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wewe
.
POPULAR NOVELS
BY
MRS. MARY J. HOLMĖS.
.
TENEBT AND SUNSHINE. I DARKNESS AND DAYLIGHT.
ENGLISH ORPHANS. HUGH WORTHINGTON.
HOMESTEAD ON HILLSIDE. CAMERON PRIDE.
'LENA RIVERS.
ROSE MATHER.
MEADOW BROOK,
ETHELYN'S MISTAKE.
DORA DEANE.
MILLBANE.
COUSIN MAUDL.
EDNA BROWNING,
MARLAN GREY.
WEST LAWN.
Editu LYLE.
MILDRED.
DAIBY THORNTON.
FORREST HOUSE
CHTBAU D'OR (New). MADELINE (New).
“Mrs. Holmes is a peculiarly pleasant and fascinating
writer. Her books are always entertaining, and she
has the rare faculty of enlisting the sympathy
and affections of her readers, and of hold.
ing their attention to her pages with
deep and absorbing interest."
| Al pablished uniform with this volume. Price $1.50
each. Sold everywhere, and sent free
by mail on receipt of price.
BY
G. W. CARLETON & co., Publishers,
New York. .


A Book for every Household.
Anna
EVERY DAY
HOME ADVICE
RELATING CHIEFLY TO
HOUSEHOLD MANAGEMENT
WITH HINTS UPON
Houses, How to Construct and Preserve ; Domestic Cookery
in all its Departments; Gardens, Small Farms, and their
Management; Law Matters and How to Save Legal
Expenses; Domestic Medicine, and the Care of
Sick Persons; Clothing, and How to Preserve
Health; Etiquette and Good Manners
for Oid and Young; Together with
Hints upon nearly every Emergency
that arises during the Lifetime
of Man, Woman or Child.
NEW YORK:
Copyright, 1882, by
G. W. Carleton & Co:, Publishers.
LONDON: S. LOW, SON & CO.. .
a R MDCCCLXXXIII.


THE NEW YORK
PUBLIC LIBRARY
825360
ASTOR. LENOX AND
TILDEN FOUNDATIONS
R 1918
L
-
Stereotyped by
::':::SAMUEL STODDER,
:: ELECTROTYPER & STEREOTYPER,
..90 ANN STREET, N. Y.
TROW
PRINTING AND BOOK-BINDING CO.
N. Y.


CONTENTS.
PAGE
HOUSEHOLD MANAGEMENT.
CHOICE of a house. Sanitary law; drainage, ventila-
tion, light, water supply. Decoration; furniture;
carpets, window blinds, lamps; cure of smoky
chimneys; paper hangings. Whitewashing.
Cleansing of furniture. French polishing.
Colors for house painting. Fire-proof mortar.
Cheap filter. Bright Irons. Hints for house-
wives. Servants. Rent and taxes. Lodgings...
Police cautions. . . . . . . . 25
.
. DOMESTIC COOKERY.
Whole art of cookery. Food in season for every
month in the year. Terms used in modern
cookery. Marketing. To choose meat, poultry,
&c. Best mode of preserving food. Roasting,
boiling, stewing, poultry, baking, fish, made
dishes, entrees, frying, broiling, grilling, brais-
ing, toasting, carving. Soups, gravies, eggs,
pies, puddings, tarts, patties. Cold-meat cook-
ery, sick-room cookery, caudle, custards, creams,
jellies, possets, wheys and cakes. Sauces and
stuffings. Vegetables and fruits. Curing,
pickling, and preserving. Confectionery. Serv-
[v]


CONTENTS.
PAGE
ing dinners. Supper parties. Children's parties.
Bread making. . . . . . . . 58
HOME-MADE WINES AND DRINKS.
Finings for wines. Rules for making wines, cider
and lemonade. Syllabubs and junkets, cooling
cups, punch, winter drinks, liqueurs. . . 286
SOCIAL AND SCIENTIFIC FACTS.
Philosophy of eating; water drinking; sleep at will;
human body; the teeth of man and animals;
yearly food of one man; age of animals; flight
of birds. To keep a house cool in hot weather;
open windows at night; cautions to persons liv-
ing in marshy districts. Beds and their man-
agement; carbolic acid and chloride of lime;
sugar as food, adulteration of sugar. To pre-
vent drafts; perfumes in sick chambers; pep-
sin, mustard-leaves. To restore scorched linen ;
to preserve boots; value of leaves; tontine;
aquarium ; to re-polish jewelry; weight of a
sunbeam, &c., &c. . . . . . . 303
DOMESTIC CHEMISTRY.
Soap, washes, perfumes, tooth powders, pomatums,
hair washes, hair oils, cosmetics, inks, dyes.
Cleaning, starching, washing, stains, waterproof-
ing, varnishing, polishing. Blacking, hair dyes,
depilatories, &c. . . . . . . . 325
CLOTHING. .
What should be worn next the skin; choosing
cloth; clothes for traveling ; brushing, mending,


;
vii
- CONTENTS.
.
..
PAGE
altering, restoring clothes; drawers, closets ;
ladies' clothes, tight lacing, covering the head;
the feet, &c. - . . . . . . . 375
DOMESTIC PETS.
Dogs; cats; rabbits; squirrels; guinea pigs; white
mice; gold and silver fish; domestic fowls;
food for chickens, ducks, geese, &c. . . . 382
DOMESTIC PESTS.
To destroy or render harmless :-rats; mice ; insect
poison; moths ; bugs; fleas; flies; cockroaches
and crickets; beetles; gnats; bees, &c. . . 405
MANNERS AND BEHAVIOR.
Etiquette for gentlemen ; for young ladies; toilet
for ladies ; letter writing. Etiquette of the ball-
room ; evening parties. . . . . . 414
GARDEN MANAGEMENT.
Practical hints for keeping a garden ; directions for
every month in the year. Easily-raised annuals,
biennials; lists of perennials. In-door garden-
ing. Fern cases, evergreens, edgings, gravel
walks. List of hardy deciduous trees; list of
hardy variegated plants. Vegetables for garden
growth. Greenhouse plants ; greenhouse work
for each month, &c., &c. . . . . . 427


viii
CONTENTS
DOMESTIC MEDICINE.
What to do. Fainting, hysterics, apoplexy, fits.
Blood-letting. Bruises, wounds, sprains, dislo-
cations and fractures. Bites and stings, falls,
scratches, burns and scalds. Accidents, poison-
ing, warts, whitlows, corns and bunions. Blisters,
chilblains, bleeding at the nose, perspiration,
stammering, knock knees, styes, headache, tooth-
ache, earache and deafness. Colds and coughs,
restoration of the apparently drowned. Boils,
carbuncles, abscesses, loss of appetite, sore
throat, inflammation of the eyes, pimples,
blotches. Neuralgia, palpitation of the heart,
inflammation of the lungs. Dysentery, indiges-
tion, bronchitis, asthma, constipation, diarrhæa;
cholera, itch, dropsy. Consumption and ague,
erysipelas, female complaints, children's com-
plaints. . . . . . . . . 461
LAW.
1. O. U.; bills of exchange ; promissory notes ; ac- .
commodation bills ; non-presentment of a bill ;
loss of a bill; days of grace; bills of sale ; mort-
gages; law of landlord and tenant; leases ; no-
tice to quit; form of agreement for a lease; fix-
tures; agreements; ejectments; fire insurance;
life insurance, wills; law of master and servant ;
apprenticeship indentures; nuisances ; libel ;
slander. . . . . . . . . 50L


INDEX
PAGE
PAGE
·
83
:
·
· ·
96
Advice to mistresses. 55 Bits of advice .
Anchovy toast. . 154 Brass ornaments,
Arrow-root
. 190 | Butler, duties of
Apple water
191 Baking .
tart.
221
dish
. . 84
Asses' milk. . . 196
fish. . . 88
Asparagus
262
pastry.
Artichokes .
262 Bacon, to boil .
Age of animals. .. 310 | Bacon or ham, to fry. 114
Adulteration of sugar. 316 | Bacon and ham, how
Aquarium
320
to choose . 66
Artificial light. 29 Boiling ..
92
musk . 336 Broiling and grilling. 118
Alinond rocher . . Broiled fowl
119
bloom .
rump steak 156
pomatum 3331 fowl . 151
paste . 337 | Browning for soup.
Athenian water . . 335 | Bullock's kidney : 155
Asphalt pavement . 367 Bullock's heart, to bake
Alabaster ornaments. 371 Boiled fowl. . . 98
Altering clothes . 379
tongue . . 158
Ants . . . . 412
calf's feet . 159
Baked sweet breads 167
Breakfast room,
Bubble and squeak. 186
room furni-
Bread pap
ture . . 33 | Barley-water . . 191
Breakfast, luncheons,&c.282 Buttermilk.
• 193
332
88
189
[ix]


INDEX.
274
275
8
·
· 397
PAGE
PAGE
Beef, how to choose . 65 | Broths . . . 197
to roast . . 72 | Bacon, to cure . . 266
ribs, to roast 72 Butter Scotch .
to bake .
87 Bills of fare ..
round of, to boil 93 Bed rooms, furniture. 34
rump of, to boil. 94 | Bread making . . 282
ribs of, to boil. 94 | Brown bread . . 284"
round, to carve 122 Barley bread . .. 285
aitchbone of, to
orangeade 294
carve. . . I 22
orangeade : 197
brisket of, to Brandy bitters. . 301
carve . . 122 Beds, and their manage-
rump of, to stew 107 | ment . . . 314
shin of, to stew. 108 Black dye . . . 341
sirloin, to carve 122
lace vails, to
ribs of, to carve. 122
clean. . . 344
soup. . . 133
clothes . . 379
olives . . 151 | Blacking . . . 354
collops : 153
for harness. 355
bones broiled . 155 | Bird stuffing
a-la-mode . . 155 Bees.
s . . . . 401
or mutton pudding 181 | Bugs . . . . 408
baked
182 Beetles
411
fried . . 182 Biennials . . . 437
ragout of . . 182
Bulbs . .
446
drink . 196
tea
. . 199 Choice of a house - 25
tea, baked . . 199 Carpets . . . 35
tea in ten minutes 199 Cleansing of furniture 40
hashed, veal, lamb, Cleansing brass-work 41
&c. . . . 178 Colors for house paint-
Boiled fowl . . 2011 ing . . . . 42
Blancmange
Blancmange, tapioca . 233 Cook, duties of . .
Black-cap apples 234 Coachman, duties of .
Buns, plain
246 Cod, how to choose.
Bath. . 246 Crabs, how to choose.
Biscuits, . . 249 Capon, to roast . .
sea
249 Cooking in American
sweet. - 249and Dutch ovens ..
savory. . 249 | Cooking by gas. .
Broad beans . . 259 ) Cod, to bake . . 89
•
•
233 Cheap filter
69


INDEX.
rice.
.
III
to .,
.
244
244
tea
.
.
.
248
257
PAGE
PAGK
Calf's hearts and sheep's Caudle
191
hearts, to bake . 88 Charlottes . . . 239
Calf's head, to carve . 125 Curds and whey. . 195
liver and bacon 159 Cake, pound . . 240
Cod's sounds to boil. 103 savory . 240
Cod-fish pie .
160
common lunch. 241
Cod, to boil
ordinary plum. 241
Cod's head and shoulder,
ordinary seed : 241
to carve .
soda . . . 242.
Cod's head and shoulder,
currant . i. 242
to bake . 89 bride. . . 243
Chicken and fowl, to boil 98
243
Carp with vinegar . 102 Madeira. 243
Carp, to stew ..
sponge
Collared eel, to boil . 103 wine
Crimped skate . . 115
macaroons
Carving . . . 121
plain cheap
Cock-a-leekie . . 144
144
Curried chicken. 160 Crumpets . .
Chicken broth . . 198 Cabbages.
fritters. . 177 Cauliflowers
260
Cold meat cookery. 178 Carrots and parsnips. 261
cod . . . 185 | Celery . . . 262
Cool drink. . . 196 Cucumbers . . 263
Crust for puddings and Curing and pickling . 265
pies . . . . 222
and potting . 265
Cakes . . . . 239 Capers, to pickle. . 269
Cakes, cheese . 226 Cabbage, to pickle . 269
lemon cheese . 227 Candied citron, lemon
orange cheese. 227or orange peel : 271
almond cheese 227 Confectionery . .
Custards, cupi. · 235 Compotes . . . 273
coffee . . 236 | Candied fruit . . 273
Cream, 'stone
. 236 Children's parties : 277
dessert. . 236 | Champagne . . 288
“au liqueur". 236 Cowslip wine . . 290
Italian . . | Cider, lemonade, &c. .
lemon . . 237 Cider .
.
. . . 291
raspberry . 237 Cider cup . . . 296
solid · 237 Cooling cups . · 296
solid fruit . 238 Claret cup: . . 296
colored . . 238 | Cherry brandy. . 301
237 VIU


xii
INDEX.
315
340
350
368
375
372
382
389
PAGE 1
PAGE
Carbolic acid . 314 Dumplings, currant . 209
Congress water . 331 Dripping crust. . 224
Cosmetics. . 336 | Damson cheese. .. 234
Carmine rouge . . 336 | Damsons, to preserve. 271
Cold cream. : 336 Drafts prevented .
Cotton, dyed red . 341 | Domestic chemistry. 325
Cleaning kid gloves. 342 Dyeing .
Chinese water - proof
small ribbons. 341
composition .
feathers . 342
Chloride of lime . 355 Dye leather, red. . 341
Carbolic acid . . 356 Disinfectants . . 355
Cement for glass . 357 Depilatories . . 363
for marble , 357 Drying of wood.
for knife han Danger from union of
dles . . 357 metals . . 369
Clothing i . . Durable paste. .
Cloth for clothes 376 | Dogs . .
Clothes for traveling. 376 Domestic fowls .
closets . . 379
pests. 405
Children's clothing · 380
pets . 382
Covering of the head. 381
Cats .
384 Eel broth . . .
Cockroaches, crickets. 411 Eel pie .
170
Eels, to boil
103
Drainage . .
to stew
Domestic cookery
to fry
117
Decoration.
to carve
129
Drawing-room
Egg-hot
. 300
Drawing-room furni. Eggs, boiled
171
ture.
to fry
Dining-room
poached .
Dining-room furni
fried.
172
ture. . .
poached, and
Drafts.
ham sauce 172 -
Dairy-maid, duties of.
Scotch
Ducks, how to choose.
curried . . 172
Duck, to roast.
81 Everton taffy .
Ducklings and rabbits, Elderberry wine 290
to stew . . . 110 Elder-flower water . 328
Dried salmon . . 120 Eau de Cologne, . 329
Dumplings, lemon . 208 Easily - made st prm -
apple . 209 glass . . . 372
198
II2
274


xiv
INDEX.
147
188
·
·
TO
·
· ·
PAGE
PAGE
Gravy, venison . . 147 Gravel walks . . 449
white . . 148 | Greenhouse ferns . 455
fish . . 1481
bulbs 455
veal
Gibelotte of rabbits. 150 Hot-water pipes
Giblet pie . .
162 Hall furniture . .
Grouse pie . . 165 Hints for housewives
Game, hashed: 179 | Housekeeper,duties of
Gruels and porridges 188 Housemaid, duties of. 50
Gruel, water .
| Hares and rabbits,
groat . . 188 how to choose ..
rice . . . 189 Hare, to roast . 81
Ground rice milk . 190
to carve . . 128
Gingerbread
pie. . . . 164
spice . 245
stuffing . . 255
Gingerade . . . 294 | Herrings, how to
Ginger wine
291
choose : 69
beer . . 292
to boil
Green peas
258
to fry
General observation . 281 How to boil . . 92
Grease spots . .
to bake
Graining to imitate
to broil .
rosewood . 351
to toast
Graining to imitate Ham, to bake
oak . .
to boil .
Glue cement . .
to carve .
to unite steel 358 | Hams, to cure. 266
General receipts 358 Haddocks, to bake .
Green paint .
dried. . 169
Gun cotton ivory . 371
to boil . 104
Galvanic battery 374 Hodge podge . .
Guinea pigs ..
Haricot beans . .
Gold and silver fish. 387 Horseradish .
Gnats . . . . 412
Household bread 282
Gardening for each Home - made wines
month in the year . 428 and drinks ..
Germinating powers Hair washes . .
of seeds . . . 441
dye . . . 362
Greenhouse and in Hot-water pipes
door plants . . 441 Home-made barom-
Garden mousetrap · 442 eter . . . . 373
management. 427 | Hearts, to bake . . 88
· · ·
coa acro Ocv
· ·
352
357
· ·
3701
387
286


INDEX.
XV
PAGE
271
conywa
338 Keen
338
PAGE
Hardy deciduous Jelly, red or black
trees . . . . 451 currant . . 232
Hints for greenhouse. 457 | Jerusalem artichokes.
Jams . . . .
Irish stew . . . 108
108 Junket
295
Icing . . . ; 242 Jasmine water. . 331
Iced fruit.
274 Japanese cement.. 358
In putting on the des-
sert . .
281 Kitchen ,
Indian corn and wheat
furniture
flour bread .. 285 Kid, to roast '
777
Ink, black . .. 338 Kidney pudding. .
indestructible . 338 | Keep your feet warın 381
red
blue . . 338 Light .
29
yellow.
339 | Library furniture
marking . 339 Lamps
invisible, .
339 Laundry-maid, duties
imitation Indian. 340
340 of
for zinc garden Ladies' maid, duties of
labels
340 Lamb, how to choose 66
Iron - mold, to re-
to roast.
move . . 347
leg of, to boil.
Iron and steel
368 breast of, stew
Imperishable putty 369
fore quarter, to
Inodorous paint. .
carve . .
Imitation ivory . . 371 Leverets, to roast .
Insects
. . . 406 | Lobsters, how to
Insect poison
407
choose
Indoor gardening : 442 Lobsters and crabs. 170
Lobster, to boil .. 106
Jugged hare . . 163
to stew .' 112
Jellies . . . . 192
salad .
Jelly, tapioca . 192
cutlets : 170
isinglass. 192 Lamb's fry . .
rice. . 193 Lamb curried, beef,
calf's foot. 230 veal or boultry . 179
isinglass. . 230 Lettuces . . . 263
apple . 231 | Lemonade . . .
tapioca . · 231
barley . 196
orange . 231
and claret 297
lemon
. 232 Liqueurs . . . 300
74
370
124
X2
149
293


xvi
INDEX.
329
·
178
·
368
·
·
195
278
PAGE
PAGE
Lotion :
328 Mutton, haricot ... 167
Lavender water.
braised. 168
Lip salve . . 337
hashed .
Lead poisoning .
ragout of 182
Light mahogany 370
pie . . 183
Ladies' dress
380 Millet milk . . 190
toilet . . 422 | Mustard whey. .
Letter writing . . 425
leaves. . 318
Lawns . . . 448 Mulled wine .. . 195
Muffins .
247
Mutton, how to choose 65
Indian meal.
247
leg of, to boil 04 Mango chutney . . 250
collared . 94 Mushrooms
262
to roast. .
to pickle. 268
saddle of, to Marmalade.
272
roast . . Mode of serving
haunch of, to
ner . .
roast
Moselle cup . 296
leg of, to roast 73 Mint julep . i . 296
shoulder of,
Mulled wine . . 299
to roast . Marshy districts. 313
loin and neck Mastic varnish. 351
of, to roast. Mahogany varnish . 351
to bake. . Military belts . 370
leg of, to Made dishes, entrees,
bake . .
&c. . .
fillet of, to Minced collops.
bake . .
Meat, minced . 180
leg of, to
or fish, pre-
carve 123
served in sugar 267
, boiled leg of,
to preserve
to carve . 123 Mackerel, how to
haunch of, to
choose . 69
carve , 123 Mackerel.
I20
saddle of .
soused
loin of . .
to boil
shoulder of .
to bake i 90
veal and pork
to carve .. 129
pudding · 158
to pickle.
broth . . 197 | Maid, duties of . .
chop . . 201 | Modern cookery .
cutlets . . 161) Marketing . . . 65
.
149
Mincedin
I53
104
1 2
104
•
л нил соо


INDEX. .'
xvii
PAGK
I 27
165
PAGE 1
Magic lantern slides. 374 Police cautions . .
Mops . . . . 374 Pigeons, how to choose 68
Mending clothes . 378 Partridges, how to
Moths .
. 407) choose . . . 68
Manners and behavior 414 Poultry .
Moss on fruit trees. 450
and game, to
preserve . 71
Nurse, duties of . . 52.
of all kinds : 181
Nursemaid, duties of 52 Plaice, to bake . . 89
Naples curd
195
to boil . . 105
Noyeau . . 301 | Pike, to bake . . 90
to boil . . 105
Outside decoration : 31 Pickled pork, to boil. 97
· Oil paintings . , 43 Partridges, pheasants 100
Oysters . . 118 Perch, to boil . . 105
how to choose 69 Pheasant, to carve ..
to bake. . 90 Partridge, to carve 128
to stew. . 113
pie . ..
Oyster sausages. . 151 Pigeons, to stew
IIO
Omelette, plain . . 1731
to carve 128
savory 173|Pigeon compote . 165
veal kidney
pie
166
cheese . 174 Prussian cutlets 149
salmon.. 174 Patties .
152
cold fish . 175 Peas and butter , 154
sweet . . 175 Poached eggs and bacon 155
fruit preserve 175 Pancakes . . . 176
generally . 175 | Pepper pot . . 186
Oatmeal pap . .
Potato pie
Open fruit tarts . 225 Pearl barley-water 191
Onions, to pickle . 270 Pork, how to choose . 66
Oxford swig ... 297 roast leg of 75
Orange brandy . 302 roast spare-rib of 75
wine . . 290 leg of, baked 85
Open windows at night 312 loin of, to bake 86
Oil, rose . . 334
roast leg of, to
jasmine . . 334
carve . . 125
macassar . . 334 boiled leg of, to
Ornamental grasses . 452
carve : · 125
cutlets . . 165.
Purchasing a house. 27 pie .
Paper hangings - 39
174
189 Pota
ſeg of, to boil : to


xviii
INDEX.
ale
201
202
202
202
203
224
222
.
223
•
223
PAGE 1
PAGE
Possets, wheys, &c. - 193 Pudding, souffle rice. 216
Posset, wine . . 193
boiled rice. 217
sack . . 193
ground rice 217
brandy. . 194
baked rice. 217
• · 194
plain baked
Puddings and pies . 201
rice. . 213
Pudding, Yorkshire. 201
treacle . 218
peas . .
plain baked
batter
Indian . 218
suet . .
rice and fruit 218
cheese
fresh fruit . 219
hasty
203
boiled apple 219
hominy 203
baked apple 220
potato
crust.
bread . 204 Pie, fresh fruit. 220
brown bread 204 rhubarb .
22 I
plum. . 204 pumpkin. 222
baked plum 207 Puff-paste . .
family plum 207 Puff-paste, half .
mince-meat. 207
suet
roly-poly • 208 Paste, short .
223
egg . . 209
.
common. . 224
plain custard 209 Pastry, Jellies &c. 225
custard . 210 | Puffs.
227
college 210 Pies, mince
. 228
cabinet • 211 Potatoes .
fig : . 211 | Pork, to cure
ginger 212 Pickling . . . 268
citron . 212 Preserving
castle . 212 Port, claret, &c. 287
Jenny Lind's 213 Port negus
300
lemon . 213 Perry .. . . .. 292
orange . 213 Punch, &c.
297
marron
milk
. . 297
rhubarb
tea.
. 298
muffin
rum
almond
215
lemon . . 298
bread and
gin
299
butter 215
cold
299
tapioca : 215 Philosophy of eating. 303
sago . . 216 Pocket flask .
305
arrowroot. 216 | Pulse of animals : 311
256
270
213
• 214
• 214


INDEX.
xix
PAGE
248
352
333
358
PAGE 1
Perfumes in sick Ragout of duck. . 161
chambers . . 316 | Rice milk . . . . 190
Pepsin . . . 317
pancakes. . 176
Preserving boots 319 Rusks . . .
Perfumes . . . 329 Rhubarb, to preserve. 270
Perfume for handker-
Raspberry vinegar . 300
chiefs. .
330 Raspberry and straw-
Perfume for gloves · 330 berry jam . . 272
Pastiles . .
330 Rolls . .
283
Pomatums.
333 Refreshing drink .
294
Plumbago for labels. 340 Repolishing jewelry. 323
Picture varnish. 351 | Rose vinegar . . 327
Prepared polish
water . .. 330
Polish, enameled lea Rosemary pomatum .
ther . . 354
wash. .. 335
Parchment glue.
Roofing for hen-
Plate powder .
houses . .. 352
Plant-sticks . 367 Razor paste
367
Pigeons . . 393 Rats and mice . . 405
Pictures of birds 400
Practical hints for Sanitary law . .
keeping a garden 427 Staircases . .
Perennials . . . 438|Smoky lamps .
Pig's fry . . . 177
chimneys
Potting plants. . Steel and iron · · 45
Servants :
Rent and taxes. . 56 Scullery-maid, duties
Roasting, boiling, of .
stewing, &c. . 71 Shrimps, how to
Rabbits
. 385 choose . . .
to roast.
Stuffings
to boil.
Sucking pig, to roast.
to carve
to bake. 84
stewed in Salmon, how to choose
milk . 200
to boil . . 101
Rabbit, fowl, or game
to bake . . 91
pie . . . 162
to stew. . 112
Roast pig, to carve . 125
to carve
129
Roast sweetbreads . Shad, to bake .
Rump steak pie . . 153 Sturgeon, to bake
Rump steak and kid Salt cod, to boil. .
ney pudding: · 157 |
with cream . 103
128
68
167
91
91
102


XX
INDEX.
III
200
Sago
.
..
I 2
128
PAGE 1
PAGE
Soles, to boil . 106 Stewed rump steaks. 150
Shrimps, to boil. 106
chops or cutlets 151
Stewing poultry, &c. 110
ox palates . 156
fish . . III
sweet breads. 167
Salt cod, to stew. .
giblets . . 163
Skate, to boil . . 105
cutlets . . 200
Sauteing . . 115
calf's foot .
Smelts, to fry . . 116 Steaks and fried pota-
Soles, to fry . . 116 toes . . . 157
Soles a la Italienne . 116 Salt duck . . 166
au gratin . . 116 Sweet bread pie . 166
Sprats, to fry . . Scotch haggis . 168
to bake . . 91 Squab pie
184
Spitchcocked eels . 119 Sick-room cookery . 187
Sturgeon steaks - 120 Sago
· 190
Savory toast .
Sippets
191
Snipe, plovers and wood Strawberry tartlets .
cock, to carve
Sausage rolls . . 225
Stock, to clarify · 132 Short-bread .
Soup, .
. 130 Sauces and stuffings . 250
stock .. 130 Sauce, Robert . . 250
cottage . . 133
fish
. 251
oxtail .
parsley . .
real turtle
135
egg
. . 252
mock-turtle . 135
tomato .. .
mulligatawny. 136
bechamel . 252
Julienne. 137 for cold meats 252
eel .
caper
252
oyster . 139
139
. . 253
rabbit
139
mint
253
hare
white . . 253
giblet
apple
253
vegetable
brandy and wine 253
carrot
141
for pudding . 254
spring
I4I
sweet . . 254
onion
mushroom and
cabbage.
walnut . . 254
parsnip .
celery . . 254
vermicelli
Stuffing, ordinary . 255
macaroni · 143 Sage and onions : 255
green pea 143 Sprouts and young .
pea . . . 1431 greens . . . 258
134
.
252
139
140
.
.
142
142
·
142


INDEX.
xxi.
PAGE
PAGE
•
345
364
315
Scarlet dye for wool. 342 To clean silver
beans
259
renovate black
Spinach . . . 260
lace . . . 345
Spanish onions
clean cloth : .. 347
Salads .
polish ivory . . 353
Stewed pears and
dry flowers. 359
pippins . . .
264 dry grass and
Salmon, to pickle .
moss . . 360
Small dinner parties 275 darken the hair. 363
Supper parties : 277 remove hair . 363
Soda water . .294
wash blankets ..
Syllabub . . 295
wash damask cur-
Sherry
. . . 289
tains. . . 365
Sherry cobbler : . 296 wash carpets
Social and scientific
clean ermine fur
facts .
303 renovate black
Sleep at will .
307 cloths . . 365
Sugar as food .
engrave on glass. 366
Soap, toilet.
325 detect logwood in
lemon
wine. . . 369
musk.
detect arsenic .
Windsor .
preserve wood .
369
Scents for pomatums .
bleach hair.
Smelling salts.
preserve steel 372
Sealing wax . . 356
brush clothes 377
Skeleton leaves. 359 clean birds' feet.. 395
Squirrels :
386! preserve seeds : 441
Singing birds . . 394 Tight lacing . . 381
Silkworms .
403 Transfer papers . . 372
Sting of bees . . 412
412 | Treatment of young
canaries . . .
Terms used in modern Talking birds. ..
cookery . . . 61 | The greenhouse , 453
- Turkey, to boil .
. to carve. 126 Under butler, duties
Tomatoes. . 261 of . ·
Tomato salad . 264
Tooth powders. 335 Ventilation . .
To clean gilt frames . 344 Varnished wood
Trout, to stew , .. 113 | Valet, duties of .
to fry . . 117/ Venison, how to
Trufies . . . 261) choose. . . .
326
326
327
369
331
332
370
396
396
97


xxii
INDEX.
PAGE
36
118
337
неу
.
86
•
286
PAGE 1
Vegetables . . 256 Water supply .
29
Vegetable tooth pow Window blinds . .
der.
336 Whitewashing . .
Venison, hashed .. 179 Whitewash for walls.
ito roast .. 76 Woodcocks, how to
- to stew . 111 choose . . . 68
Veal, how to choose . 60 Woodcock,&c. to roast 82
fillet of, to roast Whitebait. .
to roast . .
devilled . 118
loin of, to roast. Welsh rarebits . . I 21
breast and shoul.
White stock soup . 131
der of, to roast
lip salve :
Veal, breast of . .
wine whey 194
shoulder of
mice . 387
fillet of
wines .
breast of, to boil 95 Wines .
287
knuckle of, to Walnuts to pickle . 269
boil . . 95 / Winter drinks. . 299
breast of, to stew 109 Water drinking . . 304
fillet of, to stew. 109 Weight of a sunbeam. 323
knuckle of, to Wash-balls . . 326
stew . . 110 Wash for the face .
neck of, to stew. 110 Wash to promote cur-
breast of, to 1 ling . . . 335
carve . . 124 Washing powders : 327
fillet of, to carve 125
counter-
collops . . 160
panes, &c. 346.
cutlets . .
. 161 | Waterproof cloth
I6I
, 349
and ham pie . 162
calico . 349
stew of . . 180
boots : 349
ragout of . . 183
packing
pie . . . 183
paper . 350
broth . 198 Washing colored lin-
stuffing . . 255 ens.
364
to pot . . 267 Wood uninflammable. 368
Value of leaves. . 319 Watering a garden 443
Varnishes . .
Varnish for garden Yeast dumplings . 202
fences . .
. 441 | Yearly food of one
Vol-au-vent . . 225! Man . . . 310
• 328
350


INDEX
xxiii
DOMESTIC MEDICINE.
PAGB
477
478
498
495
484
PAGE 1
Apoplexy . . . 462 Habitual intempe-
Accidental poisoning. 466 rance . . • 470
Abscesses.
Headache.
Asthma . . .
483 Inflammation of the
Ague . . . .
489 Eyes . . . 479
Blood-letting
463 Itch .
Bruises . . . 463 Inflammation of the
Bites and stings. . 465 lungs . . .'487
Burns and scalds 466 Jaundice
Blistered feet . . 469 Leeches (to apply)
Bleeding of the nose. 469 Loss of appetite.
Boils, carbuncles, &c. 477 | Mumps ..
. . . 495
Bronchitis. . . 483 Measles .
Corns and bunions . 468 Neuralgia.
480
Chilblains.
469 Nettle rash .
Colds and coughs . 473 | Perspiration . . 470
Costiveness (or con Palpitation of the
stipation)
heart . . .
Cholera . . . 485 Restoration of the ap-
Consumption
488 parently drowned .
Children's complaints 491 Sprains . . . 464
Convulsions . . 493 Stammering . . 470
Croup. . . . 494 Substances in the
Domestic medicine . 461 throat .
Dislocations and frac Substances in the ear. 471
tures
465 | Small-Pox. . . 490
Dysentery, .
481 Scarlet Fever . . 498
Dyspepsia . . 482 Tootache. . . 472
Diarrhea , . 485 | To excite breathing. 474
Dropsy •
. 487 | To imitate breathing. 475
Epilepsy
· 462 Teething
· 492
Earache and deafness 473 Thrush . .
Erysipelas .
489 | Ulcerated sore throat. 479
Fainting . . '. 461 Wounds . . . 464
Falls, where the pa Warts
. . . 468
tient is stunned . 466/ Whitlows . . . 468
Female complaints . 491 Worms
Hysterics . . . 461 Whooping cough. . 500
470
494
496


xxiv
INDEX.
LAW.
PAGE
PAGE
518
anunu
512
507
505
508
Advice to him that goes Life insurance. .
• to law . . . 501 Law of master and
An I. 0. U. .
. 501 servant . . .
Accommodation bills 503 Libel .
Altering date of a bill Mortgages.
of exchange . . 504 More than one mort-
A misdescription :
gage
An action for eject Mortgage of a lease-
ment . . . 516 hold
Apprenticeship . 523 Non-presentment of a
Bills of exchange : 502 bill . .
503
payable at a bank Notice to quit . . 511
ers. · · 503
503 Nuisances . . . 526
falling due on Sun. Promissory notes 505
day. . . 504 Preparati
| Preparation of bills
of sale
. 505 of sale . . ..
Breach of condition 507 Power to assign
Copies of bills of sale 506 Policy not rendered
Conditions of liability 518 void . . .
Days of grace . . 504 Policy not assignable. 517
Ejectment
515 | Premises insured 517
Foreign bills of ex Repairs . . . 508
change . . . 503 Rent per annum
512
Fixtures . . . 509 Recovery of insurance' 517
Forms of agreement. 510 Service of notice .
Forms of notices to Slander .
quit . . . 513) The law of landlord :
Form of a will. . 520 and tenant . . 508
Fire insurance. . | Tenant paying taxes .
False representation. 519
or lodger . 509
Hiring furnished Trade fixtures , 510
apartments . . | To insure the life of
Indenture of appren-
another . . -. 519
ticeship . . 523 To cancel indentures. 524
Joint mortgage 507 | Validity of a will
Loss of a bill
503 Writ of ejectment 516
Letting and hiring . 508 Wills .
wi, . . 519
Leases . . . 510 Will revoked . .
519
517
512
516
509
orcionar


HOUSEHOLD MANAGEMENT.
CHOICE OF A HOUSE.
The first and most important requisite in domestic
life is a house to live in. You may either build, pur-
chase or rent a house. In the first case, there is some
difficulty—the cost of building having considerably in-
creased of late. But if you determine to build, settle first
on the size and style of house you need. Then apply to
a respectable architect and surveyor; tell him the extent
of your family, number of servants, whether stables, bil-
liard-room, conservatories, hothouses, &c., are wanted,
and the limit of expense to which you intend to go.
The architect will submit to you a rough draft of the
proposed house and its estimated cost; approved of, the
plan is elaborated. Finally, you obtain separate plans for
each story, with elevations for the principal fronts-all
accurately and carefully drawn. The next matter is to
find a suitable locality. Let your new vicinity be high
and well-drained. Carefully avoid the neighborhood
of graveyards, gas-works, canals, factories, water reser-
voirs, marshes, open ditches, slaughter-houses, and chem-
ical manufactories. Endeavor to obtain a site facing the
south or southeast,—the very best being that site which
has the diagonal line of its general plan north and south,
so as to have the sun's rays on every window during some
[25]


26
HOUSEHOLD MANAGEMENT.
part of the day;-in other words, having no front or side
pointing directly east, west, north or south. A gravel
soil is preferable to all others, as it will not retain the
water, and soon dries after rain. If you cultivate a gar- .
den, you will soon discover the advantage of this. The
direct or moderate slope is always a healthy site, and sure
to be well drained. Before you conclude upon building,
be careful to find that the water supply and drainage of
the neighborhood are thoroughly satisfactory. Good
and plentiful water and complete drainage are absolutely
essential to health and comfort. Procure next from a
good builder a detailed estimate of his charges. If they
are satisfactory, you may order the work to be proceeded
with. The thickness of walls, weight of timber employed,
depth of foundations, heiglit of chimneys above roof,
party walls, &c., may safely be left to the architect. A
defect may be easily set right while the house is in
course of building which would be a source of much dis.
content and expense if allowed to remain undetected
until after the work was completed. The style and pat-
tern of the various decorations should be personally seen
to. Remember always to give the new house plenty of
time to dry, and never on any account move in until you
have the surveyor's assurance that the walls and roof are
perfectly set. Some very melancholy cases have occurred
from persons living too soon in newly-buill houses.
Mold gets upon the furniture, and clothes and linen
are constantly damp. This state of things rapidly ren-
ders the blood unhealthy, and the whole system becomes
deranged. Dropsy, rheumatism, and, in some cases, pa-
ralysis, are brought on; the slightest wound or scratch
speedily inflames, and existing complaints are greatly
aggravated.
Every house should have a garden; but, as a matter
of taste and comfort, it is as well to get as large an area
as possible. Where practicable, let your garden wall
back upon another garden wall, as you will thus secure
3


HOUSEHOLD MANAGEMENT.
27.
a good open space between your house and your neigh-
bor's.
Purchasing or Renting.
Purchasing or Renting of a house already built. These
means of obtaining a house are certainly preferable
when your circumstances render economy necessary.
Your best plan is to get the lists of properties for
sale issued by respectable house agents, who have
always a number of tenements, more or less bargains,
for disposal. In these lists may be found houses to suit
the means and desires of all classes. You can then see
them for yourself. If you consider the matter favorably,
pay a second visit—this time accompanied by a surveyor
or skilled friend-and if everything be satisfactory, you
can commence negotiations by offering your maximum
price.
You will find all necessary particulars as to agree-
- ments for leases, repairs, &c., under the section devoted
to Law. If all go smoothly, you can dispense with the
aid of a lawyer; but should you have any reasonable
doubt as to the bona fides of the vendor or his agent, im-
mediately instruct your legal adviser to examine the
titles under which the property is held, and the powers of
the vendors to sell.
In nearly all cases the cost of transfer is paid by the
purchaser; but it is sometimes arranged that all costs are
covered by one lump sum.
.
Sanitary Law.
The observance of the principles of cleanliness and
care in the management of a house is all-important. Be-
fore these principles were understood, the rate of mor-
tality, in large towns especially, was much higher than it
is now. In choosing a house or apartments, strict atten. -


28
HOUSEHOLD MANAGEMENT.
tion should be paid to drainage, ventilation, light, and
water supply, and if these are all good, you may con-
gratulate yourself on a fortunate selection.
Drainage.
Drainage is one of the great characteristics of modern
building operations; for though the principle of carrying
off the refuse of towns is of ancient date, the practice
was, in this country, until recently, only partially carried
out. See that the fall from the house-drainage to the
main sewer is considerable-eight to twelve feet at the
least. Avoid, if possible, drains passing through the
house; and see that the kitchen and out-house drains are
ample and efficient. Once during the twenty-four hours
in summer, and once or twice a week in winter, the whole
of the drains about the premises should be well flushed.
This serves the double purpose of getting rid of the stale
water from the cisterns, and carrying away to the main
sewer any foul matter retained in the drain pipes. In hot
seasons disinfectants—a list of which will be found under
the section “Domestic Chemistry”-should be freely
used.
Ventilation.
The great desideratum in ventilation is a free current
of fresh air through all the rooms. Early in the morn-
ing (except when the weather is very foggy) open all win-
dows, doors, chimneys, and ventilators, and thoroughly
freshen the whole house. As soon as the family are up,
the beds should be stripped, the sheets, pillows, blankets,
&c., placed about the room, the windows opened top and
bottom, and left so for a couple of hours. Many servants
think that windows should only be opened in warm
weather. This is a great mistake, as fresh air is just as
necessary in cold weather as in warm.


HOUSEHOLD MANAGEMENT.
29
Light.
Light is an indispensable essential to health. A room
flooded with light early in the morning is cheerful and
pleasant all day. The complaint made in summer of the
great heat of rooms much exposed to the sun has cer.
tainly some truth in it; but summer heat may be tem-
pered in many ways. Outside blinds are excellent, and
indeed almost essential to rooms upon which the sun
shines many hours. Another excellent mode of cooling
sunny rooms is to place a large glass bowl, such as gold-
fish are kept in, in the center of the room. Fill it with
cold water, and put into it as many little branches as it
will hold, the lower ends downwards, of willow, birch, or
lime-tree. By this easy expedient an apartment will in
a short time be rendered much cooler, the evaporation of
the water producing the desirable effect without detri-
ment to health. Besides, the exhalation of green plants,
under the influence of the sun's rays, greatly tends to
purify the air. Plants, however, should not remain in
the room after nightfall, or in the shade, and especially
not in bed-rooms. Fresh branches and fresh water should
be used every day, and if tastefully selected and arranged
this tree-bouquet will be found a graceful and novel orna-
ment.
Artificial Light.
In the matter of artificial light, if gas is used, see that
the fittings do not allow any escape. Patronize“ patent”
burners, as the ordinary burners allow a large quantity
of unconsumed gas to pass, which fills the room, and is
the fruitful cause of headaches and nausea.
Water Supply.
The Water Supply should be constant if possible. If
that cannot be obtained, then the cisterns, water-butts, or


30
HOUSEHOLD MANAGEMENT.
other receptacles should be kept clean and cci ered
from dust and dirt. Rain-water will be founà suf-
ficient for many purposes; but for drinking or cook-
ing all water should be filtered. Boiled water is very
good, but water filtered through animal charcoal is still
better.
The foul cistern, the rarely-emptied dust-bin, and the -
street drain are only some of the sins against pature's
laws which propagate disease.
DECORATION
There is nothing like individual taste in these mat.
ters; but a few hints will be acceptable.
Drawing-Room.
· Have your Drawing-Room decorated cheerfully. Let -
the wall paper be of no decided pattern, and light in
color. The chimney-pieces should be of white or varie-
gated marble; the wood-work light, and the door-plates,
&c., simply white and gold. Stoves should be steel,
bronze, or ormolu; and the gasaliers either to match in
color and pattern), or of cut glass. Where the burners
represent wax tapers, bronze is perhaps more elegant.
Chandeliers are always pretty, if kept bright.
Dining-Room.
In your Dining-Room a different style can be adopted.
The paper should be rich and warm in tone, without
staring patterns, and the cornice and moldings massive.
Most persons prefer "pattern” finger-plates and knobs
in dining-rooms. The stoves should be roomy, and the
general effect that of substantial comfort.


HOUSEHOLD MANAGEMENT.
31.
Breakfast-Room.
Breakfast-rooms should be light and simple in their
decoration. Bed-rooms are usually ornamented with less
care than they might be. The walls should be papered
in light colors, the patterns not too prominent. The
cornice should be small and neat.
Kitchen.
Kitchens, &c., are more appropriately papered in var-
nished staircase paper, as the soils can be easily washed
off. In many houses kitchens are wood-paneled, or the
walls covered with tiles, after the good old fashion com-
mon in Germany and Holland.
Staircases.
Staircases should be papered with varnished marbled
papers; and the cornices should be large and orna-
mental.
Outside Decoration.
Outside decoration is so entirely a matter of taste, that
it must be left to individual judgment.
FURNITURE.
Walnut, ebony and gold, or rosewood, for drawing:
rooms, mahogany or oak for dining-rooms, maple, birch,
fir, or satin-wood for bed-rooms, and deal or birch for
kitchens, are the accepted woods for furniture.
In Furnishing a House, the best plan is to buy every:
thing of one large firm.
Let your guiding rules be that the same style, with


32
HOUSEHOLD MANAGEMENT.
modifications, be apparent all over your house ; that in
the employment of color you avoid bad contrasts; that
walls be well covered with mirrors, pictures, &c., and
that the rooms be not overcrowded.
Furniture for a Ten-roomed House,
consisting of drawing-room, dining-room, library or
study, four bedrooms, kitchen and șcullery:-
Drawing-Room.
The carpet should be of velvet pile or Brussels,
light in color, rather subdued, and not so large or prom-
inent in pattern as to detract attention from the furni-
ture to which it forms a sort of background; not too full
of flowers, and all the pattern flat. Chairs, sofa, couches,
ottomans, &c., uniform in style. Take covers and cur-
tains not too prominent in pattern, and similar in color.
Stoves, polished steel, ornamented with ormolu. Six or
eight chairs, with a few occasional cane-seated chairs and
tables; piano of rosewood, maple, or ebony and gold.
A center-table is now generally replaced with an otto-
man; cheffonier, with plate-glass back and doors; large
chimney-glass. These glasses are improved by double
candle-branches, so contrived as also to hold flowers,
ferns, &c. With respect to ornaments—such as statuettes,
time-pieces, artificial flowers, &c., great taste must be ex-
hibited. Well-bound books are, however, always admis-
sible. Antimacassars may be plentifully used, fringed,
and not too large. When out of use, the furniture should
be covered with linen cases, for, without great care, fur-
niture soon dulls.
• If windows are close together-side by side—a strip
of plate looking-glass should run from floor to ceil ng,
filling the space. With regard to pictures, sėlect those


HOUSEHOLD MANAGEMENT.
- 33
which are glazed-such as water-color drawings, steel-
plate engravings, photographs, chromo-lithographs, &c.
Dining-Room.
- - The Dining-room should be snug and comfortable,
well furnished, with telescope table, solid arm-chairs of
oak or mahogany, in morocco leather or leather cloth-
green and gold or crimson and gold. Wall paper of a
warm color, cornice deep and rich; stove of bronze or
steel; and for ornaments, oil paintings. Let this room
be well lighted and cheerful. A side-board buffet, or
dumb waiter, for glasses, dishes, &c., near to the head of
the table, is indispensable in a large dining-room.
Breakfast-Room.
Simplicity and neatness should be the character-
istic of the Breakfast-room or Parlor. Your table
should be tolerably large, and your chairs comfort-
able-say ten in number, in addition to two easy chairs.
Birch is a very pretty wood for this room, as is also ma-
hogany. The carpet, curtains, and table-cover should
not be too brilliant. The hearth-rug, hassocks, &c., should
either be a match or some good contrast. A large chef-
fonier, the practice piano, a chimney-glass, several pic-
tures, a work-table, folding chess-table, bronze or lack-
ered gasalier, and a what-not should also find places
here.
Library.
The Library or Study should be furnished in mahog-
any or oak, and leather. Two or three reading-chairs,
writing-table with drawers, couch, two occasional tables
to hold papers, &c., and a book-case, or book-shelves, are
required for your library. The shelves themselves should


34
HOUSEHOLD MANAGEMENT.
be movable, so that you can accommodate their height to
the sizes of your volumes. This apartment should be
furnished with damask curtains, both summer and winter.
Oil paintings are very appropriate, as are also statuettes,
groups in bronze, &c. In addition to the ordinary, gas-
fittings, a movable gas lamp, with flexible tubing, is es-
sential.
Hall.
The Hall should be entirely covered with floor-cloth,
or other patent floor-covering, with suitable door-mats;
it should also contain a hat and umbrella-stand, with
glass back, one or two chairs, a small table furnished
with writing materials, a gong or dinner-bell, a clock,
and a barometer and thermometer (combined), with oil-
paintings on the walls.
Staircases.
Staircases should be carpeted from top to bottom with
the same pattern carpet-browns, drabs, and greens are
the best colors. In summer the stair carpets should be
covered with white linen damask, or thin oiled canvas.
Bed-rooms.
With respect to the advantages of iron or brass,
as against wooden bedsteads, the former certainly
possesses greater strength, lightness, and beauty; but the
selection is a matter of taste. For the curtains, &c., pure
white, or white striped with rose color, or light-blue,
has a good effect. Silver fir, polished pine, birds'-eye
maple, or satin-wood, are all fashionable. Three to six
chairs (cane seated), a wardrobe, a chest of drawers, a
large washstand (double), toilet-table and glass, towel
airer, and an easy chair, wil comprise all you require.
Your carpet should be rather light in color, with hearth.


HOUSEHOLD MANAGEMENT.
rug to match. The toilet and washstand fittings should
be plain white, with a gold border.
In the matter of quilts, blankets, sheets, pillow-cases,
bed furniture, valances, bolsters, pillows, beds, mattresses
and pallias ses, the taste of the mistress of the house must
reign supreme. A bedside or invalid table is useful in a
large bed-room.
Kitchen Furniture.
Kitchen Furniture should be plain, neat, and strong;
plate-racks wide, ironing-board steady, and cupboards
deep and roomy.
A Tool and Nail Box, filled with useful articles
necessary in a house, is an essential requisite.
BITS OF ADVICE.
Before putting down your carpets and floor-cloths
lay down carpet-paper on the floor. This simple process
:. is of immense use in preserving carpets.
Carpet.
TO CHOOSE A CARPET.-Brussels carpets, although
estimated by the beauty of design and coloring, ought
to possess another very essential property, viz., dura-
bility. This arises more from the quantity and quality
of worsted on the surface than from the ordinary opera-
tions of the weaver. In the best qualities the worsted
warp-threads usually appear on the surface, in sets of
threes, each set occupying the space between the linen
warp-threads or chain, and of which threads there are
about seven to an inch. This closeness of arrangement
maintains the loops of worsted nearly upright, giving
thereby greater elasticity, with a sustained resistance


36.
HOUSEHOLD MANAGEMENT,
to the effects of pressure and wear. Inferior carpets
usually have a reduction in the quantity of surface
worsted, produced by dropping loops. The quality of
worsted is not less important than the quantity; indeed,
a carpet made of good worsted, in a smaller quantity, is
to be preferred to one crowded with an inferior material.
Good worsted is bright, evenly twisted, free from loose,
hairy fiber, soft and elastic to the touch. Crimson and
scarlet are very durable colors; greens are sound; and
brown, buff and fawn colors rather less permanent.
Window
Blinds.
CHOOSE Your Window Blinds according to taste. If
Venetian, then let them be green or drab. With white
blinds you should also have outside blinds, either lath or
striped linen canvas, so as to keep your rooms cool.
Spring blinds are the most handy and economical.
If any of your rooms are underground, or partially
so, don't use wire blinds, but make a screen of flowers,
gold-fish, ferns, or something of the kind.
Flowers are appropriate in, and enhance the appear-
ance of, every room in the house but the bed-rooms.
An extra suit of covers-of holland—will be found
very useful for your chintz or drawing-room furniture.
Have hot water in your bed-room, if you have no bath
or dressing-room.
- Have a gas bracket in your basement passage.
Immediately you have furnished your house, make
out a list, and insure for the full value.
Have no dark corners about your house: if they are
there, and you can't help it, fill them up, or they will be
continually choked with rubbish.
Conservatories and hot-houses will be dealt with un-
der head “Gardening.”
· Have the gas laid on in every room in the house. It
is the safest, most convenient, and cheapest plan.


HOUSEHOLD MANAGEMENT.
37
Towels, white damask table-covers, table-napkins,
toilet-covers, &c., &c., should all be of very superior
quality, as their fashions never change, and they last a
great length of time.
Let your house be well furnished with bells, and keep
them in perfect repair. Every young wife will acknowl-
edge the benefit of a bell from the nursery or servants'
room to the parlor or bedroom. See constantly to your
locks and latches.
Let your pantry and filters be cool and airy. '
Never let small repairs, either to house or furniture,
be neglected even for a day.
Drafts.
Drafts in a house cause great discomfort, and a house
is frequently drafty through being constructed on erro-
neous principles; this is particularly the case when the
back door is placed immediately opposite the front
entrance. A direct draft should be avoided, and this
may, in some cases, be remedied by an intermediate door
of cloth or baize, which will in some measure prevent
the inconvenience. Strips of fancy leather should be
employed.
Lamps.
In the Management of Lamps several points are to be
observed. If the wick be turned too much the oil will
not rise readily; nor should it be too loose, or it will
cause the capillary attracting power to raise too much
oil. Lamps require constant attention to the wick, other-
wise the light will be unequal. Trim your lamps daily.
The wick should be cut perfectly level with scissors; any
ragged bits on the edge of the wick cause the flame to
burn unevenly, and to smoke.


40
HOUSEHOLD MANAGEMENT.
kcep it there till it boils, and then stir until the glue is
dissolved. Next put from six to eight pounds of Paris
white into another vessel, add hot water, and stir until
it has the appearance of milk of lime. Add the sizing,
stir well, and apply in the ordinary way while still
warm.
Cleansing of Furniture.
Manual labor is the first necessity. Various receipts
for French polish and furniture paste have been given
at different times, but the following will be found most
useful:-
French Polish.
Three-quarters of an ounce of seed-lac, three
drachms gum juniper, two drachms gum mastic,
and four ounces of spirits of wine, avoirdupois :
powder and mix them with the spirits in a glass bottle.
Set the mixture in a warm place, and shake it twice or
thrice a day, taking care to loosen the cork during the
shaking. Four or five days will be sufficient for dissolv-
ing the resin, when it will be fit for use.
French Polish, with Naptha.
Naphtha, one quart; shellac, six ounces: sandarac,
two ounces. Powder the gums, and mix. To be used
in the ordinary way, and cleared off with pure naphtha.
French Polishing.
Mode of French Polishing.–The polish itself may be
bought ready mixed at the color-shops; but the mode
of applying it needs to be explained. If the wood be
porous, or of a coarse and open grain, it will be necessary
to first give it a coat of clear size. When dry, gently go


HOUSEHOLD MANAGEMENT.
41
- over it with very fine glass-paper. The size will fill up
the pores and prevent the polish from being absorbed
into the wood, and be also a saving of considerable time
in the operation. Make a wad with a piece of coarse
flannel, or drugget, by rolling it round and round, over
which, on the side meant to polish with, put soft, fine
linen rag several times doubled. Put the wad or cushion
to the mouth of the polish bottle, and shake the mixture.
Damp the rag sufficiently; then proceed to rub your work
in a circular direction, observing not to do more than a
square foot at a time. Rub it lightly, till the whole sur-
face is covered; repeat this three or four times, accord-
ing to the texture of the wood; each coat to be rubbed
till the rag appears dry. Be careful not to put too much
on the rag at a time, and you will have a very beautiful
and lasting polish. Be also very particular in letting
your rags be very clean and soft, as the success in French
polishing depends, in a great measure, on the care you ..
take in keeping it clean and free from dust during the
operation.
Furniture Paste.
Scrape two ounces of beeswax into a pot or basin;
then as much spirits of turpentine as will thoroughly
moisten it; powder an eighth part of an ounce of
resin, and add to it, when dissolved to the consistency
of paste, as much Indian red as will bring it to a deep
mahogany color; stir, and it will be fit for use. Elbow-
grease and patience will do the rest.
Cleansing Brasswork.
Paste for Cleansing Brass-work.-Rottenstone, two
ounces; oxalic acid, half-an-ounce; sweet oil, three-quar-
ters-of-an-ounce; turpentine, enough to make a paste.
Apply with a little water.


42
HOUSEHOLD MANAGEMENT.
Brass Ornaments.
To Cleanse Brass Ornaments.-Wash with rocke alum
boiled to a strong lye, in the proportion of an ounce to
a pint. When dry, rub with fine tripoli.
COLORS FOR HOUSE PAINTING.
The following particulars will be found useful to
those who wish to do their own house-painting:-
Stone color : White lead, with a little burnt or raw
umber, and yellow ochre.-Graystone : White lead and à
little black.-Drab: White lead, with burnt umber and a
little yellow ochre for a warm tint, and with raw umber
and a little black for a green tint.--Pearl, or Pearl Gray:
White lead with black, and a little Prussian blue.-Sky
Blue : White lead, with Prussian blue.-French Gray:
White lead, with Prussian blue, and a little lake. These
last, used in various proportions, will make purples and
lilacs of all shades.-Fawn : White lead, with stone ochre,
and a little vermilion or burnt stone ochre.--Buff: White
lead and yellow ochre.-Cream : Same as the last, with
more white.- Lemon: White lead, with chrome yellow.-
Orange : Orange lead, or chrome yellow and vermilion.
---Peach: White lead, with either vermilion, Indian red,
purple brown, or burnt stone ochre.—Gold : Chrome yel-
low, with a little vermilion and white. - Violet : White
lead, with vermilion, blue, and black.-Sage : Prussian
blue, raw umber, and yellow stone ochre, with a little
white, and thinned with boiled oil and a little turpentine.
- Olive Green : Raw umber, with Prussian blue, thinned
as before.- Pea Green: White lead, with Brunswick
green, or with Prussian blue and chrome yellow.-
Brown : Burnt umber, or vermilion and lamp black.-


HOUSEHOLD MANAGEMENT.
43
White : White lead only, mixed with oil and turpentine,
and a very small quantity of black or blue, to take off
any yellowness of color arising from the oil.—Chocolate :
-Spanish brown, or Venetian red and black, thinned
with boiled oil and a little turpentine.- Lead: White
lead and black.- Opaque Oak : White lead, with yellow
ochre and burnt umber. – Opaque Mahogany: Purple
brown, or Venetian red, with a little black.--Black
should be ground in boiled oil, and thinned with boiled
oil and a little turpentine. The proportions of the col.
ors above mentioned must be determined by the particu-
lar tone of color required; and you increase the quantity
in like proportions.
Oil Paintings
To Cleanse Oil Paintings. -Dissolve a small quantity
and rub the paintings over with it till they are clean ;
then wash them with a sponge and clean water, dry them
gradually, and rub them over with a clean cloth, or silk
handkerchief. Should the dirt be not easily moved by
the above preparation, add a small quantity of soft soap.
Be very careful not to rub the painting too hard. The
blackened lights of old pictures may be restored to their
original hue, by touching them with deutoxide of hydro-
gen, diluted with six or eight times its weight of water,
and afterwards washed with a clean sponge and water.
Fire-proof Paint.
Take a quantity of the best quick-lime, and slack
with water in a covered vessel ; when the slacking
is complète, add water, or skim milk, or a mix-
ture of both, and mix to the consistency of cream ; then
add at the rate of twenty pounds of alum, fifteen pounds


44
HOUSEHOLD MANAGEMENT
of potash, and one bushel of salt to every hundred gal-
lons of creamy liquor. If the paint be required to be
white, add six pounds of plaster of Paris, or the same
quantity of fine white clay. All these ingredients being
mingled, the mixture must then be strained through a
fine sieve, and ground in a color mill. When roofs are
to be covered, or when crumbling brick walls are to be
coated, mix fine white sand with the paint, in the pro-
portion of one pound of sand to ten gallons of paint ;
this addition being made with a view of giving the in-
gredients a binding or petrifying quality. This paint
should be applied in a hot state in cold weather to keep
it from freezing. Three coats are sufficient. Any color
may be obtained by adding the usual pigments to the
composition.
Fire-proof Mortar.
Take two-thirds of the best lime and one-third of
Smith's black dust, and mix with the necessary quantity
of water. This will form a mortar that will set nearly
as hard as iron.
Hot-Water Pipes.
- To Stop Leakage in Hot-Water Pipes. Get some iron
borings or filings, and mix them with vinegar, forming
it into a paste; with this fill up the cracks, and if the pipe
has been previously dried, and is kept dry until this has
- become quite hard, it will never fail to effectually stop
the leakage, and will stand for a length of time. Should
an iron pipe burst, or a hole be broken into it by accident,
a piece of iron may be securely fastened over it, by bed-
ding it on, in a salve made with iron borings and vinegar;
but the pipe should not be used until it has become per-
fectly firm.


HOUSEHOLD MANAGEMENT.
Cheap Filter.
Procure a conical jar- an ordinary flower-pot
will do—with an aperture in the bottom. Into this
aperture fit a clean sponge as firmly as possible ; and
the jar being then filled with water, and placed in such a
manner as to allow the water to pass through it into a
receiver, it will be found that all the grosser impurities
of the water will be removed, and the water at the same
time will be much softer and better fitted to drink. Or
on the sponge may be placed a layer of fine sand and ani-
mal charcoal.
Steel and Iron.
To Cleanse Steel and Iron.-One ounce of soft soap, two
ounces of emery, made into a paste; then rub the article
with wash-leather till bright.
Fire Irons.
To Keep Bright Fire Irons from Rusting.–Smear them
over with hot melted mutton suet; before it cools and
hardens, have some powdered unslacked lime in a muslin
bag, and dust it on to the hot suet which covers the irons.
Oil is of little use, but salad oil being the only oil free
from water, should alone be used at any time for them.
When not used, fire-irons should be tightly covered in
baize.
Varnished Wood.
Varnished Wood for Furniture.-This may be finished
off so as to look equal to French polished wood. Take
two ounces of tripoli, powdered; put it into an earthen
pot, with just enough water to cover it; then take a piece
- of white flannel, lay it over a piece of cork or rubber, and
proceed to polish the varnish, always wetting it with the


46
HOUSEHOLD MANAGEMENT.
tripoli and water. It will be known when the process
is finished, by wiping a part of the work with a sponge,
and observing whether there is a fair, even gloss. When
this is the case, take a bit of mutton suet and fine flour,
and cleanse the work. Suitable also to other varnished
surfaces.
HINTS FOR HOUSEWIVES.
Save suds for gardens and plants.
Count your clothes-pins, spoons, knives, forks, towels,
handkerchiefs, &c., every week.
Never pour boiling water on tea trays, but wash them
with cool water, and polish with a little flour and a dry
cloth.
Save pieces of bread for puddings; dry them well,
and they will not turn moldy.
Do not buy cheese in large quantities at a time, espe-
cially in summer.
A hot shovel, or a warming-pan of coals, held over
varnished furniture, will take out white spots. Rub the
place, while warm, with flannel.
Marble fire-places should not be washed with soap,
which will, in time, destroy the polish; after the dust is
wiped off, rub the spots with a soft cloth, then rub dry
with a rag. Oil will make white marble yellow.
When knobs of doors are rubbed, use a large piece of
pasteboard, with a hole in the center, just enough to
encircle the knob, and a slit in the paper to let it in.
This slipped on will protect the paint from being soiled,
If flat-irons are rough, or smoky, lay a little fine salt
on a flat surface, and rub them well, to make them
smooth, and prevent them from sticking to anything
starched.
Keep tapes, threads, and pieces of various fabrics in
separate bags; and so save time in looking for them.


HOUSEHOLD MANAGEMENT.
Change water in flower-pots every day in summer, or
it will become offensive and unwholesome.
When clothes have acquired an unpleasant odor by
being kept from the air, charcoal laid in the folds will
soon renove it.
A bit of soap rubbed on the hinges of a door will
prevent their creaking.
SERVANTS.
It is the fashion to say that the servants of our day
are less skilled and trustworthy than their predecessors.
This may be so, but at the same time the inasters and
mistresses are often to blame. Few indeed possess the
skill (or if they do possess it they do not show it) to
unite authority with kindness, and fewer still are capa-
ble of that steady and uniformly reasonable conduct
which alone can maintain true dignity, and command a
willing and attentive obedience. Servants' wages vary
so considerably, according to time and place, that no
attempt will here be made to set down the rates at
which they ought to be paid ; but-for the benefit of
young housekeepers—a short epitome of the duties of
the various servants is appended. A clever housewife
will not only know what her servants should do, but see
that they do it properly.
Housekeeper.
The Housekeeper is, among servants, the most important
member of the household, for to her is confided the
management of nearly the whole of the establishment;
and on her skill and sagacity depends the comfort of
every one in the house. Among her principal duties
are the general marketing-the purchase or choice of


48
HOUSEHOLD MANAGEMENT.
meat, poultry, fish, vegetables, groceries, &c.; the storing
of fruit, pickling, and the curing of meat, and the general
charge of the store room. In most families the house-
keeper is expected to keep accounts of all domestic ex-
penditure. She should, therefore, be familiar with
figures, and write a neat, plain hand. As a rule, even if
'the mistress of the house herself undertakes to keep
the regular accounts, the housekeeper should enter all
sums which pass through her hands in a memorandum
book, at the end of which should be made an inven-
tory of the stock in hand when she commenced her
duties, as this inventory will enable her, at any time,
to see what is required in the way of replenishment.
And in this way also she will arrive at a pretty accurate
judgment of the average needs and consumption of the
household. As the whole conduct of the servants is
under the control of the housekeeper, she should be an
early riser, a good manager, and a clever adviser. She
should, moreover, be patient, good tempered, and partic-
ularly clean; always ready to advise or assist in any
department of the house, and possess a thorough knowl-
edge of the duties of every domestic under her control.
Various small but important matters will come within
her province-such as the regulation of fires in the bed-
rooms, the periodical cleansing and repairing necessary
in every establishment, however large or small; the
order and arrangement of the furniture, the changes of
the window curtains according to the season; the pre-
paring, counting, and entering the clothes for the laun-
dress, or for the weekly wash; the supervision of the
storeroom, and the general putting to rights of the fur-
niture, books, linen, plate, wearing apparel, &c., of the
household.
Cook.
The Cook should above all things be cleanly, and
should learn the particular tastes of her employers,


HOUSEHOLD MANAGEMENT.
49
whether they prefer meats well done or underdone, soups
thick or thin, light or dark, clear or full ; what flavors
they fancy--especially of spices and herbs-whether they
prefer their food highly seasoned or not, and many other
little matters.
In large establishments the cook is engaged entirely
in the preparation of the daily meals, but in the more
numerous households in which only a cook and house-
maid are employed, the cook has the charge of the dining-
room, and is the sole mistress of tho kitchen. She is
also expected to keep the hall, the lamps, the doorsteps,
and the passages clean and neat ; and in some cases helps
the housemaid to make the beds, &c. The young house-
wife wiil, however, arrange these matters for herself. In
the early part of the day the cook is expected to answer
single knocks at the door, and rings of the bell ; after
which her sole attention will be devoted to the prepara-
tion of the family dinner. In this she needs all her knowl.
edge, experience, taste, and the economic tact for which
she doubtless received credit from her last mistress.
Second Cook or Kitchen Maid.
The Second Cook or Kitchen-maid has to take the man-
agement-under the cook's superintendence-of roasting,
boiling, and otherwise dressing of plain joints, fish and
vegetables. One of her foremost duties is the preserva-
tion of cleanliness in the kitchen and other parts of the
house. In large establishments the kitchen-maid is as-
sisted by
Scullery-Maid.
The Scullery-maid, whose business it is to wash up the
plates and dishes, saucepans, stew-pans, and other kitchen
utensils. She also assists the kitchen-maid generally, in
preparing vegetables for cooking, lighting fires, sweep-
3


· 50
HOUSEHOLD MANAGEMENT.
ing and cleaning the kitchen and lower rooms of the
house, and making herself generally useful.
Under the head, Domestic Cookery, will be found all
particulars relating to the preparation of meats, fish,
made dishes, &c.
Housemaid.
The Housemaid is always busy, for her labors extend
to nearly every apartment, as well as occasionally assist-
ing the lady’s-maid and laundress. On her exertions de-
pend the cleanliness and good order of the house, furni-
ture and bedding, the care of which forms her principal
duty. In many houses there are two or more house-
maids, one being sometimes styled Parlòr-maid, and the
other the Under Housemaid. Between them they divide
the work, such as dusting, sweeping and cleaning, bed-
making, fire-lighting, preparing the rooms for company,
carrying in the breakfast and supper trays; and, when
there is no parlor-maid, waiting at table. The house-
maid should be an early riser, clean and neat in her per-
son, active, methodical, and good-tempered.
Laundry-maid.
The Laundry-maid.—Her business is almost exclusively
confined to the washing and getting up of the family
linen. She should be thoroughly up to her work and
scrupulously clean. Much of the hard work of the laun.
dry is now performed by means of various labor-saving
contrivances, such as the washing machine, the clothes'
wringer, the roller-mangle, the dryer, &c., and by the use
of approved washing powders in the place of the rough
soda, almost universal a few years ago. Every mistress
will have her own plans and arrangements; but a good
laundry-maid will so apportion her work as to have reg-


HOUSEHOLD MANAGEMENT.
51
ular days for washing, ironing, &c., and a uniform method
of proceeding so as to save time and economize labor.
Thus she will begin with an examination of the articles
for the wash, separating the coarse from the fine, the
towels and sheets from the body linen, collars, muslins,
the woolens from the cottons; putting each in its sepa-
rate tub. She will carefully look for wine, beer, ink, or
grease spots, which she will remove by applying sal ain-
monia, oxalic acid, soap, &c., as directed in another chap-
ter. She sees that her fire is properly alight early in the
morning for those things which require boiling--such as
coarse linens, &c.; receipts for the best modes of cleans-
ing which articles will be found in subsequent pages.
She must also be very particular not to have the water for
flannels, angolas, &c., too hot, or they will shrink and
lose their color. All articles of silk, as hankerchiefs or
dresses, must be washed by themselves in two or three
waters, the last almost cold, and hung out to dry in the
shade, without wringing. After the washing and drying
comes the starching, mangling, and ironing, with which
processes all servants should be quite familiar.
Dairy-Maid.
The Dairy-maid has the management of the dairy,
poultry-yard, and bake-house ; she milks the cows, makes
the butter, cheese, &c., feeds, picks, and prepares the
poultry for the cook ; and also, in some families, makes
the bread. Her duties, however, vary according to the
size of the family and the district in which they reside.
Various useful receipts and directions for the dairy-maid
are given in subsequent pages.
Lady’s-Maid.
The Lady's-maid should be fairly well educated, taste-
ful and neat. Her principal duty is to attend to the per-


:52
HOUSEHOLD MANAGEMENT.
sonal wants of her mistress in connection with the toilet
and the wardrobe. She should be apt at dressing hair,
and have a good laste in the contrast and distribution of
colors, acquainted with the most favorite perfumes and
cosmetics, ready with the needle, and an expert milliner.
In most families the lady's-maid is also employed as a
needlewoman. She has the charge of her mistress's
wardrobe and should be au fait at packing trunks and
boxes for journeys; and, in fact, a handy help, cheerful
assistant, and confidential, though not too familiar, friend
to her employer.
Nurse.
The Nurse has so important and responsible a position
that the utmost vigilance is necessary in selecting such a
person as will be at the same time a safe companion for
young children, an experienced manager, and a good-
tempered, pleasant-looking woman; she should be ac-
quainted with children's diseases, and their treatment,
attentive to regularity of diet, and should have the en-
tire management of the children's clothes. Under the
nurse's supervision in large families is
Nursemaid.
The Nursemaid, who is, in every respect, the nurse's
deputy. She should be active, kindly and industrious.
It is the business of the sick nurse to cleanse and dust
her lady's room, and look after her wants and wishes
generally. As to the special duties of the Monthly Nurse,
and the Wet Nurse, no mistress of a family need be in-
formed ; but the young wife will do well to make strict
inquiries into their ages, habits, tempers, and capabilities.
Recipes for simple medicines, food for children, sick-
room cookery, with hints and cautions on emergencies,
are inserted in another portion of this work. The nurse


HOUSEHOLD MANAGEMENT.
53
should make herself familiar with these, as the proper
thing done at the proper time often saves anxiety, trou-
ble, expense, and even life.
Butler.
The Butler is the principal of the men-servants, and
consequently enjoys a position of great trust and impor-
tance. His duties include the management of the wine
and beer cellars—for which special training is necessary
-the arrangement of the table, the business of the side-
board and side-table, and the care of the plate. He
should also be a good carver, and a fair judge of wine.
Under-Butler.
The Under-butler is the assistant of the butler, and
should possess the same knowledge. Where an under-
butler is not kept, the footman assists the butler. All
who undertake the duties of butler should thoroughly
understand the bottling and fining of wines, beer, &c.,
and be acquainted with the most approved modes of lay-
ing a table for a large party.
Valet.
The Valet is expected to possess a competent knowl.
edge of the habits and customs of polite life, and to
be thoroughly acquainted with etiquette and forms of
fashion. His especial business is to attend to the per-
sonal accommodation of his master; to take charge of
his wardrobe, and to attend to the general business of the
dressing-room. He usually travels with his master, and
should consequently be able to give accurate information
as to times and distances. A knowledge of French is
almost essential in these days of travel.


54
HOUSEHOLD MANAGEMENT.
Coachman.
The Coachman-in families where only one is kept--
has to undertake the care of the carriage, and some of
the stable business. He should be skillſul, nimble,
hardy, and honest, should love horses, and never be
afraid of turning his hand to anything that is required of
him.
Groom.
The Groom—who is often under-coachman as well-has
the feeding, exercise and general management of the
horses. He has also to see to the general good order of
the stable. The groom should be a good driver and
rider, and possess some knowledge of the ailment and
temper of horses. Recipes for water-proofing leather,
managing harness, removing stains, &c., inserted in other
chapters, will be found useful to the coachman and
groom.
Footman.
The Footman's duties include almost every kind of
household employment. Cleaning, in its various branches,
assisting, and in some cases, taking the place of the but-
ler or valet. He should be accomplished in waiting at
table, the management of wardrobes, and, indeed, should
be able and willing to make himself generally useful.
He it is who opens the door to visitors (where a hall
porter is not kept), waiting at table, riding behind the
carriage, or on the box with the coachman, carrying
messages for his employers, cleaning plate, and, in fact,
acting in any capacity where handiness, readiness, and
tact are required.
Gardener.
The Gardener s duties will be fully shown in the section
devoted to Garden Management, and therefore we need


HOUSEHOLD MANAGEMENT.
55
only here say, that for every large establishment, a sci-
entific florist, with a working gardener under him, is
necessary.
Maid of All Work.
The Maid of All Work or General Servant is often a girl
of from thirteen to sixteen. Under a good and active
mistress, she will soon, if she be attentive and willing,
learn the usual duties of the housemaid, and acquire
some knowledge of the plain cooking, and the ordinary
business of a small household. From the moment she
rises in the morning and opens the house, lights the
fires, sweeps up the sitting-room, and gets ready the
breakfast, her work goes on continuously; but if the
mistress be a good manager, certain days will be set
apart for cleaning up and dusting the several apart-
ments, and thus, by system and regularity, much labor
may be saved. A good maid of all work should so ar-
range her business as to have leisure time in the evening
for a little reading or needlework. It is false economy
to engage young, cheap, and inexperienced servants.
Those who keep one or two servants only, must not
expect all the work of the house to be done by them
alone. Master and mistress must divide between them
the duties of butler and housekeeper, and the mistress
will herself probably undertake much of the finer and
more elaborate kind of cookery, assist in making her
own bed, dust the drawing-room, and take charge of the
lighter duties generally assigned to the lady's-maid and
upper housemaid.
ADVICE TO MISTRESSES.
Avoid, in your behavior to your domestics, all injur-
ious treatment, whether it consists of too much severity


56
HOUSEHOLD MANAGEMENT.
or too inuch familiarity. Behave towards them with that
courtesy and good breeding which will heighten respect
as well as affection. If servants do more than you have
a right to demand, give them at least the reward of see-
ing that they have obliged you. If, in your service, they
have any hardship to endure, let them see that you are
concerned for the necessity of imposing it. When they
are sick, give them all the attention and every comfort
in your power, with a free heart and kind countenance.
Carefully avoid making a favorite of any; unjust distinc-
tions, and weak indulgences to one, will, of course, ex-
cite envy and hatred in the rest. Be punctual in your
payments, whether their wages are weekly, monthly, or
quarterly. Finally, remember that human nature is very
much the same, whether in a princess or a scullery-maid.
RENT AND TAXES.
It has been said, and with truth, that the rent of his
house should not be more than one-eighth of a person's
income. This maxim will, of course, not hold good in
every case; but, as a general rule, it may be taken as
trustworthy. In calculating the rent of a house in the
suburbs of the town to which the master of the house
may be obliged to go to business, the railway or omnibus
fare must be calculated and added. Against this expense,
however, there may occasionally be a set-off by rates and
taxes being lighter than in town. In matters of three or
more years' agreements you can sometimes get a con-
siderable reduction from the regular rent; but you must
take care to bind the landlord down to do all needful re-
pairs, or make you an extra allowance for them.


HOUSEHOLD MANAGEMENT.
57
POLICE CAUTIONS.
Though the police are employed to guard the streets
from depredators, housekeepers and tenants will do well
to back their efforts in the most efficient manner possible.
The following Police Cautions will therefore very appro.
priately close this section.
Burglaries or larcenies in houses attempted in any of
the following ways may be most effectually prevented if
due precautions are taken by the inmates:-ist. By en-
tering with false or skeleton keys in the absence of the
family, especially on Saturday and Sunday evenings.
2d. By passing through an empty house in the neigh-
borhood, and entering from the roof through the
attic windows.-3d. By window shutters insecurely
fastened, which can be instantly removed, and property
stolen by the hand, or passing any instrument through
the window.-4th. By calling at houses under pretense
of having messages or parcels to deliver, or work to per-'
form, and, during the absence of the servant, stealing
articles from the passage.-5th. By climbing up the pore
tico, and entering through upper windows.
3*


DOMESTIC COOKERY.
The whole Art of Cookery may be said to be described
in a sentence—the best and most efficient ways of pre-
paring raw food so as to preserve its natural qualities
unimpaired, and render it most palatable and nutritious.
The several methods of cookery are Roasting, Baking,
Boiling, Stewing, Broiling, Frying, and Toasting. Be-
fore, however, we describe the way to cook, we should
know what we have to cook. We therefore give a list of
the
Food in Season for Every Month of the Year.
January.-House lamb, mutton, beef, pork, venison.
Pheasants, partridges, hares, rabbits, woodcocks,
snipes, grouse, wild fowl, turkeys, capons, pullets, fowls,
chickens, tame pigeons.
Carp, perch, lampreys, haddocks, herrings, sprats,
dace, eels, pike, soles, cod, flounders, plaice, thornback,
skate, sturgeons, smelts, whitings, lobsters, crabs, oysters,
prawns, shrimps, crayfish, mussels.
Cabbages, savoys, coleworts, brocoli, sprouts, leeks,
onions, beet, sorrel, chervil, endive, spinach, celery, gar-
lic, scorzonera, potatoes, parsnips, turnips, brocoli (white
and purple), shallots, lettuces, cresses, carrots, forced
cucumbers, mustard, rape, salsify, herbs of all sorts dry
(and some green).
Apples, pears, nuts, walnuts, medlars, grapes, oranges.
[58]


DOMESTIC COOKERY.
59
: February and March.-Meat (except venison); fowls,
with the addition of chickens and ducklings; and game,
as in January ; fish, as in December and January, except
that cod is not thought so good February to July, but
may be purchased.
Vegetables the same as January, with the addition of
kidney beans and Brussels sprouts. Apples, pears, wal-
nuts, medlars, grapes.
April, May, and June.-Beef, mutton, veal, lamb, ven-
ison.
Pullets, fowls, chickens, ducklings, green geese,
pigeons, rabbits, hares, leverets.
Carp, soles, smelts, eels, trout, lobsters, chub, salmon,
herrings, crayfish, mackerel, crabs, prawns, shrimps,
founders, ling, mullet, oysters, perch, skate, shad, pike.
Early potatoes, peas, radishes, kidney beans, carrots,
turnips, sprouts, spinach, celery, brocoli, cucumbers, sea-
kale, onions, early cabbages, cauliflowers, asparagus,
artichokes, all sorts of salads forced.
Strawberries, raspberries, cherries, rhubarb, melons,
apricots, currants, gooseberries, nectarines, peaches,
pineapples.
July, August, and September. – Beef, mutton, veal,
lamb, venison.
Pullets, fowls, chickens, rabbits, pigeons, green geese,
leverets, turkey poults. Two former months, plovers,
wheatears, geese.
Salmon, trout, cod, haddock, flounders, plaice, skate,
mullets, pike, carp, herrings, eels, shell-fish (except oys-
* ters); mackerel and salmon, the first two months of the
quarter.
Beans, peas, French beans, potatoes, cauliflowers,
mushrooms, vegetable marrows, &c.
Fruit. — In
July, strawberries, gooseberries, pine-


60
DOMESTIC COOKERY.
apples, plums (various), cherries, apricots, nectarines,
raspberries, melons, currants, damsons. In August and
September, peaches, plums, figs, filberts, mulberries,
cherries, apples, pears, nectarines, grapes; latter month,
pines, melons, strawberries, medlars, quinces, morella
cherries, damsons, and various other plums.
October.-Meat as in last month, with the addition of
doe venison, and pork.
Domestic fowls as in former quarter, pheasants, par..
tridges, larks, hares, dottrels. The end of the month,
wild ducks, teal, snipes, widgeon, grouse.
Smelts, pike, perch, halibụts, carp, salmon, trout,
bloaters, cod, shell-fish.
Vegetables as in January, French beans, last crops of
beans, &c.
Peaches, pears, figs, grapes, apples, medlars, dam-
sons, filberts, walnuts, nuts, quinces.
November.-Beef, mutton, veal, pork, lamb, doe veni-
son.
Poultry, with the addition of larks, teal, and pigeons,
fish and game as the last month.
Carrots, turnips, parsnips, potatoes, skirrets, onions,
leeks, cabbages, savoys, spinach, chard beets, cresses,
endive, celery, lettuces, salad, herbs, pot herbs.
Pears, apples, nuts, walnuts, bullaces, chestnuts, med-
lars, grapes.
December.-Beef, mutton, veal, house-lamb, pork,
venison.
Geese, turkeys, pullets, pigeons, capons, fowls,
chickens, rabbits, hares, snipes, woodcocks, larks, pheas-
ants, partridges, sea-fowls, guinea-fowls, wild fowls,
and ducks, grcuse.
Cod, halibuts, soles, sturgeons, carp, pike, skate, perch,
codlings, eels, bream, shell-fish.
Vegetables and fruit as in the last month.


DOMESTIC COOKERY.
61
MODERN COOKERY.
The culinary art, as practiced in the best houses, seeks
to produce recherché effects by the simplest and most
effective means; and as, in many of the receipts which
follow, French words are employed, it is necessary that
we should briefly explain some of the most usual. A
choice meal does uot necessarily imply great expense, or
great skill in its preparation. The first requisite for a
good dinner is good sense. First, we should consult
the best authorities for receipts, and then we should
carry out the instructions given, with care and patience;.
the materials being chosen with taste, and cooked with
a judicious regard to their appearance at table. With-
out these, the largest income will be insufficient to pro- .
duce a satisfactory Bill of Fare.
Terms used in Modern Cookery.
Aspic-A transparent jelly used as an outer molding
for fish, game, poultry, &c.; also for decorating and gar-
nishing
Assiette (a plate)-Small entrées, not morethan a plate
will hold. Fruits, cheese, chestnuts, biscuits, &c., at des-
sert, if served upon a plate, are called assiettes.
Assiette volante-A dish handed round by a servant,
but not placed on the table. Small cheese souffles, and
other dishes, served hot, are often made assiettes volantes.
Bain-marie-An open saucepan or kettle of almost
boiling water, that a smaller vessel can be set in, for
cooking and warming, extremely useful for keeping
things hot, without effecting any alteration in either their
quality or quantity. If you keep broth, soup, or sauce
by the fire, it reduces and thickens. This is obviated by


DOMESTIC COOKERY.
,
the rise of the bain-marie, in which the water should be
hot, but not boiling.
Béchamel-White sauce, now often used, much com
mended by Francatelli.
Blanch—To whiten poultry, vegetables, fruit, &c, by
dipping them into boiling water for a short time, and
afterwards into cold water, letting them remain there for
a while, till they are whitened.
Blanquette--A kind of fricassée much used in French
cookery.
Bouilli-Beef, or other meat, boiled or stewed. In
France, the term is applied only to beef boiled, the gravy
from which forms stock for soups.
Bouillie-A French dish, something like hasty pud-
ding.
Bouillon--A thin soup or broth, much used by the
French peasantry.
Braise—To stew meat, which has been previously
blanched, with fat bacon, until it is tender.
Braisiére–A saucepan, with raised edges, to hold fire
on the top. Indispensable in many made dishes.
Caramel-Burnt sugar. A little piece of sugar is
placed at the bottom of a saucepan, and burned; upon it
is poured stock or water, little by little, till the whole is
brown. Caramel is used to color meats and give tone to
sauces, entremets, &c.
Casserole-A crust of boiled rice, after having been
molded into the form of a pie, filled with a fricassee of
white meat or a purée of game.
Compote—A stew, as of fruit, or game, or pigeons.
Consommé—The name by which rich soup, stock, or
gravy is commonly known.


DOMESTIC COOKERY.
Croquette—A ball of fried rice or potatoes.
Croutons—Sippets of bread, toasted or browned for .
hashes, &c.
Désosser--To bone, or take out the bones from poul-
try, game, or fish; an operation requiring some tact.
Entrées—Tasty little side dishes, served with the first
course.
Entremets—Small side dishes, served with the second
course.
Escalopes-Collops; small, round, thin pieces of tender
meat or fish, beaten with a rolling-pin to render them
tender.
Feuilletage-Puff-paste, which see.
Foncer-To put slices of ham, veal, or thin broad
slices of bacon, into the bottom of a saucepan.
Galette-A broad, thin cake, used for dessert.
Gateau—Properly speaking, a cake; but occasionally
used to denote a small pudding or tart.
Glacer- To glaze or spread a thick and rich sauce or
gravy, called glaze, upon hot meats or larded poultry.
A feather or brush is used to put on the giaze. In con-
fectionery, "to glaze" means to ice fruit and pastry with
sugar, which glistens when cold and crisp.
Hors d'æuvres-Small dishes, or assiettes volantes of sar-
dines, anchovies, and similar relishes, used during the
first course.
Maigre--Soup, broth, or gravy, without meat, com-
monly eaten in Roman Catholic countries on fast days.
Mayonnaise-Cold sauce or salad-dressing for salmon
and lobster. Much patronized for luncheons and cold .
collations.


64
DOMESTIC COOKERY.
Menu—The bill of fare, always given at large dinners.
Merinque-A sort of icing, made of whites of eggsand
sugar, well beaten.
Miroton-Slices of beef for vinaigrette, or ragout, or
onion stew. The slices are larger than collops.
Mouiller-To add water, broth, or any other liquid
during cooking.
Paner-To cover meat, &c., for cooking in the oven,
on the gridiron, or frying-pan, with very fine bread-
crumbs.
Piquer—To lard poultry, game, meats, &c., with strips
of fat bacon; always be done according to the grain of
the meat, so that, when cut, each slice will contain some
of the larding.
Purée— Vegetables or meat reduced to a smooth pulp,
and afterwards mixed with sufficient liquid to make it of
the consistency of thick soup.
Ragout-A stew or hash of various meats, poultry,
· game, &c.
Remoulade-Salad-dressing.
Rissoles-Balls of finely minced meat (of different
kinds) rolled in flour in the hands, fried in oil till they
are a deep brown.
Roux, brown and white-French thickening.
Salmi-Ragout of previously roasted game or poultry.
Sauce piquante—A sharp sauce, with a predominating
flavor of vinegar or lemon.
Sauter-To dress with sauce in a saucepan, shaking it
about continually during the process.
Tamis—Tammy, a kind of open cloth or sieve, through


DOMESTIC COOKERY. i 65
which to strain broth and sauces, so as to rid them of the
small bones, froth, &c.
Tourte—Tart, fruit pie.
Trousser—To truss a bird for roasting or boiling.
Vol-au-vent-A rich trust of very fine puff-paste, which
may be filled with various delicate ragout's or fricassees
of fish, flesh, or fowl. Fruit may also be enclosed in a
vol-au-vent.
MARKETING.
A good and thrifty housewife will, if possible, go to
market herself, in order to select the best pieces, and get
them at the lowest price. A housewife will vary the
kinds of meat which she buys, not only as they may be
suitable to the seasons, but as calculated to promote the
health of the family.
HOW TO CHOOSE MEAT, FISH, POULTRY, &c.
Beef.
The grain of ox beef, when good, is loose, the lean
red, and the fat inclining to yellow. Cow beef has a
closer grain, a whiter fat, and the lean of a paler red.
Inferior beef, from old, ill-fed animals, has hard, skinny
fat, or dark red lean. Prime meat pressed by the finger
rises up quickly; when the dent made by pressure returns
slowly or remains visible, the meat is of inferior quality.
Mutton
should be firm, close in grai:1, and reddish, with the fat


66
DOMESTIC COOKERY.
white and firm. If too young, the flesh feels tender; if
too old, on being pinched, it wrinkles up. In young
mutton, the fat readily separates; in old, it is held to-
gether by strings of skin.
Veal
should be delicately white, though it is often juicy and
well-flavored when rather dark in color. If the fat round
the kidney be white and firm-looking, the meat is prime,
and recently killed. Veal will not keep so long as an
older meat, especially in hot or damp weather; when de-
teriorating, the fat becomes soft and moist, the lean flab-
by, spotted, and spongy. The fillet of a cow-calf, pre-
ferable to that of a bull-calf, is known by the udder, and
by the softness of the skin.
Lamb
will not keep long after it is killed. The large vein in
the neck is bluish iu color when the fore-quarter is fresh,
green when becoming stale. In the hind-quarter, if not
recently killed, the fat of the kidney will emit a faint
smell, and the knuckle will have lost its firmness.
Pork.
When good, the rind is thin, smooth, and cool to the
touch ; when changing from being too long killed, it
becomes flaccid and clammy. Enlarged glands in the
fat, called kernels, are marks of an ill-fed or diseased
pig.
Bacon and Ham
should have a thin rind, the fat firm, the lean a clear
red, without intermixture of yellow. To judge of the
state of a ham, plunge a skewer into it right to the bone;


DOMESTIC COOKERY.
67
on drawing it back, if particles of meat adhere to it, or
if the smell be disagreeable, the ham is not good. A
short thick ham is to be preferred.
Venison.
When good, the fat is clean, bright, and of consider-
able thickness. To know when it is necessary to cook
it, plunge a knife into the haunch, and from the scent,
the cook must determine accordingly on dressing or
keeping it.
Turkeys and Poultry.
The age of the bird is chiefly to be attended to. An
old turkey has rough and reddish legs, a young one
smooth and black. When fresh killed the eyes are full
and clear and the feet moist. When it has been kept
too long the parts about the vent have a greenish tinge.
Poultry, when young, have the legs and conibs smooth;
when old they are rough, and on the breast are long
hairs instead of feathers. Fowls and chickens should be
plump on the breast, fat on the back, and white-legged.
Geese.
Bills and feet are red when old, yellow when young.
When fresh killed the feet are pliable, stiff when too
long kept. Geese are called green while they are only
two to four months old.
Ducks.
Choose them with supple feet, and hard, plump breasts.
Tame ducks have yellow feet, wild ones red:


DOMESTIC COOKERY.
Pigeons.
Suppleness of the feet show them to be young; when
getting bad from keeping, the flesh is flaccid.
Partridges,
when young, have yellow legs and dark-colored bills.
Old partridges are indifferent eating.
Hares and Rabbits,
when old, have the haunches thick, the ears dry and
tough, and the claws blunt and rugged. A young hare
has claws smooth and sharp, ears that easily tear, and a
narrow cleft in the lip. A leveret is distinguished from
a hare by a knob or small bone near the foot.
Woodcocks and Snipes,
when old, have feet thick and hard ; when young and
fresh killed, they are soft and tender. When their bills
become moist, and their throats muddy, they have been
too long killed.
Cod
is known to be fresh by the rigidity of the flesh, the red-
ness of the gills, and the clearness of the eyes. Crimping
much improves this fish.
Salmon.
Flavor and excellence depend upon its freshness
and the shortness of time since it has been caught ; for
no method can completely preserve the delicate flavor it
has when just taken out of the water.


DOMESTIC COOKERY.
69
Mackerel
must be perfectly fresh. The firmness of the flesh, and
the clearness of the eyes, are the criterions of fresh
mackerel, as they are of all other fish.
Herrings
can only be eaten when very fresh, and, like mackerel,
will not remain good very long after they are caught.
Fresh-water Fish,
including Trout, Pike, Perch, &c., present the same in.
dications of being fresh or otherwise as previously stated.
Lobsters
recently caught have always some remains of muscular
action in the claws, which may be excited by pressing
the eyes with the finger ; when this cannot be produced,
the lobster has been too long kept. The tail preserves
its elasticity if fresh, but loses it as soon as it becomes
stale. When light, lobsters are watery and poor.
Crabs
have an agreeable smell when fresh, chosen by observa-
tions similar to those exercised in the choice of lobsters.
Prawns and Shrimps,
when fresh, are firm and crisp.
Oysters,
when fresh, have their shells firmly closed ; when the


70
DOMESTIC COOKERY.
shells of oysters are opened, they are dead, and unfit for
food.
BEST MODES OF PRESERVING FOOD.
Meat
should be carefully examined every day in summer,
wiped dry, and such parts as are beginning or seem
liable to taint, particularly kernels, removed. In hot
weather it may be kept for several days more than it
otherwise would, by wrapping around it a linen cloth
moistened with vinegar, or equal parts of vinegar and
water; the acid vapor keeps off flics, and the moisture
causes cold by evaporation. Fresh charcoal bruised to
powder has also the property, spread over the meat, of
preventing it from spoiling for some time. Meat, when
but slightly tainted, may be recovered, by boiling it for
some minutes with several pieces of fresh charcoal.
To preserve Fish.
They should be kept in a very cool place-an ice-house,
if possible; but if that is not available, they should be laid
upon a stone floor or shelf, and dipped in cold salt and
water every night and morning. If it be necessary to
keep them a few days longer, immerse them in a pickle
of vinegar and water.
Vegetables,
as cabbages, and other vegetables of a soft nature,
quickly lose their natural juices by evaporation from
the leaves, which soon recome flaccid and poor. As
heat causes them to lose their juices, they should be***


DOMESTIC COOKERY. -
71
kept in a cool, slady, and damp place, not in water, as
that injures their flavor; the best method of refreshing
them is to cut off a portion of the stem, and set the cut
part in water. They should not be laid together in
heaps, since this is apt to generate heat and fermenta-
tion.
To preserve Fruit.
Fruit should be gathered just before it is ripe; the
foor and shelves of the room on which the fruit is
placed should be strewn with straw, and the fruit should
be laid on this without being suffered to come into con-
tact with each other.
Poultry' and Game
must be hung in a cool place, covered with a muslin net
to keep off the flies and dust.
ROASTING, BOILING, STEWING, &c.
Roasting.
This is the most simple and in many respects the best
mode of cooking ordinary joints and poultry. As a gen-
eral rule the cook will allow fifteen minutes to every
pound of meat, and in the case of white meats, -as lamb,
vcal, and pork—a little longer. Make up a good large
fire, let it be brisk, clear, and steady, and you then can
obtain any heat you require by regulating the distance of
the joint from the fire. Large joints should be placed at
a moderate distance for the first quarter or half-hour,
and then brought g:adually nearer. For this quarter of


DOMESTIC COOKERY.
an hour the meat does not require basting, but from the
time it is placed closer, it should be continually basted
(first with butter or lard, and afterwards with its own
dripping) until cooked. The meat should never be
nearer to the fire than six to eight inches. Do not
sprinkle the meat with salt when first put down, as this
draws out the gravy. Fine flour should be lightly
dredged over it from time to time, and a little salt when
nearly done. Very lean meat will sometimes need to
have paper placed over it for the early part of the roast-
ing, or it will scorch. In stirring the fire, always re-
move the dripping-pan, or ashes may fall in. If a bottle-
jack be used, the hook should be so placed as to take in
a bone, and the thickest part of the meat should hang
downwards. If a spit, then slide it in along the bones,
avoiding the prime parts of the joint, and be careful to
spit the meat evenly: if it will not turn well, use balance-
skewers with sliding heads.
Beef.
The Sirloin should never be less than three of the short
ribs, and to be first-rate, when cooked, it should not
weigh less than about ten pounds. Cover the joint with
buttered paper, and place it about a foot and a half from
the fire. About an hour after it has been down, take off
the paper, and bring the joint nearer the fire, and from
that time until done dredge from time to time with flour
and salt, basting continually with its dripping. When
the joint is done, empty the dripping-pan into a basin,
remove the fat from the gravy, and pour the latter into a
well-dish, garnished with finely-scraped horseradish.
Place the joint in the dish, and serve very hot.
Ribs, Rump, Aitch-bone, and other joints of Beef,
require similar treatment.


DOMESTIC COOKERY.
Mutton
should never be cooked until it has hung for fully forty-
eight hours. In winter you can sometimes keep it a
fortnight, and it will be all the better for it.
The Saddle
should be covered with buttered paper, and placed about
a foot and a half from the fire. The roasting of this joint
does not take quite so long in proportion as any other.
Keep the paper on until within a quarter of an hour of
the meat being done, then remove it, dredge lightly with
salt and flour. Serve with its own gravy, and red-cur- .
rant jelly.
Haunch of Mutton.
Cover with paper as for saddle, but remove it half-an-
hour before the joint is cooked Baste well with butter,
or its own dripping, and dredge slightly. Serve with its
own gravy and red-currant jelly. Mashed potatoes
should accompany this joint, and, if in season, French
beans.
Leg of Mutton
is better cooked with a bottle.jack than the spit. Cover
with paper, which remove ten minutes before done ;
baste with butter or its own dripping, and dredge slight-
ly. Serve same as haunch, with the proper vegetables.
•
Shoulder of Mutton
should not be basted while roasting, but instead rubbed
sparingly with butter. White onion sauce is usually
(see Receipt) served with this joint.


74
DOMESTIC COOKERY.
Loin and Neck of Mutton,
should be roasted like haunch, and served very hot.
Lamb
is roasted in the same way as mutton ; but as a rule will
require to be better done. A little lemon juice squeezed
over the joint when nearly ready for table, is, by many,
considered an improvement. Mint sauce is always
served with roast lamb.
Veal
should be eaten fresh, and should never be allowed to
hang more than thirty-six to forty-eight hours in sum-
mer, and four days in winter. The prime joints for
roasting are the fillet and the loin. Roast as for beef.
The Fillet
requires great care in roasting. It should have the bone
removed, and the cavity filled with stuffing (see Receipt).
Then fold the udder and flap round, and skewer tight.
Cover the top and bottom with buttered paper, and put
down to the fire. Let it be quite close for the first quar-
ter of an hour, during which time the joint must be well
rubbed with butter, and then remove it to about two feet
from the fire, so that it roasts slowly. Keep the paper
on all the time, and by these means you will have veal à
fine light brown, almost golden color. A fillet of twelve
to sixteen pounds will require about four hours' to four
and a half hours' roasting. Serve with hot melted butter,
flavored with catsup.
It is usual for this joint to be accompanied with either
a boiled ox-tongue, a small ham, or a piece of boiled
L


DOMESTIC COOKERY.
75
.
pickled pork. In all cases send two or three lemons to
table with veal. Some cooks garnish the dish with
sliced lemon.
Loin of Veal
requires rather less time to roast, but should be treated
in the same manner as the fillet. Serve with melted but-
ter. You can either take out the kidney and its fat and
serve separate on toast, or leave it to be carved with the
joint. The fat about the kidney should be thoroughly
cooked.
Breast, and Shoulder of Veal
may also be roasted and served like the loin. The
breast is best roasted with the sweetbread skewered to it.
Pork
takes longer to cook than other meats-from twenty to
twenty-five minutes per pound should be allowed. If not
well done, it is neither wholesome nor agreeable. The
parts usually roasted are the loin, spare-rib, chine, and
leg.
Leg of Pork.
The rind should be scored, and the stuffing (see Re-
ceipt) put in the day before cooking. Roast steadiiy,
basting with its own fat. It does not require to be
papered, unless the fire be very fierce. Serve with gravy
and apple sauce in a bowl. Some persons like onion
sauce, or sage and onions, with pork.
Spare-rib of Pork
should be well rubbed with flour when put down to the
fire, and dusted with powdered sage before taking up;
froth up with butter and serve hot.


76
DOMESTIC COOKERY
.
Sucking Pig
is sent to table roasted whole. It should be rubbed
thoroughly dry, and slightly floured, stuffed with veal
stuffing, and roasted before a brisk fire. Let it be
thoroughly done a light brown all over. This will take
from one to two hours. It is served with the head cut
off, and it and the body divided lengthways, with sauce
made of the brains, and melted butter (seasoned) and
plain apple-sauce. Some persons rub the pig over with
white of egg instead of flour before cooking.
Venison
is never eaten until it has hung for some time.
The Haunch
is esteemed a great luxury, and is thus roasted :-Wash
the joint thoroughly in milk and water, and then dry it.
Next cover it with a stiff paste of flour and water, and
outside that two or three layers of stout paper, securely
tied. Place the joint in a cradle-spit. This is the only
way to roast a haunch properly-so that it is perfectly
balanced and turns evenly. Put it very close to the fire,
to crust the paste, keeping the paper well saturated with
grease. After a short time move it a little back. A
good sized haunch, weighing from 20 to 25 pounds, will
require from three to four hours roasting before a large,
clear, solid fire. When you think it is nearly done,
remove the paste and paper, and lightly dredge with
flour-basting with butter--until it froths and browns.
Serve with its own, and also some strong brown gravy.
Currant jelly, or currant jelly sauce, is served with it.
To see if sufficiently done, when you take off the crust,
thrust a thin skewer into the thick part; if it passes in
readily the meat is done, if not, the haunch must be put


DOMESTIC COOKERY.
77
down to the fire again in the coverings. Many cooks
put a layer of buttered paper inside the paste as well as
outside.
Fawns,
when small, should be treated like hare (see Hare), but
when of a tolerable size, they can be dressed like lamb.
Kid
may also be prepared like lamb, but if very young they
are better prepared in the same way as rabbit.
POULTRY.
To Pluck either Game or Poultry.
Lay the bird upon a board, with its head towards you,
and pull the feathers away from you, in the direction
they lie. Many persons pull out the feathers the con-
trary way, by which means they are likely to tear the
skin, and very much disfigure the bird for the table.
To draw Poultry or Game.
After it is well plucked, make a long incision at the
back of the neck, take out the thin skin from under the
outer, containing the crop, cut the neck off close to the
body of the bird, but leave the neck skin a good length.
Make another incision under the tail, just large enough
for the gizzard to pass through-no larger—then put
your finger into the bird, and remove the crop ; then


73
DOMESTIC COOKERY.
lousen and detach all the intestines, taking care not to
break the gall-bladder, squeeze the body of the bird, so
as to force out the whole of them at the tail ; it is then
ready for trussing
Roast Turkey.
There are several ways of preparing turkeys for
roasting, the best of which are here given :-Truss by
breaking the leg bones, and drawing out the leg sinews ;
cut the neck off close to the body ; cut the breast-bone
on each side, and draw the legs up; then put a folded
cloth over the breast, and beat it down until fiat ; skewer
in the joints of the wings, the middle of the leg and body,
the small part of the leg and body, and the extremity of
the legs. Singe thoroughly, and then fill the skin of the
neck, or crop, with stuffing (see Receipts) ; tie the skin
under, and put it on a small-sized spit, and place it
about a foot and-a-half from the fire. In a quarter of an
hour rub the bird over with a little butter; when this is
melted, draw it a little farther from the fire, and take
great care not to let the skin break by the fire being too
fierce. For the last quarter of an hour of roasting you
should occasionally rub on a little butter. Do not baste.
The liver should not be put under the wing, as the gravy
from it disfigures the bird. There is not this objection
to the gizzard being placed there. Some persons cover
the breast with buttered paper, but this will not often be
found necessary if care be exercised to prevent burning.
Serve with plenty of rich gravy, which pour under, and
not over, the bird. An excellent gravy is made of the
fat from the frying-pan in which you have cooked your
sausages (which should always garnish the dish of plain
roast turkey), the ordinary brown gravy, and a teaspoon-
ful of arrowroot, previously mixed in a little cold water.
A turkey of from five to seven pounds weight will take
two hours. Bread sauce (see Receipt) should be served


DOMESTIC COOKERY.
-
19
with roast turkey, and a boiled ox-tongue, or ham, may
accompany it.
All birds, poultry, and game may be roasted in this manner.
Another Way to Stuff Turkey
is to place a quarter of a pound of butter, with pepper
and salt, in the bird ; then stuff with truffles, forcemeat,
and sausage-meat in alternate layers. Put the bird in a
cradle-spit, bašte well with butter, and roast slowly.
A Third Method
is to stuff entirely with chestnuts. Take their outside
skins off, and plunge the chestnuts into boiling water. -
In two or three minutes the inner skins will easily peel
off ; then boil the chestnuts by themselves until perfectly
tender. When ready, add a little butter, and stuff the
bird. Roast as before, and serve very hot, with plenty
of rich gravy.
Turkey Stuffed Entirely with Truffles
is a very favorite dish. Take four to six pounds of black
truffles, cut them up and stew them for about ten minutes
in butter, seasoned with pepper and salt. This done,
stuff the body and breast with them, roast and serve as
before.
All kinds of poultry are excellent, treated the same.
Roast Goose.
To truss for roasting, cut off the feet at the joint, and
the wings at the first joint. Sever the neck close to the
body, leaving the skin as long as you can ; then pull out
the throat, and tie the end in a knot ; put your finger in.


80
DOMESTIC COOKERY.
to the bird, and detach the liver, &c. Then cut open
near the vent, and draw out all the inside, except the
little piece of the lungs called by poulterers the
“soal.” Cleanse the inside thoroughly with a damp
cloth, and beat down tle breast-bone as directed for tur-
key ; skewer up, stuff, and roast before a moderately
brisk fire ; cover the breast with buttered paper for the
first half hour; baste with its own fat or butter, and
serve with brown gravy and apple sauce. Green Geese
are not stuffed.
Various Stuffings
are used for roast goose, the best of which are :-1. Six
medium-sized onions, chopped small; two ounces of
butter, half a teaspoonful of salt and pepper, a dust of
grated nutmeg, six or eight leaves of fresh sage chopped
very fine; put on the fire, and stir till pulp ; stuff while
hot and put the bird down immediately. 2. Add to this
stuffing the liver, chopped very fine. 3. Instead of the
liver, put two or three cold potatoes, cut up into small
dice, or a little boiled rice, or two or three ounces of
breadcrumbs. These additions make the stuffing milder.
4. A couple of dozen boiled chestnuts can be added to
No. I stuffing, or the bird may be stuffed solely with
chestnuts. 5. Boil some good potatoes very dry, mash
weil, and mix with butter; season with salt, cayenne, a
large onion or two or three small ones, and three or four
sage leaves chopped very fine.-A glass of port wine is
often poured into the bird when done.
Fowls for Roasting.
Take out the intestines, and clean the gizzard ; put
the gizzard under one wing, and the liver under the
other ; skewer through the first joint of the wing, right
through the body ; bring the legs close up, and skewer


- DOMESTIC. COOKERY.
81
through the middle of both legs and body, and also
through the drum-stick and side-bone, and another
through the feet.
Roast Fowls
distinguished as chickens, capons, pullets, cocks, and
hens—are dressed for roasting in the same way as turkeys,
except that they are not usually stuffed. Capon is, how-
ever, sometimes cooked with turkey-stuffing. Capon is
improved by a slice of fat bacon tied over the breast,
under paper, until about a quarter of an hour of the bird
being done. Dredge fowls, and baste with butter. All
fowls must be well cooked, nicely browned, and sent to
table very hot, with rich gravy.
Roast Capon
may also be served with young carrots, button onions,
or turnips, boiled with salt and pepper, and dished on a
border of mashed potatoes; they look well on table.
Roast Duck.
Prepare and stuff as roast goose, with sage, onions,
and breadcrumbs, and roast before a brisk fire. A med-
ium-sized duck will require about twenty-five minutes.
Green peas, when obtainable, should always be served
with this dish.
Roast Hare.
Considerable care must be exercised in preparing a
hare for roasting. Directly after it is skinned, it should
be well washed in warm water. If it has been over-kept,
and has got musty inside-which will often happen if it
has been emptied before hanging up-use vinegar, well
diluted, to render it sweet ; then throw it into water to
4*


82
DOMESTIC COOKERY.
remove the taste of the acid. Pierce with the point of a
knife any parts in which the blood may have settled, and
wash in tepid water. Wipe dry, fill with forcemeat or
good veal stuffing, sew up, truss and spit firmly, baste
for ten minutes with warm water, throw this away, and
put into the pan a quart of new milk ; keep it constantly
ladled over the hare until it is nearly dried up, then add
a large lump of butter, flour the hare, and continue the
basting steadily until it is well browned ; unless this be
done, and the roast be kept at a distance from the fire,
the outside will become dry and hard. Serve with good
brown gravy in the dish, and red currant jelly separate.
A moderate-sized hare takes about forty minutes.
Roast Leverets.
Do not stuff, but plain roast, and serve with brown
gravy. A little less than half an hour before a brisk fire
will suffice.
Roast Rabbit.
Stuff with the liver minced, breadcrumbs, a little
chopped parsley, butter, salt and pepper, mixed with
beaten egg. Roast before a sharp fire, baste constantly
with butter, and serve with plain gravy.
Woodcock, Snipes, Larks, Quails, &c.,
roa
are all best when roasted plain. They must be well
done, and served on toast, with a little rich gravy.
...
Cooking by Gas.
Joints, poultry, &c., may be roasted, and pies, &c.,
may be baked in a gas stove, which is a clean and econo-


:: DOMESTIC COOKERY.
83
mical contrivance, seeing that the fuel is only employed
during the actual time of cooking Care must be taken
that there is no escape of gas, or the meat will be touched
with its odor, and the heat be insufficiently applied. For
large establishments, gas-cooking apparatus is very use-
ful.
Cooking in American and Dutch Ovens.
Poultry, small joints, chops, steaks, fish, bloaters, &c.,
may be well cooked in front of the fire in these stoves,
which have the advantage of radiating and regulating
the heat, and employing less fuel than in an open stove.
Baste well, as for roasting.
BAKING.
How to Bake.
Many meats can be cooked as well in the oven as on
the spit or jack. Legs, spareribs, and loins of pork,
sucking pigs, fillets or breasts of veal, small joints of
roasting beef, shoulders and legs of mutton, all kinds of
hearts, geese, rabbits, and hares are the fittest for the
oven, and these may, with care, be sent to table as pala-
table and well-looking as if roasted. The great fault
with housewives is, that they do not baste their joints
while in the oven, and consequently the meat is burnt
outside, and sodden inside. For meat, the oven should
be brisk, as, if the joint scorches, a piece of paper can be
put over and round it for some time, taking care to re-
move it at least half an hour before done. When poultry
is baked, the heat of the oven should be moderated a
little. If potatoes are baked under meat, a little longer


DOMESTIC COOKERY.
time must be allowed the joint, as the steam from the
potatoes hinders the cooking.
Many persons prefer a ham baked to boiled, as it is
said to keep longer after dressing. It must be covered
with a common crust of flour and water, and baked in a
moderately slow oven.
Several kinds of Fish-as haddock, pike, eels-can be
baked with bread crumbs.
The Baking Dish or Tin
should be from four to six inches deep, and have a mov-
able wire lid, or a stand for the meat. The dish or tin
should have one or two partitions. For pork, and especi-
ally sucking pigs, a shallower tin is to be preferred, as
then the rind, or crackling, is better done.
Sucking Pig.
A favorite Stuffing is—a quarter of a pound to six
ounces of bread-crumbs, two ounces of butter, two or
three small onions chopped fine, three or four sage leaves
minced very small, and a pinch of pepper and salt. Hav-
ing this ready, you thoroughly wash the pig, first in tepid, -
and then in cold water, take out all the inside, and dry it
thoroughly; then put in your stuffing, and sew up. Rub
the skin dry and anoint it with white of egg. It will re-
quire from one hour to two to bake, according to size,
and to be basted with its own gravy from time to time.
The best way of serving it is to cut off the head when
done, and divide both it and the body length ways. Many
persons serve with the plain gravy that has run from the
pig, but a better plan is to chop up the brains with a little
finely minced sage (boiled), and add it to the gravy.
Serve very hot. Apple sauce is to be served separate.


DOMESTIC COOKERY.
85
Ham.
Soak in cold water for six to ten hours; take out and
wipe moderately dry; then make a thick paste of flour
and water, and entirely cover the ham. Bake in a slow
oven, allowing from twenty minutes to half an hour per
pound, according as it is preferred well or under done.
When done, remove the paste and also the skin of the
ham, and sprinkle with bread raspings. Many persons
after taking it out of soak, and before encrusting it, steep
it for about a quarter of an hour in white wine: others,
when it is done, and the crust and rind off, put it in again
for about ten minutes to brown. A glass or two of
champagne poured over before the raspings are sifted on,
is said to improve the flavor.
Leg of Pork.
Score lightly so as not to cut into the fat, and stuff
the knuckle with bread-crumbs, a few finely minced sage
leaves, a couple of boiled onions chopped very small, pep-
per and salt to taste. Baste continually with its own fat,
and serve with apple sauce, and baked and boiled pota-
toes separate. The oven should be sharp, and the time
allowed for cooking twenty-five minutes to every pound
of meat.
Proceed in the same manner with loin of pork, neck,
and sparerib. Many persons baste these joints with cider.
Leg of Pork
can also be cooked by first parboiling it, removing the
skin, and then baking to a fine brown, keeping it basted
with fresh butter. This, dusted with powdered sage, and
fine bread-crumbs, and served with made gravy and fried
forcemeat balls made of goose stuffing, is called "mock-
goose.”


86
DOMESTIC COOKERY.
:
Loin of Pork
is often dressed thus :-cut as for chops, but leave the
end bones undivided. Chop sage leaves very fine, and
lay them in each cut; then let the meat soak in vinegar
and water (half of each) for six or eight days. Take it
out, dry it, add more minced sage, tie or skewer up
tightly, and bake in vinegar and water, rind down-
wards. Serve, without gravy, with red wine-claret will
do—and sweet sauce. This is said to eat like wild boar.
Fillet and Breast of Veal
may be baked, prepared as for roasting (which see), tak-
ing care to baste thoroughly with butter. As white
meats for baking require to be a trifle more highly sea-
soned than for roasting, a few sweet herbs, dried and
powdered, and without stalks, may be added to the
stuffing
Shoulder of Veal,
is good baked with stuffing as above, and served with
mushroom or oyster sauce.
Fillet of Veal.
Another way. Skewer up very round, and cover well
with udder ; place a good piece of streaked bacon where
the bone was taken out, and stuff under the udder thus :
chop three quarters of a pound of beef suet very fine, put
into a basin with six ounces of brcad-crumbs, the rind
of half a lemon, chopped very fine, a little grated nut-
meg, two tablespoonfuls of chopped parsley, and a little
chopped thyme and marjoram; with one bay-leaf, mixed;
bind the whole with the yolks of three and two whole
eggs, sew it in, and tie up the joint in buttered paper.
Bake for about three hours in a moderately brisk oven.


DOMÈSTIC COOKERY.
87
When done, skewer up with silver or polished skewers,
drawing out those it was first trussed with; place upon
your dish with celery sauce, or white sauce (see Receipts).
Beef.
The same joints of beef are suitable for roasting and
baking. The oven must be very hot, but well-ventilated.
Dust lightly with flour before putting in, and sprinkle with
a little salt when about three parts done. If the oven be too
fierce, and scorch the corners of the joint, open the door
for two or three minutes. Baste frequently-first with
butter, and then with its own gravy. Serve very hot in
a well-dish, garnished with horse-radish. Almost any
vegetables are suitable with beef, but always serve pota-
toes, either boiled plain, or mashed with fresh butter,
and a little salt and white pepper. Cauliflowers and
white cabbages may have a little of the beef gravy
poured over them.
Mutton
may be baked with sliced potatoes. The Shoulder should
be well floured, and continually basted. Brown well,
and send to table very hot with its own gravy, slightly
salted, and white onion sauce (see Receipt) separate.
Leg of Mutton
must also be dredged with flour and frequently basted.
Do not serve with hot water poured over it; but if
liked, thicken the gravy a little with flour. Red cur.
rant jelly is usually eaten.
Fillet of Mutton.
Cut a large leg of mutton like fillet of veal. Remove
the bone, and fill the cavity with forcemeat. Flour well,


DOMESTIC COOKERY.
bake in a sharp oven, basting frequently, and serve with
brown gravy and red-currant jelly.
Goose, Rabbit, and Hare
are all very good baked, and the same directions apply
as for roasting, which see.
Hearts
of all kinds are better baked than roasted.
Bullock's Heart
must be soaked in warm water for two or three hours,
and then dried, and the lobes cut off. Stuff the inside
with veal stuffing, or some highly seasoned forcemeat.
Sew it up, envelop it in white paper, and bake in a
brisk oven from one and a half to two hours, keeping it
well basted. Just before ready, take off the paper; serve
very hot, with rich brown gravy and red-currant jelly.
Calf's Heart and Sheep's Heart
are dressed in the same manner, but do not take quite
so long cooking.
BAKING FISH.
Haddocks
are baked thus:-Cut off the heads and fins of two or
three and put into a stewpan, with an onion, some pars-
ley, salt, pepper, and two anchovies, cut up fine, a little


DOMESTIC COOKERY.
flour, two tablespoonfuls cf white wine, and a little
catsup. Boil well up together, and when the fish has
been skinned and cut into pieces, lay them in a deep
pie-dish; pour the sauce over them, and bake. Strew
the bottom of the dish with bread-crumbs, and put some
more over them; season well with pepper, salt, and
grated nutmeg.
Plaice and Herrings
are baked in a dish, with water, or milk and water.
Flour well, and bake to a good brown. Serve with
parsley and cut lemons.
Cod.
The thickest part of the cod should be chosen for
baking. Fill with a stuffing made of grated bread-
crumbs, a little butter, the yolks of three hard-boiled
eggs, pepper, salt, grated lemon-peel and nutmeg, and
anchovy finely shredded, binding the whole with white
of egg beaten up; put on a dish with bits of butter over
the top, and bake for an hour. A Dutch oven is also
suited for this dish. It requires to be frequently basted
and turned; plain melted butter or oyster sauce should
be served with it.
Cod's Head and Shoulders
may be dressed thus:—Wash well, cut off the fins, lay on
a dish, pour boiling water over part, and scrape off all
the black scales, taking care not to break the skin, till
every part of the fish looks white, then wash in cold
water; put on in boiling salt and water, and boil for a
quarter of an hour; then lay on a dish and rub with the
beaten yolks of two or three eggs, and strew with bread-
crumbs, pepper and minced parsley ; stick it all over


90
DOMESTIC COOKER Y.
with little bits of butter, and put it in an oven to brown;
then mix a large tablespoonful of flour with a quarter of
a pound of butter, a quart of gravy, a tea-cupful of white
wine, some pepper, salt, and a little grated nutmeg;
mince the white meat of a lobster, slightly brown three
dozen of oysters in a frying pan, and put them with half
their liquor and the lobster to the gravy and other
things; beat it up and pour round the dish; garnish
with cut lemon. It is not necessary to have lobster
and oysters.
Mackerel.
Cut off the hands and tails, and clean the fish ; then
season with pepper and salt ; lay in a dish with a little
butter, and bake in a slow oven. They may be eaten hot
or cold ; if hot, with any of the usual fish sauces ; and if
rold, with vinegar. A little vinegar and port wine may
be added to them.
Oysters.
Chop fine, and pound in a mortar with crumb of bread
dipped in cream : a little parsley and chives, or a very
small onion, a shred of anchovy, butter, salt, and pepper.
When well pounded, add white of egg beaten up, in the
proportion of one egg to two dozen oysters ; mix all
well together, put into scallop shells, and bake brown.
Pike.
Clean and scale the fish, take out the inside, and fill
with a stuffing of bread crumbs, a little fresh butter,
grated lemon-peel, nutmeg, pepper and salt to taste-
the whole bound with an egg. Bake in a tin dish, and
baste continually with fresh butter. Serve with lobster
sauce, or plain melted butter.


DOMESTIC COOKERY.
Salmon.
Clean, cut the fish into slices about an inch to an inch
and a half thick, put it in a dish, with the following
sauce :- Melt an ounce of butter, kneaded in flour, in a
pint and a half of brown gravy, with two glasses of port
wine, two tablespoonsfuls of catsup, two shredded ancho-
vies, and a little Cayenne. When the anchovies are dis-
solved, strain and pour the sauce over the fish, tie a sheet
of buttered paper over the dish, and bake till nicely
brown.
Shad,
when good—which is in spring and early summer-may
be baked in the same way as salmon.
Sturgeon.
Lard with fat bacon, and bake in a slow oven. Serve
- with mushroom sauce, or stewed trufies.
Sprats.
Put into a dish with vinegar and allspice a quantity
of fresh sprats, wiped clean: flour the top slightly, and
bake to a good brown.
Trout.
black pepper se bo
Clean well, split down the back, remove the bone,
and dry with a cloth; season with black pepper, salt, and
a little mace pounded; roll them up and pack close in a
dish; pour over them some vinegar; put in to or three
bay leaves, and some whole pepper, and bake in the oven
for an hour, covering the dish with buttered paper.
a little pour over the whole pepper, buttered paper.
dish; pour pounded; roll the
8 the dispepper, an', put in te
4


92
DOMESTIC COOKERY.
BAKING PASTRY.
The heat of the oven should be regulated according
to the article to be baked. Those things should be first
made which will suit the heat of the oven. Light paste
requires a moderately quick oven; for if the oven is too
hot, the paste will be colored before it is properly baked;
and if it is then taken out of the oven it will fall, and be-
come flat. A cool oven will not cause pastry to rise suf-
ficiently; and puff-paste baked in an oven with anything
that causes much steam, will not be so light as other-
wise. Iced tarts or puffs should be baked in a cooler oven
than those that are not iced; or if the oven is too hot, the
door should be left open, or the icing will become
brown. Small articles of pastry require to be baked in
a hotter oven than large ones. All pastry should
be baked in clean tins or patty pans, without being but-
tered. When baked sufficiently, pastry may be easily
slia about on the tin, or pan, while hot; and puffs, pat-
ties, or small pies, may be lifted from the tin, without
breaking, by putting your fingers round the edges and
carefully lifting them, which cannot be done unless they
are sufficiently baked to be taken from the oven.
BOILING.
How to Boil.
The meat should be put into boiling water, and kept
gently simmering until done. This is an invariable
rule, for otherwise the water gets into the meat and sod-
dens it.
By this means the natural juices are kept in the meat.


DOMESTIC COOKER Y.
The slower meat boils, or rather simmers, the better it
will eat; but the water must never be allowed to get
cool.
Twenty minutes to the pound may be considered
about the average time for meats.
The saucepan or kettle should be of sufficient size to
allow the water to flow all round the meat.
Large joints should be raised from the bottom of the
saucepan by means of a trivet or fish drainer, to prevent
the under side burning.
Meat should not be boiled in a cloth. .
Keep only a moderate fire for boiling..
Meat that has been fresh killed will take a little longer
than hung meat.
If meat is too salt, change the liquor when a quarter
done.
The scum must be taken off as fast as it rises.
Never boil meat without there being a little salt in
the water.
Salted and dried meats will want soaking for some
considerable time before boiling, but never soak fresh
meats.
If the water be hard, boil it for a couple of hours be
fore using
Round of Beef
should be in salt for about eight or nine days. When
your water is boiling, wash off the salt and skewer up
the joint. Put it in, and let it just boil up. Directly it
does so, remove it to a corner of the fire, and let it simmer
gently till done. A piece of round, weighing from
twelve to sixteen pounds, will take three to four hours,
at least. The greatest care is necessary to remove all scum
as it rises. Serve with a little of the liqucr, carrots, and
suet dumplings. Turnips, parsnips, and peas-pudding
are also appropriate accompaniments.


DOMESTIC COOKERY.
Aitchbone, Brisket, and Rump of Beef
may be boiled in the same manner. If very salt, two or
three hours soaking in cold water-which may with ad-
vantage be changed once or twice-will improve the
flavor. A joint of twelve pounds will take about three
hours after it boils up.
Ribs of Beef,
in small joints, may be cooked like Round. A piece of
six to eight pounds should be boned, salted and skew-
ered up round. Put it in strong brine for four days,
turning the meat twice a day. Then boil as for round,
letting it simmer for two to two and a quarter hours.
Leg of Mutton.
Put into boiling water, and skim carefully, and then
let it only simmer. This joint should not be overdone;
the red gravy should follow the knife when cut. Capers,
chopped fine and put into melted butter, may be thrown
over the joint, and some more of the same sauce should
be served in a sauce tureen. Mashed turnips are usually
served with boiled mutton.
Collared Mutton.
The best joint is the breast, but the shoulder will do.
Take out all the bones, make a force-meat with bread
crumbs, parsley, lemon-thyme, and an anchovy minced;
season with salt and pepper; rub the meat over with an
egg, cover it with the forcemeat, roll firmly, and tie; put
it on in boiling water, and skim well; make a good gravy,
seasoned with sweet herbs and mushroom catsup.


DOMESTIC COOKERY.
95
Leg of Lamb
is very good boiled and served same a leg of mutton,
(which see). Spinach should be eaten with boiled lamb.
Collared Breast of Veal.
Bone, and lay some good forcemeat over the veal.
Roll it up, and tie round with tape; envelop in a cloth,
and simmer gently for three hours. Fry some forcemeat
balls, and serve with brown sauce.
Knuckle of Veal
must be boiled rather longer than most meats, until it *
feels very soft under the fork. It must not boil too fast,
and be well skimmed. If cooked in milk and water, it
increases its whiteness. Pickled pork or ham should be
boiled and served with it. Parsley and butter or white
onion sauce are appropriate.
Another Method
is to procure two knuckles and saw them into three
pieces each, put into a stew-pan with two pounds of
streaked bacon, a carrot, four onions, two turnips, and
half-a-dozen peppercorns; place over the fire, and add a
little salt when boiling; skim well, and allow to simmer
for a couple of hours, then take up, and dress with the
vegetables and bacon, in the same dish as the veal; serve
with parsley and butter.
Calf's Head.
The head must be split and the brains and tongue
- removed. Wash well, and soak for two hours in cold


96
DOMESTIC COOKERY.
water; boil it with the tongue and brains gently in
plenty of water, until quite tender; pour over the head
parsley and butter made very thick; rub the brains
through a sieve, add some chopped parsley, pepper, salt,
and a bit of butter; mix, and put it round the tongue.
Leg of Pork.
About eight days will be found sufficient for salting;
then soak in cold water for an hour, and dry with a
cloth. Put it into cold water, and let it gradually come
to a boil, after which it must very gently simmer, till
well done, which will be, for a leg of nine or ten pounds,
three to three and a half hours after the water boils.
, Carrots, parsnips, or turnips should be served with this
dish, and may be boiled with the meat. Peas-pudding
(see receipt) must always accompany it.
Ham..
Soak it as for baking, and put it into cold water, with
a bunch of savory herbs; when the water begins to sim-
· mer, let it cook gently, until it is done, skimming con-
stantly: allow about twenty minutes to each pound;
when cooked, take off the skin, and cover with raspings.
Serve on a dish garnished with parsley.
Bacon.
Soak in cold water for a couple of hours; pare off the
rusty edges, and scrape the rind. Then put in cold water
and boil gently, allowing three-quarters of an hour to
every pound of bacon. When done take off the rind,
scrape the under side, and grate brcad-crumbs over it.
Put in a hot oven for five minutes, and serve with Lima
beans or peas.


DOMESTIC COOKERY.
97
Pickled Pork.
Boil gently, till very tender, and serve with peas-
· pudding and plenty of vegetables,
BOILING POULTRY, &c.
After the bird is drawn and plucked, singe it with
iWhite paper, and wipe dry. If a turkey, break the leg bones
close to the feet, fasten the feet together, and attach
chem to a hook ; then take the body of the bird in your
hands, and pull it firmly towards you, until the sinews
are drawn out of the thigh. Then cut off the neck close
to the back, leaving the crop skin long enough to cover
che opening. Insert your finger, and detach the liver
and intestines ; cut off the vent and remove the intes-
tines. Then insert a hook, and carefully pull out the
gizzard and liver, taking great care not to break the gall
bladder. Cut off the legs at the first joint ; cut the breast
bone through at each side close to the back ; then draw
the legs up to the crop, and beat the breast bone flat with
a rolling pin. Skewer the legs and wings firmly-one
skewer fastening the two legs by the middle joint, and
another the wings. Fowls are trussed in a similar man-
ner, except that the nails only, and not the feet, are cut
off, and that the skewers are put in the first joint of each
pinion, and the middle of the leg-brought close to it-
and into the body. This is done at each side. A string
round the legs keeps them firmer. Pheasants, partridges,
and all kinds of moor game are trussed for boiling same
as fowls.
Turkey.
Stuff the crop with bread-crumbs, a few pounded sweet


:
DOMESTIC COOKERY.
98
herbs, a shredded anchovy, butter or suet, lemon-peel,
nutmeg, salt and pepper to taste, bound with an egg.
Put into boiling water, simmer gently for an hour and a
half to two hours, according to size. Skim carefully,
and serve with parsley and butter, or mushroom, or
oyster sauce. Pickled pork, ham, tongue, or bacon, must
accompany this dish.
Chicken and Fowl.
Boil as turkey. A chicken will take about half an
hour after the water boils, and a good sized fowl nearly
an hour. Serve with parsley and butter, or with the fol-
lowing sauce :-Melt in a teacupful of milk a large table-
spoonful of butter kneaded in flour, beat up the yolk of
an egg with a little cream, stir it into the butter, and heat
over the fire, stirring continually. Ham, tongue, or
pickled pork must be served with boiled fowl. If boiled
in a cloth a few slices of lemon should be placed on the
breast, and the bird covered with buttered writing paper.
Another Way
of boiling a fowl is to soak it in milk for one hour, tie it
up in a cloth and put cold water in a sauce-pan, place
your fowl in, and put on a slow fire; when boiling, re-
move it, and let simmer for about twenty minutes; then
remove it altogether, and let it remain in the water ten
minutes more. Serve with parsley chopped fine into
some melted butter, a little salt, pepper, and some juice
of lemon poured over; with the usual adjuncts.
Boiled Fowl and Rice.
Have some good clear mutton broth boiling in your
saucepan; put in the fowl so that it is entirely covered;


DOMESTIC COOKERY.
99
add one large onion, a little mace, bruised, pepper and
salt. Let the whole simmer gently for about half an
hour, when add one-third of a pound of well-washed and
soaked rice. When the rice is soft and tender, take it
out, strain it, and put it in the oven for a few minutes to
dry. Your fowl being done, serve very hot with the rice
in the dish, and parsley and butter separate.
Another Method
is to stuff the fowl with two dozen bearded oysters, and
put in a jar. The jar should then be placed in a sauce-
pan of boiling water, and boiled for nearly two hours.
Take another dozen of oysters, scald them in their'own
liquor, add a gill of cream and the yolks of three eggs
beaten. Mix with the gravy from the fowl, and serve
very hot.
Rabbit.
Soak for a quarter of an hour in warm water. Eithei
boil plain and serve with pickled pork or boiled ham, oi,
prepare thus:-thicken the water in which it is to boil
with a bit of butter covered with flour, and just as is
boils, add a pint of milk, with salt and whole pepper
then put in the rabbit, with a quantity of onions cut into
quarters, and stew gently until the rabbit is tender, from
half to one hour, according to size; when rcady, take out
the onions, put into a separate saucepan with a little
milk, butter, flour, and salt; when the sauce is well
mixed, dish the rabbit, and pour the sauce over it.
Mushrooms may be substituted for onions.
Goose
laid in a dish for a couple of hours, with a pint of boil-
ing milk poured over it, and then boiled, is very delicate,
825350


100
DOMESTIC COOKERY.
thus: Put it into builing water, and let it simmer until
very tender. Then serve, smothered with onions and
cream. Duck can also be cooked in this way.
Partridges, Pheasants, &c.,
are seldom boiled. Dress like fowl, and do not stuff
them. Parsley and butter, with just a soupcon of cayenne
pepper, should be served in a tureen; and a sauce made
of chopped parsley, half a pint of cream, with a little
fresh butter, stirred together, and poured over the birds.
If preferred, celery heads, cut fine, can take the place of
che parsley.
BOILING FISH.
Put fish into cold water to boil, unless the fish are
small, when warm water is best. Do not put into boiling
water, unless specially directed.
A little salt and vinegar should be added to the water
just before the fish is ready to put in.
Fresh-water fish must always be soaked in strong salt
and water before cooking.
Fish should always simmer gently, or the outside will
break before the inside is done.
A fish plate or strainer should be put in the kettle for
the fish to lie upon.
When the fish separates easily from the bone, (which
can be ascertained by drawing up the plate), it is done,
and must be at once taken out of the water.
Recollect, fish must never be served underdone,
Sea water is best, where it can be had, for the boiling
of salt-water fish.
The roe and liver should in most cases be placed in
the dish by the side of the fish.


DOMESTIC COOKERY.
101
I01
Always serve fish on a hot napkin.
Parsley, horseradish, and sliced lemon, are the best
garnishings for fish.
Salmon.
When the fish is scaled and cleaned, put it into the
kettle with cold water (with six to eight ounces of salt
to each gallon) enough to quite cover it. Let it boil up
pretty quickly, skim, and simmer until done. Then take
it out and serve on a hot napkin, garnish with parsley
and sliced lemon. Lobster sauce, shrimp sauce, and
plain melted butter (see receipts), may all accompany
this dish, as well as cucumber, either dressed or plain.
Another,
and by some considered a better way of boiling salmon,
is to cut it in slices two inches thick, and simmer gently
for about twenty minutes, and then serve as before.
Many cooks advise putting salmon into boiling water,
as it then eats firmer. Often, however, a fish cooked thus
comes to table very hard.
Collared Salmon.
A thick slice, about four pounds, of a large fish is
best; which is to be cut open, boned, and scaled. Then
rub it all over with a seasoning of pounded mace, pepper,
and salt, roll it up and tie. Simmer gently for about an
hour in water (with a proportion of one.fourth vine-
gar), in which a few bay leaves have been thrown. Serve
with anchovy sauce (see receipt), or plain melted butter.
Salmon
is also plain-boiled in slices of two to three inches thick.


102
102
DOMESTIC COOR ER Y.
It should be soaked in strong salt and water for half an
hour, put into boiling water, simmered for about twenty
minutes, with some horseradish in the water; and served
the same as if boiled whole.
Carp with Vinegar.
Put into the kettle entire, with enough boiling vine-
gar to cover it; simmer for an hour or more, according
to size. Serve with parsley, without any of the liquid.
Carp dressed in this way, however, is best eaten cold.
Cod
is seldom boiled whole, as a good sized head and shoul-
ders is sufficient for a dish. To boil the head and shoulders,
first clean, and then rub salt over the thickest parts and
inside, and let it remain so for a couple of hours. Tie it
up with a broad tape, and put it on in cold water (with
half a pound of salt to the gallon), sufficient to cover it.
· When the water boils (some cooks prefer to put a large
head and shoulders into boiling water), draw the kettle
to the corner of the fire, and let it simmer slowly for
about twenty to twenty-five minutes. Skim very care-
fully. Serve on a hot napkin with horseradish and sliced
lemon. Oyster sauce and plain melted butter must ac-
company.
- Cod
is very often boiled in slices, which should soak in a
mixture of salt, vinegar and water for nearly an hour.
Boil as before, only not so long.
Salt Cod
should be obtained the day before wanted, and put into
cold water with a little vinegar, and allowed to soak all


DOMESTIC COORER Y.
103
night. Then put it on in cold water. Do not let it boil,
but simmer gently until tender (say one hour). Skim
frequently. Serve on a hot napkin in a dish garnished
with hard-boiled eggs sliced, and parsley. Egg-sauce
(see receipt), and boiled parsnips should be served
with it.
Salt Cod with Cream.
Soak as above, and boil without vinegar; when done,
pull into flakes, pour half a pint of rich cream over it,
and serve with egg-sauce, and parsley and butter.
Cod's Sounds
should be soaked in salt and water for a short time, and
then well washed. Boil quite tender in milk and water, -,
and serve with egg sauce.
Eels.
The smaller ones are best for boiling. Put them-
well cleaned and skinned-into warm water, with a
bunch of parsley, simmer until tender (say half an hour).
Serve with parsley and butter.
Collared Eel.
Take a large eel, bone and skin it, and dust over it a
mixture of finely-powdered mace, cloves, and allspice, a :
few sage leaves and sweet herbs chopped very small, salt
and pepper. Roll up, tie with tape, and boil till tender.
Serve with plain melted butter.
Flounders
are boiled plain in water, with a little salt and vinegar.


104
DOMESTIC COOKERY.
Let them simmer slowly for five or six minutes; serve
with parsley and butter.
Haddock
may be plain boiled thus:-Put them on in boiling water,
with a handful of salt; when done, they will rise to the
surface, and must be immediately taken up; skim well
while boiling; serve with melted butter, shrimp sauce,
cream sauce, or anchovy sauce.
Another Way
is to make a few cuts on each side of the fish, and let it
remain in salt for an hour or two-according to size; put
into boiling water and simmer till tender. A fish of five
pounds will take about half an hour. Garnish with
parsley, and serve with egg sauce and boiled parsnips.
Mackerel
should be allowed to soak in salt and water for a quarter
of an hour. Then put them on in hot water, with a little
salt, and simmer gently for about half an hour. When
done the tails will split. The dish on which the fish is
served should be garnished with fennel, and a sauce
served with them of melted butter with chopped fennel
or parsley, or green gooseberry sauce (see receipt). An-
chovy sauce is sometimes served. Mackerel may be
illeted, plain boiled, and served with parsley and butter.
Mackerel Soused.
When the mackerel are boiled, put half a pint of
vinegar to a quart of the liquor in which the fish hàve
been boiled, half an ounce of whole black pepper, two or


DOMESTIC COOKERY.
105
.
three bay leaves, and a little mace ; let boil together for-
a short time, and when cold, pour it over the mackerel.,
Perch.
fifteen
Boil as directed for carp. About ten to
minutes' gentle simmering will suffice.
Pike
must be scaled and have the gills removed, and be well
washed-first in vinegar and water, and then in plain
cold water. Make a stuffing of grated bread crumbs,
butter, a few oysters, and a little parsley chopped very
fine, some onions, pepper, salt, some fine herbs dried and
rubbed to powder, binding the whole with an egg ; fill
the inside and gills with this stuffing, and sew the fish up:
and put on in boiling salt and water, with a little vinegar
in it, and simmer for half an hour to one hour, accord-
ing to size. Serve with melted butter and anchovy or
oyster sauce. The tail is usually skewered in the mouth.
Plaice
should be plain boiled, and served with melted butter.
Skate.
This fish is either boiled plain, or crimped, and served
with melted butter, lobster or caper sauce.
Crimped Skate
is the most firm. The fish is crimped by drawing a knife
through it, in lines, when first caught. Skate must be
well done. It is dangerous to eat it out of season.


106
DOMESTIC COOKERY.
Soles
should be thoroughly washed and then plain boiled.
Serve with shrimp or lobster sauce, and plain melted but-
ter. They will require from five to ten minntes simmer-
ing-according to size-after the water boils.
Herrings.
Simmer for about twenty minutes. Serve with the
following sauce: put half a gill of cream in a little stew-
pan, and when it boils add to it two tablespoonfuls of
melted butter, a bit of fresh butter, and a little lemon
juice, pepper and salt.
Trout and Salmon Trout
can both be boiled thus:-Put in boiling water, made pretty
salt, and boil fast for about fifteen to twenty minutes;
serve with melted butter.
Lobster.
Put into boiling water with a little salt, and keep boil.
ing for twenty to forty-five minutes, according to size,
skimming well. Lobsters are spoilt if done too much or
not done enough, so that great care is necessary. A little
sweet oil rubbed over the shell when done and then wiped
off again, improves the appearance.
Shrimps.
To one gallon of water put two ounces of salt, one
sprig of lemon thyme, one of mint, and a bayleaf. Boil.
When boiling hard put one quart of shrimps into an open
wire or wicker basket, which place in the water. The


DOMESTIC COOKERY.
107
time the shrimps take to boil depends upon their size;
but it may be known by their changing color. If boiled
too much they are tasteless and indigestible.
STEWING.
For stewing meat should be put into cold water, only
just sufficient to cover it. When it comes to the boil it
must be carefully skimmed until no more scum rises, and
then allowed to simmer very gently until the meat be-
comes perfectly tender, and the gelatinous parts partially
dissolved.
A stew must never boil.
Stewing does not require either so much water or so
great a heat as boiling: it is the most economical of all
modes of cooking, as many coarse meats, old poultry, and
game, and different parts of animals, which, cooked any
other way, would be uneatable, are rendered nutritious
and savory. By stewing we obtain all the nutritious ele-
ments of food, some of which are lost in roasting and
boiling.
Slow cooking is necessary, and meat may even be
stewed over and over again, without injury, until it is
sufficiently tender.
Earthenware vessels are better than metal ones, be-
cause they are longer getting hot, but retain their heat
for a greater length of time.
The quantity of water should be regulated by the
kind of meat stewed.
Salt is an invariable adjunct to stews.
Rump of Beef.
About half a cump makes an excellent dish. Remove


108
DOMESTIC COOKERY.
the bone, and tie up with broad tape. Put into a stew-
pan with just enough stock (which see) to cover it. Add
whatever vegetables are liked-sliced-such as onions,
carrots, or turnips, and flavor the stock with cloves,
savory herbs, vinegar, catsup, pepper and salt. The
whole must then be allowed to simmer very gently until.
perfectly tender (from four to five hours), keeping it
skimmed. When done strain the gravy the meat was
boiled in, and thicken with a little butter and flour, put
in a glass of port, Madeira, or other rich wine, let it boil
up, and serve over the meat, very hot; garnish the dish
with forcemeat balls and the vegetables boiled with the
- meat.
Shin of Beef.
Saw the bone in several pieces, put the meat in stock
or water; when it boils, skim, and add a head of celery,
a bunch of savory herbs, pepper, salt and allspice to
taste. Cut up a few onions, carrots and turnips, and
boil them till tender. When the beef is quite tender (say
four hours) take out the liquor, and thicken half of it with
butter and flour, season with pepper and salt; add a glass
each of catsup and port wine, boil up, pour over the meat,
and serve very hot, on a dish garnished with the boiled
vegetables. Any part of the ox may be stewed by cutting
it into small pieces and gently simmering till tender with
a little mace, cloves, and herbs. When half done add
sliced vegetables, and if liked, parsley. Barley or rice
may be added, as thickening to the stock.
Irish Stew.
• To about three pounds of breast, loin, or neck of mut-
ton, cut into moderate-sized pieces, put six pounds of
potatoes and six or eight large onions, peeled and cut


· DOMESTIC COOKERY.
109
into thick slices. Put into a stewpan and add pepper
and salt to taste. Pour over it about one to one and a
half pint of water, and stew very gently, with the lid on
always, until quite tender (say two to three hours).
Shake the pan now and then to prevent burning. Serve
very hot. This dish may also be prepared by putting
exactly the same ingredients in a jar instead of a stew-
pan, and baking in a moderate oven for about two hours,
or until quite tender.
Breast of Lamb or Mutton.
Cut in pieces, and stew very gently for about an hour.
and a quarter to an hour and three quarters, in good
stock, sufficient to cover it. When done thicken the
stock with butter and flour, add a glass of sherry or
other white wine, buil up, and pour over the meat.
Green peas, spinach, or mushrooms, may be stewed with
this dish, and much improve it.
Breast of Veal.
Cut in pieces and fry to a good brown. Then turn
into a stewpan with a little butter, savory herbs, pounded
mace, onions, cloves, allspice, and grated lemon-peel,
pepper and salt to taste. Cover the meat with water, and
stew gently for about a couple of hours. Then thicken
the gravy with butter and flour, add a couple of glasses
of sherry, a tablespoonful each of catsup and tomato
sauce, pour over the meat and serve. Green peas boiled
separately may be served in the same dish, or they may
be stewed with the veal.
Fillet of Veal
may be stewed whole with the same additions as above, a
little lemon-juice and a dozen mushrooms. This joint


110
DOMESTIC COOKERY,
.
must be stuffed with forcemeat and stewed very gently.
Half an hour per pound should be allowed. -
Knuckle of Veal
should be stewed plain for an hour, and then have added
half a pound of rice or macaroni, and the whole simmer
for two hours longer. Serve with boiled bacon, and
parsley and butter.
Neck of Veal.
Bake for half an hour in a brisk oven, and put in a
stewpan of boiling water, with a few young carrots,
green onions, and new potatoes, and a bunch of savory
herbs. Stew for two hours. Serve with boiled green
peas and forcemeat balls.
STEWING POULTRY, &o.
Pigeons
may be stewed with fat bacon. The livers should be
minced and added to the stock, the gravy thickened as
before, and flavored with a little port wine or catsup.
They will take about half an hour.
Ducklings and Rabbits,
can also be dressed in this manner. Forcemeat balls and
a few onions may be added just before done.


I COORERY.
· DOMESTIC COOKERY.
-
III
III
Venison.
The shoulder is the best joint. Bone and put into a
pan rolled and tied up with slices of mutton or lamb fat,
which have been soaked in port wine, seasoned with all-
spice and whole pepper. Stow in good stock with a gill
of port wine, till quite tender (say three hours and a half
to four hours), and serve with the gravy over it, with red
currant jelly.
STEWING FISH.
Carp.
Put into a stewpan a quart of water and a bottle of
port wine (or half these quantities, according to size of
fish), and a little mace, fine herbs, young onions, pepper
and salt, and a scraped horse-radish; simmer very gently
for an hour, or until tender, then take out the carp and
drain into another pan, put a pint of port wine, two
shredded anchovies, an onion, a little lemon-juice, a
quarter of a pound of butter rubbed in flour, a little
cream, and a half a pint of the liquor in which the carp
were boiled; boil together for a few minutes, then add
the yolks of two eggs with cream, and juice of half a
lemon; dish with the sauce.
Salt Cod.
Put into a strong earthenware dish a slice of butter,
some parsley and green onions chopped, pepper, and a
few capers ; place the fish in layers in the dish, covering
each with the seasoning. When the dish is full cover
with bread crumbs; stew gently over hot ashes until
quite tender, and brown with a salamander.


112
DOMESTIC COOKERY.
Eels.
Clean and skin the fish and cut into pieces of three
inches long, soak in strong salt and water for one hour.
Dry with a cloth and fry them brown. Then put them in
a stewpan with a pint of good stock-boiling-with a gill
of port wine, a little essence of anchovy, lemon-juice, and
cayenne, mace, salt and pepper to taste. Stew gently for
about half an hour, and serve with gravy over them, very
hot.
Another Method
is, after cleaning, cutting, and soaking them, to take an
onion, two or three shallots, a little thyme, parsley, two
or three bay leaves, pepper, a pint of gravy, half a pint
of vinegar, and four bruised anchovies, put the whole,
with a pint of port or French red wine, into a stewpan,
and let them boil for about ten minutes, when take out
the fish ; let the sauce continue boiling until consider-
ably reduced ; thicken as before directed and serve. Oi
cream may be added to the gravy just before done.
Lobster.
Take all the meat of cold lobsters, and have ready a
gravy, made by boiling the shells, previously pounded
roughly, for a long time in water ; strain this liquor, and
season it with pepper, salt, and mace ; thicken with flour
and butter, and when thoroughly hot, put on the lobster,
and heat it up ; just before serving add a little lemon-
juice. Serve very hot.
Salmon.
When the fish is cleaned, cut it into slices, and stew
gently in a rich white gravy. A little before serving,


DOMESTIC COOKERY.
113
add two tablespoonfuls of soy, one of essence of anchovy,
salt, some chopped parsley, and chives.
Oysters.
Scald one dozen oysters in their own liquor, and
beard them. Put into a stewpan a little butter and suf-
ficient flour to cover it, and the liquor of the oysters,
strained, flavored with a blade of mace. When this boils
add the oysters, a gill of cream, salt and cayenne to taste.
Simmer for a couple of minutes, and serve with toast.
Trout.
Wash and dry thoroughly, and cut into thick slices;
put them in the pan with a little good stock, salt, pepper,
and lemon juice, and let it simmer until quite reduced ;
then dish up the fish with a sauce made thus :- Put into
a pan some crumb of bread, with a little butter, some
parsley, shallots chopped very fine, pepper, salt, two oi
three cloves, a little nutmeg grated, a glass of French
white wine, and one of good gravy ; let it boil until it
becomes thick. Dish very hot.
FRYING.
- Perhaps of all modes of cookery frying is the least
sutritious and economical. All kinds of meats and vege-
rables may, however, be fried and made tasty. The fry-
ing-pan should be sufficiently large to allow the meat to
lie flat at the bottom; and the fire should be brisk, clear,
and free froin blaze. If the meat to be fried is fat, the
pan will need only to be greased to prevent sticking; but


114
DOMESTIC COOKERY.
in the case of veal cutlets, and other lean meats, butter,
dripping, lard, or bacon will be necessary. Salt fat, from
the liquor of boiling meat, is apt to fly and spurt, and
therefore is unfit for frying; but fat used for frying will,
if strained, serve for the same purpose again and again.
Meat for frying should be slightly salted, peppered and
floured, and when done, laid on a hot dish and the fat
poured off for further use. If onions or other vegetables are
to be fried, place them in the pan directly after the meat
is removed and fry in the fat. When they are brown, pour
off the fat, as before. For gravies made in the frying-pan
there are many receipts. This is a good plain gravy:-A
teacup or more of cold gravy, broth, or water, with a
spoonful of catsup or Worcester sauce, and a bit of but-
ter the size of a walnut rolled in as much flour as it will
carry; set on the fire and kept well shaken in the pan, till
the gravy is smooth and thick.
Bacon or Ham
should be scalded a minute or two in water in the frying-
pan. When the fat begins to run and becomes transpar-
ent, pour off the liquor and brown the meat in its own
fat. Liver should be fried over a slow fire, as it is apt
to fly.
Eggs
are fried in a variety of forms, as in bacon fat, omelettes,
&c. (for which see receipts). Each egg should be sepa-
rately broken in a tea cup and gently poured into the pan,
that the yolks may remain unbroken in the center of the
whites when the whole is set, and the lower part fried to
a delicate brown; take up each separately with a slice
(see Omelettes).
Fish
should be dry and well floured; or they may be rubbed


DOMESTIC COOKERY.'
. 115
with white of egg and covered with fine bread crumbs.
All kinds of fish require much more fat than meats or
vegetables: the fat may, however, be used for fish over
and over again. Turn fish in the pan with a slice, and
be careful in taking them up that they do not break.
Sauteing
is a mode of frying in a deep kind of frying-pan, or
shallow saucepan, generally lined with earthenware. A
moderate or small quantity of fat only is required.
When it boils, put in the meat, &c., and keep the pan in
motion till its contents are properly cooked. Chops,
steaks, cutlets, pancakes, omelettes, fritters, small game,
and poultry, kidneys, sweetbreads, potatoes sliced or cut,
in dice, vegetables, and fish are all sautéd. The great
point is to avoid over cooking, especially if the sautéing.
be only the preliminary process in the preparation of
the dish.
Fish to Fry.
Skate, Soles, Plaice, Flounders, Mackerel, and fresh-
water fish generally, are fried au naturel, in fat or butter,
and served without sauce, which is added at table accord-
ing to taste, in a dish garnished with parsley. Fresh-
water fish must be laid for an hour or two in a bath of
salt and water to remove the earthy flavor.
Crimped Skate.
Lay slices in butter for three or four hours, with salt,
pepper, cloves, a little garlic, onions, parsley, and vine-
gar, near enough to the fire to gently melt the butter.
Then take out the slices and fry quickly in butter, and
serve on a hot dish garnished with parsley.


116
DOMESTIC COOKERY.
Smelts.
Wipe with a clean cloth, but do not wash; dredge
with flour, or brush over with yolk of beaten egg and
roll in bread-crumbs, and fry in boiling dripping or lard
till thoroughly brown.
Soles.
Take off the brown skin and scrape the other side.
Wash well and place them in a cloth to dry; then rub
well over with yolk of egg well beaten, and cover with
grated bread-crumbs; fry to a good color in boiling
lard, and when done, lay them on a sieve before the fire
to dry; serve with melted butter, and shrimp sauce, gar-
nishing the dish with crimped parsley. The sieve may
be covered with blotting paper to absorb the fat.
Soles a la Italienne.
Clean, cut off heads and tails. Cover with chopped
parsley, salt, pepper, a little powdered nutmeg, adding a
good piece of butter, previously warmed. Fry over a
quick fire, and turn as soon as one side is done. Serve
with Italian sauce.
Soles au Gratin.
Rub a piece of butter on a silver or plated dish; then
fry for a short time some chopped fine herbs, shallots,
chopped mushrooms, and salt and pepper; when nicely
browned put them in the dish, and place your soles upon
them ; cover the soles with grated bread-crumbs ; add a
little butter, and a small quantity of white wine. Cook
gently under a braising pan, or over a slow charcoal fire;
but if the latter brown with a salamander. Serve with


DOMESTIC COOKERY.
117
-
slices of lemon, or lemon juice squeezed over, just pre-
vious to sending to table.
Sprats.
· Frying is the best way to cook these delicate fish.
Wipe them dry, and four well before putting them in
the pan. Let them almost float in boiling fat or butter,
and fry till they are well browned. Sprats are often fried
in butter, when they make a nice dish.
Trout.
Cleanse, dredge with flour, rub with beaten yolk of
egg, cover with bread-crumbs, fry to a good color, and
serve with melted butter and lemon pickle. Small trout
are dressed whole. In some parts of Scotland, trout are
rubbed with oatmeal instead of flour, and some consider
this improves the flavor.
Herrings.
Scale, cut off the fins, gut, and wipe dry, leaving in
the roe or melt. Dredge with flour, and fry in boiling
lard or oil to a good color. Drain before the fire, and
serve hot with melted butter, or parsley and butter.
Some are partial to an onion sliced up and put into a
sauce-boat, and boiling water poured over it, seasoned
with pepper and salt.
Eels.
Cleanse ; cut into pieces of about three inches, scored
across in two or three places without separating them ;
dust with flour, and fry in boiling lard to a good brown,
or dip in a batter, sprinkle with finely grated bread-
crumbs; fry, and serve with melted butter.


118
DOMESTIC COOKERY.
'
Whitebait.
This delicate little fish must be eaten fresh. Drain,
and smother in flour ; shake off the superfluous flour, fry.
in a pan of boiling lard till very slightly colored. If
browned they are ruined. When cooked, lay them on a
sieve, covered with blotting paper to absorb the fat, be-
fore the fire. Dish very hot in a heap, with salt and
pepper. Serve with halved lemons and brown bread and
butter.
Devilled Whitebait
are cooked in the same way, with Cayenne pepper. In
both cases they should be hot, crisp, and free from fat..
Oysters.
Boil for a minute in their own liquor and drain; fry
in butter, seasoned with catsup, lemon-peel, and parsley,
over a quick fire, and serve hot with fried potatoes.
BROILING AND GRILLING.
How to Broil Economically.
· Meats, fish, small poultry, and game may be broiled
as a variety in cooking. First you must have a good
clean fire, without blaze; then set on your gridiron, and
when the bars are hot through, wipe them thoroughly
with a clean rag or paper, and rub them with a morsel of
suet or dripping to prevent the meat from sticking. Meat .
for broiling should be from half an inch to an inch thick:
if thinner, it will be dry and hard; if thicker the outside


- DOMESTIC COOKERY.
119
will be brown before the middle is sufficiently done. In
broiling, meat should be frequently turned, and for this
purpose a small pair of tongs is necessary, as the wound
made by a fork lets out the gravy. Rump steaks, mutton
and pork chops, and several kinds of fish are best broiled.
The part of the ox, called beef-skirt, should be turned only
once, when half done, and then peppered and salted to
taste. Never cut broiling meat to see if it is done. That
can be better ascertained by the smell, and by the little
jets of steam from the meat. This also applies to all
roast. Hot plates or dishes should be ready to receive
the broil immediately it is fit to come from the fire. A,
bit of butter rubbed on a broiled steak in the dish will draw
out the gravy and add to its appearance. Catsup and
other sauces should be added hot in the dish. Though
not the most economical mode of cooking, broiling is a
decidedly toothsome, wholesome, and pleasant one, es-
pecially agreeable to invalids and children.
Broiled Fowl.
Truss as for boiling, cut out the back-bone and press
quite flat, season well with pepper, salt, and chopped
shallots or small onions; fry upon both sides, take out,
egg over with a paste-brush, dip into bread crumbs, place
upon a gridiron, over a moderate fire, and broil a very
light brown color, and serve with a little plain gravy, or
mushroom sauce-of button mushrooms, simmered for
ten minutes, with two tablespoonfuls of catsup, and a
pat of butter. Pour the sauce in the dish over the fowl,
and serve.
Spitchcocked Eels.
Cut large eels into pieces three or four inches long;
sprinkle with pepper and salt, beat up an egg, dip
them into it, and cover them afterwards with a mixture
of bread crumbs, chopped parsley, and pepper and salt ;


I 20
DOMESTIC COOKERY.
broil and serve with melted butter, parsley and butter, or
with mustard sauce.
Sturgeon Steaks.
Cut into steaks, season with pepper and salt in melted
butter, and cover with bread crumbs, after having rubbed
them over with yolks of eggs well beaten; broil to a
good color, and serve with rich sauce, or melted butter.
To make them look best at table, they should be broiled
in buttered paper.
Kippered or dried Salmon.
! Cut up the back and take out the bone ; wipe clean,
score the fish, pepper, and broil. Salmon Steaks are
broiled in buttered paper or between slices of bread,
over a slow fire. Serve with melted butter and savory
sauce.
Mackerel.
Clean, split, wipe dry, pepper and salt and broil
thoroughly. The French broil mackerel in buttered
paper, and serve with chopped herbs and melted butter.
A small mackerel will take about ten minutes to broil.
Game
is broiled and served in various ways, for which see
receipts.
TOASTING.
How to Toast.
Bread for buttered toast, sippets for made dishes,


DOMESTIC COOKERY.
I 21
game, toast and water, &c., should be held pretty close
to a bright fire and frequently turned ; the whole success
of the process being found in its likeness to roasting
Savory Toast.
Cut slices of bread free from crust, about half an inch
thick and two inches and a half square ; butter the tops
thickly, spread a little mustard on then, and then cover
them with a deep layer of grated cheese and ham, sea-
soned with cayenne; fry in butter, but do not turn them
in the pan ; place in a Dutch oven for four minutes to
dissolve the cheese. Serve very hot..
e cheese in a Dutch etter, but de
Welsh Rarebits
are served on toast. Toasted Cheese is prepared in a
patty-pan and toasted before a clear fire.
CARVING.
It is important that every one, especially the head of
every family, should know how to carve a joint of meat,
a head of game, a fowl, or other kind of poultry; for
what can be more awkward than to be placed before a
dish without being able to help it properly? Good carv-
ing is also economical; for a joint well carved may be
thoroughly served without an ounce being wasted, while
every one at table gets a due proportion of well-done
and under-done, fat and lean, tit-bit and gravy. Carving
requires some knowledge of the nature of the joint or
the anatomy of the birds, fish, hare, &c., usually eaten as
food. It also requires nerve, steadiness, and practice.


DOMESTIC COOKERY.
Never stand up to carve; nothing is more vulgar. Let
your knife be sharp, but not your temper; and when-
ever you have to carve for a large party remember that
expedition is a sort of grace of itself. .
Sirloin of Beef.
The ordinary way to carve this famous joint is to cut
from the chine-bone to the flap, directly in the center,
helping slices from either side, giving a piece of fat with
every plate. But a more economical plan is to cut thin
slices from the chine-bone downwards. Some persons
prefer the under side or fillet. In the latter case the
fillet side is laid uppermost in the dish; the undercut is
best when hot.
Ribs of Beef.
2. Cut same as sirloin; but as it has no under-cut, it may
be cut in thin slices from the thick end to the flap, with
slices of the latter.
Round of Beef.
: After removing a slice all round, cut thin slices
evenly, so as not to disfigure the joint; helping fat with
each plate.
Aitchbone of Beef.
This joint is sometimes roasted; but whether roasted
or boiled, it is carved in a very simple manner, by slices,
with a portion of the fat from the under side.
Brisket of Beef.
Cut lengthwise down to the bone, after removing the
outside slice; the soft fat lies beneath. Avoid all ragged


DOMESTIC COOK ERY.
123
-
or jagged cuts, which spoil the look of the joint when
colá.
Tongue.
Begin three inches from the tip, serve thin slanting
slices, with a portion of the fat at the root with every
plate.
Roast Leg of Mutton.
Some persons carve a leg of mutton like a ham, in
slices towards the middle, which is an economical plan, -
and leaves the cold joint of good shape.
Boiled Leg of Mutton.
This is sent to table with fat side uppermost. The
wether leg has a round lump of fat at the edge of the
broadest part. The best part of the joint is in the middle,
between the knuckle and further end. Begin by cutting
thin deep slices. Take slices of fat from the end. Many
prefer the knuckle part, which is in general tender.
Good slices may be cut on the back of the leg ; turn it
up, and cut at the broad end, longways, different from
the direction taken on the opposite side. For the cramp-
bone, cut down to the thigh-bone; then pass the knife
under the cramp-bone.
Haunch of Mutton.
Make a deep cut down to the bone near the knuckle,
which will let the gravy escape. Then cut slices length-
wise from the cross-cut to the end.
Saddle of Mutton.
This, the best joint of the sheep, consists of the two
loins. It is to be carved by making a deep cut from end


I 24
DOMESTIC COOKERY.
to end, right through the middle, and serving slices on
either side, with a portion of fat to each. Some carvers
take slices from the thick part obliquely.
Loin of Mutton.
Carve in chops, which should be easily removed it
the butcher has properly chopped the bones.
Shoulder of Mutton.
Is usually served with the back part uppermost. Cut
in the hollow part; the knife should pass down to the
bone. The best fat is on the outside edge, and should
be cut in thin slices. Some nice slices may be obtained
on each side of the blade-bone. On the under side, there
are two parts full of gravy.
Fore Quarter of Lamb.
Remove the shoulder from the breast and ribs, by
passing your knife towards you in a horizontal position.
Lay the shoulder aside or in another dish. Squeeze the
juice of a lemon on the other part, with a little pepper
and salt ; then divide the gristly part from the ribs and
help either from that or the ribs as desired.
Breast of Veal.
The richest part is called the brisket. Insert the knife
about four inches from the brisket, and cut through so
as to separate it from the ribs. Then serve according to
the taste of the company. The sweetbread is usually
sent to table with this joint.


DOMESTIC COOKERY.
125
Fillet of Veal
is carved like round of beef ; the slices should be even
and rather thin. Help stuffing with each portion.
Calf's-Head.
Cut long thin slices of the cheek lengthways, and help
with a little bit of neck, ear, or palate. The tongue and
brains are served separate.
Roast Sucking Pig.
Before bringing to table the head is taken off and
divided. The body is also divided from end to end. At
table the carver first removes the legs and shoulders.
This is easily done if the knife be sharp and held flat.
Then the ribs, which are esteemed the best parts, are cut
in slices, and served with the regular sauce or stuffing.
Roast Leg of Pork.
When cookeil with the crackling on, the latter should
have been well scored. Carve in slices through the
thickness of the joint.
Boiled Leg of Pork.
Carve in thin slices from the thick end, slanting to-
wards the knuckle. Sometimes the bone is removed, so
as to enable the carver to cut slices right through; but
this is not an elegant plan.
Ham.
There are various ways of carving a ham; but the best
and most usual is to begin in the midde by taking long


126
DOMESTIC COOKERY.
thin slices through the thick fat. By this plan we get to
the prime part at once. A more economical way is to cut
thin circular slices. The former is the better way for hot,
and the latter for cold ham.
Turkey.
Whether roasted or boiled, a turkey is served up like
a fowl, and cut up in the same way as a pheasant. The
best parts are the breast, wings, and neck-bones. The
neck itself is taken away, and the cavity under the breast
stuffed with forcemeat, which must be cut into thin slices
from the rump to the neck, and a portion given with
each piece of the turkey. The common practice is not to
cut up more than the breast, or one of the wings; but
this must be regulated by circumstances, and the number
of guests at table.
Goose.
Remove the apron, pour into the body a glass of port
wine, and a large spoonful of mustard, previously mixed.
Bring the neck end toward you, and cut the breast in
long slices, from one wing to another. In taking off the
leg, put the fork into the small end of the bone, pressing
it to the body, and having passed the knife, turn the leg
back, and if the goose be young, the joint will easily sep-
arate. To take off the wing, put the fork into the small
end of the pinion, and press it close; then insert the knife,
and divide the joint. The best parts of the goose are the
slices on the breast; the flesh of the wing, divided from the
pinion; the thigh-bone, which may be separated easily
from the drum-stick or bone of the leg; the pinion, and
next the side-bones. Take sage and onion stuffing from
the body with a spoon, at the place where the apron lay,
and then mix with the gravy, which should be poured
into the goose before any person is served.


DOMESTIC COOKERY.
127
Fowls.
The legs of a boiled fowl are bent inward, and tucked
under with skewers, which must be removed. Separate
the wing, first dividing the joint; and then with your
fork lift up the pinion, and draw the wing towards the
legs, and the muscles will part better than if cut. Insert
the knife between the leg and body, and cut to the bone;
then turn the leg back, and the joint will yield easily, if
the fowl be young. When the quarters are removed, take
off the merrythought, and then the neck bones; and press-
ing the knife under the long broad part of the bone, in
the direction, lift it up, and break it off from the part
that adheres to the breast. To divide this from the car-
cass, cut through the tender ribs, close down to the end
Next lay the back upwards; the knife next the bone, half
way from the neck to the rump, and on raising the lower
part, it will divide with ease. Turn the rump from you,
and take off the two sidesmen,—which completes the pro-
cess. As each part is taken off, it should be turned neatly
on the dish; and care taken, that what is left goes prop-
erly from the table. The breast and wings are the choic-
est parts; but the legs, in younger fowls, are the most
juicy.
Whether roast or boiled, fowls are carved in the same
way.
"
!
Pheasant.
Fix your fork in the middle of the breast; cut down
in slices, take off the leg on one side, then separate the
wing on the same side ; after which, remove the leg and
wing on the opposite side, and then cut off the slices of
the breast, which were before divided. In taking off the
wings, be careful not to cut too near the neck. Cut off
the merrythought by passing the knife under it towards
the neck. The other parts are to be divided as in a fowl.


128
DOMESTIC COOKERY..
The breast, wings, and merrythought are the most
esteemed, but the leg has the richest flavor.
Partridge.
Cut off the wings and the merrythought. The parts
most preferred are the wings, breast, and merrythought;
but from the smallness of the bird the two latter are sel-
dom divided. The wing is the best, and the tip of it is
by epicures deemed most delicious.
Pigeons.
Cut in two lengthways and serve a half to each
person.
Snipes, Plovers, Woodcocks
and other small game should be treated in the same
manner. When they are large the wings and legs may
be removed and served separately, making six helps of
each.
As a rule poultry should never be wholly cut up at
table, but simply divided; but game should, as many
prefer the backbone.
Hare.
- Put your knife in and cut down to the rump, on one
side of the backbone. Do the same thing on the other
side. Cut the back into four, cut the shoulder off.
When all your joints are before you help with stuffing
to each. When all are served cut off the head, and
separate the jaws; then split the head, and serve the ears
and brains as required.
Rabbit.
As for hare. Boiled rabbit is jointed, the head divided,


DOMESTIC COOKERY.
129
and the back cut into three or four pieces, breadthwise ;
then help with stuffing to each portion where used.
Salmon.
Cut down the middle of the side to the bone length-
ways, and take slices from that cut; serve each portion
with a little piece of the belly, which is fattest and most
delicate.
Cod's Head and Shoulders.
• Cut across from the back downwards to the thin part,
taking care not to break the flakes; serve a piece of the
sound to each person.
Mackerel
should be divided into four—that is, the fish stripped up.
the middle, and each side divided into two, leaving the
bone and head on the dish.
Eels
are cut into small pieces and served a thick and a thin
piece together.
Soles,
if fried, should be divided quite across; if boiled, serve
large ones like turbot, and small ones like mackerel.


'
DOMESTIC COOKERY.
130
SOUPS.
Stock.
All meat soups have "stock" for their basis. Beef
and veal make the best stock, but mutton, if previously
broiled or roasted, is very good. The Stock-pot should be
made the receptacle of all sorts of meat bones, either
broken or crushed, as the large proportion of gelatinous
matter they contain is the basis or jelly of the stock, to
which it can be added at pleasure.
Rub a large stewpan, or better still, a fire-proof
earthenware jar or pan, with a little butter, and put into
It one pound of ham without fat or skin, four pounds of
leg or neck of veal, and three pounds of lean beef, all
cut into thin slices, or small pieces; set over a clear fire
till the meat is equally browned; move it often so that it
does not stick to the pan nor burn. Place the bones
upon it, and pour in gradually one gallon of cold water.
Take off the sciim as it rises, and throw in at intervals a
little cold water and salt, to bring it quickly to the sur-
face. When no more scum appears, put in two ounces
of salt, three onions, three carrots, two turnips, one head
of celery, two ounces of savory herbs, one dozen of
cloves, three-quarters of an ounce of white pepper
(whole), and three blades. of mace. Allow to simmer
gently for five or six hours, and then strain. When cold
remove the fat from the top; and, in taking out the soup,
leave the sediment untouched, and pass the soup through
a fine hair sieve. It is then ready for use, and when re-
quired, take out the quantity demanded for table, and
add a little mushroom catsup.
Another good Stock
is made thus:-Cut up small a fine knuckle of veal-say
seven or seven and a half pounds—and a piece of lean


:
131
DOMESTIC COOKERY.
ham-say half to three-quarters of a pound. Rub with
butter or clarified dripping the bottom of your stewpan
(the proper size for this quantity of meat is from two to
two and a half gallons). Put your meat into this pan
with a little water-say one pint-a handful of salt, two
or three onions, a small head of celery, a carrot, or two
small ones, and a turnip. Cover your pan, and place
over a brisk fire and stir now and then, till a thick white
jeily-like substance covers the bottom of the pan. It is
then time to add the water, so fill up the pan with cold
water, and let it remain until almost boiling, but do not let
it boil. Then put on one side, and let it simmer very
gently for three to four hours, skimming thoroughly at
intervals. Strain through a hair sieve and keep for use.
If beef be used in the place of the veal at least six
hours must be allowed for simmering. A little more
meat will be required-say eight and a half pounds in-
stead of seven and a half.
Instcad of cutting up the knuckle of veal so small,
you may leave it in pieces of about a pound, the ham
being entire, and the meat may be eaten hot with a little
of the broth. Allow four to five hours.
Another Mode
is to cut beef from its bones, and roll lightly in flour,
seasoned with pepper and salt; fry until a light brown.
Put into the pan with a pint of cold water to each pound
of beef, and vegetables as before, and stew gently for
about six hours.
Trimmings of poultry, the remains of rabbits, part-
ridges, or other game, and in fact, any pieces of clean and
sweet meat, or bone, cooked or uncooked--are useful in
the stock-pot.
White Stock.
Cut up small four pounds of knuckle of veal, and put


DOMESTIC COOKERY.
133
Plain Beef Soup,
called in French, Pot au Feu, may be made tnus :- Take
three pounds of good rump of beef, or any other lean
part, put it into a fire-proof earthen pot, with three
quarts of water, one large carrot, two or three turnips,
two leeks, a head of celery, and one burnt onion, add
pepper and salt, and let the soup boil slowly, skimming
it from time to time, for at least five hours; when the
soup is ready, strain it through a fine hair sieve, then
pour it over thin slices of bread, and serve it up. The
meat and vegetables make a dish, which is served up
after the soup.
Another receipt
for “ Pot au Feu.”—Take one and a half pounds of beef,
three to six ounces of broken bones, and an ounce of
salt, and put them in your stew pan, with three quarts of
cold water ; let it boil up, and as soon as the scum
rises, put in a dash of cold water, and remove the
scum. It should then be quite clear. Add (peeled and
sliced fine) a quarter of a pound each of turnips, car-
rots, onions, leeks, and parsnips; a little celery (cut
fine), a clove or two, pepper and salt. Let it all boil up
again, and then allow it to simmer very gently for about
three hours. Take all the fat off the soup, remove the
meat,—which serve separate, with a little of the soup
over it-and serve hot.
Cottage Soup.
Cut a pound of salt beef into very small pieces, and
let it simmer gently in a gallon of water for thirty or
forty minutes; then put in some carrots, turnips, pota-
toes, and a cabbage, all sliced. Let this boil slowly
another hour, and then thicken with a pint of oatmeal,
stirring to keep it smooth. Season it with pepper and


134
134
DOMESTIC COOKERY.
salt, and serve very hot. More meat may be used, but
with the above quantity, a very palatable soup is ob-
tained.
Oxtail Soup.
Cut up two good tails into pieces about an inch and a
half long, and soak for a couple of hours in cold water.
Put them into a stewpan, with a bunch of sweet herbs, a
little whole pepper, two onions, a carrot, and a turnip;
add four quarts of cold water, and cover; when it boils,
throw in an ounce of salt, and as the scum rises, skim it,
and let it simmer for three hours; remove the fat, add a
sinall quantity of vinegar, half a pint of Burgundy or
port wine; before serving, the vegetables and herbs should
be taken out.
· Another mode
is to take three tails, wash and soak them as before, but
do not cut them up. Put them on a moderate fire in a
gallon of cold water. When they boil, throw in a small
handful of salt, and skim carefully till no more scum
rises. Then add four moderate-sized carrots, two or three
onions, a large head of celery—all sliced thin-a large
bunch of savory herbs, two turnips, eight cloves, and
half a teaspoonful of peppercorns. Stew gently for three
hours and a half. If the tails be very large, lift them out,
strain the liquor, and all the fat. Cut the meat from the
tails, and put it into two quarts, or rather more, of the
stock, stir in, and let the whole just boil up, when serve,
flavored with cayenne and salt. The herbs, cloves, and
peppercorns must be removed, but the vegetables may re-
main if a thickening is added. Rice-flour or arrowroot
is the best for this purpose. Thick soups should be of the
consistency of good cream, and clear soups must be quite
transparent


DOMESTIC COOKERY.
135
Real Turtle Soup.
It is unwise to attempt to make turtle soup at home
unless you have a first-rate professed cook. By far the
best and cheapest way is to buy it ready made, by the
quart, of a good cook or hotel-keeper.
Mock-Turtle Soup.
Parboil a calf's head, remove the skin, and cut it and
the meat into small pieces ; skin and slice the tongue,
and put the whole into the stew pan with about three
quarts of cold water, and a pint of Madeira, or a bottle
of pale golden sherry. Simmer gently for two hours;
season with cayenne, mace, salt, and a little lemon peel ;
mix two tablespoonfuis of flour in a little of the soup,
and stir it into the stewpau, adding at the same time a
little lemon juice, and the yolks of six hard eggs; let the
whole simmer for about a quarter of an hour, and serve
very hot. A dozen forcemeat balls may be added just
before the flour is put in. They should be made by mix-
ing the brains with a little grated bread, finely minced
suet, salt, pepper, nutmeg and chopped parsley ; make
into balls with the yolks and whites of two eggs beaten,
and fry to a good color in boiling dripping.
Another receipt
is to take half a calf's head, not skinned, and a pound of
good pickled pork. Wash and soak both, and put them
into your pan ; add one onion, a head of celery (both
cut in slices), sweet herbs, mace, and pepper; cover with
about one gallon of water, and boil gently till the meat
is tender: then take out the head and the pork ; separate
the meat from the bones, return the latter into the soup,
let them simmer gently for three hours, and then pour
into a pan to cool; cut the meat into small square pieces,


136
DOMESTIC COOKERY.
and prepare a few egg balls and forcemeat balls (made
as in previous receipt); take the fat off the soup, and
then return it to the stewpan, and, when quite hot, strain
it through a fine hair sieve ; then put in the calf's head
and pork; add the forcemeat and egg balls, cayenne
pepper, and the juice of half a lemon ; let the whole
simmer for a short time, and it will be fit for use. If
you wish to brown the above, put a little of the fat into
the frying-pan ; dredge with flour; fry brown, stir, and
return to the soup, and stir well in. If preferred only a
portion of the cut-up calf's head and pork need be served
in the soup. Several modifications of the above receipts
could be given. Knuckle of veal, and a little lean ham
is sometimes substituted for the pickled pork; adding a
little cream just before serving, or-when served brown
-a couple of glasses of golden sherry.
Mulligatawny Soup.
One of the best methods of making this soup is :-
Cut into small pieces a knuckle of veal, and put into
your pan with a little lean ham, and a bit of butter. Peel
and cut into slices four large apples, two onions, a small
turnip, and a carrot ; add a glass of cold water, and put
over a sharp fire until the bottom of the pan is covered
with jelly, moving the pan now and then. Add three
spoonfuls of curry powder, one ounce of pounded al-
monds, and three heaped tablespoonfuls of flour; stir
this in, and then put in a gallon of cold water with a
teaspoonful of salt, and a dust of sugar. When it boils
up, put it on one side of the fire, and simmer for nearly
three hours, skimming constantly. Pass through a tammy
into your tureen, and serve. The pieces of veal may be
sent to table separate, with plain boiled rice.
Another Receipt.
Crack the bones of a knuckle of veal in two or three


DOMESTIC COOKERY.
137
places ; put into a pan, cover with water, and when half
done, cut off the meat you wish for the soup, and boil
the bones and the remainder of the meat to make the
stock ; let this stand until cold, remove the fat ; cut the
meit into small pieces, and fry in butter, with four onions
sliced and floured, two or three dessert-spoonfuls of
curry powder, add Cayenne and salt ; put these into the
stewpan ; add the stock gravy with three cloves, and a
table-spoonful of lemon juice ; let the whole simmer for
an hour at least, and serve with plain boiled rice in a
separate dish. Or, in a quart of strong stock-made as
previously directed-stew half a pound of butter with
half a dozen large onions, a couple of dozen of carrots,
and as many turnips, all these vegetables being peeled
and cut into thin slices. When quite tender, strain off,
and remove the vegetables ; add to the stock in which
they were stewed, about three quarts more of good plain
stock, a handful of bread-crumbs, and two table-spoon-
fuls of curry powder ; take a fowl cut into pieces, and
fry with butter; when brown put it into the pan with the
stock ; simmer for nearly three hours, the fat being taken
off from time to time; just before ready, mix two table-
spoonfuls of arrowroot in a little water, and put it into
the pan, stirring well, until the soup becomes of the con-
sistency of good cream. Flavor with salt and Cayenne.
Some persons serve the vegetables in the soup, but that
is entirely a matter of taste.
Soup Julienne
may be made thus:-Peel and slice very fine (so that
there are no pieces thicker than a straw, or longer than
an inch), in any quantity, according to the number of
persons, equal parts of leeks, carrots, parsnips, onions,
turnips, celery, and potatoes; add an equal proportion
of finely chopped lettuce, and a little sorrel and parsley;


138
DOMESTIC COOKERY.
let these be about half cooked in a saucepan with suffi.
cient fresh butter to prevent their burning; when they are
all of a good brown, add sufficient beef stock to make
the quantity of soup required; simmer gently for an
hour, season with pepper and salt, and serve without
straining. If there be no beef stock on hand, make some,
as previously directed, for the purpose, in a separate pan.
Another Receipt.
Cut six pounds of beef into pieces of one pound each;
put in a pan with a bit of butter and a glass of water;
move the meat about until the glaze or jelly covers the
bottom of the pan; then add a gallon of cold water, two
ounces of salt, three onions (with a clove in each), two
turnips, two carrots, a head of celery, leek, and a bunch
of parsley, thyme, and bay-leaf; when boiling, put in two
burnt onions (make these by baking in a slow oven until
quite black, but not cinders); simmer for three hours,
keeping it well skimmed, then pass the broth through a
hair sieve into a stewpan; you have previously cut two
middling-sized carrots, two turnips, an onion, a leek, and
a little celery into very thin strips, as before; put then
in another stewpan with two ounces of butter and a tea-
spoonful of powdered sugar; place upon a sharp fire,
tossing them over occasionally until well fried and look-
ing transparent, then put them into the broth with the
half of a young cos-lettuce, and a little tarragon and
shervil; when it boils skim off all the butter; let it sim-
mer until the vegetables are perfectly tender, when serve.
The beef may be sent to table upon a separate dish.
Eel Soup.
Take half a dozen goud-sized eels, and clean them
well; cut them into small pieces and put into your pan


DOMESTIC COOKERY.
139
with a little butter and a couple of bruised or broken
onions, (this is better than slicing them for this soup),
and let them remain over a sharp fire for five minutes;
cover with boiling water, remove the scum, and add mace,
pepper, salt, sweet herbs and parsley; stew them very
slowly a couple of hours, and strain them. Thicken the
liquor with a little cream, or flour and butter, mixed
gradually, and serve with sippets of toasted bread. The
pieces of eel may either be served in the soup or separate.
Oyster Soup.
Put into a stewpan a quart of cold water, a quart of
new milk, half a pound of fresh butter rolled in flour,
pepper and salt. When this is just warm add the liquor
-strained-of five dozen oysters, and let this boil for a
few minutes, and then set it aside to cool. Then beard
the oysters, add them to the liquor, and boil the whole
sharply for two minutes, serve with a dust of nutmeg.
Mussels may be substituted for oysters. Essence of an-
chovies and Harvey sauce improve the flavor of this
soup.
Rabbit Soup.
Cut a good-sized rabbit into joints, and soak in cold
water for an hour ; then dry and fry brown in butter,
with three or four onions cut in slices ; when done, put
into a stewpan, with three quarts of cold water, a pint of
split peas, pepper and salt, and stew very gently for five
hours; then strain and serve hot. The rabbit is best
served separate with a little pickled pork.
Hare Soup.
Melt six or eight ounces of fresh butter in a stewpan,
and add twelve ounces of four, and half a pound of fat


140
DOMESTIC COOKERY.
bacon, cut small ; stir till of a light brown. Then, hav-
ing cleaned and soaked your hare, cut it up into small
pieces, put them in the pan, and stir till all is nicely set;
then fill up with oue gallon of cold water, a couple of
sliced onions, a head of celery, cut small, a bunch of
savory herbs, and a few cloves ; when it boils up put
in a handful of salt, skim carefully, and simmer until
the hare is tender-say from one to two hours, according
to the age of the hare. Take out the hare and pass the
remainder through a hair sieve; put it and the pieces of
hare back into the pan with a gill of port wine ; boil for
ten minutes, and serve very hot.
This soup is improved if some of the more unsightly
pieces of the hare are pounded in a mortar, before
being restored to the soup for the last boil, and added to
the soup in that form.
Giblet Soup.
Clean two sets of goose or duck giblets, and soak
them for two hours in cold water. Cut them into equal
sizes, except the gizzards, which should be smaller, and
scald. Then put them into your stewpan with three
pounds of shin of beef, half a pound of lean ham, three
ounces of fresh butter, two each of carrots, turnips, and
onions, peeled and sliced, a handful of salt, a large bunch
of savory herbs, pepper and salt. Put over a sharp
fire until the glaze forms on the bottom of the pan ; then
stir in two tablespoonfuls of flour, and fill up with a gal-
lon of cold water and a little good brown gravy (see re-
ceipt). Stir till boiling ; skim and simmer gently till
the giblets are quite tender, when take them out and put
them in the tureen. Strain the soup through a hair sieve,
add a gill of cream and an ounce of fresh butter rolled
in flour, give it one boil, and then pour over the giblets
and serve.
A glass of port wine or mushroom catsup may be


DOMESTIC COOKERY.
141
141
substituted for the cream. A few button onions, plain
boiled, may also be dropped into the tureen.
Clear Vegetable Soup.
A carrot and a turnip, peeled and cut very small, and
a couple of dozen button onions, peeled, must be washed
and drained. Then put them in your stewpan with a
little powdered sugar and about two ounces of butter,
and let them be over a sharp fire for about ten minutes, -
or till they are covered with a thin coating of “glaze"-
they must not brown; then pour over them three pints
of clear broth and let simmer till quite tender, skimming
all the time. This will take about half an hour.
Carrot Soup.
Any beef or poultry bones, or remains of veal may be.
put on with about one pound of fresh beef, in a little
water with a sliced onion and six or eight large carrots.
After several hours' stewing, strain the soup, put the car-
rots into it, and let it stand in a covered earthenware
vessel till next day. Then take off the fat, and after
making the soup and carrots hot, pulp them through a
colander, and then through a fine hair sieve ; add this
pulp with a little salt, black pepper, cayenne, and any
other spice you like, to the soup, give it a boil, and just
before serving add half a pint of cream, or good milk,
and if you wish it to be very rich, an ounce of butter
rolled in flour.
Spring Soup.
Take a quart of young green peas and a quantity of
lettuce, sorrel, parsley, spinach, and young spring onions
all thorougly cleaned and cut into small pieces. Put
them into your stewpan with a pint of stock, a couple of
ounces of fresh butter, pepper and salt. Stew gently,


142
.
DOMESTIC COOKERY.
turning them over occasionally, until all are quite ten-
der. Then pass them through a hair sieve, and add two
or three quarts more stock, according as you like your
soup thick or thin; throw in a little boiled rice or bread-
crumbs, simmer for twenty minutes, skimming and stir-
ring, and serve.
Onion Soup.
Have ready in your pan a quarter of a pound of fresh
butter; peel, and cut into small dice a dozen large onions,
put over a sharp fire, and fry to a light brown, then add
three tablespoonfuls of flour, mix well, and a quart of
water, simmer till the onions are quite tender, season
with salt and sugar, and serve. Some cooks add a little
grated cheese; but this is optional.
Cabbage Soup.
A fine large cabbage must be cleaned, and then cut
up small, very small, and put into a quart of water, with
two or three minced potatoes, a fagot of sweet herbs, a
couple of sliced onions, and a couple of ounces of lard
or fat bacon. Simmer gently for four hours, skimming
as before. Serve very hot, with slices of brown bread.
Parsnip Soup.
Put a quarter of a pound of fresh butter into your
pan, put it over a gentle fire, and when melted, slice in
two pounds of sweet parsnips, stew very softly till ten-
der, moving them about from time to time; add enough
broth to cover it, and simmer gently for half an hour;
press through a hair sieve, and add two or three pints of
good stock (see receipt), season with cayenne, white pep-


DOMESTIC COOKERY.
143
per and salt; boil up, skim, and serve very hot with
fried sippets.
Vermicelli Soup.
Nothing is required but clear stock and vermicelli, in
the proportion of half a pound of the latter to a gallon
of the former. When the stock boils, add the vermicelli,
simmer for ten to fifteen minutes and serve.
Macaroni Soup.
The macaroni must be boiled in water for ten min-
utes, strained and put into boiling stock, in the propor-
tion of half a pound to the gallon; simmer slowly for
half an hour, and serve very hot, with grated cheese on a
separate dish.
Green Pea Soup.
Have ready in your pan a gallon to a gallon and a
half of cold water, two sliced onions, and a little green
mint; salt and pepper to taste; add one quart of old green
peas, and simmer till they are quite tender; then press
through a fine hair sieve, with a wooden spoon. Mean-
while stew in fresh butter a conple of young cos-lettuces,
cut very small, and boil separately a quart of young green
peas; when both peas and lettuces are tender, put the
whole into the soup, and simmer gently until the young
grcen peas are tender, then serve. This soup is better if
made with stock, and many persons prefer to boil the sound
pea-shells in the soup, but if so they must be taken out
before rubbing through the sieve.
Pea Soup
Soak a quart of split peas in soft water for twelve or
fourteen hours, and remove those which float on the top.


144
DOMESTIC COOKERY.
Then simmer in two quarts of water until tender; put
them in your stewpan; add two quarts of beef stock,
about a couple of pounds of shin of beef, any odd meat
bones, chopped up, and a slice of fat ham; a head of
celery, six onions, three each of carrots and turnips,-all
peeled and sliced,-and seasoning to taste. Simmer the
whole for two to three hours, stirring and skimming
from time to time; pass all through a fine hair sieve, give
it one boil, and serve with toasted bread. The liquor in
which a joint of meat, such as salt beef, salt pork, leg of
mutton, has been boiled, or even plain water will do for
pea-soup, but stock is best and most nutritious.
Another Mode
is to put a pint of split-peas into a gallon of water, with
two ounces of butter, three pounds of shin of beef, one
pound of crushed bones, and a knuckle of ham, or half
a pound of good bacon; add two or three peeled and
sliced carrots, as many turnips, a head of celery, four
onions, salt and pepper; simmer gently for three hours;
then crush the pulp from the peas through a sieve and
return it to the soup; boil for another hour; then pass
the soup through a fine sieve and serye. The meat may
be made a separate dish. When green peas are in sea-
son, a pint may be added at the second boiling.
Cock-a-Leekie.
Use five quarts of good beef stock, made as directed.
Wash well two or three bunches of fine winter leeks (if
old, scald for five minutes in boiling water), cut off the
roots and part of the head, split into halves lengthways,
and cut into lengths of about an inch. Put into the
stock, with the leeks added, a fowl trussed as for boiling
(an old cock is usually procured for this purpose, but a


DOMESTIC. COOKERY. 145.
young boiling fowl is best, as it cooks more easily);
simmer very gently for three or four hours, skimming
constantly ; add pepper and salt to taste. When it is
ready to serve cut up the fowl into neat joints (their
size inust depend upon the number of diners), put them
into your tureen, pour the soup, which should be very
thick of leeks, over it, and serve very hot. Some cooks
put a few French plums, whole, into the soup half an
hour before serving.
pearance of farano fat: to prevent rich gravies.
· GRAVIES.
The stocks already given for soups may be made the
groundwork or basis of almost any but very rich grayies.
Gravies should have no fat: to prevent the disagree-
able appearance of fat floating about on the surface of
your gravy, pass it through a tammy, or napkin that has
been dipped in cold water; the fat will adhere to this
and the clear gravy will run through. If any grease re-
main after this process, touch each spot with filtering
paper, which will readily remove it.
The number of standard receipts for gravies is enor-
mous, but those following are good, simple, easy to
make, and economical.
Brown Gravy.
Put into a three-quart stewpan (previously rubbed
with butter) six onions, peeled and sliced ; cut into thin
slices three and a half pounds of shin of beef, and crush
the bone; lay this on the onions, add a small turnip and
two young carrots (sliced), a little whole pepper, and two
or three cloves. This must remain over a moderate fire
for eight or ten minutes, moving the contents now and


146
DOMESTIC COOKERY.
of the ot an hour put it at the
then. After that put it at the corner of the fire, so that
in about an hour to an hour and a quarter, the bottom
of the pan is all over a thick, high-colored jelly-like
substance. Then add three quarts of cold water flavored
with half a tablespoonful of salt, and let it all gradually
come to the boil; it must be removed to the corner of
the fire as before, and simmered gently for an hour-
carefully skimming—and after that time your gravy-
strained through a fine hair sieve-is ready for use.
This gravy is suitable for all kinds of roast game,
poultry, or meat, and will keep perfectly good for several
days, by just giving it a boil up every now and then. It
may be made as above with veal or mutton, but shin of
beef is the best and cheapest.
Another Brown Gravy.
Prepare the stewpan with butter as before, and put '
into it three onions (previously sliced and fried to a
light color); prepare and put in your beef as directed in
last receipt, add half a glass of cold water, a little whole
pepper and two or three cloves; boil for ten or fifteen
minutes, shaking the pan from time to time to prevent
the contents burning. Then add three quarts of cold
water as before, and when it boils up simmer gently for
about an hour and a half; strain, and let it go cold,
when carefully remove all the fat, and it is ready for use.
Thickening for Brown Gravy
is made thus:-Put a quarter of a pound of fresh butter
into a stewpan, and let it melt gradually; add about
two-thirds that weight of flour, and keep it well stirred
till it browns, but do not let it burn. When quite cold
put it to the above gravy, (the quantities are here pro-
portioned, so that if only one quart of gravy is made,


| DOMESTIC COOKERY.
147
use only about one ounce of butter for thickening), give
it one boil, skim, strain, and serve.
Savory Gravy.
Put into a quart stewpan two large slices of ham,
and two pounds of shin of beef, sliced ; a carrot, a large
onion with four cloves stuck in it, a head of celery, a
small bundle of parsley, lemon thyme, and savory, a
few leaves of sweet basil, a bay leaf, and a shallot, a
piece of lemon peel, and twelve berries of allspice; pour
over half pint of water, cover close, and simmer gently
for half an hour, when it will be nearly dry; watch
carefully, and see that it gets well browned all over ;
then add three pints of boiling water, and simmer two
hours; strain; and when cold, clear away the fat.
Veal Gravy.
Slice a pound and a half of lean veal, and put it into
your stewpan, with a few slices of undressed gammon of
bacon, and two large onions sliced ; set on a slow fire,
and shake occasionally until the meat is well browned ;
then fill the pan up with brown gravy (made as direct-
ed), let it just boil up, and then simmer for about an
hour to an hour and a half, skimming off all fat; strain,
and use.
Venison Gravy.
Use the trimmings of the joint itself, and proceed as
for brown gravy.
Liver Gravy.
Put the neck, liver, gizzard, and heart of a turkey or
fowl into rather more than half a pint of cold water, with
half a slice of toast, and a little lemon thyme, and sav.


148
DOMESTIC COOKERY. -
vory. When the liver is quite tender, take it out and
pound it in a mortar; let the rest stew till reduced to
about one-half. Strain off, put in a spoonful of mush-
room catsup, and the pounded liver; well mix, strain,
add a bit of butter rolled in flour, and simmer for ten
minutes. If too thick, add a little boiling water, and
simmer a few minutes.
White Gravy.
This gravy is the stock of several white sauces, and is
made thus:--Put into a quart stewpan three pounds of
lean veal, cut into dice, and half a pound of lean ham,
cut smaller; add a glass of cold water, and put over the
fire until the "white glaze," or jelly, forms on the bottom
of the pan; then add three pints of cold water, a bunch
of savory herbs, a sliced onion, and a blade of mace.
Let it slowly come to the boil, then add a little salt,
skim carefully, and simmer slowly for about three hours;
strain, and when quite cold, remove all the fat.
Fish Gravy.
Skin, clean, cut up, and soak three small eels; put
them in a stewpan and cover them with cold water; add
two or three anchovies (or a little essence of anchovy);
add some sweet herbs, whole pepper and mace, lemon-
peel, and a shred of horse-radish Stew gently till the
fish is drawn down, and put in, when about half done, a
crust of bread toasted to a high color. Strain off, thicken
with a piece of butter and flour, and it is ready for use
with almost any kind of fish.


DOMESTIC COOKERY.
149
MADE DISHES, ENTREES, &c.
Lobster Salad.
Bcil two fresh eggs hard, take the yolks, and mix
them in a tablespoonful of good cream; add two table-
spoonfuls of salad oil. Now mix separately a teaspoon-
ful each of fine salt, and made mustard, and a gill of
malt vinegar. Add this mixture gradually to the eggs,
cream and oil, and let them be thoroughly incorporated.
Then break up a large lobster, mix the soft parts with
the dressing and put it at the bottom of the dish; then
cut up the meat of the claws and tail into small pieces,
mix with chopped endive and lettuce, put it on the
dressing, and serve.
Another Way.
Cut up some lettuces and endive, and put them into
your salad-bowl, with any small salad in season, and
make a dressing thus:-Mix together, perfectly smooth
and creamy, one tablespoonful of made mustard, two
tablespoonfuls of vinegar, and four tablespoonfuls of
salad oil, the yolks of two hard boiled eggs, a few drops
of essence of anchovy, cayenne, and salt to taste. Mix
this dressing with the soft parts and the pickings of the
lobster, and pour over the lettuce, &c. Then take the
solid meat of the fish, and cut it into moderate pieces, and
put it into the salad. Garnish with sliced eggs (hard
boiled) and a few slices of cucumber.
Prussian Cutlet.
Take about a pound of veal, with a little fat; chop it
fine; add half a teaspoonful of chopped shallot, a tea-


150
DOMESTIC COOKERY.
spoonful of salt, half a one of pepper and a little nutmeg;
mix thoroughly; make it into two pieces; roll them in
egg and bread crumbs, and sauté in butter till nicely
browned; serve very hot. Any other meat can be used
equally as well as veal.
.Cqua
Stewed Rump Steaks.
Steaks for stewing should be cut rather thicker than
for broiling. Melt a little butter in a stewpan, and brown
the steak in it on both sides, shaking it now and then that
it does not burn; then add a little flour, and when it is
colored, cover the meat gradually with cold water. When
it boils add a teaspoonful of salt, take off the scum as it
rises, put in a few sliced onions, carrots and turnips; and
a bunch of savory herbs; simmer the whole gently for
about three hours. If liked thick-which is best--stir
into the gravy ten minutes before serving a tablespoon-
ful of rice-flour or arrowroot, flavored with a dust of
cayenne and a little catsup.
Gibelotte of Rabbits.
Mince half a pound of streaked bacon into joints
and fry; put it into your stewpan with two young rab-
bits, well washed and cut into joints, add a little flour;
cover with cold water, salt and pepper to taste; let it
slowly come to the boil, when add a couple of dozen of
button onions, and a few button mushrooms; simmer
gently until the pieces of rabbit are quite tender, when
take them out. Let the sauce boil, keeping it stirred, till
the onions are very tender, add a little browning, pour
over the rabbits—which have been kept hot in the oven
or before the firemand serve.


DOMESTIC COOKERY.
151
Beef Olives.
Let your steaks be about six inches long, four or five
broad, and not less than half an inch thick ; beat with a
rolling-pin, and rub them over with yolk of egg ; strew
bread crumbs, chopped lemon-peel, minced parsley,
chopped suet or marrow, grated nutmeg, and pepper and
salt over them. Roll them up tightly, and skewer ; fry
lightly, then stew until quite tender in some good stock
(which sec); thicken with flour, and add a little mush-
room catsup, and lemon juice. If wanted richer, serve
with pickled mushrooms, yolks of eggs (hard boiled),
and fried forcemeat balls.
Stewed Chops or Cutlets.
Place six mutton chops or cutlets into a pan with a
pint of cold water, and a little sugar and salt; simmer
very gently from an hour and a half to two hours, skim,
put in a handful of pearl barley, sliced celery, leek, and
turnip; and serve the chops in the broth, unstrained.
Broiled Fowl.
Truss a fowl as for boiling, remove the back-bone,
and press quite flat, season well with pepper, salt, and, if
liked, with shallots; put into your frying-pan, fry upon
both sides, take out, egg over, dip into bread crumbs,
place on a gridiron, and broil a very light brown color.
Serve with plain gravy and mushroom sauce.
Oyster Sausages.
Pound to a paste in a mortar-removing all skin,
strips, &c.-half a pound of lean neck of mutton, and
half a pound of good suet, season with pepper and salt;
chop two dozen large oysters very fine, moisten the paste


152
DOMESTIC COOKERY.
with a gill of cream, and add the chopped oysters ; form
into fancy rolls, and fry to a light brown.
Fried Patties.
Take half a pound of cold veal, and one pound of ham
(or any less quantity in these proportions), and mince
fine; add an egg, boiled hard and chopped, and a season -
ing of pounded mace, salt, pepper, and lemon-peel ;
moisten with a little gravy and cream. Make a good
puff-paste; roll rather thin, and cut it into round or
square pieces; put the mince between two of them, pinch
the edges to keep in the gravy, and fry to a light brown.
Fry the patties about fifteen minutes.
Patties
made as above, may also be baked in patty-pans, in
which case brush over with white of egg. Oysters may
take the place of the ham, as above, and chicken by itself
makes excellent patties.
. Fricassee of Chicken or Fowl.
Carve the bird into eight pieces, i.e., the two legs,
the two wings, and the remainder cut into four-
wash, put into a stew pan and cover with water, season
with salt, pepper, a bunch of parsley, four cloves, and 1
a blade of mace, let simmer for twenty minutes, pass
the stock through a sieve, take out the pieces of fowl,
trin, then in another stewpan put two ounces of but-
ter, a spoonful of flour, just moisten with the stock,
put in the pieces of fowl; stir occasionally until boil.
ing, skim, add twenty button onions, let simmer until
onions are tender, when add a gill of cream, mixed with
the yolks of two eggs, stir in quickly over the fire, but


"DOMESTIC COOKERY.
153
do not let boil, take out the pieces, and serve with the
sauce and onions over them.
Rump-Steak Pie.
Take two and a half pounds of good rump-steak, and
beat it well with a rolling-pin; cut it into thin slices,
and lay it in a dish bordered with paste. Season with
salt and pepper, and cover the meat with water. Lay on
the cover (made as per receipt, see “ Paste"), join to the
paste round the rim, trim off close, make a hole in the
top; bake in a well-heated oven for nearly an hour and
a half. You may season with minced onion or shallot.
Another Way.
Stew or broil the steak partially before putting it
into the pie, and then the meat need not be cut thin. A
sheep's kidney or two, or a dozen oysters (bearded) im-
prove this dish.
Beef Collops.
Čut into two pieces two or three inches long, two
pounds of any part of beef that is tender; beat flat with a
rolling-pin, and dredge well with flour; fry in butter to
a light brown; lay them in a stewpan, and cover with
brown gravy (see receipt); put in half a shallot,
minced, a lump of butter rolled in flour, pepper and
salt; simmer gently till tender; serve with pickles, or
squeeze in half a lemon, according to taste ; serve in a
tureen, very hot.
Minced Collops.
Mince four pounds of fresh round of beef very fine,
and add to it four large onions, chopped small; pepper


'154
DOMESTIC COOKERY.
and salt. Put into a stewpan with a little water; dredge
in enough flour to just cover the meat; then take a col-
lop mincer (which is a piece of wood about twelve
inches deep, and four across, with the end sharpened),
and beat for a few minutes; then cover and slowly stew
for half an hour. Toast some bread, cut in diamonds;
put the collops on a large dish, and dress with the toast.
A few poached eggs should be laid on top; mushroom
catsup may be added.
Peas and Butter.
Put a quart of young green peas into a stew pan with
half a pound of fresh butter; add the heart of a large
lettuce, a bunch of parsley, a few small onions, and salt;
stew together slowly till done; thicken before serving
with a little butter and flour, and the yolks of two eggs;
add a little white sugar in powder, and serve.
Anchovy Toast.
Wash, bone, and skin six or eight anchovies and
pound them in a mortar with an ounce of fresh butter,
and a few grains of cayenne and nutmeg; when this is
an even smooth paste, rub it through a very fine hair
sieve, and spread on toasted bread or rusks. If pre-
ferred, the bread may be fried in butter instead of
toasted.
The above “anchovy paste,” or “anchovy butter,”.
may be made in a quantity, and kept good for a long
time, by putting it in little pots, and, when cold, cover-
ing with a piece of tissue paper, and pouring over it a
little clarified butter. Tie over with a bladder or oiled
paper, to make it air-tight.


DOMESTIC COOKERY.
155
Poached Eggs and Bacon.
- The bacon should be streaked, well-trimmed, with-
out rind, and thin; lay the slices in your pan, put it on
the fire, turn the bacon pretty frequently, and when
done, put on a dish before the fire. Poach the eggs, and
serve on the bacon without breaking the yolks.
Fried Eggs and Bacon.
Proceed with the bacon as above; fry each egg sepa-
rately in a little bacon fat; the eggs should be broken in
a cup, and the yolks preserved whole; turn them care-
fully into the pan and they will soon cook; the yolks
must not harden. As each egg is done, lay it on the
bacon in front of the fire. Serve very hot.
Broiled Beef Bones.
Procure some sweet rib or sirloin bones with a little
meat all over them; season well with salt, cayenne and
black pepper; broil to a good brown, and serve on a nap-
kin, very hot.
Bullock's Kidney.
Cut the kidney into thin slices, and lay them in cold
water for an hour or two, changing the water twice. Dry,
sprinkle with minced parsley and savory herbs, and fry
to a nice brown; when done, sprinkle in a little flour,
and add a gill of sherry and the same quantity of good
brown gravy (see receipt); let it just simmer for a minute
(not boil); serve very hot, garnished with sliced lemon.
A-la-mode Beef.
Take six pounds of the thick flank of beef, and beat it


156
DOMESTIC COOKERY.
well; lard it with bacon (see Larding), and put into a stew.
pan with some rind of bacon (well soaked), two onions,
two carrots, some savory herbs, four cloves, pepper and
salt; add a glass of water, and let it stew over a very slow
fire, closely covered, for five to eight hours (shaking it
from time to time to prevent burning), or until quite ten-
der. A glass of white wine and a small quantity of brown
gravy may be added to the liquor it was stewed in, which,
before serving, must be strained. Vinegar (a teacupful),
allspice (a dozen berries), parsley, celery, and a few car-
rots and turnips may be added where liked. This should,
where possible, be cooked over a hot-plate, and not on an
open fire, as it is essential that the stewing is very slow.
Stewed Ox Palates.
Let four palates remain in a basin with warm water
for half an hour; then wash them; simmer in a stewpan
with water, until they can be easily skinned. Then take
them out, skim them, and cut into square pieces; put
them into a stewpan, with one pint of brown gravy (see
receipt), a spoonful of white wine, as much catsup and
browning, an onion stuck with cloves, and a slice of
lemon. Stew for half an hour (or until tender), take out
the onion and lemon, thicken the sauce (as previously
directed), serve with forcemeat balls, and garnish with
sliced lemon. There are many ways of serving ox pal-
ates, but this is the best and simplest.
Broiled Rump-steak.
Rump-steaks should be cut from a rump that has
hung some days, and be about three-quarters of an inch
thick ; if at all fresh beat them with a rolling pin. The
fire must be clear (sprinkle a little salt on it just before
you are going to cook), and the gridiron clean, hot, and
placed in a slanting position, to prevent the fat from


' DOMESTIC COOKERY.
157
making a smoke. Season the steaks with pepper and
salt; and when brown on one side turn them. When
half doue, take up, and lay them in a hot dish before the
fire, with a slice of butter, and a little pepper and salt
between every two steaks. While they are in this state,
shred a shallot very fine, and put to it some good gravy,
with a little catsup. Having drained the steaks of the
gravy, replace them on the gridiron, and keep turning till
done. Put them on a dish, with the gravy and shallot;
garnish with horse-radish, and serve very hot. The shal-
lot and catsup may be omitted if not liked. In turning
steaks, you should use a pair of tongs, and not a fork.
Fried Rump Steak.
Fry them brown in fresh butter, and scrve very hot
with walnut catsup. Oyster, mushroom, tomato, or
onion sauce usually accompany rump steaks.
Rump Steak and Fried Potatoes.
Have rather thin steaks—say half an inch-broil them
well, turning them frequently, and serve with sliced
potatoes round the dish—fried brown and crisp in boil.
ing butter. Sometimes the butter the potatoes were fried
in, flavored with a pinch of powdered herbs, is poured
under the steak.
Rump Steak and Kidney Pudding.
Cut two pounds of tender rump-steak into pieces
bout an inch or two square, add two or three sheep's
kidneys, sliced ; line your pudding basin with a good
thick suet crust (see receipt), leaving it lapping a little
over the edge of the basin; then put in the steak and
kidney in layersma couple of dozen oysters, blanched
and bearded, makes an excellent addition : season each


158
DOMESTIC COOKERY. .
layer with salt and black pepper. When full put in
half a pint of water, and cover the top with more crust,
moisten the edges and join the two crusts firmly, then
turn up the crust which was lapping, and join firmly.
Dip your pudding cloth in hot water, wring it out, flour
it well, and tie up pudding, basin, and all; put it into a
large saucepan or copper of boiling water-adding hot
water from time to time so that the pudding is always
covered ; let it boil continually for at least four hours.
It must not stop boiling for a minute. When done take off
the cloth, cut a little hole in the top of the pudding, and
serve in the basin, on a dish, very hot. Bullock's kidney
will do if sheep's cannot be procured. A few mush-
rooms add to the flavor.
Kidney Pudding.
Slice the kidneys thin, and proceed as directed for
rump steak pudding. A few mushrooms or oysters
greatly enrich this dish. If veal kidneys are used a few
slices of ham must be added.
Mutton, Veal and Pork Puddings
are made on the same principle:--For mutton use loin
chops ; for lamb, the neck, veal, the leg (the veal is better
if fried a little first with a few slices of bacon-and then
put in the pudding with the bacon and butter it was fried
in ; pork, the leg (season highly with pepper, salt, and
dried sage, and add a little pork sausage meat). These
puddings will take from one and a half to two and a half
hours boiling continually. Serve in the basin.
Boiled Tongue.
Soak in cold water for three hours, if just out of the
pickle ; but, if dried, soak for ten or twelve hours. Put
in a stewpan of cold water, with a fagot of savory herbs;


DOMESTIC COOKERY.
159
when it boils up, skim, and simmer gently until quite
tender; peel and serve very hot, garnished with parsley.
This is a proper accompaniment to poultry.
Toad-in-the-Hole.
Make a batter of four eggs, about one to one and a
quarter pints of good milk, and four heaped tablespoon-
fuls of flour; salt to taste-the flour should be first mix-
ed smooth with a little of the milk and then the beaten
eggs and the other things put tc it ; stir well. Cut into
about six pieces each two sheep's kidneys, and put them
in a pie-dish with two pounds of rather fat rump steak,
cut into twelve or fourteen pieces. Pour the batter over,
and bake for nearly two hours in a hot oven.
.
Boiled Calf's Feet.
Take two white calf's feet, and soak them in warm
water for an hour and a half ; bone to the first joint, and
stew in enough water to cover it for about three hours,
with a little fat bacon-sliced, a bunch of savory herbs, a
sliced onion, two or three cloves, a blade of mace, whole
pepper, a wine-glassful of lemon juice, and salt to taste.
Serve smothered in parsley and butter (see receipt). The
liquor, strained, may be mixed with some veal gravy and
served in a tureen.
Calf's Liver and Bacon.
Cut the liver in slices about a quarter of an inch in
thickness; take as many slices of bacon as there are of
liver, fry the bacon, and put it in a dish before the fire ;
then fry the liver in the bacon fat, to a good brown;
when done, take them out and put into the pan some
chopped parsley and shallots, and fry brown; add a little
flour, and a gill of white wine, with a dash of vinegar ;


160
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DOMESTIC COOKERY.
let all these boil together for a minute or two ; pour
over the liver and serve.
Curried Chicken.
Cut up into joints and take off the skin, roll each
piece in flour, mixed with a tablespoonful of curry
powder. Slice two or three onions, and fry them in
butter of a light brown. Then add the meat, and fry all
together, till it begins to brown, put the whole into a
stewpan, and just cover with boiling water. Simmer
gently two or three hours, and serve with boiled rice.
Cod-Fish Pie.
Put two or three good slices of cod into salt and cold
water, and let it remain for three or four hours. Put
the fish into a pie-dish, season with nutmeg, mace, pep-
per, and salt; add a bit of butter and half a pint, or a
little more, of good stock; cover with a good crust, and
bake in brisk oven for about one and a quarter to one
and a half hours When done put in a sauce (make a
little hole in the top and pour in through a funnel) made
thus:-Mix together a gill of cream, a gill of stock, a
lump of butter rolled in flour, a bit of lemon peel-
minced, and a dozen oysters; put this in a stewpan, let
it just boil up, and add to the pie.
Veal Collops.
Take a couple of pounds of veal, and cut it into thin
pieces about three inches long; dredge them with flour;
fry in butter for a few minutes. Put them into your
stewpan in a pint of good gravy (see receipt), with a bit
of butter rolled in flour, a pickled walnut, a few capers,
salt and pepper; simmer the whole for about ten
minutes, and serve.


DOMESTIC COOKERY.
161 :
Pork Cutlets
Bone and trim half a dozen lean pork chops, and
broil them for about fifteen or twenty minutes, until
well done, over a brisk clear fire. Serve with tomato
sauce, or pickled gherkins.
Veal Cutlets.
Cut into good thick cutlets-say nearly an inch—two
or three pounds of loin, neck, or leg of veal. Roll them
in bread crumbs, mixed with a few powdered savory
herbs, pepper and salt; and fry them in butter, to a light
brown; when thoroughly done, put them in a dish in front
of the fire, and make the following sauce:-Put into the
pan a little flour and butter, add a teacupful of boiling
water, salt, pepper, and a squeeze of lemon; boil up,
pour over, and serve.
Mutton Cutlets.
Cut from the neck, loin, or leg, about half a dozen
good slices; broil them till nicely brown, and serve with
mashed potatoes in the same dish, or with sauce piquante.
Ragout of Duck.
Prepare a duck as for roasting; roast until well
browned. Meanwhile, put into a stewpan two or three
large onions (sliced and fried), a few leaves of sage and
lemon thyme, pepper and salt. Put in the duck; cover
the whole with good gravy (see receipt), and simmer till the
duck is quite tender (say twenty to twenty-five minutes); -
skim and strain the gravy, add a little thickening of but-
ter and flour, let it boil up, pour it over the duck, and
serve. Green peas, boiled plain, and put into the gravy,


162
DOMESTIC COOKERY.
after straining, and allowed to just boil up, may be served
with this.
Veal and Ham Pie.
Cut up into thin slices a neck of veal, and take away
the bones; cut into small pieces a few slices of cooked
ham; put it in a pie dish, in alternate layers, and season
highly. Add a little water, cover with good paste crust,
bake well in a sharp oven, and when done pour in a
little good veal gray, highly seasoned. Sliced sweet-
breads, bearded oysters, forcemeat balls, a sliced veal kid-
ney, sliced eggs, hard-boiled, or a little lean pork-cut
into squares—may be added with great advantage.
Rabbit Pie.
Cut a young rabbit into moderate-sized joints, re-
move the principal bones, and split the head; lay all in
warm water for about thirty minutes; then dry them,
season with white pepper, salt, pounded mace and nut-
meg to taste (parsley and bay leaves may be added when.
liked); put in the joints of rabbit with a little ham or
fat bacon, cut into squares, a few forcemeat balls, and a
couple of hard boiled eggs, sliced lengthways. Add
about a tumbler of cold water; line the dish, and cover
with a good crust; bake in a hot oven for about an hour
and a quarter to an hour and a half; when cut add-
very hot-a little richly-seasoned gravy, which can be
made by stewing the bones of the rabbit in stock, with
an onion, a bunch of savory herbs, and a little allspice;
strain before putting it in. The liver can either be
mixed in the forcemeat or cut up and put in the pie.
Giblet Pie.
Scald and clean two sets of goose or duck giblets, cut


DOMESTIC COOKERY.
163
into pieces, and wash them; put them into your stewpan
with two or three small onions, a bunch of savory herbs,
salt and whole pepper; simmer gently in a little water
for an hour; then put them into a pie dish with season-
ing, and the liquor in which they have been stewed
(strained); when cold, line the edges of the dish, and
cover it with puff paste; before serving, open the crust,
and pour in a little rich white gravy, mixed with a glass
of French white wine, seasoned, and made quite hot: it
will require an hour to an hour and a half to bake. A
good rump-steak, cut in three or four pieces, and put in
the bottom of the pie-dish, is an improvement.
Stewed Giblets.
Clean, and parboil them; take off the outer skin of
the feet; cut them up in small pieces and stew gently till
quite tender, in good stock (see receipt), with some sweet
herbs, an onion, cloves, whole pepper, and a little cat-
sup; when done, strain the sauce, and thicken it with a -
little flour and butter; then pour it hot over the giblets.
Just before serving add a squeeze of lemon.
Jugged Hare.
Clean and cut up your hare into small joints ; put
them in lukewarm water and a little vinegar, and let them
remain for half an hour. Dry and dredge the pieces
with flour; fry in boiling butter. Then put into a large
earthenware jar or jug about a pint of good beef gravy
(see receipt), a large onion or two (stuck with a few
cloves), a sliced lemon (peeled), a high seasoning of
cayenne, salt and whole pepper, and the pieces of fried
hare. Cover the jar closely, and set it in a saucepan of
boiling water up to the neck. Let it boil continuously
until the hare is quite tender (say three and a half to four
hours). When nearly done, put in three or four glasses


164
DOMESTIC COOKERY.
of port wine, and a few forcemeat balls (see receipt),
which have been previously fried. Arrange the pieces
on your dish, and strain gravy through a cloth previously
wrung out in cold water (this removes the grease); give
it another boil up, pour over the hare, and serve--with
red currant jelly
Another Way.
Soak and cut up the hare as before ; then drain and
put into a stewpan with a pint and a half of good stock
(see receipt), pepper, salt, two or three cloves, a shallot,
and two or three green onions shred fine, a bunch of
savory herbs, and two or three bay leaves ; stew for
about an hour on a slow fire ; then put it into a deep
dish that will stand heat ; strain the liquor from the stew-
pan on it, adding a little more stock, cayenne, a squeeze
of lemon, and a pint of port wine. Let it bake in a slow
oven until tender-say two hours-covering the dish
with a coarse paste of flour and water ; when done, re-
move the paste, put into a hot dish, strain the gravy as
before, thicken it a little with butter and flour, give it
one boil; pour it over the pieces of hare, and seive very
hot, with red currant jelly.
Hare Pie.
Soak, wash and cut up the hare as for jugging ; sea-
son highly with a few cloves pounded, and some whole
black and cayenne pepper; then lay the pieces in a pie
dish, with a few small slices of ham, about a pint of good
brown stock (see receipt), and a tumblerful of port wine;
cover the dish with puff paste. If to be eaten hot, a suet
crust is very good ; but if to be eaten cold, raise the
crust while hot and fill up the dish with rich, highly sea-
soned beef gravy, which when cold will become a firm
jelly.


DOMESTIC COOKERY.
165
Tame of your
split iawn, an
Partridge Pie.
Take about half a pound of veal cutlets and put in
bottom of your pie dish ; on the veal. lay a large thin
slice of fat ham. Split a brace of partridges in halves
(after being plucked, drawn, and cleaned, and the legs
cut off at the first joint); season with whole pepper, salt,
and a little chopped parsley; add a few mushrooms, and
put a bit of butter in each half bird. Put the partridges
on to the ham and cover with half to three quarters of a
pint of good stock; put a border of paste round the
dish ; cover with puff paste, brush over with yolk of
egg, and bake in a brisk oven for nearly an hour. If to
be eaten cold, lift the crust while hot, and fill up the pie
with good, highly-seasoned beef gravy.
Pigeon Compote.
Truss as for boiling six pigeons; grate the crumb of
a stale penny loaf; scrape a pound of fat bacon; chop
some thyme, parsley, and onion, and some lemon-peel
fine; grate nutmeg, and season with pepper and salt.
Mix with two eggs. Put this forcemeat into the craws
of the pigeons, lard the breasts ; fry brown ; stew in beef
stock three quarters of an hour; thicken with butter and
flour, serve with forcemeat balls round the dish, and
strain the gravy over.
Grouse Pie.
Pick and clean your grouse, and if large cut them
into joints, but if small, put them in whole ; season with
cayenne, salt, whole pepper, and two or three bruised
cloves; put a bit of butter into each bird, and lay them
closely into a pie dish, with a glass of good beef stock,
and another of port wine; cover the dish with puff
paste, and bake it an hour to an hour and a quarter. If
closely input a bit of buipper, and


166 -
DOMESTIC COOKERY.
intended to be eaten cold, have ready a little rich gravy,
and pour into the dish while hot.
Pigeon Pie.
Pick and clean a couple of birds, and rub them inside
and out with pepper and salt, and put a bit of butter
inside each. Cut about a pound of rump-steak into
several pieces and lay them in a pie dish ; put on them
the pigeons, a few slices of fat ham, and the yolks of
two or three hard-boiled eggs. Three parts fill the dish
with good stock (see receipt); season with pepper and
salt ; put a border of paste round 'the edge, and put on
your puff-paste crust. Glaze the crust with yolk of egg
and bake in a hot oven for about an hour or a little
longer. Two of the feet should be cut off and put
through the top.
Salt Duck.
Rub a quarter of a pound of salt well into a duck;
turn the duck daily on a dish for three days. Then wash
clean, put it into a stewpan, with a half pint of water to
the pound; let it simmer for two hours. Serve with
white onion sauce.
Sweetbread Pie.
Cut your sweetbreads into thick slices, and stew for
about a quarter of an hour in white stock (see receipt),
with a few herbs, chopped shallot, and mushrooms, salt,
pepper, and a piece of butter; then strain the gravy, put
into a pie-dish with the sweet breads, some ox palates,
(previously boiled very tender), or the remains of a
roasted fowl, and a little ham, some green peas, or as-
paragus tops, the yolks of some hard-boiled eggs, and
forcemeat balls; over the whole put thin slices of fat


DOMESTIC COOKERY.
167
bacon. Cover with a puff-paste crust, and bake for
about an hour and a half to two hours in a moderate
oven. If when cut it looks dry add a little good veal
gravy, hot.
Roast Sweetbreads.
Scald in milk and water, and when half done, take
out and wipe dry; rub over with yolk of egg, and roll in
fine bread crumbs. Roast to a good brown in a Dutch
oven, and serve with fried bread crumbs.
Stewed Sweetbreads.
Stuff with good forcemeat three large sweetbreads
(previously soaked in warm water for an hour), skewer
them up; then put a few slices of bacon at the bottom of
a stewpan, season with pepper, salt, mace, cloves, sweet
herbs, and a large onion sliced. Lay upon these
slices of veal cut thin, and the sweet breads over them.
Cover all up close for ten minutes; then pour in a quart
of boiling water, and simmer gently two hours. Take
out the sweetbreads, strain off the gravy, skim, and boil
it till reduced to half a pint. Return the sweetbreads to
the pan, and boil two or three minutes; dish, with the
gravy over. Garnish with lemon, and serve very hot.
Baked Sweetbreads.
Soak them for an hour in warm water; put into boil-
ing water and simmer for ten minutes; drain them; brush
over with yolk of egg and roll in fine bread crumbs; -
bake for forty minutes in a moderate oven. Serve on
toast, with brown gravy in a tureen.
Haricot Mutton.
Cut a loịn of mutton into chops; or, if breast, into


168
DOMESTIC COOKERY.
square pieces—fry them brown in clarified dripping; put
them into a stewpan with a few onions (sliced and fried
in butter), carrots and turnips cut in thin slices, two or
three cloves, pepper, and allspice; this should be put to
simmer very slowly for about and hour and a half to two
hours and a half in a little water; serve with mushroom
catsup. A bunch of savory herbs may be stewed in this,
and taken out before serving.
Braised Fillet of Mutton.
Take the fillet of a tender leg of mutton, cover it with
buttered paper, and roast for two hours. Boil some
French beans, which drain; take the paper off the meat,
and glaze it; let the beans heat in a pint of good gravy;
put them in the dish, and serve the meat on them.
Tripe.
Have it dressed nicely, and then boil it in milk and
water until quite tender-say one hour, for dressed tripe;
if undressed more than twice that time. Dish very hot,
smother in onion sauce (see receipt) and serve. You may
also dress it in any of the following ways—always first
boiling it till tender, and removing some of the coarser
fat.-Cut into squares, dip in butter, roll in bread crumbs,
and fry to a light brown. Or, stew in beef gravy with
mushrooms. Or, cut into collops, sprinkle with chopped
onions and minced herbs, and fry in butter. Or, stew in
gravy with a little curry powder, flour and cream.
Scotch Haggis.
Thoroughly clean a sheep's pluck; make various cuts
in the heart and liver to let the blood out; put into a
saucepan, with the wind-pipe hanging over the side;


DOMESTIC COOKERY.
169
change the water after ten minutes; let it boil twenty
minutes more; then take all ont but half the liver, which
must boil until it will grate easily. Now take the other
half of the liver, the lights and the heart, and trim away
all the skin and black portions; then mince finely. Mince
a pound of sweet beef suet, discarding the stringy parts;
cut half a dozen onions up small; grate the half liver that
was left in the pot; and then mix together the minced
heart, &c., the suet, onions, and grated liver. Scald and
peel a dozen little onions and add them to this. Then
take some finely ground oatmeal which has been slowly
oasting in front of the fire or in the oven for an hour or
(wo, and is slightly brown; put the mince on a board,
season highly with pepper, salt, and cayenne; sprinkle
the meal over this, and bind it all with half a pint of
good beef stock, a little milk, and the yolks of two eggs.
Thoroughly clean a good strong sheep's paunch, and put
in the whole of the mixture, adding a tablespoonful of
lemon juice,-being careful to allow room for the meat
10 swell,—and press out the air. Sew up firmly, and en-
close the paunch in a short canvas bag, which also sew
up tightly. Put on in cold water and let it gradually
come to the boil: as the bag swells up first prick it in
two or three places with a large needle. Simmer slowly
for about three hours; turn it out, and serve very hot.
For the lights, sheep's kidneys or tongues may be sub-
stituted.
Dried Haddocks.
The best way to cook these fish is to put them in a
large basin with some savory herbs and a bay leaf, and
cover them with boiling water; put something over the
top of the basin to keep the steam in ; keep the fish in
the water for ten minutes to a quarter of an hour, then
take them out, drain, rub over with a little butter, pepper
well, and serve very hot. If the haddocks are large, cut
them into four pieces.
8


- 170
DOMESTIC COOKERY.
Lobster Cutlets.,
Take two lobsters, or one large one; take all the meat
out of the shell, and pound it to a smooth paste, in a
mortar with a bit of butter, and grated nutmeg, pounded
mace, cayenne, salt, and pepper to taste. Divide the
paste into equal pieces, and make them into thin shapes
like cutlets, cover with egg and bread crumbs, and fry
in boiling lard to a good color ; drain and serve hot.
Lobsters and Crabs,
when served plain should be dressed thus :-Cut the body
from the tail and cut both in halves lengthways, break
off the two large claws and crack them in two or three
places without breaking the meat, arrange the pieces as
nearly as possible as if the fish were entire, and serve
with a garnish of sprigs of parsley.
Fricasseed Soles.
Take two medium-sized soles and fry plain in butter,
as directed, with a small sole. When done take the meat
from the small one, mince it ; and mix with a little
chopped lemon-peel, chopped parsley, grated bread, nut-
meg, salt, and pepper, bind it with the yolk of an egg
and a little butter, shape this into balls, as for force-
meat, and fry in butter. Thicken the gravy with a little
flour, put in a glass of port wine, a little lemon juice and
cayenne ; put the two soles into the stewpan, give them
one boil up, and serve very hot, on a hot dish garnished
with sliced lemon.
Eel Pie.
Prepare the eels as for stewing ; put in your pie-dish
a little forcemeat; add the eels-except the heads and
tails, season with nutmeg, pepper, salt, and a little chop-


DOMESTIC COOKERY.
171
ped parsley ; put in a glass of veal gravy (see receipt),
cover it with puff paste, rubbed over with yolk of egg,
ornament the pie with some of the paste ; bake it about
an hour, and when done, pour in a sauce made as fol-
lows :—The triminings boiled in half a pint of veal
gravy, seasoned with pepper and salt, a tablespoonful of
lemon juice, and thickened with flour and butter ; strain
it through a fine sieve, and when boiling put into the pie.
Boiled Eggs.
Put them into boiling water, and boil for three
minutes if liked lightly boiled; but usually three and
three-quarters to four minutes, when the white will be
well set. If wanted hard-say six minutes ; if for salads,
ten minutes. Care must be taked to put the eggs very
gently into the water, the best plan being to put them
in with a spoon, and lay them on the bottom of the
saucepan. For new-laid or extra-large eggs, a little
longer time is required.
Poached Eggs.
Boil some water in a stewpan, or deep frying-pan ;
break each egg separately into a cup, and when the
water boils, take off the pan, and gently slip the egg
into it without breaking the yolk; let it stay till the
white is set, then put it over a moderate fire, and as soon
as the water boils again, the egg is done (say two and a
half to three and a half minutes). Take it up with a slice,
round off the edges of the white, send up the egg on a
toast, or on ham or bacon well friel, or slices of broiled
beef or mutton. The bread should be somewhat larger
than the egg, about a quarter of an inch in thickness,
and barely toasted of a yellow brown. The best eggs
for poaching are such as have been laid two days, jor
new ones are too milky, and old ones too strong. A


172
DOMESTIC COOKERY.
poached egg, to look well, should exhibit the yolk
(which must never be hard) through the white. Never
poach more than three eggs together; serve two to each
person.
Fried Eggs.
Cover the bottom of the pan with fresh butter, and
when melted break in the eggs as for poaching; when
the whites are set, take the eggs up with a slice, and
serve upon fried or toasted bread, or upon fried ham or
bacon.
Poached Eggs and Ham Sauce.
The eggs are to be poached as before directed.
Mince fine-with a gherkin, an onion, some parsley,
pepper, and salt-three slices of boiled ham; simmer for
about fifteen minutes in enough gravy to cover it.
When this sauce boils dish the eggs, squeeze over a
little lemon juice, and serve with the sauce over them.
Scotch Eggs.
Boil your eggs hard, remove the shells, and cover
them thickly with a forcemeat made as follows :- Take
some veal or sheep's kidney, with a slice of ham, a
cleaned anchovy, a bit of butter, shallot, cayenne, and a
green onion, all finely minced together, and mixed to a
proper consistency with the yolks of eggs. Dredge with
flour, and fry the eggs in boiling lard, or clarified drip-
ping; serve up with rich gravy.
Curried Eggs.
Mix into a paste with a little gravy a small table-
spoonful of curry powder; then add about a pint or a
pint and a half more gravy ; mix it all smooth, and let
it simmer slowly for about four hours, when it should be


DOMESTIC COOKERY.
173
reduced to about half a pint. Boil half a dozen eggs
hard, slice them lengthways, put them into the gravy
(previously thickened with a little butter and flour) and -
when very hot serve.
Eggs
are cooked in a variety of other ways-stuffed, stewed
in gravy, cooked on a hot-plate, and browned with a
salamander, boiled hard and served with various vege-
tables, broken and put in front of the fire, in a dish with
a little milk, covered with grated cheese, and browned
with a salamander; beaten up in milk and flour, cooked
slowly and browned, &c., &c.
Plain Omelette.
Break, separately, eight eggs, season with a teaspoon-
ful of fine salt; and a dust of pepper, and beat them till
exceedingly light, with a little milk or water : the more
you beat them the lighter will be the omelette. Melt
about a quarter of a pound of fresh butter in a frying-
pan or omelette-pan. Beat the batter for another minute,
and then pour into the pan; shake for a minute or two
to prevent sticking, and when the under side is of a
bright golden brown, fold it in two, so as to make it
like a half moon; in a few seconds the edges will unite
—it is then done; take up without breaking, pass a sala-
mander or hot shovel over it, and serve very hot on a
hot dish. From five to six minutes is the average time
for cooking omelettes of this size. If the yolks and
whites are first well beaten separately, and then mixed
and beaten again, the omelette will be lighter.
Savory Omelette.
Proceed as for plain omelette, only adding, before


174
. DOMESTIC COOKERY.
beating it up, a teaspoonful of minced parsley, another
of spring onions, chopped very fine, and a few herbs,
minced. Minced ham, oysters, &c previously cooked -
-may be added to the above by mixing them with the
eggs or sprinkling them on the omelette just before
doubling it over.
Veal Kidney Omelette.
Cut up some cold roast veal kidney into small dice,
with a little bit of the fat, make it hot in gravy, with a
seasoning of pepper, salt, and parsley. Do not let it
boil. Have ready a plain omelette made as before di.
rected, and just before doubling it over put the kidney
into the middle; fold over, and serve as before.
Cheese Omelette.
Mix a little grated Parmesan cheese and a gill of
cream with your eggs, and proceed as for plain ome-
lette.
Salmon Omelette.
This is the English form of the celebrated Omelette au
Thon, of Brillat Savarin. Take the soft roes of two carp
or mackerel; cleanse them in cold water, and then let
them lie in boiling water (with a little salt) for five min-
utes. Then chop up fine together these soft roes, a little
piece of freshly-boiled salmon, and a minced shallot.
When these are thoroughly mixed put them into a pan
with a little butter; when the butter is just melted take it
off the fire and mix well the whole with twelve fresh
eggs-previously beaten—the yolks with a little salt, and
the whites to a froth, and then again beaten together;
then cook your omelette as directed for "plain omelette,”
and serve, very hot, on a hot dish, with a garnishing of


DOMESTIC COOKERY.
175
chopped parsley and green spring onions, flavored with
lemon juice. This is a marvelously delicious and suc-
culent dish.
Cold Fish Omelette.
Put into a saucepan, with sufficient water to moisten
them, any scraps of cold lobster, turbot, sole, or any other
delicate white fish, and a few drops of some fish sauce;
warm them through; have a good plain omelette ready
for turning when the fish is nicely warm; put the fish in
the middle, and fold over, as before directed. Serve in-
stantly on a hot dish garnished with a few spring onions
and parsley minced, with lemon juice in butter.
Sweet Omelette.
Proceed as for plain omelette, but use cream instead
of milk or water, and powdered loaf sugar and grated
lemon peel instead of pepper and salt. Serve very hot,
dusted with powdered sugar. Instead of lemon you may
flavour with noyeau, orange-flower water, &c.
,
Fruit Preserve Omelette.
Proceed as for sweet omelette, but, before beating up
the eggs, add just enough jam or preserve to flavour the
batter without weakening its consistency. A better way
is to add the preserve in the pan before folding the
omelette. Any jam, preserve, marmalade, candied peel,
or preserved ginger can be appropriately put into a
sweet omelette.
On Omelettes generally.
They should be cooked in a small pan, not more than
six inches across. The omelette should be plump, very
Jight and tender, and delicately browned. Never turn


176
DOMESTIC COOKERY
omelettes in the pan; it renders them flat and tough,
whereas they should be juicy, succulent, and as soft as
cream inside. Never be afraid of beating the eggs too
much-to do so is practically impossible. Never serve
gravy in the same dish, as it flattens and soddens what
should be balloon-like and light. Serve the instant they
are done, on a very hot dish. Never cook them until five
or six minutes before wanted, as the essence of a good
omelette is that it should be hot, soft, thick, and fresh.
Pancakes.
Beat up well eight yolks and six whites of eggs in a
quart of milk, make a paste of about half a pound of
flour and a little milk, add to the eggs and milk, and
when of the consistency of thick cream, put about half
an ounce of butter into your frying-pan (which must be
perfectly clean) and let it melt; then drop in sufficient
batter, and fry on both sides to a good color. Send to
table in small quantities, hot and hot, on a hot dish gar-
nished with cut lemon. Powdered loaf sugar and halved
lemons should be served with them. A glass of brandy
and a little powdered cinnamon or grated nutmeg im-
prove the batter. A richer receipt is,—To six table-
spoonfuls of flour add twelve eggs well beaten, a tumbler
full of white wine, half a pound of butter which has been
melted, and is nearly cold, the same weight of pounded
lump sugar, a little gratel nutmeg and powdered cinna-
mon, a quart of cream, and a wineglass of ratafia ; mix
it well; beat the batter for some time, and pour very
thin into the pan. Strew with pounded white sugar;
serve as before.
Rice Pancakes.
Boil half a pound of well-cleaned rice to a jelly, with
a little water; when cold, mix with it a pint of cream,
eight eggs well beaten, salt, and nụtmeg to taste. Stir


DOMESTIC COOKERY.
177
in eight ounces of butter just warmed, and as much flour
as will thicken the batter. Fry and serve as before.
Chicken Fritters.
Take some new milk, and put to it in a stewpan as
much flour of rice as will give it a tolerable consistency.
Beat four eggs and mix them well with the rice and milk.
Add a pint of cream, set it on the fire and stir well. Put
in some powdered sugar, candied lemon peel cut small,
and fresh grated lemon peel. Cut the white meat off a
roasted chicken, pull it into very small shreds, and put it
to the other ingredients, stirring the whole together.
This will make a rich paste, which must be rolled out,
cut into fritters, fried in boiling lard, or butter, till a
good brown, and served very hot, with powdered loaf
sugar in the dish.
Pig's Fry.
Take about a pound to a pound and a half of pig's -
fry, and put into a pie-dish in layers, the lean fry at the
bottom and the fat fry at the top, season with minced sage.
chopped onions, pepper, and salt. Cover the whole with
a layer of potatoes, fill the dish with boiling water, and
bake in a sharp oven for about two hours.
Lamb's Fry.
Serve as for Pig's Fry, season with parsley, egg, and
bread crumbs, instead of the sage and onions.


178
DOMESTIC COOKERY.
COLD MEAT COOKERY. -
Hashed Goose.
1. The remains of a roast goose should always be hashed.
Cut the meat off the bones, and put the latter, broken,
into a stewpan with a spoonful of chopped onions and
an ounce of butter; pass over the fire until rather brown,
when mix in a tablespoonful of flour, put in the cut up
meat of the goose, season with pepper and salt, add about
a pint of stock or water, simmer ten minutes or a quarter
of an hour, dish and serve.
Hashed Mutton.
Cut all the meat off any cold joint of mutton, dredge
with flour, and put it into a stewpan, with a slice of
ham; add a little stock or water; season well with pep-
per, salt; and cayenne, and let it get thoroughly hot
without boiling; when serve it should be garnished with
poached or sliced eggs and fried or toasted sippets. If
mutton is hashed with fine herbs, it is done in the fol-
lowing way:- Take a piece of butter, add about a table-
spoonful of chopped shallots, and put them on the fire
for a short time, but not sufficiently long to turn brown;
then add four spoonfuls of finely chopped mushrooms,
a spoonful of chopped parsley, and a spoonful of flour;
turn them all well in, and add about a pint of good
stock, or a little water, seasoning with salt, pepper, and
a little nutmeg; then put in the mutton, and let it get
thoroughly hot, garnish as before.
Hashed Beef, Veal, Lamb, &c.
Proceed as for mutton, stewing the bones with the
meat in stock or water, with whatever flavorings are


DOMESTIC COOKERY.
179 1
preferred. Never use more stock or-gravy than is neces-
sary for the stewing; as hashes should never be watery.
Garnish with plain dumplings, or sippets of fried or
toasted bread. Hashes, like stews, should simmer, not
boil. If more gravy is required when done, serve it
separately in a tureen.
Curried Lamb, Beef, Veal, or Poultry.
• Proceed as for hashing, adding curry-powder to the
mixture. Serve either with plain boiled rice, or when
half done put the rice into the stew.
Hashed Game.
Take the best joints of any cold game, and put the
bones and trimmings into a stewpan with a pint of water
or stock, an onion, a bit of lemon peel, two or three
cloves, and pepper and salt. When these have simmered
for about an hour, strain and thicken with a little butter
and flour; put in about a tablespoonful each of catsup
and lemon juice, and a glass of port wine. Then put in
the pieces of game, and let them gradually warm
through, but not boil. Serve garnished with sippets. A
little curry-powder is sometimes added, but it is seldom
thought an improvement.
Hashed Venison.
Take any part of cold venison, and cut the meat
neatly from the bones. Put the bones and trimmings
into a stewpan with a little good gravy, and stew gently
for an hour; then strain the gravy, add a glass of port
wine, and half a one of catsup, and put in a thickening
of flour and butter, give this one boil up, skim, and let
it get a little cool. Then add the slices of meat, put on


180
DOMESTIC COOKERY.
the side of the fire, and when just about to simmer, serve,
with red-currant jelly.
Stew of Cold Veal.
Cut the meat from the bones of any joint of cold veal;
cut into moderate-sized pieces, and fry to a light browni
with butter and a sliced onion; when done put on one
side. Put the bones in cold water, and stew for three
hours. This will make excellent soup or broth, which
may be flavored with parsley, celery, or any other vege-
table. . A pint of this broth, before any other flavor than
parsley has been added, is needed for the meat, which
put into a saucepan with it and stew gently for an hour.
Add flour, a little catsup, cayenne pepper and salt. Give
it a boil up, and serve with sippets of toasted or fried
bread.
Turkey or Fowl Sausages.
Take the meat of a cold boiled or roasted turkey oi
fowl, and cut up small: if about a pound and a half, put
a teaspoonful of chopped onions into a stewpan, with a
piece of butter, pass a few seconds over the fire, then
mix in gently a little flour and the inince, which moisten
with a pint either of ordinary stock, or stock made from
the bones; simmer some time, keeping it moved, season
with pepper, salt, and sugar, add the beaten yolks of
three eggs, stir in quickly over the fire, not allowing it
to boil; pour out upon a dish till cold; just before ready
to serve, divide it into equal parts, roll out each to what-
ever shape preferred, egg and bread-crumb twice over,
fry in lard, or clarified dripping of a light brown color,
and serve very hot.
Cold Meat Minced.
Take the rem ains of any cold joints, and chop up fine


DOMESTIC COOKERY.
181
with some fat ham or bacon; add a little salt, cayenne,
grated lemon-peel, nutmeg, parsley, and a few bread-
crumbs. Put all into a saucepan, with two tablespoon-
fuls of cream, two beaten eggs, and two ounces of butter
to every pound of chopped meat. Stir over the fire for
five minutes. Let the mixture get cold, and then put it
into light paste to bake, either in the form of patties or
rolls. Or, when all ready, stew in gravy for about half
an hour, thicken with flour, and serve in an open dish,
very hot; garnish with forcemeat balls, or sippets of
toast.
Cold Fowl or Turkey
may be minced as above, adding, if liked, a little cay
enne, pounded mace, savory herbs, and two or three
sliced or cut up eggs-hard boiled.
Poultry of all kinds
may be served thus :-Take from the bones all the deli.
cate meat, clear it from the skin, and keep covered until
wanted for use. Stew the bones, well bruised, and the
skin, with a pint of water, until reduced to half, strain
the gravy and let it cool ; skim, and put it into a clean
saucepan, with a gill of milk, three ounces of butter, well
mixed with a dessert-spoonful of flour, a little pounded
mace, and grated lemon-rind; keep stirred until they
just boil, then put in the meat finely minced, with-three
hard-boiled eggs, chopped small, salt and white pepper.
Shake the mince over the fire until it is just ready to
boil, stir to it quickly a squeeze of lemon ; dish with
pale sippets of fried or toasted bread, and serve quickly.
Beef or Mutton Pudding.
Boil some good potatoes until they are ready to fall
to pieces ; drain well in a sieve, clear them of all im-


182
DOMESTIC COOKERY.
purities and specks, mash, and make into a smooth batter,
with two eggs, and a little milk. Then place a layer of
rather thick slices of cold roast beef or mutton, seasoned
with pepper and salt, at the bottom of a baking dish,
cover them with the batter, and so on till the dish is full,
adding a thin layer of butter at the top. Bake it till well
browned.
Baked Beef.
Cut roast beef in slices and put them in a pie-dish,
with alternate layers of thinly sliced onions, carrots, and
turnips (which should all be first parboiled); season well
with minced herbs, pepper and salt, add a little stock of
gravy, cover with a crust of mashed potatoes, and bake
for thirty to forty minutes in a sharp oven.
Fried Beef.
Slices of cold beef are excellent fried in butter, with
sliced onions; well seasoned, and served with a little
gravy.
Ragout of Beef.
Cut in neat and rather large pieces the meat off a
joint of cold roast beef; put them in a stewpan with a
few sliced onions, pepper, salt, and spice, add a glass of
boiling water and a little gravy or stock ; simmer very
gently for about two hours ; serve hot with pickled wal-
nuts or gherkins.
Ragout of Mutton.
Proceed as above, adding a few turnips and carrots.
Allow nearly an hour to stew.


DOMESTIC COOKERY.
183
Ragout of Veal.
Fry the meat to a light brown first; then stew for half
an hour in a little gravy or hot water; thicken with flour
and butter, and flavor with catsup, lemon juice, and a
glass of sherry. Forcemeat balls improve it.
Fricasseed Fowl, Veal, Lamb, &c.
Take the meat and cut into nice pieces, without bone
or fat. Make a gravy of the bones, &c., by stewing them
with a little lemon-peel, savory herbs, pounded mace,
sliced onion, pepper and salt, in, say, a pint of water.
When this is reduced to half, strain it, and add the meat.
Warm it well, but do not let it boil, stir in a pinch of
flour; mix the yolks of a couple of eggs in a gill of
cream, and add it to the sauce; this must all get hot again,
but must not boil. Serve in a covered dish.
Mutton Pie.
Take any cold mutton, and cut into small pieces; use
very little fat, season with whole pepper and salt; when
liked, minced onions may be added. Put the meat in
layers into the dish, add a little stock or rich mutton
gravy, and a tablespoonful of mushroom or walnut cat-
sup; cover with a good crust and bake in a moderate
oven. This should be eaten very hot, and, when cut, a
cupful of richly seasoned hot gravy should be put in.
A sheep's kidney or two, sliced or cut small, is a great
improvement.
Cold Veal Pie.
Take a little of the veal and an equal quantity of ham;
mince together, and season highly with salt, pepper,
spices, and herbs chopped, and a small clove of garlic, or


184 -
DOMESTIC COOKERY.
shallot when liked; pound in a mortar, add eggs and an
equal quantity of veal gravy; cover the bottom of a pan
with thin slices of bacon, lay a little of this forcemeat
upon it, put some slices of the cold veal over the force-
meat, seasoning them with pepper and minced mush-
rooms; in this manner fill to the top, covering the whole
with forcemeat; bake for an hour and let it cool; put into
a pie dish, cover with a good paste crust, and bake for an
hour and a half in a hot oven. When done put in a little
good veal gravy or stock, well seasoned. This may be
eaten either hot or cold.
Rabbit, Fowl, or Game
can be substituted for the veal ; but the veal forcemeat
should always be used.
Pork Pie.
Take the remains of a loin or leg of roast pork, cut
into tolerably thick slices without bone, beat it well with
a rolling-pin; season highly with pepper, salt, and, if
liked, sage. When the dish is full, add a little veal
gravy, and bake in a moderate oven.
Squab Pie.
Line the dish with a thin crust, put in a layer of
sliced apples (peeled and cored), then a layer of slices of
mutton, seasoned with pepper and salt, another layer of
apples, another of mutton, and on top a layer of onions
sliced. Add some water or gravy, and bake in a moder-
ate oven. Remains of poultry, roast pork, veal, or beef
are frequently added to this pie.
Potato Pie.
Take some good potatoes, peel and slice them thin,


DOMESTIC COOKERY.
185
and put them in your pie-dish with alternate layers of
either beef, mutton, pork, or veal ; season well ; add a
little water or stock; put on a good crust, and bake.
A few slices of kidney improve this pie.
Cold Fish Pie.
Any remains of cold boiled turbot, cod, sole, lobster,
salmon or whiting may be made into a very savory pie
thus :-Remove the meat from the bones, without break-
ing it too small, and season with whole pepper, salt, a
clove or two, a littled grated nutmeg, and some sweet
herbs, minced fine. Lay the fish in the dish with two or
three hard-boiled eggs, cut small, a sliced onion (when
liked), and two or three bits of butter; add a little water
or stock, cover with a good crust, and bake. The re-
mains of a salmon and a lobster (or some lobster or
shrimp sauce) make a capital pie. By the same rule a
few blanched and bearded oysters, or a little cold oyster
sauce, improves cod pie. In these latter cases the hard-
boiled eggs are better left out.
Cold Cod
may be dressed in several ways—either curried, or served
with cream, or bechamel sauce (see receipt). The first
way is to break the fish into flakes and fry it with a sliced
onion in butter. Put it into a stewpan with a little white
stock, and a bit of butter, rolled in flour; simmer for ten
minutes; then mix together a gill of cream, a bit of but-
ter, and a salt-spoonful of curry-powder; add these to
the fish, give it all one boil up and serve. If it be served
with cream, substitute lemon juice for the curry, and let
it warm, but not boil. With bechamel sauce, put a gill of
the sauce into a stewpan with butter, and when melted
add some pepper, salt, and the flakes of fish; when warm
through, dish, pour over a little butter, sprinkle some


186 -
DOMESTIC COOKERY.
bread crumbs, and brown with a salamander; garnish
with fried or toasted sippets.
Bubble and Squeak.
Fry some thin slices of cold boiled beef in a little
butter; take them out and keep hot. Squeeze dry some
cold cabbage or savoy, and mince it small; put the cab-
bage into the butter, with a sliced onion, pepper and
salt, and fry gently for some little time. Serve very hot,
the cabbage under the meat. Of course freshly boiled
cabbage will answer the same purpose. Sliced cold
potatoes are often fried with the cabbage.
Hodge Podge.
Mince some cold roast mutton, lamb, or veal, and
slice up a few green onions and a couple of lettuces;
simmer these gently in a stewpan, with a little butter,
pepper and salt, and sufficient water or stock to moisten
them, for three-quarters of an hour, stirring from time
to time. Serve very hot. A few green peas, boiled
separately and put into the stew just before serving,
greatly improve it.
Pepper Pot.
Put two quarts of water in a large stewpan, and add,
cut small, such vegetables as are in season; in summer,
peas, lettuce, spinach, and two or three onions; in win-
ter, carrots, turnips, onions, and celery. Stew them
with two pounds of mutton, or the meat off a cold fowl,
and a pound of pickled pork, till they are tender-the
meat should be cut sınall. While boiling, skim, and half
an hour before serving, clear a lobster or crab from the
shell, and put the meat into the stew; to which some add
small suet dumplings. Season with salt and cayenne.


DOMESTIC COOKERY.
187
-
A little rice may be boiled with the stew. The lobster
is of course not necessary, but it greatly improves the
flavor. When ready to serve strain off part of the gravy,
dish, make the top smooth, sprinkle cayenne liberally
over it, and brown the top with a salamander. Any
cold meats may be used instead of or with the mutton
or fowl.
SICK-ROOM COOKERY.
In addition to the receipts which follow, there are
numerous others;—such as plainly-dressed poultry, meat
and fish, light nourishing soups, jellies, cooked fruits,
and light puddings,—that may be eaten during the prog-
ress towards convalescence.
. Be scrupulously neat and clean in all preparations
for the sick-room, and let everything be served on snow-
white cloths.
Never allow food to remain at the patient's bedside;
if he does not care to it eat when brought to him, take it
away, and bring it, or something else, when wanted.
A little jelly, beef-tea, lemonade, toast and water,
broth, or milk should always be ready to take up the in-
stant the patient asks for it, as with invalids the desire
to eat soon passes away.
Do not quite fill cups, glasses, basins, as a dirty sau-
cer or tray is a great irritant, and a soiled sheet or pillow
an absolute worry to a sick person.
Let every article of food intended for the patient be
well and carefully dressed; and remember that fat is
almost always distasteful.
Hard-boiled eggs are very difficult of digestion, but
the whites should be set, or the slimy appearance of the
egg will create nausea.


188
DOMESTIC COOKERY.
Toast and water should be made some time before it
is wanted, and allowed to stand till quite cold.
The smaller the quantity, and the greater the variety
of the food, the more appetizing will it appear.
GRUELS AND PORRIDGES.
For the sick-room various slight preparations of oat-
meal, flour, &c., may be readily prepared. These, when
nicely cooked and properly flavored are very grateful to
the palate of the invalid.
Water Gruel.
Mix two tablespoonfuls of fresh oatmeal in a quart of
water, and set it on a clear fire. When just ready to boil,
take it off and pour it backward and forward from one
basin to another several times. Then set again on the
fire, and let it just come to the boil, when it should be
turned into a basin and allowed to settle. If thoroughly
cooked it will not need to be steamed; but if any lumps
appear in it, steam through a hair sieve. Add a little salt
to taste.
Another Way.
Mix a little fine oatmeal in a small quantity of cold
water, then adding the rest of the water, and boiling very
gently, until it becomes sufficiently thick to be agreeable;
season with salt or sugar.
Groat Gruel.
Groats are crushed oats deprived of their outer skins.


DOMESTIC COOKERY.
18)
These are very gently boiled for a long time, and being
passed through a sieve, to separate the groats, the gruel ,
has soon the appearance of a fine jelly. It is then eaten
with sugar, and if there be no inflammatory symptom,
with the addition of a little sherry wine, or brandy. In
this state it is very wholesome, as it satisfies the appetite
without fatiguing the stomach.
Rice Gruel.
Soak two tablespoonfuls of fine rice in cold water for
half an hour. Pour off the water, and to the rice add a
pint or rather more of new milk. Simmer gently till the
rice is tender, then pulp through a sieve and mix with the
milk. Heat over the fire, add a little more milk gradu-
ally, pour off to cool, and flavor with salt or sugar; and,
in some cases, with sherry or other white wine.
Bread Pap.
Pour scalding water on white bread, mash, strain, and
add new milk, seasoned with sugar.
Oatmeal Pap.
To two-thirds of water gruel, when cold, add one-
third of unboiled new milk, and warm up, flavored with
salt or sugar.
Another Method.
Stir into a pint of water three tablespoonfuls of freshi
oatmeal, let it stand till clear, and pour off. Put a pint
of fresh water to the oatmeal, stir well, and leave till
next day. Strain the liquor through a sieve, and set it
in a saucepan over a clear fire. Add about half as much
milk, gradually, while it is warming, and when it is just


190
DOMESTIC COOKERY.
ready to boil, take it off, pour it into a basin, and set it
by to cool. Add thereto a little salt or sugar.
Arrow-Root.
Put a full dessert-spoonful of good arrow-root into a
basin, and mix with it as much cold new milk as will
form a paste. Pour thereon half a pint of milk scalding
hot, and stir it well to keep it smooth. Set it on the fire
till it is ready to boil, take it off, pour it into a basin, and
let it cool. Flavor with sugar, and, for convalescents,
add a little wine. It is not usual to boil the arrow-root
at all.
Sago.
Soak a table spoonful of sago in cold water for an
hour, then pour off the water, and substitute a pint of
fresh ; simmer gently till reduced to about half the
quantity; then pour it into a basin to cool ; flavor with
sugar, salt, or wine, to taste.
Rice Milk.
After washing the rice, set it over the fire for half an
hour, with a little water. Gradually add some warm
milk, till the whole is of proper consistency. Season
with salt or sugar.
Ground Rice Milk.
Make a large spoonful of ground rice into a batter
with new milk. Set a pint of new milk over the fire, and
when it is scalding hot, stir in the batter, and keep stir-
ring, one way, till it thickens, but do not allow it to boil.
Cool in a basin, and flavor with salt or sugar.
Millet Milk.
Wash three tablespoonfuls of millet seed in cold


DOMESTIC COOKERÝ.
191
water, and put it into a quart of new milk. Simmer gen-
tly till it is moderately thick; pour it into a basin to cool,
and flavor with salt or sugar.
Barley Water.
To a handful of barley add three pints of water.
Simmer gently till of a proper thickness, strain and
flavor with salt or sugar,
Pearl Barley Water.
To an ounce of pearl barley add half a pint of cold
water, set it on the fire, and when hot pour off the water,
and add a quart of fresh. Simmer for an hour, strain,
season and let it cool.
Apple Water.
Slice two or three ripe apples, without paring, into a
jug, pour on a quart of scalding water, let it stand till
cool, and season with sugar.
Toast and Water.
Toast a slice of new bread quite brown, but not burnt,
and then put it in a jug of boiling water. When quite
cold remove the toast, and it is fit for drinking. Burnt -
bread ruins toast and water.
Sippets.
Toast nicely brown some thin slices of white bread,
cut into diamonds, and pour over them some good hot.
gravy, without butter.
Caudle.
Make a smooth gruel of good grits, and when well


192
DOMESTIC COOKERY.
boiled, strain, stirring occasionally till cold; add sugar,
wine, lemon peel, and nutmeg. A spoonful of brandy
may be added, and also lemon juice.
Another Way
is, to boil some water, put therein grated rice, that has
been mixed with cold water, and when properly thick-
ened, add sugar, lemon peel, cinnamon, and a glass of
brandy. Boil the whole together. If used cold, boil a
quart of water, and after it has stood, add the yolk of an
egg, the juice of a lemon, six spoonfuls of sweet wine,
sugar, and syrup of lemons. For brown caudle, made a
gruel with six spoonfuls of oatmeal, and strain. Then
add a quart of good malt liquor, boil, sweeten, and put
in half a pint of white wine, with spices or not, to taste.
JELLIES.
Though there is little, real nourishment in jellies,
they are very grateful to weak stomachs, and can be
eaten when almost every other food is rejected.
Tapioca Jelly.
Wash the tapioca in three or four waters, then soak
it again in fresh for five hours, and simmer till quite
clear. Add lemon juice, wine, and sugar.
Isinglass Jelly.
Boil one ounce of isinglass, with' a few corns of
pimento and a crust of bread, in a quart of water.
Simmer till reduced one half, and strain. It may be
flavored with wine.


DOMESTIC COOKERY. :
193
Rice Jelly.
Take of rice, sago, pearl barley, and shavings of
hartshorn, one ounce each. Simmer in a quart of water
till reduced to a pint. Add wine or milk.
Buttermilk.
Place milk in a small churn, and when it has stood
about ten minutes begin churning, continuing to do so
till the flakes of butter appear, and the discharged milk
is thin and blue. Strain through a sieve, and it is fit to
drink.
POSSETS, WHEYS, &c.
Various preparations of milk, eggs, and wine are
useful in the sick-room, but they should only be given
co the patient when ordered by the doctor, or under the
direction of an experienced nurse.
Wine Posset.
To a quart of new milk add the crumb of a penny
loaf, and boil the whole till the bread is soft, then take
it off, grate therein half a nutmeg, and some sugar, put
it into a basin, with a pint of Lisbon wine, very gradu-
ally, or the curd will be hard and tough. Serve with
toast.
Sack Posset.
Beat up twelve eggs, and strain; then put half a
pound of lump sugar into a pint of sherry and mix the
same with the egg. Set over a chafing dish, and stir till
scalding hot. In the meantime, grate some nutmeg in a
quart of milk, and heat it; then pour it over the egg and


194
ERY.
DOMESTIC
wine, stirring it all the while. Then take it off, set it
before the fire half an hour, and it will be ready.
Another Method.
Take a quart of new milk, four Naples biscuits,
crumble them, and when the milk boils, throw them in.
Give it another boil, then take it off, grate therein some
nutmeg, and sweeten it to taste, add half a pint of sherry,
stirring it all the time.
Brandy Posset.
Boil a quart of cream, with a stick of cinnamon in it,
over a slow fire, and take it off to cool. Beat up the
yolks of six eggs, mix the same with the cream, add
some nutmeg and sugar to your taste, set it over a slow
fire, and stir it all one way; when it appears like a fine
custard, pour it into a basin, add a glass of brandy and
serve.
Ale Posset.
Put a little bread into a pint of milk, set it over the
fire, and when it boils, add a pint of strong ale, with nut-
meg and sugar. Let it stand a few minutes to clear, and
the curd will float on the surface.
White Wine Whey.
Put a pint of new milk, and half a pint of white wine,
into a basin, and let it stand a few minutes; then pour
over it a pint of boiling water, let it settle, and the curd
will fall to the bottom. After this, pour the whey into
another basin, and add a little sugar and a slice of lemon.
- Whey may also be made with lemon or vinegar, and when
clear, diluted with boiling water and sugar. This will
excite perspiration.


DOMESTIC COOKERY.
195
Mustard Whey.
To half a pint of boiling milk add a tablespoonful
of made mustard. Strain from the curd, and administer.
It will produce a glowing warmth.
Curds and Whey.
Although considered by many as a light dish, curds
are heavy of digestion. Curds and whey iş made simply
by milk turned with rennet, and sweetened. Various
kinds of curds and whey are in use under several names,
but the differences between them consist entirely in the
flavoring.
Naples Curd.
Boil a little cinnamon or nutmeg for a few minutes
in a quart of milk, stirring in the well-beaten yolks of
eight eggs, and a little white wine; boil, and strain
through a sieve; beat up the curds with a little orange
flower water, and powdered sugar; put into a mold to
give shape; when compact, serve in a dish with a little
fresh and sweetened cream.
Mulled Wine.
Thoroughly boil some spice and sugar in a little
water till well flavored, then add an equal quantity of
wine. Serve with toasted bread. Some add to mulled
wine the yolks of eggs well beaten, and mixed with a
little cold water, then poured backwards and forwards
from the basin to the saucepan. Another way is, by boil-
ing a little cinnamon and some grated nutmeg a few
minutes in a large tea-cupful of water, then pour to it a
pint of port wine, and add some sugar; beat it well up,
and it will be fit to drink.


196
DOMESTIC COOKERY.
Beef Drink.
Take off the fat and skin from a pound of lean beef,
and having cut the meat in small pieces, put it into a
gallon of water, with some toasted bread and a little salt;
boil till reduced one half, and when cold take off the fat.
Cool Drink.
Beat up a new-laid egg, and mix with it half a pint of
new milk warmed, ą spoonful of capillaire, as much
rose-water, and a little scraped nutmeg. It must not be
warmed after the egg is put in.
Asses' Milk
This useful drink for consumptive patients should be
milked into a glass, kept warm by being set in a basin of
hot water. A teaspoonful of rum may be added just be-
· fore it is drank.
Lemonade.
For domestic use the addition of a small quantity of
cartaric acid to carbonate of soda, to cause effervescence,
makes an agreeable and wholesome drink. -Or the addi-
tion of sugar to lemon juice and water, makes a nice cool
beverage. Tamarinds, currants, or cranberries, added to
hot water, and allowed to cool, make good drinks for in-
valids.
Barley Lemonade.
Put a quarter of a pound of sugar into a small stew-
pan with half a pint of water; boil till it forms a thickish
syrup; then add the rind of a fresh lemon and the pulp
of two lemons. Boil for a few minutes, add two quarts
of barley-water, strain when cool, and bottle for use.


DOMESTIC COOKERY.
197
Barley Orangeade.
Made in the same way by substituting the rind and
juice of orar.ges, to which lemon juice is a great improve-
ment.
BROTHS.
The best broths are made from mutton, veal, chicken,
eels, and beef; their value as food being reckoned accord-
ing to this order of placing.
Mutton Broth.
Take a pound and a half of scrag of mutton; break
the bone, and put into a stewpan with a good pinch of
salt, and from three pints to two quarts of cold water.
Let this simmer very gently for two hours and a half,
skimming off every particle of fat. Serve plain.
Another Plan
is to take the same quantity of meat and water, and stew
for two hours and a half, with half a tablespoonful of salt,
a dust of moist sugar, a button onion or two, a small
stick of celery, and a slice or two of turnip. When be-
ginning to boil draw it to the side of the fire, and let it
simmer for two hours and a half, skimming off all the
fat. Strain it through a fine hair sieve. The meat, if
permitted, may be served separately. Pearl barley is an
agreeable addition to mutton broth. Put in with the
meat, say a tablespoonful, when first put on, and stew in
the broth. It must not in this case be strained, but, after
carefully skimming, remove the meat and vegetables,
Vermicelli may be allded after the broth is strained, just


198
DOMESTIC COOKERY:
giving it ten minutes' steady boiling. Rice when added
should have twenty minutes' boiling. Perhaps the best
of these additions is arrowroot. After straining the
broth, put it back in the pan, and when it boils up, stir in
half a teaspoonful of arrowroot-previously made into a
smooth paste, with a little cold water, and let it simmer
for ten minutes.
Veal Broth.
Take two pounds of knuckle of veal, and cut up into
small pieces, with a little bit of butter ; a few slices of
carrot, turnip, and onion, a small stick of celery, and a
pinch of salt ; put these on in a stewpan, and stir for
about ten or twelve minutes ; then add about two quarts,
or a little more, of hot water, and let the whole sin,mer
for an hour and a half, skim, and strain through a hard
sieve. Arrowroot, rice, or vermicelli may be added in
the same way as directed for mutton broth. A calf's foot,
split and boned, may with great advantage be stewed
with the veal. If onions be disliked, they may be omit-
ted.
Chicken Broth.
Take the half of a small chicken, and put it on the fire
in about a quart of cold water, with a small stick of
celery, a bit of parsley, and a pinch of salt; when it boils
skim thoroughly, and let it simmer for about an hour.
Strain as before. A teaspoonful of flour may be added
as thickening. When the broth is strained put it back
on the fire, and let it boil up, then add the flour, mixed
to a paste with a little cold water, stir in, and simmer for
fifteen minutes.
Eel Broth.
Put a young eel or two cut up small into three pints
of water, with parsley, and a few peppercorns; let the
whole simmer till the eels are broken, and the liquor re-


DOMESTIC COOKERY.
199
duced to half the quantity. Add a little salt. An ex.
cellent and nutritious broth may also be made in the
same way from Tench.
Beef Tea.
Take a pound of lean gravy beef without bone, and
cut into small dice; put on in a quart of cold water with
a little salt. When it boils up skim carefully, and let it
simmer very gently for thirty or forty minutes. Strain
very carefully and put aside for use. Beef tea is always
better if made the day before it is wanted, and then
warmed up, as when cold every particle of fat can be re-
moved. If wanted very good use a larger proportion of
mcat to the quart of water.
Baked Beef Tea.
Cut up one pound of meat as before, and put it in a
warm oven, in a jar, with nearly a quart of water, and a
pinch of salt. Simmer very gently indeed for several hours.
If put at night into an oven that has been very hot all
day, and allowed to remain in till the morning, it should
be done. Then strain as before. When allowed, beef
tea is rendered more savory by the addition of an onion,
a few herbs, and a clove,
Beef Tea in Ten Minutes.
When beef tea is wanted in a great hurry get some
lean beef, put it on a board, and scrape it with a very
sharp knife into shreds. Put into a stewpan, pour a
tumbler of boiling water over it, and let it stand by the
fire, covered, for ten minutes. Then strain it into a
tumbler, which place in very cold water, remove the fat,
pour into a warm teacup, stand it in hot water, and when
warm enough serve. A piece of Liebig's Essence of Meat,
.


200
DOMESTIC COOKERY.
about as large as a walnut, will make a pint of good
beef tea. Put the extract into a cup, and pour over it
boiling water; stir for two or three minutes, and add salt
to taste.
Rabbits Stewed in Milk.
Make into a sinooth paste two teaspoonfuls of flourand
a little milk; then add about a pint and a half more milk,
which must be very good and fresh. Cut up into small
joints two very young rabbits; put into a stewpan with
the milk, a blade of mace, and salt and pepper to taste; stir
from time to time, and simmer very slowly for about
half an hour. This may be eaten either hot or cold.
This quantity would suffice the invalid for four meals, so
that half may be made.
Stewed Cutlet.
Take off all the fat from a nice mutton cutlet, and put
into a stewpan with a third of a pint of cold water, half
a stick of celery, pepper and salt; simmer very gently
for fully two hours, skimming from time to time. The
water must never be allowed to boil. Strain the broth and
serve with the cutlet. When celery is not liked, omit it;
and substitute a few sweet herbs.
Stewed Calf's Foot.
Stew a blanched calf's foot in a pint of milk and the
same quantity of water, for about four hours, simmering
gently all the time, with a flavoring of a little lemon-
peel, mace, pepper, and salt, aud when liked a little
celery and onion. Stir in a gill of cream five minutes
before serving. Take out the onion and celery.


DOMESTIC COOKERY.
201
Mutton Chop.
Remove, nearly all the fat, broil well over, or in front
of a clear fire, and serve very hot without gravy or sauce;
with pepper and salt by the side of the plate. Lamb
Chops are not to be recommended for invalids.
Boiled and Roast Fowl.
These invalids' luxuries will be found under the
heads Roasting and Boiling.
PUDDINGS AND PIES.
Yorkshire Pudding.
Beat up well, and mix gradually with six heaped
tablespoonfuls of flour and a teaspoonful of salt, six
eggs; then pour in by degrees as much milk as will re-
duce the batter to the consistence of rather thin cream.
Beat the batter briskly and lightly the instant before it
is poured into the pan, watch it carefully that it may not
burn, and let the edges have an equal share of the fire.
When the pudding is quite firm in every part, and well
colored on the surface, it is done. If put under a roast-
ing joint, it may be made thicker than if simply baked
by itself. Pour off the fat before serving.
Peas Pudding
Take a quart of split peas, and dry them thoroughly
before the fire: then tie them up loosely in a cloth, put
into warm water, boil, until quite tender; take them up,
beat them well in a dish with a little salt, the yolk of an


202
DOMESTIC COOKERY.
egg, and a bit of butter. Make the whole quite smooth,
tie it up again in a cloth, and boil it an hour longer.
Serve with boiled pork.
Batter Pudding.
Mix smooth with a little milk three good tablespoon-
fuls of flour; add a pint of milk and a bit of butter, stir
well; beat up with a little salt, three eggs, or four small
ones. Boil for an hour in a well-floured cloth that has
been wrung out of boiling water. This pudding is eaten
with jam, stewed fruits, or marmalade, or served plain
with sweet sauce. It may also be baked-putting it into
a buttered dish or tin, or several cups, and baking in a
moderate oven for about half an hour.
Yeast Dumplings.
Take half a quartern of bread-dough-that made with
milk is best-put it in front of the fire for five minutes,
make it into about eight or nine dumplings, put them
into boiling water, and boil for eighteen to twenty min.
utes. Serve instantly.
Suet Pudding.
Chop very fine six ounces of beef suet, add six ounces
of flour, and two ounces of crumb of bread, grated, a
little salt, a pint of milk, and six eggs well beaten; mix
the whole well together, and boil in a cloth for four or
five hours; serve plain, to eat with meat, or with sweet
sauce.
Cheese Pudding.
· Put into a saucepan half a pound of good grated
cheese, with a pint of new milk, six ounces of grated


DOMESTIC COOKERY.
203
bread crumbs, and two eggs well beaten; stir well, till
the cheese is dissolved; then put it into a buttered dish,
and brown it in a Dutch oven, or with a salamander.
Serve quite hot.
Hasty Pudding.
Put a quart of water on to boil; stir six tablespoon-
fuls of Indian meal or rye-meal-sifted thoroughly-into
a bowl of water; when the water in the saucepan boils,
pour into it the contents of the bowl, stir up well, and
let it boil up thick, put in salt to taste; then sprinkle in
meal, handful after handful, stirring it all the time, and
letting it boil between whiles. When it is so thick that
you stir it with difficulty-it is done. It takes about half
an hour. Eat it with milk or molasses. If the system is
in a restricted state, nothing can be better than rye
hasty pudding and molasses. Dyspepsia is greatly re-
lieved by it. Be careful to observe that Indian corn in
all its preparations requires thorough cooking. If not
sufficiently done, it loses its flavor and becomes indiges-
tible.
Hominy Pudding.
. This may be either baked or boiled. Mix the hom-
iny (Indian corn bruised) which has been previously
boiled, either in milk or water, with eggs, a little sugar
and nutmeg, a little chopped suet, and with or without
currants and raisins, as preferred. Tie up in a basin,
and boil two hours, or put into a pie dish, and bake in a
moderate oven.
Potato Pudding
Take two or three pounds of boiled potatoes (cold
ones will do), pound them in a mortar with from half a
pound to a pound of butter, previously melted for the
purpose, the same weight of pounded loaf sugar, a quar.


204
DOMESTIC COOKERY.
ter of a pound of blanched sweet almonds bruised, a lit-
tle grated nutmeg, and half a glass of ratafia, or other
liquor (brandy will do if no liquor at hand). Boil in a
cloth, or a buttered basin, and serve with sweet sauce
(see receipt).
Bread Pudding.
Take any good pieces of stale bread, and scald them
in boiling milk or water. When cold mash the bread,
and having laid in the bottom of a pudding dish some
preserved gooseberries, currants, or other fruit, jam or
marmalade, add the bread; then pour over it some good
milk, three well beaten eggs, and a little orange-flower
water; bake for half an hour. Grate nutmeg over the
top when served.
Brown Bread Pudding.
A capital pudding is made of stale brown, or even
white bread, by cutting it into thin slices, and browning
it in a moderate oven, then reducing it to a very fine pow-
der, and soaking it in as much gin, rum, or brandy, as it
will fairly absorb. Whip up the yolks of a few eggs,
and make the whole into a paste. Then whisk the whites
of the eggs very stiff, add to them some sliced candied peel
-citron is best-and a little powdered cinnamon. Mix
all well up together, put into a buttered dish or mold,
and bake in a moderate oven for an hour to an hour and
a half. Make a sauce of a few blanched and sliced al-
monds, currants, or raisins, candied peel-cut up very
small-made hot in a little port or Burgundy, and pour
over the pudding. For economy the sauce may be dis-
pensed with.
Plum Pudding.
There are various excellent receipts for making a


DOMESTIC COOKERY.
205
Christmas pudding, and we have selected a few of the
best. Christmas puddings may be made in the autumn,
boiled so that another hour's boiling will suffice, taken
out of their cloths, and put into a dry place until wanted,
then put into boiling water, boiled fast for one hour,
and served.
1. Put into a large basin one pound of fine Malaga
raisins (picked and stoned), one pound of best currants
(well washed in several waters, dried in a coarse cloth,
and carefully picked), threz-quarters of a pound of pow-
dered loaf or ſine brown sugar, one pound of sweet beef
suet (chopped moderately fine), half a pound of beef mar-
row (cut up small) -if beef marrow cannot be obtained
use another lalf pound of chopped suet; eight ounces of
candied peel--citron, lemon, and orange mixed--(sliced
very thin), two ounces of ground or finely chopped sweet
almonds, five ounces of flour, and five ounces of fine bread
crumbs. Add a grated nutmeg, or half a stick of pow.
dered cinnamon, and a teaspoonful of salt, and mix the
whole thoroughly with a little milk, a glass of brandy,
and ten or twelve eggs (previously thoroughly beaten up
together). It may then be either boiled in a well-floured
cloth, or a pudding mold, tied up in a cloth. Put into
a large saucepan full of boiling water, and let it boil fast
for fully six hours-if in a mold one hour longer. Turn'
out carefully, cover the top with powdered sugar, deco-
rate with a sprig of holly, and send to table very hot, with
a little blazing brandy in the dish. Of course the holly
and lighted brandy belong only to Christmas. Brandy
sauce (see Receipt) usually accompanies Christmas plum
pudding
2. One pound and a half of finely-chopped beef suet,
one pound of grated bread, one pound of well-washed
currants, one pound of stoned raisins, one glass of
brandy, half a nutmeg grated, a teaspoonful of salt, eight
eggs, leaving out half the whites, a small quantity of


2061
DOMESTIC COOKERY..
loaf sugar (in powder), and a few bitter almords. Boil
in a floured cloth for six hours. Serve as before,
3. Half a pound of potatoes, a quarter of a pound of
carrots, well-boiled and worked through a colander, a
tablespoonful of treacle, half a pound of currants, half a
pound of raisins, quarter of a pound of moist sugar,
quarter of a pound of suet, well chopped, four ounces of
candied peel, a little grated nutmeg, and salt, half a
pound of flour; mix all together the night before wanted,
and boil hard for four hours.
4. Take one pound of suet, chopped fine, one pound
of grated bread, one pound of carrots (boiled and passed
through a colander), one pound of raisins, stoned, half a
pound of currants, the rind of half a lemon shred as fine
as possible, four eggs, a glass of brandy, a little grated
nutmeg and salt, and as much milk as will make it a
proper consistence; boil it nine hours, and serve as be-
fore.
5. Take half a pound of grated bread or flour, half a
pound of suet, three ounces of brown sugar, half a pound
of currants, half a pound of raisins, a wineglass of
brandy, the yolks of five eggs and whites of two, one
nutmeg grated ; a little salt; candied peel to taste. Mix
well and boil four hours.
6. Take half a pound of suet, chopped fine, half a
pound of grated bread, half a pound of raisins, stoned;
half a pound of currants, the yolks of three eggs, and
the whites of two, a little nutmeg, two spoonfuls of
sugar, and a salt-spoonful of salt. Boil six hours; serve
as before.
7. Take one pound of fresh beef suet, finely minced,
add a pound of raisins (stoned and chopped), the same
weight of currants (well washed, dried and picked), half
a pound of flour, half a pound of grated bread, the peel
of a lemon grated, half a nutmeg, grated, eight eggs well
beaten, six ounces of candied citron, lemon, and orange
peel, half a pound of brown sugar, a teaspoonful of salt,
.


DOMESTIC COOKERY.
207
a glass of brandy, and a teacupful of cream or milk; mix
all these ingredients well together, put them into a floured
cloth, and boil for about seven hours, taking care that it
does not stop boiling during that time, and keeping the
vessel well filled up with boiling water as it wastes; be-
fore serving, strew powdered loaf-sugar over it. Serve
with brandy sauce (see receipt).
Baked Plum Pudding.
Scald a French roll in boiling milk, when the bread
has become well soaked, drain off what milk remains,
and, with a silver spoon, beat the bread to a pap, to
which add a quarter of a pound of well cleaned currants,
a quarter of a pound of melted butter, a little lemon-
peel and nutmeg, grated, a few blanched sweet almonds
(chopped fine), and the yolks of four eggs well beaten,
and sweeten to palate; mix all well together, pour into
a buttered pie-dish, and bake for half an hour. This
pudding is better eaten cold.
Family Plum Pudding.
Take a pound of flour, half a pound of beef suet,
minced fine, half a pound of well washed currants, the
rind of half a lemon grated, a few bitter almonds, grated,
a little nutmeg, a pinch of salt, and an ounce of brown
sugar; mix all these ingredients well together with four
eggs, well beaten, and a little milk; pour into a buttered
pie-dish or tin, and bake in a moderate oven for an hour.
When done, turn it out, and strew it over with powdered
lump sugar.
Mince-Meat Pudding.
Slice up a stale savoy cake, and fill up a pudding
mold with it and mince-meat made thus: - Mince
separately, very finely, two pounds of kidney beef suet, a


208
DOMESTIC COOKERY.
quarter of a pound of mixed candied peel, half a pound,
of cooked beef-very lean-and two pounds of apples.
Put all these things into a pan with two pounds of
fine currants (washed, dried, and picked), a pound of
raisins (stoned and chopped fine), a pound of moist
sugar, and an ounce of mixed spice. Mix well together,
and then add a gill of lemon juice, and about half a
bottle of brandy. Mix these thoroughly until the
whole is wet, but firm; then put into jars, and cover
over with bladders to keep them air-tight; a little cin-
namon, or ginger, or a few cloves may be added at
will, and the quantity of citron peel increased. In a
week this is ready for use. When the mold is full
pour in some custard; bake for about half an hour.
Roly Poly Pudding.
Roll out some pudding crust (see Paste), and cover
one side with any jam, marmalade or mincemeat. Roll
up till it is the same shape as a large sausage, and tie it
up rather loose in a floured cloth, carefully securing the
ends. Put on in boiling water, and boil for about two
hours, or longer if the pudding is very large, and serve
either whole or in slices, with sweet sauce (see receipt).
A variation of this pudding is to substitute raisins and
sugar for the jam or marmalade.
Lemon Dumplings.
Chop fine four ounces of suet, and mix with eight
ounces of bread-crumbs, four ounces of brown sugar,
and the grated or finely-minced rind of a lemon. Mix
thoroughly, add the juice of the lemon, strain through
· muslin; then add two beaten eggs, stir until the whole
is amalgamated, then put into small buttered tins or
cups, tie over, and boil fast for nearly an hour. Serve
with powdered sugar and wine sauce (see receipt).


DOMESTIC COOKERY.
209
Apple Dumplings.
Peel and core half a dozen large apples, sugar to
taste, cover each of them with crust, tie in floured cloths,
and boil for about three quarters of an hour. Take off
the cloths and serve hot. These may be baked, by put-
ting them into a baking-dish or tin, without cloths, and
baking in a moderately hot oven for thirty to forty
minutes, or even longer if the apples be large.
Currant Dumplings.
Take six or seven ounces of finely-chopped suet, and
mix it with a pound of flour; clean three-quarters of a
pound of currants, and add to the flour and suet, then
make the whole in a soft dough with milk (water will do,
but milk is far better); divide this quantity into about
eight dumplings, drop them into a saucepan of boiling
water, and boil hard for about forty minutes ; shake the
saucepan now and then to prevent them sticking. They
may also be tied up in cloths, and will then require more
than an hour's boiling.
Egg Pudding.
Mix together thoroughly the yolks of eight, and the
whites of three eggs, well beaten, half a pint of rich
cream, half a pound of good brown sugar, a little flour,
a little grated nutmeg, and a glass of brandy; melt half
a pound of butter, add the above to it when nearly cold,
and put the whole into a dish lined with puff paste ; bake
in a slow oven for twenty minutes.
Plain Custard.
This very agreeable accompaniment to fruit tarts is
made thus : Boil in a quart of milk, a bit of cinnamon,


DOMESTIC COOKERY.
2II
211
Cabinet Pudding
The best way to make this favorite pudding is to
butter the inside of a round basin or mold, and stick
about it some dried cherries, or raisins, then about three
parts fill the mould with sponge cake, interspersing a
few ratafias, over which sprinkle a glass of brandy.
Then have ready the following custard : boil a pint of
milk, in which infuse the rind of two lemons, cut thin,
in a basin ; have six whole eggs, which well whisk, with
a quarter of a pound of powdered loaf sugar, and add
the milk by degrees; pass through a strainer and fill up
the basin or mold, round the edge of which place a
band of buttered paper; have a convenient-sized stew-
pan, with about two inches in depth of boiling water,
place in your pudding, cover a sheet of paper over, and
let simmer gently over the fire, keeping the stew-pan
covered until the pudding becomes quite firm, when
serve thus : take out, detach the paper, and turn from
the mold over upon a dish; have ready the following
sauce : put half a pint of melted butter into a stew-pan,
into which stir the yolks of two eggs, and add a glassful
of brandy, with the juice of a lemon, and sufficient sugar
to sweeten it ; stir over the fire until it becomes a little
thick, when pass it through a strainer; sauce over the
pudding, and serve. Many persons prefer the sauce
served separately in a tureen.
Fig Pudding
Chop very fine half a pound of good figs and six
ounces of beef suet; mix the latter with twelve ounces of
grated bread crumbs, then add the figs, six ounces of moist
sugar, and a little nutmeg; bind the whole well with an
egg, and add a gill of good milk or cream. Boil in a
mold for about four hours, and serve with sweet sauce
(see receipt).


212
DOMESTIC COOKERY.
212
-
Ginger Pudding.
Mix over the fire half a pound of flour and the same
quantity of butter; pour in gradually a quart of boiling
milk; when thoroughly amalgamated, put in half a pound
of shredded preserved ginger, and the yolks of six or
eight eggs, previously well beaten. Mix well, and let it
stand; then whisk the whites until very stiff, add them
lightly, put into a buttered and papered mold, and bake
in a slow oven for nearly two hours.
Citron Pudding
Line a pie-dish with puff-paste (see receipt), and put
into il-previously well mixed together—the yolks of
seven eggs well beaten, a quart of good milk-cream is
better-two tablespoonfuls of flour, half a pound of pow-
dered loaf-sugar, a little nutmeg, half a pound or more
of candied citron peel, sliced very thin and then cut small,
and a glass of any liqueur or brandy. Bake in a slow
oven. This pudding is delicious.
Castle Pudding.
Take six ounces each of fresh butter, flour, and pow.
dered loaf-sugar. Let the butter half melt before the
fire, then beat it into a cream. Then beat the yolks and
whites of three new-laid eggs separate and then together
for fully a quarter of an hour. Mix the butter and eggs
together, add the sugar, and then the flour by degrees;
flavor with a little grated nutmeg and lemon peel.
Lightly butter half a dozen cups, divide the mixtvre be-
tween them, and bake for half an hour in a slow oven;
turn them out and serve with powdered sugar.


DOMESTIC COOKERY.
213
Jenny Lind's Pudding.
Take the half of a stale loaf, and grate the crumb,
butter a pie-dish well and put in a thick layer of the
crumbs ; pare and slice ten or twelve apples, and put a
layer of them and sugar ; then crumbs alternately, until
the dish is full; put a bit of butter on the top, and bake
it in a slow oven.
Lemon Pudding.
Take four fine lemons, and boil them in water until
quite soft, keeping them closely covered the whole
time, take out the pips, and pound the lemons to a
paste; then add half a pound of loaf sugar, finely pow-
dered, half a pound of fresh butter beaten to a cream,
and the yolks of six eggs well beaten ; mix these well
together, and bake it in a tin lined with puff paste ; be-
fore serving, turn it out, and cover the top with sifted
lump sugar.
Orange Pudding.
Mix well together the yolks of nine and the whites of
five eggs, six tablespoonfuls of orange marmalade, half
a pound of powdered lump sugar, and the same weight
of melted butter; six tablespoonfuls of grated bread,
and half a pint of cream ; bake in a dish lined and edged
with puff paste. Add a little ratafia or brandy when put,
into the dish.
Marrow Pudding.
Take the crumb of a French roll, and pour over it
three pints of boiling milk; cover closely for an hour;
then add to it a pound of beef marrow cut into small
bits, half a pound of raisins stoned, the same quantity
of currants, well washed and dried, twelve eggs well
beaten and a little salt, grated nutmeg and lemon peel;
mix well all these ingredients with the bread and


214
DOMESTIC COOKERY.
milk, sweeten with brown sugar, and bake for half an
hour in a slow oven. The dish may be lined or not
with puff paste, as approved. A small glass of liqueur
or brandy may be added when the pudding is well
mixed. Instead of bread many persons use stale cake;
and they also substitute candied peel for the raisins.
Rhubarb Pudding.
Take some fine sticks of rhubarb ; peel and cut small
sufficient to weigh about a pound or a pound and a quart-
er, which put into a clean saucepan with eight or ten
ounces of sugar, the rind of one lemon, grated, the juice,
and half a teaspoonful of powdered cinnamon. Place
the whole on the fire, and stir it occasionally at first, but
constantly at last, until reduced to a sort of marmalade ;
take it from the fire, and pass through a hair sieve into a
basin, mix with it about an ounce or two of fresh butter,
or cream. Line a pie dish with puff paste ; let it be thin
at the bottom, but thick on the edge. When the prepara-
tion is cold, fill the dish with the rhubarb, and bake in a
moderate oven until the paste is sufficiently done.
Muffin Pudding
Cut into very thin slices six stale muffins, lay them
in a deep dish, and pour over them half a pint of
brandy ; soak. Simmer half a pint of cream (or good
milk), with a stick of cinnamon, the grated peel of a large
lemon, and four ounces of lump sugar, for ten minutes ;
then take it off and keep stirring until cold. Mix it by
degrees with the yolks of eight eggs, well beaten. But-
ter à plain mold, and line it with the muffins, the crusty
sides outwards. Fill up the mold with alternate layers
of dried cherries or other fruit, and the crumb of the muf-
fin. Flavor the custard with orange-flower water, vanilla,
lemon, or any other favorite essence, and pour it into the


DOMESTIC COOKERY.
215
mold. Keep the mold upright by setting it in bran
until the custard has soaked in. Bake half an hour in a
moderate oven and serve hot.
Almond Pudding:
Reduce to powder, or paste, six ounces of sweet al-
monds ; take six ounces of powdered white sugar, a tea-
spoonful of lemon-peel grated, a few drops of essence of
lemon, and eight eggs, omitting two of the whites. Beat
up the eggs well, and then mix in the other ingredients,
beating the whole for a full hour, and always one way ;
when the oven is ready, oil the dish with salad oil, and
set the pudding into the oven the minute it is made. This
pudding must be beaten for fully the time specified.
Bread and Butter Pudding.
Lay into the bottom of a mold, or pie-dish, well buc-
tered, some thin slices of a French roll, buttered (many
persons prefer stale bread), strew over them a layer of
well washed currants, and so on alternately, until the
shape is half filled; then add half a pint of currant wine,
or, if not at hand, brandy or rum; let this stand for about
an hour, and then pour over it a quart of good milk, in
which six eggs have been beaten, a little grated nutmeg
and sugar: boil or bake in a very slow oven two hours,
(or until quite done), and serve with wine sauce (see re-
ceipt).
Tapioca Pudding
Soak three tablespoonfuls of tapioca for an hour in
warm water; then strain, and mix it with the yolks of
sịx, and the whites of three eggs, well beaten, three pints
of good milk, a little grated nutmeg, lemon peel, and a
glass of sherry; sweeten to taste; bake in a buttered pie-
dish lined with puff-paste (see receipt).


- 216
DOMESTIC COOKERY.
Sago Pudding.
Take two heaped tablespoonfuls of well-washed sago,
and boil it in a pint of milk (water will do), with a little
grated lemon peel, and cinnamon; when rather thick, add
as much sherry and sugar as necessary; then beat the
yolks of five, and the whites of two eggs, and mix to-
gether; pour the whole into a pie dish lined with puff-
paste, and bake about forty minutes.
Arrowroot Pudding.
Mix to a smooth paste a heaped tablespoonful of ar-
cowroot in a little milk. Then boil a quart of milk, pour
it over the arrowroot, and let it get cool, when add the
yolks of three eggs, well beaten, three ounces of pow-
dered loaf sugar, and two ounces of butter, broken into
small bits; flavor with a little nutmeg or cinnamon.
When well mixed, turn into a buttered dish lined with
puff-paste, and bake for about a quarter of an hour.
Souffle Rice Pudding.
Take two ounces of rice, washed and dried; put into
a stewpan with nearly a pint of milk, an ounce of butter,
half the rind of a lemon, free from pith, a little salt, and
a spoonful of powdered sugar; set upon the fire until
boiling, when draw it away and let simmer very gently
until the rice is quite tender, when take it from the fire,
and beat well with a wooden spoon until forming a
smooth paste; add the yolks of four eggs, mixed well;
pour the whites of the eggs into a bowl, whisk them until
very stiff, and mix with the preparation: have ready, but-
tered lightly, a deep pie-dish, pour in the mixture, and
about a quarter of an hour before ready to serve, place
it in a moderate oven, serving the moment you take it
from the oven. Soufflé of ground rice is made the same


DOMESTIC COOKERY.
217
as the above, the rice, however, not requiring so long to
simmer as when whole. As also are souffi és of tapioca,
semolina, vermicelli, &c., changing their flavors accord-
ing to taste, using vanilla, lemon, orange, orange-flower
water, or a small quantity of any description of liqueur. '
A few currants, or any sort of light preserve or jam,
may also be mixed with any of the preparations, or laid
at the bottom of the dish, which greatly improves the
appearance and flavor of the pudding.
Boiled Rice Pudding.
Take half a pound of well-cleaned rice and boil it till
tender in water, then put into a basin, and stir into it
four ounces of butter, four ounces of sugar, some nut-
meg and lemon peel grated, work the whole well to-
gether, adding a pound of well washed and cleaned cur-
rants; when the whole is thoroughly mixed, put it into
a pudding-cloth, and boil for two hours; serve with wine
sauce (see receipt).
Ground Rice Pudding.
Take a quarter of a pound of ground rice and mix it
in a pint of boiling milk, and let it boil up for several
minutes, stirring continually; then add a quarter of a
pound of butter; when nearly cold sweeten it to 'taste;
add the yolks of six and the whites of three eggs, well
beaten, a little orange-flower water, or other flavoring, a
little grated nutmeg, and a small glass of brandy, or
liquor; bake in a Dutch oven, or brown with a sala-
mander,
Baked Rice Pudding.
Take a quarter of a pound of well washed rice, and
let it simmer over a slow fire in a quart of milk, with a
stick of cinnamon, or à few bitter almonds, till the milk
- 10


,218
DOMESTIC COOK'ERY.
begins to thicken; then take it off, and when a little cool
stir in a good sized piece of butter, a quarter of a pound
of good brown sugar; the yolks of four eggs, well
beaten, should be poured over the top, when all the
other ingredients are well mixed; grate a little nutmeg
over the top, and bake for twenty minutes in a slow
oven.
Plain Baked Rice Pudding. .
Wash a quarter of a pound of rice thoroughly and let
it swell in a quart of hot milk; then add two or three eggs
well beaten, sugar to taste, and a little nutmeg. Bake
in a slow oven. A very good rice pudding may be made
without the eggs, by simply placing rice and sugar in
sufficient milk, and baking gradually in a slow oven.
The rice will then swell and take up all the milk. Pro-
portionsma quarter of a pound to a quart or three pints
of milk.
Treacle Pudding.
Take one teaspoonful of molasses, about two ounces
of minced suet, three tablespoonfuls of Indian meal.
Scald the meal with boiling water or milk, mix it
quite thin; when nearly cold, add four eggs well beaten.
It requires three hours' boiling in a floured cloth.
Baked Indian Meal Pudding
is made thus:-Boil a quart of milk, and while boiling,
stir in seven spoonfuls of Indian meal, mix it quite thin;
when it is moderately warm, add a tea-cupful of treacle,
a little grated ginger and salt, four eggs, a lump of but-
ter the size of an egg. Bake in a moderate oven till
quite firm.
• Rice and Fruit Pudding.
Take half a pound of well washed and dried rice, put


DOMESTIC COOKERY..
219
it into a deep dish, just moisten it with milk, and set it
into a gentle oven; add milk to it at intervals, in small
quantities, until the grain is swollen to its full size, and
is tender, but very dry; then mix with it two dessert-
spoonfuls of powdered sugar, and five tablespoonfuls of
rich cream. Fill a tart-dish almost to the brim with
fruit properly sugared, heap the rice equally over it,
leaving it rough, and bake it in a moderate oven for half
an hour. If the fruit be of a kind to require a longer
time it must be half stewed with the sugar put into the
dish.
Fresh Fruit Puddings.
Use good crust, about half an inch thick, and well
sweeten the fruit. Stone fruits, such as greengages,
plums, damsons, peaches, nectarines, apricots, and even
cherries, are improved by cutting in halves, taking the
stones, and adding the kernels to the pudding. In any
case, carefully wipe off the bloom, stalks, &c., and reject
all the unsound fruit. Currants, raspberries, black-
berries, gooseberries, &c., must be carefully picked, so
that no stalks, mold, &c., go into the pudding Sugar
must be added to these pies according to taste, and the
nature of the fruit. A little whipped cream, just flavored
with cinnamon or vanilla, is an excellent addition.
They must always be boiled in a basin-tied in a floured
cloth-and put into boiling water. The time of boiling
depends entirely upon the size of the pudding and the
kind of fruit used.
Boiled Apple Pudding.
Line a buttered basin with a good crust, slice up
sufficient apples (peeled and cored) to fill it, adding from
time to time, sugar, an occasional clove and a shred of!
lemon-peel. When full add nearly a wine-glassful of
lemon-juice (strained), and cover over with the crust;
join up well that no water gets in, and tie up tight in a


220
DOMESTIC COOKERY.
floured cloth-previously wrung out of boiling water.
Put on in a large pan of boiling water; and boil fast and
continuously for fully two hours. You may boil in a
cloth without the basin, but it is not so good.
Another Mode
is to chop a pound of apples (peeled and cored) very
fine, add them to half a pound of minced suet, half a
pound of washed currants, half a pound of grated bread,
and a few minced almonds. Add six ounces of moist
sugar, and a little grated nutmeg, bind the whole with
six yolks and four whites of eggs, mix thoroughly, add
a glass of brandy, put into a buttered mold, tie over
with a floured cloth, and boilfor four hours.
Baked Apple Pudding.
Pare, core, and cut up small, a dozen large-sized
apples, put them in a stewpan with just enough water to
save them from burning; when stewed to a pulp, add three
ounces of butter, melted, sugar to taste-say a quarter of
a pound--and three eggs well beaten. Beat the whole
together for a few minutes; strew some fine breadcrumbs
over the bottom of a well-butlered pie dish, put in the
apple; cover with more bread crumbs; cut half an ounce
of butter into little bits and put them about the top; bake
in a moderate oven for thirty to thirty-five minutes. A
little lemon peel, or a clove or two, improves the flavor.
Fresh Fruit Pies.
Do not line the dish with paste, but put a strip round
the edge of the dish to fasten the cover to. Always use
good puff-paste (see receipt). Invert a small cup in the
center of the pie-dish, and heap up the fruit (for remarks
upon fruit see Fresh Fruit Puddings), use plenty of sugar,
and, if liked, a little whipped cream, flavored with va-


DOMESTIC COOKERY.
221
nilla or cinnamon. We are told that a large quantity
of the free acid which exists in rhubarb, gooseberries,
currants, and other fruits, may be judiciously corrected
by the use of a small quantity of carbonate of soda, with-
out in the least affecting their flavor, so long as too much
soda is not added. To an ordinary-sized pie or pudding
as much soda may be added as will cover a shilling, or
even twice such a quantity if the fruit is very sour. If
this little hint is attended to, many a stomach-ache will
be prevented, and sugar saved; because, when the acid is
neutralized by the soda, it will not require so much sugar
to render the sour sweet. Some of the most favorite
pies are red currant and raspberry, gooseberry and rhu-
barb, apple and rhubarb, currant and cherry, plum,
greengage, and damson.
Rhubarb Pie.
Take some fine rhubarb, strip off the skins, and cut
the sticks into inch pieces; fill a large dish with them,
cover with sugar, and flavor with lemon-juice and peel,
cinnamon or vanilla. Put this in the oven, and when
considerably shrunk, put into a smaller dish, add more
sugar and flavoring, if required, cover with a good crust
and bake for about half an hour.
Apple Tart.
Take two dozen fine apples, peel, core, and slice them;
put the slices into a dish with strips of lemon-peel, a few
cloves, and a little grated nutmeg or cinnamon ; build
the apples up in a dome to the center of your dish,
and cover over with fully half a pound of powdered
sugar; make a band of paste half an inch in thickness, lay
it round the rim of the dish ; roll out the cover (puff-
- paste) to the thickness of a quarter of an inch, cover over,
egg the top over, and place in a moderate oven to bake,


222
DOMESTIC COOKERY.
which will take about an hour; just before taking from
the oven, sift a little white sugar over.
Pumpkin Pie.
Cut into small thin slices, and fill a pie-dish with, a
ripe pumpkin (previously skinned, halved, and the seeds
and fluffy part removed); add a salt-spoonful of ground
pimento, and a table-spoonful of sugar, with a small
quantity of water. Cover with paste, and bake in the
ordinary way. It is much enriched when eaten by ad-
ding clotted cream and sugar. An equal quantity of
apples with the pumpkin improves it.
CRUST FOR PUDDINGS AND PIES.
Puff-Paste.
Put one pound of flour upon your pastry slab, make
a hole in the center, in which put the yolk of one egg
and the juice of a lemon, with a pinch of salt, mix it with
cold water (iced in summer, if convenient) into a softish
flexible paste ; with the right hand dry it off with a little
flour until you have cleared the paste from the slab, but
do not work it more than you can possibly help, let re-
main two minutes upon the slab; then have a pound of
fresh butter from which you have squeezed all the butter-
milk in a cloth, bringing it to the same consistency as
the paste, upon which place it; press it out with the
hand, then fold the paste in three so as to hide the butter,
and roll it with the rolling-pin to the thickness of a quar-
ter of an inch, thus making it about two feet in length;
fold over one third, over which again pass the rolling-
pin ; then fold over the other third, thus forming a
-- square; place it with the end stop and bottom before you,


DO 223
DOMESTIC 17 D
COOKERY.
shaking a little flour both under and over, and repeat the
rolls and turns twice again as before; flour a baking
sheet, upon which lay it, upon ice or in some cool place
(but in summer it would be almost impossible to make
this paste well without ice) for half an hour, then roll
twice more, turning it as before, place again upon the
ice a quarter of an hour, give it two more rolls, making
seven in all, and it is ready for use when required, roll-
ing it to whatever thickness, according to what you in-
tend making
Half Puff-Paste.
This is excellent for all fruit tarts. Eight or ten
ounces of butter must be allowed to every pound of flour;
egg and lemon juice as above. Three or four times roll-
ing will suffice. It must stand in a cool place for twenty
minutes before using.
Suet Puff-Paste.
is made exactly as with butter, preparing the suet thus :
for every pound of flour take a pound of kidney beef
sųet ; chop it very fine, and remove all skin, &c. Pound
in a mortar-just moisten with butter or oil from time to
time-until the whole sticks together, and is quite
smooth and of the consistency of butter.
Short Paste.
Rub into a pound of flour eight ounces of butter, and
about a couple of ounces of finely-sifted sugar; take the
yolks of two good large eggs and beat in about a gill of
milk; mix these with the flour and butter into a very
smooth paste; roll this out two or three times, put in a
cool place for a little while, and it is ready for use.


224
DOMESTIC COOKERY.
Common Paste.
:
Rub eight ounces of fresh butter well into twenty
ounces of flour; make this into a smooth paste with
water-say one-third to half a pint-roll out twice or
thrice and use. By adding to the flour two or three
ounces of finely-powdered sugar (before the water, but
after the butter), this paste is made very suitable for
fruit tarts, &c.
Pudding Crust.
Chop very fine six ounces of beef suet, and rub well
into one pound of flour; add gradually sufficient water
-say half a pint-to make this into a smooth paste, roll
out twice, and use. Eight or even ten ounces of suet
may be used for richer crusts.
Dripping Crust.
Clarify your dripping (beef is best) by boiling it over
a slow fire for a few minutes, and skimming carefully;
then take it up, let it cool a little, and then pass through
muslin, and put away in jars in a cool place for use.
Make into a smooth paste one pound of flour and half a
pint of water; break six ounces of this clarified drip-
ping into small pieces, and roll out the paste a few times,
adding the dripping, by putting it on the crust, by de-
grees. The addition of two or three ounces of sugar
makes this into a fairly good fruit-pie crust. Dripping
from roast beef and mutton may be used for ordinary
crusts without clarifying. Keep each sort of dripping in
a separate jar. Marmalade pots do very well for this
purpose; and when the dripping is quite cold and set,
they may be covered over with paper till needed for use.


DOMESTIC COOKER Y.'
&c.
PASTRY, JELLIES, CREAMS, &c.
Vol-au-Vent.
1 This is, well done, the triumph of the pastry-cook's
art. It must, however, be baked in a very hot oven, or
it will not be strong enough to stand upright. The best
plan, therefore, is to obtain the standing puff-crust hot
from your pastry-cook. Anything may be put into a
vol-au-vent-meat, poultry, game, fish, fruit, or preserve.
With your paste-crust ready baked, you can fill it with
whatever you please. Cover over, and serve either cold
or hot; if the latter put the whole into a gentle oven and
warm up.
Open Fruit Tarts.
Line the inside of a shallow tart-dish with puff-paste
(see receipt), ornament the edges, fill the middle with
any kind of fresh or preserved fruit, jam, marmalade,
or stewed fruits, or roll out very thin a little of the paste,
and ornament the fruit with paste leaves, piping, &c.
Strawberry Tartlets.
Take a pint of fine fresh strawberries, remove the
stalks, and pass them through a coarse sieve; add a
quarter of a pound of powdered and sifted loaf sugar;
whisk thoroughly eight fresh eggs, and mix with the
sugar and fruit. Then line sone patty-pans with fine
puff-paste, and put in the center of each a little of the
fruit, leaving space all round for the paste to rise. Bake
in a brisk oven for about ten minutes. Raspberries,
blackberries, or red-ripe gooseberries may be treated in
the same way.
Sausage Rolls.
. Take delicate young pork in the proportion of two
*10*


226
DOMESTIC COOKERY.
thirds lean to one-third fat; chop very fine, and weli
season with pepper, salt, and spices, add a small quantity
of sage, or basil, use water in chopping the meat, or a
little soaked bread. Roll out puff-paste into square
pieces (four or five inches), lay a roll of meat in the
center, lengthways; fold them in two; join the edges;
and wash with egg. Bake in a brisk oven. Sausage
rolls may also be made in the same manner, with ordi-
nary Epping sausages—not beef, which are insipid wher
thus served.
Cheese-Cakes.
Pass through a fine sieve twelve ounces of cheese
curd, and mix into a perfectly smooth paste with six
ounces of fresh butter; add two ounces of almonds (a few
bitter ones), four ounces of sifted sugar, four eggs (well
beaten), leaving out two of the whites, three tablespoon-
fuls of cream, two of brandy, a little mace or nutmeg, and
if candied peel and currants are liked, two ounces of the
former and three of the latter. Bake in patty-pans, lined
with puff-paste, for twenty minutes. Be careful to leave
a margin of paste all round the mixture.
Cheese-Cakes
(another way). Take a pound and a half of powdered
loaf sugar; add the yolks of nine, and the whites of six
eggs, well beaten, the juice of four lemons, the rind of two
grated, and half a pound of fresh butter; put all these in-
gredients into a saucepan, stirring gently over a slow
fire, until of the consistence of honey; pour it into small
jars, and when cold it is fit for use. A little sliced citron
peel is an improvement. Line your patty-pans with puff-
paste, put a little of this mixture in the middle of each,
and bake in a hot oven. '


DOMESTIC COOKERY.
Lemon Cheese-cakes.
Pound in a mortar eight ounces of sweet almonds pre.
· viously blanched; add to them the grated rind of two
lemons, half a pound of broken lump sugar, the same
weight of melted butter when nearly cold, and the yolks
of eight and the whites of four eggs well beaten; mix all
the ingredients well together, and put into patty-pans .
lined with puff-paste. Bake in a moderately hot oven.
Orange Cheese-Cakes.
Substitute orange-peel for lemon-peel; proceed as for
lemon cheese-cakes.
Almond Cheese-cakes.
Blanch and pound in a mortar a pound and a half of
sweet and twenty bitter almonds, add the yolks of twelve
and the whites of six eggs, well beaten, a pound and
a quarter of loaf sugar, in powder, a pound and a half
of melted butter nearly cold, a nutmeg, grated, and the
peel of two lenons, grated, two wineglassfuls of orange-
flower water, and a little brandy. Of course less may
be made, preserving the proportions. Mix well together
and bake as before.
Puffs.
Roll out rather thin some fine puff-paste (see receipt),
and cut it into round pieces; put in the center of each
some raspberry, strawberry, gooseberry, apricot, green- !
gage, plum, damson, or any other jam, orange or lemon
marmalade, or fresh fruit prepared as for tartlets (which
see), fold up the sides so as to form a three-cornered
puff; turn it over, notch the edges with a knife, and
ice them-by first washing over with the white of an egg


228
• DOMESTIC COOKERY.
that has been whisked to a froth; then dust well with
finely-powdered loaf sugar, and with a brush just
sprinkle with clean water, to moisten the sugar. Bake
in a brisk oven for twelve or fifteen minutes.
Mince-Pies.
Line your patty-pans with puff-paste (see receipt), put
a little mince meat (see receipt), into the center of each,
cover with paste and bake in a very hot oven for a few
minutes. A little more brandy or sherry should be
added when the pies are made.
Apple Fritters.
Cut the apples (peeled) into rather thick slices,
breadthwise, and cut out the core; put the slices into a
batter made of the whites of two eggs, well whisked, six
ounces of flour, a bit of butter, and sufficient milk to
make it rather thin; when this is quite smooth, add a
small pinch of salt. Fry in boiling dripping or lard ; as
they are done drain them in front of the fire on blotting
paper, or a sieve; serve very hot, with powdered loaf
sugar. If the sliced apples are soaked for some hours
in a little sherry, sugar, and lemon juice the taste and
aroma are greatly enhanced.
Currant Fritters.
Take a tumbler of new milk, make a smooth batter
with two tablespoonfuls of flour; put to the batter four
eggs, well beaten, three heaped tablespoonfuls of boiled
rice, sugar and nutmeg to taste, and about two or three
tablespoonfuls of fine grocers' currants, well washed,
dried, and picked; mix well together, and this should be
a firm, smooth batter. Divide this quantity into about
eight or ten fritters; fry for about ten minutes, or less,


DOMESTIC COOKERY.
229
in boiling lard or dripping; drain and serve as for apple
fritters. Arrowroot, tapioca, or sago may be used in
place of the rice for variety.
Apricot Fritters.
It is better that the fruit should not be too ripe. Cut
in two as many apricots as you may require, and having
taken out the stones, let them soak for an hour in sherry
or brandy, with a little sugar and the juice of a lemon;
drain them, dip them in batter, as for apple fritters (which
see), and fry to a good color. Before serving, powder
them well with white sugar. All stone fruit fritters are
made by this receipt.
Take a handful of flour, the yolks of eight and the
whites of three eggs, well beaten, four macaroons, bruised,
a little candied lemon or citron peel, cut very fine, half
a pint of good cream, the same quantity of milk, and
a large lump of sugar; let the whole boil over a slow
fire for a quarter of an hour, until the cream has become
of the consistence of thick paste; cool it on a floured
dish, dredging flour over; when the paste is quite cool,
cut it into small pieces, roll them in your hands to a
round form, and fry of a good color; when served, pow-
der with fine sugar.
Almond Fritters.
Take a pound of sweet almonds, blanch them; pour
over them four tablespoonfuls of orange flower-water
and in a short time after a pint and a half of cream; let
them stand for two hours and a half, and then pound
them to a paste; add the yolks of nine eggs, well beaten,


DOMESTIC COOKERY.
231
&c., then more jelly, allow that to set, then inore fruit,
and so on till the mold is full. A mere flavoring—such
as lemon, vanilla, orange-flower water, &c., is sufficient
to make either of these plain jellies very tasty and pretty.
A few drops of prepared liquid cochineal is nearly all
that is required for coloring. (For other jellies see “Sick
Room Cookery.")
Apple Jelly.
This jelly is beautifully clear, firm, and delicious. Use
ripe and juicy apples cut into quarters, put in a preserv-
ing-pan and cover with water, let them simmer till they
become a pulp, strain through a thick flannel bag all
night, for each pint of juice add one pound of loaf sugar,
with essence of lemon to flavor; boil for twenty minutes,
put into pots and cover down tightly. Should the jelly
not be firm when cold, reboil.
Tapioca Jelly.
Wash well four tablespoonfuls of tapioca, put it in
sufficient cold water to cover it, and let it soak for four
or five hours. Set a pint of cold water on the fire-when
it boils, mash and stir up the tapioca that is in water, and
mix it with the boiling water. Let the whole simmer
gently, with a stick of cinnamon or mace. When thick
and clear, mix a couple of tablespoonfuls of white sugar,
with half a tablespoonful of lemon-juice, and half a glass
of pale sherry; stir it into the jelly; if not sweet enough,
add more sugar, and turn the jelly into your mold; put
aside to set; serve with a border of marmalade or jam.
Orange Jelly.
Take a dozen fine oranges, and two or three lemons ;
peel eight oranges very finely, put the rinds into a basin,


232
DOMESTIC COOKERY.
ciarify a pound of loaf sugar, pass through a napkin
into the basin (over the rind) while hot, and cover close-
ly ; cut the oranges and lemons in halves, squeeze out
all the juice through a hair sieve into another basin, and
proceed to clarify it as follows; wash well two sheets of
white blotting-paper in a basin of water, let well drain
upon a sieve, bruise them in a mortar until forming quite
a purée, take from the mortar and put into the basin with
the juice, which mix well with it ; let it remain a quarter
of an hour to settle, then pour it into your jelly-bag,
pouring what runs through back again into the bag until
it becomes as clear as spring water, strain the syrup
again through a napkin, add the clarified juice, two
ounces of dissolved isinglass, and a few drops of pre.
pared liquid cochineal, to give an orange tint; mix all
well together, and pour into a mold ; when set and ready
to serve, turn out by just dipping the mold in warm
water, wiping quickly with a cloth, shaking the mold
gently, turning over on a dish, and drawing the mold off
quite straight.
Lemon Jelly.
Proceed precisely as directed for the orange jelly,
using all lemon juice instead of orange, rather more
syrup, and omitting the cochineal. A glass of very pale
sherry or hock improves this jelly.
Red or Black Currant Jelly.
Select fine ripe fruit and take away the stalks, &c.
Put them in an earthenware jar, which put in a pan of
boiling water, and in about forty or fifty minutes the
juice will have been extracted; then strain them through
a jelly-bag ; when cold add a pound of powdered loaf
sugar to every pint of juice, mix well; then boil for
about thirty minutes, skimming carefully. Put into pots
for use, covering down quite air-tight. The fruit, if


DOMESTIC COOKERY.
233
boiled a little more, with some sugar, makes a tolerable
jam.
Blancmange.
Take half an ounce of good isinglass and dissolve in
a pint of new milk; strain through muslin ; put it
again on the fire, with the rind of half a lemon, pared
very thin, and two ounces of loaf sugar, broken small;
let it simmer gently until well-flavored, then take out
the lemon peel, and stir the milk to the beaten yolks of
three fresh eggs; pour the mixture back into the pan, and
hold it over the fire, keeping it stirred until it begins to
thicken; put it into a deep basin, and keep it moved
with a spoon, until nearly cold ; then pour it into the
mold, which should have been laid in water.
Tapioca Blancmange.
Soak for about an hour in a pint of milk, eight ounces
of tapioca ; then boil until very tender, sweeten to taste
with powdered loaf sugar, and pour into a mold. This
looks best if served with a little jam, or preserve, topped
with whipped cream round it, and eaten with it; if
flavored with vanilla, noyeau, lemon, &c., garnishing is
unnecessary.
Other Blancmanges
only differ in flavor and sweetness, the regular propor-
tion being half an ounce of isinglass and two ounces of
powdered loaf sugar to every pint of milk. Proceed as
for lemon blancmange, adding any flavoring preferred.
Calf's foot jelly blancmange is made in the proportion of
six yolks to a pint of jelly. Beat the yolks well and add
them to the jelly while warm : put the mixture on the
fire, and beat well till on the point of boiling, then let it
cool gradually, stirring all the time; when nearly cold


234
DOMESTIC COOKERY.
fill the mold. Flavor to taste.
make tolerable blancmanges.
The various corn-flours
Damson Cheese.
Take fine ripe fruit, and boil it in water, enough to
cover it; strain through a very coarse sieve; and to each
pound of pulp add a quarter of a pound (or more, accord-
ing to taste) of powdered loaf sugar; boil until it begins.
to candy at the sides, when pour it into your molds.
Many sorts of fruit—especially plums, greengages,
peaches, nectarines, and cherries—may be treated in the
same manner. Apples require to be flavored with lemon
juice and a little noyeau.
Almond Rocher.
This delightful sweetmeat is made thus:-Blanch and
dry seven ounces of sweet and one ounce of bitter al-
monds; chop them very fine, with four ounces of candied
lemon and orange peel, and three of citron; then add
two ounces of flour, three-quarters of a pound of sugar,
a small teaspoonful of mace and cinnamon mixed, and
the whites of three large eggs, well beaten; mix well;
roll into balls of the size of large marbles, and bake on
wafer-paper twenty minutes in a moderate oven; they
should be quite crisp, but not too deeply colored.
Black-cap Apples.
Peel, divide, and core several large apples, cover with
powdered loaf sugar, and bake. Mix a wineglass full of
sherry, the same of water, one clove, a little grated lemon
peel, and sugar to taste. Boil gently, and strain over
the apples when in the dish. Black the tops of each
with a salamander or a hot shovel.


DOMESTIC COOKERY.
235
:
Cup Custards.
Put into a clean saucepan a quart of new milk, with
a small stick of cinnamon, the rind of a lemon, cut very
thin, a few bitter almonds, or laurel leaves, and sugar to
taste,---of course these flavorings are only matters of
taste; beat the yolks of eight eggs with the whites of
four, add a little milk, and strain. When the quart of
milk boils, take it off the fire, and strain ir; then stir the
beaten eggs into it. Return the whole to the saucepan,
and set it on the fire again, stirring constantly. Let it
just come to the boiling point; then take off the fire,
pour into a large jug and continue stirring till nearly
cold. It should now be quite smooth and have the con-
sistency of thick cream, and is ready for being poured
into custard glasses. When the glasses are filled, grate
a little nutmeg over them.
.
Another Method
is to put into your saucepan sufficient new milk to fill a
dozen of your custard glasses; set upon the fire until
boiling, when add a quarter of a pound of powdered loaf
sugar, and the rind of two lemons, free from pith; place
the lid upon the stewpan, take from the fire, and let it
stand ten minutes; have ready the yolks of eight eggs,
well beaten; stir in the milk by degrees, pass through a
strainer, and fill the cups; have ready upon the fire a
large flat stewpan, containing water sufficient to cover
the bottom two inches in depth, and just simmering, stand
in the cups, and let 'remain gently simmering until the
custards are quite firm, when take them out, let them re-
main until cold, when wash the cups outside, and serve.
Any kind of flavor may be introduced into the above.


236
DOMESTIC COokery.
.
Coffee Custards
are made thus:--Mix together half a pint of strong cof-
fee, made as usual, add half a pint of thin cream or milk
previously boiled, sweeten to palate, mix with the yolks
of eggs, pass through a strainer, and proceed precisely as
directed in the last receipt.
Stone Cream.
Take an ornamental dish, and put into it a few maca-
roons, two or three tablespoonfuls of lemon-juice, a little
lemon peel, grated, and some jam-apricot, greengage,
plum, or apple. Boil together a pint of cream, half an
ounce of isinglass and some sugar; when nearly cold
pour it on the jam, &c. This should be made a few hours
before using, to allow the flavor of the jam and lemon-
juice to permeate the biscuits and cream.
Dessert Cream.
Boil a quart of new milk, with grated nutmeg or cin-
namon, two or three peach leaves, or a few bruised bitter
almonds, and a sufficient quantity of sugar to sweeten
it, then straining the cream, and when cold beating up
with it the yolks of four eggs, and warming the whole
over the fire until it thickens. This is eaten cold with
fruit tarts, or with any fresh fruits at dessert. If half a
pint of rich cream be used instead of the whole being of
milk, it will be improved.
Creme “au Liqueur,” or “aux Fruits."
Take a pint of fresh cream, sugar to taste-say six
ounces; a heaped teaspoonful of powdered gum arabic -
(dissolved in a little orange-flower water); a wine-glass


DOMESTIC COOKERY.
237
of any liqueur, or the same quantity of fresh fruit juice;
whip the whole into a froth, and serve. Cream is whipped
with a whisk, and as the froth rises it is removed on to a
clean sieve, and allowed to drain, and so on till all is
firm froth. Serve either piled on a dish or in glasses.
These creams should, if possible, be frozen to prevent
the froth from falling.
and allowher piled 0e, be frozen
Italian Cream.
Take a pint of cream, sweeten to taste, boil it with
the rind of a lemon, cut very thin, and a sinall stick of
cinnamon; strain and mix with it a little dissolved isin-
glass; while hot, add to it the yolks of eight eggs well
beaten, and stir it till quite cold.
Lemon Cream.
Sweeten a pint of cream with sugar rubbed over the
rind of two lemons, and as much more sugar, pounded,
as may be necessary; then adding juice of two lemons
and the grated peel (very fine), whisk well, and serve
the froth upon sponge biscuits dipped in wine.
Raspberry Cream.
Take one quart of cream, and six ounces of raspberry
jam ; mix well, and rub through a very fine sieve (lawn
is best), add the strained juice of a lemon, and powdered
loaf sugar to taste ; whisk to a stiff froth, and serve
heaped on a dish, in a shape or in glasses. Strawberry,
gooseberry, and many other jams may be used instead of the
raspberry.
Solid Cream.
Take a pint of cream, and mix with it two ounces of
pounded loaf sugar, the juice of a lemon, and a glass of


238
DOMESTIC COOKERY.
any liqueur, brandy, or rum ; work them well together
by pouring for some time from one jug to another.
Serve in glasses.
Solid Fruit Creams.
Boil apples, apricots, peaches, or plums in a very
light syrup of sugar and water,-after coring and peel-
ing, or stoning—until they are sufficiently soft to press
the pulp through a sieve; then sweeten, and beat up
with the whites of eggs which have been well whisked,
and serve on a dish with cream round.
Colored Creams.
If it is required to give color to any of these creams,
put the carmine, annatto, or whatever color it may be in
a bag, and putting it into boiling water, squeeze out the
color in the same way as with a blue-bag; filter the
liquid, and add it to the cream before whisking, until the
desired tint is obtained. All creams to be eaten cold are
much improved by being frozen. An immense variety
of colors and flavors are given in many of the cookery
books, but the receipts given above will be found amply
sufficient for all purposes.
Trifle.
A very excellent trifle may be made thus :- Take two
ounces of blanched sweet almonds, and one ounce of
blanched bitter almonds ; pound them to a smooth paste,
adding a little rose water; take two lemons, grate the
peels, and squeeze the juice into a saucer; break small
and mix with the almonds, four small sponge cakes, or
Naples biscuits, and eight or more macaroons. Lay the
mixture at the bottom of a glass bowl; grate a nutmeg
over this, and throw in the grated peel and strained juice


DOMESTIC COOKERY. 239
of the lemons; to the whole add half a pint of sherry
mixed with a gill of brandy and half a gill of rum, and
let the mixture remain until the cakes are dissolved,
when it may be stirred a little ; to a quart of creanı, add
a quarter of a pound of powdered loaf sugar, and a glass
of noyeau, and beat with a whisk till it stands alone; as
the froth rises, take it off with a spoon, and lay it on a
sieve, with a large dish under it, to drain ; then take the
cream that has drained into the dish, and pour it back in-
to the pan with the rest, beat over again, until it is all
froth ; this being done, set the cream in a cool place ;
have now a pint of rich baked custard, cold, and pour it
into the bowl upon the dissolved cakes, and when the
cream is cold, put that in also, heaping it high in the cen-
ter; a layer of fruit jelly, or preserved fruit, may be put
in between the custard and the frothed cream. Spirits
should always be used in trifle, as otherwise the cream
may turn sour. Stale savoy cake in slices may be used
for the bottom layer. A layer of any kind of jelly or jam
may be put between the cake at the bottom. If wanted
in the evening a trifle should be made in the morning,
and kept in as cold a place as possible..
Charlottes.
Line a plain round mold with any kind of fruit, or
sweet biscuits, or both, and fill up with crême aux fruits
(see receipt), if biscuits are used, or crême au liqueur (see re-
ceipt); freeze, and serve.
CAKES.
In all cakes lightness is essential, so the eggs used
should be thoroughly whisked, the sugar finely powdered
and sifted, the flour, currants, raisins, &c., quite dry, the


240
DOMESTIC COOKERY.
butter perfectly sweet and good, and beaten with the
hand to a cream (beef suet beaten to a cream, or clari.
fied dripping, may be used in the commoner cakes in
· place of butter), the oven hot but not fierce, and every-
thing used in the making scrupulously and delicately
clean. To ascertain if a cake be done, stick a clean knife
into the middle, and when drawn out it should be quite
bright; if any of the cake adheres to it, it, is not done.
If the top of a cake is scorching or burning, open the
oven door for a few minutes, and put a sheet of writing
paper over the top of the cake.
Pound Cake.
Take a pound of fresh butter, and beat it to a cream;
work it well with a pound of powdered and sifted sugar,
till smooth; beat up nine eggs, and add them gradually,
continuing to beat twenty minutes; mix in lightly one
pound of flour, put the whole into a hoop covered with
paper, on a plate, and bake it an hour in a moderate
oven. Currants, plums, candied peel, or caraway-seeds
may be added at will.
Savoy Cake,
Take twelve fine eggs, their weight in sifted sugar,
and half their weight in flour; break the eggs, keeping
the whites and yolks separate; add the yolks to the
sugar with a little rasped lemon-peel, and beat them
up well together; whip the whites of the eggs, add
them to the flour, and then gradually mix the whole
together, stirring well with the whisk as you mix;
when thoroughly mixed, have ready a cake shape,
butter it well, put in the ingredients, and bake in a
moderately hot oven for an hour and a half; when
done, turn it out gently on a dish. It should be of a
fine gold color. This cake may be iced (see Icing).


DOMESTIC COOKERY.
241 ' ,
:
Common Lunch Cake.
Take a pound and a half of butter, beat it to a cream,
and mix it with three-quarters of dough; add a pound of
good brown sugar, the same quantity of well-cleaned
currants, a little nutmeg, and, if liked, a few caraway
seeds; beat all well together, and bake in a buttered tin
for an hour.
Ordinary Plum Cake.
Procure from the baker's half a quartern of dough,
spread it with the hand on a pie-board; cover it with half
a pound of butter dotted about, strew over it half a
pound of moist sugar, half a pound of currants, well
washed and dried, half a pound or a pound of stoned
raisins, a few cloves, a little mace, and half a nutmeg,
grated; roll the whole together, and put it into a pan;
then beat three eggs in a cup of lukewarm milk, and
pour to the other ingredients, beating the whole together
with the hand for about three-quarters of an hour; put it
into a buttered pan, and bake in a moderate oven for an
hour; when done, turn it out. It should not be cut for
three or four hours after. This is a very good school
cake.
Ordinary Seed Cake.
Take half a quartern of baker's dough (milk-dough is
better), cover it with half a pound of butter dotted about,
strew over half a pound of moist sugar, three-quarters of
an ounce of caraway seeds; mix into a dough; then add
three beaten eggs, a few pounded almonds or a glass of
noyeau, and enough warm milk to make it into a moder-
ately stiff paste; line a hoop with buttered paper, put in
the cake, sprinkle over a few bits of citron peel, or a
dozen caraway comfits, and bake in a hot oven for about
an hour.
11


242
DOMESTIC COOKERY.
Soda Cake.
Rub four ounces of butter into a pound of flour, add
half a pound of currants and half a pound of sugar.
Dissolve a teaspoonful of carbonate of soda in a teacup-
ful of warm milk, beat up three eggs, mix with the milk
and soda; and then mix the whole thoroughly together;
put into a cake tin or mold, and bake in a moderate
oven for about an hour and a half.
Respecting the use of carbonate of soda in cakes or
pastry, it certainly gives great lightness to them, but it
must be used cautiously, as it has an injurious effect
upon many persons, if taken in large quantities.
Currant Cake.
A very fine rich cake is make thus:-Take four pounds
of fresh butter, and beat it with the hand to a cream; then
add four pounds of good moist sugar and the yolks and
whites of thirty eggs (beaten separately and afterwards
together); when these are thoroughly mixed add by de-
grees four pounds of well dried flour, five pounds of cur-
rants, washed, dried, and picked (if preferred, take four
pounds of currants and one pound of stoned raisins); two
nutmegs, grated; a pound and a half of candied citron.
and lemon peel, and half a pound of ground almonds (if
not procurable pound the whole almonds in rose-water);
mix thoroughly for an hour, add a glass of brandy and
another of liquor, and put it into a buttered cake tin,
lined with buttered paper; bake in a moderate oven for
about four hours, and cool gradually.
Icing.
This cake is well worth icing, which is done thus:-
Procure a pound and a half of confectioner's icing sugar
-or, if not procurable, pound, and sift very finely, that


DOMESTIC COOKERY.
243
weight of best loaf sugar-add very gradually the well
beaten whites of eight eggs (these should be a stiff froth);
then mix in the juice of a lemon; beat this very light,
white and smooth; put the cake-already baked and still
hot-in front of the fire, and put the icing on with a
spoon, smooth, and let it set gradually.
Bride Cakes, Twelfth Cakes,
and others which require much ornamentation, had better
be bought of a good pastry-cook. This is the cheapest
and most satisfactory way. Bride cakes and twelfth
cakes, indeed, are simply rich currant cakes iced, sugared
and ornamented.
Rice Cake.
Whisk up well six eggs, and add their weight in sugar
and butter; and half their weight in ground rice, and
also in wheaten flour. Any flavoring may be added.
Citron peel is a great improvement. For mode of mak-
ing see Madeira Cake. Bake for an hour to an hour and
a quarter in a moderate oven.
Madeira Cake.
Take four or five eggs, and whisk them well for fifteen
minutes, theri, still whisking, add-first, six ounces of
dry, pounded, and sifted sugar; then six of flour, also
dried and sifted ; then four ounces of butter just dis-
solved, but not heated ; the rind of a fresh lemon (grat-
ed very fine); and the instant before the cake is molded,
beat well in the third of a teaspoonful of carbonate of
soda ; bake in a ring for an hour in a moderate oven. In
this, as ir, all compositions of the same nature, observe
particularly that the butter must be added gradually, and
each portion be beaten into the mixture until no appear-
ance of it remains before the next is added ; and if this


244
DOMESTIC COOKERY.
be done, and the preparation be kept light by constant
and light whisking, the cake will be as good as if the
butter were creamed-that is, reduced by the hand to the
consistency of thick cream ; this is hard work, but it well
repays for the trouble by the great lightness of the cake.
Candied citron peel should be added to this cake.
Sponge Cake.
Break separately six fine eggs, separate the whites.
from the yolks ; beat the yolks for ten minutes, then add
to them gradually twelve ounces of very finely powdered
loaf sugar (confectioner's icing sugar is the best); mix
well together. Meanwhile whisk the whites to a solid
froth, add this to the yolks and sugar, and when these are
all well blended stir in about eight ounces of sifted flour.
Mix well, and flavor with the finely grated rind of a len-
on. This cake baked in one mold will take an hour in
a moderate oven ; sprinkle currants or sliced candied
• peel on the bottom of the mold. If baked in small tins
put in a quick oven, and bake to a light color.
Wine Cakes.
Beat a pound of butter to a cream, and mix it with a
pound of well-dried flour, and a pound of powdered loaf
sugar; to these add half a pound of well-cleaned cur-
rants, and a glass of liqueur or brandy; roll out the
paste to the thickness of half an inch, cut into fancy
shapes, and bake upon a floured tin.
Macaroons.
Pound or chop very finely six ounces of blanched
almonds, and mix them with half a gill of water, and the
whisked whites of three eggs. Add six ounces of sugar,


DOMESTIC COOKERY.
245
and having made the whole into a paste, drop the cakes
with a spoon on wafer-paper laid on a tin, and a little
sugar on them. They should be baked in a brisk oven,
till well brown ; when done, the wafer paper at the bot-
toms must be left on. For Ratafias add two ounces of
bitter almonds; make them smaller, and remove the
wafer paper.
Gingerbread
.
a
Mix three pounds of flour with half a pound of but-
ter, four ounces of brown sugar, and half an ounce of
pounded ginger. Make these into a paste, with one
pound and a quarter of warm treacle.
Spice Gingerbread.
Take three pounds of flour, one pound of butter, one
pound of moist sugar, four ounces of candied orange or
lemon peel, cut small; one ounce of powdered ginger,
two ounces of powdered allspice, half an ounce of pow-
dered cinnamon, a handful of caraway seeds, and three
pounds of treacle; rub the butter with your hand into
the flour, then add the other ingredients, and mix it in
the dough with the treacle; make into cakes or nuts, and
bake it in a moderate oven. The top should be brushed
over with white of egg.
Shortbread.
Beat half a pound of butter to a cream, and add to it
by degrees one pound of flour; then mix with two ounces
of powdered loaf sugar, a few chopped sweet almonds,
and, if liked, a few caraway seeds. When this is quite
smooth halve it, and roll out each cake to about two-
thirds of an inch thick; pinch up or in some other way
ornament the edges; prick with a fork in several places,


246
DOMESTIC COOKERY.
and decorate the tops with candied peel in slices; cara-
way comfits, or a piping of icing. Bake upon paper, in
a hot oven, for about twenty to twenty-five minutes.
A Plain Cheap Cake.
One quartern of rolled dough, half a pound of butter,
three quarters of a pound of sugar, one pound of cur-
rants, small teaspoonful mixed spice ; mix well together,
butter the tin, and bake for two hours.
Plain Buns.
Take four pounds of flour, and mix with one pound
of sifted moist sugar; make a hole in the middle, and
stir in gradually half a pint of yeast, a pint of warm
milk, with flour to make it as thick as cream ; cover it,
and let it stand two hours; then melt to an oil, but not
hot, one pound of butter, stir this to the other ingredi-
ents, with warm milk enough to make a soft but dry
dough, throw over it a little flour, and let the whole
stand in a warm place until it rises very light. Take a
baking dish rubbed over with butter, mold the dough
into buns, each about the size of an egg, lay them in
rows three or four inches apart, set them in a warm
place to prove till they have swollen to double their size,
bake them in a hot oven, and brush them over with milk.
Caraway seeds, currants, raisins, or finely chopped can-
died peel, may be added at will.
Bath Buns.
Take of flour two pounds; ale yeast, one pint; sherry,
one glass ; add a little orange-flower water, three beaten
eggs, a little nutmeg, and salt, whatever currants, plums,
chopped almonds, caraway seeds, or chopped candied-


· DOMESTIC COOKERY.
247
:
peel, you wish ; and make the whole into a dry dough,
with warm cream or milk. Let this stand before the fire
for some time until it has risen well; then knead in a
pound of fresh butter; mold the dough into buns, and
set them to prove as before directed; sprinkle a few
comfits on each, and brush over with beaten white of egg,
dust over with powdered loaf sugar, sprinkle with a little
water from a brush, and bake in a quick even on floured
paper.
Muffins.
Mix together for a quarter of an hour two quarts of
flour, a pint and a half of warm milk and water, a quar-
ter of a pint of yeast, two ounces of salt, then add a
quarter of a peck more flour, make the whole into a
dough; let it rise one hour, roll up, pull into pieces,
make them into balls, put into a warm place, shape them
into muffins, and bake on tins; turn them when half
done, dip them into warm milk, and bake to a pale
brown.
Indian Meal Muffins.
Take a quart of Indian corn meal, and pour into it
by degrees sufficient boiling water to make it into a
thick batter; when cooled a little, add a tablespoonful
of yeast, two eggs well beaten, and a teaspoonful of salt;
set in a warm place to rise for two hours; then butter
square tin pans, two-thirds fill them, and bake in a quick
oven; when done, serve hot or cut into squares; or bake
as directed above (see Muffins).
Crumpets.
Mix a quart of new milk to a thin batter with water,
flour, a little salt, an egg, and a tablespoonful of good
yeast, beat well, cover it up, and let it stand in a warm
place to rise, Clean the muffin plate, while warm over


248
DOMESTIC COOKERY.
the fire, and rub it with a little butter tied up in a piece
of muslin; pour a cupful of the batter on the plate in a
thin ring; as it begins to bake, raise the edge all round
with a sharp knife. When one side is done, which
it is very speedily, turn and bake the other.
Tea Cakes.
Take one pint of warm milk, or cream, with a teacup-
ful of yeast, put these into a pan, with flour enough to
form a thick batter; add the yolks of three eggs well
beaten, two ounces of loaf sugar dissolved in some warm
milk, and a quarter of a pound of butter. When risen
(say from thirty to sixty minutes), make the dough into
cakes, put them on tins, and bake them in a quick oven.
In summer the milk should be lukewarm, in winter
warmer.
Rusks.
Take seven fine eggs and beat them up, then mix
with half a pint of new milk, in which four ounces of
butter has been melted. Add a gill of yeast, and three
ounces of sugar; put this gradually into flour to make a
light batter; let it rise before the fire half an hour; then
stiffen with more flour. Knead well, divide it into small
loaves or cakes, and flatten them. These, baked well
and eaten hot with butter, are capital tea-cakes; but to
form rusks, allow them to get cold, slice them, and put
into the oven to crisp.
There are many other varieties of cakes, but the
above receipts will be found sufficient for family re-
quirements. When a particularly rich or highly orna-
mented cake, with almond and sugar icings, sugar pip-
ings and flowers, the best and cheapest way is to go to a
good pastrycook, tell him exactly what you want, and
leave the rest to him.


DOMESTIC COOKERY..
249
BISCUITS.
Plain biscuits are very wholesome food, and enjoy.
able at almost any time. Now that so many very excel-
lent machine-made biscuits are sold cheaply in tins, or
by the pound, it is not necessary to give more than a few
good receipts.
Sea-Biscuits.
will be found very useful to all travelers. Take five
pounds of wheaten-flour, with the bran in it, half a pound
of yeast, and just enough tepid water to make it into a
very stiff dough, this must be kneaded for a long time, with
great force; then shaped into biscuits, pricked with a fork,
and baked in a slow oven for about two hours; then set
to dry in a warm place.
Sweet Biscuits.
Make into a stiff paste with two eggs, not beaten, and
tepid water, a pound of flour, half a pound of butter, and
half a pound of pounded loaf sugar. Roll out the paste,
and to form the biscuits, make into round balls, flatten
them a little; prick with a fork; bake on tins. A few
caraway seeds may be added.
Savoy Biscuits.
Take twelve eggs, their weight in powdered sugar,
and half their weight of fine flour; beat up the yolks
with the sugar, adding a little grated lemon peel and
orange-flower water; whip the whites separately into a
stiff froth, mix with the other; then stir in the flour, and
beat the whole well together; butter a mold, and put in
your mixture; bake in a moderately warm oven.


250
DOMESTIC COOKERY.
SAUCES AND STUFFINGS
have become more general of late, and several forms of
these condiments are popular. Taken in moderation,
they may be considered healthy, but used in excess they
are decidedly injurious. The base of all the meat sauces
is the Indian pickle chutney, soy, garlic, sugar, pepper, and
catsup, in various proportions.
Sauce Robert.
Slice four or five onions, and brown them in a stew-
· pan, with three ounces of butter, and a dessertspoonful
of flour. When of a deep yellow, pour to them half a
pint of beef or of veal gravy, and let them simmer for
fifteen minutes; skim, add a seasoning of salt and pepper,
and, at the moment of serving, mix in a dessertspoonful
of made mustard.
Mango Chutney.
The following receipt is given by a native of India.
To twenty ounces of moist sugar, in syrup, add twelve
ounces of salt, four ounces of garlic, four ounces of
onions, one ounce of powdered ginger, four ounces of
dried chillies, twelve ounces of mustard seed, sixteen
ounces of stoned raisins, three pints of white wine vin-
egar, and thirty unripe sour apples peeled, cored, and
sliced small. Place the whole into a large pan, and stir
till mixed. Boil gently, allow to get cold, and bottle
for use.
Another Way.
Ingredients:-Six pounds of apples or rhubarb, three
ounces of garlic, half a pound of brown sugar, three


DOMESTIC COOKERY.
251
,
ounces of ground ginger, three quarters of a pound of
raisins, three quarters of a pound of salt, one ounce of
cayenne pepper, two pints of vinegar. Apples must be
stewed to a pulp, pick and beat the garlic as fine as pos-
sible, stone the raisins, and cut in small pieces-mix all
thoroughly together, boil vinegar, and pour over all, put
in a large jar, stir well, close at top and let it stand at
side of the fire for three weeks, stir daily.
Fish Sauces.
The base of most fish sauces is Melted Butter, which is
easily made by flouring the butter and adding milk, keep-
ing the whole stirred, one way, in a pipkin over a clear
fire till it boils. Proportions:-A teaspoonful of flour
to two ounces of butter, a half pint of milk and a pinch
of salt. Melted butter may also be made with water in-
stead of milk. Add the roes or milts of mackerel, and
finely chopped parsley, and a spoonful of soy, and you
have Mackerel Sauce ;—the flesh and soft parts of crabs,
and you have Crab Sauce, Half a dozen to a dozen fresh,
bearded oysters, with half a spoonful of anchovy sauce,
and you have Oyster Sauce;—a handful of shelled shrimps,
and a teaspoonful of lemon pickle, and you have Shrimp
Sauce ;—a tablespoonful of anchovy paste, or a couple of
pounded anchovies, and you have Anchovy Sauce ;-the
liquor of a quart of picked and bearded mussels—the
mussels to be added afterwards,-and you have Mussel
Sauce ;—the pounded flesh of salmon, with a little sherry,
a few button mushrooms and shallots, and a pinch of
sugar, and you have Matelote Sauce ;-boiled and washed
onions, strained, and you have Onion Sauce.
Parsley Sauce.
Add to melted butter some finely-chopped parsley,


252
DOMESTIC COOKERY.
previously scalded, giving it a boil up before serving.
Fennel Sauce is made in the same way.
Egg Sauce
for Salt Fish. Add four hard-boiled eggs, chopped fine,
to half a pint of boiling melted butter, with a squeeze of
lemon.
Tomato Sauce.
To four or five tomatoes add an onion, two or three
cloves, a little minced ham, and a mere pinch of thyme.
When boiled, rub the whole through a sieve, add a little
flour, season with pepper and salt, boil for a few min-
utes, and serve hot.
Bechamel Sauce.
Mince together shallots or small onions, parsley, and
cloves, put them in a stewpan, with an ounce of butter, a
little flour, cream, salt and pepper; let the whole boil till
it thickens, then add a little nutmeg, and serve. Minced
meat may also be added.
Sauce for Cold Meats.
Into a quart of white wine vinegar, eight cloves of
garlic, twelve shallots, a small clove of ginger, a little
salt, and the peel of a lemon; boil together, strain, and
bottle for use.
Caper Sauce.
To melted butter add bruised or chopped capers, with
a dash of lemon pickle. Heat-taking care that it does
not boil.


,
253
DOMESTIC COOKERY.
Bread Sauce.
Boil crumb of white bread, with a minced onion, and
some whole white pepper; when cooked, take out the
onions, peppercorns, and put the bread, carefully.
crushed through a sieve, into a pipkin with cream, a little
butter and salt, stirring carefully till it boils.
Apple Sauce.
Pare, core and slice apples, boil them in water, with
a bit of lemon peel, until tender; strain and roast ; then
add moist sugar and butter; heat and serve. Used with
pork, geese, or ducks.
Mint Sauce.
Pick, wash, and chop fine some green spearmint. To
two tablespoonfuls put eight of vinegar, adding brown
sugar to taste ; serve cold in a sauce tureen, with lamb or
mutton.
White Sauce.
In a pipkin with a quarter of a pound of butter adda
dessertspoonful of flour, some salt, and whole pepper;
add a little water, mix well together, stir one way, with-
out allowing it to boil, and serve hot. This may also be
made without the butter, by adding the yolk of an egg.
Brandy Sauce and Wine Sauce
are made by adding brandy or wine and sugar to melted
butter, without salt. Proportions: Three teaspoonfuls
of pounded sugar, a wine-glass of wine, or half that
quantity of brandy, or curacoa. Stir till nearly boil- .
ing and serve in a tureen. Some prefer to serve Brandy
Sauce in the dish with the pudding.


254
DOMESTIC COOKERY.
Sweet Sauce for Puddings.
To half a pint of melted butter, add three teaspoon-
fuls of pounded white sugar, flavor with grated lemon
rind, nutmeg, cinnamon, or bitter almonds ground; sim-
mer and serve hot. Another
Sweet Sauce
is made by boiling a pint of milk and stirring into it two
beaten eggs and four ounces of pounded sugar, in a jar
placed in a saucepan of water, and stirred till it thickens,
but not boils. Flavor with nutmeg or cinnamon and
half a glass of brandy.
Mushroom and Walnut Sauce
is made by putting a pint of mushrooms and a pint of
walnut pickle into a bottle, with a little essence of
anchovies, set uncorked in a saucepan of water and heat
to boiling. Then allow to cool, and cork for use.
Celery Sauce
for boiled turkeys and poultry generally. Boil until
tender, in salt and water, four nice heads of celery, cut
them into small pieces and put them into half a pint of
melted butter, with a blade of pounded mace, white
pepper and salt to taste. Simmer, and serve in a tureen.
This quantity is enough for a fowl; half as much more
for a turkey. It may also be made with stock instead of
melted butter, thickened with a piece of butter rolled in
flour.
Forcemeat
for fish-soups, stews, &c. Beat the flesh and soft parts
of a lobster, half an anchovy, a piece of boiled celery,


DOMESTIC COOKERY.
255
,
the yolk of a hard egg, a little cayenne, mace, salt, and
white pepper, with two tablespoonfuls of bread crumbs,
one of oyster liquor, two ounces of butter warmed, and
two eggs well, beaten ; make into balls, and fry brown
in butter.
Veal Stuffing or Forcemeat.
Season with pepper, salt, cloves, grated nutmeg, and
lemon peel, a pound of lean veal, and a quarter of a
pound of sausage meat ; add mushrooms, mincing the
whole very fine together. For forcemeat balls, add yolks
of eggs, and roll in flour.
Stuffing for Hare.
The liver scalded, an anchovy or a teaspoonful of
anchovy paste, a slice of fat bacon, a little suet, parsley,
thyme, knotted marjoram, a shallot or two, and either
onion or chives, all chopped fine; crumbs of bread,
pepper, and nutmeg ; beat in a mortar with an egg well
beaten.
Ordinary Stuffing.
Mix with any potted meat or game an equal propor-
tion of soaked bread or bread-crumbs, and you will have
at once a very fine stuffing. Bacon or butter must be
substituted for suet, when the forcemeat is to be eaten
cold.
Sage and Onions.
This is the ordinary stuffing for goose or roast pork.
Chop onions very fine, with half the quantity of green
sage leaves, put into a stewpan with a little water, simmer
gently for ten minutes, then add pepper and salt, with
about twice the quantity of fine bread crumbs; mix the
whole, and pour thereto a quarter of a pint of broth,


256
DOMESTIC COOKERY.
gravy, or melted butter; stir well together gently, and
simmer. The liver of the goose added to the stuffing is
a great improvement.
VEGETABLES.
Potatoes.
Perhaps the best method of cooking potatoes is to
boil them with their skins on. Take a dozen or more
equal-sized potatoes, wash and scrub them until the skins
are perfectly clean; put them in a saucepan that they
will half fill, just cover them with cold water, put in a
good handful of salt, and let them come to the boil, then
draw the saucepan on one side, and simmer gently until
they are-on feeling with a fork-tender; which will be,
for medium-sized potatoes, about twenty to twenty-five
minutes after the water boils up; larger potatoes will
take from thirty to forty minutes. When tender pour
off the water, and let them stand with the lid off, by the
side of the fire, for five minutes to dry; then peel and
serve very hot. Young new potatoes should have their
skins rubbed off with a coarse cloth, put into boiling water,
and boiled until tender-say fifteen to twenty-five minutes,
according to size-pour off the water and let them stand,
with the lid raised but not removed, until quite dry;
serve very hot, with a piece of butter in the dish. When
the skins of the young potatoes will not rub off, boil
them with the skins on, as directed above.
The best way to steam potatoes is to peel them, throw
them into salt and water, and when all are peeled, put
them in a steamer over a saucepan of boiling water, and
let the water boil fast until the potatoes are quite tender
-which will be in half an hour, more or less, according


.
257
DOMESTIC COOKERY.
to size. To mash potatoes, boil them in their skins as
directed above, and when quite dry peel and mash them
with a fork until they are smooth and free from lumps,
then put them into another saucepan with a little butter
milk and salt, stir this mixture over the fire until very hot
dish lightly, and do not smooth the top, but you may brown
with a salamander. Be careful of three things in the
dressing of mashed potatoes:-1, that they are allowed to
quite dry before peeling; 2, that they are beaten to a per-
fectly smooth paste; and 3, that when served they are
light, floury, and not sticky.' About the proper propor-
tion of butter and milk is two ounces of the former and
a gill of the latter, to every two pound dish of potatoes.
To fry potatoes, wash and peel them, and cut them into
rather thin slices, breadthways, or cut into thick slices
and then into ribbons, and fry to a good color in boiling
lard or dripping; when crisp-say five minutes-drain
them on a cloth or blotting-paper before the fire, and
serve very hot with a little salt. Cold potatoes may be
fried in this way. To bake potatoes, wash well, and put
them, with their jackets on, into a moderate oven, until
they are tender to the fork; serve in their skins. The
best way to eat these is to rub them out with a napkin.
To bake potatoes under meat, peel them and sprinkle
with salt. Potato Rissoles are made by boiling and mash-
ing, as directed above, mixing with salt, pepper, a little
minced parsley and onion (when liked), rolling into small
balls, covering with egg and bread crumbs, and frying in
boiling lard or dripping for about eight or ten minutes.
Drain on a cloth and serve very hot. Any kind of cold
meat, ham, or tongue, or lean bacon, may be minced very
fine and added to the mixture.
Cabbages.
Remove the damaged outside leaves, and cut the stalk
short. If small summer cabbages, make two cuts cross.


258
DOMESTIC COOKERY.
wise at the stalk end; if larger, halve them, and if very
large, cut them in quarters. Wash them in strong salt
and water, and let them remain in it for some little time
—this destroys insects. Then put them-after draining
or shaking the cold water out of them-into a large
saucepan of boiling water, with a handful of salt and a
teaspoonful of carbonate of soda to every two quarts of
water. Boil fast, with the lid of the saucepan off, until
the stalk is tender. Drain in a colander, and serve very
hot in a dish with a strainer. A large cabbage will take
thirty to forty minutes, and a small summer cabbage ten
to fifteen. Great care must be exercised that no water
is served with any kind of boiled vegetables.
Sprouts and Young Greens
are boiled in the same way as cabbage, in a large pan of
boiling water, and boiled fast till done.
Green Peas.
Choose them young and fresh; shell them, wash well
in cold water, and drain in a colander. Then put them
into a large saucepan (say half a gallon) of boiling water,
with a handful of salt, a small lump of sugar (unless the
peas are of a sweet kind), and—when the peas are old
and the water hard-half as much carbonate of soda as
will lie on a dime; let them boil fast, with the lid of the
saucepan off, until quite tender, but not smashed. Drain
in a colander, and serve very hot in a hot vegetable dish,
with a bit of butter in the middle. Some cooks either
boil a few sprigs of fresh mint with the peas, or garnish
with some boiled separately. This is entirely a matter
of taste. The various modes of stewing with lamb, veal,
&c., will be found under the head Stewing.


260
DOMESTIC COOKERY:
the beans into this; move them about for five or ten
minutes over the fire, and serve in a large tureen
Cauliflowers.
Take off the outer leaves, and cut the stalks short;
put into strong salt and water for an hour, to draw out
the insects. Put them into fast boiling water with a
handful of salt ; leave the saucepan uncovered, and boil
fast for about fifteen to twenty minutes, skimming the
water from time to time; when tender, strain and serve,
with plain melted butter, a little of which may be poured
over. Large cauliflowers should be cut in halves, and
very large ones quartered, before soaking in the salt and
water, as this vegetable is frequently attacked by insects. -
Spinach.
Take a pailful of spinach and wash it thoroughly in
several waters, until quite free from grit; then put it
into a large saucepan with a tumbler of cold water, and a
couple of handfuls of salt, press close together from time
to time, and when quite tender-say ten or twelve min-
utes—take it out, drain it, and then press all the water out
and chop very small ; then put it into a stewpan with
pepper, a little lemon-juice, and a pat of butter, stir over
the fire for about five minutes, and serve very hot, with
sippets of bread. Poached eggs may be served on
spinach.
Spanish Onions.
Take six equal-sized Spanish onions, and put on in
plenty of boiling water, with the skins on ; boil for an
hour. Then peel, put into a baking dish with a little
butter, and bake for a couple of hours in a moderate
oven. Serve with brown gravy, pepper and salt. They


DOMESTIC COOKERY..
261
may also be stewed in a pint of gravy--being first peeled:
simmer very gently until tender-say two to three hours ;
a large piece of butter will do instead of the gravy, but
the onions must be moved about now and then, and
must only just simmer.
Carrots, Parsnips, and Turnips
are all boiled in the same way. Remove the tops, wash,
scrape, and cut out all bruises, specks, &c. Cut, length-
wise, into quarters; put them on in plenty of fast boiling
water, with a handful of salt. They should boil without
stopping until quite tender, which time varies greatly
with the age and size of the vegetables. Turnips are.
quickest done, then parsnips, and, longest, carrots_large
ones being often over two hours boiling. To mash tur-
nips, boil as above, and drain in a colander ; squeeze
them as dry as you can, and then rub them through a
colander or sieve; put into a stewpan with a pat of
butter, a little milk, white pepper, and salt, and stir for
ten minutes, when serve.
Tomatoes.
Take off the stalks and put them in a stewpan with a
little gravy ; stew gently till tender-say twenty minutes
to half an hour; thicken with a bit of butter rolled in
flour, season with salt and Cayenne, boil up and serve.
They may also be sliced and stewed in butter until ten-
der—say twenty minutes—when stir in a wineglass of
vinegar, and serve with any sort of roast meat. Many
cooks bake them in butter, with a high seasoning of
pepper and salt. This way they take about thirty to
forty minutes.
Truffles.
Wash some fine truffles thoroughly clean, wrap in


262
DOMESTIC COOKERY.
buttered paper and bake in a hot oven for sixty or seventy
minutes. Remove the paper and serve. As trufies are
indigestible they should be eaten sparingly.
Mushrooms.
Wipe the mushrooms, cut off the ends of the stalks,
peel, and broil over a clear fire. On every mushroom
put a bit of butter and a squeeze of lemon, pepper and
salt; serve very hot. Button mushrooms may be stewed
for about half an hour in gravy, with a little cayenne,
nutmeg, and salt.
Asparagus
should be cooked as fresh as possible. Scrape the stems,
and tie up in bundles—the heads put all the same way,
of fifteen or twenty heads; then cut them all the same
length, put them into fast boiling water, with a handful
of salt; boil quickly for fifteen to twenty minutes, or un-
til quite tender; dish upon toast and serve with plain
melted butter.
Celery
may be stewed in a little white stock (see receipt), with a
gill of cream, a thickening of butter and flour, and sea-
soning to taste. To serve with cheese and eat raw, wash
clean, take away all unsightly pieces, slice it lengthwise
if large, and serve in a celery glass, half full of water.
(See Salad).
Artichokes.
Wash in several waters, and boil as directed for cab-
bages, which see.
Jerusalem Artichokes.
Wash and peel; put them on in cold water, with a
m


I DOMESTIC COOKERY.
263
handful of salt, enough to just cover them; boil gently
till quite tender-say fifteen to twenty minutes after the
water boils up; serve very hot, with melted butter.
Lettuces.
To serve plain, wash carefully in salt and water, and
then in plain water, pick off the outer leaves, drain in a
colander, and cut into quarters lengthwise. (See Salad).
Cucumbers.
Peel and cut, beginning at the thick end, into very
thin slices, season with pepper and salt. Dish, and serve
with salad oil and yinegar, or vinegar only, over. (See
Salad).
Horseradish.
Put the root into weak salt and water for an hour;'
wash thoroughly and scrape very thin with a sharp, stiff
knife. This is always served with roast beef. A good
plan is to keep a little scraped and kept in a glass
bottle with vinegar.
Salads.
! All fish salads are made precisely as directed for lob-
ster salad. The best dressing for salad is the yolk of
hard eggs rubbed up with oil, vinegar, mustard, pepper,
and salt; some add a little sugar. As few persons agree
as to which of these ingredients should predominate, it
would be useless to give instructions for the mixing, the
best way being to purchase the ready-made salad-dress-
ing of some good pickle maker. Watercresses are, per-
haps, the most wholesome vegetable for salads; and then
the lettuce, from its sedative properties. Celery is gen-
erally mixed with salad, and where onions are liked,


264
DOMESTIC COOKERY.
they should always form part of the salad, as they give
a warmth which is wanting in the other vegetables. To
those who like the flavor, it is recommended to rub the
bottom of the salad bowl with a clove of garlic, without,
however, putting any portion into the salad.
Tomato Salad.
Take from four to six tomatoes (according to size),
let them be fully ripe and fresh, slice them in thin
rounds, lay them in a glass dish arranged neatly; then
pour over sufficient vinegar to barely cover them, and
add a spoonful of salt and a very little pepper; let the
salad stand about two hours before serving. The above
is excellent with either cold or hot meat, fish, &c., and is
a very wholesome and pleasing dish.-
FRUIT.
In serving a dessert in summer be careful the fruit is
all freshly gathered, and perfectly ripe. A nice selection
of fresh fruit, with a little crystallized fruit, a few bon-bons
and fancy biscuits, preserved ginger, fruit ices, and pow-
dered loaf sugar is a dessert at once tasteful and com-
paratively inexpensive. In winter time apples, oranges,
nuts, almonds, raisins, and dried and crystallized fruits
must take the place of the fresh. These should be ar-
ranged with taste, and the ornamental leaves of various
fruits interspersed.
Stewed Pears and Pippins.
All kinds of winter pears form a very good dish,
simply peeled, cut into slices, and stewed gently with a


DOMESTIC COOKERY.
265
little sugar, water, cloves, and cinnamon, adding a little
lemon-juice; or they may be stewed in white wine with
similar seasoning ; or be baked in an oven in the same
way, adding a little port wine to increase the flavor and
improve the color. The addition of a little fresh lemon-
peel is an improvement. To stew pippins, and other
apples, core them, pare thin, and throw into water. For
every pound of fruit, make a syrup with half a pound of
refined sugar and a pint of water. Skim well, and put
in the pippins to stew till clear, then grate some lemon-
peel over them, and serve cold in the syrup.
[For all other modes of cooking and preserving, or
otherwise dressing fruit, see the various receipts under
Puddings and Pies, Pastry, Jellies, Sickroom Cookery,
Sauces, Preserving, Confectionery, &c.]
CURING, PICKLING, PRESERVING.
Curing and Potting
are terms applied to the treatment of meat, &c., with salt,
Pickling to the preparation of fresh fish, vegetables, &c.,
with vinegar, and Preserving to the modes of treating
fruit and vegetables with sugar, &c. A Good Pickle for
pork hams, tongue, or beef is the following:-Put two
gallons of water, two pounds of brown sugar, two pounds
of bay-salt, two pounds and a half of common salt, and
half a pound of saltpeter, in a deep earthen pan, with a
cover to fit close. Before putting in the meat sprinkle
it well with coarse sugar, and drain. Pack close, so
that the pickle may cover. This pickle is not to be
, boiled. A small ham may lie fourteen days, a large
one three weeks; a tongue twelve days, and beef in pro.
portion to its size. They will eat well out of the pickle


266
DOMESTIC COOKERY.
without drying. When they are to be dried, let each
piece pc drained over the pan; and when they cease to
drop, take a clean sponge and dry thoroughly. Six or
eight hours will smoke them; a little saw-dúst and wet
straw burnt will do this. If put into a chimney, sew
them in coarse cloth, and hang them a week. This
pickle, if skimmed before each pickling, will last for
years.
To Cure Pork.
Bone, and cut into pieces. Rub with saltpeter, and
then with common salt and bay-salt, mixed. Put a layer
of common salt at the bottom of tub, cover each piece
with salt and lay them even one upon another; fill the
hollow places with salt. As the salt melts on the top,
strew on more, lay a coarse cloth over the vessel, a board
over that, and a weight on the board. Cover close, strew
on more salt, as may be necessary, and the pork will keep
good the year round.
To Cure Bacon.
Place the meat on a table; salt, with a little niter
added, well all over. Some straw is then placed on a
floor, a flitch laid thereon, with the rind downwards-
straw laid above this, then another flitch, and so on; above
the whole is placed a board, and weights above all. In
three weeks or a month the meat is sufficiently salted
and is hung up to the kitchen rafters.
To Cure Hams.
Rub the legs of pork with salt, and leave them for
three days to drain ; throw away the brine. For hams
of from fifteen to eighteen pounds weight, mix together
two ounces of saltpeter, one pound of coarse sugar, and


DOMESTIC COOKERY.
267
one pound of salt; rub with this, lay in deep pans with
the rind down, and keep for three days well covered ;
then pour over a pint and a half of vinegar, turn them
in the brine, and baste with it daily for a month; drain
well, rub with bran, and hang for a month high in a
chimney, or a smoking house, over a wood fire to smoke.
To Pot Veal.
Cut a fillet into four pieces; season with pepper, salt,
and a little mace; put the veal into a pot with half a.
pound of butter; tie a paper over it, and bake three hours.
Cut off the outsides; pound the meat in a mortar with
the fat of the gravy, till of the thickness of paste; then
pack close in pots, press down hard, and when cold,
pour clarified butter over it. It is fit to eat in a month.
Venison, Ham, Fowls, Pigeons, Poultry, &c., may be potted
in the same way.
Brawn.
Having cleansed a large pig's head thoroughly, and
rubbed it with salt, boil it until the bones can be removed;
season with salt and pepper, and, while hot, lay the meat
in a mold. Press it down with a board and heavy weight,
and let it remain in a cool place for six hours. Then
boil for about an hour, covering the mold with the
liquor in which the head was first boiled; press again
after this boiling. The flavor is improved by adding in
layers, when the mold is filled, some salted and boiled
tongue in thin slices. The tongue must be peeled. A
sucking pig may be collared in the same way.
Meat or Fish Preserved in Sugar.
Rub the joint or fish (after being opened) with sugar,
and leave it for a few days to dry. If intended for long
keeping, dry it after this, taking care to expose new


268
DOMESTIC COOKERY.
surfaces to the air frequently, to prevent moldiness. Fish
preserved in this manner will be found, when dressed,
superior to that which has been cured by salt or smoke.
PICKLING,
Salmon.
Split the fish, after it has been scaled and cleaned, and
divide it into convenient pieces. Lay the pieces in a
shallow kettle, with as much water as will cover them.
To three quarts add one pint of vinegar, two or three
ounces of salt, twelve bay leaves, six blades of mace, and
a quarter of an ounce of black pepper. When boiled
enough, drain and put it on a clean cloth; then put more
salmon into the kettle, and pour the liquor upon it, and
so on till all is done. After this, if the pickle be not
well flavored with vinegar and salt, add more, and boil
quick for three quarters of an hour. When all is cold
pack the fish in deep pans or tubs, and let there be enough
pickle to plentifully cover. Preserve it from the air.
Mackerel.
three pay powderesh, force they brow
Clean and divide large mackerel; cut each side into
three parts; take pepper, nutmegs, mace, cloves, and salt,
all finely powdered; mix, and having made a little hole
in each piece of fish, force the seasoning therein, rub also
some on the outside; then fry brown in oil, let them stand
till cold, put into a stone jar and cover with vinegar. If
to be kept any time, pour oil on top.
Mushrooms.
Clean small button mushrooms, and put them into


DOMESTIC COOKERY.
,269,
cold vinegar, and allow it to come slowly to a boil; drain
and lay them in a cloth till cold, and then put them into
fresh vinegar. If very small, they should not be allowed
to boil, as so strong a heat might destroy them. When
dried, they may be put again into the vinegar after it has
been cooled. A little mace will improve the flavor, but
no hot pepper should be used.
Capers.
Directly they are gathered put the capers into a jar,
with strong vinegar and salt, leaving two inches of vin-
egar over the capers, then tie the jar down with a skin;
and if the capers are kept in a cool place, and a little
fresh strong vinegar added from time to time, they will
remain good for four or five years.
Cabbage.
Slice into a colander, and sprinkle salt over each layer.
Drain two days, put into a jar, and cover with boiling
vinegar, adding a few slices of red beet-root. If spice be
used, it should be boiled with the vinegar. Hard white
cabbage may be intermixed with the other, or cauliflowers
cut into branches. Cauliflowers, Brocoli, Beans, Nastur-
tiums, Artichokes, Radishes, &C., may be pickled in the same
way.
Walnuts.
Take green walnuts before the inner shell is formed
—which may be known by pricking them with a pin; if
it goes through easily, they are young enough to pickle.
Prick them in several places, to allow them to imbibe
the salt, and keep them in strong brine for a fortnight,
making fresh salt and water every three days ; drain and
put them in a jar, sprinkle with salt, and pour over boil-


270
DOMESTIC COOKERY.
ing vinegar; some shallots, garlic, or onion may be boiled
in the vinegar if the flavor be not disliked.
Onions.
Select young equal-sized onions, peel and steep them
in strong salt and water for four days, changing the
water two or three times; wipe perfectly dry, and put
them into scalding milk ; when the milk becomes cold,
drain them, and dry each separately in a cloth ; put into
jars ; pour over as much white wine vinegar, which has
been boiled with white pepper, as will cover them; tie
over first with wet bladder, and then with leather, and
keep the jars in a dry place for use. A little powdered
or crushed ginger may be added.
PRESERVING.
Fruit.
Burn a match in each bottle, to exhaust the air, then
place in the fruit, quite dry and sound; sprinkle pow-
dered sugar between each layer, put in the cork, and tie
over ; set the bottles, cork downwards, in a large stew-
pan of cold water, with hay laid between to prevent
breaking. Put on the fire, and when the skins of the
fruit are just cracking, take out, and put away for the
winter.
Rhubarb.
Skin rhubarb and cut into two inch pieces; take an
equal weight of sugar; put sugar in preserving-pan on
the fire to clarify, add a little whole ginger with very
little water; put in the rhubarb, allow it to simmer for
three hours, put in jars to cool, then cover up as in jams.


DOMESTIC COOKERY.
Damsons.
The sugar is to be pounded, and dissolved in the
syrup before being set on the fire. Green sweetmeats
will spoil if kept long in the first syrup. Fruit should
be covered with mutton suet melted, to keep out the
external air. Wet sweetmeats must be kept in a dry and
cool place, with paper dipped in brandy laid over. Put
into a saucepan over the fire, with water to cover the
fruit. When boiled, strain off the liquor, and add to
every pound of fruit wiped clean, as much refined sugar.
Put one-third of the sugar into the liquor, set over the
fire, and when it simmers put in the damsons. Boil,
then take off, and cover close for half an hour. Set on
again, and let simmer while over the fire, after being
turned. Take out, put them into a basin, strew all the
sugar that remains on them, and pour the hot liquor
over. Let stand covered till next day ; boil up once
more; then take out and put into pots. Boil the liquor
till it is a jelly, and when cold, pour it over the fruit.
All Sorts of Stone Fruit may be preserved in this way.
Candied Citron, Lemon or Orange Peel.
Soak the peels in water, which must be frequently
changed, until the bitterness is extracted ; then drain
and place them in syrup until they are soft and trans-
parent; the strength of the syrup being kept up by
boiling it occasionally with fresh sugar. When taken
out they should be drained and placed on a sieve to dry.
Jams.
All sorts of stone fruit, currants, &c., may be made
into jams by the potting method :-Pick the fruit from
the stalks, and to every pound add one pound of lump
sugar. Boil the whole half an hour, skim and stir it all


272
DOMESTIC COOKERY.
the time; put it into pots, tightly covered and fixed with
string or gum. In stone fruits, crack kernels, and put
into the jam when potted. Brown sugar may be used
for these jams.
Raspberry and Strawberry Jam.
Pick the fruit, which must be perfectly fresh, ripe and
dry. Strew over it an equal weight of lump sugar, and
half as much of the juice of white (or red) currants.
Boil the whole over a clear fire for half an hour, skim it
well, put it into pots or glasses, and let it stand till next
day. Cover with white paper dipped in brandy or
whisky, then cover as above. All jams and jellies should
be covered with white paper dipped in brandy or whisky.
Marmalade.
Take Seville oranges and lump sugar, weight for
weight, cut the rind very thin, and put it in a preserving
pan; cover with cold water, and boil till quite soft;
strain through a sieve, and preserve the water; cut the
rind into thin chips half an inch long, mix them with
the water they were boiled in; then take the spongy
white off the orange very clean and throw it away.
Divide the inside of the orange into quarters, and scrape
the pulp off the fibery part or fine skin of the orange;
put the latter with the seeds, put the pulp with the chips;
then wash the seeds with a little boiling water through a
sieve, which will form a thick jelly, add that to the pulp
and chips. Put in preserving pan with sugar, boil for
half an hour, and next day cover down as for jams.


DOMESTIC COOKERY.
275
.
BILLS OF FARE.
Subjoined are a few hints to show the mode of select-
ing appropriate articles to follow each other at dinner-
the one grand object being to provide a simple, tasteful
and satisfying repast, without striving after effect, or
crowding the table with dishes made to look at and not
to eat.
SMALL DINNER PARTIES.
The following will be found economical and appro-
priate.
Spring
I. Gravy or spring soup; boiled salmon with lobster
sauce, or soles; roast haunch of mutton and boiled fowls;
-or roast fillet of veal and rumpsteak and kidney pud-
ding; gooseberry and rhubarb tart, cabinet pudding;
cheese and salad; fruit.
II. Julienne or oxtail soup; roast ribs of beef and
lamb cutlets; or roast saddle of mutton and roast duck-
lings; lobster salad, blancmange, marrow pudding, cup
custards; cheese and salad; fruit.
Summer.
I. Green-pea or chicken soup; boiled salmon with lob-
ster sauce, or boiled mackerel; roast forequarter of lamb
and boiled calf's head;-or roast fillet of veal and curried
lobster; boiled tongue, roast gosling; college puddings,
raspberry and currant tart, strawberry cream, cup cus-
tards; cheese and salad; fruit.
II. Jardinière or vermicelli soup; salmon trout with


276
DOMESTIC COOKERY.
parsley and butter, or salmon cutlets; roast loin of veal-
and ragout of duck with green peas;--or roast ribs of
beef and boiled bacon with lima beans; grouse pie, roast
duck; rolled jam pudding, cherry and currant tart, rasp-
berry cream, cheese-cakes, cheese and salad; fruit for
dessert.
Autumn.
I. Mock turtle or giblet soup; cod's head and shoul-
ders with oyster or shrimp sauce; or boiled turbot ;
haunch of venison and fricasseed sweet breads ; or roast
saddle of mutton and rol-au-vent of chicken ;-or roast
goose and boiled ham ; roast pheasants, grouse pie, cabi-
net pudding, plum tart, compotes of peaches and green-
gages, fruit-jelly, whipped cream, cheese ; fruit.
II. Carrot, or thickened gravy soup; stewed eels or
fillets of turbot, or baked cod; roast goose and haunch
of venison ;-or roast sirloin of beef and veal cutlets ;-
or roast sucking-pig and boiled leg of mutton ; roast
grouse, roast or jugged hare, college or plum puddings.
greengage tart, apple cream, cup custard, compotes of
peaches, apricots or damsons; cheese ; fruit.
Winter.
I. Mulligatawny, hare, or game soup; cod's head and
shoulders; boiled leg of pork and roast turkey, or roast
haunch of mutton and boiled fowls ; roast snipes, boiled
tongue, plum pudding, cabinet pudding, mince pies,
blancmange, orange jelly, creams, cheese ; fruit.
II. Mock turtle, hare or oyster soup; crimped cod
with oyster sauce; roast saddle of mutton and roast
turkey, or boiled turkey and roast sirloin of beef ; roast
hare, game pie, plum pudding, apple tart, mince pies,
fruit, jelly, blancmange, vol-au-vent of preserved fruit,
creams, cheese, fruit.


DOMESTIC COOKERY.
.-277
SUPPER PARTIES.
The best and most economical way is to have every-
thing cold, it can then be laid at your leisure. The quan-
tity, of course, depends upon the number of guests; but
the following are the dishes from which to choose:-
Grouse, partridge, pigeon, chicken and ham pies, or veal
and ham pies; roast fowls or small turkey, cut into joints
and fastened with ribbon; roast sirloin or boiled round
of beef, or roast fillet of veal; ham in slices and tongue
in slices, lobster salads, crabs, crayfish, oysters, prawns,
ham, beef, tongue and chicken sandwiches; jellies,
creams, cup-custards, compotes, iced cabinet puddings;
or any mold puddings; tipsy cake, trifle, small pastry,
tartlets, cheesecakes, &c.; dried fruit, fresh fruit, sweet
biscuits, smail cakes, ratafias, &c., &c.; with, of course,
a plum pudding if at Christmas time. The way to make
all these things will be found in the preceding pages.
Parsley, colored jellies, candied peel, bay and vine
leaves, &c., should garnish the various dishes. For small
suppers select a few from this list of appropriate articles.
CHILDREN'S PARTIES.
Various sandwiches; freshly-sliced beef, ham, lamb,
chickens, tongue, and veal; several kinds of light pastry,
tartlets, cheesecakes, custards, jellies, sweetmeats, bon-
bons, mold puddings, blancmanges, creams, and fresh
and dried fruits.


278
DOMESTIC COOKER Y.
MODE OF SERVING DINNER.
Dust the table and cover with green baize or the or-
dinary table cover, then put on the white table cloth,
which should be perfectly clean, taking care to have the
right side uppermost, and the middle of the cloth in the
center of the table. The new fashion of “slips” down
each side of the table, which are removed after the cheese
-thus leaving a clean white cloth for the dessert-is to
be recommended. Place the mats in their proper places
—that is, for the principal dish at the head, if two prin-
cipal dishes, at the head and bottom; if three, the extra
one in the middle; the made dishes are ranged near the
center of the table, and the vegetables, sauces, &c., be-
tween the center and each end. Fold the napkins and
place one, with the bread on or in it, to each person.
Then lay the knives and forks at proper distances, the
latter to the right and the former to the left hand. In a
dinner of many dishes lay extra knives and forks for
each person. Set the carving knives and forks before
the large mats, outside the other knives, and lying paral-
lel with them. Then put a salt-cellar at each corner-or
if the table be large, put four on each side-with a table-
spoon on each side; the nearest spoon to the carving knife,
with the handle towards it, and the other the contrary
way. Lay the gravy spoons by the side of the carving
knife, and the same way. If there is only to be one soup,
put the ladle at the head of the table, near the end of the
carving knife, cross-wise. If only one fish, it will take
the place of the soup when removed, and the slice should
be placed accordingly. If two soups and two fish, the
latter take the places of the former. Put a tablespoon to
each person, outside the knife, with the handle about an
inch from the edge of the table. The cruet stands are
next put on, and then the water bottles, with three or
four tumblers to each, and two plain wine glasses, and


DOMESTIC COOKERY.
279
one colored one for claret, still hock, &c., at the right
hand of each person, about two or three inches from the
point of the knife. If the wine decanters are put on the
table, there should be one near each corner, alternating
with the water bottles. If there are many changes, have
six large plates for each person, besides pudding and
cheese plates, together with as many knives and forks,
plenty of cheese knives, dessert spoons, extra wine-
glasses, napkins, &c. These may be kept on the side-
board until required, Don't be afraid of having more
than are wanted. Set the sideboard in order with the
glasses needed for the dessert, the cold plates, the dessert
service, powdered sugar, &c. In some houses, the dessert
itself is placed on the sideboard before serving dinner.
Underneath the sideboard should be placed a plate bas-
ket to receive the dirty plates, and a box for the used
knives, forks, spoons, &c.
In Serving the Dinner
be careful that the plates are very hot, and free from
dust, &c. Place the principal dishes top and bottom, at
the proper distances from the edge of the table, and with
the smaller dishes, vegetables, sauces, &c., see that they
be uniform, i.e., that each dish has a corresponding one
at the other end or side of the table. This plan is car-
ried out right through the dinner. The heads of fish,
hares, rabbits, and sucking pigs should be turned to the
carver's right hand, and the skewer of an aitch-bone of
beef towards his left hand. Put the thin part of a quarter
of lamb from the carver, towards the center of the table,
the neck end facing the carver's left hand; the same also
for a leg and shoulder of mutton, and a haunch of ven-
ison, the shanks being put towards the left hand; hams
should be placed in the sam3 manner. Turkeys, geese,
ducks, fowls, pheasants, woodcocks, partridges, and any
kind of game, are served with the heads towards the right


280
DOMESTIC COOKERY.
hand, for the convenience of carving. Some persons, in-
deed, prefer having the head of the goose or duck to
wards the left hand, for the greater ease of getting at the
stuffing. The sirloin of beef should have the bony end
to the left hand, and the same rule applies to the rump
end of the saddle or chine of mutton. - Dishes which have
a well for the gravy should be laid so that that end is to
the right hand of the carver. To remove the first course
take the knife tray, with a clean cloth in it, and take all
the forks, spoons, and knives (if any), beginning at the
bottom, and going from the left hand of the dish regu-
larly round; then put down the tray, and remove the
dishes in the same manner, putting them into a large tray
or basket, which must be emptied as quickly as possible
for the second course. When all the fresh dishes are sent
up, put them on in the same order as the first, taking care
to observe the proper places and distances. Clean knives
and forks must be ready for each change. The second
course being removed as before, place the puddings, tarts,
jellies, blancmanges, &c., and when these are done, the
cheese, butter, and salad, the cheese at the the top or bot-
tom, the butter in the middle, and the salad and cucum-
ber on each side. After the cheese, remove everything,
and clear of the fragments of bread, &c., with a crumb-
brush. Then put round the finger-glasses, when used.
Finger glasses are rapidly going out of fashion, the more
usual, tasty and elegant plan being to place a silver or
plated dish of rosewater at the head of the table. The
host dips the corner of his napkin in this, and then the
dish is passed down the table, each guest following the
host's example. This answers the purpose of wetting the
lips and fingers—all that should be done at the table. Where
“slips” are used, remove them by rolling up. If not, the
white table cloth should be taken off, and the dessert
served either on the green baize, or the bare mahogany.


DOMESTIC COOKERY.
· 281
In Putting on the Dessert,
observe the same general rules as before, and when the
fruits and other things are placed, set the sugar basin
and water jug between the top and bottom dishes, next
place the tumblers between the two side dishes and mid-
dle one, two to each ; then put the decanters of wine on
the table. Lay table-spoons to serve the dessert with,
and a knife for the cake—if one is served ; next put on
the dessert plates, with the doyleys and two wine-glasses
to each person.
General Observations.
Always have flowers on your dinner table. Let there
be plenty of light during dinner, but it may be a little sub-
dued after cloth is removed. Half an hour after the
dessert is put on the table the ladies retire, and in about
another half hour the gentlemen follow them to the
drawing-room, where tea and coffee are served. All the
knives, plates, glass, &c., should be bright and free from
dust. Above all things never attempt an elaborate din-
ner, unless you have the appliances and means of cook-
ing it thoroughly well, and of serving tastefully and
properly-with the regular changes of plates, knives,
forks, &c.; and remember that good wine is essential to a
good dinner.
The head of a dinner table is always occupied by the
lady of the house, who sits at that end of it, with face to-
wards the door. In the case of a gentleman (bachelor
or widower) having a lady housekeeper, the gentleman
will then sit at the head ; if there is no housekeeper, and
ladies present, the host may invite a married lady to co-
cupy the head of the table.
Serving Supper.
In covering the table, the same order should be ob-


282
DOMESTIC COOKERY.
served as for dinner, except that "slips" are unnecessary.
Napkins are only required for supper parties when there
is any hot meat. Decanters or jugs, with water in them,
are to be set on the table, with three glasses to each. If
a cold supper plates may be put round, but if there are
bot dishes, the plates should be served as dinner, The
decanters of wine are placed on the table, and the dishes
of meat as well as fruit should be garnished with parsley,
leaves, flowers, jelly, candied peel, &c.
Breakfast, Luncheons, &c.,
should be served on white cloths with taste and simplic-
ity, the same general rules applying to these meals as to
dinners.
BREAD MAKING.
Household Bread.
Take ten pounds of flour, and three quarts of soft
water, about lukewarm, if in summer, and rather warmer
in winter. Put the water into a large pan, add a table-
spoonful of salt, and a portion of the flour, stirring well
until about the consistency of batter. Add rather more
than half a pint of good yeast, and then more flour, mix-
ing the whole well. Put the pan, covered with a cloth,
and with a little dry flour strewed over the dough, be-
fore the fire a few minutes. About a third of the flour
is to be kept back in this first operation, and to be well
kneaded in when the mixture has risen properly before
the fire. After the rest of the flour is added, put the
dough again before the fire, and let it rise for a few min.
utes, then knead again, and bake in a quick oven, having
previously made the dough into loaves, and pricked the
surface of the dough with a fork, and placed it agaiu be-


284
DOMESTIC COOKERY.
dough for rolls should be taken off when it has risen the
second time. After taking the dough from the fire the
second time, it must be kneaded for half an hour on a
board strewed with flour, if intended for loaves, but the
rolls will not require more than five or six minutes
kneading. They are then to be baked in a quick oven
until they are nicely browned. A minute or two before
they are done, they should be taken out of the oven, and
a brush dipped in the white of egg be passed over the
top; then they are to be put in the oven again for one or
two minutes.
When there is reason to suspect, either from the ap-
pearance or the smell of the flour, that it is not good, and
there is still a necessity for using it, let it be baked for an
hour in a very slack oven, and add to it, when making
into dough, about ten grains of fresh carbonate of am-
monia, carefully powdered, for every pound of flour.
This will frequently correct any bad properties of the
flour, and render the bread palatable.
Milk may be substituted for water in the manufacture
of bread, but it does not improve the flavor if the flour
be good
Brown Bread.
The best is made of pure wheaten flour coarsely
ground, but good bread is also made from a mixture of
wheat, barley, and rye flour, in the proportion of two
pounds of the first, to one of each of the other Oat-
meal may be substituted for the barley flour, or added to
the barley and rye in the proportion of one-third. When
making brown bread, use a larger quantity of yeast and
less water, and knead for an hour. A nutritious brown
bread is made by the addition of the flour of the haricot
beans as follows:-two parts of wheaten flour, one of
rye flour, and one of the bean flour. Generally speak-
ing, brown bread requires longer baking than that from
pure wheaten flour.
-
-
i


DOMESTIC COOKERY.
285
French Rolls.
To about seven pounds of fine flour add the whites of
four eggs well beaten, and sufficient warm milk to make
it into a stiff dough; work it together in the same way
as for pie-crust, and let it rise before the fire under a
cloth. As the outside becomes hard by being placed be-
fore the fire, it should be removed, and the remaining
dough be well beaten, made into rolls, and set for a few ,
minutes before the fire to rise, and then baked in a quick
oven.
Barley Bread.
Take three pounds and a half of barley meal, mix
well together in a large carthen pan, add yeast and warm
water, and leave the dough to rise for one hour; it must
then be kneaded and well worked together for twenty
minutes, after which, make into one loaf, put it into the
oven, and let it bake for four hours. The barley should
be finely ground.
Indian Corn and Wheat Flour Bread.
Take a quart of corn meal and a little salt, and one
quart of boiling water. Wet the meal, let it stand until
it is blood-warm ; then add two quarts of wheat flour,
and half a pint of yeast, and let it rise. This quantity
will make two loaves. Bake one hour and a half in a
brisk oven.


HOME-MADE WINES AND DRINKS.
FININGS: HOW TO MAKE AND USE THEM.
For Sherry and all other White Wines
use the following:-Get an ounce of the best isinglass,
pull it to pieces, and put into a small tub. Pour on to it
half a gallon--three quart bottles-of cheap still hock.
Beat up well together with a whisk for half an hour,
cover the tub over, and keep it in a moderately warm
place. Repeat the whisking three or four times a day
for two or three days until the mixture is a thick smooth
jelly-like substance. Then put away in a dry and tightly-
corked jar for future use. This will keep good for some
time if well corked and laid on its side so that the cork is kept
wet. The quantity required for a butt is one quart; a
hogshead, one pint; a quarter cask, half-a-pint; and an
octave a gill-and-a-half. When the cask is ready to be
laid upon the scantling—or what serves for the same
purpose-knock out the bung of the cask, and take out
about half a gallon of the wine, put this into a large pan,
and add the finings; whisk well for some time, and then
put the whole into the cask; stir well round with a stick
inserted in the bung-hole. Then lay up the cask, and
fasten it with four wedges. Tap it about an inch to an
inch and a half from the bottom of the head-always use
silver-plated taps for wine-and put a spile in close to
[286]


WINES AND DRINKS.
287
the bung-hole. This spile must be left loose for some
time. In a month or six weeks the wine should be ready
for bottling or drawing off for use. About a pint should
be first drawn off and then the wine tried. If not bright
give it more time. Isinglass finings for beer are made in
the same way, with half an ounce to one ounce of isin-
glass to a quart of “hard” beer. This should be made
as wanted. It is stronger and cleaner than the doubtful
mixtures often sold as “finings."
For Port, Claret, &c.,
the whites of eggs are the most serviceable. Use twelve
to a pipe, six to a hogshead, four to a quarter cask, and
two to an octave. Break carefully and discard the yolks
this is best done by breaking the shell in the mid-
dle on the rim of a cup, passing the whole yolk from one
half shell to the other, until all the white has run into
the cup. Then put the yolks aside, and so on; mix the
whites well in a little wine; put into the cask, and pro-
ceed as for sherry.
WINES.
The whole art of wine-making consists in the proper
management of the fermentation process. The same
quantity of fruit—as unripe grapes, gooseberries, cur-
rants, or rhubarb—will, with sugar and water, produce
two different kinds of wine, by simply varying the mode
of fermentation: that is, a dry wine, like sherry, or a
brisk one like champagne. But none of these fruits will
produce a wine of the true champagne flavor, which is
only to be obtained from the berries, leaves, tops, and
tendrils of a particular kind of grape, principally grown
in France. The following receipt, however, will do for
making ten gallons of capital wine, without brandy,


288
WINES AND DRINKS.
from unripe grapes, with tops, leaves, and tendrils, or
from rhubarb, currants, or gooseberries.
Champagne.
Take fifty pounds of rhubarb, or any of the above-
mentioned fruits, and thirty-seven pounds of good moist
sugar. Have ready a tub that holds from fifteen to twen-
ty gallons. Bore a hole near the bottom for a tap. In
this tub bruise the rhubarb, add four gallons of clear
cold water; stir well; cover with a blanket and let
stand for twenty-four hours; then draw off the liquor
through the tap; add one or two more gallons of water
to the pulp, let it be well stirred, and then allowed to
remain an hour or two to settle, then draw off; mix the
two liquors together and in it dissolve the thirty-seven
pounds of sugar. Let the tub be made clean, and return
the liquor to it, cover with a blanket and place in a
room, the temperature of which is not below 60° Fahr.;
here it is to remain for twenty-four, forty-eight or more
hours, until there is an appearance of fermentation hav-
ing begun, when it should be drawn off into the ten-gal-
lon cask, as clear as possible, which cask must be filled
up to the bung-hole with cold water; if there is not
liquor enough, let it lean to one side a little, that it may
discharge itself; if there is any liquor left in the tub not
quite fine, pass it through a flannel bag, without squeezing,
and fill up with that instead of water. As the fermenta-
tion proceeds and the liquor diminishes, it must be filled
up daily, to encourage the fermentation, for ten or twelve
days; it then becomes more moderate, when the bung
should be put in, and a gimlet-hole made by the side of
it, fitted with a spile; this spile should be taken out
every two or three days, according to the state of the
fermentation, for eight of ten days, to allow some of the
carbonic acid gas to escape. When this state is passed,
the cask may be kept full by pouring a little liquor in at


WINES AND DRINKS.
289
the vent-hole once a week or ten days, for three or four
· weeks. This operation is performed at long intervals of
a month or more, till the end of December, when on a
fine frosty day it should be racked off from the lees as
fine as possible; the turbid part pass through a flannel
bag as before. Make the cask clean, return the liquor
to it; fine with isinglass as directed; put the bung in
firmly. Choose a clear dry day in March for bottling it.
Use champagne bottles, as common wine bottles are not
strong enough; wire down the corks. Make up the
liquor to two or three pints over the ten gallons, which
bottle for the purpose of filling the cask as it is wanted.
Sherry.
To obtain a dry wine from these materials keep the
cask constantly filled up to the bung-hole, daily or every
other day, as long as any fermentation is perceptible by
applying the ear near to the hole; the bung may then be
put in lightly for a time, before finally fixing it ; it may
be racked off on a fine day in December, and fined as di-
rected, and bottled in March.
Another Receipt for Champagne.
Take a large tub and put into it, boiling, eight gallons
of soft distilled water, and fifteen pounds of lump sugar,
and let stand for two hours, skimming now and then.
Then dissolve in it an ounce and a quarter of tartaric or
lemon acid. Before cold add half-a-pint of yeast; ferment.
Then put into a very clean cask ; and add half a gallon
of sherry (or a gallon of perry), half a gallon of French
brandy, and a pint of fresh strawberry juice. Bung tight.
and keep in a cool dry place for three months; bottle it,
and keep two months longer. It is then ready for use.
There is considerable danger of these bottles bursting,
13


WINES AND DRINKS.
Elderberry Wine.
Take dry, ripe elderberries, pick, bruise, and strain
them. Let the liquor stand in glazed earthenware ves-
sels for twelve hours to settle. To every pint of clear
juice add one pint and a half of water; to every gallon of
this liquor put three pounds of moist sugar; set it in a
kettle over the fire, and when it is ready to boil, clarify
it with the white of eggs; boil one hour, and when al-
most cold, work it with strong ale-yeast, and tun it,
filling up the vessel from time to time with the same
liquor, saved on purpose, as it sinks by working. Eight
or nine gallons is a convenient quantity and it will then
be ready to fine (see Fining). In a month's time it will
be fit to bottle, and, after bottling, fit to drink in twelve
months. Many persons add a little foreign wine or
brandy to this wine.
Orange Wine.
Take eleven gallons of soft water, break into it the
whites of thirty eggs; boil. Then peel very thin a couple
of hundred fine ripe oranges, and two or three dozen
Seville oranges. Pour the water, boiling, upon this, and
let it stand for twelve hours. Strain ; add the juice of
the oranges, and thirty to thirty-five pounds of sugar.
Add half a pint of ale-yeast, and let it ferment for four or
five days. Put into a cask, add a gallon and a half of
brandy; bung closely, and in six months it will be per-
fectly bright and ready to bottle. If not bright, it must
be fined (see Fining).
Cowslip Wine.
Take three gallons of water and six pounds of loaf
sugar; boil for an hour, and let it cool. Toast a piece
of bread, and spread both sides of it with yeast, but be-


WINES AND DRINKS.
291
:
fore you put it into the liquor, add to every gallon one
ounce of the syrup of citrons. Beat well with the rest,
work for two or three days, and in the meantime put in
about a peck of bruised cowslip flowers, with three lemons
sliced, and one pint of white wine to every gallon. Let
the liquor stand three days, then put it into a clean cask,
and when fine, bottle off.
Ginger Wine.
Boil four gallons of water and seven pounds of sugar,
half an hour, skimming all the time. When cold, squeeze
in the juice of two lemons, then boil the peels, with two
ounces of white ginger, in three pints of water, one hour.
As soon as this is cold, put it to the rest, and three
pounds of Malaga raisins. Then close it up, fine (see
Fining), let it stand two months, and bottle it off.
.
CIDER, LEMONADE, &c.
Cider.
Take good sound apples, when they are perfectly
ripe. Lay in heaps, and discard the decayed or over-
ripe fruit. Bruise the remainder small, and when com-
pletely mashed, put into a hair bag, and squeeze by de-
grees. Strain into a cask, in which a sulphur match has
just been burned, after which, mash the pulp with warm
water, adding a fourth part to the cider. Warm three
whites of eggs and a little honey and flour together, put
into a linen bag, and let it hang by a string in the mid-
dle of the liquid; then put in a pint of new ale yeast,
warm and let stand five or six days, after which draw it!


WINES AND DRINKS.
293
on cold) two ounces of bruised ginger, and two pounds
of sugar. Skim and pour into a jar with one sliced
lemon. When nearly cold, put in half a teacupful of
yeast. After the beer has worked (for two days) strain
and bottle it for use. Tie the corks down strongly. There
are many receipts for ginger-beer, but the above will be
found as good as any.
Lemonade.
Dissolve loaf sugar in water, and add strained lemon-
juice. If wanted for bottling proceed thus:--Having pre-
pared the lemonade not quite so sweet as it is intended to
be, make a very thick syrup of sugar; and when nearly
done stir into it a quantity of carbonate of soda, sufficient
to give about half a drachm to each bottle; pour out the
syrup into a plate or dish, previously oiled, and when the
sugar is nearly cold divide it with a knife into as many
portions as there are to be bottles of lemonade; roll up
each portion in writing paper in an elongated form, so
that it may enter the bottle freely. As this will not dis-
solve immediately, there will be abundant time to cork
the bottles without loss of gas. The bottles then, being
well corked, and tied over, the lemonade may be kept for
two or three months.
Italian Lemonade.
Take a dozen lemons, pare and press them ; pour the
juice on the peels, and let it remain all night ; in the
morning add one pound of loaf sugar, a pint of good
sherry, and three pints of boiling water. Mix well, add
a pint of boiling milk, and strain through a jelly-bag till
clear. It is then fit for use. This will keep for several
days.
Barley Lemonade.
Take four ounces of sugar and half a pint of water;


294
WINES AND DRINKS.
boil together for ten minutes, until it forms a thick syrup;
then grate the rind of a lemon ; add it. Then put in the
pulp of two lemons, and let the whole boil for a minute
or two longer, when add two quarts of barley-water
(made without sugar or lemon); boil five minutes longer,
pass through a hair sieve into a jug, cover with paper,
making a hole in the center to let out the heat. When
cold it is ready for use. If put cold into a bottle, and well
corked, it keeps good several days.
Barley Orangeade
is made by adding to the above the rind of one and the
juice of two oranges, and leaving out the rind and the
juice of one lemon.
Soda Water.
Dissolve in a gallon of water one ounce of carbonate
of soda ; put it into bottles, half a pint to each ; having
the cork ready, drop into each bottle half a drachm of
tartaric or citric acid or crystals, cork and wire imme-
diately, and it will be ready to use at any time.
Gingerade.
Bruise two ounces of Jamaica ginger-root, and infuse
it four hours in a pint of boiling water ; strain ; add two
pounds of loaf sugar; make hot, skim ; add two ounces
of citric acid, and cork down for use.
Refreshing Drink.
A capital drink for hot weather is :- Take a large
tumbler of cold water, stir into it two tablespoonfuls of
oatmeal ; allow it to partially settle, and then drink off.


296
WINES AND DRINKS.
COOLING CUPS.
For sparkling cups do not make until just before
wanted; other cups are better allowed to stand half an
hour.
Cider Cup
Take a bottle of cider, a bottle soda water (both iced),
two glasses of sherry, one small glass of brandy, slices of
lemon, a little nutmeg, and sugar. Mix well, and add a
sprig of borage, a sprig of balm, and some lump or
pounded ice.
Moselle or Champagne Cup.
To each bottle of still or sparkling Moselle or cham-
pagne, add one of soda-water, a glass of sherry or brandy,
a few slices of pine-apple, the peel of half a lemon, cut
thin, powdered sugar to taste, and some lump or pow-
dered ice.
Claret Cup.
To each bottle of claret, add one of soda water, a glass
of sherry, a small glass of liquor, the peel of a lemon, cut
thin, and powdered sugar to taste. Add some ice, and
let it remain half an hour before serving. A few slices
of raw cucumber, or some sprigs of green borage may be
added.
Sherry Cobbler.
Powder roughly some ice, and half fill your tumblers
with it; add one or two teaspoonfuls of powdered sugar,
the rind of half a lemon, and two glasses of sherry; stir
well together, and drink through a straw.
thith it; add roughly so
Mint Julep.
Take a dozen sprigs of fresh mint, put them in a


WINES AND DRINKS.
297
large tumbler with a good spoonful of powdered sugar.
Add a liquor glass each of pale brandy and noyeau.
This should one-third fill the glass. Then fill up with
pounded ice. Allow it to stand for a few minutes, and
serve. A very small slice of pine-apple or peach, or a
little bit of cinnamon may be added.
Lemonade and Claret.
To a glass of claret, add some pounded ice, and slices
of lemon. Stir, and pour in a bottle of effervescing lem-
onade. A slice of cucumber improves this drink.
Oxford Swig.
Put into a bowl half a pound of sugar and pour over
it half a pint of warm ale; add grated nutmeg and
grated ginger, two glasses of sherry and a quart more
ale, stir this well, and if not sweet enough add more
sugar. Cover the bowl and let stand four hours. It is
then fit for use. Lemon juice, and lump sugar rubbed
on lemon-peel improve this ; or the lemon-peel itself,
cut thin, may be used. If wanted effervescing, put into
a stone bottle, cork tightly, and keep for a few days.
PUNCH, &c.
Milk Punch.
Steep the rinds of a dozen common-sized lemons for
two days in two quarts of brandy, make a syrup of a
pound and a half of sugar, and when nearly ready, add
to it the juice of the lemons, and a grated nutmeg; add
-- these to the brandy, and then a quart of new milk, boil-
- 13*


298
WINES AND DRINKS.
ing hot. Use cold. Strain through a jelly-bag and
bottle.
Tea Punch.
Make a quart of strong green tea. Make a metal punch-
bowl very hot, and then put into it half a pint of brandy,
half a pint of rum, lump sugar to taste, and the juice of
a lemon; set these alight, and pour in the tea gradually,
mixing it from time to time with a ladle; it will remain
burning for some time, and is to be poured in that state
into the glasses; a few lumps of the sugar should be
rubbed over the lemon-peel as before directed. This
punch, if in a china bowl, will not keep alight long.
Rum Punch.
Rub two lemons with sugar as before directed. Put
the sugar in your bowl, squeeze the lemon-juice on it,
and add a quart of boiling water; when this is getting
cool, take a pint of rum and half-a-pint of brandy; stir
them in; sweeten to taste with capillaire or sugar; strain;
make quite hot and serve. A few roasted apples or slices
of lemon are often served with this favorite drink.
Lemon Punch.
Take some lump sugar and rub three lemons until
the essence of the rinds is extracted; put the sugar into
a large jug with the peel of two Seville oranges, and two
lemons, extremely thin, the juice of four Seville oranges
and of ten lemons, and six glasses of calf's feet jelly,
warm. Stir well together, pour on two quarts of boiling
water, cover close, and set near the fire for a quarter of
an hour; then strain into a punch bowl, sweeten with a
bottle of cappillaire, made as follows: Boil five pounds
of lump sugar with three pints of water, and one ounce


WINES AND DRINKS..
of capillaire (the herb called Maiden-hair), skim fre-
quently, and continue the boiling until the syrup becomes
thick; then filter through a jelly-bag, add five drops of
neroli, and when cold, put into bottles for use. Add
half a pint of sherry, one pint of brandy, one pint of
rum, and one bottle of orange shrub; stir the punch as
the spirit is poured in. This is best hot, but may be
taken cold.
Gin Punch.
Rub off the peel of a lemon on sugar; put the sugar
and juice into a bowl with a pint of gin, a quart of
water, a gill of sherry, and loaf or barley sugar to taste.
Stir well and serve hot.
Cold Punch.
Take the thin parings of three oranges and three lem-
ons, let them steep in a bottle of brandy for two days.
Then make a syrup with a pound and a half of loaf sugar;
when this is cold, strain the brandy, and add it, together
with half a gallon of filtered or distilled water, the
strained juice of six oranges and six lemons. A little
sherry may be added. Let this stand, closely corked, for
a month, then strain and bottle. To be taken cold.
WINTER DRINKS.
Mulled Wine.
Boil in a delicately clean pipkin, a full gill of water,
sugar say three ounces, and any flavoring you like-cin-
namon, cloves, ginger, lemon, &c.--until they form a
thick syrup. When this is boiling pour in a pint of wine


300
WINES - AND DRINKS
and stir gently till nearly boiling again, when serve. The
beaten yolks of two or three eggs or a roasted apple or
two are sometimes added.
Egg-Hot.
Beat up the yolks of three eggs and the white of one
in a teacupful of table ale, with a little nutmeg ; in the
meantime have upon the fire a quart of the same kind of
ale ; when it is nearly boiling add the eggs thus beaten
up, and let the boiling finish very gently, stirring the
whole time; when it has thickened pour it into a jug
containing about a gill of brandy and three ounces of
loaf sugar; have another jug handy, and pour backwards
and forwards for three or four minutes before serving.
Port Negus.
Put a pint of fruity port into a large jug; rub the rind
of a lemon off with some lump sugar-say four ounces;
then add the juice, strained. Grate a little nutmeg over
it, and pour on to this mixture a quart of boiling water.
. When a little cool this is fit for use. Sherry Negus.-Pro-
ceed in the same way.
LIQUEURS.
Raspberry Vinegar.
Take four pounds of picked raspberries, bruise and
place them in a jar, and pour over half a pint of vinegar;
cover down air-tight, and let stand in the sun for two days,
keeping it in a warm place during the night. Then put
it in a jelly-bag, and let run through. For every pint


WINES AND DRINKS.
301
'
cake a pound of loaf sugar, and boil sharply until the
scum rises; skim, bottle, and cork well.
Brandy Bitters.
Put into a pint of pale brandy half an ounce of finely
cut fresh, and a quarter of an ounce of powdered dried
orange and lemon peel. Let this remain for ten or
twelve days, corked down, and well shaken twice a day.
Filter through white blotting paper, and dissolve in it a
couple of ounces of loaf sugar.
Noyeau.
Blanch and pound three ounces of almonds-half
sweet and half bitter; mix them with a pound of pow-
dered loaf sugar. Then boil half a pint of new milk, let
it get cold and then add to the almonds and sugar. Then
add the rinds of three lemons, thinly cut, one tablespoon-
ful of honey, and a quart of good gin, or Irish whisky;
mix well, and let stand in a jar for a fortnight, shaking
frequently. Then filter through blotting paper, and bot-
tle off into small bottles; cork tightly and seal. Any i
bruised plum, apricot or peach kernels may be added.
Cherry Brandy.
Take six pounds of red and black cherries-half of
peach--mash; add a quart of brandy, and let it stand for
twenty-four hours; strain through a bag, sweeten with
loaf sugar, and add a stick of cinnamon; let it stand
covered for a month. Then bottle and put a lump of
sugar into each; or, the cherries may be left whole, and
put into bottles, and covered with the brandy. It then
requires to be kept some months before using.


302
WINES AND DRINKS.
.
Orange Brandy.
To a gallon of brandy and eight oranges use a pound
of sugar. Steep the parings of the oranges, with a little
lemon-peel, in the brandy for a fortnight, covered down.
Then boil the sugar in a quart of water; skim, and add
(cold) to the liquor. Strain, and bottle. Many persons
add the orange juice.


SOCIAL AND SCIENTIFIC FACTS.
THE PHILOSOPHY OF EATING.
Dr. Hall's maxims are founded on good sense, long
observation, and scientific principles. He says:-
“Never sit down to a table with an anxious or dis-
turbed mind; better intermit that meal ; eating under
such circumstances can only prolong and aggravate the
condition of things. Never sit down to a meal after any
intense mental effort, for physical and mental injury are
inevitable. Never go to a full table during bodily ex-
haustion. The wisest thing you can do under such cir-
cumstances is to take a biscuit and a cup of warm tea,
either black or green, and no more. In ten minutes you
will feel a degree of refreshment and liveliness which
will be pleasantly surprising to you; not of the transient
kind which a glass of liquor affords, but permanent; for
the tea gives prompt stimulus, and a little strength, and
before it subsides nutriment begins to be drawn from
the sugar, cream and biscuit, thus allowing the body
gradually, and by safe degrees, to regain its usual vigor.
Then, in a couple of hours, you may take a full meal,
provided it does not bring it later than two hours before
sundown. It is a fact of no unusual observation among
intelligent physicians, that eating heartily under bodily
exhaustion is not unfrequently the cause of alarming
and painful illness, and sometimes sudden death. These
[303]


304
SOCIAL AND
things being so, let every family make it a point to
assemble around the family board with kindly feelings,
with a cheerful humor, and a courteous spirit. Eat in
thankful gladness.”
WATER DRINKING.
There is no habit which is so disposed to grow upon
one as that of drinking. Even water-drinking, apparent-
ly so harmless, becomes, with some people, a most per-
nicious habit ; they are regularly in the habit of drink-
ing many glasses of water daily between meals. This
habit is an injurious one; it greatly weakens the digest-
ive power. Unfortunately, however, water-drinking is
far less frequently a habit than beer-drinking, which, in
quantities very far short of intoxication, is much more
injurious. By water-drinking we dilute our tissues; by
beer-drinking we contaminate them. It is a matter of no
small importance to those who drink water that they
should be able to obtain it as pure as possible. It is a
mistake to suppose that water is necessarily pure because
it is bright and sparkling Water of this description is
naturally much more attractive than that which is opaque
or muddy ; but the analytical chemist tells us that in the
most brilliant water there sometimes lurks the most
deadly poison, and that a sudden rise in the temperature
may develop this poison into activity, and so spread
death and disease throughout a whole district. This is
easily accounted for, because in most cases the brilliancy
and sparkling character of water is owing to the large
quantity of carbonic acid gas which it contains; and al-
though this in itself is by no means injurious, yet it gives
to water the power of dissolving matters of an organic
nature, which are the real cause of its unwholesomeness.
There are other gases capable of being absorbed or dis-


SCIENTIFIC FACTS.
305
solved by water, which produce a similar effect, and the
combinations which result from them are all more or less
injurious under certain conditions of temperature, the
water all the time, perhaps, remaining beautifully clear
and bright. It is, therefore, to the removal of this class
of impurities that the attention of the water drinker
should be more particularly directed. The remedy con-
sists in the filtration of all water used for drinking or
cooking. Now, until very recently, it was supposed that
so long as the visible impurities of water were removed
by a filter, its action was perfect, and nothing more was
expected from it. This, however, is not all that is re-
quired; we want a filter which will deprive it, not only
of its visible impurities (this is merely straining it), but
also of those unseen and far more dangerous matters
which impart so much unwholesomeness to our drinking
water. This the old-fashioned filters will not do-they
are mere combinations of sponge, sand, and gravel, with
sometimes a little wood-charcoal; and although they
may strain water and render it tolerably bright, they do
not exercise any chemical action on it. The newer and
better class of filters have animal charcoal for the filter-
ing medium. The best plan is to buy of a good maker.
THE POCKET FLASK.
All travelers know the great value of a pocket flask,
and therefore the following excellent mixture with which
to fill it will be acceptable:-Melt or dissolve by a gentle
heat one ounce of black currant jelly in half-a-pint of
syrup; when cold, add the same quantity of rum, which
is preferable to any other spirit, as it increases the respi-
ration, so essential to all sportsmen. This should be pre-
pared in the summer-as follows:- Pick fine dry black
currants, put them into a stone jar, and then the jar in


306
SOCIAL AND
a saucepan of boiling water till the juice is extracted;
strain, and to every pint add half a pound of loaf sugar;
give one boil, and skim well; when cold, add the same
quantity of rum, shake well and bottle.
THE RIND OF ALL FRUIT IS INDIGESTIBLE,
and so is the pellicle or skin of kernels and nuts of all
kinds. The edible part of fruit is particularly delicate,
and liable to rapid decomposition if exposed to the
atmosphere; it is therefore a provision of Nature to
place a strong and impervious coating over it, as a pro-
tection against accident, and to prevent insect enemies
from destroying the seed within. The skin of all the
plum tribe is wonderfully strong, compared with its
substance, and resists the action of water and many
solvents in a remarkable manner. Jf not thoroughly
masticated before taken into the stomach, the rind of
plums is rarely, if ever, dissolved by the gastric juice.
In some cases, pieces of it adhere to the coats of the
stomach, causing sickness and other inconvenience.
Dried raisins and currants are particularly included in
these remarks, showing the best reasons for placing
the fruit upon the chopping-board with the suet in
making a pudding of them, for if a dried currant
passes into the stomach whole, it is never digested at
all. When horses eat oats or beans that have not been
through a crushing-mill, much of this food is swal-
lowed whole, and in this state, being perfectly indi-
gestible, the husk or pellicle resisting the power of
the stomach, there is so much loss to nutrition. Birds,
being destitute of teeth, are provided with the appara-
tus for grinding their seed, namely with the gizzard,
through which the seed passes, and is crushed prior
to digestion. The peels of apples and pears should


SCIENTIFIC FACTS.
307
always be cast away. Oranges we need not mention,
as this is always done. Orleans, greengages, damsons,
and all other plums, should be carefully skinned if
eaten raw; and if put into tarts, they should be crushed
before cooking Nuts are as indigestible as we could
desire, if the brown skin be not removed or blanched,
as almonds are generally treated.
SLEEP AT WILL.
On every hand we hear complaints such as " I lay
awake for hours," &c., &c., and any means natural or arti-
ficial--of procuring sleep-in other words, falling to
sleep at will-is certainly worth a trial. Dr. Binn, the
author of the “Anatomy of Sleep,” thus describes his proc-
ess:-“I turn my eyeballs as far to the right or left, or
upwards or downwards, as I can without pain, then com-
mence rolling them slowly with that divergence from a
direct line of vision around in their sockets, and continue
doing this till I fall asleep, which occurs generally within
three minutes, and always within five at most. The im-
mediate effect of this procedure differs from that of any
other of which I have heard to procure sleep. It not
merely diverts thought into a new channel, but actually
suspends it. I have endeavored innumerable times, while
thus rolling my eyes, to think upon a particular subject,
· and even upon that which before kept me awake, but I
could not. As long as they were moving around, my
mind was a blank. If any one doubts this, let him try
the experiment for himself. Let him pause just here and
make it. I venture to assure him that if he makes it in
good faith, in the manner described, the promise of a
penny for his thoughts,' or for each of them, while the
operation is in progress, will add very little to his wealth.”


308
SOCIAL AND
THE HUMAN BODY.
Pope truly said “the proper study of mankind is man;"
but just as marvels by familiarity ceases to seem marvel-
ous, so by its being constantly before our eyes, we over-
look that wonder of wonders, the human body. In the
human skeleton, about the time of maturity, there are 165
bones. The muscles are about 500 in number. The
length of the alimentary canal is about 32 feet. The
amount of blood in an adult averages 30 pounds, or full
one fifth of the entire weight. The heart is 6 in. in length,
and 4 in. in diameter, and beats 70 times per minute, 4,200
times per hour, 100,800 per day, 36,772,000 per year, 2,565,-
440,000 in three score and ten, and at each beat 272 ounces
of blood are thrown out of it, 175 ounces per minute, 656
pounds per hour, 7 and 3-4ths tons per day. All the
blood in the body passes through the heart in 3 minutes.
This little organ, by its ceaseless industry during life,
lifts the enormous weight of 370,700,200 tons. The lungs
will contain about i gallon of air at their usual degree
of inflation. We breathe on an average 1,200 times per
hour, inhale 600 gallons of air, or 24,000 gallons per day.
The aggregate surface of the air cells of the lungs ex-
ceeds 20,000 square inches, an area very nearly equal to
the floor of a room 12 ft. square. The average weight
of the brain of an adult male is 3 pounds and 8 ounces,
of a female 2 pounds and 4 ounces. The nerves are all
connected with it, directly or by the spinal marrow.
These nerves, together with their branches and minute
ramifications, probably exceed 10,000,000 in number,
forming a "body guard” outnumbering by far the great-
est army ever marshaled! The average area of the skin
in an adult is estimated to be 2,000 square inches. The
atmospheric pressure being about 15 lbs. to the square
inch, a person of medium size is subjected to a pressure
of 40,000 lbs. Each square inch of skin contains 3,500


SCIENTIFIC FACTS.
309
sweating tubes, or perspiratory pores, each of which may
be likened to a little drain-tile 1-4th of an inch long,
make an aggregate length of the entire surface of the
body of 201,166 ft., or a tile-ditch for draining the body
almost 40 miles long!
THE TEETH OF MAN AND OF INFERIOR ANIMALS.
Vegetarians will do well to study the teeth of man,
and they will find there the distinct refutation of their
arguments. No naturalist who has examined the teeth
of man, and compared their structure with those of the
lower animals, but must be of the opinion that those who
restrict themselves to a vegetable diet, are not acting in..!
accordance with the dictates of nature. The teeth of man,
partaking as they do, in a nearly equal degree, of the prop-
erty of the herbivorous and carnivorous animals, show that
he has been destined to be nourished by both descriptions
of food. We do not require to refer to what would be
sufficient evidence of the propriety of using this kind of
aliment, viz., the natural instinct of man to seek it, or to
the superiority in energy and stamina seen in those
races of mankind who freely use it, compared with
those who, from circumstances or superstitious obsery-
ance, do not partake of animal food. The form and
structure of the teeth alone afford the most conclusive
proof that man was intended to derive his food in nearly
equal degrees from the animal and vegetable kingdoms.
They will best preserve their constitutions in unimpaired
vigor, therefore, who do not confine themselves exclu.
sively to the use of either.


310
SOCIAL AND :
YEARLY FOOD OF ONE MAN.
From the army and navy diet scales, based upon the
recognized necessities of large numbers of men in active
life, it is inferred that about two and one-fourth pounds
avoirdupois of dry food, per day, are required for each
individual; of this about three-fourths are vegetable, and
the rest animal. At the close of an entire year, the
amount is upwards of eight hundred pounds. Enumer-
ating under the title of water all the various drinks, its
estimated quantity is about fifteen hundred pounds per
annum. The air received by breathing may be taken at
eight hundred pounds. With these figures before us, we
are able to see how the case stands. The food, water,
and air which a man receives, amount, in the aggregate,
to more than three thousand pounds a year-about a ton
and a half, or twenty times his weight. This fact shows
the gigantic expenditure of material required for life,
and proves better than words the changes which are
hourly caused by every living being.
AGE OF ANIMALS.
A bear rarely exceeds 20 years; a dog lives 20 years;
a wolf 20 years; a fox 14 or 16 years; lions are long-lived.
Pompey lived to the age of 70. The average of cats is
15 years; a squirrel and hare 7 or 8 years; rabbits 7.
Elephants have been known to live to the great age of 400
years When Alexander the Great had conquered one
Phorus, King of India, he took a great elephant which
had fought very valiantly for the king, named him Ajax,
and dedicated him to the sun, and let him go with this
inscription—"Alexander, the son of Jupiter, hath dedi-
cated Ajax to the sun." This elephant was found with


-
311
SCIENTIFIC FACTS.
:
this inscription 350 years after. Pigs have been known
to live to the age of thirty years; the rhinoceros to 20.
A horse has been known to live to the age of 62, but
averages 25 to 30. Camels sometimes live to the age of
100. Stags are long-lived. Sheep seldom exceed the
age of 10. Cows live about 15 years. Cuvier considers
it probable that whales sometimes live to the age of
1,000. The dolphin and porpoise attain the age of 30.
An eagle died in Vienna at the age of 104 years. Ravens
frequently reach the age of 100. Swans have been known
to live 360 years. Pelicans are long-lived. A tortoise
has been known to live to the age of 107.
,
PULSE OF ANIMALS.
Amateur veterinarians will be assisted by the follow
ing table of the number of pulsations in a minute in
various animals:-The horse, 32 to 38 (36 to 40, White);
ox or cow, 35 to 42 (42 to 45, Clater); ass, 48 to 54; sheep,
70 to 79; goat, 72 to 76; dog, 90 to 100; cat, 110 to 120;
rabbit, 120; guinea-pig, 140; duck, 136; hen, 140; heron,
200.
HOW TO KEEP HOUSES COOL IN HOT WEATHER.
If the air outside a room or house be cooler than the
air inside, let it in by all means; but if it be hotter, care-
fully keep it out. A staircase-window left open during
the night will often cool the passages of a house, and the
rooms, too, if their doors be not shut; but it must be closed
at eight or nine o'clock in the morning, or, if on the
sunny side, at four or five o'clock, and the blind drawn
down. The mistake people generally make is to throw


312
SOCIAL AND
open their windows at all hours of the day, no matter
whether the atmosphere outside be cool or scorching.
“Let us have some air,” they say, and in comes the
treacherous breeze-for even hot air is pleasant while it
is gently blowing, taking away perspiration, and thereby
cooling the skin; but the apartment is made warmer, in-
stead of cooler, and as soon as they move out of the
draft, they find their room to be more uncomfortable
than before. Let in cool air, keep out hot; that is the
only formula to insure the minimum of discomfort. Sit-
ting-rooms may generally be kept cool during the whole
day, if the doors be only opened for ingress and egress,
and the windows be kept closed and shielded from direct
sunshine by a blind. If the atmosphere of a room be im-
pure from any cause, let it be renewed; hot air is less
injurious than bad air; if a room be small in comparison
with the number of persons engaged in it, free ventila-
tion becomes indispensable. In a cooking apartment
the temperature will probably be higher than outside
hence the free admission of even hot air will be desira-
ble. If persons do not object to sit in a direct draft of
air, windows and doors may be opened, a breeze being
more refreshing, even though several degrees warmer,
than still air; but under nearly all other circumstances
rooms should be kept closed as much as possible till
after sundown, or till the air outside is cooler than that
inside. Let in cool air, keep out hot.
OPEN WINDOWS AT NIGHT.
The above theory of letting in cool air must of course
be adopted with caution. If you sleep uncomfortably
cool you will get ill. To put the window of a bedroom
quite high, when the thermometer is at zero is an absurd-


SCIENTIFIC FACT'S.
ity. The cooler a sleeping department is-below a
certain temperature—the more unhealthy does it become,
because cold condenses the carbolic acid formed by the
breathing of the sleeper. It settles near the door and is
re-breathed, and if in a very condensed form he will die
before the morning. Hence, we must be governed by
circumstances ; the first thing is, you must be comfort-
ably warm during sleep, otherwise you are not refreshed,
and inflammation of the lungs may be engendered, and
life destroyed within a few days. An open fire-place is
sufficient for ordinary purposes in cold weather. When
the windows are opened, it is well to have them down at
the top two or three inches, and up at the bottom.
CAUTION TO PERSONS LIVING IN MARSHY DIS-
TRICTS.
In miasmatic localities—and these are by rivers, ponds,
marshes, fens, and the like—it is most important, from
the first of August until several severe frosts have been
noticed, to sleep with all the windows closed, because
the cool air of sunset causes the condensation of the
poisonous emanations which were caused by the heat of
the noonday sun to rise far above the earth; this conden-
sation makes the air “heavy" at sunset, made heavy by
the greater solidification of the emanations by cold; and
resting on the surface of the earth in their more con-
centrated and malignant form, they are breathed into the
lungs, and swallowed into the stomach, corrupting and
poisoning the blood with great rapidity. By daylight these
condensations are made so compact by the protracted cool-
ness of the night, that they are too ncar the surface of
the earth to be breathed into the system ; but as the sun
begins to ascend, these heavy condensations, miasms,
14


314
SOCIAL AND
begin to rise again to the height of several feet above the
ground, and are freely taken into the system by every
breath and swallow. Hence the hours of sunrise and
sunset are the most unhealthful of all the hours of the
twenty-four in the localities named ; and noontide, when
the sun is the hottest, is the most healthy portion of the
day, because the miasm is so much rarefied that it as-
cends rapidly.
BEDS AND THEIR MANAGEMENT.
The notion that feather beds are unhealthy and mat-
tresses healthy, is erroneous. A feather bed is only un-
healthy when the sleeper finds himself too warm in it.
During the cold winter months the warmth of feathers is
almost necessary. A feather bed is a greater luxury than
a mattress. Nothing is more uncomfortable to lie upon
than an ill-kept feather bed. A bed should be well
shaken by the four corners alternately, and the two sides
of the center; shake it again and again. Turn it, and re-
peat the process, then feel for any knots of feathers, and
separate them with the hands. On rising, strip the bed.
Do not lay the clothes back over the footboard, but re-
move them on one or two chairs. Shake the bolsters and
pillows. Some make up beds immediately they are va-
cated. To do so is not healthy. They need to air for a
couple of hours. Open the windows, and set open the
doors also. Unless there is a thorough draught, there
is no true ventilation of a sleeping-room.
CARBOLIC ACID v. CHLORIDE OF LIME.
A recent report upon the relative value of chloride of:


.:
315
SCIENTIFIC FACTS.
i
lime and carbolic acid as disinfectants, deserves serious
attention. Some meat was hung up in the air till the
odor of putrefaction was strong. It was then divided
into two pieces. One was soaked for half an hour in
chloride of lime solution, and was then washed and hung
up again; the offensive smell had entirely gone. The
other piece of meat was soaked in a solution of carbolic
acid, containing one per cent. of the acid; it was then
dried and hung up. The surface of the meat was
whitened, but its offensive odor was not removed, though
it was masked by the carbolic acid. In two days' time
the bad odor had entirely gone, and was replaced by
a pure but faint smell of carbolic acid. In a few weeks
time the pieces of meat were examined again. The
one which had been deodorized with chloride of lime
now smelt as offensively as it did at first, whilst the piece
treated with carbolic acid had simply dried up, and had
no offensive odor whatever. Even after a month's ex-
posure no change had taken place. This shows us that
whilst chloride of lime merely removes the smell of de-
composing matter-in fact, is a deodoriser-carbolic acid
actually prevents decomposition, and is antiseptic.
SUGAR AS FOOD.
Next to corn and animal food, sugar constitutes a
most important part of the food of the people. Al-
though, being a non-nitrogenous substance, sugar can-
not make flesh, yet it makes fat; it aids respiration, con-
duces to the digestion of flesh-making things, and in
several other ways exalis the power of that mysterious
energy which we agree to call “life.”


316
SOCIAL AND
ADULTERATION OF SUGAR.
If brown sugar be adulterated with sand, the fraud
may be detected by taking a glass full of clean water,
and dissolving a quantity of the suspected sugar therein.
If sand, or any similar substance, be present, it will fall
to the bottom when the solution has stood for some time.
DRAFTS PREVENTED.
The means of preventing drafts from doors or
windows simply consists of a slight beading, screwed or
nailed round the door-frame, with a narrow slip, or rid-
bon, of vulcanized india-rubber, fixed in a groove at an
angle, so as to form an elastic spring to press against the
door when closed, and thus to make the joints air-tight all
round. The beading at the foot of the door is so hinged
and affixed to the door itself, as to open much like one
of the pieces of a parallel ruler, only protected between
the two slips, and having a spring between its two
pieces and the india-rubber ribbon running along the
outer edge, so that as the door closes, a protruding heel
of the bead, as it were, is caught by the frame and
pressed so as to open the parallel slip and cause its rub-
bered edge to press upon the floor or carpet, thus effi-
ciently preventing all access of air or draft. Not
only drafts, but dust and noise can thus be readily
excluded, either by windows or doors.
WHEN PERFUMES SHOULD BE USED IN THE SICK
CHAMBER.
Though the odors which we dislike are overpowered


SCIENTIFIC FACTS. 317
by others more agreeable, the former are neither re-
moved nor destroyed ; and the invalid continues to
inhale them in spite of the warning given him by his
sense of their injurious effects. This fact leads to the
inference that the best means of removing a bad odor
from a room is by proper ventilation. A fire in the
grate, and the door left a-jar, or the window open top
and bottom about an inch, will quickly change the at-
mosphere in the apartment; the vitiated air will flow up
the flue, while fresh air will come in at the various por-
tals. There are, however, instances when the doctor and
the nurse positively prohibit this fresh air, and it is on
such occasions they are beneficial, not only because they
hide the bad smells, but because—what is far more im- .
portant—they act as a prophylactic in the atmosphere. , ?
The odorous substances of flowers are all antiseptic in a
high degree, and being diffused into an atmosphere
charged with malarious gases, they destroy their poison-
ous effects.
PEPSIN
is prepared by digesting the cleansed stomachs of sheep
or pigs in distilled water, the resulting liquid with ace-
tate of lead, separating the precipitate thus formed by
filtration, then suspending it in water, and passing sul-
phuretted hydrogen through the water to decompose the
lead precipitate. The liquid, after being gently heated
and filtered, is evaporated nearly to dryness, and mixed
with sufficient starch to form a powder. This powder is
the so-called pepsin. Liquor pepticus præp. is some-
times a solution of this powder in distilled water, and
sometimes the liquid obtained as above before it is
evaporated to dryness, and mixed with starch. Fre-
quently a little alcohol is added to it for its preservation.


'318
SOCIAL AND
The dose of pepsin is about one scruple, and the liquor
pepticus præp. in proportional quantity.
MUSTARD LEAVES.
These are said to be prepared by fixing on strong
paper a thin layer of mustard by means of a solution of
caoutchouc in a volatile oil. To increase the activity of
the mustard the fixed oil is extracted. The mustard
leaves are used as substitutes for mustard poultices.
TO RESTORE SCORCHED LINEN.
The accident of scorching linen is of such frequent
occurrence that the following process is of great value.
It is almost needless to premise that if the tissue of the
linen is so much burnt that no strength is left, it is use-
less to apply it; for nothing could prevent a hole from
being formed, although the composition would by no
means tend to hasten that consummation. But if the
scorching is not through, and the threads not actually
consumed, then the application of this composition, fol-
lowed by two or three good washings, will restore the
linen to its proper color, and the marks of the scorching
will be totally effaced. Mix well together two, ounces of
- fuller's earth reduced to a powder; one ounce of hen's
dung; half an ounce of cake soap, scraped; and the juice
of two large onions, obtained by the onions being cut up,
beaten in a mortar and pressed. Boil this mass in half a
pint of strong vinegar, stirring it from time to time, until
it forms a thick liquid compound. Spread the composition
thickly over the entire surface of the scorched part, and


SCIENTIFIC FACTS.
319
-
let it remain on twenty-four hours. "If the scorching was
light, this will prove sufficient, with the assistance of two
subsequent washings, to eradicate the stain. If, how-
ever, the scorching was strong, a second coating of the
composition should be put on after removing the first;
and this should also remain on for twenty-four hours. If
after the linen has been washed twice or thrice, the stain
has not wholly disappeared, the composition may be used
again, in proportion to the intensity of the discoloration
remaining, when a complete cure will seldom fail to be
effected. It has scarcely ever happened that a third ap-
plication was found necessary. The remainder of the
composition should be kept for use in a gallipot tied over
with bladder.
PRESERVING BOOTS.
.. A coat of gum-copal varnish applied to the soles of
boots and shoes, and repeated as it dries, until the pores
are filled and the surface shines like polished mahogany,
will make the soles water-proof, and also cause them to
last three times as long as ordinary soles.
THE VALUE OF LEAVES.
If every horticulturist would reflect for a moment on
the nature of fallen leaves, which contain not only the
vegetable matter, but the earthy salts, lime, potash, &c.,
needed for the next season's growth-and that, too, ex-
actly in the proportion required by the very tree and
plant from which they fell,-nay, more, if they would
consider that it is precisely in this way, by the decom-
position of these very fallen leaves, that nature erriches


320
SOCIAL AND
the soil, year after year, in her great forests ; it would
scarcely be possible for such a reflecting horticulturist
to allow these leaves to be swept away by every wind
that blows, and finally lost altogether. A wise horticul-
turist will diligently collect from week to week the
leaves that fall under each tree, and, by digging them
under the soil about the roots, where they will decay and
enrich that soil, provide in the cheapest manner the best
possible food for the tree. In certain vineyards in France,
the vines are kept in the highest condition by simply
burying at their roots every leaf and branch that is
pruned off such vines, or that falls from them at the end
of the season.
THE AQUARIUM
may consist of either salt water and marine animals and
plants, or fresh water and plants and fishes; the latter
kind is perhaps the more amusing.
In order that the fish and other animals may retain
their health, nay, even their life, oxygen is absolutely
necessary—this the plants give off in large quantities;
while the carbon necessary to the growth and sustenta-
tion of the plants is produced by the fishes, the two in
combination preserve the water pure and fresh for al-
most any length of time; water has the power of absorb-
ing certain quantities of atmospheric air and carbonic
acid gas; the presence of the air gives to the rain and
spring water its refreshing qualities. The leaves of
plants, when acted upon by light, decompose this gas,
and, having no necessity for oxygen, they merely absorb
the carbon. Animals, on the other hand, require oxygen
for the purpose of removing the waste carbon of great
divisions of organized beings. But two other elements
play an important part in the phenomenon of life-


SCIENTIFIC FACTS.
321
namely, nitrogen and hydrogen. Both plants and ani-,
mals require these gases as food. They combine to
form ammonia, which is found in small portions in the
atmosphere and in water. Ammonia is indeed the main
fertilizing element of vegetable life. Plants obtain their
supply of it either through the natural water absorbed
at their rootlets, or by means of artificial manures; ani-
mals through the means of the substance they devour.
All forms of vegetable and animal life are built up of
these four elements. All that we have to do, therefore,
to keep our miniature world in activity is to imitate
nature as closely as possible; to give fishes to the plants,
and plants to the fishes; to keep up a proper supply of
oxygen to the one and carbon to the other, the other
gases being always present in sufficient quantity.
Various kinds of receptacles are used for both the
marine and the fresh water aquaria. The square, or
rectangular glass tank, is the most expensive, while an
ordinary propagating glass turned upside down and
placed in a stand, forms a very good-shaped vase, espec-
cially for fresh water animals.
Where the jointed glass is used it is sometimes found
to leak, in which case either of the following cements
will remedy the defect :-1. Mix boiled linseed oil, lith-
arge, red and white lead together, to a proper consistence,
always using the larger proportion of white lead. This
composition may be applied to a piece of flannel and fit-
ted to the joints.—2. A more powerful cement is com-
posed in the proportion of two ounces of sal ammoncia,
and four ounces of sulphur, made into a stiff paste with
a little water. When the cement is wanted for use, dis-
solve a portion of the paste in water rendered slightly
acid, and add a quantity of iron turnings or filings sifted
or powdered, to render the particles of uniform size.
This mixture will in a short time become as hard as stone.
-3. Make a mixture of a solution of eight ounces of
strong glue, and one ounce of varnish of linseed oil, or
14*


322
SOCIAL AND
three-quarters of an ounce of Venice turpentine, which
are to be boiled together, agitating all the time, until the
mixture becomes as complete as possible. The pieces to
be cemented ought to be kept in conjunction for forty-
Next as to the filling and stocking. A sub-stratum
of soil, in which the plants may grow, is necessary, just
enough of sand, stones, and clay to cover the bottom;
but no mud-nothing that is easily removable or apt to
discolor the water. Then the weeds; and lastly, the ani-
mals. Ordinary pond water will do admirably for fresh-
water aquaria, while good sea water is necessary for the
marine tank. Weeds require very little soil. Almost
any weed may, however, be naturalized in the aquarium.
Then for fish. The ordinary stickleback, if kept by
themselves, are most amusing inhabitants; or the gold-
fish, the carp, or the minnow may be profitably intro-
duced. But, in order to keep down the green confervæ, a
few snails are absolutely necessary. To these may be
added water-newts, or efts, or even a good-sized toad ;
which, by the way, is by no means so repulsive an animal
as is by many believed. But you must be careful not to
introduce some kinds of water-beetles; but the diving
spider (Arga roueta aquatica) will be found a most inter-
esting addition.
As a general rule the best position for an aquarium
is at a window where it may receive plenty of light, and
yet not be subjected to direct sunshine, unless some pro-
vision is made for affording shelter for the fishes, for it
must be borne in mind that fishes have no eyelids; it
would, therefore, be as cruel to expose them to the rays
of the sun, as to place a man whose eyelids were cut off
in the same position. We have met with cases where
ignorant, though well-meaning persons, who have kept
gold-fishes, have made a practice of placing the globe
containing them in the sunshine, because, as they thought,
it made them “so lively," whereas the unfortunate fishes


| SCIENTIFIC FACTS.
323
were really darting about in agony, vainly attempting to
escape from the blinding glare.
Some persons place the aquarium in such a position
as to allow the light to enter it on all sides, while others
prefer to darken one or more of the sides, or sometimes
allow the light to enter at the top only. Sunshine for an
hour or two a day accelerates the growth of the plants.
REPOLISHING JEWELRY, &c..
A solution of cyanide of potassium in water is equal,
if not superior, to any compound that can be used for
cleaning jewelry, the liquid cleaning all those parts of
the work which neither brush, buff, nor thread could
reach. Here is the method:-Dissolve one ounce of cya-
nide of potassium in three gills of soft water, turn up the
end of a piece of brass or iron wire into a hook, attach it
to the article to be cleaned, and immerse it in the solu-
tion, shaking it backward and forward for a second or
two, then take it out and rinse well in clean water. Wash
it with warm water and soap to remove any film of cya-
nide that may remain; rinse again, dip into spirits of wine,
and dry in boxwood sawdust. The advantage of dipping
in spirits of wine is the immediate drying of the work
without any sticking of the sawdust to it. When done
with the solution, put it in a bottle and cork tightly. It
may be used again and again for some months. Care
should be taken not to wet the fingers with the solution, and not
to inhale the odor, as the cyanide is a violent poison.
THE WEIGHT OF A SUNBEAM.
Not only does light fly from the sun with a velocity


124
SOCIAL AND
ivhich is a million times greater than the speed of a can-
non-ball, but it darts from every reflecting surface with
a like velocity, and reaches the eye so gently that, as it
falls upon it, it imparts the most pleasing sensations.
Philosophers once sought to weigh the sunbeam. They
constructed a most delicate balance, and suddenly let in
upon it a beam of light. The lever of the balance was
so delicately hung that the fluttering of a fly would have
disturbed it. Everything prepared, the grave men took
their places, and with keen eyes watched the result. The
sunbeam that was to decide the experiment had left the
sun eight minutes prior, to pass the ordeal. It had flown
through 95,000,000 miles of space in that short measure
of time, and it shot upon the balance with unabated
velocity. But the lever moved not; and the philosophers
were mute.


326
DOMESTIC CHEMISTRY.,
sel of water at such a heat as will cause the spirit to
boil, when the soap will soon dissolve; then put the jar,
closely covered, in a warm place until the liquor is clari-
fied; take off any scum that may appear on the surface,
and pour it carefully from the dregs; then put it into the
jar again, and place it in the vessel of hot water: distil-
ling all the spirits that arise; dry the remaining mass in
the air for a few days, when a white transparent soap
will be obtained, free from impurities, and void of smell.
In this way the best fancy soaps of the shops are pre-
pared. To color this soap, add a small quantity of any
of the vegetable dyes. Then expose the jar to a gentle
heat, and pour the soap out into small molds to cool;
adding a few drops of any perfume.
Lemon Soap.
Take two ounces of lemon juice; one ounce of oil of
bitter almonds; one ounce of oil of tartar; and two
ounces of Venice soap. Stir the mixture (cold) until the
different ingredients are thoroughly blended, and it has
acquired the consistency of honey; then put it up in
small china boxes.
Musk Soap.
Take four ounces of dried root of mallows in fine
powder, four ounces of rice powder, two ounces of oil
of tar, two ounces of oil of sweet almonds, six ounces of
Florentine iris root, and one drachm of essence of musk.
Blend the whole thoroughly, and make it up into a stiff
paste with orange-flower water; then mold into round
balls or cakes.
Wash-balls.
Shave thin two pounds of new white soap into about
a teacupful of rose-water, then pour as much boiling


DOMESTIC CHEMISTRY.
327
water on as will soften it. Put into a brass pan a pint.
of sweet oil, one ounce of oil of almonds, half a pound
of spermaceti, and set all over the fire till dissolved;
then add the soap and half an ounce of camphor in pow-
der, with a few drops of lavender-water, or any other
scent. Boil ten minutes, then pour it into a basin, and
stir it till it is thick enough to roll up into hard balls,
which must then be done as soon as possible.
Windsor Soap.
Scrape some of the best white soap very thin, melt it
in a stewpan over a slow fire, scent it well with oil of
caraway, or other odor, and pour it into a mold. After
standing three or four days in a dry place, cut it into
square pieces.
Washing Powders
are best bought ready made.-But much soap and labor
is saved by dissolving alum and chalk in bran-water, in
which the linen is to be boiled, then well rinsed out, and
bleached. Soap may even be rendered superfluous, or
nearly so, in the getting up of muslins, by washing them
in plain water, and then boiling them in rice-water; after
which they must not be ironed, but passed through the
mangle.
WASHES.
Rose Vinegar for the Toilet.
Gather a quantity of rose leaves, and put them in a
clean basin; then add two penny-worth of pure acetic
acid, diluted with half a pint of water (cold); pour on the
rose leaves, and cover well from the air. Macerate for


328
DOMESTIC CHEMISTRY.
four days; then strain off the fluid, and add a drop or two
of otto of rose (or not, at pleasure). Of course the above
can be made in large quantities, only observing the same
proportions.
Elder-Flower Water.
Pick a quantity of the flowers, put them into a jug, and
pour boiling water upon them. Let the decoction stand
till it is quite cold, and then strain through a piece of
muslin. It is an excellent wash for the face, and re-
moves freckles when merely produced by the summer
heat. The wash can be made strong, and can be used as
frequently as desired; but one or two applications a day
are usually sufficient.
Lotion.
Blanched bitter almonds, two ounces; blanched sweet
almonds, one ounce; beat to a paste, add distilled water,
one quart; mix well, strain, put into a bottle, add corro-
sive sublimate in powder, twenty grains, dissolve in two
tablespoonfuls of spirits of wine, and shake well. Used
to impart softness to the skin; and also as a wash for
obstinate, eruptive diseases. Wet the skin with it, either
by means of the corner of a napkin, or the fingers dipped
into it, and then gently wipe off with a dry cloth.
Wash for the Face.
The following is a cheap and perfectly harmless
wash to remove the disagreeable effects of perspiration
on the face and other parts of the body:-Procure
compound spirits of ammonia, and place about two
tablespoonfuls in a basin of water. Washing the face,
hands, and arms with this, leaves the skin clean, sweet,
and fresh.


DOMESTIC CHEMISTRY.
329
PERFUMES
Are in a general way best prepared by the chemists,
but a few receipts for the more useful kinds are here
given.
Lavender Water.
Best oil of lavender, four drachms; oil of cloves, 'n
half a drachm; musk, five grains; best spirits of wine,
six ounces; water, one ounce. Mix the oil of lavender
with a little of the spirits first, then add the other in-
gredients, and let it stand, being kept well corked for
at least two months before it is used, shaking it fre-
quently.
Eau de Cologne.
Take one gallon of white brandy; sage and thyme,
of each one drachm; balm-mint and spear-mint, of each
one ounce; calamus aromaticus, one drachm; root of
angelica, one drachm; camphor, one drachm; petals of
roses and violets, of each a quarter of an ounce;
flowers of lavender, one eighth of an ounce; flower of
orange, one drachm; wormwood, one drachm; nutmegs,
cloves, cassia, lignea, mace, of each one drachm. One
orange and one lemon, cut in pieces. Allow the whole
to macerate in the spirit during twenty-four hours;
then distill off a pint by the heat of a water bath.
Add to the product, essence of lemons, of cedrat, of
balm-mint, of lavender, each one drachm; neroli and
essence of the seed of anthos, each one drachın; es-
sence of jasmin and of bergamot, one drachm. Filter
and preserve for use.—Or, strong spirits of wine, four
pints; neroli, essence of cedrat, orange, citron, berga.
mot, and rosemary, of each twenty-four drops; lesser
cardamom seeds, two drachms. Distil off three pints
in a glass retort and receiver.-Or, spirits of wine, two.


330
DOMESTIC CHEMISTRY.
pints; essence of citron and bergamot, two drachms;
essence of cedrat, one drachm; essence of lavender,
half a drachm; essence of orange flowers, and tincture
of ambergris, of each ten drops; tincture of musk, half
a drachm; tincture of benzoin, three drachms; essence
of roses, two drops. Mix, and filter.
Perfume for Handkerchiefs.
Oil of lavender, three fluid drachms; oil of bergamot,
three fuid drachms; extract of ambergris, six minims;
camphor, one grain ; spirits of wine, one pint. To be
well shaken every day for a fortnight, and then filtered.
Perfume for Gloves.
Extract of ambergris, two minims ; spirits of wine,
one ounce. Rub the gloves inside with a piece of cotton
impregnated with this perfume. Boots and shoes may be
treated in the same manner.
Rose Water.
Take six pounds of the leaves of fresh damask roses,
and as much water as will prevent burning. Distill off a
gallon.
Pastiles.
Take gum arabic, two ounces ; charcoal powder, five
ounces ; cascarilla bark, one-fourth of an ounce ; salt-
peter, three-fourths of an ounce. Mix with water and
make into shape.
Artificial Musk.
Rectified oil of amber, one pound; nitric acid, four
parts; after some time a black matter is deposited ; this,


332
DOMESTIC CHEMISTRY.
ounces; oil of marjoram and oil of cloves, of each, two
ounces; oil of oranges, one and a half ounce.-4. Essence
of bergamot, one pound; essence of lemon, half a pound;
oil of cloves, four ounces.-5. Essence of bergamot and
essence of lemon, of each, half a pound; oil of cloves,
two ounces; oil of sassafras and oil of orange, of each,
one ounce.-6. Essence of lemon, three ounces; essence
of ambergris, four ounces; oil of cloves and oil of lav-
ender, of each, two ounces.
Flowers for Distillation.
It is said that common salt applied to flowers will
preserve them, with nearly all their characteristic odor,
for several years. Thus roses and aromatic plants may
be preserved to any time most convenient for distilla-
tion, or may be imported for that purpose. The process
of salting roses is take one pound of the leaves or other
vegetable substance, one pound of salt, and rub them to-
gether a few minutes. The friction of the salt forces out
the juice of the flower, and the whole is reduced to an
aromatic paste, which is put in a cool place until wanted.
When distilled, the paste is placed in a retort with twice
its weight of water.
Smelling Salts.
Slack lime, half an ounce; carbonate of ammonia,
half an ounce; each to be well powdered and mixed.
Add, essence of bergamot, six drops; oil of cloves, two
drops; essence of musk, twelve drops; otto of roses, six
drops; strong liquor of ammonia, one drachm.
Almond Bloom.
Dust of Brazil-wood, one ounce; water, three pints;
boil, strain; add isingass, six drachms; cochineal, two


DOMESTIC CHEMISTRY.
333
drachms; alum, one ounce; borax, three drachms; boil
again, and strain through a fine cloth. This is a fine
pink color, used by the perfumer.
POMATUMS.
Melt very slowly one pound of prepared suet and three
ounces of white wax. Perfume with any favorite essen-,
tial oil. To make this softer, add to every pound six
ounces of oil of sweet almonds, and if necessary, more of
the perfume. Strain and pot.
Rosemary Pomatum.
Boil in a tin saucepan, with half a pound of hog's lard,
two large handfuls of flowers of rosemary, until reduced
to half bulk. Strain and pot.
Almond Pomatum.
Take one pint of oil of sweet almonds; set over a
slow fire, and gradually melt in it one ounce and a half
of spermaceti, and two ounces of hog's lard. The heat
must be barely sufficient to melt these, for a high tem-
perature would make the oil rancid in a few days. When
inelted, pour into a basin; and when almost cold, stir in
whatever essential oils you prefer. Strain and pot. Beef
marrow, purified by being boiled in water, and the scum
removed, may be used instead of hog's lard.


334
DOMESTIC CHEMISTRY.
HAIR OILS
should be simple, and not contain any injurious proper-
ties.
Rose Oil.
Beat to a pulp four ounces of rose-leaves; add three-
quarters of a pint of olive oil; mix well; let stand, covered,
for a week; press out the oil. Repeat the process with
fresh roses until the oil smells sufficiently strong; filter
and use.
Jasmine Oil.
Mix well one pint of oil of ben, three grains of civet,
three fluid ounces of Italian oil of jasmine, and three min-
ims of otto of roses. Strain and use. Ten minims of oil!
of roses may be substituted for the otto of roses, if the
latter is not to be had.
Oil to Promote the Growth of the Hair.
Mix three ounces of olive oil with one drachm of oil
of lavender. Mix equal parts of olive oil and spirits of
rosemary, add a few drops of oil of nutmeg, and anoint
the head very sparingly before going to bed. Apply fre-
quently.
Macassar Oil.
Mix one pound of olive oil, one drachm of oil of ori-
ganum, and one and a quarter drachms of oil of rosemary.
Strain and use.


DOMESTIC CHEMISTRY.
335
HAIR WASHES.,
The following washes may be safely applied for the
removal of scurf, dandruff, &c.
Rosemary Wash.
Rosemary water, one gallon; rectified spirits of wine,
one half-pint; pearlash, one ounce.
Athenian Water.
Rose water, one gallon; alcohol, one pint; sassafras-
wood, one quarter pound; pearlash, one ounce. Boil
the wood in the rose water in a glass vessel; then, when
cold, add the pearlash and spirits. This wash is even
more efficient than the rosemary preparation for clean-
sing the hair.
Wash to Promote Curling.
Take borax, two ounces; gum arabic, one drachm;
and hot water (not boiling) one quart; stir, and as soon
as the ingredients are dissolved, add three tablespoon-
fuls of strong spirits of camphor. At night, wet the hair
with this, and roll in curling paper.
TOOTH POWDERS.
Pound together in a mortar, cream of tartar and
chalk, of each half an ounce; myrrh, powdered, one
drachm; orris root, powdered, half a drachm; and pow-
dered bark, two drachms; or, powder and mix, red bark
and Armenian bole, of each half an ounce; powdered


336
DOMESTIC CHEMISTRY.
cinnamon and bicarbonate of soda, of each quarter of an
ounce; and oil of cinnamon, one or two drops; or mix
together half an ounce of powdered charcoal, and one
and a half ounces of prepared chalk.
Vegetable Tooth Powder.
Take fine powder of Florentine iris five parts, pure
starch, three ditto, quinine two ditto, ditto hyoscyamus
one ditto; sugar to taste, and perfume the iris with otto
of roses-carmine may be used to color it. Pound in a
mortar, to an impalpable powder.
COSMETICS.
Carmine Rouge.
Pour two quarts of distilled water into a copper pan,
and when boiling add two ounces of the best grain
cochineal, finely ground and sifted; boil for six minutes,
carefully stirring, add sixty grains of fine Roman alum,
in powder, boil three minutes longer; set to cool. Be-
fore quite cold, decant the clear liquor and strain through
white silk into porcelain dishes; in four days decant and
filter again into other dishes. The precipitate which has
then fallen down is to be dried carefully in the shade.
Cold Cream.
Take oil of almonds, one pound; white wax, four
ounces; melt, pour into a warm mortar; add, by degrees,
rose water, one pint.


DOMESTIC CHEMISTRY.
1
337
Almond Paste.
Used to soften and whiten the skin, prevent chapped
hands, &c. Sweet and bitter almonds, of each two
ounces ; spermaceti, two drachms; oil of almonds, half
an ounce ; Windsor soap, half an ounce; otto of roses
and oil of bergamot, of each, twelve drops; or, take
four pounds of bitter almonds, blanched and dried; beat
them in a mortar to a smooth paste with lavender water;
add one pound of best honey, two ounces of oil of jas- ·
mine, half a pound of almond powder, and four ounces.
of fine orris powder; beat and mix repeatedly together.
This paste will keep for twelve months.
Lip Salve.
Take hog's lard, washed in rose water, half a pound,
red and damask rose leaves bruised, quarter of a pound;
work well together in a mortar, repeatedly, for two days;
then melt and strain ; add to the lard the same quantity
of rose leaves, let them stand for two more days ; sim-
mer in a water-bath, and strain, stirring in five or six
drops of otto of roses. Pot for use.
White Lip Salve
is made of equal parts of oil of almonds, spermaceti, wax,
and white sugar candy ; pound, mix, and pot.
INKS
of various colors are not difficult to make, if care be
taken to follow the directions here given.
15


338
DOMESTIC CHEMISTRY.
Black.
Take of Aleppo galls, bruised, one pound and a half ;
green vitriol, twelve ounces; powdered gum arabic,
eight ounces ; rasped logwood, eight ounces; soft water,
two and a half gallons. Boil the galls and logwood in
the water till it be reduced to two gallons, then add the
rest, and put the whole into a convenient vessel, stirring
it several times during the day for fourteen or fifteen
days, when it will be fit for use. For smaller quantities
employ the same proportions.
Another Black Ink
may be made of bruised galls three parts, gum and sul-
phate of iron one part; vinegar and water; macerate and
agitate for three or four days.
Indestructible Ink.
For black, twenty-five grains of copal, in powder, dis-
solved in two hundred grains of oil of lavender, by gentle
heat; mixed with two and a half grains of lamp black,
and a half grain of indigo. Useful for labeling phials,
&c., containing corrosive chemicals.
Red.
Raspings of Brazil wood, quarter of a pound, in-
fused for two or three days in vinegar Boil one hour
over a gentle fire, and filter, while hot, through paper
laid in an earthenware colander. Heat again, and dis-
solve in it, first, half an ounce of gum arabic, and after-
wards of alum and white sugar, each half an ounce.
Blue.
Chinese blue, three ounces; oxalic acid, three-quar.


DOMESTIC CHEMISTRY.
339
ters of an ounce; gum arabic, powdered, one ounce, dis.'
tilled water, six pints. Mix.
Yellow.
Boil French berries, a quarter of a pound; alum, half
an ounce, in water, one pint, for half an hour, or longer;
then strain, and dissolve in the hot liquor, gum arabic, half
an ounce; gamboge, in coarse powder, half an ounce;
hot water, two ounces and a half, dissolved, and when
cold add spirit, about half an ounce.
Marking Ink.
One drachm of nitrate of silver (lunar caustic), dis.
solved in a glass mortar, in double its weight of pure
water. This forms the ink. Then dissolve one drachm
of salts of tartar in an ounce of water, in another vessel;
this is the liquid with which the linen must be previously
wetted, then allowed to dry, and afterwards to be written
on. Nitrate of silver is the basis of all marking inks.
Invisible or Sympathetic Inks.
1. Sulphate of copper and sal-ammoniac, equal parts,
dissolved in water; writes colorless, but turns yellow when
heated.-2. Onion juice, like the last.---3. A weak infu-
sion of galls; turns black when moistened with weak
copperas water.-4. A weak solution of sulphate of iron;.
turns blue when moistened with a weak solution of prus-
siate of potash, and black, with infusion of galls.-5.
Diluted solutions of nitrate of silver and ter-chloride of
gold, darken when exposed to sunlight.—6. Aquafortis,
spirits of salts, oil of vitriol, common salt or saltpeter,
dissolved in a large quantity of water; turns yellow or
brown when heated. – 7. Solution of nitro-muriate of
cobalt; turns green when heated, and disappears again


340
DOMESTIC CHEMISTRY.
on cooling.--8. Solution of acetate of cobalt, to which a
little niter has been added; becomes rose-colored when
heated, and disappears on cooling.
Imitation Indian Ink.
Dissolve six parts of isinglass in twice its weight of
boiling water, one part of liquorice in two parts of boil-
ing water. Mix together while warm; then incorporate
by little and little, on a stone with a spatula, one part of
the finest ivory black. Heat the mixture in a water-bath
till the water has evaporated to a paste. Mold into sticks
or balls.
Ink for Zinc Garden Labels.
Thirty parts of verdigris, thirty of sal-ammoniac, eight
of lamp-black, eight of gum-arabic, and three hundred of
water; dissolve the gum in water, and pour it over the
other ingredients, well mixed and reduced to powder.
Write with a quill pen.
Plumbago for Zinc Labels.
Rub the part of the label to be written on with pumice.
stone; then write with a carpenter's black-lead pencil,
and when the writing has been exposed to the air for a
few days it will become indelible. If the label gets cov-
ered with mold, it may be washed off, and the writing
will reappear.
DYEING.
The more difficult processes in dyeing are best left to
the professional dyer, but many persons will be able to
accomplish the following successfully:-


342
DOMESTIC CHEMISTRY.
whole time at a scalding heat, but not boiling. During
the operations, they must frequently be exposed to the
air. The common proportions are five parts of galls,
five of sulphate of iron, and thirty of logwood for every
hundred of cloth. Sometimes a little acetate of copper
(verdigris) is added to improve the color. Silk is dyed
in the same manner as wool, but the quantity of galls
must be doubled, and the silk left longer in the solution.
Scarlet Dye for Wool.
Take a clean brass kettle, and heat in it sufficient
water to cover the articles to be dyed. Then to every
pound weight of wool, put in half an ounce of cream of
tartar, one ounce of pulverized cochineal, scald and
strain, set it back, put two ounces of muriate of tin, stir
well, wet your cloth in clean water, wring dry, put in
the dye and let it remain one hour, air it. This dyes a
bright scarlet; and a darker color may be obtained by
dipping the articles in strong alum water.
Dyeing Feathers.
This process is too difficult, and the cost of failure so
heavy—as a badly-dyed feather is often useless—that it
should never be undertaken by unskilled hands.
CLEANING.
Silks, feathers, kid gloves, and many other articles of
dress require cleaning from time to time, but, except in
the few instances given below, it is always best and
cheapest to send the articles to a regular cleaner. Colored
silks are cleaned with so much risk that this is imperative.
White silk is cleaned by dissolving curd-soap in water as


DOMESTIC CHEMISTRY.
343
:
hot as the hand can bear, and passing the silk through
and through, handling it gently, and rubbing any spots
till they disappear. The silk should then be rinsed in
lukewarm water, and stretched by pins to dry. Flowered
white silk is cleaned by bread-crumbs rubbed on by the
hands. Black silk, by some ox-gall, put into boiling water.
The silk should be laid out on a table, and both sides
sponged with the gall-liquor, then rinsed with clear
water. A very little gum-arabic or gelatine, dissolved in
a quantity of water, and passed over the wrong side of
the silk, which should then be stretched out on pins to
dry, will stiffen it. All these operations, however, re-
quire practice, and are not to be recommended to novices.
Feathers
are cleaned by dissolving four ounces of white soap, cut
small, in half a gallon of water, not quite scalding hot ;
beating this into a lather; then putting in the feathers,
rubbing them gently with the fingers ; and then washed
out in very hot, clean water. Kid Gloves should not be at-
tempted. Silk and cloth gloves, however, are easily cleaned
by plain washing. White lace vails are boiled gently
for a few minutes in curd-soap and water ; then taken
out and passed through warm water and soap, removing
any spots, &c.; then rinse from the soap, and have ready
a pan of clean cold water, in which put a small drop of
liquid blue ; then take a teaspoonful of starch, and pour
boiling water upon it, run the vail through this, and
clear it well, by clapping it between the hands; frame it
or pin it out; keep the edges straight.
To Renovate Black Satin.
Take a quarter of a pound of soft soap, quarter of a
pound of honey, and two glasses of gin; mix well; place


344
DOMESTIC CHEMISTRY.
the satin flat on a clean table, right side up, wet all over
with a sponge and tepid water; put on a little of the
mixture with a hard brush, and wash the surface of the
satin with the brush and tepid water. Then merely rinse
the satin in a large tub of cold water, and hang up to
dry; iron on the wrong side, when damp, with a very
hot iron.
Black Lace Vails
are cleansed by passing them through a warm liquor of
ox-gall and water, rinse in cold water, and finish as fol.'
lows:-Take a small piece of glue, about the size of a
bean, pour boiling water upon it; when dissolved, pass
the vail through it; then clap it between your hands, and
pin it out; keep the edges straight.
Straw Bonnets
must be well scoured with soap and water, then rinsed
in cold water, and hung in the air to dry. When dry,
wash over with white of egg well beaten. Remove the
wire before washing. The process of bleaching by sul-
- phur is too tedious and troublesome to be done at home.
Another Way.
Procure at a druggist's five cents' worth of "crab's-eye;"
crush the lumps, and apply the powder to the straw with
a piece of rag; rub in firmly and thoroughly, going over
it twice, and dust it with a velvet brush when finished.
To Clean Gilt Frames, Cornices, &c.
Squeeze dry a soft sponge that has been dipped in
cold water, and go, with a very quick light hand, all
over the gilding, into the hollows, &c.; do not go over
them more than once, and do not dry with a cloth.


DOMESTIC CHEMISTRY.
345
To Clean Silver.
· Wash with soap and hot water, to free from grease;
mix a little fine whiting and water to a paste, and rub it
on with the soft part of the hand. When dry, polish
with a very soft wash-leather and brush made for this
purpose. If the silver is very dirty, use rouge instead
of whiting, and wash it off with hot water and soap; dry
thoroughly with a soft cloth, and polish.
To Renovate Black Lace Edgings, &c.
Dip the laces into a little very weak gum-water; then
have ready a piece of black book muslin (new); fold it
over and under the laces, &c., and iron all together with
a hot iron; remove the lace before it adheres to the mus-
lin, when it will be found to be similar to new, having
taken the black from the muslin, without any objection-
able gloss. If of brown color, add a little good black ink
to the gum-water.
STARCHING.
Fine things are best got up thus:-Soak in cold water
the night before; the next day wring them out, soap well,
and pour boiling water over; rub out of that water, and
soap a second time. Repeat the boiling water. When
this has been done twice, rinse well in two or three
waters, letting the last one have a little liquid blue in it.
Let remain till your starch is made; get best starch, mix
up well in a little cold water, then pour boiling water in,
mixing all the time; put into a very clean saucepan, and
when starch is just on the boil, stir into it a small lump
15*


346
DOMESTIC CHEMISTRY.
of sugar, or a very little bit of wax candle, with a little
blue. When your starch has boiled for a minute, strain
it through a piece of linen, and then starch your things
(first wringing them out of the blue water). After they
are starched let them dry; and two or three hours before
ironing out, they must be well damped and rolled up
tight in a clean cloth. Collars and lace should always
be ironed out upon a piece of blanket or cloth, used only
for that purpose. If linen be mildewed, wet it with soft
water; rub with white soap; scrape some fine chalk to
powder, and rub it well into the linen; lay it out on grass
in the sunshine, watching to keep it damp with soft water;
repeat the process next day.
Another Way.
After the articles are thoroughly washed, mix the
starch with a little tepid water to a paste; then add more
warm water, well mixed; dip the articles in this, wring
out, roll up in a clean cloth, and iron at once with very
hot irons.
WASHING COUNTERPANES, &c.
A solution of one pound of mottled soap, a quarter of
an ounce of potash, and one ounce of pearlash, in a pail
of boiling water, will be found most useful in washing
thick quilts, counterpanes, &c. Another good washing
preparation is: put one ounce of saltpeter into half a
pint of water, and keep it in a corked bottle; two table-
spoonfuls for a pound of soap. Soak, wash, and boil as
usual. This bleaches the clothes well, without injuring
the fabric.


DOMESTIC CHEMISTRY.
347
To Prevent Irons Sticking on Starched Articles.
Well clean, and then rub the iron on soap; then wipe
and proceed to iron. Repeat, if necessary.
Iron-mold, to Remove.
Wet the spots with water, then lay the linen on a
boiling hot-water plate, and put a little essential salt of
lemon on it. As the part becomes dry, wet it again,
keeping the water in the plate at the same degree of
heat. When the spots disappear, wash the linen in cold
water.
To Clean Cloth.
Dissolve in a pint of spring water one ounce of pearl-
ash, and add a lemon cut in slices. Let stand two days,
then strain the clear liquor into bottles. A little of this
dropped on spots of grease will soon remove them, but
the cloth must be washed immediately after with cold.
water.
STAINS.
.
To Remove from Books, &c.
As it is often important to remove these stains effect-
ually, the following hints will be found useful:--Oxy-
muriatic acid removes perfectly stains of ink. Spirits of
salt, diluted in five or six times the quantity of water,
may be applied with success upon the spot, and after a
minute or two washing it off with clean water. A solu-
tion of oxalic acid, citric acid, and tartaric acid is
attended with the least risk, and may be applied upon


348
DONC
DOMESTIC CHEMISTRY.
the paper and plates without fear of damage. These
acids, taking out writing ink, and not touching the
printing, can be safely used for restoring books where
the margins have been written upon.
Grease Spots.
Scrape the surface grease off with a blunt knife; warm
carefully the part stained, and apply blotting-paper; then
dip a brush in rectified spirit of turpentine, heated almost
to boiling, and draw it gently over both sides of the paper,
which must be kept warm; repeat until the grease is en-
tirely removed. To restore the paper to its former white-
ness, dip another brush in spirits of wine, and draw it
over the place which was stained, and round the edges of
the spot.
FURS AND WOOLEN GOODS.
To Preserve from Moth.
There are several standard receipts; but they are
rendered useless unless the furs or clothes, when laid
aside, are placed in a roomy drawer lined with cedar, and
have small pieces of crude camphor sprinkled amongst
them; and once a month, at least, be taken out, examined
in the sun, and beaten with a cane. To preserve furs on
a voyage, they must be secured from damp, and thickly.
covered with cayenne pepper. The following mixtures,
ground to fine powder, sewn up in little bags, and put
among your clothes, are preventatives:
1. Take one ounce each of cloves, caraway seeds, nut-
meg, mace, cinnamon, and Tonquin beans; then add as
much Florentine orris-root as will equal the other ingre.
dients put together.—2. Two ounces each of coriander


DOMESTIC CHEMISTRY.
.
349
powder, Florentine orris powder, powdered rose-leaves,
powdered sweet-scented flag root, four ounces of laven-
der flowers, powdered, one scruple musk, one drachm
powder of sandal-wood.—Turpentine sprinkled over the
clothes is said to effectually preserve. They ought to be
well aired before wearing. A simple method is to wrap
the fur in brown paper, well sprinkled with pepper out-
side, and placed in a tin box.
WATERPROOFING.
Cloth.
Put into a bucket of soft water half a pound of sugar
of lead, and half a pound of powdered alum; stir occa-
sionally until clear. Then pour off into another bucket,
put the cloth in and let it remain for twenty-four hours;
hang up to dry without wringing. Any woolen clothes
may be waterproofed by this simple method.
Calico, &c.
Take three pints of pale linseed oil, one ounce of
sugar of lead, and four ounces of white resin; the sugar
of lead must be ground with a small quantity of the resin,
and added to the remainder; the resin should be incor-
porated with the oil by means of a gentle heat. The com-
position may then be laid on the calico with a brush.
Boots and Shoes.
Melt together one pint of linseed oil, eight ounces of
suet, six ounces of beeswax, and one ounce of resin. Ap-
ply with a brush.


350
DOMESTIC CHEMISTRY.
A Chinese Waterproof Composition,
which has the property of making wood and other sub-
stances perfectly water-tight, consists of three parts of
blood deprived of its fibrine, four of lime, and a little
alum. Cardboard, when covered with the composition,
becomes as hard as wood.
Waterproof Packing Paper.
The paper must first be covered with a resinous liquid,
then painted over with a solution of glue and soot to
prevent blotches. After this is dried, the waterproof coat
is applied. This is prepared with two and a half ounces
of powdered shellac, dissolved in two pints of water,
which is gradually brought to boil and stirred until it is
perfectly dissolved, then gradually add one-third ounce
of powdered borax and thoroughly mix. The liquid is
then left to cool, but while still hot, any mineral color,
such as lampblack, yellow ochre, &c., may be added, and
when quite cold it is ready for use.
VARNISHES.
A capital colorless varnish for many purposes is
made thus :-Dissolve two ounces and a half of shellac
in a pint of rectified spirits of wine, boil for a few min-
utes with five ounces of well-burnt and recently-heated
animal charcoal. A small portion should then be filtered,
and if not colorless, more charcoal must be added. When
all color is removed, press the liquor through silk, and
filter through thick blotting paper. This varnish is use-
ful for drawings and prints that have been sized, and


DOMESTIC CHEMISTRY.
35.1
may be used on oil paintings which are thoroughly hard
and dry ; it brings out the colors.
Another Picture Varnish
is made of mastic, twelve ounces ; Venice turpentine,
two ounces and four drachms ; camphor, thirty grains ;
pounded glass, four ounces; and oil of turpentine, three
and a half pints. Let the mastic dissolve with frequent
agitation, then after setting for some time, pour off the
clear part, and keep for use.
Mastic Varnish.
Take of gum mastic two and a half pounds; pow-
dered glass, one and a quarter pounds; and turpentine,
one gallon. Put into a bottle that will hold twice as
much, and shake it at intervals, till the mastic is dis-
solved. Lastly, filter through blotting paper. This re-
moves the glass, which was used to prevent the mastic
sticking
Mahogany Varnish.
Take litharge, and powdered dried sugar of lead, of
each one ounce; clarified oil, nearly a gallon; sorted
gum animi, two pounds; boil together till it "strings"
well, then cool a little. Then a gallon to a gallon and
a half of oil of turpentine should be added, mixed, and
then the whole strained.
Graining to Imitate Rosewood.
A good and lasting imitation is thus effected:-A con-
centrated solution of hypermangate of potassa is spread
smoothly on the surface of the wood, and allowed to act
until the desired shade is obtained. Five minutes suffice


352
DOMESTIC CHEMISTRY.
ordinarily to give a deep color. A few trials on a spare
piece of wood will indicate the proper proportions.
When the action is terminated the wood is carefully
washed with water, dried, and then oiled and polished in
the usual manner.
Graining to Imitate Oak.
Take vandyke brown and chrome yellow, mixed with
about one part of boiled linseed oil, and two parts tur-
pentine; add a small quantity of litharge to cause it to
dry soon. The wood is afterwards glazed. The paint
used for glazing is a mixture of vandyke brown and
burnt umber; or lampblack may be substituted for the
latter. It is drawn lengthways along the wood with a
small brush, wet with sour beer; there must be no oil
used in the glazing process. When perfectly dry varnish
with oak varnish.
Roofing for Hen-Housos.
Boil tar in an iron pot, and stir in finely-powdered
charcoal. Stir constantly until the whole is reduced to
the consistency of mortar. Spread this with a broad
wooden trowel, on any wooden roof of outhouses, &c.,
to the thickness of a quarter of an inch. It will resist
heat and cold, and last for years.
PREPARED POLISH.
Take half a pint of best rectified spirits of wine, two
drachms of shellac, and two drachms of gum-benzoin.
Put into a bottle; keep in a warm place till the gum is
all dissolved, shaking frequently ; when cold, add two


354
DOMESTIC CHEMISTRY.
BLACKING.
The only difference between paste blacking and liquid
blacking for boots and shoes is the quantity of liquid
put into it. To make it-take ivory black, ground fine,
four ounces ; treacle, two ounces ; vinegar, three-quar-
ters of a pint ; spermaceti oil, a teaspoonful. If the in-
gredients are of the best qualities, this blacking will be
found exceedingly good. Mix the oil with the blacking
first, then add the treacle, and lastly the vinegar. Oil of
vitriol is sometimes used in the making of blacking;
if used in small quantities it is not injurious, but it is not
necessary.
Another Receipt is:
Take four ounces of ivory black, three ounces of the
coarsest sugar, a tablespoonful of sweet oil, and one pint
of small beer; mix them gradually together cold.
To Polish Enameled Leather.
Take milk and linseed oil—in the proportion of two-
thirds of the former to one-third of the latter--make each
lukewarm; mix; rub on with a sponge, having previously
removed all dirt, &c Rub this off, and keep rubbing
with a soft dry cloth, until brilliant.
French Polish for Boots.
Take half a pound of logwood chips, a quarter of a
pound of glue, a quarter of an ounce of indigo, pounded
very fine, a quarter of an ounce of soft soap, and a quar-
ter of an ounce of isirglass. Boil in two pints of vine-
gar and one of water for ten minutes after ebullition;
then strain. When cold, it is fit for use. To apply, the


356
DOMESTIC CHEMISTRY.
the apartments to be fumigated, and shut up for an hour
or two. This is especially good in cases of sickness.
Carbolic Acid
is used as a disinfectant, and Professor Gamgee has re-
cently recommended the deliquescent chloride of aluminium;
the latter is non-poisonous, free from any odor, prevents
decomposition, absorbs noxious gases, and destroys para-
sites and germs.
Water may be purified
by stirring into it powdered alum-a teaspoonful to three ***
or four gallons. This will precipitate the impurities.
SEALING WAX.
Good Bottle wax, for sealing wines, liqueurs, &c., is
made thus:-Black.-Black resin, six pounds and a half;
bees' wax, half a pound; finely-powdered ivory black,
one pound and a half. Melt together. Red.-Substitute
Venetian red, or red lead, for the ivory black. Green. —
Green bice or powdered verdigris. Blue.-Indigo. Let-
ter wax is made thus:--Red.-Shellac (very pale), four
ounces; cautiously melt in a copper pan over a charcoal
fire, and when fused add Venice turpentine, one and a
quarter ounce; mix; and add vermilion, three ounces; re-
move the pan from the fire, cool a little, weigh it into
pieces, and roll them into sticks, on a warm stone. Black.
-Shellac, sixty parts; ivory black in an impalpable pow-
der, thirty parts; Venice turpentine, twenty parts. Pro.
ceed as for red wax. Green.-Shellac, four parts; Venice
turpentine, one part; melt gently together and add the


- DOMESTIC CHEMISTRY. 357
proper color; the best greens are powdered verdigris, bice,
or Scheele's green.
CEMENT.
For Marble, Glass, &c.
Take a small portion of powdered quick-lime, and mix
with cold linseed oil to the consistency of thin paste. Be
sure the edges are clean, and apply with a small brush,
gently pressing the pieces together. This cement is only
applicable to articles that can remain undisturbed for
some time, but when set, is most durable.
A Simple Cement for Marble.
Clean parts to be joined, put together firmly with
white lead, and let stand.
An Excellent Cement for Fastening Knife Handles, &c.
Take a small quantity of Bath brick-dust, and about
half the quantity of resin, reduce to a fine powder; fill
the hole in the handle with the mixture; make the part.
of the knife, &c., to be inserted rather hot (in the fire);
put it in the handle, and let it remain till set.
Glue Cement.
This cement is most useful for joining broken articles
of a strong nature. Melt one pound of glue without
water, or with as little as possible; when melted, add one
pound of resin, and four ounces of either red lead, Vene.
tian red, or whiting, or ivory black, according to desire


358
DOMESTIC CHEMISTRY.
Parchment Glue.
Boil a pound of parchment in six quarts of water,
until the quantity is reduced to one quart. Then pour
off from the sediment, and boil again till as thick as
glue. Take out, and keep for use.
Japanese Cement.
Mix ground rice with cold water, and gently boil.
This is a capital paste for paper, &c.
Glue to Unite Polished Steel.
Dissolve five or six bits of gum mastic, each the size
of a large pea, in as much spirits of wine as will make it
liquid. In another vessel dissolve in brandy as much
isinglass, previously softened in water, as will make a
two-ounce phial of strong glue, adding two small bits of
gum ammoniac, which must be rubbed until dissolved.
Then mix the whole with heat. Keep in a phial closely
stopped. When used, set the phial in boiling water.
GENERAL RECEIPTS.
Test for Gold and Silver.
A test often employed by jewelers, is to slightly wet
the metal, and gently rub it with a piece of lunar caustic,
fixed with a pointed piece of wood. If the metal be
pure gold or silver, the mark will be faint; but if of an
inferior metal, it will turn quite black.


DOMESTIC CHEMISTRY.
359
To Make Glasses Very Brilliant.
Wash in strong tepid soda-water, rinse in plain cold
water, and dry with a linen cloth without nap.
Skeleton Leaves.
Mix a tablespoonful of chloride of lime, in a liquid
state, in a quart of spring water; steep the leaves in this ·
for about four hours-strong-ribbed leaves will require a
little longer,-then take out and wash well in cold water;
they must then dry in the light.
A Longer and More Delicate Process
is to steep the leaves in rain water, in an open vessel, ex-
posed to the air and sun. Water must occasionally be
added to compensate loss by evaporation. The leaves
will putrefy, and then their membranes will begin to open;
then lay them on a clean white plate, filled with clean
water, and with gentle touches take off the external inem-
branes, separating them cautiously near the middle rib.
When there is an opening towards the latter, the whole
membrane separates easily. The process requires a great
deal of patience, as ample time must be given for the
vegetable tissues to decay and separate.
ake some fine and the one flower-poover the
To Dry Flowers.
Take some fine white sand; wash repeatedly till all
dirt is removed, and the water remains clear; dry
thoroughly, and half fill a stone flower-pot; in this, stick
freshly-gathered flowers when dry, and cover the flowers
over completely, so that no part of them can be seen, and
take care not to injure the leaves. Place the vessel in
the sun, or in a room where a fire is kept, and let it re-


DOMESTIC CHEMISTRY.
361
strong potash or soda-water, and repeat the experiment.
Afterwards rinse in cold water. Take care no spots of
either acid or potash fall on the clothing.
Another Way.
They may be washed with tea-leaves and strong soda-
water; and then rinsed with cold water.
To Clean Sewing Machines.
When clogged with oil, procure a little benzoline (of
the kind usually employed to take grease spots out of
silk, &c.), and drop a small quantity into those portions
of the machine generally oiled; when this is done, treadle
the machine for a few minutes, and when the oil is soft-
ened wipe perfectly clean with a soft rag, and oil as
usual. An apron spread over the dress is desirable
during the above process.
Bird-lime.
Gather some holly in the summer, and take the mid-
dle bark; boil for six or eight hours, in water, until
tender; then drain off the water, and place in a pit
underground, in layers with fern, and surround with
stones. Leave to ferment for two or three weeks, until
it forms a sort of mucilage, which must be pounded in a
mortar, into a mass, and well rubbed between the hands
in running water, until all the refuse is worked out; then
place it in an earthen vessel, and leave for four or five
days to ferment and purify itself. Turpentine will re-
move any of the lime that may stick to the hands.


362
DOMESTIC CHEMISTRY.
Size for Prints.
Take a quarter of a pound each of pale glue and curd
soap; dissolve in three pints of hot water.
Feathers are Curled
by the ribs being scraped with a bit of circular glass in
order to render them pliant; and then by drawing the
edge of a blunt knife over the filaments, they assume a
curly form.
To Fix Pencil Drawings.
Take pale resin, and dissolve it in spirits of wine; lay
the drawing on its face on a sheet of clean paper, and
brush the back of the drawing with the solution. This
penetrates through the paper, and as the spirit evaporates,
the resin is deposited as a varnish on the drawing. This
will not answer with card, or anything thick; but a weak
solution of isinglass may be placed in a shallow dish,
and the drawing passed through it, so as to wet every
part.
HAIR DYE.
No method has yet been made public which answers
the desired purpose, and is at the same time attended by
no inconvenience. The basis of most of the powders is
quicklime, and that of the lotions, nitrate of silver. The
powder is thus made:-Dip six ounces of quicklime in
water, and when it has fallen to pieces, pound it, and
sift it through a fine sieve; then add four ounces of lith-
arge, and two of starch, also sifted; this is made into a
paste with warm water, and the hair is completely cov-
ered with it, after which an oilskin cap is bound on, and


364
DOMESTIC CHEMISTRY.
with a brush :-One ounce finely powdered quicklime,
one drachm powdered orpiment, mixed with white of egg.
MISCELLANEOUS.
Washing Colored Linens, Muslins, &c.
They should not be soaked or soaped over night.
When ready for washing, put into cold water and wash
very speedily; if very dirty, the water may be lukewarm,
and no more. Do not use the smallest particle of soda.
The best soap is common yellow. The soap should not
be allowed to remain any time on, and the linen must
not lie in the water any length of time. One article
should be washed at a time, and immediately rinsed, the
others remaining in a dry state by the side of the tub.
The rinsing water should be cold, soft water, with salt in
it. When an article is taken from the rinsing tub, it
should be wrung very gently. Silk pocket-handkerchiefs
require to be washed by themselves. Handkerchiefs con-
taining snuff should be put to soak by themselves in
lukewarm water. Three hours after, they should be
rinsed out and put to soak with the others in cold water
for a couple of hours. They should then be washed out
in lukewarm water, being soaped as they are washed. If
all the stains are not out, they must be washed through
a second water. When finished, they should be rinsed
in cold, soft water, with salt. They may be rinsed alto-
gether, thrown into a dry tub, and from thence into the
rinsing tub with the others.
To Wash Blankets.
Cut a pound of yellow soap into thin slices, and place


DOMESTIC CHEMISTRY.
365
them, or as much as will be required, in the copper with
water, and boil. Pour into a tub and add cold water to
the required warmth, put in blanket and wash well with
hand or dolly; repeat, adding a little blue with the hot
water; wring tight and shake well.
To Wash Damask Curtains."
Shake the dust off, lay in cold water to free from
smoke, use boiled soap as in blankets, and wash in tepid
water, then rinse in cold water with a handful of salt
thrown into it.
To Wash Carpets.
Sweep the carpet thoroughly, take a large pail of hot
water, colored with blue, if any white in it; wet about
half a yard of the carpet, rub it well with a piece of soap,
then use a hard brush, wash off with clean flannel, and
dry with a coarse cloth. Repeat on other parts. Do not
wet the carpet too much, and have the water frequently
changed.
To Clean Ermine Fur.
Take out the linings and stuffings, lay the fur flat on
a table covered with clean cloth. Take a piece of fine
whiting and rub it into the fur; shake thoroughly, and re-
peat again till clean. Rub well with a clean towel.
To Renovate Black Cloths.
Carefully clean from dust; take out any spots of grease
with turpentine, the smell of which may be destroyed by
essence of lemon. Boil a few chips of logwood in a little
water, and sponge the cloth with it; or, make a strong
infusion of galls, and a solution of copperas or green


366
DOMESTIC CHEMISTRY.
vitriol, or sulphate of iron, and either moisten the parts
separately, or mix the liquids in a phial.
To Cleanse Glass Vessels from Petroleum.
Wash the vessel with thin milk of lime, which forms
an emulsion with the petroleum, and removes every trace
of it; wash a second time with milk of lime and a small
quantity of chloride of lime, and the smell will be com-
pletely removed. If the milk of lime be used warm, in-
stead of cold, the operation is rendered much shorter.
To Engrave on Glass.
This process requires great care, Cover one side of
a flat piece of glass, after having made it perfectly clean,
with bees'-wax, then draw the design with some sharp-
pointed instrument, taking care that every stroke cuts
completely through the wax. Make a border of wax all
round the glass ; take finely-powdered fluate of lime
(fluor spar), strew evenly over the plate and then gently
pour upon it, not to displace the powder, sulphuric acid,
diluted with thrice its weight of water, to cover it. Let
remain for three hours, then remove; clean the glass with
oil of turpentine. The figures which were traced through
the wax will be found engraved on the glass, while the
parts which the wax covered will be uncorroded. Be
very careful in the management of the acid, as if too
strong it will eat through the glass.
Fixing Glass in Stone Windows.
Portland cement, though often used, is not so good
as a mixture of Bath stone dust and linseed oil, made up
like putty.


DOMESTIC CHEMISTRY.
367
The “Furry" Deposit in Tea-kettles
may be removed by a very weak solution of muriatic,
nitric, or acetic acid, which will immediately dissolve it
with effervescence. Care must be taken to remove the
acid as soon as the deposit is dissolved, or it would at-
tack the iron. After the operation boil water in the
kettle some days before using.
Razor Paste.
.
Mix together, and rub over the strop, two parts of
emery, reduced to an impalpable powder, and one part
of spermaceti ointment.
Plate Powder.
Mix together four ounces of prepared chalk, and two
ounces each of polisher's putty and burnt hartshorn.
Asphalt Pavement
for garden walks, floors for sheds, &c., is thus laid down:
- The place must be leveled; then put on it a coat of
tar, and sift some road sand or coal ashes all over it very
thickly; when dry repeat the operation four times. You
will then have a dry, hard path.
Plant-Sticks, &c.,
may be preserved by dipping the portions which are in.
serted in the ground two or three times in hot tar Hot
asphalt is better, but both are excellent preservatives.
Another Way.
Char the ends in the fire till black.


368'
DOMESTIC CHEMISTRY.
To Render Wood Uninflammable.
Place the wood unplaned 'or twenty-four hours in a
liquid composed of one part of concentrated silicate of
potassa and three of pure water. After being removed
and dried for several days, soak it again in this liquid,
and after being again dried, paint over with a mixture
of part of cement, and four parts of the above liquid;
when the first coat of this paint is dry, repaint twice.
To Prevent Rust on Iron.
Immerse the iron for a few minutes in a solution of
carbonate of potash or soda.
To Preserve Iron and Steel.
Coat with melted sulphur, the sulphur chills and sets
into a hard, thin, protecting covering.
A Preservative against Lead Poisoning.
The use of milk at meals preserves those employed
in lead works from any symptoms of lead disease. To
preserve the purity of water passing through leaden
pipes, insert an internal lining of block tin.
Drying of Wood.
The drying of all kinds of timber by artificial means
should be effected slowly, and the temperature moderate
to begin with; for small pieces, such as are used for join-
ers and furniture-makers, place in dry sand, and heat to
100°—the sand acts as an absorber of the moisture as
well as a diffuser of the heat.


· DOMESTIC CHEMISTRY.
Danger from Union of Metals.
The pipes leading to a leaden cistern should be of lead;
if of iron and connected with an iron boiler, a kind of
galvanic battery is formed, which will gradually destroy
the boiler.
To Detect Logwood in Wine.
Take a strip of good filtering paper, and place it in
an aqueous solution of neutral acetate of copper, and
then dry. Dip the paper into the wine, and the adher-
ing drops should be made to run backwards and for-
wards on the paper, then quickly but carefully dry. If
the wine be free from logwood, the color shown will be
grey or rose-red greyish, but if logwood is present the
tinge will be sky-blue.
To Detect Arsenic.
Mix the arsenious liquid with hydrochloric acid until
fumes appear; chloriile of tin is then added, which pró-
duces a basic precipitate, containing the greater part of
the arsenic as metal, mixed with oxide of tin.
Imperishable Putty.
Mix together ten pounds of whiting and one pound
of white lead, with the necessary quantity of boiled lin-
seed oil, adding a wine-glassful of best sweet oil. This
last prevents the white lead from hardening.
To Preserve Wood.
Mix one pound of chloride of zinc with five gallons
of water. Steep the wood in this solution.
16*


370
DOMESTIC CHEMISTRY.
Military Belts
are glazed by a beaten white of egg, adding to an equal
quantity of cold water, and a little sugar candy.
•
To Bleach Hair.
Wash well in strong warm pearlash water ; spread
the hair upon the grass for several days, that it may be
alternately exposed to dew and sun. Light hair will
bleach this way. Dark hair should be sent to a professed
bleacher, as many of the means used destroy the gloss.
Light Mahogany—to Darken.
If in repairing old furniture lighter pieces of wood
are introduced, they may be darkened by washing with
a weak solution of quicklime.
Green Paint.
An economical and capital paint for summer-houses,
&c., is made thus :--Take four pounds of Roman vitriol,
and pour on it boiling water; when dissolved add two
pounds of pearlash, and stir the mixture well with a
stick until the effervescence ceases ; then add a quarter
of a pound of pulverized yellow arsenic, and stir the
whole together.
Inodorous Paint.
A composition for mixing with lead and other colors
to form a paint, in lieu of linseed oil, turpentine, and the
usual driers, has lately been patented. The material con-
sists of methylated spirit, shellac, and castor-oil; it dries
very quickly and is without smell.


DOMESTIC CHEMISTRY.
371
Imitation Ivory.
Make into a paste isinglass, brandy, and powdered
egg-shells. Color as you desire, cast it, warm, into an
oiled mold; in a few hours it will be firmly set.
Gun Cotton Ivory.
Camphor, triturated with gun cotton, and subjected to
hydraulic pressure, produces a hard white substance,
which, if coated with a compound of gun cotton and cas.
tor oil, resembles ivory, to which for many purposes it
is superior.
Fire-Proof Stucco.
The following has been found to answer. Take moist
gravelly earth (previously washed), and make it into
stucco with this composition; mix well one part of com-
mon clay with two parts of pearlash and five parts of
water.
Leakage in Hot Water Pipes.
Mix iron borings and filings with vinegar and a little
sulphuric acid; let stand till it becomes paste. Dry the
pipe, fill in the cracks with this mixture, and keep the
pipe dry until hard. This cement lasts a long time.
Alabaster Ornaments.
When these have become discolored, they may be
cleansed by the fumes of chlorine, applied for a short
time, and afterwards being bleached in the sun, and then
being sprinkled over with a diluted solution of chlorin-
ated soda, commonly called chloride of soda. Care must


372
DOMESTIC CHEMISTRY.
be taken i ot to expose the alabaster too long to the ac-
tion of the chlorine, or its color will be injured; and the
fumes, being dangerous, must not be inhaled.
Durable Paste.
Take common flour paste, rather thick, add a little
brown sugar and corrosive sublimate, which will prevent
fermentation, and a few drops of oil of lavender, which
will prevent moldiness. When this paste dries it resem-
bles horn, and may be used again by adding water. This
paste will keep well for years if kept in a covered pot,
and is always ready for use.
Transfer Papers.
A useful transfer paper may be made for copying ,
monumental inscriptions, brasses, &c., by rubbing a mix-
ture of black-lead and soap over silver paper.
To Preserve Steel from Rusting.
Smear it over with hot melted fresh mutton suet; be-
fore it cools and hardens, have some powdered unslacked
lime in a muslin bag, and dust it over the hot suet which
covers the steel.
Easily-made Storm-Glass.
Take two drachms of camphor, half drachm of pure
nitrate of potash (niter or saltpeter), and half drachm of
muriate of ammonia (sal-ammoniac), and pound them
together in a mortar, until they are thoroughly pulver-
ized. The operation may be assisted by adding a few
drops of alcohol. When well powdered, the mixture is
to be dissolved in about two ounces of alcohol, and put


DOMESTIC CHEMISTRY.
373
.
-
To
into a tall phial, or into a glass tube of about ten inches
in height and three-fourths of an inch in diameter, the
mouth of which is to be covered with a bit of bladder or
the like, perforated with a pin. The instrument is then
complete. It gives the following indications :-If the at-
mosphere be dry and the weather promising to be fine,
all the solid part of the composition which appears in
the glass will be closely collected at the bottom, and the
liquor above will be quite clear; but on the approach to
a change to rain, the solid matter will appear gradually
to rise, and small crystalline stars will be observed to
float about in the liquid, which, however, will remain
otherwise pellucid. On the approach of winds, flocks of
the composition, apparently in the form of a leaf, will
appear on the surface of the liquid, which in this case
will seem thick and in a state of fermentation. These
indications often begin to exhibit themselves twenty-
four hours before the actual breaking forth of the storm.
The quarter of the compass from which the wind blows.
will always be indicated by the solid particles lying
more closely to the opposite side of the glass. During
the winter, the composition is rendered white by a mul-
titude of small white stars.
Home-made Barometer.
Fill a large, wide-mouthed pickle bottle with cold
water to within two or three inches of the top. Then
take a long-necked flask, and plunge the neck into the
bottle as far as it will go, and the barometer is made. In
fine weather the water will rise into the neck of the flask
even higher than the pickle bottle. In wet and windy
weather it will fall to within an inch of the mouth of the
flask. Before a heavy gale of wind the water will prob-
ably leave the flask altogether hours before the gale
comes to its height.


374
DOMESTIC CHEMISTRY.
Galvanic Battery.
Take a large glass or stone jar, with the mouth cut
off evenly, and put another cylindrical vessel, of porous
porcelain, inside it; fill the vessel with diluted sulphuric
acid, and the space between the two with sulphate of
copper, a solution of the salt of gold, silver, &c., accord-
ing to what you want to plate the article; put a slip of
zinc in the sulphuric acid, and attach a copper wire to it,
and the other end of the wire to the medal or article you
wish to plate, and immerse that in the other solution.
Your battery is now complete. A little grease rubbed
on any part of the medal will prevent the solution plat-
ing the greased portion..
Magic Lantern Slides
are easily painted by observing these few directions:
Draw on paper - the subject you intend to paint, and fix
it at each end to the glass; trace the outlines of the
design with a fine hair pencil in strong tint in their
proper colors, and when these are dry, fill up in their
proper tints; shade with black, bistre, and vandyke
brown, as you find convenient. The colors used are
transparent, lake, sap-green, Prussia blue, distilled ver-
digris, gamboge, &c., ground in oil, and tempered with
mastic varnish. Copal varnish may be used in the dark
shades.
Mops
are best washed in with the following colors:-Yellow;
gamboge dissolved in water.-Red; Brazil dust steeped
in vinegar, and alum added; or, cochineal steeped in
water, strained and gum arabic added.-Blue; Saxon
blue diluted with water.-Green; distilled verdigris dis-
solved in water, and gum added; or, sap-green dissolved
in water, and alum added.


376
CLOTHING.
which will produce chilliness, followed by fever. Flannel
when first used is apt to irritate the skin, and so cause an
uneasy feeling ; this soon goes off, and it becomes at
length comfortable and even pleasant. Flannel is suit-
able to all seasons. Worsted socks and stockings, varied
in thickness, according to the season, are on all accounts
the best.
In Choosing Cloth For Clothes.
see that the fabric is fine and the texture close and even.
Pass the hand lightly in the contrary direction to the
nap, and if the feel is soft and silky without harshness,
you may conclude the cloth is made of fine wool. Very
“satiny" cloths spot with the rain. Take up a piece of
cloth in both hands, and fold a little piece between the
thumb and forefinger of one hand; pull the cloth sharp-
ly with the other hand, and if the sound produced by the
slipping of the fold is clear and sharp, the cloth is of
good quality. Do not choose large patterns if you are
short, and if you are stout do not wear checks or plaids.
Clothes for Traveling.
Every traveler should wear flannel next the skin both
in hot and cold climates. Linen is very improper, for
when the wearer is wet with rain or perspiration, it
strikes cold to the skin; coarse calico sheets, for fine, hot,
dry weather, and flannel for damp, windy, or cold, may
be considered generally appropriate. A poncho is very
useful, for it is a sheet as well as a cloak, being simply a
blanket with a slit in the middle to admit the wearer's
head. Cloth is made waterproof, as directed (see receipt),
and also by rubbing soapsuds into the wrong side, and
working well in; when dry do the same with a solution
of alum. A thick tweed shooting costume is the most
comfortable and best dress for all except damp or tropi-
cal climates. If you are likely to have much riding, lea-
ther or moleskin trousers are useful, or tweed trousers


CLOTHING.
'. 377
may be covered down the insides of the legs with leather.
A blouse or jacket, cut short to clear the saddle, is capital
either for walking or riding. Another “indispensable”
is a thick lined dressing-gown. It is equally good 10
wear in the evening and for sleeping in. Thick worsted
socks only should be worn, whether the climate be hot or
cold. It is important to keep the clothes as dry as pos-
sible, and if on the water a capital plan is to dip the wet
clothes in the salt water, wring them oịt, and put them
on again. This, we are told on good authority, feels like
a change of dry clothes.
To Brush Clothes.
If a coat be wet let it be quite dry before brushing it.
Rub out the spots of dirt with the hands, beat it lightly
with a small cane. Then lay it out on a board or table,
the collar to the left hand, and brush, briskly and
smoothly, the right way of the cloth. Brush first the
shoulders, back and sleeves, and then the skirts. Last
the insides and the collar. Waistcoats and trousers are
brushed straight down, taking care they are quite dry,
and rubbing out spots of mud, &c., before brushing
down. You should have two brushes, one hard and the
other soft, the former of which should be used as little
as possible, and never for "faced” cloth. Should there
be spots of tallow-grease on the clothes, take it off with
the nail; or, if that cannot be done, take a hot iron, cover
the part where the grease is with some thick brown
paper, and run the iron over the spot. This will draw
the grease into the paper. Repeat this process until no
more grease comes. Ordinary grease-spots or marks on
the collar or lappels may generally be removed by a
little soft soap, or a little ox-gall or curd soap. Fruit
and wine stains may frequently be taken out by holding
the part over an ordinary brimstone match, lighted; or
by water with a little salts of lemon, muriatic or oxalic


378
CLOTHING
acid in it. . These last must not, however, be applied to
delicate colors. For the stains of acids wash the part
with a little spirits of hartshorn or liquid ammonia. Ox-
gall is one of the most valuable articles for cleansing
woolen and other articles; it combines readily with all
greasy substances, and assists powerfully the action of
soap, which may in many cases be dispensed with. Silks
and all other articles of even the most delicate colors
may be cleaned with it. The chief objection to its use is
its disagreeable smell; this is got rid of thus: Boil a
quart of the gall, skimming it frequently, then add one
ounce of powdered alum; leave on the fire until thorough-
ly combined. Set the mixture to cool, and pour it, when
cold, into a bottle which is to be loosely corked. Pro-
ceed exactly in the same way with another quart of gall,
using one ounce of common salt instead of alum. The
two bottles are to be put by for three months in a room
of moderate temperature; a thick sediment will be de-
posited, but, as a good deal of yellow coloring matter
still remains, the contents of the two bottles, carefully
poured off from the sediment, are to be filtered sepa-
rately, and then mixed in equal parts, a portion at a time.
The coloring matter will be precipitated, leaving the gall
perfectly pure and colorless. It is then to be again fil-
tered, bottled and tightly corked, and kept in a cool place
for use. In this state it preserves all its detergent prop-
erties, is free from smell, and does not spoil with keeping.
Mending Clothes.
Things neatly mended last four times as long as those
carelessly repaired. Too much pains cannot, therefore,
be expended on the prosaic but very necessary operation
of “mending clothes." A piece of each material should
be reserved, in making up dresses, &c., for repairing
when needed. All things should be periodically ex-
amined, and rents sewn up before they go farther. When


CLOTHING.
379
the linen is looked out for the wash it should be ex-
amined to see if there is anything wrong, and after wash-
ing, &c., all buttons should be looked to, and made tight
and secure. If chamber towels are wearing thin in the
center, cut them in halves, sew the edges together, and
hem the cut-now the outside edges. Sew up torn lin.
ings, rebind frayed edges, and replace broken strings, but-
tons, and hooks, directly seen, or the trouble will be
greatly increased. Never forget the well-known aphor-
ism, “A stitch in time saves nine."
Altering Clothes.
In altering clothes for children from those of adults
take the pattern of the best fitting things and copy exactly.
Some practice, knowledge, and physical strength are re-
quired to do this tailors' work, and therefore without
these essentials it had better be left alone. The right
way to proceed cannot be taught in books, and even when
learned is scldom worth the trouble.
Clothes Closets, Drawers, &c.
When moths have infested these places rub them well
with a strong decoction of tobacco, and sprinkle them
often with spirits of camphor.
Black Clothes
may be restored if threadbare about the elbows, cuffs,
knees, &c., by the following process:—The clothes must
be soaked in cold water for half an hour, then taken out
of the water, and put on a board, and the threadbare parts
of the clothes rubbed with a teazel, or half-worn hatter's
“card,” filled with flocks. When this is done, hang the
coat up to dry, and with a hard brush lay the nap the
right way. This is said to be the method which is pur-


380
CLOTHING
sued by the dealers in old clothes, and it greatly improves
the appearance of the garments.
Ladies' Dress.
The secret of dressing well, simply consists in know-
ing the three grand unities of dress—your own position,
age, and peculiarities, and no woman can dress well who
does not. Dress should be simple, elegant and becoming, .
without appearing so expensive as to evidently be be-
yond the circumstances of the wearer. Consider well be-
fore you purchase whether the new silk, bonnet, shawl,
or ribbon matches your complexion, is adapted to your
height and figure, and above all, that it is graceful and
pretty-not merely fashionable. You must also adapt, .
as much a possible, your new purchases to the things you
already have, so as to show no bad contrasts. Dress with
regard to your station in life, your age, and your ap-
pearance.
Children's Clothing
should be well-cut, but sufficiently loose to allow fair
play to the limbs. Nothing is so absurd, as to dress
a babe or young child in tight garments; but they
should be of materials suited to the season. It is not
necessary to give directions for the cutting or making
of children's dresses, as almost every mother or elder
sister knows how to cut out and make simple frocks,
jackets, &c., and when that knowledge has not been
obtained in youth, a few lessons from a practical dress-
maker will suffice. Carefully avoid the absurdity of
swaddling a child's body in heaps of flannel and warm
stuffs, and leaving its legs and arms bare. Too many
clothes, however, are as mischievous as too few. Contrast
in colors is of no slight importance. Light colors and
thin materials for summer; bright warm colors, and
stout cloth for winter. The head should be cool, and


CLOTHING
381
the feet well shod. Long clothes and caps for infants
are happily going out of fashion, and a more rational
style of dress adopted by all sensible mothers.
Tight Lacing.
Avoid all tight bandages-as stays, garters, belts, &c.
They impede the free circulation of the blood, and in
thousands of cases produce disease and deformity.
More harm has been done by tight-lacing, than by all
the other vagaries of fashion put together.
hen,
The Covering of the Head
should be very light, as well for men as for women,
and if children were more often allowed to go bare-
headed into the open air, the practice would much in-
vigorate their constitutions, and render them less sus-
ceptible of cold. No one, however, should go uncov-
ered in sunshine. Black hats, though generally worn,
are not so good a defense against the power of the
· sun as hats or caps of any other color.
Keep Your Feet Warm.
If you do not do this, the blood accumulates towards
the head, and sensation of chilliness is felt over the
whole body, and the general comfort interfered with.


DOMESTIC PETS.
DOGS.
All dogs require clean, warm, but well ventilated
beds, pure water, and plain, fresh food. If your dog
does not have sufficient exercise, give him now and then
a teaspoonful of flour of sulphur mixed with his food.
When his nose is cold and wet he is generally in good
health, and vice versa. The more common diseases, and
their mode of treatment, are given below.
Fits. Often caused in young dogs by over-feeding;
give a spare but nourishing diet, and plenty of exercise.
Distemper. Nearly every dog has this disease once,
and usually between his fourth and tenth months. Mr.
Johnson, a practical writer on the subject, says :-“On
the approach of this canine scourge the dog will be dull,
his eyes will appear less bright than usual, a languidness
will pervade his whole system, and his appetite will fail,
or he may perhaps refuse his food altogether; he will
be also troubled with a great degree of constipation-
this is the first stage of the disease in question. The dis-
temper makes its way by inflammation, accompanied by
costiveness ; and, therefore, reason clearly points out the
necessity of checking the one and removing the other.
Bleed the animal immediately, and give him a tablespoon-
(382)


DOMESTIC PETS.
383
ful of syrup of buckthorn, which will most likely answer
the purpose effectually; if, after the lapse of a few days, -
the dog does not appear perfectly recovered, repeat the
bleeding and the physic; a third time if found necessary,
which will not often happen-not once in five hundred
cases.
"By the process above described the disease is checked
and subdued in the first instance, and as it cannot, when
thus opposed, acquire strength, is therefore easily van-
quished or dissipated. Such a mode of treatment is in-
contestably supported by reason, since nothing can tend
so effectually to check inflammation as lowering the
system. The animal should be bled very freely-in fact,
it almost impossible to take too much blood from a dog
under these circumstances. Supposing the subject to be
a stout pointer whelp, seven or eight months old, about
five ounces of blood should be taken from him. A table-
spoonful of syrup of buckthorn will be found a proper
dose for such an animal, and the quantity may be varied
according to the age and strength of the patient. The
operation of bleeding a dog should be thus performed:-
Place a cord round the animal's neck, and draw it suffi-
ciently tight so as to throw up or elevate the jugular
vein; puncture it longitudinally (not cross-wise) with a
common lancet, and, for the purpose of causing the blood
to flow, the finger should be pressed on the vein a little
below the orifice. When sufficient blood has been drawn,
the puncture need not be pinned, nor in any way be
closed, as the dog, by holding down his head, draws the
lips of the wound together, and the blood forms a crust
upon it immediately; hence the reason of puncturing
the vein longitudinally, since, if cut cross-wise, the dog
will pull the wound open every time he holds down his
head, particularly in feeding.” For small pet dogs a
milder cure is Dr. James' powders, given in milk, water,
or jam.


384
DOMESTIC PETS.
Colds. Keep the dog warm and clean, and administer
a purgative.
To Destroy Fleas. Wash and rinse well in strong to-
bacco water, taking care to avoid the eyes.
Mange. The common mange is brought on by damp,
dirt, and bad or unwholesome food. It is very con-
hand) an ointment made of equal proportions of sulphur
vivam, oil of tar, and train oil. Repeat the process every
two or three days until well. The dog must not be per-
mitted to lick himself while he has this disease. An oc-
casional dose of flowers of sulphur may be given with
his food. The red mange is incurable-destroy the dog.
In giving a dog a powder or pill, put it in a piece of
meat; he will swallow it without suspecting you. To
give him liquid physic, take the dog between the knees,
and, when some other person has the dose ready, open
his mouth quietly but firmly, keeping the tongue down,
speaking kindly to the dog meanwhile; then let a little of
the physic be poured into his mouth, which you imme-
diately close, as dogs can't swallow with their mouths open.
Repeat this operation with firmness, but as little fuss as
The best food for small dogs is the meat biscuits,
supplemented by any scraps or pieces. Larger dogs
may want “paunch”—which must be boiled-and other
animal food; but don't give him the disgusting stuff
called and hawked about the streets as "dogs' meat."
CATS.
Few persons are aware that there are several distinct
varieties of the domestic cat-as the Persian, the Angola,
the Spanish, the Chinese, and the Angora. All, however,
have certain characteristics in common. They are very


DOMESTIC PETS.
385
prolific, fond of the house rather than its master or mis
tress, have a great dislike to dirt and are inveterate ene-
mies to rats and mice. But little care is required to
render a cat a tame and pleasant companion; but if you
have a garden you must not grow valerian in it, for this
aromatic plant is such a favorite with puss that it will
attract to your garden all the cats in the neighborhood;
and they will not desist till they have rolled over and
scratched every bit of valerian out of the bed. Cats
should not have too great a profusion of animal food, or
they will get fat and lazy; but a due proportion of fish
and household scraps may be advantageously given
them with skim milk and water. Good mousers should
not be petted too much, nor allowed to stray about the
streets. Belonging to the tiger family, cats are often
sly, treacherous, and vicious; and no amount of training
will prevent some of them seizing your favorite canary
or gold fish and making a surreptitious meal of the
dainty morsel. Cats are subject to but few ailments, and
if carefully looked after live for many years.
RABBITS.
These animals are both profitable and amusing. They
should be kept very clean and regularly fed. One im-
portant rule as to food is, never to give wet vegetables, which
are absolutely poisonous to them. Abundant food is the
main thing; and next to that variety. They should have
oats once a day. The leaves and roots of carrots, all
sorts of peas and beans, the leaves and branches of trees,
wild succory, parsley, clover, brewers' dry grains, apple
parings, peas-haulm, dock-leaves, sorrel, may be their
diet during summer; and hay, potatoes, artichokes, tur-
nips, beet root, &c., during the winter. The best way to
begin rabbit-keeping is to obtain a number of young
ones fairly weaned, at about nine or ten weeks old. Wild
young rabbits, called warren rabbits, will not do, for
17


386
DOMESTIC PETS.
they cannot be domesticated, and run away at the earliest
opportunity. The hutches should be dry, light, well
ventilated, and strong; well raised from the ground.
The doe's hutch must have a partition about twelve
inches from one end, and a hole must be cut at the ex-
tremity nearest the front, about an inch and a half from
the bottom, more than sufficiently large for the rabbit to
pass through. The edges of the hole should be bound with
tin or zinc to prevent the rabbits gnawing them ; and if
a small door is made to close the hole, it will be as well,
as the rabbit can be shut in on one side while the other
is being cleaned out. This partition should be mov-
able, as the object of this is to form a snug corner in
which the doe may make her nest.
The Feeding Troughs are long open boxes outside the
hutch; but a better plan is to have a swing board outside,
which the rabbits can push inwards when they are feed-
ing, and which falls down when the meal is over. Some
persons have lids to the feeding trough ; these the rab-
bits soon learn to lift-for rabbits are by no means dull
or stupid animals—and which shuts down of itself as
soon as the rabbit's head is withdrawn. Keep the buck
in a separate hutch, as he is apt to fight with his wife and
children. If you let your rabbits run loose in a yard or
garden occasionally, be careful to provide security from
cats, dogs, and rats. Scatter over their court the refuse
and sweepings of the kitchen and garden, and even a
portion of stable litter, and the rabbits will be all the
better pleased. Give them abundance of dry food and
they will thrive, and soon become so tame as to eat out
of your hand, and to flock around you when you present
yourself with a new supply.
SQUIRRELS.
Not difficult to tame and very amusing as domestic
pets. Squirrels require but slight care beyond the keep-


DOMESTIC PETS.
387
ing their cages thoroughly clean and sweet, and regularly
supplying them with food, which consists of nuts, fruit,
seeds, and bread crumbs. They seldom breed in cap-
tivity. They may be bought at the bird-fanciers'.
GUINEA PIGS.
These little animals feed on all kinds of green vege-
tables, corn, beans, peas, and bread crumbs. Their houses
must be kept particularly clean, as they soon smell offen-
sively and become a nuisance. They breed readily; the
young ones requiring to be kept warm and dry. A good
bundle of hay should always be in the corner of the hutch,
when the little tailless creatures soon make for themselves
comfortable nests. They are perfectly harmless, but
rather stupid, though they soon accustom themselves to
come when they are called and feed from the hand.
WHITE MICE.
This variety of the ordinary species is an amusing,
harmless little creature, often kept by boys and girls as
home pets. They may be bought cheaply of the bird-
fancier, and when kept in cages or hutches, care must be
taken to keep them particularly clean and dry: otherwise
their peculiar odor becomes offensive. Their food is
bread and milk, with occasionally a little oatmeal or a
few peas and beans. Avoid cheese and meat. They re-
quire cotton wool and hay for their beds, and are very
prolific.
GOLD AND SILVER FISH.
A few hints as to the management of these amusing
pets: When purchasing a globe procure as wide-mouthed'
a one as possible; and in use it should never be more
than three parts full of water. By these means you will
secure as much air as possible for the fish. Keep the
globe in the most airy part of the room, neither in the


388
DOMESTIC PETS.
sun, nor near the fire. Change the water daily, and
handle the fish tenderly when doing so. A small net is
the best thing with which to remove them. The best
plan is to have two equal-sized globes and change the
fish from one to the other daily, always being careful
that the fresh one is perfectly clean and the water (river
water is far preferable) fresh and clean. Never give the
fish food; all they require is plenty of fresh air and fresh
water-they will derive sufficient nutriment from the
animaculæ contained in the water. Numbers of people
kill their gold-fish by giving them bread; for though
bread is good for gold-fish, and they will eat it, the un-
eaten crumbs immediately get sour and deteriorate the
water, to the great injury of the fish. Keep the globe
out of the reach of cats and dogs. Sometimes a fish
seems less lively than usual, and on a close inspection
will have a sort of mealy look, and in a day or two, this
mealiness will turn out to be a parasitical fungus. We
have never found any of the so-called remedies of the
slightest use. There is nothing for it but to take the
fish, at the first appearance of the disease, and destroy it,
for it will not recover, and will infect the others. The
inexperienced gold-fish keeper, whenever a fish seems un-
healthy, had first better place it by itself for a few days;
he will then see whether the fungus makes at appear-
ance; if not, the fish may recover, and be returned to the
globe. Another disease is apparently an affection of the
air-bladder, arising from being supplied with too little
air. Fish recover from it when removed from the globe
and placed in a pond. When under the influence of this
disease, the fish swims sideways, with its body bent as if
its back were broken; and in a short time it dies. When-
ever those symptoms are observed, the fish should be
placed in a large tub of water, and a small stream of
water allowed to drop into it; the water, through drop-
ping, becomes more aërated, and the fish will frequently
recover.


DOMESTIC PETS.
389
DOMESTIC FOWLS.
Cocks and hens may be profitably kept in town gar-
dens, but they should, if possible, have a good grass run,
with a dust heap at the end. All kinds of fowls want
animal food and lime for the making of their egg-shells.
The fowl-house should be dry and properly provided with
perches. The nesting-places should be separate from
each other, so that they may be easily cleansed when the
hen has done sitting. A round bushel-basket, such as
they bring with vegetables to niarket, form capital nest-
ing places. They may be put down in any convenient
place in the fowl-house. Each one should be about half
filled with coal ashes or loose earth, with some short
bruised straw on the top. This the hen readly hollows
into a perfect nest, and is much better than a large quan-
tity of straw or a flat board.
Sitting and Hatching. When a hen sits in one of
these baskets, she can at any time be covered with a coop,
so as to prevent other hens going into the same nest to
lay-a circumstance that generally leads to fighting, and
consequently, to the destruction of the eggs. As soon
as the chickens are hatched, the basket should be taken
out of the fowl-house, the straw and ashes or mold thrown
out, and the basket washed, so as to get rid of the fleas,
&c. June is the best month for hatching. It is best to
allow a hen to sit in the same nest in which she has been
in the habit of laying, as there is usually some trouble in
getting a hen to sit steadily in a strange nest.
When a hen becomes broody or wants to sit, she shows
her desire by remaining on the nest, and by a strange
clucking noise she makes in the place of her usual note,
To ascertain whether she is likely to sit steadily, it is usual
to give her three or four nest-eggs to sit on for a day or
two. If she is found to sit well, the eggs she is to hatch


390
DOMESTIC PETS.
should be placed in the nest when she leaves it to feed,
and the nest-eggs taken away. The day on which the
eggs are given her should be carefully noted down, and,
if convenient, two hens should be set on the same day,
for a reason that will appear presently. The eggs for sit-
ting should be as fresh as possible, for if more than fif-
teen or twenty days old they do not hatch so readily as
when fresher. If a friend who has a good breed of fowls
offers you a sitting of eggs, you may safely accept them.
They will hatch none the worse even if they have been
sent a hundred miles.
After the hens have been sitting twenty days, some of
'the chickens begin to chip the shell. On this day the hen
should not be disturbed. On the twenty first day—that
is, the same day three weeks that the eggs were put under
the hen, all the chickens will be hatched. Many persons
take away those first hatched, and put them in a basket
with flannel by the side of the fire. This is a very useless
plan-the hen and chickens had much better be left alone.
When undisturbed, the hen will not leave the nest till
the twenty-second day, and then all the chickens will be
found quite strong and able to run. On no account
should the young chickens be crammed with food ; until
they are about thirty hours old they do not require any
other nourishment than the yolk of the egg from which
they are hatched.
Food for Chickens. The best food for young chickens
consists of whole grits, but their diet should be
varied. Coarse oatmeal mixed into a crumbly mess with
milk or water, chopped hard-boiled egg, or curd, are
very useful; but the food on which they make the most
rapid and healthy progress is the supply of grubs, insects,
small worms, ants' eggs, and other animal substances
that the hen obtains by scratching. Some persons say
that the hens roam too much when they are not cooped,
and wcary the chickens; but if the hen is well fed, there.


DOMESTIC PETS.
391
is no danger of her wandering so far as to tire the
chickens.
Food for Fowls. All fowls require warmth-giving food,
as starch-rice, the solid part of potatoes, &c.; flesh-form-
ing food, as the gluten of wheat, oatmeal, peas, barley; and
fat-forming food, as the yellow variety of Indian corn, and
other things containing oily and fatty matters. These
must be given in combination, not singly.-Grain forms,
naturally, the principal food of poultry of all kinds...
Barley is the best, as it contains a larger amount of flesh
and fat-forming material. Next comes oats, which are
to be given more sparingly, in consequence of the quan-
tity of husks; but in the form of oatmeal it is highly
nourishing and fattening, especially for Cochins and
Spanish fowls. Wheat stands in rather less request ; it
is more expensive, and not more nutritive. Rice is
useful only in the making of bone, and should, therefore,
be given only in small quantities, except as a variation
to richer food. Boiled rice is a capital food for chickens
when taken in conjunction with barley and buckwheat
flour, or millet, both of which are very nutritious. Bran,
pollard, malt-dust, and middlings are capital additions
to their meal. A fresh supply of water daily is indispen-
sable.
Profitable Varieties. For keeping in town yards and
small enclosures, the Spanish is a good breed, but the
hens are bad sitters. The Minorca is a plump variety
of the Spanish. Game fowl are great favorites with
many, but as egg producers they are inferior to Span-
ish, Hamburgh, Polish, Dorkings, or Cochins. For
table purposes no fowls are so profitable as Dorkings.
This bird, says a practical henwife, is an excellent
farm-yard fowl:-"It is a good layer, a close sitter,
and an attentive mother; the chickens grow rapidly,
and are excellent for the table. The pure white Dorking


392
DOMESTIC PETS.
may truly be considered as fancy stock as well as
useful, because they will breed true to their points.
To the breeders and admirers of the so-called 'Dorkings'
I would say, continue to improve the fowl of your
choice, but let him be known by his right title; do
not support him on another's fame, nor yet deny that
the rose comb or fifth toe is essential to a Dorking,
because your favorites are not constant to those points."
The principal drawback to the Dorking is the delicacy
of the chicken; but for persons who rear fowls in
order to make money of them, they are invaluable for
tenderness and delicacy of flavor.
Many spurious Dorkings are bred and brought to
market. A full-grown cock should weigh eight pounds,
and a hen seven; heavier weights have been reached,
but they are not common. The form of the body
should be square, very broad across the shoulders, and
full-chested; the legs should be short, nothing more
than the shanks being visible in the hen, and the hock
only just showing in the cock. The shanks and feet
are white, and the latter furnished with an additional
hind toe. The head should be small and neatly formed;
two varieties of combs are found in true-bred birds-
a large evenly-arched single comb, and also a broad
double, or, as it is often termed, a “rose comb;" the
latter should be flat on the top, and studded with
points uniform in height. The single-combed birds
are generally more admired.
Bantams, whether known as black, white, gold-laced,
silver-laced, game, booted, or what not, have all certain
characteristics in common-diminutive size, grace of out-
line, and beauty of plumage. Bantams can hardly be
called "profitable,” though they are good layers and sit-
ters. Indeed, they are generally kept rather for orna-
ment than service. “Feather-legged bantams,” says a
fancier, “ may be of any color; the old-fashioned birds
are very small, falcon-hocked, and feathered with long


394
DOMESTIC PETS..
convenient holes or little rooms, and put in every nest a
straw basket or earthen unglazed pan for the eggs. Every
pigeon-house should be provided with a pan of water and
a lump of rock salt.
The Varieties of Pigeons are both numerous and curi-
ous--tumblers, carriers, croppers, pouters, blue-rocks,
&c.; but they may all be fed on the same kind of food.
Tares or small horse-beans are the best and cheapest; but
gray and white peas, hemp, wheat, and rape-seed may be
advantageously used to vary their diet. Pigeons' dung
need not be wasted, as it is a really good garden manure.
SINGING BIRDS.
Food for. Birds are often rendered diseased, or spoilt
in their song, from improper food. The following are
some practical hints:
Canaries. Canary-seed, one pint; rape-seed, half a
pint; millet-seed, quarter of a pint. Mix. This is the
general seed during moulting; give in addition some
maw-seed, scattered on the bottom of the cage, and occa.
sionally a little bruised hemp-seed. During summer
keep them provided with groundsel, chickweed, lettuce,
watercress, &c.; in winter supplement the usual seed
with a slice of sharp apple, and a small root of common
grass plucked up from the roadside; they are very fond
of this, especially if it be in seed, and the earthy particles
that cling to the roots are of use to them. If they have
a few white lettuce seeds scattered sometimes over the
cage-bottom, it will be found an incentive to them to
sing. Give a little saffron when moulting.
Goldfinches. A pint of canary-seed; a quarter of a
pint of maw-seed; half a pint of rape-seed; and a quarter
of a pint of well-bruised hemp-seed. Mix. Give green
vegetables as directed for canaries, and, when it can be


DOMESTIC PETS.
395
.:
procured, a ripe plantain. Pay particular attention
to the bruising of the hemp-seed-one whole one may prove
fatal, as these birds, having slender beaks, - unfitted for
husking so large a seed, are apt to get the shell between
the beak and nostril, causing inflammation and death,
During moulting give a little flax-seed (linseed) as a
treat, and put a rusty nail in the water.
Linnets. Canary-seed, a pint; rape-seed, three-quar-
ters of a pint; hemp-seed (whole), quarter of a pint; lin-
seed, a pint. When moulting give a little maw-seed.
Chaffinches. A pint of canary-seed; half a pint of
rape-seed, and a few whole hemp-seeds mixed in.
Bullfinches. Canary and rape-seed in equal propor-
tions, and one-fourth of hemp seed; a little maw added
when moulting. Be careful not to give too much'hemp,
as it turns the plumage black. A few unopened buds of
the pear, apple, plum, cherry, or hawthorn trees in the
Spring are a great treat to this bird; the shade of any
leaves of these trees over the cage in Summer is also
grateful to it, as it is a wood-loving songster.
Another kind of food, recommended for thrushes, rob-
ins, larks, linnets, canaries, finches, and most other sing-
ing birds, and said to preserve them admirably in song
and feather, is made thus:--Knead together three pounds
of split peas, ground or beaten to flour, one and a half
pound of fine crumbs of bread, the same quantity of
coarse sugar, the raw yolks of six eggs, and six ounces
of fresh butter. Put about a third of the mixture at a
time in a frying-pan over a gentle fire, stir it until a
little browned, but not burned. When the other two
parts are done, and all cold, add to the whole six ounces
of maw-seed and six pounds of bruised hemp seed, sepa-
rated from the husks. Mix.
To clean birds' feet. Some birds with every means
granted them of bathing will not do more than splash a


396
DOMESTIC PETS.
few drops over their heads and backs. The consequence
of this and the neglect of cleaning the perches con-
stantly) is that the feet gets coated with dirt, swell, and
become so painful to the bird that he mopes. · When
this is the case fill a saucer with tepid water and have
ready a bell glass-(an ordinary glass shade if round
will do)--one person must now quietly catch the bird
and put it into the water in the saucer, another person
putting over the shade on the withdrawal of the other's
hand. If carefully done the bird will be little frightened
and probably at once begin to bathe. Keep him in the
water till the dirt is softened and removed, which should
not take more than ten minutes. Quietly re-catch the
bird and examine the feet, and if lumps remain remove
gently with a camel's hair brush. Have a soft clean
handkerchief on the bottom of the cage and replace him
on it, having previously well cleaned and scalded the
perches. If necessary, repeat the operation after two or
three days.
Treatment of Young Canaries. No young birds should
ever be removed, when carefully nursed by their parents,
until they are at least five weeks old; and their food
should be changed gradually. They should then be
placed in separate cages, and kept in a warm room,
where there is a fine, steady song-bird, ready to act the
part of “tutor.” At this tender age their little throats
will be found full of music—they being quite piano; their
early notes being called “recording;” and they readily
copy, or imitate, whatever they hear. Hence, the great
importance of putting them out to a good preparatory
school.
TALKING BIRDS.
Parrots, Paroquets, Macaws, Cockatoos, and other
foreign birds of this kind are fed on bread and milk, In-
dian corn and hemp-seed mixed, scraps of raw meat, &c.;


DOMESTIC PETS.
397
but too much sugar is injurious. To teach them to talk, the
room should be darkened and the birds talked to singly
by its instructor. The Gray Parrot is the best talker,
and easily learns to pronounce words and even sen-
tences it is accustomed to hear frequently repeated.
Ravens, Jackdaws, Jays, Magpies, Starlings, and other
native talking birds are all soft billed, and require a reg.
ular supply of animal food, bread, milk, and water.
Both these and the parrots are subject to various dis-
cases-as asthma, surfeit, diarrhea, atrophy, pip, &c. A
rusty nail in their water (a little cayenne for parrots),
stick-licorice, chalk, or scraped root of white hellebore
will be necessary; but if your bird continues ill, consult
the bird-fancier. For attacks of vermin, to which they
are all subject, an ointment of precipitate powder is
necessary, or an infusion of tobacco water applied to the
parts they are seen to peck and scratch. In confinement
talking birds become very tame and teachable. They
should be allowed to leave their cages, and very little
training will accustom them to return to them at night.
They have all a propensity for hiding their food and
stealing bright things, as silver money, spoons, &c.
Upon this peculiarity rests the interest of the old story
of “The Maid and the Magpie."
BIRD STUFFING.
Most persons who keep birds and have the misfortune
to lose one by death or accident, like to have it stuffed
and set up to imitate life. The following directions by
a Professor of the art of Taxidermy, will therefore be
gladly accepted.
Preparing the Body. Beginners should never attempt
to stuff any bird smaller than a blackbird: the larger the
specimen the easier it is to stuff. First put a small
quantity of cotton wool down the throat in order to pre-


398
DOMESTIC PETS.
vent moisture escaping from the stomach: this is im-
· portant, and must never be omitted; then break the bones
of the wings close to the body; divide the feathers from
the bottom of the breast-bone to the vent; divide the
skin in like manner. Do not puncture the abdomen;
raise the skin with the point of a penknife until you can
take hold of it with your finger and thumb; hold the
skin tight, and press on the body with a knife as the skin
parts from it, putting the knife farther under until you
reach the thigh; break the thigh-bone close to the top
joint, and push it gently up until you can take hold of
the flesh. Now take the bone that is attached to the leg
and pull it gently out, turning the skin of the leg inside
out; cut the flesh off close to the knee and skin as far
down to the back as you can. Do the same with the
other side of the bird ; if any damp escape from the
flesh dry it up with fresh bran. Put the skin on both
sides out of your way with a small pair of scissors; push
the body up (the tail of the bird being held in your
hand); cut the back through as close to the tail as pos-
sible (this must be done inside the skin), then take the
bird by the back-bone and gently push the skin down
with your thumb-nail till you come to the wings; take as
much flesh from the wing-joints as you can, and go on
skinning till you reach the ears; take hold of them close
to the skull and pull them out. Take the eyes out, and
be careful not to burst them, holding the skin with one
thumb and finger while you pull the eye out of the skin
with the other. After taking the eyes out, put as much
cotton in the sockets as will fill them. Skin down to the
beak very gently, cut the neck away from the skull, and
also a piece of the skull to take the brains out; anoint
the skin with Becaur's soap, which may be bought at the
chemist's; put a little tow round the thigh bones to form
the thigh, and gently turn the skin back again. If care
has been taken, the loss of the body will make but little
difference in the size of the bird.


DOMESTIC PETS.
399
Setting up the Body. Get three wires, one as long-
again as the bird, the other two twice the length of the
legs ; file them sharp at one end, bend the blunt end of
the long wire, put some tow on the bend and squeeze it
tight to fasten it, then twist the tow until it is about the
size of the body ; do it as tight as possible. Have some
tow cut up small; get a strong wire, rough one point,
and turn the other into a bow to hold in your hand ;
take hold of some of the tow with the rough end, and
push it up the neck; this requires but a small portion of
tow; put some in the chest and a little all over the in-
side of the skin. Put the body wire up the neck, and
bring it out through the skull at the top of the heal;
draw the body into the skin, and be careful not to stretch
the neck; then put the other wires through the center of
the foot up the legs, being careful not to break the skin;
put enough wire inside the skin to push into the body to
fasten the legs ; cut off a piece of the wire that has gone
through the head, and put it through the tail into the
body (under the tail, of course); open the eyelids, and
put in the eyes; mount the bird on a perch fastened to a
small board, bend the legs, so that it will seem to stand
in a proper position, be careful not to loosen the leg
wires from the body, bring the feathers nicely together
between the legs, bend the neck, and put the head in the
shape you think proper, then run a pin or a piece of wire
through the butt of the wing and into the body, to keep
it in its proper place. Should the bird be out of shape in
places, raise the skin gently with a needle, put the feath-
ers as straight as you can, put a pin in the breast, back, -
and under each wing near to the top of the thigh, fasten
the end of some cotton to one of the pins, and
gently wind it round the bird from one pin to the other;
put up the bird when you see that it is right. You had
better let the specimen dry of itself, then bake it ; keep
it free from dust, and it will dry in a fortnight. Spread
the tail in a natural position, and when it is dry, unwind


DOMESTIC PETS.
401
the feathers. You must have prepared a great many
small sugarloaf shaped leaden weights, which form by
casting the lead into sand, in which shapes or molds for
it have been made by means of a pointed stick prodded
all over the surface, having small holes to receive the
melted lead. These weights will be necessary to set on
the feathers when you have merely laid them on, in order
to press them into the gum till they are fixed. Be cau-
tious lest the gum comes through the feathers. Do not
have your coat of gum too moist. When you have
wholly covered your bird with its feathers, with a little
thick gum stick on a piece of paper, cut round, of the
size of an eye, which color the same as the eye of the bird
if you cannot procure a glass bead of the kind. When
the whole is dry, dress the feathers all round the outline
and rectify defects: then lay on it a sheet of clean paper,
and a heavy weight, such as a book, to press it; when
dry preserve in a glass frame, such as used for pieces of
shell-work, stuffed fish, &c.
BEES.
Management of. Select for your hives a sheltered part
of the garden, screened from the north and east winds,
but open to the southern aspect. Do not place the hives
so that the sun strikes upon them too early, because bees
must never be tempted to quit their hives in the heavy
morning dew, which clogs their limbs and impedes their
flight. Place them, if possible, near a running stream,
as they delight in plenty of water; but if none is within
their easy reach, place pans of fresh water near the hives,
in which mix a little common salt; and let small bits of
stick float on the surface, to enable the bees to drink
safely, instead of slipping down the smooth sides of the
vessel, to perish. Never place hives under a roof: it
heats them, and induces the bees to form combs outside
the hives, instead of swarming. Let the space before


. 402
DOMESTIC PETS.
the hives be perfectly clear of bushes and other impedi-
ments to their movement. Bees, returning heavy laden
and wearied, are unable to bear up against any object,
should they hit themselves and fall. Trees and bushes
in the vicinity are, however, advisable, as they present
convenient spots for swarms to settle, which might
otherwise go beyond sight or reach In November re-
move your hives upon their stools, into a cool, dry, and
shady room, or outhouse, where they will be protected
as well from the winter sun as from the frosts. Warm
days in winter often tempt bees to quit their cells, and
the chilling air numbs and destroys them. Let them
remain thus until February or March, should the spring
be late and cold. It is not sufficient to stop the mouth
of the hive with clay; the bees will soon make their way
through it.
Bees are subject to a disease like dysentery in the
spring. Before you place the hives in their summer
quarters, turn up the hive, and notice the smell proceed-
ing from it. If the bees are healthy, it will smell like
heated wax; but if diseased, like putrefaction. In this
case, a little port wine, or brandy, mixed with their food,
will restore them. In the early spring feed them, and
do the same when the flowers pass away in autumn,
until they are taken into the house, then do not further
disturb them. The proper food is beer and sugar, in the
proportion of one pound to a quart; boil it for five min-
utes. In May, bees begin to swarm, if the weather be
warm. New and dry hives must be prepared, without
any doorway; the entrance must be cut in the stool.
Sticks across the inside of the hives are of no use, and
very inconvenient. Let the hive be well washed with
beer and sugar, before you shake the bees into it. After
swarming, place it upon a cloth with one side raised
upon a stone; shade it with boughs, and let it alone till
quite dusk, then remove it to the stool where it is to
stand.


DOMESTIC PETS..
.
403
,
A practical writer thus describes the process of chlo.
roforming Bees:—“The quantity of chloroform required
for an ordinary hive is the sixth part of an ounce: a very
large hive may take nearly a quarter of an ounce. My
mode of operation is as follows:-1 set down a table op-
posite to, and about four feet distant from, the hive; on
the table I spread a thick linen cloth; in the center of
the table I place a small shallow breakfast plate, which
I cover with a piece of wire gauze, to prevent the bees.
from coming in immediate contact with the chloroform;
and into this plate I pour the chloroform. I now quickly
and cautiously lift the hive from the board on which it
is standing, set it down on the top of the table, keeping
the plate in the center; cover the hive closely up with
cloths, and in twenty minutes or so, the bees are not only
sound asleep, but, contrary to what I have seen when
they are suffocated with sulphur, not one is left among
the combs; the whole of them are lying helpless on the
table. You now remove what honey you think fit, re-
place the hive in its old stand, and the bees, as they
recover, will return to their domicil. A bright, calm,
sunny day is the best; and you should commence your
operations early in the morning, before many of them
are abroad.” Care must be taken that the dose is not
too strong.
SILKWORMS.
In this country silk-worms are kept simply for amuse-
ment. The eggs which produce the worm are hatched in
May or June, unless artificial heat brings them out at an
earlier period. The eggs are about as large as mustard -
seed ; and the worms, when first hatched, are very small;
but they feed on fresh lettuce and mulberry leaves so
voraciously, that in six or seven weeks they grow to
their full size.
When growing they shed their coats several times,
each time assuming more delicate colors. They have


DOMESTIC PESTS.
RATS AND MICE.
1. Mix a few grains of powdered nux vomica with
oatmeal, and lay it in their haunts, observing proper pre-
caution to prevent accidents. 2. Another method is to
mix oatmeal with a little powdered phosphorus. 3. Dried
sponge cut small, and dipped in oil of rhodium and honey,
proves mortal to those that eat it, by distending their in-
testines. 4. Birdlime laid in the places which they fre-
quent will adhere to their skins, and become so trouble-
some as to make them leave their old quarters. 5. Balls
made of a mixture of malt dust and butter, with a little
of the oil of aniseeds, or rhodium, will allure them into a
trap, when other baits have failed. 6. Having kneaded
some wheaten flour or malt meal into a paste, when it be-
comes sour mix with it fine iron filings, and form the
whole into balls; then put them into the crevices or holes,
and it will kill them. 7. Mix two or three grains of
arsenic in a ball of dripping and flour, and strew several
of these balls in the places most infested by the rats. 8.
Another mode is to mix about a drachm of the poison in
a dish with boiled potatoes, slices of bacon, &c.; or to
melt some cheese, and mix the arsenic with it. All these,
however, have been known to fail, when arsenic, mixed
with plain boiled potatoes, without any highly-flavored
food, has been effectual. When it is found that the rats,
[405]


DOMESTIC PEST'S.
407
cattle; the ichneumon in caterpillars; the gall-fly in the
still almost imperceptible bud; and some insects even in
the eggs of others.-Generally the larvæ forage for :
themselves; but, in some cases, the mother supplies her
young with food. Thus, the solitary wasp builds a cell
and fills it with other insects. If, however, she im-
prisoned them while alive, their struggles would infalli-
bly destroy her egg; if she killed them they would soon
decay, and the young larvæ, when hatched, would find,
instead of a store of wholesome food, a mere mass of cor-
ruption. To avoid these two evils, the wasp stings her
victim in such a manner as to pierce the center of the
nervous system, and the poison has the quality of para-
lyzing the victim withont killing it. Thus deprived of
all power of movement, but still alive, it remains some
weeks motionless and yet fresh.—But, perhaps, the ants
are the most remarkable of all. They tend their young,
they build houses, they make wars, they keep slaves, they
have domestic animals, and it is even said that in some
cases they cultivate the ground.
Insect Poison. Petroleum oil possesses the highest
efficacy as a destroyer of all kinds of insects injurious to
plants or animals, and the less purified, and consequently
the cheaper, it is the better. Thirty parts should be
mixed with one thousand of water, and applied where re-
quired. Vermin of houses may be destroyed by intro-
ducing into the holes or cracks a few drops of petroleum.
-A solution (one to twenty of water) of carbolic acid,
which is said to kill every insect from the size of a mouse
downwards. It is also said that Russia leather drives
away all manner of vermin if a small piece of it is worn
near the person, or even kept in the pocket.
Moths are very destructive, and, when suffered to make
inroads into wearing apparel, &c., are with difficulty got
rid of. To preserve blankets from them, fold the blan-


408
DOMESTIC PESTS.
kets up and lay them between feather-beds and mattresses
that are in use, unfolding them occasionally, and shak-
ing them. Woolen stuffs, such as cloth cloaks, merino
dresses, &c., are best placed in drawers, with sheets of
paper, moistened with spirits of turpentine, laid between
them ; lavender flowers, cedar-shavings, and cuttings of
Russia leather will also produce a similar effect. Damp
harbors moths ; therefore great care should be taken in
putting woolen things away for the summer, that they
have been well brushed and are perfectly dry. Furs
should be occasionally taken out, shaken, beaten with a
cane, and hung in the open air. Great care must be
taken that they are dry when put away, but they must
not be placed near the fire. Other methods are employed
for the same purpose, such as laying a few pieces of
camphor among the furs; peppering them with black
pepper ; bitter apples, obtained of any chemist, are also
placed in little muslin bags, and sewn over in several
folds of linen, carefully turned in at the edges.
Bugs. Take of corrosive sublimate, two drachms;
spirits of wine, eight ounces. Rub them well together
in a mortar until the sublimate is dissolved ; then add
half a pint of spirits of turpentine. This is an effectual
destroyer of bugs; but, being a strong poison, great care
should be taken in using it. Another plan is to rub the
bedsteads-well with soft-soap or lamp oil. This alone
is good, but, to make it more effectual, get six-penny.
worth of quicksilver and add to the mixture. Put it into
all the cracks around the bed, and the pests will soon dis-
appear. The bedsteads should first be scalded and wiped
dry ; then lay on the mixture with a feather. Or, dip a
sponge or brush in a strong solution of vitriol, and rub
it over the bedstead. This will expel the bugs, and de-
stroy their nits. Cleanliness, however, and frequent ex-
amination, will prove the best remedy.
In houses infested with bugs-and sometimes old


DOMESTIC PÉSTS.
409
,
houses are so, in spite of all precautions—the following
is an effectual cure. Take one pound of common lump
brimstone, or sulphur, value twopence; place it in an old
iron saucepan, and put a piece of red-hot iron on it to set
it on fire, having previously filled up the chimney and
every crevice; allow the room to remain closed about
three hours. The fumes of the brimstone will smother
every insect in the room; repeat as often as required; be
sure to leave no children, birds, or domestic animals in
the room while fumigation is going on; put a piece of
iron or stone under the saucepan containing the brim-
stone, so as not to damage the flour.
When bugs are in the walls and floors, all the crevices
should be stopped with glazier's putty; and, before the
walls are re-papered, the old paper should be stripped off,
and at least one coat of oil-paint be laid on. If they are
in bedsteads, the bedstead should be taken to pieces,
well washed and dried, and aquafortis laid with a brush
in all the holes and crevices, or some size may be made
and laid on with a brush; this, when dry, is an eternal
· prison for bugs, and also for their eggs. Another very
good plan is to put spirits of wine, or strong tobacco-
juice, on every part of the bedstead that is suspected, do- ,
ing this by portions at a time and setting fire to it; this
will not injure even a polished bedstead, if the part be
immediately rubbed up with a cloth covered with a little
beeswax. Where bugs are very numerous, and they are
in situations which cannot easily be got at, there is but
one effectual remedy-fumigation, as above directed.
Fleas. Numerous remedies are resorted to by good
housewives to get rid of and prevent the increase of this
most prolific domestic torment; but the best preventive
and also remedy is great cleanliness. The rooms should
be frequently washed, and the bed-clothes exposed to the
free action of the outer air. A bit of camphor in the bed,
or camphor sprinkled in the bed in powder-which is
- 18


410
DOMESTIC PESTS.
made by dropping upon a lump of camphor a few drops
of spirit, and then reducing it by the hand to powder-
will prevent fleas from coming near the person.
Another Remedy. Sprinkle the floor with a decoction
of wormwood; hang near the bed a bag filled with dry
moss, or lay therein some fresh leaves of pennyroyal sewn
up in linen. As dogs and cats harbor fleas very much,
they should not be allowed to come into bedrooms.
Flies may be expelled by fumigation, and by various
preparations of fly-paper and fly-water. But as these are
poisonous, they are dangerous where children are about.
The following is efficacious, and without risk:-Put a
handful of quassia chips into a basin, and pour a pint of
boiling water over them; let them infuse for a time, then
strain off the liquor, and add to it two ounces of ground
black pepper, and a quarter of a pound of brown sugar.
Put this mixture in plates or saucers, in places where the
flies are most numerous.
Another effectual method is:-Take a common drink-
ing-glass and a slice of bread; wet the latter, and turn
down the glass upon it, so that the rim makes a deep
groove. Make a hole with your finger through the
bread, trim off the waste, and spread one side of it with
treacle or sugar; half fill the glass with water, and fit on
the cover of bread with the treacle side beneath. The
bread-trap is now ready to be placed on the places fre-
quented by flies. Attracted by the sweet treacle, they
will swarm down the hole and get caught; others follow-
ing will force them into the water, and thus, in the course
of the day, the glass will get full. The curious fact is
that the flies cannot return through the hole. Throw
the doomed flies on the fire, or otherwise effectually de-
stroy them; if thrown on the dust-heap they will soon
recover. The ordinary house-fly breeds year after year
in the same dwelling; and if, in the early spring, its eggs


DOMESTIC PESTS.
mini
were carefully sought and destroyed, the nuisance of
flies would soon be mitigated, if not abolished. The
great meat-flies, or blue-bottles, are of a different species.
They breed principally in the yard or garden, live on de-
caying flesh and garbage, and come into the house in
search of food. Whenever they alight on a piece of
meat, they leave behind them an egg, which in a few
hours develops into a disgusting maggot. Meat-flies
should, therefore, be destroyed without mercy; a simple
netting of black thread will prevent them entering an
open window.
Cockroaches and Crickets. Cucumber peelings are
said to destroy cockroaches. Strew the floor in that
part of the house most infested with the vermin with the
green peel cut pretty thick, Try it for several nights,
and it will not fail to rid the house of them.
Or, take a teacupful of well bruised plaster of Paris,
mixed with double the quantity of oatmeal, to which
add a little sugar; then strew it on the floor or in the
chinks where they frequent, and it will destroy them.
Beetles may be got rid of by half filling a basin or
pie-dish with linseed oil, sweetened beer, or treacle,
and setting it in such places as they are accustomed
to frequent. Place two or three strips of wood slant-
ingly from the dish or basin to the floor. Attracted
by the smell, the insects will venture up and be
drowned on the other side. The drowned insects
should be burned or crushed. An eminent naturalist
tells us that his servant, having removed one morning
from the trap about two hundred cockroaches seemingly,
drowned, to make assurance doubly sure, poured over
them boiling water, and then threw them in front of
the house; in less than three hours the influence of
the sun had revived nearly the whole of them, and
They were again crawling about in full vigor. The te


412
DOMESTIC PESTS.
nacity of life in the beetle tribe is very great. Many
cats will eat oockroaches, but they do not thrive on them
but become thin and languid, and sometimes die-
poisoned !
Or, Place quicklime in the holes of the wall whence
they issue, or scatter it on the ground. For trapping them,
the beetle-wafers sold in the shops to poison “black-
beetles” are made by mixing equal weights of flour,
sugar, and red lead; but as these wafers are liable to be
picked up and sucked by children, they are objection-
able.
Ants. Houses infested with ants, black or red, may
be disinfected by a little attention. A sponge is one of
the best things. Sprinkle it with dry white sugar: the
sponge being slightly moist, it will adhere. The ants
will go into the cells of the sponge after the sugar in
large numbers, and can be destroyed in hot water, and
the sponge squeezed out and sugared again, and returned
to the closet for another haul, until all are caught.
Gnats. These troublesome insects, which are closely
allied to the terrible musquito. Both belong to the class
of creatures whose inouths are furnished with bristly
stings, included in flexile sheaths. They pierce the skin
by means of the proboscis, in order to feed upon the blood,
and at the same time, inject a poisonous fluid, producing
considerable inflammation and swelling. Their activity
usually commences towards evening, or after sunset.
The Laplanders use tar-cream to prevent the insects
biting them, but that could scarcely be used in this coun-
try. The common Goulard water, scented with Eau de
Cologne, is a good remedy in allaying the irritation, as
also preventing the attacks. Gnats seldom or never fre-
quent rooms or houses where chloride of lime has been
exposed.
Sting of Bees. Although the poison a bee emits when


DOMESTIC PESTS. 413
it inserts its sting, is proved to be a highly concentrated
acid, the application of all alkalies will not neutralize
the acid. The more gentle alkalies—chalk, or the “blue
bag,” are much more likely to effect a cure, and cannot
injure. The same person will be variously affected by
the sting of a bee ; at one time, scarcely any inconven-
ience will attend it ; at another, much swelling ; again,
but little enlargement, although great pain, &c. The eye
suffers considerably, though in general the uneasiness is
local ; but if the back of the ear be stung, there is fre-
quently a general affection of the system ; sickness, gid-
diness, numbness, nervous trembling, &c., &c., which
will sometimes continue for hours. A draught of cam-
phor jalap, and total repose, has been known to be bene.
ficial.


MANNERS AND BEHAVIOR.
What is Etiquette ? Etiquette may be defined as a
code of unwritten laws which govern the manners of peo-
ple living in polite society one towards another. Insti-
tuted in the days of chivalry, the etiquette of gentle man-
ners has descended to us, and all who claim a right to be
considered ladies and gentlemen have a direct interest in
upholding the acknowledged rules of courtesy and good
taste, and preventing, so far as they can, the encroach-
ments of vulgarity and ill-breeding.
ETIQUETTE FOR GENTLEMEN.
The true and standard maxim of good-breeding is
courtesy; you cannot be a gentleman until you constantly
practice kindness and gentleness. “Thoughtfulness for
others, generosity, modesty, and self-respect are the
qualities which make a real gentleman or lady, as distin-
guished from the veneered article which commonly goes
by that name.” A vulgar man has freedom without ease;
a gentleman ease without freedom.
Never altogether dispense with ceremony, even among
your most intimate friends. A general quiet observance
of their wishes, and a desire to earn their good opinion
-perfectly distinct both from stiffness and servility-will
do more to win the respect and friendship of your associ.
,[414]


MANNERS AND BEHAVIOR.
415
ates than all the lavish expenditure and flattery too often
used to the same end.
In making a present let it be in accordance with your
known means and position, and offer it quietly and with-
, out parade.. Its value should be its usefulness or beauty,
and not its mere money worth.
In receiving a present do so without making extrava-
gant speeches of thanks, as such would lead the giver to
think a present from him or her was the last thing to be
expected. On the other hand, let your acknowledgment
be cordial and gratifying to the giver.
Never keep your hat on in a theater, whatever part
of the house you may be sitting in. It incommodes the
view of those behind you, and is a certain sign of bad
breeding.
In walking with a lady always place her on the side
nearest the wall; and in crossing any muddy road or
path you lead the way, except in the case of a crowded
road, when you should give the lady your arm to con-
duct her across. In such a case, unless you were walk-
ing arm-in-arm before, relinquish it when you have
crossed.
In walking alone, keep to the right.
If a lady inquire the way, inform her, if you can, in as
few and simple words as possible; but do not, unless the
way be difficult to find, or very near, presume to show
her, as she very naturally would not like to walk by the
side of a stranger. This remark does not apply to old
ladies or very young girls.
Avoid loud laughter or loud conversation in all pub-
lic places, and in the street.
Should you accidentally come in collision-or jostle
against-with any person in the street or elsewhere,
apologize instantly, even though you were the offended
party. The offense was, in all probability, uninten-
tional, and you also may have been in some measure to
blame.


MANNERS AND BEHAVIOR.
417
acquaintance, bow, or raise the hat; to one much your
superior, do both.
Always be punctual; never make an appointment you,
cannot keep; and never break one unless from positive
inability; and, in the latter case, apologize.
At dinners never be late; at evening parties punctual-
ity is not so important.
In paying a mere visit of ceremony, do not call be-
fore two or after five in the afternoon; this general rule
must, of course, be altered occasionally as circumstances
dictate; and, unless invited for any particular purpose
which will detain you, take your hat into the room with
you. If any other visitor is in the room, the first visitor
should leave early.
On calling at a house to inquire after a sick friend or
acquintance, send in your card, and wait till the servant
informs you of the state of his health; then immediately
leave.
On no account enter a room-unless shown in by the
servant or your friend meets you at the door—without
first knocking and obtaining permission to go in.
In paying an evening visit, should there be other peo-.
ple at the house, go in, but do not stay long, even if
pressed to do so, unless on intimate terms.
In dress be quiet, neat, and fashionable, without
going to extremes. Equally avoid singularity, staring
colors, and large patterns. Neither dress above or be-
low your station; and always suitably to the time of day.
Whenever you appear in public wear gloves.
It must be clearly understood that marriage puts a
stop to all former acquaintanceships a man may have
had, unless cards are sent—except in such cases where
none are issued.
Be polite without being foppish, conciliatory without
being servile, considerate without being anxious, truth-
ful without being indiscreet, just without being severe,
and generous without being lavish.
18*


418
MANNERS AND BEHAVIOR.
The Etiquette of the Dinner-table is a matter that can
scarcely be taught. Be punctual in arriving, courteous
and quiet while dining-moderate both in speech and in
appetite. Only partake once of soup or fish ; take no
wine or beer with soup; do not eat fish with a knife
(unless fish-knives and forks are provided), but use the
fork in your right hand, and a small piece of crust,
(which leave on the plate when done with) in your left ;
always break your bread, not cut or bite it ; when a
plate is handed to you, keep it, and, without undue haste,
commence eating without reference to the others. It is
usual to help the guests in regular order. In the matters
of finger-glasses, taking wine, &c., “ do at Rome as the
Romans do."
In the matter of giving dinners, do not invite more
than you have comfortable accommodation for; be punc-
tual in having dinner served, as waiting long in the
drawing-room is most tedious; be liberal without pro-
fusion or crowding ; be cool-tempered and at your ease,
for nothing is more annoying to the guests than to have
the faults of servants or children talked of, or the delay
- which even with the greatest care does sometimes oc-
cur-commented upon.
The hostess must be in the drawing-room at the ap-
pointed hour to receive her guests, and should, by the
exercise of tact, endeavor to set up a perfect understand-
ing between them, and alleviate, as far as possible, the
tediousness of the “ drawing-room conversation."
On going down to dinner the host escorts the lady
who is highest in rank or position, or to whom the great-
est deference is due; he then seats her on his right hand,
and intimates, quietly but distinctly, where the rest shall
sit. He should not seat relations—except man and wife
-together, nor two of a sex, or profession, except where
it is unavoidable. The host and hostess occupy the top
and bottom of the table, the two most distinguished lady
guests sitting on either side of the former, and the hostess


MANNERS AND BEHAVIOR.. 419
being supported by the gentlemen of most considera-
tion. Gloves should be worn in the drawing-room, and
removed immediately upon taking your seat at the din-
ner-table.
Eat peas, currant-jelly, and all sorts of thick sauces
with your fork. Use your dessert-spoon in eating cur-
ries, various of the softer made-dishes, puddings, and
tarts; the latter it is usual to eat with a dessert-spoon and
fork, the latter being in the left hand. In helping sauce
or vegetables, do not put them over the meat, but care-
fully just within the hollow of the plate.
When dessert is served, assist the lady next you to
some of the choicest of the fruit.
The following, from a book of etiquette, is curious,
and hardly necessary for our readers:-
“Never smack your lips nor chirp with your mouth
at or after dinner. Don't pick your teeth, nor insert
your fingers in your mouth. Use the butter knife, not
your own, when you help yourself or others to butter.
Put the débris of fish, fowl, or meat on the corner of your
own plate, not on any other, nor on the table-cloth. Do
not be supplied with more than you can eat; you will
thereby avoid leaving a portion on your plate. If a jun-
ior in the company, do not speak much, nor attempt to
lead the conversation. Do not carry anything to your
mouth with a knife. If you cough, place your handker-
chief to your mouth. If you have occasion to use your
handkerchief, do not look at it afterwards."
“Do not ask any one at table to assist you if there is a
servant in attendance.
“Never ask to be helped twice to the same dish, nor
make remarks on quality or price of the articles on the
table.
“Always use the proper glass for each particular wine
you drink.
“Do not speak or drink with your mouth full.
“If asked by any of the company to drink wine, al.


420
MANNERS AND BEHAVIOR.
ways replenish your glass from the decanter, and bow.
This custom is, however, almost out of date.
“Never pick a bone with your finger."
In accepting invitations, write at once.
Always go in evening dress to dinner pariies.
After a party call, or leave your card, within a week.
The mode of serving dinner-what to give, how to
carve and help it, as well as how to make and cook it-
'will be found under the section “Domestic Cookery.”
Etiquette in Traveling. Do not take a seat in a rail-
way-car or coach which you see has been engaged by any
personal article being placed upon it, in consequence of
the temporary absence of the occupier.
Do not whistle or hum offensively, nor make a noise
with your stick, umbrella, or feet on the floor of the
carriage.
Do not put your foot on the opposite cushion, nor
open or close the window if against the prevailing wishes
of your fellow-travelers.
Do not talk loudly, especially for any lengthened
time, when others are present. This is a most irritating
habit-most travelers prefer to travel quietly.
The weather side of the car is that on which the rain
beats or wind blows, and you can always claim to have
that window shut. He who sits with his face to the en-
gine, next a window, has usually the first claim or option
of having it shut or open, unless the latter interferes with
the comfort of the other passengers.
Always open the door for a lady, and assist her in
getting out and in.
Avoid the use of the words “gent” or “party."
If you have more newspapers than one, or have
perused the only one your have, offer it to your neigh-
bor.
Avoid placing your feet or legs in the way of your
opposite fellow-traveler.


422
MANNERS AND BEHAVIOR.
of the mind. The professor of calisthenics and the danc-
ing-master may drill the body into easy and graceful
movements; but what will these be if the actions lack
courtesy, and the words gentleness.
A polite child should enter the room with a bow or
courtesy, which is the customary mode of showing respect.
to strangers. She ought to go up to those who speak to
her, answer their questions clearly and distinctly, and
then sit down quietly. She may hand round cakes, and
make herself generally useful and agreeable; she should
in fact, be seen but not heard, and certainly never take
notice of any peculiarity in the dress, appearance, or man-
ner of the visitor.
· Young ladies should always be civil to servants or in-
feriors, and always polite when asking anything of them.
Haughtiness and ostentation should be avoided.
LADIES' TOILET.
The hair should be carefully attended to, brushed
night and morning, and kept clean; a little oil may be
rubbed into the roots occasionally; and ought to be fre-
quently cut, to prevent the ends from splitting.
The nails should be kept clean with a brush and cut
nicely, the skin at the roots being rubbed back every time
the hands are washed.
The teeth, being a great ornament to the face, and of
unquestionable value, should be carefully attended to;
wash with a brush after each meal with tepid water, or oc-
casionally rub with a fine towel. Notice the first appear-
ance of decay, and have it stopped by a good dentist.
ETIQUETTE FOR LADIES.
It is absolutely essential that a lady should conform
strictly to the usages and rules of society, and what in a


426
MANVERS AND BEHAVIOR..
made until the dance is announced. In private balls,
also, a lady has no option but to dance when asked, or
sit out that dance. When the dance is over, the gentle-
man takes the lady to a seat, or offers her refreshment.
Where there is a regular supper, the gentleman must
take down his last partner, and sit beside her; or, if there
be only room at the table for the ladies, he finds her a
seat, and stands behind her. If, however, the hostess re-
quest him to take down another lady, he must do so,
first finding an escort for his last partner. The time for
making your appearance at a public ball varies accord-
ing to the fashion and custom of the place; you cannot
do wrong, however, by presenting yourself between ten
and eleven. For a private ball, the invitations usually
specify the time. Your dress must be simple but ele-
gant; and remember, that to married ladies only belongs
the privilege of attiring themselves in those elaborate
ball costumes which are at once the delight and envy of
their younger sisters.
EVENING PARTIES.
At these, as well as at balls, a room must be provided
by the hostess for the unrobing of her lady guests. The
ordinary but delightful amusements of dancing, music,
and singing are proceeded with under the mild despotism
of the host and hostess. When private theatricals are given,
the ladies invariably have the front seats. The hostess
usually commences the dancing with the greatest stranger
or the most honored guest. In leaving make as little fuss
as possible, bowing slightly, if either be close to you, to
the host or hostess, but making no other sign of departure.
When, however, there is a general break-up, your leave-
taking may be more marked. Do not omit to call and
express your thanks and gratification to your hostess.
This call should be made some morning within a week
after the entertainment.


GARDEN MANAGEMENT.
PRACTICAL HINTS FOR KEEPING A GARDEN.
The chief and most important matters to be attended
to by cultivators, whether on a large or small scale, are
- comprised in the following simple and essential rules:-
1. Let everything be done in its proper season and in
the best manner.
2. This is to be accomplished only by intelligent prac-
tice. For example, in digging over a piece of ground, it
is not uncommon to throw the weeds and stones on the
ground or on the adjoining alley or walk, with the in-
tention of gathering them up afterwards. The best way
is to have a wheelbarrow, or large basket, in which to put
the weeds and extraneous matter, as they are taken out
of the ground.
. 3. Complete every part of your work as you proceed.
; 4. Finish one job before beginning another.
1 -5. In leaving off work at any job, leave the work and
tools in an orderly manner. In leaving off work for the
day, make a temporary finish, and carry the tools to the
tool-house.
6. In passing to and from work, or on any occasion,
look out for leaves, or any other deformity, and remove
them.
7. In gathering a crop, remove at the same time the
[427]


428
GARDEN MANAGEMENT.
roots, leaves, stems, or whatever else is of no further use,
or may appear to be decaying, or offensive.
8. Let no crop of fruit, or vegetables, go to waste on
the spot.
9. Cut down the flower-stalks of all plants.
10. Keep every part of the garden perfect in its kind.
11. Attend at all times to implements and tools, keep-
ing them clean, sharp, and in perfect repair. House
every implement and tool not in use, both in winter and
in summer.
12. Allow no blanks in edgings, rows, single speci-
mens, drills, beds, and even when practicable, in broad-
cast sown pieces. Keep edgings and borders cut to the
utmost nicety. Keep all the walks in perfect form, free
from weeds, dry and well rolled, and lawns and grass-
plots of a close texture and a dark-green velvety appear-
ance.
SIMPLE DIRECTIONS FOR EACH MONTH IN THE
YEAR.
The following is a brief summary of such things as
are most needful to be done by amateur gardeners in the
various months of the year. The temperature, and the
state of the weather must be taken into consideration,
but as nearly as can be the work set down for the month
should be done in it.
January. Dig and manure when the frost will per-
mit ; let the digging be deep, and rough, or raised into
ridges. Trenching is noble work for winter, and need
not be hindered by pretty hard frost. Plant in mild
weather, and prune in any weather, all manner of trees
and bushes. Wall-training, which requires much time,
may be greatly advanced at this season. A little may be
done in sowing on warm borders, for an early crop, a
few early peas and beans, onions, carrots, radishes, lettu-
ces, and parsley. Hot-beds may be prepared for forciug


GARDEN MANAGEMENT
429
plants. Cauliflowers and early cabbages may be sown in
them. Protect by mats, or branches of spruce fir, deli-
cate shrubs, and also new-sown beds. Care must be
taken of dahlia roots and stored bulbs, that they do not
suffer by exposure to frost, or become moldy from damp
and want of air. Walks may be formed, fruit and other
trees and hedges pruned, palings made or repaired, de-
ciduous trees and shrubs planted.
Here we may remark on the value of wood-charcoal as...
an ingredient of manure. It has the effect of absorbing
both the beneficial and harmful gases, &c., that the soil
of previous growing crops have produced; in the one
case storing food, and in the other preventing injury to
the growing plant. Hence the common but less beneficial
use of coal-ashes, the mineral constituents of which, to-
gether with those of charcoal, afford potash, silica, and
other minerals, for the use of the plant. In setting plants
a common error is to put them in too deep. The roots will
always find their own way downwards in search of mois-
ture and food. A good rule is to plant so, that the top
of the radiating branch of the root shall only be two or
three inches below the surface of the soil. It should be
remembered that all the vitalizing influence of the soil
depends on the ready access of air. Sticks, labels, &c.,
for spring use may now be prepared.
February. In frost, the same work as directed in the
previous month. In mild weather dig, trench, ridge, and
prepare such ground as has been well exposed to frost,
and sow in dry weather for a succession of crops, peas,
beans, onions, carrots, parsnips, spinach, every sort of
sweet herbs and salad, celery, cauliflower, cabbage, and
savoys. Plant early cabbages; cut a few early potatoes
and put them in a warm place, with some dry earth, that
they may sprout and form roots; then plant at the foot
of a south-wall, where a few spruce branches will keep
off the frost. Form walks, plant box-edging, or dress


430
GARDEN MANAGEMENT.
borders and shrubberies. The pruning of vines should
be concluded during February; also prune gooseberries
and currants, standard and espalier trees; dress and tie
up raspberries, erect espalier rails, and continue the
training of wall-fruit-trees, keeping back such as are too
luxuriant, and stimulating those which are backward by
judicious manuring. In hot-beds, or under glass frames,
set slips or cuttings of various plants this month, such
as fine wall-flowers, delicate shrubs, and China roses;
sow stocks, and a variety of the stronger annuals that
agree with transplanting. Plant bulbous roots, ra-
nunculuses, hazel-nuts, filberts, &c., in deep trenched
beds.
March. Sow all manners of seed for a principal crop;
beans, peas, leeks, onions, early turnips, vegetable mar-
rows, carrots, parsnips, turnip radishes, asparagus, cel-
ery, cauliflower, beet, and spinach. Plant early, late,
and red cabbage, and take cauliflowers from tire frame,
with a little ball of earth, and plant them on the earli-
est and richest border. Strawberries may also be planted
now, but the best season is in autumn. Dress straw-
berry beds and flower borders. Divide and straighten
flower edgings, form walks, plant shrubs and shrubbery,
flowers next the walks. Engraft fruit-trees, and, on the
common brier, various sorts of roses. Make layers of
roses and shrubs, sow perennial and biennial flower-
seeds, and some of the more hardy annuals. Protect all
early blossoms on walls by woolen nets, tender plants
and flowers with mats or green branches.
April. Begin early by sowing and planting what-
ever has been prevented by unfavorable weather. Plant
artichokes, asparagus, cabbages, and greens; sow peas
and beans for a succession; also carrots and turnips.
Transplant lettuces, water cauliflower plants, and seed-
ling beds. Dress box-edging; plant evergreens, and


GARDEN MANAGEMENT.
431
make layers of fine shrubs. Propagate by cutting wall-
flowers, lavender, and primrose, and by separating the
roots of all sweet herbs. Form flower edgings of dwarf-
gentian, seapink, polyanthus, and London pride. Di-
vide and plant out all turfy-rooted flowers. Sow
hollyhock, sun-flower, dahlias, carnations, pinks, stocks,
. marigolds, and China asters; and in the finest weather,
towards the end of the month, all the annuals. Chrys-
anthemums should be potted and fresh cuttings made;
plant out strong dahlia roots. Keep the glass frames
well aired, pluck off decayed leaves, be careful of frost,
and watchful of green fly; put fresh mold on the flower-
pots, and water them occasionally. Superfluous shoots :
on vines should be rubbed off. Make all clean and neat
by clipping box, hoeing, raking, and rolling gravel-
walks, and mowing grass plots. Worms may be de-
stroyed on gravel-walks, and the appearance of the
latter improved, by watering with a solution of one
pound of copperas (sulphate of iron) to two gallons of
water. Soot applied on beds, round the stems of plants,
is also an excellent preventative of worms.
May. Of vegetable crops, sow what there is room
for, especially late peas and spinach, for a succession; and
carrots, to have a better chance of escaping the carrot-
worm. Fill up any odd ground with beet, spinach, French
or kidney beans. Transplant cabbages, cauliflowers,
greens, and lettuces. Let the hoe be much employed for
the destruction of weeds, and the health of all crops. An-
nuals may be sown, if previously omitted on account of
wet; mignonette and sweet-peas, though early remem-
bered, may well be sown late, to continue their bloom
till winter. Plant dahlias, and protect their delicate
shoots, as well as early potatoes, from frost. Stake peas -
after hoeing, and water seed beds, new planted shrubs,
and crops. Seedlings and slips from the glass frame
may now be trusted to the open air. It is now a fine sea-


432
GARDEN MANAGEMENT.
son for planting' the evergreens, provided they are both
shaded and watered; also for setting slips or cuttings of .
pinks and carnations, sweet-william, wall-flower, lyclinis,
double rockets, and the like. Plant out verbenas, they
form a pretty alternation with geraniums and calceola-
rias. Roses and fruit trees, being now greatly subject to
the attacks of insects, should be well smoked. Grass
and gravel walks must be kept in good order, mowing
the grass weekly, and frequently sweeping the gravel
when dry, and rolling it after rains. Beds should be well
and carefully raked. Remove the superfluous blossoms
from all fruit trees; as, no matter how luxuriant a tree
may be, there is a limit to its strength.
June. Still sow peas, spinach, carrots, and turnips,
for late autumn use. Plant out cauliflowers, cabbages,
savoys, and celery. Ply the hoe on all drill crops, and
water pientifully when needful, morning and evening.
Thin out onions, leeks, carrots, turnips, &c. Transplant
seedling flowers of whatever sort in moist weather. Lift
bulbs that have ceased flowering, and place them in sand,
leaving the stalks to wither away. Stake peas after hoeing
and before tendrils appear. Make layers of pinks and
carnations, and re-pot choice auriculas and polyanthuses
in fresh mold, mingled with old decayed manure. Water-
ing with a solution of guano is excellent for roses and
most flowers. Sow hollyhocks, and stake them. Look
well to the wall-fruit trees, and anticipate the ravages of
insects, by copious watering with tobacco water. Watch
the beginnings of caterpillar on the gooseberries, and
apply the vapor of sulphur, or wash with tobacco, lime
or sout water.
July. This is the great month for putting into the
ground the autumn and winter crops. Plant out cauli-
flowers, and winter cabbages. Select from the leek beds
or drills, the strongest plants, and set them in new dug


GARDEN MANAGEMENT...
433
and rich earth. Earth up celery, watering from time to
time. Lift and dry in the sun full-grown onions that
have been sown before winter. Fruit trees require much
attention at this season, especially those on the wall, to
expose the fruit to the sun by the removal of superfluous
shoots, to ripen by fixing close to the wall those shoots
which are to remain for future bearing; to keep free
from insects, and to loosen the earth around the roots.
Gather such seeds of flowers as have come to maturity;
make layers of pinks and carnations, and plant cuttings
or slips of dahlias, geraniums, calceolarias and pansies.
Take up anemone and ranunculus roots, when done
flowering; dry them in the shade, and store in a dry
place for the winter. Stake hollyhocks and all other
tall-growing stems. Plentiful watering is required for
most of the flowering plants, in the absence of rain.
.
August. Fill up all vacant ground from which early
crops have been removed, with such as may serve for
autumn and winter. Sow spinach and early turnips ;
also greens, early and late cabbage, savoys, and cauli-
flowers for plants in spring, and about the middle of the
month onions to stand the winter. Earth up celery,
hoe and thin turnips, transplant brocoli, savoys, and cauli-
flowers. Late in the month plant plenty of early cab-
bages, which in a sheltered place will stand the winter,
and prove of excellent use in spring. Take up ripe
onions, and let them dry on the gravel. Bud fruit trees
and roses, and shade the buds by a funnel-shaped piece
of brown paper. The utmost care is now necessary to
defend your fruit trees from insects. Sow mignonette
on a warm border, and to obtain varieties, sow auricula,
polyanthus, and anemone seeds; also those of bulbous-
rooted flowers. Geraniums and cinerarias should be
abundantly propagated by cuttings. Transplant biennial
and perennial seedings. Tie up dahlias to strong stakes,
and thin out the flower buds where there are too many.
19


434.
GARDEN MANAGEMENT.
Nail to the wall, and tie to the espalier rails, the proper
shoots of apples and pears, before they get too strong.
Prepare all plants intended for early spring blossoming.
In the absence of rain or heavy dew, water freely. Clip
box, prune hedges, ply the hoe and the scythe, and suf-
fer no weeds or moss.
September. The sowing and planting directed for last
month will still do in this, and do better if the weather is
more favorable. All the seeds for spring crops will do
early in the month, and so will the planting of early cab-
bages, to be ready for use in March, April, and May, when
they are better than in the heat of summer, and when
there is little that is good for food in most gardens. Hoe
spinach and turnips, dress with lime or soot to kill slugs,
and earth up celery. New is the time for setting slips of
gooseberries, and many sorts of shrubs. Manure and dig
between the drills of strawberries, and make new planta-
tions of the young and well-rooted plants. Remove all
blighted fruit, and carefully see to the insect pests. Rip-
ening grapes, peaches, &c., must be protected by netting,
and the leaves that would prevent ripening be removed.
Divide and transplant biennial and perennial flowers, and
make layers of all manner of shrubs. Crocuses, snow-
drops, irises, crown-imperials, narcissus, and most bulb-
ous roots may now be planted out; also rooted pinks and
carnations. Plant, shade, and water important ever-
greens, and at this season not one will be lost, as they
begin to take root before winter.
October. Sow early peas before a south wall, or in
the most sheltered place; and set traps for mice. Stick
in, three or four inches apart, young cauliflower plants
close to a south wall, or in a glass frame, for early plant-
ing in spring. Take up carrots and parsnips, cut off the
leaves, and pit the roots in dry mold, or cover with sand
Commence your preparation of the ground-digging,
draining, trenching, &c. Plant fruit and forest trees, and


GARDEN MANAGEMENT. 1. 435
all deciduous shrubs; prune in general. In standard
fruit trees, thin the branches, top some of those that are
left; and make a sloping cut close to an outside bud, to
secure a spreading instead of a vertical growth. On a
threatening of frost put a inat over fine dahlias, to pro-
long the season of beauty. Protect also the delicate
layers of pinks and carnations. The refuse of dead an-
nuals should now be removed, new beds prepared, bor-
ders and walks trimmed and cleaned, and all other prep-
arations made for the frost and storms of winter. .
November. This is still a good season for planting all
manner of trees and shrubs, except evergreens. Early
peas and potatoes may be put in to come early, with due
care to guard against frost. Prune trees and shrubs
that obtrude on the walks. After the removal of the
fruit, the stems of apple, pear, plum, and cherry trees
should all be washed with hot lime and water, after
removing moss, &c. Dwarf fruit trees should also
be pruned into the desired shape. Trench out and dig
rough, as in all winter months, and make drains where
needed. Wheel out manure and gather leaves for com-
post, excellent for flowers. Force rhubarb and sea kale,
under pots or wooden boxes, heaped over with rough
manure. Take up dahlia roots when the leaves are
gone, and after gradual drying in a shed, bury them in
dry sand. Protect all delicate things with mats or lit-
ter, but suffer no straw to be seen blowing about.
December. There is now plenty of work in prepar-
ing ground by trenching, ridging up to the mellowing
frost, and digging in manure for spring cropping, also
in turning over and maturing compost heaps. Plant all
sorts of deciduous trees, if not done earlier (which is
better). Prune forest and fruit trees, and fill up odd
time with wall training and tying espaliers. Roses to
bloom well need to be pruned and enriched with com-
post, or old and well decayed manure. Guano gives a


436
GARDEN MANAGEMENT.
healthful darkness to the leaves, and a richer blossom.
Poverty may be seen in a rose, as well as in a crab-like
apple, or an unbolled cabbage. All fine flowers require
protection from frost. Peas, potatoes, or cauliflower
plants that have been set close to a south wall, may be
greatly aided by sticking in and sloping against the
wall branches of spruce fir, which admit air, and cause
no deformity. The stock of manures should be occa-
sionally stirred up to prevent excessive heating, and to
promote equal decomposition.
EASILY-RAISED ANNUALS.
In the following list the English name is given first,
then its color, and last its period of blossoming. Those
marked with a * may be sown towards the latter end of
August, or the beginning of September, to stand the win-
ter. Unless the weather be very severe, they will flower
earlier and better than if sown in the spring. Always
buy your seeds of a respectable gardener or seedsman.
Chinese Aster, various, July to Sept.
Prince's Feather, crimson, June to Sept.
Love Lies Bleeding, crimson, June to Sept.
Sweet Sultan, lilac, July to Oct.
Yellow Sultan, yellow, July to Oct.
Garden Chrysanthemum, yellow and white, July to
Oct.
Pretty Clarkia, reddish-pink, May to Oct.
White, white, May to Oct.
Two-colored Collinsia,* blue and white, May to Oct.
Large-flowered ditto, blue, May to Oct.
Convolvulus minor, various, June to Oct.
Two-colored Coreopsis, yellow and blood, July to Oct.
Rocket Larkspur, various, July to Oct.
Three-colored Gilia,* lilac, purple, white, May to Oct.
Milfoil-leaved ditto,* purple, May to Oct.
Headed ditto,* blue, May to Oct.


438
GARDEN MANAGEMENT.
Degitalis (Foxglove), red and white, 3 ft.
Dianthus, various colors, i foot.
French Honey-suckle, scarlet, 3 feet.
Feverfew, white, 1/2 feet.
Hollyhocks, various colors, 3 to 5 ft.
Indian Pink, * various, 1 foot.
Stocks, various colors, i foot.
Sweet Scabious, mixed, 2 feet, and dwarf.
Sweet William, varied, ı foot.
· Wall-flower, yellow, dark, brown, scarlet, 1 foot.
PERENNIALS.
The following are raised from seed or cuttings, or by
parting at the roots :-
Aconitum (Monkshood), blue, 2 feet. Beware of mis-
taking the roots, which are poisonous, for horseradish.
Anemone, various, I foot.
Antirrhinum (Snapdragon), various, 2 to 3 feet.
Aquelegia (Columbine), blue, white, &c., i to 142 ft.
Auricula, of endless variety, 3 to 6 inches.
Balm of Gilead, red and purple, 142 feet.
Campanula Carpatica, blue; pyramidalis, blue; albus,
white, i to 2 feet.
Cardamine (Lady's Smock), Pratensis, white, 1 foot.
Carnation, may be raised from seed or slips, various,
1 to 2 feet.
. Cowslip, of sorts, propagated by seed or parting the
roots.
Courallaria (Lily of the Valley), double white, pink,
3 to 6 inches.
Dahlia, from seed also, or division of roots, various
colors, 2 to 4 feet.
Daisy, of considerable varieties, sown for edging, 3 to
6 inches.
Delphinium (Larkspur), Chinese, blue, grandiflorum,
formosum, 2 to 5 feet.
·


GARDEN MANAGEMENT.
441
may be, until the plants break ground. Air must then
be admitted more freely: and if frosty, the end of a mat
should be hung over the opening, that the air may not
immediately strike the plants.
• Germinating Powers of Seeds. These powers will,
we are told, be considerably increased if, a few hours be-
fore they are sown, they are immersed in a weak solution
of oxygenated muriatic acid, and suffered to remain until
they begin to swell. The germination will be accelerated,
and the plants produced will, in most cases, be stronger
and healthier.
To Preserve Seeds. When seeds are to be preserved
for a long time, or to be sent a long distance, sugar, salt,
cotton, saw-dust, sand-paper, &c., have been adopted with
various degrees of success. Chinese seeds, dried by
means of acid, may be afterwards preserved in a vegetat-
ing state for any necessary length of time, by keeping
them in an airy situation in common brown paper, and
occasionally exposing them to the air on a fine day, es-
pecially after damp weather. This method will answer
with all mucilaginous seeds. Very small berries, and
oily seeds, may be kept in sugar, or among currants and
raisins.
Varnish for Garden Fences, &c. A cheap and excel.
lent varnish may be made thus:-Take two gallons of tar,
and two pounds of resin, one pound of tallow, and one
quart of turpentine; put these into an iron vessel, and let
them boil gently over a fire, made for the purpose in the
open garden (taking care that the mixture neither boils
over, nor the fire reaches the vapor which escapes, and
which is very inflammable), until the quantity is reduced
one fourth. This varnish, which may be used at the same
time as paint and varnish, is fully equal to the best vege-
table tar.
Greenhouse and Indoor Plants. Wash the leaves and
19*


442
GARDEN MANAGEMENT.
stalks often, with a soft sponge and tepid water ; if
blacks have settled use a little soap in the water. Place
spent tea leaves upon the mold in the flower-pots, and
now and then a little soapsuds, specially good for
geraniums.
Garden Mousetrap. Place two small sticks in the
ground five inches apart ; bore a hole through a broa 1
bean, double a piece of thread and put through it, and
îie it to the sticks about three inches from the ground,
with the bean in between the two ; then place a brick to
rest on the thread with the middle of the brick on the
bean ; the mouse will bite the thread through to get to
the bean, and the brick will fall on the top of him. A
better rat or mousetrap is that called the figure of four
trap; it is made with three sticks and a slate or tile.
The sticks should be half an inch in breadth and an
eighth of an inch in thickness; the first piece should be
four inches in length-this should form the perpen-
dicular line of a figure of four; the second should be
eight inches in length with a sharp point at one end to
stick the bait on (generally a piece of cheese), and a
notch cut on the flat side at the other end, and one in the
edge about the middle ; this piece will form the hori-
zontal line of the figure ; and a third should be four
inches long, with a notch on the flat side, about three
quarters of an inch from one end ; this should fit on the
top of the perpendicular, and the other end should fit in
the notch at the end of the horizontal piece, and thus form
a figure of four; a roofing tile or a slate should then be
placed to rest on the end of the top piece. When the
mouse disturbs it by endeavoring to take away the bait.
the tile will fall on the intruder.
INDOOR GARDENING.
What to Grow. For general indoor gardening, gera-
niums, fuchsias, calceolarias, heliotropes, begoniums,


GARDEN MANAGEMENT.
· 443
stocks, balsams, cinerarias, dwarf roses, mignonette, and i:
such-like simple and pretty flowers will be found most
appropriate. Various kinds of bulbs-as hyacinths, tu..
lips, crocuses, ixias, jonquils, snowdrops, ranunculi,
gladioli, &c., may be grown in pots. Bulbs should be so
arranged as'to furnish a succession of bloom. Hanging
baskets and ornamental flower pots, also make pretty
additions to the parlor garden, especially if planted with
pendant fuchsias, money-wort, ivy-leaves, geraniums,
campanulas, blue lobelias, nierembergias, or other plants
which grow readily, and require but little attention. For
the outside of windows with a south or south-west aspect,
nothing is prettier than canary-creeper, climbing roses,
scarlet geraniums, convolvulus, mignonette or creeping
jenny, intermixed with a few of the more free-growiug
climbers.
How to Succeed. It is easy to say what flowers and
plants live best indoors; but for unprofessional gardners
a few simple directions are necessary, and are here ap-,
pended.
Watering. The water used should always be of near-
ly the same temperature as that of the earth in which the
plants are growing. Accordingly, never use very cold
water.for indoor plants, as, except in frosty weather, the
earth round the roots is comparatively warm. To get
the water and the soil of the same temperature, put the
vessel, with sufficient water for the whole of the plants
next morning, by the side of the plants the evening before.
Use rain-water rather than any other. Never water until
the surface of the mold is tolerably dry, and then enough
to moisten the whole of the earth in the pot. Do not
pour the water into the saucers under the plants, but al-
ways upon the surface of the mold. Growing plants
should have plenty of water, and the quantity must be
gradually decreased as the growth approaches maturity,
and almost cease when the height is attained, and restrict-


GARDEN MANAGEMENT.
445
be held slantingly, and watered with a fine-holed water
ing-pot. An hour in a gentle spring or suminer shower
will always do good.
FERNS.
Fern Cases. To plant a fern case, put in plenty of
broken flower-pot and broken charcoal to drain the case
well; over this have a thin layer of moss, or the fibrous
part of peat; then fill in the compost before mentioned,
adding bits of charcoal and sandstone. The soil in the
center of the case should be raised, and the larger ferns
planted there. When planted give it a good watering,...
let it stand an hour to drain. Then put the glass on, and
place the case near one of the windows of the room; it.
ought never to be exposed to direct sunshine; but if iney-
itable, it should be shaded by any light material; green
being preferable.
Water very seldom, and only when the soil is found
to be getting dry. The case should be kept quite close,
so as to exclude the air, when it is hot or dusty, but for
an hour in the morning, once or twice a week, the glass
of the case should be raised, but the window must not be
open, as no current of air must reach the plants. Re-
move dead leaves, and slightly trim any plants that may
be over-growing the others. If the inside of the glass
gets green with being continually moist, take off the case,
wash the green off, and replace. Replant the case in the
spring, removing the larger growths, and re-arrange the
smaller ones according to taste. When the inner surface
of the glass is not covered with condensed moisture,
more especially in the morning, it is a sign the plants
need water. Before planting, each separate plant should
be examined for insects. Afterwards, if any appear,
fumigate the case well with tobacco-smoke-blow the
smoke through the stem of the pipe—by blowing


GARDEN MANAGEMENT.
447
pearance; jonquil; sweet and beautiful; all ordinary
hyacinths in glasses.
Time for Planting Hyacinths. This must, to a con-
siderable extent, be regulated by circumstances. October
and November are the most generally approved months; -
make your first planting near the ist of September, and
your last about the 31st of December; should an oppor-
tunity, however, afterwards offer of cheaply purchasing
sound bulbs as late as the middle of January, plant them
too. You may then have your sitting-room and conser-
vatory adorned with the glowing beauty of the hyacinth
from Christmas till April or May. In the open ground
hyacinths are sometimes planted as late as the beginning
of March, and very good blooms have come; but those
planted early in February blossom beautifully; but Ja-
nuary is the best month for out-door planting of this
bulb. After the early part of December, hyacinths in-
tended to bloom in glasses would flower better if first
planted in pots, and there allowed to remain till half
grown or even in bloom. The removal into the glasses
being readily performed (especially if the new collar.
glass is used), by simply turning the plant out of the pot,
placing the ball in a basin of tepid water, and gently
washing away the soil from the roots.
CREEPERS.
Virginia creeper and other climbing plants of the
same class require little attention ; if allowed plenty of
room to grow, by training against a wall, they will cover,
spread, and increase immensely. Ivy will cling of itself
to almost anything and is sure in time to cover a wall,
though its progress is very slow compared to other creep-
ers. Canary creepers, climbing roses, jessamines, honey-
suckles, &c., may be bought in pots.


450
GARDEN MANAGEMENT.
such method, the top stratum being of small stones,
much less gravel will suffice. To have no unnecessary
carriage, the gravel at the pit or river side must undergo
one sifting with a search one inch between the wires,
disposing of all large stones. Of stuff in this state
walks are commonly made, and the result is evil con-
tinually. The small sand is a seedling-bed for all man-
ner of weeds, and the coarser part compacted with it
renders hoeing almost impracticable. Proceed thus:-
Use a quarter-inch search for a second sifting, and apply
the coarse to one part of the walks and the fine to the
other. The coarse does not bind; but it will not grow
any weeds at all; and for dryness it is admirable. For
the small sort—which is almost pure sand, and in most
cases will be three to one of the gravel-though it binds
and grows weeds, the Dutch hoe pares it as easily as
moss is scraped from a tree, and so keeps it clear easily.
Excellent walks may be made by mixing well-washed
gravel, lime, and hot gas tar in such proportions as will
form a black mortar. If laid on four inches thick it will
last a very long while, always be dry, and no weeds will
grow in it. If thicker, and on a layer of chalk or gravel,
so much the better.
MOSS ON FRUIT TREES
• Scrape moss off the trunks and main branches-you
need not meddle with the twigs—with a trowel, and burn
it. Having cleared the trees from moss, apply the fol-
lowing cornposition, viz., a peck of fresh cow-dung, half
a peck of quick-lime, half a pound of flour of sulphur,
some wood ashes, and a quarter of a pound of lamp-
black. Mix the whole together with as much urine and
soap-suds in a boiling state as will form the ingredients
into a thick paint, and lay it on with a brush. A less
quantity may be made, preserving these proportions.


GARDEN MANAGEMENT.
451
HARDY DECIDUOUS TREES.
Acer Lobelii, covered with short twigs and rosettes of
crenated foliage.
Berberis vulgaris foliis purpureis, leaves deep brown-
ish-purple, and very striking when judiciously placed in
the shrubbery. Several fine specimens in the Crystal
Palace Gardens.
Fagus heterophylla, the elegant and well-known fern-
leaved-beech.
Fagus pendula, the elegant weeping beech.
Fagus purpurea glabra, smooth-leaved purple beech,
fine for lawns and walks.
Fagus sylvatica cristata, the crested-leaved beech, for
lawns.
Fagus sylvatica cuprea, the noble, copper-leaved
beech, one the grandest deciduous trees.
Fagus sylvatica foliis variegatis argenteis, the silver-
leaved beech, a beautiful free grower.
Fraxinus asplenifolia, the fern-leaved ash.
Fraxinus excelsior argentea, the silver-striped leaved
ash.
Gymnocladus canadense, the Kentucky coffee-tree.
During the summer its large green pinnated leaves have
a fine effect.
Juglans regia pendula, the weeping walnut, a hand-
some tree on a large lawn or on a mound.
Koelreuteria paniculata, a hardy Chinese tree, with
beautiful leaves, flowers, and fruit.
Liquidamber imberbe, a maple-like tree, the leaves of
which die off in autumn, a fine purplish-red.
Tilia Europea fol. argenteis, variegated foliage; the
leaf has a small, irregular dark green disk, and a broad
creamy-white border.
Ulmus glabra pendula, a graceful weeping elm, which


454
GARDEN MANAGEMENT.
tion, a considerable number being New Holland shrubs,
and requiring a winter temperature of from forty to
forty-five degrees.
Acacia Armata (yellow).
Azaleas, various-named sorts.
Begonia Discolor (pink).
Calceolarias of the finest sorts.
Camelias Japonica alba flora plena (white) double.
Chorozema, various (yellow, scarlet, &c.).
Cineraria Amelloides (pale blue) evergreen and vari-
eties of the ordinary kinds.
Coronilla glauca (yellow) very sweet.
Correa speciosa and varieties (crimson).
Cytisus atleeana (yellow).
Daphne odora (whitish pink) fragrant.
Diosma capitata (pale pink) and varieties.
Diplacus glutinosus (orange).
Epacris coccinea and varieties (scarlet and various).
Erythrina crista-galli (splendid scarlet).
Fuchsia Fulgens (scarlet) and fine varieties.
Gardenia radicans (white) fragrant.
Lantanas of various sorts, very ornamental.
Leschenaultia Formosa (scarlet).
Leucopogon Cuninghami (white-flowered with scar-
let berries), “New Holland currant,” very ornamental.
Lotus Jacobæus (dark brown) very curious.
Metrasiderus floribunda (crimson “bottle brush').
Myrtus communis, sweet myrtle (white).
Nerium oleander (white, and also pink).
Pelargoniums various, and of fine sorts.
Pimelea diosmafolia (pink).
Polygala oppositifolia (bright pink).
Plumbago capensis (pale blue), beautiful.
Primula Sinensis (Chinese primrose), (pink-white).
Rhododendrons, various, fine kinds.
Solanum Psuedo capsicum (scarlet-berried).


456
GARDEN MANAGEMENT.
Nerine Sarcensis, pink, “Guernsey Lily," beautiful.
Ornithogalum, white, “Star of Bethlehem."
Oxalis of fine sorts, all showy.
Tigridia pavonia, tawny scarlet, “the Mexican Tiger
flower."
Tulips, various, named sorts.
Having stocked a greenhouse with suitable plants
such as the foregoing (which, from practical experience,
are strongly recommended), the great matter is to
keep them in a healthy growing state, and getting
their blossoms perfected at the proper season; to effect
this, attention to the following will be desirable.
Keep the house clean - free from insects, green-fly,
scale, &c., let there be as far as possible a uniform tem-
perature, and admit air whenever possible; during
damp, foggy weather when the air is sluggish put on
a brisk fire and let the windows be opened for an
hour about noon. In winter be careful to use water
the same temperature as the house, but sparingly, and
in the morning; in summer, on the contrary, water
such plants as remain in the house in the evening;
remove at all times, assiduously, dead leaves, &c.,
these being not only unsightly but a fruitful source of
moldiness and disease. Should plants from over-heat
or other causes become infested with scale-insect, paint
the plants over with the following:-Mix equal parts
of soft soap, sulphur, and black pepper—the leaves
and stems should be alike covered; the stems of such
plants as acacias, coreas, orange trees, camellias, &c.,
may be brushed over thickly with the mixture-as this
method introduces it thoroughly into the crannies of
the bark; let it remain on two days, and then syringe
the plants with tepid water till thoroughly clean-if
properly done this is effectual. The space beneath the
stages may, during winter, be advantageously filled up
with such geraniums, dahlias, &c., taken up from the
garden, that it is desired just to protect from frost;


GARDEN MANAGEMENT.
457
these must be cut close and watched from time to
time, or else, if they decay and become moldy, they are
likely to be a cause of mischief to the other occupants
of the house.
HINTS FOR YEARLY WORK IN A GREENHOUSE OF
MODERATE DIMENSIONS.
January. Keep up equable fire heat when necessary,
giving air cautiously, water as little as possible. Pot and
tie out cinerarias and pelargoniums ; if mildew attacks
the stock keep dry and powder with sulphur. Where
there is a hot-bed sow seeds of thunbergias, ten-week
stocks, mignonette, &c.; watch for and keep down green-
fly.
February. This is a month when many plants “ damp
off,” therefore keep to the foregoing rules in respect to
watering, &c.:-begin to pot New Holland plants that
require it, and calceolarias, also Cape buibs, amaryllis,
&c.; give cinerarias manure-water, to make a vigorous
growth; nip the shoots of young pelargoniums to pro-
mote a bushy habit; pot liliums, giving a light rich peat
and silver sand; prune climbers; make cuttings of dah-
lias and various soft-wooded plants ; search for snails,
slugs and woodlice, just now becoming active-destroy
spiders--also remember green-fly.
March. Pot the majority of stock in the house ; ar-
range neatly the blooming plants, removing such im-
mediately as have gone out of flower, allowing hyacinths,
tulips, &c., to wither away quietly in the pots; give more
air than in the two preceding months, but guard against
cold, biting winds and changes of atmosphere ; syringe
camellias that have done blooming. Pot cinerarias, and
smoke them to destroy the green fly.
April. Let leschenaultias, prinelias, polygalas and
20


GARDEN MANAGEMENT:
459
'
August. Continue to propagate pelargoniums-the
cuttings will strike readily in the open garden, and will
be stronger done that way. Keep down red-spider in
the house, on thunbergias, &c.; on fine days collect suit-
able soils for winter use and place under the stages.
Now is the time to turn out any plants that remain in
house, and scrub all paint and wood-work, and, if neces-
sary, paint and glaze afresh the structure so as to have it
well seasoned and purified before the return of the
plants.
September. By the middle of this month all the
greenhouse-plants should be back in their places—well
cleansed and picked over to free them from insects, and
the pots examined for snails and slugs inside them
some bulbs must now be potted to bloom early, as hya-
cinths, tulips, narcissus, Cape bulbs, &c. Take up and
let wither gradually silimus and all summer-flowering
bulbs; sow mignonnette for winter bloom, pot violets
for same. Gradually curtail the supply of water to caçti
and succulent plants, remove Chinese primroses to a
shelf near the glass, and watch against damp.
October. Replace without further delay all plants
from the garden that are to be housed, trimming, cutting
back, and washing each individually. Pot all bulbs for
winter, especially crocuses for early flowering, also lily
of the valley. Remove all dead or yellow leaves as they
occur, and keep vigilant search for mildew, and dress
with sulphur; use a little fire heat on stagnant foggy days,
but give air as much as possible. Sow mignonette to
flower after Christmas.
November. Treat as last month-in regard to firing!
and air-guarding against sudden frosts, keep down
green fly, &c., and dead leaves; pot bulbs for a succession,
shift Chinese primroses, stake them out neatly and water


460
GARDEN MANAGEMENT.
sparingly; keep all the foliage clean, especially of shiny
leaved plants.
December. Endeavor now to keep the temperature as
even as can be—from forty to forty-five degrees at night,
and from fifty to sixty during the day. Keep as far as
possible a bright and flowery aspect in the house, and ar:
range divers colored foliage plants (where flowers are
wanting) with the bright-berried solanus and acubas to
produce a good effect.


462
DOMESTIC MEDICINE.
Epilepsy. Boys are most subject to these fits. There
is usually froth from the mouth, ard great agitation of
the body, the hands being tightly clenched. Lay the
patient flat on his back, and raise the head a little. Loosen
his shirt-collar, braces, waistcoat, &c., and hold him firm-
ly or he will do harm to himself; splash the face well
with cold water, and use smelling salts. To prevent the
tongue being bitten insert the handle of a tooth-brush,
or some such articles, right across the mouth between
the teeth, and as far back as possible. Keep the patient
quiet, and he will usually come round in a short time,
if not, the doctor must be sent for. Fits of epilepsy
are recurrent, and usually leave the person in his cus-
tomary state; but sometimes a considerable degree of
stupor remains behind, particularly where the disease is
of frequent recurrence.
Apoplexy. A man in an apoplectic state breathes
very hard, like snoring, his face, head and eyes look
swollen, and the body is more or less paralyzed. Put
him to bed and send for the doctor instantly. Until he
comes keep the head well raised, remove the collar,
&c., and let him be kept easy and cool; apply hot mus-
tard poultices to the soles of the feet and the thighs-in-
side. The patient must be bled freely from the arm as
directed (see blood-letting), and have rags dipped in
vinegar and water, or even plain cold water, applied to
the head. The bowels must be opened, but this is diffi-
cult, and had better be left to the doctor. If, however,
he does not come quickly, mix eight or ten grains of
calomel with two drops of castor-oil, and put on the
tongue, as far back as you can.
On Fits Generally. Let the above treatment be prompt.
ly attended to, and in the case of apoplexy-which is
distinguished by the snoring, the paralysis of the body,
the swollen head, &c.—send for the doctor with all pos-
id for in paralyplexy


DOMESTIC MEDICÍNE.
.. 465.
for many hours; then apply a stimulating embrocation,
and bandage well up. All strains are assisted in their
cure by bandaging, but they should not be applied until
hot fomentations, followed by the application of the
embrucation with plenty of friction before a fire. This
is a great pedestrian's advice. Sprained knees can be
treated in the same way.
Dislocations and Fractures. The danger of interfering
with these matters is so great that unless an experienced
and clever sugeon can be immediately obtained, the patient
should be gently placed in a cab, and driven quickly to
the nearest hospital, or, if none near, surgeon's house,
keeping the limb as nearly as possible in its natural
position.
Bites and Stings. Snake bites are so uncommon in
this country that we will simply say that sucking the
wound, cutting out the affected parts, and cauterizing are
necessary. Ammonia is said to be an effectual remedy.
Wasps, gnats, bees, &c., sting very frequently, but their
victims are easily cured, unless the part attacked be the .
eye or throat. The sting must be taken out with a needle,
and then the place squeezed tightly, sucked, and a lini-
ment of powdered chalk and olive oil in a paste applied
to the part. When the sting is inside the mouth or
throat, leeches must be at once applied, a strong gargle
of salt and water used, and the doctor sent for. For the
bites of dogs take immediately warm vinegar or tepid
water, and wash the wound very clean; then dry it, and
pour upon the wound a few drops of muriatic acid.
Mineral acids attack the poison of the saliva, and its evil
effect is partially neutralized. This treatment, however,
good as it is, is seldom successful, there being no antidote
to the bite of a mad dog. The doctor's aid must be sought
instantly. Cat bites and scratches may be safely treated -
20*


466
DOMESTIC MEDICINE.
with a solution of tincture of arnica freely and persever-
ingly used.
Falls where the Patient is Stunned. Undress the pa-
tient, put him into a warmed bed, send for the doctor, and
let the patient remain untouched until he arrives, even if
it be six hours. Nothing but quiet and moderate warmth
will do any good.
Burns and Scalds. For all simple burns coat the place
well with common flour, or, which is better, powdered
whiting, or scraped potato, or cotton-wool with flour
thickly dusted over it, or gum water, or sweet oil, and
bind a cloth over. Even plunging in cold water will do
good, as it answers the first necessity,-keeping the in-
jury from the air. Soap scraped up fine, laid on, and
bound over, is also excellent. The body should be kept
cool, and the bowels rather open. If the burn or scald
be more serious, and little bladders appear over the sur-
face, spread on linen or lint a liniment made of equal
proportions of linseed oil and lime-water well mixed; or
apply a warm linseed-meal poultice. As severe burns
and scalds are attended with great pain and irritability,
and often with considerable danger, a doctor should be
promptly sent for, any of these remedies being applied
meanwhile.
Accidental Poisoning. Send for the doctor instantly,
and until he comes observe the following. If the thing
swallowed causes an intense burning in the throat it is
probably a “corrosive" poison, that is, it destroys the
textures with which it comes in contact. Make the
patient swallow a glass of sweet or of sperm oil, or melt-
ed butter, or lard, whichever is most convenient to use,
and then, within five minutes, half a pint of warm water
in which has been stirred a teaspoonful each of table
mustard and salt. When the poison taken is known to
be nitric acid (aquafortis), sulphuric acid (oil of vitriol),


DOMESTIC MEDICINE...
469
upon that a piece of leather, with a hole the size of the
bunion cut in it. If inflamed, it must be poulticed; if
this does not succeed and matter should form, it must be
treated as a boil, and the matter let out with a needle or
lancet. The following ointment is for an inflamed bun-
ion:-Iodine, twelve grains; lard, or spermaceti ointment,
half an ounce. Gently rub in a little piece two or three
times a day.
- Blistered Feet. Bathe them on going to bed with
strong salt and water, and if tender also add a little vine-
gar and pounded alum. If the blisters are large, run a
stocking needle through thein, and leave a bit of the
worsted in the blister. If you walk much, use a thick,
solid, well-fitting boot, and lamb's wool socks, spreading
soft soap on the inside of the foot of the sock, and con-
tinue the bathing.
Chilblains. The following may be applied night and
morning:- Tincture of cantharides, two drachms; soap
liniment, ten drachms; or, this ointment; calomel and
camphor, of each, two drachms; spermaceti ointment,
eight drachms; oil of turpentine, four drachms. Mix
well. Apply, by gentle friction, two or three times daily.
Snow rubbed in is said to be a remedy; as is also two
ounces of sal ammoniac in a pint of water. When there
is any appearance of ulceration, get medical advice.
Bleeding of the Nose. As this is a natural effort to
relieve an overload of blood, a moderate discharge should
not be too abruptly checked. In the spring of the year
drowsiness, pains in the head, &c., are often relieved by
a slight loss of blood; but when bleeding is very profuse
and frequent, it should be stopped. Wet cloths, wrung
out of cold water, applied suddenly to the back, forehead
and hands, or a key put down the back inside the clothes,
will often stop the bleeding. If not, put a bit of lint or
wool dipped in cold water, or a weak solution of alum


| DOMESTIC MEDICINE.
471
le
Substances in the Ear Force must never be used to ex-
tract anything from the ear. The best and safest plan is
to inject lukewarm water rather forcibly by means of a
large syringe. - This will rarely be found to fail. Should
the substance or the ear have become swollen, a little
sweet oil must be poured in, and left there tiil the next
day, when syringing may be again used.
Styes are little abscesses which form on the edge of
the eyelid. If very painful and inflamed, bathe well with
warm water, and put on a small bread or linseed meal
poultice; take an aperient; rub the stye with the edge of
your nail or a ring, and when it has burst smear the edge
of the eyelid with an ointment made thus:--Take of sper-
maceti, six drachms; white wax, two drachms; olive oil,
three ounces. Melt together over a slow fire, and stir
constantly until cold.
Headache arises from a variety of causes-long fast-
ing, study, excess in eating or drinking, improper food,
want of exercise, indigestion, mental depression, seden-
tary occupations, and anxiety of mind. The true cure
of headache is in fact to remove the cause. What is
called sick headache, arising from biliousness or some
error of diet, is accompanied by acute or dull pain over
the temples, throbbing and incapacity for mental exer-
tion. A draft of effervescing magnesia, a wet napkin
round the head, and rest for a few hours will usually
accomplish a cure. Headache from indigestion will be
removed by anti-bilious pill and a cup of strong tea.
When the headache is accompanied by tenderness of the
scalp and acute pain on pressure, these symptoms indi-
cate a disturbance of the system, for which the aid of the
doctor should be immediately sought.
Exercise in the open air, cold water splashed over the
face and head, and in fact any means which entirely re-
verse the previous course of living, will be found effect-
ive in removing headache. Proper diet, cheerfulness of


DOMESTIC MEDICINE
473
ground pepper ; fasten up; dip it in brandy or whisky.
Put this in the ear on the side of the aching tooth.
Hollow teeth may be stopped, when not aching, by filling
the hole with gutta-percha, made soft in hot water, and
gently pressed into the tooth. This will harden, and
prevent the air getting to the nerve.
Ear-ache and Deafness. These are sometimes con-
nected with clironic ulceration of the internal or external
part of the ear, when injections of warm water and soap
are advisable. Sometimes ear-ache continues many days
without any apparent inflammation, and is then fre-
quently removed by filling the ear with cotton or wool,
wet with tincture of opium, or ether, or even with warm oil
or warm water. Sometimes a pain in the ear is the con-
sequence of sympathy with a diseased tooth, in which
case the ether should be applied to the cheek over the
suspected tooth: '
Colds and Coughs. Never neglect a cold; if promptly
treated the worst cold can generally be cured in a few
days. Barley water, weak tea, or gruel are all suitable
drinks. Eat very little, and that of a very light kind,
avoiding for a few days animal food. Drink no spirit-
uous liquors, except a little hot rum and water, with a
bit of butter, a slice of lemon, and sugar in it, on going
to bed. This can do no harm, except to delicate person's.
An excellent remedy is said to be an ounce of raisins,
half an ounce of Spanish liquorice, and a tablespoonful
of linseed, boiled in a pint of water until reduced to half
a pint; then add a teaspoonful each of lemon-juice and
rum, and drink off warm at bed-time every night until
cured. A little can also be taken now and then in the
day-time. If this recipe be made up in larger quantities
and kept, do not add the rum and lemon-juice until just
before the dose is taken. A capital cure for a cold on
the chest is to take a large coarse flannel, dip it in boil-
ing water, sprinkle with turpentine, and cover the chest


474
DOMESTIC MEDICINE.
with it instanter. The old woman's remedy of tallowing
the nose at night and putting the feet in mustard and
water, are not by any means to be neglected.
RESTORATION OF THE APPARENTLY DROWNED.
Never rub the body with salt or spirits, or roll it on
the ground, or hold the head down. Continue the fol.
lowing treatment for many hours, so long as there is the
slightest hope of restoring life. Persons have recovered
after twelve hours' insensibility.
Strip the body and rub it dry; then wrap it in hot
blankets, and place in a warm bed in a warm room.
Cleanse away the froth from the mouth and nose.
. Apply warm bricks, bottles, bags of sand, &c., to the
armpits, between the thighs, and to the soles of the feet.
Rub the body with the hands inclosed in worsted
socks or with hot flannels.
To restore breathing, put the pipe of a pair of bel-
lows to one nostril, while you carefully close the other
with your finger, and keep the mouth shut. At the same
time draw downwards, and gently push backwards the
upper part of the windpipe to allow a more free admis-
sion of air. Then blow the bellows very gently, in order
to inflate the lungs, till the breast be raised a little; then
set the mouth and nostrils free, and press gently on the
chest. Repeat this process, till signs of life appear.
When the patient revives, apply smelling salts to his
nose, and give him a few drops of warm wine, or brandy
and water.
To Excite Breathing. Turn the patient well and in-
stantly on the side, supporting the head, and excite the
nostrils with snuff, hartshorn, and smelling salts, or
tickle the throat with a feather, &c., if they are at hand.
Rub the chest and face warm, and dash cold water, or
cold and hot water alternately on them. If there be no
success, lose not a moment, but instantly-


DOMESTIC MEDICINE
479
- Ulceratcd Sore Throat. This disorder, which is con-
tagious, usually comes on with cold shiverings, anxiety,
nausea, and vomiting, succeeded by heat, restlessness,
thirst, debility, and oppression at the chest ; the face
looks flushed, the eyes are red, a stiffness is perceived in
the neck, with a hurried respiration, hoarseness of voice,
and soreness in the throat. After a short time the breath
becomes offensive, the tongue is covered with a thick
brown fur, and the inside of the lips is beset with vesicles,
containing an acrid matter. Upon inspecting the throat,
a number of sloughs, between a light ash and a dark brown
color, are to be observed. From the first attack of the
complaint, there is a considerable degree of fever, with
a small, irregular pulse, and the fever increases in the
evening. An emetic must be given, and the doctor sent
for, directly these symptoms are recognized. Through
the whole illness the patient must have only liquid nour-
ishment, such as beef-tea, gruel, barley-water, tapioca,
sago, rice or arrowroot, wine negus, or lemonade.
Gargles of vinegar and barley-water are used with ad-
vantage. Keep the mouth and throat very clean.
Inflammation of the Eyes. Dust, small flies, lime, and
many other things occasionally get beneath the eyelid.
These may be removed by holding the eye closed for a
minute, when the substance will work into the corner,
and be easily removed with the corner of a silk handker-
chief. The following lotion is very useful:--A table-
spoonful of brandy, a teaspoonful of vinegar, and half a.
pint of spring water. A shade of green silk should be
worn while the eye is inflamed, and violent light avoided.
Bathing the head and face frequently in cold water, and
abstaining for a time from food or drink of a stimulating
or heating nature, will generally cure mild cases. When
the inflammation is severe and arises from any organic
disorder, a medical opinion must be obtained upon it, as
what seems simple inflammation may be a constitutional


: 482
DOMESTIC MEDICINE.
the patient's strength is prostrated, the doctor must be
sent for, as we have only spoken above of mild attacks.
Dyspepsia. The usual symptoms are:—Want of appe-
tite, pains and distensions of the stomach, heartburn and
costiveness or diarrhea. The most frequent causes are
over-indulgence in the luxuries of the table, want of
regular exercise, both bodily and mental, the fatigues of
business, or inebriety. The treatment depends more upon
the adoption of regular habits than on medicine. Moder-
ation in eating and drinking; early rising and proper ex-
ercise; cessation from great mental study and exertion.
Mild aperients should be taken if the bowels be confined,
and the stomach should be strengthened by the moderate
use of bitters and tonics. The use of a tepid bath, of
about ninety-six or ninety-eight degrees of heat, for half
an hour every other day, for two or three months, has, in
many instances, proved of great service. The tempera-
ture of the bath should be reduced each time, until at last
the patient bathes with pleasure in perfectly cold water.
The mind is to be amused at the same time that the
body is employed. The diet in indigestion ought to be
nutritive and generous, consisting chiefly of game, tender
mutton and poultry; and it should be taken in three or
four meals per diem, and never exceed a few ounces at
any time. Due care is to be taken to masticate it prop-
erly. Instead of fermented bread, the patient should eat
biscuit with his food, but never between meals, or else the
stomach has no time for repose. No diluent fluids should
be taken at meals, nor till some time after each repast,
nor should the quantity of the fluid taken at once exceed
half a pint, nor be repeated oftener than at intervals of
three hours. A moderate use of wines ought to be al-
lowed; but should these disagree, and become acid on
the stomach, weak brandy and water may be substituted
for ordinary drink. Under no other circumstances
should ardent spirits be made use of. The best food in


DOMESTIC MEDICINE.
. 483
severe indigestion is probably water gruel, made thick,
slightly sweetened, and with the addition of a very small
quantity of brandy. By taking this food for two or
three days, and no other, very severe symptoms of indi-
gestion are frequently removed, and the stomach is grad-
ually brought to a tone, which enables it to digest food
of a more stimulating character.
Bronchitis. The same remarks as to diet and living
apply to this as to asthma (which see). The symptoms
are, running at the eyes and nose, dry cough, hoarseness,
fever, shivering, dullness, and headache. In its mild
form this disorder is called a cold on the chest, and is re-
lieved by application of mustard poultices and the ad- ..
ministration of small and repeated doses of ipecacuanha,
and antimonial diaphoretics, at the same time adopting
a light diet, and keeping the bowels open by mild laxa-
tives. When there are unfavorable symptoms—irregular
and feeble pulse, cold sweats, increased mucus, and pros-
tration of strength, the doctor must be sent for without
delay, as, if wheezing and delirium come on, there is
real and immediate danger.
Asthma. This disease is characterized by great diffi-
culty of breathing, coming on in fits, accompanied by
wheezing, cough, and tightness of the chest. It is
brought on by sudden exposure to cold, by hard drink-
ing, surfeit, violent exercise, and cold, damp and foggy
weather. The best course is to seek a dry, warm, and
airy situation, keep the bowels regular, and the stomach
in order, and wear flannels next the skin. Chronic
asthma is supposed to be incurable, but the paroxysms
may be moderated by taking twenty or twenty-five
drops of chlorodyne in a wineglass of water. Or, sit
up in bed, or in your chair, and inhale the vapor of hot
water, or an infusion of camomile. The following also
give relief:-For an expectorant, take syrup of squills, four
ounces; milk of gum ammoniacum, six ounces; wine of


DOMESTIC MEDICINE.
485
·
these remedies, as well as being an active agent in keep-
ing the bowels regular, and in order.
Diarrhea. The looseness which often attends on
teething must not be too abruptly checked, as unless it
prevails in a great degree, it is a real benefit and relief
to the child. If, however, there is much pain and grip-
ing, four grains of toasted rhubarb, mixed with double
that quantity of prepared chalk, or magnesia, should be
given. When the diarrhea is violent, à dose every two
hours of Tincture of Kino (ten to twenty-five drops, ac-
cording to age), mixed in a spoonful of syrup, will gen-
erally check it.
Diarrhea in adults is, in its first stages, easily over-
come by a few drops (never more than twenty-five at a
time) of chlorodyne every three or four hours. This is
the dose for a strong and full-grown person. Young or
weakly patients must not have more than ten to sixteen
drops. Dilute the chlorodyne in a wineglass of water.
Or, a wineglass every hour of this mixture will give re-
lief. Rhubarb, forty grains; magnesia, thirty-five grains;
laudanum, sixty drops; double distilled peppermint
water, one pint. If the disorder is not stayed in two or
three hours, send for the doctor.
Cholera. This dreaded disease is often epidemic. It
usually comes on with nausea, soreness, pain, distension,
and flatulency in the stomach, and acute griping pains in
the bowels, succeeded, after a time, by a severe and fre-
quent vomiting and purging of bilious matter, heat, thirst,
a hurried respiration, and a frequent, but weak and flut-
tering pulse. When the disease is not violent, these
symptoms gradually cease after a day or two, leaving the
patient in a debilitated and exhausted state; but where
the disease proceeds with much violence, there arises
great depression of strength, with cold sweats, consider-
able anxiety, a hurried and short respiration, cramps in


486
DOMESTIC MEDICINE.
the legs, coldness of the extremities, and hiccups, with a
sinking and irregularity of the pulse, which, in the ma-
jority of cases, quickly terminates in death. Directly the
symptoms are recognized-especially if cholera be epi-
demic at the time the doctor must be called in. Before
he arrives, if at all delayed-give the patient a dose of
castor oil, and let him drink copiously of barley water,
toast and water, water gruel, or any other diluent liquors.
A teaspoonful of laudanum may be rubbed over the
stomach and bowels. Small doses-at intervals of about
two hours-of chlorodyne give great relief.
Itch. This disease consists of an eruption of little
watery vesicles between the fingers, on the wrists, stom-
ach, thighs, &c., which itch intensely, and the irritation
is only increased by scratching. The disorder is very
contagious, and the patient should not shake hands or
mingle more than is really necessary with his associates.
The eruption and itching are produced by a small ani-
mal, called acarus scabiei, which burrows between the
two layers of the skin, and hence the object in the
treatment is to kill these animals, when the eruption and
irritation disappear spontaneously. The best and safest
remedy is sulphur, taken both internally and externally.
For the ointment-which must be rubbed into all the
affected parts every night on going to bed-take a quar-
ter of a pound of flowers of sulphur, and mix with half a
pound of hog's lard or butter, and four drachms of crude
sal-ammoniac. If a drachm of essence of lemon be
added it will remove the disagreeable sinell. Every
morning and night a teaspoonful of flowers of sulphur
mixed in treacle or milk must be swallowed. This sul-
phur remedy, disagreeable as it certainly is, is the quick-
est and most effectual remedy for the itch. The patient
should sleep by himself, in gloves and flannel drawers
and shirt. These underclothes – except, perhaps, the
gloves--should be worn continually for two or three


490
DOMESTIC MEDICINE.
pears on some part of the face, and this at length extends
to the scalp, and then gradually down the neck, leaving
a tumefaction in every part the redness has occupied.
The whole face at length becomes turgid, and the eyelids
are so much swelled as to deprive the patient of sight.
The danger of this disease, aud its difficulty of treatment,
make it compulsory that a skillful medical man should
alone attempt to cure it. If such advice cannot be ob-
tained, send the patient to the hospital. In slight cases,
where the disease attacks the extremities, it makes its ap-
pearance with a roughness, heat, pain, and redness of the
skin, which becomes pale when the finger is pressed upon
it, and again returns to its former color when it is re-
moved. If the attack be mild, these symptoms will con-
tinue only for a few days; the surface of the part affected
will become yellow, the outer skin will fall off in scales,
and no further inconvenience will be experienced. But if
the attack has been severe, there will ensue pains in the
head and back, great heat, thirst, and restlessness, the
part affected will slightly swell, and about the fourth day
a number of little vesicles, containing a limpid, and in
some cases a yellow fluid, will arise.
Small-Pox. The eruption generally makes its appear-
ance about the third or fourth day after the first seizure;
it shows itself first in little red spots on the face, neck, and
breast, which continue to increase in number and size for
three or four days. The eruption is commonly preceded
by a redness in the eyes, a soreness in the throat, pains
in the head, back, and loins; weariness and faintness, and
alternate fits of chilliness and heat, together with thirst,
nausea, and a quick pulse. When small-pox is epidemic,
and a person who has never had it is attacked with these
symptoms, he ought to be immediately debarred from
animal food, his drink impregnated with cooling acids,
his bowels kept open with gentle laxatives, and he should
more particularly be exposed to a cool air. The patient


DOMESTIC MEDICINĖ.
491
will be greatly refreshed, and all the symptoms become
moderated, if there is a free ventilation of air. The tem.
perature of his chamber should be such, that he may al-
ways feel rather a sensation of cold, though not actually
chilly. He ought to lie upon a inattress, covered only
with a few bed-clothes, a feather bed being apt to occa-
sion too much heat. This being done, the medical man!
must be summoned, and his instructions taken.
FEMALE COMPLAINTS.
So much mischief has been caused by quack remedies
for the several complaints to which young girls and
newly-married women are subject, that we dare not ven-
ture upon giving advice. In all the functional disorders
attendant upon the turn of life, marriage, &c., the only
safe plan is to consult an experienced matron, who will
know directly whether the case is one that needs the doc-
tor. In other parts of this book will be found directions
in case of fainting fits, hysterics, &c.; but for those seri-
ous derangements which occur from what are known as
female irregularities we can only say,-put no faith in
advertised pills and nostrums, as what may suit one per-
son may do lasting harm to another.
CHILDREN'S COMPLAINTS.
Weaning Brash occurs in children that are weaned too
early, or in such as are reared without the breast; and
also when improper food is given to the child, with or
without suckling. It makes its first appearance with
frequent griping and purging, the excrement being
usually of a green color; sometimes there is also bilious
vomiting. When the disease has continued for some
time, the excrement is ash-colored. The treatment con-
sists, first, in a proper attention to diet, and a return to
the mother's milk, if possible. Asses' milk is about the


494
DOMESTIC MEDICINE.
yellow; there is a bitter taste in the mouth, with fre-
quent nausea and vomiting. When these symptoms are
observed the patient should be put in a hot bath, and the
medical man sent for.
Thrush. This ailment is a source of great irritation
and pain to young children. It is shown by increased
redness of the nostrils and lips, white spots on the
tongue, hot and fetid breath, and relaxation of the
bowels. As the thrush extends over the mouth and
throat, as well as the stomach and bowels, it is very little
use to treat it locally. A warm bath and a little mag-
nesia are, however, perfectly safe and good.
It should be known that the thrush is not in itself a
disease, but only a symptom of some other morbid condi-
tion in the system, and hence the necessity for skilled
advice, in order that each case may be appropriately
treated.
Croup. This disease is very rapid and fatal in its ef-
fects, and must be treated with the greatest promptitude
and energy. It is a stoppage of the windpipe occasioned
by a substance forming inside it. The disease most fre-
quently attacks fat, heavy, short-necked children, and is
preceded by lassitude and wheezing, followed by great
difficulty of breathing, distension of the veins of the neck,
and a “crowing," or as it is called, “croupy" sound in
the voice. These symptoms are followed by terrible fits
of coughing which agonize the child, and cause him to
expel a thick mucus. Directly these symptoms are recog-
nized, the doctor should be sent for, the child placed in
a bath, as hot as it can bear it, right up to the neck, and
an emetic administered. When the patient has been sick,
put a mustard plaster round its neck, and keep it on as
long as the child can bear it. If the doctor has not then
arrived, you must give it a powder made thus:-Mix six
grains of calomel, one grain of tartar emetic, and fifteen
grains of powdered loaf sugar together, and give one


: DOMESTIC MEDICINE.
495
every twenty or thirty minutes until there is relief. 'Re-
member, the first things are a hot bath and an emetic;
these must on no account be delayed.
Nettle Rash shows itself by an eruption on the skin,
similar to what is produced by the stinging of nettles. It
is generally produced by eating indigestible articles of
food, such as shell-fish, cheese, &c. There is generally a
little fever, and considerable itching. The body must be
kept warm, free from all drafts, damp, &c., or the dis-
ease may strike inward and become serious. The erup-i
tion subsides in the day-time, and increases in the even-.
ing. A little opening medicine, and a gentle emetic
(proportioned to the age of the patient) are generally suf-
ficient to effect a cure.
Mumps. This disorder is often epidemic, and consists
of a swelling on one or both sides of the neck. This
swelling usually continues to increase, becomes large,
hard, and somewhat painful, till on the fourth day it be-
gins to decline, and a few days later entirely goes off, as
does the fever likewise. The mumps do not often re-
quire more than to have the head and face kept warm, to
avoid taking cold, and to keep the bowels well open.
Should the swellings in the neck disappear suddenly,
and the fever increase, so as to affect the brain, it will be
necessary, however, to call in a doctor, as strong lini-
ments and warm fomentations are immediately neces-
sary.
Scald Head. This disease (which is closely allied to
Ringworm, and is treated in the same way) is exceedingly
contagious, and each case must be carefully kept
separate. On no account must the child use another
person's hat, comb, brush, or any other article that
touches the head. Lunar caustic rubbed over the ring
is, we believe, the surest and speediest remedy, but it
must only be administered by a skilled doctor. The


498
DOMESTIC MEDICINE.
Measles. The eruption is usually preceded by a chil-
lines and shivering, succeeded by heat, thirst, anxiety,
pains in the head, back, and loins, heaviness and redness
of the face and eyes, with an effusion of tears, swelling
of the eyelids, nausea, and sometimes a vomiting of bil-
ious matter; and, added to these, there are hoarseness,
dry cough, and a discharge of acrid matter from the
nose. About the third or fourth day, small red 'spots
appear in clusters about the face, neck, and breast; and
in a day or two more the whole body is covered with
them. On the fifth or sixth day the spots, from a vivid
red, are changed to brown, and begin to dry away about
the face; about the eighth or ninth day they disappear
on the breast, and other parts of the body, with a mealy
desquamation of the cuticle. Medical advice must always
be obtained ; and the following instructions followed
out: The patient should, besides, drink freely of good
barley-water, and linseed tea, gently acidulated with
lemon juice. A warm bath will also be of service, doing
away with the necessity of bleeding. During the whole
course of the complaint, the patient ought to be confined
to his bed, and avoid any exposure to cold air, as it
would probably interrupt the eruption; but great heat,
and too heavy covering of bed clothes, must also be
avoided. The degree of temperature must be regulated
by the patient's feelings. A liquid and cooling diet
should be adopted at the commencement of the measles,
always taking care not to carry it so far as to produce
debility. When the measles prevail epidemically, con-
* fine such children as never had them to a vegetable diet,
giving them a gentle opening medicine once or twice a
week, as they will then be likely to have a mild form of
the complaint. The greatest care is necessary in the
progress to convalescence.
Scarlet Fever. In the mild form of scarlet fever (or
scarlatina), the disoriler begins with languor, lassitude,


DOMESTIC MEDICINE.
499
confusion of ideas, chills and shiverings, alternated by
fits of heat. After a little, the thirst increases, the skin.
becomes dry, and there is anxiety, nausea and vomiting..
On the second or third day, the scarlet efflorescences ap-
pear on the skin; after three or four days they disappear,
and are succeeded by a gentle perspiration; the fever,
then subsides, and the outer skin falls off in small scales.
In malignant scarlet fever, the patient is not only seized
with coldness and shivering, but with great languor,
debility, and sickness, followed by heat, vomiting of
bilious matter, great soreness of the throat, short and
laborious breathing, and a quick, small, and depressed
pulse. In the progress of the disease, a general redness
pervades the face, body, and limbs, which appear some-
what swollen. The eyes and nostrils are likewise red;
and from the latter there is an acrid discharge. A ten-
dency to delirium prevails. In the malignant form the
symptoms undergo no change on the first day; but on:
the following the pulse becomes small and irregular; the
tongue, teeth, and lips are covered with a brown or "
black crustation. The breath is extremely fetid, the
respiration laborious, the deglutition painful, the head
becomes retracted, an acrid discharge flows from the
nostrils, the tonsils and the adjoining parts are covered
with dark sloughs, and deafness and delirium cornes on.
The rash is usually pale, and changes soon to a dark or
livid red color.
In its very mild form, and when unattended by
any inflammation or ulceration, nothing further wili
be requisite than to keep the apartment clean and
open, to follow a light diet, without animal food, to
use acidulated liquors for drink, to take some gentle
I opening medicine, and to keep a hot bran poultice
round the throat from the first symptom till the eighth
or ninth day. In the more severe forms of the disease,
administer an emetic on the first coming on of the
fever, and send for the doctor. During convalescence,


500
DOMESTIC MEDICINE.
the greatest care is necessary against exposure to cold,
even in the mildest attacks. These precautions are
necessary until the process of desquamation (falling off
of the cuticle) is completed, which is seldom less than
about a fortnight. If the patient is exposed to cold
during this period, internal congestion, as of the kid-
neys, occurs, and dropsy supervenes. This is always
a dangerous and intractable complication, and hence
it should be known that the danger is not always over
when the fever has subsided.
Whooping Cough. This is a convulsive cough, in-
terrupted by a full and sonorous inspiration, usually
terminating by a vomiting or expectoration. The
cough usually comes on with an oppression of breath-
ing, some degree of thirst, a quick pulse, and other
symptoms of fever; to which are succeeded hoarseness,
cough, and a difficulty of respiration. These symptoms
continue for about a fortnight or three weeks, when
the cough becomes convulsive, and assumes the peculiar
sound which is called a whoop. After the complaint
has attained its height, it usually continues for some
weeks, and then goes off gradually. In some cases
it is, however, protracted for several months. The
whooping, though very fatiguing, and subject to a re-
turn of violence on any fresh exposure to cold, seldom
proves dangerous, except when the patient is very
young, or when it is accompanied with some compli-
cation, such as bronchitis. It seldoms happens that a
person has this disease more than once.


502
LAW.
BILLS OF EXCHANGE.
A bill of exchange is a bond by virtue of which the
acceptor promises to pay to the drawer or holder a cer-
tain sum on a certain day, thus:
$400.
New York, ist Jan., 1882. .
Two months after date pay to the order of John Jones
four hundred dollars, value received.
JAMES BROWN.
To Mr. Henry Robinson,
200 Wall St., New York. .
Mr. Heury Robinson writes across the face of this the
word “accepted,” and the place where payable-either
his bankers' or elsewhere-signs his name under that or
below the word accepted and the bill is perfect. "The
bill when due must be presented for payment at the
place where it is made payable; if no place is stated, but
merely the word “accepted” and the acceptor's name
written under that word, then it is payable at his place
of business, as stated at the left-hand corner.
Mr. John Jones, in presenting it or passing it away
must sign his name also on the back of the bill, and every
subsequent holder must do likewise.
Every person who indorses a Bill of Exchange be-
comes a surety, and undertakes that the bill shall be dis-
charged when it becomes due. The acceptor of a bill is,
however, absolutely and formally liable upon it, no mat-
ter how many or what indorsements there may be upon
it; and the drawer and indorser or indorsers are only
collaterally and conditionally liable to the owner, if the
acceptor make default. Every subsequent indorser is a
surety for each prior indorser. But an indorser as such
is not liable to the acceptor, and a subsequent indorser
as such is not liable to a prior indorser.


LAW.
503
The Non-presentment of a Bill for payment on its be.'
coming due will not afford a defense to an action brought
against its acceptor for the amount. Drawers' and in-
dorsers' liability ceases if no notice of the dishonor of a
bill be given by the holder at the time of its falling due,
or within a reasonable period after; but the acceptor's lia-
bility never ceases. A “reasonable period” in respect
to unpaid bills has been held to be three days.
If a Bill is Accepted and made Payable at a Banker's,
and the acceptor can prove that he lodged funds at the
banker's, at the proper time to pay it, the acceptor would
be relieved if the holder failed to present it in due course,
and the money were lost by the subsequent failure and
stoppage of payment by the banker.
If a bill is made payable at a certain place, the holder
is not bound to present it for payment elsewhere, even
though requested by the acceptor; and if it be dishonored,
, the holder may sue all the parties whose names are on
the bill, even though funds were provided elsewhere to !
meet it.
The Loss of a Bill is not fatal to the recovery of the
amount, provided an indemnity be given to the satis-
faction of the court or judge, against the claims of any
other person upon such bill.
Foreign Bills of Exchange, or Promissory Notes, drawn
in, but payable out of, the United States, should be drawn
in sets of three or more.
Accommodation Bills. These are bills for which there
is no consideration. An indorsee of an Accommodation
Bill, who has only paid part of the amount for which the
bill was drawn, can only recover what he paid; but an in-
dorsee who has given value for an Accommodation Bill,
can recover from the acceptor, even though when the
indorsee became holder, he was aware of the acceptor


508
LAW.
same property the mortgage first recorded takes prefere
ence, but in such case consult a respectable attorney.
THE LAW OF LANDLORD AND TENANT.
Letting and Hiring. In every case of hiring premises
-whether house, land, apartments, warehouse, or any de-
scription of premises—there should be a simple, but ex-
plicit agreement in writing, giving the date of the con-
tract, the full names and addresses, and other means of
identification of the contracting parties, and an accurate
description of the property, with the amount of rent, time
of payment, arrangement as to repairs, and term of no-
tice required on quitting the premises. Such an agree-
ment is binding on both parties.
But if the Landlord let the Apartments to another tenant
before the expiration of the notice-month he can only
recover up to the time of such second letting. Leases are
made for any length of time, but the period must be
clearly stated.
Repairs. Unless a landlord has agreed to be so, he is
not liable for repairs; and where no agreement or stipula-
tion has been made, the lessee or tenant is absolutely lia-
ble for all necessary repairs. If Premises are burnt or
blown down, the lessee or tenant must, if he covenant to
keep the premises in repair, still do so; and if he agree to
pay rent, he must still pay it, until the expiration of his
regular and legal notice—if it be given. All Improve-
ments, Buildings, Erections, Landlord's Fixtures, Trees and
Shrubs, must be left, unharmed, by the tenant at the ex-
piry of his tenancy, even though he made, erected or
planted them himself.
A Tenant has Power to Assign or Underlet any part or
the whole of the dwelling-house, or other premises, dur-
ing his own term of tenancy, unless such underletting is
stipulated against in his agreement with his landlord.
Persons Hiring or Letting Furnished Apartments should •


LAW.
;.
509
each possess a copy of a list of the articles of furniture
contained in the room or rooms so lei; such copy should
be affixed to or written on the agreement made between
the parties. Lodgers having apartments on either the first
or second floors of a house, have the right (unless it be -
otherwise agreed at the time of hiring), of the use of the
water-closet, the door-bell, and the knocker. The lodger',
cannot, however, refuse to pay his rent, or deduct any part
of it, if the use of either be refused him; nor can he, if
the use of the wash-house, cellar, and other hired part of
the house be denied him. The only course is to pay the
rent, and sue the landlord for breach of contract; but if
the contract be not in writing, the lodger has no remedy.
A Tenant or Lodger may leave a furnished house or
furnished apartments if he discover them to be infested
with bugs or other noxious vermin, directly, and without
paying any rent whatever; but he must do so immediately he
discovers the fact of their presence, and be prepared to
prove that the house was not fit to inhabit by reason'of
such infestation. By staying afterwards he admits the
inhabitability of the house or apartments, and is liable
both for rent and proper notice. An Innkeeper is respon-
sible for goods stolen from lodgers' rooms, but a lodging-
house keeper is not.
In the Case of a Tenant Paying Taxes, such taxes being
borne by the landlord, he must deduct the said payment
from his next payment of rent, tendering the receipts for
the said taxes, and the balance in cash. The tenant, if he
neglect to deduct it then, cannot, without the landlord's
consent, deduct it afterwards; but he can sue the land.
· lord on the receipts.
Fixtures put up for the purpose of carrying
on any trade or calling, may be removed by the ten-
ant at the end of his tenancy, but he must repair all
damage done either by them or in their removal. He


LAW.
511
.
.
.
William Thompson, his executors, administrators, and
assigns, for quiet enjoyment, and to allow out of the
first two years' rent of the said premises, the sum of
$- towards the repairs thereof. And also that he,
the said William Thompson, will indemnify the said
George Williams, his executors, administrator, and as-
signs, against the payment of the ground-rent thereof
during the said term of twenty-one years. And on the
part of the said George Williams, his executors, admin-
istrators, and assigns, to pay the aforesaid yearly rental
of $
To keep in repair the said messuage and
outbuildings, together with and including all doors,
gates, fences, walls, rails, posts, &c., and leave and de-
liver the same at the end or expiration of the said term
of twenty-one years, in good repair (damage by fire only
excepted). And the said lease shall contain all other
usual and reasonable covenants.as between landlord and
tenant, and a proviso for re-entry on non-payment of
rent. And the said George Williams hereby agrees to
accept a lease on the terms and conditions hereinbefore
set forth. And it is agreed that the costs of this agree-
ment and the said lease, and a counterpart thereof, shall
be borne equally by the said parties. As witness our
hands, this eighth day of January, one thousand eight
hundred and eighty-one.
WILLIAM THOMPSON. (L. S.]
Witness,
GEORGE WILLIAMS. [L. S.]
Samuel Jones.
An agreement drawn up in the preceding form and
manner, altering the facts as may be necessary, may be
prepared by any one; but the lease itself should, in all
cares, be drawn up by a regular attorney.
NOTICE TO QUIT.
A notice to quit by the landlord to his tenant must be
signed by the former, or by some person-as his agent-


516
LAW.
he (the mortgagee) will in most cases lose his interest
in the estate, and be unable to force the occupier out by
action of ejectment.
By “undisturbed possession" is meant taking no
steps to recover principal or interest, and receiving
neither, either in whole or in part; the simple writing
of a letter applying for the money would constitute an
“attempt to recover," and would legalize the mort.
gagee's claim.
An action for Ejectment must be defended, otherwise-
whatever Right or Title the owner or occupier may have, he
will in the eyes of the law be considered as having failed
to prove his claim.
A person bringing an action of ejectment must conclu-
sively prove his own title to the estate, and will not obtain a
verdict because his opponent's title is not good.
In the case of a landlord bringing an action of eject-
ment against a tenant who has forfeited his right of pos-
session,-by non-payment of rent, non-compliance with
the terms of lease, or other sufficient cause,-a formal
demand for the rent must first be made (if there be suffi-
cient goods to satisfy the claim), at a convenient time be-
fore sunset, on the last day on which the rent can, ac-
cording to the terms of the agreement, be paid. The
demand must be for the precise sum due. If the tenant do
not then pay, an action to eject him can be sustained.
- When a writ of Ejectment cannot be served upon the Occu-
pier, by reason of his absenting himself, or otherwise
evading service, it shall be deemed sufficient to affix the
writ to the outside of the main door of the house.
FIRE INSURANCE.
: A policy of insurance against fire is a contract by
which the insurer, in consideration of a certain premium
received by him, either in a gross sum or by annual pay.
ments, undertakes to indemnify the insured against all