a gutter carries off" the 
 drain, and the place is kept perfect- 
 ly clean with a broom and pails of 
 water. The filthy state in which, 
 cows are confined in the vicinity of 
 London, and other large cities, and 
 the manner in which they are lite- 
 rally crammed, not with wholesome 
 food, but with such things as are 
 calculated to produce an abundance 
 of milk, cannot be too severely re- 
 probated as injurious to the public 
 health. It is also notorious, that 
 vessels of hot and cold water are 
 always kept in these cowhouses for 
 the accomodation of mercenary re- 
 tailers, who purchase a quantity of 
 milk at a low price, and then mix it 
 91 
 
cow 
 
 cow 
 
 with such a proportion of water as 
 they think necessary to reduce it to 
 a proper standard ; when it is hawk- 
 ed about at an exorbitant price. The 
 milk is not pure in its original state, 
 and being afterwards adulterated, it 
 is scarcely fit for any purpose in a 
 family. The first object in the ar- 
 ticle of food, is wholesomeness ; and 
 grass growing spontaneously on good 
 meadow-land is in general deemed 
 most proper for cows intended to 
 supply the dairy. The quantity of 
 milk produced by those which feed 
 on sainfoin is however nearly double 
 to that of any other provender : it is 
 also richer in quality, and will yield 
 a larger quantity of cream : of course 
 the butter will be better coloured 
 and flavoured than any other. Tur- 
 nips and carrots form an excellent 
 article, and cannot be too strongly 
 recommended, especially as a winter 
 food ; but they should be cleaned 
 aud cut ; and parsnips, with the tops 
 taken off will produce abundance of 
 milk, of a superior quality ; and 
 cows will eat them freely though 
 they are improper for horses. Of 
 all vegetable productions, perhaps 
 the cabbage is the most exuberant 
 for this purpose, and ought by all 
 means to be encouraged. The drum- 
 headed cabbage, and the hardy va- 
 riety of a deep green colour with 
 purple veins, and of the same size 
 with the drum-head, are particularly 
 useful in the feeding of cows, and 
 afford an increase of milk far supe- 
 rior to that produced by turnips. 
 They are also excellent for the fat- 
 tening of cattle, which they will do 
 six weeks sooner than any other ve- 
 getables, though the cabbage plant 
 is generally supposed to impart a 
 disagreeable flavour to butter and 
 cheese made from the milk of cows 
 fed upon it, yet this may easily be 
 prevented by putting a gallon of boil- 
 ing water to six gallons of milk, 
 when it is standing in the trays ; 
 or by dissolving an ounce of saltpe- 
 tre in a quart of spring water, and 
 92 
 
 mixing about a quarter of a pint 
 of it with ten or twelve gallons of 
 milk as it comes from the cow. By 
 breaking off the loose leaves, and 
 giving only the sound part to the 
 cows, this disagreeable quality may 
 also be avoided, as other cattle will 
 eat the leaves without injury. When 
 a cow has been milked for several 
 years, and begins to grow old, the 
 most advantageous way is to make 
 her dry. To effect this, bruise six 
 ounces of white rosin, and dissolve 
 it in a quart of water. The cow 
 having been housed, should then 
 be bled and milked ; and after the 
 mixture has been administered, she 
 should be turned into good grass. 
 She is no longer to be milked, but 
 fattened on rich vegetables. Cows 
 intended for breeding, should be 
 carefully selected from those which 
 give plenty of milk. During three 
 months previously to calving, if in 
 the spring, they should be turned 
 into sweet grass ; or if it happen in 
 the winter, they ought to be well fed 
 with the best hay. The day and 
 night after they have calved, they 
 should be kept in the house, and 
 lukewarm water only allowed for 
 their drink. They may be turned 
 out the next day, if the weather be 
 warm, but regularly taken in for 
 three or four successive nights ; or 
 if the weather be damp and cold, 
 it is better to girt them round with 
 sacking, or keep them wholly with- 
 in. Cows thus housed should be 
 kept in every night, till the morning 
 cold is dissipated, and a draught of 
 warm water given them previously 
 to their going to the field. If the 
 udder of a milking cow becomes hard 
 and painful, it should be fomented 
 with warm water and rubbed with a 
 gentle hand. Or if the teats are 
 sore, they should be soaked in warm 
 water twice a day ; and either be 
 dressed with soft ointment, or done 
 with spirits and water. If the for- 
 mer, great cleanliness is necessary : 
 the milk at these times is best given 
 
cow 
 
 CRA 
 
 lo the pigs. Or if a cow be injured 
 by a blow or wound, the part affect- 
 ed should be suppled several times 
 a day with fresh butter ; or a salve 
 prepared of one ounce of Castile 
 soap dissolved in a pint and a half of 
 fresh milk over a slow fire, stirring 
 it constantly, to form a complete 
 mixture. But if the wound should 
 turn to an obstinate ulcer, take Cas- 
 tile soap, gum ammoniac, gum galba- 
 num, and extract of hemlock, each 
 one ounce ; form them into eight 
 boluses, and administer one of them 
 every morning and evening. To 
 prevent cows from sucking their own 
 milk, as some of them are apt to do, 
 rub the teats frequently with strong 
 rancid cheese, which will prove an 
 effectual remedy. 
 
 COW HEELS. These are very 
 nutricious, and may be variously 
 dressed. The common way is to 
 boil, and serve them in a napkin, 
 with melted butter, mustard, and a 
 large spoonful of vinegar. Or broil 
 them very tender, and serve them as 
 a brown fricassee. The liquor will 
 do to make jelly sweet or relishing 
 and likewise to give richness to soups 
 or gravies. Another way is to cut 
 them into four parts, to dip them 
 into an egg, and then dredge and fry 
 them. They may be garnished with 
 fried onions, aud served with sauce 
 as above. Or they may be baked 
 as for mock turtle. 
 
 COWSLIP MEAD. Put thirty 
 pounds of honey into fifteen gallons 
 of water, and boil till one gallon is 
 wasted ; skim it, and take it off the 
 fire. Have a dozen and a half of 
 lemons ready quartered, pour a gal- 
 lon of the liquor boiling hot upon 
 them, and the remainder into a tub, 
 with seven pecks of cowslip pips. 
 Let them remain there all night ; 
 then put the liquor and the lemons 
 to eight spoonfuls of new yeast, and 
 a handful of sweet-briar. Stir all 
 well together, and let it work for 
 three or four days ; then strain and 
 
 tun it into a cask* Let it stand six 
 months, and bottle it for keeping. 
 
 COWSLIP WINE. To every gal- 
 lon of water, weigh three pounds of 
 lump sugar; boil them together half 
 an hour, and take off the scum as it 
 rises. When sufficiently cool, put 
 to it a crust of toasted bread dipped 
 in thick yeast, and let the liquor 
 ferment in the tub thirty six hours. 
 Then put into the cask intended for 
 keeping it, the peel of two and the 
 rind of one lemon, for every gallon 
 of liquor ; also the peel and the rind 
 of one Seville orange, and one gallon 
 of cowslip pips. Pour the liquor 
 upon them, stir it carefully every day 
 for a week, and for every five gal- 
 lons put in a bottle of brandy. Let 
 the cask be close stopped, and stand 
 only six weeks before it be bottled off. 
 
 CRABS. The heaviest are best, 
 and those of a middling size the 
 sweetest. If light they are watery : 
 when in perfection the joints of the 
 legs are stiff, and the body has a 
 very agreeable smell. The eyes look 
 dead and loose when stale. The fe- 
 male crab is generally preferred : 
 the colour is much brighter, the 
 claws are shorter, and the apron in 
 front is much broader. To dress a 
 hot crab, pick out the meat, and 
 clear the shell from the head. Put 
 the meat into the shell again, with a 
 little nutmeg, salt, pepper, a bit of 
 butter, crumbs of bread, and three 
 spoonfuls of vinegar. Then set the 
 crab before the fire, or brown the 
 meat with a salamander. It should 
 be served on a dry toast. — To dress 
 a cold crab, empty the shell, mix 
 the flesh with a small quantity of 
 oil, vinegar, salt, white pepper and 
 cayenne. Return the mixture, and 
 serve it up in the shell. 
 
 CRACKNELS. Mix with a quart 
 of flour, half a nutmeg grated, the 
 yolks of four eggs beaten, and four 
 spoonfuls of rose water. Make the 
 whole into a stift* paste, with cold 
 water. Then roll in a pound of but- 
 9a 
 
CR A 
 
 CRE 
 
 ler, and make the paste into the 
 shape of cracknels. 3oil them in a 
 kettle of water till they swim, and 
 then put them into cold water. When 
 hardened, lay them out to dry, and 
 bake them on tin plates. 
 
 CRACKNUTS. Mix eight ounces 
 of fine flour, with eight ounces of 
 sugar, and melt four ounces of but- 
 ter in two spoonfuls of raisin wine. 
 With four eggs beaten and strained, 
 make the whole into a paste, and 
 add carraway seed. Roll the paste 
 out as thin as paper, cut it into 
 shapes with the top of a glass, wash 
 
 them with the white of an eog:, and 
 II • • ~~' 
 
 dust them over with fine sugar. 
 
 CRAMP. Persons subject to this 
 complaint, being generally attacked 
 in the night, should have a board 
 fixed at the bottom of the bed, 
 against which the foot should be 
 strongly pressed when the pain com- 
 mences. This will seldom fail to 
 afford relief. When it is more ob- 
 stinate, a brick should be heated, 
 wrapped in a flannel bag at the bot- 
 tom of the bed, and the foot placed 
 against it. The brick will continue 
 warm, and prevent a return of the 
 complaint. No remedy however is 
 more safe or more certain than that 
 of rubbing the affected part, to re- 
 store a free circulation. If the cramp 
 attack the stomach or bowels, it is 
 attended with considerable danger : 
 medicine may relieve but cannot 
 cure. All hot and stimulating li- 
 quors must be carefully avoided, 
 and a tea-cupful of lukewarm gruel 
 or camomile tea should be frequent- 
 ly given, with ten or fifteen drops of 
 deliquidated salt of tartar in each. 
 
 CRANBERRIES. If for puddings 
 and pies, they require a good deal 
 of sugar. If stewed in a jar, it is 
 the same : but in this way they eat 
 well with bread, and are very whole- 
 some. If pressed and strained, af- 
 ter being stewed, they yield a fine 
 juice, which makes an excellent 
 drink in a fever. 
 
 CRANBERRY GRUEL. Mash a 
 tea-cupful of cranberries in a cup 
 of water, and boil a large spoonful 
 of oatmeal in two quarts of water. 
 Then put in the jam, with a little 
 sugar and lemon peel ; boil it half 
 an hour, and strain it off. Add a 
 glass of brandy or sweet wine. 
 
 CRANBERRY JELLY. Make a 
 very strong isinglass jelly. When 
 cold, mix it with a double quantity 
 of cranberry juice, pressed and 
 strained. Sweeten it with fine loaf 
 sugar, boil it up, and strain it into 
 a shape. — To make cranberry and 
 rice jelly, boil and press the fruit, 
 strain the juice, and by degrees mix 
 it into as much ground rice as will, 
 when boiled, thicken to a jelly. Boil 
 it gently, keep it stirring, and sweet- 
 en it. Put it in a bason or form, and 
 serve it up with milk or cream. 
 
 CRAY FISH. Make a savoury 
 fish-jelly, and put some into the bot- 
 tom of a deep small dish. When 
 cold, lay the cray-fish with their 
 back downwards, and pour more 
 jelly over them. Turn them out 
 when cold, and it will make a beau- 
 tiful dish. Prawns may be done in 
 the same way. 
 
 CREAM. Rich cream for tea or 
 coffee is prepared in the following 
 manner. Put some new milk into 
 an earthen pan, he-at it over the fire, 
 and set it by till the next day. In 
 order to preserve it a day or two 
 longer, it must be scalded, sweeten- 
 ed with lump sugar, and set in a 
 cool place. If half a pint of fresh 
 cream be boiled in an earthen pot 
 with half a pound of sugar, and 
 corked up close in phials when cold, 
 it will keep for several weeks, and 
 be fit for the tea-table. 
 
 CREAM FOR PIES. Boil a pint 
 of new milk ten minutes, with a bit 
 of lemon peel, a laurel leaf, four 
 cloves, and a little sugar. Mix the 
 yolks of six eggs and half a tea- 
 spoonful of flour, strain the milk to 
 them, and set it over a slow fire. 
 
CUE 
 
 CRE 
 
 Stir it to a consistence, but do not 
 
 I let it curdle : when cold it may be 
 
 i spread over any kind of fruit pies. 
 
 CREAM FOR WHEY BUTTER. 
 
 Set the whey one day and night, and 
 
 skim it till a sufficient quantity is 
 
 obtained. Then boil it, and pour it 
 
 into a pan or two of cold water. As 
 
 the cream rises, skim it till no more 
 
 comes, and then churn it. Where 
 
 new-milk cheese is made daily, whey 
 
 butter for common and present use 
 
 may be made to advantage. 
 
 CREAM CHEESE. To make this 
 article, put into a pan five quarts of 
 strippings, that is, the last of the 
 milk, with two spoonfuls of rennet. 
 When the curd is come, strike it 
 down two or three times with the 
 skimming dish just to break it. Let 
 it stand two hours, then spread a 
 cheese cloth on a sieve, lay the curd 
 on it, and let the whey drain. Break 
 the curd a little with the hand, and 
 put it into a vat with a two-pound 
 weight upon it. Let it stand twelve 
 hours, take it out, and bind a fillet 
 , round. Tarn it every day till dry, 
 from one board to another ; cover 
 them with nettles or clean dock- 
 leaves, and lay them between two 
 pewter plates to ripen. If the wea- 
 ther be warm, the cheese will be 
 ready in three weeks. — Another way. 
 Prepare a kettle of boiling water, 
 put five quarts of new milk into a 
 pan, five pints of cold water, and 
 five of hot. When of a proper heat, 
 put in as much rennet as will bring 
 it in twenty minutes, likewise a bit 
 of sugar. When the curd is come, 
 strike the skimmer three or four 
 times down, and leave it on the curd. 
 In an hour or two lade it into the vat 
 without touching it ; put a two- 
 pound weight on it when the whey 
 has run from it, and the vat is full. 
 — To make another sort of cream 
 ^ cheese, put as much salt to three 
 ^ pints of raw cream as will season it. 
 '^- Stir it well, lay a cheese cloth seve- 
 ral times folded at the bottom of a 
 sieve, and pour the curd upon it. 
 
 When it hardens, cover it with net- 
 tles on a pewter plate. — What is 
 called Rush Cream Cheese is made 
 as follows. To a quart of fresh 
 cream put a pint of new milk, warm 
 enough to give the cream a proper 
 degree of warmth ; then add a little 
 sugar and rennet. Set it near the 
 fire till the curd comes ; fill a vat 
 made in the form of a brick, of wheat 
 straw or rushes sewed together. 
 Have ready a square of straw or 
 rushes sewed flat, to rest the vat on, 
 and another to cover it ; the vat be- 
 ing open at top and bottom. Next 
 day take it out, change it often in 
 order to ripen, and lay a half pound 
 weight upon it. — Another way. Take 
 a pint of very thick sour cream from 
 the top of the pan for gathering but- 
 ter, lay a napkin on two plates, and 
 pour half into each. Let them stand 
 twelve hours, then put them on a 
 fresh wet napkin in one plate, and 
 cover with the same. Repeat this 
 every twelve hours, till the cheese 
 begins to look dry. Then ripen it 
 with nut leaves, and it will be i"eady 
 in ten days. Fresh nettles, or two 
 pewter plates, will ripen cream 
 cheese very well. 
 
 CREAM PUDDING. Slice the 
 crumb of a penny loaf into a quart 
 of cream, scald it over the fire, and 
 break it with a spoon. Add to it 
 six eggs, with three of the whites 
 only, half a pound of fine raisins, a 
 quarter of a pound of sugar, a little 
 rose water and nutmeg. Beat it all 
 up together, stir in a little marrow 
 if approved, and bake it in a dish 
 with paste. 
 
 CREAMS. To make an excellent 
 crearft, boil half a pint of cream and 
 half a pint of milk with two bay 
 leaves, a bit of lemon peel, a few 
 almonds beaten to paste, with a drop 
 of water, a little sugar, orange flower 
 water, and a tea-spoonful of flour 
 rubbed down with a little cold milk. 
 When the cream is cold, add a little 
 lemon juice, and serve it up in cups 
 or lemonade glasses. — For a superior 
 95 
 
CRI 
 
 CRU 
 
 article, whip up three quarters of a 
 pint of very rich cream to a strong 
 froth, with some finely-scraped le^ 
 mon peel, a squeeze of the juice, 
 half a glass of sweet wine, and su- 
 gar to make it pleasant, but not too 
 sweet. Lay it on a sieve or in a form, 
 next day put it on a dish, and orna- 
 ment it with very light puff paste 
 biscuits, made in tin shapes the 
 length of a finger, and about two 
 thick. Fine sugar may be sifted 
 over, or it may be glazed with a lit- 
 tle isinglass. Macaroons may be 
 used to line the edges of the dish. 
 
 CRESS VINEGAR. Dry and 
 pound half an ounce of the seed of 
 garden cresses, pour upon it a quart 
 of the best vinegar, and let it steep 
 ten days, shaking it up every day. 
 Being strongly flavoured with the 
 cresses, it is suitable for salads and 
 cold meat. Celery vinegar is made 
 in the same manner. 
 
 CRICKETS. The fume of char- 
 coal will drive them away : or a lit- 
 tle white arsenic mixed with a roast- 
 ed apple, and put into the holes and 
 cracks where the crickets are, will 
 effectually destroy them. Scotch 
 snuff* dusted upon the holes where 
 they come out, will also have the 
 same effect. 
 
 CRIMP COD. Boil a handful of 
 salt in a gallon of pump water, and 
 skim it clean. Cut a fresh cod into 
 slices an inch thick, and boil it brisk- 
 ly in the brine a few minutes ; take 
 the slices out very carefully, and lay 
 them on a fish plate to drain. Dry 
 and flour them, and lay them at a 
 distance upon a clear fire to broil. 
 Serve with lobster or shrimp sauce. 
 CRIMP SALMON. When the 
 salmon is scaled and cleaned, take 
 off" the head and tail, and cut the 
 body through into large slices. 
 Throw them into a pan of pump wa- 
 ter, sprinkle on a handful of bay 
 salt, stir it about, and then take out 
 the fish. Set on a deep stewpan, 
 boil the head and tail whole, put in 
 some salt, but no vinegar. When 
 96 
 
 they have boiled ten minutes, skim 
 the water clean, and put in the slices. 
 When boiled enough, lay the head 
 and tail in the dish, and the slices 
 round ; or either part may be dress- 
 ed separately. 
 
 CRISP PARSLEY. Pick and wash 
 some young parsley, shake it in a 
 dry cloth to drain the water from it, 
 spread it on a sheet of white paper, 
 in a Dutch oven before the fire, and 
 turn it frequently until it is quite 
 crisp. This is a much better way 
 of preparing it than by frying, which 
 is seldom well done ; and it will 
 serve as a neat garnish for fish or 
 lamb chops. 
 
 CROSS BUNS. Warm before the 
 fire two pounds and a half of fine 
 flour; add half a pound of sifted 
 loaf sugar, some coriander seeds, 
 cinnamon and mace finely pounded. 
 Melt h'^lf a pound of butter in half 
 a pint of milk ; after it has cooled, 
 stir in three table-spoonfuls of thick 
 yeast, and a little salt. Work the 
 whole into a paste, make it into buns, 
 and cut a cross on the top. Put 
 them on a tin to rise before the fire, 
 brush them over with warm milk, 
 and bake in a moderate oven. 
 
 CROWS. These birds are ex- 
 tremely useful to the farmer, in de- 
 vouring multitudes of locusts, cater- 
 pillars, and other insects, which are 
 highly injurious to the crops ; but 
 at certain seasons they have become 
 so numerous, and committed such 
 depredations on the corn fields, that 
 an act of parliament has been pass- 
 ed for their destruction. The most 
 successful method is to prepare a 
 kind of table between the branches 
 of a large tree, with some carrion 
 and other meat, till the crows are 
 accustomed to resort to the place 
 for food. Afterwards the meat may 
 be poisoned ; and the birds still 
 feeding on it, will be destroyed. The 
 drug called nux vomica is best adapt- 
 ed to the purpose. 
 
 CRUMPETS. Warm before the 
 fire two pounds of fine flour, with a 
 
cue 
 
 CUM 
 
 little salt, and mix it with warm milk 
 and water till it becomes stiff. Work 
 up three eggs with three spoonfuls 
 of thick yeast, and a cupful of warm 
 milk and water ; put it to the bat- 
 ter, and beat them well together in 
 a large bowl, with as much milk and 
 water as will make the batter thick. 
 Set it before the fire to rise, and 
 cover it close. Set on the frying- 
 pan, rub it over with a bit of butter 
 tied up in muslin, and pour in as 
 much batter at a time as is suffici- 
 ent for one crumpet. Let it bake 
 slowly till it comes to a pale yellow ; 
 and when cold, the crumpets may 
 be toasted and buttered. 
 
 CUCUMBERS. The best way of 
 cultivating this delicious vegetable 
 is as follows. When the plants have 
 been raised on a moderate hot bed, 
 without forcing them too much, they 
 should be set in the open ground 
 against a south wall in the latter end 
 of May, and trained upon the wall 
 like a fruit tree. When they have 
 run up about five feet, they will send 
 forth blossoms, and the fruit will 
 soon appear. Cucumbers of the 
 slender prickly sort are to be pre- 
 ferred, and they should not be wa- 
 tered too much while growing, as it 
 will injure the fruit. The flesh of 
 cucumbers raised in this way, will 
 be thicker and firmer, and the fla- 
 vour more delicious, than those 
 planted in the usual manner, where 
 the runners are suffered to trail upon 
 the ground. Melons may also be 
 treated in the same manner, and the 
 quality of both will be greatly im- 
 proved. — When cucumbers are to 
 be prepared for the table, pare and 
 score them in several rows, that 
 they may appear as if slightly chop- 
 ped. Add some young onions, pep- 
 per and salt, a glass of white wine, 
 the juice of a lemon, and some vi- 
 negar. Or cut them in thin slices, 
 with pepper, salt, vinegar, and sliced 
 onions. Or send them to table whole, 
 with a sliced onion in a saucer. 
 (No. 5.) 
 
 CUCUMBER KETCHUP. Pare 
 some large old cucumbers, cut them 
 in slices, and mash them ; add some 
 salt, and let them stand till the next 
 day. Drain off the liquor, boil it 
 with lemon peel, mace, cloves, 
 horse-radish, shalots, wihite pepper, 
 and ginger. Strain it ; and when 
 cold put it into bottles, with the 
 mace, cloves and peppercorns, but 
 not the rest. A little of this ketchup 
 will give an agreeable taste to al- 
 most any kind of gravy sauce. 
 
 CUCUMBER VINEGAR. Pare 
 and slice fifteen large cucumbers, 
 and put them into a stone jar, with 
 three pints of vinegar, four large 
 onions sliced, two or three shalots, 
 a little garlic, two large spoonfuls 
 of salt, three tea-spoonfuls of pep- 
 per, and half a tea-spoonful of cay- 
 enne. Keep the vinegar in small 
 bottles, to add to sallad, or to eat 
 with meat. 
 
 CULLIS. To make cuUis for ra- 
 gouts, cut in pieces two pounds of 
 lean veal, and two ounces of ham. 
 Add two cloves, a little nutmeg and 
 mace, some parsley roots, two car- 
 rots sliced, some shalots, and two 
 bay leaves. Put them into an earth- 
 en jar on a hot hearth, or in a» ket- 
 tle of boiling water. Cover them 
 close, let them simmer for half an 
 hour, observing that they do not 
 burn ; then put in beef broth, stew 
 it, and strain it off. 
 
 CUMBERLAND PUDDING. To 
 make what is called the Duke of 
 Cumberland's pudding, mix six oun- 
 ces of grated bread, the same quan- 
 tity of currants well cleaned and 
 picked, the same of beef suet finely 
 shred, the same of chopped apples, 
 and also of lump sugar. Add six 
 eggs, half a grated nutmeg, a dust 
 of salt, and the rind of a lemon 
 minced as fine as possible ; also a 
 large spoonful each of citron, orange, 
 and lemon cut thin. Mix them tho- 
 roughly together, put the whole into 
 a basin, cover it close with a floured 
 
 o 97 
 
1CU R 
 
 CUR 
 
 cloth, and boil it three hours. Serve 
 it with pudding sauce, add the juice 
 of half a lemon, boiled together. 
 
 CURD PUDDING. Rub the curd 
 of two gallons of milk well drained 
 through a sieve. Mix it with six 
 eggs, a littlQ cream, two spoonfuls 
 of orange-flower water, half a nut- 
 meg, flour and crumbs of bread each 
 three spoonfuls, currants and raisins 
 half a pound of each. Boil the pud- 
 ding an hour in a thick well-floured 
 cloth. 
 
 CURD PUFFS. Turn two quarts 
 of milk to curd, press the whey from 
 it, rub it through a sieve, and mix 
 four ounces of butter, the crumb of 
 a penny loaf, two spoonfuls of cream, 
 half a nutmeg, a little sugar, and two 
 spoonfuls of white wine. Butter 
 some small cups or pattipans, and 
 fill them three parts . Orange- flower 
 water is an improvement. Bake the 
 puff's with care, and serve with sweet 
 sauce in a boat. 
 
 CURD STAR. Set on the fire a 
 quart of new milk, with two or three 
 blades of mace ; and when ready to 
 boil, put to it the yolks and whites 
 of nine eggs well beaten, and as 
 much salt as will lie upon a six- 
 pence. Let it boil till the whey is 
 clear ; then drain it in a thin cloth, 
 or hair sieve. Season it with sugar, 
 and a little cinnamon, rose water, 
 orange-flower water, or white wine. 
 Put it into a star form, and let it 
 stand some hours before it be turned 
 into a dish : then pour round it some 
 thick cream or custard. 
 
 CURDS AND CREAM. Put 
 three or four pints of milk into a pan 
 a little warm, and then add rennet 
 or gallina. When the curd is come, 
 lade it with a saucer into an earthen 
 shape perforated, of any form you 
 please. Fill it up as the whey drains 
 off, without breaking or pressing the 
 curd. If turned only two hours be- 
 fore wanted, it is very light ; but 
 those who like it harder may have 
 it so, by making it earlier, and 
 98 
 
 squeezing it. Cream, milk, or a whip 
 of cream, sugar, wine, and lemon, 
 may be put into the dish, or into a 
 glass bowl, to serve with the curd. 
 — Another way is to warm four 
 quarts of new milk, and add a pint 
 or more of buttermilk strained, ac- 
 acording to its sourness. Keep the 
 pan covered till the curd be suffici- 
 ently firm to cut, three or four times 
 across with a saucer, as the whey 
 leaves it. Put it into a shape, and 
 fill up until it be solid enough to take 
 the form. Serve with plain cream, 
 or mixed with sugar, wine and le- 
 mon. 
 
 CURDS AND WHEY. Accord- 
 ing to the Italian method, a more 
 delicate and tender curd is made 
 without the use of common rennet. 
 Take a number of the rough coats 
 that line the gizards of turkeys and 
 fowls, clean them from the pebbles 
 they contain, rub them well with 
 salt, and hang them up to dry. 
 When to be used, break off some 
 bits of the skin, and pour on some 
 boiling water. In eight or nine hours 
 the liquor may be used as other 
 rennet. 
 
 CURING BUTTER. It is well 
 known, that butter as it is generally 
 cured, does not keep for any length 
 of time, without spoiling or becom- 
 ing rancid. The butter with which 
 London is supplied, may be seen at 
 every cheesemonger's in the greatest 
 variety of colour and quality ; and 
 it is too often the case, that even the 
 worst butter is compounded with 
 better sorts, in order to procure a 
 sale. These practices ought to be 
 discountenanced, and no butter per- 
 mitted to be sold but such as is oi 
 the best quality when fresh, and well 
 cured when salted, as there is hardly 
 any article more capable of exciting 
 disgust than bad butter. To reme- 
 dy this evil, the following process is 
 recommended, in preparing butter 
 for the firkin. Reduce separately 
 to fine powder in a dry mortar, twt 
 
CUK 
 
 CUR 
 
 pounds of the whitest common salt, 
 one pound of saltpetre, and one 
 pound of lump sugar. Sift these 
 ingredients one upon another, on 
 two sheets of paper joined together, 
 and then mix them well with the 
 hands, or with a spatula. Preserve 
 the whole in a covered jar, placed 
 in a dry situation. When required 
 to be used, one ounce of this com- 
 position is to be proportioned to 
 every pound of butter, and the whole 
 is to be well worked into the mass. 
 The butter may then be put into pots 
 or casks in the usual way. The 
 above method is practised in many 
 parts of Scotland, and is found to 
 preserve the butter much better than 
 by using common salt alone. Any 
 housekeeper can make the experi- 
 ment, by proportioning the ingredi- 
 ents to the quantity of butter ; and 
 the difference between the two will 
 readily be perceived. Butter cured 
 with this mixture appears of a rich 
 marrowy consistency and fine co- 
 lour, and never acquires a brittle 
 hardness, nor tastes salt, as the 
 other is apt to do. It should be 
 allowed to stand three weeks or a 
 month before it is used, and will 
 keep for two or three years, without 
 sustaining the slightest injury. But- 
 ter made in vessels or troughs lined 
 with lead, or in glazed earthenware 
 pans, which glaze is principally 
 composed of lead, is too apt to be 
 contaminated by particles of that 
 deleterious metal. It is better there- 
 fore to use tinned vessels for mixing 
 the preservative with the butter, and 
 to pack it either in wooden casks, 
 or in jars of the Vauxhall ware, 
 which being vitrified throughout, re- 
 quire no inside glazing. 
 
 CURING HAMS. When hams 
 are to be cured, they should hang 
 a day or two ; then sprinkle them 
 with a little salt, and drain them 
 another day. Pound an ounce and 
 a half of saltpetre, the same quantity 
 of bay salt, half an ounce of sal- 
 prunelle, and a pound of the coarsest 
 
 sugar. Mix these well, and rub them 
 into each ham every day for four 
 days, and turn it. If a small one, 
 turn it every day for three weeks : 
 if a large one, a week longer, but it 
 should not be rubbed after four 
 days. Before it is dried, drain and 
 cover it with bran, and smoke it ten 
 days. — Or choose the leg of a hog 
 that is fat and well fed, and hang it 
 up a day or two. If large, put to 
 it a pound of bay salt, four oun- 
 ces of saltpetre, a pound of the 
 coarsest sugar, and a handful of 
 common salt, all in fine powder, 
 and rub the mixture well into the 
 ham. Lay the rind downwards, and 
 cover the fleshy part with the salts. 
 Baste it frequently with the pickle, 
 and turn it every day for a month.. 
 Drain and throw bran over it, then 
 hang it in a chimney where wood is 
 burnt, and turn it now and then for 
 ten days. — Another way is, to hang- 
 up the ham, and sprinkle it with salt, 
 and then to rub it daily with the fol- 
 lowing mixture. Half a pound of 
 common salt, the same of bay salt, 
 two ounces of saltpetre, and two oun- 
 ces of black pepper, incorporated 
 with a pound and a half of treacle. 
 Turn it twice a day in the pickle for 
 three weeks ; then lay it into a pail 
 of water for one night, wipe it quite 
 dry, and smoke it two or three 
 weeks. — To give hams a high fla- 
 vour, let them hang three days, when 
 the weather will permit. Mix an 
 ounce of saltpetre with a quarter of 
 a pound of bay salt, the same quan- 
 tity of common salt, and also of 
 coarse sugar, and a quart of strong 
 beer. Boil them together, pour the 
 liquor immediately upon the ham, 
 and turn it twice a day in the pic- 
 kle for three weeks. An ounce of 
 black pepper, and the same quantity 
 of allspice, in fine powder, added to 
 the above will give a still higher fla- 
 vour. Wipe and cover it with bran, 
 smoke it three or four weeks ; and 
 if there be a strong fire, it should be 
 sewed up in a coarse wrapper. — To 
 09 
 
CUK 
 
 CUR 
 
 give a ham a still higher flavour, 
 sprinkle it with salt, after it has 
 hung two or three days, and let it 
 drain. Make a pickle of a quart of 
 strong beer, half a pound of treacle, 
 an ounce of coriander seed, two 
 ounces of juniper berries, an ounce 
 of pepper, the same quantity of all- 
 spice, an ounce of saltpetre, half an 
 ounce of sal-prunelle, a handful of 
 common salt, and a head of shalot, 
 all pounded or cut fine. Boil these 
 together for a few minutes, and pour 
 them over the ham. This quantity 
 is sufficient for a ham of ten pounds. 
 Rub and turn it every day for a fort- 
 night ; then sew it up in a thin linen 
 bag, and smoke it three weeks. 
 Drain it from the pickle, and rub it 
 in bran, before drying. In all cases 
 it is best to lay on a sufficient quan- 
 tity of salt at first, than to add 
 more afterwards, for this will make 
 the ham salt and hard. When it 
 has lain in pickle a few days, it 
 would be advantageous to boil and 
 skim the brine, and pour it on again 
 when cold. Bacon, pig's face, and 
 other articles may be treated in the 
 same manner. 
 
 CURRANT CREAM. Strip and 
 bruise some ripe currants, strain 
 them through a fine sieve, and sweet- 
 en the juice with refined sugar. Beat 
 up equal quantities of juice and 
 cream, and as the froth rises put it 
 into glasses. 
 
 CURRANT FRITTERS. Thicken 
 half a pint of ale with flour, and add 
 some currants. Beat it up. quick, 
 make the lard boil in the frying-pan, 
 and put in a large spoonful of the 
 batter at a time, which is sufficient 
 for one fritter. 
 
 CURRANT GRUEL. Make a 
 pint of water gruel, strain and boil 
 it with a table-spoonful of clean cur- 
 rants till they are quite plump. Add 
 a little nutmeg and sugar, and a 
 glass of sweet wine. This gruel is 
 proper for children, or persons of a 
 costive habit. 
 
 CURRANT JAM. Whether it be 
 100 
 
 made of black, red, or white cur- 
 rants, let the fruit be very ripe. Pick 
 it clean from the stalks, and bruise 
 it. To every pound put three quar- 
 ters of a pound of loaf sugar, stir it 
 well, and boil it half an hour. 
 
 CURRANT JELLY. Strip the 
 fruit, whether red or black, and put 
 them into a stone jar, to boil on a 
 hot hearth, or over the fire in a 
 saucepan of water. Strain off' the 
 liquor, and to every pint add a pound 
 of loaf sugar in large lumps. Put 
 the whole into a china or stone jar, 
 till nearly dissolved ; then put it into 
 a preserving pan, and skim it while 
 simmering on the fire. When it will 
 turn to jelly on a plate, keep it in 
 small jars or glasses. 
 
 CURRANT PIE. Put a paste 
 round the dish, fill it with fruit and 
 good moist sugar, add a little water, 
 and cover it with paste. Place a 
 tea-cup in the dish, bottom upwards, 
 to prevent the juice from boiling 
 over. Baked currants are better 
 mixed with raspberries or damsons. 
 
 CURRANT SAUCE. To make 
 the old sauce for venison, boil an 
 ounce of dried currants in half a 
 pint of water a few minutes. Then 
 add a small tea-cupful of bread 
 crumbs, six cloves, a glass of port 
 wine, and a bit of butter. Stir it 
 till the whole is smooth. 
 
 CURRANT SHRUB. Strip some 
 white currants, and prepare them in 
 a jar as for jelly. Strain the juice, 
 of which put two quarts to one gal- 
 lon of rum, and two pounds of lump 
 sugar. Strain the whole through a 
 jelly bag. 
 
 CURRANT WINE. To every 
 three pints of fruit, carefully picked 
 and bruised, add one quart of wa- 
 ter. In twenty -four hours strain the 
 liquor, and, put to every quart a 
 pound of good Lisbon sugar. If for 
 white currants use lump sugar. It is 
 best to put the whole into a large 
 pan ; and when in three or four days 
 the scum rises, take that oft" before 
 the liquor be put into the barreL 
 
CUR 
 
 CUR 
 
 Those who make from their own 
 gardens, may not have fruit suffici- 
 ent to till the barrel at once ; but 
 the wine will not be hurt by being 
 made in the pan at diflerent times, 
 invthe above proportions, and added 
 as the fruit ripens ; but it must be 
 gathered in dry weather, and an ac- 
 count taken of what is put in each 
 time. — Another way . Put five quarts 
 of currants, and a pint of raspber- 
 ries, to every two gallons of water. 
 Let them soak all night, then squeeze 
 and break them well. Next day riib 
 them well on a fine wire sieve, till 
 all the juice is obtained, and wash 
 the skins again with some of the 
 liquor. To every gallon put four 
 pounds of good Lisbon sugar, tun it 
 immediately, lay the bung lightly on, 
 and leave it to ferment itself. In 
 two or three days put a bottle of 
 brandy to every four gallons, bung 
 it close, but leave the vent peg out 
 a few days. Keep it three years 
 in the cask, and it will be a fine 
 agreeable wine ; four years would 
 make it still better. — Black Currant 
 Wine is made as follows. To every 
 three quarts of juice add the same 
 quantity of water, and to every three 
 quarts of the liquor put three pounds 
 of good moist sugar. Tun it into a 
 cask, reserving a little for filling up. 
 Set the cask in a warm dry room, 
 and the liquor will ferment of itself. 
 When the fermentation is over, take 
 off the scum, and fill up with the 
 reserved liquor, allowing three bot- 
 tles of brandy to forty quarts of wine. 
 Bung it close for nine months, then 
 bottle it ; drain the thick part through 
 a jelly bag, till that also be clear and 
 fit for bottling. The wine should 
 then be kept ten or twelve months. 
 CURRIES. Cut fowls or rabbits 
 into joints ; veal, lamb or sweet- 
 breads into small pieces. Put four 
 ounces of butter into a stewpan ; 
 when melted, put in the meat, and 
 two sliced onions. Stew them to a 
 nice brown, add half a pint of broth, 
 and let it simmer twenty minutes. 
 
 Mix smooth in a basin one taWe- 
 spoonful of currie powder, one of 
 flour, and a tea-spoonful of salt, 
 with a little cold water. Put the 
 paste into the stewpan, shake it well 
 about till it boils, and let it simmer 
 twenty minutes longer. Just before 
 it is dished up, squeeze in the juice 
 of half a lemon, and add a good ta- 
 ble-spoonful of melted butter. 
 
 CURRIE BALLS. Take some 
 bread crumbs, the yolk of an egg 
 boiled hard, and a bit of fresh but- 
 ter about half the size ; beat them 
 together in a mortar, season with a 
 little currie powder, roll the paste 
 into small balls, and boil them two 
 OF three minutes. These will serve 
 for mock turtle, veal, poultry, and 
 made dishes. 
 
 CURRIE OF COD. This should 
 be made of sliced cod, that has ei- 
 ther been crimped, or sprinkled with 
 salt for a day, to make it firm. Fry 
 it of a fine brown with onions, and 
 stew it with a good white gravy, a 
 little currie powder, a bit of butter 
 and flour, three or four spoonfuls of 
 rich cream, salt, and cayenne, if the 
 powder be not hot enough. 
 
 CURRIE OF LOBSTERS. Take 
 them from the shells, lay them into 
 a pan with a small piece of mace, 
 three or four spoonfuls of veal gravy, 
 and four of cream. Rub smooth one 
 or two tea-spoonfuls of currie pow-. 
 der, a tea-spoonful of flour, and an 
 ounce of butter. Simmer them to- 
 gether an hour, ' squeeze in half a 
 lemon, and add a little salt. Cur- 
 rie of prawns is made in the same 
 way. 
 
 CURRIE POWDER. Dry and 
 reduce the following articles to a 
 fine powder. Three ounces of co- 
 riander seed, three ounces of turme- 
 ric, one ounce of black pepper, and 
 one of ginger ; half an ounce of 
 lesser cardamoms, and a quarter of 
 an ounce each of cinnamon, cummin 
 seed, and cayenne. Thoroughly 
 pound and mix them together, and 
 keep it in a well-stopped bottle. 
 101 
 
c us 
 
 CUT 
 
 CURRIE SAUCE. Stir a small 
 quantity of currie powder in some 
 g:ravy, melted butter, or onion sauce. 
 This must be done by degrees, ac- 
 cording to the taste, taking care not 
 to put in too much of the currie 
 powder. 
 
 CURRIE SOUP. Cut four pounds 
 of a breast of veal into small pieces, 
 put the trimmings into a stewpan 
 with two quarts of water, twelve 
 peppercorns, and the same of all- 
 spice. When it boils, skim it clean ; 
 and after boiling an hour and a half, 
 strain it off. While it is boiling, fry 
 the bits of veal in butter, with four 
 onions. When they are done, add 
 the broth to them, and put it on the 
 fire. Let it simmer half an hour, 
 then mix two spoonfuls of currie 
 powder, and the same of flour, with 
 a little cold water and a tea-spoon- 
 ful of salt, and add these to the 
 soup. Simmer it gently till the veal 
 is quite tender, and it is ready. Or 
 bone a couple of fowls or rabbits, 
 and stew them in the same manner. 
 Instead of black pepper and allspice, 
 a bruised shalot may be added, with 
 some mace and stinger. 
 
 CUSTARDS.^ To make a cheap 
 and excellent custard, boil three 
 pints of new milk with a bit of lemon 
 peel, a bit of cinnamon, two or three 
 bay leaves, and sweeten it. Mean- 
 while rub down smooth a large spoon- 
 ful of rice flour in a cup of cold 
 milk, and mix with it the yolks of 
 two eggs well beaten. Take a ba- 
 sin of the boiling milk and mix with 
 the cold, then pour it to the boiling, 
 stirring it one way till it begin to 
 thicken, and is just going to boil 
 up ; then pour it into a pan, stir it 
 some time, add a large spoonful of 
 peach water, two spoonfuls of bran- 
 dy, or a little ratafia. Marbles boiled 
 in custard, or any thing likely to 
 burn, will prevent it from catching 
 if shaked about in the saucepan. — 
 To make a richer custard, boil a pint 
 of milk with lemon peel and cinna- 
 mon. Mix a pint of cream, and the 
 X02 
 
 yolks of five eggs well beaten. When 
 the milk tastes of the seasoning, 
 sweeten it enough for the whole ; 
 pour into the cream, stirring it well; 
 then give the custard a simmer, till 
 it come to a proper thickness. Stir 
 it wholly one way, season it as above, 
 but do not let it boil. If the custard 
 is to be very rich, add a quart of 
 cream to the eggs instead of milk. 
 
 CUSTARD PASTE. Six ounces 
 of butter, three spoonfuls of cream, 
 the yolks of two eggs, and half a 
 pound of flour, are to be mixed well 
 together. Let it stand a quarter of 
 an hour, work it well, and roll it out 
 thin. 
 
 CUSTARD PUDDING. Mix by 
 degrees a pint of good milk with a 
 large spoonful of flour, the yolks of 
 five eggs, some orange-flower water, 
 and a little pounded cinnamon. But- 
 ter a bason that will just hold it, 
 pour in the batter, and tie a floured 
 cloth over. Put it in When the wa- 
 ter boils, turn it about a few minutes 
 to prevent the egg settling on one 
 side, and half an hour will boil it. 
 Put currant jelly over the pudding, 
 and serve it with sweet sauce. 
 
 CUTLETS MAINTENOI^f. Cut 
 slices of veal three quarters of an 
 inch thick, beat them with a rjplling- 
 pin, and wet them on both sides with 
 egg. Dip them into a seasoning of 
 bread crumbs, parsley, thyme, knot- 
 ted marjarom, pepper, salt, and a 
 little grated nutmeg. Then put them 
 into white papers folded over, and 
 broil them. Have ready some melted 
 butter in a boat, with a little mush- 
 room ketchup. — Another way is to 
 fry the cutlets, after they have been 
 prepared as above. Dredge a little 
 flour into the pan, and add a piece 
 of butter ; brown it, pour in a little 
 boiling water, and boil it quick. 
 Season with pepper, salt, and ketch- 
 up, and pour over them. — Or, pre- 
 pare as before, and dress the cut- 
 lets in a Dutch oven. Pour over 
 them melted butter and mushrooms. 
 Neck steaks especially are good 
 
D A 1 
 
 DAI 
 
 broiled, after being seasoned with 
 pepper and salt ; and in this way 
 they do not require any herbs. 
 
 CUTTING GLASS. If glass be 
 held in one hand under water, and 
 a pair of scissars in the other, it 
 may be cut like brown paper ; or if 
 a red hot tobacco pipe be brought 
 in contact with the edge of the glass, 
 and afterwards traced on any part 
 of it, the crack will follow the edge 
 of the pipe. 
 
 CUTTING OF TEETH. Great 
 care is required in feeding young 
 children during the time of teething. 
 They often cry as if disgusted with 
 food, when it is chiefly owing to the 
 pain occasioned by the edge of a 
 
 silver or metal spoon pressing oil 
 their tender gums. The spoon ought 
 to be of ivory, bone, or wood, with 
 the edges round and smooth, and 
 care should be taken to keep it sweet 
 and clean. At this period a mode- 
 rate looseness, and a copious flow 
 of saliva, are favourable symptoms. 
 With a view to promote the latter, 
 the child should be suffered to gnaw 
 such substances as tend to mollify 
 the gums, and by their pressure to 
 facilitate the appearance of the teeth. 
 A piece of liquorice or marshmallow 
 root will be serviceable, or the gums 
 may be softened and relaxed by 
 rubbing them with honey or sweet 
 oil. 
 
 D. 
 
 Dairy, in a publication intend- 
 ed for general usefulness, the ma- 
 nagement of the dairy, the source of 
 so many comforts, demands some 
 attention, in addition to the informa- 
 tion conveyed under various other 
 articles, connected with this inter- 
 esting part of female economy. A 
 dairy house then ought to be so situ- 
 ated that the windows or lattices 
 may front the north, and it should 
 at all times be kept perfectly cool 
 and clean. Lattices are preferable 
 to glazed lights, as they admit a free 
 circulation of air ; and if too much 
 wind draws in, oiled paper may be 
 pasted over the lattice, or a frame 
 constructed so as to slide backwards 
 and forwards at pleasure. Dairies 
 cannot be kept too cool in the sum- 
 mer : they ought therefore to be 
 erected, if possible, near a spring of 
 running water. If a pump can be 
 fixed in the place, or a stream of 
 water conveyed through it, it will 
 tend to preserve a continual fresh- 
 ness and purity of the air. The floor 
 should be neatly paved with red 
 brick, or smooth stone, and laid with 
 
 a proper descent, so that no water 
 may stagnate : it should be well 
 washed every day, and all the uten- 
 sils kept with the strictest regard to 
 cleanliness. Neither the cheese, ren- 
 net, or cheesepress, must be suff'er- ^ 
 ed to contract any taint ; nor should 
 the churns be scalded in the dairy, 
 as the steam arising from the hot 
 water tends greatly to injure the 
 milk. The utensils of the dairy 
 should all be made of wood : lead, 
 copper, and brass are poisonous, 
 and cast iron gives a disagreeable 
 taste to the productions of the dairy. 
 Milk leads in particular should be 
 utterly abolished, and well-glazed 
 earthen pans used in their stead. 
 Sour milk has a corroding tendency, 
 and the well known effects of the 
 poison of lead are, bodily debility, 
 palsy, and death. The best of all 
 milk vessels are flat wooden trays 
 about three inches deep, and wide 
 enough to contain a full gallon of 
 milk. These may be kept perfectly 
 clean with good care, and washing 
 and scalding them well w ith salt and 
 water. As soon as the operation of 
 103 
 
DAM 
 
 ♦DAM 
 
 churn iagf is performed, the butter 
 should be washed immediately in se- 
 Teral waters, till thoroughly cleansed 
 from the milk, which should be forc- 
 ed out with a flat wooden ladle, or 
 skimming dish, provided with a short 
 handle. This should be quickly per- 
 formed, with as little working of the 
 butter as possible ; for if it be too 
 much beaten and turned, it will be- 
 come tough and gluey, which greatly 
 debases its quality. To beat it up 
 with the hand is an indelicate prac- 
 tice, as the butter cannot fail to im- 
 bibe the animal efl3uvia: a warm 
 hand especially will soften it, and 
 make it appear greasy. If the heat 
 of the weather should render it too 
 soft to receive the impression of the 
 mould, it may be put into small ves- 
 sels, and allowed to swim in a trough 
 of cold water, provided the butter 
 do not come in contact with the wa- 
 ter, which would diminish some of 
 its best qualities. A little common 
 salt must be worked up m the but- 
 ter at the time of making it, and 
 care must be taken not to handle it 
 too much. Meat hung in a dairy 
 will taint the air, and spoil the milk. 
 — See Butter, Cheese, Churn- 
 ing, &c. 
 
 DAMP BEDS. Of all other means 
 of taking cold, damp beds are the 
 most dangerous, and persons who 
 keep them in their houses are guilty 
 of a species of murder, though it un- 
 fortunately happens that no house- 
 wife is willing to acknowledge that 
 her beds were ever damp. There is 
 however no other eft'ectual way of 
 preventing the dreadful effects so 
 often experienced in this way, than 
 by keeping the beds in constant use, 
 or causing them frequently to be 
 slept in till they are wanted by a 
 stranger. In inns, where the beds 
 are used almost every night, nothing 
 more is necessary than to keep the 
 rooms well aired, and the linen quite 
 dry. If a bed be suspected of damp- 
 ness, introduce a glass goblet be- 
 tween the sheets with its bottom up- 
 104 
 
 wards, immediately after the warm- 
 ing pan is taken out. After a few 
 minutes, if any moisture adheres to 
 the inside of the glass, it is a certain 
 sign that the bed is damp : but if 
 only a slight steam appears, all is 
 safe. If a goblet be not at hand, a 
 looking glass will answer the pur- 
 pose. The safest way in all such 
 cases is to take off the sheets, and 
 sleep between the blankets. 
 
 DAMP HOUSES. Nothing is 
 more common than for persons to 
 hazard their lives by inhabiting a 
 dwelling almost as soon as the plas- 
 terer or the painter has performed 
 his work, and yet this ought to be 
 guarded against with the utmost 
 care. The custom of sitting in a 
 room lately washed, and before it is 
 thoroughly dried, is also highly in- 
 jurious to health. Colds occasioned 
 by these means often bring on asth- 
 mas and incurable consumptions. 
 
 DAMP WALLS. When a house 
 has undergone repairs, the walls are 
 apt to become damp, as well as when 
 it has been new built. To prevent 
 the ill effects, powder some glass 
 fine, mix it with slacked lime, dry 
 the mixture well in an iron pot, and 
 pass it through a flour sieve. Then 
 boil some tar with a little grease 
 for a quarter of an hour, and make 
 a cement of the whole together. Care 
 must be taken to prevent any mois- 
 ture from mixing with the cement, 
 which must be used as soon as made. 
 Lay it on the damp part of the wall 
 like common plaster about a foot 
 square at a time, or it will quickly 
 become too hard for use : if the wall 
 be very wet, a second coating will be 
 required. Common hair mortar may 
 then be laid on, with the addition of 
 a little Paris plaster, which will pre- 
 vent the walls in future from becom- 
 ing damp. 
 
 DAMSON CHEESE. Pick the 
 damsons clean, bake them slowly, 
 till they may be rubbed through a 
 cullender, leaving nothing but the 
 skins and stones. Boil the pulp and 
 
D AM 
 
 DEB 
 
 juice three hours over a slow fire, 
 with some moist sugar, and keep it 
 stirring to prevent burning. Blanch 
 the kernels, and mix them with the 
 jam a few minutes before it be taken 
 off the fire. Put it into cups, tie it 
 down with writing paper dipped in 
 brandy, and the cheese will keep 
 several years, if kept in a dry place. 
 
 DAMSON PUDDING. Line a 
 bason with tolerably thin paste, fill 
 with the fruit, and cover the paste 
 over it. Tie a cloth tight over, and 
 boil till the fruit is done enough. 
 
 DAMSON WINE. Take a con- 
 siderable quantity of damsons and 
 common plums inclining to ripeness ; 
 slit them in halves, so that the stones 
 may be taken out, then mash them 
 gently, and add a little water and 
 honey. Add to every gallon of the 
 pulp a gallon of spring water, with 
 a few bay leaves and cloves : boil 
 the mixture, and add as much sugar 
 as will sweeten it, skim oflr" the froth, 
 and let it cool. Now press the fruit, 
 squeezing out the liquid part ; strain 
 all through a fine cloth, and put the 
 water and juice together in a cask. 
 , Having allowed the whole to stand 
 ;and ferment for three or four days, 
 fine it with white sugar, flour, and 
 whites of eggs. Draw it oft* into 
 bottles, then cork it well : in twelve 
 days it will be ripe, and will taste 
 , like V. ea*k port, having a flavour of 
 canary. 
 
 DAMSONS PRESERVED. To 
 keep damsons for winter pies, put 
 them ia small stone jars, or wide- 
 mouthed bottles ; set them up to their 
 necks in a boiler of cold water, and 
 scald them. Next day, when per- 
 fectly cold, fill up the bottles with 
 spring water, and close them down. 
 — Another way is to boil one third 
 as much sugar as fruit over a slow 
 fire, till the juice adheres to the 
 fruit, and forms a jam. Keep it in 
 small jars in a dry place. If too 
 sweet, mix with it some of the fruit 
 done without sugar. — Or choose 
 , some pots of equal size top and bot- 
 
 tom, sutHcient to hold eight or nine 
 pounds each. Put in the fruit about 
 a quarter up, strew in a quarter of 
 the sugar, then another quantity of 
 fruit, and so on till ail of both are 
 in. The proportion of sugar is to 
 be three pounds to nine pounds of 
 fruit. Set the jars in the oven, and 
 bake the fruit quite through. When 
 cold, put a piece of clean-scrape(^ 
 stick into the middle of the jar, and 
 let the upper part stand above the 
 top. Cover the fruit with writing 
 paper, and pour melted mutton-suet 
 over, full half an inch thick. Keep 
 the jars in a cool dry place, and use 
 the suet as a cover, which may be 
 drawn up by the stick, if a forked 
 branch be left to prevent its slipping 
 out. 
 
 DAVENPORT FOWLS. Hang 
 up young fowls for a night. Take 
 the liver, hearts, and tenderest parts 
 of the gizzards, and shred them 
 small, with half a handful of young- 
 clary, an anchovy to each fowl, an 
 Onion, and the yolks of four eggs 
 boiled hard, seasoning the whole 
 with pepper, salt, and mace. Stuft* 
 the fowls with this mixture, and sew 
 up the vents and necks quite close, 
 that the water may not get in. Boil 
 them in salt and ,water till almost 
 done ; then drain them, and put them 
 into a stewpan with butter enough 
 to brown them. Serve them with 
 fine melted butter, and a spoonful of 
 ketchup of either sort, in the dish. 
 
 DEBILITY. A general relaxation 
 of the nervous system is the source 
 of numerous disorders, and requires 
 a treatment as various as the causes 
 on which it depends. In general, 
 gentle heat possesses both stimulat- 
 ing and strengthening properties, 
 and this is best communicated by a 
 warm bath, which instead of relax- 
 ing will invigorate the whole frame. 
 Diet must also be attended to ; and 
 weakly persons should be careful to 
 eat light and nourishing food, and 
 plenty of nutricious vegetables. New 
 laid eggs, soup, strong meat-broth, 
 p 105 
 
DIE 
 
 and shell-fish are also very nourish- 
 ing. Clothing should be accommo- 
 dated to the climate and changes of 
 weather, so as to preserve as much 
 as possible a middle temperature 
 between cold and heat. Invalids of 
 this description require longer and 
 less disturbed rest than persons in 
 perfect health and vigour; labour 
 and exercise adapted to their habits 
 and strength, a clean but not too soft 
 bed, an airy and capacious apart- 
 ment, and particularly a calm and 
 composed mind, which last possesses 
 a most powerful influence in preserv- 
 ing health and life, for without tran- 
 quility, all other means will be in- 
 effectual. 
 
 DERBYSHIRE BREAD. Rub 
 four ounces of butter into four pounds 
 of flour, add four eggs well beaten, 
 a pint of milk, and a large spoonful 
 of yeast. Mix them into a paste, 
 make it into rolls, and let them stand 
 half an hour to rise before the fire. 
 Put them into the oven, dip them in 
 milk the next day, and then let them 
 stand by the fire in a Dutch oven 
 about twenty minutes. The rolls 
 will then be very good, and keep a 
 fortnight. 
 
 DEVONSHIRE JUNKET. Put 
 warm milk into a bowl, and turn it 
 with rennet. Then without breaking 
 the curd, put on the top some scald- 
 ed cream, sugar and cinnamon. 
 
 DIET BREAD. Beat nine eggs, 
 and add their weight in sifted sugar, 
 and half as much flour. Mix them 
 well together, grate in the rind of a 
 lemon, and bake it in a hoop. 
 
 DIET DRINK. Infuse in five 
 gallons of small beer, twelve ounces 
 of red dock-roots, the pith taken out ; 
 three ounces of chicary roots, two 
 handfuls of sage, balm, brooklime, 
 and dandelion ; two ounces of senna, 
 two of rhubard, f* ur ounces of red 
 saunders, and a few parsley and car- 
 raway seeds. Or boil a pound of 
 the fine raspings of guaiacum, with 
 six gallons of sweetwort, till reduced 
 to five ; and when it is set to work, 
 106 
 
 DIN 
 
 put in the above ingredients. If a 
 little salt of wormwood be taken with 
 it, this diet drink will act as a diure- 
 tic, as well as a purgative. 
 
 DINNERS. The first course 
 for large dinner parties, generally 
 consists of various soups, fish dressed 
 many ways, turtle, mock turtle, boil- 
 ed meats and stewed : tongue, ham, 
 bacon, chawls of bacon, boiled tur- 
 key and fowls : rump, sirloin, and 
 ribs of beef roasted : leg, saddle, 
 and other roast mutton : roast fillet, 
 loin, neck, breast, and shoulder of 
 veal : leg of lamb, loin, fore-quarter, 
 chine, lamb's head and mince : mut- 
 ton stuflfed and roasted, steaks va- 
 riously prepared, ragouts and fricas- 
 sees : meat pies raised, and in dish- 
 es : patties of meat, fish, and fowl : 
 stewed pigeons, venison, leg of pork, 
 chine, loin, spare-rib, rabbits, hare, 
 puddings, boiled and baked : vege- 
 tables, boiled and stewed : calf's 
 head diflferent ways, pig's feet and 
 ears different ways. — Dishes for the 
 SECOND COURSE, birds, and game 
 of all sorts : shell-fish, cold and pot- 
 ted : collared and potted fish, pick- 
 led ditto, potted birds, ribs of lamb 
 roasted, brawn, vegetables, stewed 
 or in sauce : French beans, peas, 
 asparagus, cauliflower, fricassee, 
 pickled oysters, spinach, and arti- 
 choke bottoms : stewed celery, sea 
 kale, fruit tarts, preserved-fruit tarts, 
 pippins stewed, cheesecakes, various 
 sorts : a collection of sweet dishes, 
 creams, jellies, mince pies, and all 
 the finer sorts of puddings : omlet, 
 macaroni, oysters in scallops, stew- 
 ed or pickled. — For remove s of soup 
 and fish, one or two joints of meat 
 or fowl are served ; and for one 
 small course, the article suited to 
 the second must make a part. Where 
 vegetables, fowls, or any other meat 
 are twice dressed, they add to the 
 appearance of the table the first time ; 
 and three sweet articles may form 
 the second appearance, without 
 greater expence. In some houses, 
 one dish at a time is sent up with 
 
DIS 
 
 DIS 
 
 the vegetables, or sauces proper to 
 it, and this in succession hot and 
 hot. In others, a course of soups 
 and fish : then meats and boiled 
 fowls, turkey, &c. Made dishes 
 and game follow ; and lastly, sweet 
 dishes ; but these are not the com- 
 mon modes. It ought also to be re- 
 marked, that cooks in general do not 
 think of sending up such articles as 
 are in the house, unless ordered ; 
 though by so doing, the addition of 
 something collared or pickled, some 
 fritters, fried patties, or quick-made 
 dumplings, would be useful when 
 there happen to be accidental visit- 
 ors : and at all times it is proper to 
 improve the appearance of the table 
 rather than let things spoil below, 
 by which an unnecessary expence 
 is incurred. — Any of the following 
 articles may be served as a relish, 
 with the cheese, after dinner. Baked 
 or pickled fish done high, Dutch 
 pickled herrings : sardinias, which 
 eat like anchovy, but are larger : 
 anchovies, potted char, ditto lam- 
 preys : potted birds made high, ca- 
 viare and sippets of toast : salad, 
 radishes, French pie, cold butter, 
 potted cheese, anchovy toast. 
 
 DISTRESS FOR RENT. In these 
 days of general complaint and gene- 
 ral distress, when so many families 
 and individuals are suffering from 
 the extortions of tax-gatherers, and 
 the severity of landlords, it is pro- 
 per that householders and occupiers 
 of land should be furnished with a 
 little information on the subject of 
 their legal rights and liabilities, in 
 order to guard against injustice, or 
 the fatal consequences of illegal pro- 
 ceedings. It must therefore be ob- 
 served, that rent is recoverable by 
 action of debt at common law ; but 
 the general remedy is distress, by 
 taking the goods and chattels out of 
 the possession of the tenant, to pro- 
 cure satisfaction for rent. A dis- 
 tress for rent therefore must be made 
 for nonpayment, or rent in arrears, 
 and cannot be made on the day in 
 
 which the rent becomes due. Nei- 
 ther can distress be made after the 
 rent has been tendered; or if it be 
 tendered while the distress is making, 
 the landlord must deliver up the dis- 
 tress. Any goods or effects that arc 
 damaged by the proceedings of the 
 landlord, must be made good by 
 him. — When distress is levied, it 
 should be for the whole of the rent 
 in arrears ; not a part at one time 
 and the remainder at another, if there 
 was at first a sufficiency ; but if the 
 landlord should mistake the value of 
 the things, he may make a second 
 distress to supply the deficiency. He 
 must be careful to demand neither . 
 more nor less than is due ; he must 
 also shew the certainty of the rent, 
 and when it was due; otherwise the 
 demand will not be good, nor can he 
 obtain a remedy. — A landlord may 
 distrain whatever he finds on the 
 premises, whether it be the property 
 of his tenant or not, except such 
 things as are for the maintenance 
 and benefit of trade; such as work- 
 ing tools and implements, sacks of 
 corn, or meal in a mill. Neither fix- 
 tures in a house nor provisions can 
 be distrained, nor any other article 
 which cannot be restored in as good 
 a state as when it was taken ; but 
 wearing apparel may be distramed 
 when they are not in use. Money 
 out of a bag cannot be distrained, 
 because it cannot be known again ; 
 but money sealed up in a bag may. 
 A horse in a cart cannot be distrain- 
 ed, without also taking the cart ; and 
 if a man be in the cart, these cannot 
 be taken. A horse bringing goods 
 to market, goods brought to market 
 to be sold, goods for exportation on 
 fi wharf or in a warehouse, goods in 
 the hands of a factor, goods deliver- 
 ed to a carrier to be conveyed for 
 hire, wool in a neighbour's barn, are ' 
 all considered as goods in the hands 
 of a third person, and cannot there- 
 fore be distrained by a landlord for 
 rent. But goods left at an inn or 
 other place of conveyance, a chaise 
 107 
 
DIS 
 
 DIS 
 
 or horse standing in a stable, though 
 the property of a third person, may 
 be distrained for rent. A distress 
 must not be made after dark, nor on 
 the Sabbath day. — Where a landlord 
 means to distrain for rent, it is not 
 necessary to demand his rent first, 
 unless the tenant is on the premises 
 on the day of paymen-t, and ready to 
 pay it. But if goods are distrained, 
 and no cause given for so doing, the 
 owner may rescue them, if not im- 
 pounded. , Distraining part of the 
 goods for rent in arrear, in the name 
 of the whole goods, will be deemed 
 a lawful seizure. But if distress and 
 sale be made for rent when it can be 
 proved that no rent is due or in ar- 
 rear, the person so injured may re- 
 cover double the value of such goods 
 distrained, with full costs of suit. If 
 goods be impounded, though they 
 have been distrained without a cause, 
 a tenant cannot touch them, because 
 they are then in the hands of the 
 law ; but if not impounded or taken 
 away, he is at liberty to rescue tkem. 
 — If distress be made for rent, and 
 the goods are not replevied within 
 five days after the distress is made, 
 and notice left on the premises stat- 
 ing the cause of such distress, the 
 person distraining may have the 
 goods appraised by two persons, 
 sworn by the constable of the place 
 for that purpose, and may after such ' 
 appraisement sell them to the best 
 advantage. Jhe rent may then be 
 taken, including all expences, and 
 the overplus left in the hands of the 
 constable for the owner's use. If a 
 landlord commit aa unlawful act or 
 any other irregularity, in making dis- 
 tress for rent which is justly due, 
 the distress itself will not on that 
 account be deemed unlawful ; but 
 full damages may be demanded by 
 the injured party, with full costs ol 
 suit ; either in an action of trespass, 
 or on the case. But if full recom- 
 pense be tendered to the tenant for 
 sueh trespass before the action is 
 commenced, he is bound to acceot it.. 
 108 
 
 or the action will be discharged. — If 
 a tenant clandestinely remove his 
 goods, to prevent the landlord from 
 distraining them for rent,he may seize 
 the goods within thirty days, where- 
 ver they shall be found ; and if not ac- 
 tually sold previous to the seizure, he 
 may dispose of them in order to recov- 
 er his rent. Any tenant or assistant 
 removing goods to prevent a distress, 
 is liable to double the value of the 
 goods, which the landlord may re- 
 cover by action at law. If under the 
 value of fifty pounds, complaint may 
 be made in writing to two neigh- 
 bouring magistrates, who will en- 
 force the payment by distress, or 
 commit the offenders to the house of 
 correction for six months. If any 
 person after the distress is made, 
 shall presume to remove the goods 
 distrained, or take them avay from, 
 the person distraining, the party 
 aggrieved may sue for the injury, 
 and recover treble costs and damages 
 against the offender. — A landlord 
 may not break a lock, nor open a 
 gate ; but if the outer door of the 
 house be open he may enter, and 
 break open the inner doors. But 
 where goods are fraudulently remov- 
 ed, and locked up to prevent their be- ' 
 ing seized, the landlord may break 
 open every place where they are and 
 seize them. If in a dwelling house, 
 an oath must first be made before a 
 magistrate, that is was suspected the 
 goods were lodged there. The most 
 eligible way is to remove the goods 
 immediately, and to give the tenant 
 notice where they are removed to ; 
 but it is usual to leave them under 
 the protection of a person on the 
 premises for five whole days, after 
 which it is lawful to sell them. In 
 making the distress, it is necessary 
 to give the bailiff" a written order for 
 that purpose, which the landlord 
 may do himself without any stamp, 
 only specifying the person's name, 
 place of abode, and rent in arrears 
 for which the goods and chattels are 
 to be seized. After this an inventory 
 
DOU 
 
 Dili 
 
 is to be made of the articles, a copy 
 of which is to be given to the tenant, 
 accompanied with a notice that un- 
 less the arrears of rent and charges 
 of distress be paid, or the goods re- 
 plevied at the expiration of five days 
 from the day of distress, the said 
 goods will be appraised and sold ac- 
 cording to law. If the landlord 
 chooses to indulge the tenant with 
 a longer time to raise the money, a 
 memorandum must be taken of the 
 tenant, stating that possession is 
 lengthened at his request, or the 
 landlord will be liable to an action 
 for exceeding the time of his origi- 
 nal notice. — See TENA^TS. 
 
 DOUBLE RENT. If a tenant has 
 received a written notice, and he re- 
 fuse to quit, after such notice has 
 been regularly served, and will not 
 give possession at the time required, 
 he is liable to pay at the rate of 
 double the annual value of the land 
 or tenement so detained, for so long 
 time as the same are detained in his 
 possession, and the payment may be 
 recovered by action of debt. Or if 
 the tenant shall give notice of his 
 intention to quit the premises, and 
 do not deliver up possession accord- 
 ing to such notice, he is liable to the 
 payment of double rent, as in the 
 other case. — The following is the 
 form of a notice to a tenant to quit, 
 or to pay double rent. * Mr. A. B. 
 I hereby give you notice to deliver 
 up possession and quit, on or before 
 next Michaelmas day, the house and 
 premises which you now hold of me, 
 situate in the parish of in the 
 
 county of : and in default of 
 
 your compliance therewith, I do and 
 will insist on your paying me for the 
 same, the yearly rent of 
 being double the annual rent, for 
 such time as you shall detain the key, 
 and keep possession, over the said 
 notice. Witness my hand this 
 day of 182 . C. D. Land- 
 
 lord of the said premises. 
 
 Witness E. F.'— 
 If, after not'ce of double rent be ex- 
 
 pired, a single rent is accepted, such 
 acceptance will prevent the penalty, 
 until notice is again given, and the 
 time expired. 
 
 DOWN. This valuable part of 
 goose coating, which contributes so 
 much to the comfort and even the 
 luxury of life, comes to maturity when 
 it begins to fall off of itself; and if 
 removed too soon, it is liable to be 
 attacked by worms. Lean geese fur- 
 nish more than those that are fat, and 
 the down is more valuable. Neither 
 the feathers nor the down of geese 
 which have been dead some time are 
 fit for use : they generally smell bad, 
 and become matted. None but what 
 is plucked from living geese, or which 
 have just been killed, ought to be 
 exhibited for sale ; and in this case 
 the down should be plucked soon, 
 or before the geese are entirely cold. 
 DRAUGHT FOR A COUGH. 
 Beat a fresh-laid egg, and mix it 
 with a quarter of a pint of new milk 
 warmed, but do not heat it after the 
 egg is put in. Add a large spoonful 
 of capillaire, the same of rose water, 
 and a little nutmeg scraped. Take 
 it the first and last thing, and it will 
 be found a fine soft draught for those 
 who are weakly, or have a cold. — 
 Another remedy. Take a handful 
 of horehound, a handful of rue, a 
 handful of hyssop, and the same 
 quantity of ground ivy and of tor- 
 mentil, with a small quantity of long 
 plantain, pennyroyal, and five fin- 
 ger. Boil them in four quarts of 
 water till reduced to two quarts. 
 Strain it off, then add two pounds 
 of loaf sugar ; simmer it a little, add 
 a quart of brandy and bottle it for 
 use. A wine glassful of this to be 
 taken occasionally. 
 
 DRIED BACON. When two 
 flitches are to be cured, divide the 
 hog, cut off the hams, and take out 
 the chine. It is common to remove 
 the spare-ribs, but the bacon will be 
 preserved better from being rusty, if 
 they are left in. Salt the bacon six 
 days, then drain it from that first 
 109 
 
DR 
 
 DRi 
 
 pickle : mix a proper quantity of salt 
 with half a pound of bay-salt, three 
 ounces of saltpetre, and a pound of 
 coarse sugar, to each hog. Rub the 
 salts well in, and turn it every day 
 for a month. Drain and smoke it 
 for a few days, or dry it with bran 
 or flour, and hang it in the kitchen, 
 or on a rack suspended from the 
 ceiling. — Good bacon may be known, 
 if you are going to purchase it, by 
 the rind being thin, the fat firm, and 
 of a red tinge, the lean tender, of a 
 good colour, and adhering to the 
 bone. If there are yellow streaks in 
 it, it is going, if not already rusty. 
 
 DRIED CHERRIES. Stone six 
 pounds of Kentish cherries, and put 
 them into a preserving pan with two 
 pounds of loaf sugar pounded and 
 strewed among them. Simmer them 
 till they begin to shrivel, then strain 
 them from the juice, iay them on a 
 hot hearth or in an oven, when either 
 is cool enough to dry without baking 
 them. The same syrup will do 
 another six pounds of fruit. — To dry 
 cherries without sugar, stone, and 
 set them over the fire in a preserving 
 pan. Simmer them in their own li- 
 quor, and shake them in the pan. 
 Put them by in common china dish- 
 es: next day give them another scald, 
 and when cold put them on sieves to 
 dry, in an oven moderately warm. 
 Twice heating, an hour each time, 
 *• will be sufficient. Place them in a 
 box, with a paper between each lay- 
 er. — A superior way of preserving 
 cherries is to allow one pound of 
 double-refined sugar to every five 
 pounds of fruit, after they are 
 stoned ; then to put both into a pre- 
 serving pan with very little water, 
 till they are scalding hot. Take the 
 fruit out immediately and dry them ; 
 return them into the pan again, 
 strewing the sugar between each lay- 
 er of cherries. Let it stand to melt, 
 then set the pan on the fire, and make 
 it scalding hot as before ; take it off, 
 and repeat this thrice with the sugar. 
 Drain them from the svrup? and lav 
 110 
 
 them singly to dry on dishes, in the 
 sun or on a stove. When dry, pu.t 
 them into a sieve, dip it into a pan 
 of cold water, and draw it instantly 
 out again, and pour them on a fine 
 soft cloth ; dry them, and set them 
 once more in the sun, or on a stove. 
 Keep them in a box, with layers of 
 white paper, in a dry place. This is 
 the best way to give plumpness to 
 the fruit, as well as colour and fla- 
 vour. 
 
 DRIED HADDOCK. Choose 
 them of two or three pounds weight ; 
 take out the gills, eyes, and entrails, 
 and remove the blood from the back- 
 bone. Wipe them dry, and put some 
 salt into the bodies and sockets. Lay 
 them on a board for a night, then 
 hang them up in a dry place, and 
 after three or four days they will be 
 fit to eat. Skin and rub them with 
 egg, and strew crumbs over them. 
 Lay them before the fire, baste with 
 butter till they are quite brown, and 
 serve with egg sauce. — Whitings, if 
 large, are' excellent in this way ; and 
 where there is no regular supply of 
 fish, it will be found a great conve- 
 nience. 
 
 DRIED SALMON. Cut the fish 
 down, take out the inside and roe. 
 After scaling it, rub it with common 
 salt, and let it hang twenty-four 
 hours to drain. Pound three or four 
 ounces of saltpetre, according to the 
 size of the fish, two ounces of bay 
 salt, and two ounces of coarse sugar. 
 Mix them well, rub it into the sal- 
 mon, and lay it on a large dish for 
 two days ; then rub it with common 
 salt, wipe it well after draining, and 
 in twenty-four hours more it will be 
 fit to dry. Hang it either in a wood 
 chimney, or in a dry place, keeping 
 it open with two small sticks. — Dri- 
 ed salmon is broiled in paper, and 
 only just warmed through. Egg 
 sauce and mashed potatoes may be 
 eaten with it ; or it may be boiled, 
 especially the part next the head. 
 An excellent dish of dried salmon 
 may also be made in the follovving 
 
DRO 
 
 DRO 
 
 manner. Prepare some eggs boiled 
 hard and chopped large, pull off 
 some flakes of the fish, and put them 
 both into half a pint of thin cream, 
 with two or three ounces of butter 
 rubbed in a tea-spoonful of flour. 
 Skim and stir it till boiling hot, make 
 a wall of mashed potatoes round the 
 inner edge of a dish, and pour the 
 above into it. 
 
 DRINK FOR THE SICK. Pour 
 a table-spoonful of capillaire, and 
 the same of good vinegar, into a tum- 
 bler of fresh cold water. Tamarinds, 
 currants, fresh or in jelly, scalded 
 currants or cranberries, make excel- 
 lent drinks ; with a little sugar or 
 not, as most agreeable. Or put a 
 tea-cupful of cranberries into a cup 
 of water, and mash them. In the 
 meantime boil two quarts of water 
 with one large spoonful ef oatmeal, 
 and a bit of lemon peel ; then add 
 the cranberries, and as much fine 
 Lisbon sugar as shall leave a smart 
 flavour of the fruit. Add a quarter 
 of a pint of sherry, or less, as may 
 be proper : boil all together for half 
 an hour, and strain off the drink. 
 
 DRIPPING, if carefully preserv- 
 ed, will baste every thing as well as 
 butter, except fowls and game ; and 
 for kitchen pies nothing else should 
 be used. The fat of a neck or loin 
 of mutton makes a far lighter pud- 
 ding than suet. 
 
 DRIPPING CRUST. Rub a 
 pound of clarified dripping iato three 
 pounds of fine flour, and mak^it into 
 a paste with cold water. Or make 
 a hot crust with the same quantity, 
 by melting the dripping in water, 
 and mixing it hot with the flour. 
 
 DROP CAKES. Rub half a pound 
 of butter into a pound of fine flour ; 
 mix it with half a pound of sugar, 
 and the same of currants. Mix it 
 into a paste, with two eggs, a large 
 spoonful oi' rose water, brandy, and 
 sweet wine ; and put it on plates 
 ready floured. 
 
 DROPSY. Gentle exercise and 
 rubbing the parts aff'ected, are high- 
 
 ly proper in this complaint, and the 
 tepid bath has often procured con- 
 siderable relief. The patient ought 
 to live in a warm dry place, not ex- 
 pose himself to cold or damp air, 
 and wear flannel next the skin. Ve- 
 getable acids, such as vinegar, the 
 juice of lemons and oranges, diluted 
 with water, should be drank in pre- 
 ference to wine or spirits, either of 
 which are generally hurtful. The 
 diet should be light and nourishing, 
 easy of digestion, and taken in mo- 
 deration. Horseradish, onions and 
 garlic, may be used instead of fo- 
 reign spices ; but tea, coffee, and 
 punch, are alike improper. 
 
 DROWNING. If a person un- 
 fortunately fall into the water, and 
 is supposed to be drowned, he should 
 be carefully undressed as soon as he 
 is taken out ; then laid on a bed or 
 mattrass in a warm apartment, with 
 the head and upper part a little rais- 
 ed, and the nostrils cleaned with a 
 feather dipped in oil. Let the body 
 be gently rubbed with common salt, 
 or with flannels dipped in spirits ; 
 the pit of the stomach fomented with 
 hot brandy, the temples stimulated 
 with spirits of hartshorn, and blad- 
 ders of lukewarm water applied to 
 different parts of the body, or a 
 warming-pan wrapped in flannel 
 gently moved along the back. A 
 warm bath, gradually increased to 
 seventy-five degrees, would be high- 
 ly proper ; or the body may be car- 
 ried to a brewhouse, and covered up 
 with warm grains for an hour or two. 
 An attempt should be made to inflate 
 the lungs, either by the help of a pair 
 of bellows, or a person's blowing 
 with his mouth through the nostril, 
 which in the first instance is much 
 better. If the patient be very young, 
 or^the animation do not appear al- 
 together suspended, he may be plac- 
 ed in bed between two persons to 
 promote natural warmth, or covered 
 with blankets or warm flannels. Sti- 
 mulating clysters of warm water and 
 salt, or six ounces of brandy, should 
 
DUG 
 
 DUN 
 
 be speedily administered. The means 
 should be persevered in for several 
 hours, as there are instances of per- 
 sons recovering after all hope was 
 given up, and they had been aban- 
 doned by their attendants. As soon 
 as the first symptoms of life are dis- 
 cernible, care must be taken to che- 
 rish the vital action by the most 
 gentle and soothing means. Fomen- 
 tations of aromatic plants may then 
 be applied to the pit of the stomach, 
 bladders of warm water placed to 
 the left side, the soles of the feet 
 rubbed with salt, and a little white 
 wine dropped on the tongue. The 
 patient should then be left in a quiet 
 state till able to drink a little warm 
 wine, or tea mixed with a few drops 
 of vinegar. The absurd practice of 
 rolling persons on casks, lifting the 
 feet over the shoulders, and suft'er- 
 mg the head to remain downwards, 
 in order to discharge the water, has 
 occasioned the loss of many lives, 
 as it is now fully and clearly estab- 
 lished, that the respiration being 
 impeded is in this case the sole cause 
 of the suspension of life ; and which 
 being restored, the vital functions 
 soon recover their tone. No attempt 
 must be made to introduce liquor of 
 any kind into the mouth, till there 
 are strong signs of recovery. 
 
 DUCKS. In rearing this species 
 of pouftry, they should be accustom- 
 ed to feed and rest in one place, to 
 prevent their straggling too far to 
 lay. Places near the water to lay 
 in are advantageous, and these might 
 consist of small wooden houses, with 
 a partitjoii in the middle, and a door 
 at each end. They generally begin 
 to lay in the month of February. 
 Their eggs should be daily taken 
 away except one, till they seem in- 
 clined to set, and then they should 
 be left with a sufficient quantity of 
 eggs under them. They require no 
 attention while setting, except to give 
 them food at the time they come out 
 to seek it ; and water should be 
 placed at a convenient distance, that 
 112 
 
 their eggs may not be spoiled by 
 their long absence in seeking it. 
 Twelve or thirteen eggs will be suf- 
 ficient. In an early season it is best 
 to place them under a hen, that the 
 ducks may have less time for setting, 
 for in cold weather they cannot so 
 well be kept from the water, and 
 would scarcely have strength to bear 
 it. They should be placed under 
 cover, especially in a wet season ; 
 for though water is the natural ele- 
 ment of ducks, yet they are apt to 
 be killed by the cramp before they 
 are covered with feathers to defend 
 them. Ducks will eat any thing ; 
 and when to be fatted, they should 
 have plenty of food, however coarse 
 it may be, and in three weeks they 
 will be ready. 
 
 DUCK PIE. Bone a full-grown 
 young duck and a fowl. Wash and 
 season them with pepper and salt, 
 and a small proportion of mace and 
 allspice in the finest powder. Put 
 the fowl within the duck, and in the 
 former a calf's tongue, boiled very 
 tender and peeled. Press the whole 
 close, and draw the legs inwards, 
 that the body of the fowl may be 
 quite smooth. The space between 
 the sides of the crust may be filled 
 with fine forcemeat, the same as for 
 savoury pies. Bake it in a slow 
 oven, either in a raised crust or pie 
 dish, with a thick ornamented crust. 
 Large Staffordshire pies are made 
 as above, but with a goose outwards, 
 then a turkey, a duck next, then a 
 fowl; and either tongue, small birds, 
 or forcemeat in the middle. 
 
 DUCK SAUCE. Put a rich gravy 
 into the dish, and slice the breast. 
 Cut a lemon, put on it some pepper 
 and salt, squeeze it on the breast, 
 and pour a spoonful of gravy over 
 the meat, before it is sent round. — 
 See Roast Duck. 
 
 DUN BIRDS. Roast and baste 
 them with butter, and sprinkle a little 
 salt before they are taken up. Pour 
 a good gravy over them, and serve 
 with shalot sauce in a boat. 
 
DUT 
 
 DYE 
 
 DUNELM OF VEAL. Stew a 
 few small mushrooms in their own 
 liquor and a bit of butter, a quarter 
 of an hour. Mince them fine, and 
 put them with their liquor to some 
 cold minced veal. Add a little pep- 
 per and salt, some cream, and a bit of 
 butter rubbed in less than half a tea- 
 spoonful of flour. Simmer the mince 
 three or four minutes, and serve it 
 on thin sippets of bread. Cold fowl 
 may be treated in the same manner. 
 
 DUTCH BEEF. Take a lean 
 piece of beef, rub it well with treacle 
 or brown sugar, and let it be turned 
 often. In three days wipe it, and 
 salt it with common salt and salt- 
 petre beaten fine : rub these well in, 
 and turn it every day for a fortnight. 
 Roll it tight in a coarse cloth, and 
 press it under a large weight : hang 
 it to dry in a wood smoke, but turn 
 it upside down every day. Boil it 
 in pump water, and press it : it will 
 then grate or cut into shivers, like 
 Dutch beef. 
 
 DUTCH FLUMMERY. Boil two 
 ounces of isinglass in a pint and half 
 of water very gently half an hour ; 
 add a pint of white wine, the juice 
 of three lemons, and the thin rind of 
 one. Rub a few lumps of sugar on 
 another lemon to obtain the essence, 
 and add with them a sufficient quan- 
 tity of sugar to sweeten. Beat up 
 the yolks of seven eggs, mix it with 
 the above, and give them together 
 one scald. Keep the flummery stir- 
 ring all the time, pour it into a ba- 
 son, stir it till half cold, let it settle, 
 and then put it into a melon shape. 
 
 DUTCH PUDDING. Melt a 
 pound of butter in half a pint of 
 milk ; mix it into two pounds of flour, 
 eight eggs, and four spoonfuls of 
 yeast. Add a pound of currants, 
 and a quarter of a pound of sugar 
 beaten and sifted, and bake it an 
 hour in a quick oven. This is a 
 very good pudding hot, and equally 
 so as a cake when cold. If for the 
 latter, carraways must be used in- 
 stead of currants. 
 
 DUTCH RICE PUDDING. Soak 
 four ounces of rice in warm water 
 half an hour ; drain away the water, 
 put the rice into a stewpan, with 
 half a pint of milk, and half a stick 
 of cinnamon, and simmer it till ten- 
 der. When cold, add four eggs well 
 beaten, two ounces of butter melted 
 in a tea-cupful of cream ; and add 
 three ounces of sugar, a quarter of 
 a nutmeg, and a good piece of le- 
 mon peel. Put a light pufl^paste into 
 a mould or dish, or grated tops and 
 bottoms, and bake in a quick oven. 
 
 DUTCH WAFFLES. These form 
 a delicious article in the shape of 
 puff cakes, which are instantly pre- 
 pared and exhibited for sale in stalls 
 or tents, in the fairs of Holland, 
 where they are eaten hot as they 
 come from the plate or baking pan, 
 with fine sugar strewed over them. 
 Mix together three pounds of fine 
 flour, a dozen eggs, a pound of melt- 
 ed butter, half a pint of ale, some 
 milk, and a little yeast. £eat it 
 well, till it forms a thick paste, and 
 let it stand three or four hours be- 
 fore the fire to rise. Lay it in small 
 pieces on a hot iron or fryingpan, 
 with a pair of buttered tongs, till 
 it is lightly browned. Eat the waf- 
 fles with fine sugar sifted over, or a 
 little sack and melted butter. 
 
 DYEING. Nankeen dye is made 
 of equal parts of arnetto and com- 
 mon potash, dissolved in boiling wa- 
 ter. To dye cotton, silk, woollen, 
 or linen of a beautiful yellow, the 
 plant called weld, or dyer's weed, 
 is used for that purpose. Blue cloths 
 dipped in a decoction of it will be- 
 come green. The yellow colour of 
 the Dutch pink is obtained from the 
 juice of the stones and branches of 
 the weld. Black dye is obtained 
 from a strong decoction of logwood, 
 copperas, and gum arable. Oak 
 saw-dust, or the excrescences on the 
 roots of young oaks, may be used 
 as a substitute for galls, both in 
 making ink and black dye. 
 
 Q 118 
 
t: A u 
 
 T. (x G 
 
 E. 
 
 Earthenware. An ounce of 
 
 dry lean cheese grated fine, and an 
 equal quantity of quicklime mixed 
 well together in three ounces of skim 
 milk, will form a good cement for 
 any articles of broken earthenware, 
 when the rendering of the joint visi- 
 ble is reckoned of no consequence. 
 A cement of the same nature may be 
 made of quicklime tempered with 
 the curd of milk, but the curd should 
 either be made of whey or butter- 
 milk. This cement, like the former, 
 requires to be applied immediately 
 after it is made, and it will effectu- 
 ally join any kind of earthenware or 
 china. 
 
 EARWIGS. These insects are 
 often destructive in gardens, especi- 
 ally where carnations, nuts, or fil- 
 berts, pears and apples are reared. 
 Their depredations on the flowers 
 may be prevented by putting the 
 bowl of a tobacco-pipe on the sticks 
 which support them, into which they 
 will creep in the day time, and may 
 be destroyed. Green leaves of elder 
 laid near fruit trees, or flower roots, 
 will prevent their approach. Large 
 quantities may be taken by placing 
 short cuts of reed, bean or wheat 
 straw, among the branches of fruit 
 trees, and laying some on the ground 
 near the root. Having committed 
 their depredations in the night, they 
 take refuge in these in the day time ; 
 the reed or straw may be taken away 
 and burnt, and more put in its stead. 
 — If unfortunately one of these dis- 
 agreeable insects have crept into the 
 ear, from their running so frequently 
 about our garments, let the afflicted 
 person lay his head upon a table, 
 while some friend carefully drop into 
 the ear a little sweet oil, or oil of 
 almonds. A drop or two will be 
 sufficient to destroy the insect, and 
 remove the pain. An earwig may 
 be extracted by applying a piece of 
 apple to the ear, which will entice 
 the insect to come out. 
 114 
 
 EDGEBONE OF BEEF. Skewer 
 it up tight, and tie a broad fillet 
 round it, to keep the skewers in their 
 places. Put it in with plenty of cold 
 water, and carefully catch the scum 
 as it rises. When all the scum is 
 removed, place the boiler on one 
 side of the fire, to keep simmering 
 slowly till it is done. A piece weigh- 
 ing ten pounds will take two hours, 
 and larger in proportion. The slower 
 it boils the better it will look, and 
 the tenderer it will be : if allowed to 
 boil quick at first, no art can make 
 it tender afterwards. Dress plenty 
 of carrots, as cold carrots are a ge- 
 neral favourite with cold beef. 
 
 EEL BROTH. Clean half a pound 
 of small eels, and set them on the 
 fire with three pints of water, some 
 parsley, a slice of onion, and a few 
 peppercorns. Let them simmer till 
 the eels are broken, and the broth 
 good. Add salt, and strain it off. 
 The above should make three half 
 pints of broth, nourishing and good 
 for weakly persons. 
 
 EEL PIE. Cut the eels in length* 
 of two or three inches, season with 
 pepper and salt, and place them in 
 a dish with some bits of butter, and 
 a little water. Cover the dish with 
 a paste, and bake it. 
 
 EEL SOUP. Put three pounds 
 of small eels to two quarts of water, 
 a crust of bread, three blades of 
 mace, some whole pepper, an onion, 
 and a bunch of sweet herbs. Cover 
 them close, stew till the fish is quite 
 broken, and then strain it oft'. Toast 
 some bread, cut it into dice, and 
 pour the soup on it boiling hot. 
 Part of a carrot may be put in at 
 first. This soup will be as rich as 
 if made of meat. A quarter of a 
 pint of rich cream, with a tea-spoon- 
 ful of flour rubbed smooth in it, is 
 a great improvement. 
 
 EGGS. In new-laid eggs there 
 is a small division of the skin at the 
 end of the shell, which is filled with 
 
EGG 
 
 EGG 
 
 air, and is perceptible to the eye. 
 On looking through them against the 
 sun or a candle, they will be tolera- 
 bly clear; but if they shake in the 
 shell, they are not fresh. Another 
 way to distinguish fresh eggs, is to 
 put the large end to the tongue ; if 
 it feels warm, it is new and good. 
 Eggs may be bought cheapest in the 
 spring, when the hens first begin to 
 lay, before they set : in Lent and at 
 Easter they become dear. They may 
 be preserved fresh for. some time by 
 dipping them in boiling water, and 
 instantly taking them out, or by oil- 
 ing the shell, either of whrch will 
 prevent the air from passing through. 
 They may also be kept on shelves 
 with small holes to receive one in 
 each, and be turned every other day ; 
 or close packed in a keg, and cover- 
 ed with strong lime water. A still 
 better way of preserving eggs in a 
 fresh state is to dip them in a solu- 
 tion of gum-arabic in water, and 
 then imbed them in powdered char- 
 coal. The gum-arabic answers the 
 purpose of a varnish for the eggs, 
 much better than any resinous gum, 
 as it can easily be removed by wash- 
 ing them in water, and is a much 
 cheaper preparation than any other. 
 If eggs are greased the oily matter 
 becomes rancid, and infallibly hast- 
 ens the putrefaction of the eggs. 
 But being varnished with gum wa- 
 ter, and imbedded in charcoal, they 
 will keep for many years, and may 
 be removed from one climate to an- 
 other. 
 
 EGGS AND BACON. Lay some 
 slices of fine streaked bacon in a 
 clean dish, and toast them before the 
 fire in a cheese-toaster, turning them 
 when the upper side is browned ; or 
 if it be wished to have them mellow 
 and soft, rather than curled and crisp, 
 parboil the slices before they are 
 toasted and do them lightly. Clear 
 dripping or lard is to be preferred 
 to butter for frying the eggs, and be 
 sure that the fryingpan is quite clean 
 before it is put in. When the fat is 
 
 hot, break two or three eggs into it. 
 Do not turn them ; but while they 
 are frying, keep pouring some of the 
 fat over them with a spoon. When 
 the yolk just begins to look white, 
 which it will in about two minutes, 
 they are enough, and the white must 
 not be suffered to lose its transpa- 
 rency. Take up the eggs with a 
 tin sHce, drain the fat from them, 
 trim them neatly, and send them up 
 with the bacon round them. 
 
 EGGS AND ONIONS. Boil some 
 eggs hard, take out the yolks whole, 
 and cut the whites in slices. Fry 
 some onions and mushrooms, put in 
 the whites, and keep them turning. 
 Pour off the fat, flour the onions, 
 and add a little gravy. Boil them 
 up, then put in the yolks, with a lit- 
 tle pepper and salt. Simmer the 
 whole about a minute, and serve it 
 up. 
 
 EGGS FOR SALLAD. Boil a 
 couple of eggs for twelve minutes, 
 and put them into a bason of cold 
 water, to render the yolks firm and 
 hard. Rub them through a sieve lia; 
 with a wooden spoon, and mix them 
 with a spoonful of water, or fine 
 double cream, and add two table- 
 spoonfuls of oil or melted butter. 
 When these are well mixed, add 
 by degrees a tea-spoonful of salt, 
 or powdered lump sugar, and the 
 same of made mustard. Add very 
 gradually three table-spoonfuls of 
 vinegar, rub it with the other ingre- 
 dients till thoroughly incorporated, 
 and cut up the white of the e^g to 
 garnish the top of the sallad. Let 
 the sauce remain at the bottom of 
 the bowl, and do not stir up the sal- 
 lad till it is to be eaten. This sauce 
 is equally good with cold meat, cold 
 fish, or for cucumbers, celery, and 
 radishes. 
 
 EGGS FOR THE SICK. Eggs 
 very little boiled or poached, when 
 taken in small quantities, convey 
 much nourishment. The yolk only, 
 when dressed, should be eaten by 
 invalids. An egg divided, and the 
 116 
 
EGG 
 
 ELD 
 
 yolk and white beaten separately, 
 then mixed with a glass of wine, will 
 afford two very wholesome draughts, 
 and prove lighter than when taken 
 together. An egg broken into a cup 
 of tea, or beaten and mixed with a 
 bason of milk, makes a breakfast 
 more supporting than tea only. 
 
 EGGS FOR TURTLE. Beat in 
 a mortar three yolks of eggs that 
 have been boiled hard. Make it into 
 a paste with the yolk of a raw one, 
 roll it into small balls, and throw 
 them into boiling water for two mi- 
 nutes to harden. 
 
 EGG BALLS. Boil the eggs hard, 
 and put them in cold water. Take 
 out the yolks, and pound them fine 
 in a mortar, wetting them with raw 
 yolks, about one to three. Season 
 them with salt and white pepper, 
 dry them with flour, and roll them 
 into small balls, as they swell very 
 much in boiling. When dressed, 
 boil them in gravy for a minute. 
 
 EGG PIE. Boil twelve eggs hard, 
 and chop them with one pound of 
 marrow, or beef suet. Season with 
 a little cinnamon and nutmeg finely 
 beaten, adding one pound of currants 
 clean washed and picked, two or 
 three spoonfuls of cream, a little 
 sweet wine, and rose water. Mix 
 all together, and fill the pie : when 
 it is baked, stir in half a pound of 
 fresh butter, and the juice of a le- 
 mon. 
 
 EGG MINCE PIES. Boil six 
 eggs hard, shred them small, and 
 double the quantity of shred suet. 
 Then add a pound of currants wash- 
 ed and picked, or more if the eggs 
 were large ; the peel of one lemon 
 shred very fine, and the juice ; six 
 spoonfuls of sweet wine, mace, nut- 
 meg, sugar, a very little salt ; orange, 
 lemon, and citron, candied. Cover 
 the pies with a light paste. ' 
 
 EGG SAUCE. Boil the eggs 
 hard, chop them fine, and put them 
 into melted butter. If thrown into 
 cold water after being boiled, the 
 yolks will become firmer, will be 
 M6 
 
 easier to cut, and the surface be pre- 
 vented from turning black. Egg 
 sauce will be found an agreeable ac- 
 companiment to roast fowl, or salt 
 fish. 
 
 EGG WINE. Beat up an egg, 
 and mix it with a spoonful of cold 
 water. Set on the fire a glass of 
 white w^ine, half a glass of water, 
 with sugar and nutmeg. When it 
 boils, pour a little of it to the egg 
 by degrees, till the whole is mixed, 
 and stir it well. Then return the 
 whole into the saucepan, put it on a 
 gentle fire, stir it one way for about 
 a minute. If it boil, or the egg be 
 stale, it will curdle. The wine may 
 be made without warming the egg ; 
 it is then lighter on the stomach, 
 though not so pleasant to the taste. 
 Serve it with toast. 
 
 ELDER. The foetid smell of the 
 common elder is such, especially of 
 the dwarf elder, that if the leaves 
 and branches be strewed among 
 cabbage and cauliflower plants, or 
 turnips, it will secure them from the 
 ravages of flies and caterpillars ; 
 and if hung on the branches of trees, 
 it will protect them from the effects 
 of blight. Or if put into the sub- 
 terraneous paths of the moles, it 
 will drive them from the garden. An 
 infusion of the leaves in water, and 
 sprinkled over rose-buds and other 
 flowers, will preserve them from the 
 depredations of the caterpillar. 
 
 ELDER ROB. Clear some ripe 
 elder-berries from the staFks, bake 
 them in covered jars for two hours, 
 and squeeze the juice through a 
 strainer. To four quarts of juice 
 put one pound of sugar, and stir it 
 over the fire till reduced to one 
 quart. When cold, tie it down with 
 a bladder, and keep it in a dry 
 place. It is very good for sore 
 throats and fevers. 
 
 ELDER SYRUP. Pick off the 
 elder berries when fully ripe, bake 
 them in a stone jar, strain them 
 through a coarse sieve, and put the 
 juice into a clean kettle. To every 
 
ELD 
 
 ENG 
 
 quart of juice add a pound of fine 
 soft sugar, boil and skim it well : 
 when it is clear, pour it into a jar, 
 cool it, and cover it down. Half a 
 pint of this syrup added to a gallon 
 of new made wine, will give it a very 
 rich flavour, or it may be used for 
 other purposes. 
 
 ELDER WINE. Pick the berries 
 from the stalk, and to every quart 
 allow two quarts of water. Boil 
 them half an hour, run the liquor 
 and break the fruit through a hair 
 sieve, and to every quart of juice put 
 three quarters of a pound of moist 
 sugar. Boil the whole a quarter of 
 an hour, with some peppercorns, 
 ginger, and a few cloves. Pour it 
 into a tub, and when of a proper 
 warmth, into the barrel, with toast 
 and yeast to work, which there is 
 more difficulty to make it do than 
 most other liquors. When it ceases 
 to hiss, put a quart of brandy to 
 eight gallons, and stop it up. Bot- 
 tle it in the spring, or at Christmas. 
 — To make white elder wine, very 
 much like Frontiniac, boil eighteen 
 pounds of white powder sugar with 
 six gallons of water, and two whites 
 of eggs well beaten. Skim it clean, 
 and but in a quarter of a peck of 
 elder flowers from the tree that bears 
 white berries, but do not keep them 
 on the fire. Stir it when nearly cold, 
 and put in six spoonfuls of lemon 
 juice, four or five spoonfuls of yeast, 
 and beat it well into the liquor. Stir 
 it every day, put into the cask six 
 pounds of the best raisins stoned, 
 and tun the wine. Stop it close, 
 and bottle it in six months. When 
 well kept, this wine will pass for 
 Frontiniac. 
 
 ELDER FLOWER WINE. To 
 six gallons of spring water put six 
 pounds of sun raisins cut small, and 
 a dozen pounds of fine sugar : boil 
 the whole together for about an hour 
 and a half. When the liquor is cold, 
 put in half a peck of ripe elder 
 flowers, with about a gill of lemon 
 juice, and half the quantity of ale 
 
 yeast. Cover it up, and after stand- 
 ing three days, strain it off. Pour 
 it into a cask that is quite clean, 
 and that will hold it with ease. When 
 this is done, add a quart of Rhenish 
 wine to every gallon of liquor, and 
 let the bung be lightly put in for 
 twelve or fourteen days. Then stop 
 it down fast, and put it in a cool dry 
 place for four or five months, till it 
 is quite settled and fine : then bot- 
 tle It off. 
 
 ENGLISH BAMBOO. About 
 the middle of May, cut some large 
 young shoots of elder ; strip off the 
 outward peel, and soak them all 
 night in some strong salt and water. 
 Dry them separately in a cloth, and 
 have in readiness the following pic- 
 kle. To a quart of vinegar put an 
 ounce of white pepper, an ounce of 
 sliced ginger, a little mace and pi- 
 mento, all boiled together. Put the 
 elder shoots into a stone jar, pour 
 on the liquor boiling hot, stop it up 
 close, and set it by the fire two hours, 
 turning the jar often to keep it hot. 
 If not green when cold, strain off ^ 
 the liquor, pour it on boiling again, 
 and keep it hot as before. — Or if it 
 be intended to make Indian pickle, 
 the addition of these shoots will be 
 found to be a great improvement. 
 In this case it will only be necessary 
 to pour boiling vinegar and mustard 
 seed on them, and to keep them till 
 the jar of pickles shall be ready to 
 receive them. The cluster of elder 
 flowers before it opens, makes a de- 
 licious pickle to eat with boiled mut- 
 ton. It is prepared by only pour- 
 ing vinegar over the flowers. 
 
 ENGLISH BRANDY. English 
 or British brandy may be made in 
 smaller quantities, according to the 
 following proportions. To sixty gal- 
 lons of clear rectified spirits, put 
 one pound of sweet spirit of nitre, 
 one pound, of cassia buds ground, 
 one pound of bitter almond meal, 
 (the cassia and almond meal to be 
 mixed together before they are put 
 to the spirits) two ounces of sliced 
 117 
 
ENG 
 
 ESS 
 
 orris root, and about thirty or forty 
 prune stones pounded. Shake the 
 whole well together, two or three 
 times a day, for three days or more. 
 Let them settle, then pour in one 
 gallon of the best wine vinegar ; and 
 add to every four gallons, one gallon 
 of foreign brandy. 
 
 ENGLISH CHAMPAIGNE. 
 Take gooseberries before they are 
 rip€, crush them with a mallet in 
 a wooden bowl ; and to every gallon 
 of fruit, put a gallon of water. Let 
 it stand two days, stirring it well. 
 Squeeze the mixture with the hands 
 through a hop sieve, then measure 
 the liquor, and to every gallon put 
 three pounds and a half of loaf su- 
 gar. Mix it well in the tub, and let 
 it stand one day. Put a bottle of 
 the best brandy into the cask, which 
 leave open five or six weeks, taking 
 off the scum as it rises. Then stop 
 it up, and let it stand one year in 
 the barrel before it is bottled. 
 
 ENGLISH SHERRY. Boil thirty 
 pounds of lump sugar in ten gallons 
 
 H of water, and clear it of the scum. 
 When cold, put a quart of new ale- 
 wort to every gallon of liquor, and 
 let it work in the tub a day or two. 
 Then put it into a cask with a pound 
 of sugar candy, six pounds of fine 
 raisins, a pint of brandy, and two 
 ounces of isinglass. When the fer- 
 mentation is over, stop it close : let 
 it stand eight months, rack it off*, 
 and add a little more brandy. Re- 
 turn it to the cask again, and let it 
 stand four months before it is bot- 
 tled. 
 
 ENGLISH WINES. During the 
 high price of foreign wine, home- 
 made wines will be found particular- 
 ly useful ; and though sugar is dear, 
 they may be prepared at a quarter 
 of the expence. If carefully made, 
 and kept three or four years, a pro- 
 portionable strength being given, 
 they would answer the purpose of 
 
 ^ foreign wines for health, and cause 
 W' a very considerable reduction in the 
 expenditure. Sugar and water are 
 118 
 
 the principal basis of home-made 
 wine ; and when these require to be 
 boiled, it is proper to beat up the 
 whites of eggs to a froth, and mix 
 them with the water when cold, in 
 the proportion of one egg to a gal- 
 lon. When the sugar and water are 
 boiled, the liquor should be cooled 
 quickly ; and if not for wines that 
 require fermenting, it may be put 
 into the cask when cold. If the 
 wine is to be fermented, the yeast 
 should be put into it when it is milk- 
 warm ; but must not be left more 
 than two nights to ferment, before 
 it is put into the cask. Particular 
 care should be taken to have the 
 cask sweet and dry, and washed in- 
 side with a little brandy, before the 
 wine is tunned, but it should not be 
 bunged up close till it has done fer- 
 menting. After standing three or 
 four months, it will be necessary to 
 taste the wine, to know whether it be 
 fit to draw off. If not sweet enough, 
 some sugar should be added, or draw 
 it off into another cask, and put in 
 some sugar-candy ; but if too sweet, 
 let it stand a little longer. When 
 the wine is racked, the dregs may 
 be drained through a flannel bag ; 
 and the wine, if not clear enough 
 for the table, may be used for sauce. 
 
 ESSENCE OF ALLSPICE. Take 
 a dram of the oil of pimento, and 
 mix it by degrees with two ounces 
 of strong spirit of wine. A few drops 
 will give the flavour of allspice to a 
 pint of gravv, or mulled wine. 
 
 ESSENCE OF ANCHOVY. Put 
 into a marble mortar ten or twelve 
 fine mellow anchovies, that have 
 been well pickled, and pound them 
 to a pulp. Put this into a clean 
 well-tinned saucepan, then put a ta- 
 ble-spoonful of cold water into the 
 mortar, shake it round, and pour it 
 to the pounded anchovies. Set them 
 by the side of a slow fire, frequently 
 stirring them together till they are 
 melted, which they will be in the 
 course of five minutes. Now stir io 
 a quarter of a dram of good cayenne. 
 
ESS 
 
 ESS 
 
 and let it remain by the fire a few 
 minutes longer. Rub it through a 
 hair sieve with the back of a wooden 
 spoon, and keep it stopped very 
 closely : if the air gets to it, it is 
 spoiled directly. Essence of ancho- 
 vy is made sometimes with sherry, 
 or madeira, instead of water, or with 
 the addition of mushroom ketchup. 
 
 ESSENCE OF CAYENNE. Put 
 half an ounce of cayenne pepper 
 into half a pint of wine or brandy, 
 let it steep a fortnight, and then 
 pour off the clear liquor. This ar- 
 ticle is very convenient for the ex- 
 tempore seasoning and finishing of 
 soups and sauces, its tlavour being 
 instantly and equally diffused. 
 
 ESSENCE OF CELERY. Steep 
 in a quarter of a pint of brandy, or 
 proof spirit, half an ounce of celery 
 seed bruised, and let it stand a fort- 
 night. A few drops will immediately 
 flavour a pint of broth, and are an 
 excellent addition to pease, and 
 other soups. 
 
 ESSENCE OF CLOVES. Mix 
 together two ounces of the strongest 
 spirit of wine, and a dram of the oil 
 of cloves. Nutmeg, cinnamon, and 
 mace are prepared in the same man- 
 ner. 
 
 ESSENCE OF FLOWERS. Se- 
 lect a quantity of the petals of any 
 flowers which have an agreeable 
 fragrance, lay them in an earthen 
 vessel, and sprinkle a little fine salt 
 upon them. Then dip some cotton 
 into the best Florence oil, and lay it 
 thin upon the flowers ; continue a 
 layer of petals, and a layer of cot- 
 ton, till the vessel is full. It is then 
 to be closed down with a bladder, 
 and exposed to the heat of the sun. 
 In about a fortnight a fragrant oil 
 may be squeezed away from the 
 whole mass, which will yield a rich 
 perfume. 
 
 ESSENCE OF GINGER. Grate 
 three ounces of ginger, and an ounce 
 of thin lemon peel, into a quart of 
 brandy, or proof spirit, and let it 
 stand for ten days, shaking it up 
 
 each day. If ginger is taken to pro- 
 duce an immediate effect, to warm 
 the stomach, or dispel flatulence, 
 this will be found the best prepara- 
 tion. 
 
 ESSENCE OF LAVENDER. 
 Take the blossoms from the stalks 
 in warm weather, and spread them 
 in the shade for twenty-four hours 
 on a linen cloth ; then bruise and 
 put them into warm water, and leave 
 them closely covered in a still for 
 four or five hours near the fire. Af- 
 ter this the bl6ssoms may be dis- 
 tilled in the usual way. 
 
 ESSENCE OF LEMON PEEL. 
 Wash and brush clean the lemons, 
 and let them get perfectly dry. Take 
 a lump of fine sugar, and rub them 
 till all the yellow rind is taken up 
 by the sugar ; scrape off the surfiice 
 of the sugar into a preserving pot, 
 and press it hard down. Cover it 
 very close, and it will keep for some 
 time. By this process is obtained 
 the whole of the fine essential oil, 
 which contains the flavour. 
 
 ESSENCE OF MUSHROOMS. 
 This delicate relish is made by 
 sprinkling a little salt over some 
 mushrooms, and mashing them three 
 hours after. Next day strain off the 
 liquor, put it into a stewpan, and 
 boil it till reduced one half. It will 
 not keep long, but is preferable to 
 any of the ketchups. An artificial 
 bed of mushrooms would supply this 
 article all the year round. 
 
 ESSENCE OF OYSTERS. Take 
 fine fresh Milton oysters, wash them 
 in their own liquor, skim it, and 
 pound them in a marble mortar. To 
 a pint of oysters add a pint of sherry, 
 boil them up, and add an ounce of 
 salt, two drams of pounded mace, 
 and one of cayenne. Let it just boil 
 up again, skim it, and rub it through 
 a sieve. When cold, bottle and cork 
 it well, and seal it down. This com- 
 position very agreeably heightens 
 the flavour of white sauces, and 
 white made-dishes. If a glass of 
 brandv be added to the essence, it 
 119 
 
EVA 
 
 EVA 
 
 will keep a considerable time longer 
 than oysters are out of season. 
 
 ESSENCE OF SHALOT.. Peel, 
 mince, and pound in a mortar, three 
 ounces of shalots, and infuse them in 
 a pint of sherry for three days. Then 
 pour ofl' the clear liquor on three 
 ounces more of shalots, and let the 
 wine remain on them ten days longer. 
 An ounce of scraped horseradish 
 may be added to the above, and a 
 little thin lemon peel. This will im*- 
 part a fine flavour to soups, sauces, 
 hashes, and various other dishes. 
 
 ESSENCE OF SOAP. For wash- 
 ing or shaving, the essence of soap 
 is very superior to what is commonly 
 used for these purposes, and a very 
 small quantity will make an excel- 
 lent lather. Mix two ounces of salt 
 of tartar with half a pound of soap 
 finely sliced, put them into a quart 
 of spirits of wine, in a bottle that 
 will contain twicethe quantity. Tie 
 it down with a bladder, prick a pin 
 through it for the air to escape, set 
 it to digest in a gentle heat, and 
 shake up the contents. When the 
 soap is dissolved, filter the liquor 
 through some paper to free it from 
 impurities, and scent it with burga- 
 mot or essence of lemon. 
 
 ESSENCE OF TURTLE. Mix 
 together one wine-glassful of the 
 essence of anchovy, one and a half 
 of shalot wine, four wine-glassfuls 
 of Basil wine, two ditto of mushroom 
 ketchup, one dram of lemon acid, 
 three quarters of an ounce of lemon 
 peel very thinly pared, and a quar- 
 ter of an ounce of curry powder, and 
 let them steep together for a week. 
 The essence thus obtained will be 
 found convenient to flavour soup, 
 sauce, potted meats, savoury patties, 
 and various other articles. 
 
 EVACUATIONS. Few things are 
 more conducive to health than keep- 
 ing the body regular, and paying 
 attention to the common evacuations. 
 A proper medium between costive- 
 ness and laxness is highly desirable, 
 and can only be obtained by regula- 
 120 
 
 rity in diet, sleep, and exercise. Ir- 
 regularity in eating and drinking dis- 
 turbs every part of the animal eco- 
 nomy, and never fails to produce 
 diseases. Too much or too little 
 food will have this eftect : the for- 
 mer generally occasions looseness, 
 and the latter costiveness ; and both 
 have a tendency to injure health. 
 Persons who have frequent recourse 
 to medicine for preventing costive- 
 ness, seldom fail to ruin their con- 
 stitution. They ought rather to re- 
 move the evil by diet than by drugs, 
 by avoiding every thing of a hot or 
 binding nature, by going thinly 
 clothed,- walking in the open air, and 
 acquiring the habit of a regular dis- 
 charge by a stated visit to the place 
 of retreat. Habitual looseness is of- 
 ten owing to an obstructed perspi- 
 ration : persons thus afflicted should 
 keep their feet warm, and wear 
 flannel next the skin. Their diet 
 also should be of an astringent qua- 
 lity, and such as tends to strength- 
 en the bowels. For this purpose, 
 fine bread, cheese, eggs, rice milk, 
 red wine, or brandy and water would 
 be proper. — Insensible perspiration 
 is one of the principal discharges 
 from the human body, and is of such 
 importance to health, that few dis- 
 eases attack us while it goes on pro- 
 perly ; but when obstructed, the 
 whole frame is soon disordered, and 
 danger meets us in every form. The 
 common cause of obstructed per- 
 spiration, or taking cold, is the sud- 
 den changes of the weather ; and 
 the best means of fortifying the body 
 is to be abroad every day, and breathe 
 freely in the open air. Much dan- 
 ger arises from wet feet and wet 
 clothes, and persons who are much 
 abroad are exposed to these things. 
 The best way is to change wet clothes 
 as soon as possible, or to keep in 
 motion till they be dry, but by no 
 means to sit or lie down. Early ha- 
 bits may indeed inure people to wet 
 clothes and wet feet without any 
 danger, but persons of a delicate 
 
EXE 
 
 EXE 
 
 constitution cannot be too careful. 
 Perspiration is often obstructed by 
 other means, but it is in all cases at- 
 tended with considerable danger. 
 Sudden transitions from heat to cold, 
 drinking freely of cold water after 
 being heated with violent exercise, 
 sitting near an open window when 
 the room is hot, plunging into cold 
 watter in a state of perspiration, or 
 going into the cold air immediately 
 after sitting in a warm room, are 
 among the various means by which 
 the health of thousands is constantly 
 ruined ; and more die of colds than 
 are killed by plagues, or slain in 
 battle. 
 
 EVE'S PUDDING. Grate three 
 quarters of a pound of bread ; mix 
 it with the same quantity of shred 
 suet, the same of apples, and also 
 of currants. Mix with these the 
 whole of four eggs, and the rind of 
 half a lemon shred fine. Put it into 
 a shape, and boil it three hours. 
 Serve with pudding sauce, the juice 
 of half a lemon, and a little nutmeg. 
 
 EXERCISE. Whether man were 
 originally intended for labour or not, 
 it is evident from the human struc- 
 ture, that exercise is not less neces- 
 sary than food, for the preservation 
 of health. It is generally seen 
 among the labouring part of the 
 community, that industry places 
 them above want, and activity serves 
 them instead of physic. It seems to 
 be the established law of the animal 
 creation, that without exercise no 
 creature should enjoy health, or be 
 able to find subsistence. Every 
 creature, except man, takes as much 
 of it as is necessary : he alone devi- 
 ates from this original law, and suf- 
 fers accordingly. Weak nerves, and 
 glandular obstructions, which are 
 now so common, are the constant 
 companions of inactivity. We sel- 
 dom hear the active or laborious 
 complain of nervous diseases : in- 
 deed many have been cured of them 
 by being reduced to the necessity of 
 (No. 6.) 
 
 labouring for their own support; 
 This shews the source from which 
 such disorders flow, and the means 
 by which they may be prevented. 
 It is evident that health cannot be 
 enjoyed where the perspiration is 
 not duly carried on ; but that can 
 never be the case where exercise is 
 neglected. Hence it is that the in- 
 active are continually complaining 
 of pains of the stomach, flatulencies, 
 and various other disorders which 
 cannot be removed by medicine, but 
 might be eflfectually cured by a course 
 of vigorous exercise. But to render 
 this in the highest degree beneficial, 
 it should always be taken in the open 
 air, especially in the morning, while 
 the stomach is empty, and the body 
 refreshed with sleep. The morning 
 air braces and strengthens the nerves, 
 and in some measure answers . the 
 purpose of a cold bath. Every thing 
 that induces people to sit still, ex- 
 cept it be some necessary employ- 
 ment, ought to be avoided ; and if 
 exercise cannot be had in the open 
 air, it should be attended to as far 
 as possible within doors. Violent . 
 exertions however are no more to be 
 recommended than inactivity ; for 
 whatever fatigues the body, prevents 
 the benefit of exercise, and tends to 
 weaken rather than strengthen it. 
 Fast walking, immediately before or 
 after meals, is highly pernidous, 
 and necessarily accelerates the cir- 
 culation of the blood, which is at- 
 tended with imminent danger to the 
 head or brain. On the other hand, 
 indolence not only occasions dis- 
 eases, and renders men useless to 
 society, but it is the parent of vice. 
 The mind, if not engaged in some 
 useful pursuit, is constantly in search 
 of ideal pleasures, or impressed with 
 the apprehension of some imaginary 
 evil; and from these sources pro- 
 ceed most of the miseries of man- 
 kind. An active life is the best 
 guardian of virtue, and the greatest 
 preservative of health. 
 
 R 121 
 
FA M 
 
 F A W 
 
 F. 
 
 FaC similes. To produce a fac- 
 simile of any writing, the pen should 
 be made of glass enamel, the point 
 being small and finely polished, so 
 that the part above the point may 
 be large enough to hold as much or 
 more ink than a common writing 
 pen. A mixture of equal parts of 
 Frankfort black, and fresh butter, is 
 now to be smeared over sheets of 
 paper, and is to be rubbed off after 
 a certain time. The paper thus 
 smeared is to be pressed for some 
 hours, taking care to have sheets of 
 blotting paper between each of the 
 sheets of black paper. When fit for 
 use, writing paper is put between 
 sheets of blackened paper, and the 
 upper sheet is to be written on, with 
 common ink, by the glass or enamel 
 pen. By this method, not only the 
 copy is obtained on which the pen 
 writes, but also two or more, made 
 bv means of the blackened paper. 
 
 ^ FAMILY PIES. To make a plain 
 trust for pies to be eaten hot, or for 
 fruit puddings, cut some thin slices 
 of beef suet, lay them in some flour, 
 mix it with cold water, and roll it 
 till it is quite soft. Or make a paste 
 of half a pound of butter or lard, 
 and a pound and a half of flour. 
 Mix it with water, work it up, roll 
 it out twice,and cover the dish with it. 
 FAMILY WINE. An excellent 
 compound wine, suited to family 
 use, may be made of equal parts of 
 red, white, and black currants, ripe 
 cherries and raspberries, well bruis- 
 ed, and mixed with soft water, in 
 the proportion of four pounds of 
 fruit to one gallon of water. When 
 strained and pressed, three pounds 
 of moist sugar are to be added to 
 each gallon of liquid. After stand- 
 ing open for three days, during 
 which it is to be stirred frequently, 
 it is to be put into a barrel, and left 
 for a fortnight to work, when a ninth 
 part of brandy is to be added, and 
 122 
 
 the whole bunged down. In a few 
 months it will be a most excellent 
 wine. 
 
 FATTING FOWLS. Chickens 
 or fowls may be fatted in four or 
 five days, by setting some rice over 
 the fire with skimmed milk, as much 
 as will serve for one day. Let it 
 boil till the rice is quite swelled, and 
 add a tea-spoonful of sugar. Feed 
 them three times a day, in common 
 pans, giving them only as much as 
 will quite fill them at once. Before 
 they are fed again, set the pans in 
 water, that no sourness may be con- 
 veyed to the fowls, as that would 
 prevent their fattening. Let them 
 drink clean water, or the milk of the 
 rice ; but when rice is given them, 
 after being peerfectly soakd, let as 
 much of the moisture as possible be 
 drawn from it. By this method 
 the flesh will have a clean whiteness, 
 which no other food gives ; and 
 when it is considered how far a 
 pound of rice will go, and how much 
 time is saved by this mode, it will 
 be found nearly as cheap as any 
 other food, especially if it is to be 
 purchased. The chicken pen should 
 be cleaned every day, and no food 
 given for sixteen hours before poul- 
 try is to be killed. 
 
 FAWN. A fawn, like a sucking 
 pig, should be dressed almost as 
 soon as it is killed. When very 
 young, it is trussed, stufl'ed, and 
 spitted the same as a hare. But 
 they are better eating when of the 
 size of a house lamb, and then roast- 
 ed in quarters : the hind quarter is 
 most esteemed. The meat must be 
 put down to a very quick fire, and 
 either basted all the time it is roast- 
 ing, or be covered with sheets of fat 
 bacon. When done, baste it with 
 butter, and dredge it with a little 
 salt and flour, till a nice froth is set 
 upon it. Serve it up with venison 
 sauce. If a fawn be half roasted as 
 
FEA 
 
 FEV 
 
 soon as received, and afterwards 
 made into a hash, it will be very 
 fine. 
 
 FEAR. Sudden fear, or an un- 
 expected fright, often produces epi- 
 leptic fits, and other dangerous dis- 
 orders. Many young people have 
 lost their lives or their senses by the 
 foolish attempts of producing vio- 
 lent alarm, and the mind has been 
 thrown into such disorders as never 
 again to act with regularity. A set- 
 tled dread and anxiety not only dis- 
 pose the body to diseases, but often 
 render those diseases fatal, which a 
 cheerful mind would overcome ; and 
 the constant dread of some future 
 evil, has been known to bring on the 
 very evil itself. A mild and sympa- 
 thizing behaviour towards the af- 
 flicted will do them more good than 
 medicine, and he is the best phy- 
 sician and the best friend who ad- 
 ministers the consolation of hope. 
 
 FEATHERS. Where poultry is 
 usually sold ready picked, the fea- 
 thers which occasionally come in 
 small quantities are neglected ; but 
 care should be taken to put them 
 into a clean tub, and as they dry to 
 change them into paper bags, in 
 small quantities. They should hah g 
 in a dry kitchen to season ; fresh 
 ones must not be added to those in 
 part dried, or they will occasion a 
 musty smell, but they should go 
 through the same process. In a few 
 months they will be fit to add to 
 beds, or to make pillows, without 
 the usual mode of drying them in a 
 cool oven, which may be pursued if 
 they are wanted before five or six 
 months. 
 
 FEATHERS CLEANED. In or- 
 der to clear feathers from animal 
 oil, dissolve a pound of quick lime 
 in a gallon of clear water ; and pour 
 off the clear lime-water for use, at 
 the time it is wanted. Put the fea- 
 thers to be cleaned in a tub, and 
 add to them a sufficient quantity of 
 the clear lime-water, so as to cover 
 them about three inches. The fea- 
 
 thers, when thoroughly moistened, 
 will sink down, and should remain 
 in the lime-water for three or four 
 days; after which, the foul liquor 
 should be separated from them by 
 laying them on a sieve. They are 
 afterwards to be washed in clean 
 water, and dried on nets, the meshes 
 being about the same fineness as 
 those of cabbage nets. They must 
 be shaken from time to time on the 
 nets ; as they dry, they will fall 
 through the meshes, and are to be 
 collected for use. The admission of 
 air will be serviceable in the drying, 
 and the whole process may be com- 
 pleted in about three weeks. The 
 feathers, after being thus prepared, 
 want nothing farther than beating, 
 to be used either for beds, bolsters, 
 pillows, or cushions. 
 
 FEET. To prevent corns from 
 growing on the feet, wear easy shoes, 
 and bathe the feet often in lukewarm 
 water, with a little salt and potash 
 dissolved in it. The corn itself may 
 be completely destroyed by rubbing 
 it daily with a little caustic solution 
 of potash, till a soft and flexible 
 skin is formed. For chilblains, soak 
 the feet in warm bran and water and 
 rub them well with flour of mustard. 
 This should be done before the chil- 
 blains begin to break. 
 
 FENNEL SAUCE. Boil fennel 
 and parsley, tied together in a bunch ^^ 
 chop it small, and stir it up with 
 melted butter. This sauce is gene- 
 rally eaten with mackarel. 
 
 FEVER DRINK. To make a re- 
 freshing drink in a fever, put into a 
 stone jug a little tea sage, two sprigs 
 of balm, and a small quantity of 
 wood sorrel, having first washed and 
 dried them. Peel thin a small lemon, 
 and clear from the white ; slice it, 
 and put in a bit of the peel. Then 
 pour in three pints of boiling water, 
 sweeten, and cover it close. — Ano- 
 ther drink. Wash extremely well 
 an ounce of pearl barley ; shift it 
 twice, then put to it three pints of 
 water, an ounce of sweet almonds 
 123 
 
FIN 
 
 FIN 
 
 beaten fine, and a bit of lemon peel. 
 Boil the liquor smooth, put in a lit- 
 tle syrup of lemons, and capillaire. 
 — Another way is to boil three pints 
 of water with an ounce and a half of 
 tamarinds, three ounces of currants, 
 and two ounces of stoned raisins, 
 till nearly a third is consumed. 
 Strain it on a bit of lemon peel, 
 which should be removed in the 
 course of an hour, or it will infuse a 
 
 FILLET OF VEAL. Stuff it well 
 under the udder, at the bone, and 
 quite through to the shank. Put it 
 into the oven, with a pint of water 
 under it, till it comes to a fine brown. 
 Then put it in a stewpan with three 
 pints of gravy, and stew it quite 
 tender. Add a tea-spoonful of lemon 
 pickle, a large spoonful of brown- 
 ing, one of ketchup, and a little cay- 
 enne ; thicken it with a bit of but- 
 ter rolled, in flour. Put the veal in 
 a dish, strain the gravy over it, and 
 lay rouqd it forcemeat balls. Gar- 
 nish with pickle and lemon. 
 
 FINE CAKE. To make an excel- 
 lent cake, rub two pounds of fine 
 dry flour with oni^ of butter, washed 
 ' in plain and then in rose water. 
 Mix with it three spoonfuls of yeast, 
 in a little warm milk and water. 
 Set it to rise an hour and a half be- 
 fore the fire, and then beat into it 
 two pounds of currants, carefully 
 washed and picked, and one pound 
 of sifted sugar. Add four ounces 
 of almonds, six ounces of stoned 
 raisins chopped fine, half a nutmeg, 
 cinnamon, allspice, and a few cloves, 
 the peel of a lemon shred very fine, 
 a glass of wine, one of brandy, 
 twelve yolks and whites of eggs beat 
 separately, with orange, citron, and 
 lenioii. Beat them up well together, 
 butter the pan, and bake in a quick 
 oven. — To make a still finer cake, 
 wash two pounds and a half of fresh 
 butter in water first, and then in 
 rose water, and beat the butter to a 
 cream. Beat up twenty eggs, yolks 
 find whites, separately, half an hour 
 124 
 
 each. Have ready two pounds and 
 a half of the finest flour well dried 
 and kept hot, likewise a pound and 
 a half of loaf sugar pounded and 
 sifted, an ounce of spice in very fine 
 powder, three pounds of currants 
 nicely cleaned and dry, half a pound 
 of almonds blanched, and three 
 quarters of a pound of sweetmeats 
 cut small. Let all be kept by the 
 fire, and mix the dry ingredients. 
 Pour the eggs strained to the butter, 
 mix half a glass of sweet wine with 
 a full glass of brandy, and pour it 
 to the butter and eggs, mixing them 
 well together. Add the dry ingre- 
 dients by degrees, and beat them 
 together thoroughly for a great length 
 of time. Having prepared and stoned 
 half a pound of jar raisins, chopped 
 as fine as possible, mix them care- 
 fully, so that there shall be no 
 lumps, and add a tea-cupful of 
 orange flower water. Beat the isj- 
 gredients together a full hour at 
 least. Have a hoop well buttered, 
 or a tin or copper cake-pan ; take 
 a white paper, doubled and butter- 
 ed, and put in the pan round the 
 edge, if the cake batter fill it more 
 than three parts, for space should 
 be allowed for rising. Bake it in a 
 quick oven : three hours will be re- 
 quisite. 
 
 FINE CRUST. For orange 
 cheesecakes, or sweetmeats, when 
 intended to be particularly nice, the 
 following fine crust may be prepared. 
 Dry a pound of the finest flour and 
 mix with it three ounces of refined 
 sugar. Work up half a pound of 
 butter with the hand till it comes to 
 a froth, put the flour into it by de- 
 grees, adding the yolks of three and 
 the whites of two eggs, weli beaten 
 and strained. If too thin, add a 
 little flour and sugar to make it fit 
 to roll. Line some pattipans, and 
 fill them : a little more than fifteen 
 minutes will bake them. Beat up 
 some refined sugar with the white 
 of an egg, as thick as possible, and 
 ice the articles all over as soon as 
 
FIR 
 
 FIS 
 
 they are baked. Then return them 
 to the oven to harden, and serve 
 them up cold, "with fresh butter. 
 Salt butter will make a very fine 
 flaky crust, but if for mince pies, or 
 any sweet things, it should first be 
 washed. 
 
 FIRE ARMS. The danger of 
 improperly loading fire arms chiefly 
 arises from not ramming the wad- 
 ding close to the powder ; and then 
 when a fowling-piece is discharged, 
 it is very likely to burst in pieces. 
 This circumstance, though well 
 known, is often neglected, and va- 
 rious accidents are occasioned by 
 it. Hence when a screw barrel pis- 
 tol is to be loaded, care should be 
 taken that the cavity for the powder 
 be entirely filled with it, so as to 
 leave no space between the powder 
 and the ball. For the same reason, 
 if the bottom of a large tree is to be 
 shivered with gunpowder, a space 
 ftiust be left between the charge and 
 the wadding, and the powder will 
 tear it asunder. But considering 
 the numerous accidents that are con- 
 stantly occurring, from the incau- 
 tious use of fire arms, the utmost 
 care should be taken not to place 
 them within the reach of children 
 or of servants, and in no instance to 
 lay them up without previously 
 drawing the charge. 
 
 FIRE IRONS. To preserve them 
 from rust, when not in use, they 
 should be wrapped up in baize, and 
 kept in a dry place. Or to preserve 
 them more eff"ectually, let them be 
 smeared over with fresh mutton 
 suet, and dusted with unslaked lime, 
 pounded and tied up in muslin. 
 Irons so prepared will keep many 
 months. Use no oil for them at any 
 time, except a little salad oil, there 
 being water in all other, which would 
 soon produce rust. 
 
 FIRMITY. To make Somerset- 
 shire firmity, boil a quart of fine 
 wheat, and add by degrees two 
 quarts of new milk. Pick and wash 
 four ounces of currants, stir them in 
 
 the jelly, and boil them together till 
 all is done. Beat the yolks of three 
 eggs, and a little nutmeg, with two 
 or three spoonfuls of milk, and add 
 to the boiling. Sweeten the whole, 
 and serve it in a deep dish, either 
 warm or cold. 
 
 FISH. In dressing fish of any 
 kind for the table, great care is ne- 
 cessary in cleaning it. It is a com- 
 mon error to wash it too much, and 
 by this means the flavour is dimin- 
 ished. If the fisli is to be boiled, 
 after it is cleaned, a little salt and 
 vinegar should be put into the water, 
 to give it firmness. Codfish, whit- 
 ing, and haddock, are far better if 
 a little salted, and kept a day ; and 
 if the weather be not very hot, they 
 will be good two days. When fish 
 is cheap and plentiful, and a larger 
 quantity is purchased than is imme- 
 diately wanted, it would be proper 
 to pot or pickle such as will bear 
 it, or salt and hang it up, or fry it a 
 little, that it may serve for stewing 
 the next day. Fresh water fish hav- 
 ing frequently a muddy smell and 
 taste, should be soaked in strong 
 salt and water, after it has been well 
 cleaned. If of a suflScient size, it 
 may be scalded in salt and water, 
 and afterwards dried and dressed. 
 Fish should be put into cold water, 
 and set on the fire to do very gently, 
 or the outside will break before the 
 inner part is done. Crimp fish is 
 to be put into boiling water ; and 
 when it boils up, pour in a little cold 
 water to check extreme heat, and 
 simmer it a few minutes. The fish 
 plate on which it is done, may be 
 drawn up, to see if it be ready, 
 which may be known by its easily 
 separating from the bone. It should 
 then be immediately taken out of the 
 water, or it will become woolly. 
 The fish plate should be set cross- 
 ways over the kettle, to keep hot for 
 serving ; and a clean cloth over the 
 fish, to prevent its losing its colour. 
 Small fish nicely fried, covered with 
 egg and crumbs, make a dish far 
 125 
 
FIS 
 
 FIS 
 
 more elegant than if served plain. 
 Great attention is required in gar- 
 nishing fish, by using plenty of horse- 
 radish, parsley, and lemon. When 
 well done, and with very good sauce, 
 fish is more attended to than almost 
 any other dish. The liver and roe 
 should be placed on the dish in or- 
 der that they may be distributed in 
 the course of serving. — If fish is to 
 be fried or broiled, it must be dried 
 in a nice soft cloth, after it is well 
 cleaned and washed. If for frying, 
 smear it over with egg, and sprinkle 
 on it some fine crumbs of bread. If 
 done a second time with the e^g and 
 bread, the fish will look so much the 
 better. Put on the fire a stout fry- 
 ingpan, with a large quantity of lard 
 or dripping boiling hot, plunge the 
 fish into it, and let it fry tolerably 
 quick, till the colour is of a fine 
 brown yellow. If it be done enough 
 before it has obtained a proper de- 
 gree of colour, the pan must be 
 drawn to the side of the fire. Take 
 it up carefully, and either place it 
 on a large sieve turned upwards, and 
 to be kept for that purpose only, or 
 on the under side of a dish to drain. 
 If required to be very nice, a sheet 
 of writing paper must be placed to 
 receive the fish, that it may be free 
 from all grease ; it must also be 
 of a beautiful colour, and all the 
 crumbs appear distinct. The same 
 dripping, adding a little that is fresh, 
 will serve a second time. Butter 
 gives a bad colour, oil is the best, 
 if the expense be no objection. Gar- 
 nish with a fringe of fresh curled 
 parsley. If fried parsley be used, 
 it must be washed and picked, and 
 thrown into fresh water ; when the 
 lard or dripping boils, throw the 
 parsley into it immediately from the 
 water, and instantly it will be green 
 and crisp, and must be taken up 
 with a slice. — If fish is to be broil- 
 ed, it must be seasoned, floured, and 
 laid on a very clean gridiron, which 
 when hot, should be rubbed with a 
 bit of suet, to prevent the fish from 
 126 
 
 sticking. It must be broiled over 
 a very clear fire, that it may not 
 taste smoky ; and not too near, that 
 it may not be scorched. 
 
 FISH GRAVY. Skin two or 
 three eels, or some flounders ; gut 
 and wash them very clean, cut them 
 into small pieces, and put them into 
 a saucepan. Cover them with wa- 
 ter, and add a little crust of toasted 
 bread, two blades of mace, some 
 whole pepper, sweet herbs, a piece 
 of lemon peel, an anchovy or two, 
 and a tea-spoonful of horse-radish. 
 Cover the saucepan close, and let it 
 simmer ; then add a little butter and 
 flour, and boil with the above. 
 
 FISH PIE. To make a fine fish 
 pie, boil two pounds of small eels. 
 Cut the fins quite close, pick off" the 
 flesh, and return the bones into the 
 liquor, with a little mace, pepper, 
 salt, and a slice of onion. Then 
 boil it till it is quite rich, and strain 
 it. Make forcemeat of the flesh, 
 with an anchovy, a little parsley, 
 lemon peel, salt, pepper,and crumbs, 
 and four ounces of butter warmed. 
 Lay it at the bottom of the dish : 
 then take the flesh of soles, small 
 cod, or dressed turbot, and rub it 
 with salt and pepper. Lay this on 
 the forcemeat, pour on the gravy, 
 and bake it. If cod or soles are 
 used, the skin and fins must be ta- 
 ken oflf. 
 
 FISH SAUCE. Put into a very 
 nice tin saucepan a pint of port 
 wine, a gill of mountain, half a pint 
 of fine walnut ketchup, twelve an- 
 chovies with the liquor that belongs 
 to them, a gill of walnut pickle, the 
 rind and juice of a large lemon, four 
 or five shalots, a flavour of cayenne, 
 three ounces of scraped horse- 
 radish, three blades of mace, and 
 two tea-spoonfuls of made mustard. 
 Boil it all gently, till the rawne'ss 
 goes ofl^, and put it into small bot- 
 tles for use. Cork them very close 
 and seal the top. — Or chop two 
 dozen of anchovies not washed, and 
 ten shalots, and scrape three spoon- 
 
FIS 
 
 €LPl 
 
 fbls of horseradisli. Then add ten 
 blades of mace, twelve cloves, tvvfo 
 sliced lemons, half a pint of anchovy 
 liquor, a quart of hock or Rhenish 
 wine, and a pint of water. Boil it 
 down to a quart, and strain it off. 
 When cold, add three large spoon- 
 fuls of walnut ketchup, and put the 
 sauce into small bottles well corked. 
 — To make fish sauce without but- 
 ter, simmer very gently a quarter of 
 a pint of vinegar, and half a pint of 
 soft water, with an onion. Add four 
 cloves, and two blades of mace, 
 slightly bruised, and half a tea- 
 spoonful of black pepper. When 
 the onion is quite tender, chop it 
 small with two anchovies, and set 
 the whole on the fire to boil for a 
 few minutes, with a spoonful of 
 ketchup. Prepare in the mean time 
 the yolks of three fresh eggs, well 
 beaten and strained, and mix the 
 liquor with them by degrees. When 
 all are well mixed, set the saucepan 
 over a gentle fire, keeping a bason 
 in one hand, to toss the sauce to and 
 fro in, and shake the saucepan over 
 the fire, that the eggs may not cur- 
 dle. Do not let it boil, only make 
 the sauce hot enough to give it the 
 thickness of melted butter. — Fish 
 sauce h la Craster, is made in the 
 following manner. Thicken a quar- 
 ter of a pound of butter with flour, 
 and brown it. Add a pound of the 
 best anchovies cut small, six blades 
 of pounded mace, ten cloves, forty 
 corns of black pepper and allspice, 
 a few small onions, a faggot of sweet 
 herbs, consisting of savoury, thyme, 
 basil, and knotted marjoram, also 
 a little parsley, and sliced horse- 
 radish. On these pour half a pint 
 of the best sherry, and a pint and 
 a half of strong gravy. Simmer all 
 gently for twenty minutes, then 
 strain.it through a sieve, and bottle 
 it for use. .The way of using it is, 
 to boil some of it in the butter while 
 melting. 
 
 FLANNELS. In order to make 
 flannels keep their colour and not 
 
 shrink, put them into a pail, and 
 pour on boiling water. Let them lie 
 till cold, before they are washed. 
 
 FLAT BEER. Much loss is fre- 
 quently sustained from beer grow- 
 ing flat, during the time of drawing. 
 To prevent this, suspend a pint or 
 more of ground malt in it, tied up in 
 a large bag, and keep the bung well 
 closed. The beer will not then be- 
 come vapid, but rather improve the 
 whole time it is in use. 
 
 FLAT CAKES. Mix two pounds 
 of flour, one pound of sugar, and 
 one ounce of carraways, with four 
 or five eggs, and a few spoonfuls of 
 water. Make all into a stiff" paste, 
 roll it out thin, cut it into any shape, 
 and bake on tins lightly floured. 
 While baking, boil to a thin syrup a 
 pound of sugar in a pint of water. 
 When both are hot, dip each cake 
 into the syrup, and place them on 
 tins to dry in the oven for a short 
 time. When the oven is a little 
 cooler, return them into it, and let 
 them remain there four or five hours. 
 Cakes made in this way will keep 
 good for a long time. 
 
 FLAT FISH. Flounders, plaice, 
 soles, and other kinds of flat fish, 
 are good boiled. Cut oflf the fins, 
 draw and clean them well, dry them 
 with a cloth, and boil them in salt 
 and water. When the fins draw out 
 easily, they are done enough. Serve 
 them with shrimp, cockle, or mus- 
 tard sauce, and garnish with red 
 cabbage. 
 
 FLATULENCY. Wind in the 
 stomach, accompanied with pain, is 
 frequently occasioned by eating fla- 
 tulent vegetables, or fat meat, with 
 large draughts of beverage immedi 
 ately afterwards, which turn ranciv. 
 on the stomach ; and of course, 
 these ought to be avoided. Hot tea, 
 turbid beer, and feculent liquors 
 will have the same eff"ect. A phleg- 
 matic constitution, or costiveness, 
 will render the complaint more fre- 
 quent and painful. Gentle laxatives 
 and a careful diet are the best 
 127 
 
ELI 
 
 TLO 
 
 remedy ; but hot aromatics and spi- 
 rituous liquors should be avoided. 
 
 FLEAS. Want of cleanliness re- 
 markably contributes to the produc- 
 tion of these offensive insects. The 
 females of this tribe deposit their 
 eggs in damp and filthy places, with- 
 in the crevices of boards, and on 
 rubbish, when they emerge in the 
 form of fleas in about a month. 
 Cleanliness, and frequent sprinkling 
 of the room with a simple decoction 
 of wormwood, will soon exterminate 
 the whole breed of these disagree- 
 able vermin ; and the best remedy 
 to expel them from bed clothes is a 
 bag filled with dry moss, the odour 
 of which is to them extremely of- 
 fensive. Fumigation with brimstone, 
 or the fresh leaves of pennyroyal 
 sewed in a bag, and laid in the bed, 
 will also have the desired effect. 
 Dogs and cats may be effectually 
 secured from the persecutions of 
 these vermin, by occasionally anoint- 
 ing their skin with sweet oil, or oil 
 of turpentine; or by rubbing into 
 their coats some Scotch snuff. But 
 if they be at all mangy, or their skin 
 broken, the latter would be very 
 painful and improper. 
 
 FLIES. If a room be swarming 
 with these noisome insects, the most 
 ready way of expelling them is to 
 fumigate the apartment with the 
 dried leaves of the gourd. If the 
 window be opened, the smoke will 
 instantly drive them out : or if the 
 room be close, it will suft'ocate them. 
 But in the latter case, no person 
 should remain within doors, as the 
 fume is apt to occasion the head- 
 ache. Another way is to dissolve 
 two drams of the extract of quassia 
 in half a pint of boiling water ; and, 
 adding a little sugar or syrup, pour 
 the mixture upon plates. The flies 
 are extremely partial to this en- 
 ticing food, and it never fails to de- 
 stroy them. Camphor placed near 
 any kind of provision will protect it 
 from the flies. 
 
 FLIP. To make a quart of flip, 
 128 
 
 put the ale on the fire to warm, and 
 beat up three or four eggs, with 
 four ounces of moist sugar. Add a 
 tea-spoonful of grated nutmeg or 
 ginger, and a quartern of good old 
 rum or brandy. When the ale is 
 nearly boiling, put it into one pit- 
 cher, and the rum and eggs into 
 another : turn it from one pitcher 
 to another, till it is as smooth as 
 cream. ^ 
 
 FLOATING ISLAND. Mix three 
 half pints of thin cream with a quar- 
 ter of a pint of raisin wine, a little 
 lemon juice, orange flower water, 
 and sugar. Put it into a dish for 
 the middle of the table, and lay on 
 with a spoon the following froth 
 ready prepared. Sweeten half a 
 pound of raspberry or currant jel- 
 ly, add to it the whites of four eggs 
 beaten, and beat up the jelly to a 
 froth, until it will take any form you 
 please. It should be raised high, 
 to represent a castle or a rock. — 
 Another way. Scald a codlin be- 
 fore it be ripe, or any other sharp 
 apple, and pulp it through a sieve. 
 Beat the whites of two eggs with 
 sugar, and a spoonful of orange flow- 
 er water ; mix in the pulp by de- 
 grees, and beat all together till it 
 produces a large quantity of froth. 
 Serve it on a raspberry cream, or 
 colour the? froth with beet root, rasp- 
 berry, or currant jelly, and set it on 
 a white cream, which has already 
 been flavoured with lemon, sugar, 
 and raisin wine. The froth may also 
 be laid on a custard. 
 
 FLOOR CLOTHS. The best are 
 such as are painted on a fine cloth, 
 well covered with colour, and where 
 the flowers do not rise much above 
 the ground, as they wear out first. 
 The durability of the cloth will de- 
 pend much on these two particulars, 
 but more especially on the time it has 
 been painted, and the goodness of the 
 colours. If they have not been al- 
 lowed sufllicient space for becoming 
 thoroughly hardened, a very little use 
 will injure them : and as they aye very 
 
FLO 
 
 FLO 
 
 expensive articles, care is necessary 
 in preserving them. It answers to 
 keep them some time before they 
 are used, either hung- up in a dry 
 airy place, or laid down in a spare 
 room. When taken up for the win- 
 ter, they should be rolled round a 
 carpet roller, and care taken not to 
 crack the paint by turning in the 
 edges too suddenly. Old carpets 
 answer quite well, painted and sea- 
 soned some months before they are 
 laid down. If intended for pas- 
 sages, the width must be directed 
 when they are sent to the manufac- 
 tory, as they are cut before painting. 
 
 FLOOR CLOTHS CLEANED. 
 Sweep them first, then wipe them 
 with a flannel ; and when the dust 
 and spots are removed, rub with a 
 wax flannel, and dry them with a 
 plain one. Use but little w£w, and 
 rub only with the latter to give a 
 iittle smoothness, or it will make 
 the floor cloth slippery, and endan- 
 ger falling. Washing now and then 
 ^ith milk, after the above sweeping 
 and dry rubbing, will give as good 
 an appearance, and render the floor 
 cloths less slippery. 
 
 FLOUNDERS. These are both 
 sea and river fish : the Thames pro- 
 duces the best. They are in season 
 from January to March, and from 
 July to September. Their fles-h 
 should be thick and firm, and their 
 eyes bright : they very soon become 
 flabby and bad. Before they are 
 dressed, they should be rubbed with 
 salt inside and out, and lie two hours 
 to acquire firmness. Then dip them 
 in eggs, cover with grated bread, and 
 fry them. 
 
 FLOUR. Good wheat flour may 
 be known by the quantity of gluti- 
 nous matter it contains, and which 
 will appear when kneaded into 
 dough. For this purpose take four 
 ounces of fine flour, mix it with wa- 
 ter, and work it together till it forms 
 a thick paste. The paste is then 
 to be well washed and kneaded with 
 the hands under the water, and the 
 
 water to be renewed till it ceases to 
 become white by the operation. If 
 the flour be sound, the paste which 
 remains will be glutinous and elas- 
 tic, and brittle after it has been 
 baked. — Adulterated meal and flour 
 are generally whiter and heavier 
 than the good, and may be detected 
 in a way similar to that already 
 mentioned, under the article Adul- 
 terations. Or pour boiling wa- 
 ter on some slices of bread, and 
 drop on it some spirits of vitriol. 
 Put them in the flour ; and if it con- 
 tain any quantity of whiting, chalk, 
 or lime, a fermentation will ensue. 
 Vitriol alone, dropped on adulterated 
 bread or flour, will produce a similar 
 effect. — American flour requires 
 nearly twice as much water to make 
 it into bread as is used for English 
 flour, and therefore it is more pro- 
 fitable. Fourteen pounds of Ame- 
 rican flour will make twenty-one 
 pounds and a half of bread, while 
 the best sort of English flour pro- 
 duces only eighteen pounds and a 
 half. 
 
 FLOUR CAUDLE. Into five 
 large spoonfuls of pure water, rub 
 smooth one dessert-spoonful of fine 
 flour. Set over the fire five spoon- 
 fuls of new milk, and put into it two 
 pieces of sugar. The moment it 
 boils, pour into it the flour and wa- 
 ter, and stir it over a slow fireiwenty 
 minutes. It is a nourishing and 
 gently astringent food, and excel- 
 lent for children who have weak 
 bowels. 
 
 FLOWER GARDEN. The plea- 
 sures of the garden are ever various, 
 ever new ; and in every month of 
 the year some attention is demand- 
 ed, either in rearing the tender 
 plant, in preparing the soil for its 
 reception, or protecting the parent 
 root from the severity of the win- 
 ter's blast. Ranunculuses, anemo- 
 nes, tulips, and other bulbous roots, 
 if not taken up, will be in great 
 danger from the frost, and their 
 shoots in the spring will either be 
 
 s 129 
 
FLO 
 
 FLdP 
 
 impaired, or totally destroyed. 
 
 January. Cover the flower beds 
 with wheat straw, to protect them 
 from the cold ; but where the shoots 
 begin to appear, place behind them 
 a reed edge, sloping three feet for- 
 ward. A mat is to be let down from 
 the top in severe weather, and taken 
 up when it is mild. This will pre- 
 serve them, without making them 
 weak or sickly. The beds and boxes 
 of seedling flowers should also be 
 covered, and the fence removed 
 when the weather is mild. Clean 
 the auricula plants, pick off" dead 
 leaves, and scrape away the surface 
 of the mould. Replenish them with 
 some that is fine and fresh, set the 
 pots up to the brim in the mould of 
 a dry bed, and place behind them a 
 reed edging. Cover carnation plants 
 from wet, and defend them from 
 
 juice and sparrows. February. 
 
 Make hotbeds for annual flowers, 
 of the dung reserved for that pur- 
 pose, and sow them upon a good 
 thickness of mould, laid regularly 
 over the dung. Transplant peren- 
 nial flowers, and hardy shrubs, Can- 
 terbury bells, lilacs, and the like. 
 Break up and new lay the gravel 
 walks. Weed, rake, and clean the 
 borders ; and where the box of the 
 edging is decayed, make it up with 
 a fresh plantation. Sow auricula 
 and polyanthus seeds in boxes, made 
 of rcttigh boards six inches deep, 
 with holes at the bottom to run oft' 
 the water. Fill the boxes with light 
 mould, scatter the seeds thinly over 
 the surface, sift some more mould 
 over them about a quarter of an inch 
 thick, and place them where they 
 may enjoy the morning sun. Plant 
 out carnations into pots for flower- 
 ing. March. Watch the beds 
 
 of tender flowers, and throw mats 
 over them, supported by hoops, in 
 hard weather. Continue transplant- 
 ing all the perennial fibrous rooted 
 flowers, such as golden-rods, and 
 sweet-williams. Dig up the earth 
 with a shovel about tliose which 
 180 
 
 were planted in autumn, and cleaH 
 the ground between them. All the 
 pots of flowering plants must now 
 be dressed. Pick oft' dead leaves, 
 remove the earth at the top, and put 
 fresh instead; then give them a 
 gentle watering, and set them in 
 their places for flowering. Be care-»" 
 ful that the roots are not wounded^ 
 and repeat the watering once in 
 three days. The third week in March 
 is the time to sow sweet peas, pop- 
 pies, catchflies, and all the hardy 
 annual plants. The last week is 
 proper for transplanting evergreens, 
 and a showery day should be chosen 
 for the purpose. Hotbeds should 
 now be made, to receive the seed- 
 lings of annual flowers raised in the 
 
 former bed. April. Tie up 
 
 to sticks the stalks of tall flowers, 
 cut tlue sticks about two feet long, 
 thrust them eight inches into the 
 ground, and hide them among the 
 leaves. Clean and rake the ground 
 between them. Take off" the slips 
 of auriculas, and plant them out 
 carefully for an increase. Trans- 
 plant perennial flowers and ever- 
 greens, as in the former months ; 
 take up the roots of colchichams, 
 and other autumnal bulbous plants. 
 Sow French honeysuckles, wall- 
 flowers, and other hardy plants, up- 
 on the natural ground, and the more 
 tender sorts on hotbeds. Trans- 
 plant those sown last month, into 
 the second hotbed. Sow carnations 
 and pinks on the natural ground, and 
 on open borders. — — May. When 
 the leaves of sowbreads are decay- 
 ed, take up the roots, and lay them 
 by carefully till the time of planting. 
 Take up the hyacinth roots which 
 have done flowering, and lay them 
 sideways in abed of dry rich mould, 
 leaving the stems and leaves to die 
 away : this will greatly strengthen 
 the roots. Roll the gravel walks 
 carefully and frequentlyj and keep 
 the grass clean mowed. Clean all 
 the borders from weeds, take off the 
 straggling branches from .^e., large 
 
FLO 
 
 tFLO 
 
 flowering plants, and train them up 
 in a handsome shape. Plant out 
 French and Affican marigolds from 
 the hotbeds, with other autumnals, 
 the last week of this month, choos- 
 ing a cloudy warm day. Tie up the 
 stalks of carnations, pot the tender 
 annuals, such as balsams and ama- 
 ranths, and set them in a hotbed 
 frame, till summer is more advanced 
 for planting them in the open ground . 
 
 June. Choose the evening of 
 
 a mild showery day, and plant out 
 into the open ground, the tender an- 
 nuals hitherto kept in pots in the 
 hotbed frame. They must be care- 
 fully loosened from the sides of the 
 pot, and taken out with all the mould 
 about them ; a large hole must be 
 opened for each, to set them up- 
 right in it ; and when settled in the 
 ground by gentle watering, they 
 must be tied up to sticks. Let 
 pinks, carnations, and sweet-wil- 
 liams, be laid this month for an in- 
 crease. Let the layers be covered 
 lightly, and gently watered every 
 other day. Spring flowers being 
 now over, and their leaves faded, 
 the roots must be taken up, and laid 
 by for planting again at a proper 
 season. Snow-drops, winter-aconite, 
 and such sorts, are to be thus ma- 
 naged. The hyacinth roots, laid 
 flat in the ground, must now be 
 taken up, and the dead leaves clip- 
 ped off*; and when cleared from the 
 mould, they must be spread upon a 
 mat in an airy room to dry, and laid 
 by for future planting. Tulip roots 
 also must now be taken up, as the 
 leaves decay : anemones and ranun- 
 culuses are treated in the same man- 
 ner. Cut in three or four places, 
 the cups or poles of the carnations 
 that are near blowing, that they 
 may show regularly. At the same 
 time inoculate some of the fine kind 
 of roses. July. Clip box edg- 
 ings, cut and trim hedges, look over 
 all the borders, clear them from 
 weeds, and stir up the mould be- 
 tween the plants. Roll the gravel 
 
 frequently, and mow the grass plats. 
 Inoculate roses and jasmines that 
 require this kind of propagation, 
 and any of the other flowering 
 shrubs. Gather the seeds of flowers 
 intended to be propagated, and lay 
 them upon a shelf in an airy room 
 in the pods. When they are well 
 hardened, tie them up in paper 
 bags, but do not take them out of 
 the pods till they are wanted. Lay 
 pinks and sweet-williams in the earth 
 as formerly, cut down the stalks of 
 those plants which have done flow- 
 ering, and which are not kept for 
 seed. Tie up with sticks such as 
 are coming into flower, as for the 
 earlier kinds. Sow lupins, lark- 
 spurs, and similar sorts, on dry 
 warm borders, to stand the winter, 
 and flower early next year. — ' — 
 August. Dig up a mellow border, 
 and draw lines at five inches dis- 
 tance, lengthways and across. In 
 the centre of these squares, plant 
 the seedling polyanthuses, one in 
 each square. In the same manner 
 plant out the seedling auriculas. 
 Shade them till they have taken 
 root, and water them once a day. 
 See whether the layers of sweet- 
 williams, carnations, and such like, 
 have taken root ; transplant such 
 as are rooted, and give frequent 
 gentle waterings to the others in or- 
 der to promote it. Cut down the 
 stalks of plants that have done flow- 
 ering, saving the seed that may be 
 wanted, as it ripens, and water the 
 tender annuals every evening. Sow 
 anemones and ranunculuses, tulip, 
 and narcissus seed. Dig up a bor- 
 der for early tulip roots, and others 
 for hyacinths, anemones, and ranun- 
 culuses. Sow annuals to stand 
 through the winter, and shift au- 
 riculas into fresh pots. Septem- 
 ber. During this month, prepara- 
 tion should be made for the next 
 season. Tear up the annuals that 
 have done flowering, and cut down 
 such perennials as are past their 
 beauty. Bring in other perennials 
 131 
 
FLO 
 
 FLO 
 
 from the nursery beds, and plant 
 them with care at regular distances. 
 Take up the box edgings where they 
 have outgrown their proper size, 
 and part and plant them afresh. 
 Plant tulip and other flower roots, 
 slip polyanthuses, and place them 
 in rich shady borders. Sow the 
 seeds of flower de luce and crown 
 imperial, as also of auriculas and po- 
 lyanthuses, according to the method 
 before recommended. Part oft' the 
 roots of flower de luce, piony, and 
 others of a similar kind. In the 
 last week transplant hardy flower- 
 ing shrubs, and they will be strong 
 
 the next summer. October. 
 
 Let all the bulbous roots for spring 
 flowering be put into the ground ; 
 narcissus, maragon, tulips, and such 
 ranunculuses and anemones as were 
 not planted soon«r. Transplant 
 columbines, monkshood, and all 
 kinds of fibrous rooted perennials. 
 Place under shelter the auriculas 
 and carnations that are in pots. Dig 
 up a dry border, and if not dry 
 enough, dig in some sand, and set 
 in the pots up to the brim. Place 
 the reed fence sloping behind them, 
 and fasten a mat to its top, that 
 may be let down in bad weather. 
 Take oflf the dead leaves of the au- 
 riculas, before they are thus planted. 
 Bring into the garden some fresh 
 flowering shrubs, wherever they may 
 be wanted, and at the end of the 
 month prune some of the hardier 
 
 kind. >JovEMBER. Prepare a 
 
 good heap of pasture ground, with 
 the turf among it, to rot into mould 
 for the borders. Transplant honey- 
 suckles and spireas, with other 
 hardy flowering shrubs. Rake over 
 the beds of seedling flowers, and 
 strew some peas straw over to keep 
 out the frost. Cut down the stems 
 of perennials which have done flow- 
 ering, pull up annuals that are spent, 
 and rake and clear the ground. 
 Place hoops over the beds of ranun- 
 culuses and anemones, and lay mats 
 or cloths in readiness to draw over 
 132 
 
 them, in case of hard rains or frost. 
 Clean up the borders in all parts of 
 the garden, and take care to destroy 
 not only the weeds, but all kinds of 
 moss. Look over the seeds of those 
 flowei^ which were gathered in sum- 
 mer, to see that they are dry and 
 sweet ; and prepare a border or two 
 for the hardier kind, by digging and 
 
 cleaning. December. During 
 
 frost or cold rain, draw the mats 
 and cloths over the ranunculuses; 
 give the anemones a little air in the 
 middle of every tolerable day ; and 
 as soon as possible, uncover them 
 all day, but draw on the mats at 
 night. Throw up the earth where 
 flowering shrubs are to be planted 
 in the spring, and turn it once a 
 fortnight. Dig up the borders that 
 are to receive flower roots in the 
 spring, and give them the advantage 
 of a fallow, by throwing up the 
 ground in a ridge. Scatter over it 
 a very little rotten dung from a 
 melon bed, and afterwards turn it 
 twice during the winter. Examine 
 the flowering shrubs, and prune 
 them. Cut away all the dead wood, 
 shorten luxuriant branches, and if 
 any cross each other, take away 
 one. Leave them so that the ais 
 may have a free passage between 
 them. Sift a quarter of an inch of 
 good fresh mould over the roots 
 of perennial flowers, whose stalks 
 have been cut down, and then i-ake 
 over the borders. This will give 
 the whole an air of culture and good 
 management, which is always pleas- 
 ing. 
 
 FLOWER POTS. As flowers 
 and plants should enjoy a free cir- 
 culation of air to make them grow 
 well, sitting rooms are not very well 
 adapted to the purpose, unless they 
 could be frequently ventilated by 
 opening the doors and windows. 
 In every severe frost or damp wea- 
 ther, moderate fires should be made 
 in the rooms where the plants are 
 placed, and the shutters closed at 
 night. Placing saucers under th« 
 
FLU 
 
 FOO 
 
 pots, and pouring water continually 
 into them, is highly improper: it 
 should be poured on the mould, that 
 it may filter through it, and thereby 
 refresh the fibres of the plant. Many 
 kinds of annuals, sown in March 
 and the beginning of April, may be 
 transplanted into pots about the end 
 of May, and should be frequently 
 watered till they have taken root. 
 If transplanted in the summer sea- 
 son, the evening is the proper time, 
 and care must be taken not to break 
 the fibres of the root. When the 
 plants are attacked by any kind of 
 crawling insects, the evil may be 
 prevented by keeping the saucers 
 full of water, so as to form a river 
 round the pot, and rubbing some 
 oil round the side. Oil is fatal to 
 most kinds of insects, and but few 
 of them can endure it, 
 
 FLOWER SEEDS. When the 
 seeds begin to ripen they should be 
 supported with sticks, to prevent 
 their being scattered by the wind ; 
 and in wet weather they should be 
 removed to a dry place, and rubbed 
 out when convenient. August is in 
 general the proper time for gather- 
 ing flower seeds, but many kinds 
 will ripen much sooner. To ascer- 
 tain whether the seed be fully ripe, 
 put a little of it into water : if it be 
 come to maturity, it will sink to the 
 bottom, and if not it will swim upon 
 the surface. To preserve them for 
 vegetation, it is only necessary to 
 wrap the seed up in cartridge paper, 
 pasted down and varnished over 
 with gum, or the white of an egg. 
 Some kinds of seeds are best en- 
 closed in sealing wax. 
 
 FLUMMERY. Steep in cold wa- 
 ter, for a day and a night, three large 
 handfuls of very fine white oatmeal. 
 Pour it off clear, add as much more 
 water, and let it stand the same 
 time. Strain it through a fine hair 
 sieve, and boil it till it is as thick 
 as hasty pudding, stirring it well all 
 the time. When first strained, put 
 to it one large spoonful of white 
 
 sugar, and two of orange flower \f a- 
 ter. Pour it into shallow dishes, 
 and serve it wp with wine, cider, 
 and milk ; or it will be very good 
 with cream and sugar. 
 
 FOMENTATIONS. Boil two 
 ounces each of camomile flowers, 
 and the tops of wormwood, in two 
 quarts of water. Pour oflf the liquor, 
 put it on the fire again, dip in a 
 piece of flannel, and apply it to the 
 part as hot as the patient can bear 
 it. When it grows cold, heat it up 
 again, dip in another piece of flan- 
 nel, apply it as the first, and con- 
 tinue changing them as often as they 
 get cool, taking care not to let the 
 air get to the part aff'ected when 
 the flannel is changed. — To relieve 
 the toothache, pain in the face, or 
 any other acute pain, the following 
 anodyne fomentation may be ap- 
 plied. Take two ounces of white 
 poppy heads, and half an ounce of 
 elder flowers, and boil them in three 
 pints of water, till it is reduced one 
 third. Strain oflf the liquor, and 
 foment the part aflfectedr 
 
 FOOD. In the early ages of the 
 world, mankind were chiefly sup- 
 ported by berries, roots, and such 
 other vegetables as the earth pro- 
 duced of itself, according to the 
 original grant of the great Proprietor 
 of all things. In later ages, espe- 
 cially after the flood, this grant was 
 enlarged ; and man had recourse to 
 animals, as well as to vegetables 
 artificially raised for their support, 
 while the art of preparing food has 
 been brought to the highest degree 
 of perfection. Vegetables are how- 
 ever, with a few exceptions, more 
 difiicult of digestion than animal 
 food ; but a due proportion of both, 
 with the addition of acids, is the 
 most conducive to health, as well 
 as agreeable to the palate. Animal 
 as well as vegetable food may be 
 rendered unwholesome by being 
 kept too long ; and when oflfens^ive 
 to the senses, they become alike in- 
 jurious to health. Diseased animals, 
 138 
 
FOO 
 
 FO O 
 
 and such as die of themselves, ought 
 never to be eaten. Such as are fed 
 grossly, stalled cattle and pigs, 
 without any exercise, do not afford 
 food so nourishing or wholesome as 
 others. Salt meat is not so easily 
 digested as fresh provisions, and 
 has a tendency to produce putrid 
 diseases, especially the scurvy. If 
 vegetables and milk were more used, 
 there would be less scurvy, and 
 fewer inflammatory fevers. Our 
 food ought neither to be too moist, 
 nor too dry. Liquid food relaxes 
 and renders the body feeble : hence 
 those who live much on tea, and 
 other watery diet, generally become 
 weak, and unable to digest solid 
 food.. They are also liable to hys- 
 terics* with a train of other nervous 
 affections. But if the food be too 
 dry, it disposes the body to inflam- 
 matory disorders, and is equally to 
 be avoided. Families would do 
 well to prepare their own diet and 
 drink, as much as possible, in order 
 to render it good and wholesome. 
 Bread in particular is so necessary 
 a part of daily food, that too much 
 care cannot be taken to see that it 
 be made of sound grain duly pre- 
 pared, and kept from all unwhole- 
 some ingredients. Those who make 
 bread for sale, seek rather to please 
 the eye than to promote health. 
 The best bread is that which is nei- 
 ther too coarse nor too fine, well 
 fermented, and made of wheat flour, 
 or wheat and rye mixed together. 
 Good fermented liquors, neither too 
 weak nor too strong, are to be pre- 
 ferred. If too weak, they require 
 to be drunk soon, and then they 
 produce wind and flatulencies in the 
 stomach. If kept too long, they 
 turn sour, and then become unwhole- 
 some. On the other hand, strong 
 liquor, by hurting the digestion, 
 tends to weaken and relax : it also 
 keeps up a constant fever, which 
 exhausts the spirits, inflames the 
 blood, and disposes the body to 
 numberless diseases Beer, cider, 
 134 
 
 and other family liquors, should be 
 of such strength as to keep till they 
 are ripe, and then they should be 
 used. Persons of a weak and re- 
 laxed habit should avoid every thing 
 hard of digestion : their diet re- 
 quires to be light and nourishing, 
 and they should take suflicient ex- 
 ercise in the open air. Those wha 
 abound with blood, should abstain 
 from rich wines and highly nourish- 
 ing food, and live chiefly on vege- 
 tables. Corpulent persons ought 
 frequently to use radish, garlic, or 
 such things as promote perspiration. 
 Their drink should be tea, coffee, 
 or the like ; they ought also to take 
 much exercise, and but little sleep. 
 Those who are of a thin habit, should 
 follow the opposite course. Such 
 as are troubled with sour risings in 
 the stomach, should live chiefly o» 
 animal food ; and those who are af- 
 flicted with hot risings and heart- 
 burn, should have a diet of acid 
 vegetables. Persons of low spirits, 
 and subject to nervous disorders, 
 should avoid all flatulent food, what- 
 ever is hard of digestion, or apt to 
 turn sour on the stomach. Their 
 diet should be light, cool, and of an 
 opening nature ; not only suited to 
 the age and constitution, but also to 
 the manner of life. A sedentary 
 person should live more sparingly 
 than one who labours hard without 
 doors, and those who are aflSicted 
 with any particular disease ought to 
 avoid such aliment as has a tendency 
 to increase it. Those aflHicted with 
 the gravel ought to avoid every thing 
 astringent ; and the scorbutic of 
 every description, salted or smoked 
 provisions. In the first period of 
 life, the food should be light, but 
 nourishing, and frequently taken. 
 For infants in particular, it ought 
 to be adapted to their age, and the 
 strength of their digestive powers. 
 No food whatever that has been pre- 
 pared for many hours should be 
 given them, especially after being 
 warmed up ; for it creates flatulence^ 
 
FLO 
 
 FLO 
 
 heartburn, and a variety of other 
 disorders. Sudden changes from 
 liquid to solid food should be avoid- 
 ed, as well as a multiplicity of dif- 
 ferent kinds ; and all stimulating 
 dishes and heating liquors, prepared 
 for adults, should be carefully with- 
 held from children. The common 
 but indecent practice of introducing 
 chewed victuals into their mouth, 
 is equally disgusting and unwhole- 
 some. Solid food is most proper 
 for the state of manhood, but it 
 ought not to be too uniform. Nature 
 has provided a great variety for the 
 use of man, and given him an appe- 
 tite suited to that variety : the con- 
 stant use of one kind of food there- 
 fore is not good for the constitution, 
 though any great or sudden change 
 in diet ought as well to be avoided. 
 The change should be gradual, as 
 any sudden transition from a low to 
 a rich and luxurious mode of living, 
 may endanger health, and even life 
 itself. The diet suited to the last 
 period of life, when nature is on the 
 decline, approaches nearly to that 
 of the first : it should be light and 
 nourishing, and more frequently 
 taken than in vigorous age. Old 
 people are generally afflicted with 
 wind, giddiness, and headachs, 
 which are frequently occasioned by 
 fasting too long, and even many 
 sudden deaths arise from the same 
 cause. The stomach therefore 
 should never be allowed in any case 
 to be too long empty, but especially 
 in the decline of life. Proper atten- 
 tion to diet is of the utmost im- 
 portance, not only to the preserva- 
 tion of health, but in the cure of 
 many diseases, which may be effect- 
 ed by diet only. Its effects indeed 
 are not always so quick as those of 
 medicine, but they are generally 
 more lasting, and are obtained with 
 greater ease and certainty. Tem- 
 perance and exercise are the two 
 best physicians in the world ; and 
 if they were duly regarded, there 
 would be little occasion for any other. 
 
 FOOD FOR BIRDS. An excel- 
 lent food for linnets, canaries, and 
 other singing birds, may be prepared 
 in the following manner. Knead 
 together one pound of split peas 
 ground to flour, half a pound each 
 of coarse sugar .and fine grated 
 bread, two ounces of unsalted but- 
 ter, and the yolks of two eggs. 
 Brown the paste gently in a frying- 
 pan, and when cold mix with it two 
 ounces of mace seed, and two pounds 
 of bruised hemp seed, separated 
 from the husk. This paste given to 
 birds in small quantities will pre- 
 serve them in health, and prompt 
 them to sing every month in the year. 
 
 FORCEMEAT. This article, 
 whether in the form of stuffing balls, 
 or for patties, makes a considerable 
 part of good cooking, by the flavour 
 it imparts to whatsoever dish it may 
 be added. Yet at many tables, 
 where every thing else is well done, 
 it is common to find very bad stuf- 
 fing. Exact rules for the quantity 
 cannot easily be given ; but the fol- 
 lowing observations may be useful, 
 and habit will soon give knowledge 
 in mixing it to the taste. The selec- 
 tion of ingredients should of course 
 be made, according to what they . 
 are wanted for, observing that of 
 the most pungent, the smallest quan- 
 tity should be used. No one flavour 
 should greatly preponderate; yet 
 if several dishes be served the same 
 day, there should be a marked va- 
 riety in the taste of the forcemeat, 
 as well as of the gravies. It should | 
 be consistent enough to cut with a 
 knife, but neither dry nor heavy. 
 The following are the articles of 
 which forcemeat may be made, 
 without giving it any striking fla- 
 vour. Cold fowl or veal, scrapM 
 ham, fat bacon, beef suet, crumbs 
 of bread, salt, white pepper, pars- 
 ley, nutmeg, yolk and white of eggs 
 well beaten to bind the mixture. To 
 these, any of the following may be 
 added, to vary the taste, and give it 
 a higher relish. Oysters, anchovv, 
 135 
 
FOR 
 
 FOR 
 
 taragon, savoury, pennyroyal, knot- 
 ted, marjoram, thyme, basil, yolks 
 of hard eggs, cayenne, garlic, shalot, 
 chives, Jamaica pepper in fine pow- 
 der, or two or three cloves. 
 
 FORCEMEAT BALLS. To make 
 fine forcement balls for fish soups, 
 or stewed fish, beat together the 
 flesh and soft parts of a lobster, half 
 an anchovy, a large piece of boiled 
 celery, the yolk of a hard egg, a lit- 
 tle cayenne, mace, salt, and white 
 pepper. Add two table-spoonfuls 
 of bread crumbs, one of oyster 
 liquor, two ounces of warmed but- 
 ter, and two eggs well beaten. Make 
 the whole into balls, and fry them 
 in butter, of a fine brown. 
 
 FORCEMEAT FOR FOWLS. 
 Shred a little ham or gammon, some 
 cold veal or fowl, beef suet, parsley, 
 a small quantity of onion, and a 
 very little lemon peel. Add salt, 
 nutmeg, or pounded mace, bread 
 crumbs, and either white pepper or 
 cayenne. Pound it all together in 
 a mortar, and bind it with one or 
 two eggs beaten and strained. The 
 same stufting will do for meat, or 
 for patties. For fowls, it is usually 
 put between the skin and the flesh. 
 FORCEMEAT FOR GOOSE. 
 Chop very fine about two ounces of 
 onion, and an ounce of green sage. 
 Add four ounces of bread crumbs, 
 the yolk and white of an egg, a little 
 pepper and salt ; and if approved, 
 a minced apple. This will do for 
 either goose or duck stuflSng. 
 
 FORCEMEAT FOR HARE. 
 Chop up the liver, with an anchovy, 
 some fat bacon, a little suet, some 
 sweet herbs, and an onion. Add 
 salt, pepper, nutmeg, crumbs of 
 bread, and an egg to bind all toge- 
 ther. 
 
 FORCEMEAT FOR SAVOURY 
 PIES. The same as for fowls, only 
 substituting fat or bacon, instead of 
 suet. If the pie be of rabbit or 
 fowls, the livers mixed with fat and 
 lean pork, instead of bacon, will 
 make an excellent stuffing. The 
 
 seasoning is to be the same as for 
 fowls or meat. 
 
 FORCEMEAT FOR TURKEY. 
 The same stuflSng will do for boiled 
 or roast turkey as for veal, or to 
 make it more relishing, add a little 
 grated ham or tongue, an anchovy, 
 or the soft part of a dozen oysters. 
 Pork sausage meat is sometimes 
 used to stuff" turkies or fowls, or 
 fried, and sent up as garnish. 
 
 FORCEMEAT FOR TURTLE. 
 A pound of fine fresh suet, one ounce 
 of cold veal or chicken, chopped 
 fine ; crumbs of bread, a little sha- 
 lot or onion, white pepper, salt, nut- 
 meg, mace, pennyroyal, parsley, and 
 lemon thyme, finely shred. Beat 
 as many fresh eggs, yolks and whites 
 separately, as will make the above in- 
 gredients into a moist paste. Roll it 
 into small balls, and boil them in 
 fresh lard, putting them in just as 
 it boils up. When of a light brown 
 take them out, and drain them be- 
 fore the fire. If the suet be moist 
 or stale, a great many more eggs 
 will be necessary. Balls made in 
 this way are remarkably light ; but 
 being greasy, some people prefer 
 them with less suet and eggs. 
 
 FORCEMEAT FOR VEAL. 
 Scrape two ounces of undressed lean 
 veal, free from skin and sinews ; two 
 ounces of beef or veal suet, and 
 two of bread crumbs. Chop fine 
 two drams of parsley, one of lemon 
 peel, one of sweet herbs, one of 
 onion, and add half a dram of mace 
 or allspice reduced to a fine pow- 
 der. Pound all together in a mor- 
 tar, break into it the yolk and white 
 of an egg, rub it all up well toge- , 
 ther, and season it with a little pep- 
 per and salt. This may be made 
 more savoury, by the addition of 
 cold boiled tongue, anchovy, shalot, 
 cavenne, or curry powder. 
 
 FOREHAND OF PORK. Cut 
 out the bone, sprinkle the inside 
 with salt, pepper, and dried sage. 
 Roll the pork tight, and tie it up ; 
 warm a little butter to baste it, and 
 
FRE 
 
 PRE 
 
 then flour it. Roast it by a hanging 
 jack, and about two hours will do it. 
 FOREQUARTER OF LAMB. 
 Roast it either whole, or in separate 
 parts. If left to be cold, chopped 
 parsley should be sprinkled over it. 
 The neck and breast together are 
 called a scoven. 
 
 FOWLS. In purchasing fowls 
 for dressing, it is necessary to see 
 that they are fresh and good. If a 
 cock bird is young, his spurs will 
 be short ; but be careful to observe 
 that they have not been cut or pared, 
 which is a trick too often practised. 
 If fresh, the vent will be close and 
 dark. Pullets are best just before 
 they begin to lay, and yet are full 
 of egg. If hens are old, their combs 
 and legs will be rough : if young, 
 they will be smooth. A good ca- 
 pon has a thick belly and a large 
 rump : there is a particular fat at 
 his breast, and the comb is very 
 pale. Black-legged fowls being 
 moist, are best for roasting. 
 
 FRECKLES. The cosmetics ge- 
 nerally recommended for improving 
 the skin and bloom of the face are 
 highly pernicious, and ought by no 
 means to be employed. Temperance 
 in diet and exercise, with frequent 
 washing and bathing, are the best 
 means of preserving a healthful 
 countenance. But those who desire 
 to soften and improve the skin, may 
 use an infusion of horseradish in 
 milk, or the expressed juice of house- 
 leek mixed with cream, which will 
 be useful and inoffensive. Freckles 
 on the face, or small discolourations 
 on other parts of the skin, are con- 
 stitutional in some cases ; and in 
 others, they are occasioned by the 
 action of the sun upon the part, and 
 frequent exposures to the morning 
 air. For dispersing them, take four 
 ounces of lemon juice, one dram of 
 powdered borax, and two drams of 
 sugar: mix them together, and let 
 them stand a few days in a glass 
 bottle till the liquid is fit for Use, 
 and then rub it on the face. But 
 
 for chaps and flaws in the skin, oc'> 
 casioned by cold, rub on a little 
 plain unscented pomatum at bed- 
 time, and let it remain till morning. 
 Or, which is much better, anoint the 
 face with honey water, made to the 
 consistence of cream, which will 
 form a kind of varnish on the skin, 
 and protect it from the effects of 
 cold. 
 
 FRENCH BEANS. String, and 
 cut them into four parts ; if smaller, 
 they look so much the better. Lay 
 them in salt and water ; and when 
 the water boils, put them in with 
 some salt. As soon as they are 
 done, serve them immediately, to 
 preserve their colour. Or when 
 half done, drain off the water, and 
 add two spoonfuls of broth strained* 
 In finishing them, put in a little 
 cream, with flour and butter. 
 
 FRENCH BREAD. With a quar- 
 ter of a peck of fine flour, mix the 
 yolks of three and the whites of two 
 eggs, beaten and strained ; a little 
 salt, half a pint of good yeast that 
 is not bitter, and as much lukewarm 
 milk as will work it into a thin light 
 dough. Stir it about, but do not 
 knead it. Divide the dough into 
 three parts, put them into wooden 
 dishes, set them to rise, then turn 
 them out into the oven, which must 
 be quick, and rasp the bread when 
 done. 
 
 FRENCH DUMPLINGS. Grate 
 a penny loaf,* add half a pound of cur- 
 rants, three quarters of a pound of 
 beef suet finely shred, and half a 
 grated nutmeg. Beat up the yolks 
 of three eggs with three spoonfuls 
 of cream, as much white wine, and 
 a little sugar. Mix all together, 
 work it up into a paste, make it into 
 dumplings of a convenient size, and 
 tie them up in cloths. Put them into 
 boiling water, and let them boil 
 three quarters of an hour. 
 
 FRENCH PIE. Lay a puff paste 
 round the edge of the dish, and put 
 in either slices of veal, rabbits or 
 chickens jointed ; with forcemeat 
 
 T 137 
 
FRI 
 
 FRI 
 
 balls, sweetbreads cut in pieces, ar- 
 tichoke bottoms, and a few truffles. 
 
 FRENCH PORRIDGE. Stir to- 
 gether some oatmeal and water, and 
 pour off the latter. Put fresh in, 
 stir it well, and let it stand till the 
 next day. Strain it through a fine 
 sieve, and boil the water, which 
 must be small in quantity, adding 
 some milk while it is doing. With 
 the addition of toast, this is much 
 in request abroad, for the breakfast 
 of weakly persons. 
 
 FRENCH PUDDING. Grate six 
 ounces of brown bread, and shred 
 half a pound of suet. Add four 
 eggs well beaten, half a pound of 
 currants picked and washed, a quar- 
 ter of a pound of sugar, and a little 
 nutmeg. Mix all together, tie the 
 pudding up close in a cloth, and 
 boil it two hours. Serve it up with 
 a sauce of melted butter, a little 
 sugar and sweet wine. 
 
 FRENCH ROLLS. Rub one 
 ounce of butter into a pound of 
 flour ; mix one egg beaten, a little 
 yeast that is not bitter, and as much 
 milk as will make the dough tolera- 
 bly stiff". Beat it well, but do not 
 knead it : let it rise, and bake it on 
 tins. 
 
 FRENCH SALAD. Mince up 
 three anchovies, a shalot, and some 
 parsley. Put them into a bowl with 
 two table-spoonfuls of vinegar, one 
 of oil, and a little salt and mustard. 
 When well mixed, add by de'grees 
 some cold roast or boiled meat in 
 very thin slices : put in a few at a 
 time, not exceeding two or three 
 inches long. Shake them in the 
 seasoning, and then put more : co- 
 ver the bowl close, and let the salad 
 be prepared three hours before it is 
 to be eaten. Garnish with parsley, 
 and a few slices of the fat. 
 
 FRICANDEAU OF BEEF. Take 
 a nice piece of lean beef; lard it 
 with bacon seasoned with pepper, 
 salt, cloves, mace, and allspice. Put 
 it into a stewpan with a pint of broth, 
 a glass of white wine, a bundle of 
 138 
 
 parsley, all sorts of sweet herbs, a 
 clove of garlic, a shalot or two, four 
 cloves, pepper and salt. When the 
 meat is become tender, cover it 
 close. Skim the sauce well, strain 
 it, set it on the fire, and let it boil 
 till reduced to a glaze. Glaze the 
 larded side with this, and serve the 
 meat on sorrel sauce. 
 
 FRICANDEAU OF VEAL. Cut 
 a large piece from the fat side of the 
 leg, about nine inches long and half 
 as thick and broad. Beat it with 
 the rolling pin, take off" the skin, and 
 trim the rough edges. Lard the top 
 and sides, cover it with fat bacon, 
 and then with white paper. Lay it 
 into a stewpan with any pieces of 
 undressed veal or mutton, four 
 onions, a sliced carrot, a faggot of 
 sweet herbs, four blades of mace, 
 four bay leaves, a pint of good veal 
 or mutton broth, and four or five 
 ounces of lean ham or gammon. 
 Cover the pan close, and let it stew 
 slowly for three hours ; then take 
 up the meat, remove all the fat from 
 the gravy, and boil it quick to a 
 glaze. Keep the fricandeau quite 
 hot, and then glaze it. Serve it 
 with the remainder of the glaze in 
 the dish, and sorrel sauce in a tu- 
 reen. — The following is a cheaper 
 way of making a good fricandeau of 
 veal. With a sharp knife cut the 
 lean part of a large neck from the 
 best end, scooping it from the bones 
 a hand's length, and prepare it in 
 the manner above directed. Three 
 or four bones only will be necessary, 
 and they will make the gravy ; but 
 if the prime part of the leg is cut 
 off*, it spoils the whole. — Another 
 way is to take two large round 
 sweetbreads, and prepare them like 
 veal. Make a rich gravy with truf- 
 fles, morels, mushrooms, and arti- 
 choke bottoms, and serve it round. 
 FRICASSEE OF CHICKENS. 
 Boil rather more than half, in a small 
 quantity of water, and let them cool. 
 Cut them up, simmer in a little gra- 
 vy made of the liquor they were 
 
FRI 
 
 FRI 
 
 boiled in, adding a bit of veal or 
 mutton, onion, mace, lemon peel, 
 white pepper, and a bunch of sweet 
 herbs. When quite tender, keep 
 them hot, while the following sauce 
 is prepared. Strain off the liquor, 
 return it into the saucepan with a 
 little salt, a scrape of nutmeg, and 
 a little flour and butter. Give it 
 one boil, and when ready to serve, 
 beat up the yolk of an egg, add half 
 a pint of cream, and stir them over 
 the tire, but do not let it boil. It 
 . will be quite as good however with- 
 out the egg. Without the addition 
 of any other meat, the gravy may 
 be made of the trimmings of the 
 fowls, such as the necks, feet, small 
 wing bones, 2;izzards, and livers. 
 
 FRICASSEE OF RABBITS. Skin 
 them, cut them in pieces, soak in 
 warm water, and clean them. Then 
 stew them in a little fresh water, 
 with a bit of lemon peel, a little 
 white wine, an anchovy, an onion, 
 two cloves, and a sprig of sweet 
 herbs. When tender take them out, 
 strain off the liquor, put a very little 
 of it into a quarter of a pint of* thick 
 cream, with a piece of butter, and 
 a little flour. Keep it constantly 
 stirring till the butter is melted ; 
 then put in the rabbit, with a little 
 grated lemon peel, mace, and lemon 
 juice. Shake all together over the 
 fire, and make it quite hot. If more 
 agreeable, pickled mushrooms may 
 be used instead of lemon. — To make 
 a brown fricassee, prepare the rab- 
 bits as above, and fry them in but- 
 ter to a nice brown. Put some 
 gravy or beef broth into the pan, 
 shake in some flour, and keep it 
 stirring over the fire. Add some 
 ketchup, a very little shalot chop- 
 ped, salt, cayenne, and lemon juice, 
 or pickled mushrooms. Boil it up, 
 put in the rabbit, and shake it round 
 till it is quite hot. 
 
 FRYING. This is often a very 
 convenient' and expeditious mode 
 of cooVmg ; but though one of the 
 most common, it is as commonly 
 
 performed in a very imperfect man- 
 ner, and meets with less attention 
 than the comfort of a good meal re- 
 quires. A fryingpan should be about 
 four inches deep, with a perfectly 
 flat and thick bottom, and perpen- 
 dicular sides. When used it should 
 be half filled with fat, for good fry- 
 ing is in fact, boiling in fat. To 
 make sure that the pan is quite clean, 
 rub a little fat over it, then make it 
 warm, and wipe it out with a clean 
 cloth. Great care must be taken 
 in frying, never to use any oil, butter, 
 lard, or drippings, but what is quite 
 clean, fresh, and free from salt. 
 Any thing dirty spoils the appear- 
 ance, any thing bad tasted or stale 
 spoils the flavour, and salt prevents 
 its browning. Fine olive oil is the 
 most delicate for frying, but it is 
 very expensive, and bad oil spoils 
 every thing that is dressed with it. 
 For general purposes, and especially 
 for fish, clean fresh lard is not near 
 so expensive as oil or clarified but- 
 ter, and does almost as well, except 
 for coUops and cutlets. Butter of- 
 ten burns before any one is aware, 
 and what is fried with it will get a 
 dark and dirty appearance. Drip- 
 ping, if nicely clean and fresh, is 
 almost as good as any thing : if not 
 clean, it may easily be clarified. 
 Whatever fat be used, let it remain 
 in the pan a few minutes after fry- 
 ing, and then pour it through a sieve 
 into a clean bason. If not burnt, it 
 will be found much better than it 
 was at first ; but the fat in which 
 fish has been fried, will not serve 
 any other purpose. To fry fish, 
 parsley, potatoes, or any thing that 
 is watery, the fire must be very clear, 
 and the fat quite hot, which will be 
 the case when it has done hissing. 
 Fish will neither be firm nor crisp, 
 nor of a good colour, unless the fat 
 be of a proper heat. To determine 
 this, throw a little bit of bread into 
 the pan : if it fries crisp, the fat is 
 ready : if it burns the bread, it is 
 too hot. Whatever is fried before 
 13% 
 
FR 
 
 FR J 
 
 the fat is hot enough, will be pale 
 and sodden, and offend the palate 
 and the stomach, as well as the eye. 
 The fat also must be thoroughly 
 drained from the fry, especially from 
 such things as are dressed in bread 
 crumbs, or the flavour will be im- 
 paired. The dryness of fish de- 
 pends much upon its having been 
 fried in fat of a due degree of heat, 
 they are then crisp and dry in a few 
 minutes after being taken out of the 
 pan : when they are not, lay them 
 on a soft cloth before the fire, and 
 turn them till they are dry. 
 
 FRIED CARP. Scale, draw, and 
 wash them clean ; dry them in flour, 
 and fry them in hog's lard to a light 
 brown. Fry some toast, cut three- 
 corner ways, with the roes ; lay the 
 fish on a coarse cloth to drain, and 
 serve them up with butter, anchovy 
 sauce, and the juice of a lemon. 
 Garnish with the bread, roe, and 
 lemon. 
 
 FRIED EELS. There is a greater 
 diff'erence in the goodness of eels 
 than of any other fish. The true 
 silver-eel, so called from the bright 
 colour of the belly, is caught in the 
 Thames. The Dutch eels sold at 
 Billingsgate are very bad ; those 
 taken in great floods are generally 
 good, but in ponds they have usually 
 a strong rank flavour. Except the 
 middle of summer, they are always 
 in season. If small, they should 
 be curled round and fried, being 
 first dipped into eggs and crumbs of 
 bread. 
 
 FRIED EGGS. Boil six eggs 
 for three minutes, put them in cold 
 water, and take off the shells, with- 
 out breaking the whites. Wrap the 
 eggs up in a puff paste, smear them 
 over with egg, and grate some bread 
 over them. Put into a stewpan a 
 suflicient quantity of lard or butter 
 to swim the eggs ; and when the 
 lard is hot, put in the eggs, and fry 
 them of a good colour. Lay them 
 on a cloth to drain. 
 
 FRIED HERBS. Clean and drain 
 140 
 
 a good quantity of spinach leaves, 
 two large handfuls of parsley, and 
 a handful of green onions. Chop 
 the parsley and onions, and sprinkle 
 them among the spinach. Stew 
 them together with a little salt, and 
 a bit of butter the size of a walnut. 
 Shake the pan when it begins to 
 grow warm, and let it ; e closely 
 covered over a slow stove till done 
 enough. It is served with slices of 
 broiled calves' liver, small rashers 
 of bacon, and fried eggs. The lat- 
 ter on the herbs, and the other in a 
 separate dish. This is the mode of 
 dressing herbs in Staffordshire. 
 
 FRIED MACKAREL. Stuff the 
 fish with grated bread, minced pars- 
 ley and lemon peel, pepper and salt, 
 nutmeg, and the yolk of an tgg, all 
 mixed together. Serve with an- 
 chovy and fennel sauce. Or split 
 the fish open, cut off their heads, 
 season and hang them up four op 
 five hours, and then broil them. 
 Make the sauce of fennel and pars- 
 ley chopped fine, and mixed with 
 melted butter. 
 
 FRIED OYSTERS. To prepare 
 a garnish for boiled fish, make a 
 batter of flour, milk, and eggs. Sea- 
 son it a very little, dip the oysters 
 into the batter, and fry them of a 
 fine yellow brown. A little nutmeg 
 should be put into the seasoning, 
 and a few crumbs of bread into the 
 flour. 
 
 FRIED PARSLEY. Pick some 
 young parsley very clean, and put it 
 into a fryiogpau with a bit of butter. 
 Stir it with a knife till it becomes 
 crisp, and use it for garnishing. Or 
 rub the picked parsley in a cloth 
 to clean it, and set it before the fire 
 in a Dutch oven till it is crisp. This 
 is better than fried parsley, and may 
 be rubbed on steaks, calf's liver, or 
 any other dish of the kind. 
 
 FRIED PATTIES. Mince a bit 
 of cold veal, and six oysters ; mix 
 them with a few crumbs of bread, 
 salt, pepper, and nutmeg, and a 
 very small bit of lemon peel. Add 
 
FRI 
 
 FRO 
 
 . the liquor of the oysters, warm all 
 together in a tosser, but it must not 
 boil, and then let it grow cold. Pre- 
 pare a good puff-paste, roll it thin, 
 and cut it into round or square 
 pieces. Put some of the mixture 
 between two of them, twist the 
 edges to keep in the gravy, and fry 
 them of a fine brown. If baked, it 
 becomes a fashionable dish. All 
 patties should be washed over with 
 egg before they are baked. 
 
 FRIED POTATOES. Slice them 
 thin, and fry them in butter till 
 they are brown ; then lay them in a 
 dish, and pour melted butter over 
 them. Potatoes may likewise be 
 fried in butter, and served up with 
 powder sugar strewed over them. 
 Any kind of fruit may be fried in the 
 same manner, and all batter should 
 be fried in hog's lard. 
 
 FRIED RABBIT. Cut it into 
 joints, and fry it in butter of a nice 
 brown. Send it to table with fried 
 or dried parsley, and gravy or liver 
 sauce. 
 
 , FRIED SMELTS. Wipe them 
 clean, take away the gills, rub them 
 over with a feather dipped in egg, 
 and strew on some grated bread. 
 Fry them in hog's lard over a clear 
 fire, and put them in when the fat 
 is boiling hot. When they are of a 
 fine brown, take them out and drain 
 off the fat. Garnish with fried 
 parsley and lemon. 
 
 FRIED SOLES. Divide two or 
 three soles from the backbone, and 
 take off the head, lins, and tail. 
 Sprinkle the inside with salt, roll 
 them up tight from the tail and up- 
 wards,and fasten with small skewers. 
 Small fish do not answer, but if large 
 or of a tolerable size, put half a fish 
 in each roll. Dip them into yolks 
 of eggs, and cover them with crumbs. 
 Egg them over again, and then put 
 more crumbs. Fry them of a beau- 
 tiful colour in lard, or in clarified 
 butter. Or dip the soles in egg, 
 &qd cover them with fine crumbs of 
 
 bread. Set on a fryingpan of the 
 proper size, and put into it a good 
 quantity of fresh lard or dripping. 
 Let it boil, and immediately put the 
 fish into it, and do them of a fine 
 brown. Soles that have been fried, 
 eat good cold with oil, vinegar, salt 
 and mustard. 
 
 FRIED TENCH. Scale and clean 
 the fish well, dry and lay them be- 
 fore the fire, dust them with flour, 
 and fry them in dripping or hog's 
 lard. Serve with crisped parsley, 
 and plain butter. Percjfi, trout, and 
 grayling may be done the same. 
 
 FRIED TURBOT. Cut a small 
 turbot across in ribs, dry and flour 
 it, put it into a fryingpan, and cover 
 it with boiling lard. Fry it brown, 
 and drain it. Clean the pan, put in 
 a little wine, an anchovy, salt, nut- 
 meg, and a little ginger. Put in the 
 fish, and stew it till the liquor is 
 half wasted. Then take it out, put 
 in some butter rolled in flour, with 
 a minced lemon, and simmer them 
 to a proper thickness. Rub a hot 
 dish with a piece of shalot, lay the 
 turbot in the dish, and pour the 
 sauce over it. 
 
 FRIED VENISON. Cut the meat 
 into slices, fry it of a bright brown, 
 and keep it hot before the fire. 
 Make gravy of the bones, add a \iU 
 tie butter rolled in flour, stir it in 
 the pan till it is thick and brown, 
 and put in some port and lemon 
 juice. Warm the venison in^it, put 
 in the dish, and pour the sauce over 
 it. Send up currant jelly in a glass, 
 
 FRITTERS, Make them of pan- 
 cake batter, dropped in small quan- 
 tities into the pan : or put apple 
 into batter, pared and sliced, and 
 fry some of it with each slice. Cur- 
 rants, or very thinly-sliced lemon, 
 make an agreeable change. Frit- 
 ters for company should be served 
 on a folded napkin in the dish. Any 
 sort of sweetmeat, or ripe fruit, may 
 be made into fritters. 
 
 FRONTINIAC. Boil twelve 
 141 
 
FRO 
 
 FRU 
 
 pounds of loaf sugar, and six pounds 
 j of raisins cut small, in six gallons 
 
 I of water. When the liquor is almost 
 
 cold, put in half a peck of elder 
 flowers ; and the next day six spoon- 
 fuls of the syrup of lemons, and four 
 of yeast. Let it stand two days, 
 put it into a barrel that will just 
 hold it, and bottle it after it has 
 stood about two months. 
 
 FROST AND BLIGHTS. When 
 a fruit tree is in full blossom, the 
 best way to preserve it from frost 
 and blights is to twine a rope upon 
 its branches, and bring the end of 
 it into a pail of water. If a light 
 > frost happen in the night, the tree 
 
 ^ill not be affected by it ; but an 
 ice will be formed on the surface of 
 the water, in which the end of the 
 rope is immersed. This experiment 
 may easily be tried on wall fruit, 
 and has been found to answer. If 
 trees be infected with an easterly 
 blight, the best way is to fumigate 
 them with brimstone strewed on 
 burning charcoal : this will effectu- 
 ally destroy thelnsects, and preserve 
 the fruit. Afterwards it will be pro- 
 per to dash them with water, or 
 wash the branches with a woollen 
 cloth, and clear them of all gluti- 
 nous matter and excrescences of 
 every kind, which would harbour the 
 insects ; but the washing should be 
 performed in the early part of a 
 warm day, that the moisture may be 
 exhaled before the cold of the even- 
 % ing approaches. 
 
 FROSTED POTATOES. If 
 soaked three hours in cold water, 
 before they are to be prepared as 
 food, changing the water every hour, 
 these valuable roots will recover 
 their salubrious quality and flavour. 
 While in cold water, they must stand 
 where a sufficiency of artificial heat 
 may prevent freezing. If much 
 frozen, allow a quarter of an ounce 
 of saltpetre to every peck of pota- 
 toes, and dissolve it in the water. 
 ^^^ut if so much penetrated by the 
 
 ^Hr 142 
 
 frost as to render them unfit for cu- 
 linary purposes, they may be made 
 into starch, and will yield a large 
 quantity of flour for that purpose. 
 
 FROTH FOR CREAMS. Sweet- 
 en half a pound of the pulp of dam- 
 sons, or any other scalded fruit. 
 Put to it the whites of four eggs 
 beaten, and beat up the pulp with 
 them till it will stand up, and take 
 any form. It should be rough, to 
 imitate a rock, or the billows of the 
 ocean. This froth looks and eats 
 well, and may be laid on cream, cus- 
 tard, or trifle, with a spoon. 
 
 FRUIT. The method of preserv- 
 ing any kind of fruit all the year, is 
 to put them carefully into a wide- 
 mouthed glass vessel, closed down 
 with oiled paper. The glasses are 
 to be placed in a box filled with a 
 mixture of four pounds of dry sand, 
 two pounds of bole-armeniac, and 
 one pound of saltpetre, so that the 
 fruit may be completely covered. 
 The fruit should be gathered by the 
 hand before it be thoroughly ripe, 
 and the box kept in a dry place. 
 
 FRUIT BISCUITS. To the pulp 
 of any scalded fruit, put an equal 
 weight of sugar sifted, and bea^ it 
 two hours. Then make it into little 
 white-f^per forms, dry them in a 
 cool oven, and turn them the next 
 day. They may be put into boxes 
 in the course of two or three days. 
 
 FRUIT FOR CHILDREN. To 
 prepare fruit for children, far more 
 wholesome than in puddings or pies, 
 put some sliced apples, plums or 
 gooseberries, into a stone jar, and 
 sprinkle among them a sufficient 
 quantity of fine moist sugar. Set 
 the jar on a hot hearth, or in a sauce- 
 pan of boiling water, and let it re- 
 main till the fruit is well done. 
 Slices of bread, or boiled rice, may 
 either be stewed with the fruit, or 
 added when eaten. 
 
 FRUIT PASTE. Put any kind 
 of fruit into a preserving pan, stir 
 it till it will mash quite soft, and 
 
FRU 
 
 FUE 
 
 strain it. To one pint of juice, add 
 a pound and a half of fine sugar; 
 dissolve the sugar in water, and boil 
 it till the water is dried up. . Then 
 mix it with the juice, boil it once, 
 pour it into plates, and dry it in a 
 stove. When wanted for use, cut it 
 in strips, and make paste knots for 
 garnishing. 
 
 FRUIT PUDDINGS. Make up 
 a thick batter of milk and eggs, with 
 a little flour and salt; put in any 
 kind of fruit, and either bake or 
 boil it. Apples should be pared 
 and quartered, gooseberries and 
 currants should be picked and clean- 
 ed, before they are put into the bat- 
 ter. Or make a thick paste, roll it 
 out, and line sa bason with it, after 
 it has been rubbed with a little but- 
 ter. Then fill it with fruit, put on 
 a lid, tie it up close in a cloth, and 
 boil it for two hours. The pudding 
 will be lighter, if only made in a 
 bason, then turned out into a pud- 
 ding cloth, and boiled in plenty of 
 water. 
 
 FRUIT STAINS. If stains of 
 fruit or wine have been long in the 
 linen, rub the part on each side with 
 yellow soap. Then lay on a thick 
 mixture of starch in cold water, rub 
 it well in, and expose the linen to 
 the sun and air till the stain comes 
 «ut. If not removed in three or 
 four days, rub oflf the mixture, and 
 renew the process. When dry, it 
 may be sprinkled with a little water. 
 — Many other stains may be taken 
 out by only dipping the linen into 
 sour buttermilk, and drying it in a 
 hot sun. Then wash it in cold wa- 
 ter and dry it, two or three times a 
 day. 
 
 FRUIT FOR TARTS. To pre- 
 serve fruit for family desserts, whe- 
 ther cherries, plums, or apples, 
 gather them when ripe, and put 
 them in small jars that will hold 
 about a pound. Strew over each 
 jar six ounces of fine pounded sugar, 
 and cover each with two bladders, 
 separately tied down. Set the jars 
 
 in a large stewpan of water up to 
 the neck, and let it boil three hours 
 gently. Keep these and all other 
 sorts of fruit free from damp. 
 
 FRUIT TREES. When they have 
 the appearance of being old or worn 
 out, and are covered with moss and 
 insects, they may be revived and 
 made fruitful by dressing them well 
 with a brush, dipped in a solution 
 of strong fresh lime. The outer 
 rind, with all its incumbrance, will 
 then fall off ; a new and clean one 
 will be formed, and the trees put on 
 a healthy appearance. 
 
 FRUITS IN JELLY. Put half 
 a pint of calf's foot jelly into a 
 bowl ; when stiff, lay in three peach- 
 es, and a bunch of grapes with the 
 stalk upwards. Cover over with 
 vine leaves, and fill up the bowl with 
 jelly. Let it stand till the next day, 
 and then set it to the brim in hot 
 water. When it gives way from the 
 bowl, turn the jelly out carefully, 
 and send it to table. Any kind of 
 fruit may be treated in the same 
 way. 
 
 FUEL. Coals constitute a prin- 
 cipal article of domestic conveni- 
 ence, especially during the severity 
 of winter. At that season they of- 
 ten become very scarce, and are sold 
 at an extravagant price. To remedy 
 this evil in some measure, take two- 
 thirds of soft clay, free from stones, 
 and work it into three or four bushels 
 of small coals previously sifted : 
 form this composition into balls or 
 cakes, about three or four inches 
 thick, and let them be thoroughly 
 dried. When the fire burns clear, 
 place four or five of these cakes in 
 the front of the grate, where they 
 will soon become red, and yield a 
 clear and strong heat till they are 
 totally consumed. The expense of 
 a ton of this composition is but tri- 
 fling, when compared with that of a 
 chaldron of coals, as it may be pre- 
 pared at one-fourth of the cost, and 
 will be of greater service than a chal- 
 dron and a half of the latter. Coal 
 143 
 \ 
 
FUE 
 
 FUR 
 
 dust worked up with horse dung, 
 cow dung, saw dust, tanner's waste, 
 or any other combustible matter 
 that is not too expensive, will also 
 be found a saving ii the article of 
 fuel. Nearly a third of the coals 
 consumed in large towns and cities 
 might be saved, if the coal ashes 
 were preserved, instead of being 
 thrown into the dust bins, and after- 
 wards mixed with an equal quantity 
 of staallcoal, moistened with water. 
 This mixture thrown behind the fire, 
 with a few round coals in front, 
 would save the trouble of sifting the 
 ashes, and make a cheerful and 
 pleasant fire. The Best Mode 
 
 OP LIGHTING A FiRE. — Fill the 
 
 grate with fresh coals quite up to 
 the upper bar but one ; then lay on 
 the wood in the usual manner, ra- 
 ther collected in a mass than scat- 
 tered. Over the wood place the 
 cinders of the preceding day, piled 
 up as high as the grate will admit, 
 and placed loosely in rather large 
 fragments, in order that the draft 
 may be free : a bit or two of fresh 
 coal may be added to the cinders 
 when once they are lighted, but no 
 small coal must be thrown on at 
 first. When all is prepared, light 
 the wood, when the cinders in a 
 short time being thoroughly ignited, 
 the gas rising from the coals below, 
 which will now be affected by the 
 heat, will take fire as it passes 
 through them, leaving a very small 
 portion of smoke to go up the chim- 
 ney. One of the advantages of this 
 mode of lighting a fire is, that 
 small coal is better suited to the 
 purpose than large, except a few 
 pieces in front to keep the small 
 from falling out of the grate. A fire 
 lighted in this way will burn all day, 
 without any thing being done to it. 
 When apparently quite out, on be- 
 ing stirred, you have in a few mi- 
 nutes a glowing fire. When the up- 
 per part begins to cake, it must be 
 stirred, but the lower must not be 
 touched. 
 
 144 
 
 FUMIGATION. To prevent in- 
 fection from fever, take a handful 
 each of rue, sage, mint, rosemary, 
 and lavender, all fresh gathered. 
 Cut them small, put them into a 
 stone jar, pour on a pint of the best 
 white-wine vinegar, cover the jar 
 close, and let it stand eight days 
 in the sun, or near the fire. Then 
 strain it off, and dissolve in it an 
 ounce of camphor. This liquid 
 sprinkled about the chamber, of 
 fumigated, will much revive the pa^ 
 tient, and prevent the attendants 
 from receiving the infection. Or 
 mix a spoonful of salt in a cup, 
 with a little powdered magnesia : 
 pour on the mixture at different 
 times a spoonful of strong vitriolic 
 acid, and the vapour arising from it 
 will destroy the putrid eflluvia. 
 
 FURNITURE LININGS. These 
 articles require to be first washed, 
 and afterwards dyed of a different 
 colour, in order to change and im- 
 prove their appearance. — For a 
 Buff or salmon colour, according 
 to the depth of the hue, rub down 
 on a pewter plate two pennyworth 
 of Spanish arnatto, and then boil it 
 in a pail of water a quarter of an 
 hour. Put into it two ounces of 
 potash, stir it round, and instantly 
 put in the lining. Stir it all the 
 time it is boiling, which must be 
 five or six minutes ; then put it into 
 cold spring water, and hang the ar- 
 ticles up singly without wringing. 
 When almost dry, fold the lining, 
 and mangle it. — For Pink, the calico 
 must be washed extremely clean, 
 and thoroughly dried. Then boil it 
 in two gallons of soft water, and 
 four ounces of alum ; take it out, 
 and dry it in the air. Meanwhile 
 boil in the alum water two handfuls 
 of wheat bran till quite slippery, 
 and then strain it. Take two scru- 
 ples of cochineal, and two ounces of 
 argall finely pounded and sifted, and 
 mix it with the liquor a little at a 
 time. Put the calico into the liquor, 
 keep it stirring and boiling, till the 
 
GAM 
 
 G AM 
 
 liquor is nearly wasted. Then take 
 out the calico, wash it first in cham- 
 ber lye, and afterwards in cold wa- 
 ter. Rinse it in water-starch strain- 
 ed, dry it quick without hanging it 
 in folds, and let it be well mangled. 
 It would be better still to have it 
 callendered. — Blue. The calico must 
 be washed clean and dried. Then 
 mix some of Scott's liquid blue in 
 as much water as will be sufficient 
 to cover the things to be dyed, and 
 add some starch to give it a light 
 stiffness. Dry a small piece of the 
 
 lining to see whether the colour is 
 deep enough ; and if approved, put 
 it in and wash it in the dye. Dry 
 the articles singly, and mangle or 
 callender them. 
 
 FURS. To preserve them from 
 the moth, comb them occasionally 
 while in use. When not wanted, 
 mix among them bitter apples from 
 the druggists, in small muslin bags, 
 sewing them in several folds of linen, 
 carefully turned in at the edges. 
 Keep the furs in a cool place, free 
 from damp. 
 
 G. 
 
 Gad fly. 'Cows and oxen are 
 often so distressed by the darts of 
 the gad fly, that they rush into the 
 water for refuge till night approach- 
 es. The only remedy is to wash the 
 backs of the cattle in the spring 
 with strong tobacco-water, which 
 would greatly prevent the generating 
 of these vermin. When sheep are 
 struck with the fly, the way is to 
 clip oflf the wool, to rub the parts 
 affected with powdered lime or wood 
 ashes, and afterwards to anoint them 
 with currier's oil, which will heal 
 the wounds, and secure the animals 
 from future attack. Or dissolve 
 half an ounce of corrosive sublimate 
 in two quarts of soft water, and add 
 a quarter of a pint of spirits of tur- 
 pentine. Cut off the wool as far as 
 it is infected, pour a few drops of 
 the mixture in a circle round the 
 maggots produced by the flies, and 
 afterwards rub a little of it among 
 them, and the maggots will imme- 
 diately be destroyed. 
 
 GAME. Game ought not to be 
 thrown away even after it has been 
 kept a long time, for when it seems 
 to be spoiled it may often be made 
 fit for eating, by carefully cleaning 
 and washing it with vinegar and 
 (No. 7.) 
 
 water. If there is danger of birds 
 not keeping, the best way is to crop 
 and draw them. Pick them clean, 
 wash them in two or three waters, 
 and rub them with salt. Plunge 
 them into a kettle of boiling water 
 one by one, and draw them up and 
 down by the legs, that the water 
 may pass through them- Let them 
 remain in the water five or six mi- 
 nutes, and then hang them up in a 
 cool place. When drained, season 
 the insides well wit-h pepper and 
 salt, and wash them before they are 
 roasted. The most delicate birds, 
 even grouse, may thus be preserved. 
 Those that live by suction cannot 
 be done this way, as they are never 
 drawn ; and perhaps the heat might 
 make them worse, as the water could 
 not pass through them ; but they 
 will bear a high flavour. Lumps 
 of charcoal put about birds and 
 meat will preserve them from taint, 
 and restore what is spoiling. 
 
 GAME SAUCE. Wash and pare 
 a head of celery, cut it into thin 
 slices, boil it gently till it becomes 
 tender ; then add a little beaten 
 mace, pepper, salt, and nutmeg. 
 Thicken it with flour and butter, 
 boil it up, pour some of it in the 
 
 u 115 
 
GAR 
 
 GEO 
 
 dish, and some in a boat. I^mon 
 pickle or lemon juice may be added 
 to it. 
 
 GAMMON. Take off the rind 
 of the ham and gammon, and soak 
 it in water ; cover the fat part with 
 writing paper, roast, and baste it 
 with canary. When done, sprinkle 
 it over with crumbs of bread and 
 parsley. Serve it with brown gravy, 
 after it is well browned, and gar- 
 nish it with raspings of bread. 
 
 GARDEN HEDGES. A well 
 trained hawthorn fence is the strong- 
 est, but as it is apt to get thin and 
 full of gaps at the bottom, the bar- 
 berry is to be preferred, especially 
 on high banks with a light soil. It, 
 may be raised from the berries as 
 easily as hawthorn, and will grow 
 faster, if the suckers be planted 
 early. The barberry puts up nu- 
 merous suckers from the roots ; it 
 will therefore always grow close at 
 the bottom, and make an impene- 
 trable fence. In trimming any kind 
 of close hedge, care should be taken 
 to slope the sides, and make it point- 
 ed at the top : otherwise, the bot- 
 tom being shaded by the upper part, 
 will make it grow thin and full of 
 gaps. The sides of a young hedge 
 may be trimmed, to make it bush the 
 better ; but it should not be topped 
 till it has arrived at a full yard in 
 height, though a few of the points 
 may be taken off. The bottom of 
 hawthorn hedges may be conveni- 
 ently thickened, by putting in some 
 plants of common sweet briar, or 
 barberry. 
 
 GARDEN RHUBARB. To cul- 
 tivate the common garden rhubarb, 
 it should not only have a depth of 
 good soil, but it should be watered 
 in dry weather, and well covered 
 with straw or dung in the winter 
 season. It will then become solid 
 when taken out of the ground ; and 
 if cut into large slices, and hung up 
 in a warm kitchen, it will soon be fit 
 for use. The plants may be taken 
 up when the leaves are decayed, 
 146 
 
 either in spring or in autumn, while 
 the weather is dry ; and when the 
 roots are cleared from dirt, without 
 washing, they should be dried in 
 the sun for a few days before they 
 are hung up. The better way would 
 be to wrap them up separately in 
 whited brown paper, and dry them 
 on the hob of a common stove. 
 Lemon and orange peel will dry re- 
 markably well in the same manner. 
 GARGLES. Common gargles may 
 be made of figs boiled in milk and 
 water, with a little sal-ammoniac ; 
 or sage-tea, with honey and vinegar 
 mixed together. A sore throat may 
 be gargled with it two or three 
 times a day. 
 
 geese! The rearing of this 
 species of poultry incurs but little 
 expense, as they chiefly support 
 themselves on commons or in lanes, 
 where they can get at water. The 
 largest are esteemed the best, as 
 also are the white and the grey : the 
 pied and dark coloured are not so 
 good. Thirty days are generally 
 the time that the goose sets, but in 
 warm weather she will sometimes 
 hatch sooner. Give them plenty of 
 food, such as scalded bran and light 
 oats. As soon as the goslings are 
 hatched, keep them housed for eight 
 or ten days, and feed them with bar- 
 ley meal, bran, and curds. Green 
 geese should begin to fatten at six 
 or seven weeks old, and be fed as 
 above. - Stubble geese require no 
 fattening, if they have the run of 
 good fields and pasture. — If geese 
 are bought at market, for the pur- 
 pose of cooking, be careful to see 
 that they are fresh and young. If 
 fresh, the feet will be pliable : if 
 stale, dry and stiff. The bill and 
 feet of a young one will be yellow, 
 and there will be but few hairs up- 
 on them : if old, they will be red. 
 Green geese, not more than three 
 or four months old, should be scald- 
 ed : a stubble goose should be pick- 
 ed dry. 
 
 GEORGE PUDDING. Boil ve- 
 
GIB 
 
 tJIL 
 
 ry tender a handful of whole rice iu 
 a small quantity of milk, with a 
 large piece of lemon peel. Let it 
 drain ; then mix with it a dozen ap- 
 ples, boiled to a pulp as dry as pos- 
 sible. Add a glass of white wine, 
 the yolks of five eggs, two ounces 
 of orange and citron cut thin, and 
 sweeten it with sugar. Line a mould 
 or bason with a very good paste, 
 beat the five whites of the eggs to 
 a very strong froth, and mix it with 
 the other ingredients. Fill the mould, 
 and bake it of a fine brown colour. 
 Serve it bottom upwards with the 
 following sauce : two glasses of 
 wine, a spoonful of sugar, the yolks 
 of two eggs, and a piece of sugar 
 the size of a walnut. Simmer with- 
 out boiling, and pour to and from 
 the saucepan till the sauce is of a 
 proper thickness, and then put it 
 in the dish. 
 
 GERMAN PUDDINGS. Melt 
 three ounces of butter in a pint of 
 cream, and let it stand till nearly 
 cold. Then mix two ounces of fine 
 flour, and two ounces of sugar, four 
 yolks and two whites of eggs, and 
 a little rose or orange flower water. 
 Bake in little buttered cups half an 
 hour. They should be served the 
 moment they are done, and only 
 when going to be eaten, or they will 
 not be light. Turn the puffs out of 
 the cups, and serve with white wine 
 and sugar. 
 
 GERMAN PUFFS. Mix together 
 two ounces of blanched almonds 
 well beaten, a spoonful of rose wa- 
 ter, one white and two yolks of eggs, 
 a spoonful of flour, half a pint of 
 cream, two ounces of butter, and 
 sugar to taste. Butter some cups, 
 half fill them, and put them in the 
 oven. Serve with white wine sauce, 
 butter, and sugar. This is esteemed 
 a good middle dish for dinner or 
 supper. 
 
 GIBLETS. Let the giblets be 
 picked clean and washed, the feet 
 skinned, the bill cut off, the head 
 split in two, the pinion bones bro- 
 
 ken, the liver and gizzard cut in 
 four, and the neck in two pieces. 
 Put them into a pint of water, with 
 pepper and salt, an onion, and sweet 
 herbs. Cover the saucepan close, 
 and stew them on a slow fire till 
 they are quite tender. Take out 
 the oniott and herbs, and put them 
 into a dish with the liquor. 
 
 GIBLET PIE. Clean and skin 
 the giblets very carefully, stew them 
 with a small quantity of water, 
 onion, black pepper, and a bunch 
 of sweet herbs, till nearly done. 
 Let them grow cold : and if not 
 enough to fill the dish, lay at the 
 bottom two or three slices of veal, 
 beef, or mutton. Add the liquor of 
 the stew ; and when the pie is baked, 
 pour into it a large teacupful of 
 cream. Sliced apples added to the 
 pie are a great improvement. Duck 
 giblets will do ; but goose giblets 
 are much to be preferred. 
 
 GIBLET SOUP. Scald and clean 
 three or four sets of goose or duck 
 giblets, and stew them slowly with 
 a pound or two of gravy beef, scrag 
 of mutton, or the bone of a knuckle 
 of veal, an ox tail, or some shanks 
 of mutton. Add a large bunch of 
 sweet herbs, a tea-spoonful of white 
 pepper, a large spoonful of salt, 
 and three onions. Put in five pints 
 of water, cut each of the gizzards 
 into four pieces, and simmer till 
 they become quite tender. Skin 
 the $tew carefully, add a quarter of 
 a pint of cream, two tea-spoonfu!s 
 of mushroom powder, and an ounce 
 of butter mixed with a dessert- 
 spoonful of flour. Let it boil a few 
 minutes, then put it into a tureen, 
 add a little salt, and serve up the 
 soup with the giblets. Instead of 
 cream, it may be seasoned with a 
 large spoonful of ketchup, some 
 cayenne, and two glasses of sherry. 
 
 GILDED FRAMES. These va- 
 luable articles cannot be preserved 
 from fly stains, without covering 
 them with strips of paper, and siif- 
 fering them to remain till the flics 
 147 
 
G IN 
 
 GIN 
 
 are gone. Previous to this, the 
 light dust should be blown from the 
 gilding, and a feather or a clean 
 brush lightly passed over it. Linen 
 takes off the gilding, and deadens 
 its brightness ; it should therefore 
 never be used for wiping it. Some 
 means should be used to destroy the 
 flies, as they injure furniture of 
 every kind, and the paper likewise. 
 Bottles hung about with sugar and 
 vinegar, or beer, will attract them ^ 
 or fly water, put into little shells 
 placed about the room, but out of 
 the reach of children. ' 
 
 GILLIFLOWER WINE. To three 
 gallons of water put six pounds of 
 the best raw sugar ; boil the sugar 
 and water together for the space of 
 half an hoar, and keep skimming it 
 as the scum rises. Let it stand to 
 cool, beat up three ounces of syrup 
 of betony with a large spoonful of 
 ale yeast, and put it into the liquor. 
 Prepare a peck of gilliflowers, cut 
 from the stalks, and put them in to 
 infuse and work together for three 
 days, the whole being covered with 
 a cloth. Strain it, and put it into 
 a cask ; let it settle for three or 
 four weeks, and then bottle it. 
 
 GINGER BEER. To every gal- 
 lon of spring water a'dd one ounce 
 of sliced white ginger, one pound 
 of lump sugar, and two ounces of 
 lemon juice. B©il the mixture near- 
 ly an hour, and take off" the scum ; 
 then run it through a hair sieve into 
 a tub, and when cool, add yeast in 
 the proportion of half a pint to nine 
 gallons. Keep it in a temperate 
 situation two days, during which it 
 may be stirred six or eight times. 
 Then put it into a cask, which must 
 be kept full, and the yeast taken 
 off* at the bunghole with a spoon. 
 In a fortnight, add half a pint of 
 fining to nine gallons of the liquor, 
 which will clear it by ascent, if it 
 has been properly fermented. The 
 cask must still be kept full, and the 
 rising particles taken ofi^" at the bung- 
 hole. When fine, which may be 
 148 
 
 expected in twenty-four hours, bot- 
 tle and cork it well ; and in summer 
 it will be ripe and fit to drink in a 
 fortnight. 
 
 GINGER DROPS. Beat two 
 ounces of fresh candied orange in 
 a mortar, with a little sugar, till 
 reduced to a paste. Then mix an 
 ounce of the powder of white gin- 
 ger, with a pound of loaf sugar. 
 Wet the sugar with a little water, 
 and boil all together to a candy, 
 and drop it on white paper the size 
 of mint drops. These make an ex- 
 cellent stomachic. 
 
 GINGER WINE. To seven gal- 
 lons of water put nineteen pounds 
 of moist sugar, and boil it for half 
 an hour, taking off* the scum as it 
 rises. Then take a small quantity 
 of the liquor, and add to it nine 
 ounces of the best ginger bruised. 
 Put it all together, and when nearly 
 cold, chop nine pounds of raisins 
 very small, and put them into a nine 
 gallon cask, with one ounce of 
 isinglass. Slice four lemons into 
 the cask, taking out all the seeds, 
 and pour the liquor over them, with 
 half a pint of fresh yeast. Leave 
 it unstopped for three weeks, and 
 in about three months it will be fit 
 for bottling. There will be one gal- 
 lon of the sugar and water more 
 than the cask will hold at first : 
 this must be kept to fill up as the 
 liquor works oft", as it is necessary 
 that the cask should be kept full, 
 tili it has done working. The rai- 
 sins should be two thirds Malaga, 
 and one third Muscadel. Spring 
 and autumn are the best seasons for 
 making this wine. — Another. Boil 
 nine quarts of water with six pounds 
 of lump sugar, the rinds of two or 
 three lemons very thinly pared, and 
 two ounces of bruised white ginger. 
 Let it boil half an hour', and skim 
 it well. Put three quarters of a 
 pound of raisins into the cask; and 
 when the liquor is lukewarm, turn 
 it, adding the juice of two lemons 
 strained, with a spoonful and a half 
 
IN 
 
 GLA 
 
 of yeast. Stir it daily, then put in 
 half a pint of brandy, and half an 
 ounce of isinglass shavings. Stop 
 it up, and bottle it in six or seven 
 weeks. The lemon peel is not to 
 be put into the barrel. 
 
 GINGERBREAD. Mix with two 
 pounds of flour, h|^f a pound of 
 treacle, and half a pound of butter, 
 adding an ounce of ginger finely 
 powdered and sifted, and three quar- 
 ters of an ounce of caraway seeds. 
 Having worked it very much, set it 
 to rise before the fire. Then roll 
 out the paste, cut it into any shape, 
 and bake it on tins. If to be made 
 into sweetmeats, add some candid 
 orange-peel, shred into small pieces. 
 — Another sort. To three quarters 
 of a pound of treacle, put one egg 
 beaten and strained. Mix together 
 four ounces of brown sugar, half an 
 oimce of sifted ginger, and a quar- 
 ter of an ounce each of cloves, 
 mace, allspice, and nutmeg, beaten 
 as fine as possible ; also a quarter 
 of an ounce of coriander and cara- 
 way seeds. Melt a pound of butter, 
 and mix with the above, adding as 
 much flour as will knead it into a 
 pretty stiff paste. Roll it out, cut 
 it into cakes, bake them on tin 
 plates in a quick oven, and a little 
 time will do them. Gingerbread 
 buttons or drops may be made of 
 a part of the paste. — A plain sort 
 of gingerbread may be prepared as 
 follows. Mix three pounds of flour 
 with half a pound of butteri four 
 ounces of brown sugar, and half an 
 ounce of pounded ginger. Make it 
 into a paste, with a pound and a 
 quarter of warm treacle. Or make 
 the gingerbread without butter, by 
 mixing two pounds of treacle with 
 the following ingredients. Four 
 ounces each of orange, lemon, citron, 
 and candied ginger, all thinly sliced ; 
 one ounce each of coriander seeds, 
 caraways, and pounded ginger, ad- 
 ding as much flour as will make it 
 into a soft paste. Lay it in cakes 
 
 on tin plates, and bake it in a quick 
 oven.* Keep it dry in a covered 
 earthen vessel, and the gingerbread 
 will be good for some months. If 
 cakes or biscuits be kept in paper, 
 or a drawer, the taste will be dis- 
 agreeable. A tureen, or a pan and 
 cover, will preserve them long and 
 moist ; or if intended to be crisp, 
 laying them before the fire, or keep- 
 ing them in a dry canister, will 
 make them^so. * 
 
 GINGERBREAD NUTS. Care- 
 fully melt half a pound of butter, 
 and stir it up in two pounds of trea- 
 cle. Add an ounce of pounded 
 ginger^ two ounces of preserved le- 
 mon and orange peel, two ounces 
 of preserved angelica cut small, one 
 of coriander seed pounded, and the 
 same of caraway whole. Mix them 
 together, with two eggs, and as 
 much flour as will bring it to a fine 
 paste. Make it into nuts, put them 
 on a tin plate, and bake them in a 
 quick oven. 
 
 GLASS. Broken glass may be 
 mended with the same cement as 
 china, or if it be only cracked, it 
 will be suflicient to moisten the part -^u 
 with the white of an egg, strewing jf^ 
 it over with a little powdered lime, 
 and instantly applying a piece of 
 fine linen. Another cement for 
 glass is prepared from two parts of 
 litharge, one of quick lime, and one 
 of flint glass, each separately and 
 finely powdered, and the whole 
 worked up into a paste with drying , 
 oil. This compound is very durable, 
 and acquires a greater degree of 
 hardness when immersed in water. 
 
 GLASSES. These frail and ex- 
 pensive articles may be rendered 
 less brittle, and better able to bear 
 sudden changes of temperature, by 
 first plunging them into cold water, 
 then gradually heating the water till 
 it boils, and suff'ering it to cool in 
 the open air. Glasses of every de- 
 scription, used for the table, will 
 afterwards bear boiling water sud- 
 149 
 
GLO 
 
 GOO 
 
 deiily poured into them, without 
 breaking. When they have been 
 tarnished by age or accident, their 
 lustre may be restored by strewing 
 on them some fuller's earth, care- 
 fully powdered and cleared of sand 
 and dirt, and then rubbing them 
 gently with a linen cloth, or a little 
 putty. 
 
 GLOVES. Leather gloves may 
 be repaired, cleaned, and dyed of a 
 fine yellow, by steeping a little 
 saffron in boiling water for about 
 twelve hours ; and having lightly 
 sewed up the tops of the gloves, to 
 prevent the dye from staining the 
 insides, wet them over with a sponge 
 or soft brush dipped in the liquid. 
 A teacupful will be sufficient for a 
 single pair. 
 
 GLOUCESTER CHEESE. This 
 article is made of milk immediately 
 from the cow ; and if it be too hot 
 in the summer, a little skim milk or 
 water is added to it, before the ren- 
 net is put in. As soon as the curd 
 is come it is broken small, and clear- 
 ed of the whey. The curd is set in 
 the press for about a quarter of an 
 hour, in order to extract the re- 
 _jj^> mainder of the liquid. It is then 
 put into the cheese tub again, 
 broken small, and scalded with wa- 
 ter mixed with a little whey. When 
 the curd is settled, the liquor is 
 poured off ; the curd is put into a 
 vat, and worked up with a little salt 
 when about half full. The vat is 
 then filled up, and the whole is turn- 
 ed two or three times in it, the edges 
 being pared, and the middle round- 
 ed up at each turning. At length, 
 the curd being put into a cloth, it is 
 placed in the press, then laid on the 
 shelves, and turned every day till 
 it becomes sufficiently firm to bear 
 washing. 
 
 .GLOUCESTER JELLY. Take 
 rice, sago, pearl barley, hartshorn 
 shavings, and eringo root, each one 
 ounce. Simmer with three pints of 
 water till reduced to one, and then 
 150 
 
 strain it. When cold it will be a 
 jelly ; of which give, dissolved in 
 wine, milk, or broth, in change with 
 other nourishment. 
 
 GNATS. The stings of these 
 troublesome insects are generally 
 attended with a painful swelling. 
 One of the most effectual remedies 
 consists of an equal mixture of tur- 
 pentine and sweet oil, which should 
 immediately be applied to the wound- 
 ed part, and it will afford relief in 
 a little time. Olive oil alone, un- 
 salted butter, or fresh lard, if rub- 
 bed on without delay, will also be 
 found to answer the same purpose. 
 They may be destroyed by fumiga- 
 tion, the same as for flies. 
 
 GOLD. To clean gold, and re- 
 store its lustre, dissolve a little sal 
 ammoniac in common wine. Boil 
 the gold in it, and it will soon re- 
 cover its brilliance. To clean gold 
 or silver lace, sew it up in a linen 
 cloth, and boil it with two ounces 
 of soap in a pint of water: after- 
 wards wash the lace in clear water. 
 When the lace happens to be tar- 
 nished, the best liquor for restoring 
 its lustre is spirits of wine, which 
 should be warmed before it is ap- 
 plied. This application will also 
 preserve the colour of silk or em- 
 broidery. 
 
 GOLD RINGS. If a ring sticks 
 tight on the finger, and cannot easi- 
 ly be removed, touch it with mer- 
 cury, and it will become so brittle 
 that* slight blow will break it. 
 
 GOOSE FEATHERS. These be- 
 ing deemed particularly valuable, 
 the birds in some counties are pluck- 
 ed four or five times in a year. The 
 first operation is performed in the 
 spring for feathers and quills, and 
 is repeated for feathers only, be- 
 tween that period and Michaelmas. 
 Though the plucking of geese ap- 
 pears to be a barbarous custom, yet 
 experience has proved, that if care- 
 fully done, the birds thrive better, 
 and are more healthy, when strip- 
 
GOO 
 
 GOO 
 
 ped of their feathers, than if they 
 were left to drop them by moulting. 
 Giaese intended for breeding in farm 
 yards, and which are called old 
 geese, may be plucked three times 
 a year, at an interval of seven weeks, 
 but not oftener. Every one should 
 be thirteen or fourteen weeks old 
 before they are subject to this ope- 
 ration, or they are liable to perish 
 in cold summers ; and if intended 
 for the table, they would become 
 poor and lose their quality, were 
 they stripped of their feathers at an 
 earlier period. 
 
 GOOSE PIE. Quarter a goose, 
 season it well, put it in a baking 
 dish, and lay pieces of butter over 
 it. Put on a raised crust, and bake 
 it in a moderate oven. To make a 
 richer pie, forcemeat may be added, 
 and slices of tongue. Duck pie is 
 made in the same manner. 
 
 GOOSE SAUCE. Put into melt- 
 ed butter a spoonful of sorrel juice, 
 a little sugar, and some scalded 
 gooseberries. Pour it into boats, 
 and send it hot to table. 
 
 GOOSEBERRY FOOL. Put the 
 fruit into a stone jar, with some 
 good Lisbon sugar. Set the jar on 
 a stove, or in a saucepan of water 
 over the fire : if the former, a large 
 spoonful of water should be added 
 to the fruit. When it is done enough 
 to pulp, press it through a cullender. 
 Have ready a sufficient quantity of 
 new milk, and a tea-cupful of raw 
 cream, boiled together, or ai^egg 
 instead of the latter. When cold, 
 sweeten it pretty well with fine Lis- 
 bon sugar, and mix the pulp with it 
 by degrees. 
 
 GOOSEBERRY HOPS. Gather 
 the largest green gooseberries of the 
 walnut kind, and slit the tops into 
 four quarters, leaving the stalk end 
 whole. Pick out the seeds, and 
 with a strong needle and thread fas- 
 ten five or six together, by running 
 the thread through the bottoms, till 
 they are of the size of a hop. Lay 
 vine leaves at the bottom of a tin 
 
 preserving-pan, cover them with the 
 hops, then a layer of leaves, and so 
 on : lay a good many on the top, 
 and fill the pan with water. Stop 
 it down so close that no steam can 
 escape, set it by a slow fire till scald- 
 ing hot, and then take it off to cool* 
 Repeat the operation till the goose- 
 berries, on being opened, are found 
 to be of a good green. Then drain 
 them on sieves, and make a thin 
 syrup of a pound of sugar to a pint 
 of water, well boiled and skimmed. 
 When the syrup is half cold, put in 
 the fruit ; give it a boil up, and re- 
 peat it thrice. Gooseberry hops 
 look well and eat best dried, and iu, 
 this case they may be set to dry IH^ 
 a week. But if to be kept moist, 
 make a syrup in the above propor- 
 tions, adding a slice of ginger in the 
 boiling. When skimmed and clear, 
 give the gooseberries one boil, and 
 pour the syrup cold over them. If * 
 found too sour, a little sugar may 
 be added, before the hops thaf are 
 for drying receive their last boil. 
 The extra syrup will serve for pies, 
 or go towards other sweetmeats. 
 
 GOOSEBERRY JAM. Gather 
 some ripe gooseberries, of the clear 
 white or green sort, pick them clean 
 and weigh them. Allow three quar- 
 ters of a pound of lump sugar to a 
 pound of fruit, and half a pint of 
 water. Boil and skim the sugar and 
 water, then put in the fruit, and boil 
 it gently till it is quite clear. Break 
 the gooseberries into jam, and put 
 into small pots. — Another. Gather ^ 
 some ripe gooseberries in dry wea- 
 ther, of the red hairy sort, and pick 
 off the heads and tails. Put twelve 
 pounds of them into a preserving 
 pan, with a pint of currant juice, 
 drawn as for jelly. Boil them pretty 
 quick, and beat them with a spoon ; 
 when they begin to break, add six 
 pounds of white Lisbon sugar, and 
 simmer them slowly to a jam. They 
 require long boiling, or they will not 
 keep; but they make an excellent 
 jam for tarts and puffs. When the 
 151 
 
GOO*. 
 
 GOO 
 
 jam is put into jars, examine it after 
 two or three days ; and if the syrup 
 and fruit separate, tiie whole must 
 be boiled again. In making white 
 gooseberry jam, clarified sugar 
 should be used ; and in all cases 
 great care must be taken to prevent 
 the fruit from burning to the bottom 
 of the pan. 
 
 GOOSEBERRY PUDDING. Stew 
 some gooseberries in a jar over a 
 hot hearth, or in a saucepan of wa- 
 ter, till reduced to a pulp. Take a 
 pint of the juice pressed through a 
 coarse sieve, and mix it with three 
 eggs beaten and strained. Add an 
 ^unce and a half of butter, sweeten 
 'u well, put a crust round the dish, 
 and bake it. A few crumbs of roll 
 should be mixed with the above to 
 give it a little consistence, or four 
 ounces of Naples biscuits. 
 
 GOOSEBERRY TRIFLE. Scald 
 as much fruit as when pulped through 
 a sieve, will cover the bottom of a 
 dish intended to be used. Mix with 
 it the rind of half a lemon grated 
 line, sweetened with sugar. Put 
 any quantity of common custard 
 over it, and a whip on the top, as 
 for other trifles. 
 
 GOOSEBERRY VINEGAR. Boil 
 some spring water ; and when cold, 
 put to every three quarts, a quart 
 of bruised gooseberries in a large 
 tub. Let them remain two or three 
 days, stirring often ; then strain 
 through a hair bag, and to each gal- 
 Ion of liquor add a pound of the 
 coarsest sugar. Put it into a barrel, 
 with yeast spread upon a toast, and 
 cover the bung hole with a piece of 
 slate. The greater the quantity of 
 sugar and fruit, the stronger the 
 vinegar. 
 
 GOOSEBERRY WINE. When 
 the weather is dry, gather goose- 
 berries about the time they are half 
 ripe. Pick them clean as much as 
 a peck into a convenient vessel, and 
 bruise them with a piece of wood, 
 taking as much care as possible to 
 keep the seeds whole. Now having 
 1 52 
 
 put the pulp into a canvas bag, press 
 out all the juice ; and to every gal- 
 lon of the gooseberries, add about 
 three pounds offine loaf sugar. Mix 
 the whole together by stirring it 
 with a stick, and as soon as the su- 
 gar is quite dissolved, pour it into 
 a cask which will exactly hold it. 
 If the quantity be about eight or 
 nine gallons, let it stand a fortnight : 
 if twenty gallons, forty days, and so 
 on in proportion. Set it in a cool 
 place ; and after standing the pro- 
 per time, draw it off from the lees. 
 Put it into another clean vessel of 
 equal size, or into the same, after 
 pouring out the lees and making it 
 clean. Let a cask of ten or twelve 
 gallons stand for about three months, 
 and twenty gallons for five months, 
 after which it will be fit for bottling 
 off. 
 
 GOOSEBERRIES PRESERVED. 
 Gather some dry gooseberries of 
 the hairy sort, before the seeds be- 
 come large, and take care not to 
 cut them in taking off the stalks and 
 buds. If gathered in the damp, or 
 the gooseberry skins are the least 
 broken in the preparation, the fruit 
 ■will mould. Fill some jars or wide- 
 mouthed bottles, put the corks 
 loosely in, and set the bottles up 
 to the neck in a kettle of water. 
 When the fruit looks scalded, take 
 them out ; and when perfectly cold, 
 cork them down close, and rosin 
 the top. Dig a trench sufficiently 
 deep to receive all the bottles, and 
 cover them with the earth a foot and 
 a half. When a frost comes on, a 
 little fresh litter from the stable will 
 prevent the ground from hardening, 
 so that the fruit may more easily be 
 dug up. — Green gooseberries may 
 also be preserved for winter use, 
 without bedding them in the earth. 
 Scald them as above, and when 
 cold, fill the bottles up with cold 
 water. Cork and rosin them down, 
 and keep them in a dry place. — 
 Another way. Having prepared the 
 gooseberries as above, prepare a 
 
GOO 
 
 ^ GR A 
 
 kettle of boiling water, and put into 
 it as much roche alum as will har- 
 den the water, or give it a little 
 roughness when dissolved : but if 
 there be too much it will spoil the 
 fruit. Cover the bottom of a large 
 sieve with gooseberries, without lay- 
 ing one upon another ; and hold the 
 sieve in the water till the fruit be- 
 gins to look scalded on the outside. 
 Turn them gently out of the sieve 
 on a cloth on the dresser, cover them 
 with another cloth, putting some 
 more to be scalded, till the whole 
 are finished. Observe not to put 
 one quantity upon another, or they 
 will become too soft. The next day 
 pick out any bad or broken ones, 
 bottle the rest, and fill up the bot- 
 tles with the alum water in which 
 they were scalded. If the water be 
 left in the kettle, or in a glazed pan, 
 it will spoil ; it must therefore be 
 quickly put into the bottles. Goose- 
 berries prepared in this way, and 
 stopped down close, will make as 
 fine tarts as when fresh from the 
 trees. — Another way. In dry wea- 
 ther pick some full grown but un- 
 ripe gooseberries, top arid tail them, 
 and put them into wide-mouthed 
 bottles. Stop them lightly with 
 n€w velvet corks, put them into the 
 oven after the bread is drawn, and 
 let them stand till they are shrunk 
 one fourth. Take them out of the 
 oven, fasten the corks in tight, cut 
 oft' the tops, and rosin them down 
 close. Set them in a dry place ; 
 and if well secured from the air, 
 they will keep the year round. Cur- 
 rants and damsons may be preserved 
 in the same way. 
 
 GOOSEGRASS OINTMENT. 
 Melt some hog's lard, add as much 
 clivers or goosegrass as the lard will 
 moisten, and boil them together over 
 a slow fire. Keep the mixture stir- 
 ring till it becomes a little brown, 
 and then strain it through a cloth. 
 When cold, take the ointment from 
 the water, and put it up in galli- 
 pots. 
 
 GOUT. Gouty patients are re- 
 quired to abstain from all fermented 
 and spirituous liquors, and to use 
 wine very moderately ; carefully 
 to avoid all fat, rancid, and salted 
 provisions, and high seasoned dishes 
 of every description. The constant 
 use of barley bread is recommended, 
 with large doses of powdered gin- 
 ger boiled in milk for breakfast. 
 Absorbent powders of two scruples 
 of magnesia, and three or four grains 
 each of rhubarb and purified kali, 
 should be taken during the inter- 
 vals of gouty fits, and repeated 
 every other morning for several 
 weeks. The feet should be kept 
 warm, sinapisms frequently applied 
 to them, and the part affected should 
 be covered with fiannel. 
 
 GOUT CORDIAL. Take four 
 pounds of sun raisins sliced and 
 stoned, two ounces of senna, one 
 ounce of fennel seed, one of cori- 
 ander, half an ounce of cochineal, 
 half an ounce of saff'ron, half an 
 ounce of stick liquorice, and half a 
 pound of rhubarb ; infuse them all 
 in two gallons of brandy, and let it 
 stand for ten days. Stir it occa- 
 sionally, then strain it off, and bottle 
 it. Take a small wine-glass full, 
 when the gout is in the head or 
 stomach ; and if the pain be not 
 removed, take two large spoonfuls 
 more. — Or take six drams of opium, 
 half an ounce of soap of tartar, half 
 an ounce of castile soap, one dram 
 of grated nutmeg, three drams of 
 camphor, two scruples of saffron, 
 and nine ounces of sweet spirit of 
 sal-ammoniac. Put them all into a 
 wine flask in a sand-heat for ten 
 days, shaking it occasionally till the 
 last day or two : then pour it off 
 clear, and keep it stopped up close 
 for use. Take thirty or forty drops 
 in a glass of peppermint two hours 
 after eating ; it may also be taken 
 two or three times in the day or 
 night if required. 
 
 GRANARIES. These deposita- 
 ries are very liable to be infested 
 X 133 
 
G R A • 
 
 G R A 
 
 with weasels, and various kinds of 
 insects. To prevent their depreda- 
 tions, the floors of granaries should 
 be laid with poplars of Lombardy. 
 
 GRAPES. To preserve this va- 
 luable fruit, prepare a cask or bar- 
 rel, by carefully closing up its cre- 
 vices to prevent access of the ex- 
 ternal air. Place a layer of bran, 
 which has been well dried in an 
 oven ; upon this place a layer of 
 bunches of grapes, well cleaned, 
 and gathered in the afternoon of a 
 dry day, before they are perfectly 
 ripe. Proceed then with alternate 
 layers of bran and grapes till the 
 barrel is full, taking care that the 
 bunches of grapes do not touch each 
 other, and to let the last layer be of 
 bran ; then close the barrel so that 
 the air may not be able to penetrate. 
 Grapes thus packed will keep for 
 a twelvemonth. To restore their 
 freshness, cut the end of each bunch, 
 and put that of white grapes into 
 white wine, and that of black grapes 
 into red wine, as flowers are put in- 
 to water to keep them fresh. It is 
 customary in France to pack grapes 
 for the London market in saw dust, 
 but it must be carefully dried with 
 a gentle heat, or the turpentine and 
 other odours of the wood will not 
 fail to injure the fruit. Oak saw 
 dust will answer the purpose best. 
 
 GRAPE WINE. To every gal- 
 lon of ripe grapes put a gallon of 
 soft water, bruise the grapes, let 
 them stand a week without stirring, 
 and draw the liquor oft' fine. To 
 every gallon of liquor allow three 
 pounds of lump sugar, put the whole 
 into a vessel', but do not stop it till 
 it has done hissing ; then stop it 
 close, and in six months it will be 
 fit for bottling. — A better wine, 
 though smaller in quantity, will be 
 made by leaving out the water, and 
 diminishing the quantity of sugar. 
 Water is necessary only where the 
 juice is so scanty, or so thick, as in 
 cjj^wslip, balm, or black currant wine, 
 that it could Tiot be used without it. 
 154 
 
 GRAVEL. The gout or rheuma- 
 tism has a tendency to produce this 
 disorder ; it is also promoted by the 
 use of sour liquor, indigestible food, 
 especially cheese, and by a sedenta- 
 ry life. Perspiration should be as- 
 sisted by gentle means, particularly 
 by rubbing with a warm flannel ; 
 the diet regulated by the strictest 
 temperance, and moderate exercise 
 is not to be neglected. For medi- 
 cine, take the juice of a horseradish, 
 made into a thin syrup by mixing it 
 with sugar ; a spoonful or two to be 
 taken every three or four hours. 
 
 GRAVEL WALKS. To preserve 
 garden walks from moss and weeds, 
 water them frequently with brine, 
 or salt and water, both in the spring 
 and in autumn. Worms may be 
 destroyed by an infusion of walnut- 
 tree leaves, or by pouring into the 
 holes a ley made of wood ashes and 
 lime. If fruit trees are sprinkled 
 with it, the ravages of insects will 
 be greatly prevented. 
 
 GRAVIES. A few general ob-. 
 servations are necessary on the sub-*J 
 ject of soups and gravies. When 
 there is any fear of gravy meat being 
 spoiled before it be wanted, it should 
 be well seasoned, and lightly fried, 
 in order to its keeping a day or two 
 longer ; but the gravy is best when 
 the juices are fresh. When soups 
 or gr.avies are to be put by, let them 
 be changed every day into fresh 
 scalded pans. Whatever liquor has 
 vegetables boiled in it, is apt to 
 turn sour much sooner than the 
 juices of meat, and gravy should 
 never be kept in any kind of metal. 
 When fat remains on any soup, a 
 tea-cupful of flour and water mixed 
 quite smooth, and boiled in, will 
 take it ofi^. If richness or greater 
 consistence be required, a good 
 lump of butter mixed with flour, 
 and boiled in the soup or gravy, will 
 impart either of these qualities. 
 Long boiling is necessary to obtain 
 the full flavour ; and gravies and 
 soups are best made the day before 
 
GRA 
 
 GRA 
 
 they are wanted. They are also 
 much better when the meat is laid 
 in the bottom of the pan, and stew- 
 ed with herbs, roots, and butter, 
 than when water is put to the meat 
 at first; and the gravy that is drawn 
 from the meat, should almost be 
 dried up before the water is added. 
 The sediment of gravies that have 
 stood to be cold, should not be used 
 in cooking. When onions are strong, 
 boil a turnip with them, if for sauce ; 
 and this will make them mild and 
 pleasant. If soups or gravies are 
 too weak, do not cover them in boil- 
 ing, that the watery particles may 
 evaporate. A clear jelly of cow 
 heels is very useful to keep in the 
 house, being a great improvement 
 to soups and gravies. Truffles and 
 morels thicken soups and sauces, 
 and give them a fine flavour. The 
 way is to wash half an ounce of 
 each carefully, then simmer them 
 a few minutes in water, and add 
 them with the liquor to boil in the 
 sauce till quite tender. As to the 
 materials of which gravy is to be 
 made, beef skirts will make as good 
 as any other meat. Beef kidney, or 
 milt, cut into small pieces, will an- 
 swer the*purpose very well ; and so 
 will the shank end of mutton that 
 has been dressed, if much be want- 
 ed. The shank bones of mutton, 
 if well soaked and cleaned, are a 
 great improvement to the richness 
 of the gravy. Taragon gives the 
 flavour of French cookery, and in 
 high gravies it is a great improve- 
 ment ; but it should be added only 
 a short time before serving. To draw 
 gravy that will keep for a week, cut 
 some lean beef thin, put it into a 
 fryingpan without any butter, cover 
 it up, and set it on the fire, taking 
 care that it does not burn. Keep 
 it OH the fire till all the gravy that 
 comes out of the meat is absorbed, 
 then add as much water as will 
 cover the meat, and keep it stewing. 
 Put in some herbs, onions, spice, 
 aad a piece of lean ham. Let it 
 
 simmer till it is quite rich, and keej> 
 it in a cool place ; but do not re- 
 move the fat till the gravy is to be 
 used. 
 
 GRAVY FOR FOWL. When 
 there is no meat to make gravy of, 
 wash the feet of the fowl nicely, and 
 cut them and the neck small. Sim- 
 mer them with a little bread brown- 
 ed, a slice of onion, a sprig of pars- 
 ley and thyme, some salt and pep- 
 per, and the liver and gizzard, in a 
 quarter of a pint of water, till half 
 wasted. Take out the liver, bruise 
 it, and strain the liquor to it. Then 
 thicken it with flour and butter, and 
 a tea-spoonful of mushroom ketchup 
 will make the gravy very good. 
 
 GRAVY FOR WILD FOWL. 
 Set on a saucepan with half a pint 
 of veal gravy, adding half a dozeft 
 leaves of basil, a small onion, and 
 a roll of orange or lemon peel. Let 
 it boil up for a few minutes, and 
 strain it off". Put to the clear gravy 
 the juice of a Seville orange, Haifa 
 teaspoonful of salt, the same of pep- 
 per, and a glass of red wine. Shalot 
 and cayenne may be added. This 
 is an excellent sauce for all kinds of 
 wild water-fowl, and should be s«nt 
 .up hot in a boat, as some persons 
 like wild fowl very little done, and 
 without any sauce. The common 
 way of gashing the breast, and 
 squeezing in a lemon, cools and har- 
 dens the flesh, and compels every 
 one to eat it that way, whether they 
 approve of it or not. 
 
 GRAVY FOR MUTTON. To 
 make mutton taste like venison, 
 provide for it the following gravy. 
 Pick a very stale woodcock or snipe, 
 and cut it to pieces, after having 
 removed the bag from the entrails. 
 Simmer it in some meat gravy, with- 
 out seasoning; then strain it, and 
 serve it with the mutton. 
 
 GRAVY SOUP. Wash and soak 
 a leg of beef ; break the bone, and 
 set it on the fire with a gallon of 
 water, a large bunch of sweet herb*, 
 two large onions sliced and fried 
 155 
 
ORE 
 
 GRE 
 
 to a fiue brown, but not burnt ; add 
 two blades of mace, three cloves, 
 twenty berries of allspice, and forty 
 black peppers. Stew the soup till 
 it is rich, and then take out the 
 meat, which may be eaten at the 
 kitchen table, with a little of the 
 i^ravy. Next day take off the fat, 
 .vhich will serve for basting, or for 
 common pie crust. Slice some car- 
 ilots, turnips, and celery, and sim- 
 mer them till tender. If not ap- 
 jroved, they can be taken out before 
 the soup is sent to table, but the 
 flavour will be a considerable ad- 
 dition. Boil vermicelli a quarter 
 of an hour,, and add to it a large 
 spoonful of soy, and one of mush- 
 room ketchup. A French roll 
 should be made hot, then soaked in 
 the soup, and served in the tureen. 
 
 GRAVY WITHOUT MEAT. 
 Put into a bason a glass of small 
 beer, a glass of water, some pepper 
 and salt, grated lemon peel, a bruised 
 clove or two, and a spoonful of wal- 
 nut pickle, or mushroom ketchup. 
 Slice an onion, flour and fry it in a 
 piece of butter till it is brown. Then 
 turn all the above into a small tosser, 
 with the onion, and simmer it cover- 
 ed for twenty minutes. Strain it 
 oflf for use, and when cold take oflf 
 the fat. 
 
 GRAYLINE. Having scaled and 
 washed the fish, then dry them. 
 Dust them over with flour, and lay 
 them separately on a board before 
 *he fire. Fry them of a fine colour 
 with fresh dripping ; serve them 
 with crimp parsley, and plain butter. 
 Perch and tench may be done the 
 same Way. 
 
 GREASE EXTRACTED. The 
 ashes of burnt bones finely powder- 
 ed, or calcined hartshorn, heated 
 over the fire in a clean vessel, and 
 laid on each side of the grease spot, 
 if on books or paper, with a weight 
 laid upon it to assist the effect, will 
 completely remove it ; or the pow- 
 der may be wrapped in thin muslin, 
 and applied in the same manner. 
 15G 
 
 When prints get foul and dirty, they 
 may readily be cleaned in the same 
 manner as linen is bleached, by be- 
 ing exposed to the sun and air, and 
 frequently wetted with clean water. 
 If this do not fully succeed, the print 
 may be soaked in hot water ; and if 
 pasted on canvas, it should first be 
 taken off" by dipping it in boiling 
 water, which will loosen it from the 
 canvas. The dirt occasioned by 
 flies, may be gently taken off" with 
 a wet sponge, after the print has 
 been well soaked. Spots of white- 
 wash may be removed by spirit of 
 sea salt diluted with water. — If 
 grease spots appear in leather, a 
 diflferent process must be pursued. 
 A paste made of mealy potatoes, 
 dry mustard, and spirits of turpen- 
 tine, mixed together, and applied to 
 the spot, will extract the grease 
 from leather, if rubbed oflf after it 
 has been allowed sufficient time to 
 dry. A little vinegar may be ad- 
 ded, to render the application more 
 
 A fTjp p f I] n I 
 
 GREEN FRUIT. Green peach- 
 es, plums, or other fruit, should be 
 put into a preserving pan of spring 
 water, covered with vine leaves, and 
 set over a clear fire. When they 
 begin to simmer take them off", and 
 take the fruit out carefully with a 
 slice. Peel and preserve them as 
 other fruit. 
 
 GREEN GAGES. In order to 
 preserve them for pies and tarts, 
 choose the largest when they begin 
 to soften. Split them without paring ; 
 and having weighed an equal quan- 
 tity of sugar, strew a part of it over 
 the fruit. Blanch the kernels with 
 a small sharp knife. Next day pour 
 the syrup from the fruit, and boil 
 it gently six or eight minutes with 
 the other sugar ; skim it, and add 
 the plums and kernels. Simmer it 
 till clear, taking off* any scum that 
 rises ; put the fruit singly into small 
 pots, and pour the syrup and ker- 
 nels to it. If the fruit is to be can- 
 died, the syrup must not be added : 
 
ORE 
 
 a 111 
 
 \ 
 
 for the sake of variety, it may be 
 proper to do some each way. 
 
 GREEN GOOSE PIE. Bone 
 two young green geese, of a gooci 
 size ; but first take away every plug, 
 and singe them nicely. Wash them 
 clean, and season them well with 
 salt, pepper, mace, and allspice. 
 Put one Jnside the other, and press 
 them quite close, drawing the legs 
 inward. Put a good deal of butter 
 over them, and bake them either 
 with or without a crust : if the lat- 
 ter, a cover to the dish must fit close 
 to keep in the steam. 
 
 GREEN PEAS. Peas should not 
 be shelled till they are wanted, nor 
 boiled in much water. Put them in 
 when the water boils, with a little 
 salt, and a lump of sugar. When 
 they begin to dent in the middle, 
 <hey are done enough. Strain them 
 through a cullender, put a piece of 
 butter in the dish, and stir them \i\\ 
 it is melted. Garnish with boiled 
 mint. 
 
 GREEN PEAS PRESERVED. 
 If it be wished to keep them for 
 winter use, shell the peas, and put 
 them into a kettle of water when it 
 boils. Warm them well, without 
 boiling, and pour them into a cul- 
 lender. When the water drains off, 
 turn them out on a dresser covered 
 with a cloth, and put over another 
 cloth to dry them perfectly. De- 
 posit them in wide-mouth bottles, 
 leaving only room to pour clarified 
 mutton suet upon them an inch 
 thick, and also for the cork. Rosin 
 it down, and keep it in the cellar or 
 in the earth, the same as other green 
 fruit. When the peas are to be 
 used, boil them tender, with a piece 
 of butter, a spoonful of sugar, and 
 a little mint. — Another way. Shell 
 the peas, scald and dry them as 
 above. Put them on tins or earthen 
 dishes in a cool oven once or twice 
 to harden, and keep them in paper 
 bags hung up in the kitchen. When 
 they are to be used, let them be an 
 hour in water; then set them on 
 
 with cold water, a piece of butter, 
 and a sprig of dried mint, and boil 
 them. 
 
 GREEN PEAS SOUP. In shell- 
 ing the peas, divide the old from 
 the young. Stew the old ones to a 
 pulp, with an ounce of butter, a 
 pint of water, a leaf or two of let- 
 tuce, two onions, pepper and salt. 
 Put to the liquor that stewed them 
 some more water, the hearts and 
 tender stalks of the lettuces, the 
 young peas, a handful of spinach 
 cut small, salt and pepper to relish, 
 and boil them till quite soft. If the 
 soup be too thin, or not rich enough, 
 add an ounce or two of butter, mix- 
 ed with a spoonful of rice or flour, 
 and boil it half an hour longer. 
 Before serving, boil in the soup 
 some green mint shred fine. When 
 the peas first come in, or are very 
 young, the stock may ))e made of 
 the shells washed and boiled, till 
 they are capable of being pulped. 
 More thickening; will then be wanted. 
 
 GREEN PEAS STEWED. Put 
 into a stewpan a quart of peas, a 
 lettuce and an onion both sliced, 
 and no more water than hangs about 
 the lettuce from washing. Add a 
 piece of butter, a little pepper and 
 salt, and stew them very gently for 
 two hours. When to be served, 
 beat up an egg, and stir it into them, 
 or a bit of flour and butter. Chop 
 a little mint, and stew in them. 
 Gravy may be added, or a tea- 
 spoonful of white powdered sugar ; 
 but the flavouj- of the peas them- 
 selves is much better. 
 
 GREEN SAUCE. Mix a quar- 
 ter of a pint of sorrel juice, a glass 
 of white wine, and some scalded 
 gooseberries. Add sugar, and a 
 bit of butter, and boil them up, to 
 serve with green geese or ducklings. 
 
 GRIDIRON. The bars of a grid- 
 iron should be made concave, and 
 terminate in a trough to catch the 
 gravy, and keep the fat from drop- 
 ping into the fire and making a 
 smoke, which will spoil the broiling. 
 157 
 
GRl 
 
 GUD 
 
 Upright gridirons are the best, as 
 they can be used at any fire, with- 
 out fear of smoke, and the gravy is 
 preserved in the trough under them. 
 The business. of the gridiron may 
 be done by a Dutch oven, when oc- 
 casion requires. 
 
 GRIEF. In considering what is 
 conducive to health or otherwise, it 
 aS impossible to overlook this de- 
 structive passion, which like envy 
 is * the rottenness of the bones.' 
 Anger and fear are more violent, 
 but this is more fixed : it sinks deep 
 into the mind, and often proves 
 fatal. It may generally be con- 
 quered at the beginning of any ca- 
 lamity ; but when it has gained 
 strength, all attempts to remove it 
 are ineffectual. Life may be drag- 
 ged out for a few years, but it is 
 impossible that any one should en- 
 joy health, whose mind is bowed 
 down with grief and trouble. In 
 this case some betake themselves 
 to drinking, but here the remedy 
 only aggravates the disease. The 
 best relief, besides what the conso- 
 lations of religion may afford, is to 
 associate Avith the kind and cheer- 
 ful, to shift the scene as much as 
 possible, to keep up a succession 
 of new ideas, apply to the study of 
 some art or science, and to read and 
 write on such subjects as deeply 
 engage the attention. These will 
 sooner expel grief than the most 
 sprightly amusements, which only 
 aggravate instead of relieving the 
 anguish of a wounded heart. 
 
 GRILL SAUCE. To half a pint 
 of gravy add an ounce of fresh but- 
 ter, and a table-spoonful of flour, 
 previously well rubbed together ; 
 the same of mushroom or walnut 
 ketchup, two tea-spoonfuls of lemon 
 juice, one of made mustard, ^one of 
 caper, half a one of black pepper, 
 a little lemon peel grated fine, a 
 tea-spoonful of essence of ancho- 
 vies, a very small piece of minced 
 shalot, and a little chili vinegar, or 
 a few grains of cayenne. Simmer 
 16a 
 
 them all together for a few minutes, 
 pour a little of it over the grill, and 
 send up the rest in a sance tureen. 
 
 GRILLED MUTTON. Cut a 
 breast of mutton into diamonds, rub 
 it over with egg, and strew on some 
 crumbs of bread and chopped pars- 
 ley. Broil it in a Dutch oven, baste 
 it with butter, and pour caper sauce 
 or gravy into the dish. 
 
 GROUND RICE MILK. Boil 
 one spoonful of ground rice, rub- 
 bed down smooth, with three half 
 pints of milk, a little cinnamon, le- 
 mon peel, and nutmeg. Sweeten it 
 when nearly done. 
 
 GROUND RICE PUDDING. 
 Boil a large spoonful of ground rice 
 in a pint of new milk, with lemon 
 peei and cinnamon. When cold, 
 add sugar, nutmeg, and two eggs 
 well beaten. Bake it with a crust 
 round the dish. A pudding of Rus- 
 sian seed is made in the same man- 
 ner. 
 
 GROUSE. Twist the head un- 
 der the wing, and roast them like 
 fowls, but they must not be over- 
 done. Serve with a rich gravy in 
 the dish, and bread sauce. The 
 sauce recommended for wild fowl, 
 may be used instead of gravy. 
 
 GRUBS. Various kinds of grubs 
 or maggots, hatched from beetles, 
 are destructive of vegetation, and 
 require to be exterminated. In 
 a garden they may be taken and 
 destroyed by cutting a turf, and lay- 
 ing it near the plant which is at- 
 tacked, with the grass side down- 
 wards. But the most effectual way 
 is to visit these depredators at mid- 
 night, when they may be easily 
 found and destroyed. 
 
 GUDGEONS. These delicate 
 fish are taken in running streams, 
 where the water is clear. They 
 come in about midsummer, and are 
 to be had for five or six months. 
 They require to be dressed much 
 the same as smelts, being consi- 
 dered as a species of fresh-water 
 smelts. 
 
H AI 
 
 HAM 
 
 GUINEA FOWL. Pea and gui- 
 nea fowl eat much like pheasants, 
 and require to be dressed in the 
 same way. 
 
 GUINEA HENS. These birds 
 lay a great number of eggs ; and if 
 their nest can be discovered, it is 
 best to put them under common 
 hens, which are better nurses. They 
 require great warmth, quiet, and 
 careful feeding with rice swelled in 
 milk, or bread soaked in it. Put 
 two peppercorns down their throat 
 when first hatched. 
 
 GUNPOWDER. Reduce to pow- 
 der separately, five drams of nitrate 
 of potass, one dram of sulphur, and 
 one of new-burnt charcoal. Mix 
 them together in a mortar with a 
 little water, so as to make the com- 
 pound into a dough, which roll out 
 
 into round pieces of the thickness 
 of a pin, upon a slab. This must 
 be done by moving a board back- 
 wards and forwards until the dough 
 .is of a proper siie. When three or 
 four of these strings or pieces are 
 ready, put them together, and with 
 a knife cut the whole off in small 
 grains. Place these grains on a 
 sheet of paper in a warm place, 
 and they will soon dry. During 
 granulation, the dough must be pre- 
 vented from sticking, by using a 
 little of the dry compound powder. 
 This mode of granulation, though 
 tedious, is the only one to be used 
 for so small a quantity, for the sake 
 of experiment. In a large way, gun- 
 powder is granulated by passing the 
 composition through sieves. 
 
 H. 
 
 Haddocks. These fish may be 
 had the greater part of the year, 
 but are most in season during the 
 first three months. In choosing, 
 see that the flesh is firm, the eyes 
 bright, and the gills fresh and red. 
 Clean them well, dry them in a 
 cloth, and rub them with vinegar to 
 prevent the skin from breaking. 
 Dredge them with flour, rub the 
 gridiron with suet, and let it be hot 
 when the fish is laid on. Turn them 
 while broiling, and serve them up 
 with melted butter, or shrimp sauce. 
 HAIR. Frequent cutting of the 
 hair is highly beneficial to the whole 
 body; and if the head be daily 
 washed with cold water, rubbed 
 dry, and exposed to the air, it will 
 be found an excellent preventive 
 of periodical headachs. Pomatums 
 and general perfumery are very in- 
 jurious ; but a mixture of olive oil 
 and spirits of rosemary, with a few 
 drops of oij of nutmeg, may be used 
 with safety. If a lead comb be 
 
 sometimes passed through the hair, 
 it will assume a darker colour, but 
 for health it cannot be recommended. 
 
 HAIR POWDER. To know whe- 
 ther this article be adulterated with 
 lime, as is too frequently the case, 
 put a little of the powder of sal- 
 ammoniac into it, and stir it up 
 with warm wateV. If the hair pow- 
 der has been adulterated with lime, 
 a strong smell of alkali will arise 
 from the mixture. 
 
 HAIR WATER. To thicken the 
 hair, and prevent its falling oflF, an 
 excellent water may be prepared in 
 the following manner. Put four 
 pounds of pure honey into a still, 
 with twelve handfuls of the tendrils 
 of vines, and the same quantity of 
 rosemary tops. Distil as cool and 
 as slowly as possible, and the liquor 
 may be allowed to drop till it begins ' 
 to taste sour. 
 
 HAMS. When a ham is to be 
 dressed, put it into water all night, 
 if it has hung long ; and let it lie 
 159 
 
HAN 
 
 II A R 
 
 either in a hole dug in the earth, or 
 on damp stones sprinkled with wa- 
 ter, two or three days, to mellow it. 
 Wash it well, a d put it into a boiler 
 with plenty of w'ater ; let it simmer 
 four, five, or six hours, according 
 to the size. When done enough, if 
 before the time of serving, cover it 
 with a clean cloth doubled, and keep 
 the dish hot over some boiling wa- 
 ter. Take off the skin, and rasp 
 some bread over the ham. Preserve 
 the skin as whole as possible, to 
 cover the ham when cold, in order 
 to prevent its drying. Garnish the 
 dish with carrot when sent to table. 
 If a dried ham is to be purchased, 
 judge of its goodness by sticking a 
 sharp knife under the bone. If it 
 comes out*with a pleasant smell, 
 the ham is good : but if the knife 
 be daubed, and has a bad scent, do 
 not buy it. Hams short in the hock 
 are best, and long-legged pigs are 
 not fit to be pickled. 
 
 HAM SAUCE. When a ham is 
 almost done with, pick all the meat 
 clean from the bone, leaving out 
 any rusty part. Beat the meat and 
 the bone to a mash, put it into a 
 saucepan with three spoonfuls of 
 gravy, set it over a slow fire, and 
 stir it all the time, or it will stick to 
 the bottom. When it has been on 
 some time, put to it a small bundle 
 of sweet herbs, some pepper, and 
 half a pint of beef gravy. Cover it 
 up, and let it stew over a gentle fire. 
 When it has a good flavour of the 
 herbs, strain off" the gravy. A little 
 of this sauce will be found an im- 
 provement to all gravies. 
 
 HANDS. When the hands or 
 feet are severely aff*ected with the 
 cold, they should not immediately 
 be exposed to the fire, but restored 
 to their usual tone and feeling, by 
 immersing them in cold water, and 
 afterwards applying warmth in the 
 most careful and gradual manner. 
 Persons subject to chopped hands 
 in the winter time, should be care- 
 ful to rub them quite dry after every 
 100 
 
 washing ; and to prevent their be- 
 M:g injured by the weather, rub 
 them with a mixture of fresh lard, 
 honey, and the yolks of eggs ; or a 
 little goose fat will answer the pur- 
 pose. 
 
 HARD DUMPLINGS. Make a 
 paste of flour and water, with a lit- 
 tle salt, and roll it into balls. Dust 
 them with flour, and boil them near- 
 ly an hour. They are best boiled 
 with a good piece of meat, and for 
 variety, a few currants may be 
 added. 
 
 HARES. If hung up in a dry 
 cool place, they will keep a great 
 time ; and when imagined to be past 
 eating, they are often in the highest 
 perfection. They are never good 
 if eaten when fresh killed. A hare 
 will keep longer and eat better, if 
 not opened for four or five days, or 
 according to the state of the wea- 
 ther. If paunched when it comes 
 from the field, it should be wiped 
 quite dry, the heart and liver taken 
 out, and the liver scalded to keep 
 for stufling. Repeat this wiping 
 every day, rub a mixture of pepper 
 and ginger on the inside, and put a 
 large piece of charcoal into it. If 
 the spice be applied early, it will 
 prevent that musty taste which long 
 keeping in the damp occasions, and 
 which also aff"ects the stuflfing. If 
 an old hare is to be roasted, it should 
 be kept as long as possible, and 
 well soaked. This may be judged 
 of, in the following manner. If the 
 claws are blunt and rugged, the ears 
 dry and tofigh, and the haunch 
 thick, it is old. But if the claws 
 are smooth and sharp, the ears easi- 
 ly tear, and the cleft in the lip is 
 not much spread, it is young. If 
 fresh and newly killed, the body 
 will be stiff', and the flesh pale. To 
 know a real leveret, it is necessary 
 to look for a knob or small boncnear 
 the foot on its fore leg : if there be 
 none, it is a hare. 
 
 HARE PIE. Cut up the hare, 
 and season it ; bake it with eggs 
 
HAR 
 
 HAS 
 
 and forcemeat, in a dish or raised 
 crust. When cold take off the lid, 
 and cover the meat with Savoury 
 Jelly : see the article. 
 
 HARE SAUCE. This usually 
 consists of currant jelly warmed up; 
 or it may be made of half a pint of 
 port, and a quarter of a pound of 
 sugar, simmered together over a 
 clear fire for about five minutes. It 
 may also be made of half a pint of 
 vinegar, and a quarter of a pound 
 of sugar, reduced to a syrup. 
 
 HARE SOUP. Take an old hare 
 unfit for other purposes, cut it 
 into pieces, and put it into a jar ; 
 add a pound and a half of lean beef, 
 two or three shank bones of mutton 
 well cleaned, a slice of lean bacon 
 or ham, an onion, and a bunch of 
 sweet herbs. Pour on two quarts 
 of boiling water, cover the jar close 
 with bladder and paper, and set it 
 in a kettle of water. Simmer till 
 the hare is stewed to pieces, strain 
 off the liquor, boil it up once, with 
 a choppe'd anchovy, and add a 
 spoonful of soy, a little cayenne, 
 and salt. A few fine forcemeat balls, 
 fried of a good brown, should be 
 served in the tureen. 
 
 HARRICO OF MUTTON. Re- 
 move some of the fat, and cut the 
 middle or best end of the neck into 
 rather thin steaks. Flour and fry 
 them in their own fat, of a fine light 
 brown, but not enough for eating. 
 Then put them into a dish while 
 you fry the carrots, turnips, and 
 onions ; the carrots and turnips in 
 dice, the onions sliced... They must 
 only be warmed, and not browned. 
 Then lay the steaks at the bottom 
 of a stewpan, the vegetables over 
 them, and pour on as much boiling 
 water as will just cover them. Give 
 them one boil, skim them well, and 
 then set the pan on the side of the 
 fire to simmer gently till all is ten- 
 der. In three or four hours skim 
 them ; add pepper and salt, and a 
 spoonful of ketchup. 
 
 HARRICO OF VEAL. Take the 
 best end of a small neck, cut the 
 bones short, but leave it whole. 
 Then put it into a stewpan, just 
 covered with brown gravy ; and 
 when it is nearly done, have ready 
 a pint of boiled peas, six cucumbers 
 pared and sliced, and two cabbage- 
 lettuces cut into quarters, all stewed 
 in a little good broth. Add them 
 to the veal, and let them simmer ten 
 minutes. When the veal is in the 
 dish, pour the sauce and vegetables 
 over it, and lay the lettuce with 
 forcemeat balls round it. 
 
 HARTSHORN JELLY. Simmer 
 eight ounces of hartshorn shavings 
 with two quarts of water, till re- 
 duced to one. Strain and boil it 
 with the rinds of four China oranges, 
 and two lemons pared thin. When 
 cool, add the juice of both, half a 
 pound of sugar, and the whites of 
 six eggs beaten to a froth. Let the 
 jelly have three or four boils with- 
 out stirring, and strain it through a 
 jelly bag. 
 
 HASHED BEEF. Put into a 
 stewpan, a pint and a half of broth 
 or water, a large table-spoonful of 
 mushroom ketchup, with the gravy 
 saved from the beef. Add a quar- 
 ter of an ounce of onion sliced very 
 fine, and boil it about ten minutes. 
 Put a large table-spoonful of flour 
 into a basin, just wet it with a little 
 water, mix it well together, then 
 stir it into the broth, and boil it five 
 or ten minutes. Rub it through a 
 sieve, return it to the stewpan, put 
 in the hash, and let it stand by the 
 side of the fire till the meat is warm. 
 A tea-spoonful of parsley chopped 
 very fine, and put in five minutes 
 before it is served up, will be an 
 agreeable addition ; or to give a 
 higher relish, a glass of port wine, 
 and a spoonful of currant jelly. 
 Hashes and meats dressed a second 
 time, should only simmer gently, till 
 just warmed through. 
 
 HASHED DUCK. Cut a cold 
 
 Y 161 
 
HAS 
 
 HAl; 
 
 duck into Joints, and warm it in 
 gravy, without boiling, and add a 
 glass of port wine. 
 
 HASHED HARE. Season the 
 legs and wings first, and then broil 
 them, which will greatly improve 
 the flavour. Rub them with cold 
 butter and serve them quite hot. 
 The other parts, warmed with gravy, 
 and a little stuffing, may be served 
 separately. 
 
 HASHED MUTTON. Cut thin 
 slices of dressed mutton, fat and 
 lean, and flour them. Have ready 
 a little onion boiled in two or three 
 spoonfuls of water ; add to it a little 
 gravy, season the meat, and make it 
 hot, but not to boil. Serve up the 
 hash in a covered dish. Instead of 
 onion, a clove, a spoonful of cur- 
 rant jelly, and half a glass of port 
 wine, will give an agreeable venison 
 flavour, if the meat be fine. For a 
 change, the hash miy be warmed up 
 with pickled cucumber or walnut 
 cut small. 
 
 HASHED VENISON. Warm it 
 with its own gravy, or some of it 
 without seasoning ; but it should 
 only be warmed tlirough, and not 
 boiled. If no fat be left, cut some 
 slices of mutton fat, set it on the fire 
 with a little port wine and sugar, 
 and simmer it dry. Then put it to 
 the hash, and it will eat as well as 
 the fat of venison. ''• 
 
 HASTY DISH OF EGGS. Beat 
 up six eggs, pour them into a sauce- 
 pan, hold it over the fire till they 
 begin to thicken, and keep stirring 
 from the bottom all the time. Then 
 add a piece of butter the size of a 
 walnut, stir it about till the eggs 
 and water are thoroughly mixed, 
 and the eggs quite dry. Put it on 
 a plate, and serve it hot. 
 
 HASTY FRITTERS. Melt some 
 butter in a saucepan, put in half a 
 pint of good ale, and stir a little 
 flour into it by degrees. Add a few 
 currants, or chopped apples ; beat 
 them up quick, and drop a large 
 spoonfal at a time into the pan, till 
 1G2 
 
 the bottom is nearly covered. Keep 
 them separate, turn them with a 
 slice ; and when of a fine brown, 
 serve them up hot, with grated su- 
 gar over them. 
 
 HASTY PUDDING. Boil some 
 milk over a clear fire, and take it 
 off". Keep putting in flour with one 
 hand, and stirring it with the other, 
 till it becomes quite thick. Boil it 
 a few minutes, pour it into a dish, 
 and garnish with pieces of butter. 
 To make a better pudding, beat up 
 an e^^ and flour into a stifle paste, 
 and mince it fine. Put the mince 
 into a quart of boiling milk, with a 
 little butter and salt, cinnamon and 
 sugar, and stir them carefully toge- 
 ther. When sufficiently thickened, 
 pour it into a dish, and stick bits 
 of butter on the top. Or shred 
 some suet, add grated bread, a few 
 currants, the yolks of four eggs and 
 the whites of two, with some grated 
 lemon peel and ginger. Mix the 
 whole together, and make it into 
 balls the size and shape of an egg, 
 with a little flour. Throw them in- 
 to a skillet of boiling water, and 
 boil them twenty minutes ; but when 
 sufficiently done, they will rise to 
 the top. Serve with cold butter, or 
 pudding sauce. 
 
 HATS. Gentlemen's hats are 
 often damaged by a shower of rain, 
 which takes off* the gloss, and leaves 
 them spotted. To prevent this, 
 shake out the wet as much as pos- 
 sible, wipe the hat carefully with a 
 clean handkerchief, observing to 
 lay the beaver smooth. Then fix 
 the hat in its original shape, and 
 hang it to dry at a distance from 
 the fire. Next morning, brush it 
 several times with a soft brush in 
 the proper direction, and the hat 
 will have sustained but little injury. 
 A flat iron moderately heated, and 
 passed two or three times gently 
 over the hat, will raise the gloss, 
 and give the hat its former good ap- 
 pearance. 
 
 HAUNCH OF MUTTON. Keep 
 
H AU 
 
 HE A 
 
 it as long as it can be preserved 
 sweet, and wash it with warm milk 
 and water, or vinegar if necessary. 
 When to be dressed especially, ob- 
 serve to wash it well, lest the out- 
 side should contract a bad flavour 
 from keeping. Lay a paste of coarse 
 flour on strong paper, and fold the 
 haunch in it ; set it a great distance 
 from the firt, and allow propor- 
 tionate time for the paste. Do not 
 remove it till nearly forty minutes 
 before serving, and then baste it 
 continually. Bring the haunch nearer 
 the fire before the paste is taken oflf, 
 and froth it up the same as venison. 
 A gravy must be made of a pound 
 and a half of a loin of old mutton, 
 simmered in a pint of water to half 
 the quantity, and no seasoning but 
 salt. Brown it with a little burnt 
 sugar, and send it up in the dish. 
 Care should be taken to retain a 
 good deal of gravy in the meat, for 
 though long at the fire, the distance 
 and covering will prevent its roast- 
 ing out. Serve with currant-jelly 
 sauce. 
 
 HAUNCH OF VENISON. If it 
 be the haunch of a buck, it will 
 take full three hours and a half 
 roasting ; if a «doe, about half an 
 hour less. Veaison should be ra- 
 ther under than overdone. Sprinkle 
 some salt on a sheet of white paper, 
 spread it over with butter, and co- 
 ver the fat with it. Then lay a 
 coarse paste on strong white paper, 
 and cover the haunch ; tie it with 
 fine packthread, and set it at a dis- 
 tance from a good fire. Baste it 
 often : ten minutes before serving 
 take ofi^ the paste, draw the meat 
 nearer the fire, and baste it with 
 butter and a good deal of flour, to 
 make it froth up well. Gravy for 
 it should be put into a boat, and 
 not into the dish, unless there is 
 none in the venison. To make the 
 gravy, cut oft' the fat from two or 
 three pounds of a loin of old mut- 
 ton, and set it in steaks on a grid- 
 iron for a few minutes just to brown 
 
 one side. Put them into a sauce- 
 pan with a quart of water, keep it 
 closely covered for an hour, and 
 simmer it gently. Then uncover it, 
 stew it till the gravy is reduced to 
 a pint, and season it with salt only. 
 Currant-jelly sauce must be served 
 in a boat. Beat up the jelly with 
 a spoonful or two of port wine, and 
 melt it over the fire. Where jelly 
 runs short, a little more wine must 
 be added, and a few lumps of Sugar. 
 Serve with French beans. If the 
 old bread sauce be still preferred, 
 grate some white bread, and boil it 
 with port wine and water, and a 
 large stick of cinnamon. When 
 quite smooth, take out the cinna- 
 mon, and add some sugar. 
 
 HAY STACKS. In making stacks 
 of new hay, care should be taken to 
 prevent its heating and taking fire, 
 by forming a tunnel completely 
 through the centre. This may be 
 done by stufling a sack full of straw, 
 and tying up the mouth with a cord ; 
 then make the rick round the sack, 
 drawing it up as the rick advances, 
 and taking it out when finished. 
 
 HEAD ACHE. This disorder ge- 
 nerally arises from some internal 
 cause, and is the symptom of a dis- 
 ease which requires first to be at- 
 tended to ; but where it is a local 
 affection only, it may be relieved 
 by bathing the part aff'ected with 
 spirits of hartshorn, or applying a 
 poultice of elder flowers. In some 
 cases the most obstinate pain is re- 
 moved by the use of vervain, both 
 internally in the form of a decoc- 
 tion, and also by suspending the 
 herb round the neck. Persons af- 
 flicted with headache should beware 
 of costiveness : their drink should 
 be diluting, and their feet and legs 
 kept warm. It is very obvious, that 
 as many disorders arise from taking 
 cold in the head, children should be 
 inured to a light and loose covering 
 in their infancy, by which means 
 violent headaches might be prevent- 
 ed in mature age : and the maxim 
 163 
 
HER 
 
 HER 
 
 of keeping the feet warm and the 
 head cool, should be strictly attend- 
 ed to. 
 
 HEAD AND PLUCK. Whether 
 of lamb or mutton, wash the head 
 clean, take the black part from the 
 eyes, and the gall from the liver. 
 Lay the head in warm water; boil 
 the lights, heart, and part of the 
 liver ; chop them small, and add a 
 little flour. Put it into a saucepan 
 with some gravy, or a little of the 
 liquor it was boiled in, a spoonful 
 of ketchup, a small quantity of le- 
 mon juice, cream, pepper, and salt. 
 Boil the head very white and tender, 
 lay it in the middle of the dish, and 
 the mince meat round it. Fry the 
 other part of the liver with some 
 small bits of bacon, lay them on the 
 mince meat, boil the brains the same 
 as for a calf's head, beat up an e^g 
 and mix with them, fry them in 
 small cakes, and lay them on the 
 rim of the dish. Garnish with le- 
 mon and parsley. 
 
 HEART BURN. Persons sub- 
 ject to this disorder, ought to drink 
 no stale liquors, and to abstain from 
 flatulent food. Take an infusion of 
 bark, or any other stomachic bitter ; 
 or a tea-spoonful of the powder of 
 gum arabic dissolved in a little wa- 
 ter, or chew a few sweet almonds 
 blanched. An infusion of anise 
 seeds, or ginger, have sometimes 
 produced the desired eff'ect. 
 
 HEDGE HOG. Make a cake of 
 any description, and bake it in a 
 mould the shape of a hedge hog. 
 Turn it out of the mould, and let it 
 stand a day or two. Prick it with 
 a fork, and let it remain all night in 
 a dish full of sweet wine. Slit some 
 blanched almonds, and stick about 
 it, and pour boiled custard in the 
 dish round it. 
 
 HERB PIE. Pick two handfub 
 of parsley from the stems, half the 
 quantity of spinach, two lettuces, 
 some mustard and cresses, a few 
 leaves of borage, and white beet 
 leaves. Wash and boil them a lit- 
 164 
 
 tie, drain and press out the water, 
 cut them small ; mix a batter of 
 flour, two eggs well beaten, a pint 
 of cream, and half a pint of milk, 
 and pour it on the herbs. Cover 
 with a good crust, and bake it. 
 
 HERB TEA. If betony be ga- 
 thered and dried before it begins to 
 flower, it will be found to have the 
 taste of tea, and all its good quali- 
 ties, without any of its bad ones : it 
 is also considered as a remedy for 
 the headache. Hawthorn leaves 
 dried, and one third of balm and 
 sage, mixed together, will make a 
 wholesome and strengthening drink. 
 An infusion of ground ivy, mixed 
 with a few flowers of lavender, and 
 flavoured with a drop of lemon 
 juice, will make an agreeable sub- 
 stitute for common tea. Various 
 other vegetables might also be em- 
 ployed for this purpose ; such as 
 sage, balm, peppermint, and similar 
 spicy plants ; the flowers of the 
 sweet wood roof, those of the bur- 
 net, or pimpernel rose ; the leaves 
 of peach and almond trees, the 
 young and tender leaves of bilberry, 
 and common raspberry ; and the 
 blossoms of the blackthorn, or sloe 
 tree. Most of these when carefully 
 gathered and dried in the shade, 
 especially if they be managed like 
 Indian tea-leaves, bear a great re- 
 semblance to the foreign teas, and 
 are at the same time of superior fla- 
 vour and salubrity. 
 
 HERBS FOR WINTER. Take 
 any sort of sweet herbs, with three 
 times the quantity of parsley, aud 
 dry them in the air, without ex- 
 posing them to the sun. When quite 
 dry, rub them through a hair sieve, 
 put them in canisters or bottles, and 
 keep them in a dry place : they will 
 be useful for seasoning in the win- 
 ter. Mint, sage, thyme, and such 
 kind of herbs, may be tied in small 
 bimches, and dried in the air : then 
 put each sort separately into a bag, 
 and hang it up in the kitchen. Pars- 
 ley should be picked from the stalkg 
 
H IC 
 
 HIV 
 
 as soon as gathered, and dried in 
 the shade to preserve the colour. 
 Cowslips and marigolds should be 
 gathered dry, picked clean, dried 
 in a cloth, and kept in paper bags. 
 
 HESSIAN SOUP. Clean the 
 root of a neat's tongue very nicely, 
 and half an ox's head, with salt and 
 water, and soak them afterwards in 
 water only. Then stew them in five 
 or six quarts of water, till tolerably 
 tender. Let the soup stand to be 
 cold, take off the fat, which will do 
 for basting, or to make good paste 
 for hot meat pies. Put to the soup 
 a pint of split peas, or a quart of 
 whole ones, twelve carrots, six tur- 
 nips, six potatoes, six large onions, 
 a bunch of sweet herbs, and two 
 heads of celery. Sirtihier them with- 
 out the meat, till the vegetables are 
 done enough to pulp with the peas 
 through a sieve ; and the soup will 
 then be about the thickness of cream. 
 Season it with pepper, salt, mace, 
 allspice, a clove or two, and a little 
 cayenne, all in fine powder. If the 
 peas are bad, and the soup not thick 
 enough, boil in it a slice of roll, and 
 pass it through the cullender ; or 
 add a little rice flour, mixing it by 
 degrees. — To make a ragout with the 
 above, cut the nicest part of the 
 head, the kernels, and part of the 
 fat from the root of the tongue, into 
 small thick pieces. Rub these with 
 some of the above seasoning, put- 
 ting them into a quart of the liquor 
 reserved for that purpose before the 
 vegetables were added ; floUr them 
 well, and simmer till they are nicely 
 tender. Then add a little mush- 
 room and walnut ketchup, a little 
 soy, a glass of port wine, and a tea- 
 spoonful of made mustard, and boil 
 all up together. Serve with small 
 eggs and forcemeat balls. This 
 furnishes an excellent soup and a 
 ragout at a small expense. 
 
 HICCOUGH. A few small 
 draughts of water in quick succes- 
 sion, or a tea-spoonful of vinegar, 
 will often afford immediate relief. 
 
 Peppermint water mixed with a few 
 drops of vitriolic acid may be taken ; 
 and sometimes sneezing, or tbe 
 stench of an extinguished tallow 
 candle, has been found siitticient 
 
 HIND QUARTER OF LAMB. 
 Boil the leg in a floured cloth an 
 hour and a quarter; cut the loin 
 into chops, fry them, lay them round 
 the leg, with a bit of parsley on 
 each, and serve it up with spinach 
 or brocoli. 
 
 HIND QUARTER OF PIG. To 
 dress this joint lamb fashion, take 
 oflfthe skin, roast it, and serve it up 
 with mint sauce. A leg <;f lamb 
 stufl'ed like a leg of pork, and roast- 
 ed, with drawn gravy, is very good. 
 A loin of mutton also, stufted like a 
 hare, and basted with milk. Put 
 gravy in the dish, served with cur- 
 rant jelly, or any other sauce. 
 
 HIVING OF BEES. When it is 
 intended to introduce a swarm of 
 bees into a new hive, it must be tho- 
 roughly cleaned, and the inside 
 rubbed with virgin wax. A piece 
 of nice honeycomb, made of very 
 white wax, and about nine inches 
 long, should be hung on the cross 
 bars near the top of the hive, to form 
 a kind of nest for the bees, and ex- 
 cite them to continue their work. 
 The new hive being thus prepared, 
 is then to be placed under an old 
 one, before the bees begin to swarm, 
 in such a manner as to be quite close, 
 and to leave the bees no passage ex- 
 cept into the new hive. As these 
 insects generally work downwards, 
 they will soon get into their new 
 habitation; and when it is occu- 
 pied by one half of the swarm, some 
 holes must be made in the top of 
 the old hive, and kept covered till 
 the proper time of making use t>f Mjjt 
 them. Preparation being thus made, ^ 
 take the opportunity of a fine morn- 
 ing, about eight or nine o'clock, at 
 which time most of the bees are out, 
 gathering their harvest. The comb 
 is to be cut through by means of a 
 piece of iron wire, and the old hive 
 165 
 
HIV 
 
 HIV 
 
 separated from the new one. An 
 assistant must immediately place 
 the cover, which should be previ- 
 ously fitted, upon the top of the 
 new one. The old hive is then to 
 be taken to the distance of twenty 
 or thirty yards, and placed firm 
 upon a bench or table, but so as to 
 leave a free space both above and 
 below. The holes at the top being 
 opened, one of the new boxes is to 
 be placed on the top of the old hive, 
 having the cover loosely fastened 
 on it ; and is to be done in such a 
 manner, by closing the intervals be- 
 tween them with linen cloths, that 
 the bees on going out by the holes 
 on the top of the old hive can only 
 go into the new one. But in order 
 to drive the bees into the new hive, 
 some live coals must be placed un- 
 der the old one, upon which some 
 linen may be thrown, to produce a 
 volume of smoke ; and the bees feel- 
 ing the annoyance, will ascend to 
 the top of the old hive, and at length 
 will go through the holes into the 
 new one. When they have nearly 
 all entered, it is to be removed 
 gently from the old hive, and placed 
 under the box already mentioned, 
 the top or cover having been taken 
 off. If it should appear the next 
 morning that the two boxes, of 
 which the new hive is now com- 
 posed, do not afford sufliicient room 
 for the bees, a third or fourth box 
 may be added, under the others, as 
 their work goes on, changing them 
 from time to time so long as the sea- 
 son permits the bees to gather wax 
 and honey. When a new swarm is 
 to be hived, the boxes prepared as 
 above and proportioned to the size 
 of the swarm, are to be brought 
 near the place where the bees have 
 settled. The upper box with the 
 cover upon it, must be taken from 
 the others. The cross bars at the 
 top should be smeared >yith honey 
 and water, the doors must be closed, 
 the box turned upside down, and 
 held under the swarm, which is then 
 166 
 
 to be shaken into it as into a com- 
 mon hive. When the whole swarm 
 is in the box, it is to be carried to 
 the other boxes, previously placed 
 in their destined situation, and care- 
 fully put upon them. The inter- 
 stices are to be closed with cement, 
 and all the little doors closed, ex- 
 cept the lowest, through which the 
 bees are to pass. The hive should 
 be shaded from the sun for a few 
 days, that the bees may not be 
 tempted to leave their new habita- 
 tion. It is more advantageous how- 
 ever to form artificial swarms, than 
 to collect those which abandon their 
 native hives ; and the hive here re- 
 commended is more particularly 
 adapted to that purpose. By this 
 mode of treatment, we not only 
 avoid the inconveniences which at- 
 tend the procuring of swarms in the 
 common way, but obtain the ad- 
 vantage of having the hives always 
 well stocked, which is of greater 
 consequence than merely to increase 
 their number ; for it has been ob- 
 served, that if a hive of four thou- 
 sand bees give six pounds of honey> 
 one of eight thousand will give twen- 
 ty-four pounds. On this principle 
 it is proper to unite two or more 
 hives, when they happen to be thick- 
 ly stocked. This may be done by 
 scattering a few handfuls of bahn 
 in those hives which are to be united, 
 which by giving them the same 
 smell, they will be unable to distin- 
 guish one another. After this pre- 
 paration, the hives are to be joined 
 by placing them one upon the other, 
 in the evening when they are at rest, 
 and taking away those boxes which 
 arc nearly empty. All the little doors 
 must be closed, except the lowest. 
 
 If bees are kept in single straw 
 
 hives in the usual way, the manner 
 of hiving them is somewhat different. 
 They are first allowed to swarm, and 
 having settled, they are then taken 
 to the hive. If they fix on the lower 
 branch of a tree, it may be cut off 
 and laid on a cloth, and the hive 
 
HIV 
 
 HOG 
 
 placed over it, so as to leave room 
 for the bees to ascend into it. If 
 the queen can be found, and put 
 into the hive, the rest will soon fol- 
 low. But if it be difficult to reach 
 them, let them remain where they 
 have settled till the evening, when 
 there will be less danger of escaping. 
 After this the hive is to be placed 
 in the apiary, cemented round the 
 bottom, and covered from the wet 
 at top. The usual method of uniting 
 swarms, is by spreading a cloth at 
 night upon the ground close to the 
 hive, in which the hive with the new 
 swarm is to be placed. By giving 
 a smart stroke on the top of the 
 hive, all the bees will drop into a 
 cluster upon the cloth. Then take 
 another hive from the beehouse, 
 and place it over the bees, when 
 they will ascend into it, and mix 
 with those already there. Another 
 Way is to invert the hive in which 
 the united swarms are to live, and 
 strike the bees of the other hive in- 
 to it as before. One of the queens 
 is generally slain on this occasion, 
 together with a considerable num- 
 ber of the working bees. To prevent 
 this destruction, one of the queens 
 should be sought for and taken, 
 when the bees are beaten out of the 
 hive upon the cloth, before the union 
 is effected. Bees never swarm till 
 the hive is too much crowded by 
 the young brood, which happens in 
 May or June,according to the warmth 
 of the season. A good swarm should 
 weigh five or six pounds ; those that 
 are under four pounds weight, 
 should be strengthened by a small 
 additional swarm. The size of the 
 hive ought to be proportionate to 
 the number of the bees, and should 
 be rather too small than too large, 
 as they require to be kept dry and 
 warm in winter. In performing these 
 several operations, it will be neces- 
 sary to defend the hands and face 
 from the sting of the bees. The 
 best way of doing this is to cover 
 the whole head and neck with a 
 
 coarse cloth or canvas, which may 
 be brought down and fastened round 
 the waist. Through this cloth the 
 motion of the bees may be observed, 
 without fearing their stings; and 
 the hands may be protected by a 
 thick pair of gloves. 
 
 HODGE PODGE. Boil some 
 slices of coarse beef in three quarts 
 of water, and one of small beer. 
 Skim it well, put in onions, carrots, 
 turnips, celery, pepper and salt. 
 When the meat is tender, take it out, 
 strain off the soup, put a little but- 
 ter and flour into the saucepan, and 
 stir it well, to prevent burning. Take 
 off the fat, put the soup into a stew- 
 pan, and stew the beef in it till it is 
 quite tender. Serve up the soup 
 with turnips and carrots, spinage 
 or celery. A leg of beef cut in 
 pieces, and stewed five or six hours, 
 will make good soup ; and any kind 
 of roots or spices may be added or 
 omitted at pleasure. Or stew some 
 peas, lettuce, and onions, in a very 
 little water, with a bone of beef or 
 ham. While these are doing, sea- 
 son some mutton or lamb steaks, 
 and fry them of a nice brown. Three 
 quarters of an hour before serving, 
 put the steaks into a stewpan, and 
 the vegetables over them. Stew 
 them, and serve all together in a 
 tureen. Another way of making 
 a good hodge podge, is to stew a 
 knuckle of veal and a scrag of mut- 
 ton, with some vegetables, adding 
 a bit of butter rolled in flour. 
 
 HOG'S CHEEKS. If to be dried 
 as usual, cut out the snout, remove 
 the brains, and split the head, tak- 
 ing off the upper bone to make the 
 chawl a good shape. Rub it well 
 with salt, and next day take away 
 the brine. On the following day 
 cover the head with half an ounce 
 of saltpetre, two ounces of bay salt, 
 a little common salt, and four ounces 
 ot coarse sugar. Let the head be 
 often turned, and after ten days 
 smoke it for a week like bacon. 
 
 HOG'S EARS FORCED. Parboil 
 167 
 
noQ 
 
 HOK 
 
 two pair of ears, Ojf take some that 
 have been soused. Make a force- 
 i§£Sit of an anchovy, some sage and 
 parsley, a quarter of a pound of 
 chopped suet, bread crumbs, and 
 only a little salt. Mix all these 
 with the yolks of two eggs, raise 
 the skin of the upper side of the 
 ears, and stuff them with the mix- 
 ture. Fry the ears in fresh butter, 
 of a fine colour ; then pour away 
 the fat, and drain them. Prepare 
 half a pint of rich gravy, with a 
 glass of fine sherry, three tea-spoon- 
 fuls of made mustard, a little butter 
 gfltd flour, a small onion whole, and 
 a little pepper or cayenne. Put 
 this with the ears into a stewpan, 
 and cover it close ; stew it gently 
 for half an hour, shaking the pan 
 often. When done enough, take out 
 the onion, place the ears carefully 
 in a dish, and pour the sauce over 
 them. If a larger dish is wanted, 
 the meat from two feet may be added 
 to the above. 
 
 HOG'S HEAD. To make some 
 excellent meat of a hog's head, split 
 it, take out the brains, cut off the 
 ears, and sprinkle it with salt for 
 ^ day. Then drain it, salt it again 
 with common salt and saltpetre for 
 three days, and afterwards lay the 
 whole in a small quantity of water 
 for two days. Wash it, and boil it 
 till all the bones will come out. 
 Skin the tongue, and take the skin 
 carefully off the head, to put under 
 and over. Chop the head as quick 
 as possible, season it with pepper 
 and salt, and a little mace or all- 
 spice berries. Put the skin into a 
 small pan, with the chopped head 
 between, and press it down. When 
 cold it will turn out, and make a 
 kind of brawn. If too fat, a few 
 bits of lean pork may be prepared 
 in the same way, and added to it. 
 Add salt and vinegar, and boil these 
 with some of the liquor for a pickle 
 to keep it. 
 
 HOG'S LARD. This should be 
 carefully melted in a jar placed in 
 168 
 
 a kettle of water, and boiled with a 
 sprig of rosemary. After it has 
 been prepared, run it into bladders 
 that have been extremely well clean- 
 ed. The smaller they are, the bet- 
 ter the lard will keep : if the air 
 reaches it, it becomes rank. Lard 
 being a most useful article for fry- 
 ing fish, it should be prepared with 
 care. Mixed with butter, it makes 
 fine crust. 
 
 HOLLOW BISCUITS. Mix a 
 pound and a quarter of butter with 
 three pounds and a half of flour, 
 adding a pint of warm water. Cut 
 out the paste with a wine glass, or 
 a small tin, and set them in a brisk 
 oven, after the white bread is drawn, 
 
 HONES. For joining them to- 
 gether, or cementing them to their 
 frames, melt a little common glue 
 without water, with half its weight 
 of rosin, and a small quantity of red 
 ochre. 
 
 HONEY. The honey produced 
 by young bees, and which flows 
 spontaneously, is purer than that 
 expressed from the comb ; and hence 
 it is called virgin honey. The best 
 sort is of a thick consistence, and 
 of a whitish colour, inclining to yel- 
 low : it possesses an agreeable smell, 
 and a pleasant taste. When the 
 combs are removed from the hive, 
 they are taken by the hand into a 
 sieve, and left to drain into a ves- 
 sel sufficiently wide for the purpose. 
 After it has stood a proper time to 
 settle, the pure honey is poured in- 
 to earthen jars, tied down close to 
 exclude the air. 
 
 HONEY VINEGAR. When ho- 
 ney is extracted from the combs, by 
 means of pressure, take the whole 
 mass, break and separate it, and in- 
 to each tub or vessel put one part 
 of combs, and two of water. Set 
 them in the sun, or in a warm place, 
 and cover them with cloths. Fer- 
 mentation takes place in a few days, 
 and continues from eight to twelve 
 days, according to the temperature 
 of the situati( n in which the opera- 
 
HOO 
 
 HOP 
 
 fion is carried on. During the fer- 
 mentation, stir the matter from time 
 to time, and press it down with the 
 hand, that it may be perfectly soak- 
 ed. When the fermentation is over, 
 put the matter to drain on sieves or 
 strainers. At the bottom of the 
 vessels will be found a yellow liquor, 
 which must be thrown away, be- 
 cause it would soon contract a dis- 
 agreeable smell, which it would 
 communicate to the vinegar. Then 
 wash the tubs, put into them the 
 water separated from the other mat- 
 ter, and it will immediately begin 
 to turn sour. The tubs must then 
 be covered again with cloths, and 
 kept moderately warm. A pellicle 
 or skin is formed on the surface, be- 
 neath which the vinegar acquires 
 strength. In a month's time it be- 
 gins to be sharp, but must be suf- 
 fered to stand a little longer, and 
 then put into a cask, of which the 
 bunghole is to be left open. It may 
 then be used like any other vinegar. 
 All kinds of vinegar may be strength- 
 ened by suffering it to be repeatedly 
 frozen, and then separating the up- 
 per cake of ice or water from it. 
 
 HOOPING COUGH. This dis- 
 order generally attacks children, to 
 whom it often proves fatal for want 
 of proper management. Those who 
 breathe an impure air, live upon 
 poor sustenance, drink much warm 
 tea, and do not take sufficient ex- 
 ercise, are most subject to this con- 
 vulsive cough. In the beginning of 
 the disorder, the child should be 
 removed to a change of air, and the 
 juice of onions or horseradish ap- 
 plied to the soles of the feet. The 
 diet light and nourishing, and taken 
 in small quantities ; the drink must 
 be lukewarm, consisting chiefly of 
 toast and water, mixed with a little 
 white wine. If the cough be at- 
 tended with feverish symptoms, a 
 gentle emetic must be taken, of ca- 
 momile flowers, and afterwards the 
 foir^wiuig liniment applied to the pit 
 (No. 8.) 
 
 of the stomach. Dissolve one scruple 
 of tartar emetic in two ounces of 
 spring water, and add half an ounce 
 of the tincture of cantharides : rub 
 a tea-spoonful of it every hour on 
 the lower region of the stomach 
 with a warm piece of flannel, and 
 let the wetted part be kept warm 
 with flannel. This will be found to 
 be the best remedy for the hooping 
 cough. 
 
 HOPS. The quality of this arti- 
 cle is generally determined by the 
 price ; yet hops may be strong, and 
 not good. They should be bright, 
 of a pleasant flavour, and have no 
 foreign leaves or bits of branches 
 among them. The hop is the husk 
 or seed pod of the hop vine, as the 
 cone is that of the fir tree ; and the 
 seeds themselves are deposited, like 
 those of the fir, round a little soft 
 stalk, enveloped by the several folds 
 of this pod or cone. If in the ga- 
 thering, leaves or tendrils of the 
 vine are mixed with the hops, they 
 may help to increase the weight, 
 but will give a bad taste to the beer ; 
 and if they abound, they will spoil 
 it. Great attention therefore must 
 be paid to see that they are free 
 from any foreign mixture. There are 
 also numerous sorts of hops, varying 
 in size, in form, and quality. Those 
 that are best for brewing are gene- 
 rally known by the absence of a 
 brown colour, which indicates pe- 
 rished hops ; a colour between green 
 and yellow, a great quantity of the 
 yellow farina, seeds not too large 
 or hard, a clamminess when rubbed 
 between the fingers, and a lively 
 pleasant smell, are the general indi- 
 cations of good hops. At almost 
 any age they retain the power of 
 preserving beer, but not of impart- 
 ing a pleasant flavour ; and there- 
 fore new hops are to be preferred. 
 Supposing them to be of a good qua- 
 lity, a pound of hops may be allow- 
 ed to a bushel of malt, when the 
 beer is strong, or brewed in warm 
 
 z 169 
 
HO U 
 
 H O T 
 
 weather ; but under other circum- 
 stances, half the quantity will be 
 sufficient. 
 
 HOP-TOP SOUP. Take a quan- 
 tity of hop-tops when they are in 
 the greatest perfection, tie them in 
 small bunches, soak them in water, 
 and put them to some thin peas- 
 soup. Boil them up, add three 
 spoonfuls of onion juice, with salt 
 and pepper. When done enough, 
 serve them up in a tureen, with sip- 
 pets of toasted bread at the bottom. 
 
 HORSERADISH POWDER. In 
 November or December, slice some 
 horseradish the thickness of a shil- 
 ling, and lay it to dry very gradually 
 in a Dutch oven, for a strong heat 
 would very soon evaporate its fla- 
 vour. When quite dry, pound it 
 fine, and bottle it. 
 
 HORSERADISH VINEGAR. 
 Pour a quart of the best vinegar on 
 three ounces of scraped horseradish, 
 an ounce of minced shalot, and a 
 dram of cayenne. Let it stand a 
 week, and it will give an excellent 
 relish to cold beef, or other articles. 
 A little black pepper and mustard, 
 celery or cress seed, may be added 
 to the above. 
 
 HOUSE DRAINS. The smell of 
 house drains is oftentimes exceed- 
 ingly offensive, but may be com- 
 pletely prevented by pouring down 
 them a mixture of lime water, and 
 the ley of wood ashes, or suds that 
 have been used in washing. An 
 article known by the name of a sink 
 trap may be had at the ironmongers, 
 which is a cheap and simple appa- 
 ratus, for carrying off the waste wa- 
 ter and other offensive matter from 
 sinks and drains. But as the dif- 
 fusion of any collection of filth 
 tends to produce disease and mor- 
 tality, it should not be suffered to 
 settle and stagnate near our dwell- 
 ings, and every possible care should 
 be taken to render them sweet and 
 wholesome. 
 
 HOUSE TAX. As the present 
 170 
 
 system of taxation involves so im- 
 portant a part of the annual expen- 
 diture, and is in many instances at- 
 tended with so much vexation and 
 trouble, it concerns every house- 
 keeper to be acquainted with the 
 extent of his own liability, and of 
 course to regulate his conveniences 
 accordingly. It appears then, that 
 every inhabited dwellinghouse, con- 
 taining not more than six windows or 
 lights, is subject to the yearly sum of 
 six shillings and six-pence, if under 
 the value of five pounds a year. 
 But every dwellinghouse worth five 
 pounds and under twenty pounds rent 
 by the year,pay s the yearly sum of one 
 shilling and six-pence in the pound ; 
 every house worth twenty pounds 
 and under forty pounds a year, two 
 shillings and three-pence in the 
 pound ; and for every house worth 
 forty pounds and upwards, the year- 
 ly sum of two shillings and ten-pence 
 in the pound. These rents however 
 are to be taken from the rates in 
 which they are charged, and not 
 from the rents which are actually 
 paid. 
 
 HOUSEHOLD BREAD. Four 
 ounces of salt are dissolved in three 
 quarts of water, and mixed with a 
 pint of yeast. This mixture is pour- 
 ed into a cavity made in a peck of 
 second flour, placed in a large pan 
 or trough. When properly kneaded 
 and fermented, it is divided into 
 pieces of a certain weight, and 
 baked. Sometimes, in farm houses, 
 a portion of rice flour, boiled pota- 
 toes, or rye meal, is mixed with the 
 flour,previous to kneading the dough. 
 The rye and rice serve to bind the 
 bread, but the potatoes render it 
 light and spongy. — Or, for a larger 
 quantity, put a bushel of flour into 
 a trough, two thirds wheat and one 
 of rye. Mix a quart of yeast with 
 nine quarts of warm water, and 
 work it into the flour till it becomes 
 tough. Leave it to rise about an 
 hour : and as soon as it rises, add 
 
HUN 
 
 H YS 
 
 a pound of salt, and as much warm 
 water as before. Work it well, and 
 cover it with flannel. Make the 
 loaves a quarter of an hour before 
 the oven is ready ; and if they weigh 
 tive pounds each, they will require 
 to be baked two hours and a half. 
 
 HUNG BEEF. Make a strong 
 brine with bay salt, common salt, 
 and saltpetre, and put in ribs of 
 beef for nine days. Then dry it, or 
 smoke it in a chimney. Or rub the 
 meat with salt and saltpetre, and 
 repeat it for a fortnight, and dry it 
 in wood smoke. 
 
 HUNGARY WATER. To one 
 pint of highly rectified spirits of wine, 
 put an ounce of the oil of rosemary, 
 and two drams of the essence of am- 
 bergris. Shake the bottle well se- 
 veral times, and let the cork remain 
 out twenty-four hours. Shake it 
 daily for a whole month, and then 
 put the water into small bottles for 
 use. 
 
 HUNTER'S BEEF. To a round 
 of beef that weighs twenty-five 
 pounds, allow three ounces of salt- 
 petre, three ounces of the coarsest 
 sugar, an ounce of cloves, half an 
 ounce of allspice, a nutmeg, and 
 three handfuls of common salt, all 
 in the finest powder. The beef should 
 hang two or three days ; then rub 
 the above mixture well into it, and 
 turn and rub it every day for two or 
 three weeks. The bone must be 
 taken out first. When to be dress- 
 ed, dip it into cold water, to take 
 off" the loose spice ; bind it up tight 
 with tape, and put it into a pan with 
 a tea-cupful of water at the bottom. 
 Cover the top of the meat with shred 
 suet, and the pan with a brown crust 
 and paper, and bake it five or six 
 hours. When cold, take off* the 
 
 paste and tape. The gravy is very 
 fine, and a little of it is a great im- 
 provement to any kind of hash or 
 soup. Both the gravy and the meat 
 will keep some time. The meat 
 should be cut with a very sharp 
 knife, and quite smooth, to pi event 
 waste. 
 
 HUNTER'S PUDDING. Mix to- 
 gether a pound of suet, a pound of 
 flour, a pound of currants, and a 
 pound of raisins stoned and cut. 
 Add the rind of half a lemon finely 
 shred, six peppercorns in tine pow- 
 der, four eggs, a glass of brandy, a 
 little- salt, and as much milk as will 
 make it of a proper consistence. 
 Boil it in a floured cloth, or a melon 
 mould, eight or nine hours. A spoon- 
 ful of peach water may sometimes 
 be added to change the flavour. 
 This pudding will keep six months 
 after it is boiled, if tied up in the 
 same cloth when cold, and hung up, 
 folded in writing paper to* preserve 
 it from the dust. When to be eaten, 
 it must be boiled a full hour, and 
 served with sweet sauce. 
 
 HYSTERICS. The sudden ef- 
 fusion of water on the face and hands, 
 while the fit is on, and especially 
 immersing the feet in cold water, 
 will aff'ord relief. Fetid smells are 
 also proper ; such as the burning of 
 feathers, leather, or the smoke of 
 sulphur, and the application of 
 strong volatile alkali, or other pun- 
 gent matters to the nostrils. To 
 efi'ect a radical cure, the cold bath, 
 mineral waters, and other tonics are 
 necessary. In Germany however, 
 they cure hysteric aff'ections by eat- 
 ing carraway seeds finely powdered, 
 with a little ginger and salt, spread 
 on bread and butter every morning, 
 
 173 
 
ICE 
 
 ILI 
 
 I. 
 
 Ice for ICEING. To prepare 
 artificial ice for articles of confec- 
 tionary, procure a few pounds of 
 real ice, reduce it nearly to powder, 
 and throw a large handful or more 
 of salt amongst it. This should be 
 done in as cool a place as possible. 
 The ice and salt being put into a 
 pail, pour some cream into an ice 
 pot, and cover it down. Then im- 
 merse it in the ice, and draw that 
 round the pot, so as to enclose every 
 part of it. In a few minutes stir it 
 well with a spoon or spatula, re- 
 moving to the centre those parts 
 which have iced round the edges. 
 If thp ice cream or water be in a 
 a form, shut the bottom close, and 
 move the whole in the ice, as a spoon 
 cannot be used for that purpose 
 without danger of waste. There 
 should be holes in the pail, to let 
 off the ice as it thaws. When any 
 fluid tends towards cold, moving it 
 quickly will encrease that tendency ; 
 and likewise, when any fluid is tend- 
 ing to heat, stirring it will facilitate 
 its boiling. 
 
 ICE CREAMS. Mix the juice 
 of the fruits with as much sugar as 
 will be wanted, before the cream is 
 added, and let the cream be of a 
 middling richness* 
 
 ICE WATERS. Rub some fine 
 sugar on lemon or orange, to give 
 the colour and flavour ; then squeeze 
 the juice of either on its respective 
 peel. Add water and sugar to make 
 a fine sherbet, and strain it before 
 it be put into the ice-pot. If orange, 
 the greater proportion should be of 
 the china juice, and only a little of 
 Seville, and a small bit of the peel 
 grated by the sugar. The juice of 
 currants or raspberries, or any other 
 sort of fruit, being squeezed out, 
 sweetened, and mixed with water, 
 may be prepared for iceing in the 
 same way. 
 172 
 
 ICEING FOR CAKES. Beat and 
 sift half a pound of fine sugar, put 
 it into a mortar with four spoonfuls 
 of rose water, and the whites of two 
 eggs beaten and strained. Whisk 
 it well, and when the cake is almost 
 cold, dip a feather in the iceing, and 
 cover the cake well. Set it in the 
 oven to harden, but suffer it not to 
 remain to be discoloured, and then 
 keep it in a dry place. — For a very 
 large cake, beat up the whites of 
 twenty fresh eggs, and reduce to 
 powder a pound of double refined 
 sugar, sifted through a lawn sieve. 
 Mix these well in a deep earthea 
 pan, add orange flower water, bare- 
 ly suflScient to give it a flavour, and 
 a piece of fresh lemon peel. Whisk 
 it for three hours till the mixture is 
 thick and white, then with a thin 
 broad piece of board spread it all 
 over the top and sides, and set it in 
 a cool oven, and an hour will har- 
 den it. 
 
 ICEING FOR TARTS. Beat 
 well together the yolk of an e^g and 
 some melted butter, smear the tarts 
 with a feather, and sift sugar over 
 them as they are put into the oven. 
 Or beat up the white of an egg, 
 wash the paste with it, and sift over 
 some white sugar. 
 
 ILIAC PASSION. This danger- 
 ous malady, in which the motion of 
 the bowels is totally impeded or in- 
 verted, arises from spasms, violent 
 exertions of the body, eating of un- 
 ripe fruit, drinking of sour liquors, 
 worms, obstinate costiveness, and 
 various other causes, which produce 
 the most excruciating pain in the 
 region of the abdomen. Large 
 blisters applied to the most painful 
 part, emollient clysters, fomenta- 
 tions, and the warm bath, are 
 amongst the most likely means ; but 
 in many instances, this dfsorder is 
 not to be controuled by medicine^ 
 
INC 
 
 IND 
 
 No reniedy however can be applied 
 with greater safety or advantage, 
 than frequent doses of castor oil : 
 and if this fail, quicksilver in a na- 
 tural state is the only medicine on 
 which any reliance can be placed. 
 
 IMPERIAL. Put into a stone 
 jar two ounces of cream of tartar, 
 and the juice and paring of two le- 
 mons. Pour on them seven quarts 
 of boiling water, stir it well, and 
 cover it close. When cold, sweeten 
 it with loaf sugar; strain, bottle, 
 and cork it tight. This makes a very 
 pleasant and wholesome liquor ; but 
 if drunk too freely, it becomes in- 
 jurious. In bottling it off, add half 
 a pint of rum to the whole quan- 
 titv. 
 
 IMPERIAL CREAM. Boil a 
 quart of cream with the thin rind of 
 a lemon, and stir it till nearly cold. 
 Have ready in a dish or bowl, in 
 which it is to be served, the juice 
 of three lemons strained, mixed 
 with as much sugar as will sweeten 
 the cream. Pour this into the dish 
 from a large tea-pot, holding it 
 high, and moving it about to mix 
 with the juice. It should be made 
 at least six hours before it is used ; 
 and if the day before, it would be 
 still better. 
 
 IMPERIAL WATER. Put into 
 an earthen pan, four ounces of su- 
 gar, and the rind of three lemons. 
 Boil an ounce of cream of tartar in 
 three quarts of water, and pour it 
 on the sugar and lemon. Let it stand 
 all night, clear it through a bag, 
 and bottle it. 
 
 INCENSE. Compound in a mar- 
 ble mortar, a large quantity of lig- 
 num rhoditrtn, and anise, with a 
 little powder of dried orange peel, 
 and gum benzoin. Add some gum 
 dragon dissolved in rose water, and 
 a little civet. Beat the whole to- 
 gether, form the mixture into small 
 cakes, and place them on paper to 
 dry. One of these cakes being 
 burnt, will diffuse an agreeable 
 
 odour throughout the largest apart- 
 ment. 
 
 INDELIBLE INK. Gum arabic 
 dissolved in water, and well mixed 
 with fine ivory black, will make 
 writing indelible. If the writing be 
 afterwards varnished over with the 
 white of an egg clarified, it will pre- 
 serve it to any length of time. 
 
 INDIAN PICKLE. Lay a pound 
 of white ginger in water one night ; 
 then scrape, slice, and lay it in salt 
 in a pan, till the other ingredients 
 are prepared. Peel and slice a 
 pound of garlic, lay it in salt three 
 days, and afterwards dry it in the 
 sun. Salt and dry some long pep- 
 per in the same way : then prepare 
 various sorts of vegetables in the 
 following manner. Quarter some 
 small white cabbages, salt them 
 three days, then squeeze and lay 
 them in the sun to dry. Cut some 
 cauliflowers into branches, take off 
 the green part of radishes, cut ce- 
 lery into lengths of about three 
 inches, put in young French beans 
 whole, and the shoots of elder, 
 which will look like bamboo. Choose 
 apples and cucumbers of a sort the 
 least seedy, quarter them, or cut 
 them in slices. All must be salted, 
 drained, and dried in the sun, ex- 
 cept the latter, over which some 
 boiling vinegar must be poured. In 
 twelve hours drain them, but use 
 no salt. Put the spice into a large 
 stone jar, adding the garlic, a quar- 
 ter of a pound of mustard seed, an 
 ounce of turmeric, and vinegar suf- 
 ficient for the quantity of pickle. 
 When the vegetables are dried and 
 ready, the following directions must 
 be observed. Put some of them in- 
 to a half-gallon stone jar, and pour 
 over them a quart of boiling vinegar. 
 Next day take out those vegetables ; 
 and when drained, put them into a 
 large stock jar. Boil the vinegar, 
 pour it over some more of the vege- 
 tables, let them lie all night, and 
 complete the operation as before. 
 173 
 
IN D 
 
 INF 
 
 Thus proceed till each set is cleansed 
 from the dust they may have con- 
 tracted. Then to every gallon of 
 vinegar, put two ounces of flour of 
 mustard, gradually mixing in a little 
 of it boiling hot, and stop the jar 
 tight. The whole of the vinegar 
 should be previously scalded, and set 
 to cool before it is put to the spice. 
 This pickle will not be ready for a 
 year, but a small quantity may be 
 got ready for eating in a fortnight, 
 by only giving the cauHflower one 
 scald in water, after salting and 
 drying as above, but without the 
 preparative vipcgar : then pour the 
 vinegar, which has the spice and 
 garlic, boiling hot over it. If at 
 any time it be found that the ve- 
 getables have not swelled properly, 
 boiling the pickle, and pouring it 
 hot over them,will make them plump. 
 — Another way. Cut the heads of 
 some good cauliflowers into pieces, 
 and add some slices of the inside 
 of the stalk. Put to them a white 
 cabbage cut in pieces, with inside 
 slices of carrot, turnips, and onions. 
 Boil a strong brine of salt and water, 
 simmer the vegetables in it one mi- 
 nute, drain them, and dry them on 
 tins over an oven till they are 
 shriveled up ; then put them into a 
 jar, and prepare the following pickle. 
 To two quarts of good vinegar, put 
 an ounce of the flour of mustard, 
 one of ginger, one of long pepper, 
 four of cloves, a few shalots, and a 
 little horseradish. Boil the vinegar, 
 put the vegetables into a jar, and 
 pour it hot over them. When cold, 
 tiethem down, and add more vine- 
 gar afterwards, if necessary. In 
 the course of a week or two, the 
 pickle will be fit for use. 
 
 INDIGESTION. Persons of 
 weak delicate habits, particularly 
 the sedentary and studious, are fre- 
 quently subject to indigestion. The 
 liberal use of cold water alone, in 
 drinking, washing, and bathing, is 
 often suflicient to effect a cure. 
 174 
 
 Drinking of sea water, gentle pur- 
 gatives, with bark and bitters, light 
 and nourishing food, early rising, 
 and gentle exercise in the open air, 
 are also of great importance. 
 
 INFECTION. During the pre- 
 valence of any infectious disease, 
 every thing requires to be kept per- 
 fectly clean, and the sick room to 
 be freely ventilated. The door or 
 window should generally be open, 
 the bed curtains only drawn to shade 
 the light, clothes frequently changed 
 and washed in cold water, all dis- 
 charges from the patient instantly 
 removed, and the floor near the bed 
 rubbed every day with a wet cloth. 
 Take also a hot brick, lay it in an 
 earthen pan, and pour pickle vine- 
 gar upon it. This will refresh the 
 patient, as well as purify the sur- 
 rounding atmosphere. Those who 
 are obliged to attend the patients, 
 should not approach them fasting, 
 nor inhale their breath ; and while 
 in their apartment, should avoid eat- 
 ing and drinking, and swallowing 
 their own saliva. It will also be of 
 considerable service to smell vine- 
 gar and camphor, to fumigate the 
 room with tobacco, and to chew 
 myrrh and cinnamon, which pro- 
 mote a plentiful discharge from the 
 mouth. As soon as a person has 
 returned from visiting an infected 
 patient, he ought immediately to 
 wash his mouth and hands with 
 vin^ear, to change his clothes, and 
 expose them to the fresh air ; and 
 to drink an infusion of sage, or 
 other aromatic herbs. After the dis- 
 order has subsided, the walls of the 
 room should be washed with hot lime, 
 which will render it perfectly sweet. 
 
 INFLAMMATIONS. In exter- 
 nal inflammations, attended with 
 heat and swelling of the part af- 
 fected, cooling applications and a 
 little opening medicine are the best 
 adapted ; and in some cases, cata- 
 plasms of warm emollient hgrbs may 
 be nised with advantage. 
 
NK 
 
 NK 
 
 INFLAMMATION OF THE 
 EYES. In this case leeches should 
 be applied to the temples ; and af- 
 ter the bleeding has ceased, a small 
 blister may be tried, with a little 
 opening medicine. Much benefit 
 has been derived from shaving the 
 head, cutting the hair, and bathing 
 the feet in warm water. If the in- 
 flammation has arisen from particles 
 of iron or steel falling into the eyes, 
 the offending matter is best extract- 
 ed by the application of the load- 
 stone. If eyes are blood-shotten, the 
 necessary rules are, an exclusion 
 from light, cold fomentations, and 
 abstinence from animal food and 
 stimulating liquors. For a bruise 
 in the eye, occasioned by any acci- 
 dent, the best remedy is a rotten 
 apple, and some conserve of roses. 
 Fold them in a piece of thin cam- 
 bric, apply it to the part affected, 
 and it will take out the bruise. 
 
 INFLAMMATION OF THE 
 BOWELS. This is a complaint that 
 requires great care. If the belly be 
 swelled, and painful to the touch, 
 apply flannels to it, dipped in hot 
 water and wrung out, or use a warm 
 bath. A blister should be employed 
 as soon as possible, and mild emol- 
 lient injections of gruel or barley 
 water, till stools be obtained. The 
 patient should be placed between 
 blankets, and supplied with light 
 gruel ; and when the violence of the 
 disorder is somewhat abated, the 
 pain may be removed by opiate 
 clysters. A common bread and milk 
 poultice, applied as warm as possi- 
 ble to the part affected, has also 
 been attended with great success : 
 but as this disorder is very danger- 
 ous, it would be proper to call in 
 medical assistance without delay. 
 
 INK. To make an excellent writ- 
 ing ink, take a pound of the best 
 Aleppo g^Us, half a pound of cop- 
 peras, a quarter of a pound of gum 
 arable, and a quarter of a pound of 
 white sugar candy. Bruise the galls 
 and beat the other ingredients fine, 
 
 and infuse them together in three 
 quarts of rain water. Let the mix- 
 ture stand by the fire three or four 
 days, and then boil it gently over a 
 slow fire ; or if infused in cold wa- 
 ter, and afterwards well strained, 
 it will nearly answer the same pur- 
 pose. Care must be taken to ob- 
 tain good materials, and to mix 
 them in due proportion. To pre- 
 serve the ink from mouldiness, it 
 should be put into a large glass bot- 
 tle with a ground stopper, and fre- 
 quently shaked ; but if a crust be 
 formed, it should be carefully taken 
 out, and not mixed with the ink. 
 A little more gum and sugar can- 
 dy may be added, to render the 
 ink more black and glossy; but 
 too much will make it sticky, and 
 unfit for use. — Another method 
 is to bruise a pound of good galls, 
 black and heavy, and put them into 
 a stone jar. Then pour on a gallon 
 of rain water, nearly of a boiling 
 heat, and let it stand by the fire 
 about a fortnight. Afterwards add 
 four ounces of green copperas or 
 sulphate of iron, four ounces of log- 
 wood shavings, one ounce of alum, 
 one of sugar candy, and four of gum 
 arable. Let the whole remain about 
 two days longer in a moderate heat, 
 stir the ingredients together once or 
 twice a day, and keep the jar slightly 
 covered. The ink is then to be 
 strained through a flanneH put into 
 a bottle with a little brandy at the 
 top, well corked, and set by for use 
 in a temperate place. A few cloves 
 bruised with gum arable, and put 
 into the bottle, will prevent the ink 
 from getting mouldy ; and if some 
 of superior quality be required, 
 white wine or vinegar must be used 
 instead of water. 
 
 INK POWDER. For the con- 
 venience of travellers by sea or by 
 land, ink powders have been invent- 
 ed, which consist of nothing else 
 than the substances employed in the 
 composition of common ink, pound- 
 ed and pulverized, so that it be in- 
 175 
 
INS 
 
 IRI 
 
 stantaneousl^i converted into ink by 
 mixing it up with a little water. 
 Walkden's ink powder is by far the 
 best. 
 
 INK STAINS. The stains of 
 ink, on cloth, paper, or wood, may 
 be removed by almost all acids ; 
 but those acids are to be preferred, 
 which are least likely to injure the 
 texture of the stained substance. 
 The muriatic acid, diluted with five 
 or six times its weight of water, 
 may be applied to the spot; and 
 after a minute or two, may be wash- 
 ed off, repeating the application as 
 often as it is found necessary. But 
 the vegetable acids are attended 
 with less risk, and are equally ef- 
 fectual. A solution of lemon or tar- 
 tareous acid, in water, may be ap- 
 plied to the most delicate fabrics, 
 without any danger of in juring them : 
 and the same solution will discharge 
 writing, but not printing ink. Hence 
 they may be employed in cleaning 
 books which have Ijeen defaced by 
 writing on the margin, without im- 
 pairing the text. Lemon juice and 
 the juice of sorrel will also remove 
 ink stains, but not so easily as the 
 concrete acid of lemons, or citric 
 acid. On some occasions it will be 
 found sufficient, only to dip the 
 spotted part in the fine melted tal- 
 low of a mould candle, and after- 
 wards wash it in the usual way. 
 
 INSECTS. The most effectual 
 remedy against the whole tribe of 
 insects, which prey upon plants and 
 vegetables, is the frequent use of 
 sulphur, which should be dusted 
 upon the leaves through a muslin 
 rag or dredging box, or fumed on a 
 chaffing dish of burning charcoal. 
 This application will also improve 
 the healthiness of plants, as well as 
 destroy their numerous enemies. 
 Another way is to boil together an 
 equal quantity of rue, wormwood, 
 and tobacco, in common water, so 
 as to make the liquor strong, and 
 then to sprinkle it on the leaves 
 every morning and evening. By 
 170 
 
 pouring boiling water on some to- 
 bacco and the tender shoots of el- 
 der, a strong decoction may also 
 be made for this purpose, and shed 
 upon fruit trees with a brush : the 
 quantity, about an ounce of tobacco 
 and two handfuls of elder to a gal- 
 lon of water. Elder water sprinkled 
 on honeysuckles and roses, will pre- 
 vent insects from lodging on them. 
 If a quantity of wool happen to be 
 infected with insects, it may be 
 cleansed in the following manner. 
 Dissolve a pound of alum, and as 
 much cream of tartar, in a quart of 
 boiling water, and add two full gal- 
 lons of cold water to it. The wool 
 is then to be soaked in it for several 
 days, and afterwards to be washed 
 and dried. 
 
 INSIDE OF A SIRLOIN. Cut 
 out all the meat and a little fat, of 
 the inside of a cold sirloin of beef, 
 and divide it into pieces of a finger's 
 size and length. Dredge the meat 
 with flour, and fry it in butter, of 
 a nice brown. Drain the butter 
 from the meat, and toss it up in a 
 rich gravy, seasoned with pepper, 
 salt, anchovy, and shalot. It must 
 not be suft'ered to boil ; and before 
 serving, add two spoonfuls of vine- 
 gar. Garnish with crimped parslev. 
 
 INVISIBLE INK. Boil half an 
 ounce of gold litharge well pounded, 
 with a little vinegar in a brass ves- 
 sel for half an hour. Filter the 
 liquid through paper, and preserve 
 it in a bottle closely corked. This 
 ink is to be used with a clean pen, 
 and the writing when dry will be- 
 come invisible. But if at any time 
 it be washed over with the following 
 mixture, it will instantly become 
 black and legible. Put some quick- 
 lime and red orpiracnt in water, 
 place some warm ashes under it for 
 a whole day, filter the liquor, and 
 cork it down. Whenever applied 
 in the slightest degree, it will ren- 
 der the writing visible. 
 
 IRISH BEEF. To twenty pounds 
 of beef, put -one ounce of allspice, 
 
IRO 
 
 ITA 
 
 a quarter of an ounce of mace, cin- 
 itamon, and nutraeg, and half an 
 ounce each of pepper and saltpetre. 
 Mix all together, and add some com- 
 mon salt. Put the meat into a salt- 
 ing pan, turn it every day, and rub 
 it with the seasoning. After a month 
 take out the bone, and boil the meat 
 in the liquor it was pickled in, with 
 a proper quantity of water. It 
 may be stuffed with herbs, and eaten 
 cold. 
 
 IRISH PANCAKES. Beat eight 
 yolks and four whites of eggs, strain 
 them into a pint of cream, sweeten 
 with sugar, and add a grated nut- 
 meg. Stir three ounces of butter 
 over the lire, and as it melts pour it 
 to the cream, which should be warm 
 when the eggjs are put to it. Mix 
 it smooth with nearly half a pint of 
 flour, and fry the pancakes very thin ; 
 the first with a bit of butter, but not 
 the others. Serve up several at a 
 time, one upon another. 
 
 IRISH STEW. Take five thick 
 mutton chops, or two pounds ofi^ 
 the neck or loin ; four* pounds of 
 potatoes, peeled and divided ; and 
 half a pound of onions, peeled and 
 sliced. Put a layer of potatoes at 
 the bottom of a stewpan, then a 
 couple of chops, and some of the 
 onions, and so on till the pan is 
 quite full. Add a small spoonful of 
 white pepper, about one and a half 
 of salt, and three quarters of a pint 
 of broth or gravy. Cover all close 
 down, so as to prevent the escape of 
 steam, and let them stew two hours 
 on a very slow fire. It must not be 
 suffered to burn, nor be done too 
 fast : a small slice of ham will be an 
 agreeable addition. 
 
 IRON MOULDS. Wet the in- 
 jured part, rub on a little of the 
 essential salt of lemons, and lay it 
 on a hot Avaterplate. If the linen 
 becomes dry, wet it and renew 
 the process, observing that the plate 
 is kept boiling hot. Much of the 
 powder sold under the name of salt 
 of lemons is a spurious preparation, 
 
 and therefore it is necessary to dip 
 the linen in a good deal of water, 
 and to wash it as soon as the stain 
 is removed, in order to prevent the 
 part from being worn into holes by 
 the acid. 
 
 IRON POTS. To cure cracks or 
 fissures in iron pots or pans, mix 
 some finely sifted lime with whites 
 of eggs well beaten, till reduced to 
 a paste. Add some iron file dust, 
 and apply the composition to the in- 
 jured part, and it will soon becdme 
 hard and fit for use. 
 
 IRON AND STEEL. Various 
 kinds of polished articles, in iron 
 and steel, are in danger of being 
 rusted and spoiled, by an exposure 
 to air and moisture. A mixture of 
 nearly equal quantities of fat, oil 
 varnish, jand the rectified spirits of 
 turpentine, applied with a sponge, 
 will give a varnish to those articles, 
 which prevents their contracting any 
 spots of rust, and preserves their 
 brilliancy, even though exposed to 
 air and water. Common articles of 
 steel or iron may be preserved from 
 injury by a composition of one 
 pound of fresh lard, an ounce of 
 camphor, two drams of black lead 
 powder, and two drams of dragon's 
 blood in fine powder, melted over 
 a slow fire, and rubbed on with a 
 brush or sponge, after it has been 
 left to cool. 
 
 ISINGLASS JELLY. Boil an 
 ounce of isinglass in a quart of wa- 
 ter, with a few cloves, lemon peel, 
 or wine, till it is reduced to half the 
 quantity. Then strain it, and add a 
 little sugar and lemon juice. 
 
 ISSUE OINTMENT. For dress- 
 ing blisters, in order to keep them 
 open, make an ointment of half an 
 ounce of Spanish flies finely pow- 
 dered, mixed with six ounces of yel- 
 low basilicon ointment. 
 
 ITALIAN BEEF STEAKS. Cut 
 a fine large steak from a ru4np that 
 has been well kept, or from any ten- 
 der part. Beat it, and season with 
 pepper, salt, and onion. Lay it in 
 
 A a 177 
 
JAR 
 
 J EL 
 
 an iron stewpaii that has a cover to 
 fit it quite close, and set it by the 
 side of the fire without water. It 
 must have a strong heat, but care 
 must be taken that it does not burn : 
 in two or three hours it will be quite 
 tender, and then serve with its own 
 gravy. 
 
 ITCH. Rub the parts affected 
 with the ointment of sulphur, and 
 keep the body gently open by tak- 
 ing every day a small dose of sul- 
 phur and treacle. When the cure 
 is effected, let the clothes be care- 
 fully fumigated with sulphur, or the 
 contagion will again be communi- 
 
 cated. The dry itch requires a ve- 
 getable diet, and the liberal use of 
 anti-scorbutics : the parts affected 
 may be rubbed with a strong decoc- 
 tion of tobacco. 
 
 IVORY. Bones and ivory may 
 be turned to almost any use, by being 
 softened in the following manner. 
 Boil some sage in strong vinegar, 
 strain the liquor through a piece of 
 cloth, and put in the articles. In 
 proportion to the time they are 
 steeped in the liquor, ivory or bones 
 will be capable of receiving any new 
 impression. 
 
 J. 
 
 Japan blacking. Take three 
 ounces of ivory black, two ounces 
 of coarse sugar, one ounce of sul- 
 phuric acid, one ounce of muriatic 
 acid, a lemon, a table-spoonful of 
 sweet oil, and a pint of vinegar. 
 First mix the ivory black and sweet 
 oil together, then the lemon and 
 sugar, with a little vinegar to qualify 
 the blacking ; then add both the 
 acids, and mix them all well toge- 
 ther. The sugar, oil, and vinegar 
 prevent the acids from injuring the 
 leather, and add to the lustre of the 
 blacking.-- A cheap method is to take 
 two ounces of ivory black, an ounce 
 and a half of brown sugar, and half 
 a table-spoonful of sweet oil. Mix 
 them well, and then gradually add 
 Jialf a pint of small beer. — Or take 
 a quarter of a pound of ivory black, 
 a quarter of a pound of moist sugar, 
 a table-spoonful of flour, a piece of 
 tallow about the size of a walnut, 
 and a small piece of gum arable. 
 Make a paste of the flour, and whilst 
 hot, put in the tallow, then the su- 
 gar, and afterwards mix the whole 
 well together in a quart of water. 
 
 JARGANEL PEARS. These may 
 be preserved in a fine state, in the 
 178 
 
 following manner. Pare them very 
 thin, simmer in a thin syrup, and 
 let them lie a day or two. Make 
 the syrup richer, and simmer them 
 again. Repeat this till they are 
 clear ; then drain, and dry them in 
 the sun or a cool oven a very little 
 time. They may also be kept in 
 syrup, and dried as wanted, which 
 makes them more moist and rich. 
 
 JAUNDICE. The diet of persons 
 affected with the jaundice ought to 
 be light and cooling, consisting 
 chiefly of ripe fruits, and mild ve- 
 getables. Many have been effectu- 
 ally cured, by living for several days 
 on raw eggs. Buttermilk whey 
 sweetened with honey, or an infu- 
 sion of marshmallow roots, ought 
 to constitute the whole of the pa- 
 tient's drink. Honey, anti-scorbu- 
 tics, bitters, and blisters applied to 
 the region of the liver, have all been 
 found serviceable in the cure of the 
 jaundice. 
 
 JELLY FOR COLD FISH. Clean 
 a maid, and put it into three quarts 
 of water, with a calf's foot, or cow 
 heel. Add a stick of horseradish, 
 an onion, three blades of mace, 
 some white pepper, a piece of lemon 
 
^ ♦ 
 
 KET 
 
 KET 
 
 peel, and a good slice of lean gam- 
 mon. Stew it to a jelly, and strain 
 it off. When cold, remove every 
 particle of fat, take it up from the 
 sediment, and boil it vi'ith a glass of 
 sherry, the whites of /our or five 
 eggs, and a piece of lemon. Boil 
 without stirring ; after a few mi- 
 nutes set it by to stand half an hour, 
 and strain it through a bag or sieve, 
 with a cloth in it. Cover the fish 
 with it when cold. 
 
 JERUSALEM ARTICHOKES. 
 These must be taken up the moment 
 they are boiled enough, or they will 
 be too soft. They may be served 
 plain, or with fricassee sauce. 
 
 JUGGED HARE. After clean- 
 ing and skinning an old hare, cut it 
 up, and season it with pepper, salt, 
 allspice, pounded mace, and a little 
 nutmeg. Put it into ajar with an 
 onion, a clove or two, a bunch of 
 sweet herbs, a piece of coarse beef, 
 and the carcase bones over all. Tie 
 the jar down with a bladder and 
 strong paper, and put it into a sauce- 
 pan of water up to the neck, but no 
 higher. Keep the water boiling five 
 hours. When it is to be served, 
 boil up the gravy with flour and but- 
 
 ter ; and if the meat get cold, warm 
 it up in the gravy, but do not boil it. 
 JUGGED VEAL. Cut some 
 slices of veal, and put them into an 
 earthen jug, with a blade of mace, 
 a little pepper, salt, and nutmeg. 
 Add a sprig of sweet herbs, and a 
 bit of lemon peel. Cover the jug 
 close, that the steam may not es- 
 cape ; set it in a pot of boiling wa- 
 ter, and about three hours will do it. 
 Half an hour before it is done, put 
 in a piece of butter rolled in flour, 
 and a little lemon juice, or lemon 
 pickle. Turn it out of the jug into 
 a dish, take out the herbs and lemon 
 peel, and send it to table garnished 
 with lemon. 
 
 JUMBLES. Powder and sift half 
 a pound of fine lump sugar, and 
 mix it with half a pound of dried 
 flour. Beat up two eggs in a table- 
 spoonful of orange or rose water, 
 shred the peel of half a lemon very 
 fine, mix the whole together, and 
 make it into a paste. Cut the paste 
 into fancy shapes, bake them slight- 
 ly on tins, and take them out of the 
 oven as soon as the edges begin to 
 brown. 
 
 K, 
 
 Ketchup. The liquor obtained 
 from mushrooms, approaches tlie 
 nearest to meat gravy, in flavour 
 and quality, of any other vegetable 
 juice, and is the best substitute for 
 it, in any of those savoury dishes 
 intended to please the palate. But 
 in order to have it wholesome and 
 good, it must be made at home, the 
 mushrooms employed in preparing 
 ketchup for sale being generally in 
 a state of putrefaction ; and in a few 
 days after the mushrooms are gather- 
 ed, they become the habitation of 
 myriads of insects. In order to pro- 
 cure and preserve the flavour of the 
 
 vegetable for any considerable time, 
 the mushrooms should be sought 
 from the beginning of September, and 
 care taken tp select only the right 
 sort, and suqh as are fresh gathered. 
 Full grown flaps are the best for 
 ketchup. Place a layer of these 
 at the bottom of a deep earthen 
 pan, and sprinkle them with salt; 
 then another layer of mushrooms, 
 and some more salt on them, and so 
 on alternately. Let them remain 
 two or jthree hours, by which time 
 the salt will have penetrated the 
 mushrooms, and rendered them easy 
 to break. Then pound them in a 
 179 ^ 
 
KEE 
 
 KEE 
 
 mortar, or mash them with the hand, 
 and let them remain two days longer, 
 stirring them up, and mashing them 
 well each day. Then pour them in- 
 to a stone jar, and to each quart 
 add an ounce of whole black pepper. 
 Stop the jar very close, set it in a 
 stewpan of boiling water, and keep 
 it boiling at least for two hours. 
 Take out the jar, pour the juice clear 
 from the settlings through a hair 
 sieve into a clean stewpan, and let 
 it boil very gently for half an hour. 
 If intended to be exquisitely fine, it 
 may be boiled till reduced to half 
 the quantity. It will keep much 
 better in this concentrated state, 
 and only half the quantity be re- 
 quired. Skim it well in boiling, 
 and pour it into a clean dry jar ; 
 cover it close, let it stewid in a cool 
 place till the next day, and then 
 pour it off as gently as possible, so 
 as not to disturb the settlings. If 
 a table-spoonful of brandy be added 
 to each pint of ketchup, after stand- 
 ing a while, a fresh sediment will 
 be deposited, from which the liquor 
 is quietly to be poured off, and bot- 
 tled into half pints, as it is best pre- 
 served in small quantities, which are 
 soon used. It must be closely cork- 
 ed and sealed down, or dipped in 
 bottle cement, that the air may be 
 entirely excluded. If kept in a cool 
 dry place, it may be preserved for 
 a long time ; but if it be badly cork- 
 ed, and kept in a damp place, it 
 will soon spoil. Examine it from 
 time to time, by placing a strong 
 light behind the neck of the bottle ; 
 and if any pellicle appears about it, 
 it must be boiled up again with a 
 few peppercorns. No more spice 
 is required than what is necessary 
 to feed the ketchup, and keep it from 
 fermenting. Brandy is the best pre- 
 servative to all preparations of this 
 kind. 
 
 KEEPING PROVISIONS. When 
 
 articles of food are procured, the 
 
 next thing to be considered is, how 
 
 they may be best preserv'ed, in or- 
 
 180 
 
 der to their being dressed. More 
 waste is oftentimes occasioned by 
 the want of judgment or of neces- 
 sary care in this particular, than by 
 any other means ; and what was 
 procured with expense and difficulty 
 is rendered unwholesome, or given 
 to the dogs. Very few houses have 
 a proper place to keep provisions 
 in ; the best substitute is a hanging- 
 safe, suspended in an airy situation. 
 A well-ventilated larder, dry and 
 shady, would be better for meat and 
 poultry, which require to be kept a 
 proper time to be ripe and tender. 
 The most consummate skill in culi- 
 nary matters, will not compensate 
 the want of attention to this par- 
 ticular. Though animal food should 
 be hung up in the open air, till its 
 fibres have lost some degree of their 
 toughness ; yet if kept till it loses 
 its natural sweetness, it is as detri- 
 mental to health as it is disagreeable 
 to the taste and smell. As soon 
 therefore as you can detect the 
 slightest trace of putrescence, it has 
 reached its highest degree of ten- 
 derness, and should be dressed im- 
 mediately. Much of course will de- 
 pend on the state of the atmosphere : 
 if it be warm and humid, care must 
 be taken to dry the meat with a 
 cloth, night and morning, to keep it 
 from damp and mustiness. During 
 the sultry months of summer, it is 
 difficult to procure meat that is not 
 either tough or tainted. It should 
 therefore be well examined when 
 it comes in ; and if flies have touch- 
 ed it, the part must be cut off, and 
 then well washed. Meat that is to 
 be salted should lie an hour in cold 
 water, rubbing well any part likely 
 to have been fly-blown. When taken 
 out of the water, wipe it quite dry, 
 then rub it thoroughly with salt, and 
 throw a handful over it besides. 
 Turn it every day, and rub in the 
 pickle, which will make it ready for 
 the table in three or four days. If 
 to be very much corned, wrap it in a 
 well-floured cloth, after rubbing it 
 
K IT 
 
 KIT 
 
 with salt. This last method will corn 
 fresh beef fit for the table the day 
 it comes in, but it must be put into 
 the pot when the water boils. If the 
 weather permit, meat eats much 
 better for hanging two or three days 
 before it is salted. In very cold 
 weather, meat and vegetables touch- 
 ed by the frost should be brought 
 into the kitchen early in the morn- 
 ing, and soaked in cold water. Put- 
 ting them into hot water, or near the 
 lire, till thawed, makes it impossible 
 for any heat to dress them properly 
 afterwards. In loins of meat, the 
 long pipe that runs by the bone 
 should be taken out, as it is apt to 
 taint ; as also the kernels of beef. 
 Rumps and edgebones of beef when 
 bruised, should not be purchased. 
 To preserve venison, wash it well 
 with milk and water, then dry it 
 with clean cloths till not the least 
 damp remains, and dust it all over 
 with pounded ginger, which will 
 protect it against the fly. By thus 
 managing and watching, it will hang 
 a fortnight. When to be used, wash it 
 with a little lukewarm water, and dry 
 it. Pepper is likewise good to keep it. 
 
 KIDNEY PUDDING. Split and 
 soak the kidney, and season it. 
 Make a paste of suet, flour, and 
 milk ; roll it, and line a bason with 
 some of it. Put in the kidney, cover 
 the paste over, and pinch it round 
 the edge. Tie up the bason in a cloth, 
 and boil it a considerable time. A 
 steak pudding is made in the same 
 way. 
 
 KITCHEN ECONOMY. Many 
 articles thrown away, or suff'ered to 
 be wasted in the kitchen, might by 
 proper management be turned to a 
 good account. The shank bones of 
 mutton, so little esteemed in general, 
 would be found to give richness to 
 soups or gravies, if well soaked and 
 brushed, before they are added to 
 the boiling. They are also particu- 
 larly nourishing for sick persons. 
 Roast beef-bones, or shank bones of 
 ham, make fine peas-soup ; and 
 
 should be boiled with the peas the 
 day before the soup is to be eaten, 
 that the fat may be taken ofi*. The 
 liquor in which meat has been boiled 
 makes an excellent soup for the 
 poor, by adding to it vegetables, oat- 
 meal, or peas. When whites of eggs 
 are used for jelly, or other purposes, 
 a pudding or a custard should be 
 made to employ the yolks. If not 
 immediately wanted, they should 
 be beat up with a little water, and 
 put in a cool place, or they will soon 
 harden, and become useless. It is 
 a great mistake to imagine that the 
 whites of eggs make cakes and pud- 
 dings heavy : on the contrary, if 
 beaten long and separately, they 
 contribute greatly to give lightness. 
 They are also an advantage to paste, 
 and make a pretty dish beaten with 
 fruit, to set in cream. All things 
 likely to be wanted should be in 
 readiness ; sugars of diff"erent sorts, 
 currants washed, picked, and per- 
 fectly dry ; spices pounded, and 
 kept in very small bottles closely 
 corked, but not more than are likely 
 to be used in the course of a month. 
 Much waste may be prevented by 
 keeping every article in the place 
 best suited to it. Vegetables will 
 keep best on a stone floor, if the 
 air be excluded. Meat in a cold 
 dry place. Salt, sugar, and sweet- 
 meats require to be kept dry ; can- 
 dles cold, but not damp. Dried 
 meats and hams the same. Rice, 
 and all sorts of seeds for puddings 
 and saloops, should be close covered 
 to preserve from insects ; but that 
 will not prevent it, if long kept. 
 
 KITCHEN GARDEN. Here a 
 little attention will be requisite every 
 month in the year, as no garden can 
 be long neglected, w ithout producing 
 weeds which exhaust the soil, as 
 well as give a very slovenly appear- 
 ance. — January. Throw up a heap 
 of new dung to heat, that it may be 
 ready to make hotbeds for early cu- 
 cumbers, and raising of annuals for 
 the flower garden. Dig up the 
 181 
 
^IT 
 
 KIT 
 
 ground that is to be sown with the 
 spring crops, that it may lie and 
 mellow. Nurse the cauliflower plants 
 kept under glasses, carefully shut 
 out the frost, but in the middle of 
 milder days let in a little air. Pick 
 up the dead leaves, and gather up 
 the mould about the stalks. Make 
 a slight hotbed in the open ground 
 for young sallads, and place hoops 
 over it, that it may be covered m 
 very cold weather. Sow a few beans 
 and peas, and seek and destroy 
 snails and other vermin. — Febru- 
 ary. Dig and level beds for sow- 
 ing radishes, onions, carrots, par- 
 snips, and Dutch lettuce. Leeks 
 and spinage should also be sown in 
 this month, likewise beets, celery, 
 sorrel, and marigolds, with any other 
 of the hardy kinds. The best way 
 with beans and peas, is to sow a 
 new crop every fortnight, that if one 
 succeeds and another fails, as will 
 often be the case, there still may be 
 a constant supply of these useful 
 articles for the table. Plant kidney 
 beans upon a hotbed for an early 
 crop ; the dwarf, the white and 
 Battersea beans, are the best sorts. 
 They must have air in the middle of 
 mild days when they are up, and 
 once in two days they should be 
 gently watered. Transplant cab- 
 bages, plant out Silesia and Cos let- 
 tuce from the beds where they grew 
 in winter, and plant potatoes and Je- 
 rusalem artichokes. — March. Sow 
 more carrots, and also some large 
 peas, rouncevals and gray. In bet- 
 ter ground sow cabbages, savoys, 
 and parsnips for a second crop ; 
 and towards the end of the month, 
 put in a larger quantity of peas and 
 beans. Sow parsley, and plant mint. 
 Sow Cos and imperial lettuce, and 
 transplant the finer kinds. In the 
 beginning of the month, sow Dutch 
 parsley for the roots. The last week 
 take advantage of the time, or the 
 dry days, to make beds for aspara- 
 gus. Clear up the artichoke roots, 
 slip off the weakest, and plant them 
 182 
 
 out for a new crop, leaving four on 
 each good root to bear, and on such 
 as are weaker two. Dig up a warm 
 border, and sow some French beans; 
 let them have a dry soil, and ive 
 them no water till they appear above 
 ground. — April. On a dry warm 
 border, plant a large crop of French 
 beans. Plant cuttings of sage, and 
 other aromatics. Sow marrowfat 
 peas, and plant some beans for a 
 late crop. Sow thyme, sweet mar- 
 joram, and savoury. Sow young 
 sallads once in ten days, and some 
 Cos and Silesia lettuces. The seeds 
 of all kinds being now in the ground, 
 look to the growing crops, clear 
 away the weeds every where among 
 them, dig up the earth between the 
 rows of beans, peas, and all other 
 kinds that are distantly planted. 
 This gives them a strong growth, 
 and brings them much sooner to 
 perfection than can be done in any 
 other way. Draw up the mould to 
 the stalks of the cabbage and cauli- 
 flower plants, and in cold nights 
 cover the glasses over the early cu- 
 cumbers and melons. — May. Once 
 in two days water the peas, beans, 
 and other large growing plants. De- 
 stroy the weeds in all parts of the 
 ground, dig up the earth between 
 the rows, and about the stems of all 
 large kinds. Sow small sallads once 
 in two days, as in the fomier mouth : 
 at the same time choose a warm 
 border, and sow some purslain. Sow 
 also some endive, plant peas and 
 beans for a large crop, and French 
 beans to succeed the others. The 
 principal object with these kinds of 
 vegetables, is to have them fresh 
 and young throughout the season. 
 Choose a moist day, and an hour 
 before sunset plant out some savoys, 
 cabbages, and red cabbages. Draw 
 the earth carefully up to their stems, 
 and give them a few gentle waterings. 
 — June. Transplant the cauliflow- 
 ers sown in May, give them a rich 
 ^ed, and frequent waterings. Plant 
 out thyme, and other savoury herbs 
 
K IT 
 
 KIT 
 
 sown before, and in the same manner 
 shade and water them. Take ad- 
 vantage of cloudy weather to sow 
 turnips ; and if there be no showers, 
 water the ground once in two days. 
 Sow brocoli upon a rich warm bor- 
 der, and plant out celery, for blanch- 
 ing. This must be planted in trench- 
 es a foot and a half deep, and the 
 plants must be set half a foot asun- 
 der in the rows. Endive should also 
 be planted out for blanching, but 
 the plants should be set fifteen 
 inches asunder, and at the same 
 time some endive seed should be 
 sown for a second crop. Pick up 
 snails, and in the damp evenings 
 kill the naked slugs. — July. Sow a 
 crop of French beans to come in 
 late, when they will be very accept- 
 able. Clear all the ground from 
 weeds, dig between the rows of beans 
 and peas, hoe the ground about 
 the artichokes, and every thing of 
 the cabbage kind. Water the crops 
 in dry weather, and the cucumbers 
 more freely. Watch the melons as 
 they ripen, but give them very little 
 water. Clear away the stalks of 
 beans and peas that have done bear- 
 ing. Spinach seed will now be 
 ready for gathering, as also that of 
 the Welch onion, and some others : 
 take them carefully off, and dry 
 them in the shade. Take up large 
 onions, and spread them upon mats 
 to dry for the winter. — August. 
 Spinach and onions should be sowed 
 on rich borders, prepared for that 
 purpose. These two crops will live 
 through the winter, unless very se- 
 vere, and be valuable in the spring. 
 The second week in this month sow 
 cabbage seed of the early kind, and 
 in the third week sow cauliflower 
 seed. This will provide plants to 
 be nursed up under bell glasses in 
 the winter. Some of these may also 
 be planted in the open ground in a 
 well defended situation. The last 
 week of this month sow another 
 crop, to supply the place of these in 
 case of accidents ; for if the season 
 
 be very severe, they may be lost ; 
 and if very mild, they will run to 
 seed in the spring. These last crops 
 must be defended by a hotbed frame, 
 and they will stand ouf and sdpply 
 deficiencies. Sow cabbage lettuces, 
 and the brown Dutch kinds, in a 
 warm and well sheltered border. 
 Take up garlic, and spread it on a 
 mat to harden. In the same manner 
 take up onions and rocambole, and 
 shalots at the latter end of the 
 month. — September. Sow vari- 
 ous kinds of lettuces, Silesia, Cos, 
 and Dutch, and when they come up, 
 shelter them carefully. The com- 
 mon practice is to keep them under 
 hand-glasses, but they will thrive 
 better under a reed fence, placed 
 sloping over them. Make up fresh 
 warm beds with the dung that has 
 lain a month in the heap. Plant 
 the spaAvn in these beds, Upon pas- 
 ture mould, and raise the top of the 
 bed to a ridge, to throw off the wet. 
 Look to the turnip beds and thin 
 them, leaving the plants six inches 
 apart from each other. Weed the 
 spinach, onions, and other new- sown 
 plants. Earth up the celery, and 
 sow young sallads upon warm and 
 well- sheltered bordei;^. Clean as- 
 paragus beds, cut down the stalks, 
 pare off the earth from the surfa^ 
 of the alleys, throw it upon the beds 
 half an inch thick, and sprinkle o/er 
 it a little dung from an old mebn 
 bed. Dig up the ground where 
 summer crops have ripened, and lay 
 it in ridges for the winter. The ridges 
 should be disposed east and west, 
 and turned once in two months, td^ 
 give them the advantage of a fallow. 
 Sow some beans and peas on warm 
 and well-sheltered borders, to stand 
 out the winter. — October. Set 
 out cauliflower plants, where they 
 can be sheltered ; and if glasses 
 are used, put two under each, for 
 fear of one failing. Sow another 
 crop of peas, and plant more beans ; 
 choose a dry spot for them, where 
 they can be sheltered from the 
 183 
 
K 1 T 
 
 K I 'I' 
 
 winter's cold. Transplant the let- 
 tuces sown last month, where they 
 can be defended by a reed fence, or 
 under a wall. Transplant cabbage 
 plants and coleworts, where they 
 are to remain. Take great care of 
 the cauliflower plants sown early in 
 summer ; and as they now begin to 
 show their heads, break in the leaves 
 upon them to keep off" the sun and 
 rain ; it will both harden and whiten 
 them. — November. Weed the 
 crops of spinach, and others that 
 were sown late, or the wild growth 
 will smother and starve the crop. 
 Dig up a border under a warm wall, 
 and sow some carrots for spring ; 
 sow radishes in a similar situation, 
 and let the ground be dug deep for 
 both. Turn the mould that was 
 trenched and laid up for fallowing; 
 this will destroy the weeds, and en- 
 rich the soil by exposing it to the 
 air. Prepare some hotbeds for sa- 
 lading, cover them five inches with 
 mould, and sow them with lettuces, 
 mustard, rape, cresses, and radish. 
 Plant another crop of beans, and sow 
 more peas for a succession. Trench 
 the ground between the artichokes, 
 and throw a thick ridge of earth 
 over the roots : this will preserve 
 them from the frost, and prevent 
 their shooting at an improper time. 
 Make a hotbed for asparagus. Take 
 up carrots and parsnips, and put 
 them in sand to be ready for use. 
 Give air occasionally to the plants 
 under hand-glasses and on hotbeds, 
 or they will suffer as much for want 
 of it, as they would have done by 
 gH^an exposure to the cold. — Decem- 
 ber. Plant cabbages and savoys 
 for seed : this requires to be done 
 carefully. Dig up a dry border, 
 and break the mould well ; then take > 
 up some of the stoutest cabbage and 
 savoy plants, hang them up by the 
 stalks four or five days, and after- 
 wards plant them half way up the 
 stalks into the ground. Draw up 
 a good quantity of mould about the 
 stalk that is above ground, make it 
 184 
 
 into a kind of hill round each, and 
 leave them to nature. Sow another 
 crop of peas, and plant some more 
 beans, to take their chance for suc- 
 ceeding the other. Make another 
 hotbed for asparagus, to yield a 
 supply when the former is exhaust- 
 ed. Continue to earth up celery, 
 and cover some endive with a good 
 quantity of peas straw, as it is grow- 
 ing, that it may be taken up when 
 wanted, and be preserved from the 
 winter's frost. 
 
 KITCHEN PEPPER. Mix in the 
 finest powder, one ounce of ginger, 
 half an ounce each of cinnamon, 
 black pepper, nutmeg, and Jamaica 
 pepper ; ten cloves, and six ounces 
 of salt. Keep it in a bottle, and it 
 will be found an agreeable addition 
 to any brown sauces or soups. Spice 
 in powder, kept in small bottles 
 close stopped, goes much farther 
 than when used whole. It must be 
 dried before it is pounded, and 
 should be done in quantities that 
 may be used in three or four months. 
 Nutmeg need not be done, but the 
 others should be kept in separate 
 bottles, with a label on each. 
 
 KITCHEN UTENSILS. Conti- 
 nual attention must be paid to the 
 condition of the boilers, saucepans, 
 stewpans, and other kitchen requi- 
 sites, which ought to be examined 
 every time they are used. Their 
 covers also must be kept perfectly 
 clean, and well tinned. Stewpans 
 in particular should be cleaned, not 
 only on the inside, but about a cou- 
 ple of inches on the outside, or the 
 broths and soups will look green and 
 dirty, and taste bitter and poisonous. 
 Not only health but even life de- 
 pends on the perfectly clean and 
 wholesome state of culinary .uten- 
 sils. If the tinning of a pan hap 
 pens to be scorched or blistered, it 
 is best to send it directly to be re- 
 paired, to prevent any possible dan- 
 ger arising from the solution of 'the 
 metal. Stewpans and soup pots 
 should be made with thick round 
 
KIT 
 
 KNU 
 
 bottoms, similar to those of copper 
 saucepans; they will then wear 
 twice as long, and may be cleaned 
 with half the trouble. The covers 
 should be made to fit as close as 
 possible, that the broth or soup may 
 not waste by evaporation. They 
 are good for nothing, unless they fit 
 tight enough to keep the steam in, 
 and the smoke out. Stewpans and 
 saucepans should always be bright 
 on the upper rim, where the fire does 
 not burn them ; but it is not neces- 
 sary to scour them all over, which 
 would wear out the vessels. Soup 
 pots and kettles should be washed 
 immediately after being used, and 
 carefully dried by the fire, before 
 they are put by. They must also 
 be kept in a dry place, or damp and 
 rust will soon destroy them. Cop- 
 per utensils should never be used in 
 the kitchen ; or if they be, the ut- 
 most care should be taken not to 
 let the tin be rubbed off, and to have 
 them fresh done when the least de- 
 fect appears. Neither soup nor 
 gravy should at any time be suffered 
 to remain in them longer than is ab- 
 solutely necessary for the purposes 
 of cookery, as the fat and acid em- 
 ployed in the operation, are capable 
 of dissolving the metal, and so of 
 poisoning what is intended to be 
 eaten. Stone and earthen vessels 
 should be provided for soups and 
 gravies intended to be set by, as 
 likewise plenty of common dishes, 
 that the table-set may not be used 
 for such purposes. Vegetables soon 
 turn sour, and corrode metals and 
 glazed red ware, by which a strong 
 poison is produced. Vinegar, by 
 its acidity, does the same, the glazing 
 being of lead or arsenic. Care 
 should be taken of sieves, jelly bags, 
 and tapes for collared articles, to 
 have them well scalded and kept 
 dry, or they will impart an unplea- 
 sant flavour when next used. Stew- 
 pans especially, should never be 
 used without first washing them out 
 with boiling water, and rubbing them 
 
 well with a dry cloth and a little 
 bran, to clean them from grease and 
 sand, or any bad smell they may 
 have contracted since they were 
 last used. In short, cleanlinesa is 
 the cardinal virtue of the kitchen ; 
 and next to this, economy. 
 
 KNIFE BOARD. Common knife 
 boards with brick dust,-soon wear 
 out the knives that are sharpened 
 upon them. To avoid this, cover 
 the board with thick buff leather, 
 and spread over it a thin paste of 
 crocus martis, with a little emery 
 finely powdered, and mixed up with 
 lard or sweet oil. This will give a 
 superior edge and polish to the knives, 
 and make them wear much longer 
 than in the usual way of cleaning 
 them. 
 
 KNUCKLE OF VEAL. As few 
 persons are fond of boiled veal, it 
 may be well to cut the knuckle small, 
 and take ofi' some cutlets or collops 
 before it is dressed ; but as the 
 knuckle will keep longer than the 
 fillet, it is best not to cut off the 
 slices till wanted. Break the bones 
 to make it take less room, wash the 
 joint well, and put it into a sauce- 
 pan with three onions, ao^^blade or 
 two of mace, and a few pepper- 
 corns. Cover it with water, and 
 simmer it till quite done. In the 
 mean time some macaroni should be 
 boiled with it if approved, or rice, 
 or a little rice flour, to give it a 
 small degree of thickness ; but avoid 
 putting in too much. Before it is 
 served, add half a pint of milk and 
 cream, and let it go to table either 
 with or without the meat. — A knuckle 
 of veal may also be fried with sliced 
 onion and butter, to a good brown. 
 Prepare some peas, lettuce, onion, 
 and a cucumber or two, stewed in a 
 small quantity of water for an hour. 
 Add these to the veal, and stew it 
 till the meat is tender enough to eat, 
 but not overdone. Put in pepper, 
 salt, and a little shred mint, and 
 serve all together. 
 
 Bb 
 
 185 
 
LAM 
 
 LAM 
 
 Lamb, in purchasing this meat, 
 observe particularly the neck of a 
 fore-quarter. If the vein is bluish, 
 it is fresh : if it has a green or yel- 
 low cast, it is stale. In the hind- 
 quarter, if there is a faint smell un- 
 der the kidney, and the knuckle is 
 limp, the meat is stale. If the eyes 
 are sunk, the head is not fresh. 
 Grass lamb comes into season in 
 April or May, and continues till 
 August. House lamb may be had 
 in large towns almost all the year, 
 but it is in highest perfection in De- 
 cember and January. 
 
 LAMB CHOPS. Cut up a neck 
 or loin, rub the chops with egg, and 
 sprinkle them over with grated bread, 
 mixed with a little parsley, thyme, 
 marjoram, and lemon peel, chopped 
 fine. Fry them in butter till they 
 are of a light brown, put them in a 
 warm dish, garnished with crisped 
 parsley. Or make a gravy in the 
 pan with a little water, and butter 
 roiled in flour, and pour it over 
 them. 
 
 LAMB CUTLETS. Cut some 
 steaks from the loin, and fry them. 
 Stew some spinach, put it into a dish, 
 and lay the cutlets round it. 
 
 LAMB'S FRY. Serve it fried of 
 a beautiful colour, and with a good 
 deal of dried or fried parsley over it. 
 
 LAMB'S HEAD. A house-lamb's 
 head is the best ; but any other may 
 be made white by soaking it in cold 
 water. Boil the head separately 
 till it is very tender. Have ready 
 the liver and lights three parts boil- 
 ed and cut small : stew them in a 
 little of the water in which they 
 were boiled, season and thicken 
 with flour and butter, and serve the 
 mince round the head. 
 
 LAMB PIE. Make it of the loin, 
 neck, or breast ; the breast of house- 
 lamb especially, is very delicate and 
 fine. It should be lightly seasoned 
 186 
 
 with pepper and salt, the bone taken 
 out, but not the gristle. A small 
 quantity of jelly gravy is to be put 
 in hot, but the pie should not be cut 
 till cold. Put in two spoonfuls of 
 water before baking. Grass lamb 
 makes an excellent pie, and should 
 only be seasoned with pepper and 
 salt. Put in two spoonfuls of water 
 before baking, and as much gravy 
 when it comes from the oven. It 
 may generally be remarked, that 
 meat pies being fat, it is best to let 
 out the gravy on one side, and put 
 it in again by a funnel, at the cen- 
 tre, when a little may be added. 
 
 LAMB STEAKS. Quarter some 
 cucumbers, and lay them into a deep 
 dish ; sprinkle them with calt, and 
 pour vinegar over them. Fry the 
 steaks of a fine brown, and put them 
 into a stewpan ; drain the cucum- 
 bers, and put them over the steaks. 
 Add some sliced onions, pepper and 
 salt ; pour hot water or weak broth 
 on them, and stew and skim them 
 well. 
 
 LAMB STEAKS BROWN. Sea- 
 son some house-lamb steaks with 
 pepper, salt, nutmeg, grated lemon 
 peel, and chopped parsley : but dip 
 them first into egg, and fry them 
 quick. Thicken some good gravy 
 with a little flour and butter, and 
 add to it a spoonful of port wine, 
 and some oysters. Boil up the li- 
 quor, put in the steaks warm, and 
 serve them up hot. Palates, balls, 
 or eggs, may be added, if approved. 
 
 LAMB STEAKS WHITE. Steaks 
 of house-lamb should be stewed in 
 milk and water till very tender, with 
 a bit of lemon peel, a little salt, 
 mace, and pepper. Have ready some 
 veal gravy, and put the steaks into 
 it ; mix some mushroom powder, a 
 cup of cream, and a dust of flour ; 
 shake the steaks in this liquor, stir 
 it, and make it quite hot. Just l)e- 
 
LAM 
 
 LAM 
 
 fore taking up the steaks, put in a 
 few white mushrooms. When poul- 
 try is very dear, this dish will be 
 found a good substitute. 
 
 LAMBS SWEETBREADS. 
 Blanch them, and put them a little 
 while into cold water. Stew them 
 with a ladleful of broth, some pep- 
 per and salt, a few small onions, and 
 a blade of mace. Stir in a bit of 
 butter and flour, and stew them half 
 an hour. Prepare two or three eggs 
 well beaten in cream, with a little 
 minced parsley, and a dust of grated 
 nutmeg. Add a few tops of boiled 
 asparagus, stir it well over the lire, 
 but let it not boil after the cream is 
 in, and take great care that it does 
 not curdle. Young French beans or 
 peas may be added, but should first 
 be boiled of a beautiful colour. 
 
 LAMBSTONES FRICASSEED. 
 Skin and wash, dry and flour them ; 
 then fry them of a beautiful brown 
 in hog's lard. Lay them on a sieve 
 before the fire, till the following 
 sauce is prepared. Thicken nearly 
 half a pint of veal gravy with flour 
 and butter, and then add to it a 
 slice of lemon, a large spoonful of 
 mushroom ketchup, a tea-spoonful 
 of lemon pickle, a taste of nutmeg, 
 and the yolk of an eg^ well beaten 
 in two large spoonfuls of thick 
 cream. Put this over the fire, stir 
 it well till it is hot, and looks white ; 
 but do not let it boil, or it will cur- 
 dle. Then put in the fry, shake it 
 about near the fire for a minute or 
 two, and serve it in a very hot dish 
 and cover. — A fricassee of lamb- 
 stones and sweetbreads may be pre- 
 pared another way. Have ready 
 some lambstones blanched, parboil- 
 ed, and sliced. Flour two or three 
 sweetbreads : if very thick, cut them 
 in two. Fry all together, with a 
 few large oysters, of a fine yellow 
 brown. Pour off the butter, add a 
 pint of good gravy, some asparagus 
 tops about an inch long, a little 
 nutmeg, pepper, and salt, two sha- 
 lots shred fine, and a glass of white 
 
 wine. Simmer them ten minutes, 
 put a little of the gravy to the yolks 
 of three eggs well beaten, and mix 
 the whole together by degrees. 
 Turn the gravy back into the pan, 
 stir it till of a fine thickness without 
 boiling, and garnish with lemon. 
 
 LAMENESS. Much lameness, 
 as well as deformity, might certainly 
 be prevented, if stricter attention 
 were paid to the early treatment of 
 children. Weakness of the hips, 
 accompanied with a lameness of 
 both sides of the body, is frequently 
 occasioned by inducing them to 
 walk without any assistance, before 
 they have strength suflicient to sup- 
 port themselves. Such debility may 
 in some measure be counteracted, 
 by tying a girdle round the waist, 
 and bracing up the hips ; but it re- 
 quires to be attended to at an early 
 period, or the infirmity will con- 
 tinue for life. It will also be ad- 
 visable to bathe such weak limbs in 
 cold water, or astringent decoc- 
 tions, for several months. If the 
 lameness arise from contraction,, 
 rather than from weakness, the best 
 means will be frequent rubbing of 
 the part affected. If this be not 
 sufiicient, beat up the yolk of a new 
 laid egg, mix it well with three 
 ounces of water, and rub it gently 
 on the part. Perseverance in the 
 use of this simple remedy, has been 
 snccessful in a great number of in- 
 stances. 
 
 LAMPREY. To stew lamprey 
 as at Worcester, clean the fish care- 
 fully, and remove the cartilage which 
 runs down the back. Season with 
 a small quantity of cloves, mace, 
 nutmeg, pepper, and allspice. Put 
 it into a small stewpot, with beef 
 gravy, port, and sherry. Cover it 
 close, stew it till tender, take out 
 the lamprey, and keep it hot. Boil 
 up the liquor with two or three an- 
 chovies chopped, and some butter 
 rolled in flour. Strain the gravy 
 through a sieve, add some lemon 
 juice, and ready-made mustard. 
 
LEA 
 
 LEE 
 
 Serve with sippets of bread and 
 horseradish. When there is spawn, 
 itniii3t be fried and laid round. 
 Eels done the same way, are a good 
 deal like the lamprey. 
 
 LARKS. To dress larks and 
 other small birds, draw and spit 
 them on a bird spit. Tie this on 
 another spit, and roast them. Baste 
 gently with butter, and strew bread 
 crumbs upon them till half done. 
 Brown them in dressing, and serve 
 with bread crumbs round. 
 
 LAVENDER WATER. To a pint 
 of highly rectified spirits of wine, 
 add an ounce of the essential oil of 
 lavender, and two drams of the es- 
 sence of ambergris. Put the whole 
 into a quart bottle, shake it fre- 
 quently, and decant it into small 
 bottles for use. 
 
 LAVER. This is a plant that 
 grows on the rocks near the sea in 
 the west of England, and is sent in 
 pots prepared for eating. Place 
 some of it on a dish over the lamp, 
 with a bit of butter, and the squeeze 
 of a Seville orange. Stir it till it is 
 hot. It is eaten with roast meat, 
 and tends to sweeten the blood. It 
 is seldom liked at first, but habit 
 renders it highly agreeable. 
 
 LEAF IMPRESSIONS. To take 
 impressions of leaves and plants, 
 oil a sheet of fine paper, dry it in 
 the sun, and rub oflfthe superfluous 
 moisture with another piece of pa- 
 per. After the oil is pretty well 
 dried in, black the sheet by passing 
 it over a lighted lamp or candle. 
 Lay the leaf or plant on the black 
 surface, with a small piece of paper 
 over it, and rub it carefully till the 
 leaf is thoroughly coloured. Then 
 take it up undisturbed, lay it on the 
 book or paper which is to receive 
 the impression, cover it with a piece 
 of blotting paper, and rub it on the 
 back a short time with the finger as 
 before. Impressions of the minutest 
 veins and fibres of a plant may be 
 taken in this way, superior to any 
 engraving, atid whioJi may afterwards 
 188 
 
 be coloured according to nature- 
 A printer's ball laid upou a leaf, 
 which is afterwards pressed on wet 
 paper, will also pr<;duce a fine im- 
 pression ; or if the leaf be touched 
 with printing ink, and pressed with 
 a rolling pin, nearly the same effect 
 will be produced. 
 
 LEATHER. To discharge grease 
 from articles made of leather, ap- 
 ply the white of an eg;g ; let it dry 
 in the sun, and then rub it off. A 
 paste made of dry mustard, potatoe 
 meal, and two spoonfuls of the -spi- 
 rits of turpentine, applied to the 
 spot and rubbed off dry, will also 
 be found to answer the purpose. If 
 not, cleanse it with a little vinegar. 
 Tanned leather is best cleaned with 
 nitrous acid and salts of lemon di- 
 luted with water, and afterwards 
 mixed with skimmed milk. The 
 surface of the leather should first 
 be cleaned with a brush and soft 
 water, adding a little free sand, and 
 then repeatedly scoured with a brush 
 dipped in the nitrous mixture. It 
 is afterwards to be cleaned with a 
 sponge and water, and left to dry. 
 
 LEAVENED BREAD. Take two 
 pounds of dough from the last bak- 
 ing, and keep it in flour. Put the 
 dough or leaven into a peck of flour 
 the night before it is baked, and 
 work them well together in warm 
 water. Cover it up warm in a wood- 
 en vessel, and the next morning it 
 will be suflSciently fermented to mix 
 with two or three bushels of flour : 
 then work it up with warm water, 
 and a pound of salt to each bushel. 
 Cover it with flannel till it rises, 
 knead it well, work it into broad 
 flat loaves or bricks, and bake them 
 as other bread. 
 
 LEEK MILK. Wash a large 
 handful of leeks, cut them small, 
 and boil them in a gallon of milk 
 till it become as thick as cream. 
 Then strain it, and drink a small 
 bason full twice a day. This is good 
 for the jaundice. 
 
 LEEK SOUP. Chop a quantity 
 
LEG 
 
 LEM 
 
 of leeks into some mutton broth or 
 liquor, with a seasoning of salt and 
 pepper. Simmer them an hour in 
 a saucepan ; mix some oatmeal with 
 a little cold water quite smooth, and 
 pour it into the soup. Simmer it 
 gently over a slow fire, and take care 
 that it does not burn to the bottom. 
 This is a Scotch dish. 
 
 LEG OF LAMB. To make it 
 look as white as possible, it should 
 be boiled in a cloth. At the same 
 time the loin should be fried in 
 steaks, and served with it, garnished 
 with dried or fried parsley. Spinach 
 to eat with it. The leg may be 
 roasted, or dressed separately. 
 
 LEG OF MUTTON. If roast- 
 ed, serve it up with onion or currant- 
 jelly sauce. If boiled, with caper 
 sauce and vep^etables. 
 
 LEG OF PORK. Salt it, and 
 let it lie six or seven days in the 
 pickle, turn and rub it with the brine 
 every day. Put it into boiling wa- 
 ter, if not too salt ; use a good quan- 
 tity of water, and let it boil all the 
 time it is on the tire. Send it to 
 table with peas pudding, melted but- 
 ter, turnips, carrots, or greens. If 
 it is wanted to be dressed sooner, it 
 may be hastened by putting a little 
 fresh salt on it every day. It will 
 then be ready in half the time, but 
 it will not be quite so tender. — To 
 dress a leg of pork like goose, first 
 parboil it, then take off the skin, 
 and roast it. Baste it with butter, 
 and make a savoury powder of fine- 
 ly minced or dried and powdered 
 sage, ground black pepper, and 
 bread crumbs rubbed together 
 through a cullender ; to which may 
 be added an onion, very finely 
 minced. Sprinkle the joint with 
 this mixture when it is almost roast- 
 ed, put half a pint of made gravy 
 into the dish, and goose stuffing un- 
 der the knuckle skin, or garnish with 
 balls of it, either fried or boiled. 
 
 LEG OF VEAL. Let the fillet 
 be cut large or small, as best suits 
 
 the size of the company. Takeout, 
 the bone, fill the space with a fine 
 stuffing, skewer it quite round, and 
 send it to table with the large side 
 uppermost. When half roasted, or 
 before, put a paper over the fat, 
 and take care to allow sufficient 
 time : as the meat is very solid, 
 place it at a good distance from the 
 fire, that it may be gradually heated 
 through. Serve it up with melted 
 butter poured over it. Some of it 
 would be good for potting. 
 
 LEMON BRANDY. Pare two 
 dozen of lemons, and steep the peels 
 in a gal'lon of brandy. Squeeze the 
 lemons on two pounds of fine sugar, 
 and add six quarts of water. The 
 next day put the ingredients toge- 
 ther, pour on three pints of boiling 
 milk, let it stand two days, and 
 strain it off. 
 
 LEMON CAKE. Beat up the 
 whites often eggs, with three spoon- 
 fuls of orange flower water ; put in 
 a pound of sifted sugar, and the 
 rind of a lemon grated. When it is 
 well mixed, add the juice of half a 
 lemon, and the yolks of ten eggs 
 beaten smooth. Stir in three quar- 
 ters of a pound of flour, put the cake 
 into a buttered pan, and bake it an 
 hour carefully. 
 
 LEMON CHEESECAKES. Mix 
 four ounces of fine sifted sugar 
 and four ounces of butter, and melt 
 it gently. Then add the yolks of 
 two and the white of one egg, the 
 rind of three lemons shred fine, and 
 thejuiceof one and a half ; also one 
 sasoy biscuit, some blanched al- 
 monds pounded, and three spoon- 
 fuls of brandy. Mix them well to- 
 gether, and put in the following 
 paste. Eight ounces of flour, six 
 ounces of butter, two thirds of which 
 must first be mixed with the flour; 
 then wet it with six spoonfuls of wa- 
 ter, and roll in the remainder.— 
 Another way. Boil two large le- 
 mons, or three small ones, and after 
 squeezing, pound them well toge- 
 189 
 
LEM 
 
 L E M 
 
 ^therin a mortar, with fo«r ounces of 
 loaf sugar, the yolks of six eggs, and 
 eight ounces of fresh butter. Fill 
 the patti«pans half full. Orange 
 cheesecakes are done in the same 
 way, only the peel must be boiled 
 in two or three waters to take out 
 the bitterness : or make them of 
 orange marmalade well beaten in a 
 mortar. 
 
 LEMON CREAM. Put to a pint 
 of thick cream, the yolks of two 
 eggs well beaten, four ounces of fine 
 sugar, and the thin rind of a lemon. 
 Boil it up, and stir it till nearly cold. 
 Put the juice of a lemon into a bowl, 
 and pour the cream upon it, stirring 
 it till quite cold. White lemon cream 
 is made in the same way, only put 
 the whites of the eggs instead of the 
 yolks, whisking it extremely well to 
 a froth. 
 
 LEMON CUSTARDS. Beat the 
 yolks of eight eggs till they are as 
 white as milk ; then put to them a 
 pint of boiling water, the rinds of 
 two lemons grated, and the juice 
 sweetened to taste. Stir it on the 
 fire till it thickens ; then add a large 
 glass of rich wine, and half a glass 
 of brandy. Give the whole one 
 scald, and put it in cups to be eaten 
 cold. 
 
 LEMON DROPS. Grate three 
 large lemons, with a large piece of 
 double-refined sugar. Then scrape 
 the sugar into a plate, add half a 
 tea-spoonful of flour, mix well, and 
 beat it into a light paste with the 
 white of an egg. Drop it upon white 
 paper, and put the drops into a lAo- 
 derate oven on a tin plate. 
 
 LEMON HONEYCOMB. Sweet- 
 en the juice of a lemon to your taste, 
 and put it in the dish that you in- 
 tend to serve it in. Mix the white 
 of an egg well beaten, with a pint 
 of rich cream, and a little sugar. 
 Whisk it; and as the froth rises, 
 put it on the lemon juice. Prepare 
 it the day before it is to be used. 
 
 LEMON JUICE. In order to 
 190 
 
 keep this article ready for use, the 
 best way is to buy the fruit when it 
 is cheap, and lay it two or three 
 days in a cool place. If too unripe 
 to squeeze immediately, cut the peel 
 off some of them, and roll them un- 
 der the hand, to make them part 
 with the juice more freely. Others 
 may be left unpared for grating, 
 when the pulp is taken out, and they 
 are dried. Squeeze the juice into 
 a china bason, and strain it through 
 some muslin which will not permit 
 any of the pulp to pass. Having 
 prepared some small phials, per- 
 fectly dry, fill them with the juice 
 so near the top as only to admit half 
 a tea-spoonful of sweet oil into each. 
 Cork the bottles tight, and set them 
 upright in a cool place. When the 
 lemon juice is wanted, open only 
 such a sized bottle as will be used 
 in two or three days. Wind some 
 clean cotton round a skewer, and 
 dipping it in, the oil will be attract- 
 ed ; and when all of it is removed, 
 the juice will be as fine as when first 
 bottled. Hang the peels up to dry, 
 and keep them from the dust. 
 
 LEMON MINCE PIES. Squeeze 
 a large lemon, boil the outside till 
 tender enough to beat to a mash. 
 Add to it three large apples chop- 
 ped, four ounces of suet, half a 
 pound of washed currants, and four 
 ounces of sugar. Put in the juice 
 of a lemon, and candied fruit, as 
 for other pies. Make a short crust, 
 and fill the pattipans as usual. 
 
 LEMON PICKLE. Wipe six le- 
 mons, and cut each into eight pieces. 
 Put on them a pound of salt, six large 
 cloves of garlic, two ounces of horse- 
 radish sliced thin ; likewise of cloves, 
 mace, nutmeg, and cayenne, a quar- 
 ter of an ounce of each, and two 
 ounces of flour of mustard. To 
 these add two quarts of vinegar, 
 and boil it a quarter of an hour in a 
 well-tinned saucepan ; or, which is 
 better, do it in a jar, placed in a 
 kettle of boiling water, or set the 
 
LEM 
 
 L E M 
 
 jar on a hot hearth till done. Then 
 set the jar by closely covered, stir- 
 ring it daily for six weeks, and after- 
 wards put the pickle into small bot- 
 tles. 
 
 LEMON PUDDING. Beat the 
 yolks of four eggs ; add four ounces 
 of white sugar, the rind of a lemon 
 being rubbed with some lumps of it 
 to take the essence. Then peel and 
 beat it into a paste, with the juice 
 of a large lemon, and mix all toge- 
 ther with four or five ounces of warm- 
 ed butter. Put a crust into a shal- 
 low dish, nick the edges, and put 
 the above into it. When sent to 
 table, turn the pudding out of the 
 dish. 
 
 LEMON PUFFS. Beat and sift 
 a pound and a quarter of double- 
 refined sugar ; grate the rind of two 
 large lemons, and mix it well with 
 the sugar. Then beat the whites of 
 three new-laid eggs a great while ; 
 add them to the sugar and peel, and 
 beat it together for an hour. Make 
 it up into any shape, put it on paper 
 laid on tin plates, and bake in a mo- 
 derate oven. Oiling the paper will 
 make it come off with ease, but it 
 should not be removed till quite 
 cold. 
 
 LEMON SAUCE. Cut thin slices 
 of lemon into very small dice, and 
 put them into melted butter. Give 
 it one boil, and pour it over boiled 
 fowls. 
 
 LEMON AND LIVER SAUCE. 
 Pare off as thin as possible the rind 
 of a lemon, or of a Seville orange, 
 so as not to cut off any of the white 
 with it. Then peel off all the white, 
 and cut the lemon into slices, about 
 as thick as two half crowns. Pick 
 out the peps, and divide the slices 
 into small squares. Prepare the 
 liver as for Liver and Parsley Sauce, 
 and add to it the slices of lemon, 
 and a little of the peel finely minced. 
 Warm up the sauce in melted butter, 
 but do not let it boil. 
 
 LEMON SYRUP. Put a pint of 
 fresh lemon juice to a pound and 
 
 three quarters of lump sugar. Dis-W 
 solve it by a gentle heat, skim it till 
 the surface is quite clear, and add 
 an ounce of lemon peel cut very t'hin. 
 Let them simmer very gently for a 
 few minutes, and run the syrup 
 through a flannel. When cold, bot- 
 tle and cork it closely, and keep it 
 in a cool place. 
 
 LEMON WATER. A delightful 
 drink may be made of two slices of 
 lemon, thinly pared into a teapot, 
 with a little sugar, or a large spoon- 
 ful of capillaire. Pour in a pint of 
 boiling water, and stop it close two 
 hours. 
 
 LEMON WHEY. Pour into boil- 
 ing milk as much lemon juice as 
 will make a small quantity quite 
 clear ; dilute it with hot water to an 
 agreeable smart acid, and add a bit 
 or two of sugar. This is less heat- 
 ing than if made of wine ; and if in- 
 tended only to excite perspiration, 
 will answer the purpose as well. 
 Vinegar whey is made in the same 
 manner, by using vinegar only, in- 
 stead of lemon juice. 
 
 LEMON WHITE SAUCE. Cut 
 the peel of a small lemon very thin, 
 and put it into a pint of sweet rich 
 cream, with a sprig of lemon thyme, 
 and ten white peppercorns. Sim- 
 mer gently till it tastes well of the 
 lemon, then strain and thicken it 
 with a quarter of a pound of butter, 
 and a dessert-spoonful of flour rub- 
 bed in it. Boil it up, stir it well, 
 and pour the juice of the lemon 
 strained into it. Dish up the chick- 
 ens, and mix with the cream a little 
 white gravy quite hot, but do not 
 boil them together : add a little salt 
 to flavour. 
 
 LEMONS FOR PUDDINGS. To 
 keep oranges or lemons for pud- 
 dings, squeeze out the pulp, and put 
 the outsides into water for a fort- 
 night. Then boil them in the same 
 water till they are quite tender, strain 
 the liquor from them, and when they 
 are tolerably dry, put them into any 
 jar of candy that happens to be left 
 191 
 
LEM 
 
 Lie 
 
 » from old sweetmeats. Or boil a 
 small quantity of syrup of lump su- 
 gar and water, and put over them. 
 In a week or ten days boil them 
 gently in it till they look clear, and 
 cover them with it in the jar. If 
 the fruit be cut in halves, they will 
 occupy less space. 
 
 LEMONADE. To prepare le- 
 monade a day before it is wanted 
 for use, pare two dozen lemons as 
 thin as possible. Put eight of the 
 rinds into three quarts of hot water, 
 not boiling, and cover it over for 
 three or four hours. Rub some fine 
 loaf sugar on the lemons to attract 
 the essence, and put it into a china 
 bowl, in1;o which the juice of the 
 lemons is to be squeezed. Add a 
 pound and a half of fine sugar, then 
 put the water to the above, and three 
 quarts of boiling milk. Pour the 
 mixture through a jelly bag, till it 
 is perfectly clear. — Another way. 
 Pare a quantity of lemons, and pour 
 some hot water on the peels. While 
 infusing, boil some sugar and water 
 to a good syrup, with the white of 
 an egg whipt up. When it boils, 
 pour a little cold water into it. Set 
 it on again, and when it boils take 
 off the pan, and let it stand by to 
 settle. If there be any scum, take 
 it off, and pour it clear from the se- 
 diment, to the water in which the 
 peels were infused, and the lemon 
 juice. Stir and taste it, and add 
 as much more water as shall be ne- 
 cessary to make a very rich lemon- 
 ade. Wet a jelly bag, and squeeze 
 it dry ; then strain the liquor, and 
 it will be very fine. — To make a le- 
 monade which has the appearance 
 of jelly, pare two Seville oranges 
 and six lemons very thin, and steep 
 them four hours in a quart of hot 
 water. Boil a pound and a quarter 
 of loaf sugar in three pints of water, 
 and skim it clean. Add the two 
 liquors to the juice of six China 
 oranges, and twelve lemons ; stir 
 the whole well, and run it through a 
 jelly bag till it is ouite clear. Then 
 192 
 
 add a little orange water, if ap- 
 proved, and more sugar if necessary. 
 Let it be well corked, and it will 
 keep.- -Lemonade may be prepared 
 in a minute, bj pounding a quarter 
 of an ounce of citric or crystalised 
 lemon acid, with a few drops of 
 quintessence of lemon peel, and 
 mixing it by degrees with a pint of 
 clarified syrup or capillaire. 
 
 LENT POTATOES. Beat three 
 or four ounces of almonds, and three 
 or four bitter ones when blanched, 
 putting a little orange flower water 
 to prevent oiling. Add eight ounces 
 of butter, four eggs well beaten and 
 strained, half a glass of raisin wine, 
 and sugar to taste. Beat all toge- 
 ther till quite smooth, and grate in 
 three Savoy biscuits. Make balls 
 of the above with a little flour, the 
 size of a chesnut ; throw them into 
 a stewpan of boiling lard, and boil 
 them of a beautiful yellow brown. 
 Drain them on a sieve, and serve 
 with sweet sauce in a boat. 
 
 LETHARGY. This species of 
 apoplexy discovers itself by an in- 
 vincible drowsiness, or inclination 
 to sleep ; and is frequently attended 
 with a degree of fever, and coldness 
 of the extremities. Blisters and 
 emetics have often procured relief. 
 The affusion of cold water upon the 
 head, and the burning of feathers or 
 other fetid substances, held near the 
 nostrils, are also attended with ad-* 
 vantage. " 
 
 LICE. Want of cleanliness, im- 
 moderate warmth, violent perspira- 
 tion, and a corrupted state of the 
 fluids, tend to promote the genera- 
 tion of this kind of vermin. The 
 most simple remedy is the seed of 
 parsley, reduced to a fine powder 
 and rubbed to the roots of the hair, 
 or to rub the parts affected with 
 garlic and mustard. To clean the 
 heads of children, take half an ounce 
 of honey, half an ounce of sulphur, 
 an ounce of vinegar, and two ounces 
 of sweet oil. Mix the whole into a 
 liniment, and rub a little of it on the 
 
LIN 
 
 LIK 
 
 head repeatedly. Lice which infest 
 clothes, may be destroyed by fumi- 
 gating the articles of dress with the 
 vapour of sulphur. Garden lice 
 may be treated in the same way as 
 for destroying insects. 
 
 LIGHT CAKE. Mix a pound 
 of flour, half a pound of currants, 
 and a Kttle nutmeg, sugar, and salt. 
 Melt a quarter of a pound of butter 
 in a quarter of a pint of milk, and 
 strain into it two spoonfuls of yeast 
 and two eggs. Stir it well together, 
 set it before the fire to rise, and 
 bake it in a quick oven. 
 
 LIGHT PASTE. For tarts and 
 cheesecakes, beat up the white of 
 an e^g to a strong froth, and mix it 
 with as much water as will make 
 three quarters of a pound of fine 
 flour into a very stifl" paste. Roll 
 it out thin, lay two or three ounces 
 of butter upon it in little bits, dredge 
 it with a little flour, and roll it up 
 tight. Roll it out again, and add 
 the same proportion of butter, and 
 so proceed till the whole is worked up. 
 
 LIGHT PUFFS. Mix two spoon- 
 fuls of flour, a little grated lemon 
 peel, some nutmeg, half a spoonful 
 of brandy, a little loaf-sugar, and 
 one egg. Fry it enough, but not 
 brown ; beat it in a mortar with 
 five eggs, whites and yolks. Put 
 a quantity of lard in a fryingpan ; 
 and when quite hot, drop a dessert- 
 spoonful of batter at a time, and 
 turn them as they brown. Send 
 the puflfs to table quickly, with sweet 
 sauce. 
 
 LIME WATER. Pour two gal- 
 loiis of water upon a pound of fresh- 
 burnt lime ; and when the ebullition 
 ceases, stir it wp well, and let it 
 stand till the lime is settled. Filter 
 the liquor through paper, and keep 
 it for use closely stopped. It is 
 chiefly used for the gravel, in which 
 case a pint or more may be drunk 
 daily. For the itch, or other dis- 
 ea8e8 of the skin, it is to be applied 
 eilfinally. 
 
 LINEN, Lineu in every form is 
 (No. 9.) 
 
 liable to all the accidents of mildew, 
 iron moulds, ink spots, and various 
 other stains, which prove highly in- 
 jurious, if not speedily removed. In 
 case of mildew, rub the part well 
 with soap, then scrape and rub on 
 some fine chalk, and lay the linen 
 out to bleach. Wet it a little now 
 and then, and repeat the operation 
 if necessary. Ink spots and iron 
 moulds may be removed, by rubbing 
 them with the salt of sorrel, or weak 
 muriatic acid, and laying the part 
 over a teapot or kettle of boiling 
 water, so that it may be afl'ected by 
 the steam. Or some crystals of 
 tartar powdered, and half the quan- 
 tity of alum, applied in the same 
 manner, will be found to extract the 
 spots. The spirits of salts diluted 
 with water, will remove iron moulds 
 from linen ; and sal ammoniac with 
 lime, will take out the stains of wine. 
 Fruit stains may generally be re- 
 moved by wetting the part with 
 water, and exposing it to the fumes 
 of brimstone. When ink has been 
 suddenly spilled on linen, wet the 
 place immediately with the juice of 
 sorrel or lemon, or with vinegar, 
 and rub it with hard white soap. 
 Or add to the juice a little salts, 
 steam the linen over boiling water, 
 and wash it afterwards in ley. If 
 ink be spilled on a green tablecloth 
 or carpet, the readiest way is to 
 take it up immediately with a spoon, 
 and by pouring on fresh water, while 
 the spoon is constantly applied, the 
 stains will soon be removed . Scorch- 
 ed linen may be restored by means 
 of the following application. Boil 
 two ounces of fuller's earth, an ounce 
 of hen's dung, half an ounce of soap, 
 and the juice of two onions, in half 
 a pint of vinegar, till reduced to a 
 good consistency. Spread the com- 
 position over the damaged part, let 
 it dry on, and then wash it well 
 once or twice. If the threads be 
 not actually consumed by the scorch, 
 the linen will soon be restored to ita 
 former whiteness. 
 
 cc 193 
 
LI V 
 
 LOB 
 
 LIP SALVE. Put into a small 
 jar two ounces of white wax, half 
 an ounce of spermaceti, and a quar- 
 ter of a pint of oil of sweet almonds. 
 Tie it down close, and put the jar 
 into a small saucepan, with as much 
 water as will nearly reach the top 
 of the jar, but not so as to boil over 
 it, and let it simmer till the wax is 
 melted. Then put in a pennyworth 
 of alkanet root tied up in a rag, with 
 the jar closed, and boil it till it be- 
 comes red. Take out the alkanet 
 root, and put in two pennyworth of 
 essence of lemon, and a few drops 
 of bergamot. Pour some into small 
 boxes for present use, and the re- 
 mainder into a gallipot tied down 
 with a bladder.— Another. An ounce 
 of white wax and ox marrow, with 
 three ounces of white pomatum, 
 melted together over a slow fire, 
 will make an agreeable lip salve, 
 which may be coloured with a dram 
 of alkanet, and stirred till it becomes 
 a fine red. 
 
 LITTLE BREAD PUDDINGS. 
 Steep the crumb of a penny loaf 
 grated, in about a pint of warm 
 milk. When sufficiently soaked, 
 beat up six eggs, whites and yolks, 
 and mix with the bread. Add two 
 ounces of warmed butter, some su- 
 gar, orange flower water, a spoonful 
 of brandy, a little nutmeg, and a 
 tea-cupful of cream. Beat all well 
 together, bake in buttered teacups, 
 and serve with pudding sauce. A 
 quarter of a pound of currants may 
 be added, but the puddings are good 
 without. Orange or lemon will be 
 an agreeable addition. 
 
 LIVER AND HERBS. Clean 
 and drain a good quantity of spinach, 
 two large handfuls of parsley, and 
 a handful of green onions. Chop the 
 parsley and onions, and sprinkle 
 them among the spinach. Stew them 
 together with a little salt and butter, 
 shake the pan when it begins to 
 grow warm, and cover it close till 
 done enough over a slow fire. Lay 
 on slices of liver, fried of a nice 
 194 
 
 browr, and slices of bacon just 
 warmed at the fire. On the outside 
 part of the herbs lay some eggs 
 nicely fried, and trimmed round. 
 Or the eggs may be served on the 
 herbs, and the liver garnished with 
 the bacon separately. 
 
 LIVER SAUCE. Chop some li- 
 ver of rabbits or fowls, and do it 
 the same as for lemon sauce, with 
 a very little pepper and salt, and 
 some parsley. 
 
 LIVER AND PARSLEY SAUCE. 
 Wash the fresh liver of a fowl or 
 rabbit, and boil it five minutes in a 
 quarter of a pint of water. Chop 
 it fine, or pound or bruise it in a 
 little of the liquor it was boiled in, 
 and rub it through a sieve. Wash 
 about one third the bulk of parsley 
 leaves, put them into boiling water, 
 with a tea-spoonful of salt, and let 
 them boil. Then lay the parsley 
 on a hair sieve, mince it very fine, 
 and mix it with the liver. Warm 
 up the sauce in a quarter of a pint 
 of melted butter, but do not let it 
 boil. 
 
 LOBSTERS. If they have not 
 been long taken, the claws will have 
 a strong motion, when the finger is 
 pressed upon the eyes. The hea- 
 viest are the best, and it is prefer- 
 able to boil them at home. If pur- 
 chased ready boiled, try whether 
 their tails are stiffs, and pull up with 
 a spring ; otherwise that part will 
 be flabby. The male lobster is 
 known by the narrow back part of 
 his tail, and the two uppermost fins 
 within it are stiff" and hard : those 
 of the hen are soft, and the tail 
 broader. The male, though generally 
 smaller, has the highest flavour, the 
 flesh is firmer, and the colour when 
 boiled is a deeper red. 
 
 LOBSTER PATTIES. To be 
 made as oyster patties, gently stew- 
 ed and seasoned, and put into paste 
 baked in pattipans, with the addi- 
 tion of a little cream, and a very 
 small piece of butter. 
 
 LOBSTER PIE. Boil two or 
 
LOB 
 
 LOD 
 
 three small lobsters, take out the 
 tails, and cut them in two. Take 
 out the gut, cut each into four pieces, 
 and lay them in a small dish. Put 
 in the meat of the claws, and that 
 picked out of the body ; pick off 
 the furry parts of the latter, and 
 take out the lady ; beat the spawn 
 in a mortar, and likewise all the 
 shells. Stew them with some wa- 
 ter, two or three spoonfuls of vine- 
 gar, pepper, salt, and some pounded 
 mace. A large piece of butter rolled 
 in flour must be added, when the 
 goodness of the shells is obtained. 
 Give it a boil or two, and pour it 
 into a dish strained ; strew some 
 crumbs, and put a paste over all. 
 Bake it slowly, and only till the 
 paste is done. 
 
 LOBSTER SALAD. Make a 
 salad, cut some of the red part of 
 the lobster, and add to it. This 
 will form a pleasing contrast to the 
 white and green of the vegetables. 
 Be careful not to put in too much 
 oil, as shell-fish absorbs the sharp- 
 ness of the vinegar. Serve it up in 
 a dish, not in a bowl. 
 
 LOBSTER SAUCE. Pound the 
 spawn with two anchovies, pour on 
 two spoonfuls of gravy, and strain 
 all into some melted butter. Then 
 put in the meat of the lobster, give 
 it all one boil, and add the squeeze 
 of a lemon. Or leave out the an- 
 chovies and gravy, and do it as 
 above, either with or without salt 
 and ketchup, as may be most ap- 
 proved. Many persons prefer the 
 flavour of the lobster and salt only. 
 
 LOBSTER SOUP. Take the 
 meat from the claws, bodies, and 
 tails, of six small lobsters. Remove 
 the brown fur, and the bag in the 
 head ; beat the fins in a mortar, 
 the chine, and the small claws. Boil 
 it very gently in two quarts of wa- 
 ter, with the crumb of a French roll, 
 some white pepper, salt, two an- 
 chovies, a large onion, sweet herbs, 
 and a bit of lemon peel, till all the 
 goodness is extracted, and then strain 
 
 it off". Beat the spawn in a. mortar 
 with a bit of butter, a quarter of a 
 nutmeg, and a tea-spoonful of flour, 
 and then mix it with a quart of 
 cream. Cut the tails into piece*, 
 and give them a boil up with the 
 cream and soup. Serve with force- 
 meat balls made of the remainder 
 of the lobster, mace, pepper, salt, 
 a few crumbs, and an egg or two. 
 Let the balls be made up with a lit- 
 tle flour, and heated in the soup. 
 
 LODGINGS. The tenure on 
 which the generality of houses are 
 held, does not warrant a tenant to 
 let, or a lodger to take apartments 
 by the year. To do this, the tenant 
 ought himself to be the proprietor 
 of the premises, or to hold posses- 
 sion by lease for an unexpired term 
 of several years, which would invest 
 him with the right of a landlord to 
 give or receive half a year's notice, 
 or proceed as in other cases of land- 
 lord and tenant. Unfurnished lodg- 
 ings are generally let by the week, 
 inonth, or quarter; and if ever they 
 be let by the year, it is a deviation 
 from a general custom, and attended 
 with inconvenience. If a lodger 
 should contend that he agreed for 
 a whole year, he must produce some 
 evidence of the fact; such as a 
 written agreement, or the annual 
 payment of rent ; otherwise he must 
 submit to the general usage of being 
 denominated a quarterly lodger. In 
 the case of weekly tenants, the rent 
 must be paid weekly ; for if once 
 allowed to go to a quarter, and the 
 landlord accept it as a quarter's 
 rent, he breaks the agreement ; the 
 inmate then becomes a quarterly 
 lodger, and must receive a quarter's 
 notice to quit. More care however 
 is still required in letting lodgings 
 that are ready furnished, as the law 
 does not regard them in the same 
 light as other tenements. Such 
 apartments are generally let by the 
 week, on payment of a certain sum, 
 part of which is for the room, and 
 part for the use of the furniture^ 
 195 
 
LO I 
 
 LON 
 
 which is attended with some diHi- 
 culty. Properly considered, the 
 payment is not rent, nor are the 
 same remedies lawful as in unfur- 
 nished lodgings. The best way to 
 let furnished lodgings is to have a 
 written agreement, with a catalogue 
 of all the goods, and to let the 
 apartments and the furniture for 
 separate sums : in which case, if 
 the rent be not paid, distress may 
 be made for it, though not for the 
 furniture. Persons renting furnish- 
 ed apartments frequently absent 
 themselves, without apprising the 
 housekeeper, and as often leave the 
 rent in arrear. In such a case, the 
 housekeeper should send for a con- 
 stable, after the expiration of the 
 first week, and in his presence enter 
 the apartment, take out the lodger's 
 property and secure it, until a re- 
 quest be made for it. If after four- 
 teen days' public notice in the ga- 
 zette, the lodger do not come and 
 pay the arrears, the housekeeper 
 may sell the property for the sum 
 due. When a housekeeper is trou- 
 bled with a disagreeable character, 
 the best way to recover possession 
 of the apartment is to deliver a 
 written notice by a person that can 
 be witness, stating that if thfe lodger 
 did not quit that day week, the land- 
 lord would insist on his paying an 
 advance of so much per week ; and 
 if he did not quit after such notice, 
 he would make the same advance 
 after every following week. In the 
 city of London, payment may be 
 procured by summoning to the Court 
 ,^f Requests at Guildhall, for any 
 sum not exceeding five pounds. In 
 other parts of the kingdom there 
 are similar Courts of Conscience, 
 where payment may be enforced to 
 the amount of forty shillings. 
 
 LOIN OF MUTTON. If roast- 
 ed, it is better to cut it lengthways 
 as a saddle ; or if for steaks, pies, 
 or broth. If there be more fat on 
 the loin than is agreeable, take off 
 a part of it before it is dressed ; it 
 196 
 
 will make an excellent suet pudding, 
 or crust for a meat pie, if cut V€;ry 
 fine. 
 
 LONDON BREAD. According 
 to the method practised by the Lon- 
 don bakers, a sack of flour is sifted 
 into the kneading trough, to mak^;^ 
 it lie loose. Six pounds of salt, 
 and two pounds of alum, are sepa- 
 rately dissolved in hot water ; and 
 the whole being cooled to about 
 ninety degrees, is mixed with two 
 quarts of yeast. When this mix- 
 ture has been well stirred, it is 
 strained through a cloth or sieve, 
 and is then poured into a cavity 
 made in the flour. The whole is 
 now mixed up into a dough, and a 
 small quantity of flour being sprink- 
 led over it, it is covered up with 
 cloths, and the lid of the trough is 
 shut down, the better to retain the 
 heat. The fermentation now goes 
 on, and the mass becomes enlarged 
 in bulk. In the course of two or 
 three hours, another pailful of warm 
 water is well mixed with the sponge, 
 and it is again covered up for about 
 four hours. At the end of this time, 
 it is to be kneaded for more than 
 an hour, with three pailfuls of 
 warm water. It is now returned to 
 the trough in pieces, sprinkled with 
 dry flour, aud at the end of four 
 hours more, it is again kneaded for 
 half an hour, and divided into quar- 
 tern and half-quartern loaves. The 
 weight of a quartern loaf, before 
 baking, should be four pounds fif- 
 teen ounces ; after baking, four 
 pounds six ounces, avoirdupois. 
 When the dough has received its 
 proper shape for loaves, it is put 
 into the oven, at a heat that will 
 scorch flour without burning, where 
 it is baked two hours and a half, or 
 three hours. 
 
 LONDON PORTER. A late 
 writer has given considerable infor- 
 niation respecting the brewing of 
 porter. His intention being to ex- 
 hibit the advantages derived from 
 domestic brewing, he has annexed 
 
■^W^ 
 
 LO N 
 
 LON 
 
 the pike of each article of the com- 
 position, though it will be seen that 
 the expense on some of the princi- 
 pal articles has been considerably 
 reduced since that estimate was 
 given. 
 
 £ s. d. 
 One quarter of malt .220 
 8lb. of hops ... 12 
 Ql^ of treacle ... 2 
 8lb of liquorice root bruis- 
 ed 8 
 
 8lb of essentia bina .048 
 8lb of- colouring ..048 
 Capsicum half an ounce 2 
 Spanish liquorice two 
 
 ounces .... 2 
 India berries one ounce 2 
 Salt of tartar two drams 1 
 Heading a quarter of an 
 
 onnce .... 1 
 Ginger three ounces .003 
 Lime four ounces ..001 
 Linseed one ounce ..001 
 Cinnamon bark two drams 2 
 
 Coals 
 
 3 14 
 3 
 
 Total expense £ 3 17 7 
 
 This will produce ninety gallons 
 of good porter, and fifty gallons of 
 table beer ; the cost of the porter 
 at the large breweries being £7 10s. 
 and that of the beer £1 Is. leaves 
 a profit of £5 to the brewer. — The 
 
 * essentia bina' is composed of eight 
 pounds of moist sugar, boiled in an 
 iron vessel, for no copp^ one could 
 withstand the heat sufficiently, till 
 it becomes of a thick syrupy con- 
 sistence, perfectly black, and ex- 
 tremely bitter. The * colouring' is 
 composed of eight pounds of moist 
 sugar, boiled till it attains a middle 
 state, between bitter and sweet. It 
 gives that fine mellow colour usu- 
 ally so much admired in good porter. 
 These ingredients are added to the 
 first wort, and boiled with it. The 
 
 * heading' is a mixture of half alum, 
 and^ftlf copperas, ground to a fine 
 
 powder. It is so called, from its 
 giving to porter that beautiful head 
 or froth, which constitutes one of 
 the peculiar properties of porter, 
 and which publicans are so anxious 
 to raise to gratify their customers. 
 The linseed, ginger, limewater, cin- 
 namon, and several other small ar- 
 ticles, are added or withheld ac- 
 cording to the taste or practice of 
 the brewer, which accounts for the 
 diff'erent flavours so observable in 
 London porter. Of the articles here 
 enumerated, it is sufficient to ob- 
 serve, that however much they may 
 surprise, however pernicious or dis- 
 agreeable they may appear, they 
 have always been deemed necessary 
 in the brewing of porter. They must 
 invariably be used by those who 
 wish to continue the taste, the fla- 
 vour and appearance, to which they 
 have been accustomed. — Omitting 
 however those ingredients which are 
 deemed pernicious, it will be seen 
 by the following estimate how much 
 more advantageous it is to provide 
 even a small quantity of home- 
 brewed porter^ where this kind of 
 liquor is preferred. 
 
 Ingredients necessary for brewing 
 five gallons of porter. 
 
 s. d. 
 One peck of malt ... 2 6 
 Quarter of a pound of liquorice 
 
 bruised 3 
 
 Spanish liquorice .... 6 
 
 Essentia 2 
 
 Colour 2 
 
 Treacle 2 
 
 Hops G 
 
 Capsicum and ginger ..01 
 Coals 10 
 
 Total expense 
 
 4 8 
 
 This will produce five gallons 
 of good porter, which if 
 bought of the brewer would 
 cost 8 4 
 
 But being brewed at home, for 4 8 
 
 Leaves a clear gain of . 3 8 
 ♦ 197 
 
LON 
 
 LON 
 
 Ihis saving is quite enough to pay 
 for time and trouble, besides the 
 advantage of having a wholesome 
 liquor, free from all poisonous in- 
 gredients. Porter thus brewed will 
 be fit for use in a week, and may 
 be drunk with pleasure. To do 
 ample justice to the subject how- 
 ever, it may be proper briefly to no- 
 tice the specific properties of the 
 various ingredients which enter into 
 the composition of London porter. 
 It is evident that some porter is more 
 heady than others, and this arises 
 from the greater or less quantity of 
 stupefying ingredients intermixed 
 with it. Malt itself, to produce in- 
 toxication, must be used in such 
 large quantities as would very much 
 diminish the brewer's profit. Of the 
 wholesomeness of malt there can be 
 no doubt ; pale malt especially is 
 highly nutritive, containing more 
 balsamic qualities than the brown 
 malt, which being subject to a 
 greater degree of fire in the kiln, is 
 sometimes so crusted and burnt, 
 that the mealy part loses some of its 
 best qualities. Amber malt is that 
 which is dried in a middling degree, 
 between pale and brown, and is now 
 much in use, being the most plea- 
 sant, and free from either extreme. 
 Hops are an aromatic grateful bit- 
 ter, very wholesome, and undoubt- 
 edly efl[icacious in giving both fla- 
 vour and strength to the beer. Yeast 
 is necessary to give the liquor that 
 portion of elastic air, of which the 
 boiling deprives it. Without fer- 
 mentation, or working, no worts, 
 however rich, can inebriate. Liquo- 
 rice root is pleasant, wholesome, and 
 aperient; and opposes the astrin- 
 gent qualities of some of the other 
 ingredients; it ought therefore to 
 be used, as should Spanish liquo- 
 rice, which possesses the same pro- 
 perties. Capsicum disperses wind, 
 and when properly used, cannot be 
 unwholesome : it leaves a glow of 
 warmth on the stomach, which is 
 perceptible in drinking some beers. 
 1D8 ♦ 
 
 Ginger has the same eff*ect as cap- 
 sicum, and it also cleanses and fla- 
 tours the beer. But capsicum be- 
 ing cheaper is more used, and by 
 its tasteless though extremely hot 
 quality, cannot be so readily dis- 
 covered in beer as ginger. Treacle 
 partakes of many of the properties 
 of liquorice ; and by promoting the 
 natural secretions, it renders porter 
 and beer in general* very wholesome. 
 Treacle also is a cheaper article 
 than sugar, and answers the purpose 
 of colour, where the beer is intended 
 for immediate consumption ; but in 
 summer, when a body is required to 
 withstand the temperature of the 
 air, and the draught is not quick, 
 sugar alone can give body to porter. 
 Treacle therefore is a discretionary 
 article. Coriander seed, used prin- 
 cipally in ale, is warm and stomach- 
 ic ; but when used in great quan- 
 tity, it is pernicious. Coculus Indi- 
 cus, the India berry, is poisonous 
 and stupefying, when taken in any 
 considerable quantity. When ground 
 into fine powder it is undiscoverable 
 in the liquor, and is but too much 
 used to the prejudice of the public 
 health. What is called heading, 
 should be made of the salt of steel ; 
 but a mixture of alum and coppera 
 being much cheaper, is more fre- 
 quently used. Alum is a great drier, 
 and causes that thirst which some 
 beer occasions ; so that the more 
 you drink of it, the more you want. 
 Alum likewiite gives a taste of age 
 to the beer, and is penetrating to 
 the palate. Copperas is well known 
 to be poisonous, and may be seen 
 in the blackness which some beer 
 discovers. Salt is highly useful in 
 all beers ; it gives a pleasing relish, 
 and also fines the liquor. — ^These re- 
 marks are sufiicient to show the 
 propriety of manufacturing at home 
 a good wholesome article for family 
 use, instead of resorting to a public 
 house for every pint of beer which 
 nature demands, and which when 
 procured is both expensive -and 
 
LON 
 
 LON 
 
 pernicious. And lest any objec- 
 tion should be made, as to the diffi- 
 culty and inconvenience of brewing, 
 a few additional observations will 
 here be given, in order to facilitate 
 this very important part of domes- 
 tic economy. Be careful then to 
 procure malt and hops of the very 
 best quality, and let the brewing 
 vessels be closely inspected ; the 
 least taint may spoil a whole brew- 
 ing of beer. The mash tub should 
 be particularly attended to, and a 
 \\hisp of clean hay or straw is to be 
 spread over the bottom of the vessel 
 in the inside, to prevent the flour 
 of the malt running off with the 
 liquor. The malt being emptied in- 
 to the mash tub, and the water 
 brought to boil, dash the boiling 
 water in the copper with cold wa- 
 ter sufficient to stop the boiling, 
 and leave it just hot enough to scald 
 the finger, always remembering to 
 draw off the second mash somewhat 
 hotter than the first. The water 
 being thus brought to a proper tem- 
 perature by the addition of cold 
 water, lade it out of the copper over 
 the malt till it becomes thoroughly 
 wet, stirring it well to prevent the 
 malt from clotting. When the wa- 
 ter is poured on too hot, it sets the 
 malt, and closes the body of the 
 grain, instead of opening it so as to 
 dissolve in the liquor. Cover up the 
 mash tub close to compress the 
 steam, and prevent the liquid from 
 evaporating. Let the wort stand 
 an hour and a half or two hours af- 
 ter mashing, and then let the liquor 
 run off into a vessel prepared to re- 
 ceive it. If at first it runs thick 
 and discoloured, draw off a pailful 
 or two, and pour it back again into 
 the mash tub till it runs clear. In 
 summer it will be necessary to put 
 a few hops into the vessel which re- 
 ceives the liquor out of the mash 
 tub, to prevent its turning sour, 
 which the heat of the weather will 
 sometimes endanger. Let the se- 
 con^mash run out as before, and 
 
 let the liquor stand an hour and a 
 half, but never let the malt be dry : 
 keep lading fresh liquor over it till 
 the quantity of wort to be obtained 
 is extracted, always allowing for 
 waste in the boiling. The next con- 
 sideration is boiling the wort when 
 obtained. The first copperful must 
 be boiled an hour ; and whilst boil- 
 ing, add the ingredients specified 
 above, in the second estimate. The 
 hops are now to be boiled in the 
 wort, but are to be carefully strain- 
 ed from the first wort, in order to be 
 boiled again in the second. Eight 
 pounds is the common proportion 
 to a quarter of malt ; but in summer 
 the quantity must be varied from 
 eight to twelve pounds, according 
 to the heat of the atmosphere. Af- 
 ter the wort has boiled an hour, 
 lade it out of the copper and cool 
 it. In summer it should be quite 
 cold before it is set to work ; in 
 winter it should be kept till a slight 
 degree of warmth is perceptible by 
 the finger. When properly cooled 
 set it to work, by adding yeast in 
 proportion to the quantity. If con- 
 siderable, and if wanted to work 
 quick, add from one to two gallons. 
 Porter requires to be brought for- 
 ward quicker than other malt liquor : 
 let it work till it comes to a good 
 deep head, then cleanse it by adding 
 the ginger. The liquor is now fit 
 for tunning : fill the barrels full, and 
 let the yeast work out, adding fresh 
 liquor to fill them up till they have 
 done working. Now bung the bar- 
 rels, but keep a watchful eye upon 
 them for some time, lest the beer 
 should suddenly ferment again and 
 burst them, which is no uncommon 
 accident where due care is not 
 taken. The heat of summer, or a 
 sudden change of weather, will oc- 
 casion the same misfortune, if the 
 barrels are not watched, and eased 
 when they require it, by drawing the 
 peg. The only part which remains 
 to complete the brewing, is fining 
 the beer. To understand this, it is 
 199 
 
LON 
 
 LOV 
 
 necessary to remark, that London 
 porter is composed of three different 
 sorts of malt ; pale, brown, and 
 amber. The reason for using these 
 three sorts, is to attain a peculiar 
 flavour and colour. Amber is the 
 most wholesome, and for home brew- 
 ing it is recommended to use none 
 else. In consequence of the subtle- 
 ness of the essentia, which keeps 
 continually swimming in the beer, 
 porter requires a considerable body 
 of finings ; but should any one 
 choose to brew without the essentia, 
 with amber malt, and with colour 
 only, the porter will soon refine of 
 itself. The finings however are com- 
 posed of isinglass dissolved in stale 
 beer, till the whole becomes of a 
 thin gluey consistence like size. One 
 pint is the usual proportion to a bar- 
 rel, but sometimes two, and even 
 three are found necessary. Particu- 
 lar care must be taken that the beer 
 in which the isinglass is dissolved, 
 be perfectly clear, and thoroughly 
 stale. — By attending to these di- 
 rections, any person may brew as 
 good, if not better porter, than they 
 can be supplied with from the pub- 
 lic houses. Many notions have been 
 artfully raised, that porter requires 
 to be brewed in large quantities, 
 and to be long stored, to render it 
 sound and strong ; but experience 
 will prove the falsehood of these 
 prejudices, which have their origin 
 with the ignorant, and are cherished 
 by the interested. One brewing 
 under another will afford ample 
 time for porter to refine for nse, and 
 every person can best judge of the 
 extent of his own consumption. 
 Porter is not the better for being 
 brewed in large quantities, except 
 that the same trouble which brews 
 a^peck, will brew a bushel. This 
 mode of practice will be found sim- 
 ple und easy in its operation, and 
 extremely moderate in point of trou- 
 ble and expense. 
 
 LONDON SYLLABUB. Put a 
 200 
 
 pint and a half of port or white wine 
 into a bowl, nutmeg grated, and a 
 good deal of sugar. Then milk into 
 it near two quarts of milk, frothed 
 up. If the wine be rather sharp, it 
 will require more for this quantity 
 of milk. In Devonshire, clouted 
 cream is put on the top, with pound- 
 ed cinnamon and su^ar. 
 
 LOOKING GLASSES. In or- 
 der to clean them from the spots of 
 flies and other stains, rub them over 
 with a fine damp cloth. Then polish 
 with a soft woollen cloth, and pow- 
 der blue. 
 
 LOVE. As health is materially 
 affected by the passions, it is of some 
 consequence to observe their sepa- 
 rate influence, in order to obviate 
 some of their ill effects. Love is un- 
 questionably the most powerful, and 
 is less under the controul of the un- 
 derstanding than any of the rest. It 
 has a kind of omnipotence ascribed 
 to it, which belongs not to any other. 
 * Love is strong as death ; many 
 waters cannot quench it, neither can 
 the floods drown it.' Other passions 
 are necessary for the preservation 
 of the individual, but this is neces- 
 sary for the continuation of the spe- 
 cies : it was proper therefore that 
 it should be deeply rooted in the 
 human breast. There is no trifling 
 with this passion : when love has 
 risen to a certain height, it admits 
 of no other cure but the possession 
 of its object, which in this case 
 ought always if possible to be obtain- 
 ed. The ruinous consequences arising 
 from disappointment, which happen 
 almost every day, are dreadful to 
 relate ; and no punishment can be 
 too great for those whose wilful con- 
 duct becomes the occasion of such 
 catastrophes. Parents are deeply 
 laden with guilt, who by this means 
 plunge their children into irretriev- 
 able ruin ; and lovers are deserving 
 of no forgiveness, whose treacherous 
 conduct annihilates the hopes and 
 even the existence of their friends. 
 
MAC 
 
 MAG 
 
 M 
 
 Macaroni. The usual way of 
 preparing macaroni is to boil it in 
 milk, or weak veal broth, flavoured 
 with salt. When tender, put it into 
 a dish without the liquor. Add to 
 it some bits of butter and grated 
 cheese ; over the top grate more, 
 and add a little more butter. Set 
 the dish into a Dutch oven a quar- 
 ter of an hour, but do not let the 
 top become hard. — Another way. 
 Wash it well, and simmer in half 
 milk and half broth, of veal or mut- 
 ton, till it is tender. To a spoonful 
 of this liquor, put the yolk of an egg 
 beaten in a spoonful of cream ; just 
 make it hot to thicj^en, but not to 
 boil. Spread it on the macaroni, 
 and then grate fine old cheese all 
 over, with bits of butter. Brown 
 the whole with a salamander. — 
 Another. Wash the macaroni, then 
 simmer it in a little broth, with a 
 little salt and pounded mace. When 
 quite tender, take it out of the li- 
 quor, lay it in a dish, grate a good 
 deal of cheese over, and cover it 
 with fine grated bread. Warm some 
 butter without oiling, and pour it 
 from a boat through a small earthen 
 cullender all over the crumbs ; then 
 put the dish into a Dutch oven to 
 roast the cheese, and brown the 
 bread of a fine colour. The bread 
 should be in separate crumbs, and 
 look light. 
 
 MACARONI PUDDING. Sim- 
 mer in a pint of milk, an ounce or 
 two of the pipe sort of macaroni, 
 and a bit of lemon and cinnamon. 
 When quite tender, put it into a 
 dish with milk, two or three eggs, 
 but only one white. Add some su- 
 gar, nutmeg, a spoonful of peach 
 water, and the same of raisin wine. 
 Bake with a paste round the edges. 
 A layer of orange marmalade, or 
 raspberry jam, in a macaroni pud- 
 ding, is a great improvement. In 
 this case omit the almond water, or 
 
 ratifia, which Would otherwise bd 
 wanted to give it a flavour. 
 
 MACARONI SOUP. Boil a pound 
 of the best macaroni in a quart of 
 good stock, till it is quite tender. 
 Then take out half, and put it into 
 another stewpot. Add some more 
 stock to the remainder, and boil it 
 till all the macaroni will pulp through 
 a fine sieve. Then add together the 
 two liquors, a pint or more of boil- 
 ing cream, [the macaroni that was 
 first taken out, and half a pound of 
 grated parmesan cheese. Make it 
 hot, but do not let it boil. Serve it 
 with the crust of a French roll, cut 
 into the size of a shilling. 
 
 MACAROONS. Blanch four 
 ounces of almonds, and pound them 
 with four spoonfuls of orange water. 
 Whisk the whites of four eggs to a 
 froth, mix it with the almonds, and 
 a pound of sifted sugar, till re- 
 duced to a paste. Lay a sheet of 
 wafer paper on a tin, and put on the 
 paste in little cakes, the shape of 
 macaroons. 
 
 MACKAREL. Their season is 
 generally May, June, and July ; 
 but may sometimes be had at an 
 earlier period. When green goose- 
 berries are ready, their appearance 
 may at all times be expected. They 
 are so tender a fish that they carry 
 and keep worse than any other : 
 choose those that are firm and bright, 
 and sweet scented. After gutting 
 and cleaning, boil them gently, and 
 serve with butter and fennel, or 
 gooseberry sauce. To broil them, 
 split and sprinkle with herbs, pep- 
 per and salt ; or stuff with the samCj 
 adding crumbs and chopped fennel. 
 
 MAGNUM BONUM PLUMS. 
 Though very indifferent when eaten 
 raw, this fruit makes an excellent 
 sweetmeat, or is fine in the form 
 of tarts. Prick them with a needle 
 to prevent bursting, simmer them 
 very gently in a thin syrup, put them 
 D d 201 
 
MAH 
 
 MAR 
 
 in a china bowl, and when cold pour 
 the syrup over. Let them lie three 
 days, then make a syrup of three 
 pounds of sugar to live pounds of 
 fruit, with no more water than hangs 
 to large lumps of the sugar dipped 
 quickly, and instantly brought out. 
 Boil the plums in this fresh syrup, 
 after draining the first from them. 
 Do them very gently till they are 
 clear, and the syrup adheres to 
 them. Put them one by one into 
 small pots, and pour the liquor over. 
 Reserve a little syrup in the pan for 
 those intended to be dried, warm up 
 the fruit in it, drain them out, and 
 put them on plates to dry in a cool 
 oven. These plums are apt to fer- 
 ment, if not boiled in two syrups ; 
 the former will sweeten pies, but 
 will have too much acid to keep. 
 A part may be reserved, with the 
 addition of a little sugar, to do those 
 that are dry, for they will not re- 
 quire to be so sweet as if kept wet, 
 and will eat very nicely if boiled 
 like the rest. One parcel may be 
 done after another, and save much 
 sugar, but care must be taken not 
 to break the fruit. 
 
 MAHOGANY. To give a fine co- 
 lour to mahogany, let the furniture 
 be washed perfectly clean with vine- 
 gar, having first taken out any ink 
 stains there may be, with spirits of 
 salt, taking the greatest care to touch 
 the stained part very slightly, and 
 then the spirits must be instantly 
 washed ofi^. Use the following li- 
 quid. Put into a pint of cold-drawn 
 linseed oil, four pennyworth of al- 
 kanet root, and two pennyworth of 
 rose pink. Let it remain all night 
 in an earthen vessel, then stirring it 
 well, rub some of it all over the ma- 
 hogany with a linen rag ; and when 
 it has lain some time, rub it bright 
 with linen cloths. Dining tables 
 should be covered with mat, oil 
 cloth, or baize, to prevent staining ; 
 and should be instantly rubbed when 
 the dishes are removed, while the 
 board is still warm. 
 202 , . 
 
 MAIDS. This kind of fish, as 
 well as skate, requires to be hung 
 up a day before it is dressed, to 
 prevent its eating tough. Maids 
 may either be broiled or fried ; or 
 if a tolerable size, the middle part 
 may be boiled, and the fins fried. 
 They should be dipped in egg, and 
 covered with crumbs. 
 
 MALT. This article varies very 
 much in value, according to the qua- 
 lity of the barley, and the mode of 
 manufacture. When good it is full 
 of flour, and in biting a grain asun- 
 der it will easily separate ; the shell 
 will appear thin, and well filled up 
 with flour. If it bite hard and steely, 
 the malt is bad. The diff'erence of 
 pale, and brown malt arises merely 
 from the different degrees of heat 
 employed in the drying : the main 
 object is the quantity of flour. If 
 the barley was light and thin, whe- 
 ther from unripeness, blight, or any 
 other cause, it will not malt so well ; 
 but instead of sending out its roots 
 in due time, a part of it will still be 
 barley. This will appear by putting 
 a handful of unground malt in cold 
 water, and stirring it about till every 
 grain is wetted ; the good will swim, 
 and the unmalted barley sink to the 
 bottom. But if the barley be well 
 malted, there is still a variety in the 
 quality : for a bushel of malt from 
 fine, plump, heavy barley, will be 
 better than the same quantity from 
 thin and light barley. Weight there- 
 fore here is the criterion of quality ; 
 and a bushel of malt weighing forty- 
 five pounds is cheaper than any 
 other at almost any price, supposing 
 it to be free from unmalted barley, for 
 the barley itself is heavier than the 
 malt. The practice of mixing bar- 
 ley with the malt on a principle of 
 economy, is not to be approved ; for 
 though it may add a little to the 
 strength of* the wort, it makes the 
 beer flat and insipid, and of course 
 unwholesome. 
 
 MARBLE. Chimney pieces, or 
 marble slabs, may be cleaned with 
 
MAR 
 
 MAR 
 
 muriatic acid, either diluted or in a 
 pure state. If too strong, it will 
 deprive the marble of its polish, 
 hut may be restored by using a piece 
 of felt and a little putty powdered, 
 rubbing it on with clean water. 
 Another method is, making a paste 
 of a bullock's gall, a gill of soap 
 lees, half a gill of turpentine, and 
 a little pipe clay. The paste is then 
 applied to the marble, and suffered 
 to remain a day or two. It is after- 
 wards rubbed off, and applied a se- 
 cond or third time, to render the 
 marble perfectly clean, and give it 
 the finest polish. 
 
 MARBLE CEMENT. If by any 
 accident, marble or alabaster hap- 
 pen to be broken, it may be strongly 
 cemented together in the following 
 manner. Melt two pounds of bees' 
 wax, and one pound of rosin. Take 
 about the same quantity of marble 
 or other stones that require to be 
 joined, and reduce it to a powder ; 
 stir it well together with the melted 
 mixture, and knead the mass in wa- 
 ter, till the powder is thoroughly in- 
 corporated with the wax and rosin. 
 The parts to be joined must be heat- 
 ed and made quite dry, and the 
 cement applied quite hot. Melted 
 sulphur, laid on fragments of stone 
 previously heated, will make a firm 
 and durable cement. Little defi- 
 ciencies in stones or corners that 
 have been stripped or broken off, 
 may be supplied with some of the 
 stone powdered and mixed with 
 melted sulphur : but care must be 
 taken to have both parts properly 
 heated. 
 
 MARBLE PAPER. For marbling 
 books or paper, dissolve four ounces 
 of gum arabac in two quarts of wa- 
 ter, and pour it into a broad vessel. 
 Mix several colours with water in 
 separate shells : with small brushes 
 peculiar to each colour, sprinkle 
 and intermix them on the surface of 
 the gum water, and curl them with 
 a stick so as to form a variety of 
 streaks. The edges of a book 
 
 pressed close may then be slightly 
 dipped in the colours on the surface 
 of the water, and they will take the 
 impression of the mixture. The 
 edges may then be glazed with the 
 white of an egg, and the colours 
 will remain. A sheet of paper may 
 be marbled in the same way. 
 
 MARBLE STAINS. To take 
 stains out of marble, make a tolera- 
 bly thick mixture of unslaked lime 
 finely powdered, with some strong 
 soap-l^y. Spread it instantly over 
 the marble with a painter's brush, 
 and in two month's time wash it off 
 perfectly clean. Prepare a fine 
 thick lather of soft soap, boiled in 
 soft water ; dip a brush in it, and 
 scour the marble well with powder. 
 Clear off the soap, and finish with 
 a smooth hard brush till the stains 
 are all removed. After a very good 
 rubbing, the 'marble will acquire a 
 beautiful polish. If the marble has 
 been injured by iron stains, take an 
 equal quantity of fresh spirits of 
 vitriol and lemon juice. Mix them 
 in a bottle, shake it well, and wet the 
 spots. Rub with a soft linen cloth, 
 and in a few minutes they will dis- 
 appear. 
 
 MARBLE VEAL. The meat is 
 prepared in the same way as potted 
 beef or veal. Then beat up a boiled 
 tongue, or slices of ham, with but- 
 ter, white pepper, and pounded 
 mace. Put a layer of veal in the 
 pot, then stick in pieces of tongue 
 or ham, fill up the spaces with veal, 
 and pour clarified butter over it. 
 
 MARKING INK. Mix two drams 
 of the tincture of galls with one dram 
 of lunar caustic, and for marking of 
 linen, use it with a pen as common 
 ink. The cloth must first be wetted 
 in a strong solution of salt of tartar, 
 and afterwards dried, before any 
 attempt be made to write upon it. 
 A beautiful red ink may also be pre- 
 pared for this purpose by mixing- 
 half an ounce of vermillion, and a 
 dram of the salt of steel, with as 
 much linseed oil as Mf*ll make it o^ 
 
 U 2oa 
 
MAR 
 
 ME A 
 
 a proper consistency, either to use 
 with a pen or a hair pencil. Other 
 colours may be made in the same 
 way, by substituting the proper in- 
 gredients instead of vermiUion. 
 
 MANGOES. Cut off the tops of 
 some large green cucumbers, take 
 out the seeds, and wipe them dry. 
 Fill them with mustard-seed, horse- 
 radish, sliced onion, ginger, and 
 whole pepper. Sow on the tops, 
 put the mangoes into ajar, cover 
 them with boiling vinegar, and do 
 them the same as any other pickle. 
 Melons are done in the same way. 
 
 MARIGOLD WINE. Boil three 
 pounds and a half of lump sugar in 
 a gallon of water, put in a gallon of 
 marigold flowers, gathered dry and 
 picked from the stalks, and then 
 make it as for cowslip wine. If the 
 flowers be gathered only a few at a 
 time, measure them when they are 
 picked, and turn and dry them in 
 the shade. When a sufficient quan- 
 tity is prepared, put them into a 
 barrel, and pour the sugar and wa- 
 ter upon them. Put a little brandy 
 into the bottles, when the wine is 
 drawn off. 
 
 MARMALADE. For a cough or 
 cold, take six ounces of Malaga 
 raisins, and beat them to a fine 
 paste, with the same quantity of 
 sugarcandy. Add an ounce of the 
 conserve of roses, twenty-five drops 
 of oil of vitriol, and twenty drops of 
 oil of sulphur. Mix them well to- 
 gether, und take a small tea-spoonful 
 night and morning. 
 
 MARROW BONES. Cover the 
 top of them with a floured cloth, 
 boil and serve them with dry toast. 
 
 MARSHMALLOW OINTMENT. 
 Take half a pound of marshmallow 
 roots, three ounces of linseed, and 
 three ounces of fenugreek seed ; 
 bruise and boil them gently half an 
 hour in a quart of water, and then 
 add two quarts of sweet oil. Boil 
 them together till the water is all 
 evaporated*, and strain off the oil. 
 Add a pound of bees' wax, half a 
 
 pound of yellow rosin, and two 
 ounces of common turpentine. Melt 
 them together over a slow fire, and 
 keep stirring till the ointment is 
 cold. 
 
 MASHED PARSNIPS. Boil the 
 roots tender, after they have been 
 wiped clean. Scrape them, and 
 mash them in a stewpan with a little 
 cream, a good piece of butter, pep- 
 ViPi* Rno sf^lf 
 
 MASHED POTATOES. Boil the 
 potatoes, peel them, and reduce 
 them to paste. Add a quarter of a 
 pint of milk to two pounds weight, 
 a little salt, and two ounces of but- 
 ter, and stir it all well together over 
 the tire. They may either be served 
 up in this state, or in scallops, or 
 put on the dish in a form, and th^ 
 top browned with a salamander. « 
 
 MATTRASSES. Cushions, mat-' 
 trasses, and bed clothes stuffed with 
 wool, are particularly liable to be 
 impregnated with what is offensive 
 and injurious, from persons who 
 have experienced putrid and inflam- 
 matory fevers, and cannot therefore 
 be too carefully cleaned, carded, 
 and washed. It would also be pro- 
 per frequently to fumigate them with 
 vinegar or muriatic gas. If these 
 articles be infested with insects, dis- 
 solve a pound and a half of alum, 
 and as much cream of tartar, in 
 three pints of boiling water. Mix 
 this solution in three gallons of cold 
 water, immerse the wool in it for 
 several days, and then let it be 
 washed and dried. This operatiou 
 will prevent the insects from attack- 
 ing it in future. 
 
 MEAD. Dissolve thirty pounds 
 of honey in thirteen gallons of wa- 
 ter; boil and skim it well. Then 
 add of rosemary, thyme, bay leaves, 
 and sweetbriar, about a handful al- 
 together. Boil the whole for an 
 hour, and put it into a tub, with two 
 or three handfuls of ground malt. 
 Stir it till it is about blood warm, 
 then strain it through a cloth, and 
 return it into the tub. Cut a toast, 
 
ME A 
 
 MEA 
 
 spread it over with good ale yeast, 
 and put it into the tub. When the 
 liquor has sufficiently fermented, 
 put it into a cask. Take an ounce 
 and a half each of cloves, mace, 
 and nutmegs, and an ounce of sliced 
 ginger. Bruise the spices ; tie them 
 up in a cloth, and hang it in the ves- 
 sel, which must be stopped up close 
 for use. — Another way. Put four 
 or five pounds of honey into a gal- 
 lon of boiling water, and let it con- 
 tinue to boil an hour and a half. 
 Skim it quite clean, put in the rinds 
 of three or four lemons, and two 
 ounces of hops sewed up in a bag. 
 When cold, put the liquor into a 
 cask, stop it up close, and let it 
 stand eight or nine months. 
 
 MEASLES. In general, all that 
 is needful in the treatment of this 
 complaint is to keep the body open 
 t)y means of tamarinds, manna, or 
 other gentle laxatives ; and to sup- 
 ply the patient frequently with bar- 
 ley water, or linseed tea sweetened 
 with honey. Bathe the feet in warm 
 water ; and if there be a disposition 
 to vomit, it ought to be promoted 
 by drinking a little camomile tea. 
 If the disorder appear to strike in- 
 ward, the danger may be averted by 
 applying blisters to the arms and 
 legs, and briskly rubbing the whole 
 body with warm flannels. 
 
 MEAT. In all sorts of provisions, 
 the best of the kind goes the far- 
 thest ; it cuts out with most ad- 
 vantage, and affords most nourish- 
 ment. Round of beef, fillet of veal, 
 and leg of mutton, are joints that 
 bear a higher price; but as they 
 have more solid meat, they deserve 
 the preference. Those joints how- 
 ever which are inferior, may be 
 dressed as palatably ; and being 
 cheaper, they should be bought in 
 turn ; for when weighed with the 
 prime pieces, it makes the price of 
 these come lower. In loins of meat, 
 the long pipe that runs by the bone 
 should be taken out, as it is apt to 
 
 taint ; as also the kernels of beef. 
 Bumps and edgebones of beef are 
 often bruised by the blows which the 
 drovers give the beasts, and the part 
 that has been struck always taints ; 
 these joints therefore when bruised 
 should not be purchased. And as 
 great loss is often sustained by the 
 spoiling of meat, after it is pur- 
 chased, the best way to prevent 
 this is to examine it well, wipe it 
 every day, and put some pieces of 
 charcoal over it. If meat is brought 
 from a distance in warm weather, 
 the butcher should be desired to 
 cover it close, and bring it early in 
 the morning, to prevent its being fly- 
 blown. — All meat should be washed 
 before it is dressed. If for boiling, 
 the colour will be better for the 
 soaking ; but if for roasting, it 
 should afterwards be dried. Par- 
 ticular care must be taken that the 
 pot be well skimmed the moment it 
 boils, otherwise the foulness will be 
 dispersed over the meat. The more 
 soups or broth are skimmed, the bet- 
 ter and cleaner they will be. Boiled 
 meat should first be well floured, 
 and then put in while the water is 
 cold. Meat boiled quick is sure to 
 be hard ; but care must be taken, 
 that in boiling slow it does, not stop, 
 or the meat will be underdone. If 
 the steam be kept in, the water will 
 not be much reduced ; but if this 
 be desirable, the cover must be re- 
 moved. As to the length of time 
 required for roasting and boiling, 
 the size of the joint must direct, as 
 also the strength of the fire, and the 
 nearness of the meat to it. In boil- 
 ing, attention must be paid to the 
 progress it makes, which should be 
 regular and slow. For every pound 
 of meat, a quarter of an hour or 
 twenty minutes is generally allowed, 
 according as persons choose to have 
 it well or underdone. In preparing 
 a joint for roasting, care must be 
 taken not to run the spit through the 
 best parts of the meat, and that no 
 •205 
 
MEL 
 
 MIC 
 
 black stains appear upon it at the 
 time of serving. 
 
 MEAT SAUCE. Put to a clean 
 anchovy, a glass of port wine, a lit- 
 tle strong broth, a sliced shalot, 
 some nutmeg, and the juice of a Se- 
 ville orange. Stew them together, 
 and mix it with the gravy that runs 
 from the meat. 
 
 MEAT SCREEN. This is a great 
 saver of coals, and should be suffi- 
 ciently large to guard what is roast- 
 ing from currents of air. It should 
 be placed on wheels, have a flat top, 
 and not be less than about three 
 feet and a half wide, with shelves 
 in it, about one foot deep. It will 
 then answer all the purposes of a 
 large Dutch oven, a plate warmer, 
 and a hot hearth. Some are made 
 with a door behind, which is conve- 
 nient ; but the great heat to which 
 they are exposed soon shrinks the 
 materials, and the currents of air 
 through the cracks cannot be pre- 
 vented. Those without a door are 
 therefore best. 
 
 MEDLEY PIE. Cut into small 
 pieces some fat pork, or other meat 
 underdone, and season it with salt 
 and pepper. Cover the sides of the 
 dish with common crust, put in a 
 layer of sliced apples with a little 
 sugar, then a layer of meat, and a 
 layer of sliced onions, till the dish 
 is full. Put a thick crust over it, 
 and bake it in a slow oven. Cur- 
 rants or scalded gooseberries may 
 be used instead of apples, and the 
 onions omitted. 
 
 MELON FLUMMERY. Put 
 plenty of bitter almonds into some 
 stifi^" flummery, and make it of a 
 pale green with spinach juice. When 
 it becomes as thick as cream, wet 
 the melon mould, and put the flum- 
 mery into it. Put a pint of calf's 
 foot jelly into a bason, and let it 
 stand till the next day : then turn 
 out the melon, and lay it in the midst 
 of the bason of j^lly. Fill up the 
 bason with jelly beginning to set, 
 206 
 
 and let it stand all night. Turn it 
 out the next day, the same as for 
 fruit in jelly : make a garland of 
 flowers, and place it on the jelly. 
 
 MELON MANGOES, there is 
 a particular sort for preserving, 
 which must be carefully distinguish- 
 ed. Cut a square small piece out 
 of one side, and through that take 
 out the seeds, and mix with them 
 mustard-seed and shred garlic. 
 Stufl" the melon as full as the space 
 will allow, replace the square piece, 
 and bind it up with fine packthread, 
 boil a good quantity of vinegar, to 
 allow for wasting, with peppercorns, 
 salt, and ginger. Pour the liquor 
 boiling hot over the mangoes four 
 successive days ; and on the last 
 day put flour of mustard, and scraped 
 horseradish into the vinegar just as 
 it boils up. Observe that there is 
 plenty of vinegar before it is stop- 
 ped down, for pickles are soon 
 spoiled if not well covered. Also 
 the greater number of times that 
 boiling vinegar is poured over them, 
 the sooner they will be ready for 
 eating. Mangoes should be pickled 
 soon after they are gathered. Large 
 cucumbers, called green turley, pre- 
 pared as mangoes, are very excel- 
 lent, and come sooner to table. 
 
 MELTED BUTTER. Though a 
 very essential article for the table, 
 it is seldom well prepared. Mix on 
 a trencher, in the proportion of a 
 tea-spoonful of flour to four ounces 
 of the best butter. Put it into a 
 saucepan, and two or three table- 
 spoonfuls of hot water ; boil it quick 
 for a minute, and shake it all the 
 time. Milk used instead of water, 
 requires rather less butter, and looks 
 whiter. 
 
 MICE. The poisonous substances 
 generally prepared for the destruc- 
 tion of mice are attended with dan- 
 ger, and the use of them should by 
 all means be avoided. Besides the 
 common traps, baited with cheese, 
 the following remedy will be found 
 
MI C 
 
 M IL 
 
 both safe and efficacious. Take a 
 few handfuls of wheat flour, or raalt 
 meal, and knead it into a dough. 
 Let it grow sour in a warm place, 
 mix with it some fine iron filings, 
 form the mass into small balls, and 
 put them into the holes frequented 
 by the mice. On eating this pre- 
 paration, they are inevitably killed. 
 Cats, owls, or hedgehogs, would be 
 highly serviceable in places infested 
 with mice. An effectual mousetrap 
 may be made in the following man- 
 ner. Take a plain four square 
 trencher, and put into the two con- 
 trary corners of it a large pin, or 
 piece of knitting needle. Then take 
 two sticks about a yard long, and 
 lay them on the dresser, with a notch 
 cut at each end of the sticks, placing 
 the two pins on the notches, so 
 that one corner of the trencher may 
 lie about an inch on the dresser or 
 shelf that the mice come to. The 
 opposite corner must be baited with 
 some butter and oatmeal plastered 
 on the trencher ; and when the mice 
 run towards the butter, it will tip 
 them into a glazed earthen vessel 
 full of water, which should be placed 
 underneath for that purpose. To 
 prevent the trencher from tipping 
 over so as to lose its balance, it may 
 be fastened to the shelf or dresser 
 with a thread and a little sealing 
 wax, to restore it to its proper po- 
 sition. To prevent their devasta- 
 tions in barns, care should be taken 
 to lay beneath the floor a stratum of 
 sharp flints, fragments of glass mix- 
 ed with sand, or broken cinders. If 
 the floors were raised on piers of 
 brick, about fifteen inches above the 
 ground, so that dogs or cats might 
 have a free passage beneath the 
 building, it would prevent the ver- 
 min from harbouring there, and tend 
 greatly to preserve the grain. Field 
 mice are also very destructive in the 
 fields and gardens, burrowing un- 
 der the ground, and digging up the 
 earth when newly sown. Their ha- 
 bitations may be discovered by the 
 
 small mounds of earth that are raised 
 near the entrance, or by the pas- 
 sages leading to their nests ; and by 
 following these, the vermin may 
 easily be destroyed. To prevent 
 early peas being eaten by the mice, 
 soak the seed a day or two in train 
 oil before it is sown, which will pro- 
 mote its vegetation, and render the 
 peas so obnoxious to the mice, that 
 they will not eat them. The tops of 
 furze, chopped and thrown into the 
 drills, when the peas are s6wn, will 
 be an effectual preventive. Sea 
 sand strewed thick on the surface 
 of the ground, round the plants liable 
 to be attacked by the mice, will have 
 the same eff'ect. 
 
 MILDEW. To remove stains in 
 linen occasioned by mildew, mix 
 some soft soap and powdered starch, 
 half as much salt, and the juice of a 
 lemon. Lay it on the part on both 
 sides with a painter's brush, and let 
 it lie on the grass day and night till 
 the stain disappears. 
 
 MILK BUTTER. This article is 
 principally made in Cheshire, where 
 the whole of the milk is churned 
 without being skimmed. In the sum- 
 mer time, immediately after milk- 
 ing, the meal is put to cool in earthen 
 jars till it become sufficiently co- 
 agulated, and has acquired a slight 
 degree of acidity, enough to under- 
 go the operation of churning. During 
 the summer, this is usually perform- 
 ed in the course of one or two days. 
 In order to forward the coagulation 
 in the winter, the milk is placed near 
 the fire ; but in summer, if it has 
 not been sufficiently cooled before 
 it is added to the former meal, or if 
 it has been kept too close, and be 
 not churned shortly after it has ac- 
 quired the necessary degree of con- 
 sistence, a fermentation will ensue ; 
 in which case the butter becomes 
 rancid, and the milk does not yield 
 that quantity which it would, if 
 churned in proper time. This also 
 7s the case in winter, when the jars 
 have been placed too near the fire^ 
 207 
 
MIL 
 
 MIL 
 
 and the milk nitis entirely to whey. 
 MiXk butter is in other respects made 
 like the common butter. 
 
 MILK AND CREAM. In hot 
 weather, when it is difficult to pre- 
 serve milk from becoming sour, and 
 spoiling the cream, it may be kept 
 perfcfCtly sweet by scalding the new 
 milk very gently, without boiling, 
 and setting it by in the earthen dish 
 or pan that it is done in. This me- 
 thod is pursued in Devonshire, for 
 making of butter, and for eating ; 
 and it would answer equally well in 
 small quantities for the use of the 
 tea table. Cream already skimmed 
 may be kept twenty-four hours if 
 scalded, without sugar ; and by add- 
 ing as much pounded lump sugar as 
 shall make it pretty sweet, it will 
 be good two days, by keeping it in 
 a cool place. 
 
 MILK PORRIDGE. Make a fine 
 gruel of half grits well boiled, strain 
 it off, add warm or cold milk, and 
 serve with toasted bread. 
 
 MILK PUNCH. Pare six oranges 
 and six lemons as thin as possible, 
 and grate them afterwards with su- 
 gar to extract the flavour. Steep 
 the peels in a bottle of rum or bran- 
 dy, stopped close twenty-four hours. 
 Squeeze the fruit on two pounds of 
 sugar, add to it four quarts of wa- 
 ter, and one of new milk boiling hot. 
 Stir the rum into the above, and run 
 it through a jelly bag till perfectly 
 clear. Bottle and cork it close im- 
 mediately. 
 
 MILK OF ROSES. Mix an ounce 
 of oil of almonds with a pint of rose 
 water, and then add ten drops of the 
 oil of tartar. 
 
 MILK SOUP. Boil a pint of 
 milk with a little salt, cinnamon, 
 and sugar. Lay thin slices of bread 
 in a dish, pour over them a little of 
 the milk, and keep them hot over a 
 stove without burning. When the 
 soup is ready, beat up the yolks of 
 five or six eggs, and add them to the 
 milk. Stir it over the fire till it 
 thickens, take it off before it curdles, 
 208 
 
 and pour it upon the breads in the 
 dish. 
 
 MILKING. Cows should be 
 milked three times a day in the sum- 
 mer, if duly fed, and twice in the 
 winter. Great care should be taken 
 to drain the milk completely from 
 the udder ; for if any be suffered to, 
 remain, the cow will give less every 
 meal, till at length she becomes dry 
 before her proper time, and the next 
 season she will scarcely give a suf- 
 ficient quantity of milk to pay the 
 expences of her keeping. The first 
 milk drawn from a cow is also thin- 
 ner, and of an inferior quality to 
 that which is afterwards obtained : 
 and this richness increases progres- 
 sively, to the very last drop that can 
 be drawn from the udder. If a cow's 
 teats be scratched or wounded, her 
 milk will be foul, and should not 
 be mixed with that of other cows, 
 but given to the pigs. In warm wea- 
 ther, the milk should remain in the 
 pail till nearly cold, before it is 
 strained ; but in frosty weather this 
 should be done immediately, and a 
 small quantity of boiling water mix- 
 ed with it. This will produce plenty 
 of cream, especially in trays of a 
 large surface. As cows a^re some- 
 times troublesome to milk, and in 
 danger of contracting bad habits, 
 they always require to be treated 
 with great gentleness, especially 
 when young, or while their teats are 
 tender. In this case the udder ought 
 to be fomented with warm water be- 
 fore milking, and the cow soothed 
 with mild treatment ; otherwise she 
 will be apt to become stubborn and 
 unruly, and retain her milk ever af- 
 ter. A cow will never let down her 
 milk freely to the person she dreads 
 or dislikes. 
 
 MILLET PUDDING. Wash three 
 spoonfuls of the seed, put it into a 
 dish with a crust round the edge, 
 pour over it as much new milk as 
 will nearly fill the dish, two ounces 
 of butter warmed with it, sugar, 
 shred lemon peel, and a dust of 
 
MIN 
 
 MIT 
 
 ginger and nutmeg. As you put it 
 in the oven, stir in two beaten eggs, 
 and a spoonful of shred suet. 
 
 MINCE PIES. Of scraped beef, 
 free from skin and strings, weigh 
 two pounds, of suet picked and 
 chopped four pounds, and of cur- 
 rants nicely cleaned and perfectly 
 dry, six pounds. Then add three 
 pounds of chopped apples, the peel 
 and juice of two lemons, a pint of 
 sweet wine, a nutmeg, a quarter of 
 an ounce of cloves, the same of mace, 
 and pimento, in the finest powder. 
 Mix the whole well together, press 
 it into a deep pan, and keep it co- 
 vered in a dry cool place. A little 
 citron, orange, and lemon peel, 
 should be put into each pie when 
 made. The above quantity of mince 
 meat may of course be reduced, in 
 equal proportions, for small families. 
 — Mince pies without meat, are 
 made in the following manner. Pare, 
 core, and mince six pounds of ap- 
 ples ; shred three pounds of fresh 
 suet, and stone three pounds of rai- 
 sins minced. Add to these, a quar- 
 ter of an ounce each of mace and 
 cinnamon, and eight cloves, all finely 
 powdered. Then three pounds of 
 the finest powder sugar, three quar- 
 ters of an ounce of salt, the rinds of 
 four and the juice of two lemons, 
 half a pint of port, and half a pint 
 of brandy. Mix well together, and 
 put the ingredients into a deep pan. 
 Prepare four pounds of Currants, 
 well washed and dried, and add them 
 when the pies are made, with some 
 candied fruit. 
 
 MINCED BEEF. Shred fine the 
 underdone part, with some of the 
 fat. Put it into a small stewpan 
 with some onion, or a very small 
 t quantity of shalot, a little water, 
 pepper and salt. Boil it till the 
 onion is quite soft ; then put some 
 of the gravy of the meat to it, and 
 the mince, but do not let it boil. 
 Prepare a small hot dish with sip- 
 pets of bread, mix a large spoonful 
 of vinegar with the mince, and pour 
 
 it into the dish. If shalot vinegar 
 is used, the raw onion and shalot 
 may be dispensed with. 
 
 MINCED COLLOPS. Chop and 
 mince some beef very small, and sea- 
 son it with pepper and salt. Put it, 
 in its raw state, into small jars, and 
 pour on the top some clarified but- 
 ter. When to be used, put the cla- 
 rified butter into a fryingpan, and 
 fry some sliced onions. Add a lit- 
 tle water to it, put in the minced 
 meat, and it will be done in a few 
 minutes. This is a favourite Scotch 
 dish, and few families are without it. 
 It keeps well, and is always ready 
 for an extra dish. 
 
 MINCED VEAL. Cut some cold 
 veal as fine as possible, but do not 
 chop it. Put to it a very little le- 
 mon-peel shred, two grates of nut- 
 meg, some salt, and four or five 
 spoonfuls either of weak broth, milk, 
 or water. Simmer these gently with 
 the meat, adding a bit of butter rub- 
 bed in flour, but take care not to let 
 it boil. Put sippets of thin toasted 
 bread, cut into a three-cornered 
 shape, round the dish. 
 
 MINT SAUCE. Pick and wash 
 the mint clean, and chop it fine. 
 Put it into a small bason, and mix 
 it with sugar and vinegar. 
 
 MINT VINEGAR. As fresh mint 
 is not at all times to be had, a wel- 
 come substitute will be found in the 
 preparation of mint vinegar. Dry 
 and pound half an ounce of mint 
 seed, pour upon it a quart of the 
 best vinegar, let it steep ten days, 
 and shake it up every day. This 
 will be useful in the early season of 
 house lamb. 
 
 MITES. Though they princip^ 
 affect cheese, there are several spe- 
 cies of this insect which breed in 
 flour and other eatables, and do 
 considerable injury. The most ef- 
 fectual method of expelling them is 
 to place a few nutmegs in the sack 
 or bin containing the flour, the odour 
 of which is insupportable to mites ; 
 and they will quickly be removed, 
 
 Le 209 
 
MOC 
 
 MO C 
 
 without the meal acquhing any un- 
 pleasant flavour. Thick branches 
 of the lilac, or the elder tree, peeled 
 and put into the flour, will hare the 
 same eff'ect. Quantities of the 
 largest sized ants, scattered about 
 cheese-rooms and granaries, would 
 presently devour all the mites, with- 
 out doing any injury. 
 
 MIXED WINE. Take an equal 
 quantity of white, red, and black 
 currants, cherries, and raspberries ; 
 mash them, and press the juice 
 through a strainer. Boil three pounds 
 of moist sugar in three quarts of wa- 
 ter, and skim it clean. When cold, 
 mix a quart of juice with it, and put 
 it into a barrel that will just hold it. 
 Put in the bung, and after it has 
 stood a week, close it up, and let it 
 stand three or four months. When 
 the wine is put into the barrel, add 
 a little brandy to it. 
 
 MOCK BRAWN. Boil two pair 
 of neat's feet quite tender, and pick 
 all the flesh off the bone. Boil the 
 belly piece of a porker nearly enough, 
 and bone it. Roll the meat of the 
 feet up in the pork, tie it up in a 
 cloth with tape round it, and boil 
 it till it becomes very tender. Hang 
 it up in the cloth till it is quite cold, 
 put it into some souse, and keep it 
 for use. 
 
 MOCK TURTLE. Divide a calf's 
 head with the skin on, and clean it 
 well. Half boil it, take all the meat 
 off in square pieces, break the bones 
 of the head, and boil them in some 
 veal and beef broth, to add to the 
 richness. Fry some shalot in butter, 
 and dredge in flower ^nough to 
 thicken the gravy ; stir this into the 
 browning, and give it one or two 
 boils. Skim it carefully, and then 
 put in the head ; add a pint of Ma- 
 deira, and simmer till the meat is 
 quite tender. About ten minutes 
 before serving, put in some basil, 
 tarragon, chives, parsley, cayenne 
 pepper, and salt; also two spoon- 
 fuls of mushroom ketchup, and one 
 of soy. Squeeze the juice of a lemon 
 SIO 
 
 into the tureen, and pour the soup 
 upon it. Serve with forcemeat balls, 
 and small eggs. — A cheaper way. 
 Prepare half a calf's head as above, 
 but without the skin. When the 
 meat is cut off, break the bones, and 
 put them into a saucepan with some 
 gravy made of beef and veal bones, 
 and seasoned with fried onions, 
 herbs, mace, and pepper. Have 
 ready prepared two or three ox- 
 palates boiled so tender as to blanch, 
 and cut into small pieces ; to which 
 a cow heel, likewise cut into pieces, 
 is a great improvement. Brown 
 some butter, flour, and onion, and 
 pour the gravy to it ; then add the 
 meats as above, and stew them to- 
 gether. Add half a pint of sherry, 
 an anchovy, two spoonfuls of walnut 
 ketchup, the same of mushroom 
 ketchup, and some chopped herbs 
 as before. The same sauce as be- 
 fore. — Another way. Put into a pan 
 a knuckle of veal, two fine cow heels, 
 two onions, a few cloves, pepper- 
 corns, berries of allspice, mace, and 
 sweet herbs. Cover them with wa * 
 ter, tie a thick paper over the pan, 
 and set it in an oven for three hours^ 
 When cold, take off the fat very 
 nicely, cut the meat and feet into 
 bits an inch and a half square, re- 
 move the bones and coarse parts, 
 and then put the rest on to warm, 
 with a large spoonful of walnut and 
 one of mushroom ketchup, half a 
 pint of sherry or Madeira, a little 
 mushroom powder, and the jelly of 
 the meat. If it want any more sea- 
 soning, add some when hot, and 
 serve with hard eggs, forcemeat 
 balls, a squeeze of lemon, and a 
 spoonful of soy. Thfs is a very easy 
 way of making an excellent dish of 
 mock turtle. — Another. Stew a 
 pound and a half of scrag of mut- 
 ton, with three pints of water till 
 reduced to a quart. Set on the broth, 
 with a calf's foot and a cow heel ; 
 cover the stewpan tight, and let it 
 simmer till the meat can be separated 
 from the bones in proper pieces. 
 
MOO 
 
 MOR 
 
 Set it on again with the broth, add- 
 ing a quarter of a pint of sherry or 
 Madeira, a large onion, half a tea- 
 spoonful of cayenne, a bit of lemon 
 peel, two anchovies, some sweet 
 herbs, eighteen oysters chopped fine, 
 a tea-spoonful of salt, a little nutmeg, 
 and the liquor of the oysters. Cover 
 it close, and simmer it three quar- 
 ters of an hour. Serve with force- 
 meat balls, and hard eggs in the 
 tureen . — An excellent and very cheap 
 mock turtle may be made of two or 
 three cow heels, baked with two 
 pounds and a half of gravy beef, 
 herbs, and other ingredients as 
 above. * 
 
 MOLES. As these little animals 
 live entirely on worms and insects, 
 of which they consume incalculable 
 numbers, they may be considered 
 as harmless, and even useful, rather 
 than otherwise ; and it has been 
 observed in fields and gardens where 
 the moles had been caught, that they 
 afterwards abounded with vermin 
 and insects. But when the moles 
 become too numerous, they are hurt- 
 ful to vegetation, and require to be 
 destroyed. Besides the common 
 method of setting traps in their sub- 
 terraneous passages, many might be 
 dug out of the earth by carefully 
 watching their situation and motions 
 before the rising of the sun, and 
 striking in a spade behind them to 
 cut off their retreat. The smell of 
 garlic is so offensive to them, that 
 if a few heads of that plant were 
 thrust into their runs, it would expel 
 them fi'ora the place. 
 
 MOONSHINE PUDDING. Put 
 into a baking dish a layer of very 
 thin bread and butter, strewed over 
 with currants and sweetmeats, and 
 so on till the dish is full. Mix to- 
 gether a pint and a half of cream, 
 the yolks of six eggs, half a grated 
 nutmeg, and some sugar. Pour the 
 mixture on the top of the pudding, 
 and bake it three quarters of an 
 hour. 
 
 MOOR FO\VL. To dress moor 
 
 fowl with red cabbage, truss the 
 game as for boiling. Set them on 
 the fire with a little soup, and let 
 them stew for half an hour. Cut a 
 red cabbage into quarters, add it to 
 the moor if'owl, season with salt and 
 white pepper, and a little piece of 
 butter rolled in flour. A glass of 
 port may be added, if approved. 
 Lift out the cabbage, and place it 
 neatly in the dish, with the moor 
 fowl on it. Pour the sauce over 
 them, and garnish with small slices 
 of fried bacon. 
 
 MORELLA CHERRIES. When 
 the fruit is quite ripe, take off the 
 stalks, prick them with a pin, and 
 allow a pound and a half of lump 
 sugar to every pound of cherries. 
 Reduce part of the sugar to pow- 
 der, and strew it over them. Next 
 day dissolve the remainder in half 
 a pint of currant juice, set it over a 
 slow fire, put in the cherries with 
 the sugar, and give them a gentle' 
 boil. Take out the cherries care- 
 fully, boil the syrup till it is thick, 
 pour it upon the cherries, and tie 
 them down. — Any other kind of 
 fruit may be treated in the same 
 way, only using such kind of juice 
 to boil in the syrup as is most suit- 
 able to the fruit to be preserved. It, 
 is proper to put apple jelly over 
 jam or preserved fruit, or to sift 
 sugar over the tops of the jars ; and 
 when cold, cover them with brandy 
 paper. If the air be admitted, they 
 will not keep. 
 
 MORELLA WINE. Cleanse from 
 the stalks sixty pounds of raorella 
 cherries, and bruise them as to break 
 the stones. Press out the juice, 
 mix it with six gallons of sherry 
 wine, and four gallons of warm wa- 
 ter. Powder separately an ounce of 
 nutmeg, cinnamon, and mace, and 
 hang them separately in small bags, 
 in the cask containing the liquor. 
 Bung it down ; and in a few weeks 
 it will become a deliciously fla- 
 voured Avine. 
 
 MORELS. In their green state 
 2U 
 
M U F 
 
 MUL 
 
 they have a very rich, high flavour, 
 and are delicious additions to some 
 dishes, or sent up as a stew by them- 
 selves, when they are fresh and fine. 
 When dried they are of very little 
 use, and serve only to soak up good 
 gravy, from which they take more 
 ilavour than they give. 
 
 MOSS. To destroy moss on 
 trees, remove it with a hard brush 
 early in the spring of the year, and 
 wash the trees afterwards with urine 
 or soap suds, and plaster them with 
 cow dung. When a sort of white 
 down appears on apple trees, clear 
 off the red stain underneath it, and 
 anoint the infected parts with a mix- 
 ture of train oil and Scotch snuff, 
 which will effectually cure the dis- 
 ease. 
 
 MOTHS. One of the most speedy 
 remedies for their complete extir- 
 pation, is the smell of turpentine, 
 whether it be by sprinkling it on 
 woollen stuffs, or placing sheets of 
 paper moistened with it between 
 pieces of cloth. It is remarkable 
 that moths are never known to in- 
 fest wool unwashed, or in its natural 
 state, but always abandon the place 
 where such raw material is kept. 
 Those persons therefore to whom 
 the smell of turpentine is offensive, 
 may avail themselves of this circum- 
 stance, and place layers of undress- 
 ed wool between pieces of cloth, or 
 put small quantities in the corners 
 of shelves and drawers containing 
 drapery of that description. This, 
 or shavings of the cedar, small slips 
 of Russia leather, or bits of cam- 
 phor, laid in boxes or drawers where 
 furs or woollen clothes are kept, 
 will effectually preserve them from 
 the ravages of the moth and other 
 insects. 
 
 MUFFINS. Stir together a pint 
 of yeast with a pint and half of 
 warm milk and water, and a little 
 salt. Strain it into a quarter of a 
 peck of fine flour, knead it well, and 
 set it an hour to rise. Pull it into 
 email pieces, roll it into balls with 
 212 
 
 the hand, and keep them covered 
 up warm. Then spread them into 
 raufiins, lay them on tins, and bake 
 them ; and as the bottoms begin to 
 change colour, turn them on the 
 other side. A better sort may be 
 made by adding two eggs, and two 
 ounces of butter melted in half a 
 pint of milk. Muffins should not 
 be cut, but pulled open. 
 
 MULBERRY SYRUP. Put the 
 mulberries into a kettle of water, 
 and simmer them over the fire till 
 the juice runs from them. Squeeze 
 out the juice, and add twice the 
 weight of sugar. Set it over a slow 
 fire, skim it clean, and simmer it 
 till the sugar is quite dissolved. 
 
 MULBERRY WINE. Gather 
 mulberries on a dry day, when they 
 are just changed from redness to a 
 shining black. Spread them thinly 
 on a fine cloth, or on a floor or 
 table, for twenty-four hours, and 
 then press them. Boil a gallon of 
 water with each gallon of Juice, 
 putting to every gallon of water an 
 ounce of cinnamon bark, and six 
 ounces of sugarcandy finely pow- 
 dered. Skim and strain the water 
 when it is taken off and settled, and 
 put it to the mulberry juice. Now 
 add to every gallon of the mixture, 
 a pint of white or Rhenish wine. 
 Let the whole stand in a cask to fer- 
 ment, for five or six days. When 
 settled draw it off into bottles, and 
 keep it cool. 
 
 MULLED ALE. Boil a pint of 
 good sound ale with a little grated 
 nutmeg and sugar, beat up three 
 eggs, and mix them with a little cold 
 ale. Then pour the hot ale to it, 
 and return it several times to pre- 
 vent its curdling. Warm and stir it 
 till it is thickened, add a piece of 
 butter or a glass of brandy, and 
 serve it up with dry toast. 
 
 MULLED WINE. Boil some 
 spice in a little water till the flavour 
 is gained, then add an equal quan- 
 tity of port, with sugar and nutmeg. 
 Boil all together, and serve with 
 
MUS 
 
 M'US 
 
 toast. — Another way. Boil a blade 
 of cinnamon and some grated nut- 
 meg a few minutes, in a large tea- 
 cupful of water. Pour to it a pint 
 of port wine, add a little sugar, beat 
 it up, and it will be ready. Good 
 home-made wine may be substituted 
 instead of port. 
 
 MUMBLED HARE. Boil the 
 hare, but not too much ; take off the 
 flesh, and shred it very fine. Add 
 a little salt, nutmeg, lemon peel, 
 and the juice of a lemon. Put it in- 
 to a stewpan with a dozen eggs, 
 and a pound of butter, and keep it 
 stirring. 
 
 MUSCLE PLUM CHEESE. 
 Weigh six pounds of the fruit, bake 
 it in a stone jar, remove the stones, 
 and put in the kernels after they are 
 broken and picked. Pour half the 
 juice on two pounds and a half of 
 Lisbon sugar ; when melted and 
 simmered a few minutes, skim it, 
 and add the fruit. Keep it doing 
 very gently till the juice is much re- 
 duced, but take care to stir it con- 
 stantly, to prevent its burning. Pour 
 it into small moulds, pattipans, or 
 saucers. The remaining juice may 
 serve to colour creams, or be added 
 to a pie. 
 
 MUSHROOMS. Before these 
 are prepared for eating, great care 
 must be taken to ascertain that they 
 are genuine, as death in many in- 
 stances has been occasioned by 
 using a poisonous kind of fungus, 
 resembling mushrooms. The eat- 
 able mushrooms first appear very 
 small, of a round form, and on a lit- 
 tle stalk. They grow very fast, and 
 both the stalk and the upper part 
 are white. As the size increases, 
 the under part gradually opens, and 
 shows a kind of fringed fur, of a 
 very fine salmon colour ; which con- 
 tinues more or less till the mush- 
 room has gained some size, and 
 then it turns to a dark brown. These 
 marks should be attended to, and 
 likewise whether the skin can be 
 easily parted from the edges and 
 
 middle. Those that have a white or. 
 yellow fur should be carefully avoid- 
 ed, though many of them have a 
 similar smell, but not so strong and 
 fragrant, as the genuine mushroom. 
 Great numbers of these may be pro- 
 duced, by strewing on an old hot- 
 bed the broken pieces of mushrooms ; 
 or if the water in which they have 
 been washed be poured on the bed, 
 it will nearly answer the same pur- 
 pose. 
 
 MUSHROOMS DRIED. Wipe 
 them clean, take out the brown part 
 of the large ones, and peel off the 
 skin. Lay them on paper to dry in 
 a cool oven, and keep them in paper 
 bags in a dry place. When used^ 
 simmer them in the gravy, and they 
 will swell to nearly their former 
 size. Or before they are made into 
 powder, it is a good way to simmer 
 them in their own liquor till it dry 
 up into them, shaking the pan all 
 the time, and afterwards drying 
 them on tin plates. Spice may be 
 added or not. Tie the mushrooms 
 down close in a bottle, and keep it 
 in a dry place. 
 
 MUSHROOM KETCHUP. Take 
 the largest broad mushrooms, break 
 them into an earthen pan, strew salt 
 over, and stir them occasionally for 
 three days. Then let them stand 
 twelve days, till there is a thick 
 scum over. Strain and boil the li 
 quor with Jamaica and black pep- 
 pers, mace, ginger, a clove or two, 
 and some mustard seed. When cold, 
 bottle it, and tie a bladder over the 
 cork. In three months boil it again 
 with fresh spice, and it will then 
 keep a twelvemonth. — Another way. 
 Fill a stewpan with large flap mush- 
 rooms, that are not worm-eaten, 
 and the skins and fringe of such 
 as have been pickled. ThKow a 
 handful of salt among them, and set 
 them by a slow fire. They will pro- 
 duce a great deal of liquor, which 
 must be strained ; then add four 
 ounces of shalots, two cloves of gar- 
 lic, a good deal of whole pepper, 
 213 
 
M t^ 
 
 MUT 
 
 ginger, mace, cloves, and a few bay 
 h avcs. Boil and skim it well, and 
 when cold, cork it up close. In two 
 months boil it up again with a little 
 fresh spice, and a stick of horse- 
 radish. It will then keep a year, 
 which mushroom ketchup rarely 
 does, if not boiled a second time. 
 
 MUSHROOM POWDER. Wash 
 half a peck of large mushrooms 
 while quite fresh, and free them 
 from grit and dirt with flannel. 
 Scrape out the black part clean, and 
 do not use any that are worm-eaten. 
 Put them into a stewpan over the 
 fire without any water, with two 
 large onions, some cloves, a quarter 
 of an ounce of mace, and two spoon- 
 fuls of white pepper, all in powder. 
 Simmer and shake them till all the 
 liquor be dried up, but be careful 
 they do not burn. Lay them on 
 tins or sieves in a slow oven till they 
 are dry enough to beat to powder; 
 then put the powder into s-mall bot- 
 tles, corked, and tied closely, and 
 kept in a dry place. A tea-spoonful 
 of this powder will give a very fine 
 flavour to any soup or gravy, or any 
 sauce ; and it is to be added just 
 before serving, and one boil given to 
 it after it is put in. 
 
 MUSHROOM SAUCE. Melt 
 some butter with flour, in a little 
 milk or cream. Put in some mush- 
 rooms, a little salt and nutmeg, and 
 boil it up together in a saucepan. 
 Or put the mushrooms into melted 
 butter, with veal gravy, salt, and 
 nutmeg. 
 
 MUSLIN PATTERNS. In order 
 to copy muslin patterns, the draw- 
 ing is to be placed on a sheet of 
 white paper, and the outline prick- 
 ed through with a pin. The white 
 sheet may then be laid on a second 
 clear one, and a muslin bag of pow- 
 dered charcoal sifted or rubbed over 
 it. The pierced paper being re- 
 moved, a perfect copy may be traced 
 on the other ; and in this way, pat- 
 terns may be multiplied very expe- 
 ditiously. 
 214 
 
 MUSTARD. Mix by degrees, 
 the best Durham flour of mustard 
 with boiling water, rubbing it per- 
 fectly smooth, till it comes to a pro- 
 per thickness. Add a little salt, 
 keep it in a small jar close covered, 
 and put only as much into the glass 
 as will be used soon. The glass 
 should be wiped daily round the 
 edges. If for immediate use, mix 
 tJie mustard with new milk by de- 
 grees, till it is quite smooth, and a 
 little raw cream. It is much softer 
 this way, does not taste bitter, and 
 will keep well. A tea-spoonful of 
 sugar, to half a pint of mustard, is 
 a great improvement, and tends 
 much to soften it. Patent mustard 
 is nearly as cheap as any other, and 
 is generally preferred. 
 
 MUSTY FLOUR. When flour 
 has acquired ^ musty smell and 
 taste, from dampness and other 
 causes, it may be recovered by the 
 simple use of magnesia, allowing 
 thirty grains of the carbonate to one 
 pound of flour. It is to be leavened 
 and baked in the usual way of mak- 
 ing bread. The loaves will be found 
 to rise well in the oven, to be more 
 light and spongy, and also whiter 
 than bread in the common way. It 
 will likewise have an excellent taste, 
 and will keep well. The use of mag- 
 nesia in bread making is well worthy 
 of attention, for if it improves musty 
 flour, and renders it palatable, it 
 would much more improve bread 
 in general, and be the interest of 
 families to adopt it. The use of 
 magnesia in bread, independent of 
 its improving qualities, is as much 
 superior to that of alum as cne sub- 
 stance can be to another. 
 
 MUTTON. In cutting up mut- 
 ton, in order to its being dressed, 
 attention should be paid to the dif- 
 ferent joints. The pipe that runs 
 along the bone of the inside of a 
 chine must be removed, and if the 
 meat is to be kept some time, the 
 part close round the tail should be 
 rubbed with salt, after first cutting 
 
M UT 
 
 MUT 
 
 out the kernel. A leg is apt to be 
 first tainted in the fat on the thick 
 part, where the kernel is lodged, 
 and this therefore should be re- 
 moved, or the meat cannot be ex- 
 pected to keep well. The chine and 
 rib bones should be wiped every 
 day, and the bloody part of the neck 
 be cut off to preserve it. The brisket 
 changes first in the breast ; and if 
 it is to be kept, it is best to rub it 
 with a little salt, should the weather 
 be hot. Every kernel should be 
 taken out of all sorts of meat as 
 soon as it is brought in, and then 
 wiped dry. For roasting, it should 
 hang as long as it will keep, the 
 hind quarter especially, but not so 
 long as to taint ; for whatever may 
 be authorised by the prevailing 
 fashion, putrid juices certainly 
 ought not to be taken into the sto- 
 mach. Great care should be taken 
 to preserve by paper the fat of what 
 is roasted. Mutton for boiling will 
 not look of a good colour, if it has 
 hung long. — In purchasing this meat, 
 choose it by the fineness of the grain, 
 the goodness of its colour, and see 
 that the fat be firm and white. It is 
 not the better for being young : if it 
 be wether mutton, of a good breed 
 and well fed, it is best for age. The 
 flesh of ewe mutton is paler, and the 
 texture finer. Ram mutton is very 
 strong flavoured, the flesh is of a 
 deep red, and the fat is spongy : 
 wether mutton is the best. 
 
 MUTTON BROTH. Soak a neck 
 of mutton in water for an hour, cut 
 off" the scrag, and put it into a stew- 
 pot, with two quarts of water. As 
 soon as it boils, skim it well, and 
 simmer it an hour and a half. Cut 
 the best end of the mutton into 
 pieces, two bones in each, and take 
 off* some of the fat. Prepare four 
 or five carrots, as many turnips, and 
 three onions, aU sliced, but not cut 
 small. Put them soon enough to 
 get quite tender, and add four large 
 spoonfuls of Scotch barley, first wet- 
 
 ted with cold water. Twenty minutes 
 before serving, put in some chopped 
 parsley, add a little salt, and send 
 up all together. This is a Scotch 
 dish, and esteemed very excellent in 
 the winter. 
 
 MUTTON CHOPS. Cut them 
 from the loin or neck, broil them on 
 a clear fire, and turn them often, or 
 the fat dropping into the fire will 
 smoke them. When done, put them 
 into a warm dish, rub them with 
 butter, slice a shalot in a spoonful 
 of boiling water, with a little salt 
 and ketchup, and pour it over the 
 chops. The ketchup may be omit- 
 ted, and plain butter used instead. 
 
 MUTTON CHOPS IN DIS- 
 GUISE. Prepare a seasoning of 
 chopped parsley and thyme, grated 
 bread, pepper and salt. Stoear the 
 chops over with egg, strew the sea- 
 soning on them, and roll each in but- 
 tered paper. Close the ends, put 
 them in a Dutch oven or fryingpan, 
 and let them broil slowly. When 
 done, send them to table in the pa- 
 per, with gravy in a boat. 
 
 MUTTON COLLOPS. From a 
 loin of mutton that has been well 
 kept, cut some thin coUops nearest 
 to the leg. Take out the sineu^s, 
 season the collops with salt, pepper, 
 and mace ; and strew over them 
 shred parsley, thyme, and two or 
 three shalots. Fry them in butter 
 till half done ; add half a pint of 
 gravy, a little lemon juice, an^ a 
 pieceof butter rubbed in flour. Sim- 
 mer them together very gently for 
 five minutes, and let the collops be 
 served up immediately, or they will 
 become hard. 
 
 MUTTON CUTLETS. To do 
 them in the Portuguese way, half 
 fry the chops with sliced shalot or 
 onion, chopped parsley, and two 
 bay leaves. Season with pepper 
 and salt ; then lay a forcemeat on 
 a piece of white paper, put the chop 
 on it, and twist the paper up, leav- 
 ing a hole for the eifcd of the bones 
 215 
 
M U T 
 
 MUT 
 
 to go through. Broil the cutlets oa 
 a gentle fire, serve them with a little 
 gravy, or with sauce Robart. 
 
 MUTTON HAM. Choose a fine- 
 grained leg of wether mutton, of 
 twelve or fourteen pounds weight; 
 cut it ham shape, and let it hang 
 two days. Then put into a stewpan 
 half a pound of bay salt, the same 
 of common salt, two ounces of salt- 
 petre, and half a pound of coarse 
 sugar, all in powder. Mix, and 
 make it quite hot ; then rub it well 
 into the ham. Let it be turned in 
 the liquor every day ; at the end of 
 four days add two ounces more of* 
 common salt ; in twelve days take 
 it out, dry it, and hang it up a week 
 in wood smoke. It is to be used in 
 slices, with stewed cabbage, mashed 
 potatoes, or eggs. 
 
 MUTTON HASHED. Cut thin 
 slices of dressed mutton, fat and 
 lean, and flour them. Boil the bones 
 with a little onion, season the meat, 
 and warm it up with the gravy, but 
 it should not boil. Instead of onion, 
 a clove, a spoonful of currant jelly, 
 and a glass of port wine, will make 
 it taste like venison. 
 
 MUTTON KEBOBBED. Take 
 all the fat out ot a loin of mutton, 
 and that on the outside also if too 
 fat, and remove the skin. Joint it 
 at every bone, mix a small nutmeg 
 grated with a little salt and pepper, 
 crumbs of bread, and herbs. Dip 
 the steaks into the yolks of three 
 eggs, and sprinkle the above mixture 
 all over them. Then place the steaks 
 together as they were before they 
 were cut asunder, tie and fasten 
 them on a small spit. Roast them 
 before a quick fire ; set a dish un- 
 der, and baste them with a good 
 piece of butter, and the liquor that 
 comes from the meat, but throw 
 some more of the above seasoning 
 over. When done enough, lay the 
 meat in a dish. Prepare an addi- 
 tional half pint of good gravy, put 
 into it two spoonfuls of ketchup, 
 2i6 
 
 and rub down a tea-spoonful of flour 
 with it. Give it a boil, skim off all 
 the fat, and pour it over the mutton. 
 Be careful to keep the meat hot, till 
 the gravy is quite ready. 
 
 MUTTON PIE. Cut steaks from 
 a loin or neck of mutton that has 
 hung some time ; beat them, and 
 remove some of the fat. Season 
 with salt, pepper, and a little onion. 
 Put a little water at the bottom of 
 the dish, and a little paste on the 
 edge ; then cover it with a tolerably 
 thick paste. Or raise small pies, 
 breaking each bone in two to shorten 
 it ; cover it over, and pinch the 
 edges together. When the pies 
 come from the oven, pour into each 
 a spoonful of good mutton gravy. 
 
 MUTTON PUDDING. Season 
 some chops with salt and pepper, and 
 a taste of onion. Place a layer of 
 meat at the bottom of the dish, pour 
 over them a batter of potatoes boiled 
 and pressed through a cullender, and 
 mixed with an e^^ and milk. Put in 
 the rest of the chops, and the batter, 
 and bake it. Batter made of flour 
 eats very well, but requires more 
 egg, and is not so good as potatoe. 
 Another way is to cut slices off a 
 leg that has been underdone, and 
 put them into a bason lined with a 
 fine suet crust. Season with pep- 
 per and salt, and finely shred onion 
 or shalot. 
 
 MUTTON RUMPS AND KID- 
 NEYS. Stew six rumps in some 
 good mutton gravy half an hour ; 
 then take them up, and let them 
 stand to cool. Clear the gravy from 
 the fat, and put into it four ounces 
 of boiled rice, an onion stuck with 
 cloves, and a blade of mace. Boil 
 them till the rice is thick. Wash 
 the rumps with yolks of eggs well 
 beaten, and strew over them crumbs 
 of bread, a little pepper and salt, 
 chopped parsley and thyme, and 
 grated lemon peel, fried in butter, 
 of a fine brown. While the rumps 
 are stewing, lard the kidneys^ and 
 
NAS 
 
 NT.C 
 
 set them to roast in a Dutch oven. 
 When the rumps are ready,the grease 
 must be drained from them before 
 they are put in the dish ; the pan 
 being cleared likewise from the fat, 
 warm up the rice in it. Lay the 
 latter on the dish, place the rumps 
 round upon the rice, the narrow ends 
 towards the middle, and the kidneys 
 between. Garnish with hard eggs 
 cut in halves, tue white being left 
 on, or with different coloured pickles. 
 
 MUTTON SAUCE. Two spoon- 
 fuls of the liquor in which the mut- 
 ton is boiled, the same quantity of 
 vinegar, two or three shalots finely 
 shred, with a little salt, put into a 
 saucepan with a bit of butter rolled 
 in flo'jr, stirred together and boiled 
 once, will make good sauce for boil- 
 ed mutton. 
 
 MUTTON SAUSAGES. Take 
 a pound of the rawest part of a leg 
 of mutton that has been either roast- 
 ed or boiled ; chop it quite small, 
 and season it with pepper, salt, mace, 
 and nutmeg. Add to it six ounces 
 of beef suet, some sweet herbs, two 
 
 anchovies, and a pint of oysters, all 
 chopped very small ; a quarter of a 
 pound of grated bread, some of the 
 anchovy liquor, and two eggs well 
 beaten. When well mixed together, 
 put it into a small pot ; and use it 
 by rolling it into balls or sausages, 
 and fry them. If approved, a little 
 shalot may be added, or garlick, 
 which is a great improvement. 
 
 MUTTON STEAKS. These 
 should be cut from a loin or neck 
 that has been well kept ; if a neck, 
 the bones should not be long. Broil 
 them on a clear fire, season them 
 when half done, and let them be of- 
 ten turned. Take them up into a 
 very hot dish, rub a bit of butter on 
 each, and serve them up hot and 
 hot the moment they are done. — To 
 do them Maintenon, half* fry them 
 first, then stew them while hot, with 
 herbs, crumbs, and seasoning. Rub 
 a bit of butter on some writing pa- 
 per, to prevent its catching the fire, 
 wrap the steaks in it, and finish them 
 on the gridiron. 
 
 N. 
 
 Nankeen dye. The article ge- 
 nerally sold under this title, and 
 which produces a fine buff colour so 
 much in use, is made of equal parts 
 of arnetto and common potash, dis- 
 solved and boiled in water. The 
 yellow colour called Dutch Pink, is 
 made from a decoction of weld or 
 dyer's weed ; and if blue cloths be 
 dipped in this liquid, they will take 
 the colour of a fine green. 
 
 NAST URTIONS, if intended for 
 capers, should be kept a few days 
 after they are gathered. Then pour 
 boiling vinegar over them, and cover 
 them close when cold. They will 
 not be fit to eat for some months ; 
 but are then finely flavoured, and by 
 many arc preferred to capers. 
 
 (No. 10.) 
 
 NEAT'S TONGUE. If intended 
 to be stewed, it should be simmered 
 for two hours, and peeled. Then 
 return it to the same liquor, with 
 pepper, salt, mace, and cloves, tied 
 up in a piece of cloth. Add a few 
 chopped capers, carrots and turnips 
 sliced, half a pint of beef gravy, a 
 little white wine, and sweet herbs. 
 Stew it gently till it is tender, take 
 out the herbs and spices, and thick- 
 en the gravy with butter rolled in 
 flour. 
 
 NECK OF MUTTON. Thfs joint 
 is particularly useful, because so 
 many dishes may be made of it ; 
 but it is not esteemed advantageous 
 for a family. The bones should be 
 cut short, which the butchers will 
 
 Ff til7 
 
N E*W 
 
 N O K 
 
 ^^ 
 
 nut do unless particularly desired. 
 The best end of the neck may be 
 boiled, and served with turnips ; or 
 roasted, or dressed in steaks, in 
 pies, or harrico. The scrags may 
 be stewed in broth ; or with a small 
 quantity of water, some small onions, 
 a few peppercorns, and a little rice, 
 and served together. When a boiled 
 neck is to look particularly nice, 
 saw down the chine bone, strip the 
 ribs halfway down, and chop off the 
 ends of the bones about four inches. 
 The skin should not be taken off till 
 boiled, and then the fat will look 
 the whiter. When there is more 
 fat than is agreeable, it makes a very 
 good suet pudding, or crust for a 
 meat pie if cut very fine. 
 
 NECK OF PORK. A loin or 
 neck of pork should be roasted. Cut 
 the skin across with a sharp pen- 
 knife, at distances of half an inch. 
 Serve with vegetables and apple 
 sauce. 
 
 NECK OF VEAL. Cut off the 
 scrag to boil, and cover it with onion 
 sauce. It should be boiled, in milk 
 and water. Parsley and butter may 
 be served with it, instead of onion 
 sauce. Or it may be stewed with 
 whole rice, small onions, and pep- 
 percorns, with a very little water. 
 It may also be boiled and eaten with 
 bacon and greens. The best end of 
 ^he neck may either be roasted, 
 <>roiled as steaks, or made into a pie. 
 
 NECK OF VENISON. Rub it 
 with salt, and let it lie four or five 
 days. Flour it, and boil it in a 
 cloth, allowing to every pound a 
 quarter of an hour. Cauliflower, 
 turnips, and cabbages, are eaten 
 with it, and melted butter. Garnish 
 the dish with some of the vegetables. 
 
 NELSON PUDDINGS. Put into 
 a Dutch oven six small cakes, called 
 Nelson balls or rice cakes, made in 
 small teacups. When quite hot, 
 pour over them boiling melted but- 
 ter, white wine, and susjar. 
 
 NEW CASKS. If not properly 
 repared before they are used, new 
 2J8 
 
 casks are apt to give beer and other 
 liquor a bad taste. They must there- 
 fore be well scalded and seasoned 
 several days successively before they 
 are used, and frequently filled with 
 fresh water. The best way however 
 is to boil two pecks of bran or malt 
 dust in a copper of water, and pour 
 it hot into the cask ; then stop it 
 up close, let it stand two days, wash 
 it out clean, and let the cask be well 
 dried. 
 
 NEWCASTLE PUDDING. But- 
 ter a half melon mould or quart basin, 
 stick it all round with dried cherries 
 or fine raisins, and fill it up with 
 custard and layers of thin bread 
 and butter. Boil or steam it an 
 hour and a half. 
 
 NEWMARKET PUDDING. Put 
 on to boil a pint of good milk, with 
 half a lemon peel, a little cinnamon, 
 and a bay leaf. Boil it gently for 
 five or ten minutes, sweeten with 
 loaf sugar, break the yolks of five 
 and the whites of three eggs into a 
 basin, beat them well, and add the 
 milk. Beat it all up well together, 
 and strain it through a tammis, or 
 fine hair sieve. Prepare some bread 
 and butter cut thin, place a layer of 
 it in a pie dish, and then a layer of 
 currants, and so on till the dish is 
 nearly full. Pour the custard over 
 it, and bake it half an hour. 
 
 NORFOLK DUMPLINS. iMake 
 a thick batter with half a pint of 
 milk and flour, two eggs, and a little 
 salt. Take a spoonful of the batter, 
 and drop it gently into boiling wa- 
 ter ; and if the water boil fast, they 
 will be ready in a few minutes. Take 
 them out with a wooden spoon, and 
 put them into a dish with a piece of 
 butter. These are often called drop 
 dumplins, or spoon dumplins. ' 
 
 NORFOLK PUNCH, To make 
 a relishing liquor that will keep many 
 years, and improve by age, put the 
 peels of thirty lemons and thirty 
 oranges into twenty quarts €f French 
 brandy. The fruit must be pared 
 so thin and carefully, that not the 
 
NOS 
 
 If OT 
 
 Iteast'of the white is left. Let it in- 
 fuse twelve hours. Prepare thirty 
 quarts of cold water that has been 
 boiled, put to it fifteen pounds of 
 double-refined sugar, and when well 
 incorporated, pour it upon the bran- 
 dy and peels, adding the juice of 
 the oranges and of twenty-four le- 
 mons. Mix them well, strain the 
 liquor through a fine hair sieve, into 
 a very clean cask, that has held 
 spirits, and add two quarts of new 
 milk. Stir the liq*uor, then bung it 
 down close, and let it stand six 
 weeks in a warm cellar. Bottle off 
 the liquor, but take care that the 
 bottles be perfectly clean and dry, 
 the corks of the best quality, and 
 well put in. Of course a smaller 
 quantity of this punch may be made, 
 by observing only the above pro- 
 portions. — Another way. Pare six 
 lemons and three Seville oranges 
 very thin, squeeze the juice into a 
 large teapot, put to it three quarts 
 of brandy, one of white wine, one 
 of milk, and a pound and a quarter 
 of lump sugar. Let it be well mix- 
 ed, and then covered for twenty- 
 four hours. Strain it through a jel- 
 ly bag till quite clear, and then bot- 
 tle it off. 
 
 NORTHUMBERLAND PUD- 
 DING. Make a hasty pudding with 
 a pint of milk and flour, put it in- 
 to a bason, and let it stand till the 
 next day. Then mash it with a spoon, 
 add a quarter of a pound of clarified 
 butter, as many currants picked and 
 washed, two ounces of candied peel 
 cut small, and a little sugar and 
 brandy. Bake it in teacups, turn 
 them out on a dish, and pour wine 
 sauce over them. 
 
 NOSE BLEEDING. Violent 
 bleeding at the nose may sometimes 
 be prevented by applying lint dip- 
 ped in vinegar, or a strong solution 
 of white vitriol, with fomentations 
 of the temples and forehead made 
 of nitre dissolved in water. But as 
 juleeding at the nose is often bene- 
 
 ficial, it j>hould not be stidHScnly 
 stopped. 
 
 NOTICE TO QUIT. The usual 
 mode of letting houses is by the year, 
 at a certain annual rent to be paid 
 quarterly : therefore unless a writ- 
 ten agreement can be produced, to 
 show that the premises were en- 
 gaged for a shorter period, the law 
 considers the tenant as entered for 
 one whole year, provided the rent 
 exceeds forty shillings per annum, 
 and this consideration must govern 
 the notice to quit. Every tenant 
 who holds from year to year, which 
 is presumed to be the case in every 
 instance where proof is not given to 
 the contrary, is entitled to half a 
 year's notice, which must be given 
 in such a manner that the tenant 
 must quit the premises at the same 
 quarter day on which he took pos- 
 session : so that if his rent com- 
 menced at Michaelmas, the notice 
 must be served at or before Cad^- 
 day, that he may quit at Michael- 
 mas. If a tenant come in after any 
 of the regular quarter days, and pay 
 a certain sum for the remainder of 
 the quarter, he does not commence 
 annual tenant until the remainder of 
 the quarter is expired ; but if he 
 pay rent for the whole quarter, he 
 is to be considered as yearly tenant 
 from the commencement of his rent, 
 and his notice to quit must be re- 
 gulated accordingly. Should it hap- 
 pen that the landlord cannot ascer- 
 tain the precise time when the te- 
 nancy commenced, he may enquire 
 of the tenant, who must be served 
 with notice to quit at the time he 
 mentions, and must obey the warn- 
 ing agreeably to his own words, 
 whether it^ be the true time or not. 
 If he refuse to give the desired in- 
 formation, the landlord, instead of 
 * on or before midsummer next,' 
 must give in his notice, * at the end 
 and expiration of the current yea^of 
 your tenancy, which shall expfre 
 next after the end of one half yt ar 
 219 
 
OAT 
 
 OAT 
 
 from the date hereof.' If notice be 
 given up to a wrong time, or a quar- 
 ter instead of half a year, such warn- 
 ing will be sufficient, if the party 
 make no objection at the time he 
 receives it. When premises are 
 held by lease, the expiration of the 
 term is sufficient notice to quit, 
 without giving any other warning for 
 that purpose. The following is the 
 form of a landlord's notice to his te- 
 nant : — * I do hereby give you notice 
 to quit the house and premises you 
 hold of me, situate in the parish of 
 
 in the county of 
 on or before midsummer next. Dated 
 the day of in the 
 
 year R. C— The fol- 
 
 lowing is a tenant's notice to his 
 landlord : — * Sir, I hereby give you 
 warning of my intention to quit your 
 house in the parish of on 
 
 or before Michaelmas next. Dated 
 the day of in the year 
 
 C. R.' — ^These forms will 
 also serve for housekeepers and 
 lodgers, if * apartment' be added in- 
 
 stead of * house or premises.' Care 
 however must be taken to give the 
 address correctly : * R. C. landlord 
 of the said premises, to C. R. the 
 tenant thereof.' Or, * To Mr. R. C. 
 the landlord of the said premises.' 
 NOTTINGHAM PUDDING. Peel 
 six large apples, take out the core 
 with the point of a small knife or 
 an apple scoop, but the fruit must 
 be left whole. Fill up the centre 
 with sugar, place the fruit in a pie 
 dish, and pour over a nice light bat- 
 ter, prepared as for batter pudding, 
 and bake it an hour in a moderate 
 oven. 
 
 NUTMEG GRATERS. Those 
 made with a trough, and sold by the 
 ironmongers, are by far the best, 
 especially for grating fine and fast. 
 
 NUTS. Hazel nuts may be pre- 
 served in great perfection for several 
 months, by burying them in earthen 
 pots well closed, a foot or two in the 
 ground, especially in a dry or sandy 
 place. 
 
 o. 
 
 Oat cakes. Tliese may be made 
 the same as muffins, only using fine 
 Yorkshire oatmeal instead of flour. 
 Anothci- sort is made of fine oatmeal, 
 warm water, yeast and salt, beat to 
 a thick batter, and set to rise in a 
 warm place. Pour some of the bat- 
 ter on a baking stone, to any size 
 you please, about as thick as a pan- 
 cake. Pull them open to butter 
 them, and set them before the fire. 
 If muffins or oat cakes get stale, dip 
 them in cold water, and crisp them 
 in a Dutch oven. 
 
 OATMEAL. This article has un 
 dergone a very considerable im- 
 provement, since the introduction 
 ^f what are termed Embden Groats, 
 VMtnufactured in England it is true, 
 ^ 220 
 
 out of Dutch oats, but of a quality 
 superior to any thing before known 
 in this country under the name of 
 oatmeal, and which may now be 
 had of almost all retailers at a mo- 
 derate price. 
 
 OATMEAL FLUMMERY. Put 
 three large handfuls of fine oatmeal 
 into two quarts of spring water, and 
 let it steep a day and a night. Pour 
 off the clear water, put in the same 
 quantity of fresh water, and* strain 
 the oatmeal through a fine sieve. 
 Boil it till it is as thick as hasty 
 pudding, keep it stirring all the time, 
 that it may be smooth and fine. 
 When first strained, a spoonful of 
 sugar should be added, two spoon- 
 fuls of orange flower-water two ox 
 
O IN 
 
 OIN 
 
 three spoonfuls of cream, a blade of 
 mace, and a bit of lemon peel. 
 When boiled enough, pour the flum- 
 mery into a shallow dish, and serve 
 it up. 
 
 OATMEAL PUDDING. Pour a 
 quart of boiling milk over a pint of 
 the best oatmeal, and let it soak all 
 night. Next day beat two eggs, 
 and mix a little salt. Butter a ba- 
 son that will just hold it, cover it 
 tight with a floured cloth, and boil 
 it an hour and a half. Eat it with 
 cold butter and salt. When cold, 
 slice and toast it, and eat it as oat- 
 cake, buttered. 
 
 OLD WRITINGS. When old 
 deeds or writings are so much de- 
 faced that they can scarcely be de- 
 ciphered, bruise and boil a few nut 
 galls in white wine ; or if it be a 
 cold infusion, expose it to the sun 
 for two or three da^s. Then dip a 
 sponge into the infusion, pass it 
 over the writing that is sunk, and it 
 will instantly be revived, if the in- 
 fusion be strong enough of the galls. 
 Vitriolic or nitrous acid a little di- 
 luted with water, will also render 
 the writing legible ; but care must 
 be taken that the solution be not 
 too strong, or it will destroy the 
 paper or the parchment which con- 
 tains the writing. 
 
 OINTMENTS. An excellent oint- 
 ment for burns, scalds, chilblains, 
 and dressing blisters, may be made 
 in the following manner. Take eight 
 ounces of hog's lard quite fresh, 
 one ounce of bees' wax, and one of 
 honey. Put them into a kettle over 
 the fire, and stir it together till it is 
 all melted. Pour it into a jar for 
 keeping, add a large spoonful of 
 rose water, and keep stirring it till 
 it is cold. — Bad scalds and burns 
 should first have a poultice of grated 
 potatoes applied to them for several 
 hours, and then a plaster of the 
 ointment, which must be renewed 
 morning and evening. — For blisters, 
 a plaster of this should be spread 
 rather longer than the blister, and 
 
 put on over the blister plaster wheff 
 it has been on twenty-four hours, 
 or sooner if it feel uneasy. By this 
 means the blister plaster will slip 
 off* when it has done drawing, with- 
 out any pain or trouble. — For chil- 
 blains, it has never been known to 
 fail of a cure, if the feet have been 
 kept clean, dry, and warm. — An 
 emollient ointment, for anointing 
 any external inflammations, may be 
 made as follows. Take two pounds 
 of palm oil, a pint and a half of 
 olive oil, half a pound of yellow wax, 
 and a quarter of a pound of Venice 
 turpentine. Melt the wax in the 
 oil over the fire, mix in the turpen- 
 tine, and strain oflf the ointment. 
 
 OINTMENT FOR BURNS. 
 Scrape two ounces of bees' wax into 
 half a pint of sallad oil, and let it 
 simmer gently over the fire till the 
 whole is incorporated. Take it off" 
 thje fire, beat up the yolks of three 
 eggs with a spoonful of oil, and stir 
 up all together till it is quite cold. 
 
 OINTMENT FOR THE EYES. 
 This is made of four ounces of fresh 
 lard, two drams of white wax, and 
 one ounce of prepared tutty. Melt 
 the wax with the lard over a gentle 
 fire, and sprinkle in the tutty, con- 
 tinually stirring them till the oint- 
 ment is cold. 
 
 OINTMENT OF LEAD. This 
 should consist of half a pint of olive 
 oil, two ounces of white we^x, and 
 three drams of the sugar of lead fine- 
 ly powdered. Rub the sugar of lead 
 with some of the oil, add to it the 
 other ingredients, which should be 
 previously melted together, and stir 
 them till the ointment is quite cold. 
 This cooling ointment may be used 
 in all cases where the intention is to 
 dry and skin over the wound, as in 
 burns and scalds. 
 
 OINTMENT OF MARSHMAL- 
 LOWS. Take half a pound of 
 marshmallow roots, three ounces of 
 linseed, and three ounces of fennu- 
 greek seed. Bruise and boil them 
 gently half an hour in a quart of 
 
ONI 
 
 OR A 
 
 water, and then add two quarts of 
 sweet oil. Boil them together till 
 the water is all evaporated : then 
 strain off the oil, and add to it a 
 pound of bees' wax, half a pound of 
 yellow rosin, and two ounces of 
 conimon turpentine. Melt them to- 
 gether over a slow fire, and keep 
 stirring till the ointment is cold. 
 
 OINTMENT OF SULPHUR. 
 This is the safest and best applica- 
 tion for the itch, and will have no 
 disagreeable smell, if made in the 
 following manner. Take four ounces 
 of fresh iard, an ounce and a half 
 of flour of sulphur, two drams of 
 crude sal-ammoniac, and ten or a 
 dozen drops of lemon essence. 
 When made into an ointment, rub 
 it on the parts affected. 
 
 OLIVES. This foreign article, 
 sent over in a state of preservation, 
 requires only to be kept from the 
 air. Olives are of three kinds, Ita- 
 lian, Spanish, and French, of dif- 
 ferent sizes and flavour. Each 
 should be firm, though some are 
 most fleshy. 
 
 OMLET. Make a batter of eggs 
 and milk, and a very little flour. 
 Add chopped parsley, green onions, 
 or chives, or a very small quantity ' 
 of shalot, a little pepper and salt, 
 and a scrape or two of nutmeg. Boil 
 some butter in a small frying-pan, 
 and pour the above batter into it. 
 When one side is of a fine yellow 
 brown, turn it and do the other : 
 double it when served. Some lean 
 ham scraped, or grated tongue, put 
 in at first, is a very pleasant addi- 
 tion. Four eggs will make a pretty 
 omlet, but some will use eight or 
 ten, and only a small proportion of 
 flour, but a good deal of parsley. 
 If the taste be approved, a little 
 tarragon will give a fine flavour. 
 Ramakins and omlet, though usu- 
 ally served in the course, would be 
 much better if they were sent up 
 after, that they might be eaten as 
 hot as possible. 
 
 . ONION GRAVY. Peel and slice 
 222 
 
 some onions into a small stewpan, 
 with an ounce of butter, adding cu- 
 cumber or celery if approved. Set 
 it on a slow fire, and turn the onion 
 about till it is lightly browned ; then 
 stir in half an ounce of flour, a little 
 broth, a little pepper and salt, and 
 boil it up for a few minutes. Add 
 a table-spoonful of port wine, the 
 same of mushroom ketchup, and 
 rub it through a fine sieve. It may 
 be sharpened with a little lemon 
 juice or vinegar. The flavour of this 
 sauce may be varied by adding tar- 
 ragon, or burnt vinegar. 
 
 ONION SAUCE. Peel the onions 
 and boil them tender. Squeeze the 
 water from them, chop and add 
 them to butter that has been melted 
 rich and smooth, with a little good 
 milk instead of water. Boil it up 
 once, and serve it for boiled rabbits, 
 partridges, scrag or knuckle of veal 
 or roast mutton. A turnip boiled 
 with the onions* makes them milder. 
 
 ONION SOUP. Put some car- 
 rots, turnips, and a shank bone, in- 
 to the liquor in which a leg or neck 
 of mutton has been boiled, and sim- 
 mer them together two hours. Strain 
 it on six onions, sliced and fried of 
 a light brown ; simmer the soup 
 three hours, and skim it carefully. 
 Put a small roll into it, or fried 
 bread, and serve it up hot. 
 
 ONIONS. In order to obtain a 
 good crop of onions, it is proper to 
 sow at different seasons. On light 
 soils sow in August, January, or early 
 in February : on heavy wet soils in 
 March, or early in April. Onions 
 however should not be sown so soon 
 as January, unless the ground be in 
 a dry state, which is not often the 
 case at that time of the year : other- 
 wise, advantage should be taken of 
 it. As this valuable root is known 
 frequently to fail by the common 
 method of culture, the best way is 
 to sow the seed successively, that 
 advantage may be taken of the sea- 
 sons as they happen. 
 
 ORANGE BISCUITS. Boil 
 
OKA 
 
 OR A 
 
 whole Seville oranges in two or three 
 waters, till most of the bitterness is 
 gone. Cut them, and take out the 
 pulp and juice; then beat the out- 
 side very fine in a mortar, and put 
 to it an equal weight of double-re- 
 fined sugar beaten and sifted. When 
 extremely well mixed to a paste, 
 spread it thin on china dishes, and 
 set them in the sun, or before the 
 fire. When half dry, cut it into 
 what form you please, and turn the 
 other side up to dry. Keep the 
 biscuits in a box, with layers of pa- 
 per. They are intended for desserts, 
 and are also useful as a stomachic, 
 to carry in the pocket on journeys, 
 and for gouty stomachs. 
 
 ORANGE BRANDY. Steep the 
 peels of twenty Seville oranges in 
 three quarts of brandy, and let it 
 stand a fortnight in a stone bottle. 
 Boil two quarts of water with a 
 pouiid and a half of loaf sugar nearly 
 an hour, clarify ,it with the white 
 of an egg, strain it, and boil it till 
 reduced nearly one half. When cold, 
 strain the brandy into the syrup. 
 
 ORANGE BUTT^. Boil six 
 hard eggs, beat theiti in a mortar 
 with two ounces of fine sugar, three 
 ounces of butter, and two ounces of 
 blanched almonds beaten to a paste. 
 Moisten with orange-flower water ; 
 and when all is mixed, rub it through 
 a cullender on a dish, and serve 
 with sweet biscuits between. 
 
 ORANGE CHEESECAKES. 
 Blanch half a pound of almonds, 
 beat them very fine, with orange- 
 flower water, half a pound of fine 
 sugar beaten and sifted, a pound 
 of butter that has been melted care- 
 fully without oiling, and which must 
 be nearly cold before it is used. 
 Then beat the yolks of ten and the 
 whites of four eggs. Pound in a 
 mortar two candied oranges, and a 
 fresh one with the bitterness boiled 
 out, till they are as tender as mar- 
 malade, without any lumps. Beat 
 the whole together, and put it into 
 pattipans. 
 
 ORANGE CHIPS. Cut oranges 
 in halves, squeeze the juice through 
 a sieve, and soak the peels in water. 
 Next day boil them in the same till 
 tender; then drain and slice the 
 peels, add them to the juice, weigh 
 as much sugar, and put all together 
 into a broad earthen dish. Place 
 the dish at a moderate distance from 
 the fire, often stirring till the chips 
 candy, and then set them in a cool 
 room to dry, which commonly re- 
 quires about three weeks. 
 
 ORANGE CREAM. Boil the 
 rind of a Seville orange very tender, 
 and beat it fine in a mortar. Add 
 to it a spoonful of the best brandy, 
 the juice of a Seville orange, four 
 ounces of loaf sugar, and the yolks 
 of four eggs. Beat them all toge- 
 ther for ten minutes ; then by gen- 
 tle degrees, pour in a pint of boil- 
 ing cream, and beat it up till cold. 
 Set sorne custard cups into a deep 
 dish of boiling water, pour the cream 
 into the cups, and let it stand again 
 till cold. Put at the top some small 
 strips of orange paring cut thin, or 
 some preserved chips. 
 
 ORANGE-FLOWER CAKES. ^ 
 Soak four ounces of the leaves of * 
 the flowers in cold water for an hour ; 
 drain, and put them between nap- 
 kins, and roll with a rolling-pin till 
 they are bruised. Have ready boiled 
 a pound of sugar to add to it in a 
 thick syrup, give them a simmer 
 until the syrup adheres to the sides 
 of the pan, drop it in little cakes on 
 a plate, and dry them in a cool room. 
 
 ORANGE FOOL. Mix the juice 
 of three Seville oranges, three eggs 
 well beaten, a pint of cream, a little 
 nutmeg and cinnamon, and sweeten 
 it to taste. Set the whole over a 
 slow fire, and stir it till it becomes 
 as thick as good melted butter, but 
 it must not be boiled. Then pour 
 it into a dish for eating cold. 
 
 ORANGE JAM. Lay half a 
 
 dozen oranges in water four or five 
 
 days, changing the water once or 
 
 twice every day. Take out the 
 
 223 
 
O R A 
 
 O R A 
 
 oranges, and wipe them dry. Tie 
 I them up in separate cloths, and boil 
 
 them four hours in a large kettle, 
 changing the water once or twice. 
 Peel oft the rinds and pound them 
 well in a marble mortar, with two 
 pounds of hne sugar to one pound 
 of orange. Then beat all together, 
 and cover the jam down in a pot. 
 
 ORANGE JELLY. Grate the 
 rind of two Seville and two China 
 * oranges, and two lemons. Squeeze 
 
 the juice of three of each, and strain 
 it ; add a quarter of a pound of 
 lump sugar dissolved in a quarter of 
 a pint of water, and boil it till it 
 nearly candies. Prepare a quart of 
 jelly, made of two ounces of isin- 
 glass ; add to it the syrup, and boil 
 it once up. Strain oft" the jelly, 
 and let it stand to settle before it 
 is put into the mould. 
 
 ORANGE JUICE. When the 
 fresh juice cannot be procured, a 
 very useful article for fevers may be 
 made in the following manner. 
 Squeeze from the finest fruit, a pint 
 of juice strained through fine mus- 
 , lin. Simmer it gently with three 
 quarters of a pound of double-re- 
 fined sugar twenty minutes, and 
 when cold put it into small bottles. 
 
 ORANGE MARMALADE. Rasp 
 the oranges, cut out the pulp, then 
 boil the rinds very tender, and beat 
 them fine in a marble mortar. Boil 
 three pounds of loaf sugar in a pint 
 of water, skim it, and add a pound 
 of the rind ; boil it fast till the sy- 
 rup is very thick, but stir it careful- 
 ly. Then add a pint of the pulp 
 and juice, the seeds having been re- 
 moved, and a pint of apple liquor; 
 boil it all gently about half an hour, 
 until it is well jellied, and put it 
 into small pots. Lemon marmalade 
 may be made in the same way, and 
 both of them are very good and ele- 
 gant sweetmeats. 
 
 ORANGE PEEL. Scrape out 
 all the pulp, soak the peels in wa- 
 ter, and stir them every day. In a 
 week's time put them in fresh water, 
 :>24 ; 
 
 and repeat it till all the bitterness 
 is extracted. Boil the peels in fresh 
 water over a slow fire till they are 
 quite tender, and reduce the liquor 
 to a quantity sufticient to boil it to 
 a thick syrup. Put the peels into 
 the syrup, simmer them gently, take 
 them out of the syrup, and let them 
 cool. Lay them to dry in the sun, 
 and the peel will be nicely candied. 
 ORANGE PUDDING. Grate 
 the rind of a Seville orange, put to 
 it six ounces of fresh butter, and six 
 or eight ounces of lump sugar pound- 
 ed. Beat them all in a marble mor- 
 tar, and add at the same time the 
 whole of eight eggs well beaten and 
 strained. Scrape a raw apple, and 
 mix it with the rest. Put a paste 
 round the bottom and sides of the 
 dish, and over the orange mixture 
 lay cross bars of paste. Half an 
 hour will bake it. — Another. Mix 
 two full spoonfuls of orange paste 
 with six eggs, four ounces of fine 
 sugar, and four ounces of warm but- 
 ter. Put the whole into a shallow 
 dish, with a paste lining, and bake 
 it twenty miiyites. — Another. Ra- 
 ther more than two table-spoonfuls 
 of the orange paste, mixed with six 
 eggs, four ounces of sugar, and four 
 ounces of butter melted, will make 
 a good pudding, with a paste at the 
 bottom of the dish. Twenty minutes 
 will bake it. — Or, boil the rind of a 
 Seville orange very soft, and beat 
 it up with the juice. Then add half 
 a pound of butter, a quarter of a 
 pound of sugar, two grated biscuits, 
 and the yolks of six eggs. Mix all 
 together, lay a pufi^ paste round the 
 edge of the dish, and bake it half 
 an hour. 
 
 ORANGE TART. Squeeze, pulp, 
 and boil two Seville oranges quite 
 tender. Weigh them, add double 
 the quantity of sugar, and beat them 
 together to a paste. Add the juice 
 and pulp of the fruit, and a little 
 bit of fresh butter the size of a wal- 
 nut, and beat all together. Choose 
 a very shallo\y dish, line it with a 
 
OR A 
 
 ORA 
 
 light puff-crust, lay the orange paste 
 in it, and ice it o\ r. Or line a tart 
 pan with a thin puff-paste, and put 
 into it orange marmalade made with 
 apple jelly. Lay bars of paste, or 
 a croquant cover over, and bake it 
 in a moderate oven. — Another. 
 Squeeze some Seville oranges into 
 a dish, grate off the outside rind, 
 throw the peel into water, and change 
 it often for two days. Boil a sauce- 
 pan of water, put in the oranges, 
 and change the water three or four 
 times to take out the bitterness : 
 when they are quite tender, dry and 
 beat them fine in a mortar. Take 
 their weight in double refined sugar, 
 boil it to a syrup, and skim it clean : 
 then put in the pulp, and boil it till 
 it is quite clear. Put it cold into 
 the tarts, and the juice which was 
 squeezed out, and bake them in a 
 quick oven. Lemon tarts are made 
 in the same way. 
 
 ORANGE WINE. To six gal- 
 lons of water put fifteen pounds of 
 soft sugar : before it boils, add the 
 whites of six eggs well beaten, and 
 take off the scum as it^rises. When 
 cold, add the juice of fifty oranges, 
 and two thirds of the peels cut very 
 thin ; and immerse a toast covered 
 with yeast. In a month after it has 
 been in the cask, add a pint of bran- 
 dy, and two quarts of Rhenish wine. 
 It will be fit to bottle in three or 
 four months, but it should remain in 
 bottles for twelve months before it 
 is drunk: 
 
 ORANGES. If intended to be 
 
 kept for future use, the best way is 
 
 to dry and bake some clean sand ; 
 
 and when it is cold, put it into a 
 
 vessel. Place on it a layer of oranges 
 
 i or lemons with the stalk end down- 
 
 I wards, so that they do not touch 
 
 I- : each other, and cover them with 
 
 the sand two inches deep. This 
 
 will keep them in a good state of 
 
 preservation for several months. 
 
 Another way is to freeze the fruit, 
 
 and keep them in an ice-house. 
 
 When used they are to be thawed in 
 
 cold water, and will be good at any 
 time of the year. If oranges or 
 lemons are designed to be used for 
 juice, they should first be pared to 
 preserve the peel dry. Some should 
 be halved, and when squeezed, the 
 pulp cut out, and the outsides dried 
 for grating. If for boiling in any 
 liquid, the first way is the best. 
 
 ORANGES CARVED. With a 
 penknife cut on the rind? "xny shape 
 you please, then cut off a piece near 
 and round the stalk, and take all the 
 pulp out carefully with an apple 
 scoop. Put the rinds into salt and 
 water two days, and change the wa- 
 ter daily. Boil them an hour or 
 more in fresh salt and water, and 
 drain them quite dry. Let them 
 stand a night in plain water, and 
 then another night in a thin syrup, 
 in which boil them the next day a 
 few minutes. This must be repeated 
 four days successively. Then let 
 them stand six or seven weeks, ob- 
 serving often whether they keep well ; 
 otherwise the syrup must be boiled 
 again. Then make a rich syrup for 
 the orana^es. 
 
 ORANGES IN JELLY. Cut a 
 hole in the stalk part, the size of a 
 shilling, and with a blunt knife 
 scrape out the pulp quite clear with- 
 out cutting the rind. Tie each part 
 separately in muslin, and lay them 
 in spring water twojda^s, changin^^ 
 ^he"water tWicFaTday . In the last 
 /water boil them over a slow fire till 
 they are quite tender. Observe that 
 there is enough at first to allow for 
 wastirfg, as they must be kept co- 
 vered till the last. To every pound 
 of fruit, allow two pounds of double- 
 refined augar, and one pint of wa- 
 ter. Boil the two latter, with the 
 juice of the orange, till reduced to 
 a syrup. Clarify it, skim it well, 
 and let it stand to be cold. Then 
 boil the fruit in the syrup half an 
 hour ; and if not clear, repeat it 
 daily till they are done. — Lemons 
 are preserved in a similar way. Pare 
 and core some green pippins, and 
 G g 225 
 
ORG 
 
 ORG 
 
 boiftfffet:^!^ waiter till it is strongly 
 favoured with them. The fruit 
 should not be broken, only gently 
 pressed with the back of a spoon, 
 and the water strained through a 
 jelly bag till it is quite clear. To 
 every pint of liquor put a pound of 
 double-retined sugar, the peel and 
 juice of a lemon, and boil the whole 
 to a strong syrup. Drain off the 
 syrup from the fruit, and turning 
 each lemon with the hole upwards 
 in the jar, pour the apple jelly over 
 it. The bits cut out must undergo 
 the same process with the fruit, 
 and the whole covered down with 
 brandy paper. 
 
 ORANGES PRESERVED. To 
 fill preserved oranges for a corner 
 dish, take a pound of Naples bis- 
 cuits, some blanched almonds, the 
 yolks of four eggs beaten, four 
 ounces of butter warmed, and sugar 
 to taste. Grate the biscuits, mix 
 them with the above, and some 
 orange-flower water. Fill the pre- 
 served oranges, and bake them in a 
 very slow oven. If to be frosted, 
 sift some fine sugar over them, as 
 soon as they are filled ; otherwise 
 they should be wiped. Or they may 
 be filled with custard, and then the 
 fruit need not be baked, but the 
 cu«tard should be put in cold. 
 
 ORANGEADE. Squeeze out the 
 juice of an orange, pour boiling wa- 
 ter on a little of the peel, and cover 
 it close. Boil water and sugar to 
 a thin syrup, and skim it. When 
 all are cold, mix the juice, the in- 
 fusion, and the syrup, with as much 
 more water as will make a rich sher- 
 bet. Strain the whole through a 
 jelly bag ; or squeeze the jtlice and 
 strain it, and water and capillaire. 
 
 ORCHARD. Fruit trees, whe- 
 ther in orchards, or espaliers, or 
 against walls, require attention, in 
 planting, pruning, or other manage- 
 ment, almost every month in the 
 year, to render them productive, 
 and to preserve the fruit in a good 
 state. — ^January. Cut out dead 
 22fl 
 
 wdod aftd irriegular branches, clean 
 the stumps and boughs from the 
 moss with a hollow iron. Repair 
 espaliers by fastening the stakes and 
 poles with nails and wire, and tying 
 the shoots down with twigs of osier. 
 Put down some stakes by all the 
 new-planted trees. Cut grafts to be 
 ready, and lay them in the earth 
 under a warm wall. February. 
 Most kinds of trees may be pruned 
 this month, though it is generally 
 better to do it in autumn ; but what- 
 ever was omitted at that season, 
 should be done now. The hardiest 
 kinds are to be pruned first ; and 
 isuch as are more tender, at the lat- 
 ter end of the month, when there 
 Mill be less danger of their suffering 
 in the wounded part from the frost. 
 Transplant fruit trees to places 
 wiliere they are wanted. Open a 
 large hole, set the earth carefully 
 about the roots, and nail them at 
 once to the wall, or fasten them to 
 strong stakes. Sow the kernels of 
 apples and pears, and the stones of 
 plums for stocks. Endeavour to 
 keep off the birds that eat the bud ; 
 of fruit trees at this season of the 
 year. — March. The grafts which 
 were cut off early and laid in the 
 ground, are now to be brought into 
 use ; the earliest kinds first, and 
 the apples last of all. When this 
 is done, take off the heads of the 
 stocks that were inoculated the pre- 
 ceding year. A hand's breadth of 
 the head should be left, for tying 
 the bud securely to it, and that the 
 sap may rise more freely for its nou- 
 rishment. The fruit trees that were 
 planted in October should also b^ 
 headed, and cut down to about four 
 eyes, that the sap may flow more 
 freely. — April. Examine the fruit 
 trees against the walls and espaliers, 
 take off all the shoots that project 
 in front, and train such as rise kind- 
 ly. Thin apricots upon the trees, 
 for there arc usually more than can 
 ripen ; and the sooner this is done, 
 the better will the rest succeed. 
 
ORG 
 
 ORG 
 
 Water new-planted trees, plant the 
 vine cuttings, and inspect the grown 
 ones. Nip oft' improper shoots ; 
 and when two rise from the same eye, 
 take oft' the weakest of them. Weed 
 strawberry beds, cut off" the strings, 
 stir the earth between them, and 
 water them once in two or three 
 days. Dig up the borders near the 
 fruit trees, and never plant any large 
 kind of flowers or vegetables npon 
 them. Any thing planted or sown 
 near the trees, has a tendency to 
 impoverish the fruit. — May. If any 
 fresh shoots have sprouted upon the 
 fruit trees, in espaliers, or against 
 walls, take them oft". Train the 
 proper ones to the walls or poles, 
 at due distances, and in a regular 
 manner. Look over vines, and stop 
 every shoot that has fruit upon it, 
 to three eyes beyond the fruit. Then 
 train the branches regularly to the 
 wall, and let such as are designed 
 for the next year's fruiting grow 
 some time longer, as their leaves 
 will aflford a suitable shade to the 
 fruit. Water the trees newly plant- 
 ed, keep the borders about the old 
 ones clear, and pick oft" the snails 
 and other vermin. — June. Renew 
 the operation of removing from wall 
 trees and espaliers, all the shoots 
 that project in front. Train proper 
 branches to their situations, where 
 they are wanted. Once more thin 
 the wall fruit : leave the nectarines 
 four inches apart, and the peaches 
 five, but none nearer: the fruit will 
 be finer, and the next year the tree 
 will be stronger, if this precaution 
 be adopted. Inoculate the apricots, 
 and choose for this purpose a cloudy 
 evening. Water trees lately plant- 
 ed, and pick up snails and vermin. 
 — ^JuLT. Inoculate peaches and 
 nectarines, and take oft' all project- 
 ing shoots in espaliers and wall fruit- 
 trees. Hang phials of honey and wa- 
 ter upon fruit-trees, to protect them 
 from the depredations of insects, 
 and look carefully for snails, which 
 also will destroy the fruit. Keep the 
 
 borders clear from weeds, and stir 
 the earth about the roots of the trees ; 
 this will hasten the ripening of the 
 fruit. Examine the fruit trees that 
 were grafted and budded the last 
 season, to see that there are no 
 shoots from the stocks. Whenever 
 they rise, take them off", or they 
 will deprive the intended growth of 
 its nourishment. Attend to the 
 trees lately planted, and water them 
 often ; and whatever good shoots 
 they make, fasten them to the wall 
 or espalier. Repeat the care of the 
 vines, take oft" improper or irregular 
 shoots, and nail up the loose branch- 
 es. Let no weeds rise in the ground 
 about them, for they will exhaust 
 the nourishment, and impoverish 
 the fruit. — August. Watch the 
 fruit on the wall trees, and keep oflT 
 the devourers, of which there will 
 be numberless kinds swarming about 
 them during this month. Send away 
 the birds, pick up snails, and hang 
 bottles of sweet water for flies and 
 wasps. Fasten loose branches, and 
 gather the fruit carefully as it ripens. 
 Examine the vines all round, and 
 remove those trailing branches which 
 are produced so luxuriantly at this 
 season of the year. Suff'er not the 
 fruit to be shaded by loose and un- 
 profitable branches, and keep the 
 ground clear of weeds, which other- 
 wise will impoverish the fruit. — 
 September. The fruit must now 
 be gathered carefully every day, and 
 the best t^me for this purpose is an 
 hour after sun-rise : such as is ga- 
 thered in the middle of the day is 
 always flabby and inferior. The 
 fruit should afterwards be laid iii a 
 cool place till wanted. Grapes as 
 they begin to ripen will be in continu- 
 al danger from the birds, if not pro- 
 perly watched and guarded. Trans- 
 plant gooseberries and currants, and 
 plant strawberries and raspberries : 
 they will then be rooted before win- 
 ter, and flourish the succeeding sea- 
 son. — October. It is a useful 
 practice to prime the peach and 
 '227 . 
 
O 11 G 
 
 O X 
 
 nectarine trees, and also the vines, 
 as it invigorates the buds in the 
 spring of the year. Cut grapes for 
 preserving, with a joint of the vine 
 to each bunch. For winter keep- 
 ing, gather fruits as they ripen. 
 Transplant all garden trees for 
 flowering, prune currant bushes, and 
 preserve the stones of the fruit for 
 sowing. — November. Stake up 
 all trees planted for standards, or 
 the winds will rock them at the 
 bottom, and the frost will be let in 
 and destroy them. Throw a good 
 quantity of peas straw about them, 
 and lay on it some brick bats or 
 pebbles to keep it fast : this will 
 mellow the ground, and keep the 
 frost from the roots. Continue to 
 prune wall fruit-trees, and prune 
 also at this time the apple and pear 
 kinds. Pull off the late fruit of 
 figs, orit will decay the branches. — 
 December. Pre])are for planting 
 trees where they will be wanted in. 
 the spring, by digging the ground 
 deep and turning it well, in the place 
 intended for planting. Scatter over 
 the borders some fresh mould and 
 rotted dung, and in a mild day dig 
 it in with a three-pronged fork. 
 Look over the orchard trees, and 
 cut away superfluous wood and dead 
 branches. Let the boughs and shoots 
 stand clear of each other, that the 
 air may pass between, and the fruit 
 will be better flavoured. This ma- 
 nagement is required for old trees : 
 those that are newly planted are to 
 be preserved by covering the ground 
 about their roots. 
 
 .ORGEAT. Boil a quart of new 
 milk with a stick of cinnamon, sweet- 
 en it to taste, and let it cool. Then 
 pour it gradually over three ounces 
 of almonds, and twenty bitter al- 
 monds that have been blanched and 
 beaten to a paste, with a little wa- 
 ter to prevent oiling. Boil all to- 
 gether, and stir it till cold, then 
 add half a glass of brandy. — Ano- 
 ther way. Blanch and pound three 
 quarters of a pound of almonds, and 
 228 
 
 thirty bitter ones, with a spoonful 
 of water. Stir in by degrees two 
 pints of water, and three pints of 
 milk, and strain the whole through 
 a cloth. Dissolve half a pound of 
 fine sugar in a pint of water, boil 
 and skim it well ; mix it with the 
 other, adding two spoonfuls of 
 orange-flower water, and a teacup- 
 ful of the best brandy. 
 
 ORGEAT FOR THE SICK. Beat 
 two ounces of almonds with a tea- 
 spoonful of orange-flower water, 
 and a bitter almond or two ; then 
 pour a quart of milk and water to 
 the paste. Sweeten with sugar, 
 or capillaire. This is a fine drink 
 for those who feel a weakness in the 
 chest. In the gout also it is highly 
 useful, and with the addition of half 
 an ounce of gum arabic, it has been 
 found to allay the painfulness of the 
 attendant heat. Half a glass of 
 brandy may be added, if thought 
 too cooling in the latter complaint, 
 and the glass of orgeat may be put 
 into a basin of warm water. 
 
 ORTOLANS. Pick and singe, 
 but do not draw them. Tie them 
 on a bird spit, and roast them. 
 Some persons like slices of bacon 
 tied between them, but the taste of 
 it spoils the flavour of the ortolan. 
 Cover them with crumbs of bread. 
 
 OX CHEEK. Soak half a head 
 three hours, and clean it in plenty 
 of water. Take oft' all the meat, 
 and put it into a stewpan with an 
 onion, a sprig of sweet herbs, pep- 
 per, salt, and allspice. Lay the 
 bones on the top, pour on two or 
 three quarts of water, and close it 
 down. Let it stand eight or ten 
 hours in a slow oven, or simmer it 
 on a hot hearth. When tender skim 
 off the fat, and put in celery, or any 
 other vegetable. Slices of fried 
 onion may be put into it a little be- 
 fore it is taken from the fire. 
 
 OX CHEEK SOUP. Break the 
 bones of the cheek, wash it clean, 
 put it into a stewpan, with a piece 
 of butter at the bottom. Add half 
 
ox 
 
 O \ 8 
 
 a pouiui of lean ham sliced, one 
 parsnip, two carrots, three onions, 
 four heads of celery, cut small, and 
 three blades of mace. Set it over 
 a slow fire for a quarter of an hour, 
 then add a gallon of water, and sim- 
 mer it gently till reduced to half the 
 quantity. If intended as soup only, 
 strain it off, and put in a head of 
 sliced celery, with a little browning, 
 to give it a fine colour. Warm two 
 ouiices of vermicelli and put into it ; 
 boil it ten minutes, and pour it into 
 a tureen, with the crust of a French 
 roll. If to be used as stew, take 
 up the cheek as whole as possible ; 
 put in a boiled carrot cut in small 
 pieces, a slice of toasted bread, and 
 some cayenne pepper. Strain the 
 soup through a hair sieve upon the 
 meat, and serve it up. 
 
 OX FEET. These are very nu- 
 tricious, in whatever way they are 
 dressed. If to be eaten warm, boil 
 them, and serve them up in a nap- 
 kin. Melted butter for sauce, with 
 mustard, and a large spoonful of 
 vinegar. Or broil them very tender, 
 and serve them as a brown fricassee. 
 The liquor will do to make jelly 
 sweet or relishing, and likewise to 
 give richness to soups or gravies. 
 They may also be fried, after being 
 cut into four parts, dipped in^egg, 
 and properly floured. Fried onions 
 may be served round the dish,' with 
 sauce as above. Or they may be 
 baked for mock turtle. If to be 
 eaten cold, they only require mus- 
 tard, pepper, and vinegar. — Ano- 
 ther way. Extract the bones from 
 the feet, and boil the meat quite 
 tender; then put it into a frying- 
 pan with a little butter. After a 
 few minutes, add some chopped 
 mint and parsley, the yolks of two 
 eggs beat up fine, half a pint of 
 gravy, the juice of a lemon, and a 
 little salt and nutmeg. Put the 
 meat into a dish, and pour the sauce 
 over it. 
 
 OX FEET JELLW Take a heel 
 that has been onlv scalded, not 
 
 boiled, slit it in two, and remove 
 the fat from between the claws. 
 Simmer it gently for eight hours in 
 a quart of water, till reduced to a 
 pint and half, and skim it clean 
 while it is doing. This strong jelly 
 is useful in making calves' feet jelly, 
 or may be added to mock turtle, 
 and other soups. 
 
 OX PALATES. Boil them ten- 
 der, blanch and scrape them. Rub 
 them with pepper, salt, and bread, 
 and fry them brown on both sides. 
 Pour off the fat, put beef or mut- 
 ton gravy into the stewpan for sauce, 
 with an anchovy, a little lemon 
 juice, grated nutmegand salt. Thick- 
 en it with butter rolled in flour: 
 when these have simmered a quar- 
 ter of an hour, dish them up, and 
 garnish with slices of lemon. 
 
 OXFORD DUMPLINS. Mix to- 
 gether two ounces of grated bread, 
 four ounces of currants, the same of 
 shred suet, a bit of lump sugar, a 
 little powdered pimento, and plenty 
 of grated lemon peel. Add two eggs 
 and a little milk ; then divide the 
 whole into five dumplins, and fry 
 them of a fine yellow brown. Made 
 with half the quantity of flour, in- 
 stead of bread, they are very excel- 
 lent. Serve them up with sweet 
 sauce. 
 
 OXFORD SAUSAGES. Chop 
 a pound and a half of pork, and the 
 same of veal, cleared of skin and 
 sinews. Add three quarters of a 
 pound of beef suet, mince and mix 
 them together. Steep the crumb 
 of a penny loaf in water, and mix it 
 with the meat; add also a little 
 dried sage, pepper and salt. 
 
 OYSTER LOAVES. Open a 
 quart of fresh oysters, wash and^ 
 stew them in their own liquor, with 
 two anchovies, a bunch of sweet 
 herbs, a blade of mace, and a bit of 
 lemon peel. Drain off" the liquor, ^ 
 boil up a quarter of a pound of but- 
 ter till it turns brown ; add half a 
 spoonful of flour, and boil it up 
 again. Put in some pf the oyster 
 
 22%; ^ 
 
O YS 
 
 O Y S 
 
 liquor, with a little gravy, white 
 wine, mace, nutmeg, a few cloves, 
 and a small piece of shalot. Stew 
 all together till it becomes as thick 
 as cream ; then put in the oysters, 
 and stew them a few minutes. Fry 
 some bread crumbs in butter or 
 sweet dripping till they are crisp 
 and brown, drain them well, put in 
 the oysters, and dish them up. — 
 Another. Open the oysters, and 
 save the liquor ; wash them in it, 
 and strain it through a sieve. Put 
 a little of the liquor into a tosser, 
 with a bit of butter and flour, white 
 pepper, a scrape of nutmeg, and a 
 little cream. Stew the oysters in 
 the liquor, cut them into dice, and 
 then put them into rolls sold for the 
 purpose. 
 
 OYSTER PATTIES. Put a fine 
 puff-crust into small pattipans, and 
 cover with paste, with a bit of bread 
 in each. While they are baking, 
 take oft' the beard of the oysters, 
 cut the oysters small, put them in a 
 small tosser, with a dust of grated 
 nutmeg, white pepper and salt, a 
 taste of lemon peel, shred as fine as 
 possible, a spoonful of cream, and 
 a little of the oyster liquor. Simmer 
 them together a few minutes, and 
 fill the pattipans as soon as they 
 are baked, first taking out the bread. 
 A bread crust should be put into all 
 patties, to keep them hollow while 
 baking. 
 
 OYSTER PIE. Open the oys- 
 ters, take off* the beards, parboil 
 the oysters, and strain off" the liquor. 
 Parboil some sweetbreads, cut them 
 in slices, place them in layers with 
 the oysters, and season very lightly 
 with salt, pepper and mace. Then 
 jadd half a teacup of liquor, and the 
 same of gravy. Bake in a slow oven ; 
 and before the pie is sent to table, 
 put in a teacup of cream, a little 
 more oyster liquor, and a cup of 
 white gravy, all warmed together, 
 but not boiled. 
 
 OYSTER SAUCE. Save the li- 
 quor in opening the oysters, boi' it 
 •230 
 
 with the beards, a bit of mace and 
 lemon peel. In the mean time, 
 throw the oysters into cold water, 
 and drain it off*. Strain the liquor, 
 put it into a saucepan with the oys- 
 ters, and as much butter, mixed 
 with a little milk, as will make sauce 
 enough; but first rub a little flour 
 with it. Set them over the fire, and 
 keep stirring all the time. When 
 the butter has boiled once or twice, 
 take them off^, and keep the sauce- 
 pan near the fire, but not on it ; for 
 if done too much, the oysters will 
 be hard. Squeeze in a little lemon 
 juice, and serve it up. If for com- 
 pany, a little cream is a great im- 
 provement. * Observe, the oysters 
 will thin the sauce, and therefore 
 allow butter accordingly. 
 
 OYSTER SOUP. Beat the yolks 
 of ten hard eggs, and the hard part 
 of two quarts of oysters, in a mor- 
 tar, and put them to two quarts of 
 fish stock. Simmer all together for 
 half an hour, and strain it off". Hav- 
 ing cleared the oysters of the beards, 
 and washed them well, put them in- 
 to the soup, and let it simmer five 
 minutes." Beat up the yolks of six 
 raw eggs, and add them to the soup. 
 Stir it all well together one way, by 
 the side of the fire, till it is thick and 
 smooth, but do not let it boil. Serve 
 up all together. 
 
 OYSTER MOUTH SOUP. Make 
 a rich mutton broth, with two large 
 onions, three blades of mace, and a 
 little black pepper. When strained, 
 pour it on a hundred and fifty oys- 
 ters, without the beards, and a bit 
 of butter rolled in flour. Simmer it 
 gently a quarter of an hour, and 
 serve up the soup. 
 
 OYSTERS. Of the several kinds 
 of oysters, the Pyfleet, Colchester, 
 and Milford, are much the best. 
 The native Milton are fine, being 
 white and fleshy ; but others may 
 be made to possess both these qua- 
 lities in some degree, by proper 
 feeding. Colchester oysters come 
 to market early in August, the 
 
P A I 
 
 PA I 
 
 Milton in October, and are in the 
 highest perfection about Christmas, 
 but continue in season till the mid- 
 dle of May. When alive and good, 
 the shell closes on the knife ; but if 
 an oyster opens its mouth, it will 
 soon be good for nothing. Oysters 
 should be eaten the minute they are 
 opened, with their own liquor in the 
 under shell, or the delicious flavour 
 will be lost. The rock oyster is the 
 largest, but if eaten raw it tastes 
 coarse and brackish, but may be im- 
 proved by feeding. In order to this, 
 cover the oysters with clean water, 
 and allow a pint of salt to about two 
 gallons ; this will cleanse them from 
 the mud and sand contracted in the 
 bed. After they have lain twelve 
 hours, change it for fresh salt and 
 water ; and in twelve hours more 
 they will be fit to eat, and will con- 
 
 tinue in a good state for two or ^hree 
 days. At the time of high water in 
 the place from whence they were 
 taken, they will open their shells, in 
 expectation of receiving their usual, 
 food. The real Colchester or Py- 
 fleet barrelled oysters, that are pack- 
 ed at the beds, are better without 
 being put into water; they are care- 
 fully and tightly packed, and must 
 not be disturbed till wanted for the 
 table. In temperate weather these 
 will keep good for a week or ten 
 days. To preserve barrelled oysters 
 however, the best way is to remove 
 the upper hoop, so that the head 
 may fall down upon the oysters, and 
 then to place a weight upon it. This 
 will compress the oysters, keep in 
 the liquor, and preserve them for 
 several days. 
 
 Pain in the ear. This com- 
 plaint is sometimes so prevalent as 
 to resemble an epidemic, particular- 
 ly amongst children. The most ef- 
 fectual remedy yet discovered has 
 been a clove of garlic, steeped for 
 a few minutes in warm sallad oil, 
 and put into the ear, rolled up in 
 muslin or fine linen. When the gar- 
 lic has accomplished its object, and 
 is removed from the ear, it should 
 be replaced with cotton, to prevent 
 the patient taking cold. 
 
 PAINT. Painted doors and win- 
 dows may be made to look well for 
 a considerable time, if properly clean- 
 ed. A cloth should never be used, 
 for it leaves some lint behind ; but 
 take oflT the dust with a painter's 
 brush, or a pair of bellows. When 
 the painting is soiled or stained, dip 
 a sponge or a bit of flannel in soda 
 water, wash it off quickly, and dry 
 it immediately, or the strength of 
 the soda will eat ofl' the colour. 
 
 When wainscot requires scouring, it 
 should be done from the top down- 
 wards, and the soda be prevented 
 from running on the uncleaned part 
 as much as possible, or marks will 
 appear after the whole is finished. 
 One person should dry the board 
 with old linen, as fast as the other 
 has scoured off the dirt, and washed 
 away the soda. 
 
 PAINT FOR IRON. For pre- 
 serving palisadoes and other kinds 
 of iron work exposed to the weather, 
 heat some common litharge in a 
 shovel over the fire. Then scatter 
 over it a small quantity of sulphur, 
 and grind it in oil. This lead will 
 reduce it to a good lead colour, which 
 will dry very quickly, get remark- 
 ably hard, and resist the weather 
 better than any other common paint. 
 
 PAINTINGS. Oil paintings fre- 
 quently become smoked or dirty, 
 and in order to their being properly 
 cleaned, require to be treated with 
 231 
 
PAL 
 
 '^ A N 
 
 the greatest care. Dissolve a little 
 common salt in some stale urine, 
 dip a woollen cloth in the liquid, and 
 rub the paintings over with it till 
 the^r are quite clean. Then wash 
 them with a sponge and clean water, 
 dry them gradually, and rub them 
 over with a clean cloth. 
 
 PALING PRESERVED. The 
 following cheap and valuable com- 
 position will preserve all sorts of 
 wood work exposed to the vicissi- 
 tudes of the weather. Take some 
 well-burnt lime, and expose it to the 
 air till it falls to powder, without 
 putting any water to it, and mix with 
 it two thirds of wood ashes, and one 
 third of fine sand. Sift the whole 
 through a fine sieve, and work it up 
 with linseed oil to the consistence 
 of common paint, taking care to 
 grind it fine, and mix it well toge- 
 ther. The composition may be im- 
 proved by the addition of an equal 
 quantity of coal tar with the linseed 
 oil ; and two coats of it laid on any 
 kind of weather boards, will be found 
 superior to any kind of paint used 
 for that purpose. 
 
 PALPITATION OF THE HEART. 
 Persons of a full habit may find re- 
 lief in bleeding ; but where it is ac- 
 companied with nervou-s affections, 
 as is generally the case, bleeding 
 must by all means be avoided. Fre- 
 quent bathing the feet in warm wa- 
 ter, a stimulating plaster applied to 
 the left side, and gentle exercise, 
 are the most proper. 
 
 PALSY. The luxurious, the se- 
 dentary, and those who have suffered 
 great anxiety and distress of mind, 
 are the most subject to this disorder, 
 which generally attacks the left 
 side, and is attended with numbness 
 and drowsiness. The parts affected 
 ought to be frequently rubbed with 
 a flesh brush, or with the hand. 
 Blisters, warm plasters, volatile lini- 
 ments, and electricity should like- 
 wise be employed. The following 
 electuary is also recommended. Mix 
 an ounce of flour of mustard, and 
 232 
 
 an ounce of the conserve of roses, 
 in some syrup of ginger ; and take 
 a tea-spoonful of it three or four 
 times a day. 
 
 PANADA. To make panada in 
 five minutes, set a little water on the 
 fire with a glass of white wine, some 
 sugar, and a scrape of nutmeg and 
 lemon peel, grating meanwhile some 
 crumbs of bread. The moment the 
 mixture boils up, keeping it still on 
 the fire, put in the crumbs, and let 
 it boil as fast as it can. When of a 
 proper thickness just to drink, take 
 it ofl'. — Another way. Make the 
 panada as above, but instead of a 
 glass of wine, put in a tea-spoonful 
 of rum, a little butter and sugar. 
 This makes a very pleasant article 
 for the sick. — Another. Put into 
 the water a bit of lemon peel, and 
 mix in the crumbs : when nearly 
 boiled enough, add some lemon or 
 orange syrup. Observe to boil all 
 the ingredients ; for if any be added 
 after, the panada will break, and 
 not turn to jelly. 
 
 PANCAKES. Make a light bat- 
 ter of eggs, flour, and milk. Fry it 
 in a small pan, in hot dripping or 
 lard. Salt, nutmeg, or ginger, may 
 be added. Sugar and lemon should 
 be served, to eat with them. When 
 eggs are very scarce, the batter may 
 be made of flour and small beer, 
 with the addition of a little ginger ; 
 or clean snow, with flour, and a very 
 little milk, will serve instead of egg. 
 Fine pancakes, fried without butter 
 or lard, are made as follows. Beat 
 six fresh eggs extremely well, strain 
 and mix them with a pint of cream, 
 four ounces of sugar, a glass of 
 wine, half a nutmeg grated, and as 
 much flour as will make it almost 
 as thick as ordinary pancake batter, 
 but not quite. Heat the fryingpan 
 tolerably hot, wipe it with a clean 
 cloth, and pour in the batter so as 
 to make the pancakes thin. — New 
 England pancakes are made of a 
 pint of cream, mixed with five spoon- 
 fuls of fine flour, seven yolks and 
 
PAP 
 
 four whites of eggs, and a very little 
 salt. They are then fried very thin 
 in fresh butter, and sent to table 
 six or eight at once, with sugar and 
 cinnamon strewed between them. — • 
 Another way to make cream pan- 
 cakes. Stir a pint of cream gradu- 
 ally into three spoonfuls of flour, 
 and beat them very smooth. Add 
 to this six eggs, half a pound of 
 melted butter, and a little sugar. 
 These pancakes will fry from their 
 own richness, without either butter 
 or lard. Run the batter over the 
 pan as thin as possible, and when 
 the pancakes are just coloured they 
 are ilone enough. 
 
 PAP BREAD. To prepare a light 
 nourishing food for young children, 
 pour scalding water on some thin 
 slices of good white bread, and let 
 it stand uncovered till it cools. 
 Then drain off the water, bruise the 
 bread tine, and mix it with as much 
 new milk as will make a pap of a 
 moderate thickness. It will be warm 
 enough for use, without setting it 
 on the fire. It is common to add 
 sugar, but the pap is better without 
 it, as is almost all food intended for 
 children ; and the taste will not re- 
 quire it, till habit makes it familiar. 
 
 PAPER. All sorts of paper im- 
 prove by keeping, if laid in a dry 
 place, and preserved from mould 
 and damp. It is bought much 
 cheaper by the ream, than by the 
 quire. The expense of this article 
 is chiefly occasioned by the enor- 
 mous duty laid upon it, and the ne- 
 cessity of importing foreign rags to 
 supply the consumption. If more 
 care were taken in families gene- 
 rally, to preserve the rags and cut- 
 tings of linen from being wasted, 
 there would be less need of foreign 
 imports, and paper might be manu- 
 factured a little cheaper. 
 
 PAPER HANGINGS. To clean 
 these properly, first blow ofi" the 
 dust with the bellows, and then 
 wipe the paper downwards in the 
 slightest manner with the crumb of 
 
 t 
 
 PA R 
 
 a stale white loaf. Do not cross the 
 paper, nor go upwards, but begin at 
 the top, and the dirt of the paper 
 and the crumbs will fall together. 
 Observe not to wipe more than half - 
 a yard at a stroke, and after doing 
 all the upper part, go round again, 
 beginning a little above where you 
 left off'. If it be not done very light- 
 ly, the dirt will adhere to the paper; 
 but if properly attended to, the pa- 
 per will look fresh and new. 
 
 PAPER PASTE. To make a 
 strong paste for paper, take two 
 large spoonfuls of fine flour, and as 
 much pounded rosin as will lie upon 
 a shilling. Mix them up with as 
 much strong beer as will make the 
 paste of a due consistence, and boil 
 it half an hour. It is best used 
 cold. 
 
 PARSLEY. To preserve parsley 
 through the winter, gather some fine 
 fresh sprigs in May, June, or July. 
 Pick and wash them clean, set on a 
 stewpan half full of water, put a lit- 
 tle salt in it, boil and scum it clean. 
 Then add the parsley, let it boil for 
 two minutes, and take it out and lay 
 it on a sieve before the fire, that it 
 may be dried as quick as possible. 
 Put it by in a tin box, and keep it 
 in a dry place. WiketTwanted, lay 
 it in a basin„ and" cover it with waim 
 water for a few minutes before you 
 use it. 
 
 PARSLEY AND BUTTER. Wash 
 some parsley very clean, and pick 
 it carefully leaf by leaf. Put a tea- ^ 
 spoonful of salt into half a pint of 
 boiling water, boil the parsley in it 
 about ten minutes, drain it on a 
 sieve, mince it quite fine, and then 
 bruise it to a pulp. Put it into a 
 sauce boat, and mix with it by de 
 grees about half a pint of good 
 melted butter, only do not put so 
 much flour to it, as the parsley will 
 be sure to add to its thickness. 
 Parsley and butter should not be 
 poured over boiled dishes, but be 
 sent up in a boat. The delicacy of 
 this elegant and innocent relish, 
 
 H h 233 
 
■:".l 
 
 the paRl< 
 
 depends upon the parsley being 
 minced very fine. With the addition 
 of a slice of lemon cut into dice, a 
 little allspice and vinegar, it is made 
 •^6to Dutch sauce. 
 
 PARSLEY PIE. Lay a fowl, or 
 a few bones of the scrag of veal, 
 seasoned, into a dish. Scald a cul- 
 lenderful of picked parsley in milk ; 
 season it, and add it to the fowl or 
 meat, with a tea-cupful of any sort 
 of good broth or gravy. When baked, 
 pour into it a quarter of a pint of 
 cream scalded, with a little bit of 
 butter and flour. Shake it rouud, 
 and mix it with the gravy in the dish. 
 Lettuces, white mustard leaves, or 
 spinach, well scalded, may be added 
 to the parsley. 
 
 PARSLEY SAUCE. \nieD no 
 parsley leaves are to be had, tie up 
 a little parsley seed in a piece of 
 clean muslin, and boil it in water 
 ten ininutes. I >e this water to melt 
 the butter, and throw into it a little 
 boiled spinach minced, to look like 
 parsley. 
 
 PARSNIPS. Carrots and parsnips, 
 when laid up for the winter, should 
 have the tops cut off close, be clear- 
 ed of the rough earth, and kept in a 
 dry place. Lay a bed of dry sand 
 on the floor, two or three inches 
 thick, put- the roots upon it close 
 together, with the top of one to the 
 bottom of the next, and so on. Cover 
 the first layer with sand two inches 
 thick, and then place another layer 
 
 "l of roots, and go on thus till the whole 
 store are laid up. Cover the heap 
 with dry straw, laid on tolerably 
 thick. Beet roots, salsify, Ham- 
 burgh parsley roots, horseradish, 
 aud turnips, should all be laid up in 
 the same manner, as a supply against 
 frostyiireather, when they cannot be 
 got out of the e^round. 
 
 PARSNIPS BOILED. These re- 
 
 ? quire to be done very tender, and 
 may be served whole with melted 
 butter, or beaten smooth in a bowl, 
 warmed up with a little cream, but- 
 ter, flour, and salt. Parsnips are 
 2:U 
 
 F A K 
 
 highly nutricious, and make an agree- 
 able sauce to salt fish. 
 
 PARSNIPS FRICASSEED. Boil 
 them in milk till they are soft. Then 
 cut them lengthways into bits, two 
 or three inches long, and simmer 
 them in a white sauce, made of two 
 spoonfuls of broth. Add a bit of 
 mace, half a cupful of cream, a little 
 flour and butter, pepper and salt. 
 
 PARSNIP WINE. To twelve 
 pounds of sliced parsnips, add four 
 gallons of water, and boil them till 
 they become soft. Squeeze the li- 
 quor well out of them, run it through 
 a sieve, and add to every gallon three 
 pounds of lump sugar. Boil the 
 whole three quarters of an hour, and 
 when it is nearly cold, add a Httle 
 yeast. Let it stand in a tub for ten 
 days, stirring it from the bottom 
 every day, and then put it into a 
 cask for twelve months. As it wt)rks 
 over, fill it up everv day. 
 
 PARTRIDGE BOILED. This 
 species of game is in season in the 
 autumn. If the birds be young, the 
 bill is of a dark colour, and the legs 
 inclined to yellow. When fresh and 
 good, the vent will be firm ; but when 
 stale, this part will look greenish. 
 Boiled partridges require to be 
 trussed the same as chickens : from 
 twenty to twenty-five minutes will 
 do them sufticiently. Serve them 
 up with either white or brown mush- 
 room sauce, or with rice stewed in 
 gravy, made pretty thick, and sea- 
 soned with pepper and salt. Pour 
 the sauce over them, or serve them 
 up with celery sauce. A boiled 
 pheasant is dressed in the same man- 
 ner, allowing three quarters of an 
 hour for the cooking. 
 
 PARTRIDGE PIE. Pick and 
 singe four partridges, cut off the legs 
 at the knee, season with pepper, salt, 
 chopped parsley, thyme, and mush- 
 rooms. Lay a veal steak and a slice 
 of ham at the bottom of the dish, 
 put in the partridge, and half a pint 
 of good broth. Lay puft' paste on 
 the edge of the dish, and cover with 
 
Pat 
 
 PaV 
 
 the same; brush it over with egg, 
 and bake it an hour. 
 
 PARTRIDGE SOUP. Skin two 
 old partridges, and cut them into 
 pieces, with three or four slices of 
 ham, a stick of celery, and three 
 large onions sliced. Fry them all 
 in butter till brown, but take care 
 not to burn them. Then put them 
 into a stewpan, with five pints of 
 boiling water, a few.peppercorns, a 
 shank or two of mutton, and a little 
 salt. Stew it gently two hours, 
 strain it through a sieve, and put it 
 again into a stewpan, with some 
 stewed celery and fried bread. When 
 it is near boiling, skim it, pour it 
 into a tureen, and send it up hot. 
 
 PASTE PUDDINGS. Make a 
 paste of butter and flour, roll it out 
 thin, and spread any kind of jam, 
 or currants over it, with some suet 
 chopped fine. Roll it up together, 
 close the paste at both ends, and 
 boil it in a cloth. 
 
 PASTRY. An adept in pastry 
 never leaves any part of it adhering 
 to the board or dish, used in making 
 it. It is best when rolled on mar- 
 ble, or a very large slate. In very 
 hot weather, the butter should be 
 put into cold water to make it as 
 firm as possible ; and if made early 
 in the morning, and preserved from 
 the air until it is to be baked, the 
 pastry will be found much better. 
 An expert hand will use much less 
 butter and produce lighter crust 
 than others. Good salt butter well 
 washed, will make a fine flaky crust. 
 When preserved fruits are used in 
 pastry, they should not be baked 
 long ; and those that have been done 
 with their full proportion of sugar, 
 require no baking at all. The crust 
 should be baked in a tin shape, and 
 the fruit be added afterwards ; or it 
 may be put into a small dish or tart 
 pans, and the covers be baked on a 
 tin cut out into any form. 
 
 PATTIES. Slice some chicken, 
 turkey, or veal, with dressed ham. 
 
 or sirloin of beef. Add some pars- 
 ley, thyme, and lemon peel, chopped 
 very fine. Pound all together in a 
 mortar, and season with salt and 
 white pepper. Line the pattipans 
 with puff" paste, fill them with meat, 
 lay on the paste, close the edges, 
 cut the paste round, brush it over 
 with egg, and bake the patties twenty 
 minutes. 
 
 PAVEMENTS. For cleaning 
 stone stairs, and hall pavements, 
 boil together half a pint each of size 
 and stone-blue water, with two ta- 
 ble-spoonfuls of whiting, and two 
 cakes of pipe-clay, in about two 
 quarts of water. — Wash the stone ^ 
 over with a flannel slightly wetted 
 in this mixture; and when dry, rub 
 them with a flannel and brush. 
 
 PAYMENT OF RENT. Rent 
 due for tenements let from year to 
 year, is commonly paid on the four 
 quarter days ; and when the pay- 
 ments are regularly made at the 
 quarter, the tenant cannot be de- 
 prived of possession at any other 
 time than at the end of a complete 
 year from the commencement of his 
 tenancy. If therefore he took pos- 
 session at Midsummer, he must quit 
 at Midsummer, and notice thereof 
 must be sent at or before the pre- 
 ceding Christmas. A similar no- 
 tice is also required from the tenant 
 to the landlord, when it is intended 
 to leave the premises. — Every quar- 
 ter's rent is deemed a separate debt, 
 for which the landlord can bring a 
 separate action, or distress for non- 
 payment. The landlord himself is 
 the proper person to demand rent: 
 if he employs another person, he 
 must be duly authorised by power oi' 
 attorney, clearly specifying the per- 
 son from whom, and the premises 
 for which the rent is due : or the 
 demand will be insuflicient, if the 
 tenant should be inclined to evade 
 payment. The following is the form 
 of a receipt for rent : — * Received of 
 R. C. February 13, 1823, the sum 
 235 
 
PEA 
 
 PEA 
 
 of ten pounds twelve shillings for a 
 quarter's rent, due at Christmas last.' 
 
 * £10 12 J. W. M.' 
 
 PEA FOWL. These require to 
 be fed the same as turkeys. They 
 are generally so shy, that they are 
 seldom to be found for some days af- 
 iev hatching ; and it is very wrong 
 to pursue them, as many ignorant 
 people do, under the idea of bring- 
 ing them home. It only causes the 
 hen to carry the young ones through 
 dangerous places, and by hurrying 
 she is apt to tread upon them. The 
 cock bird kills all the young chick- 
 ens he can get at, by one blow on 
 the centre of the head with his bill, 
 and he does the same by his own 
 brood, before the feathers of the 
 crown come out. Nature therefore 
 directs the hen to hide and keep 
 them out of his way, till the feathers 
 rise. 
 
 PEA POWDER. Pound toge- 
 ther in a marble mortar half an ounce 
 each of dried mint and sage, a dram 
 of celery seed, and a quarter of a 
 dram of cayenne, and rub them 
 through a fine sieve. This gives a 
 very savoury relish to pea soup, 
 and to water gruel. A dram of all- 
 spice, or black pepper, may be 
 pounded with the above, as an ad- 
 dition, or instead of the cayenne. 
 
 PEACH WINE. Take peaches, 
 apricots, and nectarines, when they 
 are full of juice, pare them, and 
 take out the stones. Then slice 
 them thin, pour over them from one 
 to two gallons of water, and a quart 
 of white wine. Simmer the whole 
 gently for a considerable time, till 
 the sliced fruit becomes soft. Pour 
 off the liquid part into another ves- 
 sel, containing more peaches that 
 have been sliced but not heated ; 
 let them stand for twelve hours, 
 then pour out the liquid part, and 
 press what remains through a line 
 hair bag. Let the whole be now 
 put into a cask to ferment, and add 
 a pound and a half of loaf sugar to 
 236 
 
 each gallon. Boil an ounce of 
 beaten cloves in a quart of white 
 wine, and put it into the cask ; the 
 morella wine will have a delicious 
 flavour. Wine may be made of 
 apricots by only bruising, and pour- 
 ing the hot water upon them : this 
 wine does not require so much 
 sweetening. To give it a curious 
 flavour, boil an ounce of mace, and 
 half an ounce of nutmegs, in a quart 
 of white wine ; and when the wine 
 is fermenting, pour the liquid in 
 hot. In about twenty days or a 
 month, these wines will be fit for 
 bottling. 
 
 PEARL BARLEY PUDDING. 
 Cleanse a pound of pearl barley, 
 and put to it three quarts of milk, 
 half a pound of sugar, and a grated 
 nutmeg. Bake it in a deep pan, 
 take it out of the oven, and beat up 
 six eggs with it. Then butter a 
 dish, pour in the pudding, and bake 
 it again an hour. 
 
 PEARLS. To make artificial 
 pearls, take the blay or bleak fish, 
 which is very common in the rivers 
 near London, and scrape off the fine 
 silvery scales from the belly. Wash 
 and rub them in water ; let the wa- 
 ter settle, and a sediment will be 
 found of an oily consistence. A lit- 
 tle of this is to be dropped into a 
 hollow glass bead of a bluish tint, 
 and shaken about, so as to cover all 
 the internal surface. After this the 
 bead is filled up with melted white 
 wax, to give it weight and solidity. 
 
 PEARS. Large ones, when in- 
 tended to be kept, should be tied 
 and hung up by the stalk. 
 
 PEAS. Young green peas, well 
 dressed, are one of the greatest de- 
 licacies of the vegetable kingdom. 
 They must be quite young ; it is 
 equally indispensable that they be 
 fresh gathered, and cooked as soon 
 as they are shelled, for they soon 
 lose both their colour and sweet- 
 ness. Of course they should never 
 be purchased ready shelled. To 
 
V E A 
 
 1> K A 
 
 have them in perfection, tiiey must 
 be gathered the same day that they 
 are dressed, and be put on to boil 
 within half" an hour after they are 
 shelled. As large and small peas 
 cannot be boiled together, the small 
 ones should be separated from the 
 rest, by being passed trough a riddle 
 or coarse sieve. For a peck of young- 
 peas, which will not be more than 
 sufficient for two or three persons, 
 after they are shelled, set on a 
 saucepan with a gallon of water. 
 When it boils, put in the peas with 
 a table-spoonfiil of salt. Skim it 
 well, keep them quickly boiling from 
 twenty to thirty minutes, according 
 to their age and size. To judge 
 whether they are done enough, take 
 some out with a spoon and taste them, 
 but be careful not to boil them be- 
 yond the point of perfection. When 
 slightly indented, and done enough, 
 drain them on a hair sieve. Put 
 them into a pie dish, and lay some 
 small bits of butter on the peas ; put 
 another dish over them, and turn 
 them over and over, in order to dif- 
 fuse the butter equally among them. 
 Or send them to table plain from the 
 saucepan, with melted butter in a 
 sauce tureen. Garnish the dish with 
 a few sprigs of mint, boiled by them- 
 selves. 
 
 PEAS AND BACON. Cut a 
 piece of nice streaked bacon, lay it 
 in water to take out some of the salt, 
 aud boil it with some dried peas, in 
 » little water. Add two carrots or 
 parsnips, two onions, and a bunch 
 of sweet herbs. When the peas are 
 done enough, pulp them through a 
 culllender or sieve, and serve them 
 over the bacon. 
 
 PEAS CULTIVATED. Instead 
 of sowing peas in straight rows, they 
 should be formed into circles of three 
 or four feet diameter, with a space 
 of two feet between each circle. By 
 this means they will blossom nearer 
 the ground, than when enclosed in 
 long rows, and will ripen much soon- 
 er. Or if set in straight rows, a bed 
 
 of ten or twelve ieet wide should be 
 left between, for onions and carrots, 
 or any crops which do not grow tall. 
 The peas will not be drawn up so 
 much, but will grow stronger, and 
 be more productive. Scarlet beans 
 should be treated in the same man- 
 ner. 
 
 PEAS AND PORK. Two pounds 
 of the belly part of pickled pork will 
 make very good broth for peas soup, 
 if the pork be not too salt. If it has 
 been in salt several days, it must be 
 laid in water the night before it is 
 used. Put on three quarts of soft 
 water, or liquor in which meat has 
 been boiled, with a quart of peas, 
 and let it boil gently for two hours. 
 Then put in the pork, and let it sim- 
 mer for an hour or more, till it is 
 quite tender. When done, wash the 
 pork clean in hot water, send it up 
 in a dish, or cut into small pieces 
 and put with the soup into the tu- 
 reen. 
 
 PEAS PORRIDGE. Boil the 
 peas, and pulp them through a cul- 
 lender. Heat them up in a saucepan 
 with some butter, chopped parsley 
 and chives, and season with pepper 
 and salt. 
 
 PEAS PUDDING. Soak the 
 peas an hour or two before they are 
 boiled ; and when nearly done, beat 
 them up with salt and pepper, an 
 eg§, and a bit of butter. Tie it up 
 in a cloth, and boil it half an hour. 
 
 PEAS SOUP. Save the liquor 
 of boiled pork or beef : if too salt, 
 dilute it with water, or use fresh wa- 
 ter only, adding the bones of roast 
 beef, a ham or gammon bone, or 
 an anchovy or two. Simmer these 
 with some good whole or split peas ; 
 the smaller the quantity of water at 
 first the better. Continue to sim- 
 mer till the peas will pulp through 
 a cullender ; then set on the pulp to 
 stew, with more of the liquor that 
 boiled the peas, two carrots, a tur- 
 nip, a leek, and a stick of chopped 
 celery, till all is quite tender. The 
 last requires less time, an hour will 
 23^ 
 
PER 
 
 P ET 
 
 do it. When ready, put into a tu- 
 reen some fried bread cut into dice, 
 dried mint rubbed fine, pepper and 
 salt if needed, and pour in the soup. 
 When there is plenty of vegetables, 
 no meat is necessary ; but if meat 
 be preferred, a pig's foot or ham 
 bone may be boiled with the peas, 
 which is called the stock. More 
 butter than is above mentioned will 
 be necessary, if the soup is required 
 to be very rich. 
 
 PENCIL DRAWINGS. To pre- 
 vent chalk or pencil drawings from 
 rubbing out, it is only necessary to 
 lay them oh the surface of some 
 skim milk, free from cream and 
 grease ; and then taking off the 
 drawing expeditiously, and hanging 
 it up by one corner to dry. A thin 
 wash of isinglass will also answer 
 the same purpose. 
 
 PEPPER POT. To three quarts 
 of water, put any approved vegeta- 
 bles ; in summer, peas, lettuce, 
 spinach, and two or three onions ; 
 in winter, carrot, turnip, onions, and 
 celery. Cut them very small, and 
 stew them with two pounds of neck 
 of mutton, and a pound of pickled 
 pork. Half an hour before serving, 
 clear a lobster or crab from the 
 shell, and put it into the stew, add- 
 ing a little salt and cayenne. Some 
 people choose very small suet dump- 
 lings, boiled in the above, or fowl 
 may be used instead of mutton. 
 A pepper pot may indeed be made 
 of various things, and is understood 
 to consist of a proper mixture of 
 fish, flesh, fowl, vegetables, and 
 pulse. A small quantity of rice 
 should be boiled with the whole. 
 
 PEPPERMINT DROPS. Pound 
 and sift four ounces of double-re- 
 fined sugar, and beat it with the 
 whites of two eggs till perfectly 
 smooth. Then add sixty drops of 
 oil of peppermint ; beat it well, 
 drop it on white paper, and dry it 
 at a distance from the fire. 
 
 PERCH. When of a good size, 
 as iu Holland, they arc a rcmark- 
 238 
 
 ably fine fresh-water fish, though 
 not so delicate as carp or tench. 
 Clean them carefully, and if to be 
 boiled, put them into a fish-kettle, 
 with as much cold spring water as 
 will cover them, and add a handful 
 of salt. Set them on a quick fire 
 till they boil, and then place them 
 on one side to boil gently for about 
 ten minutes, according to their size. 
 If to be fried, wipe them on a dry 
 cloth, after they have been well 
 cleaned and washed, and flour them 
 lightly all over. Fry them about ten 
 minutes in hot lard or dripping, lay 
 them on a hair sieve to drain, and 
 send them up on a hot dish. Gar- 
 nish with sprigs of green parsley, 
 and serve them with anchovy sauce. 
 
 PERFUMERY. Oil of lavender 
 and other essences are frequently 
 adulterated with a mixture of the 
 oil of turpentine, which may be dis- 
 covered by dipping a piece of pa- 
 per or rag into the oil to be tried, 
 and holding it to the fire. The fine 
 scented oil will quickly evaporate, 
 and leave the smell of the turpen- 
 tine distinguishable, if the essence 
 has been adulterated with this in- 
 gredient. 
 
 PERMANENT INK. This use- 
 ful article for marking linen is com- 
 posed of nitrate of silver, or lunar 
 caustic, and the tincture or infusion 
 of galls ; in the proportion of one 
 dram of the former in a dry state, 
 to two drams of the latter. The 
 linen, cotton, or other fabric, must 
 be first wetted with the following 
 liquid ; namely, an ounce of the 
 salt of tartar, dissolved in an ounce 
 and a half of water ; and must be 
 perfectly dry before any attempt is 
 made to write upon it. 
 
 PETTITOES. Boil them very 
 gently in a small quantity of water, 
 along with the liver and the heart. 
 Then cut the meat fine, split the 
 feet, and simmer them till they are 
 quite tender. Thicken with a bit 
 of butter, a little flour, a spoonfed 
 of cream, and a little pepper and 
 
PIC 
 
 PIC 
 
 salt. Give it a boil up, pour the li- 
 quor over a sippets of bread, and 
 place the feet on the mince. 
 
 PEWTER AND TIN. Dish co- 
 vers and pewter requisites should be 
 wiped dry immediately after being 
 used, and kept free from steam or 
 damp, which would prevent much of 
 the trouble in cleaning them. Where 
 the polish is gone off, let the articles 
 be first rubbed on the outside with a 
 little sweet oil laid on a piece of soft 
 linen cloth. Then clear it off with 
 pure whitening on linen cloths, which 
 will restore the polish. 
 
 PHEASANTS. The cock bird is 
 reckoned the best, except when the 
 hen is with eg^. If young, its spurs 
 are short and blunt ; but if old, they 
 are long and sharp. A large phea- 
 sant will require three quarters of an 
 hour to boil ; if small, half an hour. 
 If for roasting, it should be done the 
 same as a turkey. Serve it up with 
 a fine gravy, including a very smaii 
 piece of garlic, and bread sauce or 
 fried bread crumbs instead. When 
 cold the meat may be made into ex- 
 cellent patties, but its flavour should 
 not be overpowered with lemon. For 
 the manner of trussing a pheasant or 
 partridge, see Plate. 
 
 PHOSPHORIC MATCH BOT- 
 TLE. Two thirds of calcined oyster 
 shells, and one third of sulphur, put 
 into a hot crucible for an hour, and 
 afterwards exposed to the air for half 
 an hour, become phosphorus. This 
 is put into a bottle, and when used 
 to procure a light, a very small quan- 
 tity is taken out on the point of a 
 common match, and rubbed upon a 
 cork, which produces an immediate 
 flame. If a small piece of phosphorus 
 be put into a vial, and a little boiling 
 oil poured upon it, a luminous bottle 
 will be formed ; for on taking out the 
 cork, to adniit the atmospheric air, 
 the empty space in the vial will be- 
 come luminous ; and if the bottle be 
 well closed, it will preserve its illu- 
 minative power for several months. 
 
 PICKLE. For hams, lo»inrnes, or 
 
 beef, a pickle may be made that will 
 keep for years, if boiled and skim- 
 med as often as it is used. Provide 
 a deep earthen glazed pan that will 
 hold four gallons, having a cover that 
 will fit close. Put into it two gallons 
 of spring water, two pounds of coarse 
 sugar, two pounds of bay salt, two 
 pounds and a half of common salt, 
 and half a pound of salt petre. Keep 
 the beef or hams as long as they will 
 bear, before they are put into the 
 pickle ; sprinkle them with coarse 
 sugar in a pan, and let them drain. 
 Then rub them well with the pickle, 
 and pack them in close, putting as 
 much as the pan Mill hold, so that the 
 pickle may cover them. The pickle 
 is not to be boiled at first. A small 
 ham may be fourteen days, a large 
 one three weeks, a tongue twelve 
 days, and beef in proportion to its 
 size. They will eat well out of the 
 pickle without drying. When they 
 are to be dried, let each be drained 
 over the pan ; and when it will drop no 
 longer, take a clean sponge and dry 
 It thoroughly. Six or eight hours 
 will smoke them, and there should 
 be only a little saw-dust and wet 
 straw used for this purpose ; but if 
 put into a baker's chimney, they 
 should be sown up in a coarse cloth, 
 and hang a week. 
 
 PICKLES. The free or frequent 
 use of pickles is by no means to be 
 recommended, where any regard is 
 paid to health In general they are 
 the mere vehicles for taking a certain 
 portion of vinegar and spice, and in 
 the crisp state in which they are most 
 admired are often indigestible, and 
 of course penicious. The pickle 
 made to preserve cucumbers and 
 mangoes, is generally so strongly im- 
 pregnated with garlic, mustard, and 
 spice, that the original flavour of the 
 vegetable, is quite overpowered, and 
 the vegetable itself becomes the mere 
 absorbent of these foreign ingredi- 
 ents. But if pickles must still be 
 rega,rded for the sake of the palate, 
 whntever becomes of the stomach. 
 
PI c 
 
 PIC 
 
 it will be necessary to watch care- 
 fully the proper season for gather- 
 ing and preparing the various arti- 
 cles intended to be preserved. Fre- 
 quently it, happens, after the first 
 rveek that walnuts come in season, 
 that they become hard and shelled, 
 especially if the weather be hot and 
 dry ; it is therefore necessary to 
 purchase them as soon as they first 
 appear at market ; or in the course 
 of a few months after being pickled, 
 the nuts may be found incased in 
 an impenetrable shell. The middle 
 of July is generally the proper time 
 to look for green walnuts. Nastur- 
 tiums are to be had about the same. 
 Garlic and shalots, from Midsum- 
 mer to Michaelmas. Onions of va- 
 rious kinds for pickling, are in sea- 
 son by the middle of July, and for 
 a month after. Gherkins, cucum- 
 bers, melons, and mangoes, are to 
 be had by the middle of July, and 
 for a month after. Green, red, and 
 yellow capsicums, the end of July, 
 and following month. Chilies, to- 
 matas, cauliflowers, and artichokes, 
 towards the end ofjuly, and through- 
 out Au<;ust. Jerusalem artichokes 
 for pickling, July and August, and 
 for three months after. French 
 beans and radish pods, in July. 
 Mushrooms, for pickling and for 
 ketchup, in September. Red cab- 
 bage, and samphire, in August. 
 White cabbage, in September and 
 October. Horseradish, November 
 and December. — Pickles, when put 
 down, require to be kept with great 
 care, closely covered. When want- 
 ed for use they should be taken out 
 of the* jar with a wooden spoon, 
 pierced with holes, the use of metal 
 in this case being highly improper. 
 Pickles should be well kept from 
 the air, and seldom opened. Small 
 jars should be kept for those more 
 frequently in use, that what is not 
 eaten may be returned into the jar, 
 and the top [kept closely covered. 
 In preparing vinegar for pic||^f s, it 
 should not be boiled in metal sauee- 
 240 
 
 pans, but in a stone jar, on a hot 
 hearth, as the acid will dissolve or 
 corrode the metal, and infuse into 
 the pickle an unwholesome ingre- 
 dient. For the same reason pickles 
 should never be put into glazed 
 jars, as salt and vinegar will pene- 
 trate the glaze, and render it poison- 
 ous. 
 
 PICKLED ASPARAGUS. Cut 
 some asparagus, and lay it in an 
 earthen pot. Make a brine of salt 
 and water, strong enough to bear an 
 egg ; pour it hot on the asparagus, 
 and let it be closely covered. When 
 it is to be used, lay it for two hours 
 in cold water ; boil and serve it up 
 on a toast, with melted butter over 
 it. If to be used as a pickle, boil 
 it as it comes out of the brine, and 
 lay it in vinegar. 
 
 'PICKLED BACON. For two 
 tolerable flitches, dry a stone of salt 
 over the fire, till it is scalding hot. 
 Beat fine two ounces of saltpetre, 
 and two pounds of bay salt well 
 dried, and mix them with some of 
 the heated salt. Rub the bacon 
 first with that, and then with the 
 rest ; put it into a tub, and keep it 
 close from the air. 
 
 PICKLED BEET ROOT. Boil 
 the roots till three parts done, or 
 set them into a cool oven till they 
 are softened. Cut them into slices 
 of an inch thick, cover them with 
 vinegar, adding some allspice, a few 
 cloves, a little mace, black pepper, 
 horseradish sliced, some onions, 
 shalots, a little pounded ginger, and 
 some salt. Boil these ingredients 
 together twenty minutes, and when 
 cold, add to them a little bruised 
 cochineal. Put the slices of beet 
 into jars, pour the pickle upon 
 them, and tie the jars down close. 
 
 PICKLED CABBAGE. Slice a 
 hard red cabbage into a cullen- 
 der, and sprinkle each layer with 
 salt. Let it drain two days, then 
 put it into ajar, cover it with boil- 
 ing vinegar, and add a few slices 
 of red beet-root. The purple red 
 
PIC 
 
 PIC 
 
 cabbage makes the finest colour. 
 Those who like the flavour of spice, 
 will boil some with the vinegar. 
 Cauliflower cut in branches, and 
 thrown in after being salted, will 
 look of a beautiful red. 
 
 PICKLED CARROTS. Half boil 
 some middle sized yellowish carrots, 
 cut them into any shape, and let 
 them cool. Take as much vinegar 
 as will cover them, boil it with a 
 little salt, and a pennyworth of 
 saffron tied in a piece of muslin. 
 Put the carrots into a jar ; when the 
 pickle is cold, pour it upon them, 
 and cover the jar close. Let it 
 stand all night, then pour off the 
 pickle, and boil it with Jamaica pep- 
 per, mace, cloves, and a little salt. 
 When cold, pour it upon the car- 
 rots, and tie them up for use. 
 
 PICKLED CUCUMBERS. Cut 
 them into thick slices, and sprinkle 
 salt over them. Next day drain 
 them for five or six hours, then put 
 them into a stone jar, pour boiling 
 vinegar over them, and keep them in 
 a warm place. Repeat the boiling 
 vinegar, and stop them up again in- 
 stantly, and so on till quite green. 
 Then add peppercorns and ginger, 
 and keep them in small stone jars. 
 Cucumbers are best pickled with 
 sliced onions. 
 
 PICKLED GHERKINS. Select 
 some sound young cucumbers,5pread 
 them on dishes, salt and let them lie 
 a week. Drain and put them in a 
 jar, pouring boiling vinegar over 
 them. Set them near the fire, co- 
 vered with plenty of vine leaves. 
 If they do not come to a tolerably 
 good green, pour the vinegar into 
 another jar, set it on a hot hearth, 
 and when the vinegar boils, pour 
 it over them again, and cover them 
 with fresh leaves. Repeat this 
 operation as often as is necessary, 
 to bring the pickle to a good colour. 
 Too many persons have made pickles 
 of a very fine green, by using brass 
 or bellmetal kettles ; but as this is 
 (No. 11.) 
 
 highly poisonous, the practice ought 
 never to be attempted. 
 
 PICKLED HAxM. After it haa^ 
 been a week in the pickle, boil a 
 pint of vinegar, with two ounces of 
 bay salt. Pour it hot on the ham, 
 and baste it every day ; it may then 
 remain in the brine two or three 
 weeks. 
 
 PICKLED HERRING. Procure 
 them as fresh as possible, split them 
 open, take off the heads, and trim 
 off all the thin parts. Put them into 
 salt and water for one hour, drain 
 and wipe the fish, and put them into 
 jars, with the following preparation, 
 which is enough for six dozen her- 
 rings. Take salt and bay salt one 
 pound each, saltpetre and lump su- 
 gar two ounces each, and powdei 
 and mix the whole together. Put a 
 layer of the mixture at the bottom 
 of the jar, then a layer of fish with 
 the skin side downwards ; so con- 
 tinue alternately till the jar is full. 
 Press it down, and cover it close: 
 in two or three months they will be 
 fit for use. 
 
 PICKLED LEMONS. They 
 should be small, and with thiek rinds. 
 Rub them with a piece of flannel, 
 and slit them half down in four quar- 
 ters, but not through to the pulp. 
 Fill the openings with salt hard 
 pressed in, set them upright in a 
 pan for four or five days, until the 
 salt melts, and turn them thrice a 
 day in their own liquor till quite 
 tender. Make enough pickle to 
 cover them, of rape vinegar, the 
 brine of the lemons, peppercorns, 
 and ginger. Boil and skim it ; when 
 cold put it to the lemons, with two 
 ounces of mustard seed, and two 
 cloves of garlic to six lemons. When 
 the lemons are to be used, the pickle 
 will be useful in fish or other sauces. 
 
 PICKLED MACKAREL. Clean 
 and divide the fish, and cut each 
 side into three ; or leave them un- 
 divided, and cut each side into five 
 or six pieces. To six large mackarel, 
 
 I i 241 
 
PIC 
 
 PIC 
 
 take nearly an ounce of pepper, two 
 nutmegs, a little mace, four cloves, 
 and a handful of salt, all finely pow- 
 dered. Mix them together, make 
 holes in each bit of fish, put the sea- 
 soning into them, and rub some of it 
 over each piece. Fry them brown in 
 oil, and when cold put them into a 
 stone jar, and cover them with vine- 
 gar. Thus prepared, they will keep 
 for months ; and if to be kept longer, 
 pour oil on the top. Mackarel pre- 
 served this way are called Caveach. 
 A more common way is to boil the 
 mackarel after they are cleaned, and 
 then to boil up some of the liquor 
 with a few peppercorns, bay leaves, 
 and a little vinegar ; and when the 
 fish is cold, the liquor is poured over 
 them. Collared mackarel are pre- 
 pared the same way as collared eel. 
 
 PICKLED MELONS. Take six 
 melons, cut a slice out of them, and 
 scrape out the seeds and pulp quite 
 clean. Put them into a tin stewpan 
 with as much water as will cover 
 them ; add a small handful of salt, 
 ^ and boil them over a quick fire. 
 When they boil take them off the fire, 
 put them into an earthen pan with 
 the water, and let them stana till the 
 next day. The melons must then be 
 taken out and wiped dry, both with- 
 in and without. Put two small cloves 
 of garlic into each, a little bit of gin- 
 ger, and bruised mustard seed, enough 
 to fill them. Replace the slice that 
 was cut out, and tie it on with a 
 thread. Boil some cloves, mace, 
 ginger, pepper, and mustard seed, all 
 bruised, and s^e garlic, in as much 
 vinegar as will cover them. After a 
 little boiling, pour the whole, boiling- 
 hot, upon the melons. They must 
 be quite covered with the pickle, and 
 tied down close, when cold, with a 
 bladder and leather. They will not 
 be fit for use in less than three or 
 four months, and will keep two or 
 three years. 
 
 PICKLED MUSHROOMS. Rub 
 the buttons with apiece of flannel, and 
 ■^ 242 
 
 salt. Take out the red inside of the 
 larger ones, and when old and black 
 they will do for pickling. Throw 
 some salt over, and put them into a 
 stewpan with mace and pepper. As 
 the liquor comes out, shake them- 
 well, and keep them over a gentle 
 fire till all of it be dried into them 
 again. Then put as much vinegar 
 into the pan as will cover them, give 
 it one warm, and turn all into a glass 
 or stone jar. Mushrooms pickled in 
 this way will preserve their flavour, 
 and keep for two years. 
 
 PICKLED NASTURTIUM. 
 Take the buds fresh oft' the plants 
 when they are pretty large, but be- 
 fore they grow hard, and put them 
 into some of the best white wine vine- 
 gar, boiled up with such spices as 
 are most agreeable. Keep them in 
 a bottie closely stopped, and they 
 will be fit for use in a week or ten 
 days. 
 
 PICKLED ONIONS. In the 
 month of September, choose the 
 small white round onions, take off* 
 the brown skin, have ready a very 
 nice tin stewpan of boiling water, 
 and throw in as many onions as will 
 cover the top. As soon as they look 
 clear on the outside, take them up 
 with a slice as quick as possible, and 
 lay* them on a clean cloth. Cover 
 them close with another cloth, and 
 scald some more, and so on. Let' 
 them lie to be cold, then put them in 
 a jar or wide-mouthed glass bottles, 
 and pour over them the best white- 
 wine vinegar, just hot, but not boil- 
 ing, and cover them when cold. They 
 must look quite clear; and if the 
 outer skin be shriveled, peel it off". 
 
 PICKLED OYSTERS. Opei* 
 four dozen large oysters, wash them 
 in their own liquor, wipe them di*y, 
 and strain off" the liquor. Add a des- 
 sert-spoonful of pepper, two blades 
 of- mace, a table-spoonful of salt, if 
 the liquor require it ; then add three 
 spoonfuls of white wine, and four of 
 vinegar. Simmer the oysters a few 
 
PIC 
 
 PIC 
 
 minutes in the liquor, then put them 
 into small* jars, boil up the pickle, 
 and skim it. When cold, pour the 
 liquor over the oysters, and cover 
 them close. — Another way. Open 
 the oysters, put them into a sauce- 
 pan with their own liquor for ten 
 minutes, and simmer them very gent- 
 ly. Put them into a jar one by one, 
 that none of the grit may stick to 
 them ; and when cold, cover them 
 with the pickle thus made. Boil the 
 liquor with abitof mace, lemon peel, 
 and black peppers ; and to every 
 hundred of these corns, put two 
 spoonfuls of the best undistilled vi- 
 negar. The pickle should be kept 
 in small jars, and tied close with 
 bladder, for the air will spoil them. 
 PICKLED PIGEONS. Bone 
 them, turn the inside out, and lard 
 it. Season with a little salt and all- 
 spice in fine powder ; then turn them 
 again, and tie the neck and rump 
 with thread. Put them into boiling 
 water; when they have boiled a 
 minute or two to make them plump, 
 take them out and dry them well. 
 Then put them boiling hot into the 
 pickle, which must be made of equal 
 quantities of white wine and white- 
 wine vinegar, with white pepper and 
 allspice, sliced ginger and nutmeg, 
 and two or three bay leaves. When 
 it boils up, put in the pigeons. If 
 they are small, a quarter of an hour 
 will do them ; if large, twenty mi- 
 nutes. Then take them out, wipe 
 them, and let them cool. When 
 the pickle is cold, take the fat from 
 it, and put them in again. Keep 
 them in a stone jar, tied down with 
 a bladder to keep out the air. In- 
 stead of larding, put into some a 
 stuffing made of yolks of eggs boiled 
 hard, and marrow in equal quan- 
 tities, with sweet herbs, pepper, 
 salt, and mace, 
 
 PICKLED PORK. The hams 
 and shoulders being cut off, take for 
 pickling the quantities proportioned 
 to the middlings of a pretty large 
 hog. Mix and pound fine, four oun- 
 
 ces of salt petre, a pound of coarse 
 sugar, an ounce of salprunel, and 
 a little common salt. Sprinkle the 
 pork with salt, drain it twenty four 
 hours, and then rub it with the above 
 mixture. Pack the pieces tight in 
 a small deep tub, filling up the spaces 
 with common salt. Place large peb- 
 bles on the pork, to prevent it from 
 swimming in the pickle which the 
 salt will produce. If kept from the 
 air it will continue very fine for two 
 years. 
 
 PICKLED ROSES. Take two 
 peckrof damask rose buds, pick oflf 
 the green part, and strew in the 
 bottom of a jar a handful of large 
 bay salt. Put in half the roses, and 
 strew a little more bay salt upon 
 them. Strip from the stalk a hand- 
 ful of knotted marjoram, a handful 
 of lemon thyme, and as rnuch com-^ 
 mon thyme. Take six pennyworth 
 of benjamin, as much of storax, six 
 orris roots, and a little suet ; be;at 
 and bruise them all together, and 
 mix them with the stripped herbs. 
 Add twenty cloves, a grated nut- 
 meg, the peel of two Seville oranges 
 pared thin, and of one lemon shred 
 fine. Mix them with the herbs and 
 spices, strew all on the roses, and 
 stir them once in two days till the 
 jar is full. More sweets need not 
 be added, but only roses, orange 
 flawers, or single pinks. 
 
 PICKLED SALMON. Af^er 
 scaling and cleaning, split the sal- 
 mon, and divide it into convenient 
 pieces. Lay it in the kettle to fill 
 the bottom, and astmuch water as 
 will cover it. To three quarts add 
 a pint of vinegar, a handful of salt, 
 twelve bay-leaves, six blades of 
 mace, and a quarter of an ounce of 
 black pepper. When the salmon 
 is boiled enough, drain and lay it 
 on a clean cloth; then put more 
 salmon into thje kettle, and pour the 
 liquor upon it, and so on^till all is 
 done. After this, if the pickle be 
 not smartly flavoured with the vine- 
 gar and salt, add more, and boil it 
 243 
 
PIC 
 
 PIC 
 
 quick three quarters of an hour. 
 When all is cold, pack the dish in a 
 deep pot, well covered with the pic- 
 kle,, and kept from the air. The li- 
 quor must be drained from the fish, 
 and occasionally boiled and skim- 
 med. 
 
 PICKLED SAMPHIRE. Clear 
 the branches of the samphire from the 
 dead leaves, and lay them into a large 
 jar, or small cask. Make a strong 
 brine of white or bay salt, skim it 
 clean while it is boiling, and when 
 done let it cool. Take th^ sam- 
 phire out of the water, and put it into 
 a bottle with a broad mouth. Add 
 some strong white-wine vinegar, and 
 keep it well covered down. 
 
 PICKLED STURGEON. The 
 following is an excellent imitation of 
 pickled sturgeon. Take a fine large 
 ^ turkey, but not old ; pick it very nice- 
 ly, singe, and make it extremely clean. 
 Bdne and wash it, and tie it across 
 and across with a piece of mat string 
 washed clean. Put into a very nice 
 tin saucepan a quart of water, a quart 
 1^ of vinegar, a quart of white wine, not 
 sweet, and a large handful of salt. 
 Boil and skim it well, and then boil 
 the turkey. When done enough, 
 tighten the strings, and lay upon it 
 a dish with a weight of two pounds 
 over it. Boil the liquoriialf anJiour; 
 and when both are cold, put the tur- 
 key into it. This will keep some 
 months, and eats more delicately 
 than sturgeon. Vinegar, oil, and su- 
 gar, are usually eaten with it. If 
 more vinegar or salt should be want- 
 ed, add them when cold. Garnish 
 with fennel. 
 
 PICKLED TONGUES. To pre- 
 pare neats' tongues for boiling, cut 
 off the roots, but leave a little of the 
 kernel and fat. Sprinkle some salt, 
 and let it drain from the slime till 
 next day. Then for each tongue mix 
 a large spoonful of common salt, the 
 same of coarse sugar and about half 
 as much of salt petre ; rub it in well, 
 and do so every day. In a week add 
 another spoonful of salt. If rubbed 
 2;44 
 
 every day, a tongue will be ready in 
 a fortnight ; but if only turned in the 
 pickle daily, it will keep four or five 
 weeks without being too salt. When 
 tongues are to be dried, write the 
 date on a parchment, and tie it ©n. 
 Tongues may either be smoked, or 
 dried plain. When a tongue is to be 
 dressed, boil it five hours till it is 
 quite tender. If done sooner, it is 
 easily kept hot for the table. The 
 longer it is kept after drying, the 
 higher it will be ; and i£ hard, it may 
 require soaking three or four hours.— 
 Another way. Clean and prepare as 
 above ; and for two tongues allow an 
 ounce of salt petre, and an ounce of 
 salprunella, and rub them in well. 
 In two days after well rubbing, cover 
 them with common salt, turn them 
 every day for three weeks, then dev 
 them, rub bran over, and smoke them. 
 Keep them in a cool dry place, and 
 in ten days they will be fit to eat. 
 
 PICKLED WALNUTS. When 
 they will bear a pin to go into them, 
 boil a brine of salt and water, strong 
 enough to swim an egg, and skim it 
 well. When the brine is quite cold, 
 pour it on the walnuts, and let them 
 soak for six days. Change the brine, 
 and let them stand six more ; then 
 drain and put them into a jar, pour- 
 ing over them a sufiicient quantity of 
 the best vinegar. Add plenty of 
 black pepper, pimento, ginger, mace, 
 cloves, mustard seed, and horsera- 
 dish, all boiled together, li^ut put on 
 cold. To every hundred of walnuts 
 put six spoonfuls of mustard seed, 
 and two or three heads of garlic or, 
 shalot, but the latter is the mildest. 
 The walnuts will be fit for use in ^ 
 about six months ; but if closely co- 
 vered, they will be good for several 
 years : the air will soften them. The 
 pickle ^11 be equal to ketchup, when 
 the walnuts are used. — Another way. 
 Put the walnuts into ajar, cover them 
 with the best vinegar cold, and let 
 them stand four months. Then, 
 piour off the pickle, and boil as much 
 fresh vinegar as will cover the >vai. 
 
PIG 
 
 VIG 
 
 nuts, adding to every three quarts 
 of vinegar a quarter of a pound of 
 the best mustard, a stick of horse- 
 radish sliced, half an ounce of black 
 pepper, half an ounce of allspice, 
 and a good handful of salt. Pour 
 the whole boiling hot upon the wal- 
 nuts, and cover them close : they 
 will be fit for use in three or four 
 months. Two ounces of garhc or 
 shalot may be added, but must not 
 be boiled in the vinegar. The pickle 
 in which the walnuts stood the first 
 four months, may be used as ketchup. 
 
 PICTURES. The following sim- 
 ple method of preventing flies from 
 sitting on pictures, or any other fur- 
 niture, is well experienced, and if 
 generally adopted, would prevent 
 much trouble and damage. Soak a 
 large bunch of leeks five or six days 
 in a pail of water, and wash the pic- 
 tures with it, or any other piece of 
 furniture. The flies will never come 
 near any thing that is so washed. 
 
 PIE SAUCE. Mix some gravy 
 with an anchovy, a sprig of sweet 
 herbs, an onion, and a little mush- 
 room liquor. Boil and thicken it 
 with butter rolled in flour, add a 
 little red wine, and pour the sauce 
 into the pie. This serves for mut- 
 ton, lamb, veal, or beef pies, when 
 such an addition is required. 
 
 PIES AND TARtS. Attention 
 should be paid to the heat of the 
 oven for all kinds of pies and tarts. 
 Light paste should be put into a 
 moderate oven : if too hot the crust 
 will not rise, but burn : if too slack, 
 the paste will be heavy, and not of 
 a good colour. Raised paste should 
 have a quick oven, and well closed. 
 Iced tarts should be done in a slack 
 oven, or the iceing will become 
 brown before the tarts are baked. 
 
 PIGEONS. In order to breed 
 pigeons, it is best to take two young 
 ones at a time ; and if well looked 
 after, and plentifully fed, they will 
 breed every month. They should 
 be kept very clean, and the bottom 
 of the dovp-cotyC be strewed with 
 
 sand once a month or oftener. Tares 
 and white peas are their proper 
 food, and they should be provided 
 with plenty of fresh water. Star- 
 lings and other birds are apt to 
 come among them, and suck the 
 eggs. Vermin likewise are their 
 enemies, and frequently destroy 
 them. If the brood should be too 
 small, put among them a few tame 
 pigeons of their own colour. Ob- 
 serve not to have too large a propor- 
 tion of cock birds, for they are quar- 
 relsome, and will soon thin the dove- 
 cote. Pigeons are fond of salt, and 
 it keeps them in health. Lay a large 
 piece of clay near their dwelling, 
 and pour upon it any of the salt 
 brine that may be useless in the 
 family. Bay salt and cummin seeds 
 mixed together, is a universal reme- 
 dy for the diseases of pigeons. The 
 backs and breasts are sometimes 
 scabby, but may be cured in the fol- 
 lowing manner. Take a quarter of 
 a pound of bay salt, and as much 
 common salt; a pound of fennel 
 seed, a pound of dill seed, as much 
 cummin seed, and an ounce of assa- 
 foetida ; mix all with a little wheat 
 flour, and some fine wrought clay. 
 When all are well beaten together, 
 put it into two earthen pots, and 
 bake them in the oven. When the 
 pots are cold, put them on the table 
 in the dove-cote ; the pigeons will 
 eat the mixture and get well. 
 
 PIGEONS DRESSED. These 
 birds are particularly useful, as they 
 may be dressed in so many ways. 
 The good flavour of them depends 
 very much on their being cropped 
 and drawn as soon as killed. No 
 other bird requires so much wash- 
 ing. Pigeons left from dinner the 
 day before may be stewed, or made 
 into a pie. In either case, care must 
 be taken not to overdo them, which 
 will make them stringy. They need 
 only be heated up in gravy- ready 
 prepared ; and forcemeat balls may 
 be fried and added, instead of put- 
 ting a stuffing into them. If for a 
 $J45 
 
PIG 
 
 PIG 
 
 pie, let beef steaks be stewed in 
 a little water, and put cold" under 
 them. Cover each pigeon with a 
 piece of fat bacon to keep them 
 moist, season as usual, and put in 
 some eggs. — In purchasing pigeons, 
 be careful to see that they are quite 
 fresh : if they look flabby about the 
 vent, and that part is discoloured, 
 they are stale. The feet should be 
 supple : if old the feet are harsh. 
 The tame ones are larger than the 
 wild, and by some they are thought 
 to be the best. They should be fat 
 and tender ; but many are deceived 
 in their size, because a full crop is as 
 large as the whole body of a small 
 pigeon. The wood -pigeon is large, 
 and the flesh dark coloured : if pro- 
 perly kept, and not over roasted, the 
 flavour is equal to teal. 
 
 PIGEONS IN DISGUISE. Draw 
 the pigeons, take out the craw very 
 carefully, wash them clean, cut off 
 the pinions, and turn their legs under 
 their wings. Season them with pep- 
 per and salt, roll each pigeon in a 
 puff paste, close them well, tie them 
 in separate cloths, and boil them an 
 hour and a half. When they are un- 
 tied be careful they do not break ; put 
 them in a dish, atid pour a little good 
 gravy over them. 
 
 PIGEONS IN A HOLE. Truss 
 four young pigeons, as for boiling, 
 and season them with pepper, salt, 
 and mace. Put into the belly of each 
 a small piece of butter, lay them in 
 a pie dish, and pour batter over them, 
 made of three eggs, two spoonfuls of 
 flour, and half a pint of milk. Bake 
 them in a moderate oven, and send 
 them to table in the same dish. 
 
 PIGEONS IN JELLY. Save 
 some of the liquor in which a knuckle 
 of veal has been boiled, or boil a 
 calf's or a neat's foot ; put the broth 
 into a pan with a blade of mace, a 
 bunch of sweet herbs, some white 
 peppep^emon peel, a slice of lean ba- 
 con, and the pigeons. Bake them, and 
 let them stand to be cold ; but season 
 them before baking. When done, 
 240 
 
 take them out of the liquor, cover 
 them close to preserve the colour, 
 and clear the jelly by boiling it with 
 the whites of two eggs. Strain it 
 through a thick cloth dipped in boil- 
 ing water, and put into a sieve. The 
 fat must be all removed, before it be 
 cleared. Put the jelly roughly over 
 and round the pigeons. — A beautiful 
 dish may be made in the following 
 manner. Pick two very nice pigeons, 
 and make them look as well as pos- 
 sible by singeing, washing, and clean- 
 ing the heads well. Leave the heads 
 and the feet on, but the nails must 
 be clipped close to the claws. Roast 
 them of a very nice brown ; and when 
 done, put a small sprig of myrtle into 
 the bill of each. Prepare a savoury 
 jelly,' and with it half fill a bowl of 
 such a size as shall be proper to turn 
 down on the dish intended for serving 
 in. When the jelly and the birds are 
 cold, see that no gravy hangs to the 
 birds, and then lay them upside down 
 in the jelly. Before the rest of it 
 begins to set, pour it over the birds, 
 so as to be three inches above the 
 feet. This should be done full twen- 
 ty four hours before serving. The 
 dish thus prepared will have a very 
 handsome appearance in the mid 
 range of a second coarse ; or when 
 served with the jelly roughed large, 
 it makes a side or corner dish, being 
 then of a smaller size. The head 
 of the pigeons should be kept up, as 
 if alive, by tying the neck with some 
 thread, and the legs bent as if the 
 birds sat upon them. 
 
 PIGEON PIE. Rub the pigeons 
 with pepper and salt, inside and out. 
 Put in a bit of butter, and if appro- 
 ved, some parsley chopped with the 
 livers, and a little of the same season- 
 ing. Lay a beef steak at the bottom 
 of the dish, and the birds on it ; be- 
 tween every two, a hard egg. Put 
 a cup of water in the dish ; and if a 
 thin slice or two of ham be added, 
 it will greatly improve the flavour. 
 When ham is cut for gravy or pies, 
 the under part should be taken, 
 
FlCjr 
 
 Fl U 
 
 rather than the prime. Season the 
 gizzards, and two joints of the 
 wings, and place them in the centre 
 of the pie. Over them, in a hole 
 made in the crust, put three of the 
 feet nicely cleaned, to show what 
 pie it is. 
 
 PIG'S CHEEK. To prepare a 
 pig's cheek for boiling, cut off the 
 snout, and clean the head. Divide 
 it, take out the eyes and the brains, 
 sprinkle the head with salt, and let 
 it drain twenty-four hours. Salt it 
 with common salt and saltpetre; 
 and if to be dressed without being 
 stewed with peas, let it lie eight or 
 ten days, but less if to be dress- 
 ed with peas. It must first be wash- 
 ed, and then simmered till all is 
 tender. 
 
 PIG'S FEET AND EARS. Clean 
 them carefully, soak them some 
 hours, and boil them quite tender. 
 Then take them out, and boil a little 
 salt and vinegar with some of the 
 liquor, and pour it over them when 
 cold. When to be dressed, dry 
 them, cut the feet in two, and slice 
 the ears. Fry them, and serve with 
 butter, mustard, and vinegar. They 
 may be either done in batter, or only 
 fioured. 
 
 PIG'S FEET AND EARS FRI- 
 CASSEED. If to be dressed with 
 cream, put no vinegar into the pic- 
 kle. Cut the feet and ears into neat 
 bits, and boil them in a little milk. 
 Pour the liquor from them, and 
 simmer in a little veal broth, with a 
 bit of onion, mace, and lemon peel. 
 Before the dish is served up, add a 
 little cream, flour, butter, and salt. 
 
 PIG'S FEET JELLY. Clean the 
 feet and ears very carefully, and 
 soak them some hours. Then boil 
 them in a very small quantity of 
 water, till every bone can be taken 
 out. Throw in half a handful of 
 chopped sage, the same of parsley, 
 and a seasoning of pepper, salt, and 
 mace in fine powder. Simmer till 
 the herbs are scalded, and then pour 
 the whole into a melon form. 
 
 PIG'S HARSLET. Wash and 
 dry some liver, sweetbreads, and fat 
 and lean bits of pork, beating the 
 latter with a rolling-pin to make it 
 tender. Season with pepper, salt, 
 sage, and a little onion shred fine. 
 When mixed, put all into a cawl, 
 and fasten it up tight with a needle 
 and thread. Roast it on a hanging 
 jack, or by a string. Serve with a 
 sauce of port wine and water, and 
 mustard, just boiled up, and put in- 
 to the dish. Or serve it in slices 
 with parsliey for a fry. 
 
 PIG'S HEAD COLLARED. 
 Scour the head and ears nicely, take 
 off the hair and snout, and remove 
 the eyes and the brain. Lay the 
 head into water one night, then 
 drain it, salt it extremely well with 
 common salt and saltpetre, and let 
 it lie five days. Boil it enough to 
 take out the bones, then lay it on a 
 dresser, turning the thick end of one 
 side of the head towards the thin 
 end of the other, to make the roll 
 of equal size. Sprinkle it well with 
 salt and white pepper, and roll it 
 with the ears. The pig's feet may 
 also be placed round the outside 
 when boned, or the thin parts of two 
 cow heels, if approved. Put it in a 
 cloth, bind it with a broad tape, and 
 boil it till quite tender. Place a 
 good weight upon it, and do not 
 remove the covering till the meat is 
 cold. If the collar is to be more 
 like brawn, salt it longer, add a 
 larger proportion of saltpetre, and 
 put in also some pieces of lean pork. 
 Then cover it with cow heel to make 
 it look like the horn. This may be 
 kept in a pickle of* boiled salt and 
 water, or out of pickle with vinegar : 
 it will be found a very convenient 
 article to have in the house. If likely 
 to spoil, slice and fry it, either with 
 or without batter. 
 
 PIO SAUCE. Take a tea-spoon- 
 ful of white gravy, a small piece of 
 anchovy, with the gravy from the 
 roasting of the pig, and mix the 
 brains with it when chopped. Add 
 247 
 
PI L 
 
 PIP 
 
 a quarter of a pound of butter, a lit- 
 tle flour to thicken it, a slice of le- 
 mon, and a little salt. Shake it over 
 the fire, and put it hot into the dish. 
 Good sauce may also be made by 
 putting some of the bread and sage, 
 which has been roasted in the pig, 
 into good beef gravy, and adding 
 the brains to it. 
 
 PILAU. Stew a pound of rice 
 in white gravy till it is tender. Half 
 boil a well grown fowl, then lay it 
 into a baking dish with some pepper 
 and salt strewed over it. Lay truf- 
 fles, morels, mushrooms, hard eggs, 
 or forcemeat balls, any or all of 
 them round it at pleasure ; put a 
 little gravy into the dish, and spread 
 the rice over the whole like a paste. 
 Bake it gently, till the fowl is done 
 enough. If it seem dry, cut a hole 
 carefully at the top, and pour in 
 some white gravy, made pretty warm, 
 before it is sent to table. Partridges 
 or pheasants are very nice, dressed 
 the same way. 
 
 PILCHARD PIE. Soak two or 
 three salted pilchards for some 
 hours, the day before they are to be 
 dressed. Clean and skin the white 
 part of some large leeks, scald them 
 in milk and water, and put them in 
 layers into a dish, with the pilchards. 
 Cover the whole with a good plain 
 crust. When the pie is taken out 
 of the oven, lift up the side crust 
 with a knife, and empty out all the 
 liquor : then pour in half a pint of 
 scalded cream. 
 
 PILE OINTMENT. Cut some 
 green shoots of elder early in the 
 spring, clear away the bark, and 
 put two good handfuls into a quart 
 of thick cream. Boil it till it comes 
 to an ointment, and as it rises take 
 it off^ with a spoon, and be careful 
 to prevent its burning. Strain the 
 ointment through a fine cloth, and 
 keep it for use. 
 
 PILE$. If this complaint be oc- 
 casioned by costiveness, proper at- 
 tention must be paid to that circum- 
 stance; but if it originate flbih 
 248 
 
 weakness, strong purgatives must 
 be avoided. The part affected should 
 be bathed twice a day with a sponge 
 dipped in cold water, and the bowels 
 regulated by the mildest laxatives. 
 An electuary, consisting of one ounce 
 of sulphur, and half an ounce of 
 cream of tartar, mixed with a suf- 
 ficient quantity of treacle, may be 
 taken three or four times a day. 
 The patient would also find relief by 
 sitting over the steam of warm wa- 
 ter. A useful liniment for this dis- 
 order may be made of two ounces 
 of emollient ointment, and half an 
 ounce of laudanum. Mix them with 
 the yolk of an egg, and work them 
 well together. 
 PILLS. Opening pills may be made 
 '>f two drams of Castile soap, and two 
 drams of succotrine aloes, mixed 
 with a sufficient quantity of com- 
 mon syrup. Or when aloes will not 
 agree with the patient, take two 
 drams of the extract of jalap, two 
 drams of vitrioiated tartar, and as 
 much syrup of ginger as will form 
 them of a proper consistence for 
 pills. Four or five of these pills 
 will generally prove a sufficient 
 purge ; and for keeping the body 
 gently open, one may be taken night 
 and morning. — Composing pills may 
 consist of ten grains of purified 
 opium, and half a dram of Castile 
 soap, beaten together, and formed 
 into twenty parts. When a quiet- 
 ing draught will not sit upon the 
 stomach, one or two of these pills 
 may be taken to great advantage. — 
 Pills for the jaundice may be made 
 of one dram each of Castile soap, 
 succotrine aloes, and rhubarb, mix- 
 ed up with a sufficient quantity of 
 syrup. Five or six of these pills 
 taken twice a day, more or less, to 
 keep the body open, with the assist- 
 ance of a proper diet, will often 
 effect a cure. 
 
 PIPERS. Boil or bake them with^ 
 a pudding well seasoned. If baked,* 
 put a large cup of rich bwjtb into 
 the dish ; and when done, b6il up 
 
together for sauce, the broth, some 
 essence of anchovy, and a squeeze of 
 lemon. 
 
 PIPPIN PUDDING. Coddle six 
 pippins in vine leaves covered with 
 water, very gently, that the inside 
 may be done without breaking the 
 skins. When soft, take off the skin, 
 and with a tea-spoon take the pulp 
 from the core. Press it through a 
 cullender, add two spoonfuls of 
 orange-flower water, three eggs bea- 
 ten, a glass of raisin wine, a pint of 
 scalding cream, sugar and nutmeg to 
 taste. Lay a thin puff paste at the 
 bottom and sides of the dish ; shred 
 some very thin lemon peel as fine as 
 possible, and put it into the dish ; 
 likewise lemon, orange, and citron, 
 in small slices, but not so thin as to 
 dissolve in the baking. 
 
 PIPPIN TARTS. Pare two Se- 
 ville or china oranges quite thin, boil 
 the peel tender and shred it fine. 
 Pare and core twenty pippins, put 
 them in a stewpan, with as little wa- 
 ter as possible. When half done, add 
 half a pound of sugar, the orange peel 
 and juice, and boil all together till it 
 is pretty thick. When cold, put it 
 in a shallow dish, or pattipans lined 
 with paste, to turn out, and be eaten 
 cold. 
 
 PISTACHIO CREAM. Blanch 
 four ounces of pistachio nuts, beat 
 them fine with a little rose-water, and 
 add the paste to a pint of cream. 
 Sweeten it, let it just boil, and then 
 put it into glasses. 
 
 PISTACHIO TART. Shell and 
 peel half a pound of pistachio nuts, 
 beat them very fine in a marble 
 mortar, and work into them a piece 
 of fresh butter. Add to this a quar- 
 ter of a pint of cream, or of the juice 
 of beet leaves, extracted hy pounding 
 them in a marble mortar, and then 
 draining off the juice through apiece 
 of muslin. Grate in two macarones, 
 add the yolks of two eggs, a little 
 salt, and sugar to the taste. Bake 
 it lightly with a puff crust under it, 
 and some little ornaments on the top. 
 
 Sift some fine sugar over, before it is 
 sent to table. 
 
 PLAICE. The following is an ex- 
 cellent way of dressing a large plaice, 
 especially if there be a roe. Sprinkle 
 it with salt, and keep it twenty four 
 hours. Then wash, and wipe it dry, 
 smear it over with egg, and cover it 
 with crums of bread. Boil up some 
 lard or fine dripping, with two large 
 spoonfuls of vinegar ; lay in the fish, 
 and fry it of a fine colour. Drain off 
 the fat, serve it with fried parsley laid 
 round, and anchovy sauce. The fish 
 may be dipped in vinegar, instead of 
 putting vinegar in the pan* 
 
 PLAIN BREAD PUDDING. 
 Prepare five ounces of bread crumbs, 
 put them in a basin, pour three quar- 
 ters of a pint of boiling milk over 
 them, put a plate over the top to keep 
 in the steam, and let it stand twenty 
 minutes. Then beat it up quite 
 smooth, with two ounces of sugar, 
 and a little nutmeg. Break four eggs 
 on a plate, leaving out one white, beat 
 them well, and add them to the pud- 
 ding. Stir it all well together, put it 
 into a mould that has been well but- 
 tered and floured, tie a cloth tight 
 over it, and boil it an hour. 
 
 PLAIN CHEESECAKES. Three 
 quarters of a pound of cheese curd, 
 and a quarter of a pound of butter, 
 beat together in a mortar. Add a 
 quarter of a pound of fine bread 
 soaked in milk, three eggs, six oun- 
 ces of currants well washed and pick- 
 ed, sugar to the taste, a little candied 
 orange peel, and a little sack. Bake 
 them in a puff crust in a quick oven. 
 
 PLAIN FRITTERS. Grate a fine 
 penny loaf into a pint of milk, beat it 
 smooth, add the yolks of five eggs, 
 three ounces of fine sugar, and a lit- 
 tle nutmeg. Fry them in hog's lard, 
 and serve them up with melted but- 
 ter and sugar. 
 
 PLAIN PEAS SOUP. The re- 
 ceipts too generally given for peas 
 are so much crowded with ingredi- 
 ents, that they entirely overpower the 
 flavour of the peas. Nothinp; more is 
 
 2 K 241) 
 
?LA 
 
 PLA 
 
 necessary to plain good soup, tban 
 a quart of split peas, two heads of 
 celery, and an onion. Boil all to- 
 gether in three quarts of broth or 
 soft water ; let them simmer gently 
 on a trivet over a slow fire for three 
 hours, and keep them stirring, to 
 prevent burning at the bottom of 
 the kettle. If the water boils away, 
 and the soup gets too thick, add 
 some boiling water to it. When 
 the peas are well softened, work 
 them through a coarse sieve, and 
 then through a tammis. Wash out 
 the stewpan, return the soup into it, 
 and give it a boil up ; take off any 
 scum that rises, and the soup is 
 ready. Prepare some fried bread 
 and dried mint, and send them up 
 with it on two side dishes. This is 
 an excellent family soup, produced 
 with very little trouble or expense, 
 the two quarts not exceeding the 
 charge of one shilling. Half a dram 
 of bruised celery seed, and a little 
 sugar, added just before finishing 
 the soup, will give it as much flavour 
 as two heads of the fresh vegetable. 
 PLAIN RICE PUDDING. Wash 
 and pick some rice, scatter among 
 it some pimento finely powdered, 
 but not too much. Tie up the rice 
 in a cloth, and leave plenty of room 
 for it to swell. Boil it in a good 
 quantity of water for an hour or 
 two, and serve it with butter and 
 sugar, or milk. Lemon peel may 
 be added to the pudding, but it is 
 very good without spice, and may 
 be eaten with butter and salt. 
 
 PLANTING. In rendering 
 swampy ground useful, nothing is 
 so well adapted as planting it with 
 birch or alder, which grows spon- 
 taneously on bogs and swamps, a 
 kind of soil which otherwise would 
 produce nothing but weeds and 
 rushes. The wood of the alder is 
 particularly useful for all kinds of 
 machinery, for pipes, drains, and 
 pump trees, as it possesses the 
 peculiar quality of resisting injury 
 from wet and weather. The bark 
 260 
 
 is also highly valuable to black 
 dyers, who purchase it at a good 
 price ; and it is much to be lament- 
 ed that the properties of this useful 
 tree are not duly appreciated, 
 
 PLANTATIONS. Young planta- 
 tions are liable to great injury, by 
 being barked in the winter season. 
 To prevent this, take a quantity of 
 grease, scent it with a little tar, and 
 mix them well together. Brush it 
 round the stems of young trees, as 
 high at least as hares and rabbits 
 can reach, and it will effectually 
 prevent their being barked by these 
 animals. Tar must not be used 
 alone, for when exposed to the sun 
 and air, it becomes hard and bind- 
 ing, and hinders the growth of the 
 plantation. Grease will not have this 
 effect, and the scent of the tar is high- 
 ly obnoxious to hares and rabbits. 
 
 PLASTERS. Common plaster is 
 made of six pints of olive oil, and 
 two pounds and a half of litharge 
 finely powdered. A smaller quan- 
 tity may of course be made of equal 
 proportions. Boil them together 
 over* a gentle fire, in about a gal- 
 lon of water, and keep the ingre- 
 dients constantly stirring. After 
 they have boiled about three hours, 
 a little of the salve may be taken 
 out, and put into cold water. When 
 of a proper consistence, the whole 
 may be suffered to cool, and the 
 water pressed out of it with the 
 hands. This will serve as a basis 
 for other plasters, and is generally 
 applied in slight wounds and exco- 
 riations of the skin. It keeps the 
 part warm and supple, and defends 
 it from the air, tvhich is all that is 
 necessary in such cases. — Adhesive 
 plaster, which is principally used 
 for keeping on other dressings, con- 
 sists of half a pound of common 
 plaster, and a quarter of a pound of 
 Burgundy pitch melted together. — 
 Anodyne plaster is as follows. Melt 
 an ounce of the adhesive, and when 
 cooling, mix with it a dram of pow- 
 dered opium, and the same of cam- 
 
N 
 
 PLA 
 
 phor, previously rubbing with a little 
 oil. This plaster generally gives ease 
 in acute pains, especially of the 
 nervous kind. — Blistering plaster is 
 made in a variety of ways, but seldom 
 of a proper consistence. When com- 
 pounded of oils, and other greasy 
 substances, its effects are lessened, 
 and it is apt to run, while pitch and 
 rosin render it hard and inconvenient. 
 The following will be found the best 
 method. Take six ounces of venice 
 turpentine, two ounces of yellow wax, 
 three ounces of Spanish flies finely 
 powdered, and one ounce of the flour 
 of mustard. Melt the wax, and while 
 it is warm, add the turpentine to it, 
 taking care not to evaporate it by too 
 much heat. After the turpentine and 
 wax are sufficiently incorporated, 
 sprinkle in the powders, and stir the 
 mass till it is cold. When the blis- 
 tering plaster is not at hand, mix with 
 any soft ointment a sufficient quanti- 
 ty of powdered flies, or form them 
 into a plaster with flour and vinegar. 
 
 PLATE. The best way to clean 
 plate, is to boil an ounce of prepared 
 hartshorn powder in a quart of wa- 
 ter; and while on the fire, put in as 
 much plate as the vessel will hold. 
 Let it boil a little, then take it out, 
 drain it over the saucepan, and dry 
 it before the fire. Put in more, and 
 serve it the same, till all is done. 
 Then soak some clean rags in the 
 water, and when dry they will serve 
 to clean the plate. Cloths thus sa- 
 turated with hartshorn powder, are 
 also the best things for cleaning brass 
 locks, and the finger plates of doors. 
 When the plate is quite dry, it must 
 be rubbed bright with soft leather. 
 In many plate powders there is a 
 mixture of^ quicksilver, which is very 
 injurious; and among other disad- 
 vantages, it makes silver so brittle 
 that it will break with a fall. In 
 coaimon cases, whitening, properly 
 purified from sand, applied wet, and 
 rubbed till dry, is one of the cheap- 
 est and best of all plate powders. 
 
 PLATING OF GLASS. Pour 
 
 P L U 
 
 some mercury on a tin foil, smootly 
 laid on a flat table, and rub it gently 
 with a hare's foot. It soon unites 
 itself to the tin, which then becomes 
 very splendid, or is what they call 
 quickened. A plate of glass is then 
 cautiously, passed upon the tin leaf, 
 in such a manner as to sweep off the 
 redundant mercury, which is not in- 
 corporated with the tin. Leaden 
 weights are then to be placed on the 
 glass ; and in a little time the quick- 
 silvered tin foil adheres, so firmly to 
 the glass, that the weights may be re- 
 moved without any danger of its fal- 
 ling off. The glass thus coated is a 
 common looking-glass. About two 
 ounces of mercury are sufficient for 
 covering three square feet of glass. 
 
 PLOVERS. In purchasing plo- 
 vers, choose those that feel hard at 
 the vent, which shows t^^y are fat. 
 In other respects, choose them by 
 the same marks as other fowl. When 
 stale, the feet are harsh and dry. 
 They will keep a long time. There 
 are three sorts of these birds, the 
 grey, the green, and the bastard plo- 
 ver, or lapwing. Green plovers are 
 roasted in the same way as snipes 
 and woodcocks, without drawing, 
 and are served on toast. The grey 
 ones may be roasted, or stewed with 
 gravy, herbs, and spice. 
 
 PLOVERS' EGGS. Boil them 
 ten minutes, and serve them either 
 hot or cold on a napkin. These make 
 a nice and fashionable dish. 
 
 PLUM CAKE. This is such a 
 favourite article in most families, and 
 is made in so many different ways, 
 that it will be necessary to give a 
 variety of receipts, in order that a 
 selection may be made agreeably to 
 the taste of the reader, or the quali- 
 ty of the article to be preferred. — 
 For a good common plum cake, mix 
 five ounces of butter in three pounds 
 of fine dry flour, and five ounces of 
 the best moist sugar. Ac^^fgix oun- 
 ces of currants, washed atid dried, 
 and some pimento finely powdered. 
 Put three spoonfuls of yeast into a 
 251 
 
P LU 
 
 PLU 
 
 pint of new milk warmed, and mix it 
 with the above into a light dough. — 
 A cake of a better sort. Mix tho- 
 roughly a quarter of a peck of fine 
 flour well dried, with a pound of 
 dry and sifted loaf sugar, three 
 pounds of currants washed and very 
 dry, half a pound of raisins stoned 
 and chopped, a quarter of an ounce 
 of mace and cloves, twenty, pepper- 
 corns, a grated nutmeg, the peel of 
 a lemon cut as fine as possible, and 
 half a pound of almonds blanched 
 and beaten with orange-flower water. 
 Melt two pounds of butter in a pint 
 and a quarter of cream, but not too 
 hot ; add a pint of sweet wine, a 
 glass of brandy, the whites and yolks 
 of twelve eggs beaten apart, and 
 half a pint of good yeast. Strain 
 this liquid by degrees into the dry 
 ingredients, beating them together 
 a full hour ; then butter the hoop 
 or pan, and bake it. When the bat- 
 ter is put into the pan, throw in 
 plenty of citron, lemon, and orange 
 candy. If the cake is to be iced, 
 take half a pound of double refined 
 sugar sifted, and put a little with 
 the white of an egg ; beat it well, 
 and by degrees pour in the re- 
 mainder. It must be whisked nearly 
 an hour, with the addition of a little 
 orange-flower water, but not too 
 much. When the cake is done, 
 pour the iceing over it, and return it 
 to the oven for fifteen minutes. But 
 if the oven be quite warm, keep it 
 near the mouth, and the door open, 
 lest the colour be spoiled. — Another. 
 Dried flour, currants washed and 
 picked, four pounds ; sugar pounded 
 and sifted, a pound and a half ; six 
 orange, lemon, and citron peels, cut 
 in slices. These are to be mixed 
 together. Beat ten eggs, yolks and 
 whites separately. Melt a pound 
 and a half of butter in a pint of 
 cream ; when cold, put to it half a 
 pint of yeast, near half a pint of 
 sweet wine, and the eggs. Then 
 strain the liquid to the dry ingre- 
 dients, beat them well, and add of 
 
 cloves, mace, cinnamon, and nut- 
 meg, half an ounce each. Butter 
 the pan, and put it into a quick 
 oven. Three hours will bake it. — 
 Another. Mix with a pound of well- 
 dried flour, a pound of loaf sugar, 
 and the eighth of an ounce of mace, 
 well beaten. Beat up five eggs 
 with half the whites, a gill of rose 
 water, and a quarter of a pint of 
 yeast, and strain them. Melt hal 
 a pound of butter in a quarter of a 
 pint of cream, and when cool, mix 
 all together. Beat up the batter 
 with a light hand, and set it to rise 
 half an hour. Before it is put into 
 the oven, mix in a pound and a half 
 of currants, well washed and dried, 
 and bake it an hour and a quarter. 
 — For a rich cake, take three pounds 
 of well-dried flour, three pounds of 
 fresh butter, a pound and a half of 
 fine sugar dried and sifted, five 
 pounds of currants carefully cleaned 
 and dried, twenty-four eggs, three 
 grated nutmegs, a little pounded 
 mace and cloves, half a pound of 
 almonds, a glass of sack, and a 
 pound of citron or orange peel. 
 Pound the almonds in rose water, 
 work up the butter to a thin cream, 
 put in the sugar, and work it well ; 
 then the yolks of the eggs, the spices, 
 the almonds, and orange peel. Beat 
 the whites of the eggs to a froth, 
 and put them into the batter as it 
 rises. Keep working it with the 
 hand till the oven is ready, and the 
 scorching subsided ; put it into a 
 hoop, but not full, and two hours 
 will bake it. The almonds should 
 be blanched in cold water. This 
 will make a large rich plum cake. — 
 A small common cake may be made 
 of a pound of dough, a quarter of a 
 pouad of butter, two eggs, a quarter 
 of a pound of lump sugar, a quarter 
 of a pound of currants, and a little 
 nutmeg. — Another. Take a pound 
 and a half of fine white dough, roll 
 into it a pound of butter, as for pie 
 crust, and set it by the fire. Beat 
 up the \olks of four eggs, with half 
 
eL\] 
 
 PLU 
 
 a pound of fine powdered sugar; 
 pour it upon the mass, and work it 
 well by the fire. Add half a pound 
 of currants, well picked and wash- 
 ed, and send it to the oven. Half 
 the quantity of sugar, eggs, and but- 
 ter, will make a very pleasant cake. 
 — Another. A pound and a half of 
 well-dried flour, a pound of butter, 
 a pound of sugar, and a pound of 
 currants, picked and washed. Beat 
 up eight eggs, warm the butter, 
 mix all together, and beat it up for 
 an hour.— For little plum cakes, in- 
 tended to keep for some time, dry 
 a pound of fine flour, and mix it 
 with six ounces of finely pounded 
 sugar. Beat six ounces of butter 
 to a cream, and add to three eggs 
 well beaten, half a pound of cur- 
 rants nicely washed and dried, to- 
 gether with the sugar and flour. 
 Beat all for some time, then dredge 
 some flour on tin plates, and drop 
 the batter on them the size of a 
 walnut. If properly mixed, it will be 
 a stiff* paste. Bake in a brisk oven. 
 To make a rich plum cake, take four 
 pounds of flour well dried, mix with 
 it a pound and a half of fine sugar 
 powdered, a grated nutmeg, and 
 an ounce of mace pounded fine. 
 When they are well mixed, make a 
 hole in the middle, and pour in fif- 
 teen eggs, but seven whites, well 
 beaten, with a pint of good yeast, 
 half a quarter of a pint of orange- 
 flower water, and the same quan- 
 tity of sack, or any other rich sweet 
 wine. Then melt two pounds and 
 a half of butter in a pint and a half 
 of cream ; and when it is about 
 the warmth of new milk, pour it in- 
 to the middle of the batter. Throw 
 a little of the flour over the liquids, 
 but do not mix the whole together 
 till it is ready to go into the oven. 
 Let it stand before the fire an hour 
 to rise, laying a cloth over it ; then 
 have ready six pounds of currants 
 well washed, picked, and dried; a 
 pound of citron and a pound of 
 orange peel sliced, with a pound of 
 
 blanched almonds, half cut in slices 
 lengthways, and half finely pounded. 
 Mix all well together, buttfer the tin 
 well, and bake it two hours and a 
 half. This will make a large cake. 
 — Another, not quite so rich. Three 
 pounds of flour well dried, half a 
 pound of sugar, and half an ounce 
 of spice, nutmeg, mace, and cin- 
 namon, well pounded. Add ten 
 eggs, but only half the whites, 
 beaten with a pint of good yeast. 
 Melt a pound of butter in a pint of 
 cream, add it to the yeast, and let 
 it stand an hour to rise before the 
 fire. Then add three pounds of 
 currants well washed, picked and 
 dried. Butter the tin, and bake it 
 an hour. — A common plum cake is 
 made of three pounds and a half of 
 flour, half a pound of sugar, a grated 
 nutmeg, eight eggs, a glass of bran- 
 dy, half a pint of yeast, a pound of 
 butter melted in a pint and half of 
 milk, put lukewarm to the other in- 
 gredients. Let it rise an hour before 
 the fire, then mix it well together, 
 add two pounds of currants carefully 
 cleaned, butter the tin, and bake it. 
 
 PLUM JAM. Cut some ripe 
 plums to pieces, put them into a 
 preserving pan, bruise them with a 
 spoon, warm them over the fire till 
 they are soft, and press them through 
 a cullender. Boil the jam an hour, 
 stir it well, add six ounces of fine 
 powdered sugar to every pound of 
 jam, and take it ofl" the fire to mix 
 it. Then heat it ten minutes, put 
 it into jars, and sift some fine sugar 
 over it. 
 
 PLUM PUDDING. Take six 
 ounces of suet chopped fine, six oun- 
 ces of malaga raisins stoned, eight 
 ounces of currants nicely washed and 
 picked, three ounces of bread crumbs, 
 three ounces of flour, and three eggs. 
 Add the sixth part of a grated nut- 
 meg, a small blade of mace, the same 
 quantity of cinnamon, pounded as 
 fine as possible ; half a tea-sppionful 
 of salt, nearly half a pint of milk, 
 four ounces of sugar, an ounce of 
 253 
 
P LU 
 
 PLU 
 
 candied lemon, and half an ounce of 
 citron. Beat the eggs and spice well 
 together, mix the milk with them by 
 degrees, and then the rest of the in- 
 gredients. Dip a fine close linen 
 cloth into boiling water, and put it 
 in a hair sieve, flour it a little, and 
 tie the pudding up close. Put it into 
 a saucepan containing six quarts of 
 boihng water ; keep a kettle of boiling 
 water near it, to fill up the pot as it 
 wastes, and keep it boiling six hours. 
 If the water ceases to boil, the pud- 
 ding will become heavy, and be 
 spoiled. Plum puddings are best 
 when mixed an hour or two before 
 they are boiled, as the various ingre- 
 dients by that means incorporate, and 
 the whole becomes richer and fuller 
 of flavour, especially if the various 
 ingredients be thoroughly well stirred 
 together. A table-spoonful of trea- 
 cle will give the pudding a rich brown 
 colour. — Another. Beat up the 
 yolks and whites of three eggs, 
 strain them through a sieve, gradu- 
 ally add to them a quarter of a pint of 
 milk, and stir it well together. Rub 
 in a mortar two ounces of moist su- 
 gar, with as much grated nutmeg as 
 will lie on a six-pence, and stir these 
 into the eggs and milk. Then put in 
 four ounces of flour, and beat it into 
 a smooth batter ; by degrees stir into 
 it seven ounces of suet, minced as fine 
 as possible, and three ounces of bread 
 crumbs. Mix all thoroughly toge- 
 ther, at least half an hour before the 
 pudding is put into the pot. Put it 
 into an earthenware pudding mould, 
 well buttered, tie a pudding cloth 
 tight over it, put it into boiling water, 
 and boil it three hours. Haifa pound 
 of raisins cut in halves, and added to 
 the above, will make a most admira- 
 ble plum pudding. This pudding 
 may also be baked, or put under 
 roast meat, like a Yorkshire pudding. 
 In the latter case, half a pint more 
 milk must be added, and the batter 
 should be an inch and a quarter in 
 ♦ thickness. It will take full two hours, 
 ^ and require careful watching ; for if 
 284 
 
 the top get burned, an unpleasant 
 flavour will pervade the whole pud- 
 ding. Or butter some saucers, and 
 fill them with batter ; in a dutch oven 
 they will bake in about an hour. — 
 Another. To three quarters of a 
 pound of flour, add the same weight 
 of stoned raisins, half a pound of 
 suet or marrow, cut small, a pint of 
 milk, two eggs, three spoonfuls of 
 moist sugar, and a little salt. Boil 
 the pudding five hours. — To make a 
 small rich plum pudding, take three 
 quarters of a pound of suet finely 
 shred, half a pound of stoned raisins 
 a little chopped, three spoonfuls of 
 flour, three spoonfuls of moist su- 
 gar, a little salt and nutmeg, three 
 yolks of eggs, and two whites. Boil 
 the pudding four hours in a basin 
 of tin mould, well buttered. Serve 
 it up with melted butter, white wine 
 and sugar, poured over it. — For a 
 large rich pudding, take three pounds 
 of suet chopped small, a pound and a 
 half of raisins stoned and chopped, a 
 pound and a half of currants, three 
 pounds of flour, sixteen eggs, and a 
 quart of milk. Boil it in a cloth seven 
 hours. If for baking, put in only a 
 pint of milk, with two additional 
 eggs, and an hour and a half will 
 bake it. — A plum pudding without 
 eggs may be? made of three quarters 
 of a pound of flour, three quarters 
 of a pound of suet chopped fine, 
 three quarters of a pound of stoned 
 raisins, three quarters of a pound of 
 currants well washed and dried, a 
 tea- spoonful of ground ginger, and 
 rather more of salt. Stir all well to- 
 gether, and add as little milk as will 
 just mix it up quite stiff". Boil the 
 pudding four hours in a buttered ba- 
 sin. — Another. The same propor- 
 tions of flour and suet, and half the 
 quantity of fruit, with spice, lemon, 
 a glass of white wine, an egg and 
 milk, will make an excellent pudding, 
 but it must be well boiled. 
 
 POACHED EGGS. Set a stew- 
 pan of water on the fire ; when boil- 
 ing, slip an eggy previously broken 
 
PO 
 
 P U L 
 
 into a cup, into the water. When 
 the white looks done enough, slide 
 an egg-slice under the egg, and lay 
 it on toast and butter, or boiled 
 spinach. As soon as done enough, 
 serve them up hot. If the eggs be 
 not fresh laid, they will not poach 
 well, nor without breaking. Trim 
 the ragged parts of the whites, and 
 make them look round. 
 
 POISON. Whenever a quantity 
 of arsenic has been swallowed, by 
 design or mistake, its effects may 
 be counteracted by immediately 
 drinking plenty of milk. The pa- 
 tient should afterwards take a dram 
 of the liver of sulphur, in a pint of 
 warm water, a little at a time as he 
 can bear it ; or he may substitute 
 some soap water, a quantity of com- 
 mon ink, or any other acid, if other 
 things cannot be readily procured. — 
 To obviate the ill effects of opium, 
 taken either in a liquid or solid form, 
 emetics should be given as speedily 
 as possible. These should consist 
 of an ounce each of oxymel squills 
 and spearmint water, and half a 
 scruple of ipecacuanha, accompa- 
 nied with frequent draughts of water 
 gruel to assist the operation. — Those 
 poisons which may be called culina- 
 ry, are generally the most destruc- 
 tive, because the least suspected ; 
 no vessels therefore made of copper 
 or brass should be used in cooking. 
 In cases where the poison of rirdi- 
 gris has been recently swallowed, 
 emetics should first be given, and 
 then the patient should drink abun- 
 dance of cold water. — If any one 
 has eaten of the deadly nightshade, 
 he should take an emetic as soon as 
 possible, and drink a pint of vinegar 
 or lemon juice in an equal quantity 
 of water, a little at a time ; afad as 
 sleep would prove fatal, he should 
 keep walking about to prevent it. — 
 For the bite of the mad dog, or other 
 venomous animals, nothing is to be de- 
 pended on for a cure but immediate- 
 ly cutting out the bitten part with a 
 lancet, or burning it out with a red- 
 
 hot iron. — To prevent the baneful 
 effects of burning charcoal, set an 
 open vessel of boiling water upon 
 the pan containing the charcoal, and 
 keep it boiling. The steam arising 
 from the water will counteract the 
 effects of the charcoal. Painters, 
 glaziers, and other artificers, should 
 be careful to avoid the poisonous 
 effects of lead, by washing their 
 hands and face clean before meals, 
 and by never eating in the place 
 where they work, nor suffering any 
 food or drink to remain exposed to 
 the fumes or dust of the metal. 
 Every business of this sort should 
 be performed as far as possible with 
 gloves on the hands, to prevent the 
 metal from working into the pores 
 of the skin, which is highly injuri- 
 ous, and lead should never be touch- 
 ed when it is hot. 
 
 POIVRADE SAUCE. Pick the 
 skins of twelve shalots, chop them 
 small, mix with them a table-spoon- 
 ful of veal gravy, a gill and a half 
 of vinegar, half an anchovy pressed 
 through a fine sieve, and a little salt 
 and cayenne. If it is to be eaten 
 with hot game, serve it up boiling : 
 if with cold, the sauce is to be cold 
 likewise. — Another way. Put a 
 piece of butter the size of half an 
 egg into a saucepan, with two or Jr 
 three shced onions, some of the red 
 outward part, of carrots, and of the 
 part answering to it of parsnip, a 
 clove of garlic, two shalots, two 
 cloves, a bay leaf, with basil and 
 thyme. Shake the whole over the 
 fire till it begins to colour, then add 
 a good pinch of flour, a glass of 
 red wine, a glass of water, and a 
 spoonful of vinegar. Boil it half 
 an hour, take off the fat, pass the 
 sauce through a tammis, add some 
 salt and pepper, and use it with any 
 thing that requires a relishing sauce. 
 
 POLISHED STOVES. Steel or 
 polished stoves may be well cleaned 
 in a few minutes, by using a piece 
 of fine-corned emery stone, and af- 
 terwards polishing with flour of 
 255 
 
POM 
 
 PON 
 
 emery or rottenstone. If stoves or 
 fire irons have acquired any rust, 
 pound some glass to line powder; 
 and having nailed some strong wool- 
 len cloth upon a board, lay upon it 
 a thick coat of gum water, and sift 
 the powdered glass upon it, and let 
 it dry. This may be repeated as 
 often as is necessary to form a sharp 
 surface, and with this the rust may 
 easily be rubbed off; but care must 
 be taken to have the glass finely 
 powdered, and the gum well dried, 
 or the polish on the irons will be in- 
 jured. Fire arms, or similar articles, 
 may be kept clean for several months, 
 if rubbed with a mixture consisting 
 of one ounce of camphor dissolved in 
 two pounds of hog's lard, boiled and 
 skimmed, and coloured with a little 
 black lead. The mixture should be 
 left on twenty four hours to dry, and 
 then rubbed off with a linen cloth. 
 
 POMADE DIVINE. Clear a 
 pound and a half of beef marrow from 
 the strings and bone, put it into an 
 earthen pan of fresh water from the 
 spring, and change the water night 
 and morning for ten days. Then 
 steep it in rose watier twenty four 
 hours, and drain it in a cloth till quite 
 dry. Take an ounce of each of the 
 
 •following articles, namely, storax, 
 gum benjamin, odoriferous cypress 
 powder, or of florence ; half an ounce 
 of cinnamon, two drams of cloves, 
 and two drams of nutmeg, all finely 
 powdered. Mix them with the mar- 
 row above prepared, and put all the 
 ingredients into a pewter pot that 
 holds three quarts. Make a paste 
 of flour and the white of an egg, and 
 lay itikpon a piece of rag. Over that 
 must be another piece of linen, to 
 W cover the top of the pot very close, 
 that none of the steam may evapo- 
 rate. Set the pot into a large copper 
 pot of water, observing to keep it 
 steady, that it may not reaeh to the 
 covering of the pot iiat holds the 
 marrtiw. As the water shrinks add 
 more, boiling hot, for it must boil 
 incessantly for four hours. Strain 
 25G 
 
 the ointment through a linen cioth 
 into small pots, and cover them when 
 cold. Do not touch it with any thing 
 but silver, and it will keep many 
 years. A fine pomatum may also 
 be made by putting half a pound of 
 fresh marrow prepared as above, and 
 two ounces of fresh hog's lard, on the 
 ingredients ; and then observing the 
 same process as above. 
 
 POMATUM. To make soft po- 
 matum, beat half a pound of unsalt- 
 ed fresh lard in common water, then 
 soak and beat in two different rose- 
 waters. Drain it, and beat it, with 
 two spoonfuls of brandy. Let it 
 drain from this, then add some es- 
 sence of lemon, and keep it in small 
 pots. Or soak half a pound of clear 
 beef marrow, and a pound of unsalt- 
 ed fresh lard, in water two or three 
 days, changing and beating it every 
 day. Put it into a sieve ; and when 
 dry, into a jar, and the jar, into a 
 saucepan of water. When melted, 
 pour it into a bason, and beat it with 
 two spoonfuls of brandy. Drain oft' 
 the brandy, and add essence of lemon, 
 bergamot, or any other scent that is 
 preferred. — For hard pomatum, pre- 
 pare as before equal quantities of 
 beef marrow and mutton suet, using 
 the brandy to preserve it, and adding 
 the scent. Then pour it into moulds, 
 or phials, of the size intended for the 
 rolls. When cold break the bottles, 
 clear away the glass carefully, and 
 put paper round the balls, 
 
 PONDS. Stagnant or running 
 water is often infected with weeds, 
 which become troublesome and in- 
 jurious to the occupier, but which 
 might easily be prevented by suffer- 
 ing geese, or particularly swans, to 
 feed upon the surface. These water 
 fowls, by nibbling the young shoots 
 as fast as they arise, will prevent 
 their growth and appearance on the 
 surface of the water, and all the ex- 
 pense which might otherwise be in- 
 curred in clearing them awav. 
 
 POOR MAN'S SAUCE. " Pick a 
 handful of parsley leaves from the 
 
P O R 
 
 POR 
 
 stalks, mince them very fine, and 
 strew over a little salt. Shred fine 
 half a dozen young green onions, 
 add these to the parsley, and put 
 them into a sauce boat, with three 
 table-spoonfuls of oil, and five of 
 vinegar. Add some ground black 
 pepper and salt, stir them together, 
 and it is ready. Pickled French 
 beans or gherkins cut fine, may be 
 added, or a little grated horseradish. 
 This sauce is much esteemed in 
 France, where people of taste, weary 
 of rich dishes, occasionally order 
 the fare of the peasant. 
 
 PORK. This is a strong fat 
 meat, and unless very nicely fed, it 
 is fit only for hard working people. 
 Young pigs, like lamb and veal, 
 are fat and luscious, but afford very 
 little nutriment. Pork fed by but- 
 chers, or at distilleries, is vei-y in- 
 ferior, and scarcely wholesome ; it 
 is fat and spongy, and utterly un- 
 fit for curing. Dairy fed pork is 
 the best. To judge of pork, pinch 
 the lean ; and if young and good, 
 it will easily part. If the rind is 
 tough, thick, and cannot easily be 
 impressed with the finger, it is old. 
 A thin rind denotes a good quality 
 in general. When fresh, the meat 
 will be smooth and cool : if clam- 
 my, it is tainted. What is called in 
 some places measly pork, is very 
 unwholesome ; and may be known 
 by the fat being full of kernels, 
 which in good pork is never the case. 
 Bacon hogs and porkers are dif- 
 ferently cut up. Hogs are kept to 
 a larger size ; the chine or back- 
 bone is cut down on each side, the 
 whole length, and is a prime part 
 either boiled or roasted. The sides 
 of the hog are made into bacon, and 
 the inside is cut out with very little 
 meat to the bone On each side 
 there is a large sparerib, which is 
 usually divided into two, a sweet 
 bone and a blade bone. The bacon 
 is the whole outside, and contains a 
 fore leg and a ham ; the last of these 
 is the hind leg, but if left with the 
 
 bacon it is called a gammon. Hog^s 
 lard is the inner fat of the bacon 
 hog, melted down. Pickled pork is 
 made of the flesh of the hog, but 
 more frequently of smaller and 
 younger meat. Porkers are not so 
 large as hogs, and are generally di- 
 vided into four quarters. The fore 
 quarter has the spring or fore leg, 
 the fore loin or neck, the sparerib, 
 and the griskin. The hind quarter 
 has the leg and the loin. Pig's feet 
 and ears make various good dishes, 
 and should be cut off before the legs 
 and cheeks are cured. The bacon 
 hog is sometimes scalded, to take 
 oft' the hair, and sometimes singed. 
 The porker is always scalded. 
 
 PORK CHOPS. Cut the chops 
 nearly half an inch thick, trim them 
 neatly, and beat them flat. Put a 
 piece of butter into the fryingpan ; 
 as soon as it is hot, put in the chops, 
 turn them often, and they will be 
 nicely browned in fifteen minutes. 
 Take one upon a plate and try it ; 
 if done, season it with a little finely 
 minced onion, powdered sage, pep- 
 per and salt. Or prepare some 
 sweet herbs, sage and onion chop- 
 ped fine, and put them into a stew- 
 pan with a bit of butter. Give them 
 one fry, beat two eggs on a plate 
 with a little salt, and the minced 
 herbs, and mix it all well together. 
 Dip the chops in one at a time, 
 then cover them with bread crumbs, 
 and fry them in hot lard or drip- 
 pings, till they are of a light brown. 
 Veal, lamb, or mutton chops, are 
 very good dressed in the same man- 
 ner. ^ 
 
 PORK GRISKIN. As fhis joint 
 is usually very hard, the best way 
 is to cover it with cold water, and 
 let it boil up. Then take it out, 
 rub it over with butter, and set it 
 before the fire in a Dutch oven ; a 
 few minut^will do it. 
 
 PORK Jelly. Tak© a leg of 
 well-fed pork, just as cut upr, beat it, 
 and break the bone. Set it over a 
 gentle fire, with three gallons of 
 
 I. 1 257 
 
EOR 
 
 FOR 
 
 ! water, and simmer it down to one. 
 
 Stew with it half an ounce of mace, 
 and half an ounce of nutmegs, and 
 strain it through a fine sieve. When 
 cold, take off* the fat, and flavour it 
 with salt. This jelly is reckoned a 
 fine restorative in consumptive cases, 
 and nervous debility, a chocolate- 
 cupful to be taken three times a 
 day. 
 
 PORK AS LAMB. To dress 
 pork like lamb, kill a young pig four 
 or five months old, cut up the fore- 
 quarter for roasting as you do lamb, 
 and truss the shank close. The 
 other parts will make delicate pickled 
 pork, steaks, or pies. 
 
 PORK PIES. Raise some boiled 
 crust into a round or oval form, and 
 have ready the trimming and small 
 bits of pork when a hog is killed. 
 If these be not sufticient, take the 
 meat of a sweet bone. Beat it well 
 with a rolling-pin, season with pep- 
 per and salt, and keep the fat and 
 lean separate. Put it in layers, quite 
 up to the top ; lay on the lid, cut the 
 edge smooth round, and pinch it to- 
 gether. As the meat is very solid, 
 it must be baked in a slow soaking 
 oven. The pork may be put into a 
 common dish, with a very plain crust, 
 and be quite as good. Observe to 
 put no bone or water into pork pie : 
 the outside pieces will be hard, un- 
 less they are cut small, and pressed 
 close. Pork pies in a raised crust, 
 are intended to be eaten cold. 
 
 PORK SAUCE. Take two oun- 
 
 ^ ces of the leaves of green sage, an 
 
 Bf ounce of lemon peel thinly pared, an 
 
 ^ ounce ai minced shalot, an ounce of 
 
 salt, haff a dram of cayenne, and half 
 
 a dram of citric acid. Steep them 
 
 for a fortnight in a pint of claret, 
 
 shake it often, and let it stand a day 
 
 to settle. Decant the clear liquor, 
 
 and cork it up close. When wanted, 
 
 mix a table-spoonful in a quarter of 
 
 a pint of gravy, or m«ted butter. 
 
 This will give a fine relish to roast 
 
 pork, or roast goose. 
 
 PORK SAUSAGES. Chop fat 
 2o0 
 
 and lean pork together, season it ^yith 
 pepper, salt, and sage. Fill hogs' 
 guts that have been thoroughly soak- 
 ed and cleaned, and tie up the ends 
 carefully. Or the minced meat may 
 be kept in a very small pan, closely 
 covered, and so rolled and dusted 
 with flour before it is fried. Serve 
 them up with stewed red cabbage, 
 mashed potatoes, or poached eggs. 
 The sausages should be pricked with 
 a pin, before they are boiled or fried, 
 or they will be liable to burst. 
 
 PORK STEAKS. Cut them from 
 a loin or neck, and of middling thick- 
 ness. Pepper and broil them, and 
 keep them turning. When nearly 
 done, put on salt, rub a bit of butter 
 over, and serve the moment they 
 are taken off" the fire, a few at a time. 
 
 PORKER'S HEAD. Choose a 
 fine young head of pork, clean it well, 
 and put bread and sage as for pig. 
 Sow it up tight, roast it as a young 
 pig, on the hanging jack, and serve 
 it with the same kind of sauce. 
 
 PORTABLE SOUP. Boil one 
 or two knuckles of veal, one or two 
 shins of beef, and three pounds of 
 beef, in as much water only as will 
 cover them. Take the marrow out 
 of the bones, put in any kind of spice, 
 and three large onions. When the 
 meat is done to rags, strain it off*, 
 and set it in a very cold place. Take 
 oflf the cake of fat, which will do for 
 common pie crusts, and put the soup 
 into a double-bottomed tin saucepan , 
 Set it on a pretty quick fire, but do 
 not let it burn. It must boil fast and 
 uncovered, and be stirred constantly 
 for eight hours. Put it into a pan, 
 and let it stand in a cold place a day ; 
 then pour it into a round soup-dish, 
 and set the dish into a stewpan.of 
 boiling water on a stove, and let it 
 boil. Stir it now and then, till the 
 soup is thick and ropy ; then it is 
 enough. Pour it into the little round 
 part at the bottom of cups and ba- 
 sons turned upside down, to form 
 it into cakes ; and when cold, turn 
 them out on flUnnel to dry. Keep 
 
POR 
 
 POT 
 
 them in tin canisters ; and when to be 
 used, dissolve them in boiling water. 
 The flavour of herbs may be added, 
 by first boiling and straining off the 
 liquor, and melting the soup in it. This 
 preparation is convenient in travel- 
 ling, or at sea, where fresh meat is 
 not readily obtained, as by this means 
 a bason of soup may be made in five 
 minutes. 
 
 PORTER. This pleasant beve- 
 rage may be made with eight bushels 
 of malt to the hogshead, and eight 
 pounds of hops. While it is boiling 
 in the copper, add to it three pounds 
 of liquorice root bruised, a pound of 
 Spanish liquorice, and twelve pounds 
 of coarse sugar or treacle.- 
 
 PORTUGAL CAKES. Take a 
 pound of well-dried flour, a pound of 
 loaf sugar, a pound of butter well 
 washed in orange-flower water, and a 
 large blade of mace. Take half the 
 flour, and fifteen eggs, leaving out 
 two of the whites, and work them 
 well together with the butter for half 
 an hour, shaking in the rest of the 
 flour with a dredger. Put the cakes 
 into a cool oven, strewing over them a 
 little sugar and flour, and let them 
 bake gently half- an hour. 
 
 PORTUGUESE SOLES. If the 
 fish be large, cut it in two : if small, 
 they need only be split open. The 
 bones being taken out, put the fish 
 into a pan with a bit of butter, and 
 some lemon juice. Fry it lightly, 
 lay it on a dish, spread a forcemeat 
 over each piece, and roll it round, 
 fastening the roll with a few small 
 skewers. Lay the rolls into a small 
 earthen pan, beat up an eg^ and 
 smear them, and strew some crumbs 
 over. Put the remainder of the e^g 
 into the bottom of the pan, with a 
 little meat gravy, a spoonful of caper 
 liquor, an anchovy chopped fine, and 
 some minced parsley. Cover the 
 pan close, and bake in a slow oven 
 till the fish is done enough. Place 
 the rolls in a dish for serving, and 
 cover it to keep them hot till the 
 baked gravy is skimmed. If not 
 
 enough, a little fresh gravy must be 
 prepared, flavoured as above, and 
 added to the fish. This is the Portu- 
 guese way of dressing soles. 
 
 PO,RTUGUESE STUFFING. 
 Pound lightly some cold beef, veal, 
 or mutton. Add some fat bacon 
 lightly fried and cut small, some 
 onions, a little garlic or shalot, some 
 parsley, anchovy, pepper, salt, and 
 nutmeg. Pound all fine with a few 
 crumbs, and bind it with two or 
 three yolks of eggs. This stuffing is 
 for baked soles, the heads of which 
 are to be left on one side of the split 
 part, and kept on the outer side of 
 the roll ; and when served, the heads 
 are to be turned towards each other 
 in the dish. Garnish with fried or 
 dried parsley. 
 
 POT HERBS. As some of these 
 are very pungent, they require to be 
 used with discretion, particularly 
 basil, savoury, thyme, or knotted 
 marjoram. The other sorts are 
 milder, and may be used more freely. 
 
 POT POURRI. Put into a large 
 china jar the following ingredients 
 in layers, with bay salt strewed be- 
 tween. Two pecks of damask roses, 
 part in buds and part blown ; vio- 
 lets, orange flowers and jasmine, 
 a handful of each ; orris root sliced, 
 benjamin and storax, two ounces 
 of each ; a quarter of an ounce 
 of musk, a quarter of a pound of 
 angelica root sliced, a quart of the 
 red parls of clove gilliflowers, two 
 handfuls of lavender flowers, half a 
 handful of rosemary flowers, bay and 
 laurel leaves, half a handful of each ; 
 three Seville oranges, stuck as full 
 of cloves as possible, dried in a cool 
 oven and pounded, and two handfuls 
 of balm of gilead dried. Cover all 
 quite close, and when the pot is un- 
 covered the perfume is very fine. 
 
 POTATOE BALLS. Mix some 
 mashed potatoes with the yolk of an 
 eggy roll the mass into balls, flour 
 them, or put on egg and bread 
 crumbs, and fry them in clean drip- 
 pings, or brown them in a Dutch 
 259 
 
POT 
 
 POT 
 
 oven. — Potatoe balls ragout arc made 
 by adding to a pound of potatoes, a 
 quarter of a pound of grated ham, 
 or some chopped parsley, or sweet 
 herbs ; adding an onion or shalot, 
 salt and pepper, a little grated nut- 
 meg or other spice, and the yolks of 
 two eggs. They are then to be dress- 
 ed as potatoe balls. 
 
 POTATOE BREAD. Weigh half 
 a pound of mealy potatoes after they 
 are boiled or steamed, and rub them 
 while warm into a pound and a half 
 of fine flour, dried a little before the 
 fire. When thoroughly mixed, put 
 in a spoonful of good yeast, a little 
 salt, and warm milk and water suf- 
 ficient to work into dough. Let it 
 stand by4he fire to rise for an hour 
 and a half, then make it into a loaf, 
 and bake it in a tolerably brisk oven. 
 If baked in a tin the crust will be 
 more delicate, but the bread dries 
 sooner. — Another. To two pounds 
 of well-boiled mealy potatoes, rub- 
 bed between the hands till they are 
 as fine as flour, mix in thoroughly 
 two large double handfuls of wheat 
 flour, three good spoonfuls of yeast, 
 a little saJt, and warm milk enough 
 to make it the usual stifl'ness of 
 dough. Let it stand three or four 
 hours to rise, then mould it, make it 
 up, and bake it like common bread. 
 
 POTATOE CHEESECAKES. 
 Boil six ounces of potatoes, and four 
 ounces of lemon peel; beat the lat- 
 ter in a marble mortar, with four 
 ounces of sugar. Then add the 
 potatoes, beaten, and four ounces 
 of butter melted in a little cream. 
 When well mixed, let it stand to 
 grow cold. Put crust in pattipans, 
 and rather more than half fill them. 
 This quantity will make a dozen 
 cheesecakes, which are to be baked 
 half an hour in a quick oven, with 
 some fine powdered, sugar sifted 
 over them 
 
 POTATOE FRITTERS. Boil 
 
 two large potatoes, scrape them 
 
 fine ; beat up four yolks and three 
 
 whites of eggs, and add a large 
 
 260 
 
 spoonful of cream, another of sweet 
 wine, a squeeze of lemon, and a 
 little nutmeg. Beat this batter at 
 least half an hour, till it be extreme- 
 ly light. Put a good quantity of 
 fine lard into a stewpan, and drop a 
 spoonful of the batter at a time into 
 it, and fry the fritters. Serve for 
 sauce a glass of white wine, the 
 juice of a lemon, one dessert spoon- 
 ful of peach leaf or almond water, 
 and some white sugar. Warm them 
 together, but do not put the sauce 
 into the dish. — Another way. Slice 
 some potatoes thin, dip them in a 
 fine batter, and fry them. Lemon 
 peel, and a spoonful of orange-flower 
 water, should be added to the bat- 
 ter. Serve up the fritters with white 
 sugar sifted over them. 
 
 POTATOE PASTE. Pound some 
 boiled potatoes very fine, and while 
 warm, add butter suflicient to make 
 the mash hold together. Or mix it 
 with an egg ; and before it gets cold, 
 flour the board pretty well to prevent 
 it from sticking, and roll the paste 
 to the thickness wanted. If suffer- 
 ed to get quite cold before it be put 
 on the dish, it will be apt to crack. 
 
 POTATOE PASTY. Boil, peel,: 
 and mash some potatoes as fine as 
 possible. Mix in some salt, pepper, 
 and a good piece of butter. Make 
 a paste, roll it out thin like a large 
 puff*, and put in the potatoe. Fold 
 over one half, pinching the edges, 
 and bake it in a moderate oven. 
 
 POTATOE PIE. Skin some 
 potatoes, cut them into slices, and 
 season them. Add some mutton, 
 beef, pork, or veal, and put in alter- 
 nate layers of meat and potatoes. 
 
 POTATOE PUDDING. To 
 make a plain potatoe pudding, take 
 eight ounces of boiled potatoes, two 
 ounces of butter, the yolks and 
 whites of two eggs, a quarter of a 
 pint of cream, a spoonful of white 
 wine, the juice and rind of a lemon, 
 and a little salt. Beat all to a frotfa, 
 sweeten it to taste, make a crust to 
 it, or not, and bake it. If the pudding 
 
POT 
 
 ♦ 
 
 POT 
 
 is required to be richer, add three 
 ounces more of butter, another egg", 
 with sweetmeats and almonds. - If 
 the pudding is to be baked with meat, 
 boil the potatoes and mash them. 
 Rub the mass through a cullender, 
 and make it into a thick batter with 
 milk and two eggs. Lay some sea- 
 soned steaks in a dish, then some 
 batter; and over the last layer of 
 meat pour the remainder of the bat- 
 ter, and bake it of a fine brown. — 
 Another. Mash some boiled pota- 
 toes with a little milk, season it with 
 pepper and salt, and cut some fat 
 meat into small pie ';es. Put a layer 
 of meat at the bottom of the dish, 
 and then a layer of potatoe till the 
 dish is full. Smooth the potatoes 
 on the top, shake a little suet over 
 it, and bake it to a fine brown. 
 Mashed potatoes may also be baked 
 as a pudding under meat, or placed 
 under meat while roasting, or they 
 may be mixed with batter instead 
 of dour. 
 
 POTATOE ROLLS. Boil three 
 pounds of potatoes, bruise and work 
 them with two ounces of butter, and 
 as much milk as will make them pass 
 through a cullender. Take nearly 
 three quarters of a pint of yeast, 
 and half a pint of warm water ; mix 
 them with the potatoes, pour the 
 whole upon five pounds of flour, 
 and add some salt. Knead it well : 
 if not of a proper consistence, add 
 a little more warm milk and water. 
 Let it stand before the fire an hour 
 to rise ; work it well, and make it 
 into rolls. Bake them about half 
 an hour, in an oven not quite so hot 
 as for bread. The rolls will eat 
 well, toasted and buttered. 
 
 POTATOE SNOW. The whitest 
 sort of potatoes must be selected, 
 and free from spots. Set them over 
 the fire in cold water ; when they 
 begin to crack, strain off the water, 
 and put them into a clean stewpan 
 by the side of the fire till they are 
 quite dry, and fall to pieces. Rub 
 them through a wire sieve on the 
 
 dish they are to be sent up in, and 
 do not disturb them afterwards. 
 
 POTATOE SOUP. Cut a pound 
 and a half of gravy beef into thin 
 slices, chop a pound of potatoes, 
 and an onion or two, and put them 
 into a kettle with three quarts of wa- 
 ter, half a pint of blue peas, and two 
 ounces of rice. Stew these till the 
 gravy is quite drawn from the meat, 
 strain it off", take out the beef, and 
 pulp the other ingredients through 
 a coarse sieve. Add the pulp to 
 the soup, cut in two or three roots 
 of celery, simmer in a clean sauce- 
 pan till this is tender, season with 
 pepper and salt, and serve it up with 
 fried bread cut into it. 
 
 POTATOE STARCH. Raw po- 
 tatoes, in whatever condition, con- 
 stantly affbrd starch, diff*ering only 
 in quality. The round grey or red 
 produce the most, affording about 
 two ounces of starch to a pound of 
 pulp. The process is perfectly 
 easy. Peel and wash a pound of 
 full grown potatoes, grate them on 
 a bread grater into a deep dish, con- 
 taining a quart of clear water. Stir 
 it well up, then pour it through a 
 hair sieve, and leave it ten minutes 
 to settle, till the water is quite clear. 
 Then pour off the water, and put a 
 quart of fresh water to it ; stir it 
 up, let it settle, and repeat this till 
 the water is quite clear. A fine 
 white powder will at last be found 
 at the bottom of the vessel. The 
 criterion of this process being com- 
 pleted, is the purity of the water 
 that comes from it after stirring it 
 up. Lay the powder on a sheet of 
 paper in a hair sieve to dry, either 
 in the sun or before the fire, and it 
 is ready for use. Put into a wdl 
 stopped bottle, it will keep good for 
 many months. If this be well made, 
 a table-spoonful of it mixed with 
 twice the quantity of cold water, and ^ 
 stirred into a soup or sauce, just .. 
 before it is taken up, will thicken a ' J(| 
 pint of it to the consistence of cream, fi 
 This preparation much resembles 
 2G1 
 
POT 
 
 POT 
 
 the Indian Arrow Root, and is a good 
 substitute for it. It gives a fulness 
 on the palate to gravies and sauces 
 at hardly any expense, and is often 
 used to thicken melted butter instead 
 of flour. Being perfectly tasteless, 
 it will not alter the flavour of the 
 most delicate broth or gruel. 
 
 POTATOES. The following is 
 allowed to be a superior method of 
 raising potatoes, and of obtaining a 
 larger and finer growth . Dig the earth 
 twelve inches deep, if the soil will ad- 
 mit, and afterwards open a hole about 
 six inches deep, and twelve wide. 
 Fill it with horse dung, or long litter, 
 about three inches thick, and plant 
 a whole potato© upon it ; shake a 
 little more dung over it, and mould 
 up the earth. In this way the whole 
 plot of ground should be planted, 
 placing tiie potatoes at least sixteen 
 inches apart. When the young 
 shoots make their appearance, they 
 should have fresh mould drawn round 
 them with a hoe ; and if the tender 
 shoots are covered, it will prevent the 
 frost from injuring them. They 
 should again be earthed, when the 
 roots make a second appearance, but 
 not covered, as in all probability the 
 season will be less severe. A plen- 
 tiful supply of mould should be given 
 them, and the person who performs 
 this business should never tread upon 
 the plant, or the hillock that is raised 
 round it, as the lighter the earth is 
 the more room the potatoe will have 
 to expand. In Holland, the potatoes 
 are strangely cultivated, though there 
 are persons who give the preference 
 to Dutch potatoes, supposing them 
 to be of a finer grain than others. 
 They are generally planted in the 
 fields, in rows, nearly as thick as 
 beans or peas, and are sufi*ered to 
 grow up wild and uncultivated, the 
 object being to raise potatoes as 
 small as possible, while the large 
 ones, if such there happen to be, are 
 thrown out and given to the pigs. 
 The mode of cultivation in Ireland, 
 where potatoes are found in the great- 
 262 
 
 est perfection, is far different, and 
 probably the best of all. The round 
 rough red are generally preferred, 
 and are esteemed the most genuine. 
 These are planted in rows, and only 
 just put in beneath the soil. These 
 rows are divided into beds about six 
 feet wide, a path or trench is left 
 between the beds, and as the plants 
 vegetate the earth is dug out of the 
 trench, and thrown lightly over the 
 potatoes. This practice is continued 
 all the summer, the plants are thus 
 nourished by the repeated accession 
 of fresh soil, and the trench as it 
 deepens serves the purpose of keep- 
 ing the beds dry, and of carrying off" 
 the superfluous water. The potatoes 
 are always rich and mealy, contain- 
 ing an unusual quantity of wholesome 
 flour. 
 
 POTATOES BOILED. The ve- 
 getable kingdom scarcely affbrds any 
 food more wholesome, more easily 
 procured, easily prepared, or less 
 expensive than the potatoe ; yet al- 
 though this most useful vegetable is 
 dressed almost every day, in almost 
 every family, — for one plate of pota- 
 toes that comes to table as it should, 
 ten are spoiled. There is however a 
 great diversity in the colour, size, 
 shape, and quality of the potatoe, 
 and some are of a very inferior de- 
 scription. The yellow are better than 
 the white, but the rough red are the 
 most mealy and nutritive. Choose 
 those of a moderate size, free from 
 blemishes, and fresh. It is best to 
 buy them in the mould, as they come 
 from the bed, and they should not 
 be wetted till they are cleaned for 
 cooking. Protect them from the air 
 and frost, by laying in heaps in a 
 dry place, covering them with mats, 
 or burying them in dry sand. If 
 the frost aff*ects them, the life of the 
 vegetable is destroyed, and the pota- 
 toe speedily rots. When they are to 
 be dressed, wash them, but do not 
 pare or cut them, unless they are very 
 large. Fill a saucepan half full of 
 potatoes of an equal size, and add as 
 
P.OT 
 
 vojt 
 
 much cold water as will cover them 
 about an inch. Most boiled things 
 are spoiled by having too little water, 
 but potatoes are often spoiled by too 
 much : they should merely be cover- 
 ed, and a little allowed for waste in 
 boiling. Set them on a moderate fire 
 till they boil, then take them off, and 
 place them on the side of the fire 
 to simmer slowly, till they are soft 
 enough to admit a fork. The usual 
 test of their skin cracking is not to 
 be depended on, for if they are boiled 
 fast this will happen when the pota- 
 toes are not half done, and the inside 
 is quite hard. Pour off the water 
 the minute the potatoes are done, or 
 they will become watery and sad; 
 uncover the saucepan, and set it at 
 such a distance from the fire as will 
 prevent its burning ; the surperfluous 
 moisture will then evaporate, and the 
 potatoes become perfectly dry and 
 mealy. This method is in every 
 respect equal to steaming, and the 
 potatoes are dressed in half the 
 time. 
 
 POTATOES BROILED. Par- 
 boil, then slice and broil them. Or 
 parboil, and set them whole on the 
 gridiron over a very slow fire. When 
 thoroughly done, send them up with 
 their skins on. This method is prac- 
 tised in many Irish families. 
 
 POTATOES IN CREAM. Half 
 boil some potatoes, drain and peel 
 them nicely, and cut into neat pieces. 
 Put them into a stewpan with some 
 cream, fresh butter, and salt, of each 
 a proportion to the quantity of po- 
 tatoes ; or instead of cream, put some 
 good gravy, with pepper and salt. 
 Stew them very gently, and be care- 
 ful to prevent their breaking. 
 
 POTATOES FRIED. If they 
 are whole potatoes, first boil them 
 nearly enough, and then put them 
 into a stewpan with a bit of butter, 
 or some nice clean beef drippings. 
 To prevent their burning, shake them 
 about till they are brown and crisp, 
 and then drain them from the fat. It 
 would be an elegant improvement, to 
 
 flour and dip them in the yolk of an 
 egg previous to frying, and then roll 
 them in fine sifted bread crumbs : 
 they would then deserve to be called 
 potatoes full dressed. — If to be fried 
 in slices or shavings, peel some large 
 potatoes, slice them about a quarter of 
 an inch thick, or cut them in shavings 
 round and round, as in peeling a 
 lemon. Dry them well in a clean 
 cloth, and fry them in lard or drip- 
 ping. Take care that the fat and the 
 fryingpan are both perfectly clean. 
 Put the pan on a quick fire ; as soon 
 as the lard boils, and is still, put in 
 the potatoe slices, and keep moving 
 them till they are crisp. Take them 
 up and lay them to drain on a sieve, 
 and then send them to table with a 
 very little salt sprinkled over. — To 
 fry cold potatoes, put a bit of clean 
 dripping into a fryingpan. When 
 melted, slice in the potatoes with a 
 little pepper and salt ; set them on 
 the fire, and keep them stirring. 
 When quite hot, they are ready. 
 This is a good way of re-dressing po- 
 tatoes, and making them palatable. 
 
 POTATOES MASHED. When 
 the potatoes are thoroughly boiled, 
 drain and dry them well, and pick 
 out every speck. Rub them through 
 a cullender into a clean stewpan : to a 
 pound of potatoes allow half an ounce 
 of butter, and a spoonful of milk. 
 Mix it up well, but do not make it 
 too moist. After Lady day, when 
 potatoes are getting old and speck- 
 ed, and also in frosty weather, this 
 is the best way of dressing them. 
 If potatoes are to be mashed with 
 onions, boil the onions, and pass 
 them through a sieve. Mix them with 
 the potatoes, in such a pi^portion as 
 is most approved. 
 
 POTATOES PRESERVED. To 
 keep potatoes from the frost, lay 
 them up in a dry store room, and 
 cover them with straw, or a linen 
 cloth. If this be not convenient, dig 
 a trench three or four feet deep, and 
 put them in as they are taken up. 
 Cover them with the earth taken out 
 263 
 
POT 
 
 V or 
 
 of the tcench, raise it up in the mid- 
 dle like the roof of a house, and co- 
 ver it with straw so as to carry oft' 
 the rain. Better still if laid above 
 ground, and covered with a sufficient 
 quantity of mould to protect them 
 from the jfrost, as in this case they 
 are less likely to be injured by the 
 wet. Potatoes may also be pre- 
 served by suff'ering them to remain 
 in the ground, and digging them up 
 in the spring of the year, as they 
 are wanted. 
 
 POTATOES ROASTED. Choose 
 them nearly of a size, wash and dry 
 the potatoes, and put them in a 
 Dutch oven, or cheese toaster. Take 
 care not to place them too near the 
 fire, or they will burn on the outside 
 before they are warmed through. 
 Large potatoes will require two 
 hours to roast them properly, unless 
 they are previously half boiled. 
 When potatoes are to be roasted 
 under meat, they should first be 
 half boiled, drained from the water, 
 and placed in the pan under the 
 meat. Baste them with some of the 
 dripping, and when they are brown- 
 ed on one side, turn and brown them 
 on the other. Send them up round 
 the meat, or in a small dish. 
 
 POTATOES SCALLOPED. Hav- 
 ing boiled and mashed the potatoes, 
 butter some clean scallop shells, or 
 pattipans, and put in the potatoes. 
 Smooth them on the top, cross a 
 knife over them, strew on a few fine 
 bread crumbs, sprinkle them a little 
 with melted butter from a paste 
 brush, and then set them in a Dutch 
 oven. When they are browned on 
 the top, take them carefully out of 
 the shells, and brown the other 
 side. 
 
 POTATOES STEAMED. The 
 potatoes must be well washed, but 
 not pared, and put iiito the steamer 
 when the wa^er bdls. Moderate 
 sized potatoes will require three 
 quarters of an hour to do them pro- 
 perly. They should be taken up as 
 soon as they are done enough, or 
 2G4 
 
 they will become watery : peel them 
 afterwards. 
 
 POTTED BEEF. Take two 
 pounds of lean beef, rub it with salt- 
 petre, and let it lie one night. Then 
 lay on common salt, and cover it 
 with water four days in a small pan. 
 Dry it with a cloth, season it with 
 black pepper, lay it into as small a 
 pan as will hold it, cover it with 
 coarse paste, but put in no liquor, 
 and bake it five hours in a very cool 
 oven. When cold, pick out the 
 strings and fat. Beat the meat very 
 fine, with a quarter of a pound of 
 fine butter just warm, but not oiled, 
 and as much of the gravy as will 
 make it into a paste. Put it into 
 very small pots, and cover them with 
 clarified butter. — Another way. 
 Take beef that has been dressed, 
 either boiled or roasted ; beat it in 
 a mortar with some pepper and salt, 
 a few cloves, grated nutmeg, and a 
 little fine butter just warm. This 
 eats as well as the former, but the 
 colour is not so fine. It is however 
 a good way for using the remains of 
 a large joint. 
 
 POTTED BIRDS. Having clean- 
 ed them nicely, rub every part well 
 with a seasoning of white pepper 
 and salt, mace and allspice in fine 
 powder. Put them in a pan, lay on 
 some butter, cover it with a paste 
 of coarse flour, and a paper tied 
 closely over. When baked and 
 grown cold, cut them into pieces 
 proper for helping, pack them close 
 into a large potting-pan, and leave 
 as little space as possible to receive 
 the butter. Cover tkem with butter, 
 and one third less will be wanted 
 than when the birds are done whole. 
 
 POTTED CHEESE. Cut and 
 pound four ounces of Cheshire 
 cheese, one ounce and a half of fine 
 butter, a tea-spoonful of white pow- 
 dered sugar, a little bit of mace, 
 and a glass of white wine. Press it 
 down in a deep pot. 
 ' POTTED DAMSONS. Weigh 
 the damsons, and wipe them dry 
 
POT 
 
 POT 
 
 one by one, allowing one pound of 
 fine sugar to three jDOunds of fruit. 
 Spread a little of the sugar at the 
 bottom of the jar, then a layer of 
 fruit, and so on till the jar is full. 
 Then add three or four spoonfuls ot 
 water, tie it down close, and put it 
 several times into a cool oven. 
 
 POTTED DRIPPING. Boil six 
 pounds of good beef dripping in soft 
 water, strain it into a pan, and let 
 it stand to cool. Take off the hard 
 fat, scrape off the gravy, and repeat 
 it several times. When the fat is 
 cold and hard, put it into a sauce- 
 pan with six bay leaves, six cloves, 
 half a pound of salt, and a quarter 
 of a pound of whole pepper. Let 
 the fat be entirely melted ; and 
 when it has cooled a little, strain it 
 through a sieve into the pot, and tie 
 it down. Turn the pot upside down, 
 that no rats or mice may get at it, 
 and it will keep a long time, and 
 make good puff paste, or crust for 
 puddings. 
 
 POTTED HARE. An old hare 
 will do well for this purpose, like- 
 wise for soup and pie. After sea- 
 soning it, bake it with butter. When 
 cold, take the meat from the bones, 
 and beat it in a mortar. If not high 
 enough, add salt, mace, pepper, and 
 a piece of fresh butter melted in a 
 spoonful or two of gravy that came 
 from the hare. When well mixed, 
 put it into small pots, and cover it 
 with butter. The legs and back 
 should be baked at the bottom of 
 the jar, to keep them moist, and 
 the bones be put over them. 
 
 POTTED HERRINGS. Scale, 
 clean, and season them well. Bake 
 them in a pan with spice, bay leaves, 
 and some butter. When cold, lay 
 them in a potting pot, and cover 
 them over with butter. They are 
 very fine for a supper dish. 
 
 POTTED LOBSTERS. Half 
 boil them, pick out the meat, cut it 
 into small pieces, season with mace, 
 white pepper, nutmeg, and salt. 
 Press it close into a pot, and cover 
 (No. 12.) 
 
 it with butter ; bake it half an hour, 
 and then put in the spawn. When 
 cold take out the lobster, and put 
 it into pots with a little of the but- 
 ter. Beat the rest of the butter in 
 a mortar, with some of the spawn, 
 mix the coloured butter with as 
 much as will be sufficient to cover 
 the pots, and strain it. Cayenne 
 may be added, if approved. — Ano- 
 ther way. Take out the meat as 
 whole as possible, split the tail, and 
 remove the gut ; and if the inside 
 be not watery, it may be added. 
 Season with mace, nutmeg, white 
 pepper, salt, and a clove or two, in 
 the finest powder. Lay a little fine 
 butter at the bottom of the pan, and 
 the lobster smooth over it, with bay 
 leaves between ; cover it with but- 
 ter, and bake it gently. When done, 
 pour the whole on the bottom of a 
 sieve ; and with a fork lay the pieces 
 into potting pots, some of each sort, 
 with the seasoning about it. W hen 
 cold, pour clarified butter over, but 
 not hot. It will be good the next 
 day ; but if highly seasoned, and 
 well covered with butter, it will keep 
 some time. Potted lobster may be 
 used cold, or as a fricassee, with a 
 cream sauce. It then looks very 
 nicely, and eats well, especially if 
 there is spawn. Mackarel, herrings, 
 and trout, are good potted in the 
 same way. 
 
 POTTED MACKEREL. Clean, 
 season, and bake them in a pan with 
 spice, bay leaves, and some butter. 
 When cold, lay them in a pot for 
 potting, and cover them over with 
 butter. 
 
 POTTED MOOR GAME. Pick, 
 singe, and wash the birds nicely. 
 Dry and season them pretty high, 
 inside and out, with pepper, mace, 
 nutmeg, allspice, and salt. Pack 
 them in as small a pot as will hold 
 them, cover them with butter, and 
 bake in a very slow oven. When 
 cold, take off the butter, dry them 
 from the gravy, and put one bird into 
 each pot, which should just fit. Add 
 
 M m 265 
 
p o r 
 
 V o fr 
 
 as much more butter as will cover 
 them, but take care that it be not 
 oiled. The best way to melt it is, 
 by warming it in a bason placed in 
 a bowl of hot water. 
 
 POTTED PARTRIDGE. Clean 
 them nicely, and season with mace, 
 allspice, white pepper, and salt, all 
 in fine powder. Rub every part 
 well, then lay the breast downwards 
 in a pan, and pack the birds as close 
 as possible. Put a good deal of 
 butter on them, cover the pan with 
 a paste of coarse flour and a paper 
 over, tie it close and bake it. When 
 cold, put the birds into pots, and 
 cover them with butter. The but- 
 ter that has covered potted things 
 will serve for basting, or for paste 
 for meat pies. 
 
 POTTED PIGEONS. Let them 
 be quite fresh, clean them carefully, 
 and season them with salt and pep- 
 per. Lay them close in a small deep 
 pan ; for the smaller the surface, 
 and the closer they are packed, the 
 less butter will be wanted. Cover 
 them with butter, then with very 
 thick paper tied down, and bake 
 them. When cold, put them dry 
 into pots that will hold two or three 
 in each, and pour butter over them, 
 using that which was baked in part. 
 If they are to be kept, the butter 
 should belaid pretty thick over them. 
 If pigeons were boned, and then put 
 in an oval form into the pot, they 
 would lie closer, and require less 
 butter. They may be stuffed with 
 a fine forcemeat made with veal, 
 bacon, and the other ingredients, 
 and then th^y will eat very fine. If 
 a high flavour is preferred, add 
 mace, allspice, and a little cayenne, 
 before baking. 
 
 POTTED RABBITS. Cut up two 
 or three young but full-grown rab- 
 bits, and take off the leg bones at 
 the thigh. Pack them as closely as 
 possible in a small pan, after sea- 
 soning them with pepper, salt, mace, 
 allspice, and cayenne, all in very 
 fine powder. Make the top as 
 206 
 
 smooth as possible. Keep out the 
 heads and the carcase bones, but 
 take off the meat about the neck. 
 Put in a good deal of butter, and 
 bake the whole gently. Keep it two 
 days in the pan, than shift it into 
 small pots, with some additional 
 butter. When a rabbit is to be 
 blanched, set it on the fire with a 
 small quantity of cold water, and let 
 it boil. It is then to be taken out 
 immediately, and put into cold wa- 
 ter for a few minutes. 
 
 POTTED SALMON. Scale and 
 wipe a large piece of salmon, but 
 do not wash it. Salt it, and let it 
 lie till the salt is melted and drained 
 from it; then season it with pounded 
 mace, cloves, and whole pepper. 
 Lay in a few bay leaves, put it close 
 into a pan, cover it over with butter, 
 and bake it. When well done, drain 
 it from the gravy, put it into pots to 
 keep, and when cold cover it with 
 clarified butter. Any kind of firm 
 fish may be potted in the same 
 manner. 
 
 POTTED SHRIMPS. When 
 boiled, take them out of the skins, 
 and season them with salt, white 
 pepper, and a very little mace and 
 cloves. Press them into a pot, set 
 it in the oven ten minutes, and when 
 cold lay on butter. 
 
 POTTED TROUT. Scale and 
 draw out the entrails of the fish 
 without opening the belly, give them 
 a wash, and let them drain from the 
 water. Season the fish well with salt, 
 pepper, cloves, mace, and ginger. 
 Lay them into a broad pan in two 
 layers, cover them with butter, and 
 then with paper. Lay some sticks 
 across the pan to keep the paper up. 
 Bake them moderately, then take 
 them out and drain them. Put them 
 into pots in two layers, and fill up 
 the pots with clarified butter, as 
 cool as it can be to run properly. 
 Any other fish may be potted in the 
 same way. 
 
 POTTED VEAL. Cold fillet 
 makes the finest potted veal, or it 
 
PO u 
 
 I'OU 
 
 inay be done as follows. Season a 
 large slice of the fillet before it is 
 dressed, with some mace, pejiper- 
 corns, and two or three cloves. Lay 
 it close into a potting pan that will 
 but just hold it, kill the pan up with 
 water, and bake it three hours. 
 Then pound it in a mortar, and fla- 
 vour it with salt. In pounding, put 
 to it a little of the baked gravy, if 
 the meat is to be eaten soon ; other- 
 wise only a little butter just melted. 
 When done, cover it over with but- 
 ter. To pot veal or chicken with 
 ham, pound some cold veal or the 
 white of a chicken, seasoned as 
 above, and place layers of it with 
 layers of ham pounded, or rather 
 shred. Press d wh each, and cover 
 the whole with clarified butter. 
 
 POTTED VENISON. If the ve- 
 nison be stale, rub it with vinegar, 
 dry it with a cloth, and rub it well 
 with red wine. Season it with pep- 
 per, salt, and mace, and put it into 
 a jar. Pour over it half a pint of 
 red wine, lay in a pound of butter, 
 and bake it tender. When it is done, 
 clean it from the bones and skin, 
 and beat it in a marble mortar with 
 the fat and gravy. Press it hard 
 into the pots, and pour clarified 
 butter over it. 
 
 POULTICES. Common poultice 
 is best made of white bread, put in- 
 to boiling water till it is of a proper 
 thickness. Then let it boil, and add 
 a bit of lard, or a little sweet oil. 
 Water answers the purpose better 
 than milk, as the poultice thus made 
 will retain the moisture longer. — 
 A poultice to ripen tumours or 
 swellings, should consist of two 
 ounces of white lily roots, half a 
 pound of figs, and two ounces of 
 meal or bean flour. These are to 
 boiled in water till it comes to a 
 proper consistence ; the poultice is 
 then spread on a thick cloth, applied 
 warm, and shifted as often as it 
 grows dry. — Carrot poultice is made 
 of clean grated carrots mixed with 
 water, so as to form a soft pulp. 
 
 This is an excellent poultice to ease 
 pain arising from a sore ; it not only 
 cleanses it, but takes oft* the oft'en- 
 sive smell which generally attends 
 such complaints. It also afl'ords 
 great relief in cancers, and should 
 be changed twice a day. 
 
 POULTRY. Previously to their 
 being dressed, every description of 
 game and poultry requires to be 
 carefully picked, and neatly trussed ; 
 every plug should be removed, and 
 the hair nicely singed with white 
 paper. In drawing poultry, care 
 must be t.aken not to break the gall 
 bag, for no washing will take off the 
 bitter where it has touched. In 
 dressing wild fowl, a brisk clear 
 fire must be kept up, that they may 
 be done of a fine yellow brown, but 
 so as to leave the gravy in : the fine 
 flavour is lost if done too much. 
 Tame fowls require more roasting, 
 and are longer in heating through 
 than others. All sorts should be 
 continually basted, that they may 
 be served up with a froth, and ap- 
 pear of a fine colour. A large fowl 
 will take three quarters of an hour, 
 a middling one half an hour, and a 
 small one, or a chicken, twenty mi- 
 nutes. The fire must be very quick 
 and clear, before any fowls are put 
 down. A capon will take from half 
 an hour to thirty-five minutes, a 
 goose an hour, wild ducks a quar- 
 ter of an hour, pheasants twenty 
 minutes, a small stufted turkey an 
 hour and a quarter, turkey poults 
 twenty minutes, grouse a quarter of 
 an hour, quails ten minutes, and par- 
 tridges about twenty-five minutes. A 
 hare will take nearly an hour, and the 
 hind part requires most heat. Pigs 
 and geese require a brisk fire, and 
 quick turning. Hares and rabbits 
 must be well attended to, and the 
 extremities brought to the quick 
 part of the fire, to be done equally 
 with the backs. 
 
 POULTRY YARD. In the rear- 
 ing of poultry, care should Ije taken 
 to choose a fine large breed, or the 
 "261 
 
POU 
 
 PO u 
 
 ends of good management may be 
 defeated. The Dartford sort is 
 generally approved, but it is difficult 
 to say which is to be preferred, if 
 they be but healthy and vigorous. 
 The black sort are very juicy, but 
 as their legs are so much discolour- 
 ed, they are not well adapted for 
 boiling. Those hens are usually 
 preferred for setting, which have 
 tufts of feathers on their head ; 
 those that crow are not considered 
 so profitable. Some fine young 
 fowls should be reared every year, 
 to keep up a stock of'good breeders, 
 and bad layers and careless nurses 
 should be excluded. The best age 
 for a setting hen is from two to five 
 years, and it is necessary to remark 
 which among them are the best 
 breeders. Hens set twenty days, 
 and convenient places should be 
 provided for their laying, which 
 will also serve for setting and hatch- 
 ing. A hen house should be large 
 and high, should be frequently 
 cleaned out, and well secured from 
 the approach of vermin, or the eggs 
 will be sucked, and the fowls de- 
 stroyed. Hens must not be dis- 
 turbed while sitting, for if frighten- 
 ed, they are apt to forsake their 
 nests. Wormwood and rue should 
 be planted about their houses ; some 
 of the former should occasionally 
 be boiled, and sprinkled about the 
 floor, which should not be paved, 
 but formed of smooth earth. The 
 windows of the house should be 
 open to the rising sun, and a hole 
 left at the door to let in the smaller 
 fowls ; the larger may be let in and 
 out by opening the door. There 
 should be a small sliding board to 
 shut down when the fowls are gone 
 to roost, to prevent the ravages of 
 vermin, and a strong door and lock 
 should be added, to secure the 
 poultry from thieves and robbers. 
 Let the hens lay some time before 
 they are allowed to set, the proper 
 time for which will be from the end 
 ftf February to the beginning of 
 268 
 
 May. Broods of chickens are hatch- 
 ed all through the summer, but those 
 that come out very late require care 
 till they have gained sufficient 
 strength. Feed the hens well dur- 
 ing the time of laying, and give 
 them oats occasionally. If the eggs- 
 of any other sort are put under » 
 hen with some of her own, observe 
 to add her own as many days after 
 the others as there is a dift'erence m 
 the length of their setting. A tur^ 
 key and duck set thirty days, the 
 hen only twenty. Choose large 
 clear eggs to put her upon, and such 
 a number as she can properly co- 
 ver ; about ten or twelve are quite 
 sufficient. If the eggs be very large^ 
 they sometimes contain a double 
 yolk, and in that case neither will 
 be productive. When some of the _ 
 chickens are hatched, long before 
 the others, it may be necessary to 
 keep them in a basket of wool till 
 the others come forth. The day 
 after they are hatched, give them^ 
 some crumbs of white bread or grots- 
 soaked in milk, which are very nou-" 
 rishing. As soon as they have gain- 
 ed a little strength, feed them with 
 curd, cheese parings cut small, or 
 any soft food, but nothing that is. ^ 
 sour, and provide them with clean 
 water twice a day. Keep the hen 
 under a pen till the young have 
 strength to follow her about, which 
 will be in two or three weeks ; and 
 be sure to feed the hen well. Poul- 
 try in general should be fed as near- 
 ly as possible at the same hour of 
 the day, and in the same place, as 
 this will be the surest way of collect- 
 ing them together. Potatoes boiled 
 in a little water, so as to be dry and 
 mealy, and then cut, and wette<J 
 with skim milk that is not sour, 
 will form an agreeable food for 
 poultry, and young turkies will- 
 thrive much on it. Grain should! 
 however be given occasionally, or 
 the constant use of potatoe food^ 
 will make their flesh soft and in- 
 sipid. The food of fowls goes first 
 
PO u 
 
 F O U 
 
 into the crop, which softens it ; it 
 then passes into the gizzard, which 
 by constant friction macerates it ; 
 this is facilitated by small stones 
 which are generally found there, 
 and which help to digest the food. 
 If a setting hen be troubled with 
 vermin, let her be well washed with 
 a decoction of white lupins. The 
 pip in fowls is occasioned by drink- 
 ing dirty water, or taking filthy 
 food. The general symptom is a 
 white thin scale oh the tongue, which 
 should be pulled off with the finge/; 
 afterwards rub the tongue with a 
 little salt, a!jd the disorder will be 
 removed. — Geese require a some- 
 what different management. They 
 generally breed once in a year ; but 
 if well kept, they will frequently 
 hatch twice within that period. 
 Three of these birds are usually al- 
 lotted to a gander; if there were 
 more, the eggs would be rendered 
 abortive. The quantity of eggs to 
 be placed under each goose while 
 setting, is about a dozen or thirteen. 
 While brooding, they should be well 
 fed with corn and water, which must 
 be placed near them, so that they 
 may eat at pleasure. The ganders 
 should never be excluded from their 
 company, because they are then 
 instinctively anxious to watch over 
 and guard their own geese. The 
 nests of geese should be made of 
 straw, and so confined that the eggs 
 may not roll out, as the geese turn 
 them every day. When they are 
 nearly hatched, it is proper to break 
 the shell near the back of the young 
 gosling, as well for the purpose of 
 admitting the air, as to enable it to 
 make its escape at the proper time. 
 To fatten young geese, the best way 
 is to coop them up in a dark nar- 
 row place, where they are to be fed 
 with ground malt mixed with milk ; 
 or if milk be scarce, with barley 
 meal mashed up with water. A 
 less expensive way will be to give 
 them boiled oats, with either duck's 
 meat or boiled carrots ; and -as they 
 
 are very fond of variety, these mav 
 be given them alternately. They 
 will then become fat in a few weeks, 
 and their flesh will acquire a fine 
 flavour. In order to fatten stubble 
 geese at Michaelmas time, the way 
 is to turn them out on the wheat 
 stubble, or those pastures that grow 
 after wheat has been harvested. 
 They are afterwards to be pent up, 
 and fed with ground malt mixed 
 with water. Boiled oats or wheat 
 may occasionally be substituted. — 
 Ducks are fattened in the same 
 manner, only they must be allowed 
 a large pan of water to dabble in. 
 Those kept for breeders, should 
 have the convenience of a large 
 pond ; and such as have their bills 
 a little turned up will generally be 
 found the most prolific. In the 
 spring of the year, an additional 
 number of ducks may be reared by 
 putting the eggs under the care of 
 the hen, who will hatch them as her 
 own brood. — TuRKiES, early in the 
 spring, will often wander to a dis- 
 tance in order to construct their 
 nest, where the hen deposits from 
 fourteen to seventeen eggs, but sel- 
 dom produces more than one brood 
 in a season. Great numbers are 
 reared in the northern counties, and 
 driven by hundreds to the London 
 market by means of a shred of scar- 
 let cloth fastened to the end of a 
 pole, which from their antipathy to 
 this colour serves as a whip. Tur- 
 kies being extremely delicate fowls, 
 are soon injured by the cold : hence 
 it is necessary, soon after they are 
 hatched, to force them to swallow 
 one whole peppercorn each, and 
 then restore them to the parent 
 bird. They are also liable to a pe- 
 culiar disorder, which often proves 
 fatal in a little time. On inspecting 
 the rump feathers, two or three of 
 their quills will be found to contain 
 blood ; but on drawing them out, 
 the chickens soon recover, and af- 
 terwards require no other care than 
 common poultry. Young turkies 
 
POV 
 
 V R E 
 
 should be fed with crumbs of bread 
 and milk, e^gs boiled hard and 
 chopped, or with common dock 
 leaves cut fine, and mixed with fresh 
 butter-milk. They also require to 
 be kept in the sunshine or a warm 
 place, and guarded from the rain, 
 or from running among the nettles. 
 They are very fond of the common 
 garden peppercress, or cut-leaved 
 cress, and should be supplied with 
 as much of it as they will eat, or 
 allowed to pick it off the bed. In 
 Norfolk they are fed with curds and 
 chopped onions, also with buck 
 wheat, and are literally crammed 
 with boluses of barley meal till 
 their crops are full, which perhaps 
 may account for the superior excel- 
 lence of the turkies in that part of 
 the kingdom. 
 
 POUNCE. This article, used in 
 writing, is made of gum sandaric, 
 powdered and sifted very fine ; or 
 an equal quantity of rosin, burnt 
 alum, and cuttle fishbone well dried, 
 and mixed together. This last is 
 of a superior quality. 
 
 POUND CAKE. Beat a pound 
 of butter to a cream, and mix with 
 it the whites and yolks of eight eggs 
 beaten apart. Have ready warm 
 by the fire, a pound of flour, and 
 the same of sifted sugar. Mix them 
 and a few cloves, a little nutmeg 
 and cinnamon, in fine powder toge- 
 ther ; then by degrees work the dry 
 ingredients into the butter and eggs. 
 It must be well beaten for a full 
 hour, adding a glass of wine, and 
 some carraway seeds. Butter a pan, 
 and bake it a full hour in a quick 
 ov( n. The above proportions, leaving 
 out four ounces of the butter, and 
 the same of sugar, make a less lus- 
 cious cake, but a very pleasant one. 
 
 POUNDED CHEESE. Cut a 
 pound of good mellow cheese into 
 thin slices, add to it two or three 
 ounces of fresh butter, rub them 
 well together in a mortar till quite 
 smooth. When cheese is dry, and 
 for those whose digestion is feeble, 
 270 V 
 
 this is the best way of eating it; 
 and spread on bread, it makes an 
 excellent supper. The flavour of 
 this dish may be encreased by 
 pounding it with curry powder, 
 ground spice, black cayenne, and a 
 little made mustard ; or it may be 
 moistened with a glass of sherry. 
 If pressed down hard in ajar, and 
 covered with clarified butter, it will 
 keep for several days in cool wea- 
 ther. 
 
 PRAWNS AND SHRIMPS. 
 When fresh they have a sweet fla- 
 vour, are firm and stiff, and of a 
 bright colour. Shrimps are of the 
 prawn kind, and may be judged by 
 the same rules. 
 
 PRAWN SOUP. Boil six whit- 
 ings and a large eel, in as much wa- 
 ter as will cover them, after being 
 well cleaned. Skim them clean, 
 and put in whole pepper, mace, 
 ginger, parsley, or onion, a little 
 thyme, and three cloves, and boil the 
 whole to a mash. Pick fifty craw- 
 fish, or a hundred prawns ; pound 
 the shells, and a small roll. But 
 first boil them with a little water, 
 vinegar, salt, and herbs. Put this 
 liquor over the shells in a sieve, and 
 then pour the soup, clear from the 
 sediment. Chop a lobster, and add 
 this to it, with a quart of good beef 
 gravy. Add also the tails of the 
 crawfish, or the prawns, with some 
 flour and butter. The seasoning 
 may be heightened, if approved. 
 
 PRESERVES. These can never be 
 done to perfection, without plenty of 
 good sugar. Fruits may be kept with 
 small quantities of sugar, but then 
 they must boil so long that there is 
 as much waste in the boiling away, 
 as some more sugar added at first 
 would have cost, and the quality of 
 the preserve will neither be so pro- 
 per for use, nor of so good an ap- 
 pearance, as with a larger propor- 
 tion of sugar, and moderate boiling. 
 Fruits are often put up without any 
 sugar at all, but if they do not fer- 
 ment and spoil, which is very com- 
 
PRE 
 
 PR E 
 
 mon, they must have a good deal of 
 sugar added to them when used, and 
 thus the risk of spoihng seems hard- 
 ly compensated by any saving. The 
 only real economy that can be exer- 
 cised in this case is, not to make any 
 preserves at all. The most perfect 
 state in which fruits in general can be 
 taken for preserving is, just when 
 they are full ripe. Sooner than this 
 they have not acquired their best 
 qualities, and if they hang long after 
 it they begin to lose them. Some 
 persons will delay the doing them, 
 under an idea that the longer they 
 hang the less sugar they require. But 
 it is a false economy that would lose 
 the perfection of the fruit to save 
 some of the sugar, and probably 
 quite unfounded in fact, as all things 
 will naturally keep the best that are 
 taken at their highest perfection, and 
 hence do with as little sugar then as 
 at any time. 
 
 PRESERVED CUCUMBERS. 
 Choose such as are most free from 
 seed ; some should be small to pre- 
 serve whole, and others large to cut 
 in pieces. Put them into a jar, with 
 strong salt and water, and a cabbage 
 leaf to keep them down, and set them 
 in a warm place till they turn yellow. 
 Then wash and set them over the fire 
 in fresh water, with a little salt, and 
 a fresh cabbage leaf over them; 
 cover the pan close, but they must 
 not be boiled. If not of a fine green, 
 change the water, cover them as be- 
 fore, and make them hot ; when of 
 a good green, take them off the fire, 
 and let them stand till cold. Cut the 
 large cucumbers in quarters, and take 
 out the seeds and pulp ; put them into 
 cold water for two days, and change 
 the water twice each day. Place on 
 the fire a pound of refined sugar, with 
 half a pint of water ; skim it clean, 
 put in the rind of a lemon, and an 
 ounce of ginger with the outside 
 scraped off. When the syrup is 
 pretty thick take it off, and when 
 cold wipe the cucumbers dry, and 
 put them in. Boil the syrup every 
 
 two or three days, continuing to do 
 so for three weeks, and make it 
 stronger if necessary. Be sure to 
 put the syrup to the cucumbers quite 
 cold, cover them close, and keep 
 them in a dry place. 
 
 PRESERVED OYSTERS. Open 
 the oysters carefully, so as not to 
 cut them, except in dividing the 
 gristle which attaches tho shells. 
 Put them into a mortar, and add 
 about two drams of salt to a dozen 
 oysters. Pound and then rub them 
 through the back of a hair sieve, and 
 put them into the mortar again, with 
 as much well-dried flour as will make 
 them into a paste. Roll it out se- 
 veral times, and at last flour and 
 roll it out the thickness of a half 
 crown, and divide it into pieces about 
 an inch square. Lay them in a 
 Dutch oven, that they may dry gent- 
 ly without being burnt ; turn them 
 every half hour, and when they be- 
 gin to dry, crumble them. They will 
 take about four hours to dry, the« 
 pound them fine, sift and put them 
 into bottles, and seal them down. 
 To make half a pint of oyster sauce, 
 put one ounce of butter into a stew- 
 pan, with three drams of oyster pow- 
 der, and six spoonfuls of milk. Set 
 it on a slow fire, stir it till it boils, 
 and season it with salt. This pow- 
 der, if made of plump juicy natives, 
 will abound with the flavour of the 
 fish ; .and if closely corked, and 
 kept in a dry place, will remain good 
 for some time. It is also an agree- 
 able substitute when oysters are out 
 of season, and is a valuable addition 
 to the list of fish sauces. It is equally 
 good with boiled fowl, or rump 
 steak ; and sprinkled on bread and 
 butter, it makes a very good sand- 
 wich. 
 
 PRESERVED WALNUTS. Put 
 the walnuts into cold water, let them 
 boil five minutes, strain oft' the wa- 
 ter, and change it three times. Dry 
 the nuts in a cloth, and weigh them ; 
 to every pound of nuts allow a pound 
 of sugar, and stick a clove in each. 
 » 271 
 
p 11 i: 
 
 P R I 
 
 Piit them into a jar with some rose 
 vinegar ; boil up a syrup, with a 
 pint of water and half a pound of 
 sugar, arid pour over them. Let 
 them stand three or four days, and 
 boil up the syrup again. Repeat 
 this three times, and at last give the 
 walnuts a good scald, and let them 
 remain in the syrup. 
 
 PRESERVATION OF BUTTER. 
 Butter, as it is generally cured, does 
 not keep well for any length of time, 
 without spoiling or becoming rancid. 
 The following method of preserving 
 butter, supposing it to have been 
 previously well made, is recommend- 
 ed as the best at present known. 
 Reduce separately to fine powder in 
 a dry mortar, two pounds of the 
 whitest common salt, one pound of 
 saltpetre, and one pound of lump 
 sugar. Sift these ingredients one 
 above another, on two sheets of pa- 
 per joined together, and then mix 
 them well with the hands, or with a 
 spatula. Preserve the whole in a 
 covered jar, placed in a dry situation. 
 When required to be used, one ounce 
 of this composition is to be propor- 
 tioned to every pound of butter, and 
 the whole is to be well worked into 
 the mass : the butter is then to be 
 packed in casks in the usual way. 
 Butter cured with this mixture will 
 be of a rich marrowy consistence, 
 and will never acquire that brittle 
 hardness so common to salt butter. 
 It has been known to keep for three 
 years, as sweet as it was at first ; but 
 it must be observed, that butter thus 
 cured requires to stand at least three 
 weeks or a month before it is used. 
 If it be opened sooner, the salts are 
 not sufficiently blended with it, and 
 sometimes the coolness of the nitre 
 will then be perceived, which totally 
 disappears afterwards. Cleanliness 
 in this article is indispensable, but 
 it is not generally suspected, that 
 batter made or kept in vessels or 
 troughs lined with lead, or put into 
 glazed earthenware pans, is too apt 
 to be contaminated with particles of 
 272 
 
 that deleterious metal. If the butter 
 is in the least degree rancid, this 
 can hardly fail to take place ; and it 
 cannot be doubted, that during the 
 decomposition of the salts, the glaz- 
 ing is acted upon. It is better there- 
 fore to use tinned vessels for mixing 
 the preservative with the butter, and 
 to pack it either in wooden vessels, 
 or in stone jars which are vitrified 
 throughout, and do not require any 
 inside glazing. 
 
 PRESSED BEEF. Salt a piece 
 of the brisket, a thin part of the 
 flank, or the tops of the ribs, with 
 salt and saltpetre five days. Boil it 
 gently till extremely tender, ut it 
 under a great weight, or in a cheese- 
 press, and let it remain till perfectly 
 cold. It is excellent for sandwiches, 
 or a cold dish. 
 
 PRIMROSE VINEGAR. Boil 
 four pounds of moist sugar in ten 
 quarts of water for about a quarter 
 of an hour, and take oft' the scum. 
 Then pour the liquor on six pints of 
 primroses, add some fresh yeast be- 
 fore it is quite cold, and let it work 
 all night in a warm place. When 
 the fermentation is over, close up 
 the barrel, and still keep it in a warm 
 place. 
 
 PRINCE OF WALES'S PUDi' 
 DING. Put half a pound of loaf 
 sugar, and half a pound of fresh 
 butter, into a saucepan ; set it over 
 the fire till both are melted, stirring 
 it well, as it is very liable to burn, 
 but do not let it boil. Pour this into 
 an earthen pan, grate the rind of a 
 lemon into it, and leave it to cool. 
 Have ready two sponge biscuits 
 soaked in a quarter of a pint of 
 cream, bruise them fine and stir them 
 into the sugar and butter. Beat the 
 yolks of ten, and the whites of five 
 ege:s well with a little salt ; squeeze 
 and strain the juice of the lemon 
 into them, and mix these well in with 
 the other ingredients. Lay a puff" 
 paste into the dish, strew it with 
 pieces of candied lemon peel, put in 
 the pudding, and hake it three 
 
PRO 
 
 PRO 
 
 quarters of an hour in a moderate 
 oven. Sift fine sugar over it, before 
 it is sent to the table. 
 
 PROVISIONS. The first of all 
 requisites for human sustenance is 
 Bread, which with great propriety 
 is denominated * the staft" of life.' 
 The next to this is Meat, which 
 though not alike essential, is of great 
 importance in strengthening and in- 
 vigorating the human frame. The 
 former of these constituting the 
 principal food of great numbers, 
 and a part of the sustenance of all 
 people, it is highly necessary to at- 
 tend carefully to the ingredients of 
 which it is composed, and to the 
 manner in which it is prepared. A 
 person's health must inevitably be 
 injured by bad corn and flour, and 
 even by what is good, when impro- 
 perly prepared. The best flour is 
 often made into bad bread by not 
 suftering it to rise sufficiently ; by 
 not kneading it well, by not baking 
 it enough, and by keeping it too 
 long. Mixing other substances with 
 the flour also injures the quality of 
 the bread in a very high degree. 
 These faults have a bad eff*ect on 
 those who generally eat such bread, 
 but the injury is still more serious 
 to children and weakly persons. 
 Where the flour is corrupted, the 
 use of it in every other article of 
 food, will of course be as unwhole- 
 some as in that of bread. The mere 
 exposure to the air will evaporate 
 and deaden all flour, though the 
 grain may never have passed through 
 any fermentation or digestion ; as in 
 the instance of wheat flour, the 
 strongest and the best of any other. 
 For this reason, flour which has 
 been ground five or six weeks, or 
 longer, though it be kept close in 
 sacks or barrels, will not make so 
 sweet a loaf, nor one so moist and 
 pleasant, as that which is newly 
 ground. Hence all bread made in 
 London eats drier and harsher than 
 bread in the country, which is made 
 within a few days after the grinding 
 
 of the wheat. All grains which are 
 ground, ought therefore to be used 
 as soon afterwards as possible. But 
 this is not the most profitable to the 
 dealers in meal, as meal newly 
 ground will not part so freely from 
 the bran, nor consequently yield so 
 much flour, as when it lies a certain 
 time after the grinding; for this dis- 
 poses the branny and floury parts 
 to give way from each other, and 
 thus they separate easier and more 
 completely than when dressed im- 
 mediately. The flour also then 
 looks finer, but the bread made of 
 such meal is not of so good a qua- 
 lity as that made of meal fresh 
 ground. All sorts of grain kept 
 entire, will remain sound and good 
 for a long time : but flour will in a 
 comparatively short time, corrupt, 
 and generate worms. This there- 
 fore requires peculiar attention, or 
 much loss and injury may be sus- 
 tained. The health of mankind de- 
 pends in great measure on the good 
 or bad preparation of food, and on 
 the purity of all sorts of provisions : 
 and grain being the most essential 
 article of sustenance, very much de- 
 pends on the conduct of millers, 
 bakers, and mealmen. Those who 
 acquit themselves honestly in these 
 vocations are entitled to a fair pro- 
 fit, and the goodwill of their fellow- 
 men : but such as betray the con- 
 fidence reposed in them, by cor- 
 rupting or withholding it when need- 
 ed, are undoubtedly amongst the 
 worst enemies of mankind. So 
 far as health is concerned, bread 
 made with leaven is preferable to 
 that made with yeast ; the sour qua- 
 lity of leaven is more agreeable to 
 the ferment of the stomach than 
 yeast ; it is also easier of digestion, 
 and more cleansing. It opens the 
 vessels, and gives a healthy appe- 
 tite ; and a little use will make it 
 familiar and pleasant to the eater. 
 . This bread however seldom agrees 
 with weak stomachs, especially such 
 as are liable to acidity and heart- 
 N u 273 
 
PRO 
 
 P RO 
 
 burn. One of the best kinds of 
 bread for sickly people, is made of 
 wheaten flour, the coarse or husky 
 bran being taken out, but not finely 
 dressed ; otherwise it would be dry, 
 and obstructing to the stomach. 
 The inner skin or branny parts of 
 wheat contain a moisty quality, 
 which is opening and cleansing, 
 while the fine floury parts afl'ord 
 more nourishment. Bread therefore 
 of a middling quality is the whole- 
 somest, and the best. Mixing in 
 much salt is injurious, from the 
 change it occasions in bread of 
 every description. Finding no mat- 
 ter liable to putrefaction to work on, 
 it acts upon the best qualities of the 
 flour, which it alters and corrupts. 
 Hence, when bread is intended to 
 be kept a considerable time, as bis- 
 cuits for a long voyage, no salt is 
 put into it. But bread for common 
 use will admit of a moderate portion 
 of salt. It may be remarked how- 
 ever, that bread, notwithstanding it 
 is so excellent with meat, milk, and 
 vegetables, is not so substantial and 
 nourishing as flour, when prepared 
 in porridges and other articles. To 
 have good bread, it should not be 
 baked in too close an oven, but a 
 free passage should be left for the 
 air. The best way is to make it 
 into thin cakes, and bake them on a 
 stone, which many in the northern 
 counties use for that purpose, mak- 
 ing a wood fire under it. This sort 
 of bread is sweeter, of a more inno- 
 cent taste, and far easier of diges- 
 tion, than bread baked the common 
 way in ovens. In the same manner 
 cakes may be made of any kind of 
 grain, such as rye, oats, or barley, 
 and will be found more wholesome 
 and nourishing, and more agreeable 
 to nature, than bread made in the 
 usual manner. Oat cakes are often 
 preferred to those made of wheat 
 flour, as they tend to open the bo- 
 dy, and are rather warmer, to cold 
 and weak stomachs. Barley is not 
 so uourishins:, and requires more 
 ^74 
 
 preparation to render it digestible^ 
 than the other kinds of grain. Cakes, 
 biscuits, muffins, buns, crumpets, 
 and small bread, made with eggs, 
 butter, or sugar, seldom agree with 
 delicate persons. Biscuits made 
 without leaven, yeast, butter, or 
 sugar, are more difliicult of diges- 
 tion, than bread when it is fer- 
 mented. Where bread is fixed to 
 a standard weight and price, bakers 
 are very apt to mix alum and pearl- 
 ash with it, for the purpose of hast- 
 ening its rising, and of encreasing 
 its weight, by causing it to retain its 
 moisture. If a piece of bread be 
 soaked in water, and turns the juice 
 of a red cabbage into a green colour, 
 it is a proof that it contains an al- 
 kali or earthy substance, which is 
 most probably pearlash. It is said 
 that a compound salt is clandestine- 
 ly sold in London, under the name 
 of baker's salt, and is composed of 
 the above ingredients. When there 
 is reason to suspect that bread is 
 adulterated with alum, it may be 
 detected thus. Cut about a pound 
 of bread into an earthen vessel, pour 
 upon it a quart of boiling water, 
 and let it stand till cold. Strain the 
 liquor oflf gently through a piece of 
 fine linen, boil it down to about a 
 wine glass full, and set it by to cool. 
 If there be a mixture of alum, it will 
 form itself into crystals. The ob- 
 servance of the following rules may 
 be considered as essential to the 
 making of good bread. The corn 
 must be sound and clean, and newly 
 ground, and not contaminated with 
 any extraneous mixtures. To make 
 it easy of digestion it should be 
 leavened, and moderately seasoned 
 with salt. Let it rise for several 
 hours, and be well wrought and 
 kneaded with the hands. It must 
 be well baked, but neither over nor 
 under-done. If baked too little, the 
 bread will be heavy, clammy, and 
 unwholesome : if too much, its 
 strength and goodness will be con- 
 sumed. In general, bread should 
 
PRO 
 
 PRO 
 
 not be eaten hot ; it is then uiore 
 viscid, and harder of digestion. 
 Bread is in its best state the first 
 and second day after it is baked. 
 Economical bread, or bread of an 
 inferior quality, depraved by other 
 mixtures, has frequently been re- 
 commended to poor people in times 
 of scarcity ; but except where ab- 
 solute necessity exists, this is a kind 
 of policy that cannot be too severe- 
 ly condemned. The labouring class- 
 es, whose dependence is almost en- 
 tirely upon bread, ought to be pro- 
 vided with what is of the purest and 
 most nutricious quality, and at a 
 reasonable price. They might then 
 live upon their lab;;ur, and in health 
 and activity would feel that labour 
 itself was sweet. If potatoes, rice, 
 or any other ingredients are to be 
 mixed with the bread, to lower its 
 nutricious qualities, let it not be 
 offered to the labourer ; but if eco- 
 nomy of this kind be required, let 
 it be exercised by those whose eyes 
 are standing out with fatness, and 
 to whom a sparer diet might be be- 
 neficial. — Meat in general, as well 
 as all other kinds of food, is nou- 
 rishing or otherwise, according to 
 its quality, and the manner in which 
 it is prepared. There are peculiar 
 constitutions, or particular diseases 
 and periods of life, when animal 
 food is highly detrimental ; and 
 others again, when it is essentially 
 necessary ; but it is the general use 
 of it, and not these exceptions, that 
 will be the subject of the following 
 observations. As a part of our ha- 
 bitual diet, the main points to be at- 
 tended to are, the kinds of animal 
 food, and the modes of dressing it, 
 which are most to be recommended. 
 A choice of meat is desirable, but if 
 the animals subject to this choice 
 be neither sound nor healthy, it is 
 of little consequence which kind is 
 preferred, for they, are alike un- 
 wholesome. It is proper therefore 
 to avoid the flesh of all such as are 
 fatted in confinement, or upon per- 
 
 nicious substances, which can never 
 make wholesome food. Oil cakes 
 and rank vegetables, with want of 
 air and exercise, will produce such 
 §ort of meat as will shew immediate- 
 ly fr^m its appearance, that it must 
 be unwholesome. Animals may eat 
 rancid fulsome food, and grow fat 
 upon it, and yet the meat they pro- 
 duce may be highly offensive. Hun- 
 ger and custom will induce the eat- 
 ing of revolting substances, both in 
 the brute and human species ; and 
 growing fat is by no means a certain 
 sign of health. On the contrary, it 
 is frequently the symptom of a gross 
 habit, and a tendency to disease. 
 The distinct effects of various kinds 
 of food upon animals, are very ob- 
 vious in the instance of milch cows. 
 Grass, hay, straw, grains, turnips, 
 and oil cakes, produce milk of such 
 different qualities as must be at 
 once distinguished ; and the pre- 
 ference to that where cows are fed 
 upon grass or hay, and next to them 
 straw, appears very decided. The 
 inference would be fair, that it must 
 be the same with respect to flesh, 
 even if it were less obvious than it 
 is. It is an unwise economy, in the 
 management of cows, that withholds 
 from them a sufficient quantity of 
 the best and most nourishing food. 
 If duly appreciated, the quality of 
 milk is even of superior importance 
 to that of flesh, from its general ex- 
 cellence and utility as an article of 
 food. If milk was plentiful and 
 good, the want of meat would in 
 many instances not be felt, and in 
 others, the consumption of it might 
 be lessened with great advantage. 
 To confine cows with a view to in- 
 crease their supply of milk, is as 
 injurious to the quality of it, as the 
 confinement of animals is in other 
 instances. The over feeding them 
 also with a similar view, is an in- 
 jurious practice. Cleanliness too 
 is no less essential to keeping them 
 in a wholesome state, than to ani- 
 mals intended to be slaughtered, 
 275 
 
PRO 
 
 PRO 
 
 It is no uncommon effect of confining 
 and cramming animals, that they 
 become diseased in the liver, besides 
 acquiring a general tendency to pu- 
 tridity in their juices and musculaf 
 substances, from want of air and 
 exercise, texcess of feeding and bad 
 food, and the dirt in which they 
 live. A brute, no more than a hu- 
 man being, can digest 9,bove a cer- 
 tain quantity of food, to convert it 
 into actual nourishment ; and good 
 chyle can only be produced from 
 wholesome food, cleanliness, air, 
 and exercise. To be well fleshed 
 rather than fat, is the desirable 
 state of animals destined for slaugh- 
 ter. There will always be with this 
 a sufllicient proportion of fat ; and 
 labouring by artificial means to pro- 
 duce more, is only encreasing that 
 part of animal substance, which 
 from its gross indigestible nature 
 is not proper for human diet, unless 
 in a very limited degree. Venison, 
 which in its domestic state is never 
 fatted like other animals ; game, and 
 every wild animal proper for food ; 
 possess superior qualities to the 
 tame, from the total contrast in their 
 habits, more than from the food 
 they eat. They have an extensive 
 range in the open air, take much 
 exercise, and choose their own sus- 
 tenance, the good efl'ects of which 
 are very evident in a short delicate 
 texture of flesh found only in them. 
 Their juices and flavour are more 
 pure, and their fat is far more de- 
 licious than that of home-bred ani- 
 mals. The superiority of Welch 
 mutton and Scotch beef is owing to 
 a similar cause, and is still more in 
 point than the former, as a contrast 
 between animals of the same species 
 under diflnerent management. The 
 preferences just mentioned are not 
 a mere matter of taste, which might 
 readily be dispensed with, but are 
 founded on more important con- 
 siderations. A short delicate tex- 
 ture renders the meat more digesti- 
 ble, in a very high degree, than the 
 276 
 
 coarse, heavy, stringy kind of sub- 
 'stance produced by the misapplied 
 art of man. A pure animal juice 
 too, is something more than a lux- 
 ury ; for if what we use as food is 
 not pure, neither can our blood nor 
 our juices be so. If we would but 
 be content with unadulterated lux- 
 uries, we have them at our com- 
 mand ; and provided they are not 
 indulged to excess, are of decided 
 advantage to our health. Supposing 
 all animal flesh to be good of its 
 kind, there is still abundant room 
 for selection and choice. Mutton, 
 beef, venison, game, wild rabbits, 
 fowls, turkies, and various small 
 birds, are preferable to lamb, veal, 
 pork, young pigs, ducks, geese, and 
 tame rabbits. Beef and mutton are 
 much easier of digestion and more 
 nutricious than veal and lamb, es- 
 pecially if not slaughtered before 
 they come to proper maturity. No- 
 thing arrives at perfection under a 
 stated period of growth, and till this 
 is attained it will aflford only inferior 
 nutriment. If the flesh of mutton 
 and lamb, beef and veal, are com- 
 pared, they will be found of a dif- 
 ferent texture, and the two young 
 meats of a more stringy indivisible 
 nature than the others, which makes 
 them harder of digestion. Neither 
 are their juices so nourishing when 
 digested ; as any one at all in the 
 habit of observing what is passing 
 within and about them will readily 
 perceive from their own experience. 
 Lamb and veal leave a craving nan 
 sea in the stomach, not perceived 
 after taking other kinds of animal 
 food. Veal broth soon turns sour 
 by standing, owing to the sugar of 
 milk contained in the blood of a 
 calf; and the same change takes 
 place in a weak stomach. Persons 
 in the habit of drinking strong li- 
 quors with their meals, cannot com- 
 petently judge Qf such an eff«ect ; as 
 these liquors harden all kinds of 
 animal food, and therefore little dis- 
 tinction can be perceived amongst 
 
PRO 
 
 PRO 
 
 them. Pork and young pigs are 
 liable to the same objections as lamb 
 and veal, but in a greater degree ; 
 they are fat and luscious, but afford 
 no nutriment. Ducks and geese are 
 of a coarse oily nature, and only fit 
 for very strong stomachs. Tame 
 rabbits are of a closer heavier tex- 
 ture than wild ones, and hence of 
 inferior quality. Pigeons are of a 
 hot nature, and should therefore be 
 used sparingly. Fowls and turkies 
 are of a mild proper nature for food, 
 but the fattening them in confine- 
 ment is equally prejudicial, as to 
 other animals already mentioned. 
 If left at large, well fed with good 
 barley, and with clean water to 
 drink, they will be little inferior to 
 game. Barley is preferable to bar- 
 ley meal, as retaining all the natural 
 qualities of the grain in greater per- 
 fection than when ground ; and as 
 these birds are provided with grind- 
 ers in the gizzard, the concocting 
 their own food is more nourishing 
 and wholesome for them. These, 
 like other animals, should be suf- 
 fered to attain their full growth, in 
 order to have them in the best state 
 for nutriment. Some parts of birds, 
 and other animals, are hard and vis^ 
 cid, as the head, neck, feet, and 
 tail; the parts about the wings, 
 back, and breast of birds, are in 
 general the most tender, and of the 
 finest flavour. In four-footed ani- 
 mals, the upper part of the leg and 
 shoulder, the back, breast, and long 
 bones of the neck, are generally su- 
 perior to the rest. The heart and 
 other viscera are nutricious, but 
 hard of digestion, and improper for 
 weak stomachs. The larger an ani- 
 mal is of its kind, the flesh of it 
 will be stronger, and more difficult 
 to digest ; the juices also will be 
 more rank than those of smaller 
 ones of the same species, supposing 
 them to have arrived at the same 
 maturity. Animals which abound 
 with fat and oily substances are 
 harder t" digest, than those of a 
 
 drier and more fleshy nature ; and 
 to persons who use but little exer- 
 cise, or have weak stomachs, this 
 kind of food is very improper. Its 
 tendency is to weaken the tone and 
 force of the stomach, the fat and 
 oil being enclosed in little bladders, 
 which are with difficulty broken and 
 separated. Hence fat meat is not 
 so digestible as that of well fed ani- 
 mals, which do not abound with fat. i 
 The flesh of very old animals is un- 
 wholesome, being hard, dry, sinewy, 
 innutricious, and difficult to digest. 
 Those which are the longest in com- 
 ing to maturity have the coarsest 
 juices, such as oxen, cows, and 
 boars. These are less tender and 
 digestible than sheep, venison, hares, 
 rabbits, poultry, game, and other 
 birds. In almost all cases, the 
 strong and pungent in flavour are 
 harder to digest than those of a 
 milder nature. The flesh of birds 
 is lighter, drier, and easier of di- 
 gestion, than that of four-footed 
 animals. A diflference also arises 
 from the place of pasturage, from 
 food and exercise. Animals living 
 in high places, refreshed with whtjle- 
 some winds, and cherished with the 
 warm beams of the sun, where there 
 are no marshes, lakes, or standing 
 waters, are preferable to those liv- 
 ing in pools, as ducks and geese, 
 and other kinds of fowl. — Fish is 
 less nourishing than flesh, because it 
 is gross, phlegmatic, cold, and full of 
 watery superfluities : but under cer- 
 tain restrictions, it may be safely 
 used as a part of our general diet. 
 It is unsuitable to cold phlegmatic 
 constitutions, but very well adapted 
 to such as are hot and choleric. 
 The white kinds of fish, which con- 
 tain neither fat nor oil, are prefer- 
 able to the test ; such as whitings, 
 turbot, soles, skate, haddock, floun- 
 ders, smelts, trout, and graylings. 
 These are easier of digestion than 
 salmon, raackarel, eels, lampreys, 
 herrings, or sprats, and therefore 
 more wholesome. Shell-fish, such 
 277 
 
PRO 
 
 PRO 
 
 as oysters, muscles, cockles, crabs, 
 and lobsters, are very far from being 
 easy of digestion, and are particu- 
 larly improper for invalids, though 
 too commonly imagined to be suit- 
 able in such cases. In general it 
 may be observed, that those kinds 
 of fish which are well grown, nou- 
 rish better than the young and im- 
 mature. Sea-fish are wholesomer 
 than fresh-water fish : tfiey are of 
 a hotter nature, not so moist, and 
 more approaching to flesh meat. 
 Of all sea and river fish, those are 
 the best which live in rocky places. 
 Next to these, in gravelly or sandy 
 places, in sweet, clear, running wa- 
 ter, where there is nothing offensive. 
 Those which live in pools, muddy 
 lakes, marshes, or stagnant water, 
 are bad. Whether sea or river 
 fish, those are the best which are 
 not too large, whose flesh is not hard 
 and dry, but crisp and tender; which 
 taste and smell well, and have many 
 fins and scales. All fresh fish should 
 be eaten hot, and less in quantity 
 than fresh meat. Fish should not 
 be eaten very often, and never after 
 great labour and exercise, nor after 
 eating other solid food. Fish and 
 milk are not proper to be eaten at 
 the same meal, nor should eggs be 
 used with fish, except with salt fish, 
 and that should be well soaked in 
 water before it is dressed. It may 
 be eaten with carrots or parsnips, 
 instead of egg sauce. If salt fish 
 be eaten too often, or without this 
 precaution, it produces gross hu- 
 mours and bad juices in the body ; 
 occasions thirst, hoarseness, sharp- 
 ness in the blood, and other unfa- 
 vourable symptoms. It is therefore 
 a kind of food which should be used 
 very sparingly, and given only to 
 persons of a strong constitution. 
 All kinds of salted and dried fish 
 are innutricious and unwholesome, 
 and their injurious effects are often 
 visible in the habits of seafaring 
 people. Even prawns and shrimps, 
 if eaten too freely, are known to pro- 
 
 duce surfeits, which end in St. An- 
 thony's fire. — If proper attention be 
 paid to health, every kind of suste- 
 nance intended for the use of man, 
 must be provided in its season; 
 for to every thing there is both time 
 and season, which the wisdom and 
 goodness of providence have point- 
 ed out. Every production is the 
 most pure in quality, and of course 
 the most wholesome, when nature 
 has perfected her work, and pre- 
 pared it for human sustenance. To 
 anticipate her seasons, or to prolong 
 them, is a misapplication of labour, 
 and a perversion of the bounties of 
 providence into secret poisons, to 
 indulge the wanton cravings of a 
 depraved appetite. The properties 
 of animal food in general seem not 
 to restrict the use of it to any par- 
 ticular season, but rather to admit 
 its common use at all times. The 
 only period in which it is less sea- 
 sonable than at any other, appears 
 to be in hot weather, when animal 
 substances of all kinds are very liable 
 to taint. The profuse supply of ve- 
 getables too in the warmer months, 
 seems to lessen the occasion for ani- 
 mal food. Attention should be paid 
 however at all times to the proper 
 season for using the different kinds 
 of animal food, and to the various 
 circumstances that may contribute 
 to its being more or less wholesome. 
 The killing of animals by the easiest 
 means, and not previously abusing 
 them by over-driving, or in any other 
 way, materially affects their fitness 
 for food, and ought therefore to be 
 carefully attended to. The high 
 flavour, or taint in meat, which so 
 many English palates prefer, is in 
 fact the commencement of putrefac- 
 tion ; and of course meat in this 
 state is very improper for food, par- 
 ticularly for persons with any ten- 
 dency to putrid disorders. At a 
 time when bad fevers prevail, food 
 of this description ought to be ge- 
 nerally avoided, as it disposes the 
 blood and juices to receive infection. 
 
PRO 
 
 PRO 
 
 With respect to grain, its adapted - 
 ness to keep the whole year round, 
 evidently denotes that it was intend- 
 ed for constant use. But the re- 
 currence of an annual supply seems 
 to be the voice of nature, forbid- 
 ding its being kept in ordinary cases 
 to a longer period, especially as 
 new corn is generally preferred to 
 the old. All other vegetables, in- 
 cluding fruits, seem designed only 
 for a transient season. Roots, and 
 a few late fruits, have indeed the 
 property of keeping for some months, 
 and may thus provide a store for 
 the winter, when fresh vegetables 
 are less plentiful. Other kinds will 
 not keep without undergoing a culi- 
 nary process, by which they are 
 rendered less wholesome, however 
 palatable they may be considered. 
 Provisions of almost every descrip- 
 tion may be preserved from putre- 
 faction by being partially dressed 
 and then closely stopped down, as 
 has been fully demonstrated by 
 Messrs. Donkin and Gamble of Ber- 
 mondsey, who by means of air-tight 
 canisters are in the habit of pre- 
 paring all kinds of meat, which will 
 keep perfectly sweet and fresh for a 
 considerable length of time in any 
 climate, and are incomparably bet- 
 ter than those preserved in the or- 
 dinary way by salting or drying. 
 But however applicable these pre- 
 serves may be to the purposes of a 
 long voyage, or a foreign expedition, 
 where no fresh supplies can be ob- 
 tained, they are by no means to be 
 recommended to private families, 
 who enjoy the superior advantages 
 of going to market for fresh pro- 
 risions. Time, which devours all 
 things, cannot fail to impair, though 
 not immediately, the flavour and 
 other properties of whatever is pre- 
 served, in defiance of every precau- 
 tion against its influence. The ap- 
 pearance and flavour of such arti- 
 cles may not be revolting to us, but if 
 compared with the same things when 
 fresh and well dressed, their infe- 
 
 ority is suflSciently obvious. Pickled 
 salmon is a familiar instance of this 
 kind. It is very generally relished, 
 and often preferred to fresh salmon ; 
 yet if brought into comparison, the 
 substance of the one is heavy, that 
 of the other light and elastic. The 
 flavour of the pickled salmon is so- 
 phisticated and deadened, if not 
 vapid ; that of the other is natural, 
 fresh, and delicate, the pure vola- 
 tile spirit not being destroyed by 
 improper cookery, or long keeping. 
 Instances of violent surfeits often 
 occur from eating pickled salmon, 
 soused mackarel, and other rich 
 preserves, not from their being in a 
 state of decay, but from the un- 
 wholesomeness of their preparation. 
 People acquire tastes indeed, that 
 reconcile them to any thing ; that 
 even make them fond of corrupted 
 flavours, such as decayed cheese, 
 tainted meat, and other things of 
 a similar description. Our taste 
 therefore is very likely to betray us 
 into error ; and to guard against it, 
 it is necessary to be able to distin- 
 guish between what is really whole- 
 some and what is otherwise, for this 
 is rather a matter of judgment than 
 of taste. — A few brief remarks may 
 very properly be added on the im- 
 portant article of Milk, which 
 forms, or ought to form, an essen- 
 tial part of the food of every family, 
 in one shape or another. As far as 
 regards the general properties of 
 milk, it is in season at all times ; 
 and by judicious management it 
 might always be supplied in suf- 
 ficient quantities to become a plen- 
 tiful source of human sustenance. 
 It is of the best quality however, 
 five or six months after a cow has 
 calved. When she becomes with 
 calf again, her milk will of course 
 fall off, both in quantity and in qua- 
 lity. The impatient greediness of 
 cow-keepers would have calves and 
 milk at the same time, and on this 
 account they seldom allow their 
 dairies a fairinterval for keeping up 
 270 
 
PRO 
 
 PRO 
 
 a successive supply of the best milk. 
 To keep cows in the healthiest con- 
 dition, and their milk consequently 
 in the purest state, they should not 
 be confined in houses, nor in yards, 
 but suffered to go at large in the 
 open fields. They should also be 
 well fed with wholesome provender, 
 and have access to good water. If 
 kept quite clean, by occasionally 
 rubbing them down, arid washing 
 their bag, and legs and feet, their 
 health would be promoted, and of 
 course the nutricious quality of the 
 milk. If the comfort and welfare 
 of society were consulted, the higher 
 classes would not slight their dai- 
 ries for studs of horses, kept more 
 for ostentation than for use. In re- 
 ference to the same subject, the 
 breaking up of small farms is deep- 
 ly to be regretted, not only as ruin- 
 ous to a numerous class of deserv- 
 ing persons, but as depriving the 
 markets and the neighbourhoods of 
 those articles of necessity which 
 their industry produced. It was an 
 object to a small farmer to make the 
 most of his dairy and poultry yard, 
 which to an occupier on a larger 
 scale is regarded as a matter of in- 
 difference. The consequtnce is, 
 there is neither so plentiful a sup- 
 ply of these things, nor are they so 
 good in quality as formerly. The 
 wife of a small farmer attended to 
 her own business, her poultry was 
 brought up at the barn door, and 
 killed when it was sweet and whole- 
 some, while the produce of her dairy 
 redounded to her credit, and afford- 
 ed ample satisfaction to her cus- 
 tomers.^ — The most judicious choice 
 of food however will avail but tittle, 
 if the manner of preparing it is not 
 equally judicious. The principal 
 error in cooking lies in overdoing 
 what is intended for the table ; the 
 quaUties of the meat are then so en- 
 tirely changed, that it ceases to be 
 nourishing, and becomes hard of 
 digestion. It is literally put into the 
 stomach only to be pressed out of it 
 280 
 
 again by some unnatural exertion, 
 which at last throws the oppressive 
 load into the rest of the system, from 
 whence it will not pass off without 
 leaving some injury behind it. This, 
 frequently repeated, ends at last in 
 acute or chronic diseases, no less 
 certainly than constant friction up- 
 on a stone will at length wear it 
 away, though it may be a long time 
 before any impression upon it is per- 
 ceived. Similar effects arise from 
 drinking, but generally with a more 
 rapid progress, from the extensioq 
 and collapse of the vessels being 
 more sudden and violent. Plain 
 cookery, in the exact medium be- 
 tween under and over doing, is the 
 point to be attained to render our 
 food salutary. The mixture of a 
 great variety of ingredients should 
 be avoided, for if good in themselves 
 separately, they are often rendered 
 indigestible by being compounded 
 one with another. As we must cat 
 every day, there is opportunity 
 enough for all things in turn, with- 
 out attempting any unwholesome 
 composition. Much seasoning with 
 spices, contributes to make animal 
 food indigestible. They are much 
 safer when used just before serving 
 up the dish, or by adding them at 
 the time of eating it. Beef and pork 
 long salted, and hams, bacon, 
 tongues, and hung beef, are very 
 indigestible, and particularly im- 
 proper for weak stomachs, though 
 they will often crave them. ' Boiled 
 meat is generally preferable to roast 
 meat, for nourishment and diges- 
 tion. Boiling extracts more of the 
 rank strong juices, and renders it 
 lighter and more diluted. Roasting 
 leaves it fuller of gravy, but it adds 
 to the rigidity of the fibres. The 
 flesh of young animals is best roast- 
 ed. Fried and broiled meats are 
 diflicult to be digested, though they 
 are very nourishing: weak stomachs 
 had better avoid them. Meat pies 
 and puddings cannot be recom- 
 mended, but strong stomachs may 
 
PRU 
 
 P V D 
 
 sustain but little inconvenience from 
 them. It is a confined mode of 
 cookery, and the meat therefore is 
 not at all purified of its grossness. 
 When meat pies and puddings are 
 used, they should be moderately 
 seasoned. Baking meat, instead of 
 roasting it, is a worse manner of 
 dressing it, from the closeness of 
 the oven, and the great variety of 
 things often baking at the same 
 time. Stewing is not a good way 
 of dressing meat, unless it is done 
 very carefully. If it is stewed till 
 all the juices are drawn from the 
 mea«t, the latter becomes quite unfit 
 for food : and if the stewpan be 
 kept close covered, there are the 
 same objections to it as meat pies 
 and puddings. Hashing is a very 
 bad mode of cooking. It is doing 
 over again what has already been 
 done enough, and makes the meat 
 vapid and hard. What would have 
 been good nourishment in the cold 
 meat, is thus totally lost, as the 
 juices, which are all drawn into the 
 gravy, are spoiled by this second 
 cookery, which exposes them top 
 long to the fire. 
 
 PRUNE PUDDING. Mix four 
 spoonfuls of flour in a quart of milk ; 
 add six eggs, two tea- spoonfuls of 
 powdered ginger, a little salt, and a 
 pound of prunes. Tie it in a cloth, 
 and boil it an hour. 
 
 PRUNE TART. Scald some 
 prunes, take out the stones and break 
 them. Put the kernels into a little 
 cranberry juice, with the prunes and 
 sugar; simmer them together, and 
 when cold, make a tart of the sweet- 
 meat. 
 
 PRUNING. In pruning wall 
 fruit, care should be taken to cut off 
 all fresh shoots that will not readily 
 bind to the wall ; for if any be twist- 
 ed or bruised in the binding, they 
 will in time decay, and the sap will 
 issue from the place. Vines should 
 not be cut too close to please the 
 eye, as by that means they have 
 sometimes been rendered barren of 
 
 fruit. Two knots should generally 
 be leit on new shoots, which will 
 produce two bunches of grapes, 
 and which are to be cut off at the 
 next pruning. New branches are to 
 be left every year, and some of the 
 old ones must be removed, which will 
 increase the quantity of fruit. 
 
 PUDDINGS. The only puddings 
 which can with propriety be recom- 
 mended, as really wholesome diet, 
 are those of the simplest kind, such 
 as are seldom met with except in 
 families in the middle ranks of life. 
 The poor unfortunately cannot get 
 them, and the rich prefer those of a 
 more complex kind, of which the 
 best that can be hoped is, that they 
 will not do much harm. The prin- 
 cipal ingredients of common pud- 
 dings are so mild and salutary, that 
 unless they are over-cooked, or too 
 many of them mixed together, such 
 puddings are generally wholesome. 
 To make them of the best and most 
 nutricious quality, the materials 
 should all be fresh and good of their 
 kind ; such as, flour newly ground, 
 new milk, fresh laid eggs, and fresh 
 suet. Millet, sago, tapioca, whole 
 rice, will all keep a considerable 
 time, if put into a dry place. When 
 rice, millet, or sago, are wanted to 
 be used ground, they had better be 
 ground at home for the sake of hav- 
 ing them fresh, and the certainty of 
 having them pure. Such a mill as 
 is used for grinding coffee, will grind 
 them extremely well. The whites of 
 eggs should never be used in pud- 
 dings for children, or persons of 
 weak stomachs, or for those who are 
 any way indisposed, on account of 
 their being indigestible. Omitting, 
 them altogether would indeed be ii. 
 tended with no disadvantage. Th«* 
 yolk of an egg alone answers the 
 same purpose, as when the white" ' - 
 used with it. To prove this, let twt, 
 cups of batter pudding be made, one 
 with the yolk of an egg only, the 
 other with the yolk and white toge- 
 ther, and the result will be, that the 
 o o 2B1 
 
PUD 
 
 PUD 
 
 pudding with the yolk only is quite 
 as light, if not lighter, than the one 
 with the whole egg. In other in- 
 stances also, of several kinds of pud- 
 dings, where the whites of eggs have 
 been totally omitted, without at all 
 encreasing the number of eggs, the 
 result has been the same. There is 
 a species of economy practised by 
 good housewives, of making com- 
 positions on purpose to use up the 
 whites of eggs which have been left 
 out of any preparation made with 
 eggs. But this is a false economy ; 
 for surely it is far better to reject as 
 food what is known to be injurious, 
 and to find other uses for it, than to 
 make the human stomach the recep- 
 tacle for offal. Economy would be 
 much more judiciously exerted in 
 retrenching superfluities, than exer- 
 cised in this manner. Two or three 
 good dishes of their kind, and well 
 cooked, are infinitely preferable to 
 a whole course of indigestible com- 
 positions. A soup might as well be 
 made of cabbage stalks and pea 
 shell*, as any preparation of food 
 Mjith whites of eggs, when there is 
 no doubt of their being positively 
 prejudicial. As cabbage stalks then 
 go to the dunghill, and pea shells to 
 the pigs, so let whites of eggs go to 
 the book-binder, or find some other 
 destination. There are also various 
 kinds of fruit that require to be used 
 with great caution. Currants, rai- 
 sins, prunes, French plums, figs, and 
 all kinds of preserves, are prepared 
 either by the heat of the sua, or by 
 cookery to the full extent that they 
 will bear, and beyond which any ap- 
 pHcatioft of heat gives them a ten- 
 dency to putridity. They are there- 
 fore certainly prejudkial to weak 
 stomachs when used in puddings, 
 and cannot be good for any ; though 
 strong stomachs may not perceive 
 an immediate ill effect from them. 
 Eaten without any farther prepara- 
 tion, and especially with bread, these 
 things may be used in moderation. 
 For the reasons just given, spices 
 282 
 
 are better not put into puddings,1;hey 
 are 'already in a sufficiently high 
 state of preparation. The warm cli- 
 mates in which they grow, brings 
 them to a state of far greater matu- 
 rity than the general productions of 
 our northern latitude. WUefl; they 
 are used, it is better to add them 
 ground, at the time of eatiitg what 
 is to be seasoned, or put in the last 
 thing before serving up the dish. 
 These are also better ground at 
 home, both to have them fresh, and 
 free from adulteration. Almonds 
 used in pud«lings are liable to the 
 same objection. The danger ol" 
 using laurel leaves in cooking, caBH 
 not be too frequently repeated. Bay 
 leaves, bitter almonds, and fruit ker- 
 nels, if not equally dangerous, are 
 pernicious enough to make it very 
 advisable not to use them. Fresh 
 fruits often become more unwhole- 
 some from being cooked in puddings 
 and tarts, yet will in many cases 
 agree then with stomachs that can^- 
 not take them raw : but unripe fruits 
 are not good, either dressed or ia 
 aqy other state. — To prepare pud- 
 dings in the best manner, they should 
 boil briskly over a clear fire, with the 
 pot lid partly if not entirely off^, as 
 the access of fresh air makes every 
 thing dress sweeter. As butter is 
 generally an expensive article, drip- 
 ping, nicely prepared, may on many 
 occasions be used as a substitute. It 
 will answer the purpose of rubbing 
 basins with, quite as well as butter, 
 and never gives any unpleasant fla- 
 vour to the pudding. It is also very 
 proper to dredge a basin with flour, 
 after it is rubbed with butter or drip- 
 ping. Economy in eggs is both ra-, 
 tional and useful, as puddings with 
 a moderate number of eggs are more 
 wholesome, than when used extra- 
 vagantly or with profusion. Pudding 
 cloths, and every utensil in making 
 puddings, should be quite clean, or 
 the food cannot be wholesome. The 
 outside of a boiled pudding often 
 tastes disasfreeably, which arises from 
 
PUD 
 
 P U F 
 
 theclotli not being iiicel}? washed, and 
 kept in a dry place. It should be dipt 
 in boiling water, squeezed drj, and 
 floured,when to be used. A bread pud- 
 ding should be loosely tied, and a bat- 
 ter pudding tight over. The water 
 should boil quick when the pudding 
 is put in, and it should be moved about 
 for a minute, lest the ingredients 
 should not mix. Batter pudding 
 should be strained through a coarse 
 sieve, when all is mixed : in others, 
 the eggs should be strained separate- 
 ly. Pans and basins in which pud- 
 dings are to be boiled, should clways 
 be buttered, or rubbed with clean 
 dripping. A pan of cold water should 
 be prepared, and the pudding dip- 
 ped in as soon as it comes out of the 
 pot, to prevent its adhering to the 
 cloth. Good puddings may be made 
 without eggs; but they must have 
 as little milk as is sufficient to mix 
 the batter, and must boil three or 
 four hours. A few spoonfuls of 
 fresh small beer, or one of yeast, 
 will answer instead of eggs. Snow 
 is also an excellent substitute for 
 eggs, either in puddings or pan- 
 cakes. Two large spoonfuls will 
 supply the place of one egg, and the 
 article it is used in will be equally 
 good. This is a useful piece of in- 
 formation, especially as snow often 
 falls when eggs are scarce and dear. 
 Fresh small beer, or bottled malt 
 liquors, will likewise serve instead 
 of eggs. The yolks and whites 
 beaten long and separately, make 
 the article they are put into much 
 lighter. 
 
 PUDDING CAKES. Put four 
 yolks and two whites of eggs to a 
 pint of milk ; mix with it half a pint 
 of bread crumbs grated fine, half a 
 nutmeg, six ounces of currants 
 washed and dried, a quarter of a 
 pound of beef suet chopped small, 
 a little salt, and flour sufficient to 
 make it of a moderate thickness. 
 Fry these cakes in lard, of about 
 the usual size of a fritter. 
 
 PUDDING KETCHUP. Steep 
 
 an ounce of thiii-parcd km on peel, 
 and half an ounce of mace, in half 
 a pint of brandy, or a pint of sherry, 
 for fourteen days. Then strain it, 
 and add a quarter of a pint of capil- 
 laire. This will keep for years, and 
 being mixed with melted butter, it 
 is a delicious relish to puddings and 
 sweet dishes. 
 
 PUDDING WITH MEAT. Make 
 a batter with flour, milk, and eggs. 
 Pour a little into the bottom of a 
 pudding-dish ; then put seasoned 
 meat of any kind into it,^id a little 
 shred onion. Pour the remainder 
 of the batter over, and bake it in a 
 slow oven. A loin of mutton baked 
 in batter, being first cleared of most 
 of the fat, makes a good dish. 
 
 PUFFS. They should be made 
 of light puff crust, rolled out and 
 cut into shapes according to the 
 fancy. Then bake them, and lay 
 some sweetmeat in the middle. Or 
 roll out the crust, cut it into pieces 
 of any shape, lay sweetmeats over 
 one half, and turn the other half of 
 the crust over ; press them together 
 round the edge, and bake them. 
 
 PUFF CRUST. Take a pound 
 and a half of flour, put it upon a 
 pie board with a little salt, and mix 
 in gradually just water sufficient to 
 make it into a paste, taking care 
 that it be neither too thin nor too 
 stiff. Mould it lightly together, and 
 let it lie for two hours before it is 
 finished. Roll out the paste, put a 
 pound of butter into the middle of 
 it, fold the two ends of the paste 
 over it, and roll it out ; then fold 
 it together, and roll it out again. 
 Repeat this six times in the winter, 
 and five in the summer. It shouUI 
 be rolled rather less than half an 
 inch in thickness, dusting a little 
 flour lightly over and under it, to 
 prevent its sticking to the rolling- 
 pin. When finished, roll it out for 
 use as occasion requires. This 
 makes a very nice and delicate crust. 
 — Another. To a pound and a half 
 of flour, allow a pound of butter, 
 2«3 
 
P UI 
 
 r u N 
 
 and three quarters of an ounce of 
 salt. Put the flour on a clean pie 
 board, make a hole in the middle, 
 and put in the salt with the butter 
 cut into small pieces. Pour in the 
 water carefully, as it is of g^reat 
 importance that the crust should 
 not be made too thin ; there should 
 only be water enough just to make 
 it hold well together, and to roll 
 it out smooth. Work the butter 
 and water up well together with 
 the hand, and then by degrees mix 
 in the flour. When the flour is all 
 mixed in, mould the paste till it is 
 quite smooth and free from lumps, 
 and then let it lie two hours before 
 it be used. This is a very nice crust 
 for putting round the dish for baked 
 puddings, tarts, or pies. 
 
 PUFF PASTE. Puff's may be 
 made of any sor^ of fruit, but it 
 should be prepared first with su- 
 gar. To make a rich paste, weigh 
 an equal quantity of butter with as 
 much fine flour as is necessary. 
 Mix a little of the former with the 
 latter, and wet it with as little water 
 as will make it into a stifle paste. 
 Roll it out, and put all the butter 
 over it in slices ; turn in the ends, 
 and roll it thin. Do this twice, and 
 tough it no more than can be avoid- 
 ed. The butter may be added at 
 two difl'erent times ; and to those 
 who are not accustomed to make 
 paste, it may be better to do so. 
 The oven must be rather quicker 
 than for a short crust. — A less rich 
 paste may be made of a pound of 
 flour, and a quarter of a pound of 
 butter, rubbed together. Mix it 
 into a paste with a little water, and 
 an egg well beaten ; of the former 
 as little as will suffice, or the paste 
 will be tough. Roll it out, and fold 
 it three or four times. Or rub ex- 
 tremely fine, six ounces of butter 
 in one pound of dried flour, with 
 a spoonful of white sugar. Work 
 up the whole into a stiflf paste, with 
 as little hot water as possible. 
 
 PUITS D' AMOUR. Cut a fine 
 284 
 
 rich puff* paste rolled thin, with tin 
 shapes made on purpose, one size 
 less than another, in a pyramidal 
 form, and lay them so. Then bake 
 in a moderate form, that the paste 
 may be done sufficiently, but very 
 pale. Lay diflferent coloured sweet- 
 meats on the edges. 
 
 PULLED CHICKENS. Take off* 
 the skin, and pull the flesh ofi^ the 
 bones of a cold fowl, in large pieces. 
 Dredge it with flour, and fry it of 
 a nice brown in butter. Drain the 
 butter from it, simmer the flesh in 
 a good well-seasoned gravy, thick- 
 ened with a little butter and flour, 
 adding the juice of half a lemon. — 
 Another way. Cut off" the legs, and 
 the whole back, of an underdone 
 chicken. Pull all the white part 
 into little flakes free from skin, toss 
 it up with a little cream thickened 
 with a piece of butter rolled in flour, 
 half a blade of powdered mace, 
 some white pepper, salt, and the 
 squeeze of a lemon. Cut oflf the 
 neck end of the chicken, broil the 
 back and sidesmen in one piece, 
 and the two legs seasoned. Put the 
 hash in the middle of the dish, with 
 the back on it, and the two legs at 
 the end. 
 
 PULLED TURKEY. Divide the 
 meat of the breast by pulling instead 
 of cutting. Then warm in a spoon- 
 ful or two of white gravy, and a lit- 
 tle cream, grated nutmeg, salt, and 
 a little flour and butter, but do not 
 let it boil. The leg should be sea- 
 soned, scored, and broiled, and put 
 into the dish with the above round 
 it. Cold chicken may be treated 
 in the same manner. 
 
 PUNCH. In preparing this fa- 
 vourite liquor, it is impossible to 
 take too much pains in the process 
 of mixing, that all the diff'erent ar- 
 ticles may be thoroughly incorpo- 
 rated together. Take then two large 
 fresh lemons with rough skins, quite 
 ripe, and some lumps of double- 
 refined sugar. Rub the sugar over 
 the lemons, till it has absorbed all 
 
PUN 
 
 PUR 
 
 the yellow part of the rinds. Put 
 these lumps into a bowl, and as much 
 more as the juice of the lemons may 
 be supposed to require : no certain 
 weight or quantity can be mention- 
 ed, as the acidity of a lemon cannot 
 be known till tried, and therefore 
 this must be determined by the taste. 
 Then squeeze the lemon juice upon 
 the sugar, and with a bruiser press 
 the sugar and the juice particularly 
 well together, for a great deal of the 
 richness and fine flavour of the punch 
 depends on this rubbing and mixing 
 being thoroughly performed. Having 
 well incorporated the juice and the 
 sugar, mix it up with boiling soft 
 water, and let it stand a little to cool. 
 When this mixture, which is now 
 called the sherbet, is made of a plea- 
 sant flavour, take equal quantities 
 of rum and brandy and put into it, 
 mixing the whole well together. The 
 quantity of liquor must be according 
 to taste : two good lemons are gene- 
 rally enough to make four quarts of 
 punch, including a quart of liquor, 
 with half a pound of sugar : but this 
 depends much on taste, and on the 
 strength of the spirit. As the pulp 
 of the lemon is disagreeable to some 
 persons, the sherbet may be strained 
 before the liquor is put in. Some 
 strain the lemon before they put it 
 to the sugar, which is improper ; as 
 when the pulp and sugar are well 
 mixed together, it adds much to the 
 richness of the punch. When only 
 rum is used, about half a pint of 
 porter will soften the punch ; and 
 even when both rum and brandy are 
 used, the porter gives a richness, 
 and also a very pleasant flavour. A 
 shorter way is to keep ready pre- 
 pared a quarter of an ounce of citric 
 or crystallized lemon acid, pounded 
 with a few drops of the essence of 
 
 lemon peel, gradually mixed with a 
 pint of clarified syrup or capillaire. 
 Brandy or rum flavoured with this 
 mixture, will produce good punch in 
 a minute. 
 
 PUNCH ROYAL. Take thirty 
 Seville oranges and thirty lemons 
 quite sound, pare them very thin, 
 and put the parings into an earthen 
 pan, with as much rum or brandy as 
 will cover them. Take ten gallons 
 of water, and twelve pounds of lump 
 sugar, and boil them. When nearly 
 cold, put in the whites of thirty eggs 
 well beaten, stir it and boil it a quar- 
 ter of an hour, then strain it through 
 a hair sieve into an earthen pan, and 
 let it stand till the next day. Then 
 put it into a cask, strain the spirit 
 from the parings; and add as much 
 more as will make it up five gallons. 
 Put it into the cask with five quarts 
 of Seville orange juice, and three 
 quarts of lemon juice. Stir it all to- 
 gether with a cleft stick, and repeat 
 the same once a day for three suc- 
 cessive days ; then stop it down 
 close, and in six weeks it will be fit 
 to drink. 
 
 PURPLE GLOVES. To dye 
 white gloves of a beautiful purple, 
 boil four ounces of logwood, and 
 two ounces of roche alum, in three 
 pints of soft water, till half wasted'. 
 Strain off* the liquid, and let it stand 
 to be cold. Mend the gloves neatly, 
 brush them over with the dye, and 
 when dry repeat it. Twice is suf- 
 ficient, unless the colour is to be very 
 dark. When quite dry, rub off* the 
 loose dye with a coarse cloth. Beat 
 up the white of an egg, and with 
 a sponge rub it over the leather. The 
 dye will stain the hands, but wetting 
 them with vinegar will take it off^ be- 
 fore they are washed. 
 
 285 
 
QUE 
 
 Q U E 
 
 Q 
 
 Quails. These are dressed in 
 the same manner as snipe$> and wood- 
 cocks. They should be roasted 
 without drawing, served on toast, 
 and eaten with butter only. 
 
 QUAKING PUDDING. Scald 
 a quart of cream ; when almost 
 cold, put to it four eggs well beaten, 
 a spoonful and a half of flour, with 
 nutmeg and sugar. Tie it close in 
 a buttered cloth, boil it an hour, 
 and turn it out carefully, without 
 cracking it. Serve it with melted 
 butter, a little wine, and su2:ar. 
 
 QUARTER OF LAMB.^ A fore- 
 quarter may either be roasted whole, 
 or ia separate parts. If left to be 
 cold, chopped parsley should be 
 sprinkled over it. The neck and 
 breast together are called a scoven. 
 
 QUEEN CAKES. Mix a pound 
 of dried flour, a pound of sifted su- 
 gar, and a pound of currants, pick- 
 ed and cleaned. Wash a pound of 
 butter in rose water, beat it well, 
 and mix with it eight eggs, yolks 
 and whites beaten separately. Put 
 in the dry ingredients by deji^rees, 
 beat the whole an hour, butter little 
 tins, teacups or saucers, fill them 
 half full of batter, and bake them. 
 Sift over them a little fine sugar, 
 just before they are put into the 
 oven. — Another way. Beat eight 
 ounces of butter, and mix it with 
 two eggs, well beaten and strained. 
 Mix eight ounces of dried flour, the 
 same of lump sugar, and the grated 
 rind of a lemon. Put the whole to- 
 gether, and beat it full half an hour 
 with a silver spoon. Butter small 
 pattipans, half fill them, and bake 
 twenty minutes in a quick oven. 
 
 QUEEN ANNE'S BISCUITS. 
 A pound of flour well dried, half a 
 pound of fine sugar powdered and 
 sifted, a pound of currants well 
 washed and picked, and half a pound 
 of butter. Rub the butter into the 
 28G 
 
 flour, then mix in the sugar and cur- 
 rants ; add ten spoonfuls of cream, 
 the yolks of three eggs, three spoon- 
 fuls of sack, and a little mace finely 
 pounded. When the paste is well 
 worked up, set it in a dish before 
 the fire till it be thoroughly warm. 
 Make it up into cakes, place them 
 on a tin well buttered, prick them 
 full of holes on the top, and bake 
 them in a quick oven. 
 
 QUEEN ANNE'S KITCHEN. 
 The economy of the royal kitchen a 
 century ago, though not equal per- 
 haps to the refinement of modern 
 times, was sufficiently sumptuous ; 
 and what it wanted in delicacies, 
 was abundantly compensated by a 
 profusion of more substantial dishes 
 of truly English fare. The following 
 are only a few specimens of the stile 
 of cooking approved by queen Anne, 
 sufficient to show in what manner 
 royalty was provided for in the days 
 of our forefathers. Under the ar- 
 ticle of Roasting, a few particulars 
 will occur. When a turkey, capon, 
 or fowl was to be dressed, it was 
 laid down to the fire, at a proper 
 distance, till it became thoroughly 
 hot. It was then basted all over 
 with fresh butter, and afterwards 
 dredged thinly with flour. The heat 
 of the fire converted this into a thin 
 crust, to keep in the gravy ; and no 
 more basting was allowed till the 
 roasting was nearly done, when it 
 was once more basted all over with 
 butter. As the meat began to brown, 
 it was sprinkled a little with large 
 salt, and the outside finished with a 
 fine brown. It was sometimes the 
 custom to baste such meats with the 
 yolks of fresh eggs beaten thin, 
 which was continued during the time 
 of roasting. The following direc- 
 tions were given for roast Veal. 
 Chop some parsley and thyme very 
 small. Beat up the yolks of five or 
 
QUE 
 
 QUE 
 
 six eggs with some cream, add the 
 chopped herbs, some grated bread, 
 a few cloves, a little mace and nut- 
 meg, some currants and sugar. Mix 
 these well together, raise the skin 
 of the breast of veal, put the stuffing 
 under it, and skewer it down close. 
 Lay the veal before the fire, and 
 baste it with butter. When suf- 
 ficiently roasted, squeeze on the 
 juice of a lemon, and serve it up. 
 For roast Pig, chop up some sage, 
 and sow it up in the belly of the 
 pig. Roast and baste it with butter, 
 sprinkled with a little salt. When 
 roasted fine and crisp, serve it upon 
 a sauce made of chopped sage and 
 currants, well boiled in vinegar and 
 water, the gravy and brains of the 
 pig, a little grated bread, some bar- 
 berries and sugar, all well mixed to- 
 gether, and heated over the fire. 
 Another way. Fill the belly of the 
 pig with a pudding made of grated 
 bread, a httle minced beef suet, the 
 yolks of two or three raw eggs, 
 three or four spoonfuls of good 
 cream, and a little salt. Sow it up 
 in the belly of the pig, lay it down 
 to roast, and baste it with yolks of 
 eggs beat thin. A few minutes be- 
 fore it is taken up, squeeze on the 
 juice of a lemon, and strew it over 
 with bread crumbs, pepper, nutmeg-, 
 ginger, and salt. Make a sauce 
 with vinegar, butter, and the yolks 
 of eggs boiled hard and minced. 
 Boil the whole together, with the 
 gravy of the pig, and then serve it 
 up in this sauce. When a Hare is 
 to be dressed, wash it well, and dry 
 it in a cloth. Sow up a pudding in 
 the belly, truss the hare as if it were 
 running, and roast it. Make a sauce 
 of claret wine, grated bread, sugar, 
 ginger, barberries, and butter, boil- 
 ed all together, and serve it up with 
 the hare. — Boiled dishes were pre- 
 pared in the following manner. If 
 a capon, pullet, or chicken, boil it 
 in good mutton broth. Put in some 
 naace, a bunch of sweet herbs, a lit- 
 tle sage, spinage, marigold leaves 
 
 and flowers, white or green endive, 
 borage, bugloss, parsley, and sor- 
 rel. Serve it up on sippets of white 
 bread. If to be dressed with cauli- 
 flower, cut the vegetable into small 
 heads, with about an inch and a half 
 of stalk to them. Boil them in milk 
 with a little mace, till they are very 
 tender, and beat up the yolks of 
 two eggs with a quarter of a pint 
 of sack. Melt some butter very 
 thick, with a little vinegar and sliced 
 lemon. Pour this and the eggs to 
 and fro till they are well mixed, then 
 take the cauliflower out of the milk, 
 and put it into the sauce. Having 
 boiled the chicken tender, serve it 
 upon sippets of white bread, finely 
 carved, and pour the sauce over it. 
 Pigeons are to be put into a skillet 
 with some strong broth, or spring 
 water. Boil and skim them, put in 
 some mace, a bunch of sweet herbs, 
 some white endive, marigold flow- 
 ers, and salt. When finely boiled, 
 serve them upon sippets of white 
 bread, and garnish the dish with 
 mace and white endive. Small birds, 
 such as woodcocks, snipes, black- 
 birds, thrushes, fieldfares, rails, 
 quails, wheatears, larks, martins, 
 and sparrows, are to be boiled in 
 strong broth, or in salt and water. 
 When boiled, take out the trails, and 
 chop them and the livers small. Add 
 some crumb of grated bread, a little 
 of the liquor in which the birds 
 were boiled, some mace, and stew 
 them all together in some gravy. 
 Beat up the yolks of two eggs, with 
 a little white wine vinegar and grated 
 nutmeg ; and when ready to serve, 
 stir these into the sauce with a small 
 piece of butter. Dish up the birds 
 upon sippets of white bread, and 
 pour the sauce over them with some 
 capers, lemon finely minced, and 
 barberries, or pickled grapes, whole. 
 Caorots and onions boiled together 
 in broth, separately from the sauce, 
 are sometimes added to it. W^hen 
 no onion is put in, rub the bottom 
 of the dish witb a clove or two of 
 287 
 
QUE 
 
 QUI 
 
 garlic. A Goose, before it is boil- 
 ed, is to be salted for a day or two. 
 Steep some oatmeal in warm milk, 
 or some other liquor, and mix it 
 with some shred beef suet, minced 
 apples and onions, sweet htrbs 
 chopped, and a seasoning of cloves, 
 mace, and pepper. Fill the belly 
 of the goose with this stuffing, and 
 tie it close at the neck and vent. 
 Boil and serve it on slices of bread, 
 dipped in any kind of broth, with 
 cauliflowers, cabbage, turnips, and 
 barberries. Pour melted butter over 
 it. A Wild Duck, being first drawn 
 and trussed, must be parboiled, 
 and then half roasted. Having 
 carved it, put the gravy into a pip- 
 kin with plenty of onion and pars- 
 ley, sliced ginger, mace, some wash- 
 ed currants, barberries, and a quart 
 of claret. Boil all together, skim 
 it clean, add some butter and sugar, 
 and serve up the duck with the 
 sauce poured over it. A Rabbit is 
 to be boiled in salt and water. 
 Chop some parsley and thyme to- 
 gether, a handful of each, and boil 
 it in a little of the liquor in which 
 fhe rabbit is boiling. Then add to 
 it three or four spoonfuls of verjuice, 
 a piece of butter, and two or three 
 eggs well beaten. Stir the whole 
 together, thicken it over the fire, 
 and serve up the rabbit with this 
 sauce poured over it. — In the royal 
 kitchen, a Florentine Pie was made 
 of a leg of veal or mutton, cut into 
 thin slices, and seasoned with sweet 
 marjoram, thyme, savory, parsley, 
 rosemary, an onion and a clove of 
 garlic, all cut small. To these were 
 added, nutmeg and pepper beaten 
 fine, some grated manthet, a little 
 salt, and the yolks of three or four 
 raw eggs, to mix and make them 
 adhere together. The meat is laid 
 in a dish, with a crust under it, in- 
 termixed with some thin slice* of 
 streaked bacon. A few bay leaves and 
 some oyster liquor are added, the 
 dish covered with a crust, and baked. 
 For a Veal Pie, cut a fillet into pieces, 
 288 
 
 about the size of walnuts, and sea- 
 son them with cinnamon, ginger, 
 sugar, and salt. Use a raised crust 
 or dish, at pleasure, lay in the meat 
 with roasted chesnuts peeled and 
 quartered, dates sliced, and the 
 marrow from two beef bones. Put 
 on the top crust, bake the pie ; and 
 when done, serve it up with the fol- 
 lowing sauce poured into it. Beat- 
 up the yolk of an egg with some 
 white wine, cinnamon, ginger, and 
 sugar. Heat it over the fire till it 
 thickens a little, taking care not to 
 let the egg curdle. Sauce for a loin 
 of veal was made of all kinds of 
 sweet herbs, with the yolks of two 
 or three hard eggs minced very fine. 
 They were then boiled up with some 
 currants, a little grated bread, 
 pounded cinnamon, sugar, and two 
 whole cloves. The sauce was pour- 
 ed into the dish intended for the 
 veal, with two or three slices of an 
 orange. A Cod's Head was directed 
 to be dressed in the following man- 
 ner. Cut the head large, and a go;)(' 
 piece of the shoulder with it, and 
 boil it in salt and water. Have pre- 
 pared a quart of cockles, with the 
 shelled meat of two or three crabs. 
 Put these into a pipkin with nearly 
 half a pint of white wine, a bunch 
 of sweet herbs, two onions, a little 
 mace, a little grated nutmeg, and 
 some oyster liquor. Boil these till 
 the liquor is wasted, then add three 
 or four large spoonfuls of melted 
 butter. Drain the cod's head well 
 over a chaffing-dish of coals, and 
 serve it up with the above sauce, 
 taking out the bunch of herbs, and 
 adding more butter, if required. 
 Serve up the liver and roe on the 
 sides of the dish. 
 
 QUICK HEDGES. A great va- 
 riety of difl'erent sorts of plants is 
 employed in forming and construct- 
 ing these hedges, as those of the 
 hawthorn, the black-thorn, the crab- 
 tree, the hazel, the willow, the 
 beech, the elder, the poplar, the 
 alder, and several other kinds, ac- 
 
QUI 
 
 QUI 
 
 cording to particular circumstances 
 and situations. Whatever sort of 
 plants may be employed for this 
 purpose, the work should constantly 
 be well performed in the first in- 
 stance, and the hedges and plants 
 be afterwards kept in due order and 
 regularity by suitable pruning, cut- 
 ting in, and other proper manage- 
 ment. Excellent hawthorn hedges 
 are raised by planting one row only 
 at six inches asunder, rather than 
 two rows nine inches or a foot apart. 
 Those planted six inches apart do 
 not require to be cut down to thick- 
 en them at the bottom, and will 
 form a complete protection against 
 hogs, and in other respects form a 
 beautiful and effectual fence. 
 
 QUICKSILVER, when rubbed 
 down and blended with unctuous 
 matters, forms a sort of ointment, 
 which is useful in the curing of dif- 
 ferent diseases of the skin, as well 
 as in destroying lice and other ver- 
 min that infest animals of different 
 kinds, which form the live stock of 
 the farmer. It has also been found 
 useful in its crude state in destroying 
 insects on fruit trees. Take a small 
 awl, and pierce sloping, through the 
 rind, and into part of the wood of 
 the branch, but not to the heart or 
 pith of it ; and pour in a small drop 
 or two of the quicksilver, and stop ' 
 it up with a small wooden plug 
 made to fit the orifice, and the in- 
 sects will drop off from that very 
 branch the next day ; and in a day 
 or two more, from the other branches 
 of the trees without any other punc- 
 ture, and the tree will continue in 
 full vigour and thrive well through 
 the sunamer. Honeysuckles and 
 other shrubs may be cleared of in- 
 sects, by scraping away the top of 
 the ground with a trowel, and run- 
 ning an awl in the same sloping 
 manner, into the main stem just 
 above the roots ; but with the same 
 caution as above, not quite to the 
 inner pith, and then applying the 
 (No. 13.) 
 
 quicksilver. The insects will dtop 
 off the day after the experiment, 
 
 QUILLS. To harden and prepare 
 them for use, dip them for a minute 
 in some boiling water in which alum 
 has been dissolved ; or thrust them 
 into hot ashes till they become soft^ 
 and afterwards press and scrape 
 them with the back of a knife. When 
 they are to be clarified, the barrels 
 must be scraped and cut at the end, 
 and then put into boiling water for 
 a quarter of an hour, with a quan- 
 tity of alum and salt. Afterwards 
 they are dried in an oven, or in a 
 pan of hot sand. 
 
 QUINS FISH SAUCE. Half a 
 pint of walnut pickle, the same of 
 mushroom pickle, six anchovies 
 pounded, six anchovies whole, and 
 half a tea-spoonful of cayenne. 
 Shake it up well, when it is to be 
 used. 
 
 QUINCE. The fruit of the quince , 
 is astringent and stomachic ; and its 
 expressed juice, in small 'quantities, 
 as a spoonful or two, is of consider- 
 able service in nausea, vomitings, 
 eructations, &c. Quince trees are 
 very apt to have rough bark, and to 
 be bark-bound; in these cases it 
 will be necessary to shave off the 
 rough bark with a draw-knife, and 
 to scarify them when bark-bound, 
 brushing them over with the com- 
 position. It is also advised to plant 
 quince trees at a proper distance 
 from apple and pears, as bees and 
 the wind may mix the farina, and 
 occasion the apples and pears to 
 degenerate. These trees may be 
 raised from the kernels of the fruit 
 sown in autumn ; but there is no 
 depending on having the same sort 
 of good fruit from seedlings, nor will ^ 
 they soon become bearers. But the 
 several varieties may be continued 
 the jame by cuttings and layers ; 
 also^y suckers from such trees as 
 grow upon their own roots, and like- 
 wise be increased by grafting and 
 budding upon their own pear-stocks 
 
 p p 289 
 
our 
 
 QUI 
 
 raised from the kernels in the same 
 manner as for apples. Standard 
 quinces, designed as fruit trees, may 
 be stationed in the garden or orchard, 
 and some by the sides of any wa- 
 ter, pond, watery ditch, &c. as they 
 delight in moisture. 
 
 QUINCE JELLY. When quinces 
 have been boiled for marmalade, 
 take the first liquor and pass it 
 through a jelly bag. To every pint 
 allow a pound of fine loaf sugar, and 
 boil it till it is quite clear and comes 
 to a jelly. The quince seeds should 
 be tied in a piece of muslin, and 
 boiled in it. 
 
 QUINCE MARMALADE. Pare 
 and quarter some quince^, and weigh 
 an equal quantity of sugar. To four 
 pounds of the latter put a quart of 
 water, boil and skim it well, by the 
 time the quinces are prepared. Lay 
 the fruit in a stone jar, with a tea- 
 cupful of water at the bottom, and 
 pack them with a little sugar strew- 
 ed between. Cover the jar close, 
 set it in a cool oven, or on a stove, 
 and let the quinces soften till they 
 become red. Then pour the syrup 
 and a quart of quince juice into a 
 preserving pan, and boil all together 
 till the marmalade be completed, 
 breaking the lumps of fruit with the 
 ladle ; otherwise the fruit is so hard, 
 that it will require a great deal of 
 time. Stewing quinces in a jar, 
 and then squeezing them through a 
 cheese cloth, is the best method of 
 obtaining the juice ; and in this case 
 the cloth should first be dipped in 
 boiling water, and then wrung out. 
 
 QUINCE PUDDING. Scald six 
 large quinces very tender, pare off 
 the thin rind, and scrape them to a 
 pulp. Add powdered sugar enough 
 to make them very sweet, and a lit- 
 tle pounded ginger and cinnamon. 
 Beat up the yolks of four egg^jph^ith 
 some salt, and stir in a pint of cream. 
 Mix these with the quince, and bake 
 it in a dish, with a puff crust round 
 the edge. In a moderate oven, three 
 290 
 
 quarters of an hour will be sufficient. 
 Sift powdered sugar over the pud- 
 ding before it is sent to table. 
 
 QUINCE WINE. Gather the 
 quinces in a dry day, when they are 
 tolerably ripe ; rub off the down with 
 a linen cloth, and lay them in hay or 
 straw for ten days to perspire. Cut 
 them in quarters, take out the cores, 
 and bruise them well in a mashing 
 tub with a wooden pestle. Squeeze 
 out the liquid part by degrees, by 
 pressing them in a hair bag in a 
 cider press. Strain the liquor through 
 a fine sieve, then warm it gently over 
 a fire, and skim it, but do not suffer 
 it to boil. Now sprinkle into it 
 some loaf sugar reduced to powder, 
 and boil a dozen or fourteen quinces 
 thinly sliced, in a gallon of water 
 mixed with a quart of white wine. 
 Add two pounds of fine sugar, strain 
 off the liquor, and mingle it with 
 the natural juice of the quinces. 
 Put this into a cask, but do not fill 
 it, and mix them well together. Let 
 it stand to settle, put in two or three 
 whites of eggs, and draw it oflT. If 
 it be not sweet enough, add more 
 sugar, and a quart of the best 
 malmsey. To make it still better, 
 boil a quarter of a pound of stone 
 raisins, and half an ounce of cinna- 
 mon bark, in a quart of the liquor, 
 till a third part is reduced. Then 
 strain it, and put it into the cask 
 when the wine is fermenting. 
 
 QUINCES PRESERVED. Wipe 
 clean a quantity of golden pippins, 
 not pared but sliced, and put them 
 into two quarts of boiling water. 
 Boil them very quick, and closely 
 covered, till the water is reduced to 
 a thick jelly, and then scald the 
 quinces, either whole or cut in 
 halves. To every pint of pippin jelly 
 add a pound of the finest sugar, boil 
 and skim it clear. Put those quinces 
 that are to be done whole into the 
 syrup at once, and let it boil very 
 fast ; and those that are to be in 
 halves bv themselves. Skim it care- 
 
R A B 
 
 R A B 
 
 fully, and when the fruit is clear, 
 put some of the syrup into a glass, 
 to try whether it jellies, before tak- 
 ing it off the fire. A pound of 
 quinces is to be allowed to a pound 
 of sugar, and a pound of jelly al- 
 ready boiled with the sugar. 
 
 QUINSEY. For a quinsey, or 
 inflammation of the throat, make a 
 volatile liniment, by shaking toge- 
 
 ther an ounce of Florence oil, and 
 half an ounce of the spirit of harts- 
 horn ; or an equal quantity of each, 
 if the patient be able to bear it. 
 Moisten a piece of flannel with the 
 liniment, and apply it to the throat 
 every four or five hours. After 
 bleeding, it will seldom fail to lessen 
 or carry off the complaint. 
 
 R, 
 
 Rabbits, wild ones have the 
 finest flavour, and are by far the 
 best. Tame rabbits are scarcely 
 eatable, unless kept delicately clean. 
 The doe brings forth every month, 
 and must be allowed to go with the 
 buck as soon as she has kindled. 
 The sweetest hay, oats, beans, sow- 
 thistle, parsley, carrot tops, cab- 
 bage leaves, and bran, should be 
 given to the rabbits, fresh and fresh. 
 If not carefully attended, their own 
 stench will destroy them, and be 
 very unwholesome to those who live 
 near them. Constant care is requi- 
 site to prevent thi^ inconvenience. 
 — When rabbits are to be dressed, 
 they may have gravy and stufting 
 like hare ; or they may be larded, 
 and roasted without stufiing. For 
 the manner of trussing a rabbit, 
 either for roasting or boiling, see 
 the Plate. If boiled, it should be 
 smothered with onion sauce, the 
 butter to be melted with milk in- 
 stead of water. If fried in joints, 
 it must be dressed with dried or 
 fried parsley, and liver sauce made 
 for it, the same as for roasting. 
 Chop up the liver with parsley, and 
 put it into melted butter, with pep- 
 per and salt. If fricasseed, the 
 same as for chickens. Young rab- 
 bits are good in a pie, with force- 
 meat as for chicken pie. — When 
 rabbits areto be purchased for cook- 
 ing, the follov/ing things must be 
 
 observed. If the claws are blunt 
 and rugged, the ears dry and tough, 
 and the haunch thick, it is old. But 
 if the claws are smooth and sharp, 
 the ears easily tear, and the cleft in 
 the lip is not much spread, it is 
 young. If fresh and newly killed, 
 the body will be stiff", and in hares 
 the flesh is pale. They keep a good 
 while by proper care, and are best 
 when rather beginning to turn, it 
 the inside is preserved from being 
 musty. To distinguish a real leveret 
 from a hare, a knob or small bone 
 will be discovered near the foot on 
 
 its fore leg. Tame rabbits may 
 
 be bred with much success and or- 
 namental eff'ect in a small artificial 
 Avarren, in a lawn in the garden, 
 made in the following manner. Pare 
 off" the turf of a circle about forty 
 feet diameter, and lay it on the out- 
 side ; then dig a ditch within this 
 circle, the outside perpendicular, 
 the inner sloping, and throw earth 
 sufficient into the middle to form a 
 little hill, two or three feet higher 
 than the level of the lawn ; the rest 
 must be carried away. Then lay 
 down the turf on the hill, and beat 
 it well to settle. The ditch at bot- 
 tom should be about three feet wide, 
 andlfcree and a half deep, with two 
 or three drains at the bottom, cover- 
 ed with an iron grate, or a stone with 
 holes, to carry off" the hasty rains, 
 in order to keep the rabbits dry. 
 291 
 
RA B 
 
 RAD 
 
 In the outside bank should be six 
 alcoves, the sides and top support- 
 ed, either by boards or brick-work, 
 to give the rabbits their dry food in ; 
 by their different situations some 
 will always be dry ; six boxes or 
 old tea-chests, let into the bank will 
 do very well. If the ground be very 
 light, the outside circle should have 
 a wall built round it, or some stakes 
 driven into the ground, and boards 
 or hurdles nailed to them, within a 
 foot of the bottom, to prevent the 
 bank from falling in. The entrance 
 must either be by a board to turd 
 occasionally across the ditch, or by 
 a ladder. The turf being settled, . 
 and the grass beginning to grow, 
 turn in the rabbits, and they will 
 immediately go to work to make 
 themselves burrows in the sides, and 
 in the hill. By way of inducing 
 them rather to build in the sides, 
 to keep the turf the neater, make a 
 score of holes about a foot deep, 
 and they will finish them to their 
 own mind ; and if there be a brick 
 wall round it, it should be built on 
 pillars, with an arch from each, to 
 leave a vacancy for a burrow. Lu- 
 cern, parsley and carrots are very 
 proper food for them ; and they 
 should also be fed upon some of the 
 best upland pasture hay. Rabbits 
 are subject to several diseases, as 
 the rot, which is caused by giving 
 them too large a quantity of green 
 food, or the giving it fresh gather- 
 ed, with the dew or rain hanging in 
 fresh drops upon it, as it is over- 
 moisture that always causes the 
 disease ; the green food should 
 therefore always be given dry, and 
 a sufficient quantity of hay, or other 
 dry food, intermixed with it, to 
 counteract the bad effects of it. 
 And a sort of madness often seizes 
 them : this may be known by their 
 tumbling about ; their heels; up- 
 wards, and hopping in an odd man- 
 ner into the boxes. This distemper 
 is supposed to be owing to the rank- 
 ness of their feeding ; and the ge- 
 292 
 
 nerai cure is the keeping them low 
 and giving them the prickly herb 
 called tare-thistle to eat as much 
 as possible. They are also subject 
 to a sort of scabby eruption, which 
 is seldom removed. These should, 
 however, be directly separated from 
 the rest of the stock, 
 
 RABBIT LIKE HARE. Choose 
 a full-grown young rabbit, and hang 
 it up three or four days. Then skin 
 it, and without washing, lay it in a 
 seasoning of black pepper and all- 
 spice, in very fine powder. Add a 
 glass of port wine, and the same 
 quantity of vinegar. Baste it oc- 
 casionally for forty hours, then stuff 
 and roast it as hare, and with the 
 same sauce. Do not wash off the 
 liquor that it was soaked in. 
 
 RADISHES. These are raised 
 from seed by different sowings from 
 the end of October till April, or the 
 following month. They should have 
 alight fine mould, and the more 
 early sowings be made on borders, 
 under warm walls, or other similar 
 places, and in frames covered by 
 glasses. The common spindle-root- 
 ed, short-topped sorts are mostly j 
 made use of in these early sowings, 
 the seed being sown broadccist over 
 the beds after they have been pre- 
 pared by digging over and raking 
 the surface even, being covered in 
 with a slight raking. Some sow 
 carrots with the early crops of ra- 
 dishes. It is usual to protect the 
 early sown crops in the borders, 
 during frosty nights and bad wea- 
 ther, by mats or dry wheat straw, 
 which should be carefully removed 
 every mild day. By this means they 
 are brought more forward, as well 
 as form better roots. When mats 
 are used, and supported by pegs or 
 hoops, they are readily applied and 
 removed. A second more general 
 sowing should be made in January 
 or February. When the crops have 
 got their rough leaf,' they should be 
 thinned out, where they are too 
 thick, to the distance of two inches. 
 
RAD 
 
 RAD 
 
 as there will be constantly more thin- 
 ning by the daily drawing of the 
 young radishes. When the weather 
 is dry in March, or the following 
 month, the crops should be occa- 
 sionally well watered, which not only 
 forwards the growth of the crops, 
 but increases the size of the roots, 
 and renders them more mild and 
 crisp in eating. And the sowings 
 should be continued at the distance 
 of a fortnight, till the latter end of 
 March, when they should be per- 
 formed every ten days, until the end 
 of April or beginning of the follow- 
 ing month. In sowing these later 
 crops, it is the practice of some 
 gardeners to sow coss-lettuces and 
 spinach with them, in order to have 
 the two crops coming forward at the 
 same time ; but the practice is not 
 to be much recommended, where 
 there is sufficient room. But in 
 sowing the main general crops in 
 the open quarters, the market-gar- 
 deners generally put them in on the 
 same ground where they plant out 
 their main crops of cauliflowers and 
 cabbages, mixing spinach with the 
 radish-seed as above, sowing the 
 seeds first, and raking them in, then 
 planting the cauliflowers or cab- 
 bages ; the radishes and spinach 
 come in for use before the other 
 plants begin to spread much, and as 
 soon as those crops are all cleared 
 off for use, hoe the ground all over 
 to kill weeds and loosen the soil, 
 drawing earth about the stems of 
 the cauliflowers and cabbages. The 
 turnip radish should not be sown 
 till the beginning of March, the 
 plants being allowed a greater dis- 
 tance than for the common spindle- 
 rooted sort. The seeds of this sort 
 are apt to degenerate, unless they 
 are set at a distance from that kind. 
 The white and black Spanish ra- 
 dishes are usually sown about the 
 middle of July, or a little earlier, and 
 are fit for the table by the end of 
 August, or the beginning of Septem- 
 ber, continuing good till frost spoils 
 
 them. These should be thinned to 
 a greater distance than the common 
 sort, as their roots grow as large as 
 turnips, and should not be left nearer 
 than six inches. To have these roots 
 in winter, they should be drawn be- 
 fore hard frost comes on, and laid 
 in dry sand, as practised for carrots, 
 carefully guarding them from wet 
 and frost ; as in this way they may 
 be kept till the spring. In regard 
 to the culture of the general crops, 
 they require very little, except oc- 
 casional thinning, where they are 
 too thick, when the plants are come 
 into the rough leaf, either by hoeing 
 or drawing them out by hand : though 
 for large quantities, small hoeing is 
 the most expeditious mode of thin- 
 ning, as well as most beneficial to 
 the crop by loosening the ground ; 
 in either method thinning the plants 
 to about two or three inches distance, 
 clearing out the weakest, and leav- 
 ing the strongest to form the crop. 
 In order to save the seed, about the 
 beginning of May some ground 
 should be prepared by digging and 
 levelling ; then drawing some of the 
 straightest and best coloured ra- 
 dishes, plant them in rows three 
 feet distant, and two feet asunder in 
 the rows ; observing, if the season 
 be dry, to water them until they have 
 taken root : after which they will 
 only require to have the weeds hoed 
 down between them, until they are 
 advanced so high as to overspread 
 the ground. When the seed begins 
 to ripen, it should be carefully 
 guarded against the birds. When it 
 is ripe, the pods will turn brown : 
 then it must be cut, and spread in 
 the sun to dry ; after which it must 
 be thrashed, and laid up for use 
 where no mice can come at it. In 
 order to have the roots early, as in 
 January or the following month, the 
 method of raising them in hot-beds 
 is sometimes practised. They should 
 have eighteen inches depth of dung 
 to bring them up, and six or seven 
 inches depth of light rich mould. 
 293 
 
"RAG 
 
 RAI 
 
 The seed should be sown moderate- 
 ly thick, covering it in half an inch 
 thick, and putting on the lights : 
 the plants usually come up in a week 
 or less ; and when they appear, the 
 lights should be lifted or taken off • 
 occasionally, according to the wea- 
 ther ; and in a fortnight thin the 
 plants to the distance of an inch 
 and half or two inches, when in six 
 weeks they will be fit to draw. Where 
 there are no frames to spare, the 
 beds may be covered with mats over 
 hoops, and the sides secured by 
 boards and straw-bands. And when 
 in want of dung, if the beds be co- 
 vered with frames, and the lights 
 put on at night and in bad weather, 
 the plants may be raised for use a 
 fortnight sooner than in the open 
 borders. — To raise them in constant 
 succession, steep the seed in rain 
 water for twenty-four hours, tie it 
 up in a linen bag, and hang it in the 
 sun all day. The seed beginning 
 to shoot, is then to be sown in fresh 
 earth well exposed to the sun, and 
 covered with a tub. In three days 
 the radishes will be produced fit 
 for salad, and much more delicate 
 than those grown in the common 
 way. In the winter the seeds should 
 be steeped in warm water, and the 
 bag put in a place sufficiently hot 
 to make them sprout. Then fill a 
 tub with rich mould, sow the seeds 
 in it, and cover them over closely 
 with another tub, taking care to 
 sprinkle them now and then with 
 warm water. The two tubs closely 
 joined should be set in a warm place, 
 and in about a fortnight some fine 
 salad will be produced. Radishes 
 may be raised in this manner all the 
 year round, and by the quickness 
 of their growth they will be render- 
 ed fine and delicate. 
 
 RAGOUT OF EGGS. Boil eight 
 eggs hard, then shell and cut them 
 into quarters. Have ready a pint 
 of good gravy, well seasoned, and 
 thickened over the fire with two 
 ounces of butter rolled in flour. 
 
 When quite smooth and hot, pour 
 it over the eggs, and serve theiu up. 
 By using cream instead of gravy, 
 this will make a fricassee. 
 
 RAGOUT OF MORELS. Out 
 them in long slices, then wash and 
 drain them well. Put them into a 
 stewpan with a piece of butter, 
 some chopped parsley, a bunch of 
 herbs, and some gravy. Simmer 
 them over a gentle fire, and when 
 nearly done, add a little pepper, 
 salt, and flour. Set them over the 
 fire, till the sauce is properly thick- 
 ened. Stewed with a little water 
 and a blade of mace, and thickened 
 with cream, and yolks of eggs, they 
 make a white ragout. Serve them 
 with sippets of bread toasted. 
 
 RAGOUT OF TRUFFLES. Peel 
 the trufiles, cut them in slices, wash 
 and drain them well. Put them into 
 a saucepan with a little gravy, and 
 stew them gently over a slow fire. 
 When they are nearly done enough, 
 thicken them with a little butter and 
 flour. Stewed in a little water, and 
 thickened with cream and yolk of 
 egg, they make a nice white ragout. 
 Truffles, mushrooms, and morels, 
 are all of them very indigestible, 
 and therefore not to be recommend- 
 ed to general use. 
 
 RAISED CRUST. For meat pes 
 or fowls, boil some water with a lit- 
 tle fine lard, and an equal quantity 
 of fresh dripping or butter, but not 
 much of either. While hot, mix 
 this with as much fine flour as is 
 necessary, making the paste as stiff 
 as possible, to be smooth. Good 
 kneading will be required for this 
 purpose, and beating it with a roll- 
 ing-pin. When quite smooth, put 
 a part of it into a cloth, or under a 
 pan, to soak till nearly cold. Those - 
 who are not expert in raising a crust, 
 jjpaay roll the paste of a proper thick- 
 ness, and cut out the top and bot- i 
 tom of the pie, then a long piece for j 
 the sides. Cement the bottom to 1 
 the sides with egg, bringing the for- 
 mer rather farther out, and pinching 
 
it At 
 
 RAI 
 
 both together. Put egg between 
 the edges of the paste, to make it 
 adhere at the sides. Fill the pie, 
 put on the cover, and pinch it and 
 the side crust together. The same 
 mode of uniting the paste is to be 
 observed, if the sides are pressed 
 into a tin form, in which the paste 
 must be baked, after it is filled and 
 covered ; but in the latter case, the 
 tin should be buttered, and carefully 
 taken oft' when done enough ; and 
 as the form usually makes the sides 
 of a lighter colour than is proper, 
 the paste should be put into the 
 oven again for a quarter of an hour. 
 The crust should be egged over at 
 first with a feather. — Another. Put 
 four ounces of butter into a sauce- 
 pan with water ; and when it boils, 
 pour it into a quantity of flour. 
 Knead and beat it quite smooth, 
 cover it with small bits of butter, 
 and work it in. If for custard, put 
 a paper within to keep out the sides 
 till half done. Mix up an egg with 
 a little warm milk, adding sugar, 
 a little peach v.ater, lemon peel, or 
 nutmeg, and fill up tli^ paste. — 
 Another way. To four pounds of 
 flour, allow a pound of butter, and 
 an ounce of salt. Heap the flour 
 on a pie board, and make a hole in 
 the middle of it, and put in the but- 
 ter and salt. Pour in water nearly 
 boiling, but with caution, that the 
 crust be not too flrmsey. Work the 
 butter with the hand till it is melted 
 in the water, then mix in the flour, 
 mould it for a few minutes as 
 quick as possible, that it may be 
 free from lumps, and the stiffer it 
 is the better. Let it be three hours 
 before it is used. 
 
 RAISIN WINE. To every gal- 
 lon of spring water, allow eight 
 pounds of fresh Smyrnas, and put 
 them together in a large tub. Stir 
 it thoroughly every day for a month, 
 then press the raisins in a horse- 
 hair bag as dry as possible, and put 
 the liquor into a cask. When it has 
 
 done hissing, pour in a bottle of 
 the best brandy, stop it close for 
 twelve months, and then rack it off 
 free from the dregs. Filter the dregs 
 through a bag of flannel of three or 
 four folds, add what is clear to the 
 general quantity, and pour on a 
 quart or two of brandy, according 
 to the size of the vessel. Stop it 
 up, and at the end of three years it 
 may either be bottled, or drank from 
 the cask. If raisin wine be made 
 rich of the fruit, and well kept, tke 
 flavour will be much improved. — 
 To make raisin wine with cider, put 
 two hundred-weight o*f Malagas into 
 a cask, and pour upon them a hogs- 
 head of good sound cider that is not 
 rough ; stir it well two or three 
 days, stop it up, and let it stand six 
 months. Then rack it into a cask 
 that it will till, and add a gallon of 
 the best brandy. If raisin wine be 
 much used, it would answer well to 
 keep a cask always for it, and bottle 
 off one year's wine just in time to 
 make the next, which, allowing the 
 six months of infusion, would make 
 the wine to be eighteen months old. 
 In cider counties this way is found 
 to be economical ; and if the wine 
 is not thought strong enough, the 
 addition of another stone or two of 
 raisins would be sufficient, and the 
 wine would still be very cheap. 
 When the raisins are pressed through 
 a horse-hair bag, they will either 
 produce a good spirit by distillation, 
 if sent to a chemist, or they will 
 make excellent vinegar. — Raisin 
 wine without cider. On four hun- 
 dred-weight of Malagas pour a hogs- 
 head of spring water, stir it well 
 every day for a fortnight, then 
 squeeze the raisins in a horse-hair 
 bag in a press, and tun the liquor. 
 When it ceases to hiss, stop it close. 
 In six months rack it oflf into ano- 
 ther cask, or into a tub ; and after 
 clearing out the sediment, return it 
 into the cask without washing it. 
 Add a gallon of the best brandy, 
 295 
 
RAS 
 
 HAS 
 
 stop it close, and bottle it off in six 
 months. The pressed fruit may be 
 reserved for making vinegar. 
 
 RAMAKINS. Scrape a quarter 
 of a pound of Cheshire cheese, and 
 the same of Gloucester cheese, and 
 add them to a quarter of a pound 
 of fresh butter. Beat all in a mor- 
 tar, with the yolks of four eggs, 
 and the inside of a small French 
 roll boiled soft iu cream. Mix the 
 paste with the whites of the eggs 
 previously beaten, put it into small 
 paper pans made rather long than 
 square, and bake in a Dutch oven 
 to a fine brown. They should be 
 eaten quite hot. Some like the ad- 
 dition of a glass of white wine. 
 The batter for ramakins is equally 
 good over macaroni, when boiled 
 tender ; or on stewed brocoli, ce- 
 lery, or cauliflower, a little of the 
 gravy they have been stewed in be- 
 ing put in the dish with them, but 
 not enough to make the vegetable 
 swim. 
 
 RASPBERRY BRANDY. Pick 
 some fine dry fruit, put them into a 
 stone jar, and the jar into a kettle 
 of water, or on a hot hearth, till the 
 juice will run. After straining it, 
 add to every pint of juice, half a 
 pound of sugar ; give it one boil, 
 and skim it. When cold, put equal 
 quantities of juice and brandy ; 
 shake it well, and bottle it. Some 
 persons prefer it stronger of the 
 brandy. 
 
 RASPBE^Y CAKES. Pick out 
 some fine ripe raspberries, weigh and 
 boil them. When mashed, and the 
 liquor is wasted, add sugar equal to 
 the first weight of the fruit. Take 
 it off the fire, mix it well, until per- 
 fectly dissolved, and then put it on 
 china plates to dry in the sun. As 
 soon as the top part dries, cut the 
 paste into small cakes with the co- 
 ver of a canister ; then turn them on 
 fresh plates, and put tliem into boxes 
 when dry, with layers of white 
 paper. 
 
 296 
 
 RASPBERRY CREAM. Mash 
 the fruit gently, and let them drain ; 
 sprinkle some sugar over, and that 
 will produce more juice. Then put 
 the juice to some cream, and sweet- 
 en it. After this it may be lowered 
 with milk ; but if the milk be put in 
 before the cream, it will curdle it. 
 When fresh fruit cannot be obtained, 
 it is best made of raspberry jelly, 
 instead of jam. — Another way. Boil 
 an ounce of isinglass shavings in 
 three pints of cream and new milk 
 mixed, for fifteen minutes, or till the 
 shavings be melted. Strain it through 
 a hair sieve into a bason; when 
 cool, add about half a pint of rasp- 
 berry juice or syrup, to the milk and 
 cream. Stir it till it is well incor- 
 porated ; sweeten, and add a glass 
 of brandy. Whisk it about till three 
 parts cold, and then put it into a 
 mould till it is quite cold. In sum- 
 mer, use the fresh juice ; in winter, 
 syrup of raspberries. 
 
 RASPBERRY JAM. Weigh equal 
 quantities of fruit and sugar; put 
 the former into a preserving-pan, 
 boil and break it, stir it constantly, 
 and let it boil very quickly. When 
 most of the juice is wasted, add the 
 sugar, and simmer it half an hour. 
 By this mode of management the 
 jam is greatly superior in colour and 
 flavour, to that which is made by 
 putting the sugar in at first. — Ano- 
 ther way. Put the fruit in a jar, and 
 the jar in a kettle of water on a hot 
 hearth, and let it remain till the juice 
 will run from it. Then take away 
 a quarter of a pint from every pound 
 of fruit, boil and bruise it half an 
 hour. Put in the weight of the fruit 
 in sugar, add the same quantity of 
 currant juice, and boil it to a strong 
 jelly. The raspberry juice will serve 
 to put into brandy, or may be boiled 
 with its weight in sugar, for making 
 the jelly for raspberry ice or cream. 
 
 RASPBERRY TARTS. Roll out 
 some thin puff paste, and lay it in 
 a pattipan. Put in the raspberries, 
 
tlAS 
 
 RAT 
 
 strew some fine sugar over them, 
 cover with a thin lid, and bake the 
 tart. Mix a pint of cream with the 
 yolks of two or three eggs well 
 beaten, and a little sugar. Cut open 
 the tart, pour in the mixture, and 
 return it to the oven for five or six 
 minutes. — Another. Line the dish 
 with puff paste, put in sugar and 
 fruit, lay bars across, and bake them. 
 Currant tarts are done in the same 
 way. 
 
 RASPBERRY VINEGAR. Put 
 a pound of fine fruit into a china 
 bowl, and pour upon it a quart of 
 the best white wine vinegar. Next 
 day strain the liquor on a pound of 
 fresh raspberries, and the following 
 day do the same ; but do not squeeze 
 the fruit, only drain the liquor as 
 dry as possible from it. The last 
 time pass it through a canvas, pre- 
 viously moistened with vinegar, to 
 prevent waste. Put it into a stone 
 jar, with a pound of sugar to every 
 pint of juice, broken into large 
 lumps. Stir it when melted, then 
 put the jar into a saucepan of water, 
 or on a hot hearth ; let it simmer, 
 and skim it clean. When cold, bot- 
 tle it up. This is one of the most 
 useful preparations that can be kept 
 in a house, not only as affording the 
 most refreshing beverage, but being 
 of singular efficacy in complaints 
 of the chest. A large spoonful or 
 two in this case is to be taken in a 
 tumbler of water. No glazed or 
 metal vessel of any kind should be 
 used in this preparation. The fruit, 
 with an equal quantity of sugar, 
 makes excellent Raspberry Cakes, 
 without boiling. 
 
 RASPBERRY WINE. To every 
 quart of well-picked raspberries put 
 a quart of water ; bruise, and let 
 them stand two days. Strain off 
 the liquor ; and to every gallon add 
 three pounds of lump sugar. When 
 dissolved, put the liquor in a barrel ; 
 and when fine, which will be in 
 about two months, bottle it off*. To 
 
 each bottle put a spoonful of brandy, 
 or a glass of wine.. 
 
 RATIFIA. Blanch two ounces 
 of peach and apricot kernels, bruise 
 and put them into a bottle, and fill 
 it nearly up with brandy. Dissolve 
 half a pound of white sugar-candy 
 in a cup of cold water, and add it 
 to the brandy after it has stood a 
 month on the kernels, and they are 
 strained off". Then filter through 
 paper, and bottle it up for use. The 
 leaves of peaches and nectarines, 
 when the trees are cut in the spring, 
 being distilled, are an excellent sub- 
 stitute for ratifia in puddings. 
 
 RATIFIA CAKES. Blanch and 
 beat fine in a mortar, four ounces 
 of bitter almonds, and two ounces 
 of sweet almonds. Prepare a pound 
 and a half of loaf sugar, pounded 
 and sifted ; beat up the whites Oi' 
 four eggs to a froth, and add the 
 sugar to it a little at a time, till it 
 becomes of the stiff'ness of dough. 
 Stir and beat it well together, and 
 put in the almonds. Drop the paste 
 on paper or tins, and bake it in a 
 slow oven. Try one of the cakes, 
 and if it rises out of shape, the oven 
 is too hot. The cakes must not be 
 handled in making, but a spoon or 
 a knife must be used. 
 
 RATIFIA CREAM. Boil three 
 or four laurel, peach, or nectarine 
 leaves, in a full pint of cream, and 
 strain it. When cold, add the yolks 
 of three eggs beaten and strained, 
 sugar, and a large spoonful of bran- 
 dy sjtirred quick into it. Scald and 
 stir it all the time, till it thickens. 
 Or mix half a quarter of a pint of 
 ratifia, the same quantity of moun- 
 tain wine, the juice of two or three 
 lemons, a pint of rich cream, and 
 agreeably sweetened with sugar. 
 Beat it with a whisk, and put it into 
 glasses. The cream will keep eight 
 or ten days. — Another. Blanch a 
 quarter of an ounce of bitter al- 
 monds, and beat them with a tea- 
 spoonful of water in a marble mortar. 
 
 Q q 297 
 
11 A T 
 
 H A t 
 
 Rub with the paste two ounces of 
 loaf sugar, simmer it ten minutes 
 with a tea-cupful of cream, and then 
 strain and ice it. 
 
 RATIFIA DROPS. Blanch.and 
 beat in a mortar four ounces of bit- 
 ter almonds, and two ounces of 
 sweet almonds, with a small part of 
 a pound of fine sugar sifted. Add 
 the remainder of the sugar, and the 
 whites of two eggs, and make the 
 whole into a paste. Divide the mass 
 into little balls the size of a nutmeg, 
 put them on wafer paper, and bake 
 them gently on tin plates. 
 
 RATS. The first step taken by 
 rat-catchers, in order to clear a 
 house, &c. of those vermin, is to 
 allure them all together, to one pro- 
 per place, before they attempt to 
 destroy them ; for there is such an 
 instinctive caution in these animals, 
 accompanied with a surprising sa- 
 gacity in discovering any cause of 
 danger, that if any of them be hurt, 
 or pursued, in an unusual manner, 
 the rest take the alarm, and become 
 so shy and wary, that they elude all 
 the devices and stratagems of their 
 pursuers for some time after. The 
 place where the rats are to be as- 
 sembled, should be some closet, or 
 small room, into which all the open- 
 ings, but one or two, may be se- 
 cured ; and this place should be, 
 as near as may be, in the middle of 
 the house, or buildings. It is the 
 practice, therefore, to attempt to 
 bring them all together in some such 
 place before any attempt be made 
 to take them ; and even then to 
 avoid any violence, hurt, or fright 
 to them, before the whole be in the 
 power of the operator. In respect 
 to the means used to allure them to 
 one place, they are various ; one of 
 those most easily and efficaciously 
 practised is the trailing some piece 
 of their most favourite food, which 
 should be of the kind that has the 
 strongest scent, such as toasted 
 cheese, or brcfiled red-herring, from 
 298 
 
 the holes or entrances to their ac- 
 cesses in every part of the house, or 
 contiguous buildings, whence it is 
 intended to allure them. At the 
 extremities, and in different parts of 
 the course of this trailed tract, small 
 quantities of meal, or any other kind 
 of their food, should be laid, to 
 bring the greater number into the 
 tracks, and to encourage them to 
 pursue it to the centre place, where 
 they are intended to be taken ; at 
 that place, where time admits of it, 
 a more plentiful repast is laid for 
 them, and the trailing repeated for 
 two or three nights. But besides 
 this trailing, and way-baiting, some 
 of the most expert of the rat-catchers 
 have a shorter, and, perhaps, more 
 effectual method of bringing them 
 together, which is, the calling them, 
 by making such a kind of whistling 
 noise as resembles their own call, 
 and by this means, with the assist- 
 ance of the way-baits, they call them 
 out of their holes, and lead them to 
 the repast prepared for them at the 
 place designed for taking them. But 
 this is much more difficult to be 
 practised than the art of trailing ; 
 for the learning the exact notes, or 
 cries, of any kind of beasts or 
 birds, so as to deceive them, is a pe- 
 culiar talent, not easily attained to 
 in other cases. And in practising 
 either of these methods, great cau- 
 tion must be used by the operator 
 to suppress, and prevent, the scent 
 of his feet and body from being per- 
 ceived ; which is done by overpow- 
 ering that scent by others of a 
 stronger nature. In order to this 
 the feet are to be covered with cloths 
 rubbed over with assafcetida, or 
 other strong smelling substances ; 
 and even oil of rhodium is some- 
 times used for this purpose, but 
 sparingly, on account of its dear- 
 ness, though it has a very alluring, 
 as well as disguising effect. If this 
 caution of avoiding the scent of th€ 
 operator's feet, near the track, and 
 
in the place where the rats are pro- 
 posed to be collected, be not pro- 
 perly observed, it will very much 
 obstruct the success of the attempt 
 to take them ; for they are very shy 
 of coming where the scent of human 
 feet lies very fresh, and intimates, 
 to their sagacious instinct, the pre- 
 sence of human creatures^ whom 
 they naturally dread. To the above- 
 mentioned means of alluring by 
 trailing, way-baiting, and calling, 
 is added another of very material 
 efficacy, which is the use of the oil 
 of rhodium, which, like the marum 
 syriacum in the case of cats, has a 
 very extraordinary fascinating power 
 on these animals. The oil is ex- 
 tremely dear, and therefore very 
 sparingly used. It is exhaled in a 
 small quantity in the place, and at 
 the entrance of it, where the rats 
 are intended to be taken, particu-* 
 larly at the time when they are to be 
 last brought together in order to their 
 destruction ; and it is used also, by 
 smearing it on the surface of some 
 of the implements used in taking 
 them, by the method before de- 
 scribed, and the effect it has in tak- 
 ing off their caution and dread, by 
 the delight they appear to have in 
 it, is very extraordinary. It is usual, 
 likewise, for the operator to dis- 
 guise his figure as well as scent, 
 which is done by putting on a sort 
 of gown or cloak, of one colour, 
 that hides the natural form, and 
 makes him appear like a post, or 
 such inanimate thing ; which habit 
 must likewise be scented as above, 
 to overpower the smell of his per- 
 son ; and besides this he is to avoid 
 all motion, till he has secured his 
 point of having all the rats in his 
 power. When the rats are thus 
 enticed and collected, where time is 
 afforded, and the whole in any house 
 or outbuildings are intended to be 
 cleared away, they are suffered to 
 regale on what they most like, which 
 is ready prepared for them ; and 
 then to go away quietly for two or 
 
 RAT 
 
 three nights ; by which means those 
 which are not allured the first night 
 are brought afterwards, either by 
 their fellows, or the effects of the 
 trailing, &c. and will not fail to 
 come duly again, if they are not 
 disturbed or molested. But many 
 of the rat-catchers make shorter 
 work, and content themselves with 
 what can be brought together in one 
 night or two ; but this is never ef- 
 fectual, unless where the building 
 is small and entire, and the rats but 
 few in number. With respect to 
 the means of taking them when they 
 are brought together, they are va- 
 rious. Some entice them into a 
 very large bag, the mouth of which 
 is sufficiently capacious to cover 
 nearly the whole floor of the place 
 where they are collected ; which is 
 done by smearing some vessel, 
 placed in the middle of the bag, 
 with oil of rhodium, and laying in 
 the bag baits of proper food. This 
 bag, which before laid flat on the 
 ground, with the mouth spread open, 
 is to be suddenly closed when the 
 rats are all in it. Others drive or 
 frighten them, by slight noises or 
 motions, into a bag of a long form, 
 the mouth of which, after all the 
 rats are come in, is drawn up to the 
 opening of the place by which they 
 entered, all other ways of retreat 
 being secured. Others, again, in- 
 toxicate or poison them, by mixing 
 with the repast prepared for them 
 the cocculus indicus, or the nux 
 vomica. A receipt for this purpose 
 has appeared, which directs four 
 ounces of cocculus indicus, with 
 twelve ounces of oatmeal, and two 
 ounces of treacle or honey, to be 
 made up into a moist paste with 
 strong beer ; but if the nux vomica 
 be used, a much less proportion 
 will serve than is here given of the 
 cocculus. Any similar composition 
 of these drugs, with that kind of 
 food the rats are most fond of, and 
 which has a strong flavour, to hide 
 that of the drugs, will cquallv well 
 2981 " 
 
RAT 
 
 RAT 
 
 answer the end. If, indeed, the 
 cocculus indicus be well powdered, 
 and infused in strong beer for some 
 time, at least half the quantity here 
 directed will serve as well as the 
 quantity before mentioned. When 
 the rats appear to be thoroughly in- 
 toxicated with the cocculus, or sicfc 
 with the nux vomica, they may be 
 taken with the hand, and put into a 
 bag or cage, the door of the place 
 being first drawn to, lest those 
 which have strength and sense re-> 
 maining should escape. By these 
 methods, when well conducted, a 
 very considerable part of the rats 
 in a farm, or other house, and the 
 contiguous buildings, may be taken 
 and destroyed. But various other 
 methods have been practised. — The 
 following compositions are advised 
 for destroying these mischievous 
 creatures, and which are stated to 
 have been attended with great suc- 
 cess. First, to a quart of oatmeal, 
 add six drops of oil of rhodium, one 
 grain of musk, and two or three of 
 the nuts of nux vomica finely pow- 
 dered ; make them into pellets, and 
 put them into the rat-holes. This, 
 it is said, was at first greedily eaten, 
 and did great execution ; but the 
 wise animals, after a time, ceased 
 to eat it. Secondly ; this consisted 
 of three parts of oatmeal and one of 
 stave's-acre, mixed well into a paste 
 with honey. Pieces of this paste 
 were laid in their holts, and again 
 did great execution. Thirdly ; this 
 is a method of destroying them by 
 laying a large box down on its front 
 side, with the lid supported open by 
 a string over a pulley ; and by trail- 
 ing toasted cheese and a red-herring 
 from their holes to this box, and 
 placing oatmeal and other food in 
 it, which they are for a few nights 
 to be permitted to eat unmolested ; 
 and finally to watch them by moon- 
 light, the inside of the box being 
 painted white ; and, when many of 
 them are seen, to let down the lid ; 
 bv which contrivance sixty of them 
 300 
 
 are stated to have been taken at one 
 time. — But though the usual ways 
 of destroying rats are by traps and 
 poison, it is advised never to use 
 arsenic, or corrosive sublimate, for 
 that purpose, except under particu- 
 lar circumstances, as they are dead- 
 ly poisons : nux vomica will gene- 
 rally answer the end as well, without 
 the danger. It is a very good plan, 
 to prevent accidents, to enclose the 
 traps in cases, having holes in the 
 ends of them large enough to admit 
 rats, but small enough to exclude 
 dogs, cats, &c. As a bait for rat- 
 traps, the following composition 
 may be made use of with advantage. 
 Take a pound of good flour, three 
 ounces of treacle, and six drops of 
 the oil of carraways : put them all 
 in a dish, and rub them well toge- 
 ther till they are properly mixed : 
 then add a pound of crumb of bread. 
 The traps baited with this mixture 
 should be set as near their haunts 
 as possible ; but, for two or three 
 days, so as not to fall or strike on 
 the rats going in, but letting them 
 have free liberty to go in and out at 
 pleasure, as this makes them fear- 
 less. Some of the bait should also 
 be laid at the rat-holes, and a little 
 of it scattered quite up to the traps, 
 and so on to the bridge of each 
 trap, where a handful may be placed. 
 It may also be proper to scent the 
 traps with the following mixture, for 
 the purpose of enticing the rats into 
 them. Take twenty drops of the 
 oil of rhodium, six or seven grains 
 of musk, and half an ounce of oil of 
 aniseed ; put them in a small phial, 
 and shake it well before using ; then 
 dip a piece of twisted paper or rag 
 in the mixture, and rub each end of 
 the trap with it, if a box trap, and 
 put two or three drops on the bridge, 
 leaving the paper or rag in the trap. 
 Of whatever kind the trap is, it 
 should be scented ; but once in a 
 twelvemonth will be sufficient. Then 
 throw some chaff mixed with a little 
 wheat about the bottom of the 
 
RAT 
 
 RAT 
 
 trap, in order to deceive the rats ; 
 fbl they are very sagacious, and will 
 not enter a suspicious place. This 
 will be necessary to be done only 
 at the first time of setting the traps ; 
 for, after some rats have been 
 caught and have watered and dung- 
 ed in them, rats will enter boldly 
 when they find others have been 
 there before them : . do not, there- 
 fore, wash or clean out the trap, as 
 some people do before they set it 
 again, but let the dung and urine 
 remain in it. Keep the places where 
 the traps are set as private as pos- 
 sible ; and when they are set for 
 catching, mix no bread with the 
 bait, as the rats will, in that case, 
 be apt to carry it away. And it is 
 useful, when the holes are found 
 quiet, and that no rats use them, to 
 stop them up with the following 
 composition. Take a pint of com- 
 mon tar, half an ounce of pearl- 
 ashes, an ounce of oil of vitriol, and 
 a good handful of common salt, mix 
 them all well together in an old pan 
 or pot. Take some pieces of pa- 
 per, and lay some of the above mix- 
 ture very thick on them ; then stop 
 the holes well up with them, and 
 build up the mouth of the holes with 
 brick or stone, and mortar ; if this 
 be properly done, rats will no more 
 approach these while either smell 
 or taste remains in the composition. 
 But with a view to destroy rats in 
 places where traps cannot be set, it 
 is recommended to take a quart of 
 the above bait, then to rasp into it 
 three nuts of nux vomica, and add 
 a quarter of a pound of crumb of 
 bread, if there was none before ; 
 mix them all well together, and lay 
 it into the mouth of their holes, and 
 in different places where they fre- 
 quent ; but first give them of the 
 bait without nux vomica, for three 
 or four succeeding nights ; and when 
 they find it agrees with them, they 
 will eat that mixed with the nut 
 with greediness. However, as it is 
 frequently found that rats are very 
 
 troublesome in sewers and drains, 
 in such cases arsenic may be use<l 
 with success in the following man- 
 ner. Take some dead rats, and 
 having put some white arsenic, finejy 
 powdered, into an old pepper-box, 
 shake a quantity of it on the fore- 
 parts of the dead rats, and put them 
 down the holes, or avenues, by the 
 sides of the sewers at which they 
 come in ; this puts a stop to the 
 live ones coming any further; for 
 when they perceive the arsenic, they 
 will retire immediately ; whereas, if 
 they were put down without the 
 arsenic, the live ones would eat them . i 
 It is by means of arsenic, notwith- '■ 
 standing the above observations, 
 that the most certain method of 
 destroying these troublesome ver- 
 min, (provided tbey can be made to 
 eat it,) takes place ; which has 
 been found to answer best when it 
 is prepared by being finely levigated, 
 and mixed up with very strong old 
 cheese and oatmeal. But after all, 
 it is probable that this highly de- 
 structive animal, and great pest to 
 the farmer, might be most readily 
 exterminated by parishes uniting 
 for the purpose, and raising certain 
 sums of money to be applied in 
 this way, under the direction of a 
 proper person who is fully acquaint- 
 ed with the business.— In many 
 grain and other districts in the 
 kingdom these animals prevail very 
 much, especially the grey kind, par- 
 ticularly in all those where there are 
 no regular raised staddles or stands 
 for the grain stacks to rest 'upon, 
 which is the case in a great number. 
 The mischief, injury, and destruc- 
 tion of grain which is produced in 
 this way, is scarcely to be calculated ; 
 and they are besides very mischiev- 
 ous, troublesome, and inconvenient 
 in several others ; so that they 
 should be every where extirpated as 
 much as possible. And in corn 
 tracts, stands or staddles should 
 every where be provided in order to 
 prevent mischief being done by them, 
 301 
 
RED 
 
 REG 
 
 RAZOR STRAPS. Nothing 
 makes a better razor strap than cro- 
 cus martis with a little sweet oil, 
 rubbed well on doe skin with a glass 
 bottle ; and to keep it in perfect 
 order, it should not be left too long 
 dry. 
 
 RED CABBAGE. Slice a red 
 cabbage crossways, put it in an 
 earthen dish, and throw on it a 
 handful of salt. Cover it over till 
 the next day, drain it in a cullender, 
 and put it into a jar. Boil some 
 good vinegar, with cloves and all- 
 spice ; pour it hot on the cabbage 
 < till the jar is full, and when cold tie 
 it down close. 
 
 RED HERRINGS. Choose those 
 that are large and moist, cut them 
 open, and pour over them some boil- 
 ing small beer. Let them soak half 
 an hour, then drain and dry them ; 
 make them just hot through before 
 the fire, and rub them over with cold 
 butter. Serve with egg sauce, or 
 buttered eggs; mashed potatoes 
 should also be sent up with them. 
 
 RED INK. Infuse a quarter of 
 a pound of Brazil wood, rasped, in 
 two pints of vinegar, for three days. 
 Then boil the liquid and the wood 
 over a gentle fire, for an hour, and 
 strain it off quite hot. Put it again 
 over the fire, and dissolve in it, first, 
 half an ounce of gum arabic, and 
 afterwards, half an ounce of alum, 
 and the same quantity of white su- 
 gar. When the alum is dissolved, 
 remove it from the fire, and preserve 
 it for use. 
 
 RED MULLET. This sort of 
 fish are in season in August; and 
 to be good, they should be quite 
 firm. Sea mullets are preferred to 
 the river ones, and the red to the 
 grey. This fish is sometimes called 
 the sea woodcock. To dress mul- 
 lets, clean them, but leave the in- 
 side. Fold them in oiled paper, 
 and bake them gently in a small 
 dish. Make a sauce of the liquor 
 that comes from the fish, with a 
 piece of butter, a little flour, a little 
 302 
 
 essence of anchovy, and a glass 
 of sherry. Give it a boil, ser^'e 
 in a boat, and the fish in the paper 
 cases. 
 
 REGIMEN. It may be difficult 
 accurately to ascertain the predo- 
 minant qualities of particular con- 
 stitutions, or of the food that is best 
 adapted in particular instances ; 
 yet it is certain, that health is de- 
 pendent on regimen and diet, more 
 than on any other cause. There 
 are things so decidedly injurious, 
 and so well known to be so, as to 
 require no admonition ; the instincts 
 of nature will teach us to refrain ; 
 and generally speaking, the best rule 
 for our practice is to observe by 
 experience, what it is that hurts or 
 does us good, and what our stomachs 
 are best able to digest. We must 
 at the same time keep our judgment 
 unbiassed, and not suffer it to be- 
 come a pander to the appetite ; or 
 the stomach and the health will be 
 betrayed to the mere indulgence of 
 sensuality. The gratification of our 
 taste in the abundant supplies of na- 
 ture, converted by art to the pur- 
 poses of wholesome food, is perfectly 
 compatible with the necessary main- 
 tenance of health ; it is only the in- 
 discriminate or inordinate indul- 
 gence of our appetites, regardless 
 of the consequences, that is the pro- 
 per object of censure. Many of the 
 diseases to which we are subject 
 might be traced to this source ; yet 
 we are generally so little aware of 
 it, that we impute them to the state 
 of the weather, to infection, or any 
 other imaginary cause, rather than 
 the true one. The weather has very 
 little serious effect upon a person in 
 health, unless exposed to it in some 
 unusual manner that suddenly checks 
 perspiration, or some of the ordi- 
 nary evacuations. Infection, though 
 of formidable import, is almost di- 
 vested of its power over those whose 
 temperance in food and diet keeps 
 the blood and juices pure. The 
 closest attendance upon an infected 
 
KEG 
 
 kEd 
 
 person has often been found per- 
 fectly consistent with personal safe- 
 ty under such circumstances. Even 
 diseases, said to be hereditary, may 
 with great probability be assigned 
 to errors in domestic life, of which 
 the children partake, and fall into 
 the same disorders as their parents, 
 and remote progenitors. But even 
 if this be not exactly so, an origi- 
 nally indifferent constitution may 
 certainly be much amended by pro- 
 per management. Amongst a va- 
 riety of causes producing ill health, 
 there can be no doubt but bad air, 
 want of cleanliness, want of exer- 
 cise, excessive fatigue, and mental 
 uneasiness, must have an unfavour- 
 able inffuence ; yet none of these 
 have so immediate an efl'ect as the 
 food we eat, which if not whole- 
 some and nutricious, tends directly 
 to contaminate the system. We de- 
 rive the renewal of our blood and 
 juices, which are constantly ex- 
 hausting, from the substances con- 
 verted into food. As our food there- 
 fore is proper or improper, too much 
 or too little, so will our blood and 
 juices be good or bad, overcharged 
 or deficient, and our state of health 
 accordingly good or diseased. It 
 is not only necessary however, that 
 our aliment should be plain and 
 wholesome ; it is requisite also that 
 it should contain active principles ; 
 such as salts, oils, and spirits, which 
 have the property of stimulating the 
 solids, quickening the circulation, 
 and make the fluids thinner; thus 
 rendering them more suited to un- 
 dergo the necessary secretions of 
 the body. The art of preserving 
 health, and of prolonging hfe, con- 
 sists therefore in the use of a mo- 
 derate quantity of such diet as shall 
 neither encrease the salts and oils 
 so as to produce disease, nor to 
 diminish them so a^ to suffer the 
 solids to become relaxed. Eating 
 too little is hurtful, as well as eating 
 too much. Neither excess nor hun- 
 ger, nor any thing else that passes 
 
 the bounds of nature, can be good 
 for man. Temperance and modera- 
 tion in eating and drinking, are na- 
 ture's great preservatives. ' The 
 throat has destroyed more than the 
 sword.' Some people are apt to 
 think, the more plentifully they eat 
 and drink, the better they thrive, 
 and the stronger they grow. But 
 this is not the case : a little, well 
 digested, will render the body more 
 vigorous than when it is glutted with 
 superfluity, most of which is turned 
 to excrementitious, not alimentary, 
 fluid, and must soon be evacuated, 
 or sickness will follow. It is said 
 of the highly celebrated Dr. Boer- 
 haave, that having long promised to 
 a friend the secret of preserving 
 health and long life, his friend be- 
 came impatient to obtain the secret, 
 when he perceived that the phy- 
 sician was dying. To his repeated 
 solicitations, the doctor as frequent- 
 ly replied, * Do not eat too much — 
 do not eat too much ;' and left this 
 advice as his last legacy to his va- 
 lued friend. By loading the stomach, 
 digestion is impeded ; for the na- 
 tural juice of the stomach, which is 
 the great medium of digestion, has 
 not then room to exert itself. The 
 stomach therefore nauseates its con- 
 tents, and is troubled with eructa- 
 tions ; the spirits are oppressed, 
 obstructions ensue, and disease is 
 the consequence. Besides, when 
 thus overfilled, the stomach presses 
 on the diaphragm, prevents the pro- 
 per play of the lungs, a.nd occasions 
 difficulty and uneasiness in breath- 
 ing. Hence arise various bad symp- 
 toms and eflfects, throughout the 
 whole of the animal economy ; pros- 
 trating the strength, impairing the 
 senses, hastening old age, and short- 
 ening life. Though these unhappy 
 consequences may not be immedi- 
 ately perceived, yet they are the 
 certain attendants of intemperance ; 
 and it has been generally observed 
 in great eaters, that though from 
 custom, a state of youth, and a 
 303 
 
REG 
 
 REG 
 
 strong constitution, they suffer no 
 present inconvenience, but have di- 
 gested their food, and sustained the 
 surfeit ; yet if they have not been 
 unexpectedly cut off, they have 
 found the symptoms of old age come 
 on early in life, attended with pains 
 and innumerable disorders. If health 
 is to be regarded, we must ever 
 make it a rule not to eat to satiety or 
 fulness, but desist while the stomach 
 feels quite easy. Thus we shall be 
 refreshed, light, and cheerful ; not 
 dull, heavy, or indisposed. Should 
 we ever be tempted to eat too much 
 at one time, we should eat the less 
 at another : abstinence is the best 
 remedy for repletion. If our dinner 
 has been larger than usual, let our 
 supper be less, or rather, quite 
 omitted. With regard to the times 
 of eating, they must to a certain 
 degree be conformed to family con- 
 venience, but ought to be quite in- 
 dependent of the caprice of fashion, 
 instead of being as they are, govern- 
 ed by it. This, and a want of punc- 
 tuality to the dinner hour, are the 
 cause of more real harm to the con- 
 stitution than thoughtless people of 
 fashion, and their more thoughtless 
 imitators, are apt to imagine. When 
 a dinner is dressed, nothing can pre- 
 vent its being injured by standing. 
 It may be kept hot, and this imposes 
 on those who think no farther upon 
 the subject ; but the very means 
 made use of for this purpose, only 
 help to spoil it the more. If things 
 boiled are kept in the water after 
 they are done enough, they become 
 sodden, vapid, and heavy. The in- 
 vention of hot closets for keeping 
 other things hot, dry away the juices, 
 and make them strong and rancid. 
 From such dinners, indigestions will 
 ensue, frequent head-aches, ner- 
 vousness, and many other uneasy 
 sensations, which finally bring on 
 maladies of a more serious nature. 
 The great points to be guarded 
 against, respecting the times of eat- 
 ing, are either eating too soon after 
 304 
 
 a former meal, or fasting too long. 
 The stomach should always have 
 time to empty itself, before it is 
 filled again. Some stomachs digest 
 their contents sooner than others, 
 and if long empty it may destroy the 
 appetite, and greatly disturb both 
 the head and animal spirits ; be- 
 cause from the great profusion of 
 nerves spread over the stomach, 
 there is an immediate sympathy be- 
 tween that and the head. Hence 
 the head is sure to be affected by 
 whatever disorders the stomach, 
 whether from any particular ali- 
 ment that disagrees with it, or being 
 over filled, or too long empty. 
 Hence also, too frequently, arise 
 apoplexy, or paralytic affections, 
 especially in aged people. Such as 
 feel a gnawing in the stomach, as 
 it is called, should not wait till the 
 stated time of the next meal, but 
 take a small quantity of food, light, 
 and easy of digestion, that the 
 stomach may have something to 
 work on. Children, with craving 
 appetites, do and may eat often, 
 allowing only a proper interval to 
 empty the stomach. Young per- 
 sons in health, who use much exer- 
 cise, may eat three times a day. 
 But such as are in years, such as 
 are weak, as do no work, or lead a 
 sedentary life, eating twice in the 
 day is quite sufficient : or if in the 
 present habits of society it is found 
 to be difficult to arrange for two 
 meals only, let them take three very 
 moderate ones. Weak and aged 
 persons may eat often, but then it 
 should be very little at a time. The 
 diseases to which we are liable often 
 require substances of more active 
 principles than what are found in 
 common aliment, and hence the 
 need of medicine, in order to, pro- 
 duce sudden alterations. But where 
 such alterations are not immediately 
 necessary, the same effect may be 
 produced with much greater safety, 
 by a proper attention to diet only. 
 Abstinence is in short, one of the 
 
REG 
 
 REG 
 
 best remedies to which we can re- 
 sort ; and if employed in time, will 
 entirely cure many disorders, and 
 check the violence of such as cannot 
 be entirely carried off by it. In all 
 cases where there is any inflamma- 
 tion, and in stomach complaints, it 
 is particularly necessary, and may 
 be safely continued till the symp- 
 toms of disease disappear. Where 
 the digestion is habitually weak, a 
 day of abstinence once a week will 
 always be beneficial. The quality 
 of our food is a subject of greater 
 difficulty than the quantity. Mo- 
 deration is an invariably safe guide 
 in the latter case ; but though al- 
 ways favourable to prevent ill effects 
 from any error in quality, it will 
 not always be effectual. To a per- 
 son in good health, with a strong 
 stomach, and whose constant be- 
 verage is water, or some weak li- 
 quor, the niceties in food and cook- 
 ing are less material, than to persons 
 with naturally weak stomachs, or to 
 those in sickness, or for children. 
 But all persons who would to a cer- 
 tainty preserve their health and fa- 
 culties, and live out the natural 
 term of life, should use plain food, 
 as all high seasonings and compound 
 mixtures, have an injurious effect, 
 sooner or later, on the strongest 
 constitutions. If a few instances 
 can be shewn to the contrary, these, 
 like other anomalies in nature, can- 
 not constitute an exception to a well 
 established fact. A prevailing error 
 in the diet of this country is a too 
 great use of animal food. The dis- 
 ease called the sea scurvy, often 
 occurs from this cause, in every 
 large town in England ; and it is 
 probable that the frequency and 
 fatality of putrid and scarlet fevers 
 may justly be attributed to it also. 
 The prejudices of this country are 
 very strong in favour of animal food, 
 but the evidence of facts is equally 
 strong against its absolute neces- 
 sity. Instances of this are seen in 
 the natives of Hindost^n, who live 
 
 upon rice, and who by way of op- 
 probrium call the inhabitants of this 
 country * flesh eaters ;' in the poor 
 of Ireland, who live upon potatoes, 
 and in the poor of Scotland, who 
 live upon oatmeal. After all, the 
 medium is in all probability the 
 best ; neither animal nor vegetable 
 diet exclusively, but a reasonable 
 proportion of both. Persons of in- 
 different health should be particu- 
 larly cautious in their diet, and those 
 labouring under any particular ma- 
 lady should carefully conform to the 
 regimen prescribed for them by their 
 medical advisers. — Our beverage is 
 another very important article, in 
 reference to health. It is essential 
 to moisten and convey more solid 
 food into the stomach, and from 
 thence to the respective parts of the 
 system. Also to allay thirst, to di- 
 lute the blood, that it may circulate 
 through the minutest vessels, and to 
 dissolve and carry off by watery se- 
 cretions the superfluous salts taken 
 in with the food. No liquid is so 
 effectual for this purpose as pure 
 water ; with the exception only of 
 a few cases. No other liquid cir- 
 culates so well, or mixes so imme- 
 diately with our fluids. Other li- 
 quids are impregnated with particles 
 which act strongly upon the solids 
 or fluids, or both ; but water being 
 simple, operates only by diluting, 
 moistening, and cooling, which are 
 the great uses of drink pointed out 
 to us by nature. Hence it is evi- 
 dent that water in general is the 
 best and most wholesome drink ; 
 but as some constitutions require 
 something to warm and stimulate 
 the stomach, fermented liquors may 
 be proper, if taken in moderation. 
 It is necessary however, that beer, 
 ale, cider, and wine, be taken in a 
 sound state and of proper age, or 
 they will be highly detrimental. 
 Spirituous liquors, taken too freely, 
 or in a raw state, are attended with 
 direful effects, and are the destruc- 
 tion of thousands. From the degree 
 R r 305 
 
REG 
 
 REN 
 
 of heat they have undergone in dis- 
 tillation, they acquire a corrosive 
 and burning quafity, which makes 
 them dangerous to the constitution. 
 They contract the fibres and smaller 
 vessels, especially where they are 
 tenderest, as in the brain, and thus 
 destroy the intellectual faculties. 
 They injure the coat of the stomach, 
 and so expose the nerves and relax 
 the fibres, till the whole stomach 
 becomes at last soft and flabby. 
 Hence ensues loss of appetite, indi- 
 gestion, and diseases that generally 
 terminate in premature death. Light 
 wines of a moderate strength, and 
 matured by age, are more whole- 
 some than strong, rich, and heavy 
 wines, and pass off the stomach 
 with less difficulty. Red port is 
 strong and astringent, but white 
 port and Spanish wines are stimu- 
 lating and attenuating. French 
 wines are lighter, and not so strong 
 as the Portuguese and Spanish wines, 
 which renders them wholesolner for 
 thin and dry constitutions. Rhenish 
 and Moselle wines are the most 
 wholesome of any, where acidity is 
 not hurtful. Home made wines are 
 prejudicial to all constitutions, be- 
 ing very windy and heady. The 
 notion that liquors of any kind as- 
 sist digestion, is quite erroneous, 
 as wine and all other strong liquors 
 are as hard to digest as strong solid 
 food. Those who drink only water 
 or small beer at their meals, are able 
 to eat and digest almost double the 
 quantity of what they could, if they 
 drank strong liquors. When the 
 stomach is uneasy from too much 
 food, or such as is indigestible, 
 strong liquors produce a deceitful 
 glow in the stomach, which induces 
 a belief of their having the beneficial 
 eff^ect of assisting digestion. The 
 fallacy of this conclusion is suf- 
 ficiently apparent from the state in 
 which cherries are found, after they 
 have been steeped in brandy : in- 
 stead of becoming more tender, 
 they are rendered as tough as lea- 
 306 
 
 ther. Similar effects are produced 
 on food in the stomach, as well as 
 out of it. Strong liquors are plainly 
 improper at meals, as by their heat 
 and activity they hurry the food un- 
 digested into the habit, and so lay 
 the foundation for various distem- 
 pers, such as the gout, rheumatism, 
 apoplexy, and palsy. 
 
 RENNET. This article, so ne- 
 cessary in making of cheese, is pre- 
 pared as follows. Take out the 
 stomach of a calf as soon as killed, 
 and scour it inside and out with salt, 
 after it is cleared of the curd always 
 found in it. Let it drain a few hours, 
 then sow it up with two good hand- 
 fuls of salt in it, or stretch it on a 
 stick well salted, and hang it up to 
 dry. — Another way. Clean the maw 
 as above, and let it drain a day. 
 Then put into two quarts of fresh 
 spring-water a handful of hawthorn 
 tops, a handful of sweet briar, a 
 handful of rose leaves, a stick of 
 cinnamon, forty cloves, four blades 
 of mace, a sprig of knotted marjo- 
 ram, and two large spoonfuls of salt. 
 Let them boil gently till the liquor 
 is reduced to three pints, and strain 
 it off; when only milk warm, pour 
 it on the maw. Slice a lemon into 
 it, let it stand two days, strain it 
 again, and bottle it for use. It will 
 keep good at least for twelve months, 
 and has a very fine flavour. Sweet 
 aromatic herbs may also be added. 
 The liquor must be pretty salt, but 
 not made into brine : a little of it 
 will turn the milk. Salt the maw 
 again for a week or two, and dry it 
 stretched on cross sticks, and it will 
 be nearly as strong as before. The 
 rennet when dried must be kept in 
 a cool place. 
 
 RESENTMENT. This is a dan- 
 gerous passion, and often fatal to 
 health. Anger disorders the whole 
 frame, hurries on the circulation of 
 the blood, occasions fevers and 
 other acute disorders, and some- 
 times ends in sudden death. Resent- 
 ment also preys upon the mind, and 
 
RHE 
 
 RHU 
 
 occasions the most obstinate dis- 
 orders, which gradually waste the 
 constitution. Those who value 
 health therefore, will guard against 
 indulging this malignant propensity, 
 and endeavour to preserve a happy 
 degree of tranquillity. 
 
 RHEUMATISM. In this com- 
 plaint the diet should be nourishing, 
 with a little generous wine ; cos- 
 tiveness must be carefully avoided. 
 The painful part should be kept 
 warm with flannel, should be fre- 
 quently rubbed, occasionally electri- 
 fied, and supplied with the volatile 
 liniment. BUsters, cataplasms of 
 mustard or horseradish, may be 
 applied with advantage. If these 
 be not effectual, take a pint of the 
 spirits of turpentine, and add half 
 an ounce of camphor. Let it stand 
 till the camphor is dissolved, then 
 rub it on the part aflfected night and 
 morning, and it will seldom fail to 
 afi^ord effectual relief. This mixture 
 is also very proper for sprains and 
 bruises, and should be kept for fa- 
 mily use. But several of our own 
 domestic plants as above may be 
 used with advantage in the rheuma- 
 tism. One of the best is the white 
 mustard. A table-spoonful of the 
 seed of this plant may be taken 
 twice or thrice a day, in a, glass 
 of water or small wine. The wa- 
 ter trefoil is likewise of great use 
 in this complaint. It may be in- 
 fused in wine or ale, or drunk in the 
 form of tea. The ground-ivy, ca- 
 momile, and several other bitters, 
 are also beneficial, and may be used 
 in the same manner. No benefit, 
 however, is to be expected from 
 these, unless they be taken for a 
 considerable time. Cold bathing, 
 especially in salt water, often cures 
 the rheumatism. It is also advisable 
 to take exercise, and wear flannel 
 next the skin. Issues are likewise 
 very proper, especially in chronic 
 cases. If the pain affects the shoul- 
 ders, an issue may be made in the 
 arm ; but if it affects the loins« it 
 
 should be put into the leg or thigh. 
 Such as are subject to frequent at- 
 tacks of the rheumatism ought to 
 make choice of a dry, waim situa 
 tion, to avoid the night air, wet 
 clothes, and wet feet, as much as 
 possible. Their clothing should be 
 warm, and they should wear flannel 
 next their skin, and make frequent 
 use of the flesh brush. One of the 
 best articles of dress, not only for 
 the prevention of rheumatism, but 
 for powerful co-operation in its 
 cure, is fleecy hosiery. In low 
 marshy situations, the introduction 
 of that manufacture has prevented 
 more rheumatisms, colds, and agues, 
 than all the medicines ever used 
 there. Such of the inhabitants of 
 marshy counties as are in easy cir- 
 cumstances, could not, perhaps, di- 
 rect their charity and humanity to a 
 better object than to the supplying 
 their poor neighbours with so cheap 
 and simple a preservative. 
 
 RHUBARB. By proper attention 
 in the growth and preparation of 
 this root, it may be obtained here 
 nearly in equal goodness to the fo- 
 reign. The plants are all increased 
 by seeds, which should be sown in 
 autumn soon after they are ripe, 
 where the plants are designed to 
 remain, as their roots being large 
 and fleshy when they are removed, 
 they do not,recover it soon ; nor do 
 the roots of such removed plants 
 ever grow so large and fair as those 
 which remain where they were sown. 
 When the plants appear in the spring, 
 the ground should be well hoed over, 
 to cut up the weeds ; and where 
 they are too close, some should be 
 cut up, leaving them at the first hoe- 
 ing six or eight inches asunder ; but 
 at the second they may be separated 
 to a foot and a half distance, and 
 more. When any weeds appear, 
 the ground should be scuffled over 
 with a Dutch hoe in dry weather ; 
 but after the plants cover the ground 
 with their broad leaves, they keep 
 down the weeds without any farthcy 
 307 
 
RHU 
 
 RIB 
 
 trouble. The ground should be 
 cleaned in autumn when the leares 
 decay, and in the spring, before the 
 plants begin to put up their new 
 leaves, be dug well between them. 
 In the second year, many of the 
 strongest plants will produce flowers 
 and seeds, and in the third year 
 most of them. It is advised, that 
 the seeds be carefully gathered when 
 ripe, and not permitted to scatter, 
 lest they grow and injure the old 
 plants. The roots continue many 
 years without decaying, and the old 
 roots of the true rhubarb are much 
 preferable to the young ones. The 
 roots may be generally taken up 
 after four years, but if they remain 
 longer it is so much the better. 
 These plants delight in a rich soil, 
 which is not too dry nor over moist : 
 and where there is depth in such 
 land for their roots to run down, 
 they attain a great size, both in the 
 leaves and roots. 
 
 RHUBARB PIE. Peel the stalks 
 of the plant, cut them about an inch 
 long, put them into a dish with moist 
 sugar, a little water and lemon peel. 
 Put on the crust, and bake it in a 
 moderate oven. 
 
 RHUBARB PUDDING. Put 
 four dozen clean sticks of rhubarb 
 into a stewpan, with the peel of a 
 lemon, a bit of cinnamon, two cloves, 
 and as much moist sugar as will 
 sweeten it. Set it over the fire, and 
 reduce it to a marmalade. Pass it 
 through a hair sieve, then add the 
 peel of a lemon, half a nutmeg grated, 
 a quarter of a pound of good butter, 
 the yolks of four eggs, and one white, 
 and mix all well together. Line a 
 pie dish with good puff paste, put 
 in the mixture, and bake it half an 
 hour. This will make a good spring 
 pudding. • 
 
 RHUBARB SAUCE. To make 
 a mock gooseberry-sauce for mack- 
 arel, reduce three dozen sticks of 
 rhubarb to a marmalade, and sweet- 
 en it with moist sugar. Pass it 
 through a hair sieve, and serve it up 
 308 
 
 in a boat. — Mock gooseberry-fool is 
 made of rhubarb marmalade, pre- 
 pared as for a pudding. Add a pint 
 of good thick cream, serve it up in 
 glasses, or in a deep dish. If want- 
 ed in a shape, dissolve two ounces 
 of isinglass in a little water, strain 
 it through a tammis, and when near- 
 ly cold put it to the cream. Pour 
 it into a jelly mould, and when set, 
 turn it out into a dish, and serve it 
 up plain. 
 
 RHUBARB SHERBET. Boil six 
 or eight sticks of clean rhubarb in a 
 quart of water, ten minutes. Strain 
 the liquor through a tammis into a 
 jug, with the peel of a lemon cut 
 very thin, and two table-spoonfuls 
 of clarified sugar. Let it stand five ^ 
 or six hours, and it will be fit to 
 drink. 
 
 RHUBARB SOUP. There are 
 various ways of dressing garden 
 rhubarb, which serves as an excel- 
 lent substitute for spring fruit. Peel 
 and well wash four dozen sticks of 
 rhubarb, blanch it in water three or 
 four minutes, drain it on a sieve, and 
 put it into a stewpan with two sliced 
 onions, a carrot, an ounce of lean 
 ham, and a good bit of butter. Let 
 it stew gently over a slow fire till 
 tender, then put in two quarts of 
 rich soup, to which add two or three 
 ounces of bread crumbs, and boil it 
 about fifteen minutes. Skim off all, 
 the fat, season with salt and cay- 
 enne, pass it through a tammis, and 
 serve it up with fried bread. 
 
 RHUBARB TART. Cut the 
 stalks in lengths of four or five inch- 
 es, and take off the thin skin. Lay 
 them in a dish, pour on a thin syrup ^ 
 of sugar and water, cover them with 
 another dish, and let it simmer very 
 slowly for an hour on a hot hearth ; 
 or put the rhubarb into a block-tin 
 saucepan, and simmer it over the J 
 fire. When cold, make it into a * 
 tart ; the baking of the crust will 
 be sufficient, if the rhubarb be quite 
 • tender. 
 
 RIBS OF BEEF The following 
 
RIC 
 
 ^IC 
 
 is an excelleut way of dressing this 
 rich and valuable joint. Hang up 
 three ribs three or four days, take 
 out the bones from the whole length, 
 sprinkle it with salt, roll the meat 
 tight, and roast it. If done with 
 spices, and baked as hunter's beef, 
 it is excellent, and nothing can look 
 nicer. 
 
 RICE BROTH. Put a quarter of 
 a pound of whole rice into a gallon 
 of* water. Let it simmer till it is 
 quite soft, then put in a knuckle of 
 veal, or the scrag end of a leg of 
 mutton, with two or three pounds 
 of gravy beef. Stew this very gently 
 for two hours, then put in turnips, 
 carrots, celery, leeks, or any other 
 vegetables. Continue to stew slow- 
 ly, and when the whole is sufficiently 
 done, season it with salt, and serve 
 it up. 
 
 RICE CAKE. Mix ten ounces 
 of ground rice, three ounces of flour, 
 and eight ounces of pounded sugar. 
 Sift the composition by degrees into 
 eight yolks and six whites of eggs, 
 and the peel of a lemon shred so fine 
 that it is quite mashed. Mix the 
 whole well in a tin stewpan with a 
 whisk, over a very slow fire. Put 
 it immediately into the oven in the 
 same, and bake it forty minutes. — • 
 Another. Beat twelve yolks and 
 six whites of eggs, with the peels of 
 two lemons grated. Mix one pound 
 of rice flour, eight ounces of fine 
 flour, and a pound of sugar pounded 
 and sifted. Beat it well with the 
 eggs by degrees, for an hour, with 
 a wooden spoon. Butter a pan well, 
 and put it in at the oven mouth. 
 A gentle oven will bake it in an hour 
 and a half. 
 
 RICE CAUDLE. When the wa- 
 ter boils, pour into it some grated 
 rice, with a little cold water. When 
 of a proper consistence, add sugar, 
 lemon peel, cinnamon, and a spoon- 
 ful of brandy, and boil all smooth. 
 — Another way. Soak in water 
 some fine riqe for an hour, strain it, 
 and put two spoonfuls of the rice 
 
 into a pint and a quarter of milk. 
 Simmer till it will pulp through a 
 sieve, then put the piilp and milk 
 into the saucepan, with a bruised 
 clove, and a bit of lump sugar. 
 Simmer all together ten minutes ; if 
 too thick, add a spoonful or two of 
 milk, and serve with thin toast. 
 
 RICE CHEESECAKES. Boil 
 four ounces of ground rice in milk, 
 with a blade of cinnamon : put it 
 into a pot, and let it stand till the 
 next day. Mash it fine with half a 
 pound of butter; add to it four eggs, 
 half a pint of cream, a grated nut- 
 meg, a glass of brandy, and a little 
 sugar. Or the butter may be stir- 
 red and melted in the rice while it 
 is hot, and left in the pot till the 
 next dav. 
 
 RICE CUSTARD. Boil three 
 pints of new milk with a little cin- 
 namon, lemon peel, and sugar. Mix 
 the yolks of two eggs well beaten, 
 with a large spoonful of rice flour, 
 smothered in a cup of cold milk. 
 Take a basin of the boiling milk, mix 
 it with the cold that has the rice in 
 it, and add it to the remainder of 
 the boiling milk, stirring it one way 
 till it begins to thicken. Pour it into 
 a pan, stir it is till it cool, and add 
 a spoonful of brandy or orange wa- 
 ter. This is a good imitation of 
 cream custard, and considerably 
 cheaper. 
 
 RICE JUDGING. After soaking 
 and picking some fine Carolina rice, 
 boil it in salt and water, until suf- 
 ficiently tender, but not to .mash. 
 Drain, and put it round the inner 
 edge of the dish, to the height of 
 two inches. Smooth it with the back 
 of a spoon, wash it over with the 
 yolk of an eg^, and put it into the 
 oven for three or four minutes. This 
 forms an agreeable edging for currie 
 or fricassee, with the meat served in 
 the middle. 
 
 RICE FLUMMERY. Boil with 
 
 a pint of new milk, a bit of lemon 
 
 peel and cinnamon. Mix with a litr 
 
 tie cold milk as much rice flour as 
 
 309 
 
RIC 
 
 RIC 
 
 will make the whole of a good con- 
 sistence, add a little sugar, and a 
 spoonful of peach water, or a bitter 
 almond beaten. Boil it, but do not 
 let it burn ; pour it into a shape or 
 pint basin, taking out the spice. 
 When cold, turn the flummery into 
 a dish, and serve with cream, milk, 
 or custard round. Or put a tea- 
 cupful of cream into half a pint of 
 new milk, a glass of white wine, half 
 a lemon squeezed, and sugar. 
 
 RICE MILK. Boil half a pound 
 of rice in a quart of water, with a 
 bit of cinnamon, till the water is 
 wasted. Add three pints of milk, 
 an egg beaten up with a spoonful 
 of flour, and stir it till it boils. 
 Then pour it out, sweeten it, and put 
 in currants and nutmeg. 
 
 RICE PANCAKES. Boil half a 
 pound of rice to a jelly in a small 
 quantity of water ; when cold, mix 
 it with a pint of cream, eight eggs, 
 a little salt and nutmeg. Stir in 
 eight ounces of butter just warmed, 
 and add flour suflicient to thicken 
 the batter. Fry in as little lard or 
 dripping as possible. 
 
 RICE PASTE. To make a rice 
 paste for sweets, boil a quarter of a 
 pound of ground rice in the smallest 
 quantity of water. Strain from it 
 all the moisture possible, beat it in 
 a mortar with half an ounce of but- 
 ter, and one egg well beaten. It 
 will make an excellent paste for 
 tarts, and other sweet dishes. — To 
 make a rich paste for relishing 
 things, clean some rice, and put it 
 into a saucepan. Add a little milk 
 and water, or milk only, and an 
 onion, and simmer it over the fire 
 till it swells. Put some seasoned 
 chops into a dish, and cover it with 
 the rice. The addition of an egg 
 will make the rice bind the better. 
 Rabbits fricasseed, and covered with 
 rice paste, are very good. 
 
 RICE PUDDING. If for family 
 
 use, swell the rice with a very little 
 
 milk over the fire. Then add more 
 
 milk, an egg, some sugar, allspice, 
 
 310 
 
 and lemon peel; and bake it in a 
 deep dish. Or put into a deep pan 
 half a pound of rice washed and 
 picked, two ounces of butter, four 
 ounces of sugar, a little pounded all- 
 spice, and two quarts of milk. Less 
 butter will do, or some suet : bake 
 the pudding in a slow oven. Ano- 
 ther. Boil a quarter of a pound of 
 rice in a quart of milk, with a stick 
 of cinnamon, till it is thick ; stir it 
 often, that it does not burn ; pour 
 it into a pan, stir in a quarter of a 
 pound of butter, and grate half a 
 nutmeg ; add sugar to your taste, 
 and a small tea-cup of rose-water ; 
 stir all together till cold ; beat up 
 eight eggs, (leave out half the whites) 
 stir all well together, lay a thin puff 
 paste at the bottom of the dish, and 
 nip the edge ; then pour in the pud- 
 ding and bake it. — Another. To 
 make a plain rice pudding, put half 
 a pound of rice well picked, into 
 three quarts of milk ; add half a 
 pound of sugar, a small nutmeg 
 grated, and half a pound of butter 5 
 butter the dish with part, and break 
 the rest into the milk and rice ; stir 
 all well together, pour it into a dish, 
 and bake it. —Another. To make a 
 boiled rice pudding, take a quarter 
 of a pound of rice well picked and 
 washed, tie it in a cloth, leaving 
 room for it to swell ; boil it for an 
 hour ; take it up and stir in a quar- 
 ter of a pound of butter, some nut- 
 meg and sugar ; tie it up again 
 very tight, and boil it an hour more. 
 When you send it to table, pour 
 butter and sugar over it. — Another. 
 To make a ground rice pudding. 
 To a pint of milk put four ounces of 
 ground rice ; boil it for some time, 
 keeping it stirring, lest it should 
 burn ; pour it into a pan, and stir in 
 a quarter of a pound of butter ; 
 then beat up six eggs, leaving out 
 half the whites, a little lemon peel 
 finely shred, a little nutmeg grated, 
 a quarter of a pound of sugar, a gill 
 of cream, a little rose-water, and as 
 much salt as you can take up be- 
 
RIC 
 
 RIC 
 
 tween your thumb and finger ; mix 
 all well together, make a pufF paste, 
 lay it round the rim of the dish, 
 and bake it. — Lay citron or orange 
 cut very thin, on the top, and strew 
 a few currants on. — Another. To 
 make rice pudding with fruit. Swell 
 half a pound of rice with a very 
 little milk over the fire, and then 
 mix with it any kind of fruit ; auch 
 as currants, scalded gooseberries, 
 pared and quartered apples, raisins, 
 or black currants. Put an egg into 
 the pudding to bind it, boil it well, 
 and serve it up with sugar. 
 
 RICE SAUCE. Steep a quarter 
 of a pound of rice in a pint of milk, 
 with an onion, a dozen pepper corns 
 or allspice, and a little mace. When 
 the rice is quite tender, take out the 
 spice, and rub the rice through a 
 sieve into a clean stewpan : if too 
 thick, put a little milk or cream to 
 it. This makes a very delicate 
 white sauce ; and at elegant tables, 
 is frequently used instead of bread 
 sauce. 
 
 RICE SOUFFLE. Blanch some 
 Carolina rice, strain and boil it 
 in milk, with lemon peel and a bit 
 of cinnamon. Let it boil till the 
 rice is dry ; then cool it, and raise 
 a rim three inches high round the 
 dish, having egged the dish where 
 it is put, to make it stick. Then 
 egg the rice all over. Fill the 
 dish half way up with a marma- 
 lade of apples ; have ready the 
 whites of four eggs beaten to a 
 fine froth, and put them over the 
 marmalade. Sift fine sugar over, 
 and set it in the oven, which should 
 be warm enough to give it a beau- 
 tiful colour. 
 
 RICE SOUP. Boil a pound of 
 rice with a little cinnamon, in two 
 quarts of water. Take out the cin- 
 namon, add a little sugar and nut- 
 meg, and let it stand to cool. Then 
 beat up the yolks of three eggs in a 
 little white wine, and mix it with 
 the rice. Set it on a slow fire, stir 
 
 it well, and take it up as soon as it 
 has boiled to a proper thickness. 
 
 RICH GIBLET SOUP. Take 
 four pounds of gravy beef, two 
 pounds of scrag of mutton, two 
 pounds of scrag of veal ; stew them 
 well down together in a sufficient 
 quantity of water for a strong broth, 
 let it stand till it is quite cold, then 
 skim the fat clean off^. Take two 
 pair of giblets well scalded and 
 cleaned, put them into your broth, 
 and let them simmer till they are 
 stewed tender; then take out your 
 giblets, and run the soup through a 
 fine sieve to catch the small bones ; 
 then take an ounce of butter and 
 put it into a stew-pan, mixing a pro- 
 per quantity of flour, which make of 
 a fine light brown. Take a small 
 handful of chives, the same of pars- 
 ley, a very little penny -royal, and 
 a very little sweet marjoram ; chop 
 all these herbs together excessive 
 small, put your soup over a slow 
 fire, put in your giblets, butter and 
 flour, and small herbs ; then take a 
 pint of Madeira wine, some cayenne 
 pepper, and salt to your palate. 
 Let them all simmer together, till 
 the herbs are tender, and the soup 
 is finished. Send it to the table 
 with the giblets in it. Let the 
 livers be stewed in a saucepan by 
 themselves, and put in when you 
 dish. 
 
 RICH GRAVY. Cut lean beef 
 into small slices, according to the 
 quantity wanted ; slice some onions 
 thin, and flour them both. Fry them 
 of alight pale brown, but do not suf- 
 fer them on any account to get 
 black. Put them into a stewpan, 
 pour boiling water on the browning 
 in the fryingpan, boil it up, and pour 
 it on the meat. Add a bunch of pars- 
 ley, thyme, and savoury, a small 
 piece of marjoram, the same of tara- 
 gon, some mace, berries of allspice, 
 whole black pepper, a clove or two, 
 and a bit of ham, or gammon of ba- 
 con. Simmer till the juice of the 
 311 
 
i 
 
 RIC 
 
 RIC 
 
 meat is extracted, and skim it the 
 moment it boils. If for a hare, or 
 stewed fish, anchovy should be 
 added. 
 
 RICH GRAVY SOUP. Take a 
 pound of lean beef, two pounds of 
 Teal, and a pound of mutton cut in 
 pieces ; put them into a pot, with 
 six quarts of water, a large faggot of 
 sweet herbs, an onion stuck with 
 cloves, some whole pepper, a little 
 mace, and the upper crust of bread 
 toasted brown. Put in an ox pa- 
 late well cleaned and blanched 
 whole ; set it over a slow fire, and 
 let it stew till half is wasted ; 
 strain it off, and put it into a clean 
 saucepan. Take off the ox palate, 
 shred small, some cock's combs 
 blanched, an ounce of morels cut in 
 pieces, four large heads of celery 
 well washed, and cut small, with the 
 heart of four or five savoys, about as 
 big as a turkey's egg, put in whole ; 
 cover it close, and let it stew softly 
 for an hour and a half. If it want 
 any more seasoning, add it; cut some 
 French bread toasts thin, and crisp 
 them before the fire. When your 
 soup is ready, lay your bread in the 
 dish, and put in your soup. 
 
 RICH HOME-MADE WINE— 
 Take new cider from the press, mix 
 it with as much honey as will sup- 
 port an egg, boil it gently fifteen mi- 
 nutes, but not in an iron, brass, or 
 copper pot. Skim it well, and tun 
 it when cool, but the cask must not 
 be quite full. Bottle it in the follow- 
 ing March, and it will be fit to drink 
 ^ in six weeks, but it will be less s\\eet 
 if kept longer in the cask. This will 
 make a rich and strong wine, suita- 
 ble for culinary purposes, where milk 
 or sweet wine is to be employed. 
 Honey, besides its other valuable 
 uses, is a fine ingredient to assist and 
 render palatable, new or harsh cider. 
 RICH PLUM PUDDING. Toi^ 
 make a small, but very rich plum 
 pudding, shred fine three quarters 
 of a pound of suet, and half a pound 
 312 
 
 of stoned raisins, chopped a little. 
 Add three spoonfuls of flour, as much 
 moist sugar, a little salt and nutmeg, 
 the yolks of three, and the whites of 
 two eggs. Let it boil four hours in 
 a basin or tin mould, well buttered. 
 When the pudding is served up, pour 
 over it some melted butter, with 
 white wine and sugar. — For a larger 
 pudding of the same description, 
 shred three pounds of suet ; add a 
 pound and a half of raisins stoned 
 and chopped, a pound and a half of 
 currants, three pounds of good flour, 
 sixteen eggs, and a quart of milk. 
 Boil it in a cloth seven hours. 
 
 RICH RICE PUDDING. Boil 
 half a pound of rice in water, till it 
 is quite tender, adding a little salt. 
 Drain it dry, mix it with four eggs, 
 a quarter of a pint of cream, and 
 two ounces of fresh butter melted in 
 the cream. Add four ounces of beef 
 suet or marrow, or veal suet taken 
 from the fillet, finely shred ; three 
 quarters of a pound of currants, two 
 spoonfuls of brandy, a spoonful of 
 peach water or ratifia, nutmeg, and 
 grated lemon peel. When well mix- 
 ed, put a paste round the edge, fill 
 the dish, and bake it in a moderate 
 oven. Slices of candied orange, 
 lemon, and citron, may be added. 
 
 RICKETS. This disease gene- 
 rally attacks children between the 
 age of nine months and two years ; 
 and as it is always attended with 
 evident signs of weakness and re- 
 laxation, the chief aim in the cure 
 must be to brace and strengthen 
 the solids, and to promote digestion 
 and the due preparation of the fluids. 
 These important ends will be best 
 answered by wholesome nourishing 
 diet, suited to the age and strength 
 of the patient, open dry air, and suf- 
 flcient exercise. The limbs should 
 be rubbed frequently with a warm 
 : hand, and the child kept as cheer- 
 ful as possible. Biscuit is generally 
 reckoned the best bread ; and pi- 
 geons, pullet, veal, rabbits, or mut- 
 
RO A 
 
 no A 
 
 ton roasted or minced, are the most 
 proper meat. If the child be too 
 young for animal food, he may have 
 rice, millet, or pearl barley, boiled 
 with raisins, to which may be add- 
 ed a little wine and spice. His 
 drink may be good claret, mixed 
 with ^ an equal quantity of water. 
 Those who cannot afford claret, 
 may give the child now and then a 
 wine gla , of mild ale, or good 
 porter. The disease may often be 
 cured by the nurse, but seldom by 
 the physician. In children of a 
 gross habit, gentle vomits and re- 
 peated purges of rhubarb may some- 
 times be of use, but they will sel- 
 dom carry off the disease ; that 
 must depend chiefly upon such 
 things as brace and strengthen the 
 system ; for which purpose, besides 
 the regimen mentioned above, the 
 cold bath, especially in the warm 
 season, is highly recommended. It 
 must, however, be used with pru- 
 dence, as some ricketty children 
 cannot bear it. The best time for 
 using the cold bath is in the morn- 
 ing, and the child should be well 
 rubbed with a dry cloth immediately 
 after he comes out of it. 
 
 RING WORM. This eruption, 
 which generally appears on the head, 
 in a circular form, attended with 
 painful itching, is sometimes remov- 
 ed by rubbing it with black ink, or 
 mushroom ketchup. The following 
 preparation is also recommended. 
 Wash some roots of sorrel quite clean, 
 bruise them in a mortar, and steep 
 them in white wine vinegar for two 
 or three days. Then rub the liquor 
 on the ring worm three or four times 
 a day, till it begin to disappear. 
 
 ROASTING. The first requisite 
 for. roasting is to have a clear brisk 
 fire, proportioned to the joint that 
 is to be roasted ; without this every 
 attempt must prove abortive. Next 
 to see that the spit is properly 
 cleaned before it enters the meat, 
 and the less it passes through it the 
 better. Neck and loins require to 
 (No. 14.) 
 
 be carefully jointed before they aic 
 put on the spit, that the carver may 
 separate them easily and neatly. 
 The joint should be balanced evenly 
 on the spit, that its motion may be 
 regular, and the fire operate equally 
 on every part ; for this purpose 
 cook-holds and balancing skewers 
 are necessary. All roasting should 
 be done open to the air, to ventilate 
 the meat from its own fumes, and 
 by the radiant heat of a glowing 
 fire ; otherwise it is in fact baked, 
 and rendered less wholesome. 
 Hence what are called Rumford 
 roasters, and the machines invented 
 by economical gratemakers, are ut- 
 terly to be rejected. If they save 
 any thing in fuel, which is doubtful, 
 they are highly injurious to the fla- 
 vour and best qualities of the meat. 
 For the same reason, when a joint 
 is dressed, it is better to keep it hot 
 by the fire, than to put it under a 
 cover, that the exhalations may 
 freely escape. In making up the 
 fire for roasting, it should be three 
 or four inches longer at each end 
 than the article on the spit, or the 
 ends of the meat cannot be done 
 nice and brown. Half an hour at 
 least before the roasting begins, 
 prepare the fire, by putting on a 
 few coals so as to be sufficiently 
 lighted by the time the fire is want- 
 ed. Put some of them between the 
 bars, and small coals or cinders 
 wetted at the back of the fire ; and 
 never put down meat to a burnt up 
 fire. In small families, not pro- 
 vided with a jack or spit, a bottle 
 jack, sold by the ironmongers, is a 
 valuable instrument for roasting ; 
 and where this cannot be had, a 
 skewer and a string, or rather a 
 quantity of coarse yarn loosely 
 twisted, is as philosophical as any 
 of them, and will answer the pur- 
 pose as well. Do not put meat too 
 near the fire at first. The larger 
 the joint, the farther it must be 
 kept from the fire : if once it gets 
 scorched, the outside will became 
 s s 313 
 
RO A 
 
 RO A 
 
 h^d, and acquire a disagreeable 
 taste. If the fire is prevented from 
 penetrating into it, the meat will 
 appear done, before it is little more 
 than half ready, besides losing the 
 pale brown colour which is the 
 beauty of roast meat. From ten 
 to fourteen inches is the usual dis- 
 tance at which it is put from the 
 grate, when first laid down ; and 
 afterwards it should be brought 
 nearer by degrees. If the joint is 
 thicker at one end than the other, 
 lay the spit slanting, with the thick- 
 est part nearest the fire. When the 
 article is thin and tender, the fire 
 should be small and brisk ; but for 
 a large joint the fire should be 
 strong, and equally good in every 
 part of the grate, or the meat cannot 
 be equally roasted, nor possess 
 that uniform colour which is the 
 test of good cooking. Give the fire 
 a good stirring before the meat is 
 laid down, keep it clear at the bot- 
 tom, and take care that there are no 
 smoky coals in the front, to spoil 
 the look and taste of the meat. If 
 a jack be used, it should be care- 
 fully oiled and kept clean, and co- 
 vered from the dust, or it will never 
 go well. The dripping pan should 
 be placed at such a distance from 
 the fire as just to catch the drip- 
 pings ; if it be too near, the ashes 
 will fall into it, and spoil the drip- 
 pings. If too far from the fire to 
 catch them, the drippings will not 
 only be lost, but the meat will be 
 blackened, and spoiled by the fetid 
 smoke, which will arise when the 
 fat falls on the live cinders. The 
 meat must be well basted, to keep 
 t moist. When it does not supply 
 dripping enough for this purpose, 
 add some that has been saved on 
 former occasions, and nicely pre- 
 pared, which answers as well or 
 better than butter. Meat should 
 not be sprinkled with salt till nearly 
 done, as it tends to draw out the 
 gravy. Basting with a little salt 
 and water, when the meat is first 
 
 :n4 
 
 laid down, is often done, but the 
 practice is not good. Where the 
 fat is very fine and delicate, it is 
 best to cover it with writing paper 
 to prevent its wasting ; but in ge- 
 neral it is as well to expose it to the 
 action of the fire, and let it fall into 
 the dripping pan. Half an hour be- 
 fore the meat is done, prepare some 
 gravy if necessary ; and just before 
 it is taken up, put it nearer the fire 
 to brown it. If it is to be frothed, 
 baste and dredge it carefully with 
 flour. The common fault is that of 
 using too much flour ; the meat 
 should have a fine light varnish of 
 froth, not the appearance of being 
 covered with a paste ; and those 
 who are particular about the froth, 
 use butter instead of dripping. 
 When the roast is quite done, it is 
 best to take it up directly, as every 
 moment beyond doing it enough 
 does it an injury. If it cannot be 
 sent to table immediately, which is 
 most desirable, it should be kept 
 hot, but so as to suflfer the fumes to 
 escape. With respect to the time 
 required for roasting, the general 
 rule of a quarter of an hour to a m 
 pound of meat, is a pretty fair one, ^ 
 but it will not do for all kinds oi 
 joints. The use of a meat screen 
 must also be considered, as it tends 
 materially to assist the operation, j 
 by concentrating the heat, and ex- / 1 
 eluding the cold drafts of air. At- 
 tention must be paid to the nature 
 of the joint, whether thick or thin, 
 the strength of the fire, the nearness 
 of the meat to it, and the frequency 
 with which it is basted. The more 
 it is basted the less time it will take, 
 as it keeps the meat soft and mel- 
 low on the outside, and the fire acts 
 upon it with greater force. Much 
 will depend on the time the meat 
 has been kept, and on the tempera- 
 ture of the weather. The same 
 weight will be twenty minutes or 
 half an hour longer in cold weather, • 
 than it will be in warm weather ; 
 and when the meat is fresh slain. 
 
RO A 
 
 Rb*A 
 
 Xban when it has been kept till it is 
 lender. If meat get frozen, it should 
 be thawed by lying some time in 
 cold water ; and then be well dried 
 in a clean cloth, before it is laid 
 down to the fire. A sirloin of Beef, 
 weighing from twenty-five to thirty 
 pounds, will generally take four 
 hours ; a part of it, from twelve to 
 fifteen pounds, two hours and three 
 quarters, or three hours. A piece 
 of ribs of the same weight, much 
 ihe same time, and a rump four 
 liours. A sheet of paper should be 
 tied over the thin part, or it will 
 burn before the thick part is done 
 enough. A leg of Mutton, weigh- 
 ing eight or nine pounds, will require 
 two hours and a quarter ; a shoul- 
 der of seven pounds, an hour and 
 three quarters ; a chine of ten or 
 eleven pounds, two hours and a 
 half; a loin, rather more than an 
 hour and a half; a neck, the same; 
 a breast, an hour. A haunch of 
 mutton should be dressed like veni- 
 son, only in proportion as it may 
 be less, it must not roast quite so 
 long. A fillet of Veal, from twelve 
 to fourteen pounds weight, requires 
 three hours and twenty minutes. 
 This is usually stuffed, either in the 
 place of the bone, when that is 
 taken out, or under the flap. A loin 
 takes two hours and a half, a shoul- 
 der two hours and twenty minutes, 
 a neck nearly two hours, and a 
 breast an hour and a half. These 
 directions suppose the joints to be 
 of a common size. If they are very 
 thick, a little more time must be al- 
 lowed. When veal is quite small, 
 the time must be reduced accord- 
 ingly. A quarter of Lamb, of a 
 moderate size, will require two 
 hours ; a leg, an hour and forty mi- 
 nutes ; a shoulder, an hour and 
 twenty minutes ; a loin, the same ; 
 a neck, an hour and ten mi- 
 nutes ; a breast, three quarters of 
 an hour ; and ribs, an hour and a 
 half. A leg of Pork, weighing 
 seven pounds, will require nearly 
 
 two hours ; a loiu of five pounds, 
 an hour and twenty minutes. Both 
 these should be scored across in 
 narrow stripes, before they are laid 
 down to the fire. A sparerib of 
 eight or nine pounds, will take an 
 hour and three quarters ; a griskiu 
 of six or seven pounds, an hour and 
 a quarter ; a chine, if parted down 
 the back-bone so as to have but one 
 side, two hours ; if not parted, it 
 will take four hours. — The Bast- 
 ings proper for roast meat, are 
 fresh butter, clarified suet, salt and 
 water, yolks of eggs, grated biscuit, 
 and orange juice. For mutton and 
 lamb, minced sweet herbs, butter 
 and claret ; and for roast pig, melt- 
 ed butter and cream. The Dredg- 
 INGS, are flour mixed with grated 
 bread ; sweet herbs dried and pow- 
 dered, and mixed with grated bread ; 
 lemon peel dried and pounded, or 
 orange peel mixed with flour ; sugar 
 finely powdered, and mixed with 
 pounded cinnamon, and flour, or 
 grated bread ; fennel seeds, cori- 
 anders, cinnamon, sugar finely pow- 
 dered, and mixed with grated bread 
 or flour ; sugar, bread, and salt 
 mixed. For young pigs, grated 
 bread or flour mixed with pounded 
 nutmeg, ginger, pepper, sugar, and 
 yolks of eggs. 
 
 ROAST BEEF. Take care that 
 your spit and dripping-pan be very 
 clean ; 4ind to prepare your fire ac- 
 cording to the size of the joint you 
 have to dress. If it be a sirloin or 
 chump, butter a piece of writing 
 paper, and fasten it on to the back 
 of your meat, with small skewers, 
 and lay it down to a good clear fire, 
 at a proper distance. As soon as 
 your meat is warm, dust on some 
 flour, and baste it with butter ; then 
 sprinkle some salt, and at times 
 baste with what drips from it. About 
 a quarter of an hour before you 
 take it up, remove the paper, dust 
 on a little flour, and baste with a 
 piece of butter, that it may go to 
 table with a good froth, but not 
 315 
 
^ R O A 
 
 look greasy. A piece of ten pounds 
 requires about two hours and a half, 
 and others in proportion. Salad 
 and vegetables are eaten with it, 
 also mustard and horseradish. 
 
 ROAST CALF'S HEAD. Wash 
 the head very clean, take out the 
 brains, and dry it well with a cloth. 
 Make a seasoning of pepper, salt, 
 nutmeg,, and cloves ; add a slice of 
 bacon finely minced, and some 
 grated bread. Strew the seasoning 
 over the head, roll it up, skewer and 
 tie it close with tape. Roast and 
 bastt it with butter. Make veal 
 gravy thickened with butter roiled 
 in flour, and garnish the edge of the 
 dish with fried brains. 
 
 ROAST CALF'S LIVER. Cut 
 a hole in the liver, and stuff it with 
 crumbs of bread, mixed with chop- 
 ped onions and herbs, salt, pepper, 
 f butter, and an egg. Sew up the 
 liver, wrap it up in a veal caul, and 
 roast it. Serve it up with brown 
 gravy, and currant jelly. 
 
 ROAST CHEESE. Grate three 
 ounces of fat Cheshire cheese, mix 
 it with the yolks of two eggs, four 
 ounces of grated bread, and three 
 ounces of butter. Beat the whole 
 well in a mortar, with a dessert- 
 spoonful of mustard, and a little salt 
 and pepper. Toast some bread, cut 
 it into proper pieces, lay the above 
 paste thick upon them, and lay them 
 into a Dutch oven covered with a 
 dish till they are hot through. Re- 
 move the dish, to let the paste brown 
 a little, and serve it up as hot as 
 possible, immediatelv after dinner. 
 ROAST CHICKENS. Being 
 -|^ cleaned and trussed, put them down 
 to a good fire. Singe them, dust 
 them with flour, and baste them well 
 with butter. Make gravy of their 
 necks and gizzards, or of beef. 
 Strain the gravy, and pour it into 
 the dish, adding parsley and butter, 
 or egg sauce. 
 
 ROAST COLLARED BEEF. 
 Take out the inside meat from a sir- 
 loin of beef, sprinkle it with vinegar, 
 316 
 
 RO A 
 
 and let it hang till the next day* 
 Prepare a stuffing as for a hare, put 
 this at one end of the meat, roll the 
 rest round it, bind it very close, and 
 roast it gently for an hour and three 
 quarters, or a little more or less, 
 proportioned to the thickness. Serve 
 it up Avith gravy the same as for 
 hare, and with currant jelly. 
 
 ROAST COLLARED MUT- 
 TON. If a loin of mutton has been 
 collared, take off the fat from the 
 upper side, and the meat from the 
 under side. Bone the joint, season 
 it with pepper and salt, and some 
 shalot or sweet herbs, chopped very 
 small. Let it be rolled up very 
 tight, well tied round, and roasted 
 gently. About an hour and a half 
 will do it. While this is roasting, 
 half boil the meat taken from the 
 under side, then mince it small, put 
 it into half a pint of gravy ; and 
 against the time that the mutton is 
 ready, heat this and pour it into the 
 dish when it is served up. 
 
 ROAST COLLARED PORK. 
 When a neck of pork has been col- 
 lared, and is intended for roasting, 
 the bones must be taken out. Strew 
 the inside with bread crumbs, chop- 
 ped sage, a very little pounded all- 
 spice, some pepper and salt, all 
 mixed together. Roll it up very 
 close, bind it tight, and roast it 
 gently. An hour and a half or little 
 more, according to the thickness, 
 will roast it enough. A loin of pork 
 with the fat and kidney taken out 
 and boned, and a forehand of pork 
 boned, are very nice dressed in the 
 same way. 
 
 ROAST DUCK. If two are 
 dressed, let one of them be unsea- 
 soned, in order to suit the company. 
 Stuff the other with sage and onion, 
 a dessert-spoonful of crumbs, a bit 
 of butter, with pepper and salt. 
 Serve them up with a fine gravy. 
 
 ROAST EEL. Take a good large 
 silver eel, draw and skin it, and cut 
 it it in pieces of four inches long. 
 Spit them crossways on a small spit. 
 
RO A 
 
 K O A 
 
 with bay leaves, or large sage leaves 
 between each piece. When roast- 
 ed, serve up the fish with butter 
 beaten with orange or lemon juice, 
 and some grated nutmeg. Or serve 
 it with venison sauce, and dredge it 
 with pounded carraway seeds, cin- 
 namon, or grated bread. 
 
 ROAST FOWL. A large barn- 
 door fowl, well hung, should be 
 stuffed in the crop with sausage 
 meat. The head should be turned 
 under the wing, as a turkey. Serve 
 with gravy in the dish, and bread 
 sauce. Roast fowl in general may 
 be garnished with sausages, or 
 scalded parsley. Egg sauce or bread 
 sauce are equally proper. 
 
 ROAST GOOSE. After the fowl 
 is picked, the plugs of the feathers 
 pulled out, and the hairs carefully 
 singed, let it be well washed and 
 dried. Put in a seasoning of shred 
 onion and sage, pepper and salt. 
 Fasten it tight at the neck and rump, 
 and then roast it. Put it first at a 
 distance from the fire, and by de- 
 grees draw it nearer, and baste it 
 well. A slip of paper should be 
 skewered on the breast-bone ; when 
 the breast is rising, take off the pa- 
 per, and be careful to serve it before 
 the breast falls, or it will be spoiled 
 by coming flat to the table. Send 
 up a good gravy in the dish, with 
 apple and gravy sauce. For a green 
 goose, gooseberry sauce. 
 
 ROAST GRISKIN. Put a piece 
 of pork griskin into a stewpan, with 
 very httle more water than will just 
 cover it. Let it boil gradually, and 
 when it has fairly boiled up, take it 
 out. Rub it over with a piece of 
 butter, strew it with a little chopped 
 sage and a few bread crumbs, and 
 roast it in a Dutch oven. It will 
 require doing but a little while. 
 
 ROAST HARE. After it is skin- 
 ned, let it be extremely well wash- 
 ed, and then soaked an hour or two 
 in water. If an old hare, lard it, 
 which will make it tender, as also 
 will letting it lie in vinegar. But if 
 
 put into vinegar, it should be very 
 carefully washed in water after- 
 wards. Make a stuffing of the liver, 
 with an anchovy, some fat bacon, 
 a little suet, all finely minced ; add- 
 ing pepper, salt, nutmeg, a little 
 onion, some sweet herbs, crumbs of^!^ 
 bread, and an egg to bind it all. 
 Then put the stuffing, a pretty large 
 one, into the belly of the hare, and 
 sew it up. Baste it well with milk 
 till half done, and afterwards with 
 butter. If the blood has settled in 
 the neck, soaking the part in warm 
 water, and putting it to the fire, 
 will remove it, especially if the skin 
 be nicked a little with a small knife 
 to let it out. The hare should be . 
 kept at a distance from the fire at 
 first. Serve it up with a fine froth, 
 some melted butter, currant-jelly 
 sauce, and a rich gravy in the dish. 
 The ears being reckoned a dainty, 
 should be nicely cleaned and singed. 
 For the manner of trussing a hare or 
 rabbit, see Plate. 
 
 ROAST HEART. Take some 
 suet, parsley, and sweet marjoram, 
 chopped fine. Add some bread 
 crumbs, grated lemon peel, pepper, 
 salt, mustard, and an egg. Mix 
 these into a paste, and stuff the 
 heart with it. Whether baked or 
 roasted, serve it up with gravy and 
 melted butter. Bakmg is best, if it 
 be done carefully, as it will be more 
 regularly done than it can be by 
 roasting. Calf's or bullock's heart 
 are both dressed in the same way. 
 
 ROAST LAMB. Lay the joint 
 down to a good clear fire, that will 
 want little stirring ; then baste it 
 with butter, and dust on a little flour; 
 after that, baste it with what falls 
 from it ; and a little before you take 
 it up baste it again with butter, and 
 sprinkle on a little salt. 
 
 ROAST LARKS. Put a dozen 
 larks on a skewer, and tie both ends 
 of the skewer to the spit. Dredge 
 and baste them, and let them roast 
 ten minutes. Take the crumb of a 
 penny loaf, grate it, and put it ipto, 
 317 
 
RO A 
 
 RO A 
 
 a fryingpan, with a little bit of but- 
 ter. Shake it over a gentle fire till 
 it becomes brown ; lay it between 
 the birds on a dish, and pour melt- 
 ed butter over it. 
 
 ROAST LEG OF PORK. Choose 
 ^ a small leg of fine young pork, cut 
 a slit in the knuckle with a sharp 
 knife, fill the space with chopped 
 sage and onion, mixe<^ together 
 with a little pepper and salt. When 
 half roasted, score the skin in slices, 
 but do not cut deeper than the outer 
 rind. Eat it with potatoes and ap- 
 ple sauce. 
 
 ROAST LOBSTER. When the 
 lobster is half boiled, take it out of 
 the water; and while hot, rub it 
 with butter, and lay it before the 
 fire. Continue basting it with but- 
 ter till it has a fine froth. 
 
 ROAST MUTTON AND LAMB. 
 These require to be well roasted, 
 before a quick clear fire. A small 
 fore quarter of lamb will take an 
 hour and a half. Baste the joint as 
 soon as it is laid down, and sprinkle 
 on a little salt. When nearly done, 
 dredge it with flour. In dressing a 
 loin or saddle of mutton, the skin 
 must be loosened, and then skewered 
 on ; but it should be removed be- 
 fore the meat is done, and the joint 
 basted and made to froth up. When 
 a fore quarter is sent to table, the 
 shoulder may be taken off, the ribs 
 a little seasoned with pepper and 
 salt, and a lemon squeezed over 
 them. Serve up the joint with ve- 
 getables and mint sauce. For a 
 breast of mutton, make a savoury 
 forcemeat, if the bones are taken 
 out, and wash it over with eg^. 
 Spread the forcemeat upon it, roll 
 it up, bind it with packthread, and 
 serve it up with gravy sauce. Or 
 roast it with the bones in, without 
 the forcemeat. 
 
 ROAST ONIONS. They should 
 be roasted with all the skins on. 
 They eat well alone, with only salt 
 and cold butter ; or with beet root, 
 or roast potatoes. 
 310 
 
 ROAST PHEASANTS. Dust 
 
 them with flour, baste them often 
 with butter, and keep them at a good 
 distance from the fire. Make the 
 gravy of a scrag of mutton, a tea- 
 spoonful of lemon pickle, a large 
 spoonful of ketchup, and the same 
 of browning. Strain it, and put a 
 little of it into the dish. Serve them 
 up with bread sauce in a basin, and 
 fix one of the principal feathers of 
 the pheasant in its tail. A good 
 fire will roast them in half an hour. 
 Guinea and pea fowls eat much like 
 pheasants, and are to be dressed in 
 the same way. 
 
 ROAST PARTRIDGES. Par- 
 tridges will take full twenty minutes. 
 Before they are quite done, dredge 
 them with flour, and baste them 
 with fresh butter ; let them go to 
 table with a fine froth, and gravy 
 sauce in the dish, and bread sauce 
 in a tureen. The bread sauce should 
 be made as follows. Take a good 
 piece of stale bread, and put it into 
 a pint of water, with some whole 
 pepper, a blade of mace, and a bit 
 of onion : let it boil till the bread 
 is soft ; then take out the spice and 
 onion ; pour out the water, and 
 beat the bread with a spoon till it 
 is like pap ; put in a good piece of 
 butter, and a little salt ; set it over 
 the fire for two or three minutes. 
 
 ROAST PIG. A sucking pig for 
 roasting, should be put into cold 
 water for a few minutes, as soon as 
 it is killed. Then rub it over with a 
 little rosin finely powdered, and put 
 it into a pail of scalding water half 
 a minute. Take it out, lay it on a 
 table, and pull oft' the hair as quick- 
 ly as possible : if any part does not 
 come ofi^, put it in again. When 
 quite clean from hair, wash it well 
 ill warm water, and then in two or 
 three cold waters, that no flavour 
 of the rosin may remain. Take oflf 
 all the feet at the first joint, make 
 a slit down the belly, aii<l take out 
 the entrails : put the liver, heart, 
 and lights to the feet. Wash the 
 
R OA 
 
 ROA 
 
 ^ig well in cold water, dry it tho 
 roughly, and fold it in a wet cloth 
 to keep it from the air. When thus 
 scalded and prepared for roasting, 
 put into the belly a mixture of chop- 
 ped sage, bread crumbs, salt and 
 pepper, and sow it up. Lay it down 
 to a briak fire till thoroughly dry ; 
 then have ready some butter in a 
 dry cloth, and rub the pig with it 
 in every part. Dredge over it as 
 much flour as will lie on, and do 
 not touch it again till it is ready for 
 the table. Then scrape off the flour 
 very carefully with a blunt knife, 
 rub it well with the buttered cloth, 
 and take off the head while it is at 
 the fire. Take out the brains, and 
 mix them with the gravy that comes 
 from the pig. The legs should be 
 skewered back before roasting, or 
 the under part will not be crisp. 
 Take it up when done, and without 
 drawing the spit, cut it down the 
 back and belly, lay it into the dish, 
 mince the sage and bread very fine, 
 and mix them with a large quantity 
 of good melted butter tiiat has very 
 little flour. Pour the sauce into the 
 dish after the pig has been split 
 down the back, and garnish with the 
 ears and the two jaws : take oflf the 
 upper part of the head down to the 
 snout. In Devonshire it is served 
 up whole, if very small ; the head 
 only being cut off to garnish the 
 dish. — Another way. Spit your 
 pig, and lay it down to a clear Are, 
 kept good at both ends : put into 
 the belly a few sage leaves, a little 
 pepper and salt, a little crust of 
 bread, and a bit of butttr, then sew 
 up the belly ; flour him all over very 
 well, and do so till the eyes begin to 
 start. When you find the skin is 
 tight and crisp, and the eyes are 
 dropped, put two plates into the 
 dripping pan, to save what gravy 
 comes from him: put a quarter of 
 a pound of butter into a clean coarse 
 cloth, and rub all over him, till the 
 flour is clean taken off ; then take 
 it up into your dish, take the sage. 
 
 &c. out of the belly, and chop it 
 small ; cut oflf the head, open it> 
 and take out the brains, which chop, 
 and put the sage and brains into 
 half a pint of good gravy, with a 
 piece of butter rolled in flour ; then 
 cut your pig down the back, and 
 lay him flat in the dish : cut oflf tb* 
 two ears, and lay (;ne upon each 
 shoulder ; take off the under jaw, 
 cut it in two, and lay one on each 
 side ; put the head between the 
 shoulders, pour the gravy out of the 
 plates into your sauce, and then into 
 the dish. Send it to table garnished 
 with a lemon. 
 
 ROAST PIGEONS. Stuff them 
 with parsley, either cut or whole, 
 and put in a seasoning of pepper 
 and salt. Serve with parsley and 
 butter. Peas or asparagus should 
 be dressed to eat with them. 
 
 ROAST PIKE. Clean the fish 
 we'l, and sew up in it the following 
 stnflliug. Grated bread crumbs, 
 sweet herbs and parsley chopped, 
 capers and anchovies, pepper, salt, 
 a little fresh butter, and an egg. 
 Turn it round with the tail in its 
 mouth, and roast it gently till it isr 
 done of a fine brown. It may be 
 baked, if preferred. Serve it up 
 with a good gravy sauce. 
 
 ROAST PLOVERS. Green plo- 
 vers should be roasted like wood- 
 cocks, without drawing, and served 
 on a toast. Grey plovers may either 
 be roasted, or stewed with gravy, 
 herbs, and spice. 
 
 ROAST PORK. Pork requires 
 more doing than any other meat ; 
 and it is best to sprinkle it with a 
 little salt the night before you use 
 it, and hang it up ; by that means 
 it will take off the faint, sickly taste. 
 When you roast a chine of pork, 
 lay it down to a good fire, and at a 
 proper distance, that it may be well 
 soaked, otherwise it eats greasy and 
 disagreeable. A spare-rib is to be 
 roasted with a fire that is not too 
 strong, but clear ; when you lay it 
 down, dust on some flour and baste 
 319 
 
RO A 
 
 RO A 
 
 it with butter : a quarter of an hour 
 before you take it up, shred some 
 sage small ; baste v our pork ; strew 
 on the sage ; dust on a little flour, 
 and sprinkle a little salt just before 
 you take it up. A loin must be cut 
 on the skin in small streaks, and 
 then basted ; but put no flour on, 
 which would make the skin blister ; 
 and see that it is jointed before you 
 lay it down to the fire. A leg of 
 pork is often roasted with sage and 
 onion shred fine, with a little pepper 
 and salt, and stufl'ed at the knuckle, 
 with gravy in the dish ; but a leg of 
 pork done in this manner, parboil 
 it first, and take ofi" the skin ; lay 
 it down to a good clear fire ; baste 
 it with butter, then shred some sage 
 fine, and mix it with pepper, salt, 
 nutmeg, and bread crumbs ; strew 
 this over it the time it is roasting ; 
 baste it again with butter, just be- 
 fore you take it up, that it may be 
 of a fine brown, and have a good 
 froth ; send up some good gravy in 
 the dish ; a griskin roasted in this 
 manner cats finely. 
 
 ROAST PORKER'S HEAD. 
 Clean it well, put bread and sage 
 into it as for a young pig, sew it up 
 tight, and put it on a hanging jack. 
 Roast it in the same manner as a 
 pig, and serve it up the same. 
 
 ROAST POTATOES. Half boil 
 them first, then take off the thin 
 peel, and roast them of a beautiful 
 brown. 
 
 ROAST PULLET. To roast a 
 small hen turkey or a pullet with 
 batter, the bird must first be boned, 
 and filled with forcemeat or stuffing. 
 Then paper it round, and lay it 
 down to roast. When nearly half 
 done, drop off the paper, and baste 
 the bird with a very smooth light 
 batter. When the first basting is 
 dry, baste it again, and repeat this 
 till the bird is nicely crusted over, 
 aad sufficiently done. It will re- 
 quire ten minutes or a quarter of an 
 hour longer roasting than a bird of 
 the same size in the common way, 
 32(1 
 
 on account of its being stuffed with 
 forcemeat. Serve it up with white 
 gravy, or mushroom sauce. 
 
 ROAST QUAILS. Quails may 
 be dressed and served up like wood- 
 cocks ; or dressed with the insides 
 stuffed with sweet herbs and beef 
 suet chopped fine, and mixed with a 
 little spice. They must roast rather 
 a shorter time than woodcocks. 
 
 ROAST RUMP OF BEEF. Let 
 it lie in salt for two days, then wash 
 it, and soak it an hour in a quart of 
 claret, and a pint of elder vinegar. 
 Baste it well with the liquor while 
 roasting. Make a gravy of two beef 
 palates cut thin and boiled, and 
 thickened with burnt butter. Add 
 to it mushrooms and oysters, and 
 serve it up hot. 
 
 ROAST SIRLOIN. When a sir- 
 loin of beef is about three parts 
 roasted, take out the meat from the 
 under side, and mince it nicely. 
 Season it with pepper and salt, and 
 some shalot chopped very small. 
 By the time the beef is roasted, heat 
 this with gravy just sufficient to 
 moisten it. Dish up the beef with 
 the upper side downwards, put the 
 mince in the inside, and strew it 
 with bread crumbs ready prepared. 
 Brown them of a fine colour on a 
 hot salamander over the fire, and 
 then serve up the beef with scraped 
 horseradish laid round it. 
 
 ROAST SNIPES. Snipes and 
 land rails are dressed exactly in the 
 same manner as woodcocks, but 
 only require a shorter time in roast- 
 ing. 
 
 ROAST STURGEON. Put the 
 fish on a lark spit, then tie it on a 
 large spit, and baste it constantly 
 with butter. Serve it with a good 
 gravy, an anchovy, a squeeze of 
 Seville orange or lemon, and a glass 
 of sherry. — Another way is, to put 
 into a stewpan a piece of butter 
 rolled in flour, with four cloves, a 
 bunch of sweet herbs, two onions, 
 pepper and salt, half a pint of wa- 
 ter, and a glass of vinegar. Stir it 
 
RO A 
 
 41 O A 
 
 6ver the fire till hot, then let it be- 
 come lukewarm, and steep the fish 
 in it an hour or two. Butter a pa- 
 per well, tie it round, and roast it 
 without letting the spit run through. 
 Serve it with sorrel and anchovy 
 sauce. 
 
 ROAST SWEETBREADS. Par- 
 boil two large ones, and then roast 
 them in a Dutch oven. Use gravy 
 sauce, or plain butter, with mush- 
 room ketchup. 
 
 ROAST TONGUE. After well 
 cleaning a neat's tongue, salt it for 
 three days with common salt and 
 saltpetre. This makes an excellent 
 dish, with the addition of a young 
 udder, having some fat to it, and 
 boiled till tolerably tender. Then 
 tie the thick part of one to the thin 
 part of the other, and roast the 
 tongue and udder together. A few 
 cloves should be stuck in the udder. 
 Serve them with good gravy, and 
 currant-jelly sauce. Some people 
 like neats' tongues cured with the 
 root, in which case they look much 
 larger ; but otherwise the root must 
 be cut off close to the gullet, next 
 to the tongue, but without taking 
 away the fat under the tongue. The 
 root must be soaked in salt and wa- 
 ter, and extremely well cleaned, be- 
 fore it is dressed ; and the tongue 
 should be laid in salt a day and a 
 night before it is pickled. 
 
 ROAST TURKEY. The sinews 
 of the leg should be drawn, which- 
 ever way it is dressed. The head 
 should be twisted under the wing; 
 and in drawing it, take care not to 
 tear the liver, nor let the gall touch 
 it. Put a stuffing of sausage meat ; 
 or if sausages are to be served in the 
 dish, a bread stuffing. As this 
 makes a large addition to the size 
 of the fowl, observe that the heat of 
 the fire is constantly to that part, 
 for the breast is often not done 
 enough. A little strip of paper 
 should be put on the bone, to pre- 
 vent its being scorched while the 
 other parts are roasting. Baste it 
 
 well, and froth it up. Serv^with 
 gravy in the dish, and plenty ofbread 
 sauce in a sauce tureen. Add a few 
 crumbs and a beaten egg to the 
 stuffing of sausage meat. Another 
 way. Bone your turkey very nicely, 
 leaving on the pinions, rump, and 
 legs ; then take the flesh of a nice 
 fowl, the same weight of bread 
 grated, and half a pound of beef 
 suet, nicely picked ; beat these in a 
 marble mortar, season with mace, 
 one clove, pepper, nutmeg, salt beat 
 fine, a little lemon peel shred very 
 small, and the yolks of two eggs ; 
 mix all up together very well ; then 
 fill all the parts that the bones came 
 out of, and raise the breast to the 
 form it was before the bone was 
 taken out ; sew up the skin of the 
 back, and skewer down the legs 
 close as you do a chicken for roast- 
 ing; spit it and let it be nicely roast- 
 ed : send good gravy in the dish. 
 
 ROAST VEAL. Veal must be 
 well done before a good fire. Cover 
 the fat of the loin and fillet with 
 paper. Stuff the fillet and shoulder 
 in the following manner. Take a 
 quarter of a pound of suet, parsley, 
 and sweet herbs, and chop them 
 fine. Add grated bread, lemon 
 peel, pepper, salt, nutmeg, and an 
 egg. Mix all well together, and put 
 the stuffing safely into the veal. 
 Roast the breast with the caul on : 
 when nearly done, take it off, and 
 baste and dredge the meat. L*y it 
 in the dish, pour a little melted but- 
 ter over it, and serve it up with salad, 
 boiled vegetables, or stewed celery. 
 
 ROAST VENISON. After a 
 haunch of venison is spitted, take a 
 piece of butter and rub all over the 
 fat, dust on a little flour, and sprin- 
 kle a little salt : then take a sheet 
 of writing paper, butter it well, and 
 lay over the fat part ; put two sheets 
 over that, and tie the paper on with 
 small twine : keep it well basting, 
 and let there be a good soaking fire. 
 If a large haunch, it will take full 
 three hours to do it. Five minutes 
 
 T t 321 
 
ROA 
 
 ROL 
 
 befcyjje you send it to table take off 
 the paper, dust it over with a little 
 flour, and baste it with butter ; let 
 it go up with a good froth ; put no 
 gravy in the dish, but send it in one 
 boat; and currant jelly melted, in 
 another ; or if you have no currant 
 jelly, boil half a pint of red wine 
 with a quarter of a pound of lump 
 sugar, a stick of cinnamon, and a 
 piece of lemon peel in it, to a syrup. 
 The neck and shoulder are dressed 
 the same way ; and as to the time, 
 it depends entirely on the weight, 
 and the goodness of your fire : if 
 you allow a quarter of an hour to 
 each pound, and the fire be tolera- 
 bly kept up, you cannot well err. 
 A breast of venison is excellent 
 dressed in the following way : flour 
 it, and fry it brown on both sides 
 in fresh butter : keep it hot in a 
 dish, dust flour into the butter it 
 was fried in, till it is thick and 
 brown. Keep it stirring that it may 
 not burn ; pour in half a pint of red 
 wine, and a quarter of a pound of 
 powdered sugar: stir it and let it 
 boil to a proper thickness. Squeeze 
 in the juice of a lemon, take off the 
 scum very clean, and pour it over 
 your venison, then send it to ta- 
 ble. 
 
 ROAST WHEAT-EARS. These 
 birds should be spitted sideways, 
 with a vine leaf between each. Baste 
 them with butter, and cover them 
 with bread crumbs w hile roasting. 
 Ten or twelve minutes will do them. 
 * Serve them up with fried bread 
 crumbs in the dish, and gravy in a 
 tureen. 
 
 ROAST WILD DUCK. A wild 
 duck or a widgeon will require 
 twenty or twenty-five minutes roast- 
 ing, according to the size. A teal, 
 from fifteen to twenty minutes ; and 
 other birds of this kind, in propor- 
 tion to their size, a longer or a 
 shorter time. Serve them up with 
 gravy, and lemons cut in quarters, 
 to be used at pleasure. 
 
 ROAST WOODCOCKS. Whe- 
 322 
 
 ther for woodcocks or snipes, put a 
 toast of fine bread under the birds 
 while at the fire ; and as they are 
 not to be drawn before they are 
 spitted, let the tail drop on the toast 
 while roasting, and baste them with 
 butter. When done, lay the birds 
 on the toast in a dish, and send it 
 warm to the table. A woodcock 
 takes twenty minutes roasting, and 
 a snipe fifteen. 
 
 ROBERT SAUCE. Put an ounce 
 of butter into a pint stewpan, and 
 when melted, add to it half an ounce 
 of onion minced very fine. Turn it 
 with a wooden spoon till it takes a 
 light brown colour, and then stir 
 into it a table-spoonful of flour, a 
 table-spoonful of mushroom ketchup, 
 the like quantity of port wine, half 
 a pint of weak broth, and half a tea- 
 spoonful of pepper and salt mixed 
 together. Give them a boil, then 
 add a tea-spoonful of mustard, the 
 juice of half a lemon, and one or 
 two tea-spoonfuls of vinegar, basil, 
 taragon, or burnet vinegar. This 
 sauce is in high repute, and is adapt- 
 ed for roast pork or roast goose. 
 
 ROLLS. Warm an ounce of but- 
 ter in half a pint of milk, put to it 
 a spoonful or more of small beer 
 yeast, and a little salt. Mix in two J 
 pounds of flour, let it rise an hour, j 
 and knead it well. Make the paste 
 into seven rolls, and bake them in a 
 quick oven. If a little saflTron, 
 boiled in half a tea-cupful of milk, 
 be added, it will be a great improve- 
 ment. 
 
 ROLLED BEEF. Soak the in- 
 side of a large sirloin in a glass of 
 port wine and a glass of vinegar 
 mixed, for eight and forty hours : 
 have ready a very fine stuffing, and 
 bind it up tight. Roast it on a 
 hanging spit, baste it with a glass 
 of port wine, the same quantity of • 
 vinegar, and a tea-spoonful of I 
 pounded allspice. Larding it im- 
 proves tiie flavour and appearance : 
 serve it with a rich gravy in the dish, 
 with currant jelly and melted butter 
 
RO L 
 
 ROT 
 
 u\ tureens. This article will be 
 found very much to resemble a hare. 
 
 ROLLED BREAST OF VEAL. 
 Bone it, take oft' the thick skin and 
 gristle, and beat the meat with a 
 rolling-pin. Season it with herbs 
 chopped very fine, mixed with salt, 
 pepper, and mace. Roll the meat 
 in some thick slices of fine ham, or 
 in two or three calves' tongues of a 
 fine red, first boiled an hour or two 
 and peeled. Bind the meat up tight 
 in a cloth, and tie it round with tape. 
 Simmer it over the fire for some 
 hours, in a small quantity of water, 
 till it is quite tender. Lay it on the 
 dresser with a board and weight 
 upon it till quite cold. Then take 
 off the tape, and pour over it the li- 
 quor, which must be boiled up twice 
 a week, or it will not keep. Pigs' 
 or calves' feet boiled and taken from 
 the bones, may be put in or round 
 the veal. The different colours 
 placed in layers look well when cut. 
 Boiled yolks of eggs, beet root, 
 grated ham, and chopped parsley, 
 may be laid in different parts to en- 
 crease the variety, and improve the 
 general appearance. 
 
 ROLLED LOIN OF MUTTON. 
 Hang the joint up till tender, and 
 then bone it. Lay on a seasoning 
 of pepper, allspice, mace, nutmeg, 
 and a few cloves, all in fine powder. 
 Next day prepare a stuffing as for 
 hare, beat the meat with a rolling- 
 pin, cover it with the stufling, roll 
 it up tight and tie it. Half bake it 
 in a slow oven, let it grow cold, take 
 off the fat, and put the gravy into 
 a stewpan. Flour the meat, and put 
 it in likewise. Stew it till almost 
 ready, and add a glass of port, an 
 anchovy, some ketchup, and a little 
 lemon pickle. Serve it in the gravy, 
 and with jelly sauce. A few mush- 
 rooms are a great improvement ; 
 but if to eat like hare, these must 
 not be added, nor the lemon pickle. 
 
 ROLLED NECK OF PORK. 
 Bone it first, then put over the 
 inside a forcemeat of chopped sage, 
 
 a very few crumbs of bread, salt, 
 pepper, and two or three berries of 
 allspice. Then roll the meat up 
 very tight, place it at a good dis- 
 tance from the fire, and roast it 
 slowly. 
 
 ROLLED STEAKS. Cut a large 
 steak from a round of beef, spread 
 over it a forcemeat, such as is made 
 for veal, roll it up like collared eel, 
 and tie it up in a cloth. Boil it an 
 hour and a half, and when done 
 enough, cut it into slices. Prepare 
 a rich gravy, a little thickened, and 
 pour over the steaks. 
 
 ROMAN CEMENT. To make 
 a mortar for outside plastering, or 
 brick-work, or to line reservoirs, so 
 as no water can penetrate it, mix 
 together eighty-four pounds of drift- 
 ed sand, twelve pounds of unslaked 
 lime, and four pounds of the poorest 
 cheese grated through an iron grater. 
 When well mixed, add enough hot 
 water, not boiling, to make it into a 
 proper consistence for plastering, 
 such a quantity of the above as is 
 wanted. It requires very good and 
 quick working. One hod of this 
 mortar will go a gre^t way, as it is 
 to be laid on in a thin smooth coat, 
 without the least space being left 
 uncovered. The wall or lath work 
 should be first covered with com- 
 mon hair mortar well dried. Suffolk 
 cheese will be found to make the best 
 cement. 
 
 ROOK PIE. Skin and draw 
 some young rooks, cut out the back- 
 bones, and season with pepper and 
 salt. Lay them in a dish with a little 
 water, strew some bits of butter over 
 them, cover the dish with a thick 
 crust, and bake it well. 
 
 ROSE WATER. When the roses 
 are full blown, pick off the leaves 
 carefully, and allow a peck of them 
 to a quart- of water. Put them in a 
 cold still over a slow fire, and distil 
 it very gradually. Bottle the water, 
 and cork it up in two or three days. 
 
 ROT IN SHEEP. When sheep 
 are newly brought in, it will preserve 
 323 
 
ROY 
 
 RUM 
 
 their health to give them a table- 
 spoonful of the juice of rue leaves, 
 mixed with a little salt. If they are 
 in danger of the rot, this mixture 
 may be repeated every week or often- 
 er, as the case requires. 
 
 ROUND OF BEEF. Cut out 
 the bone first, then skewer and tie 
 up the beef to make it quite round. 
 Salt it carefully, and moisten it with 
 the pickle for eight or ten days. It 
 may be stuffed with parsley, if ap- 
 proved ; in which case the holes to 
 admit the parsley must be made with 
 a sharp-pointed knife, and the pars- 
 ley coarsely cut and stuffed in tight. 
 When dressed it shotfld be carefully 
 skimmed as soon as it boils, and af- 
 terwards kept boiling very gently. 
 
 ROUT CAKES. To make rout 
 drop-cakes, mix two pounds of flour 
 with one pound of butter, one pound 
 ot sugar, and one pound o currants, 
 cleaned and dried. Moisten it into 
 a stiff paste with two eggs, a large 
 spoonful of orange-flower water, as 
 much rose water, sweet wine, and 
 brandy. Drop the paste on a tin 
 plate floured, and a short time will 
 bake them. 
 
 ROYAL CAKES. Pat into a 
 saucepan a quarter of a pint of wa- 
 ter, a piece of ^tter half the size 
 of an e^gf two ounces of fine sugar, 
 a little grated lemon peel, and a 
 little salt. When it has boiled about 
 half a minute, stir in by degrees 
 four spoonfuls of flour, keeping it 
 constantly stirring all the time, till 
 it becomes a smooth paste, pretty 
 stiff", and begins to adhere to the 
 saucepan. Then take it off the fire, 
 and add three eggs well beaten, 
 putting them in by degrees, and stir- 
 ring the paste all the time to prevent 
 its being lumpy. Add a little orange- 
 flower water, and a few almonds 
 pounded fine. Make it into little 
 cakes, and bake them upon a sheet 
 of tin well buttered. Half an hour 
 will bake them in a moderate oven. 
 
 ROYAL PUNCH. Take thirty 
 Seville oranges and thirty lemons, 
 3:M 
 
 quite sound, and pare them very 
 thin. Put the parings into an earthen 
 pan, with as much rum or brandy 
 as will cover them. Cover up the 
 pan, and let them stand four days. 
 Take ten gallons of water, and 
 twelve pounds of lump sugar, and 
 boil them. When nearly cold, put 
 in the whites of thirty eggs well 
 beaten, and stir it and boil it a 
 quarter of an hour. Strain it through 
 a hair sieve into an earthen pan, 
 and let it stand till next day. Then 
 put it into a cask, strain the spirit 
 from the parings of the oranges and 
 lemons, and add as much more to 
 it as will make it up five gallons. 
 Put it into the cask with five quarts 
 of Seville orange juice and three 
 quarts of lemon juice. Stir it all 
 together with a cleft stick, and re- 
 peat the same once a dav for three 
 successive days : then stop it down 
 close, and in six weeks it will be fit 
 to drink. 
 
 RUFFS AND REEVES. These 
 are to be trussed and skewered the 
 same as snipes and quails. Place 
 bars of bacon over them, roast them 
 in about ten minutes, and serve with 
 a good gravv in the dish. 
 
 RUMP OF BEEF. Take a riimj* 
 of beef, or about eight pounds < f 
 the brisket, and stew it till it is 
 quite tender, in as much water as 
 will cover it. When sufficiently 
 done, take out the bones, and skim 
 off the fat very clean. To a pint of 
 the liqiior, add the third part of a 
 pint of port wine, a little walnut or 
 mushroom ketchup, and some salt. 
 Tie up some whole white pepper 
 and mace in a piece of muslin, and 
 stew all together for a short time. 
 Have ready some carrots and tur- 
 nips boiled tender and cut into 
 squares, strew them upon the beef, 
 putting a few into the dish. Truffles 
 and morels may be added,. or arti- 
 choke bottoms. 
 
 RUMP SOUP. Two* or three 
 rumps of beef will make a stronger 
 soup, and of a far more nourishing 
 
RUM 
 
 RUS 
 
 quality, than a larger quantity of 
 meat without them. It may be made 
 like gravy soup, and thickened and 
 flavoured in any way that is most 
 approved. 
 
 RUMP STEAKS. The best 
 steaks are those cut from the middle 
 of a rump of beef, that has been 
 killed at least four days in moderate 
 weather, and much longer in cold 
 weather, when they can be cut about 
 six inches long, four inches wide, 
 and half an inch thick. Do not beat 
 them, unless you suspect they will 
 not be tender. Take care to have 
 a very clear brisk tire, throw on it 
 a little salt, make the gridiron hot, 
 and set it slanting, ^ prevent the 
 fat from dropping into the fire, and 
 making a smoke. It requires more 
 practice and care than is generally 
 supposed to do steaks to a nicety ; 
 and for want of these little atten- 
 tions, this very common dish, which 
 every body is supposed capable of 
 dressing, seldom comes to table in 
 perfection. It may be underdone 
 or thoroughly done, as happens to 
 be preferred. It is usual to put a 
 table-spoonful of ketchup into a dish 
 before the fire, with a little minced 
 shalot. In broiling, turn the steak 
 with a pair of meat tongs, and it 
 will be done in about ten or fifteen 
 minutes. Rub a bit of butter. over 
 it, and send it up quite hot, garnish- 
 ed with pickles, and scraped horse- 
 radish. — If onion gravy is to be 
 added, prepare it in the following 
 manner. Peel and slice two large 
 onions, put them into a stewpan 
 with two table-spoonfuls of water, 
 cover the stewpan close, and set ft 
 on a slow fire till the water has boil- 
 ed away, and the onions have got a 
 little browned. Then add half a 
 pint of good broth, or water with a 
 large spoonful of ketchup, and boil 
 the onions till they are quite tender. 
 Strain off the liquor, and chop them 
 very fine. Thicken the broth with 
 butter rolled in flour, and season 
 it with mushroom ketchup, pepper 
 
 and salt. Put the onion into it, let 
 it boil gently for five minutes, and 
 pour it over the broiled steak. Good 
 beef gravy, instead of broth, will 
 make the sauce superlative. — If a 
 cold rump steak is to be warmed 
 up, lay it in a stewpan, with a large 
 onion cut in quarters, six berries of 
 allspice, and six of black pepper. 
 Cover the steak with boiling water, 
 let it stew gently for an hour, 
 thicken the liquor with butter rolled # 
 in flour, shake it well over the fire 
 for five minutes, and it is ready. 
 Lay the steaks and onion on a dish, 
 and pour the gravy over them 
 through a sieve. 
 
 RUSKS. Beat seven eggs well, 
 and mix them with half a pint of 
 new milk, in which four ounces of 
 butter have been previously melted. 
 Add a quarter of a pint of yeast, and 
 three ounces of sugar, and put them 
 by degrees into as much flour as 
 will make a very light paste, rather , 
 like a batter, and let it rise before 
 the fire half an hour. Then add 
 some more flour, to make it a little 
 stiflfer, but not much. Work it well, 
 and divide it into small loaves, or 
 cakes, about five or six inches wide, 
 and flatten them. When baked and 
 cold, slice them the thickness of 
 rusks, and put them into the oven 
 to brown a little. The cakes when 
 first baked, eat deliciously buttered 
 for tea ; or made with carraways, 
 they eat well cold. 
 
 RUSSIAN SAUCE. To four 
 spoonfuls of grated horseradish, put 
 two tea-spoonfuls of patent mustard, 
 a little salt, one tea-spoonful of su- 
 gar, and a suflicient quantity of vine- 
 gar to cover the ingredients. This 
 sauce is used for cold meat, but 
 makes a good fish sauce, with the 
 addition of melted butter. 
 
 RUST. To prevent iron and steel 
 from rusting, mix with fat oil var- 
 nish, at least half, or at most four 
 fifths of its quantity of highly recti- 
 fied spirits of turpentine. This var- 
 nish must be lightly and evenly 
 325 
 
SAC 
 
 S AF 
 
 applied with a sponge ; after which 
 the article is left to dry in some si- 
 tuation not exposed to dust. Ar- 
 ticles thus varnished retain their 
 raetallic lustre, and do not contract 
 
 any spots of rust. This varnish 
 may also be applied to copper, of 
 which it preserves the polish and 
 heightens the colour. 
 
 s, 
 
 Sack cream. Boil a pint of 
 raw cream, the yolk of an egg well 
 beaten, two or three spoonfuls of 
 white wine, sugar, and lemon peel. 
 Stir it over a gentle fire till it be as 
 thick as rich cream, and afterwards 
 till it becomes cold. Then serve it 
 in glasses, with long pieces of dry 
 toast. 
 
 SACK DUMPLINS. Grate the 
 crumb of two penny rolls, add three 
 quarters of a pound of suet cut 
 small, three quarters of a pound of 
 currants washed clean, a grated nut- 
 meg, a little sugar, the yolks of 
 eight eggs, and two wine glasses of 
 sack. Make the paste into dumplins 
 of a moderate size, tie them in cloths, 
 and boil them two hours. Melted 
 butter for sauce, with white wine 
 and sugar. 
 
 SACK MEAD. To every gallon 
 of water put four pounds of honey, 
 and boil it three quarters of an hour, 
 taking care to skim it. To every 
 gallon add an ounce of hops ; then 
 boil it half an hour, and let it stand 
 till the next day. Put it into a 
 cask, and to thirteen gallons of the 
 liquor add a quart of brandy. Stop 
 it lightly till the fermentation is 
 over, and then bung it up close. A 
 large cask should be suffered to 
 stand a year. 
 
 SACKS OF CORN. Seeds, and 
 various kinds of grain, are liable to 
 damage when kept in sacks or binns, 
 from the want of being sufficiently 
 aired. Make a small wooden tube 
 nearly the length of the sack, closed 
 and pointed at one end, and per- 
 326 
 
 forated with holes about an inch 
 asunder, nearly two thirds of its 
 length from the point end. Then 
 at the other end fasten a leather 
 tube, and thrust it into the corn to 
 the bottom of the sack. Put the 
 pipe of a pair of bellows into the 
 leather tube, and blow into it, so 
 that the air may be diffused among 
 the corn throughout the holes of 
 the wooden tube. If corn be thus 
 treated every other day after it is 
 first put into sacks, it will prevent 
 the damp sweats which would other- 
 wise injure it, and it will afterwards 
 keep sweet with very little airinsr. 
 
 SADDLE OF MUTTON. When 
 it has been well kept, raise the skin, 
 and then skewer it on again. Take 
 it off a quarter of an hour before 
 serving, sprinkle on some salt, 
 baste and dredge it well with flour. 
 The rump should be split, and 
 skewered back on each side. The 
 joint may be cut large or small, ac- 
 cording to the company : the latter 
 is the most elegant. Being broad, 
 it requires a high and strong fire. 
 
 SAFFRON CAKE. Take a quar- 
 ter of a peck of fine flour, a pound 
 and a half of fresh butter, a quarter 
 of an ounce of mace and cinnamon 
 together, beat fine, and mix the 
 spice in the flour. Set on a quart 
 of milk to boil, break the butter in, 
 and stir it* till the milk boils; take 
 off all the butter, and a little of 
 the milk ; mix with the fjpur apound 
 of sugar beat fine, a penny-worth 
 of saffron made into a tincture ; 
 take a pint of yeast that is not bitter, 
 
SAG 
 
 SAL 
 
 and stir it well into the remainder 
 of the milk ; beat up six eggs very 
 well, and put to the \east and milk, 
 strain it to the flour, with some rose- 
 water, and (he tincture of saffron ; 
 beat up all together with your hands 
 lightly, and put it into a hoop or 
 pan well buttered. It will take an 
 hour and a half in a quick oven. 
 You may make the tincture of saffron 
 with the rose-water. 
 
 SAGE is raised from seed, or 
 from slips. To have it at hand for 
 winter it is necessary to dry it ; and 
 it ought to be cut for this purpose 
 before it comes out into bloom, as 
 indeed is the case with all other 
 herbs. 
 
 SAGE CHEESE. To make this 
 kind of cheese, bruise the tops of 
 young red sage in a mortar, with 
 some leaves of spinach, and squeeze 
 out the juice. Mix it with the ren- 
 net in the milk, more or less, ac- 
 cording as the taste and colour may 
 be preferred. When the curd is 
 come, break it gently, and put it in 
 with the skimmer, till it is pressed 
 two inches above one vat. Press it 
 eight or ten hours, salt and tiirn it 
 every day. 
 
 SAGO. To prevent the earthy 
 taste, soak it an hour in cold wa- 
 ter ; pour off the water, and wash 
 it well. Then ad(? more, and sim- 
 mer it gently till the berries are 
 clear, with lemon peel and spice, 
 if approved. Add wine and sugar, 
 and boil all up together. — If intend- 
 ed for the sick, or those whom dis- 
 ease has left very feeble, boil a tea- 
 cupful of washed sago in a quart of 
 water, and a taste of lemon peel. 
 When thickened, grate in some gin- 
 ger, and add half a pint of raisin 
 wine, some brown sugar, and two 
 spoonfuls of Geneva: boil all up- 
 together. 
 
 SAGO MILK. Cleanse the sago 
 as in the former article, and boil it 
 slowly in new milk. It swells so 
 much, that a small quantity will be 
 sufficient for a auart ; and when 
 
 done, it will be diminished to about 
 a pint. It requires no sugar or fla- 
 vouring. 
 
 SAGO PUDDING. Boil a pint 
 and a half of new milk, with four 
 spoonfuls of sago nicely washed and 
 picked ; then add lemon peel, cin- 
 namon, and nutmeg. Sweeten the 
 pudding, mix in four eggs, put a paste 
 round the dish, and bake it slowly. 
 
 SAIL CLOTH. The old mode 
 of painting canvas was to wet it, 
 and prime it with Spanish brown. 
 Then to give it a second coat of a 
 chocolate colour, made by mixing 
 Spanish brown and black paint ; 
 and lastly, to finish it with black. 
 This was found to hardea to such 
 a degree as to crack, and eventually 
 to break, the canvas, and so to ren- 
 der it unserviceable in a short time. 
 The new method, which is greatly 
 superior, is to grind ninety-six 
 pounds of English ochre with boiled 
 oil, and to add sixteen pounds of 
 black paint, which mixture forms 
 an indifferent black. A pound of 
 yellow soap, dissolved in six pints 
 of water over the fire, is mixed while 
 hot, with the paint. This compo- 
 sition is then laid upon the canvas, 
 without being wetted as formerly, 
 and as stiff as can conveniently be 
 done with a brush, so as to form a 
 smooth surface. Two days after- 
 wards, a second coat of ochre and 
 black is laid on, with a very small 
 portion of soap ; and allowing this 
 coat an intermediate day for drying, 
 the canvas is then finished with 
 black paint as usual. Three days 
 being then allowed for it to dry and 
 harden, it does not stick together 
 when taken down, and folded in 
 cloths of sixty or seventy yards 
 each. 
 
 SALAD MIXTURE. Salad herbs 
 should be gathered in the morning, 
 as fresh as possible, or they must 
 be put into cold spring water for an 
 hour. Carefully wash and pick 
 them, trim off all the dry or cankered 
 leaves, put them into a cullender to 
 327 
 
SAL 
 
 SAL 
 
 drain, and swing them dry in a 
 coarse ckan napkin. Then pound 
 together the yolks of two hard eggs, 
 an ounce of scraped horseradish, 
 half an ounce of salt, a table-spoon- 
 ful of made mustard, four drams of 
 minced shalots, one dram of celery 
 seed, one dram of cress seed, and 
 half a dram of cayenne. Add by 
 degrees a wine glass of salad oil, 
 three glasses of burnet, and three 
 of tarragon vinegar. When tho- 
 roughly incorporated, set it over a 
 very gentle fire, and stir it with a 
 wooden spoon till it has simmered 
 to the consistence of cream. Then 
 pass it through a tammis or fine 
 sieve, and add it to the salad. 
 
 SALAD SAUCE. Mix two yolks 
 of eggs boiled hard, as much grated 
 Parmesan cheese as will fill a des- 
 sert-spoon, a little patent mustard, 
 a small spoonful of tarragon vinegar, 
 and a large one of ketchup. Stir 
 them well together, then put in four 
 spoonfuls of salad oil, and one 
 spoonful of elder vinegar, and beat 
 them up very smooth. 
 
 SALADS. Cold salads are pro- 
 per to be eaten at all seasons of the 
 year, but are particularly to be re- 
 commended from the beginning of 
 February to the end of June. They 
 are in greater perfection, and con- 
 sequently more powerful, during 
 this period, than at any other, in 
 opening obstructions, sweetening 
 and purifying the blood. The ha- 
 bit of eating salad herbs tends con- 
 siderably to prevent that pernicious 
 and almost general disease the scur- 
 vy, and all windy humours which 
 oftend the stomach. Also from the 
 middle of September till December, 
 and during the winter, if the wea- 
 ther be mild and open, all green 
 herbs are wholesome, and highly 
 beneficial. It is true that they have 
 not so much vigour in the winter 
 season, nor are they so medicinal 
 as in the spring of the year ; yet 
 those which continue fresh and 
 green, will retain a considerable 
 328 
 
 portion of their natural qi^alities ; 
 and being eaten as salads, with pro- 
 per seasoning, they will operate 
 much in the same way as at other 
 periods of the }ear. It is a neces- 
 sary consequence of cold weather, 
 that the heat of the body is driven 
 more inward than in warm weather, 
 as the cold of the atmosphere repels 
 it from the surface. Hence arises 
 an appetite for strong and solid 
 food, and strong drinks, which for 
 want of temperance and care, lays 
 the foundation for diseases that 
 commonly make their appearance 
 in the summer following. Eating 
 freely of salads and other vegetables 
 in the winter, will prevent in a great 
 n easure these ill effects ; and if 
 properly seasoned and prepared, 
 they will warm the stomach, and 
 be found exhilarating. The effect 
 produced is in unison with all the 
 operatittns of the human constitu- 
 tion, while the use of strong stimu- 
 lants excites to unnatural action, 
 which is soon succeeded by a cold 
 and chilling languor. Green herbs 
 in winter are much more beneficial 
 than is generally imagined ; they are 
 particularly salutary to aged per- 
 sons, and such as are subject to 
 stoppages, or shortness of breath. 
 In this case, instead of an onion, a 
 clove of garlic may be put into the 
 salad, which is a preferable way of 
 eating it. This will open and \V'arm 
 the stomach, and give a general 
 glow to the whole system. — The 
 following are the principal herbs 
 used as salads. Basil, balm, borage, 
 burnet, celery, chervil, colewort, 
 coriander, corn-salad, cresses, en- 
 dive, French fennel, lettuce, mint, 
 mustard, nasturtiums, nettle-tops, 
 parsley, pennyroyal, radishes, rape, 
 sage, sorrel, spinage, tarragon, and 
 water-cresses. Onions, both young 
 and full grown, shalots, garlic, and 
 chives, are all used as seasoning to 
 salads. Red beet-root, boiled and 
 cold, is often sHced into them. Se- 
 veral of these herbs are very little 
 
SAL 
 
 SAL 
 
 :n use as salads, but there are none 
 of them that may not be recom- 
 mended as good for the purpose. 
 The usual salads are too much li- 
 mited to what is specifically called 
 small salading, lettuce, celery, and 
 endive. These are all excellent in 
 their kind, but to prefer them to 
 the exclusion of every thing else, 
 is a mere prejudice. With a wish 
 therefore to counteract it, and to 
 provide a larger assortment of whole- 
 some salads, the following particu- 
 lars are given, with directions for 
 preparing several different dishes of 
 this description. In general it may 
 be proper to observe, that salads of 
 all kinds should be very fresh ; or 
 if not immediately procured in this 
 state, they may be refreshed by be- 
 ing put into cold spring water. 
 They should be very carefully wash- 
 ed and picked, and drained quite 
 dry in a clean cloth. In dressing 
 lettuce, or small herbs, it is best to 
 arrange them, properly picked and 
 cut, in the salad dish ; then to mix 
 the sauce in something else, and 
 pour it to the salad down the side 
 of the dish, so as to let it run to the 
 bottom, and not to stir it up till used 
 at table. This preserves the crisp- 
 ness of the salad, which is one of 
 its principal delicacies. With ce- 
 lery and endive the sauce should be 
 poured upon them, and the whole 
 well stirre^Hogether to mix it equal- 
 ly. Lettuce, -^hdive, and celery, 
 may be ec^en with salt only; and 
 if well chewed, as all salads ought 
 to be, they often agree better than 
 when mixed with seasonings. If 
 mustard in salad sauces occasion 
 sickness, or otherwise disagrees, 
 cayenne pepper will often prove an 
 excellent substitute. — The following 
 salads are remarkably wholesome, 
 and have a cooling and salutary ef- 
 fect upon the bowels. 1. Take 
 spinage, parsley, sorrel, lettuce, 
 and a few onions. Then add oil, 
 vinegar, and salt, to give it a high 
 taste and relish, but let the salt 
 
 rather predominate above ttie other 
 ingredients. The wholesomest way 
 of eating salads is with bread only, 
 in preference to bread and butter, 
 bread and cheese, or meat and 
 bread ; though any of these may be 
 eaten with it, when the salad is sea- 
 soned only with salt and vinegar. 
 It is not advisable to eat butter, 
 cheese, or meat with salads, or any 
 thing in which there is a mixture of 
 oil. All fat substances are heavy 
 of digestion, and to mix such as dis- 
 agree in their nature, is to encrease 
 this evil to a degree that the stomach 
 can hardly overcome. 2. Prepare 
 some lettuce, spinage tops, penny- 
 royal, sorrel, a few onions, and some 
 parsley. Then season them with 
 oil, vinegar, and salt. 3. Another 
 salad may be made of lettuce, sor- 
 rel, spinage, tops of mint, and onions, 
 seasoned as before. 4. Take spinage, 
 lettuce, tarragon, and parsley, with 
 some leaves of balm. Or sorrel, 
 tarragon, spinage, lettuce, onions, 
 and parsley. Or tops of pennyroyal, 
 mint, lettuce, spinage, sorrel, and 
 parsley. Or lettuce, spinage, onions, 
 pennyroyal, balm, and sorrel. Or 
 sage, lettuce, spinage, sorrel, onions, 
 and parsley ; seasoned with salt, 
 oil, and vinegar. 5. Make a salad 
 of pennyroyal, sage, mint, balm, 
 a little lettuce, and sorrel ; seasoned 
 with oil, vinegar, and salt. This is 
 an excellent warming salad, though 
 the above are all of an exhilarating 
 tendency. 6. Mix some lettuce, 
 sorrel, endive, celery, spinage, and 
 onions, seasoned as above. 7. Take 
 the fresh tender leaves of cole wort, 
 or cabbage plants, with lettuce, sor- 
 rel, parsley, tarragon, nettle tops, 
 mint, and pennyroyal ; and season 
 them with salt, oil, and vinegar. 
 If highly seasoned, this is a very 
 warm and relishing salad. 8. For 
 winter salad, take some tender 
 plants of colewort, sorrel, lettuce, 
 endive, celery, parsley, and sliced 
 onions ; and season them as before. 
 9. Another winter salad may be 
 U u 329 
 
SAL 
 
 SAL 
 
 * made of lettuce, spinage, endive, 
 celery, and half a clove of garlic. 
 Season it well with oil, vinegar, and 
 salt. This salad is very warming 
 and wholesome. All these aromatic 
 herbs are particularly proper for 
 phlegmatic and weakly persons, as 
 they have the property of warming 
 the stomach, and improving the 
 blood. To supply the want of oil 
 in salads, make some thick melted 
 butter, and use it in the same pro- 
 portion as oil. Some sweet thick 
 cream is a still better substitute, 
 and will do as well as oil, especially 
 as some persons have an aversion to 
 oil. Cream also looks well in salads. 
 A good salad sauce may be made of 
 two yolks of eggs boiled hard, mix- 
 ed with a spoonful of Parmesan 
 cheese grated, a little patent mus- 
 tard, a spoonful of tarragon vinegar, . 
 and a larger one of ketchup. When 
 stirred well together, add four spoon- 
 fuls of salad oil, and one of elder 
 vinegar, and beat them up very 
 smooth. It is very common in 
 France, amongst all classes of peo- 
 ple, to dress cauliflowers and French 
 beans to eat cold, as salads, with a 
 sauce of oil, vinegar, salt, and pep- 
 per. In some parts of France, raw 
 salads, composed entirely of herbs 
 growing wild in the fields, are in 
 frequent use ; and for distinction 
 sake, are called rural salads. The 
 English, who are not so fond of pun- 
 gent flavours, are in the habit of 
 Jt substituting sugar instead of pepper 
 and salt, where oil is not used, in 
 order to soften the asperity of the 
 vinegar. 
 
 SALMAGUNDY. This is a beau- 
 tiful small dish, if in a nice shape, 
 and the colours of the ingredients 
 be properly varied. For this pur- 
 pose chop separately the white part 
 of cold chicken or veal, yolks of 
 eggs boiled hard, the whites of eggs, 
 beet root, parsley, half a dozen an- 
 chovies, red pickled cabbage, ham 
 and grated tongue, or any thing well 
 flavoured and of a good colour. 
 330 
 
 Some people like a small proportion 
 of onion, but it may be better omit- 
 ted. A saucer, large teacup, or 
 any other base, must be put into a 
 small dish ; then make rows round 
 it wide at the bottom, and growing 
 smaller towards the top, choosing 
 such ingredients for each row . as 
 will most vary the colours. At the 
 top, a little sprig of curled parsley 
 may be stuck in ; or without any 
 thing on the dish, the saknagundy 
 may be laid in rows, or put into the 
 half-whites of eggs, which may be 
 made to stand upright by cutting 
 oflf a little bit at the round end. In 
 the latter case, each half egg re- 
 ceives but one ingredient. Curled 
 butter and parsley may be put as 
 garnish between. 
 
 SALMON. If fresh and good, 
 the flesh will be of a fine red, the 
 gills particularly ; the scales very 
 bright, and the whole fish stitt. 
 When just killed there is a whiteness 
 between the flakes, which gives great 
 firmness ; by keeping, this melts 
 down, and the fish is more rich. 
 The Thames salmon bears the high- 
 est price ; that caught in the Severn 
 is next in goodness, and by some it 
 is preferred. Those with small 
 heads, and thick in the neck, are 
 best. 
 
 SALMON AU COURT-BOU- 
 ILLON. Scale and clean a fresh 
 salmon very well, score; the sides 
 deep, to take the -Masoning; take 
 of mace and cloves, antttwhite pep- 
 per, a quarter of an) ounce each, 
 a small nutmeg, and an ounce of 
 salt ; beat these very fine in a mor- 
 tar; cut a little lemon peel fine, 
 and shred some parsley, mix all to- 
 gether, and season the rish inside 
 and out; then workup near a pound 
 of butter in flour, and fill up the 
 notches ; the rest put into the belly 
 of the fish ; lay it in a clean cloth or 
 napkin, roll it up, and bind it round 
 with packthread, lay it into a fish- 
 kettle, and put to it as much white 
 wine vinegar, and water in an equal 
 
SAL 
 
 SAL 
 
 quantity, as will be sufficient to boil 
 it in. Set it over a good charcoal 
 fire, and when you think it is enough, 
 draw it off your stove, so that it may 
 but just simmer. Fold a clean nap- 
 kin the length of your dish the fish 
 is to go up in ; take up the fish, un- 
 bind it, and lay it on the napkin. 
 Garnish your dish with picked raw 
 parsley, and horseradish. Send 
 plain butter in a bason, and shalots 
 chopped fine, and simmered in vine- 
 gar in a boat. 
 
 SALMON A LA BRAISE. Clean 
 a middling salmon, take the flesh of 
 a tench, or a large eel, and chop it 
 very fine, with two anchovies, a 
 little lemon peel shred, pepper, salt, 
 nutmeg, and a little thyme and pars- 
 ley ; mix all together with a good 
 piece of butter, put into the belly 
 of the fish, and sew it up ; put it 
 into an oval stew-pan that will just 
 hold it ; brown about half a pound 
 of fresh butter, and put to it a pint 
 of fish broth, and a pint and a half 
 of white wine ; pour this over your 
 fish ; if it does not cover it, add 
 some more wine and broth ; put in 
 a bundle of sweet herbs, and an 
 onion, a little mace, two or three 
 cloves, and some whole pepper tied 
 up in a piece of muslin : cover it 
 close, and let it stew gently over a 
 slow fire. Before it is quite done, 
 take out your onion, herbs, and 
 spice ; then put in some mushrooms, 
 truffles, and morels, cut in pieces ; 
 let them stew all together, till the 
 salmon is enough ; take it up care- 
 fully, take off all the scum, and 
 pour your sauce over. Garnish with 
 horseradish, barberries, and lemon. 
 Either of these is a fine dish for a 
 first course. 
 
 SALMON PIE. Make puff paste, 
 and lay over your dish ; clean and 
 scale a middling piece of salmon ; 
 cut it into three or four pieces, ac- 
 cording to the size of your dish, 
 and season it pretty high with mace, 
 cloves, pepper, and salt ; put some 
 butter at the bottom, and lay in the 
 
 salmon ; take the meat of a lobster 
 cut small, and bruise the body with 
 an anchovy ; melt as much butter 
 as you think proper, stir the lobster 
 into it, with a glass of white wine, 
 and a little nutmeg ; pour this ove» 
 the salmon, lay on the top crust, 
 and let it be well baked. 
 
 SALOOP. Boil together a little 
 water, wine, lemon peel, and sugar. 
 Mix in a small quantity of saloop 
 powder, previously rubbed smooth 
 with a little cold water. Stir it all 
 together, and boil it a few minutes. 
 
 SALT. The properties of com- 
 mon salt are such as to render it an 
 article of the greatest importance in 
 the preparation of food, and in the 
 preservation of health. If salt be 
 withheld for any length of time, dis- 
 eases of the stomach become gene- 
 ral, and worms are gendered in the 
 bowels, which are removed with 
 great difficulty. In Ireland, salt is J| 
 a well-known common remedy for ^ 
 bots in the horse ; and among the 
 poor people, a dose of common salt 
 is esteemed a sufficient cure for the 
 worms. It is supposed by some 
 medical men, that salt furnishes 
 soda to be mixed with the bile : 
 without this necessary addition, the 
 bile would be deprived of the qua- 
 lities necessary to assist in the ope- 
 ration of digestion. One of the 
 greatest grievances of which the poor 
 man can complain is the want of 
 salt. Many of the insurrections and 
 commotions among the Hindoos, 
 have been occasioned by the cruel 
 and unjust monopolies of certain 
 unworthy servants of the East India 
 Company, who to aggrandize their 
 own fortunes have oftentimes bought 
 up, on speculation, all the salt in 
 the different ports and markets, 
 and thus have deprived the ingenious 
 but wretched natives of their only 
 remaining comfort, salt being the 
 only addition they are usually ena- 
 bled to make to their poor pittance 
 of rice. Many of the poor in Eng- 
 land, previously to the late reduction 
 331 
 
SAL 
 
 SAL 
 
 especially, have loudly lamented the 
 high price of salt, which thousands 
 are in the habit of using as the only 
 seasoning to their meal of potatoes. 
 Salt is also of the greatest use in 
 tigriculture. From one to two bushels 
 makes fine manure for an acre of 
 land, varied according to the qua- 
 lity of the soil. This answers better 
 than almost any other compost. 
 The Chinese have for ages been ac- 
 customed to manure their fields by 
 sprinkling them with sea water. 
 The Persians sprinkle the timber of 
 their buildings with salt, to prevent 
 them from rotting. It is used in 
 Abyssinia instead of money, where 
 it passes from hand to hand, under 
 the shape of a brick, worth about 
 eighteen pence. In feeding of cat- 
 tle, it is also found to be highly be- 
 neficial. A nobleman who pur- 
 chased two hundred Merino sheep 
 ^ in Spain, attributes the health of 
 his flock principally to the constant 
 use of salt. These sheep having 
 been accustomed to that article in 
 their native land, it was thought ne- 
 cessary to supply them with it, es- 
 pecially in this damp climate, and 
 in the rich pastures of some parts 
 of this country. A ton of salt is 
 used annually for every thousand 
 sheep : a handful is put in the morn- 
 ing on a flat stone or slate, ten of 
 which, set a few yards apart, are 
 sufficient for a hundred sheep. This 
 quantity is given twice a week. Out 
 of a flock of nearly a thousand, there 
 were not ten old sheep that did not 
 readily take it, and not a single lamb 
 which did not consume it greedily. 
 Salt is likewise a preventive of dis- 
 orders in stock fed with rank green 
 food, as clover or turnips, and it is 
 deemed a specific for the rot. 
 Horses and horned cattle are also 
 very fond of salt : the cow gives 
 more milk, and richer in quality, 
 when salt is mixed with her food. 
 The wild beasts of the American 
 forests leave their haunts at certain 
 seasons, and travel in company to 
 33 
 
 various places where salt is to be 
 found. There they lick the ground 
 on which the salt lies, or which is 
 strongly impregnated by it. Cattle 
 fed on grass which grows on the sea 
 shore, are always fatter and in bet- 
 ter condition, than those which 
 graze on in land-pastures. Con- 
 sidering its various uses in agricul- 
 ture, as an article of food, and as a 
 preservative from putrefaction, salt 
 may be pronounced one of the most 
 generally useful and necessary of 
 all the minerals ; and it is truly la- 
 mentable, that in almost all ages 
 and countries, particularly in those 
 where despotism prevails, this 
 should be one of those necessaries 
 of life, on which the most heavy 
 taxes are imposed. Bay salt is a 
 kind of brownish impure salt, ob- 
 tained in France, Italy, and other 
 countries, by evaporating sea water 
 in pits. The principal part of bay 
 salt sold in this country is however 
 of home manufacture, being a coarse 
 grained chrystalized salt, made dirty 
 by powdered Turkey umber, or 
 some such colouring material, to 
 give it the appearance of a foreign 
 article. The only utility which this 
 salt appears to possess, beyond that 
 of the common fine-grained salt 
 usually found in the shops, is that 
 it dissolves more slowly by moisture, 
 and therefore is better calculated 
 for salting of fish, and other animal 
 substances, which cannot be wholly 
 covered with brine. Basket salt is 
 made from the water of the salt 
 springs in Cheshire and other places. 
 It differs from the common brine 
 salt in the fineness of the grain, as 
 well as on account of its whiteness 
 and purity. It is principally used 
 at table. 
 
 SALT BEEF. Great attention is 
 requisite in salting meat ; and in the 
 country, where large quantities are 
 often cured, this is of particular im- 
 portance. Beef and pork should 
 be well sprinkled, and a few hours 
 afterwards hung to drain, before it 
 
S AI 
 
 SAL 
 
 IS rubbed with the salt. This me- 
 thod, by cleansing the meat from 
 the blood, serves to keep it from 
 tasting strong. It should be turned 
 every day ; and if wanted soon, it 
 should be rubbed daily. A salting 
 tub or lead may be used, and a co- 
 ver to fit close. Those who use a 
 good deal of salt meat will find it 
 answer well to bull up the pickle, 
 and skim it clean ; and when cold, 
 pour it over meat that has been 
 sprinkled and drained. — To salt 
 beef red, which is extremely good 
 to eat fresh from the pickle, or to 
 hang to d'ry, choose a piece of the 
 flank, or any part that has but little 
 bone. Sprinkle it, and let it drain 
 a day. Then rub it with common 
 salt, bay salt, and a small proportion 
 of saltpetre, all in fine powder. A 
 few grains of cochineal may be add- 
 ed. Rub the pickle into the meat 
 every day for a week, and after- 
 wards turning it only will be suffi- 
 cient. It will be excellent in about 
 eight days ; and in sixteen days it 
 may be drained from the pickle. 
 Smoke it at the mouth of the oven, 
 when heated with wood, or send it 
 to the baker's ; a few days will be 
 sufficient to smoke it. A little of 
 the coarsest sugar added to the salt, 
 will be an improvement. Red beef 
 boiled tender, eats well with greens 
 or carrots. If it is to be grated as 
 Dutch beef, then cut a lean bit, boil 
 it extremely tender, and put it hot 
 under a press. When cold fold it 
 in a sheet of paper, and it will keep 
 in a dry place two or three months, 
 ; ready for serving on bread and but- 
 I ter. — If a piece of beef is to be pre- 
 pared for eating immediately, it 
 should not weigh more than five or 
 
 tsix pounds. Salt it thoroughly be- 
 fore it is to be put into the pot, 
 take a coarse cloth, flour it well, 
 put the meat into it, and fold it up 
 close. Put it into a pot of boiling 
 water, and boil it as another piece 
 of salt meat of the same size, and 
 
 it will be as salt as if it had been id 
 pickle four or five days. 
 
 SALT COD. Soak and clean 
 the piece intended to be dressed, 
 and lay it all night in water, with a 
 glass of vinegar. Boil it enough, 
 then break it into flakes on the dish ; 
 pour over it parsnips boiled, beaten 
 in a mortar, and boiled up with 
 cream. Add to it a large piece of 
 butter, rubbed in a Httle flour. Egg 
 sauce may be sent up instead, or the 
 parsnip root whole. The fish may 
 also be boiled without flaking, and 
 served with either of the sauces as 
 above. 
 
 SALT FISH. Backlio, old ling, 
 and tusk, are reckoned the best salt 
 fish. Old ling and backlio, must 
 be laid in water for ten or twelve 
 hours, then taken out, and scaled 
 very clean ; wash the fish, and let 
 it lay out of water till you want to 
 use it ; if it is the next day, it will 
 be the better. When you dress it, 
 put it into cold water, and let it do 
 as gently as possible ; let it be boil- 
 ed so tender, that you may put a 
 fork into any part of it without 
 sticking, then it is enough. Lay a 
 clean napkin over your dish, take up 
 the fish, lay it upon the napkin, and 
 throw the corners over each other. 
 Send it to table with egg sauce in a 
 basin, parsnips sliced, and butter 
 and mustard in a boat. 
 
 SALT FISH WITH CREAM. 
 Soak and boil some good barrel cod, 
 till about three parts done. Divide 
 it into flakes, put them into a sauce- 
 pan with some cream, a little pepper, 
 and a handful of parsley scalded 
 and chopped. Stew it gently till 
 tender, thicken the sauce with two 
 or three yolks of eggs, and serve it 
 up. 
 
 SALT FISH PIE. Boil a side of 
 salt fish as you would for eating ; 
 cut a square bit out of the middle, 
 about the bigness of your hand ; 
 take the skin off the other, and take 
 out all the bones ; mince this very 
 333 
 
SAL 
 
 SAL 
 
 small with six eggs boiled hard ; 
 season it with pepper, nutmeg, and 
 beaten mace, then slice the crumb 
 of French rolls thin into a pan, pour 
 over it a quart of boiling milk, and 
 let it stand to soak ; in the mean 
 time, make a good puff paste, and 
 sheet the dish all over; have in 
 readiness the quantity of two spoon- 
 fuls of parsley shred very fine, beat 
 the bread well together, then put in 
 the fish and eggs, and chopped 
 parsley ; stir all well together ; 
 melt about three quarters of a pound 
 of butter, and stir it into the ingre- 
 dients, with a gill of Mountain ; pour 
 this into the dish, lay the square 
 piece of fish in the middle ; lay on 
 the lid, and bake it an hour, or a 
 little more. — You may make ling, 
 or stock-fish pie in this manner ; 
 but you are to observe, that all the 
 skin is to be taken off, and not to 
 put a piece whole into the pie, ac- 
 cording to this receipt ; but mince 
 all the fish with the yolks of hard 
 eggs, leaving out the whites, and 
 adding a large spoonful of made 
 mustard when you stir the ingredi- 
 ents together, before you put them 
 into the pie. . 
 
 SALT PORK. To a hundred 
 weight of pork or beef, take ten 
 pounds of common salt, and half 'a 
 pound of saltpetre. Let the meat 
 be well cleaned from those particles 
 of blood which hang about it when 
 cut into four pound pieces : this 
 is best done by washing it in salt 
 and water, or brine that has been 
 used, provided it be sweet. Lay, 
 the meat in rows, and rub the upper 
 side moderately with salt ; then 
 place another layer of meat, and re- ' 
 peat the operation as on the first 
 layer. In this manner continue the 
 same proportion of salt and salt- 
 petre, till the whole quantity is 
 heaped up in a tub, or some other 
 vessel, not of lead, in order to pre- 
 serve the pickle from issuing from 
 it. In this state it must remain for 
 334 
 
 three days, then turn it into another 
 tub, sprinkling it with salt in the act 
 of turning the meat. When all is 
 turned and salted, let the pickle 
 procured by the first salting, be 
 slowly poured about the meat. In 
 this state let it remain for a week, 
 and it will be excellent for home 
 use. If wanted for exportation, 
 pack it in this state into casks. But 
 as the greatest care is required for 
 its preservation, when sent abroad, 
 a layer of salt must first be put into 
 the barrel, and then a layer of meat, 
 till the cask is full, taking care to 
 use the hand only in packing in the 
 pieces. When the barrel is headed, 
 the pickle must be filtered through 
 a coarse cloth ; and when perfectly 
 fine, fill up the cask with the pickle 
 to the bung hole. Let it remain in 
 this state till the next day, in order 
 to ascertain whether the cask be 
 quite tight, and then bung it up. 
 Beef or pork cured in this manner 
 will not fail to keep any reasonable 
 length of time. The too great rub- 
 bing of meat will not keep it the bet- 
 ter, it frequently retards the opera- 
 tion of the salt by filling the outward 
 pores of the meat only to the de- 
 struction of the middle of the piece, 
 which frequently perishes. 
 
 SALTING OF BUTTER. After 
 the butter is well worked up and 
 cleared from the milk, it is ready 
 for salting. The tub in which it is 
 to be preserved being perfectly clean, 
 should be rubbed in the whole in- 
 side with common salt ; and a little 
 melted butter should be poured into 
 the cavity- between the bottom and 
 the sides, before the butter is put 
 in. Although common salt is ge- 
 nerally employed on this occasion, 
 yet the following composition not 
 only preserves the butter more ef- 
 fectually from taint, but also makes 
 it look better, taste sweeter, richer, 
 and more marrowy, than if it had 
 been cured with common salt only. 
 Take of best common salt two parts. 
 
SAL 
 
 SAV 
 
 saltpetre one part, lump sugar one 
 part, and beat them up together in 
 a mortar, so that they may be com- 
 pletely blended. To every pound 
 of butter, add one ounce of this 
 composition : mix it well in the 
 mass, and close it up for use. But- 
 ter prepared in this manner will 
 keep good for three years, and can- 
 not be distinguished from that which 
 is recently salted ; but it does not 
 taste well till it has stood a fort- 
 night or three weeks. To preserve 
 butter for winter use, take some that 
 is fresh and good in the month of 
 August or September, and put it in- 
 to an unglazed jar, in layers about 
 two inches thick, till the jar is full, 
 within three inches of the top. 
 Make a strong brine of salt and wa- 
 ter, boil and skim it ; and when it 
 is quite cold, pour a sufficient 
 quantity over the butter, so that the 
 brine may be an inch deep. Tie 
 paper over it, and set it in a cool 
 place. When wanted for use, cut 
 it no deeper than the first layer till 
 that is all used. Then cut the se- 
 cond in the same manner, and so 
 on to the bottom of the tub or jar. 
 By this means there will be no more 
 than a part of one layer that is not 
 covered with the brine. To make 
 it eat like fresh butter, dip each 
 piece into water when it is cut out 
 of the jar ; or work it over again in 
 '* fresh buttermilk or milk, and make 
 it into shapes like fresh butter. It 
 will eat much better with toast, 
 than most of the fresh butter that is 
 made in winter. It is a false idea, 
 that butter, to be preserved for win- 
 ter use, requires a greater quantity 
 of salt : experience has proved the 
 contrary. Butter salted in the com- 
 mon way, and put in pots with brine 
 over the top, retains its flavour, and 
 is better preserved than by an ad- 
 ditional quantity of salt. One more 
 observation on the preservation of 
 butter is necessary. It is univer- 
 sally allowed that cleanliness is in- 
 dispensible, but it is not generally 
 
 suspected, that butter from being 
 made in vessels or troughs lined 
 with lead, or in glazed earthenware 
 pans, which glaze is principally 
 composed of lead, is too apt to be 
 contaminated by particles of that 
 deleterious metal. If the butter is 
 in the least degree rancid, this can 
 hardly fail to take place, and it can- 
 not be doubted, that during the de- 
 composition of the salts, the glazing 
 is acted on. It is better therefore 
 to use tinned vessels for mixing the 
 preservative with the butter, and to 
 pack it either in wooden vessels, or 
 in jars of the Vauxhall ware, which 
 being vitrified throughout, do not 
 require an inside glazing. 
 
 SAMPHIRE. This should be 
 boiled in plenty of water, with a 
 good deal of salt in it. Put it in 
 when the water boils, and let it boil 
 till quite tender. Serve it up with 
 melted butter. 
 
 SANDWICHES. Properly pre- 
 pared, these form an elegant and 
 convenient luncheon; but they have 
 got much out of fashion, from the 
 bad manner in whieh they are com- 
 monly made. They have consisted 
 of any offal or odd ends, that cannot 
 be sent to table in any other form, 
 merely laid between slices of bread 
 and butter. Whatever kind of meat 
 is used however, it must be carefully 
 trimmed from every bit of skin and 
 gristle, and nothing introduced but 
 what is relishing and acceptable. 
 Sandwiches may be made of any of 
 the following materials. Cold meat, 
 poultry, potted meat, potted shrimps 
 or lobsters, potted cheese; grated 
 ham, beef, or tongue; anchovy, 
 sausages, cold pork ; hard eggs, 
 pounded with a little butter and 
 cheese ; forcemeats, and curry pow- 
 der. Mustard, pepper, and salt, 
 are to be added, as occasion re- 
 quires. 
 
 SAVOURY BEEF. The tongue 
 side of a round of beef is best adapt- 
 ed for the purpose ; and if it weighs 
 about fifteen pounds, let it hang 
 335 
 
SAY 
 
 S A V 
 
 two or three days. Then take three 
 ounces of saltpetre, one ounce of 
 coarse sugar, a quarter of an ounce 
 of black pepper, some minced herbs, 
 and three quarters of a pound of 
 salt. Incorporate these ingredients 
 by pounding them together in a 
 mortar ; and if approved, add a 
 quarter of an ounce of ginger. Take 
 out the bone, and rub the meat well 
 with the above mixture, turning it 
 and rubbing it every day for a fort- 
 night. When it is to be dressed, 
 put it into a pan with a quart of wa- 
 ter. Cover the meat with about 
 three pounds of mutton suet chop- 
 ped, and an onion or two minced 
 small. Put the whole into a pan, 
 cover it with a flour crust, and bake 
 it in a moderate oven for six hours. 
 Instead of baking it may be covered 
 with water, and stewed very gently 
 for about five hours ; and when sent 
 to table, cover the top of it with 
 finely chopped parsley. The gravy 
 will be excellent for sauce or soup, 
 or making of soy, or browning ; and 
 being impregnated with salt, it will 
 keep several days. That the suet 
 may not be wasted, when the dish 
 comes from the oven, take out the 
 beef, and strain the contents ofe th 
 pan through a sieve. Clarify the 
 fat when cold, and it will do for 
 frying. The meat should not be 
 cut till it is cold, and then with a 
 sharp knife to prevent waste, and 
 keep it smooth and even. This is 
 a most excellent way of preparing 
 savoury beef for sandwiches, and 
 for other elegant and economical 
 purposes. 
 
 SAVOURY JELLY. If to put 
 over cold pies, make it of a small 
 bare knuckle of veal, or of a scrag 
 of mutton. If the pie be of fowl or 
 rabbit, the carcases, necks, and 
 heads, added to any piece of meat, 
 will be sufficient, observing to give 
 it a consistence by adding cow heel, 
 or shanks of mutton. Put the meat 
 into a stewpan that shuts very close, 
 adding a slice of lean ham or bacon, 
 336 
 
 a faggot of different herbs, two blades 
 of mace, an onion or two, a small 
 bit of lemon peel, a tea-spoonful of 
 Jamaica pepper bruised, and the 
 same of whole pepper, with three 
 pints of Vvater. As soon as it boils 
 skim it well, let it simmer very 
 slowly till it is quite strong, and 
 then strain it. When cold take off 
 the fat with a spoon first, and then, 
 to remove every particle of grease, 
 lay on it a clean piece of blotting 
 paper. If not clear, after being cold, 
 boil it a few minutes with the whites 
 of two eggs, but do not add the se- 
 diment. Pour it through a clean 
 sieve, with a napkin in it, which has 
 been dipped in boiling water, to 
 prevent waste. 
 
 SAVOURY PIES. Few articles 
 of cookery are more generally ap- 
 proved than relishing pies, if pro- 
 perly made ; and there are various 
 things adapted to this purpose. 
 Some eat best cold, and in that case, 
 no suet should be put into the force- 
 meat that is used with them. If the 
 pie is either made of meat that will 
 take more dressing, to make it quite 
 tender, than the baking of the crust 
 will allow ; or if it is to be served in 
 an earthen pie-form, the following 
 preparation must be observed. For 
 instance, take three pounds of a 
 veiny piece of beef, that has fat and 
 lean ; wash it, and season it with 
 salt, pepper, mace, and allspice, in 
 fine powder, rubbing them in well. 
 Set it by the side of a slow fire, in a 
 stewpot that will just hold it. Add 
 about two ounces of butter, cover it 
 quite close, and let it just simmer in 
 its own steam till it begins to shrink. 
 When it is cold, add more seasoning, 
 forcemeat, and eggs. If in a dish, 
 put some gravy to it before baking : 
 if in a crust only, the gravy must not 
 be added till after it is cold, and in 
 a jelly. Forcemeat may be put 
 both under and over the meat, if 
 preferred to balls. 
 
 SAVOURY RICE. Wash and 
 pick some rice quite clean, stew i* 
 
S A V 
 
 S A V 
 
 ver} gently in a small quantity of 
 veal or rich mutton broth, with an 
 onion, a blade of mace, pepper and 
 salt. When swelled, but not boiled 
 to a mash, dry it on the shallow 
 part of a sieve before the fire, and 
 either serve it dry, or put it in the 
 middle of a dish, and pour hot gravy 
 round it. 
 
 SAVOURY VEAL PIE. Make 
 a good puff-paste, and sheet your 
 dish ; cut the veal into pieces, sea- 
 son it with pepper, mace, and nut- 
 meg, finely beat, and a little salt ; 
 lay it into the crust, with lamb- 
 stones, sweetbreads, the yolks of 
 hard eggs, an artichoke bottom boil- 
 ed, and cut in dice, and the tops of 
 asparagus ; put in about half a pint 
 of water, lay pieces of butter over 
 the top, put on the lid, and orna- 
 ment it to your fancy. In a quick oven 
 about an hour and an half will bake 
 it. Make a caudle for it thus : take 
 half a pint of strong veal broth, a 
 gill of white wine, and the yolks of 
 three eggs ; set this over the stove, 
 and keep it stirring ; put in some 
 grated nutmeg, and a little salt ; 
 when it boils, if there is any scum, 
 take it off ; pour in a gill of cream, 
 keep it stirring till it simmers, then 
 take the lid of your pie off carefully, 
 and pour the caudle over it, shake 
 it round, lay on the lid as exact as 
 you can, and send it to table. You 
 may do lamb this way. 
 
 SAVOURY VEGETABLE*. 
 Wash a dish with the white of eggs. 
 Make several divisions with mashed 
 potatoes and yolks of eggs mixed to- 
 gether and put on the dish, and 
 bake it of a nice colour. In the 
 first division put stewed spinach, in 
 the second mashed turnips, in the 
 third slices of carrots, in the fourth 
 some button onions stewed in gravy, 
 or any other kind of vegetables to 
 make a variety. 
 
 SAVOY BISCUITS. Take six 
 
 eggs, separate the yolks and whites, 
 
 mix the yolks with six ounces of 
 
 Bugar finely powdered, and the rind 
 
 (No. 15.) 
 
 of a grated lemon. Beat them to- 
 gether for a quarter of an hour> 
 then whisk the whites up it a broad 
 dish till they are well frothed, and 
 mix them with the yolks, adding five 
 ounces of flour well dried. Stir the 
 whole well together; then, with a 
 piece of flat ivory, take out the bat- 
 ter, and draw it along clean white 
 paper to the proper size of the bis- 
 cuit. Sift some sugar over them, 
 and bake them in a very hot oven. 
 They must however be carefully 
 watched, for they are soon done> 
 and a few seconds over the proper 
 time will scorch and spoil them. 
 
 SAVOY CAKE. Put four ^ggs 
 into a scale, and then take their 
 weight in fine sugar, powdered and 
 sifted, with the weight of seven eggs 
 in flour well dried. Break the eggs, 
 putting the yolks into one basin, 
 and the whites into another. Mix 
 with the yolks the sugar that has 
 been weighed, a little grated lemon 
 peel, and a little orange-flower wa- 
 ter. Beat them well together for 
 half an hour, then add the whites 
 whipped to a froth, and mix in the 
 flour by degrees, continuing to beat 
 them all the time. Then put the 
 batter into a tin well buttered, and 
 bake it an hour and a half. This 
 is a very delicate light cake foi* 
 serving at table, or in a dessert, and 
 is pretty when baked in a melon 
 mould, or any other kind of shape. 
 It may be iced at pleasure. 
 
 SAUCE FOR BOILED MEAT. 
 The sauces usually sent to table with 
 boiled meat, not poured over the 
 dish, but put into boats, are the fol- 
 lowing. Gravy, parsley and butter, 
 chervil, caper, ouster, liver and 
 parsley, onion, celery, shalot, and 
 curry. The ingredients for com- 
 pound sauces should be so nicely 
 proportioned, that no one may be 
 predominant, but that there may be 
 an equal union of the combined fla- 
 vours. All sauces should be sent 
 to table as hot as possible, for no* 
 thing is more unsightly than ihf* 
 
 X X 337 
 
S AU 
 
 S AU 
 
 surface of a sauce in a frozen state, 
 ■ or garnished with grease on the top. 
 SAUCE FOR BRAWN. Take 
 a peck of bran, seven gallons of 
 water, a pound of salt, a sprig of 
 bay and rosemary. Boil the whole 
 half an hour, strain it off, let it 
 stand till it is cold, and then put it 
 in the brawn. 
 
 SAUCE FOR CARP. Rub half 
 a pound of butter with a tea-spoon- 
 ^ ful of flour, melt it in a little water, 
 and add nearly a quarter of a pint 
 of thick cream. Putin half an an- 
 chovy chopped fine, but not wash- 
 ed ; set it over the fire, and as it 
 boils up, add a large spoonful of 
 real India soy. If that does not 
 give it a fine colour, add a little 
 more. Turn it into the sauce tu- 
 reen, and put in some salt and half 
 a lemon. Stir it well to keep it from 
 curdling. 
 
 SAUCE FOR CHICKENS. An 
 anchovy or two boned and chopped, 
 some parsley and onion chopped, 
 adding pepper, oil, vinegar, mus- 
 tard, and walnut or mushroom 
 ketchup. These mixed together 
 will make a good sauce for cold 
 chicken, partridge, or veal. 
 
 SAUCE FOR CHOPS. To make 
 a relishing sauce for steaks or chops, 
 pound an ounce of black pepper, 
 and half an ounce of allspice, with 
 an ounce of salt, and half an ounce 
 of scraped horseradish, and the 
 same of shalot peeled and quartered. 
 Put these ingredients into a pint of 
 mushroom ketchup, or walnut pickle ; 
 let them steep for a fortnight, and 
 then strain off the liquor. A tea- 
 spoonful or two mixed with the gra- 
 vy usually sent up for chops and 
 steaks, or added to thick melted 
 butter, will be found an agreeahle 
 addition. 
 
 SAUCE FOR FISH. Simmer 
 very gently a quarter of a pint of 
 vinegar, and half a pint fif soft wa- 
 ter, with an onion, a little horse- 
 radish, and the following spices 
 lightly bruised : four cloves, two 
 338 
 
 blades of mace, and half a tea-spoon< 
 ful of black pepper. When the 
 onion becomes tender, chop it small, 
 with two anchoviea, and boil it for 
 a few minutes with a spoonful of 
 ketchup. Beat the yolks of three 
 eggs, strain them, and mix the liquor 
 with them by degrees. When well 
 mixed, set the saucepan over a gen- 
 tle fire, keeping the basin in one 
 hand, into which toss the sauce to 
 and fro, and shake the saucepan 
 over the fire that the eggs may not 
 curdle. The sauce must not be 
 boiled, but made hot enough to give 
 it the thickness of melted butter. — 
 The following sauces for fish will 
 be found excellent. — Lobster sauce. 
 Take a lobster, bruise the body and 
 spawn, that is in the inside, very 
 fine, with the back of a spoon, mince 
 the meat of the tail and claws small, 
 melt your butter of a good thick- 
 ness, put in the bruised part, and- 
 shake it well together, then put in 
 the minced meat with a very little 
 nutmeg grated, and a spoonful of 
 white wine ; let it just boil up, and 
 pour it into boats, or over your fish. 
 — Shrimp sauce. Put half a pint 
 of shrimps, clean picked, into a gill 
 of good gravy ; let it boil up with * 
 a lump of butter rolled in flour, and 
 a spoonful of red wine. — 0}ster 
 sauce. Take a pint of oysters that 
 are tolerably large ; put them into 
 a saucepan with their own liquor, a 
 blade of mace, a little whole pep- i 
 per, and a bit of lemoir peel ; let 
 them stew over the fire till the 
 oysters are plump ; pour all into a 
 clean pan, and wash them carefully, ] 
 one by one, out of the liquor ; strain 
 about a gill of the liquor through a 
 fine sieve, add the same quantity of 
 good gravy, cut half a pound of 
 fresh butter in pieces, roll up some * 
 in flour, and then put all to your 
 oysters ; set it over a clear fire, 
 shake it round often till it boils, and 
 add a spoonful of white wine : let it 
 just boil, and pour it into your 
 bason or boat. — Anchovy sauce. 
 
S A U 
 
 S A II 
 
 Strip an anchovy, bruise it very fine, 
 put it into hahf a pint of gravy, a 
 quarter of a pound of butter rolled 
 in flour, a spoonful of red wine, and 
 a tea-spoonful of ketchup ; boil all 
 together till it is properly thick, and 
 serve it up. — Another. Half a pint 
 of water, two anchovies split, a 
 clove, a bit of mace, a little lemon 
 peel, a few peppercorns, and a large 
 spoonful of red wine ; boil all to- 
 gether, till your anchovy is dis- 
 solved ; then strain it off, and thick- 
 en it with butter rolled in flour. This 
 is the best sauce for skate, maid, or 
 thornback. 
 
 SAUCE FOR FISH PIES. Take 
 equal quantities of white wine, not 
 sweet ; of vinegar, oyster liquor, 
 and mushroom ketchup. Boil them 
 up with an anchovy, strain the li- 
 quor, and pour it through a funnel 
 into the pie after it is baked. Or 
 chop an anchovy small, and boil it 
 up with three spoonfuls of gravy, a 
 quarter of a pint of cream, and a 
 little butter and flour. 
 
 SAUCE FOR FOWLS. Cut up 
 the livers, add slices of lemon in 
 dice, scalded parsley, some hard 
 tggs, and a little salt. Mix them 
 with butter, boil them up, and pour 
 the sauce over the fowls. This will 
 be found an excellent sauce for rab- 
 bit or fowl, especially to hide the 
 bad colour of fowls. Or boil some 
 veal gravy, with pepper and salt, 
 the juice of a Seville orange and a 
 lemon, and a little port wine. Pour 
 it into the dish, or send it up in a 
 boat. 
 
 SAUCE FOR GOOSE. Mix a 
 table-spoonful of made mustard, 
 and half a tea-spoonful of cayenne, 
 in a glass and a half of port wine. 
 Heat and pour it hot into the inside 
 of a roast goose when it is taken up, 
 by a slit made in the apron. What 
 is sauce for a goose will not make 
 bad sauce for a duck. It must be 
 understood that this is not adapted 
 to green geese or ducklings. 
 
 SAUCE FOR HASHES. Chop 
 
 the bones and fragments of the joint, 
 put them into a stewpan, and cover 
 them with boiling water. Add six 
 peppercorns, the same of allspice, 
 a handful of parsley, half a head of 
 celery cut in pieces, and a small sprig 
 of savoury, lemon thyme, or sweet 
 marjoram. Cover it up, and let it 
 simmer gently for half an hour. Slice 
 half an ounce of onion, put it into 
 a stewpan with an ounce of butter, 
 and fry it over a quick fire for two 
 or three minutes, till it takes a little 
 colour. Thicken it with flour, and 
 mix with it by degrees the gravy 
 made from the bones. Let it boil 
 very gently for a quarter of an hour, 
 till it acquires the consistence of 
 cream, and strain it through a fine 
 sieve into a basin. Return it to the 
 stewpan, season it a little, and cut 
 in a few pickled onions, walnuts, or 
 gherkins. Add a table-spoonful of 
 ketchup or walnut pickle, or some 
 capers and caper liquor, or a table- 
 spoonful of ale, a little shalot, or 
 tarragon vinegar. Cover the bot- 
 tom of the dish with sippets of bread, 
 to retain the gravy, and garnish with 
 fried sippets. To hash meat in per- 
 fection, it should be laid in this gra- 
 vy only just long enough to get pro- 
 perly warmed through. 
 
 SAUCE FOR LENT. Melt some 
 butter in a saucepan^ shake in a 
 little flour, and brown it by degrees. 
 Stir in half a pint of water, half a 
 pint of ale, an onion, a piece of 
 lemon peel, two cloves, a blade of 
 mace, some whole pepper, a spoon- 
 ful of ketchup, and an anchovy. 
 Boil it all together a quarter of an 
 hour, strain it, and it will make good 
 sauce for various dishes. 
 
 SAUCE FOR LOBSTER. Bruise 
 the yolks of two hard boiled eggs 
 with the back of a wooden spoon, 
 or pound them in a marble mortar, 
 with a tea-spoonful of water, and 
 the soft inside and the spawn of the 
 lobster. Rub them quite smooth 
 with a tea-spoonful of made mus- 
 tard, two table- spoon fills of salad 
 
S A U 
 
 S AU 
 
 oil, and five of vinegar. Season it 
 with a very little cayenne, and some 
 salt. Tarragon vinegar, or essence of 
 anchovy, may be added occasionally. 
 
 SAUCE FOR MINCED VEAL. 
 Take the bones of cold roast or 
 boiled veal, dredge them well with 
 flour, and put them into a stewpan. 
 Add a pint and a half of weak broth, 
 a small onion, a little grated or 
 finely minced lemon peel, half a tea- 
 spoonful of salt, and a blade of 
 pounded mace. Thicken it with a 
 table-spoonful of flour rubbed into 
 half an ounce of butter, stir it into 
 the broth, and let it boil gently for 
 about half an hour. Strain it through 
 a tammis or sieve, and it is read^ 
 to put to the veal to warm up, which 
 is to be done by placing the stew- 
 pan by the side of the fire. Squeeze 
 in half a lemon, cover the bottom 
 of the dish with sippets of toasted 
 bread cut into triangles, and garnish 
 the dish with slices of ham or bacon. 
 A little basil wine gives an agreeable 
 vegetable relish to minced veal. 
 
 SAUCE^ FOR PARTRIDGE. 
 Rub down in a mortar the yolks of 
 two eggs boiled hard, an anchovy, 
 two dessert-spoonfuls of oil, three 
 of vinegar, a shalot, cayenne if ap- 
 proved, and a tea-spoonful of mus- 
 tard. All should be pounded be- 
 fore the oil is added, and strained 
 when done. Shalot vinegar is pre- 
 ferable to the shalot. 
 
 SAUCE FOR POULTRY. Wash 
 and pick some chervil very carefully, 
 put a tea-spoonful of salt into half 
 a pint of boiling water, boil the cher- 
 vil about ten minutes, drain it on a 
 sieve, mince it quite fine, and bruise 
 it to a pulp. Mix it by degrees 
 with some good melted butter, and 
 send it up in a sauce boat. This 
 makes a fine sauce for either fish or 
 fowl. The flavour of chervil is a 
 strong concentration of the com- 
 bined taste of parsley and fennel, 
 but is more aromatic and agreeable 
 than either. 
 
 3AUCE FOR QUAILS. Shred 
 340 
 
 two or three shalots, and boil them 
 a few minutes in a gill of water, and 
 half a gill of vinegar. Add to this 
 a quarter of a pint of good gravy, 
 and a piece of butter rolled in flour. 
 Shake it over the fire till it thickens, 
 and then serve it in the dish v/ith 
 roast quails, or any other small 
 birds. 
 
 SAUCE ROBART. This is a 
 favourite sauce for rump steaks, 
 and is made in the following man- 
 ner. Put a piece of butter, the size 
 of an egg, into a saucepan ; and 
 while browning over the fire, throw 
 in a handful of sliced onions cut 
 small. Fry them brown, but do 
 not let them burn. Add half a 
 spoonful of flour, shake the onions 
 in it, and give it another fry. Then 
 put four spoonfuls of gravy, some 
 pepper and salt, and boil it gently 
 ten minutes. Skim off the fat, add 
 a tea-spoonful of ::^ade mustard, a 
 spoonful of vinegar, and the juice of 
 half a lemon. Boil it all together, 
 and pour it round the steaks, which 
 should be of a fine yellow brown, 
 and garnished with fried parsley 
 and lemon. 
 
 SAUCE FOR STEAKS. When 
 the steaks are taken out of the fry- 
 ingpan, keep back a spoonful of the 
 fat, or put in an ounce of butter. 
 Add flour to thicken it, and rub it 
 well over the fire till it is a little 
 browned. Then add as much boil- 
 ing water as will reduce it to the 
 consistence of cream, and a table- 
 spoonful of ketchup or walnut pickle. 
 Let it boil a few minutes, and pour 
 it through a sieve upon the steaks. 
 To this may be added a sliced onion, 
 or a minced shalot, with a glass of 
 port wine. Broiled mushrooms are 
 favourite relishes to beef steaks. 
 Garnish with finely scraped horse- 
 radish, pickled walnuts, or gherkins. 
 
 SAUCE FOR VEAL. Mince any 
 kind of sweet herbs with the yolks 
 of two or three hard eggs. Boil 
 them together with sonje currants, 
 a little grated bread, pounded cifl- 
 
S A U 
 
 SC A 
 
 nanion, sugar, and two whole cloves. 
 Pour the sauce into the dish intend- 
 ed for the veal, with two or three 
 slices of orange. 
 
 SAUCE FOR WILD FOWL. 
 Simmer a tea- cupful of. port wine, 
 the same quantity of good meat gra- 
 vy, a little shalot, a little pepper 
 and salt, a grate of nutmeg, and a 
 bit of mace, for ten minutes. Put 
 in a piece of butter, and flour ; give 
 it all one boil, and pour it through 
 the birds. In general they are not 
 stuffed as tame fowl, but may be 
 .done so if approved. 
 
 SAUSAGES. Chop fat and lean 
 pork together, season it with sage, 
 pepper, salt, and two or three ber- 
 ries of allspice. Half fill some hog's 
 guts that have been soaked and made 
 extremely clean ; or the meat may 
 be kept in a very small pan closely 
 covered, and so rolled and dusted 
 with a very little flour before it is 
 fried. The sausages must be prick- 
 ed with a fork before they are dress- 
 ed, or they will burst in the frying. 
 Serve them on stewed red cabbage, 
 or mashed potatoes put in a form, 
 and browned with a salamander. — 
 The following is the way of making 
 excellent sausages to eat cold. Sea- 
 son some fat and lean pork with salt, 
 saltpetre, black pepper, and all- 
 spice, all in fine powder. Rub the 
 mixture into the meat, and let it lie 
 in pickle for six days. Then cut 
 it small, and mix with it some shred 
 shalot or garlic, as fine as possible. 
 Have ready an ox-gut that has been 
 scoured, salted, and well soaked, 
 and fill it with the above stufling. 
 Tie up the ends, and hang it to 
 smoke as you would hams, but first 
 wrap it in a fold or two of old mus- 
 lin. It must be high dried. Some 
 choose to boil it, but others eat it 
 without boiling. The skin should 
 be tied in different places, so as to 
 make each link about eight or nine 
 inches longf. . 
 
 SAUSAGES WITH APPLES. 
 Fry some sliced apples with the sau- 
 
 sages, till they are of a light brown. 
 Lay the sausages in the middle of 
 the dish, and the apples round them. 
 Or fry them without apples, and 
 serve them up on fried bread, with 
 mashed potatoes. Or put the sau- 
 sages into boiling water, simmer 
 them about five minutes, and serve 
 them up with poached eggs, or roast- 
 ed potatoes. 
 
 SCALDS. When a burn or scald 
 is trifling, and occasions no blister, 
 it is sufficient to put a compress of 
 several folds of soft linen upon it, 
 dipped in cold water, and to renew 
 it every quarter of an hour till the 
 pain is entirely removed. When a 
 burn or scald blisters, a compress 
 of fine linen spread over with soft 
 pomatum should be applied to it, 
 and changed twice a day. If the 
 skin is burnt through, and the flesh 
 under it injured, the same pomatum 
 may be applied ; but instead of a 
 compress of linen, it should be spread 
 upon a piece of soft lint, applied di- 
 rectly over it, and this cover with a 
 slip of simple adhesive plaster. For 
 an extensive burn or scald, skil^l 
 advice should immediately be ob- 
 tained, as it always endangers the 
 life of the suflferer. A linen rag 
 dipped in laudanum, or spread thick 
 with honey, will be sufficient in or- 
 dinary cases. The pomatum pro- 
 per, where any serious injury has 
 been sustained, is made in the fol- 
 lowing manner. Take an ounce of 
 the ointmentcalled nutritum,the yolk 
 of a small egg, or the half of a large 
 one, and mix them well together. 
 The nutritum may easily be made 
 by rubbing two drams of cerus, or 
 white lead, with half an ounce of 
 vinegar, and three ounces of com- 
 mon oil, and mixing them well toge- 
 ther. If the ingredients for making 
 nutritum are not at hand, to make 
 the pomatum, one part of wax should 
 be melted with eight parts of oil, 
 and the yolk of an egg added to 
 two ounces of this mixture. A still 
 more simple application, and sooner 
 341 
 
SCA 
 
 SC A 
 
 prepared, is to beat up a whole egg 
 with two spoonfuls of sweet oil, free 
 from any rankness. When the pain 
 of the burn and all its other symp- 
 toms have nearly subsided, it will 
 be sufficient to apply the following 
 plaster. Boil together to a proper 
 consistence, half a pound of oil of 
 roses, a quarter of a pound of red 
 lead, and two ounces of vinegar. 
 Dissolve in the mixture three quar- 
 ters of an ounce of yellow wax, and 
 one dram of camphor, stirring the 
 whole well together. Take it off 
 the fire, and spread it upon sheets 
 or slips of paper, of any size that 
 may be most convenient. For an 
 adhesive plaster, melt four ounces 
 of white wax, and add one or two 
 spoonfuls of oil. Dip into this mix- 
 ture, slips of moderately thin linen, 
 and let them dry ; or spread it thin 
 and evenly over them. — The follow- 
 ing is a highly esteemed method of 
 curing scalds or burns. Take half 
 a pound of alum in powder, dissolve 
 it in a quart of water ; bathe the 
 burn or scald with a linen rag wet 
 in -this mixture ; then bind the wet 
 rag thereon with a slip of linen, and 
 moisten the bandage with the alum 
 water frequently, without removing 
 it, in the course of two or three 
 days. A workman who fell into a 
 copper of boiling liquor, where he 
 remained three minutes before taken 
 out, was immediately put into a tub 
 containing a saturated solution of 
 alum in water, where he was kept 
 two hours ; his sores were then 
 dressed with cloths and bandages, 
 wet in the above mixture, and kept 
 constantly moistened for twenty- 
 four hours, and in a few days he 
 was able to return to business. — 
 The application of vinegar to burns 
 and scalds is to be strongly recom- 
 mended. It possesses active powers, 
 and is a great antiseptic and coi*- 
 rector of putrescence and mortifica- 
 tion. The progressive tendency of 
 burns of the unfavourable kind, or 
 ill-treated, is to putrescence and 
 342 
 
 mortification. Where the outward 
 skin is not broken, it may be freely 
 used every hour or two ; where the 
 skin is broken, and if it gives pain, 
 it must be gently used. But equal 
 parts of vinegar and water, in a tepid 
 state, used freely every three or four 
 hours, are generally the best appli- 
 cation, and the best rule to be di- 
 rected by. — House-leek, either ap- 
 plied by itself, or mixed with cream, 
 gives present relief in burns, and 
 other external inflammations. 
 
 SCALD HEAD. This disorder 
 is chiefly incident to children, and 
 is seated in the roots of the hair. 
 It is frequently cured by changing 
 the nurse, weaning the child, and 
 removing it to a dry and airy situa- 
 tion. If the itching of the head be- 
 comes very troublesome, it may be 
 allayed by gently rubbing it with 
 equal parts of the oil of sweet al- 
 monds, and the juice expressed from 
 the leaves of the common burdock, 
 simmered together till they form a 
 soapy liniment, adding a few grains 
 only of pearlash. If this treatment 
 be not sufficient, cut oft' the hair, or 
 apply an adhesive plaster made of 
 bees' wax, pitch, and mutton suet. 
 After it is removed, the head should 
 be washed with warm soapy water, 
 and the whole body cleansed in a 
 lukewarm bath. 
 
 SCALDED CODLINS. Wrap 
 each in a vine leaf, and pack them 
 close in a nice saucepan : when full, 
 pour in as much water as will cover 
 them. Set the saucepan over a gen- 
 tle fire, and let them simmer slowly 
 till done enough to take the thin 
 skin off when cold. Place them in 
 a dish, with or without milk, cream 
 or custard : if the latter, there should 
 be no ratafia. Dust some fine sugar 
 over the apples. 
 
 SCALDED CREAM. Let the 
 milk stand twenty-four hours in win- 
 ter, and twelve at least in sum- 
 mer. Place the milk pan on a hot 
 hearth, or in a wide brass kettle of 
 water, large enough to receive the 
 
SC A 
 
 SCO 
 
 pan. It must remain on the fire till 
 quite hot, but on no account boil, 
 or there will be a skim instead of 
 cream upon the milk. Wheu it is 
 done enough, the undulations on the 
 surface will begin to look thick, and 
 a ring will appear round the pan, 
 the size of the bottom. The time 
 required to scald cream depends on 
 the size of the pan, and the heat of 
 the fire ; but the slower it is done 
 the better. When the cream is 
 scalded, remove the pan into the 
 dairy, and skim it the next day. In 
 cold weather it may stand thirty-six 
 hours, and never less than two meals. 
 In the west of England, butter is 
 usually made of cream thus pre- 
 pared ; and if made properly it is 
 very firm. 
 
 SCALDING FRUIT. The best 
 way of scalding any kind of fruit, 
 is to do it in a stone jar on a hot 
 iron hearth ; or by putting the ves- 
 sel into a saucepan of water, called 
 a water-bath. Vinegar also is best 
 boiled in the same manner. 
 
 SCALDING PUDDING. From 
 a pint of new milk take out enough 
 to mix three large spoonfuls of flour 
 into a smooth batter. Set the re- 
 mainder of the milk on the fire, and 
 when it is scalding hot, pour in the 
 batter, and keep it on the fire till it 
 thickens. Stir it all the time to 
 prevent its burning, but do not let 
 it boil. When of a proper thickness, 
 pour it into a basin, and let it stand 
 to cool. Then put in six eggs, a 
 little sugar, and some nutmeg. Boil 
 it an hour in a basin well buttered. 
 
 SCALLOPED OYSTERS. Hav- 
 ing opened the oysters, and washed 
 them from the grit, put them into 
 scallop shells or saucers, and bake 
 them before the fire in a Dutch oven. 
 Add to them some crumbs of bread, 
 pepper, salt, nutmeg, and a bit of 
 butter, before they are set to the 
 fire. — Another way. To fill four 
 scallop shells, have a pint and a half 
 of oysters, put them on the fire, in 
 their own liquor, with a blade of 
 
 mace, a little salt, and some whole 
 pepper ; (put a salamander in the 
 fire to be red hot,) grate some 
 crumbs of bread suflicient for your 
 shells ; butter the inside of theshells 
 very well, and strew bread crumbs 
 thereon ; take your oysters off the 
 fire, pour them into a pan, take off 
 the beards, and fill the shells ; grate 
 a little nutmeg into every shell, put 
 a spoonful or two of the liquor upon 
 the oysters, and fill up the shells 
 quite full with bread crumbs ; set 
 them before the tire, and baste them 
 with butter all over the bread, then 
 set them upon a gridiron over a 
 clear fire, for about half an hour ; 
 hold your salamander over them, 
 till they are of a fine brown, then 
 send them to table for a side-dish. 
 In the same manner do shrimps, 
 muscles, or cockles. 
 
 SCALLOPED POTATOES. 
 When boiled, mash them with milk, 
 pepper, salt, and butter. Fill some 
 scallop shells, smooth the tops, set 
 them in a Dutch oven to brown before 
 the fire ; or add the yolk of an egg, 
 and mash them with cream, butter, 
 salt, and pepper. Score the top with 
 a knife, and put thin slices over, be- 
 fore they are put into the oven. 
 
 SCALLOPED VEAL. Mince it 
 fine, set it over the fire a few mi- 
 nutes, with pepper and salt, a little 
 nutmeg and cream. Put it into 
 scallop shells, and fill them up with 
 grated bread ; over which put a lit- 
 tle butter, and brown them before 
 the fire. 
 
 SCARLET DYE. Wool may be 
 dyed scarlet, the most splendid of 
 all colours, by first boiling it in a 
 solution of muris-sulphate of tin ; 
 then dying it a pale yellow with 
 quercitron bark, and afterwards 
 crimson with cochineal. 
 
 SCORCHED LINEN. Boil to a 
 good consistency, in half a pint of 
 vinegar, two ounces of fuller's earth, 
 an ounce of hen's dung, half an 
 ounce of cake soap, and the juice 
 of two onions. Spread tliis com- 
 343 
 
SCO 
 
 SCO 
 
 position over the whole of the da- 
 maged part ; and, if the scorching 
 were not quite through, and the 
 threads actually consumed, after 
 suffering it to dry on, and letting it 
 ^ receive a subsequent good washing 
 or two, the place will appear full as 
 white and perfect as any other part 
 of the linen. 
 
 SCOTCH BARLEY BROTH. 
 Cut a leg of beef into pieces, and 
 boil it in three gallons of water, 
 with a sliced carrot and crust of 
 bread, till reduced to half the quan- 
 tity. Strain it off, and put it again 
 into the pot. Boil it an hour, with 
 half a pound of Scotch barley, a 
 few heads of celery cut small, a 
 sprig of sweet herbs, an onion, a 
 little minced parsley, and a few 
 marigolds. Put in a large fowl, and 
 boil it till the broth is good. Sea- 
 son it with salt, take out the onion 
 and herbs, and serve it up with the 
 fowl in the middte. Broth may be 
 made with a sheep's head chopped 
 in pieces, or six pounds of thick 
 flank of beef, boiled in six quarts of 
 water. Put the barley in with the 
 meat, and boil it gently for an hour, 
 keeping it clear from scum. The 
 articles before-mentioned may then 
 be added, with sliced turnips and 
 carrots, and boiled together till the 
 broth is good. Season it, take it 
 up, pour the broth into a tureen, 
 with the meat in the middle, and 
 carrots and turnips round the dish. 
 SCOTCH BURGOO. This is a 
 sort of oatmeal hasty pudding with- 
 out milk, much used by the Scotch 
 peasantry ; and as an example of 
 economy, is worthy of being occa- 
 sionally adopted by all who have 
 large families and small incomes. 
 It is made in the following easy and 
 expeditious manner. To a quark of 
 oatmeal, add gradually two quarts 
 of water, so that the whole may 
 mix smoothly. Stir it continually 
 over the fire, and boil it for a quar- 
 ter of an hour. Take it up, and stir 
 in a little salt and butter, with or 
 344 
 
 without pepper. This quantity wiL 
 provide five or six persons with a 
 tolerable meal. 
 
 SCOTCH COLLOPS. Cut veal 
 into thin round slices, about three 
 inches over, and beat them with a 
 rolHng-pin. Grate a little nutmeg 
 over, dip them into the yolk of an 
 eg^, and fry them in a little butter 
 of a fine brown. Pour off the but- 
 ter, and have ready warmed half a 
 pint of gravy, with a little butter 
 and flour in it, the yolk of an eg;g, 
 two large spoonfuls of cream, and a 
 dust of salt. Do not boil the sauce, 
 but stir it till it comes to a tine 
 thickness, and pour it over the col- 
 lops. — Another way. Take what 
 quantity of veal you want, cut into 
 collops, and beat it with the back 
 of a knife ; season as above, and 
 fry them in butter of a fine brown ; 
 pour off the butter, and put in half 
 a pint of good gravy, and a small 
 glass of white wine : you may add 
 what other ingredients you please. 
 Roll a piece of butter as big as a 
 walnut in flour, tos? it up, and when 
 it boils, take off the scum very clean : 
 let your sauce be thick enough to 
 hang ; dish it up, and garnish to 
 your fancy. — Another way : dressed 
 white. Take three or four pounds 
 of a fillet of veal, cut, in small thin 
 slices ; then take a clean stewpan, 
 butter it on the inside ; season your 
 collops with beaten mace, nutmeg, 
 and salt ; dust them over with flour, 
 and lay them into your stewpan, 
 piece by piece, till all your meat is 
 in : set* it over the stove, and toss 
 it up together, till all your meat be 
 white. Put in half a pint of strong 
 veal broth ; let them boil, and take 
 off all the scum clean ; beat up the 
 yolks of two eggs in a gill of cream, 
 and put it to your collops, and keep 
 it tossing all the while, till it just 
 boils up; then squeeze in a little 
 lemon, toss it round, and dish it up. 
 Garnish your dish with sliced lemon 
 If you would make a fine dish of it, 
 when you put in your veal broth. 
 
SCO 
 
 scu 
 
 you must add morels, truffles, mush- 
 rooms, artichoke bottoms cut in small 
 dice, force-meat balls boiled, not 
 fried, and a few cock's combs ; then 
 garnish your dish with fried oysters, 
 petit-pasties, lemon, and barberries. 
 Remember when you make a made 
 dish, and are obliged to use cream, 
 that it should be the last thing ; for 
 it is apt to curdle if it boils at any 
 time. 
 
 SCOTCH EGGS. Boil five pul- 
 let's eggs quite hard; and without 
 removing the white, cover them com- 
 pletely with a fine relishing force- 
 meat, in which, let scraped ham, or 
 chopped anchovy, bear a due propor- 
 tion. Fry of a beautiful yellow 
 brown, and serve with good gravy in 
 the dish. 
 
 SCOTCH LEEK SOUP. Prepare 
 a sheep's head, either by cleaning 
 the skin very nicely, or taking it off, 
 as preferred. Split the head in two, 
 take out the brains, and put it into 
 a kettle with plenty of water. Add 
 a large quantity of leeks cut small, 
 with pepper and salt. Stew these 
 very slowly for three hours. Mix as 
 much oatmeal as will make the soup 
 pretty thick, and make it very smooth 
 with cold water. Pour it into the 
 soup, continue stirring it till the 
 whole is smooth and well done, and 
 then serve it up. 
 
 SCOTCH PANCAKES. To a 
 pint of cream beat up eight eggs, 
 leaving out two whites, a quarter of 
 a pound of butter melted, one spoon- 
 full of flour, a nutmeg grated, three 
 spoonfuls of sack, and a little sugar. 
 When the butter is cool, mix all to- 
 gether into a batter ; have ready a 
 stove with charcoal, and a small fry- 
 ingpan no bigger than a plate, tie a 
 piece of butter in a clean cloth ; when 
 the pan is hot rub this round it, and 
 put in the batter with a spoon, run it 
 round the pan very thin and fry them 
 only on one side ; put a saucer into 
 the middle of the dish, and lay pan- 
 cakes over it, till it is like a little 
 pyramid ; strew pounded sugar be- 
 
 tween every pancake, and garnish 
 the dish with Seville oranges cut in 
 small quarters. 
 
 SCOURING BALLS. Portable 
 balls for removing spots from clothes, 
 may be thus prepared. Dry some 
 fuller's-earth, so that it crumbles in- 
 to a powder; then moisten it with 
 the clear juice of lemons, and add a 
 small quantity of pure pearl-ash. 
 Knead the whole carefully together, 
 till it acquires the consistence of a 
 thick elastic paste : form it into con- 
 venient small balls, and dry them in 
 the sun. To be used, first moisten 
 the spot on the clothes with water, 
 then rub it with the ball, and let the 
 spot dry in the sun. After having 
 washed it with pure water, the spot 
 will entirely disappear. 
 
 SCROPHULA. The principal dif- 
 ficulty in curing the scrophula, or 
 king's evil, arises from the circum- 
 stance, that it may remain concealed 
 for a long time, and thus become 
 deeply rooted in the constitution 
 before its effects are evident. The 
 system requires to be strengthened 
 by the free use of Peruvian bark, 
 sea water and sea bathing, and mo- 
 derate exercise in the open air. 
 Hemlock plasters applied to the 
 swellings, and drinking of milk whey, 
 have also been found useful. But in 
 the progress of the disorder, medice^l 
 advice will be necessary. 
 
 SCURVY. When the scurvy pro- 
 ceeds chiefly from the long-continued 
 use of salt provisions, it will be ne- 
 cessary to take large portions of the 
 juice of lemons, oranges, or tama- 
 rinds ; to eat water cresses, scurvy 
 grass, and fresh vegetables of every 
 description. But where these cannot 
 be procured, pickled cabbage, cu- 
 cumber, onions, and other fruits, as 
 well as horseradish and mustard, may 
 be taken with considerable advan- 
 tage. Take also a pound of water- 
 dock roots, and boil them in six pints 
 of water, adding an ounce or two of 
 chrystals of tartar, till one third part 
 of the liquor be evaporated ; and 
 
 Y y 345 
 
SEA 
 
 S E A 
 
 drink half a pint or more of it every 
 day. Raw carrots eaten are also very 
 good for the scurvy ; and during a 
 voyage, they should be packed up in 
 casks of sand and kept for use. If 
 the limbs be swelled, or joints stiff, 
 it will be proper to foment them with 
 warm vinegar, or bathe them in luke- 
 warm water. A valuable ointment 
 may be made of a pound of fresh 
 lard, and as much cliver or goose- 
 ^ass as the lard will moisten. Boil 
 them together over a slow tire, stir 
 the mixture till it turns brown, and 
 strain it through a cloth. Take the 
 ointment from the water, and rub it 
 on the parts affected. 
 
 SCURVY GRASS ALE. Brew 
 it as for other ale, omitting the hops ; 
 and when the liquor boils, put in 
 half a bushel of fine wormwood, a 
 bushel of scurvy grass, and twelve 
 pounds of sugar. This quantity of 
 ingredients is sufficient for a hogs- 
 head. 
 
 SEA-KALE is a highly nutriti- 
 ous and palatable culinary vegetable. 
 It is an early esculent plant, the 
 young shoots of which are used some- 
 what in the manner of asparagus, and 
 may, it is said, be grown by the me- 
 thod of cultivation which is given 
 hereafter, to a size and of a delicacy 
 of flavour greatly superior to that 
 which is commonly brought to the 
 table. In the cultivation of it in the 
 garden, the improved method which 
 has lately been advised, is that of 
 preparing the ground for it by trench- 
 ing it two feet and a half deep, about 
 the close of the year or in the begin- 
 ning of it : when not that depth na- 
 turally, and of a light quality, it is 
 to be made so by artificial means, 
 such as the applying of a suitable 
 proportion of fine white sand, and 
 very rotten vegetable mould : if the 
 ground be wet in the winter season, 
 it should be completely drained, that 
 no water may stagnate in it near the 
 bottom of the cultivated mould, as 
 the strength of the plants depends 
 Upon the dryness and richness of 
 346 
 
 the bottom soil. After which the 
 ground is to be divided into beds, 
 four feet in width, with alleys of 
 eighteen inches between them ; then, 
 at the distance of every two feet each 
 way, five or six seeds are to be sown, 
 in a circle of about four inches dia- 
 meter, to the depth of two inches. 
 This business should be performed 
 in a strictly regular and exact man- 
 ner, as the plants are afterwards to 
 be covered by means of pots for 
 blanching them, and the health and 
 beauty of the crops equally depend 
 upon their standing at regular dis- 
 tances. If the seeds which were 
 sown were sound and perfect, they 
 will come up and shew themselves 
 in the last spring or beginning sum- 
 mer months ; which as soon as they 
 have made three or>four leaves, all 
 but three of the strongest and best 
 plants should be taken away from 
 each circle ; planting out those 
 which are pulled up, which, when 
 done by a careful hand, may be 
 performed so as for them to have the 
 whole of their tap-root in a spare 
 bed for extra forcing, or the repairs 
 of accidents. The turnip fly and 
 wire worm are to be carefully guard- 
 ed against, the latter by picking 
 them by the hand from out of the 
 ground, and the former by the use 
 of lime laid round the young plants 
 in a circle. When the summer 
 months prove dry, the beds should 
 be plentifully watered. As soon as 
 the leaves decay in the autumn they 
 should be cleared away, and the 
 beds be covered with light fresh 
 earth and sand to the thickness of 
 an inch ; the compost thus used 
 having laid some time in a heap, 
 and been turned several times, so as 
 to be free from weeds, and the ova 
 of insects as well as grubs. Upon 
 the sandy loam dressing, about six 
 inches in depth of light stable litter 
 is to be applied, which completes 
 the work of the first year. In the 
 spring of the second, when the 
 pi nts are beginning to push, the 
 
SEA 
 
 SEA 
 
 stable litter is to be raked off, a lit • 
 tie of the most rotten being dug in- 
 to the alleys, and another inch 
 depth of loam and sand applied. 
 Cutting this year is to be refrained 
 from, notwithstanding some of the 
 plants may rise strong, and the beds 
 managed exactly as before during 
 this winter season. In the third 
 season, a little before the plants 
 begin to stir, the covering laid on 
 for the winter is to be raked off, and 
 an inch in depth of pure dry sand 
 or fine gravel now laid on. Then 
 each circle of plants is to be cover- 
 ed with one of the blanching-pots 
 already alluded to, pressing it firmly 
 into the ground, so as to exclude all 
 light and air, as the colour and fla- 
 vour* of the shoots are greatly in- 
 jured by exposure to either of them. 
 When the beds are twenty-six feet 
 long, and four wide, they will hold 
 twenty-four blanching-pots, with 
 three plants under each, making 
 seventy-two plants in a bed. They 
 arc to be examined from time to 
 time, the young stems being cut, 
 when about three inches above the 
 ground, care being taken not to in- 
 jure any of the remaining buds be- 
 low, some of which will immediately 
 begin to swell. In this way a suc- 
 cession of gatherings may be con- 
 tinued for the space of six weeks, 
 after which period the plants are to 
 be uncovered, and their leaves suf- 
 fered to grow, that they may acquire 
 and return nutriment to the root for 
 the next year's buds. When seeds 
 are not wanted, the flowers should 
 be pinched off by the finger and 
 thumb, as long as they appear. 
 Where the expence of blanching- 
 pots is objected to, the beds must 
 be covered with a large portion of 
 loose gravel and mats ; but the 
 saving is trifling, when the time and 
 trouble of removing and replacing 
 the gravel, for the cutting of the 
 crop and securing the plant, are 
 considered. By this mode of ma- 
 oagement, sea-kale is said to have 
 
 been cut whicli measured ten, eleven, 
 and even twelve inches in circum- 
 ference, and that each blanching- 
 pot on the average afforded a dish 
 of it twice in the season. The 
 blanching-pots for this use are some- 
 what of the same shape and size as 
 the large bell-glasses commonly em- 
 ployed in market gardens for rais- 
 ing tender vegetable crops, but made 
 of the same materials as the com- 
 mon earthenware, having a handle 
 at the top. They may be about a 
 foot and a half in diameter at the 
 rim where they apply to the ground. 
 Forcing sea-kale. — It is supposed 
 that no vegetable can be so easily 
 and cheaply forced as this, or re- 
 quire so little trouble ; as the dung 
 is in the finest state possible for 
 spring hot-beds, after the common 
 crop has been cut and gathered. 
 The principal circumstance neces- 
 sary in this business, is that of be- 
 ing very attentive and particular in 
 guarding against too great a heat. 
 The temperature under the blanch- 
 ing-pots should constantly be kept 
 as near fifty-five degrees of Fahren- 
 heit's scale as possible, and on no 
 account higher than sixty at any 
 time. In this intention, in either of 
 the two concluding months of the 
 year, as the sea-kale may be want- 
 ed more early or late, a suitable 
 quantity of fresh stable dung should ' 
 be collected and prepared, to cover 
 both the beds and the alleys from 
 two to three feet in height ; as in 
 the quantity to be laid on, a great 
 deal must always be left to the 
 judgment of the gardener, as well 
 as to the state of the season as to 
 mildness or severity. It should in- 
 variably be well pressed down be- 
 tween the blanching-pots, heat- 
 sticks being placed at proper inter- 
 vals, by the occasional examination 
 of which the heat below will be 
 readily shewn. When the dung has 
 remained in this situation four or 
 five days, the pots shojild be ex- 
 amined to see the state of the vshoots 
 347 
 
SEA 
 
 SEA 
 
 It not unfrequently happens that 
 worms spring above the surface, and 
 spoil the delicacy of flavour in the 
 young shoots. In order to prevent 
 this, it is best to cover it with dry 
 sea-coal ashes, which have been 
 sifted neither very small nor very 
 large. Salt has also the power of 
 destroying them in an effectual 
 manner, without injuring the sea- 
 kale. The crop, it is said, will be 
 ready to cut and gather in three 
 weeks or a month from the first ap- 
 plication of the heat ; but as much 
 danger and mischief are the conse- 
 quence when this is violent, it is ad- 
 vised to begin soon enough, and to 
 force slowly, rather than in too 
 quick a manner. It is likewise ne- 
 cessary to cut the leaves off a fort- 
 night or three weeks before they 
 decay, in those plants which are in- 
 tended to be forced at a very early 
 period. It is also suggested that 
 the blanching-pots used in forcing 
 should be made in two pieces, the 
 uppermost of which should fit like 
 a cap upon the lower ; as the crop 
 might then be examined at all times 
 without disturbing the hot dung. 
 Sea-kale is cooked, and sent to the 
 table in the same manner as aspa- 
 ragus. 
 
 SEA SICKNESS. This disorder 
 may in a great measure be prevent- 
 ed, by taking a few drops of vitriolic 
 aether on a bit of sugar dissolved in 
 the mouth, or drinking a few drops 
 of aether in water, with a little su- 
 gar. 
 
 SEA WATER. To render salt 
 water fit for washing linen at sea, 
 a quantity of soda should be kept at 
 hand, and used for that purpose, as 
 often as occasion requires. As much 
 soda should be put into sea water 
 as will render it turbid, and com- 
 pletely precipitate the lime and mag- 
 nesia which it contains. The water 
 will then become sufficiently alka- 
 line for the purpose of washing. 
 
 SHAVING SOAP. Cut half a 
 pound of fine white soap in thin 
 310 
 
 slices, add half an ounce of salt ot 
 tartar, and mix them with full half 
 a pint of spirits of wine. Put the 
 ingredients into a quart bottle, tie 
 it down with a bladder, digest it in 
 a gentle heat till the soap is dis- 
 solved, and let the air escape through 
 a pinhole in the bladder. Filter the 
 mixture through paper, and scent it 
 with a little bergamot, or essence of 
 lemon. It will have the appearance 
 of fine oil. A small quantity mixed 
 with water will produce an excellent 
 lather, and is much superior to any 
 other composition in washing or 
 shaving. 
 
 SEALING OF LETTERS. To 
 secure letters from being opened, 
 beat up some fine bean flour with 
 the white of an egg, and make it in- 
 to a paste. Use a little of it in the 
 form of a wafer, close the letters 
 with it, and hold the sealed part 
 to the spout of a tea-pot of boiling 
 water. The steam will harden the 
 cement so that the letter cannot be 
 opened without tearing, and will ren- 
 der it more secure than cither wax 
 or wafer. 
 
 SEASONING. Though general 
 rules may be given for stuffings and 
 seasoning, yet much must be left 
 to common discretion. The differ- 
 ent tastes of people require more or 
 less of the flavour of spices, salt, 
 garlic, butter, and other ingredients ; 
 and the proportions must of course 
 be regulated accordingly, taking 
 care that a variety of flavour be 
 given to the different dishes served 
 at the same time. The proper ar- 
 ticles should be kept ready for use ; 
 but if suet or bacon be not at hand, 
 butter must be used instead, and 
 fish gravy instead of stock or meat 
 gravy. More depends on judgment 
 and care than on the ingredients 
 merely, of which the dish is com- 
 posed. 
 
 SEASONING MAHOGANY. 
 Having provided a steam-tight 
 wooden box, capable of holding sucii 
 pieces of mahogany as are wanted 
 
SEE 
 
 SEE 
 
 for chairs or other purposes, a pipe 
 from a boiler must be adapted to it, 
 by means of which the box is to be 
 filled with steam, to a temperature 
 about equal to that of boiling wa- 
 ter. The time required for wood 
 an inch and a half thick, is about 
 two hours ; and pieces of this thick- 
 ness become sufficiently dry to 
 work, after being placed in a warm 
 room for twenty-four hours. By 
 this treatment the wood is some- 
 thing improved in colour, and the 
 blemishes of green veins are entirely 
 removed. The eggs also of any in- 
 sect contained in the wood, will be 
 destroyed by the heat of the steam. 
 By this process, two important ad- 
 vantages are gained. There is a 
 saving of capital, vested in wood 
 lying to season during several 
 months ; and the warping of small 
 pieces of wood is entirely prevented. 
 SEED CAKE. Mix a quarter of 
 a peck of flour with half a pound of 
 sugar, a quarter of an ounce of all- 
 spice, and a little ginger. Melt 
 three quarters of a pound of butter, 
 with half a pint of milk; when just 
 warm, put to it a quarter of a pint 
 of yeast, and work it up to a good 
 dough. Add seeds or currants, let 
 it stand before the fire a few minutes 
 before it goes to the oven, and bake 
 it an hour and a half. — Another 
 way is to mix a pound and a half of 
 flour, a pound of lump sugar, eight 
 eggs beaten separately, an ounce of 
 seeds, two spoonfuls of yeast, and 
 the same of milk and water. Milk 
 alone soon causes cake and bread 
 to get dry. — Another. Break eigh- 
 I teen eggs into a large pan, and leave 
 f out eight of the whites ; add to them 
 t two pounds of fresh butter, and with 
 your hand work the butter and eggs 
 till they are well mixed, and like 
 thick barme ; put in two or three 
 spoonfuls of sack, two pounds of 
 lump sugar sifted, two pounds of 
 fine flour, and two ounces of carra- 
 way seeds, mix the sugar, flour, and 
 
 seeds, well together, and set it be- 
 fore the fire for half an hour, cover- 
 ing it with a cloth, and *emember to 
 put the flour, &c. in by degrees. 
 Tin pudding pans are the best things 
 to bake it in, and take care it be 
 not over-done ; they will rise very 
 high in the oven, and when they 
 begin to sink again, they are baked 
 enough. — A cheap seed cake. Take 
 half a peck of flour, set a pint of 
 milk on the fire, and break in a 
 pound and a half of butter; when 
 all the butter is melted, stir in half 
 a pint of ale yeast that is not bitter. 
 Take half an ounce of allspice beat 
 fine, and a pound of sugar sifted ; 
 mix these with the flour first, then 
 make a hole in the middle of the 
 flour, and pour in the butter, milk, 
 and yeast. While you are working 
 it, strew in some carraway seeds, 
 and set it before the fire to rise ; 
 bake it an hour and a half in a quick 
 oven. It is best baked in two cakes ; 
 if you make it in two, put currants 
 in one, and carraway seeds in the 
 other. — Seed cake the nun's way. 
 To four pounds of the finest flour, 
 add three pounds of double-refined 
 sugar beat and sifted ; mix this with 
 the flour, and set it before the fire 
 to dry ; beat up four pounds of nice 
 fresh butter to a cream, break three 
 dozen of eggs (leaving out sixteen 
 whites) and beat them up very well, 
 with a tea-cupful of orange-flower 
 water, strain them into the butter, 
 and beat them well therewith ; take 
 the flour and sugar, and mix in six 
 ounces of carraway seeds; put these 
 ingredients to the butter and eggs 
 by degrees, and beating all conti- 
 nually for two hours : butter a hoop, 
 and bake it three hours in a mo- 
 derate oven. If you please, you 
 may add two or three grains of am- 
 bergris. 
 
 SEED WATER. Bruise a spoon- 
 ful of coriander seeds, and half a 
 spoonful of carraway. Boil them in 
 a pint of water, strain them, beat 
 349 
 
SEV 
 
 SH A 
 
 up the yolk of an egg and mix with 
 the water, add a little sweet wine 
 and lump sugar. 
 
 SEEDS. To discover when seeds 
 of any kind are fully ripe and good, 
 throw them into a basin of water. 
 If not sufHciently ripe, they will 
 swim on the surface ; but when ar- 
 rived at full maturity, they will be 
 found uniformly to sink to the bot- 
 tom; a fact that is said to hold 
 equally true of all seeds, from the 
 cocoa nut to the orchis. — Seeds of 
 plants may be preserved, for many 
 months at least, by causing them 
 to be packed, either in husks, pods, 
 &c. in absorbent paper, with raisins 
 or brown moist sugar ; or a good 
 way, practised by gardeners, is to 
 wrap the seed in brown paper or 
 cartridge paper, pasted down, and 
 then varnished over. — To preserve 
 seeds, when sown, from vermin. 
 Steep the grain or seed three or four 
 hours, or a sufficient time for it to 
 penetrate the skin, or husk, in a 
 strong solution of liver of sulphur. 
 
 SHADS. They must be scaled 
 very clean, then gut and wash them, 
 dry them in a cloth, score them on 
 the sides, rub them with butter, 
 sprinkle salt over theip, and broil 
 them of a fine brown ; boil sorrel, 
 chervil, onion and parsley, chop it 
 fine ; melt a piece of butter in cream 
 sufficient for your sauce, then put 
 in your herbs, season it with salt, 
 pepper, and a little nutmeg, toss it 
 up together, and pour over your 
 fish ; or you may serve it with a 
 ragout of mushrooms, or a brown 
 sauce with capers, garnished with 
 lemon. 
 
 SEVILLE ORANGE POSSET. 
 Squeeze Seville orange or lemon 
 juice into a glass dish, or mix them 
 together if preferred, and sweeten it 
 well with fine sugar. Then warm 
 some cream over the fire, but do 
 not let it boil. Put it into a teapot 
 and pour it into the juice, holding 
 the teapot up very high, that it may 
 350 
 
 froth and curdle the better. Instead 
 of cream, milk thickened with one 
 or two yolks of eggs may be used, 
 if more convenient. 
 
 SHALOT. As the habits of 
 growth in roots of this nature differ 
 greatly in the different sorts, some 
 requiring to be nearly or quite on 
 the surface of the ground, while 
 others stand in need of being a con- 
 siderable depth below it, which has 
 not been well attended to in the gar- 
 den culture of such roots ; it may 
 be readily supposed that these have 
 considerable influence and effect on 
 the growth of such root crops. In 
 consequence of finding that crops 
 of this root generally became mouldy 
 and perished, and that they were 
 usually planted, from the directions 
 of garden cultivators, at the depth 
 of two or three inches from the sur- 
 face ; the injury, failure, and de- 
 struction of such crops, were natu- 
 rally ascribed to this cause. A few 
 bulbs or bunches of this root were 
 consequently divided, as far as pos- 
 sible, into single buds or bulbs, and 
 planted upon or rather above the 
 surface of the ground, some very 
 rich soil being placed underneath 
 them, and the mould on each side 
 raised to support them, until they 
 became firmly rooted. This mould 
 was then removed by means of a 
 hoe, and the use of the watering-pot, 
 and the bulbs of course left wholly 
 out of the ground. The growth of 
 the plants had now so near a resem- 
 blance to that of the common onion, 
 as not readily to be distinguished 
 from it, until their irregularity of 
 form, the consequence of the nu- 
 merous germs within each bulb, be- 
 came evident. The forms of the 
 bulbs, however, continued constant- 
 ly different from all those raised in 
 the ordinary method, being much 
 more broad, but of less length. The 
 crop was a great deal better in qua- 
 lity, and at the same time much more 
 abundant in quantity. It may coH' 
 
 I 
 
SHA 
 
 SHE 
 
 Sequently not be unworthy of the 
 gardener's attention. — Garlic, ro- 
 cambole, and shalot are chiefly used 
 in ragouts and sauces which require 
 to be highly flavoured, unless a sepa- 
 rate sauce is made of them only ; 
 and indeed, the mixing of animal 
 juices in preparations of vegetables 
 is by no means to be recommended, 
 where the health is to be consulted. 
 The substitution of butter and flour, 
 yolks of eggs and cream, mushroom 
 or walnut ketchup, is greatly to be 
 preferred to rich gravies, in dressing 
 of vegetables. 
 
 SHALOT SAUCE. Put a few 
 chopped shalots into a little gravy 
 boiled clear, and nearly half as 
 much vinegar. Season with pepper 
 and salt, and boil it half an hour. 
 
 SHALOT VINEGAR. Split six 
 or eight shalots ; put them into a 
 wide-mouthed quart bottle, and fill 
 it up with vinegar. Stop it close ; 
 and in a month the vinegar will be fit 
 for use. 
 
 SHALOT WINE. Peel, mince, 
 and pound in a mortar, three ounces 
 of shalots, and infuse them in a 
 pint of sherry for ten days. Pour 
 ofl^ the clear liquor on three ounces 
 more of shalots, and let the wine 
 stand on them ten days longer. An 
 ounce of scraped horseradish may 
 be added to the above, and a little, 
 lemon peel cut thin. This is rather 
 the most expensive, but by far the 
 most elegant preparation of shalot. 
 It imparts the onion flavour to soups 
 and sauces, for chops, steaks, hash- 
 es, or boiled meats, more agreeably 
 than any other, without leaving any 
 unpleasant taste in the mouth. 
 
 SHANK JELLY. Boil fifteen 
 shanks of mutton in three quarts of 
 water. Two cow heiels, three calf's 
 feet, or five sheep's feet, will an- 
 swer the same purpose. Let them 
 Hi stew no longer than to extract a good 
 jelly, and when cold take off" the fat, 
 and clear it from the settlement at 
 the bottom. The jelly may be clear- 
 ed with whites of eggs, and running 
 
 it through a jelly bag. Orange or 
 lemon juice, or wine, and sugar, may 
 be added, as is suitable for the pa- 
 tient. Wine however should never 
 be given to any invalid, without the 
 express permission of the medical 
 attendant, as it may do more harm 
 than good, unless used with great 
 discretion. Much less should any 
 kind of spirits be allowed, as they 
 are of a much more dangerous na- 
 ture than wine in such cases. 
 
 SHARP SAUCE. Put into a sil- 
 ver saucepan, or one that is very 
 clean and well tinned, half a pint of 
 the best white wine vinegar, and a 
 quarter of a pound of pounded loaf 
 sugar. Simmer it gently over the 
 fire, skim it well, pour it through a 
 tammis or fine sieve, and send it up 
 in a basin. This sauce is adapted 
 for venison, and is often preferred 
 to the sweet wine sauces. 
 
 SHEEP'S EARS. Take a dozen 
 and a half of sheep's ears, scald 
 and clean them very well ; then make 
 a forcemeat of veal, suet, crumbs of 
 bread, a little nutmeg, pepper, salt, 
 and beaten mace, parsley and thyme 
 shred fine ; mix these ingredients 
 with the yolk of an eg^ ; fill the 
 ears, and lay one over the other, 
 press them close, flour them, and 
 fry them in clean beef dripping, of 
 a fine brown ; serve them up with 
 gravy sauce in the dish, garnished 
 with lemon. This is a pretty side 
 dish. 
 
 SHELFORD PUDDING. Mix 
 three quarters of a pound of cur- 
 rants or raisins, one pound of suet, 
 a pound of flour, six eggs, some good 
 milk, lemon peel, and a little salt. 
 Boil it in a melon shape six hours. 
 
 SHERBET. This liquor is a spe- 
 cies of negus without the wine. It 
 consists of water, lemon, or orange 
 juice, and sugar, in which are dis- 
 solved perfumed cakes, made of the 
 best Damascus fruit, and contain- 
 ing also an infusion of some drops 
 of rose-water : another kind is made 
 of violets, honev, juice of raisins, &c. 
 351 
 
SHO 
 
 SHO 
 
 ft is well calculated for assuaging 
 thirst, as the acidity is agreeably 
 blended with sweetness. It resem- 
 bles, indeed, those fruits which we 
 find so grateful when one is thirsty. 
 
 SHIN OF BEEF. A shin or leg 
 of beef, weighing full six pounds, 
 will make a large tureen of excellent 
 soup. Cut half a pound of bacon 
 into slices about half an inch thick, 
 lay it at the bottom of a soup kettle 
 or deep stewpan, and place the meat 
 on this, after having first chopped 
 the bone in two or three places. Add 
 two carrots, two turnips, a head of 
 celery, two large onions with two or ' 
 three cloves stuck in them, a dozen 
 black peppercorns, the same of Ja- 
 maica pepper, and a bundle of le- 
 mon thyme, winter savoury, and 
 parsley. Just cover the meat with 
 cold water, boil it over a quick fire, 
 skim it well, and then let it stew very 
 gently by the side of the fire for four 
 hours till it is quite tender. Take 
 out all the meat, strain off the soup, 
 and remove the fat from the surface 
 when cold. Cut the meat into small 
 pieces, and put them into the soup, 
 when it is to be warmed up for the 
 table. A knuckle of veal may be 
 dressed in the same way. 
 
 SHINGLES. This disorder, of 
 the same nature as St. Anthony's 
 fire, and requiring a similar mode 
 of treatment, attacks various parts 
 of the body, but chiefly the waist, 
 around which it appears in numer- 
 ous pimples of a livid hue, and sel- 
 dom attended with fever. No at- 
 tempt should be made to repel the 
 eruption ; the body should be kept 
 gently open, and the part affected 
 rubbed with a little warm wheaten 
 flour. Then linen bags of oatmeal, 
 camomile flowers, and a little bruised 
 camphor may also be applied, which 
 will effectually relieve the inflamma- 
 tion. 
 
 SHOE BLACKING. In three 
 
 pints of small beer, put two ounces 
 
 of ivory black, and one pennyworth 
 
 of brown sugar. As soon as they 
 
 352 
 
 boil, put a dessert-spoonful of «»weet 
 oil, and then boil slowly till reduced 
 to a quart. Stir it up with a stick 
 every time it is used ; and put it on 
 the shoe with a brush when wanted. 
 - — Another. Two ounces of ivory 
 black ; one tea-spoonful of oil of 
 vitriol, one table-spoonful of sweet 
 oil ; and two ounces of brown su- 
 gar ; roll the same into a ball, and 
 to dissolve it add half a pint of vine- 
 gar. — Another. Take ivory black 
 and brown sugar candy, of each 
 two ounces ; of sweet oil a table- 
 spoonful; add gradually thereto 
 a pint of vinegar, cold, and stir the 
 whole till gradually incorporated. 
 — Another. To one pint of vinegar 
 add half an ounce of vitriolic acid, 
 half an ounce of copperas, two 
 ounces of sugar candy, and two 
 ounces and a half of ivory black : 
 mix the whole well together. — Ano- 
 ther. Sweet oil, half an ounce ; 
 ivory black and treacle, of each half 
 a pound ; gum arabic half an ounce; 
 vinegar, three pints ; boil the vine- 
 gar, and pour it hot on the other in- 
 gredients. — Another. Three ounces 
 of ivory black, one ounce of sugar 
 candy, one ounce of oil of vitriol, 
 one ounce of spirits of salts, one 
 lemon, one table-spoonful of sweet 
 oil, and one pint of vinegar. — First 
 mix the ivory black and sweet oil 
 together, then the lemon and sugar 
 candy, with a little vinegar to qua- 
 hfy the blacking, then add your ■ 
 spirits of salts and vitriol, and mix 
 them all well together. N. B. The 
 last ingredients prevent the vitriol 
 and salts from injuring the leather, 
 and add to the lustre of the black- 
 ing. — Another. Ivory black, two 
 ounces ; brown sugar, one oun.ce 
 and a half ; sweet oil, half a table- 
 spoonful. Mix them well, and then 
 gradually add half a pint of small 
 beer. — Another. A quarter of a ^ 
 pound of ivory black, a quarter of ^ 
 a pound of moist sugar, a table- 
 spoonful of flour, a piece of tallow 
 about the size of a walnut, and a 
 
 •i 
 
^ H C 
 
 SHO 
 
 wuatt jMece of g«ni arable. — Make a 
 paste of the flour, and while hot put 
 in tiie tallow, then the sugar, and 
 afterwards mix the whole well toge- 
 ther in a quart of water, and you 
 will have a beautiful shining black- 
 ing. 
 
 SHOES. The best way of clean- 
 ing shoes in the winter time is to 
 scrape off the dirt with the back of 
 a knife, or with a wooden knife made 
 for that purpose, while the shoes 
 are wet, and wipe off the remainder 
 with a wet sponge, or piece of flan- 
 nel. Set them to dry at a distance 
 from the lire, and they will after- 
 wards take a tine poHsh. This will 
 save much of the trouble in clean- 
 ing, when the dirt is suffered to dry 
 on ; and by applying a little sweet 
 oil occasionally, the leather will be 
 prevented from growing hard. To 
 secure the soles of shoes or boots 
 from being penetrated with rain or 
 snow, melt a little bees' wax and 
 mutton suet, and rub it slightly over 
 the edges of the sole where the 
 stitches are ; this will be suflicient 
 to repel the wet. Occasionally rub- 
 bing the soles with hot tar, and 
 dusting over it a small quantity of 
 iron filings, will tend to fill up the 
 pores of the leather, and preserve 
 the feet dry and warm in winter. 
 The practice of pouring brandy or 
 spirits into shoes or boots, with a 
 view to prevent the effects of wet or 
 cold, is very pernicious, and often 
 brings on inflammation of the bowels. 
 The best remedy for damp feet is 
 to bathe them in warm water ; and 
 if they become sore or blistered, 
 rub them with a little mutton suet. 
 As many evils and inconveniences 
 arise from wearing improper shoes, 
 it may be necessary to observe, that 
 an easy shoe, adapted to the size 
 and shape of the foot, is of consi- 
 derable consequence. The soles 
 should be thick, and their extremi- 
 ties round rather than pointed, in 
 Older to protect the toes from being 
 injui'ed by sharp stones, or other 
 
 rough substaaces, that may occUf 
 in walking. Persons wearing nar- 
 row or fashionable shoes, merely for 
 the sake of appearance, not only 
 suffer immediate fatigue and languor 
 when walking only a short distance, 
 but are exposed to the pain and in- 
 convenience of warts and corns, and 
 numerous other maladies ; while 
 the want of dry easy shoes checks 
 the necessary perspiration, which 
 extends its influence to other parts 
 of the body. For children, a kind 
 of half boots, such as may be laced 
 above the ancles, ^re superior to 
 shoes, as they not only have the ad- 
 vantage of fitting the leg, but are 
 likewise not easily trodden down at 
 the heels, and children can walk 
 more firmly in them than in shoes. 
 
 SHORT BISCUITS. Beat half 
 a pound of butter to a cream, then 
 add half a pound of loaf sugar 
 finely powdered and sifted, the 
 yolks of two eggs, and a few carra- 
 ways. Mix in a pound of flour well 
 dried, and add as much cream as 
 will make it a proper stiffness for 
 rolling. Roll it out on a clean board, 
 and cut the paste into cakes with 
 the top of a glass or cup. Bake 
 them on tins for about half an hour. 
 — Another way. A quarter of a 
 pound of butter beat to a cream, 
 six ounces of fine sugar powdered 
 and sifted, four yolks of eggs, three 
 quarters of a pound of flour, a little 
 mace, and a little grated lemon peel. 
 Make them into a paste, roll it out, 
 and cut it into cakes with the top 
 of a wine glass. Currants or carra- 
 ways may be added if agreeable. 
 
 SHORT CAKES. Rub into a 
 pound of dried flour, four ounces of 
 butter, four ounces of powdered 
 sugar, one egg, and a spoonful or 
 two of thin cream to make it in- 
 to a paste. When mixed, put cur- 
 rants into one half, and carraways 
 into the rest. Cut them into little 
 cakes with the top of a wine glass, 
 or canister lid, and bake them a few 
 minutes on floured tins. 
 
 z 2 353 
 
SHO 
 
 SH O 
 
 SHORT CRUST, Dry two ounces 
 of white sugar; after it has been 
 pounded and sifted. Mix if with a 
 pound of flour well dried, and rub 
 into it three ounces of butter, so 
 line as not to be seen. Put the 
 yolks of two eggs well beaten into 
 some cream, mix it with the above 
 into a smooth paste, roll it out thin, 
 and bake it in a moderate oven. — 
 lAnother. Mix with a pound of line 
 flour dried, an ounce of sugar pound- 
 ed and sifted. Crumble three ounces 
 of butter into it, till it looks all like 
 flour ; and with a glass of boiling 
 cream, work it up to a fine paste. — 
 To make a richer crust, but not 
 sweet, rub six ounces of butter into 
 eight ounces of fine flour. Mix it 
 into a stiflish paste, with as little 
 water as possible ; beat it well, and 
 roll it thin. This, as well as the 
 former, is proper for tarts of fresh 
 or preserved fruit. — Another. To a 
 pound of flour allow six ounces of 
 butter, and a little salt. Rub the 
 butter well into the flour ,with the 
 hand, till the whole is well united, 
 and then put in a small quantity of 
 cold water, just enough to mix it to 
 a paste. Mould it quite smooth 
 with the hand, and roll it out for use. 
 
 SHORT PASTE. Rub a quarter 
 of a pound of butter into a pound of 
 flour, mixed with water and two 
 eggs. Work it up to a good stiflf- 
 «ess, and roll it out. If for sweet 
 tarts, two table-spoonfuls of sugar 
 should be added. 
 
 SHOULDER OF LAMB 
 ^FORCED. Bone a shoulder of 
 Iamb, and fill it up with forcemeat ; 
 braise it two hours over a slow stove. 
 Take it up and glaze it, or it may 
 be glazed only, and not braised. 
 Serve with sorrel sauce under the 
 lamb. 
 
 SHOULDER OF LAMB GRILL- 
 ED. Roast a shoulder of lamb till 
 about three parts done, score it 
 both ways into squares about an 
 inch large, rub it over with yolks 
 of egg, season it with pepper and 
 364 
 
 salt, and strew it over with bread 
 crumbs and chopped parsley. Set 
 it before the fire, brown it with a sa- 
 lamander, and serve it up with gra- 
 vy, mushroom ketchup, lemon juice, 
 and a piece of butter rolled in flour. 
 Heat it over the fire till it is well 
 thickened. 
 
 SHOULDER OF MUTTON. 
 If intended to be boiled with oysters, 
 hang it up some days, and then salt 
 it well for two days. Bone it, sprin- 
 kle it with pepper, and a little pound- 
 ed mace. Lay some oysters over it, 
 and roll the meat up tight and tie 
 it. Stew it in a small quantity of 
 water, with an onion and a few pep- 
 percorns, till it is quite tender. 
 Prepare a little good gravy, and 
 some oysters stewed in it ; thicken 
 this with flour and butter, and pour 
 it over the mutton when the tape is 
 taken off". The stewpan should be 
 kept close covered. If the shoulder 
 is to be roasted, serve it up with 
 onion sauce. The blade-bone may 
 be broiled. 
 
 SHOULDER OF PORK. A 
 shoulder or a breast of pork is best 
 put into pickle. Salt the shoulder 
 as a leg ; and when very nice it may 
 be roasted, instead of being boiled. 
 
 SHOULDER OF VEAL. Cut 
 olF the knuckle for a stew or gravy, 
 and roast the other part with stuff- 
 ing. It may be larded, and served 
 with melted butter. The blade- 
 bone, with a good deal of meat left 
 on it, eats extremely well with mush- 
 room or oyster sauce, or with mush- 
 room ketchup in butter. 
 
 SHOULDER OF VENISON. The 
 neck and shoulder are roasted the 
 same as the haunch, and served with 
 the same sauce. But if the shoulder 
 is to be stewed, take out the bone, 
 and beat the meat with a rolling- 
 pin. Lay amongst it some slices of 
 mutton fat, that have lain a few 
 hours in a little port wine ; sprinkle 
 a little pepper and allspice over it 
 in fine powder, roll and tie it up 
 tight. Set it in a stewpan that will 
 
S IC 
 
 just hold it, with mutton or beef 
 gravy, half a pint of port wine, with 
 pepper and allspice. Simmer it 
 close covered, and very slowly, for 
 three or four hours. When quite 
 tender, take off the tape, set the 
 meat on a dish, and strain the gra- 
 vy over it. Serve with currant-jelly 
 sauce. This is the best way of 
 dressing a shoulder of venison, un- 
 less it be very fat, and then it should 
 be roasted. The bone should be 
 stewed with it. 
 
 SHREWSBURY CAKES. ift 
 one pound of sugar, some pounded 
 cinnamon, and nutmeg grated, into 
 three pounds of fine flour. Add a 
 little rose water to three eggs well 
 beaten, and mix with the flour; then 
 pour into it as much melted butter 
 as will make it a good thickness to 
 roll out. Mould it well, roll it thin, 
 and cut it into anv shape you please. 
 
 SHRIMP pie!! Pick a quart of 
 shrimps ; if they be very salt, sea- 
 son them only with mace and a clove 
 or two. Mince two or three an- 
 chovies, mix them with the spice, 
 and then season the shrimps. Put 
 some butter at the bottom of the 
 dish, and over the shrimps, with a 
 glass of sharp white wine. The pie 
 will not take long in baking, and 
 the paste must be light and thin. 
 
 SHRIMP SAUCE. If the shrimps 
 be not ready picked pour over a lit- 
 tle water to wash them. Put them 
 to butter melted thick and smooth, 
 give them one boil, and add the juice 
 of a lemon. 
 
 SHRUB. To a gallon of rum, 
 put a quart of the juice of Seville 
 oranges, and two pounds and a half 
 of loaf sugar beaten fine, and then 
 barrel it. Steep the rinds of half 
 a dozen oranges in a little rum, the 
 next day strain it into the vessel, 
 and make it up ten gallons with wa- 
 ter that has been boiled. Stir the 
 liquor twice a day for a fortnight, 
 or the shrub will be spoiled. 
 
 SICK ROOMS. To purify sick 
 yooms from noxious vapours, exha- 
 
 SIL 
 
 lations, and all kinds of infected air, 
 put half an ounce of finely pulverized 
 black oxide of manganese into a 
 saucer, and pour upon it nearly an 
 ounce of muriatic acid. Place the 
 saucer on the floor of the infected 
 apartment, leave it and shut the door, 
 and the contagion will be completely 
 destroyed. Muriatic acid with red 
 oxide of lead will have a similar ef- 
 fect. Sulphur burnt for the same 
 purpose, has the power of overcom- 
 ing the effects of noxious vapours. 
 Shallow vessels filled with lime wa- 
 ter are of great use in absorbing car- 
 bonic acid gas, especially in work- 
 shops where charcoal is burnt. 
 Newly prepared charcoal will ab- 
 sorb various kinds of noxious efflu- 
 via, and might be used with consi- 
 derable advantage for the purifica- 
 tion of privies, if small pieces of it 
 are strewed upon the floor. Never 
 venture into a sick room if you are 
 in a violent perspiration (if circum- 
 stances require your continuance 
 there for any time,) for the moment 
 your body becomes cold, it is in a 
 state likely to absorb the infection, 
 and give you the disease. Nor visit 
 a sick person, (especially if the com- 
 plaint be of a contagious nature) 
 with an empty stomach ; as this dis- 
 poses the system more readily to 
 receive the contagion. In attending 
 a sick person, place yourself where 
 the air passes from the door or win- 
 dow to the bed of the diseased, not 
 betwixt the diseased person and any 
 fire that is in the room, as the heat 
 of the fire will draw the infectious 
 vapour in that direction, and you 
 would run much danger from breath- 
 ing in it. 
 
 SILK DYES. Silk is usually 
 dyed red with cochineal, or car- 
 thamus, and sometimes with Brazil 
 wood. Archil is employed to give 
 silk a bloom, but it is seldom used 
 by itself, unless when the colour 
 wanted is lilac. Silk may be dyed 
 crimson, by steeping it in a solution 
 of ali»«i, and then dyeing it in the 
 355 
 
SIL 
 
 SIL 
 
 usual way in a cochineal bath. Pop- 
 py colour, cherry, rose, and flesh 
 colour, are given to silk by means 
 of carthamus. The process con- 
 sists merely in keeping the silk as 
 long as it extracts any colour, in an 
 alkaline solution of carthamus, into 
 ivhich as much lemon juice has been 
 poured, as is sufficient to give it a 
 iine cherry red colour. Silk cannot 
 be dyed a full scarlet ; but a colour 
 approaching to scarlet may be given 
 to it, by first impregnating the stuff 
 with murio- sulphate of tin, and after- 
 wards dyeing it in equal parts of 
 cochineal and quercitron bark. 
 
 SILK STOCKINGS. To clean 
 silk stockings properly, it is neces- 
 sary first to wash them in a luke- 
 warm liquor of white soap, then to 
 rinse them in clean water, and wash 
 them again as before. They are to 
 be washed a third time in a stronger 
 soap liquor, made hot and tinged 
 with blueing, and rinsed in clean 
 water. Before they are quite dry, 
 they are to be stoved with brim- 
 stone, and afterwards polished with 
 glass upon a Mooden leg. Gauzes 
 are whitened in the same manner, 
 only a little gum is put in the soap 
 liquor before they are stoved. 
 
 SILKS CLEANED. The best 
 method of cleaning silks, woollens, 
 and cottons, without damage to their 
 texture and colour, is to grate some 
 raw potatoes to a fine pulp in clean 
 water, and pass the liquid matter 
 through a coarse sieve into another 
 vessel of water. Let the mixture 
 stand till the fine white particles of 
 the potatoes are precipitated ; then 
 pour off the liquor, and preserve it 
 for use. The article to be cleaned' 
 should then be laid upon a linen 
 cloth on a table ; and having pro- 
 vided a clean sponge, dip it into the 
 potatoe liquor, and apply it to the 
 article to be cleaned, till the dirt 
 is made to disappear ; then wash it 
 in clean water several times. Two 
 middle-sized potatoes will be suf- 
 ficient for a pint of water. The 
 056 
 
 coarse pulp, which does not pass 
 through the sieve, is of great use in 
 cleaning worsted curtains, tapestry, 
 carpets, and other coarse articles. 
 The mucilaginous liquor will clean 
 all sorts of silk, cotton or woollen 
 goods, without hurting or spoiling 
 the colour. It may also be used in 
 cleaning oil paintings, or furniture 
 that is soiled. Dirtied painted 
 wainscots may be cleaned by wetting 
 a sponge in the liquor, then dipping 
 it in a little fine clean sand, and af- 
 terwards rubbing the wainscot with 
 it. 
 
 SILVERING. For silvering glass 
 globes, and such kind of articles, 
 one part of mercury, and four of tin, 
 are generally used. But if two parts 
 of mercury, one of tin, one of lead, 
 and one of bismuth, are melted to- 
 gether, the compound which they 
 form will answer the purpose bet- 
 ter. Either of them must be made 
 in an iron ladle, over a clear fire, 
 and be frequently stirred. The glass 
 to be silvered must be very clean and 
 dry. The alloy is poured in at the 
 top, and shaken till the whole in- 
 ternal surface is covered. 
 
 SILVERING OF IVORY. Pre- 
 pare a diluted solution of nitrate of 
 silver, and immerse in it an ivory 
 paper knife. When the ivory has 
 become yellow, in that part where 
 it is in contact with the fluid, take 
 it out and immerse it in an ale glass 
 containing distilled water, placed in 
 a window. In a short time, by ex- 
 posure to the rays of the sun, it will 
 become intensely black. Take it 
 out of the water, wipe it dry, and 
 rub it with a piece of leather. The 
 silver will now appear on the ivory 
 in a metallic state, and the knife 
 will retain its silvery coat for a long 
 time. 
 
 SILVERING ON SILK. Paint 
 flowers or figures of any kind on a 
 white silk ribbon, with a camel hair 
 pencil, dipped in a solution of ni- 
 trate of silver. Immerse this whilst 
 wet in ajar of sulphurous acid gas, 
 
SIM 
 
 SIM 
 
 by burning sulphur under a jar of 
 atmospheric air. The penciling will 
 then assume a beautiful metallic 
 brilliance. 
 
 SINAPISMS. The sinapism is a 
 poultice made of vinegar instead of 
 milk, and rendered warm and sti- 
 mulating by the addition of mus- 
 tard, horseradish, or garlic. The 
 common sinapism is made of equal 
 quantities of bread crumbs and mus- 
 tard, a sufficient quantity of strong 
 vinegar, and mixing all together into 
 a poultice. When a sinapism is 
 required to be more stimulating, a 
 little bruised garlic may be added. 
 Sinapisms are employed to recal the 
 blood and spirits to a weak part, 
 as in the case of palsy ; they are 
 also of service in deep-seated pains, 
 as in the case of sciatica. When the 
 gout seizes the head or stomach, 
 they are applied to the feet to bring 
 the disorder down, and are likewise 
 applied to the soles of the feet in a 
 low state of fever. They should 
 not be suffered to lie on till they 
 have raised blisters, but till the parts 
 become red, and will continue so 
 when pressed with the finger. 
 
 SIPPETS. When the stomach is 
 too weak to receive meat, put on a 
 very hot plate two or three sippets 
 of bread, and pour over them some 
 beef, mutton, or veal gravy. Flavour 
 with a little salt. 
 
 SIMPLE WATERS. The most 
 expeditious method of distilling wa- 
 ters is to tie a piece of muslin or 
 gauze, over a glazed earthen pot, 
 whose mouth is just large enough to 
 receive the bottom of a warming 
 pan ; on this lay your herb, clipped, 
 whether mint, lavender, or whatever 
 else you please ; then place upon 
 them the hot warming-pan, with 
 live coals in it, to cause heat just 
 enough to prevent burning, by which 
 means, as the steam issuing out of 
 the herb cannot mount upwards, by 
 reason of the bottom of the pan just 
 fitting the brim of the vessel below 
 it, it must necessarily descend, and 
 
 collect into water at the bottom of 
 the receiver, and that strongly im- 
 pregnated with the essential oil and 
 salt of the vegetable thus distilled ; 
 which, if you want to make spiritu- 
 ous, or compound water of, is easily 
 done, by simply adding some good 
 spirits, or French brandy to it, which 
 will keep good for a long time, and 
 be much better than if the spirits 
 had passed through a still, which 
 must of necessity waste some of 
 their strength. Care should be 
 taken not to let the fire be too strong, 
 lest it scorch the plants ; and to be 
 made of charcoal, for continuance 
 and better regulation, which must 
 be managed by lifting up and laying 
 down the lid, as you want to in- 
 crease or decrease the degrees of 
 heat. The cooler the season, the 
 deeper the earthen pan ; and the less 
 fire at first (afterwards to be gra- 
 dually raised) in the greater perfec- 
 tion will the distilled water be ob- 
 tained. — As the more moveable, or 
 volatile parts of vegetables, are the 
 aqueous, the oily, the gummy, the 
 resinous, and the sahne, these are 
 to be expected in the waters of this 
 process ; the heat here employed 
 being so great as to burst the ves- 
 sels of the plants, some of which 
 contain so large a quantity of oil, 
 that it may be seen swimming on 
 the surface of the water. — Medical 
 waters thus procured will afford us 
 nearly all the native virtues of ve- 
 j^etables, and give us a mixture of 
 their several principles, whence they . 
 in a manner come up to the express- 
 ed juice, or extract gained there- 
 from : and if brandy be at the same 
 time added to these distilled waters, 
 so strong of oil and salt, a com- 
 pound, or spirituous water, maj be 
 likewise procured, at a cheap and 
 easy rate. — Although a small quan- 
 tity only of distilled water can be 
 obtained at a time by this confined 
 operation, yet it co.mpensates in 
 strength what is deficient in quan- 
 tity. Such liquors, if well corked 
 •^67 
 
SKI 
 
 SLA 
 
 up from the air, will keep good a 
 long time, especially if about a twen- 
 tieth part of any spirits be added, 
 in order to preserve the same more 
 effectually. 
 
 SIZE FROM POTATOES. One 
 of the beneficial uses of potatoes, 
 not perhaps generally known, is, 
 that the starch of them, quite fresh, 
 and washed only once, may be em- 
 ployed to make size, which, mixed 
 with chalk, and diluted in a little 
 water, forms a very beautiful and 
 good white for ceilings. This size 
 has no smell, while animal size, 
 which putrefies so readily, always 
 exhales a very disagreeable odour. 
 That of potatoes, as it is very little 
 subject to putrefaction, appears, 
 from experience, to be more durable 
 in tenacity and whiteness ; and, for 
 white-washing, should be preferred 
 to animal size, the decomposition of 
 which is always accompanied with 
 unhealthy exhalations. 
 
 SKATE. In the purchase of this 
 article, observe that it be very white 
 and thick. It requires to be hung 
 up one day at least before it is dress- 
 ed ; if too fresh, it eats tough. 
 Skate may either be boiled, or fried 
 in crumbs, being first dipped in egg. 
 Crimp skate should be boiled and 
 sent up in a napkin, or it may be 
 fried as above. 
 
 SKATE SOUP. This is made of 
 the stock fish for soup, with an 
 ounce of vermicelli boiled in it, a 
 little before it is served. Then add 
 half a pint of cream, beaten with 
 the yolks of two eggs. Stir it by 
 the side of the fire, but not on it. 
 Serve it up with a small French roll 
 warmed in a Dutch oven, and then 
 soaked an hour in the soup. 
 
 SKIRRETS. Hamburgh parsley, 
 scorzonera, and skirrets, are much 
 esteemed for their roots, the only 
 part which is eaten. They should 
 be boiled like young carrots, and 
 they will eat very well with meat, 
 or alone, or in soups. The shoots 
 of salsify in the spring, from the 
 350 
 
 roots of a year old, gathered green 
 and tender, will eat very nice, if 
 boiled in the same manner as aspa- 
 ragus. 
 
 SLATE, a well-known, neat, con- 
 venient, and durable material, for 
 the covering of the roofs of build- 
 ings. There are great varieties of 
 this substance ; and it likewise dif- 
 fers v^ greatly in its qualities and 
 colours. In some places it is found 
 in thick laminae, or flakes ; while in 
 others it is thin and light. The co- 
 lours are white, brown, and blue. 
 It is so durable, in some cases, as 
 to have been known to continue 
 sound and good for centuries. How- 
 ever, unless it should be brought 
 from a quarry of well reputed good- 
 ness, it is necessary to try its pro- 
 perties, which may be done by 
 striking the slate sharply against a 
 large stone, and if it produce a com- 
 plete sound, it is a mark of good- 
 ness ; but if in hewing it does not 
 shatter before the edge of the sect, 
 or instrument commonly used for 
 that purpose, the criterion is de- 
 cisive. The goodness of slate may 
 be farther estimated by its colour : 
 the deep black hue is apt to imbibe 
 moisture, but the lighter is always 
 the least penetrable : the touch also 
 may be in some degree a guide, for 
 a good firm stone feels somewhat 
 hard and rough, whereas an open 
 slate feels very smooth, and as it 
 were, greasy. And another method 
 of trying the goodness of slate, is to 
 place the slate-stone lengthwise and 
 perpendicularly in a tub of water, 
 about half a foot deep, care being 
 taken that the upper or unimmersed 
 part of the slate be not accidentally 
 wetted by the hand, or otherwise ; 
 let it remain in this state twenty- 
 four hours ; if good and firm stone, 
 it will not draw water more than 
 half an inch above the surface of | 
 the water, and that perhaps at the 
 edges only, those parts having been 
 a little loosened in the hewing ; but 
 a spongy defective stone will draw 
 
SLE 
 
 SLl 
 
 ^ater to the very top. There is still 
 another mode, held to be infallible. 
 First, weigh two or three of the most 
 suspected slates, noting the weight ; 
 then immerge them in a vessel of 
 water twelve hours ; take them out, 
 and wipe them as clean as possible 
 with a linen cloth ; and if they 
 weigh more than at first, it denotes 
 that quality of slate which imbibes 
 water : a drachm is allowable in a 
 dozen pounds, and no more. It may 
 be noticed, that in laying of this 
 material, a bushel and a half of lime, 
 and three bushels of fresh-water 
 sand, will be sufficient for a square 
 of work ; but if it be pin plastered, 
 it will take above as much more : 
 but good slate, well laid and plas- 
 tered to the pin, will lie an hundred 
 h' years ; and on good timber a much 
 longer time. It has been common 
 to lay the slates dry, or on moss 
 only, but they are much better when 
 laid with plaster. When they are 
 to be plastered to the pin, then about 
 the first quantity of lime and sand 
 will be sufficient for the purpose, 
 when well mixed and blended toge- 
 ther, by properly working them. 
 Slates differ very much in thickness 
 as well as colour, which suits them for 
 different situations and purposes. 
 A great deal of good slate of va- 
 rious kinds is raised in different 
 parts of Wales, and much excellent 
 blue and other coloured sorts is 
 procured from the northern parts 
 of Lancashire, and other neighbour- 
 ing places, as well as from different 
 other counties throughout the king- 
 dom. In some parts the slate is dis- 
 tributed into three kinds, as the best, 
 the middling, and the waste or com- 
 mon sort. 
 
 SLEEP. * Tired nature's sweet 
 restorer, balmy sleep,' is indispen- 
 sible to the continuance of health 
 and life ; and the night is appropri- 
 ated for the recovery of that strength 
 which is expended on the various 
 exercises of the day. But sleep, as 
 well as diet and exercise, ought to 
 
 be duly regulated ; for too little of 
 it, as well as too much, is alike in- 
 jurious. A medium ought therefore 
 to be observed, though the real pro- 
 portion cannot be ascertained by 
 any given time, as one person will 
 be more refreshed by five or six 
 hours sleep, than another by eight 
 or ten. Children may be allowed 
 to take as much as they please; 
 but for adults, six hours is generally 
 sufficient, and no one ought to ex- 
 ceed eight. To make sleep refresh" 
 ing, it is necessary to take sufficient 
 exercise in the open air. Too much 
 exertion will prevent sleep, as well 
 as too little ; yet we seldom hear 
 the active and laborious complain 
 of restless nights, for they generally 
 enjoy the luxury of undisturbed re- 
 pose. Refreshing sleep is often 
 prevented by the use of strong tea, 
 or heavy suppers ; and the stomach 
 being loaded, occasions frightful 
 dreams, and broken and interrupted 
 rest. It is also necessary to guard 
 against anxiety and corroding grief: 
 many by indulging these, have ba- 
 nished sleep so long that they could 
 never afterwards enjoy it. Sleep 
 taken in the forepart of the night 
 is most refreshing, and nothing more 
 effectually undermines and ruins the 
 constitution than night watching. 
 How quickly the want of rest in due 
 season will destroy the most bloom- 
 ing complexion, or best state of 
 health, may be seen in the ghastly 
 countenances of those who turn the 
 day into night, and the night into 
 day. 
 
 SLICED CUCUMBERS. Cut 
 some cucumbers into thick slices, 
 drain them in a cullender, and add 
 some sliced onions. Use some strong 
 vinegar, and pickle them in the same 
 manner as gherkins and French 
 o p 3. f m -^ 
 
 SLICES OF BEEF. To prepare 
 red beef for slices, cut off a piece 
 of thin flank, and remove the skin. 
 Rub the beef well with a mixture 
 made of two pounds of common 
 359 
 
SLi 
 
 SLI 
 
 salt^ two ounces of bay salt, two 
 ouQces of saltpetre, and half a pound 
 of moist sugar, pounded together in 
 a marble mortar. Put it into an 
 earthen pan, and turn and rub it 
 daily for a week. Then take it out 
 of the brine and wipe it, strew over 
 it pounded mace, cloves, pepper, 
 a little allspice, plenty of chopped 
 parsley, and a few shalots. Roll it 
 up, bind it round with tape, boil it 
 quite tender, and press it. When 
 cold cut it into slices, and garnish 
 it with pickled barberries, fresh 
 parsley, or any other approved ar- 
 ticle. 
 
 SLICES OF COD. To boil slices 
 of codfish, put plenty of salt into 
 some spring water. Boil it up quick, 
 and then put in the fish. Keep it 
 boiling, and skim it very clean. It 
 will be done sufficiently in eight or 
 ten minutes. Some small pieces may 
 be fried and served round it. Oys- 
 ter, shrimp, or anchovy sauce, should 
 be served with it. 
 
 SLICES OF HAM. Bacon or 
 ham njay be fried, broiled on a grid- 
 iron over a clear fire, or toasted with 
 a fork. The slices should be of the 
 same thickness in every part. To 
 have it curled, the slices should be 
 cut about two inches long, then roll- 
 ed up, and a little wooden skewer 
 passed through them. Put them in- 
 to a cheese toaster or Dutch oven, 
 for eight or ten minutes, turning the 
 slices as they crisp. This is con- 
 sidered the handsomest way of 
 dressing rashers of bacon, but it is 
 best uncurled, because it is crisper, 
 and more equally done. Slices of 
 ham or bacon should not be more 
 than half a quarter of an inch thick, 
 and will eat much more mellow if 
 soaked in hot water for a quarter of 
 an hour, and then dried in a cloth, 
 before they are toasted. 
 
 SLICES OF SALMON. When 
 washed, wipe the salmon quite dry. 
 Rub the slices over with a soft brush 
 dipped in sweet oil, season with 
 pepper and salt, fold them neatly 
 360 
 
 in clean white paper, and broil them 
 over a clear fire. 
 
 SLIGHT WOUNDS. When 
 fresh wounds bleed much, lint dip- 
 ped in vinegar or spirits of turpen- 
 tine, may be pressed upon the sur- 
 face for a few minutes, and retained 
 by a moderately tight bandage ; but 
 if the blood spirts out violently, it 
 shows that an artery is wounded, 
 and it must be held very firmly till 
 a surgeon arrives. But when the 
 blood seems to flow equally from 
 every part of the wound, and there 
 is no reason therefore to suppose 
 that any considerable vessel is 
 wounded, it may be permitted to 
 bleed while the dressings are pre- 
 paring. The edges of the wound 
 are then to be gently pressed toge- 
 ther, and retained by straps of stick- 
 ing plaster. These may remain on 
 for three or four days, unless the 
 sore becomes painful, or the matter 
 smells offensive, in which case the 
 straps of plaster must be taken off, 
 the parts washed clean with warm 
 water, and fresh slips of plaster ap- 
 plied, nicely adjusted to keep the 
 wound closed. The slips must be 
 laid over the wound crossways, and 
 reach several inches beyond each 
 side of it, in order to hold the parts 
 firmly together. By keeping the 
 limb or part very still, abstaining 
 from strong liquors, taking only 
 light mild food, and keeping the 
 bowels open, all simple wounds may 
 easily be healed in this manner. 
 But poultices, greasy salves, or fill-, 
 ing the wound with lint, will have 
 an opposite effect. Even ragged or 
 torn wounds may be drawn together 
 and healed by sticking plaster, with- 
 out any other salves or medicines. 
 A broken shin, or slight ruffling of 
 the skin, may be covered with lint 
 dipped in equal parts of vinegar and 
 brandy, and left to stick on, unless 
 the place inflames ; and then weak 
 goulard is the best remedy. Com- 
 mon cuts may be kept together by 
 sticking plaster, or with only a piece 
 
SLU 
 
 SLU 
 
 of tine linen rag, or thread bound 
 round them. The rag applied next 
 to a cut or wound of any kind, should 
 always be of white linen ; but ca- 
 lico, or coloured rags, will do quite 
 as well for outward bandages. Im- 
 portant wounds should always be 
 committed to the care of a skilful 
 surgeon. 
 
 SLUGS. These reptiles do great 
 damage in fields and gardens, espe- 
 cially to crops of lettuces, cabbages, 
 or turnips. Their track is perceived 
 by the shining and slimy substance 
 which they leave behind them. 
 There are several kinds of these lit- 
 tle animals. The white and brown 
 leathery kind often even destroy the 
 strong stems of young cabbage, and 
 other similar plants. The destruc- 
 tion of them has been suggested to 
 be effected by the use of tar-water, 
 sprinkled over the ground ; and also 
 by having recourse to lime, in the 
 preparation of the land for such 
 crops. They conceal themselves in 
 the holes and crevices, only making 
 their appearance early in mornings 
 and late in the evenings. The white 
 slug or snail is likewise ver^ destruc- 
 tive to young turnip crops, by rising 
 out of the holes of the soils, on wet 
 and dewy mornings and evenings. 
 Rolling the ground with a heavy 
 implement, before the sun rises, has 
 been advised as a means of destroy- 
 ing them in these cases. Slugs ot 
 this sort are likewise very destruc- 
 tive, in some districts, to the roots 
 of corn crops, during the day-time, 
 in the early spring months, while 
 they lie concealed in the ground, by 
 eating and devouring them ; and by 
 coming out in the evenings, and 
 during the night-time, to commit 
 ravages on the blades, and other 
 parts above the ground. Numbers 
 of them are sometimes met with up- 
 on the same plant, and they may 
 easily be extirpated and removed 
 from the land by the above practice, 
 while they are at work, especially 
 in moon-light seasons, and any fur- 
 ^No. 16.) . 
 
 ther injury to the crops be guarded 
 against. Warm moist weather is 
 always a great encouragement to 
 their coming out of their hiding- 
 places ; and advantage should con- 
 stantly be taken of it for their exter- 
 mination, as they suddenly retire 
 under ground during the time of 
 cold. The strong lands of other 
 places are occasionally much in- 
 fested with t«hem in the pea, bean, 
 and rye crops and stubbles, as well 
 as clover roots, when a wheat crop 
 is put in upon them. The slugs, in v 
 some cases, are of about half an 
 inch in length, having their backs 
 of a blueish cast in the skin part, 
 and their under parts wholly of a 
 white appearance. A mixture of 
 sulphur and lime, made so as to be 
 conveniently applied, has been found 
 to be highly destructive of them in 
 general. — The use of lime-water has 
 lately been advised as an excellent 
 and cheap mode of destroying slugs 
 in gardens, as well as fields, in the 
 second volume of the Transactions 
 of the Horticultural Society of Lon- 
 don. It is found to be far prefer- 
 able, in this intention, to quick- ^j^ 
 lime, which is liable to become too 
 soon saturated with moisture, and 
 rendered ineffectual. The manner 
 of employing the water is after it 
 has been newly made from stone 
 lime, by means of hot water poured 
 upon it, to pour it through the fine 
 rose of a watering-pot over the 
 slugs, which have been collected by 
 means of pea-haulm, or some other 
 similar substance, laid down on the 
 ground in portions, at the distance 
 of about a pole from each other. 
 In proper weather, the slugs soon 
 collect in this way, in great numbers, 
 for shelter as well as to get food. . 
 When a boy takes up the substance, 
 and by a gentle shake leaves the 
 whole of the slugs on the ground, 
 another person then pours a small 
 quantity of lime-water on them, and 
 the boy removes the haulmy ma- 
 terial to some intermediate place, 
 3 A _ 361 
 
.^ iVI A 
 
 .^ iVI A 
 
 in order that the same practice may 
 be repeated. By persevering in this 
 method for a little while, the whole 
 of the slugs may he destroyed, as 
 the least drop of the water speedily 
 kills them. This practice, it is sup- 
 posed, will be found highly bene- 
 ficial in the flower-garden, as by 
 watering the edgings of box, thrift, 
 or other kinds, the slugs will be kill- 
 ed with certainty, even when the 
 weather is moist. The application 
 is considered simple, the effect cer- 
 tain, and the expence trifling, whe- 
 ther in the garden or the field ; a 
 few pots only being required, in the 
 latter case, to the acre, which can 
 be made with a very small quantity 
 of lime. And the labour is not of 
 any material consequence, so that 
 the whole charge will not, it is ima- 
 gined, exceed five shillings the acre. 
 — To prevent slugs from getting in- 
 to fruit trees. If the trees are stand- 
 ards, tie a coarse horse-hair rope 
 about them, two or three feet from 
 the ground. If they are against the 
 wall, nail a narrow slip of coarse 
 horse-hair cloth against the wall, 
 about half a foot from the ground, 
 and they will never get over it, for 
 if they attempt it, it will kill them, 
 as their bellies are soft, and the 
 horse-hair will wound them. 
 
 SMALL COAL. There is ge- 
 nerally a great waste in the articl • 
 of coal, owing to the quantity of 
 dust found amongst it ; but this if 
 wetted makes the strongest fire for 
 the back of the grate, where it shou Id 
 remain untouched till it is formed 
 into a cake. Cinders lightly wetted 
 give a great degree of heat, and are 
 better than coal for furnaces, iron- 
 ing stoves, and ovens. They should 
 be carefully preserved and sifted in 
 a covered tin bucket, which prevents 
 the dispersion of the dust. 
 
 SMALL POX. Previous to the 
 appearance of the eruption, the pa- 
 tient should be kept in a cool dry 
 apartment, and abstain from all 
 animal food, cheese, and pastrv. 
 362 • 
 
 The diet should consist of cooling 
 vegetables, ripe fruit, pearl barley, 
 and sago. The drink may be bar- 
 ley water, with a few drops of vine- 
 gar or cream of tartar, or lukewarm 
 milk and water ; but neither beer 
 nor wine must be allowed. In case 
 of an obstruction of the bowels, 
 mild laxatives or clysters may be 
 given ; and if the throat be affected, 
 it should be gargled with vinegar 
 and water. Warm fomentations 
 should be applied to the neck, and 
 mustard poultices to the feet. After 
 the eruption has made its appear- 
 ance, the recovery of the patient 
 may be chiefly entrusted to nature, 
 while proper attention is paid to 
 diet and regimen. But if the pus- 
 tules begin to disappear, blisters 
 ought to be immediately applied to 
 the calves of the legs, and parsley- 
 root boiled in milk should frequently 
 be eaten, in order to encourage the 
 eruption. When the pustules sud- 
 denly sink in, it denotes danger, and 
 medical assistance should speedily 
 be procured. In case of inoculation, 
 which introduces the disease in a 
 milder form, and has been the means 
 of saving the lives of many thou- 
 sands, a similar mode of treatment 
 is required. For about a week or 
 ten days previous to inoculation, the , 
 patient should adhere to a regular 
 diet ; avoiding all animal food, sea- 
 soned dishes, wine and spirits, and 
 should live sparingly on fruit pies, 
 puddings, and vegetables. The same 
 regimen must be observed as in the 
 former instance, during the progress ! 
 of the disease, and then, but little 
 medicine will be required. 
 
 SMALL RICE PUDDINGS. 
 Wash two large spoonfuls of rice, ' 
 and simmer it with half a pint of 
 milk till it is thick. Put in a piece 
 of butter the size of an egg, and 
 nearly half a pint of thick cream, 
 and give it one boil. When cold, 
 mix four yolks and two whites of 
 eggs well beaten, sugar and nutmeg 
 to taste. Add grated lemon, and a 
 
SMO 
 
 SMO 
 
 little cinnamon. Butter some small 
 cups, and fill them three parts full, 
 putting at bottom some orange or 
 citron. Bake them three quarters 
 of an hour in a slowish oven. Serve 
 them up the moment they are to be 
 eaten, with sweet sauce in the dish, 
 or in a boat. 
 
 SMELL OF PAINT. When a 
 room is newly painted, place three 
 or four tubs full of water near the 
 wainscot, and renew the water daily. 
 In two or three days it will absorb 
 all the offensive effluvia arising from 
 the paint, and render the room 
 wholesome. The smell of paint may 
 also be prevented, by dissolving some 
 frankincense in spirits of turpentine 
 over a slow fire, and mixing it with 
 the paint before it be laid on. 
 
 SMELLING BOTTLE. Reduce 
 to powder an equal quantity of sal- 
 ammoniac and quicklime separately, 
 put two or three drops of the es- 
 sence of bergamot into a small bot- 
 tle, then add the other ingredients, 
 and cork it close. A drop or two 
 of aether will improve it. 
 
 SMELTS. This delicate hsh is 
 caught in the Thames, and some 
 other large rivers. When good and 
 in season, they have a fine silvery 
 hue, are very firm, and have a re- 
 freshing smell like cucumbers newly 
 cut. They should not be washed 
 more than is necessary merely to 
 clean them. Dry them in a cloth, 
 lightly flour them, and shake it off*. 
 Dip them in plenty of eggs, then in- 
 to bread crumbs grated fine, and 
 i plunge them into a good pan of 
 j boiling lard. Let them continue 
 f gently boiling, and a few minutes 
 will make them a bright yellow- 
 brown. Take care not to take off" 
 the light roughness of the crumbs, 
 or their beauty will be lost. 
 
 SMOKED HERRINGS. Clean 
 and lay them in salt one night, with 
 saltpetre ; then hang them on a 
 stick, through the eyes, in a row. 
 Have ready an old cask, in which 
 put some saw-dust, and in the midst 
 
 of it a heater red-hot. Fix the stick 
 over the smoke, and let them remain 
 twenty-four hours. 
 
 SMOKY CHIMNIES. The 
 plague of a smoking chimney is pro- 
 verbial, and has engaged consider- 
 able attention from observers of va- 
 rious descriptions. Smoky chim- 
 nies in a new house, are such, fre- 
 quently, for want of air. The work- 
 manship of the rooms being all good * 
 and just out of the workman's hands, 
 the joints of the flooring and of the 
 pannels of the wainscoting are all 
 true and tight ; the more so as the 
 walls, perhaps not yet thoroughly 
 dry, preserve a dampness in the air 
 of the room which keeps the wood- 
 work swelled and close : the doors 
 and the sashes too being worked 
 with truth, shut with exactness, so 
 that the room is perfectly tight, no 
 passage being left open for the air 
 to enter except the key-hole, and 
 even that is frequently closed by 
 a little dropping shutter. In this 
 case it is evident that there can be 
 no regular current through the flue 
 of the chimney, as any air escaping 
 from its aperture would cause an 
 exhaustion in the air of the room 
 similar to that in the receiver of an 
 air-pump, and therefore an equal 
 quantity of air would rush down the 
 flue to restore the equilibrium ; ac- 
 cordingly the smoke, if it ever as- 
 cended to the top, would be beat 
 down again into the room. Those, 
 therefore, who stop every crevice in 
 a room to prevent the admission of 
 fresh air, and yet would have their 
 chimney carry up the smoke, require 
 inconsistencies and expect impossi- 
 bilities. The obvious remedy in 
 this case is, to admit more air, and 
 the question will be how and where 
 this necessary quantity of air from 
 without is to be admitted, so as to 
 produce the least inconvenience ; 
 for if the dodr or window be left so 
 much open, it causes a cold draft 
 of air to the fire-place, to the great 
 discomfort of those who sit there. 
 363 
 
SMO 
 
 SMO 
 
 Various have been the contrivances 
 to avoid this, such as bringing in 
 fresh air through pipes in the jambs 
 of the chimney, which, pointing up- 
 wards, should blow the smoke up 
 the funnel ; opening passages in the 
 funnel above to let in air for the 
 same purpose ; but these produce 
 an effect contrary to that intended, 
 for as it is the constant current of 
 air passing from the room through 
 the opening of the chimney into the 
 flue, which prevents the smoke com- 
 ing out into the room, if the funnel 
 is supplied by other means with the 
 air it wants, and especially if that 
 air be cold, the force of that current 
 is diminished, and the smoke in its 
 efforts to enter the room finds less 
 resistance. The wanted air must 
 then indispensably be admitted into 
 the room to supply what goes off 
 through the opening of the chimney, 
 and it is advisable to make the aper- 
 ture for this purpose as near the 
 ceiling as possible, because the heat- 
 ed air will naturally ascend and oc- 
 cupy the highest part of the room, 
 thus causing a great diflerence of 
 climate at different heights, a defect 
 which will be in some measure ob- 
 viated by the admission of cold air 
 near the ceiling, which descending, 
 will beat down and mingle the air 
 more effectually. Another cause of 
 smoky chimnies is too short a fun- 
 nel, as, in this case, the ascending 
 current will not always have suflicient 
 power to direct the smoke up the 
 flue. This defect is frequently 
 found in low buildings, or the upper 
 stories of high ones, and is unavoid- 
 able, for if the flue be raised high 
 above the roof to strengthen its 
 draft, it is then in danger of being 
 blown down and crushing the roof 
 in its fall. The remedy in this case 
 is to contract the opening of the 
 chimney so as to oblige all the 
 entering air to pass through or very 
 near the fire, by which means it will 
 be considerably heated, and by its 
 rgeat rarefaction, cause a powerful 
 364 
 
 draft, and compensate for the shovt- 
 ness of its column. The case of too 
 short a funnel is more general than 
 would be imagined, and often found 
 where one would not expect it ; for 
 it is not uncommon in ill-contrived 
 buildings, instead of having a sepa- 
 rate funnel for each fire-place, to bend 
 and turn the funnel of an upper 
 room so as to make it enter the side of 
 another flue that comes from below. 
 By this means the funnel of the up- 
 per room is made short, of course, 
 since its length can only be reckon- 
 ed from the place where it enters the 
 lower funnel, and that flue is also 
 shortened by all the distance be- 
 tween the entrance of the second 
 funnel and the top of the stack ; for 
 all that part being readily supplied 
 with air through the second flue, 
 adds no strength to the draft, espe- 
 cially as that air is cold when there 
 is no fire in the second chimney. 
 The only easy remedy here, is to 
 keep the opening shut of that flue 
 in which there is no fire. Another 
 very common cause of the smoking 
 of chimnies is, their overpowering 
 one another. For instance, if there 
 be two chimnies in one large room, 
 and you make fires in both of them, 
 you will find that the greater and 
 stronger fire shall overpower the 
 weaker, and draw air down its fun- 
 nel to supply its own demand, which 
 air descending in the weaker funnel 
 M'ill drive down its smoke, and force 
 it into the room. If, instead of be- 
 ing in one room, the two chimnies 
 are in two different rooms commu- 
 nicating by a door, the case is the 
 same whenever that door is open. 
 The remedy is, to take care that 
 every room have the means of sup- 
 plying itself from without, with the 
 air its chimney may require, so that 
 no one of them may be obliged to 
 borrow from another, nor under the 
 necessity of lending. Another cause 
 of smoking is, when the tops of 
 chimnies are commanded by higher 
 buildings, or by a hill, so that the 
 
SMO 
 
 SMO 
 
 ■wind blowing over such emiueuces 
 , falls like water over a dam, some- 
 times almost perpendicularly on the 
 tops of the chimnies that lie in its 
 way, and beats down the smoke 
 contained in them. The remedy 
 commonly applied in this case is, 
 a turn-cap, made of tin or plate- 
 iron, covering the chimney above, 
 and on three sides, open on one side, 
 turning on a spindle, and which 
 being guided or governed by a. vane, 
 always presents its back to the wind. 
 This method will generally be found 
 effectual, but if not, raising the flues, 
 where practicable, so as their tops 
 may be on a level with or higher 
 than the commanding eminence, is 
 more to be depended on. There is 
 another case of command, the re- 
 verse of that last mentioned ; it is 
 where the commanding eminence is 
 farther from the wind than the chim- 
 ney commanded. For instance, 
 suppose the chimney of a building 
 to be so situated as that its top is 
 below the level of the ridge of the 
 roof, which, when the wind blows 
 against it, forms a kind of dam 
 against its progress. In this case, 
 the wind being obstructed by this 
 dam, will, like water, press and 
 search for passages through it, and 
 finding the top of the chimney be- 
 low the top of the dam, it will force 
 itself down that funnel in order to 
 get through by some door or win- 
 dow open on the other side of the 
 building, and if there be a fire in 
 such chimney, its smoke is of course 
 beat down and fills the room. The 
 only remedy for this inconvenience 
 is, to raise the funnel higher than 
 the roof, supporting it, if necessary, 
 by iron bars ; for a turn-cap in this 
 case has no effect, the dammed up 
 air pressing down through it in 
 whatever position the wind may 
 have placed its opening. Chimnies 
 otherwise drawing well are some- 
 times made to smoke by the impro- 
 per and inconvenient situation of a 
 door. When the door and chimney 
 
 are placed on the same side of a 
 room, if the door is made to open 
 from the chimney, it follows, that 
 when only partly opened, a current 
 of air is admitted and directed across 
 the opening of the chimney, which 
 is apt to draw out some of the smoke. 
 Chimnies which generally draw well, 
 do, nevertheless, sometimes give 
 smoke into the room, it being driven 
 down by strong winds passing over S 
 the tops of their flues, though not ^ 
 descending from any commanding 
 eminence. To understand this, it 
 may be considered that the rising 
 light air, to obtain a free issue from 
 the funnel, must push out of its way, 
 or oblige the air that is over it to 
 rise. In a time of calm, or of little 
 wind, this is done visibly ; for we 
 see the smoke that is brought up by 
 that air rise in a column above the 
 chimney. But when a violent cur- 
 rent of wind passes over the top of 
 a chimney, its particles have re- 
 ceived so much force, which keeps 
 them in a horizontal direction, 
 and follow each other so rapidly, 
 that the rising light air has not 
 strength sufHcient to oblige them to 
 quit that direction, and move up- 
 wards to permit its issue. Add to 
 this, that some of the air may im- 
 pinge on that part of the inside of 
 the funnel which is opposed to its 
 progress, and be thence reflected 
 downwards from side to side, driv- 
 ing the smoke before it into the 
 room.* The simplest and best re- 
 medy in this case is the application 
 of a chimney-pot, which is a hollow 
 truncated cone of earthenware placed 
 upon the top of the flue. The in- 
 tention of this contrivance is, that 
 the wind and eddies which strike 
 against the oblique surface of these 
 covers may be reflected upwards in- 
 stead of blowing down the chimney. 
 The bad construction of ^re-places 
 is another cause of smoking chim- 
 neys ; and this case will lead us to 
 the consideration of the methods of 
 increasing the heat and diminishing 
 365 
 
SMO 
 
 SMO 
 
 the consumption of fuel ; for it will 
 be found that the improvements ne- 
 cessary to produce the last-men- 
 tioned end will also have a general 
 tendency to cure smoky chimnies. 
 On this subject the meritorious la- 
 bours of Count Rumford are con- 
 spicuous, and we shall proceed to 
 give an abridged account of his me- 
 thod. In investigating the best 
 form of a fire-place, it will be ne- 
 cessary to consider, first, what are 
 the objects which ought principally 
 to be had in view in the construction 
 of a fire-place ; and, secondly, to 
 consider how these objects can best 
 be attained. Now the design of a 
 chimney-fire being simply to warm 
 a room, it is essential to contrive so 
 that this end shall be actually at- 
 tained, and with the least possible 
 expence of fuel, and also that the 
 air of the room be preserved per- 
 fectly pure and fit for respiration, 
 and free from smoke and all dis- 
 agreeable smells. To cause as many 
 as possible of the rays, as they are 
 sent off from the fire in straight lines, 
 to come directly into the room, it 
 will be necessary, in the first place, 
 to bring the fire as far forward, and 
 to leave the opening of the fire-place 
 as wide and high as can be done 
 without inconvenience ; and se- 
 condly, to make the sides and back 
 of the fire-place of such form, and 
 of such materials, as to cause the 
 direct rays from the fire which strike 
 against them, to be sent into the 
 room by reflection in the greatest 
 abundance. Now, it will be found, 
 upon examination, that the best form 
 for the vertical sides of a fire-place, 
 or the covings, as they are called, 
 is that of an upright plane, making 
 an angle with the plane of the back 
 of the fire-place of about 135 de- 
 grees. According to the old con- 
 struction of chimnies, this angle is 
 90 degrees, or forms a right angle ; 
 but, as in this case the two covings 
 are parallel to each other, it is evi- 
 dent that they are very ill contrived 
 366 
 
 for throwing into the room, by re- 
 flection, the rays from the fire which 
 fall on them. The next improvement 
 will be to reduce the throat of the 
 chimney, the immoderate size of 
 which is a most essential fault in 
 their construction ; for, however 
 good the formation of a fire-place 
 may be in other respects, if the 
 opening left for the passage of the 
 smoke is larger than is necessary 
 for that purpose, nothing can pre- 
 vent the warm air of the room from 
 escaping through it ; and whenever 
 this happens, there is not only an 
 unnecessary loss of heat, but the 
 warm air, which leaves the room to 
 go up the chimney, being replaced 
 by cold air from without, produces 
 those drafts of air so often com- 
 plained of. But though these evils 
 may be remedied, by reducing the 
 throat of the chimney to a proper 
 size, yet, in doing this, several con- 
 siderations will be necessary to de- 
 termine its proper situation. As the 
 smoke and hot vapour which rise 
 from a fire naturally tend up\vards, 
 it is evident that it will be proper to 
 place the throat of the chimney per- 
 pendicularly over the fire ; but to 
 ascertain its most advantageous dis- 
 tance, or how far above the burning 
 fuel it ought to be placed, is not so 
 easy, and requires several advantages 
 and disadvantages to be balanced. 
 As the smoke and vapour rise in con- 
 sequence of their being rarefied by 
 heat, and made lighter than the air 
 of the surrounding atmosphere, and 
 as the degree of their rarefraction is 
 in proportion to the intensity of their 
 heat, and as this heat is greater near 
 the fire than at a distance from it, 
 it is clear, that the nearer the throat 
 of a chimney is to the fire, the 
 stronger will be what is commonly 
 called its draught, and the less dan- 
 ger there will be of its smoking, or 
 of dust coming into the room when 
 the fire is stirred. But, on the other 
 hand, when a very strong draught is 
 occasion€<l by the throat of the 
 
SMO 
 
 SMO 
 
 chimney being very near the fire, it 
 may happen that the influx of air 
 into the fire may become so strong 
 
 ■ as to cause the fuel to be consumed 
 too rapidly. This however will very 
 
 i seldom be found to be the case, for 
 the throats of chimnies are in ge- 
 neral too high. In regard to the 
 materials which it will be most ad- 
 vantageous to employ in the con- 
 struction of fire-places, little diffi- 
 culty will attend the determination 
 of that point. As the object in view 
 is to bring radiant heat into the 
 room, it is clear that that material 
 is best for the construction of a fire- 
 place which reflects the most, or 
 which absorbs the least of it, for 
 that heat which is absorbed cannot 
 be reflected. Now, as bodies which 
 absorb radiant heat are necessarily 
 heated in consequence of that ab- 
 sorption ; to discover which of the 
 various materials that can be em- 
 ployed for constructing fire-places 
 are best adapted for that purpose, 
 we have only to find, by an experi- 
 ment very easy to be made, what 
 bodies acquire least heat, when ex- 
 posed to the direct rays of a clear 
 fire • for those which are least heat- 
 ed evidently absorb the least, and 
 consequently reflect the most radiant 
 heat. And hence it appears that 
 iron, and in general metals of all 
 kinds, which are well known to grow 
 very hot when exposed to the rays 
 projected by burning fuel, are to be 
 reckoned among the very worst ma- 
 terials that it is possible to employ 
 in the construction of fire-places. 
 Perhaps the best materials are fire- 
 stone and common bricks and mor- 
 tar. These substances are fortu- 
 nately very cheap, and it is not easy 
 to say to which of the two the pre- 
 ference ought to be given. When 
 bricks are used, they should be co- 
 vered with a thin coating of plaster, 
 which, when perfectly dry, should 
 be white-washed. The fire-stone 
 should likewise be white-washed, 
 when that is used ; and every part 
 
 of the fire-place which does not come 
 into actual contact with the burning 
 fuel should be kept as white and 
 clean as possible. The bringing for- , 
 ward of the fire into the room, or 
 rather bringing it nearer to the front 
 of the opening of the fire-place, and 
 the diminishing of the throat of the 
 chimney, being two objects princi- 
 pally had in view in the alterations 
 of fire-places recommended, it is M 
 evident that both these may be at- " 
 tained merely by bringing forward 
 the back of the chimney. It will 
 then remain to be determined how 
 far the back should be brought for- 
 ward. This point will be limited by 
 the necessity of leaving a proper 
 passage for the smoke. Now, as 
 this passage, which in its narrowest 
 part is called the throat of the chim- 
 ney, ought, for reasons before stated, 
 to be immediately or perpendicularly 
 over the fire, it is evident that the 
 back of the chimney should be built 
 perfectly upright. To determine 
 therefore the place of the new back, 
 nothing more is necessary than to 
 ascertain how wide the throat of the 
 chimney ought to be left. This 
 width is determined by Count Rum- 
 ford from numerous experiments, 
 and comparing all circumstances, to 
 be four inches. Therefore, sup- 
 posing the breast of the chimney, or 
 the wall above the mantle, to be 
 nine inches thick, allowing four 
 inches for the width of the throat, 
 this will give thirteen inches for the 
 depth of the fire-place. The next 
 consideration will be the width 
 which it will be proper to give to 
 the back. This, in fire-places of 
 the old construction, is the same 
 with the width of the opening in 
 front; but this construction is faulty, 
 on two accounts ; first, because the 
 covings being parallel to each other, 
 are ill contrived to throw out into 
 the room the heat they receive from 
 the fire in the form of rays ; and, 
 secondly, the large open corners 
 occasion eddies of wind which 
 3a7 
 
SMO 
 
 S M O 
 
 frequently disturb the fire and em- 
 barrass the smoke in its ascent, in 
 such a manner as to bring it into the 
 room. Both these defects may be 
 entirely remedied, by diminishing 
 the width of the back of the fire- 
 place. The width which in most 
 cases it will be best to give it, is 
 one-third of the width of the open- 
 ing of the fire-place in front. But 
 k it is not absolutely necessary to con- 
 form rigorously to this decision, nor 
 will it always be possible. Where 
 a chimney is designed for warming 
 a room of moderate size, the depth 
 of the fire-place being determined 
 by the thickness of the breast to 
 thirteen inches, the same dimen- 
 sions would be a good size for the 
 width of the back, and three times 
 thirteen inches, or three feet three 
 inches, for the width of the opening 
 in front, and the angles made by the 
 back of the fire-place, and the sides 
 of it, or covings, would be just 135 
 degrees, which is the best position 
 they can have for throwing heat into 
 the room. In determining the width 
 of this opening in front, the chimney 
 is supposed to be perfectly good, 
 and well situated. If there is any 
 reason to apprehend its ever smok- 
 ing, it will be necessary to reduce 
 the opening in front, placing the 
 covings at a less angle than 135 
 degrees, and especially to diminish 
 the height of the opening by lower- 
 ing the mantle. If from any con- 
 sideration, such as the wish to ac- 
 commodate the fire-place to a grate 
 or stove already on hand, it should 
 be wished to make the back wider 
 than the dimension recommended, 
 as for instance, sixteen inches ; it 
 will be advisable not to exceed the 
 width of three feet three inches for 
 the opening in front, as in a very 
 \vide and shallow fire-place, any 
 sudden motion of the air in front 
 would be apt to bring out puff's of 
 smoke into the room. The throat 
 of the chimney being reduced to four 
 inches, it will be necessary to make 
 % 368 
 
 a provision for the passage of a j 
 chimney sweeper. This is to be .1 
 done in the following manner. In 
 building up the new back of the fire- 
 place, when this wall is brought up 
 so high that there remains no more 
 than about ten or eleven inches be- 
 tween what is then the top of it and 
 the underside of the mantle, an open- 
 ing or door- way, eleven or twelve 
 inches wide, must be begun in the 
 middle of the back, and continued 
 quite to the top of it, which accord- 
 ing to the height that it will com- 
 monly be necessary to carry up the .1 
 back, will make the opening twelve 
 or fourteen inches high, which will 
 be quite sufficient for the purpose. 
 When the fire-place is finished, this 
 door- way is to be closed by a few 
 bricks laid without mortar, or a tile 
 or piece of stone confined in its 
 place by means of a rebate made 
 for that purpose in the brickwork. 
 As often as the chimney is swept, 
 the chimney sweeper removes this 
 temporary wall or stone, which is 
 very easily done, and when he has 
 finished his work, he again puts it 
 in its place. The new back and i 
 covings may be built either of brick- 
 work or of stone, and the space be- 
 tween them and the old back and 
 covings, ought to be filled up to give 
 greater solidity to the structure. 
 This may be done with loose rub- 
 bish or pieces of broken bricks or 
 stones,provided the work be strength- 
 ened by a few layers or courses of j 
 bricks laid in mortar ; but it will be ' 
 indispensably necessary to finish 
 the work where these new walls end, 
 that is to say, at the top of the throat 
 of the chimney, where it ends 
 abruptly in the open canal or flue, 
 by a horizontal course of bricks 
 well secured with mortar. It is of 
 much importance that they should 
 terminate in this manner ; for were 
 they to be sloped outward and raised 
 in such a manner as to swell out the 
 upper extremity of the throat of the 
 chimney iu the form of a trumpet. 
 
S MO 
 
 SMO 
 
 and increase it by degrees to the 
 size of the flue of the chimney, this 
 construction would tend to assist the 
 winds which may attempt to blow 
 down the chimney, in forcing their 
 way through the throat, and throw- 
 ing the. smoke backward into the 
 room. The internal form of the 
 breast of the chimney is also a mat- 
 ter of great importance, and which 
 ought to be particularly attended to. 
 The worst form it can have is that 
 of a vertical plane or upright flat, 
 and next to this the worst form is an 
 inclined plane. Both these forms 
 cause the current of warm air from 
 the room which will, in spite of every 
 precaution, sometimes find its way 
 into the chimney, to cross upon the 
 current of smoke which rises from 
 the fire in a manner most likely to 
 embarrass it in its ascent and drive 
 it back. The current of air which, 
 passing under the mantle, gets into 
 the chimney, should be made gra- 
 dually to bend its course upwards, 
 by which means it will unite quietly 
 with the ascending current of smoke, 
 and will be less likely to check and 
 impede its progress. This is to be 
 eflfected by rounding oflf the inside 
 of the breast of the chimney, which 
 may be done by a thick coating of 
 plaster. When the breast or wall 
 of the chimney in front is very thin, 
 it may happen, that the depth of 
 the fire-place determined according 
 to the preceding rules may be too 
 small. Thus supposing the breast 
 to be only four inches thick, which 
 "is sometimes the case, particularly 
 in rooms situated near the top of a 
 house, taking four inches for the 
 width of the throat, will give only 
 eight inches for the depth of the fire- 
 place. In this case, it would be 
 proper to increase the depth of the 
 fire-place at the hearth to twelve 
 or thirteen inches, and to build up 
 the back perpendicularly to the 
 height of the top of the grate, and 
 then sloping the back by a gen- 
 tle inclination forward, bring it to 
 
 its proper place directly under the 
 back part of the throat of the chim- 
 ney. This slope, though it ought 
 not to be too abrupt, yet should be 
 quite finished at the height of eight 
 or ten inches above the fire, other- 
 wise it may perhaps cause the chim- 
 ney to smoke ; but when it is very 
 near the fire, its heat will enable the 
 current of rising smoke to overcome J| 
 the obstacle which this slope will op- 
 pose to its ascent, which it could not 
 so easily do, were the slope situated 
 at a greater distance from the burn- 
 ing fuel. There is one important cir- 
 cumstance respecting chimney fire- 
 places designed for burning coals 
 which remains to be examined, and 
 that is the grate. Although there are 
 few grates that may not be used in 
 chimnies, altered or constructed on 
 the principles recommended by Count 
 Rumford, yet they are not by any 
 means all equally well adapted for 
 thatpurpose. Those whose construc- 
 tion is most simple, and which of 
 course are the cheapest, are beyond 
 comparison the best on all accounts. 
 Nothing being wanted but merely a 
 grate to contain the coals, and all 
 additional apparatus being not only 
 useless but pernicious ; all compli- 
 cated and expensive grates should 
 be laid aside, and such as are more 
 simple substituted in their room. 
 The proper width for grates in rooms 
 of a middling size, will be from six 
 to eight inches, and their length may 
 be diminished more or less accord- 
 ing to the difliiculty of heating the 
 room, or the severity of the weather. 
 But where the width of a grate is 
 not more than five inches, it will be 
 very diflicult to prevent the fire from 
 going out. It has been before ob- 
 served that the use of metals is as 
 much as possible to be avoided in 
 the construction of fire-places, it 
 will therefore be proper always to 
 line the back and sides of a grate 
 with fire stone, which will cause the 
 fire to burn better and give more 
 heat into the room. ~i 
 
 3 b 369 ' 
 
SNI 
 
 SOL 
 
 SNAILS. These are a species of 
 slugs covered with shell, and which 
 are very destructive to wall fruit. 
 To prevent their ascending the stand- 
 ard trees, tie a coarse horse-hair 
 rope about them, two or three feet 
 from the ground ; and to secure the 
 wall trees, nail a narrow slip of 
 horse-hair cloth against the wall, 
 about half an inch from the ground, 
 underneath the branches of the tree. 
 In the winter time the snails may be 
 found in the holes of walls, under 
 thorns, behind old trees or close 
 hedges, and might be taken and 
 destroyed. When they attack ve- 
 getables, a few sliced turnips laid 
 on the borders will attract them in 
 the evening, when they may easily 
 be gathered up. Lime and ashes 
 strewed on the ground, will also pre- 
 vent their depredations. 
 
 SNIPES. These birds will keep 
 several days, and should be roasted 
 without drawing, and then served 
 on toast. Butter only should be 
 eaten with them, as gravy takes off 
 from the fine flavour. The thigh and 
 back are most esteemed. 
 
 SNIPES IN RAGOUT. Slit 
 them down the backs, but do not 
 take out the insides ; toss them up 
 with a little melted bacon fat, sea- 
 soned with pepper and salt, and a 
 little mushroom ketchup ; when they 
 are enough, squeeze in a little juice 
 of lemon, and serve them up. 
 
 SNIPES IN SURTOUT. Half 
 roast your snipes, and save the trail ; 
 then make a forcemeat with veal, 
 and as much beef suet chopped, 
 and beat in a mortar ; add an equal 
 quantity of bread crumbs : season 
 it with beaten mace, pepper, salt, 
 parsley, and sweet herbs shred fine ; 
 mix all together, and moisten it with 
 the yolks of eggs : lay a rim of this 
 forcemeat round the dish, then put 
 in your snipes. Take strong gravy, 
 according to your dish, with morels 
 and truffles, a few mushrooms, a 
 sweetbread cut in pieces, and an 
 artichoke bottom cut small : let all 
 370 
 
 stew together, then beat up the 
 yolks of two or three eggs with a 
 little w hite wine ; pour this into 
 your gravy, and keep it stirring till 
 it is of a proper thickness, then let 
 it stand to cool ; work up the re- 
 mainder of your forcemeat, and roll 
 it out as you do paste ; pour your 
 sauce over the birds, and lay on 
 your forcemeat ; close the edges, 
 and v^ash it over with the yolks of 
 eggs, and strew bread crumbs over 
 that ; send it to the oven about half 
 an hour, and then to table as hot as 
 you can. 
 
 SNOW BALLS. Swell some rice 
 in milk, and strain it off. Having 
 pared and cored some apples, put 
 the rice round them, and lie up 
 each in a cloth. Add to each a bit 
 of lemon peel, a clove, or cinnamon, 
 and boil them well. 
 
 SNOW CREAM. Put to a quart 
 of cream the whites of three eggs 
 well beaten, four spoonfuls of sweet 
 wine, sugar to sweeten, and a bit of 
 lemon peel. Whip it to a froth, re- 
 move the peel, a'^d serve the cream 
 in a dish. 
 
 SOLDERING. Put into a cru- 
 cible two ounces of lead, and when 
 it is melted, throw in an ounce of 
 tin. This alloy is that generally 
 known by the name of solder. When 
 heated by a hot iron, and applied to | 
 tinned iron, with powdered rosin, it ' 
 acts as a cement or solder. It is 
 also used to join leaden pipes, and 
 other articles. 
 
 SOLES. A fine thick sole is al-. 
 most as good eating as turbot, and 
 may be boiled in the same way. 
 Wash the fish and clean it nicely, 
 put it into a fish-kettle with a hand- 
 ful of salt, and as much cold water 
 as will cover it. Set it on the side 
 of the fire, take off the scum as it 
 rises, and let it boil gently about 
 five minutes, or longer if it be very 
 large. Send it up on a fish-drainer, 
 garnished with slices of lemon and 
 sprigs of curled parsley, or nicely i 
 fried smelts, or oysters. Slices of ? 
 
SOL 
 
 SOL 
 
 lemon for garnish are universally 
 approved, either with fried or boiled 
 fish. Parsley and butter, or fennel 
 and butter, make an excellent sauce ; 
 chervil sauce, or anchovies, are also 
 approved. Boiled soles are very 
 good warmed up like eels, or cover- 
 ed with white wine sauce. When 
 soles are very large, the best way 
 is to take off the fillets, trim them 
 neatly, and press them dry in a soft 
 cloth. Egg them over, strew on fine 
 bread crumbs, and fry them. Or 
 skin and wash a pair of large soles 
 very clean, dry them in a cloth, wash 
 them with the yolk of an egg on both 
 sides, and strew over them a little 
 flour, and a few bread crumbs ; fry 
 them of a fine gold colour, in Flo- 
 rence oil, enough to cover them ; 
 when done, drain them, and lay 
 them into an earthen dish that will 
 hold them at length, and set them 
 by to cool ; then make the marinate 
 with a pint of the best vinegar, half 
 a pint of sherry, some salt, pepper, 
 nutmeg, two cloves, and a blade of 
 mace ; boil all together for about 
 ten minutes, then pour it over the 
 fish hot, the next day they will be 
 fit for use. When you dish them up, 
 put some of the liquor over them ; 
 garnish the dish with fennel, sliced 
 lemon, barberries, and horseradish. 
 If you have any fried fish cold, you 
 may put it into this marinate. — To 
 fricassee soles white. Clean your 
 soles very well, bone them nicely, 
 and if large, cut them in eight pieces, 
 if small, only in four ; take off the 
 heads ; put the heads and bones, 
 an anchovy, a faggot of sweet herbs, 
 a blade or two of mace, some whole 
 pepper, salt, an onion, and a crust 
 of bread, all into a clean saucepan, 
 with a pint of water, cover it close, 
 and let it boil till a third is wasted ; 
 strain it through a fine sieve into a 
 stew-pan ; put in your soles with a 
 gill of white wine, a little parsley 
 chopped fine, a few mushrooms cut 
 in two, a piece of butter rolled in 
 flour, enough to thicken your sauce; 
 
 set it over your stove, shake your 
 pan frequently, till they are enough, 
 and of a good thickness ; take the 
 scum off very clean, dish them up, 
 and garnish with lemon and barber- 
 ries. — Another way. Strip off the 
 black skin of the fish, but not the 
 white ; then take out the bones, and 
 cut the flesh into slices about two 
 inches long ; dip the slices in the 
 yolks of eggs, and strew over them 
 raspings of bread ; then fry them in 
 clarified butter, and when they are 
 fried enough, take them out on a 
 plate, and set them by the fire till 
 you have made the following sauce. 
 Take the bones of the fish, boil them 
 up with water, and put in some an- 
 chovy and sweet herbs, such a> 
 thyme and parsley, and add a little 
 pepper, cloves and mace. When 
 these have boiled together some time, 
 take the butter in which the fish was 
 fried, put it into a pan over the fire, 
 shake flour into it, and keep it stir- 
 ring while the flour is shaking in ; 
 then strain the liquor into it, in 
 which the fish bones, herbs, and spice 
 were boiled, and boil it together, till 
 it is very thick, adding lemon juice 
 to your taste. Put your fish into a 
 dish, and pour the sauce over it ; 
 serve it up, garnished with slices of 
 lemon and fried parsley. This dish 
 may take place on any part of the 
 table, either in the first or second 
 course. — Another way. Take a pair 
 of large soles, skin and clean them 
 well, pour a little vinegar, and strew 
 some salt over them ; let them lay 
 in this till they are to be used. When 
 you want to boil them, take a clean 
 stew-pan, put in a pint of white 
 wine, and a little water, a faggot of 
 sweet herbs, an onion stuck with 
 three or four cloves, a blade of mace, 
 a little whole pepper, and a little 
 salt. When your soles are enough, 
 take them up, and lay them into a 
 dish, strain off the liquor, put it into 
 the stew-pan, with a good piece of 
 butter rolled in flour, and half a 
 pint of white shrimps clean picked ; 
 :^71 
 
SOL 
 
 SOR 
 
 toss all up together, till it is of a 
 proper thickness ; take care to skim 
 it very clean, pour it over the fish. 
 Garnish the dish with scraped horse- 
 radish, and sliced lemon ; or you 
 may send them to table plain, and 
 for sauce, chop the meat of a lob- 
 ster, bruise the body very smooth 
 with a spoon, mix it with your liquor, 
 and send it to table in a boat or 
 bason. This is much the best way 
 to dress a small turbot. 
 
 SOLE PIE. Split some soles 
 from the bone, and cut the fins close. 
 Season with a mixture of salt, pep- 
 per, a little nutmeg and pounded 
 mace, and put them in layers, with 
 oysters. A pair of middling-sized 
 soles will be sufiicient, and half a 
 hundred oysters. Put in the dish 
 the oyster liquor, two or three spoon- 
 fuls of broth, and some butter. 
 When the pie comes from the oven, 
 pour in a cupful of thick cream, and 
 it will eat excellently. — Another way. 
 Clean and bone a pair of large soles ; 
 boil about two pounds of eels ten- 
 der ; take off all the meat, put the 
 bones into the water they were boil- 
 ed in, with the bones of the soles, a 
 blade of mace, whole pepper, and a 
 little salt ; let this boil till you have 
 about half a pint of strong broth. 
 Take the flesh ofl* the eels, and chop 
 it very fine, with a little lemon peel, 
 an anchovy, parsley, and bread 
 crumbs : season with pepper, salt, 
 nutmeg, and beaten mace ; melt a 
 quarter of a pound of butter, and 
 work all up to a paste. Sheet the 
 dish with a good puff-paste ; lay 
 the forcemeat on the paste, and then 
 lay in the soles; strain off the broth, 
 scum it clean, pour over the fish a 
 sufficient quantity, and lay on the 
 lid. When it comes from the oven, 
 if you have any of the broth left, 
 you may warm it, and pour it into 
 the pie. 
 
 SOLID SYLLABUBS. Mix a 
 
 ^uart of thick raw cream, one pound 
 
 of refined sugar, a pint and a half of 
 
 f\ne raisin wine, in a deep pan ; and 
 
 372 
 
 add the grated peel and the juice 
 of three lemons. Beat or whisk it 
 one way, half an hour ; then put it 
 on a sieve, with a piece of thin mus- 
 lin laid smooth in the shallow end, 
 till the next day. Put it in glasses : 
 it will keep good in a cool place ten 
 days. 
 
 SOMERSETSHIRE SYLLABUB. 
 Put into a large china bowl a pint 
 of port, a pint of sherry, or other 
 white wine, and sugar to taste. Milk 
 the bowl full. In twenty minutes' 
 time, cover it pretty high with clout- 
 ed cream. Grate nutmeg over it, 
 add pounded cinnamon, and non- 
 pareil comfits. 
 
 SORE BREASTS. Sore breasts 
 in females, during the time of suck- 
 ling, are often occasioned by the 
 improper practice of drawing the 
 breasts, which is both painful and 
 dangerous. If they get too full and 
 hard before the infant can. be ap- 
 plied, it is better to let them remain 
 a few hours in that state, than to 
 use any unnatural means, or else to 
 present the breast to a child that is 
 a few months old. It is the appli- 
 cation of too great force in drawing 
 them, placing a child to suck at im- 
 proper times, the use of stimulating 
 liquors and heated rooms, which 
 frequently occasion milk fevers and 
 abscesses in the breast. The nipple 
 is sometimes so sore, that the mother 
 is sometimes obliged to refuse the 
 breast, and a stagnation takes place, 
 which is accompanied with ulcera- 
 tions and fever. To prevent these 
 dangerous affections, the young 
 mother should carefully protrude 
 the nipple between her fingers to 
 make it more prominent, and cover 
 it with a hollow nutmeg several weeks 
 previous to her delivery. But if the 
 parts be already in a diseased state, 
 it will be proper to bathe them with 
 lime wa^^^er, or diluted port wine. 
 After this the breast should be 
 dressed with a little spermaceti 
 ointment, or a composition of white 
 wax and olive oil, which is mild and 
 
S OR 
 
 SOU 
 
 gentle. If this do not answer the 
 purpose, take four ounces of diachy- 
 lon, two ounces of olive oil, and one 
 ounce of vinegar. Boil them toge- 
 ther over a gentle fire, keep stirring 
 them till reduced to an ointment, 
 and apply a little of it to the nipple 
 on a fine linen rag. If accompanied 
 wiih fever, take the bark in electu- 
 ary three or four times a day, the 
 size of a nutmeg, and persevere in 
 it two or three weeks if necessary. 
 
 SORE EYES. Pound together 
 in a mortar, an ounce of bole-am- 
 moniac, and a quarter of an ounce 
 of white copperas. Shred fine an 
 ounce of camphor, and mix the in- 
 gredients well together. Pour on 
 them a quart of boiling water, 
 stir the mixture till it is cold, and 
 apply a drop or two to the eye, to 
 remove humours or inflammation. 
 A cooling eye-water may be made 
 pf a dram of lapis calaminaris finely 
 powdered, mixed with half a pint of 
 white wine, and the same of plantain 
 water. 
 
 SORE THROAT. An easy re- 
 medy for this disorder is to dip a 
 piece of broad black ribband into 
 hartshorn, and wear it round the 
 throat two or three days. If this 
 be not sufficient, make a gargle in 
 the following manner. Boil a little 
 green sage in water, strain it, and 
 mix it with vinegar and honey. Or 
 pour a pint of boiling verjuice on a 
 handful of rosemary tops in a basin, 
 put a tin funnel over it with the pipe 
 upwards, and let the fume go to the 
 throat as hot as it can be borne. A 
 common drink for a sore throat may 
 be made of two ounces of Turkey 
 figs, the same quantity of sun raisins 
 cut small, and two ounces of pearl 
 barley, boiled in three pints of wa- 
 ter till reduced to a quart. Boil it 
 gently, then strain it, and take it 
 warm. Sometimes a handful of salt 
 heated in an earthen pan, then put 
 into a flannel bag, and applied as 
 hot as possible round the throat, 
 ^ill answer the purpose. A fumi- 
 
 gation for a sore throat may be 
 made in the following manner. Boil 
 together a pint of vinegar, and an 
 ounce of myrrh, for half an hour, 
 and pour the liquor into a basin. 
 Place over it the large part of a fun- 
 nel that fits the basin, and let the 
 patient inhale the vapour by putting 
 the pipe of the funnel into his mouth. 
 The fumigation must be applied as 
 hot as possible, and renewed every 
 quarter of an hour, till the patient 
 is relieved. For an inflammation or 
 putrid sore throat, or a quinsey, 
 this will be found of singular use if 
 persisted in. 
 
 SORREL SAUCE. Wash and 
 clean a quantity of sorrel, put it in- 
 to a stewpan that will just hold it, 
 with a piece of butter, and cover it 
 close. Set it over a slow fire for a 
 quarter of an hour, pass the sorrel 
 with the back of a wooden spoon 
 through a hair sieve, season it with 
 pepper and salt, and a dust of pow- 
 dered sugar. Make it hot, and serve 
 it up under lamb, veal, or sweet- 
 breads. Cayenne, nutmeg, and le- 
 mon juice, are sometimes added. 
 
 SORREL SOUP. Make a good 
 gravy with part of a knuckle of veal, 
 and the scrag end of a neck or a 
 chump end of a loin of mutton. Sea- 
 son it with a bunch of sweet herbs, 
 pepper, and salt, and two or three 
 cloves. When the meat is quite 
 stewed down, strain it off, and let it 
 stand till cold. Clear it well from 
 the fat, put it into a stewpan with 
 a young fowl nicely trussed, and set 
 it over a slow fire. Wash three or 
 four large handfuls of sorrel, chop 
 it a little, fry it in butter, put it into 
 the soup, and let the whole stew till 
 the fowl is well done. Skim it very 
 clean, and serve it up with the fowl 
 in the soup. 
 
 SOUPS. It has generally been 
 considered as good economy to use 
 the cheapest and most inferior kind 
 of meat for broths and soups, and 
 to boil it down till it is entirely de- 
 stroyed, and hardly worth giving to 
 373 
 
sou 
 
 sou 
 
 the pigs. But this is a false fruga- 
 lity ; and it is far better to buy good 
 pieces of meat, and only stew them 
 till they are tender enough to be 
 eaten. Lean juicy beef, mutton, or 
 veal, form the basis of good broth ; 
 and it is therefore advisable to pro- 
 cure those pieces which afford the 
 richest succulence, and such as is 
 fresh slain. Stale meat will make 
 the broth grouty and bad tasted, 
 and fat is not so well adapted to the 
 purpose. The following herbs, 
 roots, and seasonings, are proper 
 for making and giving a relish to 
 broths and soups, according as the 
 taste may suit. Scotch barley, pearl 
 barley, wheat flour, oatmeal, bread, 
 raspings, peas, beans, rice, vermi- 
 celli, maccaroni, isinglass, potatoe 
 mucilage, mushroom, or mushroom 
 ketchup, champignons, parsnips, 
 carrots, beet root, turnips, garlic, 
 shalots, and onions. Sliced onions 
 fried with butter and flour till they 
 are browned, and then rubbed 
 through a sieve, are excellent to 
 heighten the colour and flavour of 
 brown soups and sauces, and form 
 the basis of most of the fine relishes 
 furnished by the cook. The older 
 and drier the onion, the stronger 
 will be its flavour, and the quantity 
 must be regulated accordingly. 
 Leeks, cucumber, or burnet vinegar ; 
 celery, or celery seed pounded. The 
 latter, though equally strong, does 
 not impart the delicate sweetness 
 of the fresh vegetable ; and when 
 used as a substitute, its flavour 
 should be corrected by the addition 
 of a bit of sugar. Cress seed, pars- 
 ley, common thyme, lemon thyme, 
 orange thyme, knotted marjoram, 
 sage, mint, winter savoury, and ba- 
 sil. As fresh green basil is seldom 
 to be procured, and its fine flavour 
 is soon lost, the best way of pre- 
 serving the extract is by pouring 
 wine on the fresh leaves. Bay leaves, 
 tomata, tarragon, chervil, burnet, 
 allspice, cinnamon, ginger, nutmeg, 
 clove, mace, black pepper, white 
 374 
 
 pepper, essence of anchovy, lemon 
 peel, lemon juice, and Seville orange 
 juice. The latter imparts a finer 
 flavour than the lemon, and the acid 
 is much milder. The above mate- 
 rials, with wine and mushroom ket- 
 chup, combined in various propor- 
 tions, will make an endless variety 
 of excellent broths and soups. The 
 general fault of English soups seems 
 to be the employment of an excess 
 of spice, and too small a proportion 
 of roots and herbs. This is espe- 
 cially the case with tavern soups, 
 where cayenne and garlic are often 
 used instead of black pepper and 
 onion, for the purpose of obtaining 
 a higher relish. Soups, which are 
 intended to constitute the principal 
 part of a meal, certainly ought not 
 to be flavoured like sauces, which 
 are only designed to give a relish to 
 some particular dish. The princi- 
 pal art in composing a good rich 
 soup, is so to proportion the several 
 ingredients one to another, that no 
 particular taste be stronger than the 
 rest; but to produce such a fine 
 harmonious rehsh, that the whole 
 becomes delightful. In order to this, 
 care must be taken that the roots 
 and herbs be perfectly well cleaned, 
 and that the water be proportioned 
 to the quantity of meat, and other 
 ingredients. In general a quart of 
 water may be allowed to a pound 
 of meat for soups ; and half the 
 quantity for gravies. If they stew 
 gently, little more water need be put 
 in at first, than is expected at the 
 end ; for when the pot is covered 
 quite close, and the fire gentle, very 
 little is wasted. Gentle stewing is 
 incomparably the best ; the meat is 
 more tender, and the soup better 
 flavoured. The cover of a soup 
 kettle should fit very close, or the 
 most essential parts of the broth 
 will soon evaporate, as will also be 
 the case with quick boiling. It is 
 not merely the fibres of the meat 
 that affbrd nourishment, but chiefly 
 the juices they contain ; and these 
 
sou 
 
 sou 
 
 are not only extracted but exhaled, 
 if it be boiled fast in an open vessel. 
 A succulent soup can never be made 
 but in a well closed vessel, which 
 preserves the nutritive parts by pre- 
 venting their dissipation, yet the 
 flavour is perhaps more wholesome 
 by an exposure to the air. Place 
 the soup kettle over a moderate fire, 
 sufHcient to make the water hot, 
 without causing it to boil; for if 
 the water boils immediately, it will 
 not penetrate the meat, and cleanse 
 it from the clotted blood and other 
 matters, which ought to go off in 
 scum. The meat will be hardened all 
 over by violent heat, will shrink up 
 as if it were scorched, and afford 
 very little gravy. On the contrary, 
 by keeping the water heating about 
 half an hour without boiling, the 
 meat swells, becomes tender, and 
 its fibres are dilated. By this pro- 
 cess, it yields a quantity of scum, 
 which must be taken off as soon as 
 it appears. After the meat has had 
 a good infusion for half an hour, the 
 fire may be improved to make the 
 pot boil, and the vegetables be put 
 in with a little salt. These will cause 
 more scum to rise, which must be 
 taken off immediately. Then cover 
 the boiler very closely, and place it 
 at a proper distance from the fire, 
 where it is to boil very gently and 
 equally, but not fast. Soups will 
 generally take from three to six 
 hours doing. The better way is to 
 prepare them the evening before, 
 as that will give more time to attend 
 to the dinner the next day. When 
 the soup is cold, the fat may much 
 more easily apd completely be re- 
 moved ; and when it is decanted, 
 take care not to disturb the settlings 
 at the bottom of the vessel, which 
 are so fine that they will escape 
 through a sieve. A tammis is the 
 best strainer, the soup appears 
 smoother and finer, and the cloth is 
 easier cleaned than any sieve. If 
 you strain it while it is hot, let the 
 tammis or napkin be previously 
 
 soaked in cold water ; the coldness 
 of the strainer will tend to coagulate 
 the fat, and only suffer the pure 
 broth to pass through. The full 
 flavour of the ingredients can only 
 be extracted by long and slow sim- 
 mering, during which the boiler 
 must be kept close covered, to pre- 
 vent evaporation. Clear soups must 
 be perfectly transparent, thickened 
 soups about the consistence of 
 cream ; the latter will require nearly 
 double the quantity of seasoning, 
 but too much spice makes it un- 
 wholesome. To thicken and give 
 body to soups and sauces, the fol- 
 lowing materials are used. Bread 
 raspings, potatoe raucilage,isinglass, 
 flour and butter, barley, rice, or 
 oatmeal and water rubbed well to- 
 gether. Any of these are to be 
 mixed gradually with the soup, till 
 thoroughly incorporated, and it 
 should afterwards have at least half 
 an hour's gentle simmering. If it 
 appears lumpy, it must be passed 
 through a tammis or fine sieve. A 
 piece of boiled beef pounded to a 
 pulp, with a bit of butter and flour, 
 and rubbed through a sieve, and 
 gradually incorporated with the soup, 
 will be found an excellent addition. 
 If the soup is too thin or too weak, 
 take oflf the cover of the boiler, and 
 let it boil till some of the watery 
 part of it has evaporated ; or add 
 some of the thickening materials 
 before mentioned. When soups and 
 gravies are kept from day to day, in 
 hot weather, they should be warm- 
 ed up every day, and put into fresh 
 scalded pans or tureens, and placed 
 in a cool cellar. In temperate wea- 
 ther, every other day may be suf- 
 ficient. — It has been imagined that 
 soups tend to relax the stomach ; 
 but so far from being prejudicial in 
 this way, the moderate use of such 
 kind of liquid food may rather be 
 considered as salutary, and aft'ord- 
 ing a good degree of nourishment. 
 Soup of a good quality, if not eaten 
 too hot, or in too great a quantity, 
 376 
 
sou 
 
 sou 
 
 is attended with great advantages, 
 especially to those who drink but 
 little. Warm fluids in the form of 
 soup, unite with our juices much 
 sooner and better, than those which 
 are cold and raw. On this account, 
 what is called Restorative Soup is 
 the best food for those who are en- 
 feebled by disease or dissipation, 
 and for old people, whose teeth and 
 digestive organs are impaired. After 
 taking cold, or in nervous head- 
 achs, cholics, indigestions, and dif- 
 ferent kinds of cramps and spasms 
 in the stomach, warm broth or soup 
 is of excellent service. After intem- 
 perate eating, to give the stomach a 
 holiday for a day or two, by a diet 
 on mutton broth, is the best way to 
 restore its tone. The stretching of 
 any power to its utmost extent, 
 weakens it; and if the stomach be 
 obliged every day to do as much as 
 it can, it will every day be able to 
 do less. It is therefore a point of 
 wisdom to be temperate in all things, 
 frequently to indulge in soup diet, 
 and occasionally in almost total ab- 
 stinence, in order to preserve the 
 stomach in its full tone and vigour. 
 — Cheap soups for charitable pur- 
 poses are best made of fat meat, 
 well boiled with vegetables. Much 
 unreasonable prejudice has prevailed 
 on this subject, as if fat was unsuit- 
 able for such a purpose, when it is 
 well known that the nutritious parts 
 of animal and vegetable diet depend 
 on the oil, jelly, mucilage, and 
 sweetness which they contain. The 
 farina of grain, and the seeds of ve- 
 getables, contain more of the nu- 
 tritious and essential parts of the 
 plant than any other, as is evident 
 from the use of celery seed, the 
 eighth part of an ounce of which 
 will give more relish to a gallon of 
 soup, than a large quantity of the 
 root or stalk. On the same prin- 
 ciple, the fat is the essence of meat, 
 nearly so as the seeds of plants are 
 of their respective species. To es- 
 tablish this fact, a simple cxperi- 
 37fJ 
 
 ment will be sufficient. Boil from 
 two to four ounces of the lean part 
 of butcher's meat in six quarts of 
 water, till reduced to a gallon. 
 Thicken it with oatmeal, and the 
 result of the decoction will be found 
 to be water gruel, or something like 
 it. But dissolve the same quantity 
 of the fat of meat in a gallon of wa- 
 ter, thicken it over the fire with oat- 
 meal, and the result will be a very 
 pleasant broth, possessing the iden- 
 tical taste of the meat in a consi- 
 derable degree, whether of beef or 
 mutton. If some of the gelatinous 
 parts of meat be added, the broth 
 is then of a rich and nutritious qua- 
 lity, and can be made very cheap. 
 For example : take from four to six 
 ouncesof barley, oatmeal two ounces, 
 onions or leeks a small quantity ; 
 beef fat, suet, or drippings, from 
 two to four ounces ; celery seed 
 half a spoonful, pepper and salt to 
 give the soup a relish, and water 
 sufficient to make a gallon. Boil 
 the barley, previously washed, in 
 six quarts of water, which when 
 boiled sufficiently soft will be re- 
 duced to a gallon. It will be ne- 
 cessary to skim it clean in the course 
 of the boiling, and to stir it well 
 from the bottom of the boiler. The 
 celery seed should be bruised, and 
 added with the leeks and onions, 
 towards the end of the process. 
 The oatmeal is to be mixed in a lit- 
 tle cold water, and put in about an 
 hour before the soup is done. In 
 the last place add the fat, melted 
 before the fire, if not in a state of 
 drippings, and season with pepper 
 and salt. A few grains of cayenne 
 would give the soup a higher relish. 
 Wheat flour may be used instead of 
 oatmeal, but in a smaller propor- 
 tion. The addition of turnips, car- 
 rots, and cabbages, will be a con- 
 siderable improvement. The inten- 
 tion of the oatmeal or flour is, by the 
 mucilage they contain, assisted with 
 barley broth, to unite the fat with 
 the liquid, so as to form one uniform 
 
sou 
 
 sou 
 
 mass. Where the fat is suspended 
 in the soup, and not seen boating 
 on the top, by which it is rendered 
 easier of digestion, and more readily 
 convertible into good chyle, it is 
 evident that it must be more palata- 
 ble, as well as abundantly more nu- 
 tritious. Some may think this kind 
 of soup unwholesome, from the 
 quantity of fat it contains; but a 
 little reflection will shew the con- 
 trary. Suet puddings and dumplins 
 are *ot unwholesome, neither are 
 mutton drippings with potatoes or 
 other vegetables. In short, fat is 
 eaten daily by all ranks of people, 
 in some way or other, in much larger 
 quantities than is prescribed for 
 soup. A labouring man would find 
 no difficulty in eating as much suet 
 at one meal, in a flour pudding, or 
 as much drippings as is necessary 
 for a gallon of soup, in a mass of 
 potatoes or cabbages ; while at the 
 same time a quart of soup with a 
 slice of bread, "would be a very 
 hearty meal. In no other way could 
 meat drippings be applied to so 
 good a purpose, as in the manufac- 
 ture of a gallon of soup, sufficient 
 to give a dinner to a whole family. 
 The quantity of fat or drippings ne- 
 cessary for the soup is so small, 
 that it may easily be spared from a 
 joint of roast meat, while enough 
 will remain for other purposes. 
 When mutton dripping is made into 
 soup, wheat flour is better than oat- 
 meal ; but the mucilage of potatoe 
 is better still, requiring only one 
 ounce to the gallon. When pork is 
 roasted, peas should be used in pre- 
 ference to boiled barley, and the 
 soup' will be very superior in flavour 
 to any that is made with the bones 
 of meat, or combined with bacon. 
 Fat pork is eaten daily in large 
 quantities, in most of the counties 
 of England ; and in some parts, 
 hog's lard is spread on bread in- 
 stead of butter, besides the abund- 
 ance of lard that is used by all ranks 
 of people, in puddings, cakes, and 
 
 pasties. Fat enters so much into 
 the composition of our diet, that we 
 could scarcely subsist without it ; 
 and the application of it to soups 
 is only a different mode of using it, 
 and certainly more frugal and eco- 
 nomical than any other. It may 
 readily be perceived how soups 
 made from lean meat might be im- 
 proved by the addition of a little 
 fat, mixed up and incorporated with 
 a mucilage of potatoes, of wheat 
 flour, oatmeal, peas, and barley. 
 But where a quantity of fat swims 
 on the surface of the broth, made 
 from a fat joint of meat, and it can- 
 not from its superabundance be 
 united with the liquid, by means of 
 any mucilage, it had better be skim- 
 med off*, and preserved for future 
 use ; otherwise the soup will not be 
 agreeable, for it is the due propor- 
 tion of animal and vegetable sub- 
 stance that makes soup pleasant and 
 wholesome. To make good soup 
 of a leg of beef or an ox cheek, 
 which is generally called stew, a 
 pretty large quantity of the vegetable 
 class ought to be added ; and none 
 seems better adapted than Scotch 
 barley, by which double and treble 
 the quantity of soup may be made 
 from the same given weight of meat. 
 One pint of well prepared leg of 
 beef, or ox cheek soup, together 
 with the fat, will make a gallon of 
 good soup at the trifling expense of 
 four-pence. In the same way soups 
 may be made from the stew of oeef, 
 mutton, veal, or pork, choosing those 
 parts where mucilage, jelly, and fat 
 abound. Bacon is allowed to be a 
 considerable improvement to the 
 taste of veal, whether roasted or 
 boiled ; and it is the same in soup. 
 When therefore veal broth is made 
 for family use, two ounces of fat 
 bacon should be added to every 
 gallon, melted before the fire or in 
 a fryingpan. The soup should then 
 be thickened with flour, potatoe 
 starch, and barley. The last article 
 should seldom be omitted in any 
 3 c 377 
 
sou 
 
 sou 
 
 soup, it being so very cheap and 
 pleasant, as well as wholesome and 
 nutritious. Soup made of tripe is 
 another cheap article. Boil a pound 
 of well cleaned tripe in a gallon of 
 barley broth, with onions and pars- 
 ley, adding- two ounces of bacon fat, 
 with salt and pepper. This pro- 
 duces an extremely nutritious soup, 
 from the gelatinous principle with 
 which the tripe abounds. Cow heels, 
 calves and sheep's feet, are also well 
 adapted to the purpose. Excellent 
 soups may be made from fried meat, 
 where the fat and gravy are added 
 to the boiled barley ; and for that 
 purpose, fat beef steaks, pork and 
 mutton chops, should be preferred, 
 as containing more of the nutritious 
 principle. Towards the latter end 
 of frying the steaks, add a little 
 water to produce a gravy, which is 
 to be put to the barley broth. A 
 little flour should also be dredged 
 in, which will take iip all the fat left 
 in the fryingpan. A quantity of 
 onions should previously be shred, 
 and fried with the fat, which gives 
 the soup a fine flavour, with the ad- 
 dition of pepper, salt, and other 
 seasoning. There would be no end 
 to the variety of soups that might 
 be made from a number of cheap ar- 
 ticles differently combined ; but per- 
 haps the distribution of soup gratis 
 does not answer so well as teaching 
 people how to make it, and to im- 
 prove their comforts at home. The 
 time lost in waiting for the boon, 
 and fetching it home, might by an 
 industrious occupation, however 
 poorly paid for labour, be turned to 
 a better account than the mere ob- 
 taining of a quart of soup. But it 
 unfortunately happens, that the best 
 and cheapest method of making a 
 nourishing soup, is least known to 
 those who have most need of it. 
 The labouring classes seldom pur- 
 chase what are called the coarser 
 pieces of meat, because they do not 
 know how to dress them, but lay out 
 their money in pieces for roasting, 
 878 
 
 which are far less profitable, and 
 more expensive in the purchase* 
 To save time, trouble, and tiring, 
 these are generally sent to the oven 
 to be baked, the nourishing parts 
 are evaporated and dried up, the 
 weight is diminished nearly one 
 third, and what is puichased with a 
 week's earnings is only sufficient for 
 a day or two's consumption. If in- 
 stead of this improvident proceed- 
 ing, a cheap and wholesome soup 
 were at least occasionally substi- 
 tuted, it would banish the still more 
 pernicious custom of drinking tea 
 two or three times a day, for want 
 of something more supporting and 
 substantial. In addition then to the 
 directions already given, the follow- 
 ing may be considered as one of the 
 cheapest and easiest methods of 
 making a wholesome soup, suited to 
 a numerous family among the la- 
 bouring classes. Put four ounces 
 of Scotch barley washed clean, and 
 four ounces of sliced onions, into 
 five quarts of water. Boil it gently 
 for one hour, and pour it into a pan. 
 Put into a saucepan nearly two 
 ounces of beef or mutton drippings, 
 or melted suet, or two or three 
 ounces of minced bacon ; and when 
 melted, stir into it four ounces of 
 oatmeal. Rub these together into 
 a paste, and if properly managed, 
 the whole of the fat will combine 
 with the barley broth, and not a 
 particle appear on the surface to 
 off'end the most delicate stomach. 
 Now add the barley broth, at first 
 a spoonful at a time, then the rest 
 by degrees, stirring it well together 
 till it boils. Put into a teacup a 
 dram of finely pounded cress or ce- 
 lery seed, and a quarter of a dram 
 of finely pounded cayenne, or a 
 dram and a half of ground black 
 pepper or allspice, and mix it up 
 with a little of the soup. Put this 
 seasoning into the whole quantity, 
 stir up the soup thoroughly, let it 
 simmer gently a quarter of an hour, 
 and add a little, salt. The flavptir 
 
 i' 
 
sou 
 
 sou 
 
 mav be varied by doubling the por- 
 tion of onions, or adding a clove of 
 garlic or shalot, and leaving out the 
 celery seed. Change of food is ab- 
 solutely necessary, not only as a 
 matter of pleasure and comfort, but 
 also of health. It may likewise be 
 much improved, if instead of water, 
 it be made of the liquor that meat 
 has been boiled in. This soup has 
 the advantage of being very soon 
 made, with no more fuel than is ne- 
 cessary to warm a room. Those 
 who have not tasted it, cannot ima- 
 gine what a savoury and satisfying 
 meal is produced by the combination 
 of these cheap and homely ingre- 
 dients. 
 
 SOUP WITH CUCUMBERS. 
 Pare and cut the cucumbers, then 
 stew them with some good broth, 
 and veal gravy to cover them. When 
 done enough, heat the soup with 
 the liquor they were stewed in, and 
 season it with salt. Serve up the 
 soup garnished with the cucumbers. 
 These will be a proper garnish for 
 almost any kind of soup. 
 
 SOUP A L' EAU. Put into a 
 saucepan holding about three pints, 
 a quarter of a cabbage, four carrots, 
 two parsnips, six onions, and three 
 or four turnips. Add a root of ce- 
 lery, a small root of parsley, some 
 sorrel, a bunch of white beet leaves 
 and chervil, and half a pint of peas 
 tied in a piece of linen. Add water 
 in proportion to the vegetables, and 
 stew the whole for three hours. 
 Strain off the broth, add some salt, 
 heat it and serve it up, garnished 
 with the vegetables. 
 
 SOUP GRAVY. Take some good 
 juicy lean beef, free from sinews or 
 other offal substance: or take the 
 lean of a neck, or loin, or the fleshy 
 part of a leg of mutton, or well- 
 grown fowl, in the proportion of a 
 pound of meat to a quart of water 
 to beef, and rather less to mutton 
 or fowl. Cut the meat in pieces, 
 and let it stew ver^i gently till the 
 pure gravy is fairly drawn from the 
 
 meat, without extracting the dregs. 
 The time required for this will vary 
 according to the quantity, the pro- 
 per degree of heat being of course 
 longer in penetrating the larger por- 
 tion. From an hour and a half to 
 three hours, at discretion, will allow 
 sufficient time for any quantity that 
 is likely to be wanted at once for 
 soup, at least in private families. 
 When done, strain the gravy through 
 a hair sieve into an earthen pot, and 
 let it stand till cold. Take off the 
 fat, and pour the gravy clear from 
 the sediment at the bottom. 
 
 SOUP MAIGRE. Melt half a 
 pound of butter into a stewpan, 
 shake it round, and throw in half a 
 dozen sliced onions. Shake the pan 
 well for two or three minutes, then 
 put in five heads of celery, two 
 handfuls of spinach, two cabbage 
 lettuces cut small, and some parsley. 
 Shake the pan well for ten minutes, 
 put in two quarts of water, some 
 crusts of bread, a tea-spoonful of 
 beaten pepper, and three or four 
 blades of mace. A handful of white 
 beet leaves, cut small, may be add- 
 ed. Boil it gently an hour. Just 
 before serving, beat in two yolks of 
 eggs, and a large spoonful of vine- 
 gar. — Another. Flour and fry a 
 quart of green peas, four sliced 
 onions, the coarse stalks of celery, 
 a carrot, a turnip, and a parsnip. 
 Pour on three quarts of water, let 
 it simmer till the whole will pulp 
 through a sieve, and boil in it the 
 best of the celery cut thin. — Another 
 way. Take a bunch of celery wash- 
 ed clean and cut in pieces, a large 
 handful of spinage, two cabbage 
 lettuces, and some parsley ; wash 
 all very clean, and shred them small ; 
 then take a large clean stewpan, put 
 in about half a pound of butter, and 
 when it is quite hot, slice four large 
 onions very thin, and put into youjp 
 butter ; stir them well about for 
 two or three minutes ; then put in 
 the rest of your herbs ; shake all 
 well together for near twenty minutes, 
 379 
 
so u 
 
 sou 
 
 dust in some flour, and stir them to- 
 gether ; pour in two quarts of boil- 
 ing water ; season with pepper, salt, 
 and beaten mace : chip a handful 
 of crust of bread, and put in ; boil 
 it half an hour, then beat up the 
 yolks of three eggs in a spoonful of 
 vinegar ; pour it in, and stir it for 
 two or three minutes ; then send it 
 to table. 
 
 SOUP WITH ONIOte. Blanch 
 some small white onions in scalding 
 water, peel off the first skin, and 
 stew them in a little broth. When 
 ready, lay them in a row round the 
 edge of the dish intended for the 
 soup. To keep them in their place, 
 put a thin slip of bread rubbed with 
 white of egg round the rim of the 
 dish, and set the dish for a moment 
 over a stove to fasten the bread. 
 Slips of bread may be used in this 
 manner to keep all kinds of garnish- 
 ing to soups in their proper place. 
 
 SOUP A LA REINE. Blanch 
 and beat very fine in a marble mor- 
 tar, three quarters of a pound of 
 sweet almonds, with the white part 
 of a cold roasted fowl. Slice to 
 these the crumb of four small rolls, 
 and then strain to it three quarts of 
 good veal gravy, boiled with a blade 
 of mace. Simmer these all together 
 for a quarter of an hour, then rub 
 them through a tammis, season it 
 with salt, give it a boil, and serve it 
 up with a small tea-cupful of cream 
 stirred into it, and the slices of crust 
 cut off the rolls laid on the top. — 
 Another way. Have ready a strong 
 veal broth that is white, and clean 
 scummed from all fat; blanch a 
 pound of almonds, beat them in a 
 mortar, with a little water, to pre- 
 vent their oiling, and the yolks of 
 four poached eggs, the lean part of 
 the legs, and all the white part of a 
 roasted fowl; pound all together, 
 as fine as possible ; then take three 
 quarts of the veal broth, put it into 
 a clean stew-pot, put your ingredi- 
 ents in, and mix them well together ; 
 chip in the crust of two French rolls 
 300 
 
 well rasped ; boil all together ovef 
 a stove, or a clear fire. Take a 
 French roll, cut a piece out of the 
 top, and take out all the crumb ; 
 mince the white part of a roasted 
 fowl very fine, season it with pep- 
 per, salt, nutmeg, and a little beaten 
 mace ; put in about an ounce of 
 butter, and moisten it with two 
 spoonfuls of your soup strained to 
 it ; set it over the st<.ve to be tho- 
 roughly hot : cut some French roll 
 in thin slices, and set them before 
 the fire to crisp ; then strain off 
 your soup through a tammis or a 
 lawn strainer, into another clean 
 stew-pot ; let it stew till it is as 
 thick as cream ; then have your dish 
 ready ; put in some of your crisp 
 bread ; fill your roll with your mince, 
 and lay on the top as close as possi- 
 ble ; put it into the middle of your 
 dish, and pour a ladleful of your 
 soup over it ; put in your bread 
 first, then pour in your soup, till 
 your dish is full. Garnish with pet- 
 ty patties ; or make a rim for your 
 dish, and garnish with lemon raced. 
 If you please, you may send a chick- 
 en boned in the middle, instead of 
 your roll ; or you may send it to 
 table with only crisp bread. 
 
 SOUP ALA SAP. Boil half a 
 pound of grated potatoes, a pound 
 of beef sliced thin, a pint of grey 
 peas, an onion, and three ounces of 
 rice, in six pints of water till re- 
 duced to five. Strain it through a 
 cullender, pulp the peas into it, and 
 return it into the saucepan with two 
 heads of sliced celery. Stew it ten- 
 der, add pepper and salt, and serve 
 it with fried bread. 
 
 SOUR BEER. If beer be brewed 
 ever so well, much will depend on 
 the management afterwards, to pre- 
 vent its becoming sour or vapid. 
 Different conveniences of cellarage 
 will materially affect beer. If the 
 cellar is bad, there should not be 
 more than six weeks between brew- 
 ing and brewing. Where beer is 
 kept too long in a bad cellar, so as 
 
sou 
 
 sou 
 
 to be affected by the heat of the 
 weather, it will putrefy, though ever 
 z. so well bunged. Hops ma> prevent 
 ^ its turning sour, but will not keep 
 it from becoming, vapid. It should 
 be well understood, that there is no 
 certainty in keeping beer, if not 
 brewed at the proper season. In 
 winter there is a danger of wort get- 
 ting too cold, so as to prevent the 
 process of fermentation ; and in the 
 sununer, of its not beingcool enough, 
 unless brewed in the dead of night. 
 In temperate weather, at the spring 
 or autumn, the spirit of the beer is 
 retained, and it is thereby enabled 
 to work the liquor clear ; whereas in 
 hot weather, the spirit quickly eva- 
 porates, leaving the wort vapid and 
 flat, unable to work itself clear, but 
 keeping continually on the fret, till 
 totally spoiled. This is the obvious 
 reason ft)r the use of sugar, prepared 
 for colour, because sugar will bear 
 the heat better than malt; and when 
 thoroughly prepared, possesses such 
 a strong principle of heat in itself, 
 as to bid defiance to the hottest 
 temperature of the air, and to ren- 
 der its turning sour almost impos- 
 sible. Clean casks are also essen- 
 tial to the preservation of good beer. 
 To keep the casks sweet and in order, 
 never allow them to remain open ; 
 but whenever the beer is drawn off, 
 bung them up tight with the lees 
 within them. In a good cellar they 
 will never spoil. Should the c isks 
 get musty, the following method will 
 remedy the evil. Soak them well 
 for three or four days in cold water, 
 then fill them full of boiling hot wa- 
 ter ; put in a lump or two of lime, 
 shake it thoroughly till quite dis- 
 j solved, let the casks stand about 
 half an hour, then wash them out 
 with cold water, and they will be 
 clean an i sweet. If still apprehen- 
 sive of the beer getting Hat or sour, 
 put into a cask containing eiohteen 
 gallons, a pint of ground malt sus- 
 pended in a bacr, and close the bung 
 perfectly. This will prevent the 
 
 mischief, and the betr will improve 
 during the whole time of drawing; it. 
 When beer has actually turned sour, 
 put in some oyster shells, calc necl 
 to whiteness, or a little powdered 
 chalk. Either of these will correct 
 the acidity, and make it brisk and 
 sparkling. Salt of tartar, or soda 
 powder, put into the beer at the time 
 of drinking it, will also destroy the 
 acidity, and make it palatable. 
 
 SOUR KROUT. Take some full- 
 grown hard cabbages of the closest 
 texture, and cut them into slices 
 about an inch thick, opening them 
 a little, that they may receive the 
 salt more effectually. Rub a good 
 deal of salt amongst them, lay them 
 into a large pan, and sprinkle more 
 salt over them. Let them remain 
 twenty-four hours, turning them 
 over four or five times, that every 
 part may be alike saturated. Next 
 day put the cabbage into a tub or 
 large jar, pressing it down well, and 
 then pour over it a pickle made of 
 a pint of salt to a quart of water. 
 This pickle must be poured on boil- 
 ing hot, and the cabbage entirely 
 covered with it. Let it stand thus 
 twenty-four hours longer, when it 
 will have shrunk nearly a third. 
 Then take the cabbage out, and put 
 it into a fresh tub or jar, pressing it 
 down well as before, and pour over 
 it a pickle made as follows. To one 
 quart of the salt and water pickle 
 which had been used the day be- 
 fore, put three quarts of vinegar, 
 four ounces of allspice, and two 
 ounces of carraway seeds. This 
 must be poured on cold, so as to 
 cover the cabbage completely. Let 
 it stand one day loosely covered, 
 and then stop it down qu»te close. 
 
 SOUR SAUCE FOR FISH. Boil 
 two blades of mace in a wine glass 
 of water, and half as much sharp 
 vinegar, for a quarter of an hour. 
 Then take out the mace, and put in 
 a quarter of a pound of butter, and 
 the yolk of an egg well beaten. 
 Shake these over the fire one way 
 381 
 
SPA 
 
 Sl»A 
 
 till the sauce is properly thickened, 
 without suffering it to boil. 
 
 SOUSE FOR BRAWN. Boil a 
 quarter of a pint of wheat bran, a 
 sprig of bay, and a sprig of rose- 
 mary, in two gallons of water for 
 half an hour, adding four ounces of 
 salt. Strain it, and let it cool. 
 ^ This will do for pig's feet and ears, 
 as well as brawn. 
 
 SOUSED STURGEONS. Draw 
 and divide the fish down the back, 
 and then into pieces. Put the fish 
 into salt and water, clean it well, 
 bind it with tape, and boil it very 
 carefully in vinegar, salt, and water. 
 When done lay it to cool, and pack 
 it up close in the liquor it was boil- 
 ed in. 
 
 SOUSED TRIPE. Boil the tripe, 
 but not quite tender ; then put it 
 into salt and water, which must be 
 changed every day till it is all used. 
 When the tripe is to be dressed, dip 
 it into a batter of eggs and flour, 
 and fry it of a good brown. 
 
 SOY. To make English soy, 
 pound some walnuts when fit for 
 pickling, in a marble mortar, very 
 small. Squeeze them through a 
 strainer, let the liquor stand to set- 
 tle, and then pour off the fine. To 
 every quart of liquor put a pound of 
 anchovies, and two cloves of shalot. 
 Boil it enough to make the scum 
 rise, and clear it well. Add two 
 ounces of Jamaica pepper, a quarter 
 of an ounce df mace, and half a pint 
 of vinegar. Boil it again, until the 
 anchovies are dissolved and the sha- 
 lot tender, and let it stand till the 
 next day. Then pour off the fine, 
 and bottle it for use. Strain the 
 thick through a sieve, and put it by 
 separately. When used for fish, 
 put some of the soy to the usual 
 anchovies and butter, or to plain 
 butter. 
 
 SPANISH CARDOONS. Cut 
 them three inches long, leaving out 
 any that are hollow and green. Boil 
 them in water half an hour, and then 
 put them into warm water to pick 
 382 
 
 them. Stew them with some broth, 
 with a spoonful of flour mixed in it. 
 Add salt, onions, roots, a bunch of 
 sweet herbs, a dash of verjuice, and 
 a little butter. When they are well 
 done take them out, and put them 
 into a good cullis, with a little broth. 
 Boil them half an hour in this sauce 
 to give them a flavour, and then 
 serve them up. Let the sauce be 
 neither too clear nor too thick, and 
 of a fine light colour. 
 
 SPANISH FLUMMERY. Scald 
 a quart of cream, with a little cinna- 
 mon or mace. Mix this gradually 
 into half a pound of rice flour, and 
 then stir it over a gentle fire till it 
 acquires the thickness of jelly. 
 Sweeten it to the taste, and pour it 
 into cups or shapes. Turn it out 
 when cold, and serve it up. Cream, 
 wine, or preserves eat well with it, 
 or it may be eaten alone as prefer- 
 red. Oatmeal may be used instead 
 of rice. 
 
 SPANISH FRITTERS. Cut the 
 crumb of a French roll into square 
 lengths, of the thickness of one's 
 finger, nutmeg, sugar, pounded cin- 
 namon, and an egg. When well 
 soaked, fry the fritters of a nice 
 brown ; and serve with butter, wine, 
 and sweet sauce. 
 
 SPANISH PUFFS. Boil a stick 
 of cinnamon, a piece of lemon peel, 
 and a little sugar, in three quarters 
 of a pint of water for ten minutes. 
 Let it cool, then add three eggs well 
 beaten, and shake iii three large 
 spoonfuls of flour. Beat these well 
 together, add three more ega:s, and 
 simmer the whole over the fire, till 
 it thickens almost to a paste. Drop 
 this with a tea-spoon into boiling 
 lard, and fry these little puff's of a 
 delicate light brown. 
 
 SPANISH SAUCE. Put some 
 gravy into a saucepan with a glass 
 of white wine, and the same of good 
 broth. Add a bunch of parsley and 
 chives, two cloves of garlic, half a 
 bay leaf, a pinch of coriander seed, 
 two cloves, a sliced onion, a carrot. 
 
SPA 
 
 SPA 
 
 half a parsnip, and two spoonfuls of 
 salad oil. Stew these for two hours 
 over a very slow fire. Skim off the 
 fat, pass the sauce through a tam- 
 mis, season it wiih pepper and salt, 
 and use it with any thing as ap- 
 proved. 
 
 SPARERIB. Baste it with a very 
 little butter and tiour ; and when 
 done, sprinkle it with dried sage 
 crumbled. Serve it with potatoes 
 and apple sauce. 
 
 SPARROW. A mischievous de- 
 structive bird in corn-fields, and 
 which should mostly be destroyed. 
 It is observed, that were all the 
 farmers in a neighbourhood to agree 
 to their destruction, by offering re- 
 wards for their heads, their num- 
 bers might be lessened ; and that 
 were the practice general, surely 
 the whole race might be extirpated. 
 It is supposed that six-pence a dozen 
 the first year, nine-pence the second, 
 and a shilling the third year, would 
 nearly reach their complete extirpa- 
 tion. To enforce which it should 
 be considered how soon twelve spar- 
 rows destroy twelve penny-worth of 
 wheat. In Kent, they use a species 
 of trap, which is very effectual in 
 taking them. It consists of a small 
 wicker basket, resembling a fruit- 
 sieve of the London markets, with 
 a cover of the same material fitted 
 to it, and formed on the principle 
 of the fish-pot, and the vermin 
 trap, into which the entrance is easy, 
 but the return difficult. These traps, 
 which are an ordinary article of sale 
 in the markets of the district, are 
 constituted of brown unpeeledoziers. 
 The diameter about two feet; the 
 depth nine inches ; the cover is 
 somewhat dishing, with a tunnel 
 or inverted cone, in the centre, 
 reaching to within an inch of the 
 bottom of the basket ; the aperture 
 or entrance, formed by the points 
 of the twigs, of which the tunnel is 
 constructed, being about an inch 
 and a half in diameter. And the 
 usual bait is wheat scattered in the 
 
 basket. The number caught at 
 once, is frequently more than theory 
 would suggest; the contentions of 
 a few that have entered, seldom 
 failing to bring others to the combat. 
 These mischievous birds, however, 
 soon grow too cunning to be taken 
 in any sort of trap to any extent, 
 which has a chance of extirpating 
 and destroying the race ; conse- 
 quently some more effectual and 
 certain plan, such as that suggested 
 above, or some other, which is better 
 and more fully adapted to the pur- 
 pose, must be had recourse to in 
 order to completely exterminate 
 them, and prevent the injury they 
 do annually to the farmer, in the 
 destruction of his wheat and other ,, 
 
 crops. Though these are only small 
 birds, they destroy vast quantities 
 of grain, much more than has indeed 
 been commonly supposed. It is 
 stated to have been calculated to 
 have amounted to a hundred sacks 
 of wheat besides the oats and bar- 
 ley, in the course of only one season, 
 in a township of no very great ex- 
 tent in the north-western part of the 
 kingdom. Where rewards or sums 
 of money are paid for the taking 
 or destroying them, no advantages 
 are gained, except where there are 
 sufficiently ample and proper regu- 
 lations entered into and enforced, 
 the whole district, parish, or town- 
 ship, becomes partakers in the bu-^ 
 siness. No languid or half measures 
 will do any thing useful, or to the 
 purpose, in this sort of undertaking. 
 It is not improbable, but that these ^ 
 destructive birds might be greatly 11 
 extirpated and thi-nned down in their 
 numbers, by the use of some taste- 
 less infusion of a strongly poisonous 
 nature, either to the ears of the* 
 grain at the time of harvest, or to 
 the naked grain in the winter sea- 
 son, when they are extremely eager 
 for food, as they are constantly *«| 
 found to remain hovering about i^ ^ 
 houses or other buildings, where ^ 
 the effects of such trials might easily 
 303 
 
SPI 
 
 SPt 
 
 be ascertained. If such a method 
 should succeed, the whole race might 
 readily, and with great facility and 
 certainty, be exterminated. 
 
 SPASMS. An involuntary and 
 painful contraction of the muscles 
 mi?/ arise from various causes, and 
 require different modes of treatment. 
 But if no medical assistance be at 
 hand, the application of volatile lini- 
 ments to the part affected, a clyster 
 with a little laudanum in it, or the 
 warm bath, may be tried with ad- 
 vantage. 
 
 SPERMACETI OINTMENT. 
 This is made of a quarter of a pint 
 of fine salad oil, a quarter of a pound 
 of white wax, and half an ounce of 
 spermaceti, melted over a gentle 
 fire, and kept stirring till the oint- 
 ment is cold. 
 
 SPICES. As it regards health, 
 spices are generally improper ; but 
 black pepper, ginger, and cayenne, 
 may be esteemed the best. Nutmegs, 
 cloves, mace, cinnamon, and all- 
 spice, are generally productive of 
 indigestion and headach, in persons 
 of a weakly habit. 
 
 SPIDERS. These industrious in- 
 sects are generally loathed and de- 
 stroyed, though they are extremely 
 useful in reducing the quantity of 
 flies, and serve as a very accurate 
 barometer for the weather. When 
 they are totally inactive, it is a cer- 
 tain sign that rain will shortly fol- 
 low ; but if they continue to spin 
 during a shower, it indicates that 
 the rain will soon be over, and that 
 calm and fine weather will succeed. 
 If the weather be about to change, 
 a/id become wet or windy, the spider 
 will make the supporters of his web 
 ,very short ; but if the threads be 
 extended to an unusual length, the 
 weather will continue serene for ten 
 or twelve days, or more, according 
 to the length of the threads which 
 support the web. The red spider 
 however is very injurious and de- 
 structive to different sorts of plants 
 and fruit-trees, especially in forcing- 
 3^4 
 
 houses. It is found particularly so 
 to those of the forced French bean, 
 melon; peach, vine, cherry, currant, 
 and sonje other kinds. The genera- 
 tion and production of this insect 
 are greatly caused and promoted by 
 the dry warm heat that is constantly 
 kept up in the houses which contain 
 these sorts of plants and trees, and 
 there are many other circumstances 
 which combine in bringing it forth. 
 It is an insect which has no wings, 
 and the female is oviparous. Several 
 different methods have been attempt- 
 ed in order to the removal and de- 
 struction of it. Constant daily wa- 
 tering, or wa"shing the trees, are said 
 to have the power of subduing it, 
 but in the execution of the work, 
 care is always to be taken that every 
 part of the leaves be wetted, other- 
 wise the insects shelter and save 
 themselves in the dry parts, and are 
 preserved from the effects of the 
 water. Moisture conveyed in some 
 way or other is certainly found to 
 be 'hp most destructive, of any thing 
 yei iliscovered, of these pernicious 
 insects, as well as many others that 
 infest hot-houses. Throwing weak 
 lime-water in a plentiful manner on 
 the under sides of the leaves, where 
 these insects are commonly found, 
 will, for the most part, soon destroy 
 them. The following directions 
 have been given for the destruction 
 of this sort of spider, when it be- 
 comes injurious to melon plants ; 
 and the same may probably be 
 found useful for those of the forced 
 French bean, and some other similar 
 kinds. In cases of dry weather, 
 and^with a dry heat, melon plants 
 are very subject to be infested with 
 the red spider ; and the appear- 
 ances of it may constantly be long 
 noticed before the insects can be 
 seen with the naked eye, by the 
 leaves beginning to curl and crack 
 in their middle parts. Whenever 
 they are discovered to be in this 
 state or condition, and there is fine 
 \yarra sunny weather, the watering 
 
SPI 
 
 SPl 
 
 of them all over the leaves, both on 
 the under and upper sides, is ad- 
 vised ; a watering-pot, with a rose 
 finely perforated with holes, or a 
 garden-engine, which disperses the 
 water in a fine dew-like manner, 
 being employed for the purpose. 
 The work should be performed ahout 
 six o'clock in the morning, and the 
 plants be shaded with mats about 
 eight, if the sun shine with much 
 power, shutting the frames down 
 closely until about eleven ; and then 
 admitting a small quantity of fresh 
 air, letting the mats remain until 
 about three in the afternoon, whea 
 they should be wholly taken away. 
 The shade which is thus afforded 
 by the mats prevents the leaves of 
 the plants from being scorched or 
 otherwise injured by the action of 
 the heat of the sun while they are 
 in a wet cooled down state. Where 
 a southerly breeze prevails, water- 
 ing them again about three in the 
 afternoon is recommended, shutting 
 them up close as before, to keep the 
 heat in, which causes a strong ex- 
 halation of the moisture, and is 
 greatly destructive of the spiders. 
 In all these waterings, the water is 
 to be thrown as much and as finely 
 as possible on the under sides of the 
 leaves, where the insects mostly 
 lodge ; the vines or stems of the 
 plants being gently turned in that 
 intention, taking great care not to 
 injure them, by which means the 
 water is capable of being easily 
 thrown over the whole of the under 
 sides of the leaves, it being done in 
 a gentle manner, in the modes al- 
 ready suggested, so as not to wash 
 up the mouldy matters unto the 
 plants : the lights and sides of the 
 frames which contain the plants, 
 should also, at the same time, have 
 water plentifully thrown on and 
 ! against them. When these water- 
 ings are finished, the vines or 
 stems of the plants are to be care- 
 fully laid down again in their former 
 positions. And if the day be sunny, 
 (No. 17.) 
 
 the mats may be let remain, as aP 
 ready directed, until the leaves of 
 the plants become perfectly dry, 
 air being admitted according to the 
 heat that may be present at the 
 time. It is likewise further advised 
 as a precautionary measure, that, 
 before the frames and lights, which 
 are to contain plants of this sort, 
 are employed, they should be well 
 washed, both inside and out, first 
 with clean water, and then with a 
 mixture of soap-suds and urine ; a 
 brush or woollen rag being made 
 use of in the operation ; as by this 
 method the ova or eggs of the spi- 
 ders or other insects that may have 
 been deposited and lodged in or on 
 them, in the preceding season, may 
 be cleared away and destroyed. 
 The exhalations of the water which 
 has been thrown upon the plants, ^ 
 and the frames or boxes that con- 
 tain them, may also be useful in kill- 
 ing these insects, in other cases by 
 keeping them in a close state. These 
 washings should never, however, be 
 performed in cold frosty seasons ; 
 and the water made use of in such ^ 
 cases should always be of the rain • 
 
 or soft kind. ^ 
 
 SPINACH. This vegetable re- 
 quires to be carefully washed and 
 picked. When that is done, throw 
 it into a saucepan that will just hold 
 it, sprinkle it with a little salt, and 
 cover it close. Set the pan on the 
 fire, and shake it well. When suf- 
 ficiently done, beat up the spinach 
 with some butter, but it must be 
 sent to table pretty dry. It would 
 look well, if pressed into a tin mould J 
 
 in the form of a large leaf, which is M 
 sold at the tin shops. A spoonful ^ 
 of cream is an improvement. 
 
 SPINACH CREAM. Beat the 
 yolks of eight eggs with a whisk or 
 a wooden spoon, sweeten it well, 
 and add a stick of cinnamon, a pint 
 of rich cream, and three quarters of 
 a pint of new milk. Stir it well, and 
 then add a quarter of a pint of 
 spinach juice. Set it over a gentle 
 
 3 D ' 385 
 
s^^ 
 
 SPI 
 
 stove, and stir it constantly one way, 
 till it is as thick as a hasty pudding. 
 Put into a custard dish some Na- 
 ples biscuits, or preserved orange, 
 in long slices, and pour the mixture 
 over them. It is to be eaten cold, 
 and is a dish either for supper, or 
 for a second course. 
 
 SPINACH AND EGGS. The 
 spinach must be well washed, then 
 throw a small handful of salt into a 
 saucepan of boiling water, before 
 the spinach is put in, and press it 
 down as it boils. When it becomes 
 tender, press it well in a sieve or 
 cullender. Break the eggs into cups, 
 and put them into a stewpan of boil- 
 ing water. When done, take them 
 out with a slice, and lay them on the 
 spinach. Send them to table with 
 melted butter. 
 
 SPINACH PUDDING. Scald 
 and chop some spinach very fine, 
 four ounces of biscuit soaked in 
 cream, the yolks of eight eggs beat 
 up, a quarter of a pound of melted 
 butter, a little salt and nutmeg, and 
 sugar to your taste ; beat up all to- 
 gether, and set it over the fire till it 
 is stiff, but do not let it boil ; cool 
 it, and bake it in pufF-paste ; or you 
 may butter a bason, and boil it. — 
 Another. Boil a pint of cream, with 
 some lemon-peel, a blade of mace, 
 half a nutmeg cut in pieces ; strain 
 it off, and stir it till it is cold, 
 then boil a good handful of young 
 spinach tender; chop it very fine ; 
 beat up eight eggs, leave out four 
 whites, add some fine sugar pound- 
 ed, and a glass of sack ; mix all 
 well together, put it into the dish, 
 with a pufF-paste at the bottom, and 
 lay on the top candied orange and 
 lemon cut in thin slices. Half an 
 hour, or a little better, will bake it. 
 
 SPINACH SOUP. Shred two 
 Iiandfuls of spinach, a turnip, two 
 onions, a head of celery, two car- 
 rots, and a little parsley and thyme. 
 Put all into a stewpot, with a bit of 
 butter the size of a walnut, and a 
 pint of good broth, or the liquor 
 386 
 
 in which meat has been boiled. 
 Stew till the vegetables are quite 
 tender, and work them with a spoon 
 through a coarse cloth or sieve. To 
 the vegetable pulp and liquor, add 
 a quart of fresh water, salt and pep- 
 per, and boil all together Have 
 ready some suet dumplins the size of 
 a walnut, and put them into a tu- 
 reen, before the soup is poured over. 
 The suet must be quite fresh, and 
 not shred too fine. 
 
 SPIRITS. Good pure spirits 
 ought to be perfectly clear, pleasant, 
 and strong, though not of a pun- 
 gent odour, and somewhat of a 
 vinous taste. To try the purity of 
 spirits, or whether they have been 
 diluted with water, see whether the 
 liquor will burn away without leav- 
 ing any mixture behind, by dipping 
 in a piece of writing paper, and 
 lighting it at the candle. As pure 
 spirit is much lightjer than water, 
 put a hollow ivory ball into it : the 
 deeper the ball sinks, the lighter 
 the liquor, and consequently the 
 more spirituous. 
 
 SPIRITS OF CLARY. Distil a 
 peck of clary flowers in a cold still, 
 and then another peck of flowers, 
 adding to them the distilled liquor. 
 Put to this a bottle of sack or sweet 
 wine, and another peck of flowers, 
 and put all together into a glass 
 still. Let it distil on white sugar 
 candy, with the addition of a little 
 ambergris. 
 
 SPIRITS OF LAVENDER. Take 
 fourteen pounds of lavender flowers, 
 ten gallons and a half of rectified 
 spirits of wine, and one gallon of 
 water. Draw off ten gallons by a 
 gentle fire, or which is much better, 
 by a sand-bath heat. To convert 
 this into the red liquid known by 
 the name of compound lavender 
 spirits, take of the above lavender 
 spirits two gallons, of Hungary wa- 
 ter one gallon, cinnamon and nut- 
 megs three ounces each, and of red 
 saunders one ounce. Digest the 
 whole for three days in a gentle heat. 
 
SPL 
 
 SPO 
 
 a»d then filtre it for use. Some add 
 saftVon, musk, and amberg^ris, of 
 each half a scruple ; but these are 
 now generally omitted. 
 
 SPIRITS bF SAFFRON. Pick 
 eight ounces of English saffron very 
 clean, cut it fine, and steep it twenty- 
 four hours in a gallon of the best 
 white wine. Put it into an alembic 
 with three gallons of water, draw it 
 off gently so long as the saffron 
 tastes, and sweeten it with white 
 sugar candy. Dissolve the candy 
 in some of the weaker extract, after 
 the stronger part is drawn off, by 
 setting it on the fire, and then mix 
 the whole together. 
 
 SPITS. Roasting spits require 
 to be kept bright and clean, and 
 should be scoured with nothing but 
 sand and water. If they are wiped 
 clean, as soon as the meat is drawn 
 from them, and while they are hot, 
 a very little cleaning will be neces- 
 sary. A very useful kind of spit is 
 sold at the ironmongers, which sus- 
 tains the meat without the necessity 
 of passing it through, which is much 
 to be preferred. 
 
 SPITCHCOCK EELS. Take one 
 or two large eels, leave the skin on, 
 cut them iuto pieces of three inches 
 long, open them on the belly side, 
 and clean them nice'ly. Wipe them 
 dry, smear them over with egg, and 
 strew on both sides chopped pars- 
 ley, pepper and palt ; a very little 
 sage, and a bit of mace pounded fine 
 and mixed with the seasoning. Rub 
 the gridiron with a bit of suet, broil 
 the fish of a fine colour, and serve 
 with anchovy and butter sauce. 
 
 SPLINTERS. To run splinters, 
 prickles or thorns, such as those of 
 roses, thistles, or chesnuts, into the 
 hands, feet, or legs, is a very com- 
 mon accident; and provided any 
 such substance is immediately ex- 
 tracted, it is seldom attended with 
 any bad consequences. But the 
 more certainly to prevent any ill ef- 
 fects, a comprfess of iinen dipped in 
 warm Winter, nlay lie a])plied to the 
 
 part, or it may be bathed a little 
 while in warm water. If the thorn 
 or splinter cannot be extracted di- 
 rectly, or if any part of it be left in, 
 it causes an inflammation, and no- 
 thing but timely precaution will pre- 
 vent its coming to an abscess. A 
 plaster of shoemaker's wax spread 
 upon leather, draws these wounds 
 remarkably well. When it is known 
 that any part of it remains, an ex- 
 pert surgeon would open the place 
 and take it out ; but if it be unob- 
 served, as will sometimes happen, 
 when the thorn or splinter is very 
 smail, till the inflammation begins, 
 and no advice can be at once pro- 
 cured, Ihe steam of water should be 
 applied to it at first, and then a 
 poultice of bread and milk, with a 
 few drops of peruvian balsam, it 
 is absolutely necessary that the in- 
 jured part should be kept in the 
 easiest posture, and as still as pos- 
 sible. If this does not soon succeed, 
 good advice must be obtained with- 
 out delay, as an accident of this 
 kind neglected, or improperly treat- 
 ed, may be the occasion of losing a 
 limb. In this and all cases of in- 
 flammation, a forbearance from ani- 
 mal food, and fermented Hquors, is 
 alwavs advisable. 
 
 SPONGE CAKE. Weigh ten 
 eggs, add their weight in very fine 
 sugar, and of flour the weight of six 
 eggs. Beat the yolks with the flour, 
 and the whites alone, to a very stiff 
 froth. Mix by degrees the whites 
 and the flour with the other ingre- 
 dients, beat them well half an hour, 
 and bake the cake an hour in a quick 
 oven. — Another, without butter. 
 Dry a pound of flour, and a pound 
 and a quarter of sugar. Grate a 
 lemon, add a spoonful of brandy, 
 and beat the whole together with 
 the hand for an hour. Bake the 
 cake in a buttered pan, in a quick 
 oven. Sweetmeats may be added 
 if approved. 
 
 SPOONMEATS FOR INFANTS. 
 It is something more than a human 
 387 
 
SPO 
 
 SPO 
 
 axfcni, that milk is for babes ; and 
 as this forms the basis of nearly all 
 the food from which their nourish- 
 ment is derived, it is necessary to 
 observe, that the best way of using 
 it is without either skimming or 
 boiling it. The cream is the most 
 nutritious balsamic part of milk, and 
 to deprive it of this is to render it 
 less nourishing, and less easy of di- 
 gestion, than in its pure state. In 
 some particular cases skimmed milk 
 may be preferable, but it may be 
 adopted as a general rule, that new 
 milk is the wholesomest and the best. 
 If it stands any time before it is 
 used, instead of taking off the cream, 
 it should be mixed in with the milk. 
 Boiling the milk, if it be only a little, 
 fixes it, and entirely alters its qua- 
 lities. As a proof of this, it will 
 not afterwards afford any cream, but 
 merely a thin skin. In this slate it 
 is hard of digestion, and therefore 
 apt to occasion obstructions. It is 
 most proper for food in its natural 
 state, or when only scalded. — One 
 of the first and simplest preparations 
 for infants is Bread Pap, made by 
 pouring scalding water on thin slices 
 of good white bread, and letting it 
 stand uncovered till it cools. The 
 water is then drained off, the bread 
 bruised fine, and mixed with as much 
 new milk as will make it of a tolera- 
 ble consistence. It is then warm 
 enough for use, without setting it 
 upon the fire. Sugar is very com- 
 monly put into this pap, but it is 
 much better without it. The palate 
 of the child will not require sugar 
 in any kind of food, till habit makes 
 it familiar.— Egg Pap is another 
 suitable article for young children. 
 Set a quart of spring water on a 
 clear brisk fire. Mix two spoonfuls 
 of fresh fine flour with the yolks of 
 two or three eggs well beaten, add- 
 ing a little cold water. When the 
 water is ready to boil, stir in the 
 batter before it boils, till of a suf- 
 ficient thickness. Then take it oflf 
 the fire, add a little salt, pour it into 
 388 
 
 a basin, and let it cool of itself till 
 it become about as warm as milk 
 from the cow. If eggs cannot be 
 procured, a small piece of butter 
 may be added with the salt, and 
 stirred in gently till well mixed, to 
 prevent its oiling. Eggs however 
 are to be preferred. This food is 
 extremely wholesome, aft'ords real 
 nourishment, opens all the passages, 
 breeds good blood and lively spirits, 
 is pleasant to the palate, and grate- 
 ful to the stomach. The frequent 
 use of it purifies the blood and all 
 the humours, prevents windy dis- 
 tempers and griping pain, both of 
 the stomach and bowels. From all 
 the ingredients bearing a resem- 
 blance to each other, no predomi- 
 nant quality prevails, so that it may 
 justly claim the first place amongst 
 all spoonmeats or paps, and as food 
 for infants it is next to the milk of 
 the breast. In some cases it is much 
 better, on account of the various 
 diseases to which suckling women 
 are subject, and the improper food 
 in which they too frequently indulge. 
 No other ingredients should how- 
 ever be added to this kind of food, 
 such as sugar, spices, or fruits, 
 which tend only to vitiate the diet, 
 and to render it less nutritious. This 
 and other sorts of spoonmeat should 
 be made rather thin than otherwise, 
 and abounding with liquid, whether 
 milk or water. All porridges and 
 spoonmeats that are made thin, and 
 quickly prepared, are sweeter, 
 brisker on the palate, and easier of 
 digestion, than those which are 
 thick, and long in preparing. Food 
 should never be gi en to children 
 more than milk warm, and the pro- 
 per way to cool it is by letting it 
 stand uncovered to cool itself; for 
 much stirring alters the composition, 
 and takes off the sweetness. Cover- 
 ing it down too, keeps in the fumes 
 that ought to go off, and by exclud- 
 ing the air, renders it less pure. — 
 Flour Pap. To two thirds of new 
 railk, after it has stood five or six 
 
SPO 
 
 SPO 
 
 hours from the time of milking, add 
 one third of spring water, and set it 
 on a quick clear fire. Make a bat- 
 ter of milk and fine flour, and just 
 as the milk and water is ready to 
 boil, pour in the batter, and stir it 
 a few minutes. When it is ready to 
 boil again, take it off, add a little 
 salt, and let it stand to cool. A 
 good spoonful of flour is sufficient 
 to thicken a pint of milk, or milk 
 and water. This will make it about 
 the thickness of common milk por- 
 ridge, which is what will eat the 
 sweetest, and be the easiest of di- 
 gestion. This kind of food affords 
 substantial nourishment, it neither 
 binds nor loosens the body, but 
 keeps it in proper order, nourishes 
 the blood, and tends to produce a 
 lively disposition. Pap prepared 
 in this way is far more friendly to 
 nature than in the common way of 
 boiling, and may be constantly eaten 
 with much better eff'ect, and without 
 ever tiring or cloying the stomach. 
 — Oatmeal Pap. Mix a pint of milk 
 and water, in the proportion of two 
 thirds milk and one third water, 
 with a good spoonful of oatmeal, 
 but it is best not to be too thick. 
 Set it in a saucepan upon a quick 
 clear fire, and when it is near boil- 
 ing take it off". Pour it from one 
 basin into another, backwards and 
 forwards seven or eight times, which 
 will bring out the fine flour of the 
 oatmeal, and incorporate it with 
 the milk. Then return it into the 
 saucepan, set it upon the fire, and 
 when it is again ready to boil take 
 it off", and let it stand in the sauce- 
 pan a little to fine, for the husky 
 part of the oatmeal will sink to the 
 bottom. When settled, pour it oflT 
 into a basin, add a little salt, and 
 let it stand to cool. This is an ex- 
 cellent pap, very congenial to a 
 weak constitution, affording good 
 nourishment, and easy of digestion. 
 — Water Gruel. Take a spoonful 
 and a half of fresh ground oatmeal, 
 mix with it gradually a quart of 
 
 spring water, and set it on a clear 
 fire. When ready to boil take it oflf, 
 pour it from one basin into another, 
 backwards and forwards five or six 
 times, and set it on the fire again. 
 Take it off" again just before it boils, 
 and let it stand a little time in the 
 saucepan, that the coarse husks of 
 the oatmeal may sink to the bottom. 
 Then pour it out, add a little salt, 
 and let it stand to cool. When wa- 
 ter gruel is made with grots, it must 
 boil gently for some time. The 
 longer it boils the more it will jelly ; 
 but moderation must be observed in 
 this respect, for if it be very long 
 boiled and becomes very thick, it 
 will be flat and heavy. A mistaken 
 idea very generally prevails, that 
 water gruel is not nourishing ; on 
 the contrary, it is a light, cleansing, 
 nourishing food, good either in sick- 
 ness or in health, both for old and 
 young. — Milk Porridge. Make some 
 water gruel, and when it has stood 
 awhile to cool, add to it about one 
 third part of new milk without bo-il- 
 ing. It may be eaten with or with- 
 out salt. Milk porridge is exceed- 
 ingly cleansing and easy of digestion, 
 and is agreeable to the weakest 
 stomach. There is also another way 
 of making it, which some prefer. 
 Stir a pint of water gradually into 
 three large spoonfuls of fresh oat- 
 meal, let it stand till clear, and then 
 pour oflf the water. Put a pint of 
 fresh water to the oatmeal, stir it 
 up well, and leave it till the next 
 day. Strain oft* the liquor through 
 a fine sieve, and set it in a saucepan 
 over a clear brisk fire. Add about 
 half the quantity of milk gradually 
 while it is warming, and when it is 
 just ready to boil take it oflf, pour 
 it into a basin, add a little salt, and 
 let it stand to cool. This as well as 
 the former porridge is very light, 
 and proper for weak stomachs. — 
 Indian Arrow Root is another excel- 
 lent preparation for children. Put 
 a dessert-spoonful of the powdered 
 root into a basin, and mix with it 
 389 
 
SPO 
 
 SPO 
 
 as much cold new milk as will make 
 it into a paste. Pour upon this half 
 a pint of milk scalding- hot, stirring 
 it briskly to keep it smooth. Set it 
 on the fire till it is ready to boil, then 
 take it off, pour it into a basin, and 
 let it cool. This may be made with 
 water instead of milk, and some 
 cold milk mixed with it afterwards ; 
 or if the stomach be very weak, it 
 will be best without any milk at all. 
 Great care must be taken to procure 
 the genuine arrow root, which makes 
 a very strengthening and excellent 
 food for infants or invalids. — Sago 
 Jelly. Soak a large spoonful of 
 sago for an hour in cold water, 
 then pour off the water, add a 
 pint of fresh water to the sago, and 
 stew it gently till it is reduced to 
 about half the quantity. When done, 
 pour it into a basin, and let it cool. 
 — Sago with Milk, Prepare a large 
 spoonful of sago by soaking it for 
 an hour in cold water, but instead 
 of adding water afterwards, put in 
 a pint and a half of new milk. Boil 
 it gently till reduced to about half 
 the quantity, then pour it into a ba- 
 sin, and let it cool. — Tapioca Jelly. 
 Wash two good spoonfuls of the 
 large sort of tapioca in cold water, 
 and then soak it in a pint and a half 
 of water for four hours. Stew it 
 gently in the same water till it is 
 quite clear. Let it stand to cool 
 after it is poured out of the sauce- 
 pan, and use it either with or with- 
 out the addition of a little new milk. 
 — Pearl Barley Gruel. Put two 
 ounces of pearl barley, after it has 
 been well washed, into a quart of 
 water. Simmer it gently till reduced 
 lo a pint, then strain it through a 
 sieve, and let it cool. — Rice Gruel. 
 Soak two large spoonfuls of rice in 
 cold water for an hour. Pour off 
 the water, and put a pint and a 
 quarter of new milk to the rice. 
 Stew it gently till the rice is suf- 
 ficiently tender to pulp it through 
 a sieve, and then mix the pulp into 
 the milk that the rice was st(y\ed 
 
 in. Simmer it over the fire for ten 
 minutes, and if it appear too thick, 
 gradually add a little more milk, so 
 as not to damp it from simmering. 
 When done, pour it into a basin to 
 cool.— Rice Milk. To four large 
 spoonfuls of whole rice, washed very 
 clean in cold water, add a quart of 
 new milk, and stew them together 
 very gently for three hours. Let it 
 stand in a basin to cool before it is 
 used. Another way of making rice 
 milk is boiling the rice first in water, 
 then pouring off the water, and boil- 
 ing the rice with milk. A better 
 way perhaps is, after washing the 
 rice well, setting it over the fire for 
 half an hour with a little water to 
 break it. Add a little at a time some 
 warm milk, till it is sufficiently done, 
 and of a proper thickness. Let it 
 simmer slowly, and season it with 
 salt and sugar ; but for children the 
 sugar had better be omitted. — 
 Ground Rice Milk. Mix a large 
 spoonful of ground rice into a batter, 
 with two or three spoonfuls of new 
 milk. Set a pint of new milk on 
 the fire, and when it is scalding hot, 
 stir in the batter, and keep it on the 
 fire till it thickens, but it must not 
 boil. It should be carefully stirred 
 to prevent its burning, and cooled 
 by standing by in a basin. — Millet 
 Milk. Wash three spoonfuls of 
 millet seed in coid water, and put 
 it into a quart of new milk. Sim- 
 mer it gently till it becomes mo- 
 derately thick, and cool it in a basin 
 till wanted for use. All those pre- 
 j)arations which require some time 
 in doing, also require the precautioa 
 of being carefully stirred, to prevent 
 their burning. — Drinks for young 
 children, in addition to their diet, 
 are best made of milk and water, 
 whey, barley water, pearl barley 
 water, apple water, and toast and 
 water. For Milk and Water, put 
 one third of new milk to two thirds 
 of spring water. This is best drunk 
 cold ; but if it must be warmed, it 
 should be by putting warm water to 
 
SPO 
 
 SPR 
 
 cold fiiilk. It ought not to be made 
 more than milk warm. For Whey, 
 take a quart of new milk before it is 
 cold, and put in as much rennet as 
 will turn it to a clear whey. Let it 
 stand till it is properly turned, and 
 pour it off through a cheesecloth 
 without pressing the curd, that the 
 whey may be the purer. It may be 
 drunk cold, or just warmed by set- 
 ting it before the fire for a little 
 while. If new milk cannot be had, 
 other milk must be wanted to the 
 degree of new milk. — Barley Water 
 is made of a handful of common 
 barley well washed, and simmered 
 in three pints of water, till of a pro- 
 per thickness for use ; but the longer 
 the barley boils, the thinner the li- 
 quor will become. Pearl Barley 
 Water is made of an ounce of pearl 
 barley, heated in half a pint of wa- 
 ter over the fire in order to clean it. 
 The water is then poured off, and a 
 quart of fresh water added to the 
 pearl barley. Simmer it half an 
 hour, and if it appears too thick, 
 add more water, but let it be kept 
 warm, as any quantity of cold water 
 would damp it too suddenly, and 
 thus tend to spoil it. Both this and 
 barley water may be used cold, or 
 milk warm. — Apple Water. Slice 
 into a jug two or three sound ripe 
 apples, and pour on them a quart of 
 scalding hot water. Let it stand to 
 cool, and it will be fit for use. The 
 apples should not be pared, as it 
 takes off their spirit. — Toast and 
 Water is made of a slice of white 
 bread toasted quite dry, and of a 
 dark brown colour. It is then put 
 into a jug, and spring water poured 
 upon it. After an hour it is fit for 
 use. As all these preparations, both 
 of drinks and spoonmeats, become 
 flat and good for little by long stand- 
 ing, it is better to make only such 
 quantities of them at a time as will 
 soon be used. When they are warm- 
 ed up, no more should be done at 
 once than is just sufficient for the 
 occasion, as repeated warming in- 
 
 jures the nutritious quality of every' 
 thing. When it can be avoided H 
 is better not to set things on the 
 fire to warm them up, but to place 
 them before or on the side of the 
 fire. Care however must be taken 
 not to let them dry and scorch, as 
 it makes them very strong and un- 
 wholesome. Some earthenware ves- 
 sel should be used for this purpose, 
 as less liable to produce an inj uri- 
 nous effect. A very good method 
 of warming things is by setting them 
 in a basin over boiling water, or by 
 placing them in it. 
 
 SPRAINS. These generally pro- 
 ceed from some external injury, at- 
 tended with pain, swelling, and in- 
 flammation. A fomentation of vine- 
 gar, or ca^iy2hQXated.sjyiriU ofvi^ 
 if applied immediately, will gene- 
 rally be sufficient : if not, a fe w 
 drops of laudanum should beaddeS. 
 The Tomenitatibn' shoijTd~ be " fre-" 
 quently renewed, and the sprained 
 part kept in a state of rest and re- 
 laxation. 
 
 SPRATS. When quite good and 
 fresh, their gills are of a fine red, 
 their eyes and whole body beauti- 
 fully bright. After being scaled 
 and cleaned, they should be fasten- 
 ed in rows by a skewer run through 
 the heads ; then broiled, and served 
 up hot and hot. 
 
 SPRATS LIKE ANCHOVIES. 
 Salt them well, and let the salt 
 drain from them. In twenty-four 
 hours wipe them dry, but do not 
 wash them. Mix four ounces of 
 common salt, an ounce of'bay salt, 
 an ounce of saltpetre, a quarter of 
 an ounce of sal-prunella, and half a 
 tea-spoonful of cochineal, all in the 
 finest powder. Sprinkle it amongst 
 three quarts of the fish, and pack 
 them in two stone jars. Keep them 
 in a cool place, fastened down with 
 a bladder. These artificial ancho- 
 vies are pleasant on bread and but- 
 ter, but the genuine should be used 
 for sauce. 
 
 SPRING FRUIT PUDDING 
 891 
 
SPR 
 
 STA 
 
 Peel and wash four dozen sticks of 
 rhubarb, put them into the stewpan 
 with a lemon, a little cinnamon, and 
 sweeten the whole with moist sugar. 
 Set it over the fire, and reduce it to 
 a marmalade. Pass it through a 
 hair sieve, add the yolks of four 
 eggs and one white, a quarter of a 
 pound of fresh butter, half a nut- 
 meg, and the peel of a lemon grated. 
 Beat all well together, line the in- 
 side of a pie dish with good puff 
 paste, put in the pudding, and take 
 it half an hour. 
 
 SPRING SOUP. Put a pint of 
 peas into a saucepan with some 
 chervil, purslain, lettuce, sorrel, 
 parsley, three or four onions, and a 
 piece of butter. Shake them over 
 the fire a few minutes, add warm 
 water in proportion to the vegeta- 
 bles, and stew them till they are 
 well done. Strain off the soup, and 
 pulp the vegetables through a tam- 
 mis or sieve. Heat the pulp with 
 three parts of the soup, mix six 
 yolks of eggs with the remainder of 
 it, and thicken it over the fire. 
 When ready to serve, add this to 
 the soup, and season the whole 
 with salt. 
 
 SPROUTS. Before the sprouts 
 of greens are boiled, trim and wash 
 them very nicely, and drain them 
 in a cullender. Then put them into 
 boiling water, with some salt thrown 
 in, and sprinkle a little more upon 
 the sprouts. Boil them very fast, 
 and clear off any scum that may 
 arise. When the stalks are quite 
 tender, drain the sprouts off di- 
 rectly into a cullender, or they will 
 lose both their flavour and colour. 
 Serve them up laid neatly in the 
 dish with a fork, as that will not 
 break them like a spoon. Borecole 
 and Brussel sprouts, like all the 
 cabbage species, should be boiled 
 in plenty of water, changing it when 
 about half done, and boiling them 
 well. 
 
 SPRUCE BEER. Pour sixteen 
 gallons of warm water into a barrel, 
 382 
 
 with twelve pounds of molasses, 
 and half a pound of the essence of 
 spruce. When cool, add a pint of 
 yeast, stir it well for two or three 
 days, and put it into stone bottles. 
 Wire down the corks, pack the bot- 
 tles in saw dust, and the liquor will 
 ripen in about a fortnight. 
 
 SQUAB PIE. Prepare apples as 
 for other pies, and lay them in rows 
 with mutton chops. Shred some 
 onion, and sprinkle it among them, 
 and also some sugar. — Another. 
 Make a good crust, and sheet your 
 dish all over ; lay a layer of pip- 
 pins, and strew sugar over them ; 
 cut a loin of mutton into steaks, 
 season them with pepper and salt ; 
 lay a layer of steaks, then pippins ; 
 then lay some onions sliced thin on 
 the apples, then the rest of your 
 mutton, and apples and onions over 
 all ; pour in a pint of water, and 
 lid your pve ; let it be well baked. 
 
 STAFFORDSHIRE BEEF 
 STEAKS. Beat them a little with 
 a rollingpin, then flour and season, 
 and fry them of a fine light brown, 
 with sliced onions. Lay the steaks 
 into a stewpan, and pour over them 
 as much boiling water as will serve 
 for sauce. Stew them very gently 
 for half an hour, and add a spoon- 
 ful of ketchup or walnut liquor, be- 
 fore they are served up. 
 
 STAFFORDSHIRE SYLLABUB. 
 Put into a bowl a pint of cider, and 
 a glass of brandy, with sugar and 
 nutmeg. Pour into it some warm 
 milk, from a large tea-pot, held up 
 high, and moved over it. 
 
 STAINS BY ACIDS. Wet the 
 injured part, and lay on some salt 
 of wormwood ; the» rub it, without 
 diluting it with more water. Or let 
 the cloth imbibe a little water with- 
 out dipping, and hold the part over 
 a lighted match at a due distance. 
 The spots will be removed by the 
 sulphureous gas. Another way ia 
 to tie up some pearl ash in the stain- 
 ed part, then scrape some soap into 
 cold soft water to make a lather. 
 
STA 
 
 STA 
 
 and boil the linen till the stain dis- 
 appears. 
 
 STAINS IN MAHOGANY. If 
 
 any kind of furniture get stained with 
 ink, dilute half a tea-spoonful of oil 
 of vitriol with a large spoonful of 
 water, and touch the stained part 
 with a feather dipped in the liquid. 
 It must be watched, and not suffered 
 to remain too long, or it will leave 
 a white mark. It is better to rub 
 it quick, and to moisten it again, if 
 the stain be not entirely removed. 
 
 STAINING OF BONE. This 
 article must first be prepared, by 
 being steeped for several days in a 
 mixture of roche alum, vitriol, ver- 
 digris, and copper filings, infused in 
 white wine vinegar. When the in- 
 gredients are dissolved, the mixture 
 may be boiled with the bone in it, 
 and it will take a fine green colour. 
 By infusing brazil wood, French 
 berries, or indigo in the vinegar, with 
 a little roche alum, either red, yel- 
 low, or blue may be produced. Ei- 
 ther bone, ivory, or wood, may be 
 coloured in this manner. 
 
 STAINING OF PARCHMENT. 
 Paper or parchment may be stained 
 of a green colour, by gradually dis- 
 solving some copper filings in aqua- 
 fortis, or the spirits of salt, putting 
 in the filings till the ebullition ceases. 
 A solution of verdigris in vinegar, or 
 the crystals of verdigris in water, 
 will answer the same purpose. A 
 fine crimson stain may be produced 
 by a tincture of the Indian lake, made 
 by infusing the lake several days in 
 spirits of wine, and pouring off the 
 tincture from the dregs. A beautif ,1 
 yellow may be formed from the tinc- 
 ture of turm.eric, made in the same 
 way. If the colours be wanted of 
 a deeper cast, arnatto or dragon's 
 blood may be added to the tincture. 
 
 STAINING OF WOOD. To stain 
 wood of a mahogany colour, put it 
 into a mixture of oil of turpentine 
 and pounded dragon's blood, and 
 let it stand an hour over a slow fire. 
 Whien taken off the fire, the wood 
 
 may remain in the liquor all night. 
 The dye may be made stronger or 
 weaker, by using more or less of 
 dragon's blood, and by a greater or 
 less degree of digestion and boiling. 
 The best wood for this purpose is 
 plane tree, because it may easily be 
 sawn and polished, and is beautifully 
 veined and spotted. To stain wood 
 a fine black, drop a little oil of vitriol 
 into a small quantity of water, rub 
 it on the wood, and hold it to the 
 fire. It will then become a fine black, 
 and receive a beautiful polish. 
 
 STALKS OF BEET LEAVES. 
 Trim and well wash the stalks of 
 green and white beet leaves, and boil 
 them in water, moving them fre- 
 quently, to prevent the upper ones 
 from turning black. When done 
 enough, drain them in a cullender. 
 Make a white sauce with a little 
 flour and water, a piece of butter, 
 some pepper and salt, and a taste of 
 vinegar. Thicken this over the fire, 
 and put in the stalks to stew gently 
 for a few minutes, to give them a 
 flavour. If the butter oils, it is a 
 sign that the sauce is too thick. In 
 this case add another spoonful or 
 two of water, and shake the stewpan 
 till the sauce recovers it appearance. 
 
 STARCH is a substance which is 
 extracted from wheaten flour, by 
 washing it in water. All farinaceous 
 seeds, and the roots of most vegeta- 
 bles, aftbrd this substance in a greater 
 or less degree ; but it is most easily 
 obtained from the flour of wheat, by 
 moistening any quantity thereof with 
 a little water, and kneading it with 
 the hand into a tough paste : this 
 being washed M'ith water, by letting 
 fall upon it a very slender stream, 
 the water will be rendered turbid as 
 it runs off, in consequence of the 
 fecula or starch which it extracts 
 from the flour, and which will sub- 
 side when the water is allowed to 
 stand at rest. The starch so ob- 
 tained, when dried in the sun, or by 
 a stove, is usually concreted info 
 small masses of a long figure and 
 
 3 E 393 
 
STA 
 
 ST A 
 
 columnar shape, which have a fine 
 white colour, scarcely any smell, and 
 very little taste. If kept dry, starch 
 in this state continues a long time 
 uninjured, although exposed to the 
 air. It is not soluble in cold water ; 
 but forms a thick paste with boiling- 
 hot water, and when this paste is 
 allowed to cool, it becomes semi- 
 transparent and gelatinous, and being 
 dried, becomes brittle, and some- 
 what resembles gum. Starch, al- 
 though found in all nutritive grains, 
 is only perfect when they have at- 
 tained maturity, for before this it is 
 in a state approaching to mucilage, 
 and so mixed with saccharine matter 
 and essential oils, that it cannot be 
 extracted in sufficient purity to con- 
 crete into masses. Wheat, or such 
 parts of it as are not used for human 
 food, are usually employed for ma- 
 nufacturing starch, such as the refuse 
 wheat and bran ; but when the finest 
 starch is required, good grain must 
 be used. This, being well cleaned, 
 and sometimes coarsely bruised, is 
 put into wooden vessels full of water 
 to ferment : to assist the fermenta- 
 tion, the vessels are exposed to the 
 greatest heat of the sun, and the 
 water is changed twice a day, during 
 eight or twelve days, according to 
 the season. When the grain bursts 
 easily under the finger, and gives 
 out a milky white liquor when 
 squeezed, it is judged to be suf- 
 ficiently softened and fermented. In 
 this state, the grains are taken out 
 of the water by a sieve, and put into 
 a canvas sack, and the husks are se- 
 parated and rubbed off, by beating 
 and rubbing the sack upon a plank : 
 the sack is then put into a tub filled 
 with cold water, and trodden or 
 beaten till the water becomes milky 
 and turbid, from the starch which it 
 takes up from the grain. A scum 
 sometimes swims upon the surface 
 of the water, which must be carefully 
 removed ; the water is then run off 
 through a fine sieve into a settling- 
 TC^sel, and fresh \vater is poured 
 3J)4 
 
 upon the grains, two or three times, 
 till it will not extract an^ more starch, 
 or become coloured by the grain. 
 The water in the settling-vessels 
 being left at rest, precipitates the 
 starch which it held suspended ; and 
 to get rid of the saccharine matter, 
 which was also dissolved by the wa- 
 ter, the vessels are exposed to the 
 sun, which soon produces the acetous 
 fermentation, and takes up such 
 matter as renders the starch more 
 pure and white. During this pro- 
 cess, the starch for sale in the shops 
 receives its colour, which consists 
 of smalt mixed with water and a 
 small quantity of alum, and is tho- 
 roughly incorporated with the starch ; 
 but this starch is unfit for medicinal 
 purposes. When the water becomes 
 completely sour, it is poured gently 
 ofl" from the starch, which is washed 
 several times afterwards with clean 
 water, and at last is placed to drain 
 upon linen cloths supported by hur- 
 dles, and the water drips through, 
 leaving the starch upon the cloths, 
 in which it is pressed or wrung, to 
 extract as much as possible of the 
 water ; and the remainder is evapo- 
 rated, by cutting the starch into 
 pieces, which are laid up in airy 
 places, upon a floor of plaster or of 
 slightly burnt bricks, until it becomes 
 completely dried from all moisture, 
 partly by the access of warm air, and 
 partly by the floor imbibing the 
 moisture. In winter time, the heat 
 of a stove must be employed to efl'ect 
 the drying. Lastly, the pieces of 
 dried starch are scraped, to remove 
 the outside crust, which makes infe- 
 rior starch, and these pieces are 
 broken into smaller pieces for sale. 
 The grain which remains in the sack 
 after the starch is extracted, contains 
 the husks and the glutinous part of 
 the wheat, which are found very nu- 
 tritious food for cattle. The French 
 manufacturers, according to " Les 
 Arts et Metiers," pursue a more eco- 
 nomical method, as they are enabled, 
 by employing an acid water for the 
 
ST A 
 
 STA 
 
 fermentation in the first instance, to 
 use the most inferior wheat, and the 
 bran or husks of wheat. This water 
 they prepare, by putting a pailful of 
 warm water into a tub, with about 
 two pounds of leaven, such as some 
 bakers use to make their dough rise 
 or ferment. The water stands two 
 days, and is then stirred up, and half 
 a pailful of warm water added to it; 
 then bciiig left to settle till it is clear, 
 it is poured off for use. To use this 
 water in the fermentation of the ma- 
 terials, a quantity of it is poured into 
 a tub, and about as much fair water 
 is poured upon it as will fill the tub 
 half full : the remainder of the tub 
 is then lilled up with the materials, 
 which are one half refuse wheat, 
 and the other half bran. In this tub 
 it continues to steep and ferment 
 during ten days, or less, according 
 to the strength of the leaven-water, 
 and according to the disposition of 
 the weather for fermentation. When 
 the materials have been sutficiently 
 steeped, or fermented, an unctuous 
 matter, which is the oil of the grain, 
 will be seen swimming on the sur- 
 face, having been thrown up by the 
 fermentation. This must l>e scum- 
 med off; and the fermented grain, 
 being taken out of the tub, is put 
 into a fine hair sieve, placed over a 
 settling-tub, when fair water is pour- 
 ed upon it, and washed through the 
 sieve into the tub ; by which means 
 the starch is carried through the 
 sieve with the water, of which about 
 six times the quantity of the grain 
 are used. The water stands in the 
 settling tub for a day, and becomes 
 clear at top ; when it is carefully 
 laded out of the tub, leaving at the 
 bottom a white sediment, which is 
 the starch. The water which is 
 taken off is sour, and is called sure 
 water : this is the proper leaven for 
 the first steeping of the ma^rials. 
 The starch now obtained must be 
 rendered marketable ; for which pur- 
 ]^ose. as much water is poured upon 
 U as will enable it to be pounded and 
 
 broken up with a shovel, and thea. 
 the tub is filled up with fair water. 
 Two days after this, the water is 
 laded out from the tub, and the starch 
 appears in the bottom, but covered 
 over with a dark-coloured and infe- 
 rior kind of starch, which is taken 
 off, and employed for fattening hogs. 
 The remainder of the sediment, which 
 is good starch, is washed several 
 times, to remove all the infeiior 
 starch ; and when this is done, about 
 four inches of thick starch should 
 be found at the bottom of each tub : 
 but the quantity varies, according 
 to the goodness of the meal or bran 
 which has been used. It is evident 
 that the refuse wheat, when employed 
 for making starch, ought to aftord 
 more, the whole being used, than 
 the bran or husks ; but the starch so 
 extracted is always of an inferior 
 quality to that which is extracted 
 from the bran of good wheat, parti- 
 cularly in the whiteness of its colour. 
 The starch in the different tubs is 
 brought together into one, and there 
 worked up with as much water as 
 will dissolve it into a thin paste, 
 which is put into a silk sieve, and 
 strained through with fresh water. 
 This water is settled in a tub, and 
 afterwards poured off, but before it 
 is so completely settled as to lose all 
 its white colour : this renders the 
 starch which is deposited, still finer 
 and whiter ; and the starch which is 
 dejjosited by the water so poured 
 oil*, is of a more common quality. 
 The starch, thus purified, is taken 
 out of the bottom of the tubs, «and 
 put into wicker-baskets, about eigh- 
 teen inches long and ten deep, round- 
 ed at the corners, and lined with 
 linen cloths, which are not fastened 
 to the baskets. The water drips 
 from the starch through the cloths 
 for a day, and the baskets are then 
 carried up to apartments at the top 
 of the house, where the floor is made 
 of vei-y clean white plaster ; and the 
 windows are thrown open, to admit 
 a current of air. Here the hasliet^ 
 39i 
 
ST A 
 
 ST A 
 
 are turned downwards upon the plas- 
 ter-floor, and the linen cloths, not 
 being fastened to the baskets, follow 
 the starch, and when taken oft", leave 
 loaves, or cakes of starch, which are 
 left to dry a little, and are then 
 broken into smaller pieces, and left 
 on the plaster-floor, till very dry. 
 But if the weather is at all humid, 
 the starch is removed from the plas- 
 ter-floor and spread out upon shelves, 
 in an apartment which is warmed 
 by a stove, and there it remains till 
 perfectly dry. The pieces are after- 
 wards scraped, to remove the out- 
 side crust, which makes common 
 starch ; and the scraped pieces be- 
 ing again broken small, the starch 
 is carried to the stove, and spread 
 out to a depth of three inches, on 
 hurdles covered with cloths. The 
 starch must be turned over every 
 morning and evening, to prevent it 
 from turning to a greenish colour, 
 which it would otherwise do. Those 
 manufacturers who are not provided 
 with a stove, make use of the top of 
 a baker's oven to spread the starch 
 upon ; and after being thoroughly 
 dried here, it is ready for sale. Starch 
 may be made from potatoes, by 
 soaking them about an hour in wa- 
 ter, and taking off their roots and 
 fibres, then rubbing them quite clean 
 by a strong brush : after this they 
 are reduced to a pulp, by grating 
 them in water. This pulp is to be 
 collected in a tub, and mixed up 
 with a large quantity of clear water : 
 at the same time, another clean tub 
 must be provided ; and a hair sieve, 
 not too fine, must be supported over 
 it by two wooden rails extended 
 across the tub. The pulp and water 
 are thrown into the sieve, and the 
 flour of starch is carried through 
 with the water; fresh water must 
 then be poured on, till it runs through 
 quite clear. The refuse pulp which 
 remains in the sieve, being boiled in 
 water, makes an exceHent food for 
 animals; and the quantity of this 
 pulp is near seven-eighths of all the 
 396 
 
 potatoes employed. The liquor which 
 has passed through the sieve is tur- 
 bid, and of a darkish colour, from 
 the extractive matter which is dis- 
 solved in it. When it is suft'ered to ' 
 rest for five or six hours, all this- 
 matter deposits or settles to the bot- ^ 
 tom, and the liquor which remains ' 
 is to be poured oft" as useless ; and 
 a large quantity of fresh water is 
 thrown upon the flour, and stirred 
 up : it is then settled for a day, and 
 the water being poured oft', the flour 
 will be found to have again settled 
 in a whiter state. But to improve 
 it, another quantity of water is pour- 
 ed on, and mixed up with it ; in 
 which state it is passed through a 
 fine silk sieve, to arrest any small 
 quantity of the pulp which may have 
 escaped the first hair sieve. The 
 whole must afterwards be suft'ered 
 to stand quiet, till the flour is en- 
 tirely settled, and the water above 
 become perfectly clear ; but if the 
 water has any sensible colour or 
 taste, the flour must be washed again 
 with fresh water, for it is absolutely 
 necessary that none of the extractive 
 matter be suft'ered to remain with it. 
 The ftour, when thus obtained pure, 
 and drained from the water, may be 
 taken out of the tub with a wooden 
 shovel, and placed upon wicker- 
 frames covered with paper, to be 
 dried in some situation properly de- 
 fended from dust. When the ma- 
 nufacture of starch from potatoes 
 is attempted in a large way, some 
 kind of mill must be used to reduce 
 them to a pulp, as the grating of 
 them by hand is too tedious an ope- 
 ration. A mill invented by M . Baum6 
 is very complete for this purpose. 
 In its general structure it resembles 
 a large coft^ee-mill : the grater con- \ 
 sists of a cone of iron plate, about 
 seven inches in diameter, and eight 
 inches, in height, the exterior sur- 
 face of which is made toothed, hke 
 a rasp, by piercing holes through 
 the plate from the inside. This cone 
 is fixed upon a verticlc axle, tvith a 
 
ST A 
 
 STE 
 
 handle at the top to turn it by ; and 
 is mounted on the pivots of the axle, 
 within a hollow cylinder of plate- 
 iron, toothed withinside like the out- 
 side of the cone ; the smallest end 
 of the interior cone being uppermost, 
 and the lower or larger end being 
 as large as the interior diameter of 
 the hollow cylinder. A conical hop- 
 per is fixed to the hollow cylinder, 
 round the top of it, into which the 
 potatoes are thrown ; and falling 
 down into the space between the out- 
 side of the cone and the inside of 
 the hollow cylinder, they are ground, 
 and reduced to a pulp, when the in- 
 terior cone is turned round by its 
 handle ; and as the lower part of 
 the cone is fitted close to the interior 
 diameter of the cylinder, the pota- 
 toes must be ground to a fine pulp 
 before they can pass through be- 
 tween the two. The machine, when 
 at work, is placed in a tub filled with 
 water ; and as fast as the grinding 
 proceeds, the pulp mixes regularly 
 with the water, ready for the process 
 before described. Poland starch is 
 reckoned the best : its quality may 
 be judged of by the fineness of the 
 grain, its being very brittle, and of 
 a good colour. The price of starch 
 depends upon that of flour ; and 
 when bread is cheap, starch may be 
 bought to advantage. If it be of 
 good quality it will keep for some 
 years, covered close, and laid up in 
 a dry warm room. In the year 1796, 
 lord William Murray obtained a pa- 
 tent for manufacturing starch from 
 horse-chesnuts. The method was 
 to take the horse-chesnuts out of the 
 outward green prickly husk, and 
 either by hand, with a knife or tool, 
 or else with a mill adapted for the 
 purpose, the brown rind was care- 
 fully removed, leaving the chesnuts 
 perfectly white, and without the 
 smallest speck. In this^state the 
 nuts were rasped or grountf to a pulp 
 with water, and the pulp washed 
 with water through a coarse horse- 
 hair sieve, and twice afterwards 
 
 through finer sieves, with a constant 
 addition of clear cold water, till all 
 the starch was washed clean from 
 the pulp which remained in the sieve; 
 and the water being settled, deposit- 
 ed the starch, which was afterwards 
 repeatedly washed, purified, and 
 dried, in the same manner as the 
 potatoe-starch before described. We 
 are not informed if this manufacture 
 has been carried into eftect. The 
 sour, nauseous, milky liquor obtain- 
 ed in the process of starch-making, 
 appears, upon analysis, to contain 
 acetous acid, ammonia, alcohol, 
 gluten, and phosphate of lime. The 
 office of the acid is to dissolve the 
 gluten and phosphate of lime, and 
 thus to separate them from the starch. 
 Starch is used along with smalt, or 
 stone-blue, to stiffen and clear linen. 
 The powder of it is also used to 
 whiten and powder the hair. It is 
 also used by the dyers, to dispose 
 their stufi^s to take colours the better. 
 Starch is sometimes used instead of 
 sugar-candy for mixing with the co- 
 lours that are used in strong gum- 
 water, to make them work more 
 freely, and to prevent their cracking. 
 It is also used medicinally for the 
 same intentions with the viscous sub- 
 stance which the flour of wheat forms 
 with milk, in fluxes and catarrhs, 
 under various forms of powders, 
 mixtures, &c, A drachm of starch, 
 with three ounces of any agreeable 
 simple water, and a little sugar, com- 
 pose an elegant jelly, of which a 
 spoonful may be taken every hour 
 or two. These gelatinous mixtures 
 are likewise an useful injection in 
 some diarrhoeas, particularly where 
 the lower intestines have their natu- 
 ral mucus rubbed ofl^ by the flux, or 
 are constantly irritated by the acri- 
 mony of the matter. 
 
 STEAKS FRIED. Moisten the 
 pan with butter, put in some beef 
 steaks, and when done, lay them on 
 a dish. Put to the gravy that comes 
 out of them, a glass of port wine, 
 half an anchovy, a sliced shalot with 
 397 
 
STE 
 
 STE 
 
 nutmeg, pepper, and salt. Give it a 
 boil in the pan, pour it over the 
 steaks, and send them hot to table. 
 In a plainer wny, put a little flour and 
 water into the pan with the gravy 
 when the steaks are taken out, add- 
 ing a spoonful of ketchup, an onion 
 or siialot. The wine and anchovy 
 may be omitted. Garnish with scra- 
 ped horse-radish round the dish. 
 
 STEAK PIE. Raise a crust pretty 
 deep and thick. Divide a breast or 
 neck of mutton into steaks, beat and 
 season them with nutmeg, pepper, 
 and salt. Add some sweet herbs cut 
 very fine, two onions sliced, the yolks 
 of three or four hard eggs minced, 
 and two spoonfuls of capers. Scatter 
 these among the steaks as they are 
 laid into the pie. Put on the top 
 crust, and let the pie soak in a mode- 
 rately hot oven for two hours or lon- 
 ger, according to its size. Have some 
 gravy ready to put into it through a 
 funnel, when it is to be served up. 
 
 STEAK PUDDING. Make a 
 paste of suet or dripping and flour, 
 roll it out, and line a basin with it. 
 Season the meat, and put it in. Co- 
 ver it with the paste, pinch it close 
 round the edge, tie it up in a cloth, 
 and boil it two hours, but be careful 
 notto break it. — Another way. Make 
 a good paste, with suet shred very 
 fine, and flour ; mix it up with cold 
 water, and a little salt, and make 
 your crust pretty stiflf; about two 
 pounds of suet to a quarter of a peck 
 of flour. Let the steaks be either beef 
 or mutton, well seasoned with pep- 
 per and salt ; make it up like an 
 apple-pudding, tie it in a cloth tight, 
 and put it into the water boiling. If 
 it be a large pudding, it will take 
 four or fiv« hours ; if a middling one, 
 three hours. 
 
 STEAKS ROLLED. After beat- 
 ing them to make them tender, spread 
 them over with any quantity of high 
 seasoned forcemeat. Then roll them 
 up, and skewer them tight. Fry the 
 steaks in nice dripping, till they be- 
 come of a delicate brown. Then take 
 398 
 
 them out of the fat in which they 
 were fried, and put them into a stew- 
 pan with some good gravy, a spoon- 
 ful of port wine, and some ketchup. 
 When sufficiently stew ed, serve them 
 up with the gravy, and a few pickled 
 mushrooms. 
 
 STEAM. Steam is employed to 
 great advantage for culinary pur- 
 poses. It is made to communicate 
 with vessels in the form of boilers, 
 as a substitute for having fires un- 
 der them, which is a great advan- 
 tage, both in the economy of fuel, 
 and in avoiding at the same time the 
 nuisance of ashes and smoke. The 
 most convenient application of steam 
 for culinary purposes is, when it 
 directly acts upon the substance to 
 be heated. This has been generally 
 eflected by placing the substance, 
 whether meat or vegetables, in a 
 vessel without water, and allowing 
 the steam to enter and condense 
 upon it. The most convenient ap- 
 paratus of this kind we have yet 
 heard of, consists of a cast-iron 
 plate about thirty inches or three 
 feet square, standing horizontally in 
 a recess in the wall, like a table. 
 Round the edge of this plate is a 
 groove, about half an inch wide and 
 two inches deep. Into this groove 
 fits an inverted tin vessel, like a dish- 
 cover. This is capable of being ele- 
 vated and depressed by a pulley and 
 chain, having a counterpoise, in or- 
 der to expose the table at any time. 
 The steam comes under the table 
 and enters in the centre. The dishes 
 to receive the heat are placed on 
 any part within the groove, the steam 
 being common to all. The water 
 resulting from the condensation runs 
 into the groove, and at a point short 
 of the top runs off. The water which 
 remains forms a complete water-lute, 
 to prevent the escape of steam. The 
 table being placed in a recess, like a 
 common stone hearth, a small flue is 
 placed over it to take away any 
 steam that may escape when the 
 covet is lifted up. The great quan- 
 
STE 
 
 STE 
 
 tity of hot water required in a scul- 
 lery should be perpetually kept up 
 by a supply of steam. For this" pur- 
 pose a large cylindrical vessel of 
 cast-iron should be elevated in a 
 corner of the scullery, in order that 
 water may be drawn from it by a 
 cock. This vessel should be con- 
 nected from the bottom with a cold- 
 water cistern, the bottom of which 
 is level with the top of the cylinder, 
 by which the latter is kept constantly 
 full. The hot-water cylinder is 
 closed firmly at the top, and there- 
 fore, when the air is allowed to es- 
 cape, the water rises to the top. If 
 now a pipe be connected with the 
 top, coming down to where it is to 
 be drawn off, if any portion is drawn 
 out here, as much will come in at 
 the bottom of the cylinder from the 
 reservoir above. So far we have 
 described this cylinder without its 
 steam-vessel. Within this cylinder, 
 and about the middle, is a distinct 
 vessel, nearly of the width of the cy- 
 linder ; but having a free space round 
 the inner vessel about an inch wide. 
 The depth of the inner vessel must 
 be about one-sixth that of the outer 
 one. This inner vessel must have 
 no connection with the outer one, 
 and must be so water-tight, that al- 
 though it is surrounded with the 
 water of the outer one, none should 
 get in. The inner vessel is on one 
 side connected by a pipe with a 
 steam-boiler, having another pipe 
 to allow the condensed water to run 
 off, which may be preserved as dis- 
 tilled water, and is valuable for many 
 purposes. The heat arising from 
 the condensation is communicated 
 to the water in the outer vessel, the 
 hottest being at the top, where the 
 mouth of the exit-pipe is placed. 
 When, therefore, a portion of hot 
 water is dra.wn from the cock, the 
 pipe of which comes from the top of 
 the vessel immediately under the 
 cover, an equal quantity comes in at 
 the bottom from the reservoir. This 
 tiseful apparatus is the invention of 
 
 an ingenious economist of Derby, 
 and is at present in use in his kit- 
 chen. The art of boiling vegetables 
 of all kinds in steam instead of wa- 
 ter, might probably be managed to 
 advantage, as a greater degree of 
 heat might be thus given them, by 
 contriving to increase the heat of 
 the steam after it has left the water ; 
 and thus the vegetable mucilage in 
 roots and seeds, as in potatoes and 
 flour puddings, as well as in their 
 leaves, stems, and flower-cups, might 
 be rendered probably more nutri- 
 tive, and perhaps more palatable ; 
 but that many of the leaves of ve- 
 getables, as the summits of cabbage- 
 sprouts, lose their green colour by 
 being boiled in steam, and look like 
 blam^hed vegetables. Steam has 
 likewise lately been applied in gar- 
 dening to the purpose of forcing 
 plants of different kinds in the win- 
 ter season, in order to have their 
 produce at an early period, as to 
 the cucumber, and some other ve- 
 getables of a somewhat similar na- 
 ture ; but the exact manner of its 
 application in this intention, so far 
 as we know, has not yet been com- 
 municated to the public ; it is, how- 
 ever, by some mode of flues, pipes, 
 and other contrivances for conveying 
 and containing it, so as that its heat 
 may be uninterruptedly, equally, 
 and regularly afforded to the roots 
 of the plants which it is designed to 
 push forward into the fruiting state. 
 It is said to have been used in some 
 instances in different parts of Lan- 
 cashire with great success. But how 
 far the expense and advantage of 
 such a method may admit of and 
 encourage its being introduced into 
 general practice, have not, probably, 
 yet been well or fully ascertained. 
 If it should be found capable of per- 
 fectly succeeding in this use, on 
 more full and correct experience, it 
 will, however, constitute not only a 
 neat and clean, but an elegant mode 
 of forcing plants into fruit at early 
 seasons. 
 
 399 
 
STE 
 
 STE 
 
 STEAMED POTATOES. The 
 
 potatoes must be well washed, but 
 not pared, and put into the steamer 
 when the water boils. Moderate si- 
 zed potatoes will require three quar- 
 ters of an hour to do them properly. 
 They should be taken up as soon as 
 they are done enough, or they will 
 beeome watery. 
 
 STEEL. To transform iron into 
 steel, put four ounces of cast iron 
 into a crucible, with a considerable 
 degree of heat. While in a state of 
 fusion, immerse in it a polished iron 
 wire of some thickness, and keep it 
 there for some time, but not so lon^ 
 as to fuse it. When cold, the wire 
 will be so hard as to resist the action 
 of a common file, being converted 
 into steel. 
 
 STEEL RUST. The prevention of 
 rust, on such articles of furniture as 
 are made of polished steel, is an ob- 
 ject of great importance in domestic 
 ft economy. The cutlers in Sheffield, 
 when they have given a knife or ra- 
 zor blade the requisite degree of 
 polish, rub them with powdered 
 quick-lime, in order to prevent them 
 from tarnishing; and it seems that 
 articles made of polished steel are 
 dipped in lime water, before they 
 are sent into the retail market. But 
 when steel has contracted rust, the 
 method of cleaning and polishing it 
 is to oil the rusty parts, and let it 
 remain in that state two or three 
 days. Then wipe it dry with clean 
 rags, and polish with emery or pu- 
 mice stone, or hard wood. After the 
 oil is cleared off, a little fresh lime 
 finely powdered will often be found 
 sufficient ; but where a higher polish 
 is required, it will be necessary to 
 use a paste composed of finely levi- 
 gated bloodstone and spirits of wine. 
 STEEL STOVES. To preserve 
 them effectually from rust, beat into 
 three pounds of unsalted lard, two 
 drams of camphor sliced thin, till the 
 whole is absorbed. Then take as 
 much black lead as will make it of 
 the colour of broken steel ; dip a rag 
 400 
 
 into it, rub it thick on the stove, and 
 the steel will never rust, even if wet- 
 ted. When the stove is to be used, 
 the grease must be washed ofi' with 
 hot water, and the steel be dried 
 before polishing. 
 
 STEWED ARTICHOKES. Wash 
 and pare some Jerusalem artichokes, 
 and part them in two. Boil them in 
 a small quantity of gravy till almost 
 done, and the liquor nearly consu- 
 med. Then add some cream, a piece 
 of butter rolled in tiour and a little 
 salt, all in proportion to the number 
 of artichokes. Stew them gently for 
 ten minutes, and serve them up with 
 sippets of white bread fried. 
 
 STEWED ARTICHOKE BOT- 
 TOMS. Boil some artichokes till 
 about half done, and then take off 
 the leaves and the choke. Trim the 
 bottoms nicely, and stew them gently 
 in some gravy, with a little lemon- 
 juice or vinegar, and some salt, till 
 they are quite tender. Before serving 
 them up, wipe them dry, then lay 
 them in a dish with sippets of toasted 
 or fried bread laid r> und it, and 
 pour some strong clear gravy over 
 them. Dried artichoke bottoms may 
 also be used for stewing, but should 
 fir>t be soaked a little while in warm 
 water. 
 
 STEWED BREAST OF VEAL. 
 Take a nice breast of veal, cut off 
 the thin end, and boil it down for 
 your sauce, with a faggot of sweet 
 herbs, an onion stuck with three | 
 cloves, two blades of mace, some I 
 whole pepper and salt ; put to it a 
 quart of water, and let it stew gently 
 till half is wasted, then raise the 
 skin off your breast of veal, and 
 make a forcemeat of the sweet- 
 bread first parboiled, a few crumbs 
 of bread, a little beef suet, and some 
 parsley shred very fine ; season it 
 with pepper, salt, and nutmeg ; 
 moisten it with a spoonful of cream, 
 and an e^g ; mix all well together, 
 and force your veal ; skewer it down 
 close, dredge it over with flour, tie 
 it up in a clean cloth, and let it boil 
 
STE 
 
 STE 
 
 an hour and a half. If your gravy is 
 done, strain it off, and take off the fat 
 very. clean ; blanch and beard half a 
 pintof oysters, a gill of pickled mush- 
 rooms, a little lemon-peel shred very 
 fine : put this to your gravy, and 
 thicken it with a piece of butter rolled 
 in flour ; fry six or eight large oys- 
 ters, dipped in batter for garnish. 
 When your veal is enough, dish it up, 
 and pour your sauce over. Garnish 
 your dish with lemon, oysters, and 
 barberries. 
 
 STEWED BRISKET OF BEEF. 
 Stew nine pounds of brisket of beef, 
 in two gallons of water, for two or 
 three hours over night. W hen made 
 sufficiently tender, take out the 
 bones, and carefully skim off the fat. 
 Boil in some of the liquor a few car- 
 rots, turnips, onions, celery, and 
 white cabbage, till they become quite 
 tendcT. Add some salt, and the re- 
 mainder of the broth to the beef, and 
 stew all together till sufficiently done. 
 STEWED CALF'S LIVER 
 LARDED. Take a calf's liver, and 
 lard it, and put it into a stewpan, 
 with some water, a bundle of sweet 
 herbs, an onion, a blade of mace, 
 some whole pepper, and a little salt; 
 cover it close, and let it stew till it 
 is enough ; then take up your liver, 
 and put it into the dish you intend ; 
 cover it over, and take out your 
 herbs and spice ; skim off all the 
 fat very clean ; put in a piece of 
 butter rolled in flour ; boil it till it 
 is of a proper thickness; pour it 
 over your liver, and send it to table 
 garnished with lemon. 
 
 STEWED CARDOONS. Cut 
 them into pieces, not more than five 
 or six inches long. Take oft' the 
 outward skin, and wash and scald 
 them. Put them into a stewpan, 
 with gravy enough to cover them, 
 and let them stew gently till almost 
 done, and the liquor nearly exhaust- 
 ed. Add a small quantity of fresh 
 '^ gravy, and continue stewing them 
 gently till quite tender. Serve them 
 
 up with sippets of toasted bread 
 round the edge of the dish. If the 
 gravy is not sufficiently seasoned, 
 add a little salt and cayenne. 
 
 STEWED CARP. Scale and clean 
 the fish, and preserve the roe. Lay 
 the carp in a stewpan, with a rich 
 beef-gravy, an onion, eight cloves, 
 a dessert-spoonful of Jamaica pep- 
 per, the same of black pepper, and 
 a glass of port or cider. Simmer it 
 closely covered ; when nearly done, 
 add two anchovies chopped fine, a 
 dessert-spoonful of made mustard, 
 a little fine walnut ketchup, and a 
 bit of butter rolled in flour. Shake 
 it, and let the gravy boil a few. mi- 
 nutes. Serve with sippets of fried 
 bread, the roe fried, and a good deal 
 of horseradish and lemon. — Another 
 way. Scale your carp, then gut and 
 wash them very clean, and dry them 
 in a cloth ; put a piece of butter in- 
 to a stewpan, when it is hot, fry 
 them as quick as you can, till they 
 are of a fine brown ; boil the roes, 
 then fry them of a fine gold colour ; 
 take them up, and keep them hot be- 
 fore the fire : then put to your carp 
 half port wine and half water, as much 
 as will cover them a little more than 
 half way ; put in some thyme, pars- 
 ley, a piece of lemon-peel, whole pep- 
 per, a few cloves, a blade or two of 
 mace, an onion, some horse-radish 
 sliced, and two spoonfuls of ket- 
 chup ; put on your cover, and let it 
 stew very gently, till your fish is 
 enough ; do not turn them in the pan, 
 but with a ladle take some of the li- 
 quor, and pour over your fish every 
 now and then, while they are stew- 
 ing, then cover them close again : 
 When they are done enough, tdike 
 them out of the pan with a slice, and 
 take care not to break them ; put 
 them into the dish you intend to 
 send them to table in, then strain 
 the liquor, and thicken it up with a 
 piece of butter rolled in flour ; let it 
 boil till it is pretty thick, pour the 
 sauce over the fish, and garnish your 
 3 F 401 
 
« T E 
 
 STE 
 
 dish with the roes, lemon» and horse- 
 radisli, and send it to table. You 
 may squeeze a little lemon into the 
 sauce, if you like it, and add oysters 
 fried in butter ; or you may stew them 
 in cider, instead of wine, and it is 
 very little inferior. Tench may be 
 done the same way. — To stew carp 
 white. Scale and gut your fish very 
 clean, save the roes and melts, then 
 stove them in some good white broth ; 
 season them with mace, salt, whole 
 pepper, an onion stuck with cloves, 
 a faggot of sweet herbs, and about 
 half a pint of white wine ; cover them 
 close, and let them stew gently over 
 a charcoal fire. Dip the roes and 
 melts in the yolk of an egg ; flour 
 them, and fry them of a fine brown, 
 and have fried parsley and sippets 
 ready. When the fish is near done, 
 take out the onion and faggot, beat 
 up the yolks of four or five eggs, 
 take up the fish carefully, and put 
 it into the dish you serve it in ; pour 
 off the sauce, then strain it into a 
 stewpan, and put in your eggs ; keep 
 it stirring till it is as fine as cream, 
 then pour it over the dishr Garnish 
 with the roes, fried parsley, sippets, 
 horseradish scraped, and lemon : 
 send it as hot as possible to table. — 
 A plain way to stew carp. Clean 
 ^our carp very well, cut them in two, 
 put them into a stewpan, with a little 
 onion shred fine, pepper, salt, a little 
 beaten mace, a few capers chopped 
 small, and some crusts of bread chip- 
 ped in. Then pour in a gill of 
 white, and a gill of red wine, and as 
 much water as will just cover them ; 
 cover the pan close, and let them 
 stew till they are enough, and the 
 sauce grown thick. Serve it up with 
 lemon and horseradish for garnish. 
 STEWED CARROTS. Half boil, 
 scrape them nicely, and slice them 
 into a stewpan. Add half a tea-cup- 
 ful of weak broth, the same quantity 
 of cream, with pepper and salt. Sim- 
 mer till the carrots are quite tender, 
 but not broken. Before serving, 
 402 
 
 warm them up with a bit of butffef 
 rubbed in flour. Chopped parsley 
 may be added, if apjnoved, ten mi- 
 nutes before serving. 
 
 ,STEWED CELERY. Wash six 
 heads, and strip ofl^" the outer leaves. 
 Either divide or leave them whole, 
 according to their size, and cut them 
 into lengths of four inches. Put them 
 into a stewpan with a cup of broth, 
 or weak gravy, and stew them ten- 
 der. Add two spoonfuls of cream, 
 and a little flour and butter seasoned 
 with pepper, salt, and nutmeg, and 
 simmer them all togeth t. 
 
 STEWED CHICKENS. Cut two 
 chickens into quarters ; wash them 
 clean, and put them into a stewpan, 
 with half a pint of red wine, and a 
 gill of water, an onion, a faggot of 
 sweet herbs, seasoned with mace, 
 pepper, and salt ; cover them close, 
 and let them stew half an hour, then 
 take the quantity of an e^g of butter 
 rolled in flour ; take out the onion 
 and sweet herbs ; shake it round till 
 it is of a good thickness, and take off 
 all the scum very clean : dish it up 
 garnished with lemon. — To stew 
 chickens for a tender stomach. Take J 
 two nice chickens, and half boil m 
 them ; then take them up into a 
 small soup-dish ; separate all the 
 joints, and add three or four spoon- 
 fuls of the liquor they are boiled in, 
 with a little beaten mace, and salt ;: 
 then cover them close with another 
 dish, and keep in all the steam ; set 
 it over a clear stove, and let it stew 
 till the chickens are enough, and send 
 them hot to table in the same dish 
 they were stewed in. 
 
 STEWED COD. Cut a cod in 
 slices, as you would for crimping, 
 lay it in a clean stewpan ; season it 
 with nutmeg, a little mace finely 
 beaten, pepper, and salt, and a bun- 
 dle of sweet herbs ; then pour in 
 white wine and water an equal quan- 
 tity, just to cover it : put on the 
 cover, and let it simmer for six or 
 eight minutes ; skim it very ckan. 
 
STE 
 
 STE 
 
 put in half a pint of shrimps clean 
 picked, a good piece of butter rolled 
 iu flour, and the juice of a lemon ;' 
 cover it, and shake your pan round 
 gently : as soon as it begins to boil, 
 take oft' all the scum as it rises : if 
 your sauce is of a proper thickness, 
 your Hsh will be enough ; wipe the 
 rim of the pan very clean, and slide 
 the fish into your dish, taking care 
 not to break it. Garnish with lemon 
 and scraped horse-radish. — Another 
 way. Lay the slices into a large 
 stewpan, so that they need not be 
 laid one upon another. Season with 
 nutmeg, pepper, and salt, a bundle 
 of sweet herbs, and an onion. Add 
 half a pint of white wine, and a quar- 
 ter of. a pint of water. Simmer it 
 gently a few minutes, squeeze in a 
 lemon, add a few oysters, tlie liquor 
 strained, a piece of butter rolled in 
 flour, and a little mace. Cover it 
 close, and let it stew gently, shaking 
 the pan often. When done take out 
 the herbs and onions, and serve it 
 «p with the sauce poured over it. 
 
 STEWED CUCUMBERS. SHce 
 them thick, or halve and divide them 
 into two lengths. Strew over them 
 some salt and pepper, and sliced 
 onions : add a little broth, or a bit 
 of butter. Simmer very slowly, and 
 put in a little flour and butter before 
 serving. — Another v/ay. Slice the 
 onions, and cut the cucumbers large. 
 Flour and fry them in butter, then 
 stew them in good broth or gravy, 
 and skim oft' the fat. 
 
 STEWED DUCK. Haif roast a 
 tluck, put it into a stewpan with a 
 pint of beef gravy, a few leaves of 
 sage and mint cut small, pepper and 
 salt, and a small bit of onion shred 
 as fine as possible. Simmer them a 
 quarter of an hour, skim it clean, 
 and add nearly a quart of green 
 peas. Cover the stewpan close, and 
 simmer near half an hour longer. 
 Put in a piece of butter and a little 
 flour, give it one boil, and serve all 
 together in a dish. 
 
 STEWED EELS. Melt an ounce 
 
 of butter in a stewpan, add a hand> 
 ful of sorrel cut in large pieces, a 
 dozen sage leaves finely minced, 
 five pounds of eels cut in pieces, 
 and seasoned with pepper and salt. 
 Then put in two anchovies boned 
 and minced, half a nutmeg, and half 
 a pint of water. Stew them gently 
 together for half an hour, take out 
 the onion, squeeze in a lemon, and 
 lay toasted bread round the dish. 
 Half this quantity will be suflicient 
 for a small dish. — Another way. 
 Take what quantity of eels you please ; 
 after they are cleaned, fry them in 
 butter, then pour the butter clear 
 ofi*; put into your pan a bundle of 
 sweet herbs, an onion stuck with 
 two or three cloves, a blade of mace, 
 some whole pepper, and a little salt; 
 then add a ])int of red wine and wa- 
 ter, and let them stew till they are 
 tender: put the eels into a dish, 
 strain oft' the sauce, and thicken it 
 up with a piece of butter rolled in 
 flour, or a piece of thickened burnt 
 butter. Garnish your dish with 
 horse-radish and lemon. — Another 
 wav. Having cleaned your eels very 
 well, cut them in pieces, put them 
 into a stewpan, with a bundle of 
 sweet herbs, an onion stuck with 
 cloves, mace, whole pepper, and a 
 little salt ; put to them a gill of white 
 wine, half a pint of red, and a gill 
 of water ; cover them close, and let 
 them stew till tender ; strain oft' the 
 gravy, thicken it up, and send it to 
 table. — To stew an eel whole. Take 
 a fine large eel, clean it well, force 
 the inside with crumbs of bread, an 
 anchovy cut fine, salt, pepper, a lit- 
 tle nutmeg, and two or three oysters 
 bruise), with some parsley shred 
 fine ; fill the inside as full as you 
 can, sew it up with fine thread, turn 
 it round, and run a small skewer 
 through it, to keep it in its folds ; 
 put it into a small stewpan, with an 
 onion stuck with cloves, and a fag- 
 got of herbs ; put over it red wine ; 
 cover the pan down very close, and 
 let it stew gently till tender ; take 
 403 
 
STE 
 
 STE 
 
 out the onion, &c. put the eel into 
 a dish, and a plate over it ; thicken 
 the sauce with butter rolled in flour, 
 and squeeze a little lemon into the 
 plate. If you have any forcemeat 
 left, make them into small balls, and 
 fry them ; put them into the sauce, 
 give them a toss, and pour it over 
 the eel. Garnish the dish with fried 
 ovsters, horseradish, and lemon. 
 
 "stewed ENDIVE. Trim off all 
 tlie green parts of the endive, wash 
 and cut into pieces, and scald it till 
 about half done. Drain it well, 
 chop it a little, put it into a stew- 
 pan with a little strong gravy, and 
 stew it gently till quite tender. Sea- 
 son it with some pepper and salt, 
 and serve it up as a sauce to any 
 kind of roast meat ; or it eats well 
 with potatoes. 
 
 STEWED FOWL WITH CELE- 
 RY. Take a fowl or turkey trussed 
 short as for boiling, press down the 
 breast-bone, put it into a clean stew- 
 pan, with good veal broth, as much 
 as will cover it ; season it with beat- 
 en mace, pepper and salt, a faggot 
 of sweet herbs, and an onion ; cover 
 it close, and let it boil : in the mean 
 time, take a large bunch of celery, 
 cut all the white part small, and 
 wash it very clean : if your turkey 
 or fowl boils, take out the onion and 
 herbs ; scum it very clean, and put 
 in your celery ; cover it down close, 
 and let rt stew till your celery is very 
 tender, and your fowl likewise ; take 
 a clean stewpan, and set it over your 
 stove ; take up your fowl or turkey, 
 and keep it hot ; pour your celery 
 and sauce into your stewpan ; beat 
 up the yolks of two or three eggs in 
 half a pint of cream, and a large 
 spoonful of white wine ; stir it till it 
 is of a good thickness, and just at 
 boiling squeeze in a little juice of le- 
 mon, or a little mushroom pickle ; 
 shake it round, and pour it over your 
 fowl. Garnish your dish with lemon. 
 STEWED FRENCH BEANS. 
 Prepare some young beans as for 
 boiling, and boji them in plenty of 
 404 
 
 water, with salt in it, till they are ra- 
 ther more than half done. Drain 
 them in a cullender, beat up the 
 yolks of three eggs with a quarter of 
 a pint of cream, put them into a 
 stewpan with two ounces of fresh 
 butter, and set it over a slow fire. 
 When hot, put in the beans, with a 
 spoonful of vinegar, and simmer them 
 quite tender, stirring the mixture to 
 keep it from curdling or burning. To 
 stew French beans with gravy, pur- 
 sue the same method, only instead 
 of the eggs aud cream, put half a 
 pint of gravy. Use only half the 
 quantity of butter, and add that roll- 
 ed in flour, to thicken up the whole 
 after the beans are put in. The vine- 
 gar should be omitted, and cayenne 
 and salt added if required. 
 
 STEWED GIBLETS. After very 
 nicely cleaning goose or duck gib- 
 lets, and removing the thick mem- 
 brane from the gizzards, stew them 
 in a little water. Season them with 
 salt and pepper, and a very small 
 piece of mace. Before serving, give 
 them one boil with a cup of cream, 
 and a piece of butter rubbed in a tea- 
 spoonful of flour. 
 
 STEWED GREEN PEAS. To 
 a quart of peas add a quart of gra- 
 vy, two or three lumps of sugar, 
 with pepper and salt. Stew them 
 gently till the peas are quite tender, 
 and if the gravy is not suflniciently 
 thick, add a piece of butter rolled 
 in flour. If the peas are old, half 
 boil them first in hard water, before 
 they are stewed. Whether for young 
 or old peas, the gravy must be strong. 
 To stew tliem in a mild way, put a 
 pint of young peas into a stewpan, 
 with very little water, and two young 
 lettuces cut small. Stew them gent- 
 ly till the peas are tender, then add 
 four spoonfuls of cream, a lump of 
 sugar, and the yolks of two eggs. 
 Stir the whole together over the fire 
 for a short time, but do not allow it 
 to boil. A little salt should be add- 
 ed before serving up the stew. Ano- 
 ther way is to take a quart of yowng 
 
STE 
 
 STE 
 
 I 
 
 l^eas, a small onion sliced, two let- 
 tuces cut small, and a sprig or two 
 of mint. Put them into a stewpan, 
 adding some salt, a little pepper and 
 mace, and half a pint of hard water. 
 Stew these gently for twenty minutes, 
 then put in a quarter of a pound of 
 butter rolled in flour, and a spoon- 
 ful of mushroom ketchup. Keep the 
 stewpan over the fire till the peas 
 are quite tender, shaking it fre- 
 quently, and never suffering them to 
 boil. Receipts for stewing peas might 
 be multiplied to almost any extent, 
 for there is no one preparation in 
 cookery perhaps more varied than 
 this, though without any very material 
 difference. 
 
 STEWED HARE. Take off the 
 legs and shoulders, cut out the back- 
 bone, cut into pieces the meat which 
 comes off the sides, and put all into 
 a stewpan. Add three quarters of 
 a pint of small beer, the same of wa- 
 ter, a large onion stuck with cloves, 
 some whole pepper, a slice of lemon, 
 and a little salt. Stew it gently for 
 an hour, close covered, and put to it 
 a quart of gravy. Stew it gradually 
 two hours longer, or till it is quite 
 tender. Take out the hare, rub 
 smooth half a spoonful of flour in a 
 little gravy, add it to the sauce, and 
 boil it up. Then add a little salt and 
 cayenne, and put in the hare again. 
 "When heated through, serve it up in 
 a tureen or deep di'sh, adding port 
 "Wine if approved. 
 
 STEWED KNUCKLE OF VEAL. 
 Take a knuckle of veal of about five 
 pounds ; wash it clean, and put it 
 into a clean stewpan, with two quarts 
 of water, a faggot of sweet herbs, 
 two blades of mace, an onion stuck 
 fwith three or four cloves, some whole 
 pepper, and a little salt ; put in a 
 crust of the upper part of a loaf, co- 
 ver it down close, and make it boil, 
 then scum it very clean, and let it 
 just simmer for full two hours. When 
 you take it up, put your veal into 
 the dish first, and strain your broth 
 through a fine sieve over it, then take 
 
 off all the fat very clean, and put 
 some thin slices of French roll in 
 your dish, and toasted bread cut in 
 dice, in a plate. Serve it up hot. 
 You may boil a quarter of a pound 
 of rice in fair water, till it is very 
 tender ; then strain it off ; and when 
 you send your veal to table, lay your 
 rice all over it. — Rice is better boiled 
 by itself, for when you boil it with 
 the meat, the scum is apt to disco- 
 lour it, and make it eat greasy. 
 
 STEWED LOBSTER. Pick the 
 meat out of the shell, put it into a 
 dish that has a lamp, and rub it 
 down with a bit of butter. Add two 
 spoonfuls of any sort of gravy, one 
 of soy or walnut ketchup, a little salt 
 and cayenne, and a spoonful of port. 
 A lobster thus stewed will have a 
 very fine relish. 
 
 STEWED MUSCLES. Wash 
 your muscles very clean, then put 
 them into a large stewpan over a 
 go«d fire ; put over them a coarse 
 wet cloth doubled : when they begin 
 to boil, take up the cloth ; if the 
 shells are open, take them off the 
 fire, and pick out the fish, beard 
 them, and cut off the tongue : when 
 you have picked about a quart, 
 strain half a pint of the liquor to 
 them, roll two ounces of butter in 
 flour, add a glass of white wine, a 
 little beaten mace, and squeeze in a 
 little lemon juice ; let them stew till 
 of a proper thickness, put toasted 
 sippets in the dish, pour in the mus- 
 cles, and send them to table. Cockles 
 may be done the same way. 
 
 STEWED MUSHROOMS. The 
 large buttons are best, and the small 
 flaps while the fur is still red. Rub 
 the lars^e buttons with salt and a 
 piece of flannel, cut out the fur, and 
 take off the skin from the others. 
 Sprinkle them with salt, put them 
 into a stewpan, and add some pep- 
 percorns. Let it simmer slowly till 
 it is done, then put in a small bit of 
 butter and flour, and two spoonfuls 
 of cream. Give it one boil, and serve 
 up the dish with sippets of bread. 
 \^ 405 
 
STE 
 
 STE 
 
 STEWED MUTTON CHOPS. 
 
 Take some chops of the best end of a 
 loin of mutton, or some slices out of 
 the middle part of a leg. Season them 
 with pepper and salt, lay them into 
 a stewpan with some sliced onion, 
 and cover them with water and a 
 little gravy. When done on one 
 side, turn the steaks on the other, 
 and thicken the gravy at the same 
 time with some butter and flour. A 
 little shalot or ketchup, or both, 
 may be added at pleasure. Twenty 
 or twenty-five minutes will stew 
 them, but long stewing will make 
 them hard. 
 
 STEWED ONICMS. Peel six 
 large onions, fry them gently of a 
 Hue brown, but do not blacken them. 
 Then put them into a small stew- 
 pan, with a little weak gravy, pep- 
 per and salt. Cover and stew them 
 gently two hours, and let them be 
 lightlv floured at first. 
 
 STEWED OX CHEEK. Soak 
 and cleanse a fine cheek the day 
 before it is to be eaten. Put it into 
 a stewpan that will cover close, with 
 three quarts of water; simmer it 
 after it has first boiled up, and been 
 well skimmed. In two hours put in 
 plenty of carrots, leeks, two or three 
 turnips, a bunch of sweet herbs, 
 some whole pepper, and four ounces 
 of allspice. Skim it often, and when 
 the meat is tender, take it out. Let 
 the soup get cold, take oft' the cake 
 of fat, and serve the soup separately, 
 or with the meat. It should be of 
 a fine brown, which may be done 
 by adding a little burnt sugar, or by 
 frying some onions quite brown with 
 flour, and simmering them with it. 
 This last method improves the fla- 
 vour of all soups and gravies of the 
 brown sort. If vegetables are not 
 approved, they may be taken out of 
 the soup, and a small roll be toast- 
 ed, or bread fried and added. Ce- 
 lery is a great addition, and should 
 always be served. When out of 
 season, the seed of it gives quite as 
 good a flavour, boiled in, and strain- 
 ' 406 
 
 ed oflf. — Another way. Soak an ox 
 cheek three hours, and clean it with 
 plenty of water. Take the meat otf 
 the bones, and put it into a stewpan 
 with a large onion, a bunch of sweet 
 herbs, some bruised allspice, pepper 
 and salt. Lay the bones on the 
 top, pour on two or three quarts of 
 water, and cover the pan close with 
 stout paper, or a dish that will fit 
 close. Let it stand eight or ten 
 hours in a slow oven, or simmer it 
 by the side of the fire, or on a hot 
 hearth. When done tender, put the 
 meat into a clean pan, and let it get 
 cold. Take oft' the cake of fat, and 
 warm the head in pieces in the soup. 
 Serve w ith any sort of vegetables. 
 
 STEWED OYSTEPvS. Open the 
 shells, separate the liquor from the 
 oysters, and wash them from the 
 grit. Strain the liquor, add to the 
 oysters a bit of mace, lemon peel, 
 and a few white peppers. Simmer 
 them very gently, put in some cream, 
 a little flour and butter, and serve 
 them up with sippets. Boiled oys- 
 ters should be served in the shell, 
 and eaten with cold butter. 
 
 STFAVED PARSNIPS. Boil the 
 parsnips in milk and water, or milk 
 alone, till fully half done. Slice and 
 divide them into two, down the 
 middle and across. Stew them gently 
 with some good gravy, seasoned 
 with pepper and salt ; and five mi- 
 nutes before they are taken up, add 
 apiece of butter rolled in flour. If 
 parsnips are to be stewed white, put 
 in broth and cream in equal quan- 
 tities, instead of gravy. 
 
 STEWED PEARS. Pare and 
 quarter some large pears ; throw 
 them "into water as soon as pared, 
 and before they are divided, to pre- 
 vent their turning black. Pack them 
 round a block-tin stewpan, and 
 sprinkle as much sugar over as will 
 make them pretty sweet. Add le- 
 mon peel, a clove or two, and some 
 bruised allspice ; just cover them 
 with water, and add a liule red 
 liquor. Cover them close, and stpw 
 
STA 
 
 STA 
 
 three or four hours : when tender, 
 take them out, and pour the liquor 
 upon them. 
 
 STEWED PEAS. Steep some 
 old peas in water all night, if not 
 fine boilers ; otherwise only half an 
 hour. Put them into a stewpan of 
 water, just enough to cover them, 
 with a good bit of butter, or a piece 
 of beef or pork. Stew them very 
 gently till the peas are soft, and 
 the meat is tender. If it be not 
 salt meat, add salt and a little pep- 
 per, and serve the peas round the 
 meat. 
 
 STEWED PHEASANTS. Stew 
 your pheasants in a strong veal gra- 
 vy. While they are simmering, 
 prepare artichoke bottoms cut in 
 dice, and some chesnuts roasted, 
 blanched, and cut in four: let your 
 pheasants stew till your gravy is 
 half wasted, then scum it very clean, 
 and put in your chesnuts and arti- 
 choke bottoms ; season with a little 
 beaten mace, pepper, and salt, a 
 small glass of white wine, and a lit- 
 tle juice of lemon. If your sauce is 
 not thick enough, roll a piece of 
 butter in flour, and let it boil up : 
 in case any scum arises, take it clean 
 oflf; dish your pheasants, and pour 
 the sauce over them ; garnish with 
 lemon. 
 
 STEWED PIGEONS. See that 
 they are quite fresh, carefully crop- 
 ped, drawn, and washed ; then soak 
 them half an hour. In the mean 
 time cut a hard white cabbage in 
 slices, as if for pickling, and put it 
 in water. Then drain and boil it in 
 milk and water ; drain it again, and 
 lay some of it at the bottom of a 
 stewpan. Put the pigeons upon it, 
 but first season them well with salt 
 and pepper, and cover them with 
 the remainder of the cabbage. Add 
 a little broth, and stew gently till 
 the pigeons are tender ; then put 
 among them two or three spoonfuls 
 of cream, and a piece of butter and 
 flour for thickening. After a boil 
 or two, serve up the birds in the 
 
 middle of the dish, with the cabbage 
 placed round them. — Another way 
 is to stew the birds in a good brown 
 gravy, either stuft'ed or not; and 
 seasoned high with spice and fresh 
 mushrooms, or a little ketchup. — 
 Another way. Take your pigeons 
 trussed as for baking ; bruise the 
 livers, and mix them up with a few 
 bread crumbs, parsley, and a little 
 lemon peel chopped small ; season 
 it with mace, nutmeg, pepper, and 
 salt ; work all up with a piece of 
 butter, and stuff" the bellies of your 
 pigeons ; tie up the necks and vents; 
 then stew them with some butter, 
 till they are brown all over ; put 
 them into another pan that wjll just 
 hold them, with as much strong 
 gravy as will cover them ; let them 
 stew till they are tender, then bruise 
 an anchovy, a shalot shred fine, a 
 piece of butter rolled in flour, and 
 a spoonful of white wine ; let all 
 boil together to a proper thickness ; 
 scum very clean ; dish up, and gar- 
 nish with crisp bacon and lemon. 
 
 STEWED PIPPINS. Scoop out 
 the core of'some golden pippins, pare 
 them very thin, and throw them into 
 water. For every pound of fruit, make 
 half a pound of refined sugar into a 
 syrup, with a pint of water. When 
 skimmed, put in the pippins, and stew 
 them quite clear. Grate some lemon 
 over, be careful not to break them, 
 and serve them up in the syrup. They 
 make an elegant corner dish, or a 
 dessert. — Another way. Pare your 
 pippins nicely, cut them in halves, and 
 take out the cores ; to a quart of spring 
 water, put a pound of double refined 
 sugar, and a piece of lemon-peel; 
 boil it almost to a syrup ; take out 
 the peel, and put in the pippins ; boil 
 them till they are pretty tender, then 
 draw them to one side of the fire, and 
 let them stew till clear ; take them 
 out carefully one at a time, and lay 
 them in a china or earthen dish for 
 use. If golden pippins are done this 
 way, they are very little inferior to 
 apricots, 
 
 407 
 
SPL 
 
 SPO 
 
 STEWED PORK STEAKS. Cut 
 some steaks from the best end of a 
 loin or neck of pork. Take off the 
 skin, and nearly all the fat, and fry 
 them of a nice brown. Put the steaks 
 into a stewpan, with good gravy 
 enough to make a proper sauce to 
 them, adding pepper and salt. Ten 
 minutes before they are done, thicken 
 the gravy with a piece of butter rolled 
 in flour. A little shalot, or ketchup, 
 or both may be added. 
 
 STEWED POTATOES. Half boil 
 some potatoes, drain and peel them 
 nicely, and cut them into neat pieces. 
 Put them into a stewpan with some 
 cream, fresh butter, and salt, each 
 proportioned to the quantity of pota- 
 toes ; or stew them in good gravy, 
 with pepper and salt. Simmer them 
 gently till they are well done and be 
 careful not to let them break. 
 
 STEWED PRUNES. Stew some 
 prunes gently in a little water, till the 
 stones will slip out easily, but they 
 must not be boiled too much. These 
 are useful in fevers, or in any com- 
 plaint where fruit is proper ; and 
 when fruit more acid would not agree. 
 
 STEWED RABBIT. Divide them 
 into quarters, flour and fry them in 
 butter ; then put them into a stew- 
 pan, with some good gravy, and .a 
 glass of white wine. Season with 
 salt, pepper, and a sprig of sweet 
 herbs. Cover them close, and let 
 them stew till th-ey become tender. 
 Strain off the sauce, thicken it with 
 flour and butter, and pour it over 
 them. 
 
 STEWED RED CABBAGE. 
 Slice a small red cabbage, or half a 
 large one, and wash it clean. Put 
 it into a saucepan with pepper, salt, 
 and butter, but no water except what 
 hangs about the cabbage. Stew it 
 tender, and when ready to serve, add 
 two or three spoonfuls of vinegar, 
 and give it one boil over the fire. It 
 may be eaten with cold meat, or with 
 sausages laid upon it. — Another 
 P way. Shred the cabbage, and wash 
 
 it. Put it into a saucepan with 
 408 
 
 pepper, salt, some slices of onion] 
 and a little plain gravy. When it is 
 boiled quite tender, add a bit of but- 
 ter rubbed with flour, a few minutes 
 before serving, M'ith two or three 
 spoonfuls of vinegar, and boil it up. 
 — Another. Cut the cabbage very 
 thin, put it into a stewpan with a 
 small slice of ham, and half an ounce 
 of butter at the bottom. Put in half 
 a pint of broth, and a gill of vine- 
 gar, and let it stew three hours co- 
 vered down. When it is very ten- 
 der, add a little more broth, salt, 
 pepper, and a table-spoonful of 
 pounded sugar. Mix these well, 
 and boil it till the liquor is wasted. 
 Then put it into the dish, and lay 
 fried sausages upon it. 
 
 STKWED RUMP OF BEEF. 
 Wash it well, and season it high with 
 pepper, cayenne, salt, allspice, 
 three cloves, and a blade of mace, 
 all in fine powder. Bind it up tight, 
 and lay it into a pot that will just 
 hold it. Fry three large onions 
 sliced, and put them to it, with three 
 carrots, two turnips, one shalot, 
 four cloves, a blade of mace, and 
 some celery. Cover the meat with 
 good beef broth,, or weak gravy. 
 Simmer it as gently as possible for 
 several hours, till quite tender. 
 Clear oft* the fat, and add to the 
 gravy half a pint of port wine, a 
 glass of vinegar, and a large spoon- 
 ful of ketchup ; half a pint of beer 
 may be added. Simmer for half 
 an hour, and serve in a deep dish. 
 The herbs to be used should be 
 burnet, tarragon, parsley, thyme, 
 basil, savoury, marjoram, penny- 
 royal, knotted marjoram, and some 
 chives ; a good handful all together. 
 But observe to proportion the quan- 
 tities to the pungency of the several 
 sorts. Garnish with carrots, turnips, 
 or trufiies and morels, or pickles 
 of different colours, cut small, and 
 laid in little heaps separate. Chop- 
 ped parsley, chives, and beet root 
 may be added. If there is too much 
 gravy for the dish, take only a part 
 
S TE 
 
 STE 
 
 to season for serving, the less the 
 better ; and to increase the richness, 
 add a few beef bones and shanks of 
 mutton in stewing. A spoonful or two 
 of made mustard is a great improve- 
 ment to the gravy. — Another way. 
 Half roast the rump, then put it into 
 a large pot with three pints of wa- 
 ter, one of small beer, one of port 
 vine, some salt, three or four spoon- 
 fuls of vinegar, and two of ketchup. 
 Add a bunch of sweet herbs, con- 
 sisting of burnet, tarragon, parsley, 
 thyme, basil, savoury, pennyroyal, 
 marjoram, knotted marjoram, and a 
 leaf or two of sage ; also some oni- 
 r ons, cloves, and cayenne. Cover it 
 close, and simmer it for two or three 
 hours, till quite tender. When done 
 lay it into a deep dish, set it over 
 some hot water, and cover it close. 
 Skim the gravy, put in a few pickled 
 
 i^ mushrooms, truffles, morels, and 
 oysters if agreeable, but it is very 
 good without. Thicken the gravy 
 with flour and butter, heat it with 
 the above, and pour it over the beef. 
 Forcemeat balls of veal, anchovies, 
 bacon, suet, herbs, spice, bread, and 
 eggs to bind, are a great improve- 
 ment. A rump of beef is excellent 
 roasted ; but in the country it is ge- 
 nerally sold whole with the edge- 
 bone, or cut across instead of length- 
 ways as in London, where one piece 
 is for boiling, and the rump for stew- 
 ing or roasting. This must be at- 
 tended to, the whole being too large 
 to dress together. — Another way. 
 Raise the lean next the chump-end; 
 cut that bone off, but leave the 
 chine-bone, then with two skewers 
 fasten the meat as if the bone was 
 not taken away : Put it into a pot 
 |L. M'ith a little more water than will 
 K cover it : Add parsley, thyme, two 
 P or three large onions, a handful of 
 I salt, whole pepper half an ounce, 
 ^ half a quarter of an ounce of cloves, 
 the same quantity of mace ; cover it 
 close down, and stew it over a slow 
 tire for three hours, till your beef is 
 very tender. To make your sauce, 
 (No. 18.) 
 
 take two pounds of gravy beef, cut 
 it in pretty thick slices, and flour 
 them well; put a piece of butter 
 into your stewpan, over a stove, or a 
 quick fire. When that is brown, put 
 in the slices of beef, and fry them 
 brown, as quick as you can ; then 
 add water as much as you think will 
 be sufficient to make a very strong 
 gravy ; cut an onion cross with pars- 
 ley, thyme, pepper, and salt, two or 
 three cloves, and a blade of mace ; 
 let this stew till your gravy is very 
 rich, then strain it oflf, and thickea 
 it up with a piece of butter rolled in 
 flour. 
 
 STEWED SAVOYS. These may 
 be done in the same manner as red 
 cabbage ; but the better way is to 
 boil the savoy in water till about half 
 done, and then stew it. This takes 
 ofl^ the strong flavour, and makes it 
 much more agreeable. 
 
 STEWED SCALLOPS. Boil 
 them very well in salt and water ; 
 take out the fish, stew them in some 
 of their liquor, with a little white 
 wine, two or three blades of mace, 
 a little nutmeg, and a good piece of 
 butter rolled in flour ; let them be 
 thoroughly stewed, then pour in a 
 little cream, shake your pan round, 
 and squeeze in the juice of a Seville 
 orange. Send them to table garnish- 
 ed with baked sippets and orange. 
 
 STEWED SOLES. Half fry them 
 in butter, take out the fish, and put 
 a quart of water or gravy into the 
 pan, two anchovies, and a sliced 
 onion. When they have boiled 
 slowly for a quarter of an hour, put 
 the fish in again, and stew them 
 gently about twenty minutes. Take 
 them out, thicken the liquor with 
 butter and flour, boil it gently, strain 
 it over the fish, and serve it with 
 oyster, cockle, or shrimp sauce. 
 
 STEWED SORREL. Wash it 
 clean, and put it into a silver vessel, 
 or stone jar, with no more water 
 than hangs to the leaves. Simmer 
 it as slowly as possible ; and when 
 done enough, beat it up with a piece 
 
 » G 409 
 
STE 
 
 STE 
 
 of butter. This is very fine with a 
 fricandeau, with roast meat, mack- 
 arel, or any thing usually eaten with 
 an acid sauce. The same thicken- 
 ing may be added, as for spinach 
 and sorrel. It is as well prepared 
 in a stone jar set before the fire, only 
 it requires a longer time. 
 
 STEWED SPINACH WITH 
 CREAM. Boil the spinach till nearly 
 done enough, then squeeze all the 
 water from it, and put it into a stew- 
 pan, with a piece of butter and some 
 salt. Stir it over the fire till the but- 
 ter is well mixed in with it, and add 
 as much cream as will make it of a 
 moderate thickness. Shake it for a 
 minute or two over the fire, and serve 
 it up with sippets of bread, either 
 fried or toasted. 
 
 STEWED SPINACH WITH 
 GRAVY. Pick the spinach nicely, 
 then wash it well, and put it into a 
 stewpan, with a few spoonfuls of 
 water, and a little salt. Stew this 
 till quite tender, shaking the pan 
 very often to prevent its burning. 
 When done enough, put it into a 
 sieve to drain, and give it a slight 
 squeeze. Beat the spinach well, 
 then return it to the stewpan with 
 some gravy, pepper, salt, and a piece 
 of butter. Let it stew about a quar- 
 ter of an hour, stirring it frequently. 
 Serve it up either in a dish by itself, 
 or witii poached eggs upon it, ac- 
 cording to the occasion for which it 
 is wanted. 
 
 STEWED SPINACH WITH 
 SORREL. Take spinach and sorrel, 
 in the proportion of three fourths of 
 spinach to one of sorrel. Pick and 
 wash these very nicely ; cut them a 
 little, and put them into a stewpan, 
 with two or three spoonfuls of water. 
 Keep them stirring over the fire, till 
 they begin to soften and to liquify. 
 Then leave it to stew at a distance 
 over the fire for an hour or more, 
 stirring it every now and then. 
 Thicken it with a little flour, and 
 when quite done, add some pepper 
 and salt, and serve it up. This will 
 410 
 
 form an excellent sauce to all kinds 
 of meat, or to eat with potatoes. 
 Almost any kind of cold vegetables 
 may be added to this stew. They 
 should be put in just long enough to 
 heat, and mixed in properly with the 
 spinach before it is served up. 
 
 STEWED TONGUE. Prepare 
 a tongue with saltpetre and common 
 salt for a week, and turn it every day. 
 Boil it tender enough to peel, and 
 afterwards stew it in a moderately 
 strong gravy. Season it with soy, 
 mushroom ketchup, cayenne, pound- 
 ed cloves, and salt if necessary. 
 Serve with truffles, morels, and mush- 
 rooms. The roots of the tongue 
 must be removed before it is salted, 
 but some fat should be left. 
 
 STEWED TURKEY. Have a 
 nice hen turkey trussed close, and 
 the breast-bone broken ; put it into 
 a stewpan with a good piece of but- 
 ter ; let the breast and pinions be 
 glazed of a fine brown ; then put it 
 into a stewpan that is very clean ; 
 and a faggot of sweet herbs, an onion 
 stuck with three cloves, two blades 
 of mace, some whole pepper, and a 
 little salt ; then put in as much 
 strong broth or gravy as will just 
 cover it ; cover it very clos^, and let 
 it stew over a moderate fire, till you 
 think it is tender ; in the mean time 
 make some forcemeat balls of veal, &c. i 
 and let them be fried of a fine brown, | 
 in readiness. When your turkey 
 is done, take it up, put it into your 
 dish, and keep it hot ; strain ofl'your 
 liquor into a clean stewpan, and 
 scum it very clean : if it is not thick | 
 enough, roll apiece of butter in flour; 
 put in half a glass of white wine, and 
 your forcemeat balls; toss up all 
 together, till your sauce is of a good 
 thickness; squeeze in a little lemon ; 
 pour your sauce over the turkey, and 
 garnish your dish with lemon. In 
 the same manner you may do a large 
 fowl ; and you may add morels, 
 truffles, artichoke bottoms, &c. — 
 Another. Put turkey or fowl into a 
 stewpan, with a sufficient -quantity 
 
STE 
 
 ST I 
 
 of gravy or good broth, a head of 
 celery cut small, whole pepper, and 
 a sprig of thyme tied up in a muslin 
 bag. When these are stewed enough, 
 take them up, thicken the liquor with 
 flour and butter, lay the meat in a 
 dish, and pour the sauce over it. 
 
 STEWED VEAL. Cut off the 
 neck end of a breast of veal, and 
 stew it for gravy. Make a forcemeat 
 of the sweetbread boiled, a few 
 crumbs of bread, a little beef suet, 
 an eg^f pepper and salt, a spoonful 
 or two of cream, and a little grated 
 nutmeg. Mix them all together, 
 raise the thin part of the breast, 
 and put in the stuffing. Skewer the 
 skin close down, dredge it over with 
 flour, tie it up in a cloth, and stew 
 it in milk and water rather more than 
 an hour : if a large one, an hour 
 and a half. The proper sauce for 
 this dish is made of a little gravy, a 
 few oysters, a few mushrooms chop- 
 ped fine, and a little lemon juice, 
 thickened with flour and butter. If 
 preferred, the veal may be stewed in 
 broth, or weak gravy. Then thicken 
 the gravy it was stewed in, pour it 
 over the veal, and garnish with force- 
 meat balls. 
 
 STEWED VENISON. Let the 
 meat hang as long as it will keep 
 sweet. Take out the bone, beat 
 the meat with a rolling-pin, lay on 
 some slices of mutton fat, sprinkle 
 over it a little pepper and salt, roll 
 it up light and tie it. Stew it in 
 mutton or beef gravy, with a quarter 
 of a pint of port wine,' some pepper 
 and allspice. Cover it close, and 
 simmer it as slowly as possible for 
 three or four hours. When quite 
 tender take off the tape, lay the 
 meat on a dish, strain the gravy 
 over it, and serve it up with currant 
 jelly. 
 
 STEWED WATER CRESSES. 
 Pick and wash a quantity of water 
 cresses, and boil them for a few mi- 
 nutes. Drain and press them dry, 
 chop them slightly, and put them into 
 a stewpan, either with good gravy or 
 
 cream, and a seasoning of salt and 
 pepper. Add a thickening of butter 
 rolled in flour, if necessary. Stew 
 them gently for ten minutes, or a 
 quarter of an hour, and serve them 
 up with a garnish of sippets, of fried 
 or toasted bread. 
 
 STICKING PLASTER. Melt 
 three ounces of diachylon with half 
 an ounce of rosin, and when cooled 
 to about the thickness of treacle, 
 spread it upon a piece of smooth soft 
 linen. 
 
 STILTON CHEESE. This rich 
 and relishing article is made in tht 
 following manner. The night's cream 
 is put into the morning's milk, with 
 the rennet. When the curd is come, 
 it is not broken, as is usually done 
 with other cheese, but taken out 
 whole, and put into a sieve to drain. 
 Here it is pressed till it becomes 
 firm and dry, when it is placed in a 
 wooden hoop made to fit it, in order 
 to prevent its breaking. After being 
 taken out of the hoop, the cheese is 
 bound with cloths, which are changed 
 every day, till it is sufficiently firm 
 to support itself. The cloths are 
 then removed, and the cheese is rub- 
 bed with a brush and turned every 
 day. The rennet bag should be 
 kept perfectly sweet and fresh : if it 
 be in the least degree tainted, the 
 cheese will never have a good fla- 
 vour. 
 
 STINGS. The stings of bees are 
 often more virulent than those of 
 wasps, and attended with more pain- 
 ful effects. The sting being barbed, 
 it is always left in the wound. When 
 therefore a person is stung by a bee, 
 the sting should be instantly extract- 
 ed, or it will communicate more of 
 its poison, according to the time it 
 is permitted to remain. It should 
 be carefully pulled out with a steady 
 hand, for if any of it break in, re- 
 medies will in a great measure be in- 
 effectual. When the sting is com- 
 pletely extracted, the wounded part 
 should be sucked, and very little in- 
 flammation will ensue. If a few drops 
 411 
 
STO 
 
 STO 
 
 of the spirits of hartshorn be imme- 
 diately rubbed on the part affected, 
 the cure will be more speedily ac- 
 complished. Another simple reme- 
 dy is, a solution of indigo in water, 
 or of potash, a little oil of tartar, or 
 common sweet oil, rubbed upon the 
 part. Honey and olive oil, or some 
 bruised malloM's, may occasionally 
 be substituted with advantage ; but 
 their application should be repeated 
 till the pain ceases. Rubbing on a 
 little common salt, after it has been 
 moistened, is also said to be an ef- 
 fectual cure. If a wasp or bee has 
 been incautiously swallowed in a 
 glass of liquor, take a spoonful of 
 common salt, or repeated doses of 
 salt and water. This will immedi- 
 ately kill the insect, and prevent the 
 injurious effects of the sting. To 
 remove the disagreeable itching 
 which arises from the sting of gnats, 
 wash the part directly with cold 
 water ; or at night, rub on fuller's 
 earth mixed with water. 
 
 STOCK. To make a clear brown 
 stock, for gravy or gravy soup, put 
 into a stewpan with two quarts of 
 water, a pound of lean beef, a pound 
 of the lean of a gammon of bacon, 
 all sliced. Add two or three scraped 
 carrots, two onions, two turnips, and 
 two heads of sliced celery. Stew the 
 meat quite tender, but do not let it 
 brown. When thus prepared, it will 
 serve either for soup, or hfown or 
 white gravy. If for brown, put in 
 some soup colouring, and boil it a 
 few minutes. 
 
 STOCK-FISH. Put it into water, 
 and let it remain there two days, 
 shifting the water often ; then take 
 it out, and clean the skin and inner 
 part with a hard brush, and hang it 
 up for one night in the air. In the 
 morning put it again into water, and 
 let it remain till the next morning, 
 shifting the water often ; take it out, 
 and hang it up for another day, when 
 it will be fit for dressing. Roll up 
 the fish round, and tie it close with 
 a tape ; put it into a fish-kettle, the 
 412 
 
 water of which simmers when you 
 put it on : let it remain simmering 
 for three quarters of an hour, then 
 let it boil for five minutes, and the 
 • fish is enough. 
 
 STOMACHIC TINCTURE. In 
 low nervous affections arising from 
 a languid circulation, and when the 
 stomach is in a state of debility, the 
 following tincture will be found to 
 be strengthening and beneficial. An 
 ounce and a half of peruvian bark 
 bruised, and an ounce of orange peel, 
 steeped in a pint of the best brandy, 
 for ten days. Shake the bottle every 
 day, then let it settle for two days, 
 and decant off the clear liquor. 
 Take a tea-spoonful of the tincture 
 in a wineglass of water, twice a day, 
 when the stomach feels empty and 
 uneasy, an hour before dinner, and 
 also in the evening. This agreeable 
 aromatic tonic will procure an ap- 
 petite, and aid digestion. Tea made 
 with dried Seville orange peel, in 
 the same way as common tea, and 
 drunk with milk and sugar, has been 
 taken by nervous persons with great J 
 benefit. Sucking a bit of dried ' 
 orange peel about an hour before 
 dinner, when the stomach is empty, 
 is very grateful and strengthen- 
 ing:. 
 
 STONE STAIRS AND HALLS. 
 In order to clean these properly, 
 boil a pound of pipe-maker's clay 
 with a quart of water, a quart of 
 small beer, and a bit of stone blue. 
 Wash the stairs or the floor with this 
 mixture, and when dry, rub it with 
 flannel and a brush. 
 
 STOPPLES. When a glass stop- 
 ple is set fast, in a bottle or decanter, 
 rub a drop or two of olive oil round 
 it, close to the mouth of the de- 
 canter, and place it near the fire. 
 The oil will soon insinuate itself 
 downwards, and the stopple may 
 then be loosened by the hand, or by 
 striking it lightly with a piece of 
 softwood. Sometimes the rubbing 
 of the neck of the bottle with a small 
 key, and striking the head of the 
 
STO 
 
 STO 
 
 stopper, will be sufficient to loosen 
 it, without the application of any 
 oil. 
 
 STORING. The storing of fruits, 
 vegetables, and roots, has been per- 
 formed in various ways, which are 
 well known already ; but lately some 
 better modes have been suggested 
 for this purpose. For apples and 
 pears, after they have been carefully 
 gathered from the trees, and laid in 
 heaps covered with clean cloths or 
 mats for sweating, which is effected 
 in three or four days, they remaining 
 for that length of time afterwards, 
 they are to be wiped separately with 
 clean cloths ; when some glazed 
 earthen jars are to be provided with 
 tops and covers, and likewise a quan- 
 tity of pure pit-sand, which is quite 
 free from any mixture. This is to 
 be thoroughly dried upon a flue. 
 Then put a layer of this sand an 
 inch thick on the bottoms of the jars ; 
 above this layer of fruit, a quarter 
 of an inch free of each other ; cover- 
 ing the whole with sand to the depth 
 of an inch ; then a second course of 
 fruit is to be laid in, and again co- 
 vered with an inch of the sand, pro- 
 ceeding in the same way until the 
 whole be finished and completed. 
 An inch and a half in depth of sand 
 may be laid over the last or upper- 
 most layer of fruit ; when the jars 
 are to be closed and placed in some 
 dry situation, as cool as possible, 
 but entirely out of the way of frost. 
 The usual time at which each kind 
 of such fruits should be ready for the 
 table being known, the jars contain- 
 ing such fruit may, it is said, be ex- 
 amined, by turning out the sand and 
 fruit together cautiously into a sieve. 
 The ripe fruit may then be laid upon 
 the shelves of the fruit-room for use, 
 and the unripe be carefully replaced 
 in the jars as before, but with fresh 
 dry sand. Some kinds of apples 
 managed in this way, will, it is said, 
 keep a great while, as till July ; and 
 pears until April, and in some sorts 
 till June. It is not improbable but 
 
 that many other sorts of fruit might 
 be stored and preserved in somewhat 
 the same way. Vegetables of the 
 cauliflower kind have been stored and 
 kept well through a great part of the 
 winter, by putting them, when in full 
 head, on a dry day, into pits about 
 eighteen inches in depth, and much 
 the same breadth, in a perfectly dry 
 soil, with the stalks and leaves to 
 them, the latter being carefully 
 doubled over and lapped round the 
 heads, instead Of hanging them up 
 in sheds or other places, as is the 
 usual practice in preserving them. 
 In performing the work, it is begun 
 at one end of the pits, laying the 
 heads in with the root- stalks upper- 
 most, so as that the former may in- 
 cline downwards, the roots of the 
 one layer covering the tops or heads 
 of the other, until the whole is com- 
 pleted. The pits are then to be 
 closely covered up with the earth in- 
 to a sort of ridge, and beaten quite 
 smooth with the back of the spade, 
 in order that the rain-water may be 
 fully thrown off. Fine cauliflowers 
 have been thus stored and kept for 
 the occasional supply of the table 
 until the middle of the following Ja- 
 nuary. For storing and preserving 
 different kinds of roots for common 
 summer use, until the coming in or 
 return of the natural crops, the fol- 
 lowing method has likewise been 
 proposed. As the ice in ic«-houses 
 has commonly subsided some feet, as 
 four, five, or more, by the beginning 
 of the spring, it is proposed to de- 
 posit in the rooms or vacancies so 
 left empty, the roots that are to be 
 preserved. As soon as any openings 
 in the places have been well stuffed 
 with straw, and the surfaces of the 
 ice covered with the sort of material, 
 case-boxes, dry ware, casks, baskets, 
 or any other such vessels, are to be 
 placed upon it, which are then to be 
 filled with the roots, such as turnips, 
 carrots, beets, celery, potatoes in 
 particular, and some others. In 
 cases where there are not ice-houses, 
 413 
 
STO 
 
 STR 
 
 vegetation may be greatly retarded, 
 and the roots preserved by storing 
 them in deep vaulted cellars, caves, 
 coal-pits, mines, or in any place 
 seated deep in the earth. Potatoes 
 have also been well stored and pre- 
 served, it is said, by earthing them 
 in small parcels, as about two bolls 
 each, heaped up, and covered in the 
 usual way with straw and earth ; 
 which are turned over into other pits 
 in the early spring, first rubbing oft 
 all the sprouts or shoots, and having 
 the roots well watered in small quan- 
 tities as they are put into the other 
 pits, the whole earthy covering being 
 also well watered and beaten toge- 
 ther at the time with the back part 
 of the spade. This covering is to 
 be made to the thickness of about 
 two feet. The same practice or pro- 
 cess is to be repeated every time the 
 potatoes are turned over, which 
 should be about once in three weeks, 
 as the state of the weather may be. 
 And where the pits or heaps are not 
 in the shade, it is sometimes proper, 
 when the season is very hot, to cover 
 them with mats supported on sticks, 
 so as to permit a free current of air 
 between the mats and the heaps. 
 In this way it is stated that these 
 roots have been preserved quite 
 plump and entire in the taste until 
 the end of September, or till the suc- 
 ceeding crop becomes perfectly ripe, 
 so as to be used without loss, as 
 that must always be the case where 
 the roots are largely employed be- 
 fore they are in a state of mature 
 growth. It is asserted, too, that in 
 this manner potatoes are even capa- 
 ble of recovering in plumpness and 
 taste, where they have been suffered, 
 by improper exposure to air or heat, 
 to become deficient in these qua- 
 lities. 
 
 STOVE BLACKING, for backs 
 of grates, hearths, and the fronts of 
 stoves, is made in the following man- 
 ner. Boil a quarter of a pound of 
 the best black lead, with a pint of 
 small beer, and a bit of soap the size 
 414 
 
 of a walnut. When that is melted, 
 dip in a painter's brush, and wet the 
 grate, having first cleared off all the 
 soot and dust. Then take a hard 
 brush, and rub it till it is quite 
 bright. A mixture of black lead 
 and whites of eggs well beaten toge- 
 ther, will answer the same purpose. 
 
 STRAMONIUM. This celebated 
 plant, commonly called the Thorn 
 Apple, often grows on dunghills, 
 and flowers in the month of July. 
 Having lately been discovered as 
 possessing very powerful medical 
 properties, and as affording the most 
 effectual remedy for the asthma, it 
 is now frequently transplanted into 
 gardens, though its odour is ex- 
 tremely offensive. A kind of herb 
 tobacco is made of the dried leaves, 
 mixed with a little rosemary to pre- 
 vent nausea, and a pipeful is smoked 
 in the evening before going to bed. 
 The practice should be continued for 
 some time, or as often as asthma 
 returns, and it will afford very sen- 
 sible relief. The plant may easily 
 be raised from seed ; but an elegant 
 preparation of the stramonium, or 
 the asthmatic tobacco, may be had 
 of several medicine vendors in the 
 kingdom. 
 
 STRAWBERRIES. Sir Joseph 
 Banks, from a variety of experiments, 
 and the experience of many years, 
 recommends a general revival of the 
 now almost obsolete practice of lay- 
 ing straw under strawberry plants, 
 when the fruit begins to swell ; by 
 which means the roots are shaded 
 from the sun, the waste of moisture 
 by evaporation prevented, the lean- 
 ing fruit kept from damage, by rest- 
 ing on the ground, particularly in 
 wet weather, and much labour in wa- 
 tering saved. Twenty trusses of long 
 straw are sufficient for 1800 feet of 
 plants. On the management of 
 strawberries in June and July, the 
 future prosperity of them greatly 
 depends ; and if each plant has not 
 been kept separate, by cutting off 
 the runners, they will be in a state of 
 
STR 
 
 STR 
 
 confusion, and you will find three 
 different sorts of plants. 1. Old 
 plants, whose roots are turned black, 
 hard, and woody. 2. Young plants, 
 not strong enough to flower. 3. 
 Flowering plants, which ought only 
 to be there, and perhaps not many 
 of them. Before the time of flower- 
 ing is quite over, examine them, and 
 pull up every old plant which has 
 not flowered ; for, if once they have 
 omitted to flower you may depend 
 upon it they will never produce any 
 after, being too old, and past bear- 
 ing ; but to be fully convinced, leave 
 two or three, set a stick to them, and 
 observe them next year. If the 
 young plants, runners of last year, 
 be too thick, take some of them 
 away, and do not leave them nearer 
 than a foot of the scarlet, alpines, 
 and wood, and fifteen or sixteen 
 inches of all the larger sorts ; and in 
 the first rainy weather in July or Au- 
 gust, take them all up, and make a 
 fresh plantation with them, and they 
 will be very strong plants for flower- 
 ing next year. Old beds, even if the 
 plants be kept single at their proper 
 distance, examine, and pull all the 
 old plants which have not flowered. 
 When the fruit is nearly all gathered 
 examine them again, and cut off the 
 runners ; but if you want to make a 
 fresh plantation, leave some of the 
 two first, and cut off all the rest. 
 Then stir up the ground with a trow- 
 el, or three-pronged fork, and in Au- 
 gust they will befit to transplant. If 
 you have omitted in July do not fail 
 in August, that the runners may make 
 good roots to be transplanted in 
 September, for, if later, the worms 
 will draw them out of the ground, 
 and the frost afterwards will prevent 
 Ihetn from striking root ; the conse- 
 quence of which is, their not flower- 
 ing the next spring; and you will 
 lose a year. 
 
 STRAWBERRY AND RASP- 
 BERRY FOOL. Bruise a pint of 
 scarlet strawberries, and a pint of 
 raspberries, pass them through a 
 
 sieve, and sweeten them with half a 
 pound of fine sugar pounded, add a 
 spoonful of orange-flower water, 
 then boil it over the fire, for two or 
 three minutes; take it off, and set 
 on a pint and a half of cream, boil 
 it and stir it till it is cold ; when 
 the pulp is cold, put them together, 
 and stir them till they are well mix- 
 ed ; put the fool into glasses, or ba- 
 sins, as you think proper. 
 
 STRAWBERRY JAM. Dissolve 
 four pounds of lump sugar in a quart 
 of currant juice, then boil and scum 
 it quite clean. Mash four quarts of 
 raspberries, and mix with it. Let it 
 boil quick, over a clear fire, for 
 nearly an hour, or till the sugar and 
 raspberries are quite mixed. This 
 may be known by putting a little on 
 a plate ; if the juice drains from the 
 fruit, it must be boiled longer. When 
 done enough, put it into pots, and 
 the next day put brandy papers 
 over them. Tie them down with 
 another paper, and set the jars in a 
 dry place. 
 
 STRAWBERRIES PRESERVED. 
 To keep whole strawberries, take 
 equal weights of the fruit and double 
 refined sugar. Lay the strawberries 
 in a large dish, and sprinkle over 
 them half the sugar in fine powder. 
 Shake the dish gently, that the sugar 
 may touch the under side of the 
 fruit. Next day make a thin syrup 
 with the remainder of the sugar, 
 and instead of water, allow to every 
 pound of strawberries a pint of red 
 currant juice. Simmer the fruit in 
 this, until sufficiently jellied. Choose 
 the largest scarlet strawberries, be- 
 fore they are dead ripe. They will 
 eat well in thin cream, served up in 
 srlasses. 
 
 STRAWBERRIES IN WINE. 
 Put a quantity of the finest strawber- 
 ries into a gooseberry bottle, and 
 strew in three spoonfuls of fine sugar. 
 Fill up the bottle with madeira, or 
 fine sherry. 
 
 STRENGTHENING DRAUGHT. 
 For weakly persons, any of the fol- 
 415 
 
S T R 
 
 ST U 
 
 lowing preparations will be Jiighly 
 beneficial. Put two calves' feet in 
 two pints of water, and the same 
 quantity of new milk ; bake them in 
 a jar closely covered, three hours 
 and a half. When cold remove the 
 fat, and take a large teacupful of the 
 mucilage, morning and evening. It 
 may be flavoured by baking in it 
 lemon peel, cinnamon, or mace : su- 
 gar is to be added afterwards. — Or 
 simmer six sheeps' trotters, with two 
 blades of mace, a bit of cinnamon, 
 lemon peel, a few hartshorn shavings, 
 and a little isinglass, in two quarts 
 of water till reduced to one. When 
 cold, remove the fat, and take nearly 
 half a pint twice a day, warming it 
 with a little new milk. — Another 
 way. Boil an x)unce of isinglass 
 shavings, forty peppercorns, and a 
 bit of brown crust of bread, in a 
 quart of water, till reduced to a pint, 
 and strain it. This makes a pleasant 
 jelly to keep in case of sickness, and 
 a large spoonful may be taken in 
 wine and water, in milk, tea, soup, 
 or any other way. — Or boil a quar- 
 ter of an ounce of isinglass shavings 
 with a pint of new milk, till reduced 
 one half. Add a little sugar, and 
 for a change a bitter almond. Take 
 this at bed-time, but not too warm. 
 Dutch flummery, jellies, orblamange, 
 if not too rich, are also very strength- 
 ening. 
 
 STRENGTHENING JELLY. 
 Put an ounce of isinglass shavings, 
 with a few Jamaica peppercorns, 
 and a toast of bread. Boil it to a 
 pint, and strain it oflf. A large spoon- 
 ful of the jelly may be taken in wine 
 and water, milk, tea, or any other 
 agreeable liquor. Or boil a quarter 
 of an ounce of isinglass shavings in 
 a pint of new milk, till it is reduced 
 to half a pint, adding a bitter al- 
 mond, or a little sugar, by way of 
 change. 
 
 STRONG GRAVY. Take a 
 
 stewpan that will hold four quarts, 
 
 lay at the bottom of it a slice or two 
 
 of undressed ham or bacon, about a 
 
 416 
 
 quarter of an inch thick, and two 
 pounds of beef or veal. Add a car- 
 rot, a large onion with four cloves 
 stuck in it, one head of celery, a 
 bundle of parsley, lemon thyme, and 
 savoury ; a few leaves of sweet basil, 
 a bay leaf, a shalot, a piece of lemon 
 peel, and a dozen corns of allspice. 
 Pour on half a pint of water, cover it 
 close, and let it simmer gently on a 
 slow fire for half an hour, in which 
 time it will be almost dry. Watch 
 it very carefully, and let it take a 
 nice brown colour. Turn the meat 
 and herbs, to brown on all sides; 
 then put in a pint of water to a 
 pound of meat, and let it boil for 
 two hours. It will now be formed 
 into a rich strong gravy, easily con- 
 verted into cuUis, or thickened gravy. 
 STUCCO. A stucco for walls, &c. 
 may be formed of the grout or put- 
 ty, made of good stone-lime, or 
 the lime of cockle-shells, which is 
 better, properly tempered and suf- 
 ficiently beat, mixed with sharp grit- 
 sand, in a proportion which depends 
 on the strength of the lime : drift- 
 sand is best for this purpose, and it 
 will derive advantage from being: 
 dried on an iron plate or kiln, so as 
 not to burn ; for thus the mortar 
 would be discoloured. When this 
 is properly compounded, it should 
 be put up in small parcels against 
 walls, or otherwise, to mellow, as 
 the workmen term it ; reduced again 
 to a soft putty, or paste, and spread 
 thin on the walls without any under- 
 coat, and well trowelled. A succeed- 
 ing coat should be laid on, before the 
 first is quite dry, which will prevent 
 joints of brick-work appearing 
 through it. Much depends upon 
 the workmen giving it sufiicient la- 
 bour, and trowelling it down. If 
 this stucco, when dry, is laid over 
 with boiling linseed oil, it will last 
 a long time, and not be liable, when 
 once hardened, to the accidents to 
 which common stucco is liable. 
 Liardet's, or, as it is commonly call- 
 ed, Adams oil-cement, or stucco, is 
 
STU 
 
 STU 
 
 pfepared in the following manner : 
 for the first coat, take twenty-one 
 pounds of line whiting, or oyster- 
 shells, or any other sea-shells cal- 
 cined, or plaster of Paris, or any 
 calcareous material calcined and 
 pounded, or any absorbent material 
 whatever, proper for the purpose ; 
 add white or red lead at pleasure, 
 deducting from the other absorbent 
 materials in proportion to the white 
 or red lead added ; to which put 
 four quarts, beer measure, of oil ; 
 and mix them together with a grind- 
 ing-mill, or any levigating machine : 
 and afterwards mix and beat up the 
 same well with twenty-eight quarts, 
 beer measure, of any sand or gravel, 
 or of both, mixed and sifted, or of 
 marble or stone pounded, or of 
 brick-dust, or of any kind of metallic 
 or mineral powders, or of any solid 
 material whatever, fit for the pur- 
 pose. For the second coat, take 
 sixteen pounds and a half of super- 
 fine whiting, or oyster-shells, or any 
 sea-shells calcined, &c. as for the 
 first coat ; add sixteen pounds and 
 a half of white or red lead, to which 
 put six quarts and a half of oil, 
 wine measure, and mix them toge- 
 ther as before : afterwards mix and 
 beat up the same well with thirty 
 quarts, wine measure, of fine sand 
 or gravel sifted, or stone or marble 
 pounded, or pyrites, or any kind of 
 metallic or mineral powder, &c. 
 This composition requires a greater 
 proportion of sand, gravel, or other 
 solids, according to the nature of the 
 work, or the uses to which it is to 
 be applied. If it be required to have 
 the composition coloured, add to 
 the above ingredients such a propor- 
 tion of painter's colours, as will be 
 necessary to give the tint or colour 
 required. In making the compo- 
 sition, the best linseed or hempseed, 
 or other oils proper for the purpose, 
 are to be used, boiled or raw, with 
 drying ingredients, as the nature of 
 the work, the season, or the climate 
 requires ; and in some cases, bees' 
 
 wax may be substituted in ptace of 
 oil : all the absorbent and solid ma- 
 terials must be kiln-dried. If the 
 composition is to be of any other 
 colour than white, the lead may be 
 omitted, by taking the full propor- 
 tion of the other absorbents ; and 
 also white or red lead may be sub- 
 stituted alone, instead of any other 
 absorbent material. The first coat 
 of this composition is to be laid on 
 with a trowel, and floated to an 
 even surface with a rule or darby, 
 (i. e. a handle-float.) The second 
 coat, after it is laid on with a trowel, 
 when the other is nearly dry, should 
 be worked down and smoothed with 
 floats edged with horn, or any hard 
 smooth substance that does not stain. 
 It may be proper, previously to lay- 
 ing on the composition, to moisten 
 the surface on which it is to be laid 
 by a brush with the same sort of 
 oil and ingredients which pass 
 through the levigating machine, 
 reduced to a more liquid state, in 
 order to make the composition ad- 
 here the better. This composition 
 admits of being modelled or cast in 
 moulds, in the same manner as plas- 
 terers or statuaries model or cast 
 their stucco work. It also admits 
 of being painted upon, and adorned 
 with landscape, or ornamental, or 
 figure-painting, as well as plain 
 painting. — To make an excellent 
 stucco, which will adhere to wood 
 work, take a bushel of the best stone 
 lime, a pound of yellow ochre, and 
 a quarter of a pound of brown um- 
 ber, all in fine powder. Mix them 
 to a proper thickness, with a suf- 
 ficient quantity of hot water, but 
 not boiling, and lay it on with a new 
 white-washer's brush. If the wall 
 be quite smooth, one or two coats 
 will do ; but each must be dry be- 
 fore the next is put on. The month 
 of March is the best season for doing 
 this. 
 
 STUCCO WASHES. The most 
 beautiful white-wash is made of clean 
 good lime mixed with skim milk 
 
 3 H il7 - 
 
ST U 
 
 STU 
 
 instead of water. For Blue wash, 
 put four pounds of blue vitriol into 
 an iron or brass pot, with a pound 
 of the best whiting, and a gallon of 
 water. Let it boil an hour, stirring 
 it all the time. Then pour it into 
 an earthen pan, and set it by for a 
 day or two till the colour is settled. 
 Pour off the water, and mix the co- 
 lour with the white-washer's size. 
 Wash the walls over three or four 
 times, according as it may be neces- 
 sary. To make Yellow wash, dis- 
 solve in soft Mater over the fire equal 
 quantities of umber, bright ochre, 
 and blue black. Add as much white- 
 wash as is necessary for the work, 
 and stir it all together. If either 
 cast predominates, put in more of 
 the others, till the proper tint is ob- 
 tained. 
 
 STUFFINGS. Forcemeat or stuff- 
 ing is generally considered as a ne- 
 cessary accompaniment to most of 
 the made dishes, and when con^- 
 posed with good taste, it gives to 
 them additional spirit and relish. 
 It is often employed in making of 
 patties, for stuffing of veal, game, 
 and poultry. The ingredients should 
 be so proportioned, that no one fla- 
 vour predominates ; and instead of 
 using the same stuffing for veal, hare, 
 and other things, it is easy to make 
 a suitable variety. The poignancy 
 of forcemeat should be regulated by 
 the savouriness of the viands, to 
 which it is intended to give an ad- 
 ditional zest. Some dishes require 
 a very delicately flavoured stuffing, 
 while for others it should be full 
 and high seasoned. The consistence 
 of forcemeats is attended with some 
 difficulty ; they are almost always 
 either too heavy or too light. They 
 should be mixed perfectly smooth, 
 and the ingredients thoroughly in- 
 corporated. Forcemeat balls must 
 not be larger than a small nutmeg. 
 If for brown sauce, flour and fry 
 them : if for white sauce, put them 
 into boiling water, and boil them 
 for three minutes : the latter are by 
 
 41 a 
 
 far the most delicate. Parboiled 
 sweetbreads and tongues are the 
 principal ingredients for stuffing or 
 forcemeat. Besides these, yolks of 
 hard eggs, flour, bread crumbs, boil- 
 ed onion, mashed potatoe, mutton, 
 beef, veal suet, marrow, calf's ud- 
 der or brains, veal minced and 
 pounded, and potted meats. Also 
 of garden herbs and roots, parsley, 
 thyme, spinach, marjoram, savoury, 
 tarragon, sage, chervil, basil, bur- 
 net, bay leaf, truffles, morels, mush- 
 rooms, leeks, shalot, onions, and 
 garlic. Of fish, shrimps, prawns, 
 crabs, .ysters, lobsters, and an- 
 chovies. Of spices, pepper, mace, 
 allspice, cinnamon, ginger, nutmeg, 
 cayenne, and cloves. These, with 
 bacon and ham, form the principal 
 ingredients for various kinds of stuff- 
 ing. The liquids in general consist 
 of meat gravy, lemon juice, syrup 
 of lemons, essence of anchovy, 
 mushroom ketchup, vegetable es- 
 sences, and the essence of spices. 
 
 STUFFING FOR GOOSE. Chop 
 very fine one or two onions, and a 
 little green sage. Add a large tea- 
 cupful of bread crumbs, a very lit- 
 tle pepper and salt, half the liver 
 parboiled, and the yolks of two 
 eggs. Incorporate the whole well 
 together, put it into the goose, but 
 leave a little room for the stuffing to 
 swell. 
 
 STUFFING FOR HARE. Two 
 ounces of beef suet chopped fine, 
 three ounces of fine bread crumbs, 
 a little parsley, marjoram, lemon 
 thyme, or winter savory ; a dram of 
 grated lemon peel, half a dram of 
 nutmeg, of shalot, and the same of 
 pepper and salt. Mix these with 
 an egg, so as to make them cohe- 
 sive ; but if the stuffing be not of a 
 sufficient consistence, it will be good 
 for nothing. If the liver be quite 
 sound, it may be parboiled, minced 
 very fine, and added to the above. 
 Put the stuffing into the hare, and 
 sow it up. 
 
 STUFFING FOR PIG. Rub 
 
STU 
 
 SUB 
 
 some of the crumb of a stale loaf 
 through a cullender, mince fine a 
 handful of sage, and a large onion. 
 Mix these together with an egg, 
 some pepper and salt, and a piece 
 of butter. Fill the belly of the pig 
 with the stuffing, and sow it up. 
 Lay the pig to the fire, and baste it 
 with salad oil, without leaving it for 
 a moment. 
 
 STUFFING FOR PIKE. Take 
 equal parts of fat bacon, beef suet, 
 and fresh butter ; some parsley, 
 thyme, and savoury ; a small onion, 
 and a few leaves of scented mar- 
 joram shred fine ; an anchovy or 
 two, a little salt and nutmeg, and 
 some pepper. Oysters will be an 
 improvement, with or without an- 
 chovies ; add some crumbs, and an 
 egg to bind. 
 
 STUFFING FOR POULTRY. 
 Mince a quarter of a pound of beef 
 suet, (marrow is better,) the same 
 weight of bread crumbs, two drams 
 of parsley leaves, nearly as much of 
 sweet marjoram or lemon thyme, 
 and the same of grated lemon peel. 
 Add an onion or shalot, chopped as 
 fine as possible, a little grated nut- 
 meg, pepper and salt. Pound all 
 together thoroughly, with the yolk 
 and white of two eggs. This is about 
 the quantity for a turkey poult ; a 
 very large turkey will take nearly 
 twice as much. To the above may 
 be added an ounce of dressed ham. 
 
 STUFFING FOR VEAL. Take 
 an equal quantity of grated bread 
 and beef suet, shred very fine. Add 
 parsley and sweet herbs chopped 
 small, a minced anchovy, some nut- 
 meg, pepper, and salt, and a little 
 grated lemon peel. Mix these well 
 together with raw egg or milk. 
 This stuffing will do for roast tur- 
 key or hare. • 
 
 STURGEON. Fresh sturgeon 
 should be cut in slices, rubbed over 
 with egg, and sprinkled with grated 
 bread, parsley, salt and pepper. 
 Then fold the slices in white paper, 
 and broil them gently. For sauce, 
 
 send up butter, anchovy, and soy. 
 — Another way. Clean the stur- 
 geon, and prepare as much liquor as 
 will cover it, thus : take a pint of 
 vinegar, about two quarts of water, 
 a stick of horseradish cut in slips, 
 some lemon peel, two or three bay 
 leaves, and a small handful of salt, 
 boil it in this pickle, till you thin-k 
 it is enough, and serve it with the 
 following sauce : melt a pound of 
 butter, with an anchovy bruised, 
 a blade or two of mace, the body of 
 a crab, or lobster bruised, a little 
 ketchup, a small glass of white wine, 
 half a pint of white shrimps, boil all 
 together, till it is of a proper thick- 
 ness, squeeze in some lemon, and 
 scraped horseradish ; pour a little 
 sauce over your fish, the rest send 
 in boats. 
 
 STURTIUMS. Gather them 
 young and dry, and put them into a 
 jar of old vinegar, which has been 
 taken from green pickles and onions. 
 The vinegar must be boiled afresh, 
 or boil some fresh vinegar with salt 
 and spice, and when cold, put in 
 the sturtiums. 
 
 SUBSTITUTE FOR CREAM. 
 As milk or cream is difficult to pro- 
 cure in some situations, particularly 
 during a long voyage, a very good 
 substitute may be found in beating 
 up a fresh egg, and gradually pour- 
 ing on boiling water to prevent its 
 curdling. The taste of this compo- 
 sition in tea will scarcely be distin- 
 guished from the richest cream, and 
 eggs may easily be preserved for a 
 considerable length of time. 
 
 SUBSTITUTE FOR GRAVY. 
 Mix a gill of water, a gill of table 
 beer, a spoonful of ketchup, an onion 
 sliced thin, a clove or two, three or 
 four peppercorns, and a little salt, 
 all together. Melt a piece of butter, 
 the size of an egg in a small sauce- 
 pan, and when hot dredge in some 
 flour, stirring it till the froth sub- 
 sides, by which time it will be brown- 
 ed. Add to it the mixture already 
 prepared, give it a boil, and flavour 
 419 
 
sue 
 
 sue 
 
 it with a very small quantity of the 
 essence of anchovy. . 
 
 SUeCORY. Wild white succory 
 is only good to eat in salads. The 
 green is used to put into cooling 
 broths, and to make decoctions in 
 medicine, eommon white succory 
 is eaten in salads, and used for ra- 
 gouts. First pick and wash it, then 
 scald it half an hour in water, put it 
 afterwards into fresh water, in order 
 to press it well with the hands. Stew 
 it with some broth, a little butter, 
 and some cuUis, if any at hand. If 
 not, brown a little flour to thicken 
 the sauce. When done enough, 
 take off the fat, season it nicely, and 
 add a little shalot. Serve it under 
 a shoulder, a leg, or neck of mutton, 
 roasted. 
 
 SUeKERS. The season for tak- 
 ing up or transplanting suckers of 
 trees and shrubs, is almost any time, 
 in open weather, from October till 
 March, being careful to dig them up 
 from the mother-plant with as much 
 and many root-fibrjes as possible, 
 and trimming them ready for plant- 
 ing, by shortening the long strag- 
 gling fibres, and cutting off any 
 thick-nobbed part of the old root 
 that may adhere to the bottom, 
 leaving only the fibres arising from 
 the young wood ; though it is pro- 
 bable some will appear with hardly 
 any fibres ; but as the bottom part, 
 having been under ground, and con- 
 tiguous to the root of the main plant, 
 is naturally disposed to send forth 
 fibres for rooting; preparatory to 
 planting them out, the stems of the 
 shrub and tree-suckers should like- 
 wise be trimmed occasionally, by cut- 
 ting off all lower laterals ; and any 
 having long, slender, and weak tops, 
 or such as are intended to assume a 
 more dwarfish or bushy growth, may 
 be shortened at top in proportion, 
 to form about half a foot to one or 
 two feet in length, according to their 
 nature or strength ; and others that 
 are more strong, or that are design- 
 ed to run up with taller stems, may 
 420 
 
 have their tops left entire, or short- 
 ened but little : when thus taken up 
 and trimmed, they should be planted 
 out in rows in the nursery ; the weak 
 suckers separately in close rows ; 
 and also the shortened and stronger 
 plants, each separately in wider 
 rows ; so that the rows may be from 
 one to two feet asunder, in propor- 
 tion to the size and strength of the 
 suckers : and after being thus plant- 
 ed out, they should have the com- 
 mon nursery-culture of cleaning from 
 weeds in summer, and digging the 
 ground between the rows in winter, 
 &c. and in from one to two or three 
 years they will be of a proper size 
 for planting out where they are to 
 remain : and some kinds of trees, 
 large shrubs, &c. produce suckers 
 strong enough in one season to be 
 fit for planting where they are to 
 remain ; as well as some sorts of 
 roses, and numerous other flowering 
 shrubs ; also some plants of the 
 strong shooting gooseberries, cur- 
 rants, raspberries, and others of 
 similar kinds. It may generally be 
 observed of such trees and shrubs 
 as are naturally disposed to send up 
 many suckers, that by whatsoever 
 method they are propagated, whether 
 by seeds, muckers, layers, cuttings, 
 &c. they commonly still continue they* 
 natural tendency in this respect. 
 When it is, therefore, required to 
 have any sorts to produce as few 
 suckers as possible, not to over-run 
 the ground, or disfigure the plants, 
 it is proper, both at the time of se- 
 parating the suckers, or planting 
 them off from the main plants, and 
 at the time of their final removal 
 from the nursery, to observe if at 
 the bottom part they shew any ten- 
 dency to emit suckers, by the ap- 
 pearance of prominent buds, which, 
 if the case, should all be rubbed off 
 as close as possible : as, however, 
 many sorts of trees and shrubs are 
 liable to throw out considerably 
 more than may be wanted, they 
 should alwavs be cleared away an- 
 
sue 
 
 SUE 
 
 hually at least, and in such as are 
 not wanted for increase, it is proper 
 to eradicate them constantly, as 
 they are produced in the spring and 
 summer seasons. Also numerous 
 herbaceous and succulent plants are 
 productive of bottom offset suckers 
 from the roots, by which they may 
 be increased. In slipping and plant- 
 ing these sorts of offset suckers, the 
 smaller ones should be planted in 
 nursery beds, pots, &c. according 
 to the nature of growth and tempera- 
 ture of the different sorts, to have 
 the advantage of one summer's ad- 
 vanced growth ; and the larger ones 
 be set at once, where they arc to 
 remain, in beds, borders, pots, &c. 
 according to the different sorts or 
 descriptions of them. The suckers 
 of many of the finer kinds of flower- 
 plants, as in the auricula and others, 
 may be separated or taken off from 
 the parent plants any time between 
 the month of February and that of 
 August, as they may become of a 
 proper size, or be wanted for in- 
 crease ; but if they be not wanted 
 for this use, they should never be 
 suffered to remain. They can often 
 be slipped off by the fingers, or a 
 sharp piece of wood, without re- 
 moving much earth, or the plants 
 from the pots ; but when they are 
 large, and cannot be thus separated 
 with a sufficient number of fibres to 
 their bottom parts, they may be 
 taken out of the pots, and be re- 
 moved by the knife without danger, 
 which is perhaps the best way, as 
 affording most fibres. The suckers 
 of such old flower-plants, when they 
 are wanted to blow strong, should 
 always be taken off without disturb- 
 ing the plants in the pots, especially 
 when they are few. The suckers, in 
 all cases of this sort, should con- 
 stantly be planted as soon as pos- 
 sible after they are slipped, in pro- 
 per small upright pots, giving a 
 slight watering at the time, with suit- 
 able temporary shade. They should 
 
 be placed in proper situations out 
 of the droppings of trees. They 
 thus soon become rooted. The 
 suckers of such flower-plants must, 
 however, never be removed after the 
 latter of the above periods, as they 
 have then done shooting, and are 
 become inactive, and as the winter 
 immediately succeeds, seldom do 
 well, especially without great care 
 and trouble. 
 
 SUCKING PIG. When the pig 
 has been killed and well cleaned, 
 cut off the feet at the first joint, and 
 put them with the heart, liver, and 
 lights, to boil for gravy. Before the 
 pig is spitted, chop a little sage very 
 fine, mix it with a handful of bread 
 crumb, a little pepper and salt, and 
 sow it up in the belly. Lay it down 
 to a brisk fire, rub it with butter 
 tied up in a piece of thin rag, during 
 the whole time of roasting. Take 
 off the head while at the fire, take 
 out the brains and chop them, mix 
 them with the gravy that comes 
 from the pig, and add a little melted a* 
 butter. Before the spit is drawn, |i 
 cut the pig down the back and bel- 
 ly, and lay it in the dish. Put a 
 little of the sauce over it, take the 
 bottom jaws and ears to garnish 
 with, and send brown gravy sauce 
 to table, mixed with the bread and 
 sage that comes out of the pig. Cur- 
 rant sauce is frequently eaten with 
 it. A moderate sized pig will re- 
 quire about an hour and a half roast- 
 ing. 
 
 SUET. The proper way of treat- , 
 ing suet, is to choose the firmest 
 part as soon as it comes in, and 
 pick it free from skin and veins. 
 Set it in a nice saucepan at some dis- 
 tance from the fire, that it may melt 
 without frying, or it will taste. When 
 melted, pour it into a pan of cold 
 water. When it comes to a hard 
 cake, wipe it very dry, fold it in fine 
 paper, and then in a linen bag. Keep 
 it in a dry cool place. Suet prepared 
 in this way, will keep a twelvemonth. 
 421 
 
S U 'Z 
 
 SU F 
 
 When used, scrape it fine, and it 
 will make a good crust, either with 
 or without butter. 
 
 SUET DUMPLINS. Take a 
 pound of suet, or the outward fat of 
 loins or necks of mutton, and shred 
 it very fine. Mix it well with a pound 
 and a quarter of flour, two eggs, a 
 sufficient quantity of railk to make 
 it, and a little salt. Drop the batter 
 into boiling water, or boil the dump- 
 lins in a cloth. 
 
 SUET DUMPLINS WITH CUR- 
 RANTS. Take a pint of milk, four 
 eggs, a pound of suet shred fine, and 
 a pound of currants well cleaned, 
 two tea-spoonfuls of salt, and three 
 of beaten ginger ; first take half the 
 milk and mix it like a thick batter, 
 then put in the eggs, the salt, and 
 ginger, then the rest of the milk by 
 degrees, with the suet and currants, 
 and flour enough to make it like a 
 light paste. Make them up about 
 the , bigness of a large turkey's egg, 
 flat them a little, and put them into 
 boiling water ; move them softly that 
 they do not stick together, keep the 
 water boiling, and a little more than 
 half an hour will do them. 
 
 SUET DUMPLINS WITH EGGS. 
 Mix up a pint of milk, two eggs, 
 three quarters of a pound of beef 
 suet chopped fine, a tea- spoonful of 
 grated ginger, and flour enough to 
 make it into a moderately stiff* paste. 
 Make the paste into dumplins, roll 
 them in a little flour, and put them 
 into boiling water. Move them gently 
 for a little while to prevent their 
 sticking together. If the dumplins 
 are small, three quarters of an hour 
 will boil them ; if large, the time 
 must be proportioned to their size. 
 They will boil equally well in cloths, 
 which is often preferred for keeping 
 the outside drier. 
 
 SUET PUDDING. Shred a 
 pound of suet ; mix with it a pound 
 and a quarter of flour, two eggs 
 beaten separately, some salt, and as 
 little milk as will make it. Boil the 
 422 
 
 pudding four hours. It eats well 
 the next day, cut in slices and broil- 
 ed. The outward fat of a loin or 
 neck of mutton finely shred, makes 
 a more delicate pudcjing than suet. 
 
 SUET PUDDING WITH EGGS. 
 To a pound of beef suet chopped 
 very fine, add six large spoonfuls of 
 flour, a tea-spoonful of grated gin- 
 ger, and a tea-spoonful of salt. Gra- 
 dually mix with these ingredients a 
 quart of milk, and four eggs well 
 beaten. Boil it three hours in a 
 buttered basin, or two hours and a 
 half in a cloth well floured. 
 
 SUFFOCATION. Immediately 
 on discovering a person in this un- 
 fortunate situation, whatever be the 
 cause, the windows and doors ought 
 to be opened ; the body undressed, 
 covered with blankets, removed to 
 the open air, and supported in a lean- 
 ing posture on a chair. The patient's 
 face should be sprinkled with vinegar, 
 the pit of the stomach with water, 
 and the legs plunged into a cold 
 bath ; at the same time rubbing the 
 skin with flannel, or a soft brush. 
 Clysters of vinegar and water will 
 also be useful, and an attempt should 
 be made to promote sickness, by 
 tickling the throat with a feather 
 dipped in oil. When the patient is 
 able to swallow, the most proper 
 drink is vinegar and water, or infu- 
 sions of mint and balm. 
 
 SUFFOLK CHEESE. The curd 
 is broken up in the whey, which is 
 poured off" as soon as the former has 
 subsided. The remainder, with the 
 curd, is put into a coarse strainer, 
 left to cool, and is then pressed as 
 tightly as possible. After this it is 
 put' into the vat, and set in a press 
 to discharge the remaining whey. 
 The curd is then taken out, broken 
 again as finely as possible, salted, 
 and returned to the press. 
 
 SUFFOLK DUMPLINS. Make 
 a very light dough with yeast, as for 
 bread ; add a little salt, and use 
 milk instead of water. Let it rise 
 
S UG 
 
 SUP 
 
 an hour before the fire. Round the 
 dough into balls, the size of a mid- 
 dling apple; throw them into boil- 
 ing water, and let them boil twenty 
 minutes. To ^certain when they 
 are done enough, stick a clean fork 
 into one ; and if it come out clear, 
 they are ready to take up. Do not 
 cut, but tear them apart on the top 
 with two forks, for they become hea- 
 vy by their own steam. They should 
 be eaten immediately, with gravy or 
 cold butter, or with meat. 
 
 SUGARS. These being an article 
 of considerable expense in all fami- 
 lies, the purchase demands parti- 
 cular attention. The cheapest does 
 not go so far as the more refined, 
 and there is a difference even 
 in the degree of sweetness. Of 
 white sugar that should be prefer- 
 red which is close, heavy, and shin- 
 ing. The best sort of brown sugar 
 has a bright gravelly appearance, 
 and it is often to be bought pure as 
 imported. East India sugars are 
 finer for the price, but not so strong, 
 consequently unfit for ^vines and 
 sweetmeats, but do well for common 
 purposes, if good of their kind. To 
 prepare white sugar pounded, roll- 
 ing it with a bottle and sifting it, 
 wastes less than pounding it in a 
 mortar. 
 
 SUGAR CAKES. Make into a 
 paste a pound of flour, twelve ounces 
 of fine sugar sifted, the yolks of two 
 eggs, a little nutmeg, and orange- 
 flower water. Roll it out thin, cut 
 out the cakes with a tin or glass, 
 sift sugar over them, and bake them 
 in a quick oven. 
 
 SUGAR PASTE. To a pound 
 of flour put two ounces of loaf su- 
 gar rolled and sifted, and rub in half 
 a pound of butter. Mix it up with 
 one eg§ well beaten, and cold water 
 sufiicient to make it into a paste. 
 Mould it with the hand till it is 
 quite smooth, and roll it out for 
 use. 
 
 SUGAR VINEGAR. To every 
 gallon of water, add two pourds of 
 
 the coarsest sugar ; then boil and 
 skim it thoroughly, and add one 
 quart of cold water for every gallon 
 of hot. When cool, put in a toast 
 spread with yeast. Stir it nine days, 
 then barrel it off, and set it in the 
 sun, with a piece of slate on the 
 bung hole. Make the vinegar in 
 March, and it will be ready in six 
 months. When sufficiently sour it 
 may be bottled, or may be used 
 from the cask with a wooden spigot 
 and faucet. 
 
 SUN FLOWER. The valuable 
 properties of the sun flower are too 
 much neglected, and might be ren- 
 dered of general advantage. The 
 leaves furnish abundance of agree- 
 able fodder for cattle, the flower is 
 enriched with honey for the bees, 
 the dry stalks burn well, aflfording a 
 considerable quantity of alkali from 
 the ashes, and the seed is highly va- 
 luable in feeding pigs and poultry. 
 The cultivation of this plant cannot 
 be too much recommended, and re- 
 quires but little management. 
 
 SUPPJER DISH. To make a 
 pretty supper dish, wash a tea- 
 cupfal of rice in milk, and boil it 
 tender. Strain oflT the milk, lay 
 the rice in small heaps on a dish, 
 strew over them some finely-pow- 
 dered sugar and cinnamon, and put 
 warm wine and a little butter into 
 the dish. 
 
 SUPPERS. Hot suppers are not 
 much in use where people dine late, 
 nor indeed in ordinary cases. When 
 required, the top and bottom of the 
 table may be furnished with game, 
 fowls, rabbit ; boiled fish, such as 
 soles, raackarel, oysters, stewed or 
 scalloped ; French beans, cauli- 
 flower, or Jerusalem artichokes, in 
 white sauce ; brocoli with eggs, 
 stewed spinach with eggs, sweet- 
 breads, small birds, mushrooms, 
 scalloped potatoes ; cutlets, roast 
 onions, salmagundi, buttered eggs 
 on toast, cold neat's tongue, ham, 
 collared things, sliced hunter's beef, 
 buttered rusks with anchovies, 
 423 
 
S W E 
 
 S W E 
 
 grated hung beef with butter, with 
 or without rusks ; grated cheese 
 round, and butter dressed in the 
 middle of a plate ; radishes the 
 same, custards in glasses with sip- 
 pets, oysters cold or pickled ; pot- 
 ted meats, fish, birds, cheese ; good 
 plain cake sliced, pies of birds or 
 fruit ; lobsters, prawns, cray fish, 
 any sweet things, and fruits. A 
 sandwich set with any of the above 
 articles, placed on the table at a 
 little distance from each other, will 
 look well. The lighter the things, 
 the better they appear, and glass 
 intermixed has the best effect. Jel- 
 lies, different coloured things, and 
 flowers, add to the beauty of the 
 table. An elegant supper may be 
 served at a small expense, by those 
 who know how to make trifles that 
 are in the house form the greatest 
 part of the entertainment. 
 
 SUSAN PUDDING. Boil some 
 Windsor beans, just as they begin 
 to be black-eyed, till they are quite 
 tender. Then peel them, and beat 
 up half a pound of them very smooth 
 in a marble mortar. Add four spoon- 
 fuls of thick cream, sugar to taste, 
 half a pound of clarified butter, and 
 eight eggs, leaving out half the 
 whites. Beat up the eggs well with 
 a little salt, and white wine sufficient 
 to give it an agreeable flavour. Line 
 a dish with puff paste, add a pretty 
 good layer of candied citron cut in 
 long pieces, pour in the other ingre- 
 dients, and bake it in a moderate 
 oven three quarters of an hour. 
 
 SWEEPING OF CHIMNIES. 
 The common practice of employing 
 poor children to sweep narrow chim- 
 nies, is most inhuma,n and unwise : 
 many lives are lost by this means, 
 and much injury is done to the build- 
 ing. The children being obliged to 
 work themselves up by pressing 
 with their feet and knees on one 
 side, and their back on the other, 
 often force out the bricks which di- 
 vide the chimnies, and thereby en- 
 crease the danger, itt case a foul 
 424 
 
 chimney should take fire, as the 
 flames frequently communicate by 
 those apertures to other apartments, 
 which were not suspected to be in 
 any danger. To avoid these con- 
 sequences, a rope twice the length 
 of the chimney should be provided, 
 to the middle of which a bunch of 
 furze or broom is to be tied, suffi- 
 cient to fill the cavity of the chim- 
 ney. Put one end of the rope down 
 the chimney, with a stone fastened 
 to it, and draw the brush after it, 
 which will clear the sides of the 
 chimney, and bring down the soot. 
 If necessary, a person at top may 
 draw the brush up again to the top 
 of the chimney, keeping hold of the 
 rope, and thus clean the chimney 
 thoroughly without difficulty or dan- 
 ger. 
 
 SWEET HERBS. It is of some 
 importance to know when the va- 
 rious seasons commence for pro- 
 curing sweet and savoury herbs, fit 
 for culinary purposes. All vegeta- 
 bles are in the highest state of per- 
 fection, and fullest of juice and fla- 
 vour, just before they begin to 
 flower. The first and last crop have 
 neither the fine flavour nor the per- 
 fume of those which are gathered in 
 the height of the season ; that is, 
 when the greater part of the crop 
 of each species is ripe. Let them 
 be gathered on a dry day, and they 
 will have a better colour after being 
 preserved. Cleanse them well from 
 dust and dirt, cut off the roots, se- 
 parate the bunches into smaller ones, 
 and dry them by the heat of a stove, 
 or in a Dutch oven before the fire. 
 Take them in small quantities, that 
 the process may be speedily finish- 
 ed, and thus their flavour will be 
 preserved. Drying them in the sun 
 exhausts some of their best qualities. 
 In the application of artificial heat, 
 the only caution requisite is to avoid 
 burning ; and of this, a suflficient 
 test is aflforded by the preservation 
 of the colour. The common custom 
 is, when .they are perfectly dried. 
 
S WE 
 
 S WE 
 
 to put them in bags, and lay them in 
 a dry place. But the best way to 
 preserve the flavour of aromatic 
 plants, is to pick off the leaves as 
 soon as they are dried ; then to 
 pound and pass them through a 
 hair sieve, and keep them in well- 
 ' stopped bottles. — Basil is in the 
 best state for drying, from the mid- 
 dle of August, and three weeks 
 afterwards. Knotted marjoram, 
 from the beginning of July to 
 the end of the month. Winter sa- 
 voury, the latter end of July, and 
 throughout August. Thyme, lemon 
 thyme, and orange thyme, during 
 June and July. Mint, the latter end 
 of June, and throughout July. Sage, 
 August and September. Tarragon, 
 June, July, and August. Chervil, 
 May, June, and July. Burnet, June, 
 July, and August. Parsley, May, 
 June, and July. Fennel, the same. 
 Elder flowers, and orange flowers. 
 May, June, and July. Herbs care- 
 fully dried, are a very agreeable sub- 
 stitute ; but when fresh ones can be 
 had, their flavour and fragrance are 
 much finer, and therefore to be pre- 
 ferred. 
 
 SWEET LAMB PIE. Make a 
 good puff" paste ; then cut a loin of 
 lamb into chops, and season with 
 salt and nutmeg ; lay a paste over 
 the bottom of your dish ; put in your 
 chops, with a handful of currants 
 washed and picked very clean ; lay 
 on your lid, and bake it. When it 
 comes from the oven, take off* the lid 
 nicely, and pour over a caudle made 
 of white wine, the yolks of eggs, a 
 little nutmeg, and sugar pounded: 
 lay the lid on again, and send it to 
 
 y table as hot as you can. 
 
 f SWEET MACARONI. To make 
 a very nice dish of macaroni, boil 
 two ounces of it in a pint of milk, 
 with a bit of cinnamon and lemon 
 peel, till the pipes are swelled to 
 their utmost size without breaking. 
 Lay them on a custard dish, pour a 
 custard over them, and serve them 
 up cold. 
 
 SWEET PATTIES. Chop the 
 meat of a boiled calf's foot, the liquor 
 of which is intended for jelly ; two 
 apples, one ounce of orange and le- 
 mon peel candied, and some fresh 
 peel and juice. Mix with them half 
 a nutmeg grated, the yolk of an e^g, 
 a spoonful of brandy, and four ounces 
 of currants washed and dried. Fill 
 some small pattipans lined with paste, 
 and bake them. — To make patties 
 resembling mince pies, chop the kid- 
 ney and fat of cold veal, apple, 
 orange and lemon peel candied ; add- 
 ing some fresh currants, a little wine, 
 two or three cloves, a little brandy 
 and sugar. 
 
 SWEET POT. Take three hand- 
 fuls of orange flowers, three of clove 
 gilliflowers, three of damask roses, 
 one of knotted marjoram, one of le- 
 mon thyme, six bay leaves, a hand- 
 ful of rosemary, one of myrtle, one 
 of lavender, half one of mint, the 
 rind of a lemon, and a quarter of an 
 ounce of cloves. Chop all together, 
 and put them in layers, with pound- 
 ed bay-salt between, up to the top of 
 the jar. If all the ingredients cannot 
 be got at once, put them in when 
 obtained, always throwing in salt 
 with every fresh article. This will 
 be found a quick and easy way of 
 making a sweet-scented pot. 
 
 SWEET SAUCE. Put some cur- 
 rant jelly into a stewpan, and when 
 melted, pour it into a sauce boat. 
 This is a more salubrious relish for 
 venison or hare, than either spice or 
 salt, and is an agreeable accompani- 
 ment to roast or hashed meats. 
 
 SWEETBREADS FRICASSEE. 
 Cut the sweetbreads in pretty thick 
 slices, boil them till about half done, 
 with a little more water than just to 
 cover them. Add a little salt, white 
 pepper, and mace. Then some but- 
 ter, the yolks of four eggs beaten 
 with a little white wine, and some 
 verjuice. Keep this over the fire, 
 .shaking it well, till the sauce is pro- 
 perly thickened. Serve it up with 
 the juice of a Seville orange*Squeezed 
 
 3 I 425 
 
SW E 
 
 S W E 
 
 over it. If it is to be a brown fri- 
 cassee, fry the sweetbreads first in 
 butter till the outside is browned. 
 3Hien pour away the butter, put wa- 
 ter to the sweetbreads, and boil and 
 finish them as before. An onion or 
 a clove of garlic may be added to 
 the water ; or if broth be used in- 
 stead of water, it will make the fri- 
 cassee more savoury. 
 
 SWEETBREADS FRIED. Cut 
 them into long slices, rub them over 
 with egg, season with pepper, salt, 
 and grated bread, and fry them in 
 butter. Serve them up with melted 
 butter and ketchup, garnished with 
 crisped parsley, and thin slices of 
 toasted bacon. 
 
 SWEETBREADS RAGOUT. Cut 
 them about the size of a walnut, 
 wash and dry them, then fry them of 
 a fine brown. Pour on them a good 
 gravy, seasoned with salt, pepper, 
 allspice, and either mushrooms or 
 mushroom ketchup, adding truffles 
 and morels, if approved. Strain, and 
 thicken with butter and a little flour. 
 
 SWEETBREADS ROASTED. 
 Parboil two large ones ; when cold , 
 lard them with bacon, and roast 
 them in a Dutch oven. For sauce, 
 plain butter and mushroom ket- 
 chup. 
 
 SWEETMEATS. Preserves or 
 sweetmeats should be carefully kept 
 from the air, and set in a very dry 
 place. If they have only a small 
 proportion of sugar, a warm situa- 
 tion would not injure them ; but if 
 they have not been sufficiently boiled, 
 the heat will make them ferment, 
 and the damp will cause them to 
 grow mouldy. They should be in- 
 spected two or three times in the first 
 two months, that they may be gently 
 boiled again, if not likely to keep. 
 It is necessary to observe, that the 
 boiling of sugar more or less, con- 
 stitutes the chief art of the confec- 
 tioner ; and those who are not prac- 
 tically acquainted with the subject, 
 and only preserve fruit in a plain 
 way for family use, are not aware 
 426 
 
 that in two or three minutes, a syrup 
 over the fire will pass from one gra- 
 dation to another, called by the con- 
 fectioners, degrees of boihng, of 
 which there are six, and those sub- 
 divided. Without entering, however, 
 into the minutiae of the business, it 
 is only necessary to make the obser- 
 vation in order to guard against un- 
 der boiling, which prevents sweet- 
 meats from keeping ; and quick and 
 long boiling, which reduces them to 
 candy. Attention, without much 
 practice, will enable a person to do 
 any of the following sorts of sweet- 
 meats and preserves, which are quite 
 sufficient for a private family. The 
 higher articles of preserved fruits 
 may be bought at less expense than 
 made. Jellies of fruit are made with 
 an equal quantity of sugar, that is, 
 a pound to a pint, and require no 
 very long boiling. A pan should be 
 kept for the purpose of preserving, 
 of double block tin, with a bow 
 handle for safety, opposite the straight 
 one : and if when done with, it be 
 carefully cleaned and set by in a dry 
 place, it will last for several years. 
 Pans of copper or brass are extreme- 
 ly improper, as the tinning wears out 
 by the scraping of the ladle. Sieves 
 and spoons should likewise be kept 
 on purpose for sweetmeats. Sweet- 
 meats keep best in drawers that are 
 not connected with a wall. If there 
 be the least damp, cover them only 
 with paper dipped in brandy, and 
 laid on quite close ; and to prevent 
 the mouldiness occasioned by in- 
 sects, cover them with fresh paper 
 in the spring. When any sweetmeats 
 are to be dried in the sun, or in a 
 stove, it will be best in private fa- 
 milies, where there is not a regular 
 stove for the purpose, to place them 
 in the sun on flag stones, which re- 
 flect the heat, and to cover them 
 with a garden glass to keep off the 
 insects. If put into an oven, take 
 care that it be not too warm, and 
 watch to see them done properly 
 and slowly. When green fruits are 
 
s wo 
 
 S YM 
 
 to be preserved, take pippins, apri- 
 cots, pears, plums, or peaches, and 
 put them into a block tin preserving 
 pan, with vine leaves under and over 
 them, and cover them with spring 
 water. Put on the tin cover to ex- 
 clude the air, and set the pan on the 
 side of the fire. When the fruit 
 begins to simmer, remove the pan 
 from the fire, pour off the water, 
 and if not green, put fresh leaves 
 when cold, and repeat the same. 
 Take them out carefully with a slice, 
 peel and do them as directed for the 
 different kinds of preserves. When 
 fruit is plentiful, and sweetmeats are 
 wanted for tarts, divide two pounds 
 of apricots just ripe, and take out 
 and break the stones. Put the ker- 
 nels without their skins to the fruit ; 
 add three pounds of greengages, 
 and two pounds and a half of lump 
 sugar. The sugar should be broken 
 in large pieces, and just dipped in 
 water, and added to the fruit over 
 a slow fire. Simmer it till reduced 
 to a clear jam, but observe that it 
 does not boil, and skim it well. If 
 the sugar be clarified, it will make 
 the jam the better. Put it into small 
 pots, which art the best for pre- 
 serving sweetmeats. 
 
 SWEETMEAT PIES. Sweet- 
 meats made with syrups are made 
 into pies the same as raw fruit, and 
 the same crusts may be used for 
 them. Tarts made of any kind of 
 jam are commonly made with a crust 
 round the bottom of the dish, the 
 sweetmeat then put in, and only lit- 
 tle ornaments of crust cut with a 
 jagging iron, and laid over the top. 
 Sugar paste may be used if prefer- 
 red. Little tartlets are made in the 
 same way, only baked in tins and 
 turned out. 
 
 SWOONS. In a swooning fit, 
 the patient should immediately be 
 exposed to the open air, and the 
 face and neck sprinkled with cold 
 water. Pungent odours, or volatile 
 spirits, should be held to the nos- 
 
 trils, and the feet rubbed with hot 
 flannels, or put into warm wa- 
 ter. 
 
 SYLLABUB. Put a pint of cider 
 and a bottle of strong beer into a 
 large punch bowl, grate in a nutmeg, 
 and sweeten it. Put in as much new 
 milk from the cow as will make a 
 strong froth, and let it stand an 
 hour. Clean and wash some cur- 
 rants, and make them plump before 
 the fire ; then strew them over the 
 syllabub, and it will be fit for use. 
 A good imitation of this may be 
 made by those who do not keep 
 cows, by pouring new milk out of a 
 tea-pot into the cider and beer, or 
 wine. — A fine syllabub from the 
 cow. Make your syllabub either of 
 wine or cyder, (if cyder, put a spoon- 
 ful of brandy in) sweeten it, and 
 grate in some nutmeg; then milk 
 into the liquor till you have a fine 
 light curd ; pour over it half a pint, 
 or a pint of good cream, according 
 to the quantity of syllabub you 
 make : you may send it in the basin 
 it was made in, or put it into cus- 
 tard-cups, and tea-spoons with it on 
 a salver. — To make very fine sylla- 
 bubs. Take a quart and half a pint 
 of cream, a pint of Rhenish, and 
 half a pint of sack ; grate the rind 
 of three lemons into the cream ; 
 with near a pound of double-refined 
 sugar ; squeeze the juice of three 
 lemons into the wine, and put it to 
 the cream ; then beat all together 
 with a whisk half an hour, take it 
 up together with a spoon, and fill 
 the glasses. It is best at three or 
 four days old, and will keep good 
 nine or ten days. These are called 
 the everlasting syllabubs. 
 
 SYMPATHETIC INK. Write on 
 paper with a solution of nitrate of 
 bismuth, and smear the writing over 
 with a feather, moistened with an 
 infusion of galls. The letters which 
 were before invisible, will now ap- 
 pear of a brown colour. Or write 
 with a solution of muriate of anti- 
 427 
 
TA B 
 
 TAB 
 
 mony, and smear the writing over 
 with a feather dipa^d in a solution 
 of galls. The writmg"1)efore invisi- 
 ble, will now turn yellow. Or write 
 with a transparent infusion of gall 
 nuts, and smear it over with a solu- 
 tion of metallic salt ; and on a slight 
 exposure to the air, the writing will 
 turn quite black. If written with a 
 solution of sulphate of iron, and 
 rubbed over with a solution of prus- 
 siate of potass, it will appear of a 
 beautiful blue colour. 
 
 SYRUP OF CREAM. Staid a 
 pint of perfectly fresh cream, add to 
 it a pound and a quarter of powdered 
 lump sugar. Keep it in a cool place 
 for two or three hours, then put it 
 into small phials, holding one or 
 two ounces each, and cork it cl||^. 
 
 ■ f 
 
 It will keep good thus for several 
 weeks, and will be found very useful 
 in voyages. 
 
 SYRUP OF DIACODIUM. Steep 
 two pounds and a quarter of poppy 
 heads in a gallon of water, and let 
 it infuse twenty-four hours. Boil 
 the infusion till reduced to three 
 pints, and add to it a pound and a 
 half of sugar. 
 
 SYRUP OF MULBERRIES. Put 
 the mulberries into a jar, and the 
 jar into a kettle of water over the 
 tire, till the juice runs from them. 
 Then squeeze the fruit, and add to 
 the juice twice its weight in sugar. 
 Set it over a slow fire, skim it clean, 
 and keep it simmering till the sugar 
 is all dissolved. 
 
 T, 
 
 Table beer, if the quality 
 to be brewed is taken as a barrel, 
 or six and thirty gallons, two busljels 
 and a half of malt will be sufficient. 
 The dimensions of the vessels may 
 be supposed to correspond with 
 those used in a moderate family, and 
 the copper holding about thirty gal- 
 lons. A quantity of boiling water 
 being poured into the mash tub, is 
 suffered to remain there till the steam 
 is nearly all evaporated. The malt 
 previously ground, is then thrown 
 into the water, and thoroughly stir- 
 red and mixed with it. This agita- 
 tion of the malt and water, com- 
 monly called mashing, is kept up 
 for a quarter of an hour, by which 
 the malt is more effectually brought 
 into contact with the water, and a 
 greater proportion of its soluble 
 matter extracted. After this the 
 mash tub is covered over in order to 
 retain as much heat as possible, 
 and the whole is suffered to remain 
 428 
 
 undisturbed for an hour and a half 
 or two hours. At the end of that 
 time, the water thus impregnated 
 with the malt, in which state it is 
 commonly called sweet wort, is 
 slowly drawn off into another vessel. 
 The quantity of water used in the 
 first mashing is about twenty-five 
 gallons; of which, not above fifteen 
 are afterwards obtained, the rest 
 being absorbed by the malt, with 
 the exception of a small quantity 
 carried off by evaporation. This 
 first wort being drawn off from the 
 malt, a fresh portion of hot water is 
 thrown into the mash tub, and the 
 process of mashing is repeated for 
 ten minutes. The tub being again 
 covered, the whole is suffered to re- 
 main for about an hour, when a se- 
 cond wort is drawn off. The quan- 
 tity of water used in this second 
 mashing^ is about fifteen gallons ; 
 and the malt having already retain- 
 ed as much water as is sufficient 
 
TAB 
 
 TAB^ 
 
 to saturate it, the whole amount 
 of the fifteen gallons is afterwards 
 recovered from the mash tub. About 
 twelve gallons of hot water is now 
 added to the malt, and the mix- 
 ture being mashed for a few minutes, 
 is suffered to remain another hour, 
 in order to form a third wort. In 
 the meantime a part of the two first 
 worts is poured into the copper, with 
 a pound and a half or two pounds of 
 hops, and boiled for an hour, or an 
 hour and a half; after which it is 
 strained through a sieve into another 
 vessel. The third wort is now drawn 
 off from the mash tub, and being 
 mixed with the remaining part of 
 the first and second wort, it is boiled 
 for an hour or more, with the hops 
 used in the former instance. The 
 three worts are then distributed into 
 shallow vessels or coolers, and suf- 
 fered to remain there till the liquor 
 is reduced to a lukewarm state. It 
 is then collected into the tun tub, 
 and fermented with about a quart of 
 yeast, which converts it into beer. 
 But as table beer is sometimes brew- 
 ed in considerable quantities for the 
 use of large families, and in a still 
 more economical manner, an esti- 
 mate will be given, in order to show 
 the saving that is made in private 
 brewing. The following is a prepa- 
 ration for ten barrels. 
 
 £ s. d. 
 Malt, one quarter . . 2 10 
 Hops, eight pounds . 10 
 Colouring, ditto . . 4 
 Spanish liquorice, 8oz. 8 
 Treacle, ten pounds .034 
 
 8 
 
 Ten barrels bought at 
 
 the brewery at 16s. 8 
 Ten barrels brewed at 
 
 home . ^. . . . 3 8 
 
 Clear gain 
 
 . 4 12 
 
 Liquorice root and other flavour- 
 iag substances may be added : what 
 are here inserted are only the general 
 requisites. — Another way of making 
 a cheap and wholesome table beer, 
 is to dissolve four pounds of coarse 
 sugar in ten gallons of water. Then 
 put in three ounces of hops, boil the 
 whole for three quarters of an hour, 
 and let it work as usual. It should be 
 kept a week or ten days before it is 
 tapped, and it will improve daily af- 
 terwards, if not kept too long. Or for 
 a still smaller quantity, put a pound of 
 treacle to eight quarts of boiling wa- 
 ter : add two bay leaves, and a quar- 
 ter of an ounce of powdered ginger. 
 Boil the whole for fifteen minutes, 
 then let it cool, and work it with 
 yeast. 
 
 . TAINTED MEAT. When the 
 weather is so hot that meat will 
 scarcely keep from day to day, wrap 
 ping it in a thin cloth dipped in vine- 
 gar, and not wrung very dry, will 
 help to keep it from being tainted. 
 Or rubbing the meat with black pep- 
 per will preserve it, and let it be 
 hung up as usual. It is much better 
 however, that meat should not be 
 kept so long as to risk its being 
 tainted. 
 
 TAN GLOVES. To dye gloves 
 to look like York tan or Limerick, 
 put some saffron into a pint of water 
 boiUng hot, and let it infuse all night. 
 Next morning wet the leather over 
 with a brush, but take care that the 
 tops of the gloves be sewn close, to 
 prevent the colour from getting 
 in. 
 
 TANSEY. To make a tansey, 
 beat up seven eggs, yolks and whites 
 separately. Add a pint of cream, 
 nearly the same of spinach juice, 
 and a little tansey juice, gained by 
 pounding it in a stone mortar; a 
 quarter of a pound of Naples bis- 
 cuit, a glass of white wine, and a 
 little sugar and nutmeg. Set all in 
 a saucepan, just to thicken, over the 
 fire ; then put it into a dish, lined 
 with paste to turn out, and bake it. 
 429 
 
t A N 
 
 TAR 
 
 — Another. Beat ten eggs very well 
 with a little salt, half a pound of 
 loaf sugar pounded, half a pint of 
 spinach juice, and a spoonful of the 
 juice of tansey ; mix them well to- 
 gether, and strain it to a quart of 
 cream ; grate in half a pound of 
 Naples biscuits, and a nutmeg ; add 
 a quarter of a pound of Jordan al- 
 monds blanched and beat fine, with 
 a little rose water, and mix all well 
 together ; put it into a stewpan, 
 with a piece of butter the bigness of 
 a golden pippin. Set it over a slow 
 charcoal fire ; keep it stirring till it 
 is hardened ; then butter a dish very 
 well, that will just hold it : put in 
 the tansey, bake it in a moderate 
 oven, taking care that it is not 
 scorched. When it comes home, 
 turn it upon a pie plate, cut Seville 
 oranges in small quarters, and lay 
 round it, and on the tansey, citron, 
 and orange peel cut thin, with dou- 
 ble refined sugar laid in little heaps 
 between. If you have not Naples 
 biscuits, grate seven ounces of the 
 finest stale bread you have. — A boil- 
 ed tansey. Cut the crumb of a stale 
 penny loaf thin, pour over as much 
 hot cream as will wet it, and cover 
 it over till cold ; then beat and strain 
 six eggs to it, a little lemon peel 
 shred fine, a little grated nutmeg, 
 and salt ; green it as you did the 
 baked tansey, and sweeten it to your 
 taste; stir all very well together, 
 butter a bason, that will hold it, but- 
 ter also a cloth to lay over the top, 
 tie it tight, and boil it an hour and 
 quarter ; turn it into a dish, and 
 garnish with Seville orange ; stick 
 candied orange cut thin on the top. 
 TANSEY PUDDING. Grate 
 four ounces' of bread, blanch two 
 ounces of sweet almonds, and beat 
 them fine in a marble mortar, with 
 orange-flower water. Mix these, 
 and four ounces of fine powdered 
 sugar with the bread. Add five eggs, 
 a little salt, a pint of cream, a grated 
 nutmeg, half a pint of spinach juice 
 expressed from the leaves, beaten in 
 430 
 
 a marble mortar, and strained through 
 a cloth, and two or three spoonfuls 
 of tansey juice beaten out and strain- 
 ed in the same manner. Stir the 
 whole together, and put it into a 
 saucepan with a small piece of but- 
 ter. Set it over the fire till it thickens, 
 stirring it all the time, but do not let 
 it boil. When done, cool it in a 
 basin, then pour it into a dish well 
 buttered, and bake it half an hour. 
 Turn it out of the dish before it is 
 sent to table, sift some fine sugar 
 over it, and lay a Seville orange round 
 it cut in pieces, and squeeze the juice 
 upon it. 
 
 TAPIOCA JELLY. Choose the 
 largest sort, pour on cold water to 
 wash in two or three times, and then 
 soak it in fresh water five or six 
 times. Simmer it in the same until 
 it become quite clear, with a bit of 
 lemon peel. Then add lemon juice, 
 wine, and sugar. 
 
 TAPIOCA PUDDING. Wash 
 six spoonfuls of the large kind of 
 tapioca, and stew it gently in a quart 
 of milk till it is pretty thick. Let 
 it stand uncovered to cool. Add two 
 eggs well beaten with some salt, 
 and sugar to the taste. Bake it with 
 a crust round the edge of a dish, in 
 a moderate oven, for an hour. 
 
 TAR WATER. Pour a gallon 
 of cold water on a quart of tar, and 
 stir and mix them thoroughly with 
 a ladle or flat stick, for the space of 
 three or four minutes ; after which 
 the vessel must stand forty-eight 
 hours, that the tar may have time to 
 subside ; when the clear water is to 
 be poured off", and kept for use, no 
 more being made from the same tar, 
 which may still serve for common 
 purposes. The general rule for 
 taking it is, about half a pint night 
 and morning, on an empty stomach, 
 which quantity may be varied ac- 
 cording to the case and age of the 
 patient ; provided it be always taken 
 on an empty stomach, and about two 
 hours before or after a meal. Tar 
 water cures indigestion, and gives 
 
T A 
 
 R 
 
 TAR 
 
 a good appetite. It is an excellent 
 medicine in an asthma ; it imparts a 
 kindly? warmth, and quick circula- 
 tion to the juices, without heating, 
 and is therefore useful, not only as 
 a pectoral and balsamic, but also 
 as a powerful and a safe deobstruent 
 in cachectic and hysteric cases. As 
 it is both healing and diuretic, it is 
 very good for the gravel. It is 
 believed to be of great use in a 
 dropsy, having been known to cure 
 a very bad anasarca in a person 
 whose thirst, though very extraordi- 
 nary, was in a short time removed 
 by the drinking of tar water. It is 
 also believed to be the best and 
 safest medicine, either for prevent- 
 ing the gout, or for so strengthening 
 nature against the fit, as to drive it 
 from the vitals. It may likewise be 
 safely used in inflammatory cases ; 
 and, in fact, hath been found an 
 admirable febrifuge, at once the 
 safest cooler and cordial. The salts 
 and more active spirits of tar are got 
 by infusion in cold water ; but the 
 resinous part is not to be dissolved 
 thereby. Hence the prejudice which 
 some, perhaps, may entertain against 
 tar water, the use of which might 
 inflame the blood by its sulphur and 
 resin, as a medicine, appears not to 
 be well grounded. It is observed by 
 chemists, that all sorts of balsamic 
 wood aflford an acid spirit, which is 
 the volatile oily saltof the vegetable. 
 Herein is chiefly contained their me- 
 dicinal virtues ; and it appears that 
 the acid spirit in tar water possesses 
 the virtues, in an eminent degree, of 
 that of guaiacum,and other medicinal 
 woods. It is certain tar water warms, 
 and therefore some may perhaps 
 still think it cannot cool. The more 
 eflfectually to remove this prejudice, 
 let it be farther considered, that, as 
 on one hand, opposite causes do 
 sometimes produce the same eff*ect ; 
 for instance, heat by rarefaction, 
 and cold by condensation, do both 
 increase the air's elasticity ; so, on 
 the otiier hand, the same cause shall 
 
 sometimes produce opposite eflfects. 
 Heat, for instance, in one degree 
 thins, in another coagulates, the 
 blood. It is not therefore strange, 
 that tar water should warm one ha- 
 bit and cool another ; have one good 
 eff'ect on a cold constitution, and 
 another good efi^ect on an inflamed 
 one ; nor, if this be so, that it 
 should cure opposite disorders. A 
 medicine of so great virtue in so 
 many diflferent disorders, and espe- 
 cially in that grand enemy the fever, 
 must needs be a benefit to mankind 
 in general. There are nevertheless 
 three sorts of people to whom it may 
 be peculiarly recommended ; sea- 
 faring persons, ladies, and men of 
 studious and sedentary lives. If it 
 be asked, what precise quantity, or 
 degree of strength is required in 
 tar water ? It is answered, that the 
 palate, the stomach, the particular 
 case and constitution of the patient, 
 the very season of the year, will dis- 
 pose and require him to drink more 
 or less in quantity, stronger or weak- 
 er in degree. Precisely to measure 
 its strength by a scrupulous exact- 
 ness, is by no means necessary. It 
 is to be observed, that tar water 
 should not be made in unglazed 
 earthen vessels, these being apt to 
 communicate a nauseous sweetness 
 to the water. Tar water is also re- 
 commended in the plague, and for 
 the distemper among horned cattle ; 
 with what success must be left to 
 experience. 
 
 TARRAGON VINEGAR. Fill a 
 wide-mouthed bottle with tarragon 
 leaves, gathered on a dry day, just 
 before the plant begins to flower. Dry 
 the leaves a little before the fire, 
 steep them a fortnight in the best vi- 
 negar, and strain it fine through a 
 flannel jelly bag. Pour it into half- 
 pint bottles, cork them up carefully, 
 and keep them in a dry place. This 
 forms an agreeable addition to soups 
 and salad sauce, and to mix with 
 mustard. 
 
 TARTAR WINE. Add to a quan- 
 431 
 
TAR 
 
 TAR 
 
 tity of mare's milk a sixth part of 
 water, and pour the mixture into a 
 wooden vessel. Use as a ferment an 
 eighth part of sour cow's milk ; but 
 at any future preparation, a small 
 portion of old koumiss will answer 
 better. Cover the vessel with a thick 
 cloth, and set it in a place of mode- 
 rate warmth, leaving it at rest for 
 twenty four hours. At the end of 
 this time the milk will become sour, 
 and a thick substance will be ga- 
 thered on its surface. Now with a 
 churn-stafF, beat it till the thick sub- 
 stance just mentioned, be intimately 
 blended with the subjacent fluid. 
 In this situation leave it at rest for 
 twenty four hours more. Afterwards 
 pour it into a higher and narrower 
 vessel, resembling a churn, where 
 the agitation must be repeated as be- 
 fore, till the liquor appear to be per- 
 fectly combined. In this state it is 
 called koumiss, the taste of which 
 ought to be a pleasant mixture of 
 sweet and sour. Agitation must be 
 employed every time before it is 
 used. This wine, prepared by the 
 Tartars, is cooling and antiseptic. 
 Sometimes aromatic herbs, as ange- 
 lica, are infused in the liquor during 
 fermentation. * 
 
 TARTS. Sweetmeats made with 
 syrups are formed into pies and tarts 
 the same as raw fruits, and the same 
 crusts may be used for them. Tarts 
 made of any kind of jam are usually 
 formed with a crust round the bot- 
 tom of the dish, the sweetmeat is 
 then put in, and little ornaments of 
 crust placed over the top, made with 
 ^jagging iron. Sugar paste is suita- 
 ble for these. Little tartlets are 
 made in the same way, only baked in 
 
 tins and turned out. Take apples, 
 
 or pears, cut them in small quarters, 
 and set them over the fire, with a 
 piece of lemon peel, and some cin- 
 namon ; let them simmer in as much 
 water as will cover them, till tender ; 
 and if you bake them in tin patti- 
 pans, butter them first, and lay over 
 a thin paste ; lay in some sugar, 
 432 
 
 then the fruit, with three or four 
 tea-spoonfuls of the liquor they were 
 simmered in ; put in a little more 
 sugar, and lid them over. If your 
 tarts are made of apricots, green 
 almonds, nectarines, or green plums, 
 they must be scalded before you use 
 them, and observe to put nothing 
 to them but sugar, and as little wa- 
 ter as possible ; make use of the 
 syrup they were scalded in, as you 
 did for your apples, &c. cherries, 
 currants, raspberries, and all ripe 
 fruits need not be scalded ; and if 
 you make your tarts in china, or 
 glass patties, lay the sugar at bot- 
 tom, then the fruit, with a little more 
 sugar on the top ; put no paste at 
 the bottom, only lid them over, and 
 bake them in a slack oven. You 
 have receipts how to make crust for 
 tarts ; mince pies must be baked in 
 tin patties, that you may slip them 
 out into a dish, and a puff paste is 
 the best for them. When you make 
 sweetmeat tarts, or a crocant tart, 
 lay in the sweetmeats, or preserved 
 fruit either in glass or china patties 
 that are small, for that purpose ; 
 lay a very thin crust on the top, and 
 let them be baked no more than till 
 your crust is nicely coloured, and 
 that in a slow oven. If you would 
 have a crocant tart for the middle 
 of the table, or a side-dish, have a 
 glass, or china dish, of what size 
 you please, and lay in the preserved 
 fruit of different sorts, (you must 
 have a round cover just the size of 
 the inside of your dish) roll out a 
 sugar crust, the thickness of an half 
 crown, and lay over the cover ; mark 
 it with marking irons made on pur- 
 pose for that use, of what shapes 
 you please ; then put the crust, with 
 the cover, into a very slack oven, 
 not to discolour it, only to have it 
 crisp. When you take it out of the 
 oven, loosen it from the cover very 
 gently, and when quite cold, take it 
 carefully off, and lay over your 
 sweetmeats, and it being hollow, 
 you will see the fruit through it. 
 
TEA 
 
 TEA 
 
 if the tart is not eaten, only take off 
 the Hd, and your sweetmeats may be 
 put into the pots again. 
 
 TEA. The habit of drinking tea 
 frequently, and in large quantities, 
 cannot fail to be injurious, as it great- 
 ly weakens and relaxes the tone of 
 the stomach. This produces indi- 
 gestion, nervous trembling and weak- 
 ness, attended with a pale, wan com- 
 plexion. When tea is taken only at 
 intervals, and after solid food, it is 
 salutary and refreshing ; but when 
 used as a substitute for plain nou- 
 rishing diet, as is too commonly the 
 case amongst the lower classes, it is 
 highly pernicious, especially as large 
 quantities of a spurious description 
 are too frequently imposed upon the 
 publie. The policy which compels 
 a very numerous class to purchase 
 this foreign article, for procuring 
 which immense sums are sent out of 
 the country, while the produce of our 
 own soil is comparatively withheld by 
 an exorbitant system of taxation, 
 cannot be too severely condemned, as 
 alike injurious to health, to the inte- 
 rests of agriculture, and to the com- 
 fort and industry of'the people. The 
 duty on foreign tea has indeed been 
 greatly encreased, but at the same 
 time, so has the duty on malt and 
 beer ; no encouragement therefore is 
 given to the home consumption, but 
 the money which ought to be paid for 
 jthe production of barley and malt is 
 given to the foreigner, while by the 
 enormous price of the article, a pow- 
 erful stimulus is furnished for at- 
 tempting an illicit importation, and 
 for the pernicious adulteration of 
 what is now esteemed almost a com- 
 mon necessary of life. It is desirable to 
 lessen the injurious effects of tea as 
 much as possible by mixing it with 
 milk, which will render it softer and 
 more nutritious. With the addition of 
 sugar it may be made to form a 
 wholesome breakfast for those who 
 are strong and live freely, operating 
 as a diluent for cleansing the bladder 
 and kidnies, and the alimentary pas- 
 (No. 19.) 
 
 sages. Persons of weak nerves ought 
 however to abstain from tea, as they 
 would from drams and cordials, as it 
 causes the same kind of irritation on 
 the delicate fibres of the stomach, 
 which ends in lowness, trembling, and 
 vapours. Tea should never be drunk 
 hot at any time, as it tends still more 
 to produce that relaxation which 
 ought to be carefully avoided. Green 
 tea is less wholesome than black or 
 bohea. 
 
 TEA CAKES. Rub four ounces 
 of butter into eight ounces of flour, 
 mix with it eight ounces of currants, 
 and six of fine Lisbon sugar. Add 
 two yolks and one white of eggs, and 
 a spoonful of brandy. Roll the paste 
 about the thickness of a biscuit, and 
 cut it out with a wine glass into little 
 cakes. The white of the other egg 
 beaten up, may be washed over them, 
 and then they may be dusted with 
 fine sugar. 
 
 TEA-KETTLES. Hard water 
 used for tea is apt to form an offen- 
 sive crust inside the tea-kettle, which 
 may be prevented by frequent clean- 
 ing, or putting a flat oyster shell at 
 the bottom. This will attract the 
 stony particles that are in the water, 
 and the concretion will be formed 
 upon it. y V r^ X x\ 
 
 TEA-POT S./ An ipljisiori of tea^/ 
 al\i^ys''m6 Vg Tp B y i ( iet't;H ! alli ed 
 than in one of stoi^e or eartheni'are. 
 If boiling wat^r ;6e -poured int^ Jwo 
 tea-pots, one ofhtrrgM sitvef £r po- 
 lished tin, and the other off btack 
 stoneware, and they be left in |a roqm 
 of moderate temperature, hpvill be 
 found that the former will jfetain its 
 heat nearly twice as long as ahe other. 
 Tea-pots of polished meta^jer there- 
 fore to be preferred. 
 
 TEATS. Sore teats, in Neat Cat- 
 tle, is an affection in those of the cow 
 kind, to which some are much more 
 subject than others ; especially such 
 as have newly or lately calved. 
 When the teats of these aninjals are 
 affected during the summer months, 
 they often become ulcerated, and by 
 
 ii K 433 
 
TEE 
 
 TEN 
 
 the teazing of the flies, the cattle are 
 rendered difficult to be milked ; they 
 also become a very great nuisance 
 at the periods of milking, as the dis- 
 charges from them are apt, without 
 much attention, to pass between t4ie 
 fingers of the operator into the milk- 
 pail, and spoil the milk. The affec- 
 tion is caused by inflammation, ir- 
 ritation, and too much distention of 
 the parts by the milk. In order to 
 the removal of it, the milk should be 
 first frequently drawn, and the parts 
 well washed with soft soap and 
 warm water ; after which, a sub- 
 stance composed of elder ointment 
 and wax melted together, to which 
 is then added a little alum and sugar 
 of lead, in fine powder, may be used 
 to the parts after milking at night 
 and in the morning ; or a weak so- 
 lution of white vitriol and a little su- 
 gar of lead, in soft water may be 
 made use of in the same way, in some 
 cases, with more advantage. The 
 addition of a little assafoetida, and 
 such like substances, in powder, is, 
 it is said, beneficial in the summer 
 season in driving away the flies. 
 Great care is to be taken to keep the 
 teats as clean as possible during the 
 time of cure. 
 
 TEETH AND GUMS. In order 
 to preserve the teeth and gums, they 
 require to be cleaned very carefully ; 
 for if the enamel of the teeth be 
 worn off by an improper mode of 
 cleaning, they will suffer more injury 
 than by a total neglect. A common 
 skewer of soft wood, bruised and 
 bitten at the end, will make the best 
 brush for this purpose. Once a 
 week dip the skewer brush into a 
 few grains of gunpowder, after they 
 have been bruised, and it will remove 
 every spot and blemish till the teeth 
 appear beautifully white. The mouth 
 should be well washed after the 
 operation, to prevent any ill eflfects 
 of the gunpowder. Teeth, if not 
 regulary cleaned, are apt to contract 
 a false kind of enamel which is in- 
 jurious to the gums, leaving the 
 434 
 
 fangs of the teeth bare, so that they 
 are soon destroyed, by being ex- 
 posed to the air, and for want of 
 being protected by the gums. This 
 tartarous enamel must therefore be 
 scaled off, that the gums may grow 
 up to their proper place. Rasp- 
 berries or strawberries eaten plenti- 
 fully have been found to dissolve 
 these concretions, and contribute 
 to the preservation of the teelh and 
 gums. Tooth powders and tinctures 
 also have theii use. A very conve- 
 nient powder may be made of char- 
 coal pounded in a mortar, and sift- 
 ed fine. Apply a little of it to the 
 teeth twice a week, and it will not 
 only render them beautifully white, 
 but also make the breath sweet, and 
 the gums firm and comfortable. The 
 charcoal may be ground in water, 
 and so preserved for use. A tincture 
 for the gums may be made of three 
 ounces of the tincture of bark, and 
 half an ounce of sal ammoniac, 
 mixed together. Dip the finger into 
 a tea-spoonful of the tincture, and 
 rub the gums and teeth with it, 
 which are afterwards to be washed 
 with warm water. This tincture not 
 only cures the toothache, but pre- 
 serves the teelh and gums, and 
 causes them to adhere to each other. 
 
 TENANT AT SUFFERANCE. 
 When a lease is expired, and the 
 tenant keeps possession without any 
 new contract, he is deemed a tenant 
 at sufferance. But on the landlord's 
 acceptance of any rent after the ex- 
 piration of the lease, the tenant may 
 hold the premises from year to 
 year, till half a year's notice is 
 given. 
 
 TENANT AT WILL. A tenant 
 at will is one who holds an estate 
 or tenement at the will of the land- 
 lord, and may at any time be eject- 
 ed. Meanwhile he is at liberty to 
 leave when he chooses, on giving 
 proper notice, and cannot be com- 
 pelled to occupy. 
 
 TENCH. These are a fine fla- 
 voured fresh- water fish, and should 
 
T E N 
 
 THI 
 
 be kiiied and dressed as soon as 
 oaujilit. Thev abound very niiich 
 in the dykes of Lincolnshire. When 
 they are to be bought, examine whe- 
 ther the gills are red and hard to 
 open, the eyes bright, and the body 
 stiff. The tench has a slimy mat- 
 ter about it, the clearness and bright- 
 ness of which indicate freshness. 
 The season for this delicate fish is 
 July, August, and September. When 
 to be dressed, put them into cold 
 water, boil them carefully, and serve 
 with melted butter and soy. They 
 are also very fine stewed, or fricas- 
 seed, as follows. 'To fricassee tench 
 white. Having cleaned your tench 
 very well, cut off their heads, slit 
 thenr in two, and if large, cut each 
 half in three pieces, if small, in two: 
 melt some butter in a stewpan, and 
 put in your tench ; dust in some 
 flour, and pour in some boiling wa- 
 ter, and a few mushrooms, and sea- 
 son it with salt, pepper, a bundle of 
 sweet herbs, and an onion stuck with 
 cloves : when this boils, pour in a 
 pint of white wine boiling hot ; let 
 it stew till sufficiently wasted ; take 
 out the fish, and strain the liquor, 
 saving the mushrooms ; bind your 
 fricassee with the yolk of three or 
 four eggs beaten up with a little 
 verjuice, some parsley chopped fine, 
 and a little nutmeg grated ; stir it 
 all the time it boils, scum it very 
 clean, pour your sauce over the fish, 
 and send it to table. — To fricassee 
 tench biovvn. Prepare your tench 
 as in the other receipt ; put some 
 butter and flour into a stewpan, 
 and brown it ; then put in the tench 
 with the same seasoning you did 
 your white fricassee ; when you have 
 tossed them up, moisten them with 
 a little fish broth ; boil a pint of 
 white wine, and put to your fricassee, 
 stew it till enough, and properly 
 wasted ; then take the fish up, and 
 strain the liquor, bind it with a 
 brown cullis, and serve it up. If 
 asparagus or artichokes are in sea- 
 
 son, you may boil these, and add 
 them to your fricassee. 
 
 TENCH BROTH. Clean the fish, 
 and set them on the fire with three 
 pints of water ; add some parsley, a 
 slice of onion, and a few pepper- 
 corns. Simmer till the fish is broken, 
 the broth become good, and reduced 
 one half. Add some salt, and strain 
 it off. Tench broth is very nu- 
 tricious, and light of digestion. 
 
 THICK MILK. Beat up an egg, 
 and add to it a tea spoonful of flour. 
 Mix it smooth with a tea-spoonful 
 of cold milk, and put to it a pint of 
 boiling milk. Stir it over a slow fire 
 till it boils, then pour it out, and 
 add a little sugar and nutmeg. The 
 saucepan should have a little cold 
 water put into it first, to prevent 
 the milk from burning at the bottom, 
 or marbles boiled in it will answer 
 the same purpose. 
 
 THICKENED GRAVY. To a 
 quart of gravy allow a table-spoon- 
 ful of thickening, or from one to two 
 table-spoonfuls of flour, according 
 to the thickness required. Put a 
 ladleful of the gravy into a basin 
 with the thickening, stir it up quick, 
 add the rest by degrees, till it is all 
 well mixed. Then pour it back into 
 a stewpan, and leave it by the side 
 of the fire to simmer for half an 
 hour longer, that the thickening may 
 be thoroughly incorporated with the 
 gravy. Let it neither be too pale 
 nor too dark a colour. If not, thick 
 enough, let it stew longer, or add to 
 it a little glaze or portable soup. If 
 too thick, it may be diluted with a 
 spoonful or too of warm broth or 
 water. 
 
 THICKENED SOUP. Put into 
 a small stewpan three table-spoon- 
 fuls of the fat taken off the soup, 
 and mix it with four table-spoonfuls 
 of flour. Pour in a ladleful of tht 
 soup, mix it with the rest by de- 
 grees, and boil it up till it is smooth. 
 This may be rendered more savoury 
 by adding a little ketchup. The 
 435 
 
T H O 
 
 T HK 
 
 soup shoultl be strained through a 
 tamniis. 
 
 THICKENING. Clarified butter 
 is best for this purpose, or put some 
 fresh butter into a stewpan over a 
 slow clear fire. When it is melted, 
 add fine flour sufficient to make it 
 the thickness of paste. Stir it well 
 together with a wooden spoon for 
 fifteen or twenty minutes, till it is 
 quite smooth, and the colour of a 
 guinea. This must be done very 
 gradually and patiently, or it will be 
 spoiled. *Pour it into an earthen 
 pan, and it will keep good a fort- 
 night in summer, and longer in win- 
 ter. Particular attention must be 
 paid in making it ; if it gets any 
 burnt smell or taste, it will spoil 
 every thing it is put into. When 
 cold, it should be thick enQugh to 
 cut out with a knife, like a solid 
 paste. This is a very essential ar- 
 ticle in the kitchen, and the basis of 
 consistency in most made dishes, 
 soups, sauces, and ragouts. In mak- 
 ing this thickening, the less butter 
 and the more flour is used the better. 
 They must be thoroughly worked 
 together, and the broth or soup add- 
 ed by degrees. Unless well incor- 
 porated, the sauce will taste floury, 
 and have a greasy disagreeable ap- 
 pearance. To prevent this, it must 
 be finished and cleansed, after it is 
 thickened, by adding a little broth 
 or warm water, and setting it by 
 the side of the fire to raise any fat 
 that is not thoroughly incorporated 
 with the gravy, that it may be care- 
 fully removed as it comes to the top. 
 Some cooks merely thicken their 
 soups and sauces with flour, or the 
 farina of potatoe ; and others use 
 the fat skimmings off" the top of 
 broth, as a substitute for butter. 
 
 THORNS AND SPLINTERS. 
 To run prickles or thorns, such as 
 those of roses, thistles, and chess- 
 nuts, or little splinters of wood or 
 bone, into the hands, feet, or legai^ 
 is a very common accident, and pro- 
 436 
 
 vided any such substance be imme 
 diately extracted, it is seldom at- 
 tended with any bad consequences. 
 But the more certain prevention is 
 a compress of linen dipped in warm 
 water, and applied to the part, or 
 to bathe it a little while in warm 
 water. If the thorn or splinter can- 
 not be extracted directly, or if any 
 part of it be left in, it causes an 
 inflammation, and nothing but timely 
 precaution will prevent its coming 
 to an abscess. A plaster of shoe- 
 maker's wax spread upon leather, 
 draws these wounds remarkably well. 
 When it is known that any part of 
 the, splinter remains, an expert sur- 
 geon would open the place and take 
 it out ; but if it be unobserved, as 
 will sometimes happen when the 
 substance is very small, till the in- 
 flammation begins, and no advice 
 can at once be procured, the steam 
 of water should be applied to it first, 
 and then a poultice of bread crumb 
 and milk, with a few drops of peru- 
 vian balsam. It is quite necessary 
 that the injured part should be kept 
 in the easiest posture, and as still as 
 possible. If this does not soon suc- 
 ceed, good advice must be procured 
 without delay, as an accident of this 
 kind neglected, or improperly treat- 
 ed, may be the occasion of losing 
 a limb. In this and all other cases 
 of inflammation, a forbearance from 
 animal food and fermented liquors, 
 is always advisable. 
 
 THRUSH. This disorder in chil- 
 dren affects the mouth and throat, 
 and sometimes the stomach. In the 
 former case it will be sufficient to 
 cleanse the mouth with a little sage 
 tea, sweetened with the honey of 
 roses, and mixed with a dram of 
 borax. In the latter, great benefit 
 may be derived from a decoction of 
 carrots in water, or an ounce of 
 linseed boiled in a pint of water till 
 reduced to a consistence, and sweet- 
 ened with two ounces of honey, a 
 table-spoonfid of which may be 
 
THY 
 
 THY 
 
 given occasionally. This complaint 
 may generally be prevented by a 
 due attention to cleanliness, daily 
 washing and bathing the child in 
 lukewarm water, washing its mouth 
 after it has been applied to the 
 l)reast, giving it pure air, and remov- 
 ing any obstruction in the bow- 
 els by the use of manna or tama- 
 jinds. 
 
 THYME. These plants may be 
 easily raised from seed, by slipping 
 the roots and branches, and by cut- 
 tings ; but the seed method is seldom 
 practised, except with the second 
 sort, or garden thyme. The seed 
 should be sown in the early spring on 
 light, rich, dry ground, which should 
 be properly dug over, and the surface 
 be made moderately smooth with the 
 spade. As the seed is small, it should 
 not be sown too thick, or be covered 
 too deep : the seed is best sown while 
 the ground is fresh stirred, either 
 broad-cast on the surface, raking it 
 in lightly, or in flat shallow drills, 
 earthed over thinly : the plants ap- 
 pear in two or three weeks. It is ne- 
 cessary to be careful to keep them 
 well weeded, giving occasional light 
 waterings in dry weather; and by 
 June they will require thinning, es- 
 pecially if the plants are to grow 
 stocky, and with bushy full heads ; 
 in which case they should be set out 
 to six or eight inches distance ; when 
 those thinned out may be planted in 
 another place, in rows six or eight 
 inches asunder, giving water till fresh 
 rooted, keeping the whole clean from 
 weeds by occasional hoeing between 
 them in dry days, which will also stir 
 the surface of the earth, and much 
 improve the growth of the plants : 
 they will be in perfection for use in 
 summer, or early in autumn. Some 
 think the common thyme best culti- 
 vated for kitchen use in beds or bor- 
 ders, in rows at least half a foot 
 apart, employing for the purpose ei- 
 ther the young seedling plants, which 
 are fit to set out, or the root slips of 
 '>ld plants, each of which soon in- 
 
 crease into plants of bushy growths 
 proper for being cropped for the 
 above use. It may also often be well 
 cultivated as an edging to herbary 
 and other compartments ; in both of 
 which methods the plants multiply 
 exceedingly fast by offsets, and are 
 abiding, furnishing the means of great 
 future increase. Some should, how- 
 ever, always be annually raised from 
 seed in the above manner, as such 
 plants possess a stronger aromatic 
 quality than those from old ones. 
 When it is intended to increase any 
 particular varieties, and continue 
 them the same with certainty, it can 
 only be effected by slips and cuttings. 
 In respect to the off'sets and slips, all 
 the sorts multiply by off'sets of the 
 root and slips of the branches : th^ 
 rooted slips are the most expeditious 
 method, as the old plants increase 
 into many off'set stems rising from the 
 root, each furnished with fibres ; and 
 by taking up the old plants in the 
 spring, &c. and slipping or dividing 
 them into separate parts, not too 
 small, with roots to each, and plant- 
 ing them in beds of good earth, in 
 rows half a foot asunder, giving wa- 
 ter directly, and repeating it occa- 
 sionally in dry weather till they have 
 taken root, and begin to shoot at 
 top ; they soon grow freely, and form 
 good bushy plants in two or three 
 months. The strong slips of the 
 branches without roots, succeed when 
 planted any time in the early spring 
 season in a shady border, in rows 
 four or five inches distant, giving due 
 waterings ; and become good plants 
 by autumn, when they may be plant- 
 ed out where they are to remain. 
 The cuttings of the young branches 
 grow readily, the same as the slips, 
 when planted at the same season in 
 a shady place, and well watered. 
 The common thyme is in universal 
 use as a pot-herb for various culi- 
 nary purposes ; it may also be em- 
 ployed in assemblage with other small 
 plants, to embellish the fronts of 
 flower-borders, shrubbery clumps, 
 437 
 
TIN 
 
 TIN 
 
 small and sloping banks, &c. placing 
 the plants detached or singly, to form 
 little bushy tufts, and in which the 
 variegated sorts, and the silver thyme 
 and lemon thyme particularly, form 
 a very agreeable variety. The lemon 
 thyme is also in much estimation 
 for its peculiar odoriferous smell. 
 Some of each of these sorts may 
 also be potted, in order to be moved 
 occasionally to any particular places 
 as may be required, and under oc- 
 casional shelter in severe winters, 
 to preserve the plants more effectu- 
 ally in a lively state ; likewise some 
 of the raastick thyme. Spanish and 
 Portugal thymes are also sometimes 
 potted for the same purpose, and to 
 place under the protection of a gar- 
 den frame or greenhouse in winter, 
 to continue them in a more fresh 
 and lively growth ; and sometimes 
 some of the smaller thymes are sown 
 or planted for edgings to particular 
 beds or borders for variety, such as 
 the lemon thyme, silver-leaved and 
 variegated sorts ; also occasionally 
 the common thyme ; and all kept 
 low, close and regular, by clip- 
 ping them at the sides and tops an- 
 nually in the summer season. All 
 the several sorts and varieties pos- 
 sess an aromatic quality, which 
 principally resides in the leaves, 
 whence it is imparted and affords 
 a fine agreeable fragrance. But the 
 first three kinds are much the most 
 noted and valued in kitchen gardens, 
 and more especially the common 
 thyme, which is so very useful as a 
 culinary herb. 
 
 TIN COVERS. Properly to clean 
 tin covers and pewter pots, get the 
 finest whiting, which is only sold in 
 large cakes, the small being mixed 
 with sand. Powder and mix a little 
 of it with a drop of sweet oil, rub 
 the pots and covers well with it, 
 and wipe them clean. Then dust 
 over some dry whiting in a muslin 
 bag, and rub the articles bright with 
 dry leather. The last is to prevent 
 rust, which must be carcfullv guard- 
 438 
 
 ed against by wiping thoroughly 
 dry, and setting them by the fire 
 when they come from table. If 
 covers are once hung up without 
 wiping, the steam will be sure to 
 rust the inside. 
 
 TINCTURE OF ALLSPICE. 
 Bruise three ounces of allspice, and 
 steep it in a quart of brandy. Shake 
 it up occasionally and after a fort- 
 night pour off the clear liquor. It 
 makes a most grateful addition in 
 all cases where allspice is used, in 
 gravies, or to flavour and preserve 
 potted meats. 
 
 TINCTURE OF BARK.' To 
 mal^e the compound tincture, take 
 two ounces of Peruvian bark pow- 
 dered, half an ounce of Seville 
 orange peel, and half an ounce of 
 bruised cinnamon. Infuse the whole 
 in a pint and a half of brandy, let it 
 stand five or six days in a close ves- 
 sel, and then strain off the tincture. 
 Take one or two tea-spoonfuls twice 
 a day in any suitable liquor, sharp- 
 ened with a few drops of the spirits 
 of vitriol. This tincture is highly 
 beneficial in intermitting fevers, and 
 in slow, nervous, or putrid fevers, 
 especially towards their decline. 
 
 TINCTURE OF CINNAMON. 
 This exhilirating cordial is made by 
 pouring a bottle of the best brandy 
 on three ounces of bruised cinna- 
 mon. A tea-spoonful of it, and a 
 lump of sugar, in a glass of good 
 sherry or madeira, with the yolk of 
 an egg beaten up in it, was formerly 
 considered as the balsam of life. 
 Two tea-spoonfuls of it in a wine 
 glass of water, are at present a very 
 pleasant remedy in nervous languors, 
 and in relaxations of the boweJs. In 
 the latter case, five drops of lauda- 
 num may be added to each dose. 
 
 TINCTURE OF CLOVES. Bruise 
 three ounces of cloves, steep them 
 for ten days in a quart of brandy, 
 and strain off the tincture through 
 a flannel sieve. It imparts an ex- 
 cellent flavour to mulled wine. In 
 all cases tinctures are to be preferred 
 
TO A 
 
 TOM 
 
 to essences, as aflfording a much finer 
 flavour. 
 
 TINCTURE OF LEMON PEEL. 
 A very easy and economical way of 
 obtaining and preserving the flavour 
 of lemon peel, is to fill a wide- 
 mouthed pint bottle half full of bran- 
 dy or rum ; and when a lemon is 
 used, pare off the rind very thin, 
 and put it into the spirits. In the 
 course of a fortnight the liquor will 
 be strongly flavoured with the lemon. 
 
 TINCTURE OF NUTMEG. 
 Steep three ounces of nutmeg in a 
 quart of brandy, and let it stand a 
 fortnight. Shake it up occasionally, 
 and then pour off the clear liquor. 
 
 TINCTURE OF RHUBARB. 
 Take two ounces and a half of rhu- 
 barb, and half an ounce of lesser 
 cardamon seeds ; steep them for a 
 week in a quart of brandy, and 
 strain off the tincture. To make 
 the bitter tincture of rhubarb, add 
 an ounce of gentian root, and a 
 dram of snake root. The tincture 
 is of great use in case of indigestion, 
 pain or weakness of the stomach ; 
 and from one to three or four spoon- 
 fuls may be taken every day. 
 
 TINGEING OF GLASS. The art 
 of tingeing glass of various colours 
 is by mixing with it, while in a state 
 of fusion, some of the metallic ox- 
 ides ; and on this process, well con- 
 ducted, depends the formation of 
 pastes. Blue glass is formed by 
 means of oxide of cobalt; green, 
 by the oxide of iron or copper; 
 violet, by oxide of manganese ; red, 
 by a mixture of the oxides of copper 
 and iron ; purple, by the purple 
 oxide of gold ; white, by the ox- 
 ides of arsenic and of zinc ; yellow, 
 by the oxide of silver, and by com- 
 bustible bodies. 
 
 TOAST AND WATER. Take a 
 slice of fine and stale loaf-bread, 
 cut very thin, (as thin a3 toast is 
 ever cut) and let it be carefully 
 toasted on both sides, until it be 
 completely browned all over, but no 
 wise blackened or burned in any 
 
 way. Put this into a common deep 
 stone or china jug, and pour over it, 
 from the tea kettle, as much clean 
 boiling water as you wish to make 
 into drink. Much depends on the 
 water being actually in a boiling 
 state. Cover the jug with a saucer 
 or plate, and let the drink stand until 
 it be quite cold ; it is then fit to be 
 used ; the fresher it is made the 
 better, and of course the more agree- 
 able. The above will be found a 
 pleasant, light, and highly diuretic 
 drink. It is peculiarly grateful to 
 the stomach, and excellent for car- 
 rying off the effects of any excess in 
 drinking. It is also a most excel- 
 lent drink at meals, and may be used 
 in the summer time, if more agree- 
 able to the drinker. 
 
 TOASTED CHEESE. Mix some 
 fine butter, made mustard, and salt, 
 into a mass. Spread it on fresh 
 made thin toasts, and grate some 
 Gloucester cheese upon them. 
 
 TOMATOES. These are chiefly 
 used in soups and sauces, and serve 
 as little dishes at table at any part 
 of a dinner. When they are to be 
 baked, cut the tomatoes lengthways 
 in the middle, with the part where 
 there is a rind downwards. Strew 
 upon each a seasoning of pepper, 
 salt, and sweet herbs chopped small. 
 Set them in the oven till they arc 
 soft, and serve them up, without 
 any other sauce. The fruit of the 
 purple egg plant is eaten, prepared 
 in the same manner. 
 
 TOMATA SAUCE. For hot or 
 cold meats put tomatas, when per- 
 fectly ripe, into an earthen jar. 
 Set it in an oven when the bread is 
 drawn, till they are quite soft; then 
 separate the skins from the pulp, 
 and mix this with capsicum vinegar, 
 and a few cloves of pounded garlic, 
 which must both be proportioned to 
 the quantity of fruit. Add pow 
 dered ginger and salt to taste. Some 
 white wine vinegar and cayenne may 
 be used instead of capsicum vinegar. 
 Keep the mixture in small wide- 
 439 
 
TON 
 
 TOU 
 
 ^ hiouthed bottles, vvcjll corked, and 
 ill a cool dry place. 
 
 TONGUES. When a tongue is 
 intended to be eaten cold, season it 
 with common salt and saltpetre, 
 brown sugar, a little bay salt, pep- 
 per, cloves, mace, and allspice, in 
 fine powder, and let it lie a fort- 
 night. Then take away the pickle, 
 put the tongue into a small pan, and 
 lay some butter on it. Cover it with 
 brown crust, and bake it slowly till 
 it becomes so tender that a straw 
 would go through it. The thin part 
 of tongues, when hung up to dry, 
 grates like hung beef, and also makes 
 a fine addition to the flavour of 
 omlets. — To boil a tongue. If it is 
 a dried tongue, soak it over night ; 
 the next day put it into cold water, 
 and let it have a good deal of room ; 
 it will take at least four hours. If 
 it is a green tongue out of the pickle, 
 you need not soak it, but it will re- 
 quire near the same time. About 
 an hour before you send it to table, 
 take it out and blanch it, then put 
 it into the pot again till you want it, 
 by this means it will eat the ten- 
 derer. 
 
 TONGUE AND UDDER. Clean 
 the tongue nicely, rub it with salt, a 
 vi?ry little saltpetre, and a little 
 coarse sugar, and let it lie for two 
 or three days. When to be dressed, 
 have a fresh tender udder with some 
 fat to it, and boil that and the tongue 
 gently till half done. Take them 
 very clean out of the water, then tie 
 the thick end of the one to the thin 
 end of the other, and roast thera 
 with a few cloves stuck into the ud- 
 der. Serve them up with gravy in 
 the dish, and currant jelly in a tu- 
 reen. A dried tongue to be boiled, 
 requires to be previously soaked for 
 ten or twelve hours. A tongue out 
 of pickle is only to be washed, and 
 boiled in the same way. It will 
 take four hours to do it well, and 
 for the first two hours it should only 
 simmer. About an hour before it is 
 done it should be taken up and 
 440 
 
 peeled, and then put into the boiler 
 again to finish it. Serve it up with 
 turnips nicely mashed, and laid 
 round it. 
 
 TOOTH ACH. The best possi- 
 ble preventive of this disorder is 
 to keep the teeth clean, as directed 
 for the Teeth and Gums. If the 
 gums be inflamed, recourse should 
 be had to bleeding by leeches, and 
 blisters behind the ears. A few 
 drops of laudanum in cotton, laid 
 on the tooth, will sometimes aft'ord 
 relief. In some cases, vitriolic aether 
 dropped on the cheek, and the hand 
 held to the part till the liquid is eva- 
 porated, is found to answer the pur- 
 pose. But it is much easier to pre- 
 scribe the means of preventing the 
 disorder, than to point out a specific 
 remedy ; and the nostrums generally 
 given on this subject are either in- 
 effectual or injurious. 
 
 TOURTE CRUST. To make a 
 crust for French pies called tourtes, 
 take a pound and a half of fine flour, 
 a pound of butter, and three quar- 
 ters of an ounce of salt. Put the 
 flour upon a clean pie board, make 
 a hole in the middle, and put in the 
 salt, with the butter cut into small 
 pieces. Pour in the water carefully, 
 as it is of great importance that the 
 crust be rather stiff; and for this 
 purpose there should only be just 
 water enough to make it hold toge- 
 ther so as to roll it out smooth. 
 Work up the butter and water well 
 together with the hand, and mix it 
 in the flour by degrees. When the 
 flour is all mixed in, mould the paste 
 till it is quite smooth and free from 
 lumps, and let it lie two hours be- 
 fore it be used. This is a very nice 
 crust for putting round the dish for 
 baked puddinsfs. 
 
 TOURTESOF FISH. Prepare 
 the crust and put it into the dish, 
 as for meat tourtes. Then take al- 
 most any kind of fish, cut them from 
 the backbone, and lay them in slices 
 upon the crust, with a little bunch of 
 sweet herbs in the middle, some salt 
 
TOU 
 
 TR A 
 
 and pounded spice, according to the 
 taste. Lay butter all over the top 
 crust, and bake it an hour and a 
 half. Cut the crust round after it 
 is baked, take out the herbs, skim 
 off the remainder of the fat, pour on 
 a sauce of fish gravy, and serve it 
 up. Mushrooms are very nice in 
 the sauce, and so are capers, but 
 the flavour of the sauce must be re- 
 gulated by the taste. Truffles and 
 morels may also be put in, as in the 
 meat tourtes. Eels, pike, salmon, 
 tench, whiting, are proper for the 
 purpose. Nothing makes a nicer 
 tourte in this way than large soles, 
 taking off the flesh from the back- 
 bone, without the side fins. Lob- 
 sters also make an excellent tourte, 
 and oysters are very nice mixed with 
 other fish. 
 
 TOURTES OF MEAT. Prepare 
 a crust of paste, roll it out, and line 
 a dish with it not deeper than a 
 common plate. Veal, chicken, pi- 
 geons, sweetbread, or game of any 
 kind, may be prepared as follows. 
 Cut in pieces whichever is preferred, 
 just heat it in water, drain it, season 
 it with pepper and salt, lay it upon 
 the crust without piling it up high, 
 and leave a border round the rim of 
 the dish. Place some pieces of but- 
 ter upon the meat to keep it moist, 
 and add truffles, mushrooms, morels, 
 artichoke bottoms, or forcemeat 
 balls, at pleasure. Cover the whole 
 with slices of fat bacon, and then 
 lay a crust over it exactly corres- 
 ponding with that underneath. Glaze 
 over the upper crust with yolk of 
 egg, and set the tourte into an oven. 
 When it has been in a quarter of an 
 hour, draw it to the mouth of the 
 oven, and make a hole in the centre 
 of the crust to let out the fumes. 
 Let it stand nearly three hours longer 
 in the oven, then take it out, cut the 
 crust round with the rim, take it oft", 
 take out the bacon, and clear off 
 any fat that may remain on the top. 
 , Have ready a rich ragout sauce to 
 pour over it, then replace the crust, 
 
 and serve it up. This dish is ac- 
 cording to the French fashion. 
 TRANSPARENT MARMALADE. 
 Cut the palest Seville oranges in 
 quarters, take out the pulp, and put 
 it in a bason, picking out the seeds 
 and skins. Let the outsides soak in 
 water with a little salt all night, 
 then boil them in a good quantity 
 of spring water till tender ; drain, 
 and cut them in very thin slices, and 
 put them to the pulp. To every 
 pound, add a pound and a half of 
 double-refined sugar beaten fine ; 
 boil them together twenty minutes, 
 but be careful not to break the slices. 
 It must be stirred all the time very 
 gently, and put into glasses when 
 cold. 
 
 TRANSPARENT PAINTINGS. 
 The paper must be fixed in a 
 straining frame, in order to place it 
 between the eye and the light, when 
 required. After tracing the design, 
 the colours must be laid on, in the 
 usual method of stained drawings. 
 When the tints are got in, place the 
 picture against the window, on a 
 pane of glass framed for the pur- 
 pose, and begin to strengthen the 
 shadows with Indian ink, or with 
 colours, according as the effect re- 
 quires ; laying the colours some- 
 times on both sides of the paper, to 
 give greater force and depth of co- 
 lour. The last touches for giving 
 final strength to shadows and forms, 
 are to be done with ivory black or 
 lamp black, prepared with gum wa- 
 ter ; as there is no pigment so opaque, 
 and capable of giving strength and 
 decision. When the drawing is 
 finished, and every part has got its 
 depth of colour and brilliancy, be- 
 ing perfectly dry, touch very care- 
 fully with spirits of turpentine, on 
 both sides, those parts which are to 
 be the brightest, such as the 'moon 
 and fire ; and those parts requiring 
 less brightness, only on one side. 
 Then lay on immediately with a 
 pencil, a varnish made by dissolving 
 one ounce of Canada balsam in an 
 3 L 441 
 
TR A 
 
 TRA 
 
 equal quantity of spirit of turpentine. 
 Be cautious with the varnish, as it is 
 apt to spread. When the varnish is 
 dry, tinge the flame with red lead 
 and gamboge, sHghtly touching the 
 smoke next the flame. The moon 
 must not be tinted with colour. Much 
 depends on the choice of the subject, 
 and none is so admirably adapted to 
 this species of eflect, as the gloomy 
 Gothic ruin, whose antique towers and 
 pointed turrets finely contrast their 
 dark battlements with the pale yet bril- 
 ilant moon. The effect of rays pass- 
 ing through the ruined windows, half 
 choked with ivy ; or of a fire anjong 
 the clustering pillars and broken 
 monuments of the choir, round 
 which are figures of banditti, or 
 others, whose haggard faces catch 
 the reflecting hght ; affbrd a pe- 
 culiarity of effect not to be equal- 
 ed in any other species of painting. 
 Internal views of cathedrals also, 
 where windows of stained ^lass are 
 introduced, have a beautiful eff*ect. 
 The great point to be attained is, 
 a happy coincidence between the 
 subject and the effect produced. The 
 fine light should not be too near the 
 moon, as its glare would tend to in- 
 jure her pale silver light. Those 
 parts which are not interesting, 
 should be kept in an undistinguish- 
 ing gloom ; and where the principal 
 Hght is, they should be marked with 
 precision. Groups of figures should 
 be well contrasted ; those in shadow 
 crossing those that are in light, by 
 which means the opposition of light 
 against shade is effected. 
 
 TRANSPARENT PUDDING. 
 Beat up eight eggs, put them into a 
 stewpan, with half a pound of sugar 
 finely pounded, the same quantity of 
 butter, and some grated nutmeg. Set 
 it on the fire, and keep it stirring till 
 it thickens. Then set it into a basin 
 to cool, put a rich puff" paste round 
 the dish, pour in the pudding, and 
 ])ake it in a moderate oven. It will 
 cut light and clear. Candied orange 
 and citron mav be added if approved. 
 442 
 
 TRASPLANTING OF FLOW- 
 ERS. Ainiuals and perennials, sown 
 in March or April, may be transplant- 
 ed about the end t)f May. A showery 
 season is preferable, or they must 
 frequently be watered till they have 
 taken root. In the summer time <he 
 evening is the proper season, and 
 care should be taken not to break 
 the fibres in digging up the root. 
 Chinasters, columbines, marigolds, 
 pinks, stocks, hollyhocks, mallows, 
 sweetwilliams, wallflowers, and va- 
 rious others, may be sown and trans- 
 planted in this manner. 
 
 TRAPS. Garden traps, such as 
 are contrived for the purpose of de- 
 stroying mice and other vermin ; 
 which are often conveyed into such 
 places with the straw, litter, and other 
 matters that are made use of in them ; 
 and which are extremely hurtful and 
 troublesome in the spring season, in 
 destroying peas and beans, as well 
 as lettuces, melons, and cucumbers 
 in frames. Traps for this purpose 
 are contrived in a great many ways ; 
 but as field vermin are very shy, and 
 will rarely enter traps which are 
 close, the following simple cheap 
 form has been advised, though it has 
 nothing of novelty in it. These traps 
 may be made by stringing garden „ 
 beans on a piece of fine pack-thread, 
 in the manner of beads, and then 
 driving two small stake-like pieces 
 of wood into the ground at the breadth 
 of a brick from each other, and set- 
 ting up a brick, flat stone, or board 
 with a weight on it, inclining to an 
 angle of about forty-five degrees ; 
 tying the string, with the beans on 
 it, round the brick or other substances 
 and stakes, to support them in their 
 inclining position, being careful to 
 place all the beans on the under 
 sides of the bricks or other matters. 
 The mice in eating the beans, in such 
 cases, will also destroy the pack- 
 thread, and by such means disengage 
 the brick or other weighty body, 
 which by falling on them readily 
 destroys them. Mice are ahvaya 
 
TR E 
 
 TRE 
 
 best got rid of by some sort of sim- 
 ple open traps of this nature. 
 
 TREACLE BEER. Pour two 
 quarts of boiling water on a pound 
 of treacle, and stir them together. 
 Add six quarts of cold water, 
 and a tea-cupful of yeast. Tun 
 it into a cask, cover it close down, 
 and it will be fit to drink in two or 
 three days. If made in larj^e quan- 
 tities, or intended to keep, put in a 
 handful of malt and hops, and when 
 the fermentation is over, stop it up 
 close. 
 
 TREACLE POSSET. Add two 
 table-spoonfuls of treacle to a pint 
 of milk, and when ready to boil, stir 
 it briskly over the fire till it curdles. 
 Strain it off after standing covered 
 a few minutes. This whey promotes 
 perspiration, is suitable for a cold, 
 and children will take it very 
 freely. 
 
 TREATMENT OF CHILDREN. 
 It ought to be an invariable rule with 
 all who have the care of children, 
 to give them food only when it is 
 needful. Instead of observing this 
 simple and obvious rule, it is tqo 
 common, throughout every period of 
 childhood, to pervert the use of food 
 by giving it when it is not wanted, 
 and consequently when it does mis- 
 chief, not only in a physical but in 
 a moral point of view. To give food 
 as an indulgence, or in a way of re- 
 ward, or to withhold it as a matter 
 of punishment, are alike 'injurious. 
 A proper quantity of food is neces- 
 sary in all cases, to sustain their 
 health and growth ; and their faults 
 ought to be corrected by more ra- 
 tional means. The idea of making 
 them suffer in their health and 
 growth on account of their behaviour, 
 is sufficient to fill every considerate 
 mind with horror. It is the project 
 only of extreme weakness, to attempt 
 to correct the disposition by creat- 
 ing bodily sufferings, which are so 
 prone to hurt the temper, even at 
 an age when reason has gained a 
 more powerful ascendancy. Eat- 
 
 ables usually given to childreu by 
 well-meaning but injudicious per- 
 sons, in order to pacify or conciliate, 
 are still worse than the privations 
 inflicted by way of punishment. Su- 
 gar plums, sugar candy, barley 
 sugar, sweetmeats, and most kinds 
 of cakes, are unwholesome, and 
 cloying to the appetite. Till chil- 
 dren begin to run about, the uni- 
 formity of their lives makes it. pro- 
 bable that the quantity of food they 
 require in the day is nearly the 
 same, and that it may be given to 
 them statedly at the same time. By 
 establishing a judicious regularity 
 with regard to both, much benefit 
 will accrue to their health and com- 
 fort. The same rule should be ap- 
 plied to infants at the breast, as 
 well as after they are weaned. By 
 allowing proper intervals between 
 the times of giving children suck, 
 ,the breast of the mother becomes 
 duly replenished with milk, and the 
 stomach of the infant properly emp- 
 tied to receive a fresh supply. The 
 supposition that an infant wants 
 food every time it cries, is highly 
 fanciful ; and it is perfectly ridicu- 
 lous to see the poor squalling thing 
 thrown on its back, and nearly suffo- 
 cated with food to prevent its cry- 
 ing, when it is more likely that the 
 previous uneasiness arises from an 
 overloaded stomach. Even the mo- 
 ther's milk, the lightest of all food, 
 will disagree with the child, if the 
 administration of it is improperly 
 repeated. A very injurious practice 
 is sometimes adopted, in suckling a 
 child beyond the proper period, 
 which ought by all means to be dis- 
 countenanced, as evidently unna- 
 tural, and tending to produce weak- 
 ness both in body and mind. Suck- 
 ling should not be continued after 
 the cutting of the first teeth, when 
 the clearest indication is given, that 
 the food which was adapted to the 
 earliest stage of infancy ceases to 
 be prc^per. Attention should also 
 be paid to the quantity as well as to 
 443 
 
TRE 
 
 TRE 
 
 quality of the food given, for though 
 a child will sleep with an overloaded 
 stomach, it will not be the refresh- 
 ing sleep of health. When the 
 stomach is filled beyond the proper 
 medium, it induces a similar kind 
 of heaviness to that arising from 
 opiates and intoxicating liquors ; 
 and instead of awakening refreshed 
 and lively, the child will be heavy 
 and fretful. By the tim6 that chil- 
 dren begin to run about, the increase 
 of their exercise will require an in- 
 crease of nourishment : but those 
 who overload them with food at any 
 time, in hopes of strengthening 
 them, are very much deceived. No 
 prejudice is equally fatal to such 
 numbers of children. Whatever un- 
 necessary food a child receives, 
 weakens instead of strengthening it: 
 for when the stomach is overfilled, 
 its power of digestion is impaired, 
 and food undigested is so far from 
 yielding nourishment, that it only 
 serves to debilitate the whole sys- 
 tem, and to occasion a variety of 
 diseases. Amongst these are ob- 
 structions, distention of the body, 
 rickets, scrophula, slow fevers, con- 
 sumptions, and convulsion fits. 
 Another pernicious custom prevails 
 with regard to the diet of children, 
 when they begin to take other nou- 
 rishment besides their mother's milk, 
 and that is by giving them such as 
 their stomachs are unable to digest, 
 and indulging them also in a mixture 
 of such things at their meals as are 
 hurtful to every body, and more es- 
 pecially to children, considering the 
 feeble and delicate state of their 
 organs. This injudicious indulgence 
 is sometimes defended on the plea 
 of its being necessary to accustom 
 them to all kinds of food ; but this 
 idea is highly erroneous. Their 
 stomachs must have time to acquire 
 strength sufficient to enable them to 
 digest varieties of food ; and the fill- 
 ing them with indigestible things is 
 not the way to give them strength, 
 ('hildren can onlv acquire strength 
 . 44 i 
 
 gradually with their proper growth, 
 w hich will always be impeded if the 
 stomach is disordered. Food for 
 infants should be very simple, and 
 easy of digestion. When they re- 
 quire something more solid than 
 spoonmeats alone, they should have 
 bread with them. Plain puddings, 
 mild vegetables, and wholesome ripe 
 fruits, eaten with bread, are also- 
 good for them. Animal food is bet- 
 ter deferred till their increased ca- 
 pacity for exercise will permit it 
 with greater safety, and then care 
 must be taken that the exercise be 
 proportioned to this kind of food. 
 The first use of it should be gradual, 
 not exceeding two or three times in 
 a week. An exception should be 
 made to these rules in the instances 
 of scrophulous and rickety children, 
 as much bread is always hurtful in 
 these cases, and fruits are particu- 
 larly pernicious. Plain animal food 
 is found to be the most suitable to 
 their state. The utmost care should 
 be taken under all circumstances to 
 procure genuine unadulterated bread 
 for children, as the great support of 
 life. If the perverted habits of the 
 present generation give them an in- 
 difference as to what bread they eat,^ 
 or a vitiated taste for adulterated 
 bread, they still owe it to their chil- 
 dren as a sacred duty, not to under- 
 mine their constitution by this in- 
 jurious composition. The poor, and 
 many also of the middling ranks of 
 society are unhappily compelled to 
 this species of infanticide, as it may 
 almost be called, by being driven 
 into large towns to gain a subsist- 
 ence, and thus, from the difticulty 
 of doing otherwise, being obliged to 
 take their bread of bakers, instead 
 of making wholesome bread at home, 
 as in former times, in more favour- 
 able situations. While these are to 
 be pitied, what shall be said of those 
 whose fortunes place them above 
 this painful neces^sity. Let them at 
 at least rear their children on whole- 
 some foodj and with unsophisticated 
 
T R E 
 
 T R E 
 
 habits, as the most unequivocal tes- 
 timony of parental affection perform- 
 ing its duty towards its offspring. 
 It is proper also to observe, that 
 children ought not to be hurried in 
 their eating, as it is of great import- 
 ance that they should acquire a ha- 
 bit of chewing their food well. They 
 will derive from it the various ad- 
 vantages of being less likely to eat 
 their food hot, of thus preparing 
 what they eat properly for the sto- 
 mach, instead of imposing upon it 
 what is the real office of the teeth ; 
 and also that of checking them from 
 eating too much. When food is not 
 properly ma3ticated, the stomach 
 is longer before it feels satisfied ; 
 which is perhaps the most frequent, 
 and certainly the most excusable 
 cause of' eating more than is fairly 
 sufficient. Thoughtless people will 
 often, for their own amusement, give 
 children morsels of high dishes, and 
 sips of spirituous or fermented li- 
 quors, to see whether they will relish 
 them, or make faces at them. But 
 trifling as this may seem, it would 
 be better that it were never prac- 
 tised, for the sake of preserving the 
 natural purity of their tastes as long 
 as possible. 
 
 TREATMENT OF THE SICK. 
 Though an unskilful dabbling in 
 cases of illness, which require the 
 attention of the most medical prac- 
 titioners, is both dangerous and 
 presumptuous ; yet it is quite ne- 
 cessary that those who have the 
 care of a family should be able to 
 afford some relief in case of need, 
 as well as those whose duty it is 
 more immediately to attend upon 
 the sick. Uneasy symptoms are 
 <»xperienced at times by all persons, 
 not amounting to a decided state of 
 disease, which if neglected may ne- 
 vertheless issue in some serious dis- 
 order that might have been pre- 
 vented, not only without risk, but 
 even with greater advantage to the 
 individual than by an application to 
 a positive course of medicine. At- 
 
 tention to the state of the bowels^ 
 and the relief that may frequently 
 be afforded by a change of diet, 
 come therefore very properly within 
 the sphere of domestic management, 
 in connection with a few simple me- 
 dicines in common use. The sen- 
 sations of lassitude or weariness, 
 stiffness or numbness, less activity 
 than usual, less appetite, a load "or 
 heaviness at the stomach, some un- 
 easiness in the head, a more pro- 
 found degree of sleep, yet less com- 
 posed and refreshing than usual ; 
 less gaiety and liveliness, a slight 
 oppression of the breast, a less re- 
 gular pulse, a propensity to be cold, 
 or to perspire, or sometimes a sup- 
 prcssioti of a former disposition to 
 perspire, are any of them symp- 
 tomatic of a diseased state, though 
 not to any very serious or alarming 
 degree. Yet under such circum- 
 stances persons are generally rest- 
 less, and scarcely know what to do 
 with themselves ; and often for the 
 sake of change, or on the supposition 
 that their sensations proceed from 
 lowness, they unhappily adopt the 
 certain means of making them ter- 
 minate in dangerous if not fatal dis- 
 eases. They increase their usual 
 quantity of animal food, leave off 
 vegetables and fruit, drink freely of 
 wine or other strong liquors, under 
 an idea of strengthening the sto- 
 mach, and expelling wind ; all of 
 which strengthen nothing but the 
 disposition to disease, and expel 
 only the degree of health yet remain- 
 ing. The consequence of this mis- 
 ^ taken management is, that all the 
 evacuations are restrained, the hu- 
 mours causing and nourishing the 
 disease are not at all attempered 
 and diluted, nor rendered proper 
 for evacuation. On the contrary they 
 become sharper, and more difficult 
 to be discharged. By judicious ma- 
 nagement it is practicable, if not 
 entirely to prevent a variety of dis- 
 orders, yet at least to abate their 
 severity, and so to avert the ultimate 
 445 
 
TR E 
 
 TRE 
 
 danger. As soon as any of the symp- 
 toms begin to appear, the proper 
 way is to avoid all violent or labo- 
 rious exercise, and to indulge in 
 such only as is gentle and easy. To 
 take very little or no solid food, and 
 particularly to abstain from meat, 
 or flesh broth, eggs, and wine, or 
 other strong liquors. To drink 
 plentifully of weak diluting liquor, 
 by small glasses at a time, at inter- 
 vals of about half an hour. If these 
 diluents are not found to answer the 
 purpose of keeping the bowels open, 
 stronger cathartics must be taken, 
 or injections for the bowels, called 
 lavements. By pursuing these pre- 
 cautions, the early symptoms of dis- 
 ease will often be removed, without 
 coming to any serious issue : and 
 even where this is not the case, the 
 disorder will be so lessened as to 
 obviate any kind of danger from it. 
 When confirmed diseases occur, the 
 only safe course is to resort to the 
 most skilful medical assistance that 
 can be obtained. Good advice and 
 few medicines will much sooner ef- 
 fect a cure, than all the drugs of the 
 apothecary's shop unskilfully ad- 
 ministered. But the success of the 
 best advice may be defeated, if the 
 patient and his attendants will not 
 concur to render it effectual. If the 
 patient is to indulge longings for 
 improper diet, and his friends are 
 to gratify them, the advantage of the 
 best advice may be defeated by one 
 such imprudent measure. Patients 
 labouring under accidents which 
 require surgical assistance, must be 
 required strictly to attend to the 
 same directions. General regula- 
 tions are all that a physician or sur- 
 geon can make respecting diet, ma- 
 ny other circumstances will there- 
 fore require the consideration of 
 those who attend upon the sick, and 
 it is of consequence that they be 
 well prepared to undertake their 
 charge, for many fatal mistakes have 
 arisen fiom ignorance and preju- 
 dice in these cases. A few rules 
 446 
 
 that may be referred to in the ab- 
 sence of a medical adviser, are all 
 that are necessary in the present in- 
 stance, more especially when the 
 patient is so far recovered as to be 
 released from medicines, and put 
 under a proper regimen, with the 
 use of a gentle exercise, and such 
 other regulations as a convalescent 
 state requires. — When for example, 
 persons are labouring under acute 
 disorders, or accidents, they are 
 frequently known to suff'er from the 
 injudiciousness of those about them, 
 in covering them up in bed with a 
 load of clothes that heat and debili- 
 tate them exceedingly, or in keeping 
 them in bed when the occasion does 
 not require it, without even suffer- 
 ing them to get up and have it new 
 made, and by never allowing a breath 
 of fresh air to be admitted into the 
 room. The keeping patients quiet 
 is undoubtedly of essential import- 
 ance ; they should not be talked to, 
 nor should more persons be admit- 
 ted into the room than are abso- 
 lutely necessary. Every thing that 
 might prove offensive should imme- 
 diately be removed. Sprinkling the 
 room sometimes with vinegar, will 
 contribute to keep it in a better state. 
 The windows should be opened oc- 
 casionally for a longer or shorter 
 time, according to the weather and 
 season of the year, without suffer- 
 ing the air to come immediately up- 
 on the patient. Waving the cham- 
 ber door backward and forward for 
 a few minutes, two or three times in 
 a day, ventilates the room, without 
 exposing the sick person to chilness. 
 Occasionally burning pastils in the 
 room, or a roll of paper, is also use- 
 ful. The bed linen, and that of the 
 patient, should be changed every 
 day, or in two or three days, as cir- 
 cumstances may require. A strict 
 forbearance from giving sick persons 
 any nourishment beyond what is 
 prescribed by their medical attend- 
 ant, should invariably be observed. 
 Some persons think they do well ia 
 
TRE 
 
 TRE 
 
 this respect to cheat the doctor, 
 while ill fact they cheat the patient 
 out of the benefit of his advice, and 
 endanger his Ufe under a pretence of 
 facilitating his recovery. In all cases 
 it is important to wait with patience 
 the sk w progress of recovery, rather 
 than by injudicious means to attempt 
 to hasten it ; otherwise the desired 
 event will only be retarded. What 
 has long been undermining the sta- 
 mina of health, which is commonly 
 the case with diseases, or what has 
 violently shocked it by accident, can 
 only be romoved by slow degrees. 
 Medicines will not operate like a 
 charm ; and even when they are most 
 efficacious, time is required to re- 
 cover from the languid state to which 
 persons are always reduced, both 
 by accident and by disease. When 
 the period is arrived at which sick 
 persons may be said to be out of 
 danger, a great deal of patience and 
 care will still be necessary to pre- 
 vent a relapse. Much of this will 
 depend on the convalescent party 
 being content for some time with 
 only a moderate portion of food, for 
 we are not nourished in proportion 
 to what we swallow, but to what we 
 are well able to digest. Persons on 
 their recovery, who eat moderately, 
 digest their food, and grow strong 
 from it. Those in a weak state, 
 who eat much, do not digest it ; in- 
 stead therefore of being nourished 
 and strengthened by it, they insen- 
 sibly wither away. The principal 
 rules to be observed in this case are, 
 that persons in sickness, or those who 
 are slowly recovering, should take 
 very little nourishment at a time, 
 and take it often. Let them have 
 only one sort of food at each meal, 
 and not change their food too often ; 
 and be careful that they chew their 
 food well, to make it easy of diges- 
 tion. Let them diminish their quan- 
 tity of drink. The best drink for 
 them in general is water, with a third 
 or fourth part of white wine. Too 
 great a quantity of liquids at such a 
 
 tiiiie pirevents the stomach from re-^ 
 covering its tone and strength, im- 
 pairs digestion, promotes debility, 
 increases the tendency to a swelling 
 of the legs ; sometimes it even occa- 
 sions a slow fever, and throws back 
 the patient into a languid state. 
 Persons recovering from sickness 
 should take as much exercise in the 
 open air as they are able to bear, 
 either on foot, in a carriage, or on 
 horseback : the latter is by far the 
 best. The airing should be taken 
 in the middle of the day, when the 
 weather is tennperate, or before the 
 principal meal. Exercise taken be- 
 fore a meal strengthens the organs 
 of digestion, and therefore tends to 
 health ; but when taken after a meal, 
 it is injurious. As persons in this 
 state are seldom quite so well to- 
 wards nighl, they should take very 
 little food in the evening, in order 
 that their sleep may be less disturb- 
 ed and more refreshing. It would 
 be better not to remain in bed above 
 seven or eight hours ; and if they 
 feel fatigued by sitting up, let them 
 lie down for half an hour to rest. 
 The swelling of the legs and ancles, 
 which happens to most persons in 
 a state of weakness and debility, is 
 attended with no danger, and will 
 generally disappear of itself, if they 
 live soberly and regularly, and take 
 moderate exercise. The most so- 
 licitous attention must be paid to 
 the state of the bowels ; and if they 
 are not regular, they must be kef^ 
 open every day by artificial means, 
 or it will produce heat and restless- 
 ness, and pains in the head. Care 
 should be taken not to return to hard 
 labour too soon after recovering from 
 illness ; some persons have never re- 
 covered their usual strength for want 
 of this precaution. — Common colds, 
 though lightly regarded, are often of 
 serious consequence. A cold is an 
 inflammatory disease, though in no 
 greater degree than to aflect the 
 lungs or throat, or the thin mem- 
 brane which lines the nostrils, and 
 447 
 
T R E 
 
 TRE 
 
 the inside of certain cavities in the 
 bones of the cheeks and forehead. 
 These cavities communicate with the 
 nose in such a manner, that when one 
 part of this membrane is affected 
 with inflammation, it is easily com- 
 municated to the rest. When the 
 disorder is of this slight kind, it may 
 easily be cured without medicine, 
 by only abstaining from meat, eggs, 
 broth, and wine ; from all food that 
 is sharp, fat, and heavy. Little or 
 no supper should be eaten, but the 
 person should drink freely of an in- 
 fusion of barley, or of elder flowers, 
 with the addition of a third or fourth 
 part of milk. Bathing the feet in 
 warm water before going to bed, 
 will dispose the patient to sleep. In 
 colds of the head, the steam of warm 
 water alone, or of water in which 
 elder flowers or some mild aromatic 
 herbs have been boiled, will generally 
 afford speedy relief. These also are 
 serviceable in colds which aff'ect the 
 breast. Hot and close rooms are 
 very hurtful in colds, as they tend to 
 impede respiration ; and sitting much 
 over the fire increases the disorder. 
 Spermaceti is often taken in colds 
 and coughs, which must from its 
 greasy nature impair the digestive 
 faculty, and cannot operate against 
 the cause of a cold ; though the cure 
 of it, which is eff^ected in due time 
 by the economy of nature, is often 
 ascribed to such medicines as may 
 rather have retarded it. Whenever 
 *iEi cold does not yield to the simple 
 treatment already described, good 
 advice should be procured, as a neg- 
 lected cold is often the origin of very 
 serious disorders.— A few observa- 
 tions on the nature of the diet and 
 drink proper for sickly persons, will 
 be necessary at the close of this ar- 
 ticle, for the information of those 
 who occasionally undertake the care 
 of the afflicted. As the digestion of 
 sick persons is weak, and very similar 
 to that of children, the diet suited to 
 the latter is generally proper for the 
 former, excepting in the two (?:reat 
 44(1 
 
 classes of diseases called putrid and 
 intermittent fevers. In case of putrid 
 fever no other food should be allow- 
 ed, during the first weeks of reco- 
 very, than the mildest vegetable sub- 
 stances. When recovering from 
 agues and intermittent fevers, ani- 
 mal jellies, and plain animal food, 
 with as little vegetable as possible, 
 is the proper diet. Meat and meat 
 broth, generally speaking, are not so 
 well adapted for the re-establish- 
 ment of health and strength, as more 
 simple diets. Flesh being the food 
 most used by old and young at all 
 other times, is consequently that 
 from which their distempers chiefly 
 proceed, or at least it nourishes 
 those disorders which other causes 
 may have contributed to introduce. 
 It is of a gross, phlegmatic nature 
 and oily quality, and therefore harder 
 of digestion than many other sorts of 
 food, tending to generate gross hu- 
 mours and thick blood, which are 
 very unfavourable to the recovery of 
 health. The yolk of an egg lightly 
 boiled or beaten up raw with a little 
 wine may be taken, when animal food 
 is not forbidden, and the party can- 
 not chew or swallow more solid food. 
 The spoonmeats and drinks directed 
 for children, and simple puddings 
 made as for them, may all be used 
 for invalids, subject only to the re- 
 strictions imposed by their medical 
 attendant. Puddings and panadoes 
 made of bread are better for weak 
 stomachs than those made of flour. 
 — Diet drinks may be made of an 
 infusion of herbs, grains, or seeds. 
 For this purpose the herbs should 
 be gathered in their proper season, 
 then dried in the shade, and put into 
 close paper bags. When wanted for 
 use, take out the proper quantity, 
 put it into a linen bag, suspend it in 
 the beer or ale, while it is ferment- 
 ing, from two to six or «ight hours, 
 and then take it out. Wormwood 
 ought not to be infused so long ; 
 three or four hours will be sufEcient, 
 or it will become nauseous, and soon 
 
TRE 
 
 TRE 
 
 tiirn to putrefaction. The same is 
 to be understood in infusing any sort 
 of well-prepared herbs, and great 
 care is required in all preparations 
 of this kind that the pure properties 
 are neither evaporated, nor over- . 
 powered by the bad ones. Beer, 
 ale, or any other liquor in which 
 herbs are infused, must be unadul- 
 terated, or the benefit of these in- 
 fusions will be destroyed by its per- 
 nicious qualities. Nothing is more 
 prejudicial to health than adulterated 
 liquors, or liquors that are debased 
 by any corrupting vegetable sub- 
 stance. Those things which in their 
 purest state are of a doubtful cha- 
 racter, and never to be trusted with- 
 out caution, are by this means con- 
 verted into decided poisons. — Herb 
 Tea of any kind should always h^e 
 made with a moderate proportion of 
 the herb. When the tea is of a 
 proper strength, the herb should 
 be taken out, or it will become nau- 
 seous by long infusion. These kinds 
 of tea are best used quite fresh. — 
 Herb Porridge may be madie of elder 
 buds, nettle tops, clivers, and water 
 cresses. Mix up a proper quantity 
 of oatmeal and water, and set it on 
 the fire. When just ready to boil, 
 put in the herbs, cut or uncut ; and 
 when ready again to boil, lade it 
 to and fro to prevent its boiling. 
 Continue this operation six or eight 
 minutes, then take it off the fire, 
 and let it stand awhile. It may 
 either be eaten with the herbs, or 
 strained, and should not be eaten 
 warmer than new milk. A little 
 butter, salt, and bread, may be add- 
 ed. Another way is, to set some 
 oatmeal and water on a quick fire ; 
 and when it is scalding hot, put in 
 a good quantity of spinage, corn 
 salad, tops of pennyroyal, and mint 
 cut small. Let it stand on the fire 
 till ready to boil, then pour it up 
 and down six or seven minutes, and 
 let it stand off the fire that the oat- 
 meal may sink to the bottom. Strain 
 it, and add butter, salt, and bread. 
 
 When it is about milk-warm it will 
 be fit to eat. This is an excellent 
 porridge, pleasant to the palate and 
 stomach, cleansing the passages by 
 opening obstructions. It also breeds 
 good blood, thus enlivens the spi- 
 rits, and makes the whole body 
 active and easy. — A Cooling Drink 
 may be made of two ounces of whole 
 barley, washed and cleansed in hot 
 water, and afterwards boiled in five 
 pints of water till the barley opens. 
 Add a quarter of an ounce of cream 
 of tartar, and strain off the liquor. 
 Or bruise three ounces of the fresh- 
 est sweet almonds, and an ounce of 
 gourd melon seeds in a marble mor- 
 tar, adding a pint of water, a little 
 at a time, and then strain it through 
 a piece of linen. Bruise the re- 
 mainder of the almonds and seeds 
 again, with another pint of water 
 added as before ; then strain it, 
 and repeat this p^bcess a third time. 
 After this, pour all the liquor upon 
 the bruised mass, stir it well, and 
 finally strain it off. Half an ounce 
 of sugar may safely be bruised with 
 the almonds and seeds at first ; or 
 if it be thought too heating, a little 
 orange -flower water may be used in- 
 stead. — Currant Drink. Put a pound 
 of the best red currants, fully ripe 
 and clean picked, into a stone bot- 
 tle. Mix three spoonfuls of good 
 new yeast with six pints of hot wa- 
 ter, and pour it upon the currants. 
 Stop the bottle close till the liquor 
 ferments, then give it as much vent 
 as is necessary, keep it warm, and 
 let it ferment for about three days. 
 Taste it in the mean time to try 
 whether it is become pleasant ; and 
 as soon as it is so, run it through a 
 strainer, and bottle it off. It will 
 be ready to drink in five or six days. 
 — Boniclapper is another article 
 suited to the state of sickly and 
 weakly persons. Boniclapper is 
 milk which has stood till it has ac- 
 quired a pleasant sourish taste, and 
 a thick slippery substance. In very 
 hot weather this will be in about 
 3 M 449 
 
TRE 
 
 TRE 
 
 tweaty-four hours from the time of 
 its beiog milked, but longer in pro- 
 portion as the weather is colder. 
 If put into vessels which have been 
 used for milk to be soured in, it will 
 change the sooner. New milk must 
 always be used for this purpose. 
 Boniclapper is an excellent food at 
 all times, particularly for those who 
 are troubled with any kind of stop- 
 pages ; it powerfully opens the^ 
 l>reast and passages, is itself easy 
 of digestion, and helps to digest all 
 hard or sweeter foods. It also cools 
 and cleanses the whole body, ren- 
 ders it brisk and lively, and is very 
 efticacious in quenching thirst. No 
 other sort of milkmeat or spoonmeat 
 is so proper and beneficial for con- 
 sumptive persons, or such as labour 
 under great weakness and debility. 
 It should be eaten with bread only, 
 and it will be light and easy on the 
 stomach, even witen new milk is 
 found to disagree. If this soured 
 milk should become unpleasant at 
 first, a little custom and use will 
 not only render it familiar, but agree- 
 able to the stomach and palate ; and 
 those who have neither wisdom nor 
 patience to submit to a transient 
 inconvenience, will never have an 
 opportunity of knowing the intrinsic 
 value of any thing. To these may 
 be added a variety of other articles 
 adapted to a state of sickness and 
 disease, which will be found under 
 their respective heads ; such as Beef 
 Tea, Flummery, Jellies of various 
 kinds. Lemon Whey, Vinegar Whey, 
 Cream of Tartar Whey, Mustard 
 Whey, Treacle Posset, Buttermilk, 
 Onion Porridge, Water Gruel, and 
 Wormwood Ale. 
 
 TREES. Several different me- 
 thods have been proposed of pre- 
 venting the bark being eaten off by 
 hares and rabbits in the winter sea- 
 son ; such as twisting straw -ropes 
 round the trees ; driving in small flat 
 stakes all about them ; and the use 
 of strong-scented oils. But better 
 and neater modes have latelv been 
 450 
 
 suggested ; as with hog's lard, and 
 as much whale-oil as w ill work it up 
 into a thin paste or paint, with w hich 
 the stems of the trees are to be gently 
 rubbed upwards, at the time of the 
 fall of the leaf. It may be done once 
 in two years, and will, it is said, ef- 
 fectually prevent such animals from 
 touching them. Another and still 
 neater method, is to take three pints 
 of melted tallow to one pint of tar, 
 mixing them well together over a 
 gentle fire. Then, in the month of 
 November, to take a small brush and 
 go over the rind or bark of the trees 
 with the composition in a milk-warm 
 state, as thin as it can be laid on 
 with the brush. It is found that 
 such a coating does not hinder the 
 juices or sap from expanding in the 
 smallest degree; and the efficacy of 
 the plan is proved, in preventing the 
 attacks of the animals, by applying 
 the liquid composition to one tree 
 and missing another, when it was 
 found that the former was left, while 
 the latter was attacked. Its efficacy 
 has been shewn by the experience 
 of five ^ear^r. The trees that were 
 gone over the first two years have 
 not been touched since ; and none 
 of them have been injured by the 
 hares. — The Mossing of trees is 
 their becoming much affected and 
 covered with the moss-plant or mossy 
 substance. It is found to prevail in 
 fruit-grounds of the apple kind, and 
 in other situations, when they are in 
 low, close, confined places, where 
 the damp or moisture of the trees is 
 not readily removed. It is thought to 
 be an indication of weakness in the 
 growth, or of a diseased state of the 
 trees, and to require nice attention 
 in preventing or eradicating it. The 
 modes of removing it have usually 
 been those of scraping, rubbing, and 
 washing, but they are obviously cal- 
 culated for trees only on a small 
 scale. How far the use of powdery 
 matters, such as lime, chalk, and 
 others, which are capable of readily 
 absorbing and taking up the wetness 
 
TRE 
 
 TRE 
 
 that may hang about the branches, 
 and other parts of the trees, by being 
 well dusted over them, may be bene- 
 ficial, is not known, but they would 
 seem to promise success by the ta- 
 king away the nourishment and sup- 
 port of the moss, when employed at 
 proper seasons. And they are known 
 to answer in destroying moss in some 
 other cases, when laid about the 
 stems of the plants, as in thorn- 
 hedges, &c. The mossing in all 
 sorts of trees is injurious to their 
 growth by depriving them of a por- 
 tion of their nourishment, but more 
 particularly hurtful to those of the 
 fruit-tree kind, as preventing them 
 from bearing full good crops of fruit 
 by rendering them in a weak and 
 
 unhealthy state. The following 
 
 are substances destructive of insects 
 infesting fruit shrubs and trees in 
 gardening, or of preventing their 
 injurious ravages and effects on 
 trees. Many different kinds of sub- 
 stances have been recommended for 
 the purpose, at different times ; but 
 nothing perhaps has yet been found 
 fully effectual in this intention, in 
 all cases. The substances and modes 
 directed below have lately been ad- 
 vised as useful in this way. As pre- 
 ventives against gooseberry cater- 
 pillars, which so greatly infest and 
 injure shrubs of that kind, the sub- 
 stances mentioned below have been 
 found very simple and efficacious. 
 In the autumnal season, let a quan- 
 tity of cow-urine be provided, and 
 let a little be poured around the 
 stem of each bush or shrub, just as 
 much as merely suffices to moisten 
 the ground about them. This simple 
 expedient is stated to have succeed- 
 ed in an admirable manner, and that 
 its preventire virtues have appeared 
 to extend to two successive seasons 
 or years. The bushes which were 
 treated in this manner remained free 
 from caterpillars, while those which 
 were neglected, or intentionally pass- 
 ed by, in the same compartment, 
 were wholly destroyed by the de- 
 
 predations of the insects. Another 
 mode of prevention is proposed, 
 which, it is said, is equally simple and 
 effectual ; but the good effects of which 
 only extend to the season immedi- 
 ately succeeding to that of the ap- 
 plication. This is, in situations near 
 the sea, to collect as much drift or 
 sea-weed from the beach, when oc- 
 casion serves, as will be sufficient to 
 cover the whole of the gooseberry 
 compartment to the depth of four or 
 five inches. It should be laid on in 
 the autumn, and the whole covering 
 remain untouched during the winter 
 and early spring months ; but as the 
 fruiting season advances, be dug in. 
 This method, it is said, has answered 
 the most sanguine expectations ; no 
 caterpillars ever infesting the com- 
 partments which are treated in this 
 manner. Another method, which is 
 said to have been found successful, 
 in preventing or destroying caterpil- 
 lars on the above sort of fruit shrubs, 
 is this : as the black currant and 
 elder bushes, growing quite close to 
 those of the gooseberry kind, were 
 not attacked by this sort of vermin, 
 it was conceived that an infusion of 
 their leaves might be serviceable, es- 
 pecially when prepared with a little 
 quick-lime, in the manner directed 
 below. Six pounds each of the two 
 first sorts of leaves are to be boiled 
 in twelve gallons of soft water ; then 
 fourteen pounds of hot lime are to 
 be put into twelve gallons of water, 
 and, after being well incorporated 
 with it, they are both to be mixed 
 well together. With this mixture 
 the infested gooseberry bushes by 
 fruit trees are to be well washed or 
 the hand garden-engine ; after which 
 a little hot lime is to be taken and 
 laid about the root of each bush or 
 tree so washed, which completes the 
 work. Thus the caterpillars will be 
 completely destroyed, without hurt- 
 ing the foliage of the bushes or trees 
 in any way. A dull day is to be 
 preferred for performing the work of 
 washing, Szc. As soon as all the 
 451 
 
r K E 
 
 TRE 
 
 foliage is dropped otf from the bushes 
 or trees, they are to be again washed 
 over with the hand-engine, in order 
 to clean them of all decayed leaves, 
 and other matters ; for which pur- 
 pose any sort of water will answer. 
 The surface of the earth, all about 
 the roots of the bushes and trees, is 
 then to be well stirred, and a lit- 
 tle hot lime again laid about them, 
 to destroy the ova or eggs of the 
 insects. This mode of management 
 has never failed of success, in the 
 course of six years' practice. It is 
 noticed, that the above quantity of 
 prepared liquid will be sufficient for 
 about two acres of ground in this 
 sort of plantation, and cost but little 
 in providing. The use of about a 
 gallon of a mixture of equal propor- 
 tions of lime-water, chamber-ley, and 
 soap-suds, with as much soot as will 
 give it the colour and consistence of 
 dunghill drainings, to each bush in 
 the rows, applied by means of the 
 rose of a watering-pot, immediately 
 as the ground between them is dug 
 over, and left as rough as possible, 
 the whole being gone over in this 
 way without treading or poaching 
 the land, has also been found highly 
 successful by others. The whole is 
 then left in the above state until the 
 winter frosts are fairly past, when 
 thie ground between the rows and 
 bushes are levelled, and raked over 
 in an even manner. By this means 
 of practice, the bushes have beeni 
 constantly kept healthy, fruitful, and 
 free from the annoyance of insects. 
 The bushes are to be first pruned, 
 and dung used where necessary. A 
 solution of soft soap, mixed with an 
 infusion of tobacco, has likewise been 
 applied with great use in destroying 
 caterpillars, by squirting it by the 
 hand-syringe upon the bushes, while 
 a little warm, twice in the day. But 
 some think that the only safety is in 
 picking them off the bushes, as they 
 first appear, together with the lower 
 leaves which are eaten into holes: 
 also, the paring, digging over, and 
 452 
 
 clearing the foul ground between 
 the bushes, and treading and forcing 
 such foul surface parts into the bot- 
 toms of the trenches! Watering 
 cherry-trees with water prepared 
 from quick-lime new burnt, and 
 common soda used in washing, in 
 the proportion of a peck of the for- 
 mer and half a pound of the latter to 
 a hogshead of water, has been found 
 successful in destroying the green 
 fly and the black vermin which infest 
 such trees. The water should stand 
 upon the lime for twenty-four hours, 
 and be then drawn off by a cock 
 placed in the cask, ten or twelve 
 inches from the bottom, when the 
 soda is to be put to it, being careful 
 not to exceed the above proportion, 
 as, from its acridity, it would other- 
 M'ise be liable to destroy the foliage. 
 Two or three times watering with 
 this liquor, by means of a garden 
 engine, will destroy and remove the 
 vermin. The application of clay- 
 paint, too, has been found of great 
 utility in destroying the different in- 
 sects, such as the coccus, thrips, 
 and fly, which infest peach, necta- 
 rine, and other fine fruit trees, on 
 walls, and in hot-houses. This paint 
 is prepared by taking a quantity of 
 the most tenacious brown clay, and 
 diffusing it in as much soft water as 
 will bring it to the consistence of a 
 thick cream or paint, passing it 
 through a fine sieve or hair-searce, 
 so as that it may be rendered per- 
 fectly smooth, unctuous, and free 
 from gritty particles. As soon as 
 the trees are pruned and nailed in, , 
 they are all to be carefully gone over ] 
 with a painter's brush dipped in the 
 above paint, especially the stems 
 and large branches, as well as the 
 young shoots, which leaves a coat or 
 layer, that, when it becomes dry, 
 forms a hard crust over the whole 
 tree, which, by closely enveloping 
 the insects, completely destroys 
 them, without doing any injury to 
 either the bark or buds. And by 
 covering the trees with mats or can- 
 
TRE 
 
 TRO 
 
 vas in wet seasons, it may be pre- 
 served on them as long as necessary. 
 Where one dressing is not effectual, 
 it may be repeated ; and the second 
 coating will mostly be sufficient. 
 Where peach and nectarine trees are 
 managed with this paint, they are 
 very rarely either hide-bound or at- 
 tacked by insects. This sort of 
 paint is also useful in removing the 
 mildew, with which these kinds of 
 trees are often affected ; as well as, 
 with the .use of the dew-syringe, in 
 promoting the equal breaking of the 
 eyes of vines, trained on the rafters 
 of pine stoves. Watering the peach 
 tree borders with the urine of cattle, 
 in the beginning of winter, and again 
 in the early spring, has likewise been 
 thought beneficial in destroying the 
 insects which produce the above dis- 
 I ease. Careful and proper cleaning 
 f and washing these trees, walls, and 
 other places in contact with them, 
 has, too, been found of great utility 
 in preventing insects from accumu- 
 lating on them. 
 
 TRIFLE. To make an excellent 
 trifle, lay macaroons and ratifia 
 drops over the bottom of a dish, and 
 pour in as much raisin wine as they 
 will imbibe. Then pour on them a 
 cold rich custard, made with plenty 
 of eggs, and some rice flour. It 
 !t must stand two or three inches thick : 
 f "•on that put a layer of raspberry 
 jam, and cover the whole with a very 
 high whip made the day before, of 
 rich cream, the whites of two well- 
 beaten eggs, sugar, lemon peel, and 
 raisin wine, well beat with a whisk, 
 kept only to whip syllabubs and 
 creams. If made the day before it 
 is used, the trifle has quite a dif- 
 ferent taste, and is solid and far 
 better. 
 
 TRIPE. After being well washed 
 and cleaned, tripe should be stewed 
 with milk and onion till quite tender. 
 Serve it in a tureen, with melted 
 butter for sauce. Or fry it in small 
 pieces, dipped in batter. Or cut 
 the thin part into bits, and stew 
 
 them in gravy. Thicken the stew 
 with butter and flour, and add a lit- 
 tle ketchup. Tripe may also be fri- 
 casseed with white sauce. 
 
 TROUGHS. Water troughs of 
 various kinds, which require to be 
 rendered impervious to the wet, may 
 be lined with a strong cement of 
 gypsum and quicklime, mixed up 
 with water. Four fifths of pulverised 
 coal or charcoal, and one fifth of 
 quicklime, well mixed together, and 
 infused in boiling pitch or tar, will 
 also form a useful cement for this 
 purpose. It requires to be of the 
 consistence of thin mortar, and ap- 
 plied hot with a trowel. 
 
 TROUT. Open them along the 
 belly, wash them clean, dry them in 
 a cloth, and season them with pep- 
 per and salt. Set the gridiron over 
 the fire, and when it is hot rub the 
 bars with a piece of fresh suet. Lay 
 on the fish, and broil them gently 
 over a very clear fire, at such a dis- 
 tance as not to burn them. When 
 they are done on one side, turn them 
 carefully on the other, and serve 
 them up the moment they are ready. 
 This is one of the best methods of 
 dressing this delicate fish ; but they 
 are sometimes broiled whole, in or- 
 der to preserve the juices of the fish, 
 when they are fresh caught. Ano- 
 ther way is, after they are washed 
 clean and well dried in a napkin, to 
 bind them about with packthread, 
 and sprinkle them with melted but- 
 ter and salt ; then to broil them over 
 a gentle fire, and keep them turning. 
 Make a sauce of butter rolled in 
 ilour, with an anchovy, some pep- 
 per, nutmeg, and capers. Add a 
 very little vinegar and water, and 
 shake it together over a moderate 
 fire, till it is of a proper thickness. 
 Put the trout into a dish, and pour 
 this sauce over them. Trout of a 
 middle size arc best for broiling. 
 The gurnet or piper is very nice 
 broiled in the same manner, and 
 served with the same kind of sauce. 
 Mullets also admit of the same 
 453 
 
TRO 
 
 TR O 
 
 treatment. Trout are very com- 
 monly stewed, as well as broiled ; 
 and in this case they should be put 
 into a stewpan with equal quantities 
 of Champaigne, Rhenish, or Sherry 
 w ine. Season the stew with pepper 
 and salt, an onion, a few cloves, and 
 a small bunch of parsley and thyme. 
 Put into it a crust of French bread, 
 and set it on a quick fire. When 
 the fish is done, take out the bread, 
 bruise it, and then thicken the sauce. 
 Add a little flour and butter, and let 
 it boil up. Lay the trout on a dish, 
 and pour the thickened sauce over 
 it. Serve it with sliced lemon, and 
 fried bread. This is called Trout a 
 la Genevoise. A plainer way is to 
 dry the fish, after it has been wash- 
 ed and cleaned, and lay it on a board 
 before the fire, dusted with flour. 
 Then fry it of a fine colour with 
 fresh dripping ; serve it with crimp 
 parsley and plain butter. 
 
 TROUT PIE. Scale and wash 
 the fish, lard them with pieces of 
 silver eel, rolled up in spice and 
 sweet herbs, with bay leaves finely 
 powdered. Slice the bottoms of 
 artichokes, lay them on or between 
 the fish, with mushrooms, oysters, 
 capers, and sliced lemon or Seville 
 orange. Use a dish or raised crust, 
 close the pie, and bake it gently. — 
 Another way. Clean and scale your 
 trouts, and cut off the heads and 
 fins ; boil an eel for forcemeat; 
 when you have cut oflf the meat of 
 the eel, put the bones and the heads 
 of the trout into the water it was 
 boiled in, with an onion, mace, whole 
 pepper, a little salt, and a faggot of 
 sweet herbs ; let it boil down till 
 there is but enough for the pie. 
 Chop the meat of the eel very fine, 
 add grated bread, an anchovy chop- 
 ped small, sweet herbs, and a gill 
 of oysters blanched and bearded, 
 the yolks of two hard eggs chopped 
 very fine, and as much melted but- 
 ter as will make it into a stiff force- 
 meat ; season the trout with mace, 
 pepper and salt ; fill the belly with 
 454 
 
 the forcemeat, and make the re- 
 mainder into balls ; sheet your dish 
 with a good paste, lay some butter 
 on that, then the trout and force- 
 meat ; strain ofl' the fish broth, and 
 scum it very clean, and add a little 
 white wine, and a piece of butter 
 rolled in flour; when it is all melt- 
 ed, pour it into the pie, and lid it 
 over ; bake it in a gentle oven, and 
 let it be thoroughly done. 
 
 TRUFFLES. The largest are the 
 most esteemed ; those which are 
 brought from Perigord are the best. 
 They are usually eaten dressed in 
 wine, and broth seasoned with salt, 
 pepper, a bunch of sweet herbs, 
 some roots and onions. Before be- 
 ing dressed they must be soaked in 
 warm water, and well rubbed with 
 a brush, that no earth may adhere 
 to them. When dressed, serve them 
 in a plate as an entremet. The 
 truflSe is also very excellent in all 
 sorts of ragouts, either chopped or 
 out into slices, after they are peeled. 
 It is one of the best seasonings that 
 can be used in a kitchen. Trufiles 
 are also used dried, but their flavour 
 is then much diminished. 
 
 TRUFFLES RAGOUT. Peel the 
 trufl[les', cut them in slices, wash and 
 drain them well. Put them into a 
 saucepan with a little gravy, and 
 stew them gently over a slow fire. 
 When they are almost done enough, 
 thicken them with a little butter and 
 flour. Stewed in a little water, and 
 thickened with cream and yolk of 
 egg, they make a nice white ragout. 
 Trufiles, mushrooms, and morels are 
 all of them very indigestible. ,. 
 
 TUNBRIDGE CAKES. Rub six 
 ounces of butter quite fine into a 
 pound of flour ; then mix six ounces 
 of sugar, beat and strain two eggs, 
 and make the whole into a paste. 
 Roll it very thin, and cut it with the 
 top of a glass. Prick the cakes with 
 a fork, and cover them with carra- 
 ways ; or wash them with the white 
 of an e^gy and dust a little white 
 sugar over. 
 
TUR 
 
 TUR 
 
 TURBOT. This excellent fish is 
 in season the greatest part of the 
 summet-. When fresh and good, it 
 is at once firm and tender, and 
 abounds with rich gelatinous nutri- 
 ment. Being drawn and washed 
 clean, it may be lightly rubbed with 
 salt, and put in a cold place, and it 
 will keep two or three days. An 
 hour or two before dressing it, let 
 it soak in spring water with some 
 salt in it. To prevent the fish from 
 swelling and cracking on the breast, 
 score the skin across the thickest 
 part of the back. Put a large hand- 
 ful of salt into a fish kettle with cold 
 water, lay the turbot on a fish strain- 
 er and put it in. When it is begin- 
 ning to boil, skmi it well ; then set 
 the kettle on the side of the fire to 
 boil as gently as possible for about 
 fifteen or twenty minutes ; if it boil 
 fast, the fish will break to pieces. 
 Rub a little of the inside coral spawn 
 of the lobster through a hair sieve, 
 without butter ; and when the tur- 
 bot is dished, sprinkle the spawn 
 over it. Garnish the dish with sprigs 
 of curled parsley, sliced lemon, and 
 finely scraped horseradish. Send 
 up plenty of lobster sauce. The 
 thickest part of the fish is generally 
 preferred. The spine bone should 
 be cut across to make it easier for 
 
 'm carving. 
 
 F TURBOT PIE. Take a middling 
 turbot, clean it very well, cut oflf the 
 head, tail, and fins. Make a force- 
 meat thus ; take a large eel, boil it 
 tender, then take off the flesh ; put 
 the bones of the turbot and eel into 
 the water the eel was boiled in, with 
 a faggot of herbs, whole pepper, an 
 onion, and an anchovy ; let this boil 
 till it becomes a strong broth. In 
 the mean time, cut the eel very fine ; 
 add the same quantity of grated 
 bread, a little lemon-peel, an an- 
 chovy, parsley, and the yolks of 
 two or three hard eggs, and half a 
 pint of oysters blanched and beard- 
 ed ; chop alL these as fine as pos- 
 sible ; mix all together with a quarter 
 
 of a pound of melted butter ; and 
 with this forcemeat lay a rim in the 
 inside of the dish ; put in the tur- 
 bot, and fill up the vacancies with 
 forcemeat ; strain off" the broth, 
 scum it very clean, and add a lump 
 of butter rolled in flour, and a glass 
 of white wine ; pour this over the 
 fish. Make a good puff" paste, cover 
 the pie with it, and let it be tho- 
 roughly baked. When it comes from 
 the oven, warm the remainder of the 
 liquor ; pour it in, and send it to 
 table. 
 
 TURKEYS. When young they 
 are very tender, and require great 
 attention. As soon as hatched, put 
 three peppercorns down their throat. 
 They must be carefully watched, or 
 they will soon perish. The hen 
 turkey is so careless, that she will 
 stalk about with one chicken, and 
 leave the remainder, or even tread -z 
 upon and kill them. Turkeys are 
 violent eaters, and must therefore 
 be left to take charge of themselves 
 in general, except one good feed a 
 day. The hen se!s twenty-five or 
 thirty days, and the young ones must 
 be kept warm, as the least cold or 
 damp kills them. They must be fed 
 often, and at a distance from the 
 hen, or she will pick every thing 
 from them. They should have curds, 
 green cheese parings cut small, and 
 bread and milk with chopped worm- 
 wood in it. Their drink milk and 
 water, but must not be left to turn 
 sour. All young fowls are a prey 
 for vermin, therefore they should be 
 kept in a safe place where none can 
 come. Weasels, stoats, and ferrets 
 will creep in at a very small crevice. 
 The hen«hould be under a coop, in 
 a warm place exposed to the sun, 
 for the first three or four weeks ; and 
 the young ones should not be suf- 
 fered to wander about in the dew, 
 at morning or evening. Twelve eggs 
 are enough to put under a turkey ; 
 and when she is about to lay, lock 
 her up till she has laid every morn- 
 ing. They usually begin to lay in 
 455 
 
TUR 
 
 TUR 
 
 March, and set in April. Feed them 
 near the hen-house, and give them a 
 little meat in the evening, to accus- 
 tom them to roosting there. Fatten 
 them with sodden oats or barley for 
 the first fortnight; and the last fort- 
 night give them as above, and rice 
 swelled with warm milk over the fire 
 twice a day. The flesh will be beau- 
 tifully white and fine flavoured. The 
 common way in Norfolk is to cram 
 them, but they are so ravenous that 
 it seems unnecessary, if they are not 
 sufTertd to wander far from home, 
 which keeps them lean and poor. — 
 When fat turkeys are to be purchased 
 in the market, in order to judge of 
 their quality it is necessary to ob- 
 serve, that the cock bird when young 
 has a smooth black leg, and a short 
 sj)ur. If fresh and sweet, the eyes 
 are full and bright, and the feet 
 moist and supple. If stale, the eyes 
 will be sunk, and the feet stiflf and 
 dry. The hen turkey is known by 
 the same rules ; but if old, the legs 
 will be red and rough. 
 
 TURKEY PATTIES. Mince 
 some of the white part, and season 
 it with grated lemon, nutmeg, salt, 
 a dust of white pepper, a spoonful of 
 cream, and a very small piece of 
 butter warmed. Fill the patties, 
 and bake them. 
 
 TURKEY PIE. Break the bones, 
 and beat the turkey flat on the breast. 
 Lard it with bacon, lay it into a 
 raised crust with some slices of bacon 
 under it, and well seasoned with salt, 
 pepper, nutmeg, whole cloves, and 
 bay leaves. Lay a slice of bacon 
 over it, cover it with a crust, and 
 bake it. When baked, put a clove 
 of garlic or shalot into the whole in 
 the middle of the crust, and let it 
 stand till cold. The turkey may be 
 boned if preferred. Duck or goose 
 pie may be made in the same man- 
 ner. 
 
 TURKEY SAUCE. Open some 
 
 oysters into a bason, and pour the 
 
 liquor into a saucepan as soon as it 
 
 is settled. Add a little white gravy, 
 
 456 
 
 and a tea-spoonful of lemon pickle. 
 Thicken it with flour and butter, boil 
 it a few minutes, add a spoonful of 
 cream, and then the oysters. Shake 
 them over the fire, but do riot let 
 them boil. Or boil some slices oi 
 fine bread with a little salt, an onion, 
 and a few peppercorns. Beat it 
 well, put in a bit of butter, and a 
 spoonful of cream. This sauce eats 
 well with roast turkey or veal. 
 
 TURKISH YOURT. Let a small 
 quantity of milk stand till it be sour, 
 then Dut a sufticient quantity of it to 
 new milk, to turn it to a soft curd. 
 This may be eaten with sugar only, 
 or both this and the fresh cheese 
 are good eaten with strawberries and 
 raspberries, as cream, or with sweet- 
 meats of any kind. 
 
 TURNIPS. To dress this valua- 
 ble root, pare off" all the outside coat, 
 cut them in two, and boil them with 
 beef, mutton, or lamb. When they 
 become tender take them up, press 
 away the liquor, and mash them 
 with butter and salt, or send them 
 to table whole, with melted butter 
 in a boat. Young turnips look and 
 eat well with a little of the top left 
 on them. To preserve turnips for 
 the winter, cut oft' the tops and tails, 
 and leave the roots a few days to 
 dry. They should then be stacked 
 up with layers of straw betvt'een, so 
 as to keep them from the rain and 
 frost, and let the stack be pointed 
 at the top. 
 
 TURNIPS MASHED. Pare and 
 boil them quite tender, squeeze them 
 as dry as possible between two 
 trenchers, put them into a stewpan, 
 and mash them with a wooden spoon. 
 Then rub them through a cullender, 
 add a little bit of butter, keep stir- 
 ring them till the butter is melted 
 and well mixed with them, and they 
 are ready for the table. 
 
 TURNIP BUTTER. In the fall 
 of the year, butter is apt to acquire 
 a strong and disagreeable flavour, 
 from the cattle feeding on turnips, 
 cabbages, leaves of trees, and other 
 
TUR 
 
 TUR 
 
 vegetable substaijces. To correct 
 the offensive taste which this pro- 
 duces, boil two ounces of saltpetre 
 in a quart of water, and put two or 
 more spoonfuls of it into a pail be- 
 fore milking, according to the quan- 
 tity of milk. If this be done con- 
 stantly, the evil will be eflectually 
 cured : if not, it will be owing to 
 the neglect of the dairy maid. 
 
 TURNIP FLY. To prevent the 
 black fly from injuring the turnip 
 crop, mix an ounce of sulphur daily 
 with three pounds of turnip seed for 
 three days successively, and keep it 
 closely covered in an earthen pan. 
 Stir it well each time, that the seed 
 may be duly impregnated with the 
 sulphur. Sow it as usual on an acre 
 of ground, and the fly will not at- 
 tack it till after the third or fourth 
 leaf be formed, when the plant will 
 be entirely out of danger. If garden 
 vegetables be attacked by the fly, 
 water them freely with a decoction 
 of elder leaves. s 
 
 TURNIP PIE. Season some mut- 
 ton chops with salt and pepper, re- 
 serving the ends of the neck bones 
 to lay over the turnips, which must 
 be cut into small dice, and put on 
 the steaks. Add two or three spoon- 
 fuls of milk, also a sliced onion if 
 approved, and cover with a crust. 
 
 TURNIP SAUCE. Pare half a 
 dozen turnips, boil them in a little 
 water, keep them shaking till they 
 are done, and the liquor quite ex- 
 hausted, and then rub them through 
 a tammis. Take a little white gravy 
 and cut more turnips, as if intended 
 for harrico. Shake them as before, 
 and add a little more white gravv. 
 
 TURNIP SOUP. Take from a 
 knuckle of veal all the meat that can 
 be made into cutlets, and stew the 
 remainder in five pints of water, 
 with an onion, a bundle of herbs, 
 and a blade of mace. Cover it 
 close, and let it do on a slow fire, 
 four or five hours at least. Strain 
 it, and set it by till the next day. 
 Then take the fat and sediment from 
 (No. 20.) 
 
 it, and simmer it with turnips cut 
 into small dice till tender, seasoning 
 it with salt and pepper. Before 
 serving, rub down half a spoonful of 
 flour with half a pint of good cream, 
 and a piece of butter the size of a 
 walnut. Let a small Toll simmer in 
 the soup till fully moistened, and 
 serve this with it. The soup should 
 be as thick as middling cream. 
 
 TURNIP TOPS. These are the 
 shoots which come out in the spring 
 from the old turnip roots, and are to 
 be dressed in the same way as cab- 
 bage sprouts. They make very nice 
 sweet greens, and are esteemed great 
 purifiers of the blood and juices. 
 
 TURNPIKES. Mix together a 
 quarter of a pound eacb of flour, 
 butter, currants, and lump sugar 
 powdered. Beat up four eggs with 
 two of the whites, make the whole 
 into a stiflf paste, with the addition jfb 
 of a little lemon peel. Roll the paste ^ 
 out thin, and cut it into shapes with 
 a wine glass. The addition of a few 
 carraway seeds will be an improve- 
 ment. / 
 
 TURTLE. The morning that you 
 intend to dress the turtle, fill a boiler 
 or kettle with a quantity of water 
 suflnicient to scald the callapach and 
 callapee, the fins, &c. and about 
 nine o'clock hang up your turtle by 
 the hind fins, cut off^ its head, and 
 save the blood ; then with a sharp 
 pointed knife separate the callapach 
 from the callapee (or the back from 
 the belly part) down to the shoul- 
 ders, so as to come at the entrails, 
 which take out, and clean them, as 
 you would those of any other anima^' 
 and throw them into a tub of clean 
 water, taking great care not to break 
 the gall, but cut it off the liver, and 
 throw it away. Then separate eacb 
 distinctly, and take the guts into 
 another vessel, open them with a 
 small penknife, from end to end, 
 wash them clean, and draw them 
 through a woollen cloth in warm 
 water, to clear away the slime, and 
 then put them into clean cold water 
 
 3 N 457 
 
Tun 
 
 T UR 
 
 fiii they are used, with the other 
 part of the entraib, whreh miist all 
 be cut up small to be mixed in the 
 baking dishes with the meat. This 
 done, separate the back and belly 
 pieces entirely, cutting away the four 
 fins by the upper joint, which scald, 
 peel off the loose skin, and cut them 
 into small pieces, laying them by 
 themselves, either in another vesjel, 
 or on the table, ready to be season- 
 ed. Then cut off the meat from the 
 belly part, and clean the back from 
 the lungs, kidneys, cSrc. and that meat 
 cut into pieces as small as a walnut, 
 laying it likewise by itself. After 
 this you are to scald the back and 
 belly pieces, pulling off the shell from 
 the back and the yellow skin from 
 the belly ; w hen all will be white and 
 clean, and with the kitchen cleaver 
 cut those up likewise into pieces about 
 the bigness or breadth of a card. 
 Put those pieces into clean cold wa- 
 ter, wash them out, and place them 
 in a heap on the table, so that each 
 part may lie by itself. The meat, 
 being thus prepared and laid sepa- 
 rately for seasoning, mix two third 
 parts of salt, or rather more, and one 
 third part of Cayenne pepper, black 
 pepper, and a spoonful of nutmeg 
 and liiace pounded fine, and mixed 
 together ; the quantity to be propor- 
 tioned to the size of the turtle, so 
 that in each dish there may be about 
 three spoonfuls of seasoning to every 
 twelve pounds of meat. Your meat 
 being thus seasoned, get some sweet 
 herbs, such as thyme, savoury, S^c. 
 ^t them be dried and rubbed fine, 
 and having provided some deep dishes 
 to bake it in, (which should be of the 
 common brown ware) put in the 
 coarsest parts of the meat at the 
 bottom, with about a quarter of a 
 pound >f butter in each dish, and 
 then some of each of the several par- 
 cels of meat, so that the dishes may 
 be all alike, and have equal portions 
 of the different parts of the turtle ; 
 and between each laying of the meat, 
 strew a little of this mixture of sweet 
 4§^ 
 
 liev]>s. Fill your dishes within an 
 inch and an half, or two inches of 
 the top ; boil the blood of the turtle, 
 and put into it ; then lay on force- 
 meat balls made of veal, or fowl, 
 highly seasoned with the same sea- 
 soning as the turtle ; put into each 
 dish a gill of good Madeira wine, 
 and as much water as it will conveni- 
 ently hold ; then break over it five 
 or six eggs, to keep the meat from 
 scorching at the top, and over that 
 shake a small handful of shred pars- 
 ley, to make it look green ; which 
 done, put your dishes into an oven 
 made hot enough to bake bread, and 
 in an hour and half, or two hours, 
 (according to the size of the dishes) 
 it will be sufficiently done. Send it 
 to the table in the dishes in which 
 it is baked, in order to keep it warm 
 while it is eating. 
 
 TURTLE FINS. Put into a stew- 
 pan five large spoonfuls of brown 
 sauce, with a bottle of port wine, and 
 a quart of mushrooms. When the 
 sauce lK)ils, put in four fins ; and 
 after taking away all the small bones 
 that are seen breaking through the 
 skin, add a few sprigs of parsley, a 
 bit of thyme, one bay leaf, and four 
 cloves, and let it simmer one hour. 
 Ten minutes before it is done, put in 
 five dozen of button onions ready 
 peeled, and see that it is properly 
 
 TURTLE SOUP. The best sized 
 turtle is one from sixty to eighty 
 pounds weight, which will make six 
 or eight tureens of fine soup. Kill 
 the turtle the evening before ; tie a 
 cord to the hind fins, and hang it up 
 with the head downwards. Tie the 
 fore fins by way of pinioning them, 
 otherwise it would beat itself, and 
 be troublesome to the executioner. 
 Hold the head in the left hand, and 
 with a sharp knife cut off the neck 
 as near the head as possible. Lay 
 the turtle on a block on the back 
 shell, slip the knife between the 
 breast and the edge of the back shell ; 
 and when the knife has been round. 
 
TUR 
 
 TUR 
 
 find the breast is detached from the 
 back, pass the fingers underneath, 
 and detach the breast from the fins, 
 always keeping the edge of the knife 
 on the side of the breast ; otherwise 
 if the gall be broken, the turtle will 
 be spoiled. Cut the breast into four 
 pieces, remove the entrails, begin- 
 ning by the liver, and cut away the 
 gall, to be out of danger at once. 
 When the turtle is emptied, throw 
 the heart, liver, kidneys, and lights, 
 into a large tub of water. Cut away 
 the fins to the root, as near to the 
 back shell as possible ; then cut the 
 fins in the second joint, that the 
 white meat may be separated from 
 the green. Scrape the fat from the 
 back shell by skimming it, and put 
 it aside. Cut the back shell into 
 four pieces. Set a large turbot pan 
 on the fire, and when it boils dip a 
 fin into it for a minute, then take it 
 oijt and peel it very clean. When 
 that is done, take another, and so on 
 till all are done ; then the head, next 
 the shell and breast, piece by piece. 
 Be careful to have the peel and shell 
 entirely cleaned off", then put in the 
 same pan some clean water, with 
 the breast and back, the four fins, 
 and the head. Let it boil till the 
 bones will leave the meat, adding a 
 large bundle of turtle herbs, four bay 
 leaves, and some thyme. If two 
 dishes are to be made of the fins, 
 they must be removed . when they 
 have boiled one hour. Put into a 
 small stewpan the liver, lights, heart, 
 and kidneys, and the fat that was 
 laid aside. Take some of the liquor 
 that the other part was boiled in, 
 cover the stewpan close, and let it 
 boil gently for three hours. Clean 
 the bones, breast, and back from 
 the green fat, and cut it into pieces 
 an inch long, and half an inch wide, 
 but suffer none of it to be wasted. 
 Put all these pieces on a dish, and 
 set it by till the broth is ready. To 
 prepare the broth, put on a large 
 stockpot, and line the bottom of it 
 with a pound and a half of lean ham. 
 
 cut into slices. Cut into pieces a 
 large leg of veal, except a pound of 
 the fillet to be reserved for force- 
 meat ; put the rest upon the ham, 
 with all the white meat of the turtle, 
 and a couple of old fowls. Put it on 
 a smart fire, with two ladlefuls of 
 rich broth, and reduce it to a glaze. 
 When it begins to stick to the bot- 
 tom, pour the liquor in which the 
 turtle was boiled into the pot where 
 the other part of the turtle has been 
 boiled. Add to it a little more sweet 
 herbs, twenty-four grains of allspice, 
 six blades of mace, two large onions, 
 four carrots, half an ounce of whole 
 pepper, and some salt. Let it sim- 
 mer for four hours, and then strain 
 the broth through a cloth sieve. Put 
 into it the green part of the turtle 
 that has been cut in pieces and nicely 
 cleaned, with two bottles of Madeira. 
 When it has boiled a few minutes 
 with the turtle, add the broth to it. 
 Melt half a pound of butter in a 
 stewpan, add four large spoonfuls of 
 flour, stir it on the fire till of a fine 
 brown colour, and pour some of the 
 broth to it. Mix it well, and strain 
 it through a hair sieve into the soup. 
 Cut the liver, lights, heart, kidneys, 
 and fat into small square pieces, and 
 put them into the soup with half a 
 tea-spoonful of cayenne, two of curry 
 powder, and four table-spoonfuls of 
 the essence of anchovies. Let it boil 
 an hour and a half, carefully skim- 
 ming off the fat. Pound the reserved 
 veal in a marble mortar for the force- 
 meat, and rub it through a hair sieve, 
 with as much of the udder as there 
 is of meat from the leg of teal. Put 
 some bread crumbs into a stewpan 
 with milk enough to moisten it, add- 
 ing a little chopped parsley and sha- 
 lot. Dry it on the fire, rub it through 
 a wire sieve, and when cold mix it 
 all together, that every part may be 
 equally blended. Boil six eggs hard, 
 take the yolks and pound them with 
 the other ingredients ; season it with 
 salt, cayenne, and a little curry pow- 
 der. Add three raw egG:^, nnx all 
 459 
 
VAC 
 
 VAC 
 
 v;ell together, and make the force- 
 meat into small balls the size of a 
 pigeon's egg. Ten minutes before 
 the soup is ready put in the force- 
 meat balls, and continue to skim the 
 soup till it is taken off the fire. If 
 the turtle weighs eighty pounds, it 
 will require nearly three bottles of 
 Madeira for the soup. When the 
 turtle is dished, squeeze two lemons 
 into each tureen. It is also very 
 good with eggs boiled hard, and a 
 dozen of the yolks put in each, tu- 
 reen. This is a highly fashionable 
 soup, and such as is made in the 
 royal kitchen ; but it is difficult of 
 digestion, and fit only for those who 
 * live to eat.' Foreigners in general 
 are extremely fond of it ; and at the 
 Spanish dinner in 1808, eight hun- 
 dred guests attended, and two thou- 
 sand five hundred pounds weight of 
 turtle were consumed. 
 
 TUSK. Lay the tusk in water 
 the first thing in the morning ; after 
 it has lain three or four hours, scale 
 and clean it very well ; then shift 
 the water, and let it lie till you want 
 to dress it. If it is large, cut it down 
 the back, and then across ; if small, 
 only down the back ; put it into cold 
 water, and let it boil gently for about 
 twenty minutes. Send it to table in 
 a napkin, with egg sauce, butter and 
 mustard, and parsnips cut in sHces, 
 in a plate. 
 
 TWOPENNY. The malt beverage 
 thus denominated, is not formed to 
 keep, and therefore not likely to be 
 brewed by any persons for their own 
 
 consumption. The following pro- 
 portions for one barrel, are inserted 
 merely to add to gen*^ral information 
 in the art of brewing. 
 
 £ s. d. 
 Malt, a bushel and a half 9 
 Hops, one pound . . 1 G 
 Liquorice root, a pound and 
 
 a half 1 6 
 
 Capsicum, a quarter of an 
 
 ounce 1 
 
 Spanish liquorice, 2 ounces 2 
 Treacle, five pounds ..018 
 
 13 11 
 
 One barrel of twopenny, 
 paid for at the publican's, 
 128 quarts, at 4rf. per 
 quart 2 2 8 
 
 Brewed at home, coals in- 
 cluded 15 
 
 Clear gain, 17 8 
 
 It is sufficient to observe respect- 
 ing this liquor, that it requires no 
 storing, being frequently brewed one 
 week, and consumed the next. The 
 quantity of capsicum in one barrel 
 of twopenny, is as much as is com- 
 monly contained in two barrels of 
 porter : this readily accounts for the 
 preference given to it by the work- 
 ing classes, in cold winter mornings. 
 Twopenny works remarkably quick, 
 and must be carefully attended to, in 
 the barrels. 
 
 V. 
 
 Vaccine inoculation. One 
 
 of the most important discoveries in 
 the history of animal nature is that 
 of the Cow Pox, which was publicly 
 announced by Dr. Jenner in the year 
 1798, though it had for ages been 
 160 
 
 known by some of the dairymen in 
 the west of England. This malady 
 appears on the nipples of cows in the 
 form of irregular pustules, and it is 
 now ascertained that persons inocu- 
 lated with the matter taken from them 
 
V AR 
 
 V AR 
 
 are thereby rendered incapable of 
 the small pox infection. Innumera- 
 ble experiments have been made in 
 different countries, in Asia and Ame- 
 rica, with nearly the same success ; 
 and by a series of facts duly authen- 
 ticated, in many thousands of in- 
 stances, it is fully proved that the 
 vaccine inoculation is a milder and 
 safer disease than the inoculated 
 small pox ; and while the one has 
 saved its tens of thousands, the other 
 is going on to save its millions. With 
 a view of extending the beneficial 
 effects of the new inoculation to the 
 poor, a new dispensary, called the 
 Vaccine Institution, has been es- 
 tablished in London, where the ope- 
 ration is performed gratis, and the 
 vaccine matter may be had by those 
 who wish to promote this superior 
 method of inoculation. The prac- 
 tice itself is very simple. Nothing 
 more is necessary than making a 
 small puncture in the skin of the 
 arm, and applying the matter. But 
 as it is of great consequence that 
 the matter be good, and not too old, 
 it is recommended to apply for the 
 assistance of those who make it a 
 part of their business, as the ex«- 
 pense is very trifling. 
 
 VARNISH FOR BOOTS. To 
 render boots and shoes impervious 
 to the wet, take a pint of linseed 
 oil, half a pound of mutton suet, six 
 or eight ounces of bees' wax, and a . 
 small piece of rosin. Boil all toge- 
 ther in a pipkin, and let it cool to 
 milk warm. Then with a hair brush 
 lay it on new boots or shoes ; but 
 it is better still to lay it on the lea- 
 ther before the articles are made. 
 The shoes or boots should also be 
 brushed over with it, after they 
 come from the maker. If old boots 
 or shoes are to be varnished, the 
 mixture is to be laid on when the 
 leather is perfectly dry. 
 
 VARNISH FOR BRASS. Put 
 into a pint of alcohol, an ounce of 
 turmeric powder, two drams of ar- 
 natto, and two drams of saffron. 
 
 Agitate the mixture during seven 
 days, and filter it into a clean bot- 
 tle. Now add three ounces of clean 
 seed-lac, and agitate the bottle every 
 day for fourteen days. When the 
 lacquer is used, the pieces of brass 
 if large are to be first warmed, so 
 as to heat the hand, and the varnish, 
 istobeapplied with a brush. Smaller ' 
 pieces may be dipped in the varnish, 
 and then drained by holding them 
 for a minute over the bottle. This 
 varnish, when applied to rails for 
 desks, has a most beautiful appear- 
 ance, like that of burnished gold. 
 
 VARNISH FOR DRAWINGS. 
 Mix together Jtwo ounces of spirits 
 of turpentine, and one ounce of Ca- 
 nada balsam. The print is first to 
 be sized with a solution of isinglass 
 water, and dried ; the varnish is 
 then to be applied with a camel- 
 hair brush. But for oil paintings, a 
 different composition is prepared. 
 A small piece of white sugar candy 
 is dissolved and mixed with a spoon- 
 ful of brandy; the whites of eggs 
 are then beaten to a froth, and the 
 clear part is poured off and incor- 
 porated with the mixture. The 
 paintings are then brushed over with 
 the varnish, which is easily washed 
 off when they are required to be 
 cleaned again, and on this account 
 it will be far superior to any other 
 kind of varnish for this purpose. 
 
 VARNISH FOR FANS. To 
 make a varnish for fans and cases, 
 dissolve two ounces of gum-mastic, 
 eight ounces of gum-sandaric, in a 
 quart of alcohol, and then add four 
 ounces of Venice turpentine. 
 
 VARNISH FOR FIGURES. 
 Fuse in a crucible half an ounce ct 
 tin, with the same quantity of bis- 
 muth. When melted, add half an 
 ounce of mercury ; and when per- 
 fectly combined, take the mixture ^ 
 from the fire and cool it. This sub- 
 stance, mixed with the white of an 
 eg§, forms a very beautiful varnish 
 for plaster figures. 
 
 VARNISH FOR FURNITURE, 
 46i 
 
V AR 
 
 V AR 
 
 This is made of white wax melted in 
 the oil of petrolium. A light coat of 
 this mixture is laid on the wood with 
 a badger's brush, while a little warm, 
 and the oil will speedily evaporate. 
 A coat of wax will be left behind, 
 which should afterwards be polished 
 with a woollen cloth. 
 
 VARNISH FOR HATS. The 
 shell of the hat having been prepared, 
 dyed, and formed in the usual man- 
 ner, is to be stiffened, when perfectly 
 dry, with the following composition, 
 worked upon the inner surface. One 
 pound of gum kino, eight ounces of 
 gum elemi, three pounds of gum 
 olibanum, three pounds of gum copal, 
 two pounds of gum juniper, one 
 pound of gum ladanum, one pound 
 of gum mastic, ten pounds of shell 
 lac, and eight ounces of frankin- 
 cense. These are pounded small 
 and mixed together ; three gallons 
 of alcohol ai*e then placed in an 
 earthen vessel to receive the pounded 
 gums, and the vessel is then to be 
 frequently agitated. When the gums 
 are sufficiently dissolved by this pro- 
 cess, a pint of liquid ammonia is 
 added to the mixture, with an ounce ^ 
 of oil of lavender, and a pound of 
 gum myrrh and gum opoponax, dis- 
 solved in three pints of spirit of wine. 
 The whole of the ingredients being 
 perfectly incorporated and free from 
 lumps, constitute the patent water- 
 proof mixture with which the shell 
 of the hat is stiffened. When the 
 shell has been dyed, shaped, and 
 rendered perfectly dry, its inner sur- 
 face and the under side of the brim 
 are varnished with this composition 
 by means of a brush. The hat is 
 then placed in a warm drying-room 
 until it becomes hard. This process 
 is repeated several times, taking care 
 that the varnish does not penetrate 
 through the shell, so as to appear on 
 the outside. To allow the perspira- 
 tion of the head to evaporate, small 
 holes are to be pierced through the 
 crovv^i of the hat from the inside out- 
 ward ; and the nap of silk, beaver* 
 
 _ 46*2 
 
 or other fur, is to be laid on by the 
 finisher in the usual way. That on 
 the under side of the brim, which has 
 been prepared as above, is to be at- 
 tached with copal varnish. 
 
 VARNISH FOR PAINTINGS. 
 Mix six ounces of pure mastic gum 
 with the same quantity of }>ounded 
 glass, and introduce the compound 
 into a bottle containing a pint of oil 
 of turj)eRtine. Now add half an 
 ounce of camphor bruised in a mor- 
 tar. When the mastic is dissolved, 
 put in an ounce of Venice turpentine, 
 and agitate the whole till the turpen- 
 tine is perfectly dissolved. When 
 the varnish is to be applied to oil 
 paintings, it must be gently poured 
 from the glass sediment, or filtered 
 through a muslin. 
 
 VARNISH FOR PALING. A 
 varnish for any kind of coarse wood 
 work is made of tar ground up with 
 Spanish brown, to the consistence of 
 common paint, and then spread on 
 the wood with a large brush as soon 
 as made, to prevent its growing too 
 stiff and hard. The colour may be 
 changed by mixing a little white lead, 
 whiting, or ivory black, with the 
 Spanish brown. For pales and wea- 
 ther boards this varnish is superior 
 to paint, and much cheaper than 
 what is commonly used for that pur- 1 
 pose. It is an excellent preven- 
 tive against wet and weather, and if 
 laid on smooth wood it will have a 
 good gloss. I 
 
 VARNISH FOR SILKS. To one A 
 quart of cold-drawn Unseed oil, add 1 
 half an ounce of litharge. Boil them 
 for half an hour, and then add half 
 an ounce of copal varnish. While 
 the ingredients are heating in a cop- 
 per vessel, put in one ounce of rosin, 
 and a few drops of neatsfoot oil, 
 stirring the whole together with a 
 knife. When cool, it is ready for 
 use. This varnish will set, or keep 
 its place on the silk in four hours ^ 
 the silk may then be turned and var- 
 nished on the other side. 
 
 VARNISH FOR STRAW HATS. 
 
V EA 
 
 V E A 
 
 For straw or chip hats, put half an 
 ounce of black sealing-wax powdered 
 into two ounces of spirits of wine or 
 turpentine, and place it near the fire 
 till the wax is dissolved. If the hat 
 has lost its colour or turned brown, 
 it may first be brushed over with 
 writing ink, and well dried. The 
 varnish is then to be laid on warm 
 with a soft brush, in the sun or be- 
 fore the fire, and it will give it a new 
 gloss which will resist the wet. 
 
 VARNISH FOR TINWARE. 
 Put three ounces of seed-lac, two 
 drams of dragon's blood, and one 
 ounce of turmeric powder, into a pint 
 of well-rectified spirits. Let the 
 whole remain for fourteen days, but 
 • during that time, agitate the bottle 
 once a day at least. When properly 
 combined, strain the liquid through 
 a piece of muslin. This varnish is 
 called lacquer ; it is brushed over 
 tinware to give it a resemblance to 
 brass. 
 
 VARNISH FOR WOOD. The 
 composition which is the best adapt- 
 ed to preserve wood from the decay 
 occasioned both by the wet and the 
 dry rot, is as follows. Melt twelve 
 ounces of rosin in an iron kettle, and 
 when melted, add eight ounces of 
 roll brimstone. When both are in 
 a liquid state, pour in three gallons 
 of train oil. Heat the whole slowly, 
 gradually adding four ounces of bees' 
 wax in small pieces, and keep the 
 mixture stirring. As soon as the 
 solid ingredients are dissolved, add 
 as much Spanish brown, red or yel- 
 loW ochre, ground fine with some of 
 the oil, as will give the whole a deep 
 shade. Lay on this varnish as hot 
 and thin as possible ; and some days 
 after the first coat becomes dry, give 
 a second. This will preserve planks 
 ^ and other wood for ages. 
 
 VEAL. In purchasing this article, 
 the following things should be ob- 
 served. The flesh of a bull calf is 
 the firmest, but not so white. The 
 V fillet of the cow calf is generally pre- 
 ferred for the udder. The whitest 
 
 meat is not the most juicy, having 
 been made so by frequent bleeding, 
 and giving the calf some whiting to 
 lick. Choose that meat which has 
 the kidney well covered with fat, 
 thick and white. If the bloody vein 
 in the shoulder look blue, or of a 
 bright red, it is newly killed ; but 
 any other colour shows it stale. The 
 other parts should be dry and white : 
 if clammy or spotted, the meat is 
 stale and bad. The kidney turns 
 first in the loin, and the suet will 
 not then be firm. This should care- 
 fully be attended to, if the joint is 
 to be kept a little time. The first 
 part that turns bad in a leg of veal, 
 is where the udder is skewered back : 
 of course the skewer should be taken 
 out, and both that and the p«rt un- 
 der it wiped every day. It will then 
 keep good three or four days in hot 
 weather. Take care also to cut out 
 the pipe that runs along the chine of 
 a loin of veal, the same as in beef, 
 to hinder it from tainting. The skirt 
 of the breast of veal is likewise to 
 be taken off, and the inside of the 
 breast wiped and scraped, and 
 sprinkled with a little salt. 
 
 VEAL BLANQUETS. Cut thin 
 sUces otF a fillet of veal roasted. 
 Put some butter into a stewpan, with 
 an onion chopped small ; fry them 
 till they begin to brown, then dust 
 in some flour, and add some gravy, 
 and a faggot of sweet herbs, seasoned 
 with pepper, salt, and mace ; let 
 this simmer till you have the flavour 
 of the herbs, then put in your veal ; 
 beat up the yolks of two eggs in a 
 little cream, and grated nutmeg, 
 some chopped parsley, and a little 
 lemon peel shred fine. Keep it stir- 
 ring one way till it is smooth, and of 
 a good thickness : squeeze in a little 
 juice of orange, and dish it up. 
 Garnish with orange and barberries. 
 
 VEAL BROTH. To make a very 
 nourishing veal broth, take oflf the 
 knuckle of a leg or shoulder of veal, 
 with very little meat to it, and put it 
 into a stewpot, with three quarts of 
 4G3 
 
V E A 
 
 V E A 
 
 water. Add an old fowl, four shank- 
 bones of mutton extremely well soak- 
 ed and bruised, three blades of mace, 
 ten peppercorns, an onion, and a 
 large slice of bread. Cover it 
 close, boil it up once, and skim it 
 carefully. Simmer it four hours as 
 slowly as possible, strain and take 
 off the fat, and flavour it with a lit- 
 tle salt. — Another way. Take a 
 scrag of veal, of about three pounds ; 
 put it into a clean saucepan, with a 
 tea-spoonful of salt ; when it boils, 
 scum it clean ; put in a spoonful of 
 ground rice, some mace, a faggot of 
 herbs, and let it boil gently for near 
 two hours, or till you have about 
 two quarts : send it to table with 
 your ve&l in the middle, toasted 
 bread, Und parsley and batter in a 
 boat. 
 
 VEAL A LA CREME. Take the 
 best end of a loin of veal, joint it, 
 and cut a little of the suet from the 
 kidney. Make it lie flat, then cut a 
 place in the middle of the upper part 
 about three inches deep and six inches 
 long, take the piece out and chop it, 
 add a little beef suet or beef marrow, 
 parsley, thyme, green trufiles, mush- 
 rooms, shalots, lemon peel chopped 
 fine, and season it with pepper, salt, 
 and a little beaten allspice. Put all 
 together into a marble mortar, add 
 the yolks of two eggs, and a little 
 French bread soaked in cream. 
 Pound the ingredients well, fill the 
 cavity with the forcemeat, and cover 
 it with a piece of veal caul. Then 
 tie it down close, cover the whole 
 with a large piece of caul, and roast 
 it gently. When to be served up, 
 take off' the large caul, let it colour 
 a little, glaze it lightly, and put un- 
 der it a white sauce. A fillet of veal 
 • may be done in the same way, in- 
 # stead of using plain stuffing for it. 
 
 VEAL CAKE. Boil six or eight 
 eggs hard ; cut the yolks in two, 
 and lay some of the pieces in the 
 bottom of the pot. Shake in a little 
 chopped parsley, some slices of veal 
 and ham, and then eggs again ; shak^ 
 464 
 
 ing in after each, some chopped 
 parsley, with pepper and salt, till 
 the pot is full. Then put in water 
 enough to cover it, and lay on it 
 about an ounce of butter : tie it over 
 with a double paper, and bake it 
 about an hour. Then press it close 
 together with a spoon, and let it 
 stand till cold. The cake may be 
 put into a small mould, and then it 
 will turn out beautifully for a supper 
 or side dish. 
 
 VEAL COLLOPS. Cut long thin 
 collops, beat them well, and lay on 
 them a bit of thin bacon of the same 
 size. Spread forcemeat over, sea- 
 soned high, and also a little garlic 
 and cayenne. Roll them up tight, 
 about the size of two fingers, but 
 not more than two or three inches 
 long. Fasten each firmly with a 
 small skewer, smear them over with 
 egg, fry them of a fine brown, and 
 pour a rich brown gravy over. — To 
 dress collops quickly in another way, 
 cut them as thin as paper, and in 
 small bits, with a very sharp knife. 
 Throw the skin and any odd bits of 
 veal into a little water, with a dust 
 of pepper and salt. Set them on 
 the fire while the collops are prepar- 
 ing and beating, and dip them into 
 a seasoning of herbs, bread, pepper, 
 salt, and a scrape of nutmeg, having 
 first wetted them with egg. Then 
 put a bit of butter into a fryingpan, 
 and give the collop& a very quick 
 fry ; for as they are so thin, two 
 minutes will do them on both sides. J 
 Put them into a hot dish before the ' 
 fire, strain and thicken the gravy, ' 
 give it a boil in the fryingpan, and 
 pour it over the collops. The ad- 
 dition of a little ketchup will be an 
 improvement. — Another way is to 
 fry the collops in butter, seasoned 
 only with salt and pepper. Then 
 simmer them in gravy, either white 
 or brown, with bits of bacon served 
 with them. If white, add lemon 
 peel and mace, and a little cream. 
 
 VEAL CUTLETS. Cut the veal 
 into thin slices, dip them in the yolks 
 
VEA 
 
 VEA 
 
 of egg, strew them over with grated 
 bread and nutraeg, sweet herbs and 
 parsley, and lemon peel minced fine, 
 and frv them with butter. When 
 the meat is done, lay it on a dish 
 before the fire. Put a little water 
 into the pan, stir it round and let it 
 boil ; add a little butter rolled in 
 flour, and a little lemon juice, and 
 pour it over the cutlets. Or fry 
 them without the bread and herbs, 
 boil a little flour and water in the 
 pan with a sprig of thyme, and pour 
 it on the cutlets, but take out the 
 thyme before the dish is sent to 
 table. 
 
 VEAL GRAVY. Make it as for 
 
 cuUis ; but leave out the spices, 
 
 herbs, and flour. It should be drawn 
 
 . very slowly ; and if for white dishes, 
 
 the meat should not be browned. 
 
 VEAL LARDED. Take off* the 
 under bone of a neck of veal, and 
 leave only a part of the long bones 
 on. Trim it neatly, lard and roast 
 H^ it gently with a veal caul over it. 
 ..Ten minutes before it is done, take 
 ^ff the caul, and let the veal be of 
 la. very light colour. When it is to 
 be served up, put under it some sor- 
 rel sauce, celery heads, or asparagus 
 tops, or serve it with mushroom 
 sauce. 
 
 VEAL OLIVES. Cut some long 
 thin coUops, beat them, lay them on 
 thin slices of fat bacon, and over 
 these a layer of forcemeat highly 
 seasoned, with some shred shalot 
 and cayenne. Roll them tight, about 
 the size of two fingers, but not more 
 than two or three inches long. Fasten 
 them round with a small skewer, 
 rub egg over them, and fry them of 
 a light brown. Serve with brown 
 gravy, in which boil some mushrooms 
 pickled or fresh, and garnish with 
 fried balls. 
 
 VEAL OLIVE PIE. Having pre- 
 pared the veal olives, lay them round 
 and round the dish, making them 
 highest in the middle. Fill it nearly 
 up with water, and cover it with 
 paste. When baked, mix some 
 
 gravy, cream, and flour, and pour it 
 hot into the pie. 
 
 VEAL PATTIES. Mince some 
 veal that is not quite done, with a 
 little parsley, lemon peel, a dust of 
 salt and nutmeg. Add a spoonftii 
 of cream, gravy sufficient to moisten 
 the meat, and a little scraped ham. 
 This mixture is not to be warmed till 
 the patties are baked. 
 
 VEAL PIE. Take some of the 
 middle or scrag of a small neck, 
 and season it, adding or not a few 
 slices of lean bacon or ham. If 
 wanted of a high relish, add mace, 
 cayenne, and nutraeg, to the salt 
 and pepper ; also forcemeat, and 
 eggs. To these likewise may be 
 adde 1, truffles, morels, mushrooms, 
 sweetbreads cut into small bits, and 
 cocks' combs blanched, if approved. 
 It will be very good without any of 
 the latter additions, but a rich gravy 
 must be prepared, and poured in 
 after baking. — To make a rich veal 
 pie, cut steaks from a neck or breast 
 of veal, season them with pepper, 
 salt, nutmeg, and a very little clove 
 in powder. Slice two sweetbreads, 
 and season them in the same man- 
 ner. Lay a puff paste on the ledge 
 of the dish, put in the meat, yolks 
 of hard eggs, the sweetbreads, and 
 some oysters, up to the top of the 
 dish. Lay over the whole some 
 very thin slices of ham, and fill up 
 the dish with water. Cover it with 
 a crust, and when taken out of the 
 oven, pour in at the top, through a 
 funnel, a few spoonfuls of good veal 
 gravy, and fill it up with cream ; 
 but first boil and thicken it with a 
 tea-spoonful of flour. 
 
 VEAL AND PARSLEY PIE. 
 Cut some slices from a leg or neck 
 of veal ; if the leg, from about the 
 knuckle. Season them with salt, 
 scald some pickled parsley, and 
 squeeze it dry. Cut the parsley a 
 little, and lay it at the bottom of 
 the dish ; then put in the meat, and 
 so on, in layers. Fill up the dish 
 with new milk, but not so high as to 
 
 S o 4^5 
 
V E A 
 
 VE A 
 
 touch the crust. When baked, jx>ur 
 out a little of the milk, and put in 
 half a pint of good scalded cream. 
 Chicken may be cut up, skinned, 
 and dressed in the same way. 
 
 VEAL PORCUPINE. Bone a 
 fine large breast of veal, and rub it 
 over with the yolks of two eggs. 
 Spread it out, and lay on it a few 
 slices of bacon, cut as thin as pos- 
 sible. Add a handful of parsley 
 shred fine, the yolks of five eggs, 
 boiled hard and chopped, and a little 
 lemon peel finely shred. Steep the 
 crumb of a penny loaf in cream, and 
 add to it, seasoning the whole toge- 
 ther with salt, pepper, and nutmeg. 
 Roll the veal close, and skewer it up. 
 Cut some fat bacon, the lean of boil- 
 ed ham, and pickled cucumbers, 
 about two inches long. Place these 
 in rows upon the veal, first the ham, 
 then the bacon, and last the cucum- 
 bers, till the whole is larded. Put 
 the meat into a deep earthen pan 
 . with a pint of water, cover it close, 
 tS? and set it in a slow oven for two 
 hours. Skim off the fat afterwards, and 
 strain the gravy through a sieve into 
 a stewpan. Add a glass of white 
 wine, a little lemon pickle and caper 
 liquor, and a spoonful of mushroom 
 ketchup, and thicken the gravy with 
 a bit of butter rolled in flour. Lay 
 the porcupine on a dish, and pour 
 the sauce over it. Have ready pre- 
 pared a thin forcemeat, made of the 
 crumb of a penny loaf, half a pound 
 of beef suet shred fine, the yolks of 
 four eggs, and a few oysters chop- 
 ped. Mix these together, season the 
 forcemeat with cayenne, salt, pep- 
 per, and nutmeg, and spread it on 
 the veal caul. Having rolled the 
 whole up tight, like collared eel, 
 bind it in a cloth, and boil it an hour. 
 When done enough, cut it into four 
 sHces, laying one at each end, and 
 the others on the sides of the dish. 
 Have the sweetbreads ready pre- 
 pared, cut in slices and fried, and 
 lay them round the dish, with a few 
 mushrooms pickled. This is allowed 
 4m 
 
 to make a fine bottom dish, when 
 game is not to be had. 
 
 VEAL ROLLS. Cut thin slices 
 of either fresh or cold veal, spread 
 on them a fine seasoning of a very 
 few crumbs, a little chopped bacon 
 or scraped ham, and a little suet, 
 parsley, and shalot. Or instead of the 
 parsley and shalot, some fresh mush- 
 rooms stewed and minced. Then 
 add pepper and salt, and a small 
 piece of pounded mace. This stuff- 
 ing may either fill up the roll like a 
 sausage, or be rolled with the meat. 
 In either case tie it up very tight, 
 and stew very slowly in good gravy, 
 and a glass of sherry. Skim it very 
 carefully, and serve it up quite ten- 
 der. — Another way. Take slices of • 
 veal, enough to make a side dish ; 
 lay them on your dresser, and lay 
 forcemeat upon each slice ; roll them 
 up, and tie them round with coarse 
 thread. Rub them over with the 
 yolk of an egg, spit them on a bird 
 spit, and roast them of a fine brown. 
 For sauce, have good gravy, with 
 morels, truffles, and mushrooms,** 
 tossed up to a proper thickness. Lay 
 your rolls in your dish, and pour 
 your sauce over. Garnish with lemon . 
 
 VEAL SAUSAGES. Chop eijual 
 quantities of lean veal and fat bacon, 
 a handful of sage, a little salt and 
 pepper, and a few anchovies. Bent 
 all in a mortar ; and when used, roll 
 and fry it. Serve it with fried sip- 
 pets, or on stewed vegetables, or on 
 white collops. 
 
 VEAL SCALLOPS. Mince some 
 cold veal very small, and set it over •*' 
 the fire with a scrape of nutmeg, a 
 little pepper and salt, and a little 
 cream. Heat it for a few minutes, 
 then put it into the scallop shells, . 
 and fill them with crumbs of bread. 
 Lay on some pieces of butter, and 
 brown the scallops before the fire. 
 Either veal or chicken looks and eats 
 ^I'ell, prepared in this way, and 
 lightly covered with crumbs of fried 
 bread ; or these may be laid on i» 
 little heaps. "k ; 
 
V EG 
 
 VEG 
 
 VEAL-SUET PUDDING. Cut 
 the crumb of a threepenny loaf into 
 slices, boil and sweeten two quarts 
 of new milk, and pour over it. When 
 soaked, pour out a little of the milk ; 
 mix it with six eggs well beaten, and 
 half a nutmeg. Lay the slices of 
 bread into a dish, with layers of cur- 
 rants and veal suet shred, a pound of 
 each. Butter the dish well, and 
 bake it ; or if preferred, boil the pud- 
 ding in a bason. 
 
 VEAL SWEETBREAD. Parboil 
 a fine fresh sweetbread for five mi- 
 nutes, and throw it into a basin of 
 water. When the sweetbread is cold, 
 dry it thoroughly in a cloth, and 
 roast it plain. Or beat up the yolk 
 of an e^g, and prepare some fine 
 bread crumbs. Run a lark spit or a 
 skewer through it, and tie it on the 
 ordinary spit. Egg it over with a 
 paste brush, powder it well with 
 bread crumbs, and roast it. Serve 
 it up with fried bread crumbs round 
 it, and melted butter, with a little 
 mushroom ketchup and lemon juice. 
 Or serve the sweetbread on toasted 
 bread, garnished with egg sauce or 
 gravy. Instead of spitting the sweet- 
 bread, it may be done in a Dutch 
 oven, or fried. 
 
 VEGETABLES. There is nothing 
 in which the difference between an 
 elegant and an ordinary table is more 
 visible, than in the dressing of ve- 
 getables, especially greens. They 
 ■^ may be equally as fine at first, at 
 one place as at another, but their 
 look and taste afterwards are very 
 diff'erent, owing entirely to the care- 
 less manner in which they have been 
 prepared. Their appearance at table 
 however is not all that should be 
 considered ; for though it is certainly 
 desirable that they should be pleas- 
 ing to the eye, it is of still greater 
 consequence that their best qualities 
 should be carefully preserved. Ve- 
 getables are generally a wholesome 
 diet, but become very prejudicial if 
 not properly dressed. Cauliflowers, 
 and others of the same species, are 
 
 often boiled only criaj), to preserve 
 their beauty. For the look alone, 
 they had better not be boiled at all, 
 and almost as well for the purpose 
 of food, as in such a crude state they 
 are scarcely digestible by the strong- 
 est stomach. On the other hand, 
 when overboiled they become vapid, 
 and in a state similar to decay, in 
 which they afford no sweet purifying 
 juices to the stomach, but load it 
 with a mass of mere feculent matter. 
 The same may be said of many other 
 vegetables, their utility being too 
 often sacrificed to appearance, and 
 sent to table in a state not fit to be 
 eaten. A contrary error often pre- 
 vails respecting potatoes, as if they 
 could never be done too much. Hence 
 they are popped into the saucepan 
 or steamer, just when it happens to 
 suit, and are left doing, not for the 
 time they require, but till it is con- 
 venient to take them up ; when per- 
 haps their nutricious qualities are all 
 boiled away, and they taste of no- 
 thing but water. Ideas of nicety and 
 beauty in this case ought all to be 
 subservient to utility ; for what is 
 beauty in vegetables growing in the 
 garden is not so at table, from the 
 change of circumstances. They are 
 brought to be eaten, and if not 
 adapted properly to the occasion, 
 they are deformities on the dish in- 
 stead of ornaments- The true cri- 
 terion of beauty is their suitableness 
 to the purposes intended. Let them 
 be carefully adapted to this, by being 
 neither under nor over done, and 
 they will not fail to please both a cor- 
 rect eye and taste, while they consti- 
 tute a wholesome species of diet. A 
 most pernicious method of dressing 
 vegetables is often adopted, by put- 
 ting copper into the saucepan with 
 them in the form of halfpence. This 
 is a dangerous experiment, as the 
 green colour imparted by the cop- 
 peras, renders them in the highest 
 degree unwholesome, and even poi- 
 sonous. Besides, it is perfectly un- 
 necessary, for if put into boiling 
 467 
 
VEG 
 
 VEG 
 
 water with a little salt, and boiled 
 up directly, they will be as beauti- 
 fi>lly green as the most fastidious 
 person can require. A little pearl- 
 ash might safely be used on such 
 an occasion, and with equal effect, 
 its alkaline properties tending to 
 correct the acidity. Many vegeta- 
 bles are more wholesome, and more 
 agreeable to the taste, when stewed 
 a good while, only care must be 
 taken that they stew merely, with- 
 out being sufl'ered to boil. Boiling 
 produces a sudden effect, stewing a 
 slower effect, and both have their 
 appropriate advantages. But if pre- 
 parations which ought only to stew, 
 are permitted to boil, the process is 
 destroyed, and a premature effect 
 produced, that cannot be corrected 
 by any future stewing. In order to 
 have vegetables in the best state for 
 the table, they should be gathered 
 in their proper season, when they 
 are in the greatest perfection, and 
 thS,t is when they are most plentiful. 
 Forced vegetables seldom attain their 
 true flavour, as is evident from very 
 early asparagus, which is altogether 
 inferior to that which is matured by 
 nature and common culture, or the 
 mere operation of the sun and cli- 
 mate. Peas and Potatoes are sel- 
 dom worth eating before midsum- 
 mer ; unripe vegetables being as in- 
 sipid and unwholesome as unripe 
 fruit, and are liable to the same ob- 
 jections as when they are destroyed 
 by bad cooking. Vegetables are too 
 commonly treated with a sort of 
 cold distrust, as if they were natural 
 enemies. They are seldom admit- 
 ted freely at our tables, and are often 
 tolerated only upon a sideboard in 
 small quantities, as if of very infe- 
 rior consideration. The effect of 
 this is like that of all indiscriminate 
 reserve, that we may negatively be 
 said to lose friends, because we have 
 not the confidence to make them. 
 From the same distrust or prejudice, 
 there are many vegetables never 
 wsed at all, which are nevertheless 
 468 
 
 both wholesome and palatable, par- 
 ticularly amongst those best known 
 under the denomination of herbs. 
 The freer use of vegetable diet would 
 be attended wi;h a double advan- 
 tage, that of improving our health, 
 and lessening the expense of the 
 table. Attention should however be 
 paid to their size and quality, in 
 order to enjoy them in their highest 
 degree of perfection. The middle 
 size are generally to be preferred to 
 the largest or the smallest ; they are 
 more tender, and full of flavour, just 
 before they are quite full grown. 
 Freshness is their chief value and ex- 
 cellence, and the eye easily discovers 
 whether they have been kept too 
 long, as in that case they lose all 
 their verdure and beauty. Roots, 
 greens, salads, and the various pro- 
 ductions of the garden, when first 
 gathered, are plump and firm, and 
 have a fragrant freshness which no 
 art can restore, when they have lost 
 it by long keeping, though it will 
 impart a little freshness to put them * 
 into cold spring water for some time 
 before they are dressed. They 
 should neither be so young as not to 
 have acquired their good qualities, 
 nor so old as to be on the point of 
 losing them. To boil them in soft 
 water will best preserve the colour 
 of such as are green ; or if only hard 
 water be at hand, a tea-spoonful of 
 potash should be added. Great 
 care should be taken to pick and 
 cleanse them thoroughly from dust, 
 dirt, and insects, and nicely to trim 
 off the outside leaves. If allowed 
 to soak awhile in water a little salt- 
 ed, it will materially assist in cleans- 
 ing them from insects. All the uten- 
 sils employed in dressing vegetables 
 should be extremely clean and nice; 
 and if any copper vessel is ever used 
 for the purpose, the greatest atten- 
 tion must be paid to its being well 
 tinned. The scum which arises from 
 vegetables as they boil should be 
 carefully removed, as cleanliness is 
 essential both to their looking and 
 
V E G 
 
 VEG 
 
 eating- well. The lid of the saucepan 
 should always be taken oft' when they 
 boil, to give access to the air, even 
 if it is not otherwise thought neces- 
 sary. Put in the vegetables when 
 the water boils, with a little salt, and 
 let them boil quickly ; when they 
 sink to the bottom, they are generally 
 done enough. Take them up im- 
 mediately, or they will lose their co- 
 lour and goodne»s. Drain the water 
 from them thoroughly, before they 
 are sent to table. When greens are 
 quite fresh gathered, they will not 
 require so much boiling by at least 
 a third of the time, as when they 
 have been gathered a day or two and 
 brought to the public market. The 
 following table shows when the va- 
 rious kinds of vegetables are in sea- 
 son, or the time of their earliest na- 
 tural growth, and when they are 
 most plentiful, or in their highest 
 perfection. 
 
 Artichokes, 
 
 — Jerusalem do. 
 
 Angelica stalks, 
 
 Asparagus, 
 
 Beet roots, 
 
 Boricole, 
 
 Cabbage, 
 
 Red ditto, 
 
 White ditto, 
 
 Cardoons, 
 
 Carrots, 
 
 Caulifiowers, 
 
 Celery, 
 
 Chervil, 
 
 Corn Salad, 
 
 Cucumbers, 
 
 Endive, 
 
 Kidney Beans, 
 
 Leeks, 
 
 Lettuce, 
 
 Onions, 
 
 Parsley, 
 
 Parsnips, 
 
 Peas, 
 
 Potatoes, 
 
 Radishes, 
 
 -^Spanish ditto, 
 
 July, September, 
 Sept. November, 
 May, June, 
 April, June, 
 Dec. January, 
 November, January 
 May, July, 
 July, August, 
 October, 
 Nov. December, 
 May, August, 
 June, August, 
 Sept. November, 
 March, May, 
 May, June, 
 July, September, 
 June, October, 
 July, August, 
 Sept. December, 
 April, July, 
 August, November, 
 February, March, 
 July, October, 
 June, August, 
 June, November, 
 March, June, 
 August, September, 
 
 Scarlet Beans, 
 
 Small Salad, 
 
 Salsify, 
 
 Scorzonera, 
 
 Sea Kale, 
 
 Shalots, 
 
 Savory Cabbage, 
 
 Sorrel, 
 
 Spinage, 
 
 — Winter ditto. 
 
 Turnips, 
 
 Turnip tops, 
 
 Windsor Beans, 
 
 July, August, 
 May, June, 
 July, August, 
 July, August, 
 April, May, 
 August, October*, 
 Sept. November, 
 June, July, 
 March, July, 
 Oct. November, 
 May, July, 
 April, May, 
 June, August, 
 
 VEGETABLES AND FISH, 
 Pick, wash, and chop some sorrel, 
 spinage, small onions or chives, and 
 parsley. Put them into a ste wpan with 
 fresh butter, a good spoonful of lemon 
 or Seville orange juice, or vinegar 
 and water, some essence of anchovy, 
 and cayenne pepper. Do these 
 gently over the fire till the vegetables 
 are tender, then put in the fish, and 
 stew them till well done. 
 
 VEGETABLE ESSENCES. The 
 flavour of the various sweet and sa- 
 voury herbs may be obtained, by 
 combining their essential oils with 
 rectified spirit of wine, in the pro- 
 portion of one dram of the former to 
 two ounces of the latter ; by picking 
 the leaves, and laying them in a 
 warm place to dry, and then filling 
 a wide-mouth bottle with them, and 
 pouring on them wine, brandy, or 
 vinegar, and letting them steep for 
 fourteen days. 
 
 VEGETABLE MARROW. Take 
 off all the skin of six or eight gourds, 
 put them into a st^wpan with water, 
 salt, lemon juice, and a bit of butter, 
 or fat bacon. Let them stew gently 
 till quite tender, and serve them up 
 with rich Dutch sau<::e, or any other 
 sauce hig:hly flavoured. 
 
 VEGETABLE PIE. Scald and 
 blanch some broad beans, and cut 
 in some young carrots, turnips, ar- 
 tichoke bottoms, mushrooms, peas, 
 onions, parsley, celery, or any of 
 these. Make the whole into a nice 
 469 
 
VEG 
 
 VEN 
 
 stew, uith some good veal gravy. 
 Bake a crust over a dish, with a lit- 
 tle lining round the edge, and a cup 
 turned up to keep it from sinking. 
 WIren baked, open the lid, and pour 
 iu the stew. 
 
 VEGETABLE SOUP. Pare and 
 slice tive or six cucumbers, add the 
 inside of as many cos-lettuces, a 
 sprig or two of mint, two or three 
 onions, some pepper and salt, a pint 
 and a half of young peas, and a lit- 
 tle parsley. Put these into a sauce- 
 pan with half a pound of fresh but- 
 ter, to stew in their own liquor half 
 an hour, near a gentle fire. Pour 
 on the vegetables two quarts of boil- 
 ing water, and stew them two hours. 
 Rub a little tlour in a tea-cupful of 
 ;vater, boil it with the rest nearly 
 twenty minutes, and serve it. — Ano- 
 ther way. Peel and slice six large 
 onions, six potatoes, six carrots, 
 and four turnips ; fry them in half a 
 pound of butter, and pour on them 
 four quarts of boiling water. Toast 
 a crust of bread quite brown and 
 hard, but do not burn it ; add it to 
 the above, with some celery, sweet 
 herbs, white pepper, and salt. Stew 
 it all together gently four hours, 
 and strain it through a coarse cloth. 
 Put in a sliced carrot, some celery, 
 and a small turnip, and stew them 
 in the soup. An anchovy, and a 
 spoonful of ketchup, may be added 
 if approved. 
 
 VEGETABLE SYRUP. To a 
 pint of white wine vinegar, put two 
 pounds of the best brown sugar. 
 Boil them to a syrup ; and when 
 quite cold, add two table-spoonfuls 
 of paregoric elixir, which is made 
 in the following manner. Steep in 
 a pint of brandy a dram of purified 
 opium, a, dram of flowers of ben- 
 jamin, and two scruples of camphor, 
 adding a dram of the oil of anni- 
 seed. Let it stand ten days, occa- 
 sionally shaking it up, and then 
 strain it off. This added to the 
 above composition, forms the cele- 
 brated Godbold's Vegetable Syrup. 
 470 
 
 The paregoric elixir taken by itself, 
 a tea-spoonful in half a pint of white 
 wine whey or gruel at bed time, is 
 an agreeable and efl'ectual medicine 
 for coughs and colds. It is also ex- 
 cellent for children who have the 
 hooping cough, in doses of from five 
 to twenty drops in a little water, or 
 on a small piece of sugar. The ve- 
 getable syrup is chiefly intended for 
 consumptive cases. 
 
 VELVETS. When the pile of 
 velvet requires to be raised, it is 
 only necessary to warm a smoothing 
 iron, to cover it with a wet cloth, 
 and hold it under the velvet. The 
 vapour arising from the wet cloth 
 will raise the pile of the velvet, with 
 the assistance of a whisk gently 
 passed over it. To remove spots 
 and stains in velvet, bruise some of 
 the plant called soapwort, strain out 
 the juice, and add to it a small 
 quantity of black soap. Wash the 
 stain with this liquor, and repeat it 
 several times after it has been al- 
 lowed to dry. To take wax out of 
 velvet, rub it frequently with hot 
 toasted bread. 
 
 VENISON. If it be young and 
 good, the fat of the venison will be 
 clear, bright, and thick, and the 
 cleft part smooth and close : but if 
 the cleft is wide and tough, it is 
 old. To judge of its sweetness, run 
 a very sharp narrow knife into the 
 shoulder or haunch, and the meat 
 will be known by the scent. Few 
 people like it when it is very high. 
 
 VENISON PASTY. To prepare 
 venison for pasty, take out all the 
 bones, beat and season the meat, 
 and lay it into 'a stone jar in large 
 pieces. Pour over it some plain 
 drawn beef gravy, not very strong ; 
 lay the bones on the top, and set 
 the jar in a water bath, or saucepan 
 of water over the fire, and let it sim- 
 mer three or four hours. The next 
 day, when quite cold, remove the 
 cake of fat, and lay the meat in hand- 
 some pieces on the dish. If not 
 sufficiently seasoned, add more 
 
V EN 
 
 V E R 
 
 pepper, salt, or pimento. Put in 
 soniC of the gravy, and keep the re- 
 mainder for the time of serving. 
 When the venison is thus prepared, 
 it will not require so much time to 
 bake, or such a very thick crust as 
 usual, and by which the under part 
 is seldom done through. A shoul- 
 der of venison makes a good pasty, 
 and if there be a deficiency of fat, it 
 must be supplied from a good loin of 
 mutton, steeped twenty-four hours 
 in equal parts of rape, vinegar, and 
 port. The shoulder being sinewy, 
 it will be of advantage to rub it well 
 with sugar for two or three days ; 
 and when to be used, clear it per- 
 fec ly from the sugar and the wine 
 with a dry cloth. A mistake used 
 to prevail, that venison could not be 
 baked too much ; but three or four 
 hours in a slow oven will be sufficient 
 to make it tender, and the flavour 
 i will be preserved. Whether it be 
 a shoulder or a side of venison, the 
 meat must be cut in pieces, and laid 
 s^ with fat between, that it may be pro- 
 I portioned to each person, without 
 k breaking up the pasty to find it. Lay 
 I some pepper and salt at the bottom 
 of the dish, and some butter ; then 
 the meat nicely packed, that it may 
 be sufficiently done, but not lie hol- 
 low to harden at the edges. In or- 
 der to provide gravy for the pasty, 
 boil the venison bones with some fine 
 old mutton, and put half a pint of 
 the gravy cold into the dish. Then 
 lay butter on the venison and cover 
 as well as line the sides with a thick 
 crust, but none must be put under 
 the meat. Keep the remainder of 
 the gravy till the pasty comes from 
 the oven ; pour it quite hot into the 
 middle by means of a funnel, and 
 mix it well in the dish by shaking. 
 It should be seasoned with pepper 
 and salt. — Another way. Take a 
 side of venison, bone it, and season 
 it with pepper and salt, cloves, and 
 mace finely beaten ; cut your veni- 
 son in large pieces, and season it 
 very well with your spices then lay 
 
 it into an earthen pan ; make a good 
 gravy of two pound of beef, and pour 
 this gravy over the venison ; take 
 three quarters of a pound of beef 
 suet, well picked from the skins, wet 
 a coarse cloth, lay your suet on it, 
 and cover it over, and beat it with a 
 rolling-pin, till it is as fine as butter; 
 as your cloth dries, wet it, and shift 
 your suet, and put it over the top of 
 the venison ; make a paste of flour 
 and water, and cover the pan, and 
 send it to the oven to bake ; it is 
 best baked with a batch of bread ; 
 when it comes from the oven, and is 
 quite cold, make a pufl^-paste; lay 
 a paste all over your dish, and a roll 
 round the inside, then put in your 
 venison with th« fat, and all the gra* 
 vy, if the dish will hold it ; put on 
 the lid, and ornament it as your 
 fancy leads. It will take two hours 
 and a half in a quick oven. A sheet 
 of i>^per laid on the top, will prevent 
 it frOm catching, and the crust will 
 be of a fine colour. By baking your 
 venison in this manner, it will keep 
 four or five days before you use it, 
 if you do not take off" the crust. 
 
 VENISON SAUCE. Boil an 
 ounce of dried currants in half a pint 
 of water, and some crumbs of bread, 
 a few cloves or grated nutmeg, a 
 glass of port wine, and a piece of 
 butter. Sweeten it to your taste, 
 and send it to table in a boat. 
 
 VERJUICE. Lay some ripe crabs 
 together in a heap to sweat, then 
 take out the stalks and decayed ones, 
 and mash up the rest. Press the 
 juice through a hair cloth into a clean 
 vessel, and it will be fit to use in a 
 month. It is proper for sauces where 
 lemon is wanted. 
 
 VERMICELLI PUDDING. Boil 
 a pint of milk with lemon peel and 
 cinnamon, and sweeten it with loat 
 sugar. Strain it through a sieve, 
 add a quarter of a pound of vermi- 
 celli, and boil it ten minutes. Then 
 put in the yolks of five and the whites 
 of three eggs, mix them well toge- 
 ther, and steam the pudding an hour 
 471 
 
VIN 
 
 VIN 
 
 a«d a quarter, or bake it half an 
 hour. 
 
 VERMICELLI SOUP. Boil two 
 ounces of vermicelli in three quarts 
 of veal gravy, then rub it through a 
 tammis, season it with salt, give it a 
 boil, and skim it well. Beat up the 
 yolks of four eggs, mix with them 
 half a pint of cream, stir them gra- 
 dually into the soup, simmer it for 
 a few minutes, and serve it up. A 
 little of the vermicelli may be re- 
 served to serve in the soup, if ap- 
 proved. — Another way. Take two 
 quarts of strong veal broth, put 
 into a clean saucepan a piece of 
 bacon stuck with cloves, and half an 
 ounce of butter worked up in flour ; 
 then take a small fowl trussed to 
 boil, break the breastbone, and put 
 it into your soup ; stove it close, 
 and let it stew three quarters of an 
 hour ; take about two ounces of ver- 
 micelli, and put to it some of the 
 broth ; set it over the fire till it is 
 quite tender. When your soup is 
 ready, take out the fowl, and put it 
 into your dish ; take out your 
 bacon, skim your soup as clean as 
 possible ; then pour it on the fowl, 
 and lay your vermicelli all over it ; 
 cut some French bread thin, put it 
 into your soup, and send it to table. 
 If you chuse it, you may make your 
 soup with a knuckle of veal, and send 
 a handsome piece of it in the middle 
 of your dish, instead of the fowl. 
 
 VICARAGE CAKE. Mixapound 
 and a half of fine flour, half a pound 
 of moist sugar, a little grated nut- 
 meg and ginger, two eggs well beaten, 
 a table-spoonful of yeast, and the 
 same of brandy. Make it into a light 
 paste, with a quarter of a pound of 
 butter melted in half a pint of milk. 
 Let it stand half an hour before the 
 fire to rise, then add three quarters 
 of a pound of currants, well washed 
 and cleaned, and bake the cake in 
 a brisk oven. Butter the tin before 
 the cake is put into it. 
 
 VINEGAR. Allow a pound of 
 lump sugar to a gallon of water. 
 172 
 
 While it is boiling, skim it carefully, 
 and pour it into a tub to cool. When 
 it is no more than milk warm, rub 
 some yeast upon a piece of bread 
 and put into it, and let it ferment 
 about twenty-four hours. Then tun 
 the liquor into a cask with iron hoops, 
 lay a piece of tile over the bung- 
 hole, and set it in the kitchen, which 
 is better than placing it in the sun. 
 It will be fit to bottle in about six 
 months. March is the best time of 
 the year for making vinegar, though 
 if kept in the kitchen, this is of less 
 consequence. A cheap sort of vine- 
 gar may be made of the refuse of the , 
 bee hives, after the honey is extract- i 
 ed. Put the* broken combs into a ' 
 vessel, and add two parts of water : 
 expose it to the sun, or keep it in a 
 warm place. Fermentation will suc- 
 ceed in a few days, when it must be 
 well stirred and pressed down to 
 make it soak ; and when the fer- 
 mentation is over, the matter is to 
 belaid upon sieves to drain. The .'J 
 yellow liquor which forms at the bot- i 
 tom of the vessel must be removed, 
 the vessel well cleaned, and the li- 
 quor which has been strained is to 
 be returned to the vessel. It will 
 immediately begin to turn sour ; it 
 should therefore be covered with a 
 cloth, and kept moderately warm. 
 A pellicle will be formed on the sur- 
 face, beneath which the vinegar ac- 
 quires strength : it must be kept 
 standing for a month or two, and 
 then put into a cask. The bung- 
 hole should be left open, and the 
 vinegar will soon be fit for use. The 
 prunings of the vine, being bruised 
 and put into a vat or mash tub, and 
 boiling water poured on them, will 
 produce a liquor of a fine vinous qua- 
 lity, which may be used as vinegar. — 
 Another method. To every pound 
 of coarse sugar add a gallon of wa- • 
 ter ; boil the mixture, and take off* 
 the scum as long as any rises. Then 
 pour it into proper vessels, and when 
 sufficiently cooled put into it a warm 
 toast covered with veast. Let it 
 
VIP 
 
 VIP 
 
 work about twenty-four hours, and 
 then put it into an iron-bound cask, 
 fixed either near a constant fire, or 
 where the summer sun shines the 
 greater part of the day. In this si- 
 tuation it should not be closely stop- 
 ped up, but a tile or something simi- 
 lar should be laid on the bunghole, 
 to keep out the dust and insects. At 
 the end of three months or less it 
 will be clear, and fit for use, and 
 may be bottled off. The longer it is 
 kept after it is bottled, the better it 
 will be. If the vessel containing the 
 liquor is to be exposed to the sun's 
 heat, the best time to begin making 
 it is in the month of April. 
 
 VINEGAR FOR SALADS. Take 
 three ounces each of tarragon, sa- 
 vory, chives, and shalots, and a hand- 
 ful of the tops of mint and balm, all 
 dry and pounded. Put the mixture 
 into a wide-mouthed bottle, with a 
 gallon of the best vinegar. Cork it 
 down close, set it in the sun, and in 
 a fortnight strain off and squeeze the 
 herbs. Let it stand a day to settle, 
 and filter it through a tammis bag. 
 
 VINEGAR WHEY. Set upon the 
 fire as much milk as is wanted for 
 the occasion, and when it is ready 
 to boil, put in vinegar sufficient to 
 turn it to a clear whey. Let it stand 
 some minutes, and then pour it off. 
 If too acid, a little warm water may 
 be added. This whey is well adapt- 
 ed to promote perspiration. Lemon 
 or Seville orange juice may be used 
 instead of vinegar. 
 
 VINGARET. Chop some mint, 
 parsley, and shalot; and mix them up 
 with oil and vinegar. Serve the sauce 
 in a boat, for cold fowl or meat. 
 
 VIPERS. The bites of such rep- 
 tiles should constantly be guarded 
 against as much as possible, as they 
 are not unfrequently attended with 
 dangerous consequences. Animals 
 of the neat-cattle kind are more 
 liable to be bitten and stung by these 
 reptiles, than those of any other sort 
 of live stock. Instances have been 
 known where the tongues of such 
 
 cattle have been even bitten or stung 
 while grazing or feeding, which have 
 proved fatal. Such stock are, how- 
 ever, seldom attacked by reptiles of 
 the adder kind, except in cases where 
 these are disturbed by the animals 
 in pasturing or feeding ; which is the 
 main reason why so many of th^m 
 are bitten and stung about the head, 
 and occasionally the feet. There are 
 mostly much pain, inflammation, and 
 swelling produced by these bites and 
 stings ; the progress of which may 
 commonly be checked or stopped, and 
 the complaint removed, by the use 
 of such means as are directed below. 
 A sort of soft liquid of the liniment 
 kind may be prepared by mixing 
 strong spirit of hartshorn, saponace- 
 ous liniment, spirit of turpentine, 
 and tincture of opium, with olive oil ; 
 the former in the proportion of about 
 two ounces each to three of the last, 
 incorporating them well together by 
 shaking them in a phial, which will 
 be found very useful in many cases. 
 A proper quantity of it should be 
 well rubbed upon the afi'ected part, 
 two or three times in the course of 
 the day, until the inflammation and 
 swelling begin to disappear, after 
 the bottle has been well shaken. In 
 the more dangerous cases, it may 
 often be advantageous to use fo- 
 mentations to the affected parts, es- 
 pecially when about the head, with 
 the above application ; such as those 
 made by boiling white poppy-heads 
 with the roots of the marshmallow, 
 the leaves of the large plantain, and 
 the tops of wormwood, in the quan- 
 tities of a few ounces of the first, and 
 a handful of each of the latter, when 
 cut small, and bruised in five or six 
 quarts of the stale grounds of malt 
 liquor. They may be applied fre- 
 quently to the diseased parts, rub- 
 bing them afterwards each time well 
 ^ith the above soft liquid liniment. 
 Where there are feverish appear- 
 ances, as is often the case in the 
 summer season, a proper quantity 
 of blood may sometimes be taken 
 3 P ' 473 
 
IJ M B 
 
 UNI 
 
 away with great benefit, and a strong 
 purge be afterwards given of the 
 cooling kind with much use. In 
 slight cases of this kind, some think 
 the continued free use of spirit of 
 hartshorn, given internally, and ap- 
 
 plied externally to the affected partsr, 
 is the best remedy of any that is yet 
 known. As they are so dangerous, 
 these reptiles should always be de- 
 stroyed as much as possible in all 
 pastures and grazing grounds. 
 
 u 
 
 Udder sweet pie. Eithef par- 
 boil or roast a tongue and udder, 
 slice them into tolerably thin slices, 
 and season them with pepper and 
 salt. Stone half a pound of sun 
 raisins, raise a crust, or put a puff 
 crust round the edge of a dish, place 
 a layer of tongue and udder at the 
 bottom, and then some raisins, and 
 so on till the dish is fiiU. Cover the 
 top with a crust, and when the pie 
 is baked, pour in the following sauce. 
 Beat up some yolks of eggs, with 
 vinegar, white wine, sugar, and but- 
 ter. Shake them over the fire till 
 ready to boil, and add it to the pie 
 immediately before it is sent to table. 
 
 ULCERS. Ulcers should not be 
 healed precipitately, for it may be 
 attended with considerable danger. 
 The first object is to cleanse the 
 wound with emollient poultices, and 
 soften it with yellow basilicon oint- 
 ment, to which may be added a little 
 turpentine or red precipitate. They 
 may also be washed with lime water, 
 dressed with lint dipped in tincture 
 of myrrh, with spermaceti, or any 
 other cooling ointment. 
 
 UMBRELLA VARNISH. Make 
 for umbrellas the following varnish, 
 which will render them proof against 
 
 wind and rain. Boil together two 
 pounds of turpentine, one pound of 
 litharge in powder, and two or three 
 pints of linseed oil. The umbrella 
 is then to be brushed over with the 
 varnish, and dried in the sun. 
 
 UNIVERSAL CEMENT. To an 
 ounce of gum mastic add as much 
 highly rectified spirits of wine as 
 will dissolve it. Soak an ounce of 
 isinglass in water until quite soft, 
 then dissolve it in pure rum or bran- 
 dy, until it forms a strong glue, to 
 which add about a quarter of an 
 ounce of gum ammoniac well rub- 
 bed and mixed. Put the two mix- 
 tures in an earthen vessel over a 
 gentle heat; when well united, the 
 mixture may be put into a phial, and 
 kept well stopped. When wanted 
 for use, the bottle must be set in 
 warm water, and the china or glass 
 articles having been also warmed, 
 the cement must be applied. It will 
 be proper that the broken surfaces, 
 when carefully fitted, should be kept 
 in close contact for twelve hours at 
 least, until the cement is fully set, 
 after which the fracture will be found 
 as secure as any other part of the 
 vessel, and scarcely perceptible. 
 
 474 
 
W AL 
 
 WAL 
 
 VV. 
 
 Wafers. Dry some flour well, 
 miK with it a little pounded sugar, 
 and finely pounded mace. Make 
 these ingredients into a thick batter 
 with cream. Butter the wafer irons, 
 and make them hot ; put a tea- 
 spoonful of the batter into them, 
 bake them carefully, and roll them 
 off the iron with a stick. 
 
 WAINSCOTS. Dirty painted 
 wainscots may be cleaned with a 
 sponge wetted in potato water, and 
 dipped in a little fine sand. For 
 this purpose grate some raw potatoes 
 into water, run the pulp through a 
 sieve, and let it stand to settle ; the 
 clear liquor will then be fit for use. 
 If applied in a pure state, without 
 the sand, it will be serviceable in 
 cleaning oil paintings, and similar 
 articles of furniture. When an oak 
 wainscot becomes greasy, and has 
 not been painted, it should be wash- 
 ed with warm beer. Then boil two 
 <]uarts of ale, and put into it a piece 
 of bees' wax the size of a walnut, 
 with a large spoonful of sugar. Wet 
 the wainscot all over with a brush 
 dipped in the mixture, and when 
 dry, riib it bright : this will give it a 
 fine gloss. 
 
 WALNUT KETCHUP. To make 
 the finest sort of walnut ketchup, 
 boil or simmer a gallon of the ex- 
 pressed juice of walnuts when they 
 are tender, and skim it well. Then 
 put in two pounds of anchovies, 
 bones and liquor ; two pounds of 
 shalot, one ounce of mace, one ounce 
 of cloves, one of whole pepper, and 
 one of garlic. Let all simmer to- 
 gether till the shalots sink ; then 
 put the liquor into a pan till cold ; 
 bottle it up, and make an equal dis- 
 tribution of the spice. Cork it well, 
 and tie a bladder over. It will keep 
 twenty years, but is not good at 
 
 first. Be careful to express the juice 
 at home, for what is sold as walnut 
 ketchup is generally adulterated. I 
 Some people make liquor of the out- 
 side shell when the nut is ripe, but 
 neither the colour nor the flavour is 
 then so fine. — Another way. Take ^ 
 four quarts of walnut juice, two 
 quarts of white wine vinegar, three 
 ounces of ginger sliced, two ounces 
 of black pepper bruised, two ounces 
 of white pepper bruised, half a 
 pound of anchovies ; let these sim- 
 mer gently, till half the quantity is 
 evaporated ; then add to it a quart 
 of red wine, two heads of garlic, the 
 yellow rind of eight Seville oranges, 
 or half a pound of dried orange pee! 
 cut very small, and forty bay leaves : 
 give it one boil together, then cover 
 it close in an earthen vessel, and 
 let it stand till it is cold. When it 
 is cold put it into wide-mouthed 
 quart bottles ; and into each of the ♦ 
 bottles put one ounce of shalots 
 skinned and sliced ; cork the bottles 
 close, and put them by for two 
 months, when it will be fit for use. 
 The shalots will likewise eat very ' 
 fine when taken out, though they 
 will look of a bad colour. — Another 
 way, for fish sauce. Take walnuts, 
 when they are fit for pickling, bruise 
 them well in a marble mortar, and 
 strain off the liquor from them 
 through a cloth, let it stand to set- 
 tle, pour off the clear, and to every 
 pint of it add one pound of ancho- 
 vies, half a quarter of an ounce of 
 mace, half a quarter of an ounce of 
 cloves, half a quarter of an ounce 
 of Jamaica pepper, bruised fine ; 
 boil them together till the anchovies 
 are dissolved ; then strain it off", and 
 to the strained liquor add half a 
 pint of the best vinegar, and eight 
 shalots ; just boil it up again, pour 
 475 
 
WAT 
 
 WAX 
 
 They were worked in the same man- 
 ner, and tunned and kept in the 
 same cellar ; a proof that the water 
 only could be the cause of the dif- 
 ference. Dorchester beer, which is 
 generally in much esteem, is chiefly 
 brewed with chalky water, which is 
 plentiful in almost every part of that 
 county : aud as the soil is mostly 
 chalk, the cellars, being dug in that 
 dry soil, contribute much to the 
 good keeping of their drink, it being 
 of a close texture, and of a dry qua- 
 lity, so as to dissipate damps ; for 
 it has been found by experience, 
 that datnp cellars are equally inju- 
 rious to the casks and the good keep- 
 ing of the liquor. Where water is 
 naturally of a hard quality, it may 
 in some measure be softened by an 
 exposure to the sun and air, and by 
 infusing in it some pieces of soft 
 chalk ; or when the water is set on 
 to boil, in order to be poured on the 
 malt, put into it a quantity of bran, 
 and it will have a very good eflfect. 
 
 WATER CAKES. Dry three 
 pounds of fine flour, and rub into it 
 a pound of sifted sugar, a pound of 
 butter, and an ounce of carraway 
 seeds. Make it into a paste with 
 three quarters of a pint of boiling 
 new milk ; roll the paste very thin, 
 and cut it into any form or size. 
 Punch the cakes full of holes, and 
 bake on tin plates in a cool oven. 
 
 WATER GRUEL. Mix by degrees a 
 large spoonful of oatmeal with a pint 
 of water in a saucepan, and when 
 smooth, boil it. Or rub the oatmeal 
 smooth in a little water, and put it 
 into a pint of water boiling on the 
 fire. Stir it well, and boil it quick, 
 but do not suffer it to boil over. In 
 a quarter of an hour strain it oflf, 
 add salt and a bit of butter when 
 eaten, and stir it together till the 
 whole is incorporated. To make it 
 however in the quickest manner, 
 mix a spoonful of ground oatmeal 
 very smooth, with as much hot wa- 
 ter as will just liquify it. Then gra- 
 dually pour upon it a pint of boiling 
 478 
 
 water, stirring it all the time to keep 
 it smooth. It may be cooled by 
 pouring it from one basin to ano- 
 ther till it is fit to drink. Water 
 gruel made in this way is very smooth 
 and good, and being prepared in a 
 few minutes, it is panicularly useful 
 when wanted in haste, to assist the 
 operation of medicine. 
 
 WATER PIPES. To prevent 
 their freezing when full of water, 
 preserve a little circulation by leav- 
 ing the cock dripping ; or by tying 
 up the ball cock during the winter's 
 frost, the water may be preserved 
 for use. Care should be taken how- 
 ever to lay the pipe which supplies 
 the cistern in such a position as not 
 to retain the water, and of course it 
 will not be liable to freeze. 
 
 WATER SOUCHY. Stew two 
 or three flounders, some parsley 
 leaves and roots, thirty peppercorns, 
 and a quart of water, till the fish 
 are boiled to pieces, and then pulp 
 them through a sieve. Set over the 
 fire the pulped fish, the liquor that 
 boiled them, some perch, tench, and 
 flounders, and some fresh leaves or 
 roots of parsley. Simmer them to- 
 gether till done enough, and serve in 
 a deep dish. Slices of bread and 
 butter are to be sent to table, to eat 
 with the souchy. 
 
 WAX. Bees' wax is obtained 
 from the combs, after the sweet and 
 liquid parts are extracted, by heat- 
 ing and pressing them between iron 
 plates. The best sort is firm and 
 hard, of a clear yellow colour and 
 an agreeable odour, similar to that 
 of honey. New wax is tough, yet 
 easily broken ; by long keeping it 
 becomes harder and more brittle, 
 loses its colour, and partly also its 
 fragrance. With a view to bleach 
 the wax, it is cut into small pieceis, 
 melted, and poured into cold water. 
 In this state it is exposed to the sun, 
 afterwards melted again, poured in- 
 to water, and exposed to the air, 
 two or three times over, till it is 
 perfectly blanched. It is then dis- 
 
WEE 
 
 WEL 
 
 solved for the last time, cast into 
 flat moulds, and again exposed to 
 the air for a day or two, in order to 
 render it more transparent. 
 
 WAX PLASTER. This is made 
 of a pound of yellow wax, half a 
 pound of white rosin, and three 
 quarters of mutton suet, melted to- 
 gether. This forms a proper plaster 
 for blisters, and in other cases where 
 a gentle dijjestive is necessary. 
 
 WEAK EYES. Dimness of sight, 
 arising from weakness or inflamma- 
 tion, is best relieved by frequent 
 washing of the eyes with cold water. 
 If this do not succeed, the following 
 solution may be applied. Dissolve 
 four grains each of the sugar of lead 
 and crude sal-ammoniac, in eight 
 ounces of water, to which a few 
 drops of laudanum may occasionally 
 be added, and bathe the eyes with 
 it night and morning. A tea-spoon- 
 ful of brandy in a cup of water will 
 also make good eye-water, or a little 
 simple rose water may supply the 
 place. 
 
 WEDDING CAKE. Take two 
 pounds of butter, beat it to a cream 
 with the hand, and put in two pounds 
 of fine sugar sifted. Mix well to- 
 gether two pounds of fine dried 
 flour, half a pound of almonds blanch- 
 ed and pounded with orange-flower 
 water, and an ounce of beaten mace. 
 Beat up sixteen eggs, leaving out 
 three whites, and put to them half 
 a glass of sack, and the same of 
 brandy. Put a handful of the flour 
 *nd almonds to the sugar and butter, 
 then a spoonful of the eggs, and so 
 on till they are all mixed together. 
 Beat it an hour with the hand, add 
 two pounds of currants, half a pound 
 of citron, half a pound of orange 
 peel, and two spoonfuls of orange- 
 flower water. Butter the tin, and 
 bake it three hours and a half. An 
 iceing should be put over the cake 
 after it is baked. 
 
 WEEDS. Weeds are in their 
 most succulent state in the month of 
 
 Ifc 
 
 Jane, and there is scarcely a hedge 
 border but might be rendered use-' 
 ful by mowing them at this season, 
 but which afterwards would become 
 a nuisance. After the weeds have 
 lain a few hours to wither, hungry 
 cattle will eat them with great free- 
 dom, and it would display the ap- 
 pearance of good management to 
 embrace the transient opportunity. 
 
 WELCH ALE. To brew very 
 fine Welch ale, pour forty-two gal- 
 lons of hot but not boiling water, on 
 eight bushels of malt ; cover, it up, 
 and let it stand three hours. Mean 
 while infuse four pounds of hops in 
 a little hot water, and put the water 
 and hops into a tub ; run the wort 
 upon them, and boil them together 
 three hours. Strain oft' the hops, 
 and reserve them for the small beer. |P 
 Let the wort stand in a high tub till 
 cool enough to receive the yeast, of 
 which put in two quarts of the best 
 quality : mix it thoroughly and often. 
 When the wort has done working, 
 the second or third day, the yeast 
 will sink rather than rise in the mid- 
 dle : remove it then, and tun the 
 ale as it works out. Pour in a quart 
 at a time gently, to prevent the fer- 
 mentation from continuing too long, 
 which weakens the liquor. Put 
 paper over the bung-hole two or. 
 three davs before it is closed up. 
 
 WELCH BEEF. Rub three 
 ounces of saltpetre into a good piece 
 of the round or buttock. After four 
 hours apply a handful of common 
 salt, a quarter of a-n ounce of Ja- 
 maica pepper, and the same of black 
 pepper, mixed together. Continue 
 it in the pickle a fortnight, then stuff 
 it with herbs, cover it with a thick 
 paste, and bake it. Take oflf the 
 paste, pour the liquor from it, and 
 pour over it some melted beef suet. 
 
 WELCH PUDDING. Melt half 
 a pound of fine butter gently, beat 
 with it the yolks of eight and the 
 whites of four eggs. Mix in six 
 ounces of loaf sugar, and the rind 
 479 
 
W ET 
 
 WHE 
 
 of a lemon grated. Put a paste into 
 a dish for turning out, pour in the 
 batter, and bake it nicely. 
 
 WELCH RABBIT. Toast a slice 
 of bread on both sides, and butter 
 it. Toast a slice of Gloucester cheese 
 on one side, and lay that on the 
 bread ; then toast the other side with 
 a salamander, rub mustard over, and 
 serve it up hot under a cover, 
 
 WENS. These are prevalent 
 chiefly among the inhabitants of 
 marshy countries, bordering on rivers 
 and standing waters, especially among 
 females, and persons of a delicate 
 habit ; but they very often arise from 
 serophula. Camphor mixed with 
 sweet oil, or a solution of sal ammo- 
 niac, have often been applied to 
 these tumours with success. In Der- 
 byshire, where this disorder greatly 
 prevails, they use the following pre- 
 paration. Fifteen grains of burnt 
 sponge are beaten up with a similar 
 <}uantity of millipede, and from eight 
 to ten grains of cinnabar antimony. 
 The whole is to be mixed with honey, 
 and i. taken every morning before 
 
 WESTPHALIA HAM. Rub the 
 
 ham with half a pound of coarse 
 sugar, let it lie twelve hours, then 
 rub it with an ounce of saltpetre 
 pounded, and a pound of common 
 salt. Let it lie three weeks, turning 
 it every day. Dry it over %< wood 
 fire, and put a pint of oak sawdust 
 into the water when it is boiled. — 
 Another way. Take spring water 
 that is not hard, add saltpetre and 
 bay salt to it till it will bear an egg, 
 the broad way, then add a pound 
 and a half of coarse sugar ; mix all 
 together, and let the ham lay in this 
 pickle a fortnight or three weeks ; 
 then lay it in the chimney to dry. 
 When you boil it, put some hay into 
 the copper with it. You may keep 
 the pickle as long as you please by 
 often boiling it up. 
 
 WET CLOTHES. When a per- 
 son has the misfortune to get wet, 
 4R0 
 
 care should be taken not to get too 
 near the fire, or into a warm room, 
 so as to occasion a sudden heat. 
 The safest way is to keep in con- 
 stant motion, until some dry clothes 
 can be procured, and to exchange 
 them as soon as possible. 
 
 WHEAT BREAD. To make it 
 in the most economical way, the 
 coarsest of the bran only is to be 
 taken from the flour, and the second 
 coat, or what is called pollard, is to 
 be left in the meal. Five pounds of 
 the bran are to be boiled in some- 
 what more than four gallons of wa- 
 ter, in order that, when perfectly 
 smooth, three gallons and three 
 quarts of clear bran water may be 
 poured into and kneaded up with 
 forty-six pounds of the meal ; adding 
 salt as well as yeast, in the same 
 way as for other bread. When the 
 dough is ready to bake, the loaves 
 are to be made up, and baked two 
 hours and a half in a tolerably hot 
 oven. As flour when thus made up 
 will imbibe three quarts more of this 
 bran liquor than of common water, 
 it evidently produces not only a more 
 nutricious and substantial food, but 
 increases one fifth above the usual 
 quantity ; consequently it makes a 
 saving of at least one day's consump- 
 tion in every week. If this meal 
 bread were in general use, it would 
 be a saving to the nation of nearly 
 ten millions a year. Besides, this 
 bread has the following peculiar pro- 
 perty : if put into the oven and baked 
 for twenty minutes, after it is ten 
 days old, it will appear again like 
 new bread. 
 
 WHEAT EARS. To roast wheat 
 ears and ortolans, they should be 
 spitted sideways, with a vine leaf 
 between each. Baste them with 
 butter, and strew them with bread 
 crumbs while roasting. Ten or 
 twelve minutes will do them. Serve 
 them up with fried bread crumbs in 
 the dish, and gravy in a tureen. 
 
 WHEY. Cheese whey is a very 
 
WHI 
 
 WHI 
 
 wholesome drink for weakly persons, 
 especially when the cows are in fresh 
 pasture. Tending to quench thirst, 
 and to promote sleep, it is well adapt- 
 ed to feverish constitutions. It is 
 the most relaxing and diluting of all 
 drinks, dissolving and carrying off 
 the salts, and is a powerful remedy 
 in the hot scurvy. 
 
 WHEY BUTTER. The whey is 
 first set in mugs, to acquire a suf- 
 ficient degree of consistence and 
 sourness for churning, either by the 
 warmth of the season, or by a fire, 
 as in the making of milk butter. 
 Sometimes the green and white whey 
 are boiled together, and turned by 
 a little sour ale. When the green 
 whey is boiled alone, it is necessary 
 to keep it over the fire about half 
 an hour, till it begins to break and 
 separate, but it must be allowed to 
 simmer only. The process is much 
 the same as in milk butter, but it 
 will keep only a few days, and does 
 not cut so firm as the butter which 
 is made of cream. 
 
 WHIGS. Mix with two pounds 
 of fine flour, half a pound of sugar 
 pounded and sifted, and an ounce 
 of carraway seeds. Melt half a 
 pound of butter in a pint of milk ; 
 when as warm as new milk, put to 
 it three eggs, leaving out one white, 
 and a spoonful of yeast. Mix them 
 well together, and let the paste stand 
 I - four hours to rise. Make them into 
 - whigs, and bake them on buttered 
 tins. — Another way. Rub half a 
 pound of butter into a pound and a 
 half of flour, add a quarter of a 
 pound of sugar, a very little salt, 
 and three spoonfuls of new yeast. 
 Make it into a light paste with warm 
 milk, let it stand an hour to rise, 
 and then form it into whigs. Bake 
 them upon sheets of tin in a quick 
 oven. Carraway seeds may be add- 
 ed if preferred. — Another way 
 Take two pounds and a half of flour, 
 dry it before the fire, and when cold 
 rub in a quarter of a pound of fresh 
 butter, and six ounces of sugar ; 
 (No. 21.) 
 
 mix half a pint of yeast that is not 
 bitter, with warm milk, put this to 
 the flour with some carraway seeds ; 
 mix all together to a light dough, 
 set it before the fire to rise, then 
 make it into what shape you please ; 
 bake them in a slack oven. You 
 may add allspice beat fine, instead 
 of carraways, if you please. — Ano- 
 ther way. Take a pound and a half 
 of flour, add a quarter of a pint of 
 ale yeast to half a pint of warm. milk, 
 mix these together, and let it lie by 
 the fire half an hour ; then work in 
 half a pound of sugar and half a 
 pound of fresh butter to a paste; 
 mak6 them up, and let them be put 
 into a quick oven. 
 
 WHIPT CREAM. Take a quart 
 of thick cream, the whites of eight 
 eggs well beaten, with half a pint of 
 sack ; mix all together, and sweeten 
 it to your taste, with double-refined 
 sugar ; (you may perfume it if you 
 please, with a little musk, or amber- 
 gris, tied in a piece of mushn, and 
 steeped a little while in the cream) 
 pare a lemon, and tie some of the 
 peel in the middle of the whisk, then 
 whip up the cream, take off the froth 
 with a spoon, and lay it in the 
 glasses, or basons. This does well 
 over a fine tart. 
 
 WHIPT SYLLABUBS. Put some 
 rich cream into an earthen pot, add 
 some white wine, lemon juice, and 
 sugar to the taste. Mill them well 
 together with a chocolate mill, and 
 as the froth keeps rising take it off 
 with a spoon, and put it into sylla- 
 bub glasses. They should be made 
 the day before they are to be used. 
 Syllabubs are very pretty in the 
 summer time made with red currant 
 juice, instead of lemon juice. — Ano- 
 ther way. Take a quart of cream, 
 boil it, and let it stand till cold ; 
 then take a pint of white wine, pare 
 a lemon thin, and steep the peel in 
 the wine two hours before you use 
 it ; to this add the juice of a lemon, 
 and as much sugar as will make it 
 very sweet ; put all together into a 
 
 3q 481 
 
WHI 
 
 W HI 
 
 howl, and whisk it one way till it is 
 pretty thick, fill the glasses, and 
 keep it a day before you use it. It 
 will keep good for three or four 
 days. Let the cream be full mea- 
 sure, and the wine rather less ; if you 
 like it perfumed, put in a grain or 
 two of ambergris. — Another way. To 
 a quart of thick cream put half a 
 pint of sack, the juice of two Se- 
 ville oranges, or lemons, grate the 
 peel of two lemons, and add half a 
 pound of double-refined sugar well 
 pounded ; mix a little sack with su- 
 gar, and put it into some of the 
 glasses, and red wine and sugar into 
 others, the rest fill with syll^ub 
 only. Then whisk your cream up 
 very well, take off the froth with a 
 spoon, and fiU the glasses carefully, 
 as full as they will hold. Observe, 
 that this sort must not be made long 
 before they are used. 
 
 WHITE BREAD. This is made 
 the same as household bread, ex- 
 cept that it consists of fine flour 
 unmixed. The water to be used 
 should be lukewarm in summer, and 
 in very cold weather it must be hot, 
 but not so as to scald the yeast. 
 Bricks are made by moulding the 
 loaves long instead of round, and 
 cutting the sides in several places 
 before they are put into the oven. 
 
 WHITE CAKES. Dry half a 
 pound of flour, rub into it a very 
 little pounded sugar, one ounce of 
 butter, an egg, a few carraways, 
 and as much milk and water as will 
 make it into a paste. Roll it thin, 
 cut it into little cakes with a wine 
 glass, or the top of a canister, and 
 bake them fifteen minutes on tin 
 plates. 
 
 WHITE CAUDLE. Boil four 
 spoonfuls of oatmeal in two quarts 
 of water, with a blade or two of 
 mace, and a piece of lemon peel ; 
 stir it often, and let it boil a full 
 quarter of an hour, then strain it 
 through a sieve for use ; when you 
 use it, grate in some nutmeg, sweet- 
 en it to your palate, and add what 
 482 
 
 white wine you think proper : if it i» 
 not for a sick person, you may 
 squeeze in a little lemon juice. 
 
 WHITE CERATE. Take four 
 ounces of olive oil, half an ounce 
 of spermaceti, and four ounces of 
 white wax. Put them into an 
 earthen pipkin, and stir the mix- 
 ture with a stick till it is quite 
 cold. 
 
 WHITE GRAVY. Boil in a 
 quart of water a pound and a half 
 of veal, from the knuckle or scrag 
 end of the neck. Add a small onion, 
 a bunch of sweet herbs, a blade of 
 mace, a little whole pepper and salt. 
 After an hour's simmering over the 
 fire, strain off" the gravy, and it is 
 ready for use. 
 
 WHITE GRAVY FOR SOUPS. 
 To a few slices of lean ham, add 
 a knuckle of veal cut in pieces, some 
 turnips, parsnips, leeks, onions, and 
 celery. Put them all into a stewpan 
 with two quarts of water, and let it 
 simmer till the meat is nearly ten- 
 der, without allowing it to colour. 
 Add to this half as much clear beef 
 gravy, and boil it an hour, skimming 
 off' the fat very clean. Strain it, 
 and set it by for use. 
 
 WHITE HERRINGS. If good, 
 their gills are of a fine red, and the 
 eyes bright ; as is likewise the whole 
 fish, which must be stiflf and firm. 
 Having scaled, drawn, and cleaned 
 them, dust them with flour, and fry 
 them of a light brown. Plain or 
 melted butter for sauce. 
 
 WHITE LEAD. White oxide of 
 lead is often adulterated by the car- 
 bonate of lime. To detect this pour 
 four drams of pure acetous acid, 
 over a dram of the suspected oxidfe. 
 This will dissolve both oxide and 
 chalk ; but if a few drops of a solu- 
 tion of oxalic acid be now poured 
 in, a very abundant white precipi- 
 tate of oxalate of lime will take 
 place. 
 
 WHITE PAINT. An excellent 
 substitute for white oil paint may 
 be made of fresh curds bruised fine. 
 
WHI 
 
 WHI 
 
 and kneaded with an equal quantity 
 of slacked lime. The mixture is to 
 be well stirred, without any water, 
 and it will produce an excellent 
 white paint for inside work. As it 
 dries very quickly, it should be used 
 as soon as made ; and if two coats 
 be laid on, it may afterwards be po- 
 lished with a woollen cloth till it be- 
 com^es as bright as varnish. If ap- 
 plied to places exposed to moisture, 
 the painting should be rubbed over 
 with the yolk of an egg, which will 
 render it as durable as the best of 
 oil painting. No kind of painting 
 can be so cheap ; and as it dries 
 speedily, two coats of it may be laid 
 on in a day and polished, and no 
 offensive smell will arise from it. 
 
 WHITE POT. The antient way 
 of making a white pot is to put the 
 yolks of four or five eggs well beaten 
 to a pint of cream, adding some 
 pulps of apples, sugar, spices, and 
 sippets of white bread. It may be 
 baked either in a dish, or in a crust. 
 — Another way. Beat eight eggs, 
 leaving out four whites, with a little 
 rose water ; strain them to two quarts 
 of new milk, and a small nutmeg 
 grated, and sugar to your taste ; cut, 
 a French roll in thin slices, and lay 
 in the bottom of a soup dish (after 
 buttering it) then pour over your 
 milk and eggs, and bake it in a slow 
 oven. 
 
 WHITE PUDDINGS. Pour two 
 pints and a half of scalding hot milk 
 upon half a pound of Naples biscuits, 
 or bread ; let it stand uncovered, 
 and when well soaked, bruise the 
 bread very fine. Add half a pound 
 of almonds well beaten with orange- 
 flower water, three quarters of a 
 pound of sugar, a pound of beef suet 
 or marrow shred fine, a quarter of 
 an ounce of salt, ten yolks of eggs 
 and five whites. Mix the whole 
 thoroughly together, and put it into 
 
 i the skins well prepared, filling them 
 but half full, and tying them at pro- 
 
 i pel distances like sausages. The 
 
 skins must be carefully cleaned, and 
 laid in rose water some hours before 
 they are used. Currants may be used 
 instead of almonds, if preferred. 
 
 WHITE HOG'S PUDDINGS. 
 When the skins have been well soak- 
 ed and cleaned, rinse and soak them 
 all night in rose water, and put into 
 them the following preparation. Mix 
 half a pound of blanched almonds 
 cut into seven or eight parts, with a 
 pound of grated bread, two pounds 
 of marrow or rich suet, a pound of 
 currants, some beaten cinnamon, 
 cloves, mace, and nutmeg ; a quart 
 of cream, the yolks of six and whites 
 of two eggs, a little orange-flower 
 water, a little fine Lisbon sugar, and 
 some lemon peel and citron sliced, 
 and half fill the skins. To know 
 whether it be sweet enough, warm a 
 little in a panikin. Much care must 
 be taken in boiling, to prevent the 
 puddings from bursting. Prick them 
 with a small fork as they rise, and 
 boil them in milk and water. Lay 
 them in a table cloth till cold. 
 
 WHITE ONION SAUCE. Peel 
 half a dozen white Spanish onions, 
 cut them in half, and lay them in a 
 pan of spring water for a quarter of 
 an hour. Boil them an hour, or till 
 quite tender, drain them well on a 
 hair sieve, and then chop and bruise 
 them fine. Put them into a clean 
 saucepan with flour and butter, half 
 a tea-spoonful of salt, and some 
 cream or good milk. Stir it till it 
 boils, rub the whole through a sieve, 
 adding milk or creani to make it of 
 a proper thickness. This is the 
 usual sauce for boiled rabbits, mut- 
 ton, or tripe ; but there requires 
 plenty of it. 
 
 WHITE SAUCE. This favourite 
 sauce is equally adapted to fowls, 
 fricassee, rabbits, white meat, fish, 
 and vegetables ; and it is seldom ne- 
 cessary to purchase any fresh meat 
 to make it, as the proportion of that 
 flavour is but small. The liquor 
 in which fowls, veal, or rabbit have 
 483 
 
WHI 
 
 WHI 
 
 been boiled, will answer the pur- 
 pose ; or the broth of whatever meat 
 happens to be in the house, such as 
 necks of chickens, raw or dressed 
 veal. Stew with a little water any 
 of these, with a bit of lemon peel, 
 some sliced onion, some white pep- 
 percorns, a little pounded mace or 
 nutmeg, and a bunch of sweet herbs. 
 Keep it on the fire till the flavour is 
 good; then strain it, and add a 
 little good cream, a piece of butter, 
 a very little flour, and salt to your 
 taste. A squeeze of lemon may be 
 added after the sauce is taken off^ 
 the fire, shaking it well. Yolk of 
 egg is often used in fricassee, cream 
 is better, as the former is apt to 
 curdle. 
 
 WHITE SOUP. Take a scrag 
 of mutton, a knuckle of veal, after 
 cutting off" as much meat as will 
 make collops, two or three shank 
 bones of mutton nicely cleaned, and 
 a quarter of very fine undressed lean 
 gammon of bacon. Add a bunch of 
 sweet herbs, a piece of fresh lemon 
 peel, two or three onions, three 
 blades of mace, and a dessert-spoon- 
 ful of white pepper. Boil all in 
 three quarts of water, till the meat 
 falls quite to pieces. Next day take 
 oflf the fat, clear the jelly from the 
 sediment, and put it into a nice tin 
 saucepan. If maccaroni be used, it 
 should be added soon enough to get 
 perfectly tender, after soaking in 
 cold water. Vermicelli may be add- 
 ed after the thickening, as it requires 
 less time to do. Prepare the thick- 
 ening beforehand thus : blanch a 
 quarter of a pound of sweet almonds, 
 and beat them to a paste in a marble 
 mortar, with a spoonful of water to 
 prevent their oiling. Then mince a 
 large slice of cold veal or chicken, 
 and beat it with a piece of stale 
 white bread ; add all this to a pint 
 of thick cream, a bit of fresh lemon 
 peel, and a blade of pounded mace. 
 Boil it a few minutes, add to it a pint 
 of soup, and strain and pulp it 
 484 
 
 through a coarse sieve. This thick- 
 ening is then fit for putting to the 
 rest, which should boil for half an 
 hour afterwards. — To make a plainer 
 white soup, boil a small knuckle of 
 veal, till the liquor is reduced to 
 three pints. Add seasoning as above, 
 and a quarter of a pint of good milk. 
 Two spoonfuls of cream, and a little 
 ground rice, will give it a proper 
 thickness. The meat and the soup 
 may both be served together. — 
 Another. Take a scrag or knuckle 
 of veal, slices of undressed gammon 
 of bacon, onions, mace, and simmer 
 them in a small quantity of water, 
 till it is very strong. Lower it with 
 a good beef broth made the day be- 
 fore, and stew it till the meat is done 
 to rags. Add cream, vermicelli, a 
 roll, and almonds. 
 
 WHITE WINE WHEY. Set on 
 the fire half a pint of new milk ; the 
 moment it boils up, pour in as much 
 sound raisin wine as will completely 
 turn it, and until it looks clear. Let 
 it boil up, then set the saucepan 
 aside till the curd subsides, and do 
 not stir it. Pour the whey oflf, add 
 to it half a pint of boiling water, and 
 a little lump sugar. The whey will 
 thus be cleared of milky particles, 
 and may be made to any degree of 
 weakness 
 
 WHITINGS. These may be had 
 almost at any time, but are chiefly 
 in season during the first three 
 months of the year. In choosing 
 them, the firmness of the body and 
 fins is chiefly to be looked to ; and 
 in places where there is no regular 
 supply of fish, it will be found an 
 accommodation to dry them for 
 keeping. The largest are best for 
 this purpose. Take out the gills, 
 the eyes, and the entrails, and re- 
 move the blood from the backbone. 
 Wipe them dry, salt the inside, and 
 lay them on a board for the night. 
 Hang them up in a dry place, and 
 after three or four days they will be 
 fit to eat. When to be dressed^ 
 
WIL 
 
 WfL 
 
 skin and rub them over with egg, 
 and cover them with bread crumbs. 
 Lay them before the fire, baste with 
 butter till sufficiently browned, and 
 serve them with egg sauce. 
 
 WHITLOWS. As soon as the 
 disorder is apparent, the finger af- 
 fected 13 to be plunged into warm 
 water, or the steam of boiling water 
 may be applied to it. The applica- 
 tion must be very frequently repeat- 
 ed the first day, and the complaint 
 will soon be dispersed. Unfortu- 
 nately however it is too generally 
 supposed, that such slight attacks 
 can have only slight consequences, 
 and hence they are too apt to be 
 neglected till the complaint has con- 
 siderably increased. But in this 
 state no time should be lost in re- 
 sorting to skilful advice, as the dan- 
 ger attending these small tumours is 
 much greater than is usually ima- 
 gined. 
 
 WHOLE RICE PANCAKES. 
 Stew half a pound of whole rice in 
 water till it is very tender, and let 
 it stand in a basin to cool. Break 
 it small, put to it half a pint of 
 scalded cream, half a pound of cla- 
 rified butter, a handful of flour, a 
 little nutmeg and salt, and five eggs 
 well beaten. Stir these well toge- 
 ther, and fry them in butter or lard. 
 Serve them up with sugar sifted 
 over them, and a Seville orange or 
 lemon cut and laid round the dish. 
 This preparation may be made into 
 a pudding, either baked or boiled, 
 and with currants added or not, as 
 approved. Three quarters of an 
 hour will bake it, and an hour will 
 boil it. 
 
 WHOLE RICE PUDDING. Stew 
 very gently a quarter of a pound of 
 whole rice, in a pint and a half of 
 new milk. When the rice is tender, 
 pour it into a basin, stir in a piece 
 of butter, and let it stand till quite 
 cool. Then put in four eggs, a little 
 salt, some nutmeg and sugar. Boil 
 it an hour in a basin well buttered. 
 
 WILD FOWL. Season with salt 
 
 and pepper, and put a piece of but- 
 ter into each ; but the flavour is best 
 preserved without stuffing. To take 
 off" the fishy taste which wild fowl 
 sometimes have, put an onion, salt, 
 and hot water, into the dripping 
 pan, and baste them with this for 
 the first ten minutes : then take 
 away the pan, and baste constantly 
 with butter. Wild fowl require much 
 les3 dressing than tame : they should 
 be served of a fine colour, and well 
 frothed up. A rich brown gravy 
 should be sent in the dish ; and when 
 the breast is cut into slices, before 
 taking off" the bone, a squeeze of 
 lemon, with pepper and salt, is a 
 great improvement to the flavour. 
 
 WILD DUCKS. A wild duck, 
 or a widgeon, will require twenty or 
 twenty-five minutes roasting, ac- 
 cording to the size. A teal, from 
 fifteen to twenty minutes ; and other 
 birds of this kind, in proportion to 
 their size, a longer or a shorter time. 
 Baste them with butter, and take 
 them up with the gravy in, sprinkling 
 a little over them before they are 
 quite done. Serve them up with 
 shalot sauce in a boat, or with good 
 gravy, and lemons cut in quarters. 
 
 WILTSHIRE BACON. The way 
 to cure Wiltshire bacon is to sprin- 
 kle the flitch with salt, and let the 
 blood drain oflf for twenty-four hours. 
 Then mix a pound and a half of 
 coarse sugar, the same quantity of 
 bay salt, not quite so much as half 
 a pound of saltpetre, and a pound 
 of common salt. Rub this mixture 
 well on the bacon, turning it every 
 day for a month : then hang it to 
 dry, and afterwards smoke it ten 
 days. The quantity of salts above 
 mentioned is sufficient for the whole 
 hog. 
 
 WILTSHIRE CHEESE. This 
 is made of new milk, a little lowered 
 with water and skim milk. The 
 curd is first broken with the hand 
 and dish, care being taken to let the 
 whey run off* gradually, to prevent 
 its carrying away with it the fat of 
 485 
 
#IN 
 
 WIN 
 
 the cowl. For thin cheese the curd 
 is not broken so fine as in Glouces- 
 tershire ; for thick cheese it is 
 crushed finer still. The whey is 
 poured oft' as it rises, and the curd 
 pressed down. The mass is then 
 pared down three or four times 
 over, in slices about an inch thick, 
 in order to extract all the whey from 
 it, and then it is pressed and scald- 
 ed as before. After separating the 
 whey, the curd is sometimes broken 
 again, and salted in the cowl ; and 
 at others it is taken warm out of the 
 liquor, and salted in the vat. Thin 
 cheeses are placed in one layer, 
 with a small handful of salt ; and 
 thick ones in two layers, with two 
 handfuls of salt; the salt being 
 spread and rubbed uniformly among 
 the curd. 
 
 WINDSOR BEANS. These 
 should be boiled in plenty of water, 
 with a little salt, and be put in when 
 the water boils. Serve them up with 
 boiled bacon, and parsley and but- 
 ter in a boat. 
 
 WINDSOR BEANS FRICAS- 
 SEED. When grown large, but not 
 mealy., boil, blanch, and lay them in 
 a white sauce previously heated up. 
 Warm them through in the sauce, 
 and serve them up. No beans but 
 what are of a fine green should be 
 used for this dish. 
 
 WINDSOR PUDDING. Shred 
 half a pound of suet very fine, grate 
 into it half a pound of French roll, 
 a little nutmeg, and the rind of a 
 lemon. Add to these half a pound 
 of chopped apple, half a pound of 
 currants clean washed and fried, 
 half a pound of jar raisins stoned 
 and chopped, a glass of rich sweet 
 wine, and five eggs well beaten, with 
 a little salt. Mix all thoroughly to- 
 gether, and boil it in a basin or 
 mould for three hours. Sift fine 
 sugar over it when sent to table, and 
 pour white wine sauce into the dish. 
 
 WINDSOR SOAP. Cut the best 
 white soap into thin slices, melt it 
 over a slow fire, and scent it with 
 486 
 
 oil of carraway, or any other agree- 
 able perfume. Shaving boxes may 
 then be filled with the melted soap, 
 or it may be poured into a small 
 drawer or any other mould ; and 
 after it has stood a few days to dry, 
 it may be cut into square pieces 
 ready for use. 
 
 WINE. The moderate use of 
 wine is highly conducive to health, 
 especially in weak and languid ha- 
 bits, and in convalescents who are 
 recovering from the attacks of ma- 
 lignant fevers. Hence it forms an 
 extensive article of commerce, and 
 immense quantities are consumed in 
 this country. But nothing is more 
 capable of being adulterated, or of 
 producing more pernicious eff'ects 
 on the human constitution, and 
 therefore it requires the strictest at- 
 tention. A few simple means only 
 will be sufficient to detect such 
 adulterations, and to prevent their 
 fatal consequences. If new white 
 wine, for example, be of a sweetish 
 flavour, and leave a certain astrin- 
 gency on the tongue ; if it has an 
 unusually high colour, dispropor- 
 tionate to its nominal age and real 
 strength ; or if it has a strong pun- 
 gent taste, resembling that of brandy 
 or other ardent spirits, such liquor 
 may be considered as adulterated. 
 When old wine presents either a 
 very pale or a very deep colour, or 
 possesses a very tart and astringent 
 taste, and deposits a thick crust on 
 the sides or bottom of glass vessels, 
 it has then probably been coloured 
 with some foreign substance. This 
 may easily be detected by passing 
 the liquor through filtering paper, 
 when the colouring ingredients will 
 remain on the surface. The fraud 
 may also be discovered by filling a 
 small vial with the suspected wine, 
 and closing its mouth with the finger : 
 the bottle is then to be inverted, 
 and immersed in a basin of clear 
 water. The finger being withdrawn, 
 the tinging or adulterating matter 
 will pass into the water, so that the 
 
W IN 
 
 ^IN 
 
 p former may be observed sinking to 
 the bottom by its own weight. Wines 
 becoming tart or sour, are frequently 
 mixed with the juice of carrots and 
 turnips ; and if this do not recorer 
 the sweetness to a sufficient degree, 
 alum or the sugar of lead is some- 
 times added ; but which cannot fail 
 to be productive of the worst effects, 
 and will certainly operate as slow 
 poison. To detect the alum, let the 
 suspected liquor be mixed with a 
 little lime water. At the end of ten 
 or twelve hours the composition must 
 be filtered, and if crystals be formed, 
 it contains no alum. But if it be 
 adulterated, the sediment will split 
 into small segments, which will ad- 
 here to the filtering paper on which 
 it is spread. In order to detect the 
 litharge or sugar of lead, a few drops 
 of the solution of yellow orpiment 
 and quicklime should be poured into 
 a glass of wine. If the colour of the 
 liquor change, and become succes- 
 sively dark red, black or brown, it is 
 an evident proof of its being adul- 
 terated with lead. As orpiment is 
 poisonous, it would be better to use 
 a fe\y drops of vitriolic acid for this 
 purpose, which should be introduced 
 into a small quantity of the suspected 
 liquor. This will cause .the lead to 
 sink to the bottom of the glass, in 
 the form of a white powder. A so- 
 lution of hepatic gas in distilled wa- 
 ter, if added to wine sophisticated 
 with lead, will produce a black se- 
 diment, and thus discover the small- 
 est quantity of that poisonous metal ; 
 but in pure wine, no precipitation 
 will take place. The following pre- 
 paration has been proved to be a 
 sufficient test for adulterated wine or 
 cider. Let one dram of the dry liver 
 of sulphur, and two drams of the 
 cream of tartar, be shaken in two 
 ounces of distilled water, till the 
 whole become saturated with hepatic 
 gas : the mixture is then to be fil- 
 tered through blotting paper, and 
 kept in a vial closely corked. In 
 or<ler to try the purity of wine, about 
 
 twenty drops of this test are to be 
 poured into a small glass : if the wine 
 only become turbid with white clouds, 
 and a similar sediment be deposited, 
 it is then not impregnated with any 
 metallic ingredients. But if it turn 
 black or muddy, its colour approach 
 to a deep red, and its taste be at 
 first sweet, and then astringent, the 
 liquor certainly contains the sugar, 
 or other pernicious preparation of 
 lead. The presence of iron is indi- 
 cated by the wine acquiring a dark 
 blue coat, after the test is put in, 
 similar to that of pale ink ; and if 
 there be any particles of copper or 
 verdigris, a blackish grey sediment 
 will be formed. A small portion of 
 sulphur is always mixed with white 
 wines, in order to preserve them ; 
 but if too large a quantity be em- 
 ployed, the wine thus impregnated 
 becomes injurious. Sulphur how- 
 ever may easily be detected, for if a 
 piece of an egg shell, or of silver, be 
 immersed in the wine, it instantly 
 acquires a black hue. Quicklime is 
 also mixed with wine, for imparting 
 a beautiful red colour. Its presence 
 may easily be ascertained by suffer- 
 ing a little wine to stand in a glass 
 for two or three days ; when the 
 lime, held in solution, will appear 
 on the surface in the form of a thin 
 pellicle or crust. The least hurtful 
 but most common adulteration of 
 wine, is that of mixing it with water, 
 which may be detected by throwing 
 into it a small piece of quicklime. 
 If it slack or dissolve the lime, the 
 wine must have been diluted ; but if 
 the contrary, which will seldom be 
 the case, the liquor may be consi- 
 dered as genuine. 
 
 WINE COOLED. The best way 
 of cooling wine or other liquors in 
 hot weather, is to dip a cloth in cold 
 water, and wrap it round the bottle 
 two or three times, then place it in 
 the sun. The process should be re- 
 newed once or twice. 
 
 WINE POSSET. Boil some 
 slices of white bread in a quart of 
 /<P7 
 
WI N 
 
 WIN 
 
 the cowl. For thin cheese the curd 
 is not broken so fine as in Glouces- 
 tershire; for thick cheese it is 
 crushed finer still. The whey is 
 poured oft' as it rises, and the curd 
 pressed down. The mass is then 
 pared down three or four times 
 over, in slices about an inch thick, 
 in order to extract all the whey from 
 it, and then it is pressed and scald- 
 ed as before. After separating the 
 whey, the curd is sometimes broken 
 again, and salted in the cowl ; and 
 at others it is taken warm out of the 
 liquor, and salted in the vat. Thin 
 cheeses are placed in one layer, 
 with a small handful of salt ; and 
 thick ones in two layers, with two 
 handfuls of salt; the salt being 
 spread and rubbed uniformly among 
 the curd. 
 
 WINDSOR BEANS. These 
 should be boiled in plenty of water, 
 with a little salt, and be put in when 
 the water boils. Serve them up with 
 boiled bacon, and parsley and but- 
 ter in a boat. 
 
 WINDSOR BEANS FRICAS- 
 SEED. When grown large, but not 
 mealy., boil, blanch, and lay them in 
 a white sauce previously heated up. 
 Warm them through in the sauce, 
 and serve them up. No beans but 
 what are of a fine green should be 
 used for this dish. 
 
 WINDSOR PUDDING. Shred 
 half a pound of suet very fine, grate 
 into it half a pound of French roll, 
 a little nutmeg, and the rind of a 
 lemon. Add to these half a pound 
 of chopped apple, half a pound of 
 currants clean washed and fried, 
 half a pound of jar raisins stoned 
 and chopped, a glass of rich sweet 
 wine, and five eggs well beaten, with 
 a little salt. Mix all thoroughly to- 
 gether, and boil it in a basin or 
 mould for three hours. Sift fine 
 sugar over it when sent to table, and 
 pour white wine sauce into the dish. 
 
 WINDSOR SOAP. Cut the best 
 white soap into thin slices, melt it 
 over a slow fire, and scent it with 
 48« 
 
 oil of carraway, or any other agree- 
 able perfume. Shaving boxes may 
 then be filled with the melted soap, 
 or it may be poured into a small 
 drawer or any other mould ; and 
 after it has stood a few days to dry, 
 it may be cut into square pieces 
 ready for use. 
 
 WINE. The moderate use of 
 wine is highly conducive to health, 
 especially in weak and languid ha- 
 bits, and in convalescents who are 
 recovering from the attacks of ma- 
 lignant fevers. Hence it forms an 
 extensive article of commerce, and 
 immense quantities are consumed in 
 this country. But nothing is more 
 capable of being adulterated, or of 
 producing more pernicious eff'ects 
 on the human constitution, and 
 therefore it requires the strictest at- 
 tention. A few simple means only 
 will be sufticient to detect such 
 adulterations, and to prevent their 
 fatal consequences. If new white 
 wine, for example, be of a sweetish 
 flavour, and leave a certain astrin- 
 gency on the tongue ; if it has an 
 unusually high colour, dispropor- 
 tionate to its nominal age and real 
 strength ; or if it has a strong pun- 
 gent taste, resembling that of brandy 
 or other ardent spirits, such liquor 
 may be considered as adulterated. 
 When old wine presents either a 
 very pale or a very deep colour, or 
 possesses a very tart and astringent 
 taste, and deposits a thick crust on 
 the sides or bottom of glass vessels, 
 it has then probably been coloured 
 with some foreign substance. This 
 may easily be detected by passing 
 the liquor through filtering paper, 
 when the colouring ingredients will 
 remain on the surface. The fraud 
 may also be discovered by filling a 
 small vial with the suspected wine, 
 and closing its mouth with the finger : 
 the bottle is then to be inverted, 
 and immersed in a basin of clear 
 water. The finger being withdrawn, 
 the tinging or adulrerating matter 
 will pass into the water, so that the 
 
W IN 
 
 ^IN 
 
 former may be observed sinking to 
 the bottom by its own weight. Wines 
 becoming tart or sour, are frequently 
 mixed with the juice of carrots and 
 turnips ; and if this do not recoTer 
 the sweetness to a sufficient degree, 
 alum or the sugar of lead is some- 
 times added ; but which cannot fail 
 to be productive of the worst effects, 
 and will certainly operate as slow 
 poison. To detect the alum, let the 
 suspected liquor be mixed with a 
 little lime water. At the end of ten 
 or twelve hours the composition must 
 be filtered, and if crystals be formed, 
 it contains no alum. But if it be 
 adulterated, the sediment will split 
 into small segments, which will ad- 
 here to the filtering paper on which 
 it is spread. In order to detect the 
 litharge or sugar of lead, a few drops 
 of the solution of yellow orpiment 
 and quicklime should be poured into 
 a glass of wine. If the colour of the 
 liquor change, and become succes- 
 sively dark red, black or brown, it is 
 an evident proof of its being adul- 
 terated with lead. As orpiment is 
 poisonous, it would be better to use 
 a few drops of vitriolic acid for this 
 purpose, which should be introduced 
 into a small quantity of the suspected 
 liquor. This will cause .the lead to 
 sink to the bottom of the glass, in 
 the form of a white powder. A so- 
 lution of hepatic gas in distilled wa- 
 ter, if added to wine sophisticated 
 with lead, will produce a black se- 
 diment, and thus discover the small- 
 est quantity of that poisonous metal ; 
 but in pure wine, no precipitation 
 will take place. The following pre- 
 paration has been proved to be a 
 sufficient test for adulterated wine or 
 cider. Let one dram of the dry liver 
 of sulphur, and two drams of the 
 cream of tartar, be shaken in two 
 ounces of distilled water, till the 
 whole become saturated with hepatic 
 gas : the mixture is then to be fil- 
 tered through blotting paper, and 
 kept in a vial closely corked. In 
 or<ler to try the purity of wine, about 
 
 twenty drops of this test are to be 
 poured into a small glass ; if the wine 
 only become turbid with white clouds, 
 and a similar sediment be deposited, 
 it is then not impregnated with any 
 metallic ingredients. But if it turn 
 black or muddy, its colour approach 
 to a deep red, and its taste be at 
 first sweet, and then astringent, the 
 liquor certainly contains the sugar, 
 or other pernicious preparation of 
 lead. The presence of iron is indi- 
 cated by the wine acquiring a dark 
 blue coat, after the test is put in, 
 similar to that of pale ink ; and if 
 there be any particles of copper or 
 verdigris, a blackish grey sediment 
 will be formed. A small portion of 
 sulphur is always mixed with white 
 wines, in order to preserve them ; 
 but if too large a quantity be em- 
 ployed, the wine thus impregnated 
 becomes injurious. Sulphur how- 
 ever may easily be detected, for if a 
 piece of an egg shell, or of silver, be 
 immersed in the wine, it instantly 
 acquires a black hue. Quicklime is 
 also mixed with wine, for imparting 
 a beautiful red colour. Its presence 
 may easily be ascertained by suffer- 
 ing a little wine to stand in a glass 
 for two or three days ; when the 
 lime, held in solution, will appear 
 on the surface in the form of a thin 
 pellicle or crust. The least hurtful 
 but most common adulteration of 
 wine, is that of mixing it with water, 
 which may be detected by throwing 
 into it a small piece of quicklime. 
 If it slack or dissolve the lime, the 
 wine must have been diluted ; but if 
 the contrary, which will seldom be 
 the case, the liquor may be consi- 
 dered as genuine. 
 
 WINE COOLED. The best way 
 of cooling wine or other liquors in 
 hot weather, is to dip a cloth in cold 
 water, and wrap it round the bottle 
 two or three times, then place it in 
 the sun. The process should be re- 
 newed once or twice. 
 
 WINE POSSET. Boil some 
 slices of white bread in a quart of 
 /<P7 
 
Wl N 
 
 WOO 
 
 milk. When quite soft, take it off 
 the fire, grate in half a nutmeg, and 
 a Httle sugar. Pour it out, and add 
 by degrees a pint of sweet wine, and 
 serve it with toasted bread. 
 
 WINE REFINED. In order to 
 refine either wine or cider, beat up 
 the whites and shells of twenty eggs. 
 Mix a quart of the liquor with them, 
 and put it into the cask. Stir it 
 well to the bottom, let it stand half 
 an hour, and stop it up close. In a 
 few days it may be bottled off. 
 
 WINE ROLL. Soak a penny 
 French roll in raisin wine till it will 
 hold no more : put it in a dish, and 
 pour round it a custard, or cream, 
 sugar, and lemon juice. Just before 
 it is served, sprinkle over it some 
 nonpareil comfits, or stick into it a 
 few blanched almonds slit. Sponge 
 biscuits may be used instead of the 
 roll. 
 
 WINE SAUCE. For venison or 
 hare, mix together a quarter of a 
 pint of claret or port, the same quan- 
 tity of plain mutton gravy, and a 
 table-spoonful of currant jelly. Let 
 it just boil up, and send it to table 
 in a sauce boat. 
 
 W INE VINEGAR. After making 
 raisin wine, when the fruit has been 
 strained, lay it on a heap to heat ; 
 then to every hundred weight, put 
 fifteen gallons of water. Set the 
 cask in the sun, and put in a toast 
 of yeast. As vinegar is so neces- 
 sary an article in a family, and one 
 on which so great a profit is made, 
 a barrel or two might always be kept 
 preparing, according to what suited. 
 If the raisins of wine were ready, 
 that kind might be made ; if goose- 
 berries be cheap and plentiful, then 
 gooseberry vinegar may be preferred ; 
 or if neither, then the sugar vinegar ; 
 so that the cask need not be left 
 empty, or be liable to grow musty. 
 
 WINE WHEY. Put on the fire 
 a pint of milk and water, and the 
 moment it begins to boil, pour in as 
 much sweet wine as will turn it into 
 whev, and make it look clear. Boil 
 
 it up, and let it stand off the fire till 
 the curd all sinks to the bottom. 
 Do not stir it, but pour off the whey 
 for use. Or put a pint of skimmed 
 milk and half a pint of white wine 
 into a basin, let it stand a few mi- 
 nutes, and pour over it a pint of 
 boiling water. When the curd has 
 settled to the bottom, pour off the 
 whey, and put in a piece of lump 
 sugar, a sprig of balm, or a slice of 
 lemon. 
 
 WINTER VEGETABLES. To 
 preserve several vegetables to eat in 
 the winter, observe the following 
 rules. French beans should be ga- 
 thered young, and put into a little 
 wooden keg, a layer of them about 
 three inches deep. Then sprinkle 
 them with salt, put another layer of 
 beans, and so on till the keg is full, 
 but be careful not to sprinkle too 
 much salt. Lay over them a plate, 
 or a cover of wood that will go into 
 the keg, and put a heavy stone upon 
 it. A pickle will rise from the beans 
 and salt ; and if they are too salt, 
 the soaking and boiling will not be 
 sufficient to make them palatable. 
 When they are to be eaten, they must 
 be cut, soaked, and boiled as fresh 
 beans. Carrots, parsnips, and beet 
 root, should be kept in layers of dry 
 sand, and neither they nor potatoes 
 should be cleared from the earth. 
 Store onions keep best hung up in a 
 dry cold room. Parsley should be 
 cut close to the stalks, and dried in 
 a warm room, or on tins in a very 
 cool oven. Its flavour and colour 
 may thus be preserved, and will be 
 found useful in winter. Artichoke 
 bottoms, slowly dried, should be 
 kept in paper bags. Truffles, mo- 
 rels, and lemon peel, should be hung 
 in a dry place, and ticketed. Small 
 close cabbages, laid on a stone floor 
 before the frost sets in, will blanch 
 and be very fine, after many weeks' 
 keeping. 
 
 WOOD. An excellent glue, su- 
 perior to the common sort, and suit- 
 able for joining broken furniture or 
 
wo R 
 
 won 
 
 any kind of wood, may be made of 
 an ounce of isinglass dissolved in a 
 pint of brandy. The isinglass should 
 be pounded, dissolved by gentle heat, 
 strained through a piece of muslin, 
 and kept in a glass closely stopped. 
 When required for use, it should be 
 dissolved with moderate heat, and 
 applied the same as common glue. 
 Its effect is so powerful as to join 
 the parts of wood stronger than the 
 wood itself, but should not be ex- 
 posed to damp or moisture. 
 
 WOODCOCKS. These will keep 
 good for several days. Roast them 
 without drawing, and serve them on 
 toast. The thigh and back are es- 
 teemed the best. Butter only should 
 be eaten with them, as gravy di- 
 * minishes the fineness of the flavour. 
 To roast woodcocks and snipes in 
 the French method, take out the 
 trails and chop them, except the 
 stomachs, with some minced bacon, 
 or a piece of butter. Add some 
 parsley and chives, and a little salt. 
 Put this stuffing into the birds, sow 
 up the opening, ^nd roast them with 
 bacon covered with paper. Serve 
 them up with Spanish sauce. 
 
 WOOLLENS. To preserve arti- 
 cles of this sort from the moths, let 
 them be well brushed and shaken, 
 and laid up cool and dry. Then 
 mix among them bitter apples from 
 the druggists', in small muslin bags, 
 carefully sewn up in several folds of 
 linen, and turned in at the edges. 
 
 WORMS. A strong decoction of 
 walnut tree leaves thrown upon the 
 ground where there are worm casts, 
 will cause them to rise up. They 
 may then be given to the poultry, 
 or thrown into the fish pond. Salt 
 and water, or a ley of wood ashes, 
 poured into worm-holes on a gravel 
 walk, will effectually destroy them. 
 Sea water, the brine of salted meat, 
 or soot, will be found to answer the 
 same purpose. 
 
 WORMS. Worms in children are 
 denoted by paleness of the face, itch- 
 ing of the nose, grinding of the teeth 
 
 during sleep, offensive breath, and 
 nausea. The belly is hard and pain- 
 ful, and in the morning there is a 
 copious flow of saliva, and an 
 uncommon craving for dry food. 
 Amongst a variety of other medicines 
 for destroying worms in the human 
 body, the following will be found 
 effectual. Make a solution of tar- 
 tarised antimony, two grains in four 
 ounces of water, and take two or 
 three tea-spoonfuls three times a day, 
 for four days ; and on the following 
 day a purging powder of calomel 
 and jalap, from three to six grains 
 each. Or take half a pound of senna 
 leaves well bruised, and twelve ounces 
 of olive oil, and digest them together 
 in a sand heat for four or five days. 
 Strain off the liquor, take a spoonful 
 in the morning fasting, persevere in 
 it, and it will be found effectual in 
 the most obstinate cases. A more 
 simple remedy is to pour some port 
 wine into a pewter dish, and let it 
 stand for twenty-four hours. Half 
 a common wine-glassful is a sufficient 
 dose for an infant, an4 a whole one 
 for an adult. 
 
 WORMWOOD ALE. The proper 
 way to make all sorts of herb drinks, 
 is to gather the herbs in the right 
 season. Then dry them in the shade, 
 and put them into close paper bags. 
 When they are wanted for use, take 
 out the proper quantity, put it into 
 a linen bag, and suspend it in the 
 beer or ale, while it is working or 
 fermenting, from two to six or eight 
 hours, and then take it out. Worm- 
 wood ought not to lie so long, three 
 or four hours will be quite sufficient. 
 If the herbs are properly gathered 
 and prepared, all their pure and 
 balsamic virtues will readily infuse ^ 
 themselves into the liquor, whether . 
 wine or beer, as the pure sweet qua- "^ 
 lity in malt does into the warm li- ^^ 
 quor in brewing, which is done ef- 
 fectually in about an hour. But if 
 malt is suffered to remain more than 
 six hours, before the liquor is drawn 
 off, all the nauseous properties will 
 
 3 R 489 .*' 
 
wo u 
 
 WRI 
 
 be extracted, and overpower the 
 good ones. It is the same in in- 
 fusing any sort of well-prepared 
 herbs, and great care therefore is 
 requisite in all preparations, that 
 the pure qualities are neither eva- 
 porated or overpowered. Other- 
 wise, whatever it be, it will soon tend 
 to putrefaction, and become injuri- 
 ous and loathsome. Beer, ale, or 
 other liquor, into which herbs are 
 infused, must be unadulterated, or 
 the infusion will be destroyed by its 
 pernicious qualities. Nothing is more 
 prejudicial to the health, or the in- 
 tellectual faculties of mankind, than 
 adulterated liquors. Articles which 
 in their purest state are of an equi- 
 vocal character, and never to be 
 trusted without caution, are thus 
 converted into decided poisons. — 
 Another way of making wormwood 
 ale. Take a quantity of the herb, 
 according to the intended strength 
 of the liquor, and infuse it for half 
 an hour in the boiling wort. Then 
 strain it off, and set the wort to cool. 
 Wormwood beer prepared either 
 ways, is a line wholesome liquor. It 
 is gentle, warming, assisting diges- 
 tion, and refining to the blood, with- 
 out sending any gross fumes to the 
 head. The same method should be 
 observed inmakihg all sorts of drinks, 
 in which any strong bitter herbs are 
 infused. It renders them pleasant 
 and grateful, both to the stomach 
 and palate, and preserves all the me- 
 dicinal virtues. Most bitter herbs 
 have a powerful tendency to open 
 obstructions, if judiciously managed ; 
 but in the way in which they are too 
 commonly made, they are not only 
 rendered extremely unpleasant, but 
 their medicinal properties are de- 
 stroyed . 
 
 WOUNDS. If occasioned by a 
 cut, it will be proper immediately to 
 close the wounded part, so as to ex- 
 clude the air and prevent its bleed- 
 ing, and then any common sticking 
 plaister may be applied. When the 
 wound is deep and difficult to close, 
 490 
 
 a bandage should be applied ; and 
 if the skin be lacerated, or the edges 
 of the wound begin to be rough, lay 
 on some lint dipped in sweet oil, and 
 cover the whole with a piece of fine 
 oil cloth. New honey spread on 
 folded linen affords an excellent re- 
 medy for fresh and bleeding wounds, 
 as it will prevent inflammation and 
 the growth of proud flesh. In wounds 
 which cannot readily be healed, on 
 account of external inflammation and 
 feverish heat, emollient poultices, 
 composed of the crumb of bread 
 boiled in milk, must be applied, and 
 renewed several times in a day, with- 
 out disturbing or touching the wound- 
 ed part with the fingers. Wounds 
 of the joints will heal most expe- 
 ditiously by the simple application 
 of cold water, provided the orifice of 
 such wounds be immediately closed 
 by means of adhesive plaster. 
 
 WOW WOW. For stewed beef, 
 chop some parsley leaves very fine, 
 quarter two or three pickled cucum- 
 bers or walnuts, and divide them into 
 small squares, and set them by ready. 
 Put into a saucepan a good bit of 
 butter, stir up with it a table-spoon- 
 ful of fine flour, and about half a 
 pint of the broth in which the beef 
 was boiled. Add a table-spoonful 
 of vinegar, as much ketchup or port 
 wine, or both, and a tea-spoonful of 
 made mustard. Let it simmer gently 
 till it is sufliiciently thickened, put in 
 the parsley and pickles ready pre- 
 pared, and pour it over the beef, or 
 send it up in a sauce tureen. 
 
 WvRIT OF EJECTMENT. When 
 a tenant has either received or given 
 a proper notice to quit at a certain 
 time, and fails to deliver up posses- 
 sion, it is at the option of the land- 
 lord to give notice of double rent, or 
 issue a writ to dispossess the tenant. 
 In the latter cise he recovers the 
 payment of the rent, or the surren- 
 der of the premises. In all cases 
 between landlord and tenant, when 
 half a year's rent is due, such land- 
 lord may serve a declaratibn or 
 
YEA 
 
 YEA 
 
 rjectment for the recovery of the 
 premises, without any formal demand 
 or re-entry. If the premises be un- 
 occupied, though not surrendered, 
 he may affix the declaration to the 
 
 d*K>r, or any other conspicuous part 
 of the dwelling, which will be deem- 
 ed legal, and stand instead of a deed 
 o^f re-entry. • 
 
 Yeast. This is the barm or froth 
 which rises in beer, and other rnalt 
 liquors, during a state of fermenta- 
 tion. When thrown up by one 
 quantity of malt or vinous liquid, it 
 may be preserved to be put into 
 another, at a future period ; on 
 which it will exert a similar ferment- 
 ative action. Yeast is likewise used 
 in the making of bread, without 
 which it would be heavy and un- 
 wholesome. It has a vinous sour 
 odour, a bitter taste arising from 
 the hops in the malt liquor, and it 
 reddens the vegetable blues. When 
 it is filtered, a matter remains which 
 possesses properties similar to ve- 
 getable gluten ; by this separation 
 the yeast loses the property of ex- 
 citing fermentation, but recovers it 
 again when the gluten is added. 
 The addition of yeast to any vege- 
 table substance, containing saccha- 
 rine matter, excites fermentation by 
 generating a quantity of carbonic 
 acid gas. This very useful sub- 
 stance cannot always be procdred 
 conveniently from malt liquor for 
 baking and brewing : the following 
 method will be found useful for its 
 extemporaneous preparation. Mix 
 two quarts of soft water with wheat 
 flour, to the consistence of thick 
 gruel; boil it gently for half an 
 hour, and when almost cold, stir 
 into it half a pound of sugar and 
 four spoonfuls of good yeast. Put 
 the whole into a large jug, or earthen 
 vessel, with a narrow top, and place 
 it before the fire, that by a moderate 
 lieat it may ferment. The fermenta- 
 
 tion will throw up a thin liquor, 
 which pour off and throw away ; 
 keep the remainder in a bottle, or 
 jug tied over, and set it in a cool 
 place. The same quantity of this 
 as of common yeast will suffice to 
 bake or brew with. Four spoonfuls 
 of this yeast will make a fresh quan- 
 tity as before, and the stock may 
 always be kept up, by fermenting 
 the new with the remainder of the 
 former quantity. — Another method. 
 Take six quarts of soft water, and 
 two handfuls <Jf wheaten meal or 
 barley. Stir the latter in fche water 
 before the mixture is placed over 
 the fire, where it must boil till two 
 t^iirds are evaporated. When this 
 decoction becomes cool, incorporate 
 with it, by means of a whisk, two 
 drams of salt of tartar, and one dram 
 of cream of tartar, previously mixed. 
 The whole should now be kept in a 
 warm place. Thus a very strong 
 yeast for brewing, distilling, and 
 baking, may be obtained. For the 
 I^st-mentioned purpose, however, 
 it ought to be diluted with pure wa- 
 ter, apd passed through a sieve, be- 
 fore it is kneaded with the dough, 
 in order to deprive it of its alkaline 
 taste. — In countries where yeast is 
 scarce, it is a common practice to 
 twist hazel twigs so as to be full of 
 chinks, and then to steep them in 
 ale yeast during fermentation. The 
 twigs are then hung up to dry, and 
 at the next brewing they are put into 
 the wort instead of yeast. In Italy 
 the chips are frequently put into tur- 
 bid wine for the purpose of clearing 
 491 
 
YEA 
 
 YEA 
 
 it, which is effected in about twenty- 
 four hours. — A good article for bak- 
 ing bread may be made in the fol- 
 lowing manner. Boil a pound of 
 fine flour, a quarter of a pound of 
 brown siigar, and a little salt, in 
 two gallons of water, for one hour. 
 Let it stand till it is milk warm, then 
 bottle and cork it close, and it will 
 be fit for use in twenty-fqur hours. 
 A pint of this yeast will make eigh- 
 teen pounds of bread. Or math a 
 pound of mealy potatoes, and pulp 
 them through a cullender ; add two 
 ounces of brown sugar, and two 
 spoonfuls of common yeast. Keep 
 it moderately warm while ferment- 
 ing, and it will produce a quart of 
 good yeast. — The best method of 
 preserving common yeast, produced 
 from beer or ale, is to set a quantity 
 of it to settle, closely covered, that 
 the spirit may not evaporate. Pro- 
 vide in the' mean time as many 
 small hair sieves as will hold the 
 thick barm : small sieves are men- 
 tioned, because dividing the yeast 
 into small quantities conduces to its 
 preservation. Lay over each sieve 
 a piece of coarse flannel that may 
 reach the bottom, and leave at least 
 eight inches over the rim. Piltir 
 off the thin liquor, and set it by to 
 subside, as the grounds will do for 
 immediate baking or brewing, if co- 
 vered up for a few hours. Fill the 
 sieves with the thick barm, and cover 
 them up for two hours : then gather 
 the flannel edges as a bag, and tic 
 them firmly with twine. Lay each 
 bag upon several folds of i»oarse 
 linen, changing these folds every 
 half hour, till they imbibe no more 
 moisture. Then cover each bag 
 with another piece of flannel, chang- 
 ing it if it Becomes damp, and hang 
 them m a cool airy place. The yeast 
 should be strained before it is set 
 to settle, and while the flannel bags 
 are laid upon the folds of linen, they 
 must be covered with a thick cloth. 
 When the yeast is wanted for use, 
 prepare a strong infusion of malt ; 
 4f>2 
 
 to a gallon of which add a piece of 
 dried barm, about the size of a 
 goose's egg. The proportion indeed 
 must depend upon its quality, which 
 experience only can ascertain. The 
 malt infusion must be nearly milk 
 warm when the yeast is crumbled 
 into it : for tv^ hours it will froth 
 high, and bake two bushels of flour 
 into well-fermented bread. A decoc- 
 tion of green peas, or of ripened dry 
 peas,^ with as much sugar as will 
 sweeten it, makes fairer bread than 
 the malt infusion ; but it will take a 
 larger quantity of dried yeast to 
 produce fermentation. It was usual 
 some years ago to reduce porter 
 yeast to dryness, and in that state it 
 was carried to the West Indies, 
 where it was brought by means of 
 water to its original state, and then 
 employed as a ferment. — Another 
 method of preserving yeast. Take 
 a quantity of yeast, and work it well 
 with a whisk till it becomes thin ; 
 then have a broad wooden platter, 
 or tub, that is very clean and dry, 
 and, with a soft brush, lay a layer of 
 yeast all over the bottom, and turn 
 the mouth downwards that no dust 
 can fall in, but so that the air may 
 -come to it, to dry it. When that 
 coat is very dry, lay on another ; do 
 so till you have asmuch as you in- 
 tend to keep, taking care that one 
 coat is dry before you lay on ano- 
 ther. When you have occasion to 
 make use of this yeast, cut a piece 
 off; 'and lay it in warm water ; stir 
 it till it is dissolved, and it is fit for 
 use. If it is for brewing, take a 
 whisk, or a large handful of birch 
 tied together, and dip it into the 
 yeast, and hang it up to dry ; when 
 it is dry wrap it up in paper, and 
 keep it in a dry place ; thus you 
 may do as many as you please. 
 When your beer is fit to work, throw 
 in one of your whisks, and cover it 
 over ; it will set it a working as well 
 as fresh yeast. When you find you 
 have a head suflicient, take out your 
 whisk and hang it up. If the yeast 
 
Y EA 
 
 YEL 
 
 is not all off, it will do for your next 
 brewing. 
 
 YEAST CAKES. The inhabi- 
 tants of Long Island in America are 
 in the habit of making yeast cakes 
 once a year. These are dissolved 
 and mixed with the dough, which it 
 raises in such a manner as to form 
 ' it into very excellent bread. The 
 
 ^ following is the method in which 
 these cakes are made. Rub three 
 ounces of hops so as to separate 
 them, and then put them into a gal- 
 lon of boiling water, where they are 
 to boil for half an hour. Now strain 
 the liquor through a fine sieve into 
 an earthen vessel, and while it is 
 hot, put in three pounds and a half 
 of rye flour, stirring the liquid well 
 and quickly as the flour is put in. 
 When it has become milk warm, add 
 half a pint of good yeast. On the 
 ' following day, while the mixture is 
 fermenting, stir well into it seven 
 pounds of Indian corn meal, and it 
 
 ^ ^will render the whole mass stiff like 
 ^dough. Thia dough is to be well 
 kneaded and rolled out into cakes 
 about a third of an inch in thickness. 
 These cakes are to be cut out into 
 large disks or lozenges, or any other 
 shape, by an inverted glass tumbler 
 or any other instrument ; and being 
 placed on a sheet of tinned iron, or 
 on a piece of board, are to be dried 
 by the heat of the sun. If care be 
 taken to turn them frequently, and 
 to see that they take no wet or 
 moisture, they will become as hard 
 as ship biscuit, and^may be kept in 
 a bag or box, which is to be hung 
 up or kept in an airy and perfectly 
 dry situation. When bread is to be 
 made, two lakes of the above-men- 
 tioned thickness, and about three 
 inches in diameter, are to be broken 
 and put into hot water, where they 
 are to remain all night, the vessel 
 standing near the fire. In the morn- 
 ing they will be entirely dissolved, 
 and then the mixture is to be em- 
 ployed in setting the sponge, in the 
 same way as beer yeast is used. In 
 
 making a farther supply for the next 
 year, beer or ale yeast may be used 
 as before ; but this is not necessary 
 where a cake of the old stock re- 
 mains, for this will act on the new ,^ 
 mixture precisely in the same way. 
 If the dry cakes were reduced to 
 powder in a mortar, the same re- 
 sults would take place, with perhaps 
 more convenience, and in less time. 
 Indian meal is used because it is of 
 a less adhesive nature than wheat 
 flour, but where Indian meal cannot 
 easily be procured, white pea-meal, 
 or even barley-nieal, will answer tHe 
 purpose equally well. The principal 
 art or requisite in making yeast 
 cakes, consists in drying them quick- , 
 ly and thoroughly, and in preventing ^ 
 them from coming in contact with 
 the least particle of moisture till 
 they are used. 
 
 YEAST DUMPLINS. Make a 
 very light dough as for bread, only 
 in a smaller quantity. When it has 
 been v^jorked up, and risen a sufficient 
 time before the fire, mould it l^U> 
 good sized dumplins, put them rato 
 boiling .water, and let them boil 
 twenty minutes. The dough may 
 be made up with milk and water if 
 preferred. These dumplins are very 
 nice when done in a potatoe steam- 
 er, and require about thirty-five 
 minutes, if of a good size. The 
 steamer must not be opened till they 
 are taken up, or it will make the 
 dumplins heavy. Dough from the 
 baker's will answer the purpose very 
 well, if it cannot conveniently be 
 made at home. The dough made 
 for rolls is the most delicate for 
 dumplins. If not eaten as soon as 
 they are taken up, either out of the 
 water or the steamer, they are apt 
 to fall and become heavy. Eaten 
 with cold butter they are much bet- 
 ter than with any kind of sauce, ex- 
 cept meat dripping directly from 
 the pan. The addition of a few cur- 
 rants will make good currant dump- 
 lins. 
 
 YELLOW BLAMANGE. Pour 
 493 
 
YEL 
 
 YOR 
 
 a pint of boiling water to an ounce of 
 isinglass, and add the peel of one 
 lemon. When cold, put in two 
 ounces of sifted sugar, a quarter of a 
 pint of white wine, the yolks of four 
 eggs, and the juice of a lemon. 
 Stir all well together, let it boil five 
 minutes, strain it through a bag, and 
 jHit it into cups. 
 
 YELLOW DYE. There is a 
 new stain for wood, and a yellow 
 dye for cloth, which consists of a 
 decoction of walnut or hickory bark, 
 with a small quantity of alum dis- 
 solved in it, in order to give perma- 
 nency to the colour. Wood of a 
 white colour receives from the ap- 
 plication of this liquid a beautiful 
 yellow tinge, which is not liable to 
 fade. It is particularly for furniture 
 made of maple, especially that kind 
 of it which is caUed bird's eye, and 
 which is commonly prepared by 
 scorching its surface over a quick 
 fire. The application of the walnut 
 dye gi^'^s a lustre even to the darkest 
 shades, while to the paler and fainter 
 ones it adds somewhat of a greenish 
 hue, and to the whiter pafts various 
 "-tints of yellow. After applying this 
 stain to cherry and apple wood, the 
 wood should be slightly reddened 
 with a tincture of some red dye, 
 whose colour is not liable to fade. 
 A handsome dye is thus given to it 
 which does not hide the grain, and 
 which becomes still more beautiful 
 as the wood grows darker by age. 
 Walnut bark makes the most per- 
 manent yellow dye for dyeing cloth 
 of any of the vegetable substances 
 used in this country. Care should 
 be taken that the dye be not too 
 much concentrated : when this hap- 
 pens, the colour is far less bright 
 and delicate, and approaches nearer 
 to orange. It is hardly necessary 
 to add, that the dye should be boil- 
 ed and kept in a brass vessel, or in 
 some other which has no iron in its 
 composition. A lively yellow colour 
 for dyeing cloth, may be produced 
 from potato tops. Gather them when 
 404 
 
 ready to flower, press out the juice, 
 mix it with a little water, and suffer 
 the cloth to remain in it for twenty- 
 four hours. The cloth, whether of 
 wool, cotton, or flax, is then to be 
 dipped in spring water. By plunging 
 the cloth thus tinged with yellow, 
 into a vessel of blue dye, a brilliant 
 and lasting green is obtained. 
 
 YELLOW LEMON CREAM. 
 Pare four lemons very thin into 
 twelve large spoonfuls of water, and 
 squeeze the juice on seven ounces of 
 finely powdered sugar. Beat well 
 the yolks of nine eggs ; then add 
 the peels and juice of the lemons, 
 and work them together for some 
 time. Strain the whole through a 
 flannel, into a silver saucepan, or one 
 of very nice block- tin, and set it over 
 a gentle fire. Stir it one way till it 
 is pretty thick, and scalding hot, 
 but not boiling, or it will curdle. 
 Pour it into jelly glasses. A few 
 lumps of sugar should be rubbed hard 
 on the lemons before they are pared, 
 to attract the essence, and give a 
 better colour and flavour to the cream. 
 
 YORKSHIRE CAKES. Mix two 
 pounds of flour with four ounces of 
 butter melted in a pint of good milk, 
 three spoonfuls of yeast, and two 
 eggs. Beat all well together, and 
 let it rise ; then knead it, and make 
 it into cakes. Let them first rise on 
 tins, and then bake in a slow oven. 
 — Another sort is made as above, 
 leaving out the butter. The first sort 
 is shorter ; the last lighter. 
 
 YORKSHIRE KNEAD CAKES. 
 Rub six ounces of butter into a pound 
 of flour till it is very fine, and mix it 
 into a stiff paste with milk. Knead 
 it well, and roll it out several times. 
 Make it at last about an inch thick, 
 and cut it into cakes, in shapes ac- 
 cording to the fancy. Bake them on 
 an iron girdle, and when done on one 
 side turn them on the other. Cut 
 them open and butter them hot. They 
 also eat well cold or toasted. Haifa 
 pound of currants well washed and 
 dried may be added at pleasure. 
 
YOU 
 
 YOU 
 
 YORKSHIRE HAMS. Mix half 
 a pound of salt, three ounces of salt- 
 petre, half an ounce of sal prunella, 
 and five pounds of coarse sugar. 
 Rub the hams with this mixture, af- 
 ter it has been well incorporated, 
 and lay the remainder of it upon 
 the top. Then put some water to 
 the pickle, adding salt till it will 
 bear an egg. Boil and strain it, 
 cover the hams with it, and let them 
 lie a fortnight. Rub them well with 
 bran, and dry them. The above 
 ingredients arc sufficient for three 
 good hams. 
 
 YORKSHIRE PUDDING. Mix 
 five spoonfuls of flour with a quart 
 of milk, and three eggs well beaten. 
 Butter the pan. When the pudding 
 is brown by baking under the meat, 
 turn the other side upwards, and 
 brown that. Set it over a chafing- 
 dish at first, and stir it some mi- 
 nutes. It should be made in a square 
 pan, and cut into pieces before it 
 comes to table. 
 
 YOUNG FOWLS. The follow- 
 ing will be founjd to be a nice way 
 t)f dressing up a small dish. Bone, 
 
 singe, and wash a young fowl. Make 
 a forcemeat of four ounces of veal, 
 two ounces of lean ham scraped, 
 two ounces of fat bacon, two hard 
 yolks of eggs, a few sweet herbs 
 chopped, two ounces of beef suet, 
 a tea-spoonful of lemon peel minced 
 fine, an anchovy, salt, pepper, and 
 a very little cayenne. Beat all in a 
 mortar, with a tea-cupful of crumbs, 
 and the yolks and whites of three 
 eggs. Stuff the inside of the fowl, 
 draw the legs and wings inwards, tie 
 up the neck and rump close. Stew 
 the fowl in a white gravy ; when it . , 
 is done through and tender, add a^ 
 large cupful of cream, with a* bit of 
 butter and flour. Give it one boil, 
 add the squeeze of a lemon, and 
 serve it u-p. 
 
 YOUNG ONION SAUCE. Peel 
 a pint of button onions, and lay them 
 in water. Put them into a stewpan 
 with a quart of cold water, and let 
 them boil for half an hour or more, 
 till they are quite tender. They 
 may then be put to half a pint of 
 mushroom sauce. 
 
 496 
 
 ♦ % 
 
 FINIS. 
 
 i 
 
 J. AND n. CIIII.DS, PniNTERS, BUNGAY. 
 
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