LADIES' INDISPENSABLE ASSISTANT. BEING A COMPANION FOR THE SISTER, MOTHER, AND WIFE,CONTAINING MORE INFORMATION FOR THE PRICE THAN ANY OTHER WORK UPON THE SUBJECT. HERE ARE THE VERY BEST DIRECTIONS FOR THE BEHAVIOR AND ETIQUETTE OF LADIES AND GENTLEMEN, LADIES' TOILETTE TABLE, DIRECTIONS FOR MANAGING CANARY BIRDS; ALSO, SAFE DIRECTIONS FOR THE MANAGEMENT OF CHILDREN; INSTRUCTIONS FOR LADIES UNDER VARIOUS CIRCUMSTANCES; A GREAT VARIETY OF VALUABLE RECIPES, FORMING A COM- PLETE SYSTEM OF -V^ FAMILY MEDICINE. THUS ENABLING EACH PERSON TO BECOME HIS OR HER OWN PHYSICIAN: TO WHICH IS ADDED ONE OF THE BESTSYSTEMS OP ever published; many of these recipes are entirely new and should be in the posses sion of every person in the land. NEW-YORK: F. J. DOW &, CO., U9 NASSAU-STREBT. 1850. LadUc J THE NEW YORK PUBLIC LIBRARY Entered, according to Act of Congress, in the year 1850, BY^F. J. DOW & CO., in the Clerk's Office of the District Court of the United States for the Southern District of New-York. IV CONTENTS. Pago L. Kelon . , . 51 Pag* Felon in the Eye . 33 Lame Feet 56 Felon on the Hand . . 43 Liver Complaint, No. 1 . 44 Female Obstructions . 14 "" No. 2 . 48 Fever and Ague . 32 "« No. 3 . 55 Fever Sore . 33 Locked Jaw 57 Fits or Convulsions in Children . 8 M. Flaxseed Tea . . 30 Fluor Albus . . 43 Measles .... 19 Food for Children . . 7 Medicine for Children 7 Food for Infants brought Menstrual Discharges 36 up by hand . 8 Mortification 45 Frost Bite . 56 Mumps .... N. 32 G. Nervous Affections . 39 Sleets . . 53 Nipples Sore . . . 51 Good Remedy for Fits Gout • « • . 54 Numb Palsy . . 39 . 42 Old and inveterate Sores . 49 Gravel or Stone, No. 1 . 44 Old Sores to cure 55 Gravel or Stone, No. 2 . 49 P. H. Pains '. 34 Headache, Sick . 33 Painter's Cholic 49 Hiccough . 34 Palpitation of the Heart . 46 Hoarseness . 53 Pectoral Syrup for Coughs 30 Humors, No. 1 . 41 Piles .... 48 Humors, No. 2 . 53 Piles, bleeding 50 Hysterics . 56 Pimples . • . 55 Poisons, taking, Tartar I. Poisons, Saltpetre . emetic .... 52 52 Inflammatory Fever . Itch 16 . 36 "Laudanum . "Lunar Caustic 52 53 J. Polypus . . . , "Corros. Sublimate 63 42 Jaundice . . 37 R. Joints, Stiffened , 54 Raising Blood . 38 Rattlesnake Bites . 29 K. Rattles in Children . 33 Recipe for Rheumatism . 18 Keeping Children clean King's Evil . . 7 . 54 Remedy for dropsy in the head . . . 9 MARRIED LADIES' INDISPENSABLE COMPANION AND FAMILY PHYSICIAN. TREATMENT OF CHILDREN. It is of the greatest importance that mothers should understand the management of their offspring. The newly-born child should be kept warm and not exposed to sudden changes of temperature or currents of air. It should not be handled but kept as quiet as possible. Food. It should receive its food at regular hours, three or four times a day, and it should not be permitted to take so much as to cause vomiting. The stomach of a new- born infant is very small, not larger than a common-sized thimble, so that there is great danger of giving it too much food. Keep the Child clean. Wash it every morning in warm water, and never, as some have done, plunge it in cold water. Medicine. Never give medicine to a very young child. Many have thus lost darling children. It will, if not murdered, be permanently injured. It cries often on account of tight clothes or the pricking of pins. If medicine must 'be given at all, give it to the nurse. 8 FAMILY PHYSICIAN. Air. Let children have pure air, but keep the room warm, If the mother is much diseased, rather than run much risk, bring the child up by hand. Food for Infants brought up by Hand. Take two parts of good cow's milk to one part of water, and sweeten it a little with loaf sugar. Warm it so as to be of the temperature of milk just taken from the cow. Teething and Diarrhoea. When the teeth begin to appear, an irritation is pro- duced, and a diarrhea often sets in to carry it off, in order to keep it from the brain. Let it run while the dis- charges have the natural color; when the color of the discharges changes, lance the gums of the child if there is much heat about them. If the head becomes unusu- ally warm, keep cloths around it wet with moderately cold water. If still the diarrhea continues, a little arrow-root gruel will generally check it; sometimes it will be necessary to add a tea-spoonful of powdered chalk to a cupful of the gruel. Costiveness. Administer a little barley-water and it will remove it. Coughs and Colds. To prevent these, let children wear flannel under- garments. Sometimes it may be necessary to induce redness on the chest by a mustard plaster placed between two cloths. Fits or Convulsions. Put them into warm baths. Do not have the water 10 FAMILY PHYSICIAN. Scrofula. Symptoms.—A smooth fine skin, almost transparent fair hair, rosy cheeks, joints large, upper lip prominent, and eyes often very bright. Little round or egg-shaped tumors under the skin appear on the sides of the neck, in winter and spring. The tumors sometimes continue through life without any apparent alteration; but finally they become larger, of a purple or livid color, form matter and break, not at one point, but into many little holes from which a thickish watery discharge oozes, in which is mixed little substances resembling milk curds. Open sores remain for some time afterwards, eating their way in various directions: sometimes after continuing in this way for years, all dry up and disappear. In other cases, blindness results, and deaf- ness ensues: the joints also enlarge, and produce white swelling. Remedy for Scrofula. The great object in the treatment is to improve the general health ; for this purpose, the means recommend- ed in rickets may be advantageously used; but the main reliance in every case must be placed in the prepa- rations of Iodine, particularly Lugol's solution. Treat scrofulous sores like other sores. Rickets.—By another Physician. Easily known by the large head and protruded breast bone, the forehead stares out prominently; the>ribs are flattened; the belly is very large and puffed out: the muscles soft: the joints very large in proportion to what they should be; the whole system is very weak, and every movement is made slowly and with difficulty. As the disease progresses the belly becomes harder and the bowels very loose; a slow fever succeeds with cough and trouble in breathing, until death finally comes to the relief of the sufferer. It generally attacks children between the ages of nine FAMILY PHYSICIAN. 11 months and two years. The object of the treatment is to build up the general health. Look well to the child's diet, let it be simple and nourishing: if the appe tite is poor an emetic of 5 grains of Ipecac, will be use- ful; if the bowels are too much bound, gentle doses of rhubarb is the best medicine to open them, as it strength- ens at the same time. As the bones and the spine of the back are often distorted, means must be used to give support wherever needed. The child should wear flan- nel, and be much out in the open air. Warm fomen- tations applied to the belly will often be attended with considerable benefit. I have given in this disease Lu- gol's solution of Iodine, half a drop three times a day, with marked success: it must be given immediately after each meal. Croup. This disease mostly attacks infants. Some days pre- vious the child appears drowsy, inactive and fretful, the eyes are watery and heavy; there is a cough exactly resembling the barking of a young dog. As the disease advances, the cough agitates the little sufferer more and more, the face is flushed and swelled, the eyes protrude, and a general tremor takes place, and there is a kind of convulsive endeavor to renew the respiration at the close of each fit; the head is often thrown back, in the agony of attempting to escape suffocation; the breathing be- comes more and more hissing. The cough is generally dry, and if any thing is spit up, it looks like matter, or else consists of films, as of pieces of membrane; when vomiting is induced the same kind of matter comes up, showing that the child has been swallowing it instead of spitting it out. There are cases in which a fatal termination has taken place in 24 hours, but more gene- rally it runs on for four or five days. Leeches should immediately be applied to the upper part of the breast-bone near the neck: it is often'diffi- cult to stop the bleeding when applied to the neck itself, as there is nothing to make pressure on; then give a 12 FAMILY PHYSICIAN. strong ipecac, emetic, mixed, if possible, with a grain o» two of powdered squill. A hot bath is very useful, by inducing nausea quickly. A large dose of purgative medicine, as Epsom salts, may now be administered. Ipecac, in doses of one or two grains, or hot boneset tea should be given, to keep up a strong perspiration. A large blister is sometimes useful, put on the upper part of the chest, and dressed with some irritating oint- ment, as savine, to keep up a discharge. Mustard draughts may be applied to the feet. As the patient gets better, there will follow a great deal of expectoration; to promote this as much as pos- sible is advisable: inhaling steam, if done with caution, will be found useful; the nauseating medicines, as the ipecac, and squill, should be continued, and the mouth if possible, gargled with an infusion of chamomile flow- ers or Mayweed. Whooping Cough. Known by a convulsive, choking cough, with whoop- ing, returning by fits, which are usually terminated by vomiting: it is contagious. Perhaps one of the most effectual means of cure is removing the child to another part of the town or country. In common cases little more is required than giving a drink, such as flax-seed tea, to allay the cough, and keeping the bowels open. If the disease, however, does not abate, but increases in intensity, an ipecac, emetic should be given, and followed by small doses of syrup ofsquill, with a few drops of paregoric in each 6r ,r This will promote perspiration and afford relief. A strong mustard plaster to the chest has of' .ie- ful effect; as has the cold bath where there _, local disease: flannel should be worn all the wh .e. Nur- ses sometimes frighten the child to cure it, but it is a bad plan. For the Cure of Asthma. Take the root of skunk cabbage, and boil it until Y*y FAMILY PHYSICIAN. 13 strong, then strain off the liquor; to which add, one ta- ble-spoonful of garlic juice to one pint of the liquor, and simmer them together. Dose, one table-spoonful, three times a day; or, Take two ounces of spikenard root, two ounces of sweet flag root, two ounces of elecampane root, and two ounces of chalk; beat them fine, adding one pound of honey, and mix all well together. Dose, one tea-spoon- ful three times a day; or, Take two ounces of nitre, one ounce of sulphur, one ounce of cream of tartar, half an ounce of magnesia, four ounces of ball liquorice; put them all into one of water, and mix well together. Dose, one table-spoon- ful morning, noon and night; or, Take a table-spoonful of English or white mustard seed, in molasses or water, morning and evening. Rheumatism Take one drachm of gum guaiacum, rosin one drachm, and one drachm of soap, half a drachm of oil of juniper, —make into about thirty pills, and take one of them night and morning; or, Take an ounce of gum guaiacum, half an ounce of gum myrrh, and two drachms of nitre; put into one quart of best gin; take one table-spoonful in cold water morning, noon, and night; or, Take an ounce of saltpetre, one gill of vinegar, one gill of new rum; simmer together; wash the affected parts while it is hot; or, Take ten drops of oil of sassafras on sugar; at the same time wash the parts with salt and vinegar, hot air you can bear it; or, Take of blue flag root, prickly ash bark, sweet flag root, blood root, each four ounces; powder and steep in brandy. Dose, from one table-spoonful to a wine-glass, three times a day. Consumption. Dissolve chloride of lime in soft water, add a little 14 FAMILY PHYSICIAN. vinegar, and snuff it up the nose three or four times a day; or, Take one pound of hops to two quarts of water; re- duce by boiling to one quart; add of molasses and gin each one gill; take one table-spoonful morning, noon, and night. And at ten o'clock, A. M., and four o'clock, P. M., a pill may be taken, made as follows: extract of cicuta, one ounce; oxide of zinc, half an ounce; if this does not afford relief, nothing will; or, Take every morning, half a pint of new milk and the juice of hoarhound, mixed; or, Take sumach leaves, make into a tea, and drink freely; or, Of the tincture of gum guaiacum, take a table-spoon- ful at night; and two or three spoonfuls during the day. Female Obstructions. Take one table-spoonful tincture of guaiacum in half a cup of milk, at the full of the moon; or, Take a strong tea made of Seneca snakeroot, as much as the stomach will bear; or, Take of borax, saffron, myrrh, each ten grains; salt of amber, four grains; this may be taken at one dose. Diarrhoea. Take of opium, gum guaiacum, camphor, each one part; gum kino and ipecac, each half a part; mix into common sized pills. Dose, from one to four per day; or, Take prepared chalk two drachms, loaf sugar one drachm, add one ounce of gum Arabic, eight ounces of water, oil of lavender one drachm, laudanum thirty drops. Shake it well when you use it. Dose, one ta- ble-spoonful every hour; oftener if necessary. Dysentery. Take of cherry-rum and brandy, each half a pint, half a pound of loaf sugar, two ounces of essence of pep- permint. Dose, one spoonful two or three times a day; or. 16 FAMILY PHYSICIAN. Inflammatory Fever. This fever tomes on by a sense of weakness and inactivity, succeeded by dizziness; shiverings, and pains extending over the whole body, particularly the chest and back; these symptoms are shortly followed by redness of the face and eyes, great restlessness, in- tense heat, unquenchable thirst, oppressed breathing and nausea. The skin is dry and parched; the tongue of a scarlet color at the sides, furred with white in the cen- tre; the urine red and scanty; bowels costive: there is a quickness and hardness in the pulse which is not af- fected by pressure. If allowed to proceed, these symptoms become rapidly more intense, stupor and de- lirium succeed, with violent raving. At the end of four- teen days it terminates in a crisis, either by sweating, looseness of bowels, bleeding from the nose, or a deposit in the urine, which produces a copious sediment: the pulse softens gradually toward the fourteenth day. The danger is generally proportioned to the violence of the delirium; if there is picking at the bed-clothes starting of the tendons, involuntary passages by stool and urine, it will certainly terminate fatally. Bleeding from the arm, with the patient in an upright position, to fainting, will often cut short the disease at once. The bowels should be well purged with salts and senna, or jalap and cream of tartar, (ten grains of jalap and thirty of cream of tartar to the dose). Perspiration should be induced by giving three grains of James' powder and two of nitre, every two hours until it is freely esta- blished—then giving it at longer intervals. The patient must be put in a cool room, where it is rather dark and perfectly quiet. The diet should mainly consist of bar- ley-Water, with a very little nitrate dissolved in it to quench the thirst; for this latter purpose, also, pieces of ice may be taken in the mouth and allowed to melt. The clothing should be of the lightest kind. It is pro- per to repeat the bleeding the second day, if there is no remission of symptoms. Sometimes a particular organ, as the brain or lungs, 18 FAMILY PHYSICIAN. Virginia Snakeroot or Camomile infusions are given to strengthen the system: also a few drops of oil of vit- riol in every pitcher of water that is drunk. Ripe fruits, such as have a sour taste, are highly recommended. Keeping the bowels open by gentle medicines or injec- tions, and being careful that extreme cleanliness and ventilation is attended to, will complete the cure. If spots appear in the mouth, gargles of goldthread and ho- ney, with a little alum, are useful to remove them. If there is much mental anxiety or tremors mustard plasters should be applied to the feet, or these bathed as high as the knees in mustard and hot water; and a tea- spoonful of ether or ten grains of Dover's powder taken to induce rest. I have heard of typhus fever in which all hope was gone, and yet the patients recovered by yeast given by the wine-glassful every three hours. Continued Fever, Is so called, when it begins in the same manner as the inflammatory fever, but ends in typhus, seeming to be a blending of both. As it assumes the appearance of one or the other, it must be treated accordingly. Yellow Fever and Ship Fever are names for varie- ties of Typhus. Recipe for Rheumatism. Take 4 ounces Castile soap; 2 ounces Camphor; half an ounce Oil Rosemary; 3 pints Alcohol. Soak the soap three days in the Alcohol and then add the other ingredients. Recipe for Putrid Sore Throat. Mix one gill of strong apple vinegar, one table-spoon- ful of common salt, one table-spoonful of drained honey and a half pod of red pepper together, boil them to a proper consistency, then pour it into half pint of strong sage tea, take a tea-spoonful occasionally and it will be found an infallible cure. "V FAMILY PHYSICIAN. 19 Chicken-pock. Known by a moderate fever, ushering in an eruption of pimples, bearing some resemblance to the smallpox; they quickly form pustules, containing a watery matter, and after three or four days from their first appearance fall off in little scales. The bowels should be kept open by castor oil, and boneset tea administered to keep up the perspiration. If the stomach is foul at the commencement of the disease an emetic of ipecac, should be given. The diet low, as a matter of course. Measles. This disease comes on with the ordinary symptoms of fever in grown persons, but in children, beside these, with soreness in the throat. Its characteristic symptoms are heaviness about the eyes, inflammation, and gushing of sharp tears; the eyes extremely acute, and unable to bear the light without pain; with all this is a discharge of watery humor from the nostrils that produces sneezing. The fever and other symptoms increase rapidly: a fre- quent and short dry cough comes on, with stuffing, great oppression, and oftentimes a disposition to vomit; vio- lent pains in the lungs, and sometimes a looseness. At other times, there is great sweating, a foul and dry tongue, and great thirst. The eruption comes on generally the fourth day; three days afterwards the redness diminish- es, the spots dry up, the old skin peels off and is replaced by a new one. By the tenth or eleventh day no traces of redness are to be found, and the skin looks quite natural. As cough, headache and fever continue during the eruption, the patient, at the end of it, is worse off than before, and these symptoms continue, often become aggravated, and lay the foundation for a host of other evils. The bowels should be kept open during the progress of the disease; castor oil is excellent for this purpose; where the disease sets in with great violence, moderate FAMILY PHYSICIAN. 21 ing those parts to swell. The eyes and nostrils are also reddened; in proportion as the eyes have an inflamed appearance, so does the tendency to delirium increase. From the first, the inside of the throat is very much in- flamed; grayish sloughs soon appear, giving the throat a speckled appearance, and making the breath smell very bad. The patient is often cut off in a few days: if re- covery ensues at all, it will be slow; dropsy is apt to follow, as well as enormous swellings around the glands of the neck, which form matter very slowly and com- pletely exhaust whatever little strength the patient may have left. The worst form of the disease puts on at its com- mencement symptoms the same in kind as the others, but more intense; the pulse is small and indistinct, and irregular; the tongue, teeth and lips covered with a brown or black crust; the eyes of a dull red; dark red flushing of the cheeks; deafness, delirium or insensible sleep; the breath smells extremely bad; the respiration is rattling and performed with difficulty, in some measure arising from thick phlegm clogging the parts behind the mouth; swallowing is painful and difficult; the neck is swelled and of a livid color, and the head is drawn back. Ulcerations may be observed on the tonsils covered with dark sloughs ; the tongue has the skin removed from it by the slightest touch, and is painfully tender. An acrid dis- charge flows from the nostrils, raising blisters and chaps about the nose and lips: at first this discharge is thin, but afterwards thick and yellowish. The rash is gener- ally very faint except in a few patches, and it soon changes to a dark or livid red color; it appears late; is uncertain in the period of it, staying and often mixed with livid spots; sometimes goes away the first three hours after forming and does not return for three days. In an advanced stage, bleedings take place from various parts of the body. When this disease is going off, the fiery redness abates gradually; a brownish color succeeds, the swell- ings go down and health is gradually restored. Where it is to prove fatal, the fever runs high from the start; the skin 82 FAMILY PHYSICIAN. is hot and dry, the pulse frequent and small; great thirst prevails; the reddening appears on the second day, or sooner, and on the third or fourth is interspersed with livid spots; a high degree of delirium arises; bleedings take place from various parts, and the patient is cut off the sixth or eighth day. In some instances a purging arises which takes the patient off at once. Some again get over all this, become dropsical, fall into a decline and are carried off in a few weeks. In the first or simple form of the disease we have mentioned, nothing is required beyond keeping the bow- els open; inducing a perspiration; making the diet light and removing the patient to a cool, quiet room. Cold water in all diseases where there is thirst, may be used moderately, except, of course, in cases where its mere bulk would cause trouble, as in inflammation of the stomach and bowels, and then the thirst may be removed by sponging the mouth and throat and allowing ice to melt in it. In all cases the patient should be removed to a cool, quiet room, if possible. Where the skin is very hot and dry, sponging its surface with cold water will give immediate relief. Where the throat is affected and the fever runs high- er we must be guided by the symptoms as to whether they point to an inflammatory or typhoid character, and treat accordingly. In general, an emetic of 20 grains ipecac, and one of tartar emetic, will prove serviceable by clearing the stomach, reducing the fever, and relieveing the throat. A large dose of castor oil should suc- ceed this; but it should be kept in mind that where the fever is high and the throat much affected, an occasional emetic, such as mentioned, is extremely useful. Ipecac, and squill may be given in small doses to promote sweating, (ipecac, 2 grains; squill, half a grain.) Bone- set and catnep teas are also useful for this. When the skin continues permanently hot and there is much fever, immediate relief can be afforded by sponging the body from head to feet with cold water, until the patient feels better: this method is inexpressibly grateful and refreshing. Where the inflammation in the throat runs. FAMILY PHYSICIAN. 23 high leeches should be applied to the outside freely, fol- lowed by blistering behind the neck and ears : the mouth and throat should be freely gargled; balm or any mild herb tea is good for this purpose, with saltpetre dissolved in it. I have found great benefit in the use of a gargle made by putting a few drops of aquafortis or nitric acid into a pitcher of water, or enough to make it taste very slightly sour, and often and freely rinsing the throat and mouth with it. When the disorder puts on a typhus character and there is much sinking, a more generous diet is allowed • wine is sometimes given in alarming cases, with strength- ening medicines, as infusion of columbo, (one ounce to the pint of hot water, allowed to stand two hours, strained, and a table-spoonful taken for a dose.) Alarming symp- toms often spring up which require immediate alleviation. Vomiting should be relieved by soda water, or an efferves- cing draught made by adding a tea-spoonful of salaeratus to a tea-spoonful of lemon juice, in half a glass of water, and drink while foaming. A strong mustard plaster, or blister, to the stomach, is also useful if there is much tenderness on pressure. Looseness should be stopped by half grain doses of opium and ipecac, given every two hours. Dropsy and all other local diseases treated as directed under their separate heads. After the scarlet fever had gone off, I have seen the glands on the throat swell to an alarming size, so that - the neck could not be distinguished; the respiration wheezing, and suffocation threatened every instant; the skin hot, and fever. I have applied a number of leeches at once to the outside of the throat; or where these were not convenient, given a strong emetic and immediate relief has generally been obtained. After the immediate danger is over, the formation of matter hould be assisted by poultices. Smallpox. D , ti Ct Form.—When this disease has arisen natural- ly, tl e eruption is commonly preceded by redness in the FAMILYPHYSICIAN. 27 can never take it if properly vaccinated—the only dis- ease with which they can then be affected is the va- rioloid. The varioloid, in the majority of cases, is preceded by a slight fever, though instances occur in which it is as violent as in severe smallpox: the eruption then appears in successive clusters, coming out in no certain period, in different cases of disease, but varying from the fever, so that the patient often gets up when the pustules come out. A red flush or rash, resembling measles, not unfrequently comes out before the pimples; these much resemble the milder cases of chicken-pock, and many times the small, firm red, raised spots are changed to little watery bladders, in the course of the first or second day; many times, however, they dry off at once. Sometimes the little bladders become filled with a fluid resembling matter, and are a little flattened in the centre, but change by the third or fourth day into thin dark scabs, which separate, and drop off by the seventh day. The vesicles rarely or never pit the skin, though warty substances have remained after them. This disease, of course, requires only a light diet, free access of air, and open bowels, to get well of itself; if any other symptoms arise, directions for the treatment may be found under the head of smallpox. Cowpox— Vaccination. A clearly defined circular space, not very large, with appearances of lines running from the centre to the edges, and full of punctures—will mark the genuine cowpox sore. The seventh day is the best time for taking out the matter: slightly cut the edge of the pustule and press it gently out, then rolling the quills in it and allow- ing the lymph to dry on them. In order to vaccinate, cut a piece of one of the quills to a sharp point, and having first pushed the lancet or blade of a penknife a little way under the skin, insert the quill in the incision, and allow it to remain there some five or ten minutes, that will be sufficient. iffifa 28 FAMILY PHYSICIAN. If inflammation of the arm follows, treat it on the ordinary plan. Toothache. Equal proportions of Cajeput Oil and Olive Oil, dropped on cotton and placed in the cavity of the tooth, or even round the tooth, generally gives relief. Recipe for a Cough. Take equal quantities, of Hoarhound and Liquorice Root, make a strong decoction, and to three-fourths of a pint of this liquor, add the following ingredients :— A drachm and a half of dried Squills, half drachm of pure Opium; half drachm of Benzoin; half drachm of camphor ; half drachm of Oil of Aniseed, and two oun- ces of Honey, simmer it in an earthen vessel, until reduced to a half pint, and when strained and cold, add half a pint of good Old Rum. Take a tea-spoonful any time the cough is troublesome. Rheumatic Plaster. Haifa pound of Rosin, and half a pound of Sulphur, melt them by a slow fire, then add one ounce of Cayenne and half an ounce of Camphor-gum; stir well till it is mixed, and temper it with Neats' foot oil. Asiatic Cholera. Take Spirits of Camphor, 3 drachms ; Spirits of Tur- pentine, 3 drachms; Laudanum, 3 drachms; Oil of Peppermint, 50 drops; mix all together and shake it well before using it. Dose, one tea-spoonful in some brandy and sugar. This may be taken every half hour for four or five times in succession, till the patient is relieved ; but besides this, rubbing with camphor spirits, and flax-seed tea for drink, must be used, and dry heat in the room and around the body, to get him in a per- FAMILY PHYSICIAN. 29 spiration ; by commencing in this manner, and then call- ing in a doctor as soon as possible, every one will be safe, that may be attacked. The writer has been an eye witness to many cases affected in this way. He says the cases commence by sudden cramps, with a cold sensation. Others with a severe dysentery and vomiting. Others with severe griping or colics. The above is a certain cure in all these cases Haifa pint best French Brandy; 12 drops Oil Pep- permint; 24 drops Laudanum; a table-spoonful every ten minutes till recovered. Or, equal parts of Laudanum and Spirits Camphor. Or, equal parts of Laudanum, Spirits Camphor, and strong essence of Peppermint. To Cure Rattle-Snake Bites. Chew and swallow, or drink, dissolved in water, alum, the size of a hickory nut. Put thoroughwort leaves pounded on and keep wet- ting them with water. If the person is very sick, black or purple, let him drink a little of the juice. Renew the application after 2 hours. Warts. These troublesome and often painful excrescences, covering the hands sometimes to the number of a hun- dred or two, may be destroyed by a simple, s;ife and certain application. Dissolve as much common washing soda as the water will take up, then wash the hands or warts with this for a minute or two, and allow them to dry without being wiped. This repeated for two or three days, will gradually destroy the most irritable wart. Certain Cure for a Cold. Take three cents' worth of liquorice, three of rock candy, three of gum-arabic, and put them into a quart of ' 30 FAMILY PHYSICIAN. water; simmer them till thoroughly dissolved, then add three cents' worth of paregoric, and a like quantity of antimonial wine. Pectoral Syrup for Coughs. Gum-arabic, two ounces; Syrup of Tolu, 1 ounce; Paregoric, 2 drachms; Wine of Ipecac, half an ounce. The White Mixture No. 2 for the Same. Five ounces of Lac Ammoniac; Syrup of Tolu, one ounce; Wine of Ipecac, half an ounce; Paregoric, half an ounce. Cough Elecampane. Make a syrup by slicing the fresh root, covering them with sugar, and baking them for an hour or two. To take down Swelling. White beans merely stewed soft, and put in thin mus- lin bags. A poultice of the roots of Yellow Water Lily is very powerful in drawing tumors to a head. For Inflamed Eyes. Stir the whites of two eggs briskly with a lump of alum till they coagulate, placed on the closed lid at night. Flax-Seed Tea. For severe colds, attended with feverish symptoms, the following is an excellent remedy: Hot flax-seed tea, with lemon-juice and sugar, and fifteen drops of Wine of Ipecac, taken when getting into a warm bed. A few spoonfuls should be taken whenever there is an inclination to cough. Some add two or three spoonfuls of White Mixture or one tea-spoonful of Paregoric, to a tumbler full. FAMILY PHYSICIAN. 31 White Mixture No. 1, For a Cough. Gum Ammoniac, one-fourth of an ounce rubbed in water, two ounces; add Paregoric, half an ounce; An- timonial Wine, half an ounce; Syr. Bals. Tolu, one ounce. Dose, a table-spoonful once, twice, or thrice a day, as occasion may require. Sweeten with loaf-sugar. Volatile Liniment. Two-thirds sweet-oil, and one-third hartshorn, shaken well and corked very tight. Rubbed on stiff necks, rheumatic limbs, and to prevent sore-throat. Delirium Tremens. When the fever is violent, and there is considerable determination to the head, it is well to lower the general tone of the system, by giving nauseating doses of ipec- ac, as 2 grains every hour, or a tea-spoonful of anti- monial wine every hour and a half, until sickness at the stomach is felt. Then give from a half to a whole tea- spoonful of laudanum, and induce sleep. R ecovery from Drowning. There have been many extraordinary recoveries where the body has lain for hours under water; but in general there is not much hope after an immersion of ten minutes. After the body is taken out of the water, use it as gently as possible; let no violence of any kind, such as rolling on a barrel, be permitted: of course, incline the head at first, that the water may run off; place the body in a warm bed and cover with a warm blanket; hot bricks, or bottles of water should be placed to the feet and hands; and while one or two persons are rubbing assiduously the body with the palms of the hands, let another try to fill the lungs with air: to do this, close the nostrils of the subject, and fitting your mouth to his, blow steadily and forcibly until the chest is full of air; 32 FAMILY PHYSICIAN. then press the bowels upwards, that it may be ejected. this should be repeated a number of times until some signs of life are shown. An injection, in which there is spirits of turpentine, may be thrown up. Gentle stimu lants may be given on recovery. Mumps. This is a swelling, on the sides of the cheek and under the jaw, of the glands that produce saliva; it sometimes renders swallowing and breathing difficult; it goes off on the fourth day. Flannel should be kept over the part, the diet light, and the bowels regular, with doses of castor oil; when other organs are attacked, the treatment must be for in flammation of those organs. Tic Doloreux. This dreadful disease is treated by strengthening the general system, and the use of tonic medicines, as qui- nine and salacine. Mesmerism, or Fascination, is the only cure that pro- mises much relief; to those who wish information on the subject, I must refer Fascination, or the Philosophy of Charming, by J. B. Newman, published by Fowler & Wells, of this city. Burn or Scald. Spread a plaster of Turner's cerate, and apply it to the wound twice a day ; or, Burn the inside sole of an old shoe to ashes, and sprinkle the ashes on the affected parts. Fever and Ague. Take of cloves and cream of tartar, each half an ounce, and one ounce of peruvian bark, mix in a little tea, molasses or honev, and take it on the well days in such quantities as the stomach will bear. FAMILY PHYSICIAN. S3 Felon in the Eye. Take of lime water and sal. ammoniac equal parts, add a very little verdigris, enough to color it slightly, and use it as a wash; or, Rub on the eye, with a soft hair pencil, the gall of an eel. Scurvy. Take three ounces of nitre, and dissolve it in one quart of good vinegar. Dose, one table-spoonful, if the stomach will bear it, if not take less. Fever Sore. Take of hoarhound, low balm, sarsaparilla, loaf sugar, aloes, honey, gum camphor, spikenard, spirits of turpen- tine, each one ounce. Dose, one table-spoonful, three mornings, missing three; and for a wash, make a strong tea of sumach, washing the affected parts frequently, and keeping the bandage well wet; or, Take two and a half drachms of blue vitriol, four drachms of alum, six drachms of loaf sugar, and put them into a pint of good vinegar, adding three table- spoonfuls of honey. This is an excellent wash for fever sores, and scrofulous humors. Rattles in Children. Administer a small tea-spoonful of powdered bloodroot in molasses; and if this does not afford speedy relief, repeat the dose in half an hour. Sick Headache. * Take a tea-spoonful of powdered charcoal in molasses every morning, and wash it down with a little tea; or. Drink half a glass of raw rum or gin, and drink freely of mayweed tea. 2* 38 FAMILY PHYSICIAW. Take the yolk of a hen's egg, a tea-spoonful of lemon juice, a tea-spoonful of sugar ; mix ; take this three mor- nings, and then miss three; repeat it, if necessary ; or Take of black cherry-tree bark, two ounces; blood root and goldthread, each half an ounce; put into a pint of brandy. Dose, from a tea-spoonful to a table-spoonful, morning and night. Strengthening Plaster. Take of tar and hemlock gum, equal parts; stir in a teaspoonful of sulphur: it is fit for use. Bite of Poisonous Creatures- Snake.—Apply juice of onions mixed with fine salt; or apply Spanish flies, until a blister is raised. Mad dog.—Take two table-spoonfuls of fresh chloride of lime; mix with water; wash the wound often. Bites or Stings.—Make a strong tincture of lobelia, and apply it often; this is an infallible cure. Sore legs. Apply to the sore a batch of common tow, and keep it wet with new milk; or, Take wormwood, smart-weed, blue vervine; boil in weak lye; apply with a soft brush or feather. Monthly Course—Painful. Take a teaspoonful of flax-seed three times a day. Raising Blood. Make a tea of white oak bark, and drink freely during the day; or, Take half a pound of yellow dock root, boil in new milk, say one quart; drink one gill three times a day; and take one pill of white pine pitch every day, to heal the wound or leak. FAMILY PHYSICIAN. 90 Deafness. Take ants' eggs and onion juice; mix, and drop into the ear; or, Drop into the ear, at night, six or eight drops of warm chamber lye. Stomach Sickness. Drink three or four times a day, of the steep made from the bark of white poplar roots . ,.. .. .... .,, J.. Bloody Urine. Dissolve one ounce of gum Arabic in one gill of wa- ter; in a glass of this, drop in ten drops of vitriol oil; take of it two or three times a day. Numb Palsy. Take of ether, four ounces; oil of lavender, half an ounce; rub this mixture on ; give one tea-spoonful when you commence the application, night and morning. Nervous Affections.—Sick Headache. Make a tea of mullen seed and drink freely; or, Take powdered charcoal (one tea-spoonful) in molas- ses, every day; wash it down with a little tea. This is good for sick headache; or, Take three or four drops of nitric acid, in half a tumb- ler of cold water. *' White Swelling. Draw a blister on the inside of the leg, below the knee; keep it running with ointment made of hen manure—by simmering it in hog's lard with onions; rub the knee with the following kind of ointment; bits of peppermint, oil of sassafras, checkerberry, juniper, 44 FAMILY PHYSICIAN. times a day; then take a tea made of sage, rue, penny- royal ; drink freely ; or, Pour cold water, from the height of four or five feet on the patient's head, three or four times a day ; at the same time, take of ether one ounce ; oil of lavender one drachm ; mix and rub on the wrists and back of the neck a tea-spoonful night and morning. Urinary Discharges (toofree.) Take two ounces of Peruvian bark; steep it in one quart of wine twenty-four hours; add two drachms of alum. Dose, from a spoonful to a wine-glassful two or three times a day. Liver Complaint. Drop into a quart of cold water aquafortis enough to make it a pleasant sour, and drink (through a quill, on account of the teeth) freely, through the day ; or, Take of tincture of guaiacum and oil of tar, each one ounce, mixed. Dose, from five to twenty drops. Rub on the side, oil of lavender one drachm, ether two ounces, oil of sassafras one drachm. Gravel, or Stone. Take of lobelia, violets, camomile cleavers, smart- weed, each one ounce; boil in two quarts of water down to one quart; add one quart of common lye, one quart of Holland gin. Dose, drink half a pint per day, and at night take half a wine-glassful, and the same quantity of onion juice, when going to bed; drink nettle tea for a common drink; or, Use Harlem oil, according to the directions; or, Take spirits of turpentine, sweet spirits of nitre, oil of juniper, balsam of sulphur, each half an ounce ; mix; and take fifteen drops in a strong tea made from the bark of the high blackberry bush. Drink a tea made from horsemint, freely, as a common drink ; or, FAMILY PHYSICIAN. 45 Take castile soap, eight ounces; quick lime, one ounce; oil of tartar, one drachm; mix into five-grain pills, and take three or four per day; or, Make of bean leaves a strong tea, and drink freely; or, Take of uvi ursa any quantity; powder it fine. Dose, from half a drachm to a whole drachm, morning, noon and night. Mortification. Make a strong decoction of white oak bark; thicken with powdered charcoal and Indian meal; and apply it to the parts affected. Try it every two hours; or, Make a strong tea from Indigo weed; bathe the part affected till well. Worms. Take one ounce of powdered snake-head (herb), one drachm of aloes, and one drachm of prickly ash bark; powder these, and to half a teaspoonful of this powder, add a tea-spoonful of boiling water, and a tea-spoonful of molasses, and take this as a dose, night or morning, more or less, as the symptoms require ; or, Take tobacco leaves, pound them up with honey, and lay them on the belly of the child, or grown person, at the same time administering a dose of some good physic; or, Take garden parsley; make into a tea; and let the patient drink freely of it; or, Take the scales that fall around the blacksmith's anvil, powder them fine, and put them in some sweetened rum. Shake them when you take them, and give a tea-spoon- ful three times a day. Toothache. Make an extract from white poplar bark; mix with it a little rum; put into your tooth, and you will soon find relief; or, 46 FAMILY PHYSICIAN. Take the bark of white poplar roots, boil it aown to the thickness of tar; take a tea-spoonful of this extract, put into a glass of spirit, shake it well, and apply to the tooth. Wen. Take clean linen rags; burn them on a pewter plate, wipe off the oil on lint, and lay the lint on the wen; it will soon drop out of itself; or, Take equal parts of alum and salt; simmer them to- gether, and wash the parts three or four times a day. Whooping Cough. Take of sweet oil, garlic, onions, each a gill; simmer together half an hour; then add a glass of honey, a tea- spoonful of paregoric, and a teaspoonful of tincture of camphor. Dose, one tea-spoonful three or four times a day; or, Take of elecampane, four ounces; honey, half a pound; set it in a warm place until it forms a syrup. Dose, one tea-spoonful three times a day. Palpitation of the Heart. Take of the root of Indian hemp, dry and powder it, and for a dose take an even tea-spoonful, three times a day; or, Take of oil of lavender half an ounce; ether, four ounces; tincture of bloodroot and of valerian, each one ounce. Dose, one tea-spoonful three times per day; and rub some of it on near the heart, at the same time; or, Make a strong tea of motherwort herb and drink it freely; or take a tea-spoonful of the powdered leaves, in a little tea or molasses, night and morning. Weak Stomach. Take of gum mastic, and spermaceti, each two oun oe«; melt them together over a slow fire; then stir in V 46 FAMILY PHYSICIAN. one table spoonful to half a wine-glassful, three times a day. Piles. Take one, ounce of garget root, and one ounce of bur- dock root, put them into a pint of boiling water, and let it steep awhile; when cool, add a little gin to prevent its souring, bottle it tight, and take from two to four table- spoonfuls daily; or, Simmer sunflower seeds in cream, and make it into an ointment; and rub this ointment on the inside and outside, and for an injection use strong Castile soap- suds; or, Take equal parts of the pitch of white pine and fir- balsam, make this into pills, and take four or fire per day; or, Take the Harlem Oil, according to the directions; or, If external, rub on linseed oil; or, if internal, take a tea-spoonful of the same, three times a day; or, Take of sulphur one ounce, hog's fat four ounces, strong tobacco-juice half a pint, and simmer them to- gether into an ointment; and apply it. Liver Complaint. Make a strong tea or syrup of burdock, wormwood, and dandelion, and drink freely. Erysipelas. Dissolve five ounces of salt in one pint of good bran- dy, and take two table-spoonfuls, three times a day. Bowel Complaints in Children. Take of prepared chalk one ounce, tinct. of kino one ounce, Epsom salts one ounce, and water one pint; mix all well together, and shake well before using. Dose, FAMILY PHYSICIAN. 49 fora child one year of age, one table-spoonful morn- ing, noon and night, and increase the dose as the symp- toms may require. Gravel. (See Stone.) Make a strong tea of the herb called heart's ease, and drink freely; or, Make of Jacob's ladder a strong tea, and drink freely. Painter's Cholic. Make of tartaric acid a syrup similar to that of lemon syrup; add a sufficient quantity of water, and drink two or three glasses a day. Earache. Take a table-spoonful of fine salt, and tie it up in a little bag, heat it quite hot, and lay it on the ear, shifting it several times; and it will afford speedy relief. Old and Inveterate Sores. Take one ounce of copperas, two ounces of white vitriol, two ounces of rock-salt, two ounces of linseed oil, and eight ounces of molasses; boil them all together over a slow fire, and then add a pint of urine, and when cool, add half an ounce of the oil of vitriol, four ounces of the spirits of turpentine, and two ounces of the oil of tar; mix all well together, and the salve is fit for use. Convulsion Fits May be cured by taking twenty drops of digitalis, ten at night and ten in the morning; and at the same time pour, in a small stream, about one quart of cold water from the height of two or three feet upon the fore part of the patient's head, and rub the back part of the neck with the following mixture : lake of the oil of lavender two drachms, ether two ounces, alcohol one ounce ; and when FAMILY PHYSICIAN. the fit is on, dash cold water in the patient's face as quick as possible, thus checking the spasms, and afford- ing speedy relief. Cough. Take of paregoric half an ounce, syrup of squills one ounce, antimonial wine two drachms, water six ounces. Dose, one tea-spoonful every ten minutes, and doubling the dose if judged necessary. Common Sore Throat. Mix a glass of calcined magnesia with honey, and take one teaspoonful every hour. Epileptic Fits. Take of the root of comfrey, sassafras, burdock, ele- campane and horse-radish, and of hoarhound, and rasp- berry leaves, equal parts; make these into a strong tea, and to an adult administer one gill, to a child a propor- tionably less quantity per day. Sore Lips Wash the lips with a strong tea made from the bark of white oak. Bleeding Piles. Make a strong tea of yarrow, and drink freely; or, Take a piece of garget-root about the size of a hen's egg, put it into a pint of boiling water, and let it steep a few hours, when cool, take from one to three table- spoonfuls, as the stomach will best bear daily, before eating. ^^^^«i. Ulcer Boil the leaves of the walnut tree in, soft water, and . r» FAMILY PHYSICIAN. 51 frequently wash the sore with it, keeping a cloth wet with the wash on the parts all the time. Felon. Take of blue flag-root and white hellebore equal parts, and boil them in milk and water; hold the finger in this as hot as can be borne about fifteen minutes, then lay the . hot roots on the felon about one hour, and it will soon disappear. Distress after Eating. Take of soda two parts, and of rhubarb one part, mix them well together, and take an even tea-spoonful, fifteen minutes after eating, in water. Warts. No. 2. Make a strong solution of corrosive sublimate, and rub it on the warts two or three times a day. Inward Ulcers. Take of the bark of sassafras-root two ounces, blood- root one ounce, colts-foot two ounces, gum-myrrh one ounce, winter-bark one ounce, and aloes one ounce; steep them together in two quarts of rum, let them steep awhile, and when cool, drink one glass every morning before eating. Sore Nipples. Spread a plaster of fir balsam, and apply it to the breast after the child has nursed. Phthisic. 1 Take four ounces of hen's fat, and with it simmer a little of the root of skunk-cabbage. Dose, one tea npotfnful, three times a day. r 53 JTAMILY PHYSICIAN. , Vomiting Prevented. Pour boiling water on a piece of camphor, and take one dessert-spoonful every ten minutes, until the vomiting ceases. Consumption. Take one table spoonful of tar, and the yolks of three hen's eggs, beat them well together, and then add half a pint of wine, and shake all well together. Dose, one table-spoonful morning, noon and night. Consumptive Cough, with Distress. Take of the extract of cicuta one ounce, and oxide of zinc half an ounce; make them into a common sized pill, and take one night and morning. Tape Worm. Boil the stem of pomegranate very strong, and when cool, drink freely of the tea; or, Take of spirits of turpentine and rum, each half a wine glass, and sweeten with molasses; take a little of this every hour, and afterwards take a smart dose of physic, Taking Poisons. 1. When a person has through mistake taken Oil of Vitriol, administer large doses of magnesia, or soap and water. 2. Tartar Emetic. Let the patient drink a tea made from Peruvian bark, very strong. 3. Saltpetre. Give the patient one tea-spoonful of mustard seed in water, and after vomiting, give him a lit- tle laudanum. 4. Laudanum. Give a tea-spoonful of mustard seed, and increase the quantity, until it operates, and keep the patient moving. 54 FAMILY PHYSICIAN. the essence of tar, each one ounce, mix them well togeth- er, and give to an adult from five to fifteen drops, and to a child from three to ten drops, morning and evening; and at the same time, let the patient drink freely of juniper- tea ; and if he chooses, he may take the drops in a little of this tea. Good Remedy for Fits. Take of the tines of foxglove, ten drops at each time twice a day, and increase one drop at each time as long as the stomach will bear it, or it causes a nauseous feeling. Strained Stomach. Take of white-pine pitch and of sulphur, each a quart- er of a pound, and of honey three ounces ; simmer them well together, make into pills, and take four of these pills in the course of the day. Stiffened Joints. Take of the bark of white oak and sweet apple-trees, equal parts; boil them down to a thick substance, and then add the same quantity of goose-grease or oil, sim- mer all together, and then rub it on the parts warm. To procure Sleep. Wash the head in a decoction of dill seed, and smell of it frequently. King's Evil. Take of antimony and salt, equal parts, melt them in a crucible one hour, let it cool, and then break the cru- cible and rub this composition with corrosive sublimate equal parts, until it be well mixed, then make into pills, and take from two to four a day; and take a portion of some good physic weekly. FAMILY PHYSICIAN. 66 Simple Remedy for Cough. Take of paregoric half an ounce, syrup of squills one ounce, antimonial wine two drachms, water four ounces. Dose, one tea-spoonful every fifteen minutes, until re- lieved. Whites in Women. Make a strong syrup of yarrow, and take from one table-spoonful to two thirds of a wine-glassful, three times a day. _ Weeping Eyes. Wash them in camomile tea, night and morning. Spine Complaints. Mix beef-gall with vinegar, and bathe the back with this wash night and morning. Liver Complaint. Make a strong tea of snake's-head (herb), and drink freely. Cure for Old Sores. Take of copperas one ounce, white vitriol two ounces, salt two ounces, linseed oil two ounces, molasses eight ounces, and urine one pint; mix them well together, and then boil the mixture over a slow fire fifteen minutes; when cool, add one ounce of the oil of vitriol, and four ounces of the spirits of turpentine; and apply it to the sore with a soft brush. Pimples. Take a tea-spoonful of the tinct. of gum guaiacum, and one tea-spoonful of vinegar; mix, and apply it to the affected parts. 56 FAMILY PHYSICIAN.Cure for Toothache- Mix alum and salt together; or powdered alum and spirits of ether; and apply it on a small wad to the affected tooth. Lame Feet. Take one pint of urine, one table-spoonful of fine salt, and one fig of tobacco; simmer strong, and apply it as a wash, as hot as can be borne every night;. and when about to commence bathing the feet take one tea-spoon- ful of the tract of guaiacum; and in using the wash, if it should cause nausea, take one more tea-spoonful of the tincture, and cease bathing. Frost Bite. Dissolve half a pound of alum in one gallon of hot water, or less quantities in proportion; and apply with hot cloths laid on the parts, keeping them wet with the wash. Burns. Take of fir-balsam one ounce, sweet oil two ounces; mix, and apply with a feather, and then wet a cloth with it and lay it on the sore, keeping the cloth wet all the time. Sore, or Weak Eyes. Take of white vitriol ten drops, mix in lime water, and take from five to twenty drops, as the stomach will bear. Hysterics. Take the leaves of motherwort and thoroughwort, and the bark of poplar root equal parts, mix them in molasses, and take four of them when the first symptoms of the disorder are felt, and they will effectually check it. FAMILY PHYSICIAN. 57 Locked-jaw. It the wound be occasioned by running a nail or some- thing of the kind into the foot or hand, let the parts be well soaked in weak lye, and keep them bound up until the sore is quite healed; or, When there is any appearance of the disease, let the patient take one table-spoonful of elixir, (See page 72,) in a wine-glassful of hot water. If this dose does not allay the symptoms, give the patient a thorough lobelia emetic. If the jaws become locked before the emetic is given, let the patient take half a table-spoonful of the tincture of lobelia seeds, and fill the spoon up with the elixir; and if the jaws are closed tight, put the above on one side of the mouth, and let it run down by the sides of the teeth and cheek; it will soon find way to the roots of the tongue, will relax the muscles, and the mouth will open without any force; and in fifteen minutes repeat the dose, giving, in half an hour after- wards, one tea-spoonful of vegetable powders, (See page 72,) in a tea-cupful of pennyroyal tea, this cau- ses the patient to vomit, and to be relieved. If the spasms should continue, let this'treatment be repeated. Universal Cure-all. I have thus named this valuable composition, at the suggestion of an eminent physician at the South, who, as his letter to me states, has through its instrumentality, in very many cases, performed some very remarkable cures. In his letter to me he says, " You state in your letter, that you paid thirty dollars for this recipe—but my opin- ion is, that on account of its great efficacy in the cure of some of the worst of complaints and diseases that the human flesh is heir too, it is a duty you owe to your fel- low-creatures to make it a public thing. I am at a loss where to begin, in order to inform you of the many cases of positive and permanent cures that have come under my own observation in its use; I will at this time men- tion but two instances; the first being that of a lady, 3* MEDICAL PROPERTIES OF PLANTS. Aloes. It is cathartic, operating slowly, but certainly and has a particular affinity for the large intestines. It slightly stimulates the stomach and is an excellent remedy in habitual costiveness, attended with torpor of the digestive organs, administered in minute doses. It is generally given in doses from five to fifteen grains. The best way, however, of administering it is in pills, combined with other articles, Averts, or Chocolate Root. An eminent physician observes, " that it is an excel- lent remedy in all cases of the first stages of consumption, and in debility." It is preferable to Peruvian bark in the cure of intermittents, dysentery, chronic diarrhoea, wind, cholic, affections of the stomach, asthmatic symptoms, and in cases of debility, whites, flooding, sore throat. It is good for fevers. After the proper evacuations, it may be given till the fever is broken up. The doses are daily, a pint of weak decoction, or about sixty grains of the powder, divided into three equal parts, and mixed with honey. It is good for the cure of salt rheum, and scald head; make a strong tea of the root, and drink free- ly; and wash the humor frequently every day. Arrow Head. Made into a strong decoction, it is good as a drink, and as a wash, in case of being bit by a mad dog. 60 FAMILY PHYSICIAN. Black Snakeroot. It is an astringent, promotes urinary evacuations, and general healthy action, aids menstrual discharges, is effi- cacious in removing pains, sickness of the stomach, and heartburn in pregnancy. Administer it in tea; take two ounces of the root, add a pint of boiling water, keep it in a warm place, and drink occasionally two or three swallows at a time, through the day. It may be used in connection with slippery elm before child-birth, as it gen- erally assists nature in such cases. It is excellent in bowel complaints, especially in children. Blood Root. It is excellent in coughs and croup. It is an emetic, and narcotic; produces perspiration, and menstrual dis- charges; is good in influenza, hooping cough, and phthis- ic. It is good in bilious complaints, combined with Black cherry-tree bark, also in cases of scarlet fever and in ca- tarrh. Blackberry Root. This root mixed with gold-thread, and boiled down strong; is a sure remedy for canker in the mouth, throat or stomach; wash the mouth with it, and take inwardly a table-spoonful daily. It will give great relief in cases of gravel and dysentery, if taken often during the day. Black Alder Bark. A syrup made from it is good for indigestion and it is good for jaundice. The tags of it, are good (as a wash) for all kinds of spontaneous swellings. The bark pow- dered is good for worms. Dose, half a teaspoonful in molasses. Blue Flag Root. This root has effected wonderful cures in aggravated 68 FAMILY PHY8ICIAK. Canada Snake Root. It is aromatic, stimulant and tonic; very good for catarrh and pain in the stomah, coughs, colds, and pul- monary complaints. Red Cedar. The oil, combined with oil of spearmint, is good for gravel, disease of the kidneys, scalding of the urine. Combined with sarsaparilla, yellow dock, and burdock, and made into a syrup, adding to a pint of this syrup one ounce of gum guaiacum, it is very good in all vene- real complaints. Dose from a table-spoonful to a wine- glass, as you can best bear. The berries simmered in neat's foot oil are good ointment for rheumatism, lame back, Sec. Comfrey. It is a mucilage, well adapted to allay irritation; good in dysentery, diarrhoea, consumptive complaints, and coughs Catnip. Steeped and sweetened with loaf sugar, it is good for sore throats; mixed with fresh butter and sugar, good for fresh wounds, swelled bowels in children, by bathing; it is also useful in fevers, producing perspiration without increasing the heat of the body. Dandelion. The root and branch of this plant should be steeped in soft water a sufficient length of time to extract all its virtues; then strain the * liquor and simmer until it be- comes quite thick; and then, for all bilious complaints, from one to three glasses a day may be taken with de- cidedly beneficial effects. It can also be made into pills. FAMILY PHYSICIAN. 63 It is a good medicine for complaints of the liver, dropsy, &c, Currants. A lea made of the leaves of this bush is good in dropsical complaints; and taken as a common drink, it promotes a free passage for the discharge of the urine; it is also good for the stone or gravel. Dragon's Claw, or Fever Root. It is useful in fevers, as it keeps up a moisture of the skin, without producing excitement. To one tea-spoon- ful of the root, add half a pint of boiling water, and drink freely when it is blood-warm. Dwarf Elder Berries. They are excellent in rheumatic and dropsical com- plaints, also in cases of swollen limbs. The berries must be steeped in spirits, and taken in small doses just before eating. Elecampane. It is used in cases of suppression of the menses, dis- eases of the chest, and general debility arising from weakness in the digestive organs; it is also useful in dropsy. Of the decoction, one or two fluid ounces may be taken at a time. It is sometimes used in coughs, and pulmonary affections. Elder Blows, Bark and Berries. The flowers are good for the scurvy, taken in a strong tea; for bowel complaints in children they are excellent. They are laxative, and purify the blood; are also good for the gout, steeped in vinegar and salt, a table-spoonful mixed with the vinegar, rubbed on as hot as the patient can bear it. For erysipelas it is good steeped in vinegar 64 FAMILY PHYSICIAN. and rum; also for St. Anthony's fire; add a spoonful of fine salt to a pint of the steep; take a spoonful, and at the same time bathe the parts. Foxglove. It produces a free discharge of urine, is good in drop- sy of the chest, reduces inflammation by lessening the action of the heart, reduces frequency of the pulse; is good in consumptive complaints, especially inflammation of the lungs. It is a poison, and too large a dose will produce spasms, vertigo and death. A dose of the pow- der is one grain, to be taken two or three times a day, and gradually increased until it affects the head, stomach, pulse or kidneys. It is said to be of use in case of con- vulsion fits; and made into an ointment, it helps scrofula sores. Fir Balsam. It is good for sore nipples, fluor albus, fresh wounds and weakness of the stomach. Dose, twenty or,thirty drops taken on loaf sugar, molasses, or anything most convenient. Fever Root. It is good in the typhus fever as well as others; keep- ing the skin moist without producing excitement. To a tea-spoonful of the powdered root, add half a pint of boil- ing water, and drink freely. Ginger. It is good in cholic, pain in the stomach, dyspepsia; promotes perspiration, warms the whole system. It is, prepared with gentian root, an excellent stomach powder. Dose, one ounce of gentian root and one drachm of gin- ger, mixed together, and take a spoonful in molasses ev- ery morning. 60 FAMILY PHYSICIAN. Hyssop. It is very useful in producing expectoration, or dis- charge of mucus from the lungs, for catarrh, especially in old people, and as a gargle in sore throats. Make a tea, and drink at discretion. Hops. Hops are tonic, good in dysentery, nervous tremors, weakness and tremors of inebriates. A pillow made of hops wet with rum, is good to produce sleep, and allay nervous irritation, good in after-pains of women and val- uable in fermentations. Hoarhound. It strengthens the lungs; a cold tea of it is good to prevent children from coughing, and loosens phlegm in the stomach. Mixed with colt's foot, it is fine for lung complaints. Hemlock (Bark). It is a powerful astringent. It is good for a bath in cases of falling of the body, falling of the womb, weak joints, &c, When the bath is used, about one third of brandy ought to be added. The gum, mixed with Bur- gundy pitch, makes an excellent plaster. Iceland Moss. It is good for a cough. It is bracing and nourishing. Indian Hemp. It is one of the best remedies for the palpitation of the heart that is to be found, and it is a powerful nervine, very good in old standing nervous complaints of women. Take an even teaspoonful of the powdered root, in molasses, three or four times a day, for a few weeks. FAMILY PHYSICIAN. 69 ddd Liverwort. The root is excellent in all diseases of the liver, inflam- mation, yellow jaundice, chronic coughs ; and will check the spread of ring-worms and running sores. Made into beer and drank freely; it will reduce the heat of the liver and kidneys. It is both cleansing and cooling. Motherwort. It is excellent in all nervous and hypochondriacal af- fections, dizziness in the head, &c, A strong tea, made of it and drank freely, will raise the spirits and impart new life and vigor to the whole system. r Mosses. The ground moss, bruised and boiled in water, will ease all inflammation and pain caused by heat. Tree moss is also of a cooling, mollifying, digesting nature. The powder of this moss, taken in a drink, is good for the dropsy, and strengthens the sinews; and, with oil of roses, will cure the headache. Stone moss is good in the cure of the phthisic and asthma, by making into a tea and drinking freely. Mullen. Steep the leaves in vinegar, and it is good for a lame side, and internal bruises. The centre leaves, steeped in milk and sweetened with sugar, are excellent for dy- sentery, especially in children. With strawberry-leaves and cleavers, steeped, it is good in cases of kidney com- plaints and obstructions of the urine. Mouse Ear. This herb is one of the best things known for the dy- sentery. Boil a handful of the leaves in milk and water, sweeten it with loaf sugar, and drink it freely. 127287B 70 FAMILY PHYSICIAN. Mustard (Garden). It promotes digestion, creates appetite, removes pain from the stomach and bowels. The white mustard is good for dyspepsia; it may be taken whole, a tea-spoon- ful being the usual dose. It is good applied to the feet as draughts; it is also often used in cases where blister- ing is said to be needed. A tea-spoonful of the seed is good for the cholic; a tea-spoonful of the seed bruised, acts as an emetic ; a tea-spoonful of the seed powdered, and taken in warm water, will expel poison from the sto- mach very promptly. Prickly Ash. The bark and berries are very stimulating, tonic, and invigorating. It is good for chronic rheumatism, for the toothache, scrofulous humors, and ulcerated sore legs. Pennyroyal. It is gently stimulant, and will produce universal per- spiration if taken in large quantities hot. It is consider- ed one of the best medicines in sudden suppression of the menses, prepared in the following manner; take an even tea-spoonful of black pepper powdered fine, put it into a tumbler of this tea, and drink when going to bed, after soaking the feet in weak lye; this remedy is al- most infallible. Plantain. If poisoned by dogwood, boil plantain strong, and wash in the tea; if poisoned by ivy, do the same; and if you have an old sore do the same. Quassia. It is a well known tonic as well as bitter, and FAMILY PHYSICIAN. 71 is universally employed in medicine. It is a large, lofty tree, and strongly resembles our common ash; the leaves are of a bright red color, and every part of the tree is very bitter. Poplar Bark (Root). It is a sovereign remedy for the toothache: take the bark of the root, boil it in water down to an extract, mix with a little spirit, and put it into your tooth, and it per- forms a speedy cure in nine cases out of ten. A plaster, made in like manner, will cure the rheumatism, or any other pain. Sassafras. The bark cures the chronic rheumatism, is good for inward ulcers, sores, dropsy. With a tincture of the bark of the root, wash the sore, and if it smarts badly, wash round it until you can bear to have it applied to the sore. It is good for cuts, or green wounds; dress the wound and keep it wet with this tincture, and in about ten days you will find it entirely or very nearly healed. Sumach. The bark of the root, and berries, are good for canker in the mouth or throat. Make it into a strong tea, and wash the throat and mouth with it. A strong tea made with both bark and root sweetened with honey, will cure a cough, and has been known to cure a consumption. Smart Weed. This herb or plant is one of the most powerful sudori- fics, or swelling-remedies that I ever used. It is an ex- cellent help in breaking up a fever. It can be made into a tea and drank freely at any time. V* LADIES' COOKING ASSISTANT AND if JL SOIi CONTAINING A SELECT NUMBER OFIMPORTANT FAMILY RECIPES, MANY DF WHICH HAVE NEVER BEEN BEFORE THE PUBLIC. BY AN EXPERIENCED HOUSEWIFE. N E W- Y O R K: PUBLISHED AT 139 NASSAU-STREET 18 5 0. Angetl 4- Sngrt Printer; 1 Spruce-it. ( CONTENTS. Cakes, Bread, Yeast, ifrc. A Apple Snow, 31 B Baker's Ginger Bread, - 19 Best Cup Cake, -.18 Best Sponge Cake, - - 31 Breakfast Butter Cakes - 16 Brown, or Dyspepsia Bread, 32 Buckwheat Cakes, 16 Butter Cakes for Tea, - 16 C Cake without Eggs, - 28 Common Ginger Bread, - 18 Common Plum Cake, - 15 Composition Cake - - 15 Cream Cup Cake, - - 38 Cream Cake, No. 1, . 16 Cream Cake, No. 2, - 19 Cup Cake, No. 1, - - 17 Cup Cake, No. 2, - 28 D Dyspepsia Cake, - - 17 G Ginger Bread, 18 Ginger Nuts, No. 1, - 29 Ginger Nuts, No. 2, - - 29 Ginger Cookies, - - 29 Ginger Snaps, No. 1, 29 Ginger Snaps, No. 2, - 30 Good Family Cake, , - - 29 H Hard Wafers, ... 17 Hoe Cake, .... 30 I Icing for Cakes, 18 Indian Cakes, - 17 Indian Corn Cakes, 31 Indian Griddle Cakes, - 15 J Jelly Cake, 29 Jumbles, No. 1, - 30 Jumbles, No. 2, - - . 30 Jumbles, No. 3, 30 L Lemon Cake, 28 Light Cake to be baked in Cups, 15 Loaf Cake, ... 17 M Measure Cake, No. 1, - 18 Measure Cake, No. 2, - 28 N New-York Cup Cake, . 28 Plain Indian Cakes, Plain Jumbles, Plum Cake, Pound Cake, Rich Jumbles, Rolls, .... Rye and Indian Bread, S Seed Cakes, Sponge Cake, - Sugar Ginger Bread, - Symballs, T Tea Cakes, No. 1, - Tea Cakes, No. 2, Tea Cakes, No. 3, - Y Yeast—to make it good, do —Milk, do of Cream Tartar and Salae- ratus, ... 31 16 30 38 15 30 17 32 19 18 U 19 15 17 19 20 20 Pies, Preserves, Jellies, Sauce, f «- A Apple Sauce, - - - 19 Arrow Root Custard, - 18 B Barberries—to Preserve, - 20 Black Currant Jelly, - 21 Blanc-Mange, 17 C Calf s-foot Jelly, - 21 Conserve Roses, - - 20 Currant Jelly, - SI D Damsons—to Preserve, - 36 P Family Mince Pie, - - 35 P Peach Jam, 36 Pumpkin Pie, -. - 35 R Raspberry Jam, - '- 36 Rice Jelly, ... 18 S Squash Pie, ... 35 Strawberry Jam, - - 36 T Tomato Catsup, 37 Tomato Sauce, - 10 VALUABLE RECIPES. Puddings. A Arrow Root Puddiog, - - 33 B Bailed Indian Pudding, - 18 Bird's Nest Pudding, . 20 C Christmas Plum Pudding, - 39 D Damson Pudding, if - 33 Indian Fruit Pudding, - 36 O Orange Pudding, *• 19 P Plum Pudding, - - 39 R tice Pudding, baked or boiled, 34 ich Apple Pudding, - 34 Sago Pudding 34 Sauce for Puddings, - 20 Tapioca Pudding, - 34 Meats, Fish, Gravies, etc.B Boiled Beef, 23 Boiled Ham, '- 25 Boiled SalmoD, 44 Bread Sauce, - - - 37 Broiled Cod, - - - 45 trailed Ham, - - 25 roiled Salmon, - - 44 Broiled Salmon Dried, - 44 C J F Fish—Remarks on, Fried Cod, Fresh Mackerel Soused, Fried Sausages,: Fried Shad, Haddock, Lobster Soup, H L M Mackerel, Salt, Melted Butter, Minced Meat, . ^ Mock Turtle Soup, Mutton Broth. Mutton—to boil Leg of, O Oyster Mouth Soup, Oysters—toFry, . Oyster Sauce, P Parsley & Butter, Pig—to Roast, Pork Steak, Roast Pork, Sandwiches, Sausage Meat, Salmon, Salmon—to Broil, Savoy Soup, Shad—to Broil, Shad, Shell Fish, Spare Rib, Stewed Lobsters, Stewed Oysters,i Stock for Gravy Soup or Soup, T Turtle Soup, .: W White Sauce for boiled Fowl, 42 45 46 25 46. 45 40 46 36 24 42 39 40 23 37 36 25 26 24 38 25 44 21 40 22 41! 21 24 23 23 42 41 37 Vegetables, c. Cabbage, .... 27 Coffee—how to Make, . 38 G Green Peas, ... 27 M Mashed Potatoes, . . 27 O Onions, .... 27 Potatoes, 26—To Boil, 26—Roast 27 Turnips, .... 87 Cabbage Soup, - - 40 Caper Sauce, ... 37 Chicken—good way to Prepare, 22 Chicken Pot Pie, . . 24 Chicken Salad, ... 39 Chicken Soup, No. 1, . 41 §hicken Soup, No. 2, . . 42 howder—how to make, . 23 Codfish, salt, Stewed, . 45 Codfish, Salt, ... 45 Cod, or other Fish, to Fry, . 22 Codfish Cakes, . . . 4G Cold Boiled Cod—to make a dish, 45 Cold Slaw, -. . . 22 u. D Dried Codfish, ... 45 Dried Cod—a small dish, . 46 Dried Salmon, ... 44 E Egg Sauce, ... 37 ADDITIONAL CONTENTS. Page PnfA Beef Balls 7 Green Corn Cake 12 Beef, Cold Tenderloin 8 Lemon Pie 13 Beef, Uold Steaks to warm 9 Molasses Dough Cake 12 Beef, Minced 9 Muffins 12 BeefSteaks broiled . 8 Mutton Chops . 9 Blacking, to make fine po.- Mutton, to stew shoulder of 9 ish ... 14 Red Ants, to keep out 14 Britannia, for cleaning- sf 14 Rice Waffles . 13 Cake, Rich small 7 Sausages . . 10 Chicken Pie 11 Savoy Cakes . 13 Curries 11 Summer Drink 14 Curry Powder . 12 Sweet Bread, Liver am Dough Nuts 7 Heart . 10 Dyspepsia Bread 14 Tripe . 10 COOKERY FOR THE SICK Page Broth, Calves' Foot . . 48 Broth, Chicken . . 48 Broth, of Beef, Mutton and Veal . . . .47 Broth, quick made . . 47 THE LADY'S WORK-BOX. Page. Bead Work 135 Berlin Stitch 135 Cross Stitch 134 Czar Stitch 135 FireSideCaps 136 Gothic Chairs 13fi Irish Stitch 135 Josephine Stitch, 134 Materials for working 133 Pavilion Stitch, 134 Perforated Card, 135 Rug Bordering 135 Page Broth, very nourishing of Veal . . . .47 Jelly Arrowroot . . 48 Jelly Tapioca . . .48 Tea, Beet . . .48 Page. Sofa Pillows 136 Settees 136 Slippers 136 Straight Cross Stitch, 134 Tent Stitch, 134 To dress a frame for cross Stitch, 133 To dress a frame for cloth work 133 Weight Cushions 13G Windsor stitch, 134 Wire Baskets 136 8 VALUABLE RECIPES. beaten; roll it into balls; flour and fry them in boiling fresh dripping. Serve them with fried bread crumbs, or with a thickened brown gravy. Beef Steaks broiled. The inside of the sirloin is the best steak—but all are cooked in the same manner. Cut them about half an inch thick—do not beat them • it breaks the cells in which the gravy of the meat is contained and renders it drier and more tasteless. Have the gridiron hot and the bars rubbed with suet —the fire clear and brisk; sprinkle a little salt over the fire, lay on the steaks, and turn them often. Keep a dish close to the fire, into which you must drain the gravy from the top of the steak as you lift it to turn. The grid- iron should be set in a slanting direction on the coals, to prevent the fat from dropping into the fire and making a smoke. But should a smoke occur, take off the gridiron a moment, till it is over. With a good fire of coals, steaks will be thoroughly done in fifteen minutes. These are much healthier for delicate stomachs than rare done steaks. When done lay them in a hot plate, put a small slice of good butter on each piece—sprinkle a little salt, pour the gravy from the dish by the fire, and serve them hot as possible, Pickles and finely scraped horse-radish are served with them. I have now given the most important recipes for cook- ing beef.—The re-cooking requires skill and judgment which experience only can give. When well done it makes excellent dishes, and is economical in housekeep- ing. The following are good recipes. Beef, cold Tenderloin. Cut off entire the inside of a large sirloin of beef, brown it all over in a stewpan, and then add a quart of water, two table-spoonfuls of vinegar, some pepper, salt, and a large onion finely minced; cover the pan closely, and let VALUABLE RECIPKS. 9 it stew till the beef be very tender. Garnish with pickles. Beef, cold Steaks to tuarm. Lay them in a stewpan, with one large onion cut in quarters, six berries of alspice, the same of black pep- per, cover the steaks with boiling water, let them stew gently one hour, thicken the liquor with flour and butter rubbed together on a plate; if a pint of gravy, about one ounce of flour, and the like weight of butter, will do; put it into the stewpan, shake it well over the fire for five minutes, and it is ready; lay the steaks and onions on a dish and pour the gravy through a sieve over them. Beef Minced. Mince your beef very small; put it into a saucepan with a little gravy and a little of the fat of fowl or any other fat, season according to your taste, then let it sim- mer over a gentle fire till it is sufficiently done. Boiled beef, when thoroughly done, is excellent to eat cold, as a relish at breakfast. The slices should be cut even and very thin. To stew a shoulder of Mutton. Bone and flatten a shoulder of mutton, sprinkle over it pepper and salt, roll it up tightly, bind it with tape, and put it into a stewpan that will just hold it, pour over it a well seasoned gravy made with the bones, cover the pan closely, and let it stew till tender; before serving take off the tape, thicken the gravy. It will take about three hours to slew the shoulders. Mutton Chops. Cut the chops off a loin or the best end of a neck of mutton; pare off the fat, dip them in a beaten egg and strew over them grated bread, seasoned with salt and fine 10 VALUABLE RECIPES. ly minced parsley—then fry them in a little butter, and make a gravy, or broil them over coals and butter them, 'n a hot dish. Garnish with fried parsley. Sweet Bread, Liver, and Heart. A very good way to cook the sweet bread is to fry three or four slices of pork till brown, then take them up and put in the sweet bread, and fry it over a moderate fire. When you have taken up the sweet bread, mix a couple of tea-spoonfuls of flour with a little water, and stir it into the fat—let it boil, then turn it over the sweet bread. Another way is to parboil them, and let them get cold, then, cut them in pieces about an inch thick, dip them in the yolk of an egg, and fine bread crumbs, sprinkle salt, pepper, and sage on them, before dipping them in the egg, fry them a light brown. Make a gra- vy after you have taken them up, by stirring a little flour and water mixed smooth into the fat, add spices and wine if you like. The liver and heart are good cooked in the same manner, or broiled. Tripe, After being scoured, should be soaked in salt and wa- ter seven or eight days, changing the water every other day, then boil it till tender, which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled in the same manner as souse. Sausages. Chop fresh pork very fine, the lean and fat together, (there should be rather more of the lean than the fat,) season it highly with salt, pepper, sage, and other sweet herbs, if you like them—a little saltpetre tends to pre- serve them. To tell whether they are seasoned enough, do up a little into a cake, and fry it. If not seasoned enough, add more seasoning, and fill your skins, which should be previously cleaned thoroughly. A little flour VALUABLE RECIPES. 11 mixed in with the meat, tends to prevent the fat from running out when cooked. Sausage-meat is good, done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausage-cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried, they should not be pricked, and they will cook ni cer, to have a little fat put with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cook- ing them on a gridiron. Bologna sausages are made of equal weight each, of ham, veal, and pork, chopped very fine, seasoned high, and boiled in casings, till tender, then dried. Curries. Chickens, pigeons, mutton chops, lobsters and veal, all make good curries. If the curry dish is to be made of fowls, they should be joined. Boil the meat till ten- der, in just sufficient water to cover it, and add a little salt. Just before the meat is boiled enough to take up, fry three or four slices of pork till brown—take them up, and put in the chickens. Let them brown, then add part of the liquor in which they were boiled, one or two tea spoonfuls of curry powder, and the fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled rice, or a litte flour and water mixed—turn it on to the curry, and let it stew a few minutes. Chicken Pie. Joint the chickens, which should be young and tender —boil them in just sufficient water to cover them. When nearly tender, take them out of the liquor, and lay them in a deep pudding dish, lined with pie crust. To each layer of chicken, put three or four slices of pork— add a little of the liquor in which they were boiled, and a couple of ounces of butter, cut into small pieces— sprinkle a little flour over the whole, cover it with nice 12 VALUABLE RKClPKS. pie crust, and ornament the top with some of your pas- try. Bake it in a quick oven one hour. Curry Powder. Mix an ounce of ginger, one of mustard, one of pepper, three of coriander seec^ the same quantity of turmeric, a quarter of an ounce of cayenne pepper, half an ounce of cardamums, and the same of cummin seed and cinnamon. Pound the whole fine, sift and keep it in a bottle corked tight. Green Corn Cake. Mix a pint of grated green corn with three table-spoon- fuls of milk, a tea-cup of flour, half a tea-cup of melted butter, one egg, a tea-spoonful of salt, and half a tea- spoonful of pepper. Drop this mixture into hot butter by the spoonful, let the cakes fry eight or ten minutes. These cakes are nice served up with meat for dinner Muffins. Mix a quart of wheat flour smoothly with a pint and 8 half of luke-warm milk, half a tea-cup of yeast, a couple of beaten eggs, a heaping teaspoonful of salt, and a cou- ple of table-spoonfuls of luke-warm melted butter. Set the batter in a warm place to rise. When light, butter your muffin cups, turn in the mixture and bake the muf fins till a light brown. Molasses Dough Cake. Melt half a tea-cup of butter, mix it with a tea-cup of molasses, the juice and chopped rind of a fresh lemon, a tea-spoonful of cinnamon—work the whole with the hand into three tea-cups of raised dough, together with a couple of beaten eggs. Work it with the hand for ten or twelve minutes, then put it into buttered pans. Let it remain ten or fifteen minutes before baking it. > 14 valuable recipes. Miscellaneous To make fine polish Blacking. Take of ivory black and molasses each twelve oun- ces, spermaceti oil four ounces, white wine vinegar four pints, mix all together. Summer Drink. Three pound of sugar, 5 gills of molasses, 2 ounces of tartaric acid, 3 pints of water. For cleaning Britannia. Rub the article all over with a piece of woolen cloth, moistened with sweet oil, then apply a little pounded rotten-stone, or polishing paste, with the finger, till the polish is produced, after which wash it well with soap and hot water, and when dry, wipe off smartly with soft wash leather and a little fine whiting. To keep out Red Ants. Place in the closet, or wherever they appear, a small quantity of green sage. Dyspepsia Bread. Three quarts of unbolted wheat meal; 1 quart of soft warm water; a gill of fresh yeast, a gill of molasses, 1 tea-spoonful of saleratus. This will make 2 loaves, and should remain in the oven at least 2 hours. It will need from 8 to 12 hours to rise. 16 VALUABLE RECIPES. Breakfast Butter Cakes. One quart of sour milk, one tea-spoonful salaeratus, a little salt, one and a half cups of boiled rice, two table-spoonsful molasses or half cup of sugar, a little ginger, and flora enough to make a stiff batter. Buck- Wheat Cakes. Take one quart of buck-wheat meal, half a cup of new yeast, a tea-spoonful of saleeratus, a little salt and sufficient new milk or cold water to make a thick batter. Put it in a warm place to rise. When it has risen sufficiently, bake it on a griddle or in a spider. The griddle must be well but- tered, and the cakes are better to be small and thin. Plain Indian Cakes. Take a quart of sifted Indian meal, sprinkle a little salt over it, mix it with scalding water, stirring it well; bake on a tin in a stove oven. Indian Cake is made with butter- milk, or sour milk, with a little cream or butter rubbed nto the meal, and a tea-spoonful of saleeratus. Butter Cakes for Tea. Beat two eggs, put them in half pint of milk, and a tea- cup of cream, with half a tea-spoonful of saleeratus dissolved in the cream, a little salt, cinnamon and a little rose-water if you like, stir in sifted flour till the batter is smooth and thick. Bake them on a griddle or in a pan." Butter the pan well, drop the batter in small round cakes and quite thin. They must be turned and nicely browned. Lay them on a plate, in a pile, with a little butter between each layer. Cream Cakes. In the country where cream is plenty, this is a favorite cake at the tea-table. One quart of flour, one pint of cream, a little sour cream, one tea-spoonful of saleeratus dissolved in the sour cream. If the flour is not made sufficiently wet with the above quantity of cream, add more sweet cream. Tomato Sauce. Peel and slice twelve tomatoes, picking out the seeds—add three powdered crackers, pepper and salt to your taste; stew twenty minutes. VALUABLE RECIPES. 17 Rolls. Rub into a pound of flour half a tea-cup full of butter; add half a tea-cup of sweet yeast, a little salt, and suffi- cient warm milk to make a stiff dough, cover and put it where it will be kept warm, and it will rise in two hours. Then make into rolls or round cakes. They will bake in a quick oven in fifteen minutes. • Cup Cake. Take one cup of butter, two cups of sugar, three cups of flour, and four eggs. Tea-spoonful of salaeratus, nutmeg and rose-water. Tea Cake. To four cups of flour add three cups of sugar, three eggs, one cup of butter, one cup of milk, and one spoonful of dis- solved pearlash. Dyspepsia Cake. Take five cups of flour, two of sugar, two cups of milk, a little salt, and one tea-spoonful of salaeratus. Indian Cake. Take three cups of Indian meal, two cups of flour, one half a tea-cup of molasses, a little salt, one tea-spoonful of salaeratus, and mix them with cold water. Hard Wafers. Take half a pound of butter, half a pound of sugar, three eggs, one table-spoonful of cinnamon, two table-spoonsful of rose water, and flour enough to make it a thick dough. Blanc-Mange. Take half an ounce of Iceland moss, and one quart of new milk. Simmer them together until they become a jelly. Add half a tea-cup of rose water, let them scald half an hour and strain. Loaf Cake. Two pounds of flour, half a pound of sugar, quarter of butter, three eggs, one gill of milk, half a tea-cup sweet emptyings, cinnamon and rose water. 18 VALUABLE RECIPES. Common Ginger-Bread. Take a quart bowlful of flour, and rub in a tea-cup of sweet butter, two cups of sugar, three of molasses, tea-cup of cream, tea-spoonful salseratus, ginger to your taste. Make it stiff batter, bake in a quick oven. Ginger-Bread. Four cups of flour, three eggs, one cup of butter, two of sugar, one of cream, ginger, nutmeg, salaeratus. Arrow-root Custards. Four eggs, one dessert spoonful of arrow-root, one pint of milk sweetened, and spiced to the taste. Rice Jelley. Boil one-fourth pound of rice flour with half a pound of loaf sugar in one quart of water, until the whole becomes one glutinous mass. Then strain off the jelly and let it stand to cool. Measure Cake. One cup of cream, one of sugar, two and a half of flour, two eggs, a tea-spoonful of salaeratus, nutmeg. Boiled Indian Pudding. One quart of sour milk, a tea-spoonful of salaeratus, half a cup of molasses, a tea-cupful of chopped suet, meal enough to make it stiff. Best Cup Cake. Five cups of flour, three of sugar, one of milk, three eggs, one tea-spoonful of salaeratus, raisins, one cup of but- ter, nutmeg, rose-water. Icing for Cake. Four pounds of loaf sugar, the whites of nineteen eggs, one table spoonful of starch, half ounce gum-arabic, table spoonful rosewater . Sponge Cake. The white of six eggs in sugar. Beat the whites to a froth and yolks and sugar well together, four pounds of flour, a little rose-water. To be baked in a quick oven. VALUABLE RECIPES. 19 Seed Cakes. Four cups of flour, one and a half of cream or milk, half of butter, three eggs, half a cup of seeds, two cups of sugar, a teaspoonful of salaratus, and rose-water. Sugar Ginger-Bread. Take two pounds of flour, one of butter and one of sugar, five eggs well beaten, two ounces of powdered ginger, and a. tea-spoonful of salaeratus, with nutmeg and rose-water. Apple-Sauce. Three pecks of apples, one peck of quinces, one quart of water, three quarts of molasses—put the molasses in first, then a layer of each; boil it eight hours over a slow fire without stirring. Bakers' Ginger-Bread. Three-fourths of a pound of flour, one quart of molasses, one-fourth of butter, one ounce of salaeratus and one of ginger. Symballs. Four cups of flour, a cup and a half of sugar, half a cup of butter, three eggs, a cup of sour cream, a tea-spoonful of salaeratus, a little nutmeg, ginger, salt, and a tea-spoon- ful of rose-water. Tea Cake. One quart of sour milk, half a tea-cup of molasses, a tea- spoonful of salaeratus; break into the milk two eggs, a little ginger, a little salt, and nutmeg ; stir in flour till it becomes a thick batter; then turn it into a well greased pan, and bake twenty minutes. Cream Cake. One pound of flour, one pound of sugar, half a pound of butter, half a pint of cream, four eggs, one pound of cur- rants, a tea-spoonful of salaeratus, a table-spoonful of rose- water, or a glass of brandy: spice to your taste. Orange Pudding. Four oranges, eight ounces of butter, eight ounces of su- gar, and eight eggs. VALUABLE RECIPES. A very good Way to Prepare a Chicken. Wash, and cut the chicken into joints; scald, and take off the skin; put the pieces in a stew-pan, with very little parsely, thyme, salt and pepper; add a quart of water, and a piece of butter the size of an egg; stew it an hour and a half; take up the chicken, and if there is no gravy, add another piece of butter, very little water^ind sprinkle in a table-spoonful of flour, and let it boil ten minutes. Cold Slaw. Take off seven or eight outside leaves of a cabbage, and cut off as much of the stump as can be got off; then cut the small head in two, wash it well, and cut it up very fine; put it in a dish with a pint of good vinegar and a little salt. Tomato Sauce. Peel and slice twelve tomatoes, picking out the seeds; add three pounded crackers, and pepper and salt to your taste: stew twenty minutes. To Fry Cod, or other Fish. It is much more difficult to fry fish than meat. Lard or dripping is better than butter, because the latter burns so easily. The fat fried from salt pork is the best of all: the fire must be clear and hot, but not furious; the fat hot when the fish is put in ; and there should be sufficient to cover the fish. Skim the fat before laying in the fish. Cut the cod in slices, half or three-quarters of an inch thick; rub them with Indian meal to prevent breaking. Fry it thoroughly. Trout and perch are fried in the same man- ner, only do not rub Indian meal on them. Dip in the white of an egg and bread crumbs, or dust with flour. To Broil Shad. This is a very fine, delicious fish. Clean, wash, and split the shad, let it dry a few minutes, put it on the grid- iron with the fleshy part up, and put it over good lively coals to cook ten minutes, then turn it in the same way that you do salmon. When it is done, take it up, sprinkle on a little salt and pepper, and lay on two or three pieces of butter to moisten it. VALUABLE RECIPES Minced Meat. Take cold boiled beef, removing all bones and gristle, with a good proportion of cold boiled potatoes; chop them middling fine ; fry three slices of salt pork in a spider ; when the pork is brown, take it up, and put in the minced meat and potatoes. Let it cook twenty minutes. Take it up in a covered dish, with the slices of pork placed on the top of the dish. Roast Pork. Take a leg of pork; one weighing eight pounds will re- quire full three hours and a half to roast. Wash it clean, and dry it with a cloth. Make a stuffing of crackers pow- dered fine, with half a pint of thick cream, two eggs, a lit- tle salt, pepper, sweet marjoram, and summer savory; cook about ten minutes. Put this under the skin of the knuckle, and in deep incisions made in the thick part of the leg. Do not put it too near the fire; it must be floured, and moistened often with the drippings until it is done; then skim the fat from the gravy, add a little flour, and boil it well a few minutes. Apple-sauce or currant jelly is proper to accompany roasted pork; also potatoes, mashed squash, turnips and pickles. Spare Rib. If large and thick it will require two or three hours to roast. A very thin one may roast in an hour. Lay the thick end to the fire; when you put it down, put into the vessel a pint of water and a table-spoonful of salt. It should be floured, and basted often with the drippings. The shoulder, loin and chine are roasted in the same way. A shoulder is the most economical to buy, and is excellent boiled. Pork is always salted before it is boiled. Chicken Pot Pie. Wash and cut the chicken into joints; take out the breast bone; boil them about twenty minutes; take them up, wash out your kettle; fry two or three slices of fat salt pork, and put in the bottom of the kettle; then put in the chicken, with about three pints of water, a piece of butter the size of an egg; sprinkle in a tea-spoonful of pepper, and cover over the top with a light crust. It will require an hour to cook. 2fl VALUABLE RECIPES. Pork Steak. Cut them off a neck or loin; broil them over good live coals, turning them frequently: they broil in ten minutes. Sprinkle with salt and pepper when put in the dish, and add a small piece of sweet butter to every piece of steak. To Boil a Leg of Mutton. Cut off the shank bone, and trim the knuckle: if it weigh nine pounds it will require three hours to cook it.— Parsley and butter, or capen-sauce should be served with it—onion-sauce, turnips, spinage and potatoes are all good. Potatoes. Potatoes should be kept in the cellar*covered, and care- fully sprouted as soon as the spring opens. The middling sized potatoes are the best; the white, mealy kind are bet- ter than the colored. To Boil Potatoes In the best manner, is a great perfection in cooking. The following way is a good one. Take potatoes as equal in size as possible; wash, but do not pare or cut them; put them into a pot, the largest potatoes at the bottom; cover them with cold water, about an inch over; too much water injures them very much; throw in a spoonful of salt, and let them boil about five minutes; then take off the pot, and set it where it will simmer slowly for thirty minutes; then try the potatoes with a fork; if it pass easily through they are done; if not, let them simmer until they are; then pour off the water, place the pot where the potatoes will keep hot, but not burn, and let them stand uncovered till the moisture shall have evaporated. They will then be mealy and in perfection. Another Way. Pare, wash, and throw them into a pan of cold water: then put them on to boil in a clean pot with cold water sufficient to cover them, and sprinkle over a little salt; then let them boil slowly, uncovered, till you can pass a fork through them; pour off the water, and put them where they will keep hot till wanted. When done in this way they will be very mealy and dry. Potatoes, either boiled or roasted, should never be covered to keep them hot. VALUABLE RECIPES. 27 Another Way to Roast Potatoes. Choose all of a size, wash clean, and rinse; put them on a tin, and bake them in a stove or Dutch oven. It takes nearly two hours: send them to the table with the skins on. They are excellent with cold meat, and are wholesome for children, mashed with a h*le salt and gravy, or cream. Mashed Potatoes. When old, potatoes are best boiled and mashed, with a little butter, salt and cream, or milk; they may be also sliced, and fried raw, in hot salt pork fat, or after they are boiled. Both these dishes are relished. But a plain boiled or roasted potato, when well cooked, is the best and most wholesome: and although not a substitute for bread, is one of the most useful vegetable productions. Turnips Should be pared, put into water with a little salt, and boiled till tender; then squeeze them thoroughly from the water, mash them smooth, and add a piece of butter and a little pepper and salt. Cabbage Requires to be well washed before it is cooked; boil it in a large quantity of water, with a little salt, till it is soft and tender; skim the water carefully when it first boils. If the head is large, cut it; but a small head is best. Onions. Peel and put them into boiling milk and water,—(water alone will do, but it is not so good.) When tender, take them up, and salt them, and turn a little melted butter over them. Green Peas Should be young and fresh shelled ; wash them clean ; put them into a bag, and that into plenty of boiling water, with a little salt, and a tea-spoonful of pounded loaf sugar ; boil them till tender. Green peas are a most delicious vegetable when cooked enough—half done, they are hard and very unwholesome. It takes from half an hour to an hour to boil them. Never let them stand in the water after they are done. Season them with a little butter and salt. f VALUABLE RECIPES 29 Good Family Cake. Take two pounds of flour, half a pound of butter, half of white sugar, one pint of milk, three eggs, one gill of yeast, half a spoonful of mace, or other spice, to your taste. Mix well, half your flour with the yeast and milk, and let it stand till perfectly light. Add the butter, eggs, sugar, and spice together, and stir in the remainder of your flour; then gently pour this to the first mixture; let all stand till perfectly light; then bake it in pans. Jelly Take six ounces of butter Cake. and eight of sugar, and rub them to a cream; stir into it eight well beaten eggs and a pound of sifted flour; add the grated rind and juice of a fresh lemon, and turn the mixture on scolloped tin plates that have been well buttered. The cakes should not be more than a quarter of an inch thick on the plates. Bake them immediately, in a quick oven, till of a light brown.— Pile them on a plate, with a layer of jelly or marmalade on the top of each. Ginger Nuts. No. 1. Take one quart of molasses; mix with it one pound and three-quarters of sugar, one and a quarter of butter, seven of flour, four ounces of ginger, a nutmeg, and a little cin- namon. Ginger Nuts. No. 2. Melt three quarters of a pound of butter with a pint of molasses and half a pound of sugar. When cold, mix with it three pounds of flour, half an ounce of ginger, and a lit- tle rose-water. Ginger Cookies. Take one tea-cup of sugar, one of molasses, one egg, one spoonful of salceratus, one of ginger, and one of vinegar; and mix them with seven tea-cups of flour. Ginger Snaps. No. 1. Take one pint of molasses, one tea-cup of butter, one spoonful of ginger, and one tea-spoonful of salaeratus ; and boil all the ingredients thoroughly; when nearly cold, add is much flour as can be rolled into the mixture. 30 VALUABLE RECIPES. Ginger Snaps. No. 2. Mix four ounces of lard and four of butter, melted, with four ounces of brown sugar, a pint of molasses, two spoons- ful of ginger, and a quart of flour; strain in two tea-spoons- ful of salaeratus dissolved in a wine-glass of milk, adding sufficient flour for rolling out thin. Cut into small cakes, and bake in a slow oven. Jumbles. No. 1. Rub to a cream a pound of sugar, and half a pound of butter; add eight well beaten eggs, essence of lemon or rose-water to the taste, and flour to make the jumbles stiff enough for rolling out. Roll out, in powdered sugar, about half an inch wide and four inches long, and form them into rings by joining the ends. Lay them on flat buttered tins, and bake in a quick oven. * Jumbles. No. 2. Rub to a cream one pound of butter and one pound of sugar; mix with it two pounds of flour, three eggs, one tea-spoonful of salaeratus, and eight spoonsful of milk. Jumbles. No. 3. Add together one pound of nice sugar, two of flour, and spice to "the taste; pass them through a sieve; then add four well beaten eggs, and three-quarters of a pound of melted butter; knead well and bake. Rich Jumbles. Rub to a cream a pound of butter and a pound of sugar; mix with it a pound and a half of flour, four eggs, and very little brandy. Roll the cakes in powdered sugar, and bake Plain Jumbles. Rub eight ounces of butter and twelve of sugar to a cream; mix with it a pound of flour, adding a little rose- water. Hoe Cakes. Scald a quart of Indian meal with just sufficient water to make a thick batter; stir in two spoonsful of butter, and two tea-spoonsful of salt. Turn it into a buttered cake pan bake about half an hour. 32 VALUABLE RECIPES. Brown or Dyspepsia Bread. This bread is now best known as "Graham Bread,"— not that Doctor Graham invented or discovered the manner of its preparation, but that he has been unwearied and suc- cessful in recommending it to the public. It is an excellent article of diet for the dyspeptic and the costive; and for most persons of sedentary habits it would be beneficial. It agrees well with children; and, in short, I think it should be used in every family, though not tc the exclusion of fine bread. The most difficult point in manufacturing this bread is to obtain good pure meal. It is said that much of the bread commonly sold as dyspepsia is made of the bran or middlings, from which the fine flour has been separated ; and that saw-dust is sometimes mixed with the meal. To be certain that it is good, send good clean wheat to the mill, have it ground rather coarsely, and keep the meal in a dry cool place. Before using it, sift it through a common hair- sieve ; this will separate the very coarse and harsh particles. Take six quarts of this wheat meal, one tea-cupful of good yeast, and half a tea-cup of molasses ; mix these with a pint of milk-warm water and a tea-spoonful of pearlash or salaeratus. Make a hole in the flour, and stir this mix- ture in the middle of the meal till it is like batter. Then proceed as with fine flour bread. Make the dough when sufficiently light into four loaves, which will weigh two pounds per loaf when baked. It requires a hotter oven than fine flour bread, and must bake about an hour and a half. Rye and Indian Bread. This is a sweet and nourishing diet, and generally accep- table to children. It is economical, and when wheat is scarce, is a pretty good substitute for dyspepsia bread. There are many different proportions of mixing it; some put one-fhird Indian meal with two of rye; others like one-third rye and two of Indian: others prefer it half and half. If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves; when it is two-thirds Indian, it should be softer and baked in deep earthen or tin pans after the following rules: Take four quarts of sifted Indian meal; put it into a VALUABLE RECIPES. 35* glazed earthen pan, sprinkle over it a table-spoonful of fine salt; pour over it about two quarts of boiling water, stir and work it till every part of the meal is thoroughly wet; Indian absorbs a greater quantity of water. When it is about milk warm, work in two quarts of rye meal, half a pint of lively yeast, mixed with a pint of warm water; add more warm water if needed. Work the mixture well with your hands; it should be stiff, but not as firm as flour dough. Have ready a large, deep, well buttered pan; put in the dough, and smooth the top by putting your hand in warm water, and then patting down the loaf. Set this to rise in a warm place in the winter; in the summer it should not be put by the fire. When it begins to crack on the top, which will usually be in about an hour or an hour and a half, put it into a well-heated overt, and bake it three or four hours. It is better to let it stand in the oven all night, unless the weather is warm. Indian meal requires to be well cooked. The loaf will weigh between seven and eight pounds. Pan bread keeps best in large loaves. Many use milk in mixing bread: in the country, where milk is plentiful, it is a good practice, as bread is certainly richer wet with sweet milk than with water; but it will not keep so long in warm weather. Baking can very well be done in a stove; during the winter this is an economical way of cooking—but the stove must be carefully watched, or there is danger of scorching the bread. Arrow-root Pudding. From a quart of new milk take a small tea-cupful, and mix it with two large spoonsful of arrow-root Boil the re- mainder of the milk, and stir it amongst the arrow-root ;— add, when nearly cold, four well beaten eggs, with two ounces of pounded loaf sugar, and the same of fresh but- ter broken into small bits; season with grated nutmeg.— Mix it well together, and bake it in a buttered dish fifteen or twenty minutes. Damson Pudding. Make a batter with three well beaten eggs, a pint of milk and of flour and brown sugar four table-spoonsful each ;— stone a pint of damsons, and mix them with the batter; boil it in a buttered basin for an hour and a half. 36 VALUABLE, RECIPES. Raspberry Jam. Weigh equal proportions of pounded loaf (or lump) sugar and raspberries ; put the fruit in a preserving pan, and with a silver spoon or flat wooden stick bruise and mash it well. Let it boil up ; then add the sugar, stirring it well with the fruit; when it boils skim it, and then boil fifteen or twenty minutes. Strawberry Jam. Made in the same manner as raspberry jam. Peach Jam. Gather the peaches when quite ripe, peel and stone them, put them into a preserving pan, and make them over the fire till hot; rub them through a sieve, and add to a pound of pulp the same weight of pounded loaf sugar, and half an ounce of bitter almonds, blanched and pounded; let it boil ten or twelve minutest stir and skim it well. To Preserve Damsons. To every pound of damsons allow three-quarters of a pound of powdered sugar; put into jars or well-glazed earthen pots, alternately a layer of damsons and one of su- gar; tie strong paper or cloth over the pots, and set them in the oven after the bread is drawn; and let them stand till the oven is cold. The next day, strain off the syrup and boil it till thick; when it is cold, put the damsons into small jars or glasses, pour over the syrup which should cover them, and tie a wet bladder or strong cloth over them. Melted Butter. Always use sweet butter; if in the least injured, it spoils the gravy. To make it of the best quality, cut two ounces of butter into little bits, put these in a clean stew-pan, with a large tea-spoonful of flour and a table-spoonful of milk. When thoroughly melted and mixed, add six table-spoons- ful of water, hold it over the fire, and shake it round every minute (all the time one way) till it just begins to simmer; then let it stand quietly and boil up. It should be of the thickness of good cream. Parsely and Butter is made by adding parsely that has been boiled a few mia lites and chopped fine to the melted butter. 38 VALUABLE RECIPES. Plum Cake. Make a cake of two cups of butter; two cups of molasses; two eggs; one cup of milk or buttermilk; one teaspoonful of saleeratus, or volatile salts (which is better); a gill of bran- dy; one teaspoonful of essence of lemon; and flour to make it a stiff batter. Beat it well; then add one pound of raisins stoned and chopped; one pound of currants, well washed and dried by the fire; and one or two quarters of citron. Bake in a quick oven. This is a fine rich cake easily made, and not expen- sive. Cream Cup Cake. Four cups of flour; two cups of sugar; three cups of cream; and four eggs. Beat it well, and in square tin pans. When cold, cut it in squares. Bake in a quick oven. /Sandwiches. These are made of different articles, but always in the same manner. Cold biscuit sliced thin, and buttered, and a very thin slice of boiled ham, tongue, or beef, between each two slices of biscuit, is best. Home-made bread cuts better for sandwiches than baker's bread. The meat in sandwiches is generally spread with mustard; the most delectable are those made with boiled smoked tongue. To Make Coffee. Take a table-spoonful of fresh-browned and ground cof- fee for each person (or a pint of water); break white of eggs into it enough to moisten it; stir it well together; then put it in the coffee-kettle and pour boiling water into it; then cover it close, and set it where it will simmer, but not boil, for an hour; it will then be clear, and have the color of brandy. Coffee may be made in this way the day before it is wanted. Pour it off clear, and when wanted, heat it in a'coffee-pot. A little isinglass clarified, and used in the place of egg, is equally good, if not an improvement. Loaf sugar and boiled milk to be served with it, allowing each person to suit their own taste. - The yolks of eggs beaten and stirred into the boiling milk enrich it. Some persons like the flavor of vanilla in coffee; if so, bod a vanilla bean in the milk. VALUABLE RECIPES. 39 Chicken Salad. Mince the white meat of a chicken fine, or pull it in bits. Chop the white parts of celery; prepare a salad dressing thus: Rub the yolks of hard boiled eggs smooth with a spoon; put to each yolk one tea-spoonful of made mustard, half as much salt, a table-spoonful of oil, and a wine-glass of strong vinegar; put the celery in a glass salad bowl; lay the chicken on that; then pour it over the dressing.— Lettuce cut small in the place of celery may be used; cut the whites of the eggs in rings to garnish the salad. Christmas Plum Pudding. Chop half a pound of beef suet very fine, stone and chop one pound of raisins; wash, pick clean from grit, and dry, a pound of currants; soak half of a sixpenny loaf of bread in a pint of milk; when it has taken up all the milk, adds to it the raisins, currants, chopped suet, and two eggs beaten, a table-spoonful of sugar, one wine-glass of brandy, one nutmeg grated, and any other spice that may be liked. Boil four hours. For sauce, beat a quarter of a pound of butter to a cream, then stir into it half a pound of powdered loaf sugar. Or, melt butter and sugar, and if liked, add more brandy. Plum Pudding. Take half a pound of flour, half a pound of raisins stoned and chopped, and some currants washed, picked and dried; use milk enough to stir easily with a spoon; add half a pound of suet chopped fine, a tea-spoonful of salt, and four well beaten eggs; tie it in a floured cloth, and boil four hours. The water must boil when it is put in, and con- tinue boiling until it is done. Mutton Broth. Take a neck of mutton, cut it in pieces, reserving a good sized piece to serve in the tureen; put it into cold water enough to cover it, and cover the pot close; set it on coals until the water is lukewarm, then pour it off, and skim it well; then put it again to the meat with the addition of five pints of water, a tea-spoonful of rice or pearl-barley, and an onion cut up; set it on a slow fire, and when you have taken all the scum off, put in two or three quartered turnips. Let it simmer very slowly for two hours, then strain it through a sieve into the tureen; add pepper and salt to taste. VALUABLE RECIPES. 41 Turtle Soup. Cut the head of the turtle off the day before you dress, h, and place the body so as to drain it well from blood; the next day cut it up in the following manner: Divide the back, belly, fins, and head from the intestines and lean parts; take care to cut the gall clean out without breaking; scald in boiling water the first named parts, so as to take off the skin and shell; cut them in pieces small enough to stew, and throw them into cold water; boil the back and belly in water long enough to extract the bones; put the meat on a dish, then make a good stock of a leg of veal, lean ham and the flesh of the inside of the turtle; draw it down to a color, then fill it up with beef stock, and the liquor and bones of the boiled turtle. Season with stalks of marjoram, and boil some onions, a bunch of parsley, cloves, and whole pepper. Let it boil slowly for four hours, then strain it to the pieees of back, fins, belly, and head of the turtle; take the bones from the fins, and cut the rest in neat square pieces with as little waste as possible.— Thicken the stock with butter rolled in flour, and boil it, to cleanse it from grease and scum; then strain it through a cloth—then boil your herbs that have been washed and pickled, in a bottle of Madeira wine with a little sugar.— The herbs to be used are marjoram, thyme, basil, and par- sley; then put together soup, herbs, meat, and some force,meat, and egg-hails. Boil it for a short time, and put it away in clean pans until the following day, as the rawness will go off, and the flavor be improved by so doing. In cutting up the turtle the fat should be taken great care of. It should be separated, cut in neat pieces, and stewed ten- der in a little of the soup, and put into the tureen at last. Chicken Soup. An old fowl makes good soup. Cut it up—first take off the wings, legs, and neck, then divide it down the sides, and cut the back and breast each in two pieces; cut half a pound of pork in thin slices, and put it with the cut up fowl into four or five pints of water; set it over a gentle fire, skim it clear, taking care not to keep it open longer than is necessary; add a cup of rice or pearl-barley, cay- enne and black pepper to taste, a leek sliced, and potatoes cut in half—if liked, a grated or sliced carrot, and a turnip cut small may be added. 48 rALU ABLE RECIPES. Another Chicken Soup. Take two or three pounds of veal or vegetables and one small chicken cut up; boil these in two quarts of water; cut up four onions or a leek; grate two carrots and add them to the soup; salt and pepper to taste—skim it clear. Other vegetables may be substituted or added as may be preferred; thicken the soup with a little batter of flour and water, with an egg beaten in. Stock for Gravy Soup or Gravy. Cut a knuckle of veal into slices, and a pound of lean beef; put these with the knuckle bone into two quarts of water; cover it close and let it stew till very tender. When made in this way, it may be used for soups or gravies. Mock Turtle Soup. Take one pound and a half of lean veal, or tripe (which is best), cut it into small slices, and fry of a delicate brown. Cut the meat from three cow-heels in tolerably large pieces, then put it with the fried veal or tripe into a pint and a half of weak gravy, with three anchovies, a little salt, some cayenne pepper, three blades of mace, nine cloves, the green parts of three leeks, three sprigs of lemon thyme, some par- sley and lemon peel; chop these last very fine before add- ing them; let the whole stew gently for three hours—then squeeze the juice of three lemons to it; add three glasses of Madeira wine, and let it stew for one hour more,—then skim off the fat and serve. Remarks on Fish. There is a general rule in choosing most sorts of fish; if the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if on the contrary the gills are pale, the eyes sunk, and the flesh flabby, they are stale. Great care must be taken that fish are properly cleaned before being dressed, that is, they must be entirely free from scales, and every particle of the insides scraped from them; they must not be crushed beyond what is necessary for cleansing them, as that diminishes the flavor. When cleansed, if the fish is to be boiled, put some salt and vinegar into the water to make them firm; care must be taken to boil the fish well, but not to let it break. VALUABLE RECIPES. 45 Broiled Cod. Split a small cod from head to tail; cut the sides in Eieces of about three inches width; dip them in flour, and roil; have some butter, pepper and salt, on a hot dish; lay the fish on this and serve. Or take the steaks, broil them in the same way, or with buttered paper folded around them. Fried Cod. Take steaks of about an inch thickness, dredge them with flour, and fry them in hot fat; or if a small one, cut it the same as for boiling, and flour it, or first dip it in the beaten yolks of eggs, and then in bread crumbs. Salt Codfish. Put the dish in soak over night; tie it in a cloth, and boil in clear water; serve with plain boiled potatoes and drawn butter or egg sauce. Dried Codfish. This should always be laid in soak with plenty of water, at least one night before cooking; after which scrape it well, and put it in plenty of cold water; let it boil gently; skim it; when done, serve with egg sauce over, or cut hard boiled eggs in slices, lay them over the fish, and serve with drawn butter in a boat. Stewed Salt Cod. Scald some cod, scrape it white, then pick it in pieces, and put it in a stew-pan with some butter rolled in flour; milk enough to moisten it, and pepper to taste, and let it stew slowly for some minutes, then serve hot. To Make a Dish of Cold Boiled Cod. Take some boiled fish, chop it fine, pour some drawn but- ter or egg sauce over, add pepper to taste; warm it tho- roughly, stirring it to prevent its burning; make a roll, or any other form of it; put little spots of pepper over, and if you please, brown the outside before a fire. Haddocks. These are chosen by the same rules, and dressed in the same manner as cod. COOKERY FOR THE SICK. A quick made Broth.—Take a bone or two of a neck or loin of mutton, take off the fat and skin, set it on the fire in a small tin saucepan 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 top Weak, else cover it. Half an hour is sufficient for the whole process. A very nourishing Veal Broth.—Put the knuckle of a leg or shoulder of veal, with very little meat to it, an old (owl, and four shank-bones of mutton, extremely well soaked and bruised, three blades of mace, ten pepper- corns, an onion, a large bit of bread, and three quarts of water, into a stew-pot that covers close, and simmer in the slowest manner after it has boiled up and been skim- med; or bake it; strain and take off the fat; salt as wanted. It will require four hours. Broth of Beef, Mutton and Veal.—Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, three ounces of pearl barley, sweet herbs and ten peppercorns, into a nice tin saucepan, with seven quarts of water; to simmer to three or four quarts, and clear from the fat when cold. Add one onion if approv- ed, or the white part of leeks. Soup and broth, made of different meats, are more supporting, as well as better flavored. To remove the fat, take it off when cold, as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle. J' / ETIQUETTE ROB LADIES AND GENTLEMEN. A few plain directions, fashioned not after an imaginary model, but upon the world as it is. The Person. Cleanliness, absolute purity of person, is the first requisite in the appearance of a gentleman or lady. Not only should the face and bands be kept clean, but the whole skin should be subjected to fre- quent ablutions. Better wear course clothes with a clean skin, than silk stockings drawn over dirty feet. Let the whole skin be kept pure and sweet, the teeth and nails and hair, clean; and the last two of medium length, and naturally cut Nothing deforms a man more than bad hair-cutting, and unnatural deformity in wearing it Abstain from all eccentricities. Take a medium between na- ture and fashion, which is perhaps the best rule in regard to dress and appearance that can be given. Dress. The importance of dress can scarcely be overrated, but by com- parison. It is with the world the outward sign of both character and condition. A well bred man may be ever so reduced in his wardrobe—his clothes may be coarse and thread-bare, but he seldom wears a coarse, and never a dirty shirt. The boots should always be clean, and invariably well blacked and polished. Make a point of buying a good hat One proper fur-hat worth four or five dollars, when a year old, looks more respectable, than a silk one bought yesterday. Be as particular as you like about the cut of your pantaloons. Buy strong cloth that will not be tearing at every turn, and if you consult economy and taste at the same time, let them be either black or very dark grey, when they will answer upon all occa- sions. The vest allows of some fancy, but beware of being too fanciful. A black satin is proper for any person or any occasion. Nothing is more elegant than pure white. Some colors may be worn for ETIQUETTE FORLADIES AND GENTLEMEN. 125 If there are ladies, gentlemen offer their arms, and conduct them to the dining-room, according to their age or the degree of respect to be shown them. The lady of the house sits at the head of the table, and the gen- tleman opposite at the foot. The place of honor for gentlemen is on each side of the mistress of the house—for ladies on each side of the master. The company should be so arranged that each la- dy will have some gentleman at her side to assist her. Of course, it is every gentleman's duty, first of all to see that ladies near him are attended to. When napkins are provided, they are at once carefully unfolded, and laid on the knees. Observe if grace is to be said, and keep a fwoper decorum. If soup is served, take a peace of bread in the left hand, and the spoon in the right, and sip noiselessly from the side of the spoon. Do not take two plates of the same kind of »oup, and never tip up the plate. When regular courses are served, the next dish is fish. If silver or wide-pronged forks are used, eat with the fork in the right hand —the knife is unnecessary. Next come the roast and boiled meats. If possible the knife should never be put in the mouth at all, and if at all, let the edge be turned outward. Any thing taken into the mouth not fit to be swallowed, should be quietly removed with the fingers of the left hand, to that side of the plate. The teeth should be picked as lit- tle as possible, and never with fork or fingers. Carefully abstain from every act or observation that may cause disgust, such as spit- ting, blowing the nose, gulping, rinsing the mouth, &c. When the ladies leave the table, which they do together, at the signal of the mistress of the house, the gentlemen rise and conduct them to the door of the apartment, and then return to the table. This is in formal parties. If at dinner you are requested to help any one to sauce, do not pour it over the meat or vegetables, but on one side. If you should have to carve and help a joint, do not load a person's plate —it is vulgar: also in serving soup, one ladleful to each plate is sufficient. Eat peas with a dessert spoon; and curry also. Tarts and paddings are to be eaten with a spoon. As a. general rule, in helping any one at table, never use a knife where you can use a spoon. Making a noise in chewing, or breathing hard in eating, are both unseemly habits, and ought to be avoided. Never pare an apple or a pear for a lady, unless she desire you, and then be careful to use your fork to hold it; you may some- times offer to divide a very large pear with or for a person. At some tables, large colored glasses, partly filled with water, with a bit of lemon, are brought when the cloth is removed. You dip a corner of your napkin in the water, aud wipe your mouth, then rinse your fingers and wipe them on your napkin. 126 ETIQUETTE FOR LADIES AND GENTLEMEN. The best general rule for a person unacquainted with the usages of society, is to be cautious, pay attention, and do as he sees others do, who ought to know what is proper. Most of our blunders are the result of haste and want of observation. Conversation. The object of conversation is to entertain and amuse. To be agreeable, you must learn to be a good listener. A man who monopolises a conversation is a bore, no matter how great his knowledge. Never get into a dispute. State your opinions, but do not argue them. Do not contradict, and, above all, never offend by correct- ing mistakes or inaccuracies of fact or expression. Never lose temper—never notice a slight—never seem conscious of an affront, unless it is of a gross character. You are not required to defend your friends in company, unless the conversation is addressed to you; but you may correct a state- ment of fact, if you know it to be wrong. Never talk at people, by hints, slurs, inuendoes, and such mean devices. If you have any thing to say, out with it. Nothing charms more than candor, when united with good breeding. Do not call people by their names, in speaking to them. In speaking of your own children, never "Master" and " Miss" them —in speaking to other people of theirs, never neglect to do so. It is very vulgar to talk in a loud tone, and indulge in hoarse laughs. Be very careful in speaking of subjects upon which you are not acquainted. Much is to be learned by confessing your rorance—nothing can be by pretending to knowledge which you not possess. Never tell long stories. Avoid all common slang phrases, and pet words. Of all things, don't attempt to be too fine. Use good honest English—and common words for common things. General Rules of Behavior. Having dressed yourself, pay no further attention to your clothes. Few things look worse than a continual fussing with your attire. Never scratch your head, pick your teeth, clean your nails, or worse than all, pick your nose in company; all these things are disgusting, Spit as little as possible, and never upon the floor. Do not lounge on sofas, nor tip back your chair, nor elevate your feet. If you are going into the company of ladies, beware of onions, spirits, and tobacco. ETIQUETTE FOR LADIES AND GENTLEMEN. 127 If you can sing or play, do so at once when requested, without requiring to be pressed. On the other hand, let your performance be brief, or, if never so good, it will be tiresome. When a lady sits down to the piano forte, some gentleman should attend her, arrange the music stool, and turn over the leaves. Meeting friends in a public promenade, you salute them the first time in passing, and not every time you meet. Never tattle—nor repeat in one society any scandal or personal matter you hear in another. Give your own opinion of people if you please, but never repeat that of others. Meeting an acquaintance among strangers—in the street, or a coffee-house, never address him by name. It is vulgar and an- noying. Preliminaries for Marriage. According to the usages of society, it is the custom of the man to propose marriage, and for the female to refuse or accept the offer as she may think fit. There ought to be a perfect freedom of the will in both parties. When a young man admires a lady, and thinks her society ne- cessary to his happiness, it is proper, before committing himself, of inducing the object of his admiration to do so, to apply to her par- ents or guardians for permission to address her. Young men frequently amuse themselves by playing with the feelings of young ladies. They visit them often, walk with them, pay them divers attentions, and after giving them an idea that they are attached to them, either leave them, or what is worse, never come to an explanation of their sentiments. This is to act a truly dastardly and infamous character. How to commence your Addresses. A gentleman having met a lady at social partiesfaccompanied hei to and from church, may desire to become more intimately acquaint- ed. In short, you wish to commence formal addresses. This is I case for palpitations, but forget not that "faint heart never won fair lady." What will you do? Why, taking some good opportu- nity, you will say, "Miss Wilson, since I became acquainted with you, I have been every day more pleased with your society, and I hope you will al- low me to enjoy more of it—if you are not otherwise engaged, will you permit me to visit you on Sunday evening?" The lady will blush, no doubt—she may tremble a little, but if your proposition is acceptable to her, she may say: "I am grateful for your good opinion, and shall be happy to see you." ETIQUETTE FOR LADIES ANDGENTLEMEN. 139 "Take pity on a forlo a bachelor," says another, in a manner which may be either jest or earnest, "marry me at omx and put me out of my misery." "With all my heart, whenever you are ready," replies the laugh- ing fair. A joke carried thus far is easily made earnest. A point is often carried by taking a thing for granted. A gen- tleman who has been paying attentions to a lady, says, "Well, Mary, when is the happy day V "What day, pray V she asks, with a conscious blush. a "Why, every body knows that we are going to get married, and it might as well be one time as another; so, when shall it be?" Cornered in this fashion, there is no retreat. "Jane, I love you! Will you marry me V would be somewhat abrupt, and a simple, frankly given "Yes!" would be short and sweet for an answer. "Ellen, one word from you would make me the happiest man in the universe?" "I should be cruel not to speak it then, unless it is a very hard one." "It is a word of three letters, and answers the question, Will you have me f' The lady, of course, says Yes, unless she happens to prefer a word of only two letters, and answers No. And so this interesting and terrible process in practice, simple as it is in theory, is varied in a hundred ways, according to circum- stances and the various dispositions. One timid gentleman asks, "Have you any objection to change your name Pand follows this up with another which clenches its significance, "How would mine suit you V Another asks, "Will you tell me what I most wish to know?" "Yes, if I can." "The happy day when we shall be married V Another says, "My Eliza, we must do what all the world evi- dently expects we shall." "All the world is very impertinent." "I know it—but it can't be helped. When shall I tell the person to be ready!" LADIES' TOILETTE TABLE. To prevent Loosening of the Hair. Immerse the head in cold water, morning and night, dry the hair thoroughly, and then brush the scalp, until a warm glow is pro- duced. In ladies with long hair this plan is objectionable; and a better one is to brush the scalp until redness and a warm glow are produced, then apply to the roots of the hair one or two of the following lotions. Lotion for Promoting the Growth of the Hair, and Preventing it from Turning Grey. No. I. Vinegar of cantharides, lialf-an-ounM Eau de Cologne, one ounce. Rose-water, one ounce. No. 2. Eau de Cologne, two ounces. Tincture of cantharides, half-an-ounce. Oil of nutmegs, half-a-drachm. Oil of lavender, ten drops. Mix. To cure Ringworm. The head should be washed with a profusion of soap, and the hair carefully combed, to remove all loosened hairs and every par- ticle of crust. Then bathe the head with ringworm lotion. Ringworm Lotion. Sublimate of mercury, five grains. Spirits of wine, two ounces. Tincture of musk, one drachm. Rose-water, six ounces. Mix well. ladies' toilette table. 181 Style of Bonnet. A person of delicate pale complexion should wear a hat with pink lining. A person of dark complexion should have white lin- ing, with,rose trimming. A person with very red or yellow com- plexion should not wear high colors. Dress. Have reference to the complexion. Tight sleeves without trim- ming are becoming to full forms, of medium height, or below it. A tall person appears graceful with drapery. A short form should not wear much drapery, and not a full skirt. Flounce*. Flounces appear well upon tall persons, but never upon diminu- tive ones. High-neck Dresses. High-neck dresses are generally becoming, but not upon a very high-shouldered person. If the shoulders are only moderately high, the neck may be covered, and a narrow piece of lace, instead of a collar, put around the throat. Evening Dresses. Evening dresses of transparent materials, look well when made high in the neck. Make the dress loose over the chest, and tight over the shoulder blades. Long sashes fastened in front are pre- ferable to belts, unless there is much trimming upon the dress.— Narrow lace at the wrist is becoming, and gives a finish to the dress. An extremely small and waspish-looking waist can never be considered handsome. It is exceedingly hurtful to those who attain it by tight-lacing, and doubly ungraceful, since it prevents all graceful movements. Short Cloaks. Short cloaks are very becoming to short and clumsily built per- sons, but to a tall figure the reverse. THE LADY'S WORK-BOX. PREPARATION OF FRAMES. To Dress a Frame for Cross Stitch. The canvass must be hemmed neatly around: then count your threads, and place the centre one exactly in the middle of the frame. The canvass must be drawn as tight as the screws or pegs will per- mit, and if too long, it should be wrapped around the poles with tissue paper, to keep it from dust, and the friction of the arms, as that is essential to the beauty of the work. It must in all cases be rolled under, or it will occasion much trouble in the working. When laced quite even in the frame, secure, by fine twine passed over the stretchers and through the canvass, very closely; both sides must be tightened gradually, or it will draw to one side, and the work will be spoiled. To Dress a Frame for Cloth Work. Stretch your cloth in the frame as tight as possible, the right side uppermost. The canvass on which you intend to work must be of a size to correspond with the pattern, and must be placed exactly in the cen- tre of the cloth to which it is to be secured, as smooth as possible. When the work is finished, the canvass must be cut, and the threads drawn out, first one way and then the other. It is necessary to be especially careful, in working, not to split the threads, as that would prevent them drawing, and would spoil the appearance of the work. In all cases, it is advisable to place the cloth so as that the nap may go downward. In working bouquets of flowers, this rule is indis- pensable. The patterns for cloth work should be light and open. It looks well for sofas, arm chairs, &c, but is by no means so dur- able as work done with wool entirely on canvass. ! Materials for Working. I Canvass (coarse) eighteen threads to the inch. Work in cross 184 tiie lady's work-box. stich with double wool. This is proper for a foot-stool, sofa- pillow, &c. Canvass (very coarse) ten threads to the inch. Work in cross stitch, over one thread, with single wool. If used for grounding, work in two threads. This will accelerate the work, and look equally well. A'STITCHES.. 1. Tent Stitch. This is accomplished over one thread the cross way, and should be done in a frame. In grounding, perform the work the bias way of the canvass, and work from left to right. 2. Cross Stitch. Let the wool be put across two threads, and the needle down two, working the cross way, and finishing as the work progresses. 3. Straight Cross Stitch. This stitch is the same as Cross Stitch, but is worked the straight way of the canvass; and although on coarse canvas, has a very pleasing and finished appearance. 4. Windsor Stitch. Pass the wool over six threads straight, and six threads down, which will present a square when the section row is completed. 5. Pavilion Stitch. Four threads having been taken straight down, bring the needle down one thread; after that take two threads, then four, as before, and finish the row. Commence the second row with a stitch in two threads, then take four and so proceed. Gold beads tastefully in- troduced have a very pretty effect. 6. Josephine Stitch. This is a very pretty stitch for bags with gold or silver braid and is executed in stripes from the bottom to the top. Take six threads straight, and proceed to the end of the row; after which ^ TBI lady's work-box. Itt 'take three lengths of braid, and work one of them in Cross Stitch, diamond fashion. 7. Berlin Stitch. Work this stitch in a scollop, taking six threads straight down. Much of the beauty of it depends upon the contrast of color (hav- ing an eye to harmony) in the threads. The effect should be as- certained before beginning the work. 8. Czar Sliichl We have heard this called Economic Stitch. It is worked over from six or eight threads in depth, and two in width, crossed from right to left. Gold thread should be interposed between each row. 9. Irish Stitch. Four, six, or eight threads are to be taken straight, two threads being left between. The second row is to be begun four threads up, between the two threads left on the former row; take care that the stitches meet the first row. This is a valuable stitch, easily worked into a variety of pretty forms. Perforated CardThe needles must not be too large, or the holes will be liable to get broken. The smaller ones must be worked in silk; the larger patterns may be done either in silk or wool. Sometimes the flow- ers are worked in Chenille, and the leaves in silk; this gives to card cases, &c, a beautiful and highly ornamental appearance. Bead Work. Use the canvass called bolting; and work two threads each way on the slant, with china silk, taking especial care that the beads are all turned the same way, that the whole may appear uniform.— Work the pattern with thick beads and ground with transparent ones. You must, in this kind of work, have as few shades as possible. Rug Bordering. When we descend into the arena of domestic utility, it is vastly surprising in how many ways the Art of Needlework adapts itself to comfort and to ornament. We may presume carpets to be too unwieldy for the management of their ringers; but rugs come with- 186 THE lady's work-box. hi the compass of the fair Artist's skill and taste. Many of the borderings completed by English ladies are quite equal to the la- bored productions of the Gobelins: and are, of course, at all times superior to those which emanate from the loom. Gothic Chairs. For dark-framed chairs cnoose light patterns; tent stitch being , grounded in cross stitch, as may be seen in the private apartments at Windsor Castle. Sometimes a sort of cushion is inserted in the back, and the whole is done in cloth or satin, aud the canvass with- drawn. Flower embroidery, gem patterns, and braiding, are all made use of in this description of work. Settees. These should be executed in cloth, thirty-three inches long and twenty-six wide. Sofa Pillows. Work the squares of canvass with flowers in preference to any other pattern, and finish with damask, trimming with silk cord, tassels, &c. There are few subjects on which more taste may be exercised than on these. A certain fulness approaching to largeness is desir- able in the design, otherwise the pillow will be lost in the more massive attributes of the sofa itself. Weight Cushions. These may be obtained ready-made, and afterwards covered with any variegated pattern of needlework. They are very useful. Wire Baskets. These should be of silver wire, and worked in silk. Slippers. Are worked in embroidery, on canvass, satin, or soft kid. Firo-Side Caps. These are worked in gems, or flowers, or velvet Embroidery and gold braid are also adopted. There are several pieces joined together to fit the head, and at the top is a handsome tassel. JUL 8- 1943