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R«MMi)aM#l^nMp««««'T"*«wt*WN!f^'P-*tf-*«w'*<»< -r— ».w.,.^- ™

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^"MEMOf^lAL £0|f|ON"=

DR. CHASB'S

•5- Third, Last and Complete-^-

I^ECEIPT SOOK

AND

Household Physician^

<»

PRACTICAL KNOWLEDGE FOR THE PEOPLE,

TBOK

The Life-Long Observations of the Author, Embracing the Choicest, Most ValuabI*

and Entirely New Receipts in Every Department of Medicine, Mechanics,

and Household Economy; including a Treatise on

THE DISEASES OF WOMEN AND CHILDREN,

iNFAcrr,

THK BOOK KOR Thb MILLION.

With Remarl:s and Explanations which adapt it to the Evory-Day Wants

of the People, Arranged in Departments and most

Copiously Indexed.

Sy A. ^. Ghase, V^, 3.

AUTKOR OP "dr. CHASE'S. RECEIPTb; OR INFORMATION FOR EVERYBODY;" ALSO "oR. OHAM**
FAMILY PHYSICIAN, FARRIER, BEE KEEPER AND SECOND RECEIPT BOOK."

"Why Oonoeal that whioh Believei DlBtreas."

PUBLISHED BY

■w. IB. 3Dios:Eiieso3sr «so oo.

Detroit, Mich, and "WrnDSOR, Ont.
To "whoni all correspondence should be addresp*^

1889.

.<^K

■s;^

,i^.

(Vu>

I ' ■ 1 1

1 1

DEDICATION.

■ ; THIS, MY THISD AND LAST RECEIPT BOOK,

• IS MOST BESPECTFULLY DEDICATED

To the Twelve Hundred Thousand Families, tlirougiiout the
United States and Dominion of Canada,

WHO HAVE PUKCHASED

ONE OR BOTH OF MY FORMER BOOKS, AND TO THEIR CHILDREN

WHO HAVE THUS BECOME FAMILIAR WITH THEM, AND

WOULD, THEREFORE, DESIRE TO BENEFIT

THEMSELVES, AND PERPETUATE THE NAME OF THE "OLD DOCTOR,
BY HANDING THIS, THE CROWNING WORK OF MY LIFE,

' TO THEIR CHILDEEN.

A. W. CHASE, M. D.

iiUfai'M. I -TT.

■•■(I

THE NURSE AND PATI.ENT.

■f !

. ^ -V;*'^'

-*'l'.

PUBLISHERS' PREFACE.

In presenting this book to the public, we make no apologiea
There never was but one Doctor A. W. Chase. The immense sale
of his former works is evidence that the public demand all that
ever came from his pi-olific and philanthropic pen. There is no
man now living, and none dead, whose writings have been so
eagerly sought for, and no man, whose whole life was so
devoted to the good of others. Through reverses in business, he
left no pecuniary benefits to his family except the manuscript of
this book, but died with the consciousness that his work had been
appreciated and that he had been a benefactor to mankind. Dr.
Chase's name is a household word in millions of homes ; we trust
this book will make it a familiar name in a million more, and,
although this, his final work, is by him dedicated to the people
whom he served so long and well, we, as publishers, think it
befitting to such as he to inscribe it " The Memorial Edition "
and dedicate it to his children.

THE PUBLISHERS.

v^l^

■V*i

AUTHOR'S PREFACE.

The reason for the publication of this book is, that having
givep over fifty years of my life to the careful observation and
test of Practical Receipes, as given in my first and second books,
i. e., "Dr. Chase's Receipts, or Infonnation for Everybody;" and
" Dr. Chase's Family Physician, Bee Keeper, and Second Receipt
Book," by which it has become very natural for me to make notes
of and preserve for future reference, items and receipts discovered
by myself and those seen in the discourses of the Scientific, Med-
102,1, Agricultural, Mechanical and Household Publications of the
day; and observing that aiL. time advanced, every branch of Science
and Art, by continued experience, became more and more perfect,
practical and positive in its development, I continually selected
and preserved the very choicest items until enough was accumulated
for a THIRD BOOK. And fully believing that it would be appre-
ciated by the people who had purchased over twelve hundred
thousand copies of my former publications, within the thirty
years they have been before them, I cletermined to prepare it
before I could willingly and conscientiously lay down my life
work. I have, theiofore, labored over foar years faithfully and
diligently in experimenting, compiling and arranging this, my
third and last book, as I knew it would do good in every home it
entered I am now willing and shall forever rest from this char-
acter of labor, that I may partake, a little at least, of the benefits
and pleasures that I have done my best tp prepare for others,
feeling more than satisfied that if the people will give the time
and earnestness in using this book that the author has in prepar-
ing it, the benefits and pleasures will not only be mutual, but
more lasting than our lives, benefitting even our children's chil-
dren.

As to the reliability of the information given in this volume,
the unprecedentedly large sales of my two former works will

vill

AUTHOR'S PREFACE

testify. It is only necessary to say that the longer one labors in
a practice or profession, or in the mechanical arts, the more
mature is his mind and judgment and the better qualified he is to
carry on his work. This being universally conceded, it need only
be said, then, that one who has lived nearly seventy years, doing
all the good possible to his fellow creatures, as I have done, if
judged by the above evidence, would certainly make his last the
crowning effort of his life, and that it shall be so found I feel
assured. This work is the result of nearly thirty years practice
and experience since the publication of my first book, and is not
a " revised edition " of the former ones, but is made up wholly of
new matter and new discoveries. I, therefore, believe that it will
prove of infinite value to its purchasers, and although they may
have both the former ones in their possession, they cannot, if
they value my first and second book, afford to be without this,
my third and last one. My mature years, numbering nearly
three score and ten, will not allow me to ever undertake that
great labor which, in this case, covers a period of nearly five
years.

A Eeceipt Book, not being calculated for general reading, can
very properly be set in closer type than an ordinary book, and
a!s it is my aim to give the greatest possible amount of informa-
tion for the money invested, I have instructed the type-setters
to use the smallest type that can, with ease, be read ; yet the
following will serve to illustrate the fact that even a receipt
book is, by some, read to a considerable extent As I was once
traveling through Illinois, a gentleman, just before we reached
the crossing of the Mississippi at Burlington, approached me, and
said, "Isn't this Di. Chase, the author of Chase's Receipt Book?"
(referring to my first) to which I replied, " Yes, sir," when he
remarked : "I thought I recognized you from the frontispiece in
your book ;" and added, " We I'ead it more than the Bible," etc
To which I remonstrated and begged to suggest that he instruct
his family from that time forward to read the Bible most, inas-
mucli as eternity was of infinitely more importance than this life.
His name I ha/e forgotten, but I take the liberty of giving the

A UTU0R8 PRE FA OB. iz

name and address of a lady in Wisconsin, whose letter I received
while preparing this last work, presumin>^ she will take no offense,
as I give her name and letter only to prove to the public in what
esteem my former books are held by those who have them. The
following is from Mrs. 0. N. Alden, and dated at Neenah,
Wisconsin: i *»

* f

January 11, 1888.

dk. a. w. chase,

Dbab SiB:

It *3 not the author or compiler of every iiOok who
himself so permeates the contents that the reader feels in the author a per-
aonal acquaintance, but when I am consulting Dr. Chase's Books, it seems
as though I was personally consulting him, and that he is a friend, he makes
what is therein so individual. But, by so doing, he exposes himself to, per-
haps, annoyance, aa in this instance, hy being personally addressed. * « *

The writer closes by relating her own condition of health,
and making inquiry as to the character of goods made by another
gentleman. I mention these circumstances among hundreds of
others only to illustrate to those having neither of my former
books what those who do have them think of them, hoping thus
to convince the million that my third and last book shall, at least,
be equally valuable. 1 have, however, done my best to produce a
work in every respect superior . . my former ones, and with the
aid of thirty years' expei-ience since my first book was published,
during which time mMx\y new theories have come into vogue and
many valuable discoveries have been made, I am confident that
I have succeeded, and can only hope that my former works have
opened the door to this, my Crowning Life Work, and that it
will be a welcome visitor at every home, where either or both the
first and second books have found their way and prove to be
worth many times more than the sum paid for it

March 26, 1885. THE AUTHOR

Just two months sfter completing this work, and writing the foregoing

preface, the "Old doctor" passed away and his spirit took its flight to Qod

who gave it.

. PUBLISHERS.

'■i^"'

li!!

THE KEY TO A HAPPY HOME.

Itx W^cmaxmm.

Dr Alvin" "Wood Chase, physician, and author of the
celebrated Dr. Chase's Keceipt Book, was bom in Cayuga
County, New York, in 1817. He was a son of Benjamin
Chase, a native of the State of Massachusetts. When
Alvin was eleven years of age his parents located near
Buffalo, N. Y., where he grew to manhood, receiving a
very limited education, in a log school-house. His desire
for knowledge was so strong, coupled with an ambition
peculiar to his naturally energetic disposition, that he
far outstripped his more dilatory companions of that
humble institute of learning. When seventeen years old
he left New York and found employment on the Maumetf
Eiver, in the meantime devoting his spare moments to
study. In 1840 he located at Dresden, Ohio, where in
the spring of 1841 he married Martha Shutta, daughter
of Henry and Martha Shutts, natives of New York. To
this noble and gifted wife, and mother of his children, may
be justly attributed much of the success that followed
the doctor during his long and eventful career. From
the days of his boyhood he entertained a wish to study
medicine, and awaited with impatience the time when he
might become a member of the fraternity. After many

■«4«

wanderings lie settled in Ann Arbor, Mich., in 1856,
where, to his intense delight, he was enabled vigorously
to prosecute his studies in what was to be his future
life-work.

He attended lectures in the medical department of
the State University during 1857 and 1858, and graduated
from the Eclectic Institute of Cincinnati, Ohio, in the
meantime. Prior to 1869 he traveled over a large part
of the United States, acquiring valuable knowledge, only
gained by practical experience, which proved a good
foundation for the wonderful book which afterward
gained such great celebrity. The first edition of the work,
like all subsequent ones, proved a great success, and
soon placed the author on the high road to fortune.
In 1864 he built the first part of that magnificent struct-
ure that still bears his name. It stands on the corner of
Main Street and Miller Avenue, and is an ornament
to our city. The building was completed in 1868.
The business had so increased that at this time fifty
persons found constant and remunerative employment
within the walls of the building; and the hospitality
and liberality of the Doctor to the employes of the
institution, as well as to the needy ones of the city,
were always subjects of admiring comment.

In 1873 he published his second book, of which many
thousand copies were sold, and it is safe to say that fully
one million and a half have found their way into the
homes of this and foreign countries.

A few years only have elapsed since Br, Chase was

considered one of the most prosperous and well-to-do

xil •■• 1.

citizens of Ann Arbor; losses by thousands and tens of

thousands dollars greatly reduced his accumulations so

honestly acquired. It is seldom the case that so much

wef ■ \ is secured in so short a time by honest endeavor.

He entered into no speculating schemes, but industriously

pursued a very useful calling, bringing large profits

without detriment to any, but, on the contrary, of great

value to all. But, notwithstanding his losses, he did not

lose his native energy and manliness of purpose, and

stood before the community a conspicuous example of

what energy, perseverance, and an indomitable will may

accomplish. He was long connected with the Methodist

church at Ann Arbor, to which, from time to time, ho

donated large suras of money. His liberality in this

direction was remarkable, considering his income, though

large. Many men, whose means were quadruple those

of the Doctor, did not give one quarter as much for the

advancement of this and other benevolent enterprises.

He was once nominated for mayor of the city, but

his business compelled him to decline the proffered

honor. But the storms of life finally overtook him and

swept with almost resistless fury around the now aged

physician, and a few of the prejudices that characterize

the human family found a resting place in the heart of

this noble man; yet, when the last chapter shall

have been entered in the book of life, the account will

probably be balanced. The last earthly rites have been

performed, and the aged veteran laid peacefully away

beneath the shadow of the silent tomb. It may truthfully

be said that he lived with malice toward none and charity

' xiii

\ ■

to all A beautiful monument marks the place where
his earthly remains are laid away, but his real and ever-
enduring monument is seen in his life, devotion and
^'isefulness to his fellow man.

Rev. L. Davis, *
Secretary of the Washtenaw County
Pioneer JSodeiy, a
Ann Abbob, Nov. 28, 188a

xiv

/'•-.

CONTENTS.

Dedioatiow, ...

Publishers' Preface,

Atjthor's Preface,

" In Memoriam,"

Symptoms op Diseases, -

Medical Receipts, ...

itursing and midwifert,

Pood for the Sick, -

Culinary or Cooking Department,

Miscellaneous Department,

Household Memoranda,

Toilet Department,

Dairy Department.

Domestic Animals, -

Agricultural Department, -

Mechanical Department, -

BBE-KEEPma,

Dictionary of Medical Terms,

Publishers' Notice,

Index to Medical Department, -

General Index, -

I
V

278
809
819
616
626
688
641

778
790
808
817
883
838
844

,.-/

MEDICAL DEPARTMENT.

STrns^iPTons^cs oif idise-a-ses.

Remarks — In preparing "Symptoms" I have carefully giveu all diseases
that any person is liable not to be familiar with. There are some few common
compliiints, that " tackle " us without giving symptoms or warning, that I have
omitted A man would not need to be told that be had the tootkacTie or earaJie,
or what the symptoms are. He would be liable to find it out very suddenly
without consulting any book or doctor. Some such simple diseases I have
omitted in "Symptomi."

ABORTION OB MISCARRIAGE.— When a woman in the family
way throws off the contents of her womb, or loses her child, during the first
six raontlis, the accident is a miscarriage, or abortion; when the sagie thing
happens during the last three mouths of her term, it is a premature labor.

Symptoms. — If abortion recur during the first month after conception, the
symptoms may not attract much attention, or may be regarded only as an
Irregularity of menstruation. Occur 'ing at later periods, it is frequently indi-
cati'd by some feverishness, coldness of the feet and legs, a ptiflfed-up condition
of the eye-lids with purplish discolorations, shooting puins in the breasts,
wliich become soft, pains in the back, bearing-down pains in the lower part of
the bowels,, which come and go, and at length take the character of real labor
pains. As these pains increase, blood begins to appear, and, sooner or later,
the bag of water breaks, and the fetus is thrown off.

Causes. — These are very numerous. Some of the principal are, displace-
ment of the womb; ulceration of its neck; syphilitic disease of the fetus
received from the parent; too much exercise; heavy lifting; falls, particularly
when the woman comes down upon the feet, and is heavily jarred; emetics;
powerful purges; and too much nuptial indulgence. Remedy, pages
258, 259, 260, 261.

AGUE. — The popular English name for Intermittent Fever. Ague is
principally applied to the cold stage. The whole disease Is commonly called
'Soever and Agtie.

Symptoms. — This fever consists of various fits or paroxysms, each of which
is made up of three stages or success..ms or^inptoms. These stages are the
cold, the hot, and the sweating stages. Wljgji the sweating stage is finished,
the patient is free of complaint, or the dise ..^ intermits till a future riod,
when the same stages as before succeed each olher. The time during which
the patient is free of the disease varies in different kinds of intermittent fever,
and gives its name and character to the disease. If the stages run through
their coui*se every day. it is called a quotidian ague; if they begin again every

1 . 1 '

y.,

/,/

DR. CHA8ES RECIPES.

1 1

third day, Including thai on which the former paroxyjm occurreu, It is called
a tertian; If every fourth day, a quartan. Several minuter varieties occur,
■with which it is unnecessary to trouble the general reader. Remedy, pages
86, 87, 88, 80, 90, 01, 123.

APOPLEXY. — A disease in which the patient suddenly falls down,
deprived of sense and motion; and which, in all lan&:uages, derives its name
from the sudden manner of its attack, as if the patient were struck down by
some invisible hand, by lightning, or some other agent equally sudden and
violent.

Symptoma. — A person seized with apoplexy in its most perfect form, sud-
denly falls down, deprived of sense and motion, breathes heavily, and with a
snoring sound; sometimes convulsions occur, and foam issues from the mouth.
The pulse is full and strong, a cold clammy sweat breaks out over all the
body; and the accumulating saliva, the bloated countenance, and the noisy
laborious breathing, combine to form a distressing spectacle. The disease is
onot always so complete and violent, but varies in its symptoms, as is well
described by Dr. Abercrombie: — "Sometimes the disease begius with a sudden
attack of violent pain in the head, the patient becomes pale, sick and faint,
generally vomits; and frequently, though not always, falls down in a state
resembling fainting, the face very pale, the pulse very small. This is some-
times accompanied by slight convulsion. In other cases he does not fall down,
the sudden attack of pain being only accompanied by slight and transient loss of
lecollection. In both cases he recovers in a few minutes, is quite sensible, and
able to walk; continues to complain of intense headache; after a considerable
time, perhaps some hours, becomes oppressed, forgetful, and incoherent, and
thus gradually sinks into deep sleep, from which he never recovers. In some
cases, palsy of one side occurs, but in others, there is no palsy. There is
another form of the disease, in which the patient is suddenly deprived of the
power of one side of the body, and of speech without stupor; or if the first
attack is accompanied with stupor, this soon goes off; he appears sensible of
his situation, and endeavors to express his feelings by signs. In some cases the
attack passes gradually into apoplexy, perhaps after a few hours; in others,
under the proper treatment, the patient recovers perfectly in a few days. In
many cases the recovery is gradual, and it is only at the end of several weeks
or months that the complaint is removed."

It is a matter of very great difficulty to determine what is the particular
etate of the brain which gives rise to the symptoms of apoplexy. Sometimes,
after a fatal case, when the head is opened, we find a large quantity of coagu-
lated blood, and we consider the pressure of this effused blood as completely
explaining what has happened. But in other cases which have ended fatally,
there is only a small quantity of fluid in some part of the brain; and in others,
even after very marked symptoms, no injury whatever, or deviation from the
healthy appearance, can be perceived in the brain.

There are certain habits of body that seem more peculiarly disposed to
this disease. Men with short, thick necks, large heads, and corpulent bellies,
esDcciallv aftei their thirty-fifth or fortieth year, are very frequently the sub-

\w I?;

SYMPTOMS OF DISEASES

8 •

is
the
first

of
the
lers,

agu-
'tely

Illy,

lers,

the

jectfl of this disease; but very many examples occur of a malce directly the
reverse of this, viz., tall and slender, being also attacked with apoplexy.
Remedy, page 131.

ASTHMA.— -S^mptoffw.— A painful diflBculty of breathing, recurring at
intervals, with a sense of tightness across the breast; a wheezing cough, hard
at first, but towards tlie end of eacli paroxysm more free, and followed by the
discharge of a little mucus. The attacks of asthma are generally in the night-
time, though they sometimes come on in the course of the day; and at what*
ever time they come on, it is for the most part suddenly, with a sensv f
tightness across the breast, impeding respiration. Tlie person, if in bed, is
obliged immediately to get up, and he requires the free admission of air. The
difficulty of breathing increases, and is performed slowly, and with a wheezing
noise. These symptoms sometimes continue for hours together; and a remis-
sion takes place by degrees; the breathing becomes less laborious, and the
patient speaks and coughs more easily; and if tbere is something expectorated,
the remission is greater, and sleep comes on. In the morning, and through the
day, though the breathing is better than during the fit, it is not yet free from
difficulty; a degree of tightness is still felt, and a very slight motion of the
body is apt to bring back the paroxysm. In the evening the breathing \n
worse, and about the same hour as on the former night, generally between
midnight and two o'clock, the same train of symptoms is renewed. After the
fits liave recurred for several nights in this manner, they suffer more consider-
able remissions; and, for some time, asthmatics may be free from complaint;
but through the whole of life the paroxysms are ready to return, though in
different circumstances in different patients.

Asthma seldom appears before the age of puberty, and seems to attack
men more frequently than women; and in persons of a full habit whom it
continues to attack, it commonly causes a great degree of emaciation. Though
it does not often destroy life in the paroxysms, it may become fatal by passing
into other diseases, as into consumption of the lungs, or by occasioning
dropsy; and many cases, which have appeared a common spasmodic asthma,
have been found at lost to depend on organic diseases of the heart and great
vessels.

Causes. — Some have the fits of spasmodic asthma brought on by heat,
whether of the weather or of warm apartments; and frequently by warm
bathing. Some are hurt by cold and moist air, or by anything worn tight
about the breast, or by distension of the stomach from a full meal, or windy
diet; or from exercise hurrying the circulation of the blood. Sometimes the
disease is broupht on by causes affecting the nervous system, as passions of the
mind; or by particular smells, or irritations of the lungs from smoke or dust.
Re.hedt, pases 201, 202.

ATROPHY. — St/mptoms. — A disease, of which a very prominent symp-
tom is wajiting of the body, from deficiency of nourishment. It is well known
to the nurses in Scotland by the term Thrininq. It is very common in children,
«nd proceeds in them from various causes; from teething, from acidity of the

;.\

DR. CffASSrS liECIPES.

stomach, and disorder of the bowels; from rickets, from diseases of the gUnda
of the mesentery; and this last cause is by far the most common. .The patient
is at first languid and inactive; has a bad appetite, a disagreeable breath, a palo
complexion, a largo belly; the bowels are not regular, sometimes costive, at
other times loose; Ihc stools smell badly, and arc of a whiter color than natural.
When the disease has continued for some time, the body becomes greatly
emaciated, the belly still more swelled, and the digestive functions more dis-
ordered. REMEpy, page 190, , , .

BABBERS' ITCK.— Symptoms.— This is contagious and due to afungus
growth that invades tiie hair and hair follicles. It appears chiefly on the hairy
parts of the face — the chin, the upper lip, the region of the whiskers, the eye-
brows, and the nape of the neck. It consists in little conical elevations, which
maturate at the top, and have the shaft of a hair passing through them. These
pimples are of a palo yellowish color. Remedy, page 102.

BLADDER — INFIjA'M.MA'FlO'N.—Si/mptoma.—The bladder is also
liable to inflammation without rupture. The symptoms of this formidable
complaint are a burning pain at the lower part of the belly, increaaed by
pressure; constant desire to pass water, which is done in very small quantities,
and with intense pain; and more or less general fever. Remedy, page 263.
BLOODY PLUX.— DYSENTERY.— iSywi^Jicwi*.— The disease comes
on with loss of appetite, costiveness, lassitude, shivering, heat of skin, and
quick pulse. These are followed by griping pain in the bowels, and a constant
desire to pass their contents. In general the passages are small , composed of
mucus mixed with blood. These passages are attended and followed by severe
gripings and inclination to strain, learnedly called tormina, and tenesmus. They
are sometimes, in the early stages, attended by nausea and vomiting. The
natural feces, which do not pass off much, are small in quantity, and formed
into round, compact balls, or irregular, hardened lumps. This tenesmus, or
great desire to strain, will continue, perhaps increase, for several days, — the
discharges being mostly blood in some cases, and chiefly mucus in others.
Having, generally, but little odor, at first, these discharges become, as the dis-
ease advances, exceedingly oflfensive.

Causes. — Dysentery is very frequently caused by sudden changes from hot
to cold, by which sweating is suddenly checked, and the blood repelled from
the surface. Hot climates, and dry, hot weather, are predisposing causes.
All green, unripe, and unwholesome food; and all indigestible food of every
sort, may induce it. Remedy, pages 60, 130, 195, 234.

BOIL. — Symptoms. — A circumscribed inflammation in the external parts,
which terminates in a pointed swelling, sometimes as large as a pigeon's egg,
attended with redness and pain, and sometimes with a violent burning heat.
These inflammations generally suppurate, but they do so very slowly. They
break at first on the upper part, and some drops of matter ooze out.
What is commonly called the core is next seen; it is a purulent substance, but
thick and tenacious, almost like a solid body, and may be drawn out of the

ia.

SYMPTOMS OF DlHEAHEa.

abscess Its discharge is followed by a flow of thin nor matter, after which tho
puin ceases, and the part heals. Rkmbdt, pages 68, 60, 60, 97, 137.

BOWELS, INFLAMMATION OF.—Symptom$.—'T\\\ti disease is
cha.'acterized by the symptoms of general fever, heat of skin, thirst, restless-
ness, quicic and hard small pulse; and by sharp pain in the belly, increased on
pressure, and accompanied by vomitiug and costiveness.

Causet. — Inflammation of the bowels is occasioned by acrid and irritating
substances swallowed by the mouth, by hardened foeces, by vitiated bile, by
long continued costiveness, and by constriction of some part df the canal in
cases of rupture; a very frequent cause of it is cold, especially when applied
with damp to the feet.

Diagnosis. — Inflammation of the bowels is distinguished from colic by the
absence of fever in this last, and by the pain in colic not being increased on
pressure, and In every case of severe pain of the bowels, with vomiting and
costiveness, the practitioner should make very strict inquiries, lest a rupture
should be the cause of them. Remedy, pages 137, 262.

BRAIN — INFLAMMATION — CONCUSSION. -Acute and gen-
eral inflammation of the brain and its membranes has two stages.

Symptoms. — The Stage of Excitement, in which there is intense and deep-
seated pain in the head, extending over a large part of it, a feeling of tightness
across the forehead, throbbing of the temporal arteries, a flushed face, injected
•yes, looking wild and brilliant, contraction of the pupils, great shrinking
from light and sound, violent delirium, want of sleep, general convulsions, a
parched and dry skin, a quick and hard pulse, a white tongue, thirst, nausea
and vomiting, and constipation of the bowels.

T/te Stage of Collapse, in which there are indistinct mutterings, dull and
perverted hearing and vision, double vision, the pupil from being contracted
e:&.pand3 largely and becomes motionless, twitchings of the muscles, tremors
and palsy of some of the limbs, a ghastly and cadaverous countenance, cold
sweats, profound coma, and death

The disease will not show all these symptoms in any one case, It runs a
rapid course, causing death, sometimes, in twelve or twenty-four hours; or it
may run two or three weeks. Remedy, pages 246, 247.

BRONCHITIS.— ^ffiptoww.— This disease is an inflammation of the
membrane lining the air passages, or bronchi, is a very common, and a very
serious disease. It is of two kinds, the acute and the chronie or " winter
cough." The acute form, or severe cough, begins with the symptoms of com-
mon cold, or catarrh (see Catarrh); but difficulty of breathing, attended with a
wheezing sound, and pain and cough, soon come on with great sevjerity. There
is also a degree of fever, generally much increased in the evening. With the
cough, there is a tenacious and glary expectoration, sometimes purulent, and
even mixed with blood. Remedy, pages 123, 2F4, 255, 256.

BRONCHOCELE.— >%mp«<m«.— The goitre, or swelled neck, which so
/requently o«curs among the inhabitants of mountainous regions. It is a com-

. f

DR. CHASE'S liECTPES.

mon disorder in Dcrbysliiro, and among tlic inhabitants of the Alps, and other
hilly countries in tlicir neighborliood; also in the valleys of Bavoy, ond at
Milan, and among the Pyrcnnes, and Ccvennes, in France. The swelling la
bronchocelo is at first without pnin or any evident fluctuation, and tlie skin
retains its natural appearance; but as the swelling advances, it grows hard and
Irregular; the skin becomes yellowish, and the veins of the ueck put on a dis-
tended and winding appearance; tlicn the patient complains of frequent flush-
ing of the face with headache, and pains darting tlirough the tumor. Rrhbdt,
pages 44, 46.

CAN CEB,.— Symptoms. — By occult cancer or scirrhus, is meant a hard
tumor, for the most part accompanied by sharp darting pains, which recur
more or less frequently. This tumor, in course of time, breaks and ulcerates;
and then is more strictly denominated cancer. Tlic parts of the body subject
to cancer are the following: The female breast and uterus (see Womb and it»
Diseases), the lips, especially the lower one, the tongue, the skin, the tonsils,
the lower opening of the stomacii, and some other parts chicQy glandular
Chimney-sweepers are subject to a cancerous affection of the scrotum. Rem-
EDT, pages 33, 34, 36, 99, 271.

CARBUNCL!^. — Symptoms. -An abscess or collection of matter of a
peculiarly gangrenous looking nature. The first symptoms are great heat and
violent pain in some part of the body, on which tliere arises a pimple with
great itching; under this, there is a circumscribed tumor, seeming to penetrate
deep into the parts below. Tiiis tumor soon puts on a dark red or purple color.
A little blister frequently appears on the top of the tumor, which being broken.
a dark-looking matter is discharged, and a slough makes its appearance. Some-
times a little slough of a black color is seen in ilie middle of the tumor. The
progress of a carbuncle of the gangrenous state is generally rapid. The size
of carbuncles is various; sometimes they are eight or ten inches in diameter.
Considerable hardness and pain generally attend the disease. As ii advances,
several detached openings form in the tumor; and through these, a greenish,
fetid, and irritating matter is discharged. Carbuncle most commonly occurs
in constitutions that have been injured by luxurious living; and from this cir-
cumstance, and from its occurring not unfrequcnlly in people advanced in life,
carbuncle is commonly to be considered as accompanied with great danger;
and this danger is to be estimated by the size and situations of the swellings,
whether there be few or many of them, and by considering the age of the
the patient, and the state of his constitution. Remedy, pages 58, 59.

CATARRH. — Symptoms. — The disease commonly called a Cold, of
which the following are the ordinary symptoms: — Tiie patient is seized with a
coldness and shivering; and shortlv after, there is a de.pree of difHculty in
breathing through the nose, and a sensation as if something were stopping that
passage; a symptom well known under the term of a stuffing of the nose or
head. There is a dull pain and heaviness in the forehead, and the motion of
the eyes is stiff and obstructed. There soon takes place from the nose, a plen-
tiful discharge of thin watery matter, so sharp as to inflame and excoriate the

SYMPTOMS OF DISEASES.

skin of the nose and lips. Tlicre !h a sense of weariness over the whole bodj;
und the patient is unuBimlly sonHiblo to the coldness of the air; and the pulse,
cspecinliy toward evening, is more frequent than ordinary. These symptonui
are very soon accompanied v>'itli hoarseness, and a sense of roughness and sore-
ness in the course of the wind-i^ipe, with a ditllculty of bruatliing, and tightness
across the clicst, and a cough, seemingly occasioned by sonietJiing tickling or
irritating the upper part of the wind-pipe. Tlio cough is at first dry, nod
causes a good deal of pain in the chest, and about the head; and at times tliero
are other pains resembling rheumatism, in various parts of the \nx\y. Gradu-
ally the cough becomes looser; that is to say, is accompanied by the discharge
of 1 Mcus, which is brouglit up with more ease. The discharge from the noso
beccies more mild, and also thicker; the pain of tlie head diminishes, but
there i^. still a disagreeable sense of fullness about tlio nos(;, witii a degree of
dcpfness, ringing in the cars, and a whcczini^ sound when a full breath is drawn.
There is a!8o a bad taste in tlie mouth, with a foul tongue, ultiiough thoappetito
Is good. Rkmkut, pages 67, 166, 164, 183.

CHICKEN-POX..— Symptoms.-A diseaseof the eruptiv^ kind, in varioua
particulars resembling small-pox, and apt to be confounded with it. Chicken-
pox arises from a peculiar contagion, und attacks persons only once in their
lives. It is preceded by chilliness, by sickness or vomiting, headache, thirst,
restlessness and a quickened pulse. After these feverish symptoms, which are
generallv sliglit, have lasted one or two days, pimples appear on dilferent parts
of the sl 1, in the form of small red eminences, not exactly circular; having a
surface shining, and nearly flat, in the middle of which a small clear vesicle
Boon forms. On the second day, this is filled witii a whitish lymph; on thj
third day. the fluid is straw-colored; and on the fourth day, the vesicles which
have not broken begin to subside. Few of tliem remain entire on tlie fifth day;
and on the sixth, small bro^vn scabs appear in the place of Ihe vesicles. On
the ninth and tenth days, they fall off, without leaving any pits. Remedy,
page 224.

CHILBLAINS. — Symptoms,— A. painful inflammatory swelling on the
extreme parts of the body, as the fingers, toes, and heels, occasioned by cold.
A very common way of getting chilblains, is by bringing the hand? and feet
near the fire in cold frosty weather. The color of chilblains is a deep purple
or leaden hue, the pain is pungent and shooting, and a very disagreeable itching
attends. In some instances, the skin remains entire; in others it breaks, and n
thin fluid is discharged. When the cold has been great or long continued, the
pints affected are apt to mortify and slough off, leaving a foul ulcer behind.
Remedy, pages 142, 143.

CHILLS AND FEVER.— See Ague.

CHLOROFORM. — The formidable symptoms which sometimes arise
from an overdose of chlorofonn are best met by opening the patient's mouth,
and forcibly making the tongue protrude, allowing the free access of air, and
applying ammonia to the nostrils. Chloroform should be administered only by
a medical man. Remedy, page 96.

DB. CHASE'S RECIPES.

CTIOliEBA.— This disease Is of ten attended by vomiting and purging,
'\vith cramps in various parts of tlie body. It first attracted notice as a
Tvide-spreading and fatal epidemic, in the year 1817, wlien it appeared at
lit Jcssore, In Bengal; and after ravaging the Continent and Isles of Asia,
iitid spreading to China, it continued its destructive course westward through
<;Tt;rmany and the Russian Empire, till it at length reached the British
Islands in 1831. After committing frightful ravages, the disease disappeared
from England in the end of 1832; but It reappeared in 1849, and carried
oil 15,000 people in London alone, and al)out 80,000 in the whole kingdom.
In 1853 and 1854 the disease again caused a terrible mortality, upwards of 6,000
<leaths having occurred in London alone during the first ten weeks of the epi-
demic which occurred In the latter year.

Symptoms. — The attack of the disease Is sometimes qtiite sudden; at other
times, there are precursory symptoms, of which the duration varies from a few
hours to three or four days. There is a sense of general uneasiness and oppres-
sion, increased sensibility, not unlike a delusive feeling of high health and
animation; pains about the navel; sometimes tremors and debility. The person
is affected with derangement of the a..mentary canal, more or less severe. Indi-
cated by sickness and vomiting, flatulent noises in the bowels, and frequent
loose, but natural stools; these symptoms being accompanied or succeeded by
thirst, headache, languors, and cramps or twitches In the limbs, breast, and
other part'j of the body. Such derangements often occur after some irregu-
larity to which the patient has not been accustomed, as a luxurious meal, an
indulgence In wine, spirits, beer, or porter, the eating of pastry, or other Indi-
gestible food; or after being exposed to the night-air, or to cold and damp. In
ordinary seasons, these ailments might be left to nature, or carried off by a
gentle laxative. But In seasons and districts where cholera prevails or is ex-
pected, no person, through fear of being thought whimsical, should neglect
even very slight uneasiness; if the alarm be a false one, little harm Is done;
but if there be real danger to follow, it is of unspeakable consequence to have
a medical man on the watch, to apply the remedies before the strength fails,
and before the second stage, or that of collapse, comes on. Remedy, pages
60, 127, 128, 139, 141, 236.

CHOLERA INFANTUM.— See Symptom, page 226. Remedy.
page 226.

CHOLERA MOE-'dUS.— 3ee Symptoms, page 225. Remedy, page
226.

COIilC.—Symp'ams:—A painful sensation spreading over the belly, and
accompanied by a feeling of twisting or wringing at the navel. It Is owing to
spasms acting on the intestines themselves; and very frequently the skin and
muscles of tlie belly are also drawn inwards and spasmodically contracted.
These pains arc very violent, unlike the transient gripings that occur in other
jiffectlons of the bowels; and costiveness is a general attendant. Vomiting is
nlso present; anything taken in the mouth is apt to be rejected, and bile is
thrown up.

SYMPTOMS OF DISEASBS.

Causes. — ^The causes of colic are various. It may arise from cold, from
flatulence, from mechanical obstruction, from acrid matters taken into the
stomach, from accumulation of faeces after long costiveness; it may also arise
from passions of the mind. It is distinguished from inflammation of the
bowels by the pain at times disappearing, by the absence of fever, and by pres-
sure relieving the pain. Sometimes, however, lons^ continued spa-sms induce
inflammation. Remedy, pages 41, 46, 127, 129, 197, 230, 277.

CONSTIPATION OR COSTIVENESS.— The usual frequency of
evacuating the bowels for nersons in good health is once in twenty-four hours.
The constitutions of different people vary in this respect; some having two or

jree motions in a day without any inconvenience or ill health; others not hav-
ing above one or two in a week. When a person has habitually fewer motions
than the generality of heaUl)y people, he is said to be of a costive habit or con-
stipated; and when he has at any time fewer than his ordinary rate, and when
the faeces are hard, dry, and voided with difficulty, he said to be costive or
constipated.

Causes. — Independently of medicine, it is not very easy to specify any diet
or mode of living that universally predisposes to costiveness. Many articles
have been blamed, and yet have been used by thousands 'ithout producing
that effect. Rice in various modes of cookery; the finer kinds of bread; roast
meat, eaten without a due proportion of vegetables; cheese; port and other dry
■wines; and indolent and sedentary life; and a sea voysige, are all known to
occasion costiveness in certain individuals. In some infants this state is consti-
tutional; and for some time, at least, appears to do them little harm. It is very
apt to occur in children, as their volatility and playfulness cause them often to
disregard the calls of nature, till a great and dangerous mass of feculent matter
is accumulated in their bowels. The iudolent and sedentary lives of females
predisposes them much to costiveness. The structure of their pelvis also
allows a larger mass to accumulate without inconvenience, from which circum-
stance the faeces are deprived of almost all their fluid parts, and the remainder
becomes dry, hard, ' i difficult to be voided. Persons ot the melancholic
temperament; also those w»»o are advanced in life, and those who take little
exercise, are liable to become costive. Remedy, pages 46, 47, 135, 136,

280.

CONSUMPTION.— This disease is probably the greatest existing
scourge of the human race, at least in the northern and middle latitudes. It
is not deviating far from the truth to say that it causes about one-.sixth or one-
seventh of all the deatfcT north of the tropics. Tlie duration of the disease is
exceedingly variable. While some cases run their course to a fatal termination
in less than a month, others have been known to continue thirty or forty years.
The greater number of cases, as a rule, terminate in from one to two vears. It
is pre-eminently a hereditary disease.

Symptoms. — The earliest symptom of consumption that usually manifests
itself is a .short, drycougli, exciting no pnriicnlar attention, being attributed
to a slight cold. It, however, continues, and after a time increases in frequf ncy.
The breathing is more easily hurried by bodily motion, and tlie pulse becomes

DR. CHASE'S BEOJPEa.

more 'requent, particularly after meals and towards evening. Towards even-
ing there is also frequently experienced a slight degree of chilliness, followed
by heat and nocturnal perspirations. The patient becomes languid and indolent,
and gradually loses strength. After a time the cough becomes more frequent,
and is particularly troublesome during the night, accompanied by an expector-
Mtion of a clear, frothy substance, which afterwards becomes more copious,
viscid, and opaque, and is most considerable in the morning; the aputa are
often tinged with blood; or haemoptysis occurs in a more marked form, and to
a greater extent As the disease advances, the breathing and pulse become
more hurned; the fever is greater, and the perspirations more regular and pro-
fuse. The emaciation and weakness go on increasing; a pain is felt in some
part of the thorax, which is increased by cougliin^r, and sometimes becomes so
acute as to prevent the patient from lying on the affected side All the symp-
toms increase towards evening; the face is flushed; the palms of the hands and
the soles of the feet are affected with a burning heat; the feet and ankles begin
to swell, and in the last stage of consumption there is nearly always profuse
diarrhoea. The emaciation is extreme; the countenance assumes a cadaverous
appearance, the cheeks are prominent, the eyes hollow and languid. Usually
the appetite remains entire to the end, and the patient flatters liimstlf with the
hope of a speedy recovery, often vainlj' forming distant projects of interest or
amusement, when deatli puts a period to liis existence. Tubercular deposit*
are also usually found in other organs of the body; the liver is enlarged and
changes in appearance, and ulcerations occur in the intestines, the larynx, and
trachea. These are so frequent and uniform as to lead to the belief that they
form part of the disease.

Cavxes. — The causes of this disease are divided into remote and exciting.
Of the former, the most important is hereditary predisposition. It is not, how-
ever, an actual cause of the disease; and hence there are many cases :a which
the children of consumptive parents do not fall a prey to this disease; but it
rendert those who are in that condition much more liable to be affected by the
exciting causes. W.'iatever weakens the strength of the system, or interferes
with the oxygenation' of the blood, tends the production of this disease.
Hence living in bad air, insufllcient and unwholesome food, and sedentary pur-
suits, tend to it. Among the more exciting causes are exposure to cold or
damp, especially after the body has been heated, intemperance of any kind,
profuse evacuations, and exposure to the reception of dust into the lungs, as in
the case of certain artificers, needle-pointers, stonecutters, and the like. Rem-
edy, pafffs 101, 109, 110, 112, 113, 117, 118, 125, 184.

CONVULSION PITS OF CHILDREN.— When we speak of con-
vulsions, or convulsion fits, we most commonly mean epilepsy; and principally
that species of it which occurs in very young children.

Si/mpioms. — In some cases convulsions come on suddenly, at other times
the attack is gradual, and the first symptoms elude the observation of the
attendants. In the sudden attack, the child, previously quite well, becomes
livid in a moment; his eyes and features are contorted, and the limbs and

BTMPT0M8 OF DISEASES.

•whole body are violently agitated. These symptoms end by the patient falling
into a state of insensibility, which in some cases proves fatal, and in others
goes gradually off; In those cases where the attack is milder and more gradual,
the child shows some degree of uneasiness; he suddenly cha.:ge8 color, his lips
quiver, his eyes are turned upwards, and he stretches himself otit, or his hands
become clenched. Sometimes there is a rapid succession of flfs; sometimes
the intervals between them are long. Convulsions vary also in their degree of
violence. Befo'' ' ? fatal termination of many of the diseases of infancy,
convulsions occ ad appear to be the cause of death. Hence, their taking
place after long ^^ serious illness, may be considered as an indication of
approaching death. But a single fit may destroy an infant. When the return
of the convulsions is not suspended within forty-eight hours after active treat-
ment has been adopted, there is reason to dread either a sudden fatal termina-
tion, or a long protraction of the disease. In this latter case, if the infant does
not become emaciated, there is a probability of his eventual recovery, even
although he had been blind and insensible for days or weeks. In some rare
cases, though the health be restored, imbecility of mind remains. If emacia-
tion attend the protraction of fits, the living powers at last give way.

Causes. — Convulsions arise from any thing capable of strongly irritating
the nervous system; hence infants and young children, wh : se nervous system is
80 very delicate, and who are exposed to so many causes of irritation, are by far
the most frequently affected with convulsions. These may arise from worms
in the intestines, from certain kinds of food disagreeing with the child, from
acidity, from wind; and, with remarkable frequency, from teething. Another
cause of convulsions in children is the too sudden disappearance or going in of
a rash or eruptive disorder. Children very frequently are seized with convul-
sions just before the appearance of small-pox; and in some cases, though very
rarely, they occur before the appearance of measles. The general irritation
arising from want of cleanliness, living in foul air, etc., may give rise to con-
vulsions. Sometimes they are only the symptoms of a more deep and violent
disease, as of water in the head, or growth of bone within the skull. In this
case GUI attention is to be directed to the oricinal disease; the symptoms and
treatment of water in the head will be detailed in their proper place. Rem-
edy, page 232.

CROUP. — Symptoms: — In what is known as f(dse croup the child coughs
for two or three days, running at the nose, slight cold at first; or these symp-
toms may be absent. Between 10 and 13 o'clock at night may occur a sudden,
loud, barking cough, -whistling breathing, breathing hard, face flushed, great
restlessness, skin hoi and dry, pulse fast, lasts from 1 to 3 hours; patient
generally gets well, — subject to return ot disease.

In true croup the symptoms are: cold in head; hoarse, dry cough; voice
hoarse, spittle frothy, membrane comes off when child vomits, breathing rapid,
and the chest is quiet, the breathing being done by the bowel muscles; nostrils
dilated, spasms of throat, and child throws itself from side to side; eyes wild;
face anxious, fingers and lips blue, between spasms of throat, child is quiet;

DB, CHASE'S RECIPES.

pulse, 110 to 190. If symptoms lull, do not think child is better, for usually
they will recommence. Disease lasts from 2 to 14 days, and 19 out of 20 dia.
Remedy, pages 105, 106, 107, 210.

DELIRIUM TBEMENS.— %7rapto»n».— This is a disease consisting
essentially of excessive irritability and exhaustion of the nervine functions.
Physicians term it Delinum Tremens, from the abberation of mind and the
universal shaking of the body which characterise it. It is generally caused by
excessive and long continued abuse of ardent spirits; or by tlieir sudden with-
drawal; but it may arise from any cause which exhausts the brain, or excites
the nervous system for a length of tima.

Symptoms. —The attack of this complaint is more or less sudden in differ-
ent instances. For a few days at its commencement, the patient is merely
incapable of his ordinary duties and exertion; a constant restlessness, debility,
and inappetency, and occasional vomiting take place, with dullness and dejec-
tion of spirits, and headache. Vague suspicions are entertained of approaching
danger, and he is haunted by visions and figures. Delirium generally accom-
panies these hallucinations, and the patient is always looking about, apprehen
sive of being seized, and distrusting every one who approaches. He is sensible
for a moment when reasoned with, but soon reverts to his delusions. The
pulse is quick, but soft, the skin cool or perspiring, and the pupil dilated.
Remedy, page 190.

DIABETES. — Symptoms.— Tian name of a disease in which the urine Is

exceedingly increased in quantity. The normal amount of urine passed every

iwenty-four hours is about fifty fluid ounces, while in diabetes the patient will

often pass from three to five gallons of pale colored urine within that time, and

contains a great portion of sugar. There is great thirst and a voracious

appetite, with wasting of the body; and the quantity of the urine far exceeds thr

food and drink taken in. Young persons are rarely attacked with this disorder.

The most frequent subjects of it are those in middle age or in the decline of life,

or who have made a free use of wine in their earlier years. It happens to persons

of both sexes, and it is not easy to point out any particular constitution that is

subject to it, or to say that any other disease is a forerunner of it. Dissection

throws little light on the nature of this complaint; but it is now believed to be

owing to a distinct lesion of the nervous system. Diiibetes comes on insidiously

without any previous disordoi'; it may continue for a long time without much

emaciation, and it is commonly the great thirst and voracious appetite that first

4^all attention to the disorder that is going on in the system. Severe headache

is also a symptom of some importance. The emaciation is probably connected

■witli increased metamorphosis, as indicated by the increased secretion of urea

and phosphates. Sometimes, in the progress of the disease, the stomach is

considerably deranged, the skin becomes dry, parched and scaly, and there is

a sense of weight and pain in the urinary passages. When the disease has

continued long, there is extreme emaciation, del)ility, and the usual symptoms

of hectic fever. Remedy, pages 176, 177, 184, 178-180.

8TMPT0M8 OF DIBEASES.

DIARRHCBA, OB LOOSENESS OP THE BOWELS.— A dis-
bMse consisting of more frequent and liquid evacuations by stool than usual,
•witli griping and occasional vomiting. It is dislinguislied from dysentery by
tne absence of painful and ineffectual straining, and by the stools not consist-
ing of blood and mucus.

Causes. — The causes of diarrhoea are many and various. 1. Cold applied
to the wljole body is not an unfrequent cause, and cold applied to the feet
alone, in very many cases, produces diarrhoea. 2. Diseases of other parts of
the body give rise to diarrhoea, as happens to infants while teething, and to
persons who have a paroxysm of gout. 8. Certain emotions of the mind, par-
ticularly fear, are known to cause diarrhoea. 4. Certain articles of food taken
into the stomach produce looseness. 5. Certain secretions of the body itself
poured into the intestines, cause a laxity of them. In this way, heat is prob-
ably a cause of diarrhoea by first stimulating the liver; the increased secretion
from which excites that from the small intestines, and looseness is the resuit.

Looseness should not be rashly checked. From the great variety of causes
inducing diarrhoea, it must be obvious that it would be impossible to lay down
any plan of cure that would apply to all cases, and it is often a matter of doubt
whether it should be meddled with at all; thus, when from a surfeit, either in
quantity, or from taking improper articles of food, a diarrhoea is produced, a
wise physician will consider it aa a salutary effort of nature to get rid of what
would be noxious if retained; and he will allow it to go on for a time, taking
care to watch that it does not come to excess. Bemibdt, pages 60, 127,
128, 138, 139, 277.

DIFHTHEBIA. — The disease begins in the form of a whitish spot on ,
one or both tonsils, unaccompanied at first by fever, and attended with only a
trifling degree of uneasiness in swallowing. By and by this spot enlarges; its
edges become of a florid color, fever steals on. and the act of swallowing
becomes painful. A slough gradually forms, with evident ulceration at its
edges; the fever increases, and headache and restlessness supervene. The partial
separation of the slough, together with the rosy color of the edges of the ulcer,
with the moderate degree of fever for some days, promise a favorable issue.
But very unexpectedly, slowness of 'breathing, without either dilBculty or
wheezing takes place, with excessive and sudden sinking of the living powers;
and it generally happens that within a day from this change the fatal event
occurs; the breathing at first falls to eighteen respirations in the minute, then
to sixteen, to twelve, and finally to ten or eight. Two other symptoms occa-
.sionally attend the disease; the one is a most offensive smell of the breath, and
the other is the sudden appearance of croup. The disease attacks people of
various ages. Remedy, pages 50, 51, 52, 53, 64, 55, 56, 107.

DROESY.— -Symptoms. — A disease, of which a very conspicuous symp-
tom is the effusion of a watery fluid in certain cavities and cells, where it is
not perceptible in the healthy state. Thus water may be accumulated in the
ventricles of the brain, in the chest, in the belly, and the cellular texture gen-
erally, giving rise to a train of symptoms, different in each particular case, and
requiring particular modes of cure. Water effused in the ventricles of the

J)B. CHASE'S RECIPES.

t ^

■ \\
brain is commonly the consequence of previous inflammation; and gives rise
to a variety *" distressing symptoms, which generally prove fatal. Rbmedt,
pages 45, ' "1.

DYSL -^lY, OB BLOODY FLUX.— This is an inflammation of

the mucous or . ing membrane of the large intestine, of which the symptoms
are frequent calls to stool, with a scanty discharge of mucus, alone or mixed
with blood. The stools are accompanied with copious discharges of wind, they
generally exhibit a frothy appearance, and are often attended with a sense of
scalding about the anus; the patient, after each evacuation, feels considerably
relieved, and hopes, but in vain, to enjoy an interval of ease. Along with this
affection of the bowels, there is great dejection of spirits, prostration of strength,
thirst, griping pains, and loss of appetite, with fever in very acute cases. The
disease varies in its duration; sometimes the patient sinks very rapidly, at other
times lingers on for a long period, the slimy stools continuing, and being mixed
with purulent and bloody matter from the ulceration of the bowels.

Causes. — It is a disease very common in warm climates, and is to be
ascribed to exposure to heat, alternated with cold and moisture, especially in
swampy lociilities, or the banks of rivers. Whatever tends to congestion of
the liver, such as intemperance, exposure, etc., in hot climates, will predispose
to dysentery, by obstructing the return of the blood from the large intestines to
the liver. Sometimes dysentery attacks soldiers epidemically, when they are
encamped on marshy ground, with a burning sun over-head, and having hard
night duty to perform; and the disease may prevail with such virulence that
there is good reason for supposing it infectious under these circumstances. In
» ordinary cases it is not so. At the same time, every precaution should be taken
to promote cleanliness, to remove from the sick every thing putrid and offens-
ive, nnd to give as little unnecessary disturbance as possible. Remedy, pages
60, 139, 196, 234.

DYSPEPSIA OE INDIGESTION.— 5«/«?j9^owi8.— These vary very
much in different stages of the disease, and in different persons. In general
the complaint begins with a sense of fullness, tightness, and weight in the
stomach, sooner or later, after meals, and a changeable, diminished, or lost
appetite. Occasionally, the appetite is craving, and when, in obedience to its
promptings, a large meal is taken, there is pain in the stomach, with general
distress and nervousness, and sometimes vomiting. Flatulency and acidity are
common, with sour and offensive belching of wind; and very often there is a
wiiter-brash, or vomiting of a clear, glairy fluid when the stomach is empty.
Dizziness is a prominent symptom. There is a great deal of what patients call
an "all-gone" feeling at the pit of the stomach,— a weakness so great at that
piuticular spot that it is very hard to sit up straight. There is a bad taste in
tlie mouth; the tongue is covered with a whitish fur; there is headache, heart-
burn, palpitation at times, high-colored urine, and tenderness, now and then,
at the pit of the stomach. The bowels are generally irregular, sometimes very
costive, at other times loose, when portions of food are passed off undigested.

Such are the symptoms in a case of simple disorder of the stomach, when

f I
II

SYMPTOMS OF DISEASES

no other part of the system Is materially iuTolved. This is tnOtgesUon, welL
marked, and distresaing enough; but it is only a part of what is understood by
a case of modern dyspepsia. In thia, either the indigestion, in its course, dis*
turbs and involves the nervous system, or the nei'ves become themselves dis-
ordered, and produce the indigestion. Sometimes one happens, sometimes the
other, it matters not which; both are present, — the affection of the stomach and
of the nerves, in a case of thorough dyspepsia. To make out a full -case, in its
tormenting completeness, we must add to the above symptoms, great depression
of spirits, amounting at times to complete hopelessness and despondency; a
dread and fear of some impending evil; a lack of interest in passing events;
unwillingness to see company or to move about; an irritable and fretful temper;
a desire to talk of one's troubles, and nothing else; a sallow, haggard, sunken,
and sometimes wild expression of countenance; a dry, wrinkled, and harsh
skin, with unrefreshing sleep, disturbed by all sorts of annoyances and diffi-
culties, such as shipwrecks, falls down precipices, and nightmare.

The man who has all these symptoms, or any considerable portion of them,
has dyspepsia, and is about as miserable as if all the sorrows of life were
electrical currents, and were running through him continually.

Causes. — Accidental fits of indigestion are of frequent occurrence, and
arise for the most part from overloading the stomach with food, and indulging
freely in wines, spirits, or other intoxicating liquors. Confirmed or chronic
indigestion may depend on debility or want of tone of the stomach, or it may
be caused by the lining or mucous membrane of this organ being in a state of
Irritation or chronic inflammation. Drinking large quantities of cold water
while eating is a prevalent cause. Over indulgence of the sexual act is a
predisposing cause. One of the most frequent causes of indigestion
is not masticating the food we eat properly, by which such food is
bolted, instead of being reduced to a natural pulp, therebj' presenting to the
digestive organs a hardened mass, which it has the greatest difficulty to oper-
ate upon. Another cause is habitual inattention to diet, both as regards
the quality and quantity of food, irregularity in the times of eating, drinking
large quantities of warm, relaxing fluids, and using malt liquors too freely.
A third cause is insufficient exercise; a fourth cause, impure air; and, beside
tliese, tliere are numberless other causes, which in a greater or less degree
exercise their baneful influonce upon this vital and all-important function of
our natures. Remedy, pages 59, 61, 135, 147, 148, 149.

ECZEMA, OR HUMID TETTER. — This is a cutaneous disease,
which is characterized by an eruption of small vesicles on various parts of the
skin. These arise principally from some irritation, as from the heat of the sun
or air in tlie summer season and in warm climates, as we see on the back of the
liands and on the face; also on the neck and forearms in women. The eruption
continues for two or three weeks, and there is not much internal disorder.
Little can be done by medicine; much washing and rubbing is hurtful, and
ointments and stimulants are to be avoided. Simple wasliing with tepid water
relieves the smarting and tingling. Some persons have an eruption of this kind
and even more severe, by the Application of acrid substances; thus it occurs
sometimes in grocers from handling sugar, and is then called the grocers' itch ;

DR CHASE'S RECIPES.

and masous and brlcklayera may have it from the touching of lime. Similar
eruptions are also produced by tlie irritation of blistering ointment, not only
•where the blister has been applied, but at some distance from it, and the erup-
tion has a number of hard swellings and boils intermixed with It. The
irritating cause must be removed, and emollient poultices applied to diminish
the heat and uneasiness, and to bring the boils to a suppuration. Even a com-
mon bread and milk poultice often or long applied to a place, has sometimes a
similar effect. In this case, the poultice must be left off, and simple dressing
applied. A course of alteratives and gentle laxatives will do much good, and
the diet should generally be good and nourishing. Remedy, pages 97, 227.

EPILEPSY, CONVULSIONS, OR FALLING SICKNESS.—

A disease of frequent occurrence, and arising from many various causes, con-
sisting of convulsions of more or fewer of the muscle of voluntary motion,
accompanied with a loss of sense, and ending in a state .eaembling deep sleep.
Epilepsy suddenly attacks persons seemingly in perfect ue<tii.h; and going off
after a certain time, tlie patients are left in their usual state. In some patients
there is a very curious warning of the approach of an epileptic fit. From some
point on the surface of the body, perhaps one of the fingers or toes, a sensation
begins, as of a cold wind, or the creeping of an Insect; which appears to pro-
ceed to the head, and when it reaches that part, the patient Is convulsed. This
is called the aura epUepUca. In other cases, the patient fancies he sees a spectre
approaching him, and the contact of this figure is the commencement of the
convulsions. Whether there be any warning or not, a person thus attacked
loses all power of sense and motion, and either falls or is thrown with convul-
sions to the ground. In that situation, violent convulsions variously move the
limbs and the trunk of the body, and frequently with more violence on ono
side than the other. In almost ull cases, the muscles of the face and eyes are
much affected, giving a very distressing and alarming distortion to the counte-
nance. The tongue Is "ften affected, and thrust out of the mouth; and by the
convulsive action of to muscles which shut the jaw, the tongue is not unfre-
quently severely wounded, and has been known to be almost bitten through.
During the continuance of the convulsions, as the patient has not the power of
swallowing, the spittle issues from the mouth, worked into a frothy state by the
action of respiration. This Is always an unseemly appearance, though by itself
it is not to be greatly regarded. The convulsions remit for a few minutes, and
are then renewed, perhaps with Increased violence. In a little time, the con-
vulsions cease altogether, and the person is In a state of complete insensibility,
which remains for a considerable time. Gradually he recovers his senses, but
has no distinct remembrance of what has passed from the first attack of the
paroxysm. The pulse and breathing are somewhat irregular and hurried dur-
ing the fit, but soon return to their natural state.

Causes.— In this, as In all nervous diseases, the explanation of causes Is
very difficult. The opposite causes of over-excitement and of debility are both
known to produce epilepsy. Every thing that irritates the brain, or the mental
faculties, which we, in our imperfect knowledge, believe to be dependent on

SYMPTOMS OF DISEASES.

the actions of the brain, has been known to produce epilepsy; thus an injury
done to the sliull, the growth of tumors in the internal parts of that cavity,
splinters of bone scaling oil in consequence of disease, and various alterations
of structure whicli have been discovered after deatii in patients afflicted "with
epilepsy, give us just i^ouuds for reckoning mechanical irritation among the
causes of epilepsy.

Remarks —Persons subject to epileptic fits should be very careful to avoid
excitement. Remedy, pages 165, 212.

ERYSIPELAS, ROSE, OR ST. ANTHONY'S FIRE.— An

inflammation of the skin, often spreading rapidly, and extending to the cellular
tissue below the skin. The disease comes on with sliivering, thirst, and other
feverish symptoms, and soon affects some part of the skin with swelling, and
redness of an uncertain extent, on which blisters very commonly rise. It
attacks various parts of the body, and very frequently the face. At the begin-
ning of the disease, there is confusion of head, and some degree of delirium;
and there is not unfrequently considerable drowsiness. About the second or
third day, a slight redness appears, which gradually spreads till it has occupied
the whole of the face, and from the face it extends to the scalp, and down the
neck. The redness does not continue equally bright on all the parts affected,
but fades a little on those where it began. The swelling is considerable, and
sometimes co great as to disfigure the countenance, and to shut up the eyes.
Blisters of various sizes, containing a thin yellowish liquor, rise on several
parts of the face. Where blisters do not rise, the skin scales off at the con-
clusion of the disease. The fever and inflammation usually continue from
eight to ten days. The severity and danger of the disease is to be judged from
Its effects on the brain. If there is much delirium and drowsiness, it portends
great danger, especially when they appear early in the disease; but the absence
of these symptoms is to be accounted favorable. Rbhedy, pages 58, 176»
176, 183.

FELON.— This is an abscess of the fingers, of which there are three
kinds, — the first situated upon the surface of the skin, the second under the
skin, the third within the sheath which contains the tendons of the fingers, and
sometimes involving the covering of the bone.

The latter form of the disease is the most terrible, and begins with redness,
swelling, and a deep-seated and throbbing pain, which gradually becomes so
excruciating as to banish all sleep, and nearly drive the patient to distraction.
Finally, matter forms and burrows in the deeper parts of the finger, and at
length finds an opening which brings relief. Remedy, pages 130, 164.

G-ALL-STONES.- Concretions which form in the gall-bladder, and by
their obstructing the passage leading from it to the intestines, prevent the bile
from getting into them; hence jaundice is frequently produced. These gall-
stones, when the obstruction is overcome, get down into the bowels, and are
discharged by stool; then the disease abates, provided there Is no other cause
for it The pain which gall-stones cause during their passage through the gall-
duct into the bowels Is very intense, and is felt in the region of the liver, some-

DR CHASE'S HECIPES.

• J

times also extending to the riglit shoulder, Tlie pain is generally sharp, but it
may be dull and aching; it comes on in paroxysms, is relieved by pressuro, and
is unaccompanied by fever. There is often vomiting of sour ninttei, and if
the flow of bile is completely obstruct';d by the stone, jaundice comes on, and
the urine becomes very highly-colored. The best way » o relieve tliese symptoms,
which often appear very suddenly, is to apply hot bran poultices assiduously,
and to give a pill containing a grain of opium and J^ of a grain of tartar emetic,
every 8 hours until relief is obtained. If there is much i etching or vomitings
the tartar emetic may be omitted. Remedy, page 191.

GANGRENE (Mortification.)— Gangrene is the first stage of morti-
fication, so-called from its eating away the flesh. Gangrene may be considered
as a partial death — the death of one part of the body while the other parts are
alive.

Causes. — The causes are excessive inflammation, sometimes from hurts or
injuries.

Symptoms. — All pain and sensation ceases in the part; and, if extensive, it
turns fn m red to purple, livid, or black, with a quick low pulse and clammy
sweats. If Internal, there ia a cessation of pain, but the body sinks and
changes to a livid color, and often hiccoughs and other distressing symptoms
attend. The face is pinched with cold, and the tongue brown. Remedy,
page 234.

GOITRE, OR BIG NUCK.-Symptoms,- A prominent, soft, elastic tum-
or, occupying the front of the throat, in the situation of the thyroid gland, and
like it in shape. It is not tender, and the skin is not discolored. In old cases,
the tumor becomes hard. In some instances the tumor is so large as to push the
gullet to one side. Remedy, pages 44, 45.

GONORRHCEA.— See Gleet.

GOUT. — Symptoms. — The symptoms considered as characterizing gout
are the following: The patient has a peculiar uneasiness about the stomach;
there is a degree of fever; pain and inflammation attack the joints of the hands
and feet, and principally the ball of the great toe; the feverish symptoms alj^ate
after some days; and at distant and uncertain intervals, the same series of symp-
toms afjdin occur. The paroxysms of gout generally come on in spring, when the
vernal heat succeeds to the winter's cold; and according as this takes place
sooner or later, and according as the patient is exposed to the changes of
temperature, so the period of attack will vary. The pajient is affected with a
degree of b^guor or heaviness, the functions of the stomach are disturbed-,
there is losa of appetite, flatulence or indigestion; the bowels are costive, the
tongue loaded, and the urine high-colored and turbid. Remedy, page 136.

GLEET, GONORRHOEA.— %m;)<oms.— A continued running or dis-
charge, after the inflammatory symptoms of a clap have ceased. The discharge
is commonly thin and clear, and is not accompanied with pain or scalding 'n
making water. It proceeds from relaxation or debility of the parts, and is best
cured by some astringent or stimulant application to them; and at the same

SYMPIOMS OF DISEASES.

•time, the general health Is to Imj promoted by the iise of bark, Iron, and cold
bathing The best local applications are those made of the sulphate of zinc in
tl»o proportion of 3 grs to the oz , or 1 gr. of corrosive siiblinnito to ozs. of
•water, and tliey require to be pretty frequently thrown up, 'J'hey ought to excite
a little pain on first being used. If we do not succeed by astringent injections,
•we may be obliged to use bougies, either clean, or lightly touched with a little
basilicon ointment. Balsam of Copaiba in the dose of 1 dr. 8 or 4 times a-day,
or the tincture of cantharides, 10 drops as oft<m, may be given internally, or
the following combination may be used: Take of citrate of iron and quinine, 1
scruple; tincture of cantharides, 1 dr.; water, 3 ozs. Mix. A dessert-spoonful
8 times a day in a wine-glass of water If we find no benefit from the above
recommendation, we judge that the gleet does not arise from mere relaxation of
the parts or from habit, but from unhealthy action of the glands in the urinary
passage, and we attempt tlie cure of this by bougies, and by blisters to the per-
ineum. If the constitution is scrofulous, the remedies for that disease must be
conjoined with our local applications. Another cause of gleet is strictures in the
urethra. In such cases our attention is to be directed to the cure of the strict-
ures, for which we refer to that article. Sometimes a gleet is complicated with
discharges of the seminal fluid; where this occurs in an originally bad consti-
tution, which has been weakened by excesses, the sexual powers of the patient
are much impaired, and may even be altogether destroyed. Remedy, pages
205, 208, 207, 208, 209.

GRAVEL, OR STONE are the names applied to the diseases which are
occasioned by concretions in the urinary passages. Gravel signifies small stones
that pass from the kidneys through the urethra into the bladder causing severe
pain, hence the disorder induced in such cases is called a^^of gravel. Stone is a
calculous concretion in the kidneys or in the urinary bladder, which is too large to
pass, or at least without great lifflculty. The symp'.ims to which such concre-
tions give rise are of the n^ost painful kind, and occur so frequently, as to
become objects of very considerable interest. There are so many different;
salts contained in the urme, that it does not appear wonderful that occasionally
they should fail to be kept in complete solution When this is the case, and
when a nucleus is formed, they concrete around it, and by their getting into
narrow passages, or pressing upon delicate organs, they occasion the severe
symptoms of stone or gravel A Fit of the Oravel is accompanied by a fixed
pain in the loins, a numbness of the thigh on the side affected, sickness and
vomiting, and sometimes slight diminution of the quantity of urine. Some,
times the acuteness of the pain occasions faintings and convulsion fits. These
violent and painful affections are generally terminated by the passage of small
stones through the urethra; and the patient is for the time easy. In those who
are much disposed to gravel, these attacks may be expected again, at uncertain
intervals.

When there is Stone in the Bladder, the symptoms are, a frequent inclina-
tion to make water, which flows in small quantity, and is often interrupted;
and there is generally pain at the extremity of the passage, especially as the
last drop are expelled, and for some time afterwards. Remedy, page 43'

DR OnASE^a RECIPES

HAY-PEVER. — Hny-asthma, and summer bronchitis, Is a disease which
occurs about tins tiuio of tho hay harvest, and appears to be caused by tlie pol
len of some wild plants getting into and inflaming the bronchial passages
This theory Is supported by the fact that those who live In situations where
there is little or no vegetation do not Huifcr from It.

Symptoma.— A. AifRcuMy of breathing, and a burning sensation Ir the throat,
are the chief characteristics of this ailcction.* Remedt, page 235.

HEADACHE.— Pain, heaviness, or oppression about the head Is a very
frequent occurrence, and arises from a great variety of causes. It is symp-
tomatic of disorders of the stomach and bowels; and in such cases It often
proceeds to a very distressing height. 'We judge headache to arise f,rom dis-
orders of tho stomach when the tongue Is whitish, and slightly coated, with the
edges of a pale red color. The patient has a dimness and Indistinctness of'
sight, he has a dull pain or weight in the head, with some confusion, and he Is
somewhat giddy. Tlie pulse is languid and feeble, but not very frequent.
There Is a degree of sickness and irritation about the stomach. There is a
coldness and numbness about the fingers; and the ^atient becomes, what, in
common language, is calleil iierwus. This kind of headache commonly occur?
In the early stages cf digestion. It Is best relieved by an emetic, but this Is a
remedy which should not be employed very often. Remedy, pages 44, 74,
107, 108, 139, 183.

HEABTBUBN. — Symptoma. — A dls»greeable sensation proceeding from
acidity In the stomach, from wliich there are frequent belchings of sour flatu-
lence, or disciiarges of water with a burning heat at tue pit of the stomach.
It is a very pertinacious symptom, and Is not easily removed; it has its chance
of abatement or cure like the other symptoms of indigestion, by air, exercise,
and proper diet; but it is also to be palliated by giving such substances as will
combine with an acid in the stomach, and form a tasteless and innoxious salt.
Remedy, pages 108, 244.

HEABT DISEASE.— i%wi;)<<wi«.— Of all the diseases of the heart the
general symptoms are nearly the same. Respiration habitually short and con-
strained; palpitations and stiflings invariably produced by the motion of ascent,
by rapid walking, by mental emotions, and returning even without known
cause; frightful dreams, and interruption of the sleep by sudden startings;
occasionally the symptoms described under the name of angina pectoris; and,
lastly, a cachectic paleness, with tendency to leucophlegmatic effusion, which
eventually appears, are all symptoms which, to a greater or less extent, occur
In persons affected with disease of the heart. Remedy, pages 85, 108, 244.

HEMOBRHAGE.— Hemorrhage from the lungs may easily be dis-
tinguished from that of the stomach, as In the latter case the blood is vomiv-^d
up, usually in large quantities, of a much darker color and more or less mixed
■with the contents of the stomach, whereas the blood from the lungs is of a florid
color, is thrown up in small quantities, by coughing or hawking, and is more
or 'ess mixed with a frothy mucus. If bleeding from the stomach be but slight,
a few drops of common table salt and vinegar may be sufllcient to suppress it;,

BTMPTOMb OF DISEASES.

fil

alum water may also be given. If these fail give a strong tea of the bcth root
Tlie bugle weed is also good — a strong tea, made from its leaves, to be taken
cold during the day. Rrubdies — Hemorrhage of lungs, pages 48, 80,
188, 189; nose, pages 84, 85, 188, 189; uterus, pages 48, 179, 281.

HERNIA, OB RUPTURE.— This signifies the displacement of any
of the internal organs from their natural situation; but it is more commonly
applied to that disease which arises from the bowels gettincr through some of
the apertures designed for the transmission of other organs When the parts
of the bowels or omentum which have protruded can be replaced by change of
posture or by the hand, the hernia is said to be reducible; when it is not, it is
called irreducible hernia; and when dangerous or painful symptoms are brought
on by its being constricted, it is said to be strangulated.

Ruptures are inconvenient and dangerous in proportion to their bulk, to
the place where they occur, and to the stricture or pressure they undergo.
Rbmbdt, pages 197, 234.

HYDROPHOBIA. — Symptoms — The symptoms of hydrophobia are
the following: The bitten part begins to be painful, i}ien there ensue uneasi-
ness, restlessness, heaviness, a desire to be alone, sudden starting, pain, spasms,
disturbed sleep, and frightful dreams. These symptoms increase, pains dart
from the wounded place to the throat, with a sensation of choking, and dread -^
at the sight of liquids. The person can swallow solids, but anything in a fluid
form causes him to start back with horror; and the most painful convulsions
are excited by any application of it to *^i8 throat or lips. In the course of the
disease, vomiting comes on, with great thirst, dryness and .oughness of the
tongue, hoarseness, and a continual discharge of nnliva. This saliva is very
thick and viscid, and the constant elTorts to get rid of it are very distressing.
Tliere is great watchfulness, a dislike of light and air, difficult breathing; in
some cases, delirium occurs, but in others the judgment is unimpaired. The
pulse becomes tremulous and irregular, convulsions arise, and the patient sinks
exhausted, about the third or fourth day from the first appearance of the
symptoms. Remedy, page 243.

HYSTERIA, HYSTERICS, OR PITS. — A disease presenting
many alarming appearances, though the danger to iife is by no means in pro-
portion to the violence of the symptoms. It is chiefly confined to the female
sex; and of them it principally attacks the high fed, the luxurious and the
idle; also those who are addicted to the use cf malt liquor or distilled spirits. It
cliiefly occurs between the age of 15 and 40; though in those who are peculiarly
disposed to it, it may continue beyond the latter period. Hysteria is far more
frequent at the monthly period than at other seasons. In those wlio are sul)-
jected to hysteria, it is very readily brought on by emotions of the mind, and
especially by any surprise; and by long continuance of the disease, persons are
brought to so morbid a state of sensibility, that the sliglitest noise or external
imi^ression agitates and alarms them. Remedy, page 233.

IMPOTENCY. — Impotency means incapacity in the male to perform
sexual intercourse. This may arise from physical or moral causes, some of

DB CHASE'S RECIPES.

'f, \l

•which are remediable, while others are not so. The loss of both testicles, or
organic disease in tliem to a great extent, will render a man impotent for life;
fear, weakening diseases, excessive drinking and smoking, may again make
him temporarily incompetent. A skillful and kind physician should always be
consulted where real or fancied incapacity exists, and under no circumstances
whatever should advice be sought from advertisers of cordials, balms, restora-
tives, etc. Kemedv, pages 180-183.

INFANTILE ERYSIPELAS.— See Erysipelas.

JAUNDICE. — This is a symptom of a disease, and not a disease, and
depends upon the absorption of bile into the system from various causes. It is
characterised by auniversal yellowness of the skin, and of the white of tlie eyes;
Itching of the surface of the body, a white or chiylike appearance of the stools;
while theurint! tinges linen of a yellow color. The disease is attended by a sense of
weariness and languor, a feeling of pain or uneasiness about the pit of the stomach,
and there is sometimes a slight difhculty of breathing. There is also sickness,
vomiting, sourness of stomach, and various other symptoms of indigestion.
There is sometimes an acute pain on the right side, below the margins of the ribs.
There isnot, in general, muchfever. Itisa .ulg..r error to believe that patients in
jaundice see objects of a yellow color. Remedy, pages 161, 201, 202, 203.

KIDNEYS, INFLAMMATION OF,— Symptoms.— A weakness in
the small of the back, and a dull, heavy pain in the kidneys. The urine i»
passed often, and in small quantities. It is alkaline, — sometimes white and
milky, — and has in it deposits of phosphate of lime, and triple phosphates.
REMEDY, page 252.

LIVER, INFLAMMATION OP.— -%»«p/»ms. -These are sympathetic
fever, with pain, and a sense of tension in the right side, inability to lie on the
^ft side, difficulty of breiithing, a dry cough, vomiting, and hiccough.

The pain is acute and lancinating generally, though sometimes dull and
tensive. When sharp, it is like the stitch of pleurisy, and it indicates that the
peritoneum which covers the liver is inflamed. When dull, it is the body of
the organ which is suffering. When the convex surface of the liver is the seat
of the disease, the pain is apt to run up to the right collar-bone, and to the top
of the right shoulder. Breathing, coughing, and lying on the left side, increase
the pain. A soreness is felt by pressing over the liver. The pulse is full, hard,
and strong, the bowels are costive, and the stools are clay colored, owing to not
being tinged with bile, — this having stopped flowing. The tongue is covered'
■with a yellow, dark hi own, or even black coat, and there is a bitter taste in the-
mouth. Remedy, page 246.

LUNGS, INFLAMMATION OP.— When the substance of the lung,
Itself is inflamed, the disease is termed pneumonia; and the word pleurisy or
pleuritis is restricted to inflammation of the pleura, i. e., the membrane which
envelopes the lungs, ind lines the inner surface of the ribs. Sometimes both
parts are affected, and then the term pleuro-pneumania is used. For all prac-
tical purposes, the inflammation of these various parts may be included under:
t>ne common name.

'/ :

87MPT0M8 OF DISEASES.

symptoms. — Tho disease comes on with coldness and shivering, and other
symptoms of beginning fever, then the lieat of tlie body is increased, the pulso
becomes more frequeat, full, and strong, and there is very marked difficulty of
breathing, especially Wiien tho patient attempts to draw in a full breath. TliQ
pain is genenilly greater when the patient lies on the side affected, but some-
times the contrary is the case. The pain is felt most commonly on one side,
and some have supposed that the left side is more frequently attacked than tho
right, but this does not appear to be correct. Sometimes the pain is felt at the
lower part of the breast, sometimes in the back, between the shoulders; the
pain is commonly fixed in one spot, but sometimes shoots from the side to tho
shoulder, back, or breast, and such shooting pains are called in common lan-
guage stitches. The disease is always accompanied by cough; and this cough,
m every case, is attended with very considerable pain at the beginnmg of tho
disease, it is dry, bvit soon becomes somewhat moist, and the matter spit up is
streaked with a little blood. Remedy, pages 249, 250.

MEASLES.— See Symptoms, pages 219, 220; Remedy, pages 220,
221, 22^. Malignant Measles, page 221.

MUMPS.— See Symptoms, page 223 ; Remedy, page 223.

NEURALGIA. — (Neuralgia, nervous headache sometimes called), means
pam in a nerve, and is generally of an excruciating, darting kind, but without •
any heat or swelling in the part. Neuralgic pains alfect various parts of the
body, but are most co.iimon in the head. Remedy, pages 73, 74, 75, 76.

PAINTERS' COLIC. -See page 230.

PALSY. — PARALYSIS. — Symptoms.— Sometimes there are no pre.
monitory symptoms; but often before the attack there are flushed face, swelling
of the veins about the head and neck, vertigo, a sense of fullness, weight, and
sometimes pain in the head, ringing in the ears, drowsiness, indistinct articula-
tion of words, or even loss of speech, confusion of mind, loss of memory, and
change of disposition, — amiable persons being made sullen and peevish, and
irritable ones mild and simpering. After the attack the countenance acquires a
vague expression; the mouth is drawn to one side; the lower lip on the palsied
side hangs down, and the spittle dribbles away. The speech is altered, and tho
mind is generally impaired.

In some instances the patient recovers in a longer or shorter time; in others
little or no improvement takes place, and the patient, after remaining helpless,
often for a long time, dies either from gradual exhaustion, or suddenly from
apoplexy. Remedy, pages 130, 239,

PILES. — Painfnl tumors in the neighborhood of the anus. Sometimes
they are situated externally, and are found in clusters, hard, painful, and giving
great inconvenience by their preventing the person from sitting; at other times
they are within the gut, and are forced outwards with great pain when the
patient goes to stool. Sometimes they are situated so far up, that they do not
appear externally at all, but indicate their presence by very great pain, or by
the discharge of blood. Sometimes the pain attending piles is less, and the

t>B. CHA8W a RECIPES.

principal Inconvenience attending them is the discbarge of blood, either pretty
constant, or when a person goes to stool. In some cases very large quantities
of blood are lost in this way. Sometimes, instead of blood, a whitish fluid is
dischai'ged.

Catiaea. — Few persons who have attained middle age are totally free from
piles, but in some they are more troublesome, and require more attention than
In others. Those who are frequently in a standing posture, who are subject to
costiveness, and those who are much in the habit of taking purgative medi-
cines, especially of aloes, are very liable to have piles. Pregnant women are
very often troubled with piles. Whatever tends to prevent the blood from cir-
culating freely through the veins of the intestines will produce piles; hence
affections of the liver are a common cause of the complaint, especially in hot
couniries where that organ is apt to be congested. Remedy, pages 141, 161,
186, 186, 187, 188.

PLEURISY. — Symptoms. —This disease is most frequently introduced by
shiverings, which are soon succeeded by high fever, with a peculiarly hard,
resisting pulse; sharp, stabbing pain in the side, — generally just below tlie nipple,
but sometimes extending to the shoulder, arm-pit, and back; hurried and inter-
rupted breathing; and a short, dry cough.

The pain is greatly aggravated by motion, coughing, or an attempt to
take a long breath. It holds the patient under constant and powerful
restraint. We find him lying upon liis back, or his well side; his countenance
full of anxiety, — fearing to move, cough, or even breathe needlessly; and often
crying out from the keen torture these necessary acts inflict in spite of all his
caution,

At a more advanced stage, when the tenderness has somewhat abated, he
will prefer to lie on the diseased side, as this leaves the healthy lung more at
liberty. Remedy, page 191.

POISONING ACCIDENTS.— Accidents from poisons are of such
common occurrence, that every person should know the proper remedies, and
not be obliged to wait the arrival of a physician before the proper corrective is
applied. The symptoms are different in different poisons, but as prompt action
and not symptoms, are necessary, we give the most common remedies, with the
methods of applying them, under the proper heads. Remedy, pages 47, 62,
93, 94, 216.

QUINSY.— INFLAMMATION OP THE THROAT.— This kind
of inflammatory sore throat generally commences with cold chills, and other
febrile symptoms. There is fullness, heat, and dryness of the throat, witli a
hoarse voice, difficulty of swallowing, and shooting pains towards the ear.
When examined, tlie throat is found to be of a florid red color, deeper over the
tonsils, which are swollen and covered with mucus. As the disease progresses
the tonsils become more and more swollen, the swallowing becomes more pain-
ful and difficult, until liquids return through the nose, and the viscid saliva is
discharged from the mouth. Very commonly the fever increases also, and
there is acute pain of the back and limbs.

C'aMses.— Exposure to cold, wearing damp clothes, sitting in wet rooms,
golJ'uff wet feet, coming out suddenly of p crowded and heated room into the

STMPTOMa OF DISEASES.

open and cold air. It may also be brought on by violent exertion of the voice,
And by suppressed evacuations. Kbmbdt, pages 99, 164.

RHEUMATISM. — Symptoms. — A painful affection of fibrous and mus>
cular tissues, affecting principally the larger joints, and places covered by
muscles; thus it affects the wrists, the elbows, the knees and hip- joint, and the
l)ack and loins. The internal parts also, as the heart and diaphragm, are con-
sidered to be capable of being affected by rheumatism. When the joints about
the back and loins are affected, the complaint is called lumbago; when the pain
is in the hip joint, it is called sciatica; and pleurodyne, or pain in the side,
when the muscles of the chest are affected. Bheumatism may occur either
with fever or without it; in the first case it is termed acute, and in the second
<ihronic rheumatism.

Not long after the application of the exciting cause, the patient feels pain
and stiffness in one or more joints when he attempts to move them; this quickly
increases, till motion becomes almost impossible, from the excessive pain
attending it. Along with this local, and often very general .pain, there occura
very strong fever, much thirst,heat, and dryness of skin, strength, fullness, and
hardness of pulse. The tongue has a white coating, but is red at the tip and
the sides, and there is often profuse perspiration with a very sour smell. The
appetite is deficient, but the bowels are often in their natural condition. The
feverish symptoms are somewhat increased towards evening; and when the
patient gets warm in bed, the pains are more severe. In a short time some of
the joints swell, and the pain is a little relieved, but by no means removed. The
pain is apt to shift from one joint to another, or at least several joints in suc-
cession are attacked; and when the pain seemed to be going off, it sometimes
unexpectedly recurs.

Causes. — Rheumatism is a disease of the constitution, and depends on a
morbid state of the blood, or, to speak morcaccurately, it is caused by a poison
which circulates in the blood, and is probably carried from one joint to another.
The tendency to rheumatism is hereditary, and in some families this predis-
position is very marked, and the (^'sease is excited by the most trifling causes.
Cold and damp are the most common causes of this disease, and hence the poor
suffer much from it. Thus, too, it is not an unfrequent disease with sportsmen,
who, when hot and perspiring, are to apt to throw themselves down on the wet
grass; and with travellers who sleep in damp and ill-dried sheets. Persons who get
their clothes wet, and neglect to«hange them, are often seized with rheumatism,
Acute rheumatism is most common between the ages of fifteen and forty. It
is not a dangerous disease as long as it is confined to the joints, but there is
always the risk of the heart being attacked; a most dangerous complication,
and most to be dreaded when the disease has long existed, and when there is a
strong hereditary predisposition to it. Rembdt, pages 33, 36, 37, 38, 39,
41, 42, 141.

BICKETS. — Symptoms. — This disease is an affection peculiar to child-
hood, and supposed to depend upon the action of the causes which favor the
•development of scrofula. The signs of rickets are, a softened gristly state of
ithe bones, large joints, large head, prominent forehead, straightness of the ribs

DR. CHASE'S RECIPES.

and flatness of the sides of the chest, prominent breast bone, looseness of text-
ure in the bones, crooked legs and distorted spine; many other symptoms of
scrofula are sometimes also present. This, like scrofula, disposes the system to
other diseases; the treatment of rickets is nearly the same as that of scrofula,
(which you will find in its proper place in another part of this work,) — rickets,
however, is v lore curable disease, and less apt to continue after adult age.
Eemedy, page 192.

BINaWORM OR TETTER.— /Ssf?raj9<<wis.— This disea.se consists of
minute wiiter blisters, arranged somewhat in rings; it begins with slight redness
— small blisters form and are attended with a colorless fluid — these break in
four or five days, and are covered with a thin brownish scab, which falls off
about the eighth or ninth day, leaving a red surface, which gradually disappears.
The eruption seldom lasts more than ten days, but it sometimes appears a second
time, and continues for several weeks; it is always attended with itching
smarting, and burning. It often appears on the face, neck and arms of children
— and may be communicated by contact. Remedy, pages 163, 229.

RUPTURE. — Symptoms (when it is reducible and not strangulated.
A swelling in some part of the belly; this diminishes a little on pressure, but
returns when the pressure is withdrawn; it goes off when the patient lies down,
and is increased oy coughing. Patients with rupture are sometimes troubled
with indigestion; but frequently, all the functions of the alimentary canal are
quite regular. When we succeed in getting up the bowels, there is commonly
what is called a guggling noise.

Causes. — There are some persons in whom rupture takes place more easily
than in others, and in whom it is constant. The reason seems to be, that llie
parietes of the abdomen, or the neighborhood of the openings in it, are more
lax and yielding in them than in others. It is common in warm climates, in
old people after long illnesses or debilitating fevers, and in the poor who have
labored hard and been ill fed. The circumstance which immediately occasions
ruptures, is generally some violent exertion, requiring a strong action of many
muscles, especially those of respiration; hence ruptures are brought on by
lifting or carrying heavy weights, jumping, running, vomiting, straining at
fltool, the efforts of women in childbed; or by coughing, sneezing, crying,
laughing. Remedy, pages 197, 234,

SALT RHEUM.— »ee Eczema.

SCARLET FEVER.— SCARLATINA.— Symptoms. —Either mild,
or malignant with putrid sore throat, exhibits different forms of a disease which
Is propagated by a specific contagion, like small-pox or measles, and like them is
believed by the best observers to attack a person only once during life; though
the apparent exceptions to this remark are more numerous in scarlet fever, than
in the other diseases above mentioned. On the third or fourth day after expos-
ure to the contagion of scarlet fever, a feverish attack occurs, and about the
second day of this fever, a bright scarlet rash appears on the surface of the
body, and within the mouth and about the fauces. The scarlet fever varies
much in its degree of malignity and danger, even during the same epidemic; In

SYMPTOMS OF DISEASES.

Bomo cases being so slight as to go off without the aid of medicine; In c*hers;
being accompanied with symptoms of groat and fatal putrcscency. It will be
proper to notice separately, the mild and fatal scarlet fever, and to describe
some cases, in which the symjitoms are irregularly combined, it being always
remembered that "the ninli^iiiint sore-throat maybe caught from a patient
who has mild scarlet fever; and mild scarlet fevrer may, in like manner be
contracted from one who Is laboring under malignant sore-throat. These forms
graduate Insensibly towards each other " Remedy pages 52, 64, 256, 257,
258.

Mild Scarlet Fever. — The milder form of scarlet fever is distinguished
by the rash, with a moderate degree of fever, and with very little affection of
the' throat. The rash first appears in innumerable red points about the neck
and face, and by the next day they are seen over the whole surface of the body.
The skin is rough to the touch, and sometimes there are small vesicles. About
the fourth day the eruption is at its height, and on the fifth it begins to decline.
The surface of the mouth and fauces appears red, and little red points appear
on the tongue rising up through the white crust which covers it, and when this
crust comes off, the whole is red and sore, and the points are still prominent,
giving an appearance like a strawberry. There is sometimes considerable
swelling of the face and of the throat. Remedy, same as above.

SCROFULA. — Symptoms.— Scrotala, and King's Evil, are names for a
tedious and multiform disease, of which one of the most characteristic marks
Is a tendency to a swelling of glandular parts, which, when they come on to
inflammation and suppuration, discharge an unhealthy, curdy, mixed matter,
and form ulcers very difficult to heal. Remedy, pages 141, 142.

SHINGLES. — Symptoms. — A disease characterized by a number of vesi-
cles, most commonly round the waist, like half a sash; but sometimes like a.
sVFord-belt across the shoulder. It very rarely surrounds the body completely;
hence, a popular, but groundless apprehension, that if the disease goes round,
it will be fatal. The disease is usually preceded, for two or three days, b7
]anguor and loss of appetite, rigors, headache, sickness, and a frequent pulse{
with a heat and tingling in the skin, and shooting pains through the chest, and
at the pit of the stomach. After these symptoms, more or less severe, there
appear, on some part of the trunk, red patches of an irregular form, at a little
distance from each other; upon each of which numerous small elevations
appear, clustered together. In the course of twenty-four hours, they enlarge
to the size of small pearls, and are filled with a limpid fluid. The clusters are
surrounded by a narrow red margin. During three or four days, other qlusters
continue to rise in succession, and with considerable regularity. About the
fourth day, the vesicles acquire a milky or yellowish hue, which is soon fol-
lowed by a bluish or livid color of the bases of the vesicles, and of the con-
tained fluid. Several of them run together; and those which are broken dis-
charge a small quantity of a serous fluid for three or four days; this concretes
Into thin dark scabs, which soon become hard, and fall off about the twelfth
or fourteenth day. Where there has been considerable discharge, numerous
pits are left. The feverish symptoms commonly subside when the eruption i»

»{^^

t33

LR. CHASE'S RECIPES.

I I

completed; but sometimes continue much longer, probably from the itching
and smarting of the vesicles. Though resembling some other eruptive diseases
In its rise and decline, it is not contagious, and persona may have it more than
■onx. The disease, in general, is alight and free from danger. Remedy, page
192.

S TVr A J J '-VOiK.— Symptoms. — The patient is seized with coldness and
shiverings, which soon abate, and are then followed by a hot stage, lasting for two
or three days; during which, children are liable to sickness and vomiting, to
starting in their sleep, or to epileptic fits; and adults are disposed to sweating.
Towards the end of the third day, the eruption appears, and increases during
the fourth day. It commonly appears first on the face, then on the lower parts,
and is completed over the whole body on the fifth day. The fever generally
abates about the coming out of the eruption; the sickness, vomiting, fits, and
other oppressive symptoms go off; and the patient is, for the time, free from
tmeasiness. The eruption appears in small red spots, hardly rising above the
skin, but which by degrees form pimples. On the fifth or sixth day a small
Tesicle, containing a colorless fluid, appears on top of each pimple These get
broader on the seventh day ; and about the eighth are raised into round pustules.
These pustules are surrounded with a circular inflamed border; and as they
increase in size, about the eighth day the face is considerably swelled, and the
eye-lids are sometimes completely closed. The matter in the pustules now
becomes thick and white, or yellowish, exactly resembling the matter of an
abscess. On the 11th day the swelling of the face subsides, and the pustules
appear quite full. Remedy, pages 64, 68, 70, 71, 72.

STOMACH, INFLAMMATION OF.—^mpUms.—The symptoms
of inflammation of the stomach are, acute pain, heat, and tensisn in the region
of that organ, great increase of pain when anything is swallowed, vomiting, great
and sudden depression of strength, a small pulse, thirst, restlessness and anxiety.
Remedy, page. 251.

ST. VITUS' HA-TSCR.— Symptoms.— This disease is chiefly confined
to children and youth between the ages of eight and fourteen. But few cases
occur after puberty. The complaint affects both the muscles and the limbs.
It excites curious antics. A few of the muscles of the face or limbs
begin their mischievous pranks by slight twitches, which, by degrees,
become more energetic, and spread to other parts. The face is twisted into all
kinds of ridiculous contortions, as if the patient were making mouths at some-
body. The hands and arms do not remain in one position for a moment. In
attempting j carry food to the mouth, the hand gets part way, and is jerked
"back, starts again, and darts to one side, then to the other, then mouthward
again; and each movement is so quick, and nervous and darting, and diddling,
that ten to one the food drops into the lap. If the attempt be made to run out
the tongue, it is snatched back with the quickness of a serpent's, and the jaws
snap together like a fly trap. The lower limbs are in a state of perpetual did-
dle; the feet shuffle with wonderful diligence upon the floor, as if inspired with
& ceaseless desire to dance. Remedy, page 130.

87MPT0M3 OF DISEASES. f

8d>

SUN STROKE.— %TOp«<wi«.— This begins by thirst, dizziness, headache-
and sometimes there is vomiting or difficult breathing. The symptoms, in fact
are pretty much the same as apoplexy; the patient; should at once be taken into
a cool shady place, and the first thing have a bucl.et of cold water poured slov \j
over his head, and, in all respects treat the casr the same as a case of apoplexy.
Rembdy, page 131.

SYPHILIS.— /Symptoms. — This disease is owing to a poisonous matter
Introduced into the system by absorption, thus producing more poisonous matter
which in time corrupts all the fluids, and occasions many disorders in various
parts of the body, and is generally the consequence of impure sexual inter-
course. Rebcedt, page 202, 204.

TSBJJhU.— Symptoms: — Comes on in the mouth, may extend down the
throat, never a'< tacks the nose or lungs, child becomes fretful, mouth and throat
red, inflamed and tender, vomiting and diarrhoea. The thrush consists of
white points at first, which soon run together and become patches, they are
slightly elevated, and look like white mould, or curdled milk, after the disease
has run on for a short time the patches have a yellowish color, it comes on in
young children and is very dangerous unless properly treated. If the previous •
health of the child is good the case should be cured !n threo to six days.
Remedt, pages 228, 296.

TONSILITES — INPLAMMATION OP THE TONSILS.—

Symptomi. — There is more or less thickness of speech, caused by enlarged tonsils
and liability to sore throat, or quinsy. The only symptoms are inflamed and
enlarged tonsils. Remedt, pages 53, 140.

TUMORS — SWELLINGS. — Are of various kinds, either of the
whole body, or of particular members, or local and circumscribed. Watery
swellings of the whole body are seen in general dropsy; and the same disease
in its commencement occasions partial swellings, as of the lower extremities,
or of the arms or face, according to the position of the body. Circumscribed
swellings occur in various glands, as those of the neck, armpit, or groins,
chiefly in scrofulous constitutions; or they may arise from inflammation, the
consequence of cold. The tonsils swell in sore throat, and occasion a fullness
of the external parts of the throat; gum-boils form during toothache, and
swell the cheeks; and the bronchocele, or goitre, is an instance of a still more
permanent swelling. The face, head, and limbs often swell exceedingly from
various causes.

Wen is the common popular name for an excrescence or tumor growing
on any part of the body, and frequently applied to tumors about the throat and
neck. Tumors are distinguished by surgeons according to the nature of their
contents; and they require treatment varied according to circumstances.
Remedt, pages 33, 06, 140, 210, 270, 296.

TYPHOID, OR TYPHUS.— i%mp(<wi«.— The disease often has cau-
tionary symptoms. For several days before its actual beginning, the patient
droops. He may attend to his various duties, but does not seem well ; he ia-
low-spirited and langiiid; is indisposed to any exertion of body or mind; has*

\^ ,

DR. CHASE' k BECIPEb.

pains in the head, back and extremities; loses his appetite; and although dull
and perhaps drowsy in the day time, his sleep is interrupted and unrefreshing
at night. The immediate harbinger of the fever is a chill often so marked as to
cause violent shivering.

The history of the first week shows Increased heat of the surface; frequent
pulse, ranging from eighty to one hundred and twenty; furred tongue; rest-
lessuess and sleeplessness; headache and pain in the back; sometimes diarrhcea
and swelling of the belly; and sometimes nausea and vomiting.

The second week is frequently distinguished by an eruption of small, rose-
colored spots upon the belly, and by a crop of little watery pimples upon the
Deck ana chest, having an appearance of minute drops of sweat standing on the
skin, and hence called mdamina, or sweat drops; the tongue is dry and black,
or red and sore; the teeth are foul; there may be delirium and dullness of hear-
ing; and the symptoms generally are more serious than during the first week
Occasionally, at this period, the bowels are perforated or ate through by ulcer
atlon, and* the patient suddenly sinks.

If the disease proceeds unfavorably Into the third week, there is low muV
tering and delirium; great exhaustion; sliding down of the patient towards tbi
foot of the bed; twitching of the muscles; bleeding from the bowels; and red
or purple spots upon the skin.

If, on the other hand, recovery takes place, the countenance brightens; the
pulse moderates; the tongue cleans, and the discharges assume the appearance
they have in health. Remedy, pages 61, 62, 63,64,165, 66, 67, 193.

TYPHOID PNEUMONIA, OB TYPHOID LUNG- FEVER.

—This is an inflammation of the lungs, differing from the preceding only in the
character of the fever attending it, which is of a low typhoid character. Th«
disease, like typhoid fever, is characterized by great debility and prostration.
There are a combination of the symptoms of pneumonia and of typhoid fever.
The disease begins with great weariness, lassitude, dizziness, pain in the head
back, and limbs. Soon there is much difficulty of breathing, tightnesa
across the chest, with a dry, short, hacking cough.

As the disease advances, the active symptoms pass away; there is a dull
pain across the chest; drowsiness is very apt to come on, with the various
symptoms of sinking peculiar to typhoid fever. The skin is harsh and dry,
the temperature uneven, the tip and edge of the tongue red, and the middle
covered with a yellow or brown fur. The bowels are tender, swollen, and
drum-head-like; while there is often a diarrhoea, — the discharges having a dirty^
yellow color. Remedy, p-- 193.

ULCEB — PE VE. dORE.— When the nutrition entirely ceases in any
portion of the body, the absorbents devour all the skin, flesh and vessels of the
part— leaving an open cavity, the process of taking away the flesh, «&c., is
ulceration-, the cavity left is an ulcer. Remedy, pages 99, 101, 236, 237,
238.

VARICOSE, ENLARGED OR KNOTTED VEINS.— In differ
-ent parts, especially of the lower extremities, there are sometimes seen a num
ber of unequal knotty swellmgs, of a deep blue color, occasioned by portions

>' >i

SYMPTOMS OF DISEASES

of the veins being dilated. The cause of these swellings is the obstruction to
the free passage of the blood through the veins; hence tumors in the groin may
cause varicose veins of the legs; mul the appearance of such veins is frequent
in pregnant women, from the enlarged uterus and its contents pressing on the
large trunks of the veins. Sometimes the complaint arises from general
debility, and from a sedentary life. When the distention is great, there is con-
siderable pain; and the veins may be eroded, and cause a great discharge of
blood; or troublesome and obstinate ulcers may be produced. The pain and
inconvenience of varicose veins are not great at first, and hence they are too
often neglected till they become very difficult to cure.

The varicose veins of pregnant women go off when they are delivered,
und require very little treatment, except attention to posture. In other canes a
moderate pressure by bandages is requisite. An elastic stocking makes a good
and equal pressure. Remedy, pages 235, 279.

WATER-BRASH.— 5^mp<om«.— This disease signifies the discharge of
a thin watery fluid from the stomach, with belchings, and a sense of heat at the
region of the stomach. It is not unf requently one of the symptoms attending
indigestion or stomach complaints, but it sometimes occurs as an original disease.
It comes on in paroxysms, usually when the stomach is empty. The patient per-
ceives a pain at the pit of the stomach, with a sense of tightness, and is increased
by the erect posture. When the pain has continued for some time, it is succeeded
by belchings, and the discharge of a thin watery fluid, sometimes acid, but gener-
ally tasteless. The belchings are repeated for a time, and then the fit goes off.
When the disease has once happened, it is apt to recur frequently for a long
time afterwards. It is most incident to persons of middle age; and to females,
sometimes during pregnancy, sometimes when they are afflicted with the
whites. It is not always connected with any particular diet; but is excited
often by cold applied to the feet, and by emotions of the mind. Remedy,
page 229.

"WHOOPING, OR HOOPING QOTJQtR.—Symptoim.—K. catching
or contagious disease, generally caught in childhood, between the ages of one
and two years ; has three stages: first stage, sneezing, cough and mild bron-
chitis, eyes slightly red, no spittle; this stage may last from three days to six
weeks. The second stage then sets In, child feels a tickling in throat, which
brings on a spasm of coughing, with tight feeling across the chest; child will
put its head on its mother's knees or take hold of some fixed thing to help it
during the coughing; pulse and breathing during the spasm are slightly faster;
the sound during the spasm of coughing is called the "hoop" or "whoop."
The face becomes flushed during this period; as soon as the coughing is over
the child's face, pulse and breathing become natural again; the child will spit
out a little frothy mucus; anger, fright, or exertion will bring on the cough.
This stage lasts until the thirty-fifth day of the disease, when the third stage
sets in. Spittle turns yellow and is thicker, cough becomes less and is neither
so frequent nor severe. Remedy, pages 125, 126,

WORMS.— %mptoms. — When a child is afflicted with round worms, the
face will become flushed and then pale, at irregular intervals; color leaden or

I I*

1! . P

J)R CHASE'S RECIPES.

bluish, lower eyelids swollen, and blue circle around them ; thirst, sick stomitcu,
vomiting, appetite variable, breath foul, tongue red and covered with poiiits,
pulse fast and irregular, may have spasms, twitching of muscles, dlstur'oed
sleep, nightmare, headache, eyes dilated, cross eye, colic, grinding teeth in
sleep, generally diarrhoea. The symptoms of thread worm are not so pro-
nounced; there is less fever, colic and nervous symptoms; the itching of the
rectum is the most marked and prominent symptoms; the thread worm does
not kill the patient, the round worm may. Never give worm medicine till
the child has passed worms, and you have seen them. Remedy, pages 134»
143, 144, 145, 146, 147.

Bemarks.— There are 21 kinds of worms. We shall take up two only, as
they are the oneb usually found, The flrst, or round worm, is reddish or
. reddish-yellow in color, tapers at both ends, and looks like the common earth
or "angle" worm; they are prone to move from one place to another in the
intestines, and may be found in the stomach. Each female worm lays about
60 million eggs. The thread, maw, or pin worm is white, and looks like a
piece of white sewing thread; they are found in the large intestine and the
rectum, where they create intolerable itching. Tape worms inhabit the small
intestines, and will not be treated of more fully, as no one should try to doctor
themselves for their removal, but should go at once to their physician.

YELLOW PEVEB.— A dangerous fever, of the remittent and typhoid
kind, common in the West Indies and America; and, with some little variety,
occurring, too, often in Spain and Gibraltar. The yellow fever, like many
others, attacks with lassitude and chilly fits, faintness, giddiness, and flushing
of the face, thirst, pain in the eye-balls or forehead, pain in the back, scanty
and high-colored turbid urine; irregular and diminished perspiration; the
tongue is covered with a dark fur; the bile is secreted in unusual quantity, and
being forced up into the stomach, is vomited; the skin is hot and dry. As the
disease advances, the eyes become of a deep yellow, and the face and breast
are of the same color; there is an incessant vomiting of frothy bile; great
costiveness prevails, and delirium comes on. The fever sometimes remits bo
much about the end of thirty-six hours, that the patient thinks himself com-
paratively well; but the symptoms soon return with great aggravation, and
extreme debility. In the last stage of the disease the debility is very great, and
symptoms of universal putrescency occur; large livid patches are observed, the
tongue becomes dry and black, the teeth are incrusted with dark fur, the body
exhibits a livid yellow, blood flows from the mftuth, ears, and nostrils, dark
and fetid stools are discharged, hiccoughs come on, the pulse sinks, and death
soon follows. The order and severity of the symptoms vary in different cases;
some are seized very suddenly, and fall down insensible; others, for a few
days, have the warning signs of costiveness, defect of appetite, pain in the
head, yellowness of the eyes, hoarseness and sore throat, lowness of spirits.
In the great majority of casc^ there are evident remissions or intermissions.
All kinds of persons are affected by it, but those principally who are in the
prime of life; men more frequently than women. People of color have t h.
disease milder than others. Rbmsdt, page 224.

l^:EilDTCD^AJJL, IlEOII^ES.

SWELLINGS TO REDUCE — Liniment for. — Rum, epirite of
camphor aiid laudanum, each 1 oz. ; mix, shake well and keep corked. DiUKC-
TION8 — Heat the mixture hot (when using) and bathe the swelling thoroughly,
ftt least 3 times daily, by pouring into the hand and thorough rubbing in. F->r
a pin-scratch, or small pimple, a finger application will be sufUcient.

Jiemark. — This is claimed to reduce the worst swelling in a short time.

RHEUMATISM, SPINAL AFFECTIONS, CANCERS, ETC.

1. Dr. White's Remedy, or Liniment for. — Strongest alcohol
and spirits of turpentine, each 1 pt. ; camphor gum and saltpeter, each 1 oz. ;
beef's brine, 2 qts. Dissolve the camphor gum and saltpeter in the alcohol; then
add tlie turpentine. Scald and skim tlie beef's brine, and when cold, add it.
To be shaken when used.

Remarks. — Dr. White, from whom this receipt was obtained, used it ex-
tensively, and with success, in weak backs and all other spinal affections,
rheumatism, etc., and also claimed to have cured several cancers with it. I
have no doubt of its value for general purposes, nor have I a doubt that, if taken
or commenced early in the appeacance of a cancerous growth, it may scatter it,
and with an occasional active cathartic and the continued use of a good altera-
tive, they may be cured.

2. Kerosene, % pt., and camphor-gum, 1 oz., cured a friend of mine, with
whom I was acquainted for forty years; his fingers and hands were set nearly
shut. Bathing his hands 3 or 4 times daily for 3 or 4 days made decided im-
provements, and finally cured them.

CANCER— SUCCESSFUL REMEDIES.— Persons suffering with
cancers may expect to find the following beneficial:

1. Take a qt. bowl and fill half to two- thirds full of green sheep sorrel,
then fill with water; let it stand one hour, then mash to get the strength; to be
drank daily. Use dry sorrel same as green, only steep in hot water.

For the tJore. — Use a poultice, made by soaking the sorrel in warm water
till soft: change often.

Ih Make the Salve. — Take a porcelain kettle holding a gallon; fill two-
thirds fall of tlie sorrel; then fill with water, and boil down to a strong ooze;
take out the sorrel (pressing or straining, if necessary), and put in freshly mado
unsalted butter or lard; then let it simmer over a slow fire — do not burn it— and
put in a lump of rosin the size of a hen's egg; when the water is simmered out,
■drain out the salve. Salve prepared in this way, will cure scrofula as well as
ic&ncers. I know whereof I affirm, aa I have seen it tried successfully. It takes

3 83

DR. CHASES' RECIPES.

perscvoranco, however, as it is in tlie l)lood; better that, than to be eaten up with
cither cancer or scrofula.

2. Toko equal parts of sweet fern and the bark ofiP the north side of a
black ash tree; burn both to ashes; leach and boil down thick; put a piece of
nhoct-lead upon the cancer, with a hole in it as largo as the cancer, wet lint in
the mixture; put on and place another piece of sheet-lead over tliat. Let it
remain till it ceases to pain, when the cancer will bo dead; then make a plas-
ter of the white of an egg and white pine pitch; put on and cover with a
warm Indian meal poultice; keep on till it comes out. In the case of the
man from whom this receipt was obtained, the cancer came out in nine days.
The poultice must bo renewed when cold.

Jiernarks.— The idea of the piece of sheet-lead, with a hole in it the size of
cancer, is to protect the sound Hesh or skin from contact with the cancer salve.
The sorrel water, as in No. 1, or some other good alterative, should be taken
a reasonable length of time, in the treatment of any cancer, for the purpose of
purifying the blood.

3. Cancer — A New Remedy which Carbonizes the Cancer-
ous Tumor with but Little or No Fain, and Not Poioonous.—
DinECTioNS — Apply to the surface of the sore tlie chloride of chromium (a new
salt of this rare metal), incorporated into stramonium ointment. This prepara-
tion, in a few hours, converts the tumor into perfect carbon, and it crumbles
away. Specimens of cancers thus carbonized were in.spected by a number of
physicians at a recent meeting held at the N. Y. Medical University, where a
I)iiper was read on this new method of treating cancer, which had the appear-
ance of cliarcoal, and were easily pulverized. between the fingers. The remedy
causes little or no pain, and is not poisonous.

Remarks. — In small places where this chloride-chromium is not obtainable,
call in the assistance of a physician, and he will know where to get it; and an
nothing is said as to how much of the chloride of chromium should be used, I
would use 1 dr. to 1 oz. of the stramonium ointment, unless it was found bj
inquiry, when obtaining it, to need more or less — watch results. Poultic-
ing, to remove the tumor, after it is carbonized, would be the proper way to do,
then use any of the best healing salve.

4. Cancer—' ' 'ch's or G-erman Treatment.— I. Fowler's
solution, 1 drop, P iily, for three days, then increase the dose 1 drop
every three df> /lerance of the remedy follows. Apply the following
locally, i. e., e open sore:

//. Pou. .0 Sprinkle Upon the Open Sore. — Arsenlous acid and muriate of
morphia, of each 1 gr. ; calomel, 1 dr. ; powdered gum arable. % oz. ; mix. A*,
first sprinkle only a little pow der upon the open sore, gradually increasing the
quantity to 1 teaspoonful. This overcomes the odor, and causes a hard eschar,
or scab, to form, and healthy granulation takes place.

Remarks. — It will be understood that Fowler's solution contains arsenic, aa
well as the powder, and as injury might arise by their use, unless the symptoms
from poisoning by arsenic ar M understood, it would be well, when it is

TREATMENT OF DISEASES. ' U

used, to have It done bj' or under the care of u pliysician, so as to prevent any
possible injury; althoupli, if properly used, there is everything to encourage
the hoiw of great benefit, rather than injury; but it is best, always, to be on the
safe side, hence this caution.

6. Canoer, Reli if of Fain in.— Dr. Brandini, of Florence, Italy, haa
recently discovered that citric acid will assuage (relieve) the violent pain of
cancer. He applies to the part pledgets of lint soaked in a solution of citric
acid, 4 grs. ; dis-solved in soft water, 850 grs. (about % oz.), with ihe result of
affording instantaneous relief in the most aggravated cases.

6. Canoer, Chromio Aoid Found Valuable in.— Prof. John
King, in his American Dispensatory, more than a dozen years ago, sjjoke of
chromic acid being found advantageous in cancers, malignant tumors, ulcers,

etc.

Remarks. — The word "malignant," as applied to tumors, is generally
understood to refer to those of a cancerous character, "tending," as Webster
l)uts it, "to produce death, threatening a fatal issue," etc., and this fact gives
me hopes, especially, that the chloride of chromium. No. 3, above, which is
<inly another form of the chromium, will do what is there claimed for it, com-
bined with the stramonium ointment. The acid, however, is being used more,
of late, than formerly, as the following will show.

7. Cancer, or Fungous Growth in the Ear— Removed Safely
with Chromio Aoid. — Dr. Tangeman, Professor in the Medical College of
Ohio, at Cincinnati, in Parke, Davis & Co. 'a Therapeutic Gazette, reports the
case of a young man of 18, with a running ear. The meatus, or opening into
t'^e ear, at the bottom vas full of pus, or matter; the tympanum, or drum, of
the ear wholly destroyed, and the inner ear filled with a fungus, or cancerlike
growth; the boy wholly deaf on that side, the result of scarlet fever. The ear
was packed with powdered boracic acid, which dissolved in 24 hours, and
■was repacked with the same, and repeated 4 weeks, but the fungus, or lacerous
growth, had to be removed by a few applications of chromic acid, and the
opening enlarged by it so they could get to the bones of the ear, which were
necrosed (destroyed), it being the cause of the discharge. The case was cured.

Nitrate of silver was formerly used in such cases, but Dr. Tangeman
thinks its use in ear cases is among the past, and that chromic acid will take its
place; but, from its activity, must be used with care. It should not be put on
too freely in any case, as to endanger, or extend to other parts.

Yet chromic acid will not continue, like other acids, to eat on indefinitely,
but as a particle of it destroys a particle of flesh, or fungus, it is itself de-
stroyed. This peculiarity shows its great vahie over all other caustics or destroy-
ers known. See its value for warts, under that head. Best to be used under
the care of a competent physician, or one accustomed to its use, especially in
cancers where considerable tissue, or fleshy tumors, arc to be destroyed.

8. M. Czartoryski.M. D., of Stockton, Cal., says in the Medical Brief, of

June, 1884, under the head of "Cancer — California Cure":

" I accidentally discovered the secret process, by which an old man, living
in this vicinity, has bad remarkable success in removing cancers. He lakes

1»4 .-Cl

DR. CUASE'S RECIPES.

■ i ■

■wilcl parsnip roots (tlic wild parsnip resembles our table vegetable, but the roots
are poisonous), allowing them to simmer on the stove until they asstimc the
tiie consistency of paste; then spread on chamois skin, and apply to the cancer.
At the beginning it will cause severe pain, and the cancer will contract and
loosen, until it may easily be extracted with its roots. The resulting opening
can bo' healed under any liniment or unguent (ointment)."

The best unguent, he thinks, is balsam of Peru.

Remarks.— The author rejoices in the hope that, with one or the other of
these receipts, all '' 'oer sufferers shall be materially benefited, if not abso-
lutely cured, ad "'nj m ny years to their lives.

I. SCIA'xIJ ^'ilEITMATISM.— Successful Remedies.— I. In-
ternal aiul AUeraHve. Fl. ex. of pokeroot, 1 oz. ; fl. ex. of gels'.^ium, 1 dr.;
m?x. Dose. — Taki drops, morning and evening, in a little water.

II. Fl. ex. of blue flag, 1 oz. DosK. — Take 15 drops, at noon and bed
time, in a little Avater.

III. Apply externally, along the back part of the thigh, as a liniment,
tiuct. of iodine and aqua ammonia, each 1 oz. ; mix, and rub on thoroughly ,
8 times dail}'.

I cured a very bad case, with this treatment, for a fat, fleshy woman, in
about a week's tiuie, who could scarcely move when I took the case in hand.

2. Sciatica Cured with Electricity.— A very Cheap, Simple
Battery.— How to Make and Use.— The following case of this disease
—a bad case— was published in the Physician and Surgeon, of Aim Arbor,
Mich., by Charles F^rhune. M. D., of that city, for Oct., 1880.

"An electric battery was constructed, consisting of a zinc and silver plate
about two inches in diameter, connected by a coil of insulated copper wire
long enough to allow the silver plate to rest on the front portion of the thigh,
the zinc resting over the sciatic nerve, on the back part of the thigh.

"A thin slice of sponge was placed between the plates and the skin, and
these were kept wet with a strong solution of salt in water. This apparatus
was retained in its position by means of adhesive straps and rubber bandage.
It was necessary to change its location every other day on account of the
irritation caused by the formation of chloride of zinc and electric current.

" In a week's time the patient was so much better that a battery was
placed on the left leg also, and these were kept on constantly, except when it
was necessary to replace the zinc as it would become corroded. September 1st
the battery was taken off from the right leg, as there was no more pain and
felt perfectly natural. The battery is still kept on the left leg, which was
always the worst, simply on account of a little numbness of the toes; other-
wise this leg also is free from any unnatural .sensation.

"Whenever convenient, I applied the following preparation the whole
length of nerve*

"Menthol, 12 grs. ; alcohol, to dissolve the menthol, 7 minims (drops);
oil of cloves. 1 oz. ; mix. [Menthol is one of the newer remedies, sometimes
also called Japanese camphor. It is made from a species of mint growing in
Asia, Japan, and I think in China also. It is in the form of crystals, and
smells much lik<i peppermint.]

"This mixture I have known to be of almost immediate benefit in neu-
ralgic affections.

"Considermg the lon^ standing of the disease, that it was located in boih
legs, and the patient's habits (addicted to drink), and the great obatinacy and

TREATMENT OF DISEASES.

severity of Sciatica even under the most favorable circumstances, I feel it my
duty to report a treatment so simple and easy and which has been of such
signal service."

Bemarks. — Having inquired into this case, and being well satisfied of the
value of this treatment; also well acquainted with Dr. Ferhune, and as he
speaks so favorably of the mixture, or liniment, for neuralgia, it would be
well to try it for that purpose as well as in sciatica.

When Menthol is not kept by druggists, use one of the liniments given
below.

Dr. Chase's Golden Oil (see recipe below), or strong Camphor Liniment,
or some otlier — as preferred. The Golden Oil, however, made with capsicum,
is very strong, and causes a glow of heat wherever it is freely applied.

3. The Author has several times cured Sciatica by the use of the simple
Paradic current of the common Faradic "Family Battery," applying the
positive pole along the sciatic nerve in the back part of the thigh, the negative
pole at the feet, by means of a foot plate, with very great satisfaction. Never
use the current so strong as to cause additional pain, but simply to relieve it.
Five to ten minutes to each limb, once or twice daily.

4. External Remedy, or Liniment for Sciatica, Lumbago,
Stiff Joints, Contracted Cords, Bheumatism, Etc.— Very Suo-
cessfal.— For External Use Only.— Fl. ex. of aconite root (never of
the leaf , for these purposes), 12 oz; oil of hemlock, 3 oz. ; sulphate of zinc,
1 oz. ; strongest alcohol, 1 qt. ; soft or distilled water, 1 qt. Diuections.—
Take at least a 3 qt. bottle atid put in the alcohol, oil of hemlock, and extract
of aconite root together; dissolve the sulphate of zinc in a little water and add
lastly the water also, shake, always, before pouring out into a smaller bottle for
use, and always shake before pouring out upon the parts, or into the hand for
application. I have given it in these large quantities, because it is to be applied
freely, at lea3t twice daily, in any case, in very painful cases three times a day,
pouring upon the parts and rubbing in several times at each application. Do
not get into the eyes, nor is it ever to be taken internally in any case.

Bemarks. — This is claimed by the person from whom I obtained the recipe
to have cured stiff joints, as well as the other diseases named. For stiff joints
I have had no opportunity of testing it, but in sciatica and rheumatism I have
found it as valuable as he claimed.

3. Rheumatism— Remedy for External Application. — Cay-
enne pepper, 2 teas,j>^onfuls, steepe In 1 teacup of good vinegar, and the parts
affected to be bathed with it, is claimed to be excellent. After steeping (not to
boil), strain and bottle for use. It will cause co siderable heat of the surface,
and would, even, if a pint of vinegar were used. Apply 2 or 3 times daily,
and if limb is very painful, wet cloths in the mixture and wrap around it, as
long as it can be borne.

4. Rheumatism— Golden Oil For.— Linseed oil and spirits of tur-
pentine, of each 8 ozs.; tinct. of iodine and aqua ammonia, of each 4 0Z8.v
mix, shake, and apply as often and as freely as needed.

DB. CHASE'S RECIPES.

5. Inflammatory Kheumatism Remedy.— A mixture of pulver-
ized saltpeter, % oz.; and sweet oil, % pt., is a certain cure for inflammatory
rheumatism. This mixture must be applied externally, to the part affected,
and as it can do no harm and costs so little, we advise those aflQicted with in-
flammatory rheumatism to try it.

6. Rheumatic Alterative. — Colchicum seed, anise seed, black coUosh
root, poke root, blue flag root, bitter root, gum guaiac, prickly ash bark and
juniper berries, of each % oz. ; mandrake root, 1 dr. ; wintergreen leaves, spear-
mint leaves, of each 1 oz. ; iodide of potash, 3 drs. ; good gin, 1 pt. Direc-
tions. — Bruise or grind coarsely all except the iodide, and put into the gin;
keep corked, and shake daily for 10 or 12 days, strain and press out, put in the
iodide, or if in a hurry, let it stand 3 or 4 days, then have a druggist to perco-
late it (straining it drop by drop through a sponge pressed into the small end of
a funnel-shaped percolator), adding sufficient gin to obtain 1 pt of the fluid.
Gk)od whiske}- will do, but it is not so good, as gin is more diuretic; add the
iodide of potash last, dissolved in a little of tlie liquor. Dose — For a medium
sized adult, 1 tea-spoonful 8 or 4 times daily in a little syrup, or molasses, with
a small amount of water. While taking the above use a good liniment exter-
nally, and the improvement will be more quickly realized.

7. Rheumatism, Successful Alterative For— The Crutches
Thrown Away by the Use of Half a Bottle.— Tincts. of sarsapa-
rilla and quassia, of each 3 ozs. ; iodide of potash, 1 oz.; quinine, 20 grs.;
water, 1 pt. DiUECTroNS— Put all into a quart bottle, and shake when taken.
Dose— 1 table-spoonful just before each meal.

Remarks. — The person communicating this recipe, "W. W.," of Inde-
pendence, Ohio, says: " I was 3 months on crutches, before I took half of it I
threw the crutches away." It is probable that this amount of the iodide of
potash may be more than some persons can take, as there are those who can
not take it in large doses — this will be known by a stiffness of tlie nose, throat,
etc., as though they had taken a bad cold. In such cases lessen the dose to a
teaspoonful, and next time double the amount of tinctures, else use half the
amount of the iodide.

8. Rheumatism, an Alterative Tincture For.- Tlnct. of black
cohosh, 2 parts; and tinct. of colchicum, 1 part (say the cohosh % oz. ; colchi-
cum. }4: oz.) Dose— Take 20 to 40 drops three times a day in a little syrup. —
Mrs. E. L. Mills, of Romeo, Mich., in Detroit Tribune.

Remarks.— Twenty drops for a weak and feeble woman is plenty; 40 for a
robust man, or even a tea-spoonful would be safe for him to take for a dose.
While using this alterative internally, apply also any good liniment externally.

9. Acute or Inflammatory Rheumatism— A New and Suc-
cessful Remedy. — After a fair trial of the salicylate of soda, in acute .
rheumatism, i. e., in a rheumatism with pain and often swelling of joints, etc.,
from having taken a cold, the profession and doctors have come to a very
favorable opinion of its use for rheumatism, as well as in tonsilitis and sick
headaches, which see.

TREATMENT OF DISEASES.

Dr. Clouston, in the June number of the Practitioner, thinks the action of
the salicylate of soda on acute rheumatism is most marked, as in 63 per cent. —
63 in 100 — the acute stage lasted only three days; the pain being relieved in a
few hours, and the remainder of the disease having no serious symptoms; he
thinks, however, its use should be commenced early in the disease, if benefit to
any extent is to be experienced, and in doses not less than 10 grs. every hour,
until the pain and severe symptoms are relieved, then less often, 2, 3, or 4
hours, and finally less amount. Dr. Clouston's recipe is as follows: Salicylic
acid, 3 drs.; carbonate of soda, 13^ drs. ; syrup of lemon, 1 oz.; cinnamon
water to make 8 ozs. ; mix. Dose — A table-spoonful every two hours. — Medical
Digest.

Remarks. — The Medical Summary, of New York, says: " The salicylate of
potash has also been used with success: Salicylic acid, 3 drs. ; bicarbonate of
potash, 3 drs. ; water, 3 ozs. ; mix. DosK — A tea-spoonful every 8 or 3 hours."

10. Conflxmatory of the use of salicylic acid; and also of the u.se of
flannels, in inflammatory rheumatism, I will add Dr. Bell, of Canandaigua,
N. Y., whom I met while at Eaton Rapids, Mich., in 1883, said, in speaking of
inflammatory rheumatism, that his treatment, which had proved successful,
■was to put on flannel shirts and sheets and give salicylic acid, 120 grs. ; acetate
of potash, 320 grs. ; simple elixir, or simple syrup, and glycerine, each 2 ozs. ;
well mixed and dissolved. Dose — Take 1 tea spoonful every 3 hours till relief
is manifested, then 3 or 4 hours apart. John K. Owen, M. D., of Harris\'il)c,
Ind., confirms the above in the February number of the Medical Brief of 1883.
but adds IJ^ ozs. of sweet spirits of nitre to the mixture, using the same dose.

11. Rheumatism Internal. — Try the following:

I. Salicylic acid, 3 drs. ; acetate of potassa, 3 drs. ; fl. ex. cimicifuga (black
cohosh),4 drs.; wine of colchicum seed, 4 drs.; elixir of ginger, or simple
syrup, to make 4 ozs. ; mix. Dose — Take 1 tea-spoonful in a swallow of water,
every 3 hours, until better, then 3 times a day till well.

II. External. — Alcohol, 95 per cent, (the best), 3 ozs. ; gum camphor,
2 drs. ; mix, and when the gum is dissolved add: oils of origanum and cajeput,
tinct. of capsicum and tinct. of aconite root, each 2 d .d. ; mix and apply freely
to the affected parts. — B. Frank Humphreys.

Remarks. — Here we have an excellent combination of the latest and best
articles for internal use, and one for external, without going to different parts
of the book for them. Remember, however, that in inflammatory rheumatism
the flannel shirts and sheets are exceedingly valuable, and for wetting the
blankets Miss McArthnr's liniment next following is cheap and good.

12. Liniment for Inflammatory Rheumatism.— Miss Bell Mo-
Arthur's recipe is as follows: Spirits of camphor and strong cider vinegar,
each ^ pt. ; muriate of ammonia, ^ oz. ; soft water, 1 pt. ; mix.

The gentleman, of whom Miss McArthur got the above receipt, said he \iad
known it to cure one of the worst cases of inflammatory rheumatism he hart
ever seen, in a few days, the patient being wrapped in sheets kept wet with lini-
ment (The expense of this liniment is so trifling, it can be used freely.) Miss

DR. CHASE'S RECIPE8.

If c Arthur's experience with it came in tliis way: she burnt her hand by acci-
dentally putting it in a pail of boiling sugar, and it became very painful. She
thought of this liniment, and as soon as it was applied the pain ceased. She
tried it in many ways, and found it equally successful. It it is said to be a per-
fect preventive of sore breasts. Apply warm. Avoid using too near a flame.
Remarks.— This is undoubtedly an excellent liniment, especially where
persons have to be wrapped in sheets wet with it, as it is inexpensive and will
not cause smarting like the stronger alcohol liniments.

1. LINIMENT— Mrs. Chase's— For Ladies.— Best alcohol, 1 qt.;
camphor gum, chloroform, laudanum, sulphuric ether, tinctures of myrrh and
capsicum, and oil of red cedar, each 1 oz. ; oil of peppermint, clovea, cajeput,
and wormwood, each }4^ oz. ; mix, and keep corked for use.

Remarks. — Mrs. Chase, daring the latter years of her life, had occasion to
use a liniment for rheumatism of the shoulder, and not liking the burning heat
«pon the surface, as experienced when using the stronger liniments containing
capsicum, nor liking the oiliness of those known as "volatile," made with
sweet oil, hartshorn, etc., asked me to get up something for her especially,
avoiding both of these objections. This liniment is the result, and a very satis-
factory one it proved, not only to her, but her sister who was visiting us, and
who was afflicted in a similar manner. It has also given very great satisfaction
in hundreds of cases since its origination. It has been used for all purposes for
. which liniments are applicable, and found very useful. It is applied night and
morning for cold feet and limbs. For the severer cases of rheumatism in men,
liniment for stock, etc., see next receipt.

2. Dr. Chase's Golden Oil, or Strong Camphor Liniment.—

I. Gum camphor, 2 ozs. ; oil of origanum, hemlock, sas.safras, and tincture of
cayenne, each 1 oz. ; oil of cajeput, spirits of turpentine, chloroform, and sul-
phuric ether, each i^ oz.; best alcohol, 1 pt.; mix, and keep corked — as all
liniments should be when not being used.

Remarks. — This I consider the best liniment for general purposes ever
made, and it is a very strong one. This, witli No. 1 (Mrs. Chase's) for the
use of ladies to avoid the warmth or burning sensation of the skin as men-
tioned, I honestly think would fill the bill in all cases where liniments are
needed. Still, I shall give ^ few others for special purposes, and some because
cheaper than these; and I will further say, this liniment (the main features of
it) I took from Dr. King's A^n. Dinpensatwy, which I will give, as it is male
with the capsicum itself in place of the tincture. I have found that for 9-ei:eral
purposes, on the flesh of persons, this is the best plan. I have also at.'.'rfi the
chloroform and ether, which materially help toalbiypain externally a. -v!!* fia
internally. These changes make it the best thing I know of as a " pain-killer"
for internal as well as external use.

Dose— The dose may be from 15 drops to a tea-spoonful, according to the
severity of the case, in sugar or in a little sweetened water or milk : to be
repeated in 15 to 30 minutes, also according to the severity of pain, griping of
bowels, etc.

■*^"i'iiH->fAi,Ly--For rheumatism, severe pains, etc., it should be poured

TREATMENT OF DISEASES.

«pon the spot, or into the hand and applied, mbblng in well 3 or 4 times at each
application; and, if the place allows it, hol'^ '' " '^and upon it till the heat and
smarting subsides. Do this night and morning, and, if a severe case, at noon
also. For exceedingly severe cases of painful rheumatism in men and for stock,
make it as Dr. King did, by using the capsicum powder as follows:

II, Best alcohol, 1 qt. ; camphor gum, 4 ozs. ; oil of origanum and hem-
lock, each 3 ozs.; oils of sassafras and cajeput, each ^ oz.; capsicum ia
powder, 1 oz. ; spirits of turpentine, 3^ oz. ; mix, and let stand, shaking daily
for two weeks, when it is ready for use. Keep it in the stable always, and
apply for all bruises, swellings, lameness, etc. I have called this Dr. Chase's
Golden Oil, to distinguish it from one or two other golden oils, which are not
so strong, and consequently much cheaper. ' ' -

3. Liniment — Dr. A. B. Mason's— For Mnn or Beast.— Best

alcohol and sweet oil, of each 2 ozs.; aqua ammonia, spirits of turpentine, oils
of origanum, spike and gum camphor, each 1 oz. ; mix and keep corked for use.
Remarkn. — Dr. Mason is a cousin of mine, and hasnised this liniment for
20 years, and knows its value for veterinary and general purposes.

4. Liniment— Robinson's— For Sick Headache, Bheumatism,
Colic, etc. — Take a 2 quart bottle and put into it oil of origanum, 2 ozs. ;
chloroform and sulphuric ether, each 1 oz. ; oils of sassafras, hemlock, winter-
green, anise, spirits of turpentine, and aqua ammonia, each J^ oz. ; then add
best alcohol, 1 qt. Keep well corked.

Remarks. — Mr. L. S. Robinson, of Jackson, Mich., formerly of "Western
New York, where, for many years, he made and sold this liniment, and vari-
ous other medicines, cured several cases of sick headache with it, in Ann Arbor,
Mich. He assured me that the person from whom he obtained the recipe
offered to pay $50 for any case of rheumatism which he could not cure with it
in 48 hours. It is also valuable for sore throat, to take a little on sugar, and
apply freely upon the throat and holding the hand upon it while still wet with
the liniment, till the heat and smarting subsides, or else wetting flannel in it,
and laying upon the throat til' quite red, and this mode of application should
be adapted wherever necessaij to use it. It is good for pains and aches of
every description. Dose — From 15 drops to a teaspoonful, with sugar, accord-
ing to age and the severity of the colic, or other pain. It has a pleasant flavor,
is clear and does not soil the clothing. But bear this in mind, that to be suc-
cessful with any liniment, it must be used or taken freely to get quick returns.
In nervous headaches it must be applied to the back of the head and neck, as
well as to the fore part, where the pain is located; sQuff the fumes from the
bottle also freely. A few drops put upon a pin scratch, small pimple, or slight
burn frequently, will do very well. He recommended its use 3 to 5 times daily.

5. Liniment, Nerve and Bone, Very Strong.— Oil of spike, 6
ozs.; spirits of camphor, hartshorn, tincts, of anise and capsicum, oil of cedar
and origanum, of each 2 ozs.; best alcohol, 8 ozs.; mix. Directions — Shake
well while using. Bathe the parts affected 2 or 3 times daily, and rub briskly
vrith the hand 3 to 5 minutes at each application.

DR. CHASE'S RECIPES.

Remarks. — This recipe was ol)tained from Mr. Colman. It is recommended
for deep diflaculties, strains, sprains, sweeney, etc., as it is strong and pene-
trating. '- ■•■■■'''■ '■'■■''- •••' ' , V' "■

e. Liniment, Mustang. — Crude petroleum, or Seneca oil (so called
because first gathered and sold by the Seneca Indians), 1 pt, ; olive oil, or lard
oil and spirits of hartshorn, each 4 ozs. ; oil of origanum, 2 ozs. DiRECTiONa
—Mix the olive oil with the hartshorn, then add the others. v

7. Oriental Balm, or Golden Oil Liniment.— Linseed oil (raw,
not boiled), 1 gal. ; gum camphor, 4 ozs. ; oils of thy. e and cajeput, each 1 oz. ;
oils of wintergreen and anise, each )^ oz. Dose and Directions— For an
adult 1 tea-spoonful in 2 or 3 times as much water, and repeat as often as.
required. Use externally 3 or 4 times daily; put on frequently and as soon as
possible after bee-stings.

Remarks. — This has been sold largely in South Western Michigan and
Northern Indiana, and is liked very much.

8. Another Golden Oil Liniment. — Linseed oil (raw), 1 gal. ; cam
phor gum, 4 ozs.; oils of sassafras, hemlock, origanum, and cedar, each 2 ozs.
Directions, Dose, etc. — Mix all except the linseed oil, and when the guna.
camphor is dissolved, put in the liaseed oil, shake well and bottle; if to be put
up in small bottles, keep it well shaken while filling. It will be seen that this
is the strongest liniment, as it contains more of the essential oils, still it may be
taken in 3^ to 1 tea-spoonful doses, with perfect safety. It has been extensively
sold in the neighborhood of Marshall and Battle Creek, Mich. , sometimes there
called " Oil of Gladness.' It will be found good, for a cheap liniment.

9. Bheumatic Liniment, and for Fain in the Stomach, etc.
— Donohue's. — Oils of origanum, sassafras, cloves, and gum camphor, each
1^ oz. ; chloroform, J4' oz. Directions — Put all into a 3 oz. vial, and fill with
alcohol; rub on the painful parts freely; take, for pain in the stomach, 5 to 20
drops on sugar, repeating in 15 to 30 minutes, if needed. This gentleman is an
old friend of mine, living in Coshocton, O., where, he tells me, he has cured,
or materially benefited 50 or 60 cases of common rheumatism. He thinks tliere
is nothing equal to it.

10. Liniments, Patent or Proprietary— Perry Davis' Pain-
Killer. — Some analysis recently made in the East, and published in the
Druggists' Ctrcuiar, gives the following as tlie articles composing the medicines
named: Spirits of camphor, 2 ozs.; tinct. of capsicum, 1 oz.; gum myrrh, J^
oz.; gum guaiac, % oz.; alcohol, 3 ozs.

11. B. E. B. (Radway's Ready Relief).— Soap liniment, IJ^ ozs ; tinct.
of capsicum % oz. ; water of ammonia, % oz.; alcohol, }^ oz. This for a 50c.
bottle.

12. Hamlin's Wizard Oil. — Spirits of camphor, J^oz.; aqua am
monia, \^ oz. ; oil of sassafraa, ^ oz.; oil of cloves, 1 dr.; chloroform, 2drs.;
spirits of turpentine, 8 drs.; dilute alcohol, 3 drs.

13. Giles* Liniment of Iodide of Ammonia. — Iodine, 15 grs,;

TREATMENT OF DISEASES.

camphor gum, J^ oz. ; oils of lavender and rosemary, each 1 dr. ; alcohol, % pt. t
strong aqua ammonia, I oz.

Remarks. — Any of these liniments, which have no directions accompanying
ihem, would be used the same as the general run of liniments.

14. Cure-Ail Liniment.— Gum camphor, gum myrrh, opium, pulver-
ized cayenne, and oil of sassafras, each 1 oz. ; oils of hemlock, red cedar, worm-
wood, spirits of turpentine, and hartshorn, each % oz. ; best alcohol, 1 qt.
Directions — Cut the opium finely; mix, and iiliake daily for a week or 10
days; then strain or filter.

Remarks. — It will be found a valuable liniment for all puri)oses for which
liniments are used.

15. Lightning Liniment.— Chloroform and ether, each 1 oz.; lauda«
num, 2 oz. ; spirits of turpentine, 4 ozs. ; mix.

Remarks. — Mr. Johnson, of Grand Rapi(]s, Mich., says: " Bathe legs, back,
or any part of the body with it, and it will give immediate relief. Good for
nervous affections, rheumatism, etc.

16. Opodeldoc Liniment. — Alcohol, J^pt.; camphor gum, ^oz.;
almond or other good soap, and oil of cajeput, each 1 oz. Directions — Shavo
the soap finely, and put it with the camphor gum into the alcohol and dissolve
by gentle heat; when cool, add the cajeput oil, shake thoroughly before it sets,
and pour into large-mouthed bottles, to allow the finger to reach it for applica-
tion, else it has to be warmed, to pour into the hand for application.

Remarks — Some people prefer the Opodeldoc Liniment to others, especi-
ally for paralysis, enlarged joints, indolent tumors, rheumatism, lumbago, chil-
blains, etc., for which this is recommended, both to arouse the absorbents and
to stimulate the nerves to action, by which a cure is effected when accomplished
at all.

17. Liniment— White's Nerve and Bone. --Gum camphor, oils
of sassafras, cedar, and origanum, each 2 ozs.; oil of cajeput, 1 oz.; aqua
ammonia; 1 oz.; oil of tar, 2 drs.: sulphuric ether, 4 ozs.; best alcohol, 3 qts.;
solution of analine (red), 10 or 15 drops — to improve the color; mix, and keep
closely corked.

Remarks. — Mr. White is a druggist in Eaton Rapids, Mich., from whom I
obtained this receipt. He kept this liniment on sale for a number of years.
This is the liniment I refer to under the head of "Carbuncles." He speaks of
it as a mild linimenl. and the boys using it on their hands while playing ball, to
prevent blistering, called it " Base Ball Liniment."

18. Chloroform Liniment, Especially for Strains, Sprains,
etc. — Chloroform, 1 fluid oz. ; camphor gum, 5^ oz. ; shake together till dis-
solved, then add olive oil, 1 oz. ; tinct. cantharides, 1 dr. ; keep well corked, as
chloroform is very evaporative.

Remarks. — A nephew of mine, from whom I received this recipe, found
more benefit from it on a strained knee, with which he suffered for two years,
than any other liniment. Let it be used freely, when used at all, and it must
4.0 good from the known nature of the ingredients.

DR. CHASE'S ItECIPES.

19. " The Best Liniment," for Strains, Sruises, Pains, Colio,
Headache, Backache, and All Other Aches— Externally.— A.
Parsons, M. D., of Scottvillc, Ark., sends the following under the above title,
to Medical Brief, pa^^o 508, of 1882. Chloroform, alcohol, aqua ammonia,
spirits of camphor and tinct. of aconite root, each 2 ozs. ; spirits of nitric
ether, 6 ozs. ; mix, keep corked. This is Thompson's chloroform liniment, im-
proved, and is the best stimulating liniment that I ever met with. Any kind of
ordinary colic may be relieved by saturating the bowels with it. Its applica-
tion is very beneficial in all the above aches, and in nearly all cases removes
them permanently.

Remarks. — I need only say from the nature of the articles composing it
that it will prove an excellent liniment for external use; but do not take it in-
ternally, on account of the aconite it contains.

Winter Itch— Certain Remedy.— B. I. A. Cull, M. D,, of Gamilla,
Ga., page 330 of Medical Brief ior 1880, underjthe hea' ' of "Eureka" (a Greek
word, signifying I have found it), says: "After a fair trial, in several cases, to
act as a specific (certain cure), in that disease. Blood root, pulverized and
steeped in strong apple vinegar, to make as strong as can be made, applied 3 or
4 tiaios a day, cures the disease."

1 . BBONCHOCELE— Goitre, or Swelled If ock, to Cure With-
out Coloring the Skin or Clothing.— Compound tinct. of iodine, 4 ozs, ;
pure liquid carbolic acid, J^ dr. ; glycerine, % oz. ; mix. Dikections — Have
these articles put into a quinine bottle, having a good cork; put a small stick
into the cork, suitable to tie a cloth swab upon it, with which to apply once or
twice daily, as can be borne.

Remarks. — The carbolic acid prevents the iodine from coloring (aqua am-
monia does the same thing), glycerine prevents speedy evaporation, and also
keeps the skin soft and smooth. Constitutional, or alterative treatment, should
also be made use of in connection with this local application. Electro-magnet-
ism has also been found of great value, by hastening tiie reduction of the
tumor. Dr. King, of Cincinnati, O., makes use of the following alterative pill.

2. Bronchocple, or Swelled Week, Alterative Pill for— also
Valuable in All Cases Needing an Alterative. — Oleoresin of blue
flag (irisin) 1 scru. ; baptisin, 5 grs. ; citrate of iron and strychnia, 80 grs. ; alco-
holic ex. of aletris farinosa, 80 grs. Directions — Mix all thoroughly together
and dinde into 80 pills. Dose — 1 pill 1 hour after breakfast, dinner and at
bed time.

Remarks. — If the treatment is begun soon after the comtriencement of the
swelling, a cure may be expected quickly, but if of long standing and some
hardening of the tumors already commenced, it will require a perseverance,
perhaps, of several months, to effect a cure. The above tincture will be found
valuable to apply to any node, or knotty tumors, from bruises or otherwise,
upon man or beast.

3. Goitre,BronchoGele, or Swelled Neck— Dr. Mason's Ir *er-
nal and External Remedy.— I. Inteknal— Iodide of potash, 1 oz , fl.

TREATMENT OF DISEASES.

ex. of sarsapnrilla, 6 oza. ; fl. ex. of dandelion, 4 oz8. ; diasolvo the iodide In a
tea-cup of soft water, then add to the extracts, in a bottle sufWcieritly largo, 1
pint of simple syrup. Dose— 1 tea-spoonful ^^ hour before each meal.

liemarks. — If in any case this causes a stuffing up of the nose, as is often
said on taking cold, the dose must be lessened about one-half, or else as much
more of the extracts and syrup must be added — with some people the iodide of
potasli causes this condition. Occasionally one cannot take it at all ; the extracts,
then, must be taken without it, but the cure will not be as rapid.

II. External — Take tinct. of iodine, 2 ozs. ; soft water, % oz. ; sulphite
of soda, sufficient to remove the color of the iodine from the tincture before
adding the water, which prevents the coloring of the skin or clothing. With a
small brush, or swab, paint this tincture, once daily, upon^the swelling, and so
continue until cured.

Remarks. — The doctor says: "This remedy needs no recommendation, as
it has been used by quite a number, and with good results. It was sent to my
wife by a Mrs. P. M. Avery, of Pennsylvania, but the idea of discoloration,"
he says, " I got from the Boston Medical and Surgical Journal."

4. Goitre Alteratiro Syrup, and for All Purposes Requir-
ing an Alterative. — FI. 3xs. of sarsaparilla and gentian, each 1 lb.; iodide
of potash, % oz. ; corrosive sublimate, 5 grs. Directions — Rub the corrosive
subUinate in a mortar, with a little of one of the fluid extracts to dissolve it,
then mix all together. Shake occasionally, a day or so, to dissolve, and pro-
perly mix the iodide and sublimate. Dose — 1 to 2 tea-spoonfuls, according to
the age and robustness of the adult, in a little water, sweetened. To be taken
4 times daily, a little before each meal and at bed-time.

Remarks. — This alterative has no superior for any general purpose. Some
people, however, object to the corrosive sublimate, because it is a poison; but
in the minute division of it into so many doses, it is a very valuable article, as
an alterative, notwithstanding the objections. It can be left out if you wish,
and still have a splendid alterative; but it will be better if put in. Having
used it, and directed it for others, I know whereof I speak.

1. DROPSY— Syrup For.— Butternut bark, dwarf elder (bark of the
root), and endives (chicory, also called succory;, each 1 lb. ; Indian hemp, J^
lb ; black root and dandelion root, juniper .ries, yellow dock and burdock
roots, each \i lb. ; prickly ash berries, 2 ozs. ; loaf sugar, 2 lbs. ; pure whiskey,
3 pts. Directions — The recently dried roots and barks are intended, and
should be coarsely ground by the druggist; place all (except sugar and whiskey)
m a four gallon jar and pour on sufficient boiling water to well cover the
wiiole. Set the jar on the back part of the stove, cover with a cloth and plate,
to keep in the heat, and let it stand 3 or 4 days, to sour; it is not to boi'.
When a little sour strain and simmer to one gallon, when the sugar is to bo
added, and when cool, the spirits; then bottle for use. Dose — A wine glass a
little before meals.

Re.marka.—'YYAB recipe was obtained from a Mr. Coleman, who spoke very
highly of its success. It is diuretic, ionic and alterative, besides its action upon

DR. CHASE'S BECIPES.

the Hvor by the black root (this Is the leptandra virginica, from which the lep-
tandrin Js made), altlioiigh it is not specially cathartic in its action, and must be
found valuable. An ounce of essence of wintergreen would make it very
pleasant to the taste.

2. Propsy and Anti-fat Medicine.— M. Milton, M. D., of DuBois,
Penn,, in a report through the Brief, page 439, 1883, says:

"lie cured a lady patient, having a dropsical tendency, of that difHculty,
also reducing her weight from 247 to 198 lbs. in 15 days, by the following treat-
ment: He obtained the juice of poke-berries, and evaporated it by means of
sand-bath to the consistency of pill-maas, forming '.^Lo 4-gr. pills, with a little
powdered licorice-root."

Dose — Two pills lialf hour after each meal. la connection with these
pills he gave % gr. of elaterium in solution at night. (If its action on the
bowels should be so severe as to cause distress, skip a night or two.) By the
continued use of these pills alone, for a few weels, her flesh was reduced to 175
pounds, and she remained well up to the time of fL'is report, 8 years after. See
also " Fat People — Food to Reduce their Fleshiness."

1. COLIC, OR OTHER INTERNAL PAIN— German Rem-
edy or Liniment for. — Alcohol, 1 qt. ; oil of sassafras and hartshorn, each
2 ozs. ; spirits of camphor and laudanum, each 1 oz. ; spirits of turpentine, J^
oz. ; tinct. of kino, % oz. ; mix. Dose — For colic, or any severe internal pain,
from 1^ to 1 tea-spoonful may be taken for a dose; to be repeated in 3^ to 1 hr.,
according to the severity of the case.

Remarks.— This recipe wu.^ sent me by Mr. Frank Spurlock (a German), of
Sedan, Kan. It certainly makes a good liniment for general use, and I give
it a place, to meet the desire of my Qerman readers; for they, like Americans,
think their own prescriptions are the best.

2. Colic— Cure by Qtiinine.— Dr. N. R. Derby, of Bergen Point,
N. J., says, in the Medical Recorder, that by accident he discovered that a dose
of 8 or 10 grs. of sulphate of quinine will speedily put an end to an attack of
colic. He had had such attacks from childhood, but cured himself and several
others in this way. This dose is for an adult. I should try it if I had occa-
sion to do so,

I. CONSTIPATION OR COSTIVENESS — Valuable Pills
for. — I. Solid extracts of nux vomica and hyoscyamus, and pulverized capsi-
cum, each 25 grs. ; podophyllin, and ext. of belladonna, each 10 grs. ; mix
thoroughly and make into IOC pills. Dose — If very constipated when you com-
mence taking them, take 2 each night for 1 or 2 nights, or until the bowels
become easy; then 1 only at night till cured.

II. Constipation — Hot Water as a Cure. — A cup of hot water, a writer
says, is a grand tonic and stomach cleanser, and a sure cure for constipation.
It should be taken night and morning, just before retiring and after rising.

Remarks. — I have seen hot water recommended for this difficulty before,
and think it worthy of trial. It is also recommended for dyspepsia, whick

TREATMENT OF DISEASES.

often causes constipation. For the degree of heat and manner of taking, see
• ' Hot Water for Dyspepsia. "

2. Constipation or Costiveness— Newer Bemedies.— For a few
years past the fl. ex. of cascara sagrada has been much extolled, and also found
quite patisfactory in relieving the difficulty, and if properly combined with other
remedies, has cured very many cases, I have been very successful with the fol-
lowing combination:

I. Fl. ex. cuscara sagrada, 1 oz. ; tincta. nux vomica and belladonna, each
2 drs. ; witli syrup of Tolu, or syrup of wild cherry, 2}4 ozs.; mix. DosB — A
tea-spoonful B times a day till the bowels become easy; then only at bed-time,
till cured.

RemarkB. —I have succeeded with this when other things, by other physi-
cians, have failed.

II. I see that some physicians prefer the following prescription for consti-
pation: Fl. ex. cascara sagrada, fl. ex. berberis aquifolium and simple syrup,
each 1 oz. ; tinct. nux vomica, 25 drops, and tinct. digitalis, 1 dr. Dose — A
tea-spoonful 3 times daily, till the bowels become easy, then drop off morning,
then noon dose, and finally all, using only occasionally, for awhile, till a healthy
daily action is established. This would be the most valuable in female cases,
as the berberis is claimed to be a "female regulator," uterine tonic, etc. But
supposing there is no constipation, although the liver may be inactive in the
secretion of bile, the stools, or passages, being light, or clay-colored, Ihen I
would use:

III. Fl. ex. of fringe tree, 1 oz. ; fl. ex, of berberis, 1 oz. ; addinf: also,,
as a stomach tonic, fl. ex. wahoo, J^ oz. ; syrup of wild cherry, or Tolu, 1 oz.;
and the tincts. of nux vomica and belladonna, each 2 drs., as in No. 1, above.
Dose and management the same as in No. 1, till the stools assume their healthy
color again.

3. Constipation, More Becent. Bemedy.— My attention wus re-
cently called to the following, and having a case of constipation on hand, and
in which the liver did not give the usual amoun'u of bile, giving a tendency to
jaundice, I at once tried it with the happiest results— entire relief in both diffi-
culties. The remedy was; Tinct. nux vomica, 1 oz.; podophylliu, 1 gr. ; the
podophyllin to be rubbed in a little of the tincture, to insure it thorough mix-
ing. Dose — Take 5 drops only, before each meal, till the bowels become easy,
then only 3 drops, or even 2, as required to keep them easy, for a few days;
after which take occasionally, if needed, by the reappearance of the clay -col-
ored stools.

Remarks. — The tincture of nux vomica, in the small doses above given, isi
not only safe but a very valuable medicine, still if left where children can get
liold of it, and drink the whole bottle, or considerable of it, it is poisonous;
and hence I give in the next item the treatment for such a mishap, as follows:

Poisoning by Nux Vomica or Strychnine— Bemedy.— Should
ever ooisoning occur by the careless taking of over-doses of tincture of nux, or

mi. ClIAHE'S ItKClFEa.

utrychnlno (which la made from It), twitching of the mu8tl(»< wHl Ikj the first
sign, tlien convulsions, no time slioulil be lost in getting down oils of any char-
acter, sweet oil is considered best, but lurd oil, or melted lard, in doses of from
1 cup to % pint for an adult answers \rery well, and strong coffee, and then
producing vomiting In the quickest way, by mustard, or thrusting the finger
down the throat after the oils or coffee has been given. A pint of strong coffee
saved a dog, after it appeared ho was nearly dead; four grains of camphor
gum has done the same thing — then they are good for persons. It Is better,
however, to put such things out of the reach of children. See, also, ' ' Poi>
sons. Quick Emetics, Antidotes, etc." ."

1. G-RAVEL — Remedy.— A strong decoction, made with a handful
of smart-weed in % pt. of water, taken with a gill of gin, is said to have dis-
charged a toble-spoonful of gravel at a time In 12 hours from the time it was
taken. Keep on taking it daily as long as any gravel is discharged.

1. HEMORRHAGE OR BLEEDING PROM THE LUNGS,
WOMB, RECTUM, ETC. — Witohhazel and Other Specifics, or
Positive Remedies for. — Hemorrhage, or bleeding from the uterus (womb)
after child-birth, from the lungs and from the rectum, in some cases of piles,
are of such frequent occurrence that I deem It of great importance to give the
latest and most successful prescriptions for hemorrage in these cases.

Of late the homeopathists claim that the valuable properties of the witch-
hazel is a discovery of theirs, and they make ado over it In the form of " Pond's
Extract of Hamamelis." If this is used, give it in doses of 10 to 15 drops,
repeated every 8 or 4 hours.

Among eclectics, for many years past, the common witchhazel (hamamelis)
has been considered a very valuable remedy for hemorrhages or bleeding from
the internal organs. Prominent among these are Professors John M. Scudder
and A. S. Howe, of the Eclectic Medical Institute of Cincinnati, who consider
it a specific (positive cure) in all cases of debility of the nervous system — a weak
and flabby condition that allows the blood to ooze through the membrane.

Prof. Howe has used this about 80 years, or long before homeopathy had
become at all prominent in the United States.

Prof. John King, of the same institute named above, and also an extensive
medical writer, thinks that in hemorrhages immediately following " delivery at
full term " hamamelis is not equal to ergot, but in cases arising from debility,
he agrees with the remarks above — that witchhazel is vastly superior.

A decoction or tea, made from the bark or from the dried leaves, will be as
effectual as " Pond's Extract," which is kept by druggists.

The strength of a decoction will be 1 oz. of dried bark or leaves to 1 pt. of
water. Dose— A wine-glassful 8 or 4 times daily

2. Uterine Hemorrhage — Specifics in. — C. J. Pitzer, M. D., of
Detroit, 111., a practitioner of over 16 years experience, in a communication to
the Eclectic Medical Journal, asks for practical items from the experience of
other physicians, and in giving his own, says; "Cinnamon and erigeron
Me spceiflcs (positive cure) In uterine hemorrhage; I know it by actual

TREATMENT OF DISEASES.

experience. I don't tell you anything new, but recall your attention to the
fact and confirm, as far as my evidence goes, what ha« been said of these
articles by others. Let ma say, while speaking of these Invaluable remedies,
that in uterine hemorrhage you can't have too much confidence In them.
They are just what you want. Don't resort to ergot. Give oil of erigeroa,
10 drop', every hour, and oftener, if needs be; and between each doze give
15 drops tinct. oil of cinnamon, made by adding oil of cinnamon, 1 fl. dr., to
best alcohol, 05 ^ 1 fl. oz. I use both remedies in every case, alternating.
Don't know which does the most good; neither do I care mucli, so I save my
patient. Just had a bad case last week, caused by retained memb'anes. The case
had been managed by other physicians, and 4 or 5 days after the delivery, the
hemorrhage was very excessive and threatened the life of the patient in a short
time. The d'^^tor who sent for me had used ergot, opiur", lead and tannin, and
had resorted to the tampon. I suggested the above named remedies, and com-
menced the use of them at once. The hemorrhage ceased almost entirely in 4
hours, and we had no trouble in controlling it afterwards."

Remarks. — It is facts like these which have now well established the belief
In the specific, or positive action, of medicines, and I trust that others may
have sufficient confidence in them to use them when needed. This is one of
the objects in writing this book, that these well established facts may reach the
thousands, or hundreds of thousands, of the people, rather than stop with only
a few physicians. ^

8. Hemorrhage from the Womb, With High Pulse and
Fever. — Being called to a case where an nbortiou had been performed, in aa
early stage of pregnancy (not knowing for some time after, of the cause), find-
ing the wasting, or hemorrhage, considerable, I gave:

I. Fl. ex. of ergot, ^ oz. ; gallic acid, 40 grs. ; mixed. Dose— *^ tea-
spoonful every 2 hours, until pain and contraction of the womb was produced,
then once in 4 or 5 hours only, until the wasting ceased.

II. For the High Pulse — I gave tinct. veratrum viride, 6 drops, with tinct
aconite, 3 drops, every 2 hours, alternating with the first, giving the second 1
hour after the ergot mixture had been given, dropping each into a tumbler, so
as to get tills number of drops, of each, in a tea-spoonful of water, when given.
For instance, 36 drops of the veratrum and 18 drops of aconite, with 6 tea^
spoonfuls of water, gave the right dose each time.

Remarks. — Remember, however, that the veratrum and aconite mixture is
only to reduce the pulse, which was about 120; when this comes down to 80,
then give this only once in 4 or 6 hours, to keep the pulse at about this grade;
if continued too long, it will reduce too much, and also distress and nauseate
the stomach, which is not necessary, and should always be avoided if possible.
The strength must be helped up with 2 or 3 grain doses of quinine, or " Dex-
tro " quinine, in same doses three times daily.

The urine in such cases may need some attention, and call for acetate,
«r idtrate, of potash (I like the acetate best, some others prefer the nitrate-niter^

DR. CHASE'S BECIPEa.

or the sweet spirits of nitre), to correct any disturbance of these organs, for
wliich purpose. See ' ' Diuretics " for directions.

4 Hemorrhage, Slight, of the Lungs, with Cough— Regu-
lator or Allopathic Treatment For.— I. Give fl. ex. of ergot, 15 dropa
in a little water, putting in a little essence of wintergrccn to lessen its bitter
taste. (The author would say, in such a case, a few drops of essence of cinna-
mon, which will cover the bitter taste as well as the winlergreen, is of itself
good for the hemorrhage.) Give the above every six hours.

II. Between tliese doses also give gallic acid, 4 grs , in a little syrup of
lemon. This alternation brings the doses ODiy three hours apart. A few doseft
•of each will generally allay any slight hemorrhage. If the cough is pretty per-
sistant, »'. e., continuous and irritating, give laudanum, 15 drops, once in 4 or 5
hours, and 25 drops at bed-time, to allay the cough and help in procuring sleep.
<3ive also laxatives, if needed, to prevent costiveness.

Eemarka. — I know this treatment to have proved eminently satisfactory
when the hemorrhage was not very extensive.

6. Hemorrhage, or Eleeding From Slight Cuts, etc.— Simple
Bemedy. — To stop the flow of blood bind the cut with cobwebs and brown
sugar, pressed on like lint. Wheat flour and salt, in equal parts, bound on with
a cloth, for man or beast; mix well, without wetting, the blood will wet them
«nough.

Treatment for Hemorrhage.— Soon after the above was written we
had the value of the cobweb treatment confirmed, by the Toledo Post, in a case
of a lady of that city, who had a tooth drawn; hemorrhage from the cavity set
in and continued, in spite of all common remedies, from Saturday noon until 3
o'clock Sunday morning, when the cobweb was procured and applied and the
bleeding stopped by this move, leaving her very weak.

7. Hemorrhage from Wounds—Styptic Colloid, to Prevent
and Cure. — The following will instantly coagulate blood, forming a con-
sistent clot, under which wounds will readily heal: Collodion, 100 parts (grs );
carbolic acid, iO parts; tannic and benzoic acids, of each 5 parts; mix the
ingredients in the above order.

Remarkn.—li the wound is so large that a slight application does not stop
the hemorrhage or bleeding, wet lint witli it and bind on if nectias'-y, ana leave
on until the heeling process is accomplished.

1. DIPHTHERIA — Successful Remedies. — My first remedy,
although simple and easily obtained, is from a paper presented to ttie t rench
Academy of Medicine by Dr. Revillout, who asserts from an experience of 18
years, that:

I. Lemon juice is one of the most efficacious medicines that.can he applied
in Diphtheria, and relates that when he was a dresser in the hospital, his own
life was saved by thi.i timely application. He got a quantity of lemons and
gargled his throat wltli the juice, swallowing a little at a time in order to act on
the more deep-seated parts.

TREATMENT OF DISEASES.

It is also recommended for any inflammatory or irritable condition of the
thro^'.t in their commencement.

II. Lemon juice in Diphtheria is endorsed by American physicians, as the
following will show. Let it be tried by all means.

Dr. J. R. Page, of Baltimore, in the New York Medical Record, invites the
attention of the profession to a topical use of fresh lemon juice as a most efflci*
ent means for the removal of the membrane from the throat tonsils, etc., in
diphtheria. In his hands (he has heard several of his profes' '^1 brethren say
the same) it has proved by far the best agent he has yet tried for the purpose.
He applied the juice of the lemon, by means of a camel's hair prob&ng (a piece
■of cloth on a stick will do as well), to the affected parts every 2 or 3 hours, and
in eighteen cases on which he has used it the effect has been all he could wish.
A little remarkable — one has 18 years successful experience, the other 18 cases;
cither is enough.

2. Diphtheria — loe a Successful Hemedy for. — The French
have also been very successful in the use of ice as a remedy in Diphtheria,
which was introduced into this country by a Dr. Chapman, reported through
the New York Tribune, by which means it was brought to the notice of the
Oneida community in that slate, where the disease was prevailing, and was suc-
cessful in 60 cases. They aroused the mind of the patients, old enough to
understand the necessity, to the greatest possible resistance to the advance of
the disease. This determination of resistance is valuable against the advance of
any disease. Directions — The ice is broken into small pieces and given to the
patient every ten minutes, night and day.

3. Diphtheria, Cure For.— A Mrs. R. S. K., of Toledo, Ohio., gives
the following cure for diphtheria to the 'Blade Household: I. Syrup of squills,
I oz.; gum camphor, J^ oz.; laudanum, J^ dr. ; cayenne pepper, % tea-spoonful;
good whiskey, % pt. Dikections — Camphor to be dissolved in as small a
quantity of alcohol as possible. Four large onions are to be cut in slices, put
into a deep earthen plate (that will stand heat), sprinkle thickly with loaf sugar,
cover with another plate, place a heated flat iron on the upper plate, leaving it
set on tlie back of the stove. Heat and pressure will extract all the juices
without losing any of its medical properties. All the juices thus extracted are
to be mixed with the other ingredients; when all are mixed together and the
<'!implior added, it will curdle; but when it stands awhile, it will become clear.
Do^e — For an adult, 1 tea-spoonful every J^ hour; for a child, % tea-spoonful
every J^ hour; to be diluted for a child, as it is pretty strong.

II. Apply also the following: Salt pork, J^ lb.; and 2 large onions; chop
i\\\ together finely and put some upon the throat. For an infant place a thin
piece of muslin on the poultice next tlie skin; change every 15 or 20 minutes.

Remarks.— A. poultice of mashed onions to the armpits, stomach, soles of
the feet and palms of the 1' ;, in bad cases of fevers, hae worked wonders.
Why not good then for diphtheria?

4. Diphtheria, Sulphur Treatment.— Our attention was first called
to tlie iise of sulphur, in this disease, by a report from Dr. Fields, in England.

DR. CHASE'S RECIPES.

He found an advantage in its use, in some bad cases "within ten minutes of !ta
commencement. His manner of using it with those old enough, was in the
form of a gargle, a tea-spoonful of the powder, or flour of sulphur, in a wine
glass of water, gargling frequently. If the patient was unable to gargle, oi
too young, blow some of the dry sulphur through a quill upon the diseased
parts of the tliroat, or burn some of the sulphur upon live coals near the pa-
tient, so that he Avill inhale the fumes. The patient should always be kept
warm and the bowels open. In extreme cases, when Dr. Field was called, just
in the nick of time, when the fungus was so near filling the throat, as not to
allow the gargling, he first blew the sulphur through the quill into the throat,
and after the fungus had shrunk to allow of it, then the frequent gargling. He
never lost a patient from diphtheria under this treatment. He recommends
after gargling a couple of times, to cleanse the throat, to swallow some of the
sulphur water occasionally, so as to reach the fungus deeper in the throat, which
also has a tendency to keep the bowels open, which is recommended a very im-
portant point to accomplish. This fungus is believed to be a living parasite, of
plant-like gi'OAvth, and that sulphur is absolutely destructive to them, as has
Ijeen proved by its use, by applying upon the parasites of the grape vine. It
has been proved that sulphur kills every fungus or parasite on man, beast, or
plant One Dr. Langautiers also found that one tea-spoonful doses every hour,
of a mixture of sulphur, in 4 ozs. of water, taken every hour, is very beneficial
in the treatment of croup.

5. Diphtheria, Spociflo for— Also Scarlet Fever, and Preven-
tive in Both.— The best physicians of New York city, Brooklyn and Phila-
delphia are equjdly in favor of the sulpho-carbolate of soda.

[The sulpho-carbolate of soda is composed of soda combined with sulphur
and carbolic acid, either of which alone is good in diphtheria, scarlet fever and
any other inflammatory condition of the throat; and the combination is more
decidedly beneficial than either would be alone; at least it seems so to me from
my knowledge of their properties.]

Dr. May, of New York city, says the sulpho-carbolate of soda is a specific
(positive cure) in diphtheria, also in scarlet fever, and claims that this article is
a preventive to the development, even after exposure, a? well as a cure for Ijoth
these diseases. The vrriter of this report is very much impressed in favor of
this article. He says:

"The use of sulpho-carbolate of soda in diphthen?. La«< bccrme i? settled
fact by the best physicians, as above named, to be the only ceiti:"" .'specific (pos-
itive cure), for that dreaded disease which has taken off so many children in the
United States during the past 8 years. He also says it is certain to destroy the
parasitic fungus in ihe throat and glands in two hours.

" Ten grs. dissolved in a tumbler half full of cold water, and take from J^
to 1 tea-spoonful eveiy hour, until the parasite is destroyed; tlien take 1 tea-
spoonftd evciy 3 or 3 hours, according to the circumstances of the case. There
Is no use in physicians fighting against this remedy, for they will have to ise it
if they have success in the treatment of scarlet fever and diphtheria. It is a
specific in both diseases, as they are both zymotic (acting like a ferment,
spreading quickly through the system) in their nature, and are produced by the
parasite m the system. It will prevent both diseases, if given before an attack,
«8 well as a remedy. This remedy has been used for scarlet fever and diphtheria

TBEATME2iT OF DISEASES.

for >ver 8 years, and if given before gangrene (mortification) sets in, will work
wonders in every case. It was discovered by an English physician, and has
grown into favor as a specific ever since, particularly with chilaren. ^

" The trichina parasite of pork, as soon as it enters the stomach, is absorbed
by the blood, then into the muscles of the body. It is not so with the diphtheria
parasite; it is generated in the stomach, and when it spreads up the oesophagus
(comes from Greek words, signifying to bear, to carry and to eat; being the
passage way of the food and drink to the stomach, comi..ioaly called the gullet),
it produces such a high state of inflammation that gangrene sets in, which dis-
solves the parasite, and carries it all through the Ijlocd, which is always fatal.
Gangrene always dissolves the parasite, but before that takes place the use of
the aulplio-carbolate of soda will save every case. I have written these lines by
special request of very many citizens and friends who desire it made public for
the benefit of all."

Remarks. — I am only sorry that I have not had an opportunity to test this
myself; but, as I have not, I can only say to physicians, and heads of families,
try it, by all means. Whenever either of these diseases gives you an opportunity,
have it on hand and lose no time in beginning its use.

6. Diphtheria— Chlorine Water a Speciflo for. — At a recent
breaking out of Diphtheria in a considerable number of places, which was also
alarming in its fatality, the Springfield Republican, in commenting upon the
fact, called attention to some remedies which have entirely divested tliis fearful
disease of its terrors, if applied in the early stages. Among these it claimed
the most simple and effpptive to be chlorine water, diluted by adding
53 to 4 times the amount of water. A well known physician of that city, the
Republican asserts, has used this specific conclusively for fifteen years with
complete success, previous to its use having lost about half his cases. Ho
repeatedly, by its use, eradicated the disease in different places, when all other
remedies failed. Another medical writer claims that the chlorine water and
sulphur treatments, as given above, are the only positive cures. Dose — 1 to 3
tea-spoonfuls, largely diluted with water, 2 or 3 times daily; also as a gargle
in sore throat, even of a putrid character.

Remarks. — To give confidence to those who are not acquainted with the
uses of chlorine water, I will say it is powerfully antiseptic (overcoming putre.
faction), quickly destroying all bad odors arising from decay. It has been suc-
cessfully used internally in chronic inflammation of the liver, typhus fever,
malignant sore throat, scarlet fever, etc.

7. Diphtheria — Successful Remedy In Porty Cases — Also
I*reventive. — Dr. MacLean, of Norwalk, Ct., recommends the following as
a preventive of diphtheria, remarking:

" During the past 4 years I have used it, and in 40 well marked cases of
diphtheria, where 140 persons were exposed to a contagion, not a single case
has been reported to me. I use 1 dr. of Monsel's salt in 8 ozs. cold water, add-
ing plenty of sugar to overcome the taste of the iron. Dose — 2 to 8 tea-spooa-
fuTs each day, according to the violence of the disease."

Remarks. — The dose would be 1 tea-spoonful, 2, 3 or 4 hours apart, as the
case may n^quire.

8. Diphtheria, Sore Throat, Swollen Tonsils, Etc.— Home-
opathic Homedy. — Bin -iodide of mercury, 10 gnj. ; 3Ui:jar of luilk. 100 grs.;

DR. CHASE'S RECIPES.

triturate (rub) together 30 minutes in a -wcdgewood mortar. Then taire 10 grs*
of this triturated article and 100 grs. more of sugar of milk, and triturate again
as before. Dose— Give 1 gr. of this second trituration every hour in ordinary
cases; if a bad case, give the same amount every 15 to 30 minutes, until relievedv
then every hour or two, as needed. A few doses makes the cure.

Remarks. — Dr. Mason used this a number of years, and very successfully,
on some very bad cases. The above is the liomeopathic treatment, except
some of them use in addition to this a gargle, every hour, of % alcohol and
J^ water.

C. Diphtheria, Dr. Scott's Treatment for.— After the foregoing
recipes had been prepared I noticed Dr. W. A. Scott, of Sandyville, Iowa,
reported through the Chicago Inter- Ocean his success with the following treat-
ment:

I. Dissolve 20 grs. of pure permanganate of potassa (permanganate of
potassa is a powerful d'^^infcctant, also a great purifier of sick rooms, clothing,
etc.) in 1 oz. of water, and apply it to the affected parts with a swab, gently,
but thoroughly, every 3 hours, until better; then not so often. (Better get 80
grs. in a 4 oz. vial of water.) After the patient gets better weaken the solutioi»
by adding an equal quantity of water. This solution does not give any pain,
nor is there any danger in its use, but it has a nasty taste, which is its only ob-
jection. (Its staining clothing is another objection.)

Prof. King, in his American Dispci-satory, says:

" One dr. of permanganate dissolved in % ^'^- "^ '^'ter, in a saucer, and
'placed under the table, bed or other convenvient jilace destroys all odors. An-
other writer in speaking ot permanganate of potash to purify the air of sick
rooms says: J^ oz. of it, in water, 1 qt., and cloths wet in it and hung up, is a
quick and certain disinfectant. Foi disinfecting or cleansing clothing of diph-
theritic, scarlet fever or small pox patients, bedding, etc., 1 oz. of the perman-
ganate to 2 gals, of water is sufficient to soak them in, an hour or two, before
the boiling and washing in the regular way.

II. " Apply a good liniment to the throat outside, 3 or 4 times a day. (Dr.
Chase'sgolden oil or liniment, or Mrs. Cha.se 's, will be tduiid good for this pur-
pose.) Keep a cotton cloth, not woolen, around the throat till well. The above
IS all I use in simple cases, and all that is needed.

Ill, "If there is much fever I mix 5 drops of fl. ex. of aconite root
with 4 ozs. of water, and give to a small child % tea-spoonful; a child 5 to 10

?'ear8, J<j tea-spoonful; 10 "to 15 years, 1 tea-spoonful; over that age, 2 tea-spoon-
uls. Give every 1 or 2 hours, as may seem needed, to lessen the fever.

IV. " If there is blood poisoning, which may be known by the bad smell-
ing breath and quick beating of the heart, give: Chloroform, 1 fl. dr.; comp.
Bpts. lav., 1 dr.; alcohol, 1 oz. ; mix. Dose — Five to 20 drops, according to the
age, mixed in cold water, every }4 to 2 hours, as may seem necissary. This
"Will quickly quiet the heart's tumultuous action and' aid it to throw off the
poison.

V " Do not give harsh physics. If needed, give castor oil or purgative
magnesia. Keep the patient from exposure to chilly air or cold baths. This
treatment, which I have published in several medical journals, will rob thi»
disease of its terror and save from the grave many a loved one. "

Remarks. — Let the medicine be obtained where there are families of chil-
dren, so as to have it in the house as soon as needed, on the approach of the dis-
ease into a neighborhood. Then when it begins, lose no time in applying the
lemedy, and tiie different aids he recommends, if needed.

TREATMENT OF DISEASES.

6»

5 to 10

smell-

CODip.

g to the
This
off the

10. Diphtheria— Latest Allopathic Treatment For.— In a rd-

eent conversation with Dr. Haney, of Toledo, Ohio, he claimed to cure every
case of diphtheria, even in small children, by swabbing the throat with cal-
omel ; for quite a young child he gets 10 grs. into the throat, by a swab, and
a child 5 to 8 years, 20 to 30 grs., so it will be swallowed. He says it stops
the change in the blood, by which the fibrinous portions form the membrane
in the throat. He follows 3 or 4 hours after with the liquid physic (see " Liquid
Physic"), to help carry off the accumulation of the intestines; and then supports
the strength with liquid food of a nourishing character. He is a successful
physician, and claims not to have lost an average of one child a year for
the eleven years, practice there; and I know he has a good share of practice
among the children. I have also seen accounts in a recent medical journal,
by some allopathic physicians, that they have been using calomel very simi-
lar to Dr. Haney, in this disease. Tlierefore 1 have not dared to pass it by
•without mention, as it may save many lives for future usefulness. ,

11. Diphtheria— Remedy by the French Academy of Medi-
cine. — ' ' The vapor from the burning of a mixture of tar and spirits of turpen-
tine, near the bed, it is said, will dissolve the false membrane which is so often
fatal in this dreadful disease. If this simple remedy is complete, as the French
Academy of Medicine is said to have declared, it should be widely published."
American Messenger, October, I884.

ifemarfo*.— Notwithstanding there are two "is saids" in this, yet, as it is
simple, and would not interfere with any other treatment, and obtaining it from
a purely religious paper, which seldom touches anything of this kind, I have
felt, from the knowledge of love of the effects of these articles, it should
have my help on its waiy to a wider publication. Equal parts should be used,
although they do not so state, thoroughly mixed, and pour a few drops from a
tea-spoon upon hot coals, to keep up the fumes, is all tliat is needed.

Blistering in Diphtheria— History of a Case at Black Rock,
N. Y., Saved by It. — In the December number, 1884, of the Therapeutic
Gazette, of Detroit, Mich., F. W. Bartlett, M. D., of Buffalo, reports the case of
a man about 45 years old, to whom he was called, and wiio was very sick at the
time, and continued to get worse for four days, when he considered it hope-
less from the condition of the throat, and so informed his patient, who took
it calmly, but asked to have something done to relieve the suffering of the
stomach, for which he directed his wife to dip cloths in hot water, and
■wring out, then put on a few drops of turpentine, to be applied over the
bowels; but in the confusion of such a case, expecting to lose her husband,
she heated the turpentine, and saturated flannel with it, and laid it on, which ho
bore as long as he could, then violently flung it across the room, saying he
"would rather die than suffer such agony." And when the wife saw what
an inflammation she had caused, covered it with fresh lard, and waited the
doctor's morning call; who found a blister {vesication, as M. D's most call it) a
foot square, covered with a diphtheritic exudation, the throat better, and the
patient saved. All I have to say further is, let others make similar mistakes

DB. CHASE'S RECIPES.

tn bad cases, and save their patients too. In other words, draw a blister In the
regular way, in time, not to let the throat get beyond control. I would put a
blister on both arms, breast and bowels too, if I thought it necessary to save
my patient's life.

12. Diphtheria, to Avoid by Diet — Pork Believed to bo
the Exoiting Cause. — With an explanation as to this exciting cause of
diphtheria, I will close the subject, having given a large number of the most
popularly known remedies, although there are many writers who think that the
abundant use of pork in our diet is a very fruitful source of this disease, I shall
only quote from one. A recent medical correspondent of the Lancaster New
Era argues at considerable length: " That eating of pork is an inciting (arousing,
stirring up,) cause of this terrible disease." His idea is that an unhealthy
appetite is created by the use of so much pork, in the every-day diet of the
country, until the specific pork poison is manifested in the exudatious depos-
its from the blood into the throat, which is the characteristic symptom in this
disease. He especially advises parents not to allow their children to diet oa
pork, nor sausage, but fruit and vegetables in greater abundance.

Remarks. — Although beef, veal, lamb, chicken, etc., may be allowed to
children generally, yet it would be well for parents during the prevalence of
diphtheria in a neighborhood, to put their children upon a bread and milk and
vegetable diet exclusively, lest their loss might bo charged home to their neg-
kct, which would not be a pleasant thought for after-consideration.

13. Diphtheria— Closing Kemarks Upon.— The author leaves the
subject with his readers, believing that he has presented a larger number and
more reliable remedies or recipes for the cure and prevention of diphtheria
than are to be found in any other publication whatever; he also believes that if
these recipes are well studied, and one or more of them adopted by the heads
of houscliolds containing young children, and the articles obtained and kept on
hand ready for use, night or day, nothing like the fatality will hereafter
take place from diphtheria, as has heretofore been the case. I feel certaia'
that there can be no drug store where some of the articles mentioned may
not be obtained. Then the responsibility rests with each one who shall
have this knowledge, and yet neglect to use it. The author has done his duty,
which is a great consolation to him. The same will also li,old good upon many
other subjects in this work. See '* Disinfectants," to prevent this disease frona
spreading.

1. SOEE THROAT— The Good Old Grandmother's Gargle
for. — Steep 1 medium-sized red pepper in J^ pt. of water, strain, and add \i pt.
of good vinegar, and a heaping tea-spoonful, each, of salt and pulverized alum,
and gargle with it as often as needed.

2. Sore Throat, New Gargle for.— In all recent inflammations, or
colds, affecting the throat,a gargle made by putting a heaping tea-spoonful of
tlie bi-carbonate of soda (common baking soda) into a glass of water, and gar-
gling with it frequently, will be found exceedingly valuable. A tea-spoonful, or
a little more, of it swallowed, will quickly relieve a tickling cough; also neu-

TREATMENT OF DISEASES.

or
of

,or
eu-

tralize tlie acidity of the stomach often arising after meals, water-brash, etc
But if it should irritate, weaken one-half or more.

3. Soro Throat— Heat Strong Tea aa a Gargle for Speedy
Belief in. — It is well to know that sore throat can be speedily relieved* by
using strong, hot tea as a gargle. It is a convenient remedy and rather a
pleasant one. ,

Remarl^. — Hot water has proved valuable 'v.\ mnny diseases of late, as dys-
pepsia, consumption, etc., taken internally beiore meals, which see, for tlicso
diseases.

4. Sore Throat and Catarrh— Gargle for.— Comp. spirits of
lavender, y^ oz., into a 4 oz. vial; put iu also the carbonate of ammonia, 20
grs.; fill with distilled, or rain water.

Directions. — Put 1 teaspoonful of this to )4 ^^V of warm, soft water and
gargle with it two or three times daily ; and if any catarrh, or nasal inflamma-
tion, put into the hand, what it will hold, and snuff into the nostrils at each
time. After the gargling and snuflBng, a little vaseline, or cosmoline, muttoa
tallow, or some sweet oil, or sweet almond oil, should be introduced into each
nostril with the finger.

Remarks. — Follow this course faithfully, and for a considerable time, in
catarrh, if any good is expected to result; also use occasionally some good
cathartic to act freely, together with an alterative and tonic course of medicine.

5. Sore Throat, Common Gargle for. — For common case of sore
throat, a valuable gargle can generally be made at almost any dinner table.

Directions. — Take J^ pt. tumbler, or common goblet, and put into it a
small salt cellar of salt (about 2 tea-spoonfuls), J^ tea-spoonful of black pepper,
and a little cayenne (3 or 4 little taps on the bottom of the cruet, or pepper-box
containing it. will be sufficient; a tea spoonful or two of pepper-sauce, if C" the
table, is better than the cayenne powder), then fill the tumbler with cider vine-
gar and water, equal parts, stir well, a few times, and gargle with it often.

Remarks. — If you have alum and borax in the house, about 3^ tea-spoon-
ful of each, pulverized, may be put in, or if u.ily one of them, % tei oonful
will improve the gargle. (Other gargles will be found in connectio< 'he

subject of diphtheria.)

e. Sore Throat, Several Simple Bemedies for. — The follow-
ing are some of the most common, or simple, remedies for sore throat, easily
obtained and often effectual:

I. Salt and water is used bj' many as a gargle; but a little alum and honey
dissolved in sage tea is better.

II. Others, a few drops of camphor on loaf sugar, which very often
affords immediate relief.

III. An application of cloths wrung out of hot water and applied to the
neck, changed as often as it begins to cool, has great potency in removing in-
flammation in recent cases.

IV. Borax the size of a pea in the mouth relieves hoarseness quickly,
<See also hoarseness, bronchitis, etc., for other remedies.)

DB. OffASETS RECIPES.

■r •

SOBE ITOSB — Akin to Erysipelas — Certain Cure.— I had a
case of sore nose, a very bad case, which nothin/? in the ordinary line of treat-
ment would benefit at all, except for a very short time. The sufferer would
cry out: " Cannot something be done to relieve this intolerable suffering,"
etc. Directions — I prepared a little stick, 8 or 4 inches in length, and wound
it with 3 or 4 thicknesses of cotton cloth, wrapped with thread, and dipped this
into the full strength muriated tincture of iion. and held it firmly, for ^ min-
ute, or so, to each spot, and over the inflamed nose, and to the inner edges,
where it was sorest. The first moment or two it smarted like fire, but I held
it the more firmly and said never mind that, it won't be so bad next time.
So night and morning, for 3 or 4 days, then once daily as much longer, made
a perfect cure— now over 6 months, without the least return and no sign of
soreness remaining. I should continue to apply for a month or more, if no-
cssary, or until cured. I gave him also internally 5 drops of the same tinc-
tifre 3 times daily in a little water. Of course he liad an iron-colored nose, but
a piece of lemon rubbed on a few times soon removed that ornamental shada
and left him all right again, the same as it will remove recent iron nist spot*
from clothing.

Sore Fiijgers of Printers, etc., to Cure and Blood Blisters
to Prevent.— I. Generally a compositor's (type-seUer's) sore fingers result
from lye, low cases, splinters, scratches in handling brass rale, paper cuts, type
poison, etc., and often occasion loss of time, expensive doctoring and great
pain. For these sores a correspondent writes: " I ha^c never lost an hour from
business, nor been put to more than a trifling expense. Plentiful and frequent
application of laudanum has been my panacea (cure all). It also cleanses, re-
moves the soreness and rapidly heals old sores."

II Blood blisters may be • prevented from forming by immediately rub-
bing the bruise briskly with any non-poisonous hard substance. — London Plio-
netio Journal.

Btmarks. — The fact here given as to the curative acfion of laudanum upou
sore fingers, and old sores, is that laudanum alone would be valuable upon all
ordinary chaps, or cracks upon the hands, lips, etc., no matter from what causa
they may have arisen, as the opium relieves the pain, and the alcohol in it stim-
ulates the parts to heal.

CARBUNCLE— Treatment Which Saves Pain and Soreness

— Also Applicable to Boils. — Having just passed through a three weeks,

siege with a six hole carbuncle, I feel competent to tell others how I saved

myself much pain, soreness and suffering, although it is bad enough when all

. has been done that can be done for relief.

What it might have proved without my mitigating treatment, I do not
know; it was the agony thatcompi "^d me to adopt some plan of relief; hence
I took:

I. A mild liniment, Mrs. Chase's, given in this book (any mild liniment
■will do), 2 ozs ; chloroform, 1 oz. ; laudanum, 1 oz. ; mixed. Shaken, when
used, and applied every hour or two, night and day. There were only short

TREATMENT OF DISEASES.

ti9

catches of sleep for about two weeks; after which, an hour or two was occa-
sionally obtaiDed.

After applying the above mixture freely at each time, I then applied the
following anodyne, emollient, or softening mixture:

IL Sweet oil, 7 drs. ; laudanum, 1 dr. ; mix. The application of the fore-
going mixtures would relieve very much of the agonizing pain, even before I
would be done applying the first; and the second kept the surface soft, as well
as to help keep down the pain. (The same tiling will be just as effectual for
boils, I have not a doubt.) The situation was such that no poulticing could
have been done, if desired, to hasten it; and even if it could, I have never
known one under the poulticing process to subside in less than 5 or 6 weeks,
while by the above process nearly all the pain and soreness subsided in 3 weeks.

At one time I thought it was going to repeat itself: but by the application
of the permanganate of potash, 1 dr. to 1 oz. of water, applied by rolling up a
strip of cotton cloth, and tieing a bit of cord around it in the centre, the size of
the roll being just to fill the mouth of the vial, by which means I could wet
one end of the roll of cloth without spilling it upon tlie clothing (permanganate
colors the clothes), and apply to the swelling, it was driven back, or scattered,
and by taking an active cathartic dose of crab-orchard salts (any active cathartic
vill do the same) it was carried out of the system.

2. Carbuncle, Specific for.— R H. Johnson, in the Medical Revmo,
says, he has found tannin a specific for carbuncle. He sprinkles the tannin
upon the openings as long as it will dissolve; and 24 hours after washes off with
Castile soap, and sprinkles it again. He claims it to soon heal up with but little
pain. It is worthy of trial, as it can do no harm.

BOILS.— Remedy Against their Continuance.— Prof. Scud-
der, in his work on Specific Medication, speaking of lime, says: Its specific
use is in cases of funinculus (boil), and other inflammation': of the cellular
tissue (the cell-like tissue immediately under the sliin) terminating in suppura-
tion. Why it has this specific influence I do not propose to say, but I have
proven it in scores of cases. Taken in a case in which boils are continually
developed, the use of lime water will effect a radical cure. [The proper
strength for lime water to be used in these cases, in fact, in all cases, is: stone
lime, 4 ozs.; distilled water, 1 gal., or in these proportions. Slack the lime
with a little of the water, then pour the rest of the water over it and stir; cover
the bowl and set aside for three hours; then bottle and keep the liquor upon the
lime, well corked, and use only the clear liquid as wanted.] See " Milk Diet for
Infants and Adults.". Dose— It is given in doses of a wine-gtassful. 3 or 4 times
a day. If too alkaline use additional water.

This lime water is often very properly used with the milk fed to infants
which have to be raised upon the bottle; a tea-spoonful to a bottle of milk, or suf-
ficient to prevent acidity of the stomach; and it is also valuable in Dyspepsia in
adults when there are acid eructations of gas, or, as commonly called, belching or
rifting of wind from the stomach, after eating. Dose- For adults in these
dyspepsia cases, 3 or 4 table-spoonfuls to a bowl of milk; sufficient only is

«0

DR. CHASE'S RECIPES.

needed to keep down the acidity. See " Dyspepsia, Milk and idme Water,
Cure for." Lime water can often bo borne by patients who cannot take thci
salts of soda, or potash. This also proves its value and adaptation to the hunuua
flystem. ' ;

2. Boils— To Believe the Pain of and to Scatter.— The pain of
boils, it is said, can be relieved very much by frequently applying castor-oil on
the parts.

Painting a boil with tincture of iodine, it is also claimed, scatters them;
but I prefer to scatter them by frequently applying a strong liniment. I hav«
recently scattered two from my own neck in this way, I used Pr. Chase's
golden oil, or strong camphor liniment; I think I applied it at least fifteen differ-
ent times in the day, rubbing over the boil hard and long at each application,
which scattered it, and is doing so again, at this writing, so that I see they are
in the system, and I have therefore made 1 qt. of the lime water (1 oz. stone
lime to 1 qt.), and am going to use it, expecting I shall thus cleanse the blood
and eradicate them — the boils from the system or blood. It did do it, as I have
not had any more, or any indications of them, now over four months, after
writing the above.

3. Boils, Alterative Syrup for. — Blue flag and black cohosh root,
€ach 1 oz. ; yellow dock root and the bark of the root of bitter-sweet, Peruvian
bark, the bark of the root of sassafras and prickly ash berries, each J^ oz, ;
pyrophosphate of iron, gj^drs.; whiskey, J^ pt.; glycerine, 6 ozs.; water, 13
ozs. Directions. — The barks, roots and berries are to be coarsely ground, or
bruised, then steeped in water in a covered dish, to leave, when strained, 1 pt.;
then add the glycerine, whiskey and pyrophosphate of iron. Dose — A tea-
spoonful 4 times daily, at meals and at bed-time.

Rcmarlcs, — This is not only a valuable alterative in boils, but to follow the
treatment of inflammations, after the acute stages have been overcome by cool-
ing purgatives, such as salts, seidlitz powder or cream of tartar, attention to the
skin, etc., especially so if there is a scrofulous tendency, or considerable debil-
ity, shown by the loss of strength, flesh, etc.

1. MILK IN DIARRHEA., DYSENTERY, INCIPIENT
CHOliERA, TYPHOID FEVER, ETC.— Considerable has lately been
said in medical journals concerning the value of milk as a remedial agent la
certain diseases. An interesting artic.'? upon this subject lately appeared in the
London Milk Jimrnal, in which it is stated, on the authority of Dr. Benjamin
Clark, that in the East Indies warm milk is used to a great extent as a specific
for Diarrhea.

I. For Diarrhea. — A pint every 4 hours will check the most violent di-
arrhea, stomach-ache, incipient cholera and dysentery. The milk should never
be boiled, but only healed sufficient to be agreeably warm, not too hot to drink.
{The author would say 140"' Fah. is as hot as one can take it comfortably with
a tea-spoon.] Milk which has been boiled is unfit for use. He continues: It
has never failed in curing in from 6 to 12 hours, and I have tried it, I should
think, fifty times. I have also given it to a dying man who had been subjo*!*

TREATMENT OF DlSEABSa.

•1

out

to dysentery 8 months, latterly accompanied by one continual diarrhea, and it
acted on him lilie a charm. In 2 days his diarrliea was gone, in 3 weelis lie be-
came a Iialc, fat man, and now notliiug that may hereafter occur will ever shake
his faith in hot mill^.

II. For Typhoid Fever. — A iOtlier writer also communicates to the MeA-
ical Times and Qazette a statement of the value of milli in 20 cases of typlioid
fever, in every one of which its great value was apparent, checliing diarrliea,
nourishing ad cooling the body.

III. Foi Debilitating Diseaites. — People suITering from disease require
food quite as much as those in health, and much more so in certain diseases,
where tliere is rapid waste of the system. Frequently all ordinary for \ in
some diseases, is rejected by the stomach, and even loathed by tlie patient; but
I'Mture, even in all disease, is beneflcient, and has furnished a ft >d that is bcne-
licial— in some, directly curative. Such a food is milk. The writer. Dr. Alex-
ander Yale, after giving particular observations upon the points above men-
tioned, viz.: Its action in checking diarrhea, its nourishing properties and ita
action in cooling the body says: " We believe that milk nourishes in fever, pro-
motes sleep, wards off delirium, soothes the intestines, and in fine is the sine
qua non (an indispensable — just the thing) in typhoid fever."

IV. Foj' Scarlet Fever. — The writer goes on to say he has lately tested tho
value of milk in scarlet fever, and learns that it is now recommended by the
medical faculty in all cases of this often very distressing disease of children.
He says:

Give all the milk the patient will take, even during the period of greatest
fever; it keeps up the strength of the patient, acts well upon the stomach, and
is in every way a blessed thing in this sickness. Parents, remember it, and do
not fear to give it if your dear ones are aiilicted with this disease.

2. Milk as a Medicine.— Under the head of " Milk as a Medicine,"
the Amencaii Journal of Medicine, of St. Louis, says that this article, once
looked upon with distrust, has now become a valuable agent in treatment of
disease, and is, on all hands, recommended by practitioners of medicine as
being a safe and reliable article in the list of curables. Given warm it is
declared to be almost a specific (positive cure) in diarrhea, stomach-ache, incipi-
ent cholera and dysentery. It is also pronounced invaluable in typhoid
fever.

II. The Journal then quotes the sentence of Dr. Yale, given in III abovC;
and closes by saying that he also agrees with the opinion of Dr. Benjamin
ri—k, in the London Milk Journal, given in I.

RemarkH. — I understand that the milk is not to be boiled, that it is to be
heated only to allow its being drank without scalding the mouth or throat.
There can be no doubt of its efficacy with such an amount of testimony from
the medical profession in India, England and America. See also " Treatment
of Scarlet Fever with Sulphur," wherein I have recommended the milk to be
also used.

3. Milk Diet, with Lime Water— For Infants and Adults
wlio have Weak Digestive Powers.— Dr. H. N. Chapman says that

«9

DR. CHASE'S RECIPES.

milk and Hmc water Is not only food and medicine at an early period of life,
but also later, when, as in tlic case of infants, the functions of digcstioa
and assimilation liuve been seriously impaired, A stomach taxed by gluttony,
irritated by Improper food, inflamed by alcohol, enfeebled b}' disease, or other-
•wise unfitted for its duties, as is shown by the various symptoms attendant upon
Indigestion, dyspepsia, diarrhea, dysentery and fever, will resume Its work, and
do it energetically, on an exclusive diet of lime water and milk. A goblet of
cow's milk to which 4 table-spoonfuls of lime water has been added, will agree
with any person, however objectionable the plain article may be, will be friendly
to tlie stomacii when other food is apprehensive, and will be digested when all
else fails to a/Tord nourishment. Of this statement I have had positive proof in
very many cases. The blood being thin, the nerves weak, the nutrition poor,
the secretions defective, the excretions insufficient, the physician has at hand a
remedy as common jis the air, and as common, almost as water. In it all the
elements of nutrition are so prepared by nature as to be readily adapted to the
infant or the adult stomach, and so freighted with healing virtues as to work a
■cure where drugs arc worse than useless.

liemarkn. — It certainly needs no further remarks to show the estimation
that milk is now held in. Let it be used accordingly, with the lime water, and
you will also be satisfied.

4. Milk an Antidote and Preventive to Lead Poison.— The

Journal de Medicine states, upon authority, that milk has been found lo be an
antidote and preventive to lead poisoning by those working in its manufacture.
(Why not, then, for painters?)

A quart a day was furnished to each man, after which no colic nor other
barm to health occurred.

The remedy is simple, easily obtained, and no doubt effectual. Used as a
drink during the day would be the manner of taking it. See also its use in
"Accidental Poisoning."

6. Milk as an Aliment or Food. — So much has been said on the
ase of milk as a medicine in diseased conditions of the system, it is but proper
to say it ought to enter into our daily food to a very much greater extent than
it does. It is believed to be good for children; but I beg leave to say it is as
good for adults as it is for cliildren ; and if every family would adopt the old
plan of corn -meal mush and milk for supper for everyone in the family, as we
used to do in an earlier day, the general health of the people would be better
than it is. If it produces costiveness, in any case, put in a little lime water, or
a, little baking soda; but with the mush there is no danger of this.

6. Milk, Hot, as a Restorative after Fatigue. — A glass of hot
milk, when one is fatigued, is so refreshing and strengthening it will astonish
the one who takes it. A supper, made with a couple slices of toasted bread in
a bowl of hot milk, is very satisfactory in the absence of the mush mentioned
above.

1. SCARLET FEVER— Suooessftil Treatment of.— Dr. Henry
J:*igeon writes to the London Lancet as follows;

TREATMBNT CF DISEASEa,

"The tnarvellouB success which has attended my treatment of scarlet fever
hj sulphur induces me to let my medical brethren know of my plan, so that
they may bo able to supply the same remedy without delay. All tlie cases in
which I used it, were very marlted, and the epidermis (outer or scurfHliin) on the
arms, in each case, came away liicc tlie slLin of a snalcc. Tlie following was
the exact treatment followed in eacli case:

" The patients were thoroughly anointed twice daily with sulphur ointment
[the sulphur ointment used was made by the London Pharmacopoeia as follows:
sulphur, 4 ozs. ; lard, J^ lb. ; oil of bergamot, 20 minims (drops); mixed]; ^ving
6 to 10 grains of sulphur in a little jam, or jelly, 8 times a day, accordmg to
the age of the child and severity of the case. Sufficient sulphur was also
burned, twice daily (on coals on a shovel), to fill the room with tlie fumes, and,
of course, was thoroughly inhaled by tlio patient.

" Under this mode of treatment eacli case improved immediately, and none
was over 8 days in making a complete recovery; and I firmly believe in each;
it was prevented from spreading by the treatment adopted. Having b"i alarge
<5xperience in scarlet fever last year and this, I feel some confidence in my own
judgment, and I am of the opinion that the very mildest cases I ever saw do
not do lialf as well as bud cases do by the sulphur treatment, and as far as I
can judge sulphur is as near a specific (positive cure) for scarlet fever as pos-
sible."

Remarks. — I can see no reason why the milk, as Indicated under the head
■of milk in diarrhea, dysentery, etc., may not be given with the sulphur treat*
mcnt; I believe both to be good; and as I see the medical journals speak with
Buch confidence of Dr. Pigeon's sulphur treatment, I place also great confl-
>dence in it, and recommend it most heartily.

2. Scarlet Fever, Sulphurous Acid Treatment of.— Dr. L.

Waterman, of Indianapolis, Ind., in an epidemic there, in 1876, gives his expe-
rience in the use of sulphurous acid. He says:

" I early adopted an anti-zymotic (anti-poisoning) principle, the administra-
tion of 10 to 30 arops, every 2, 3, or 4 hours, of sulphurous acid, diluted,
in a little water. I treated eleven severe cases. The ten treated after its adop-
tion recovered."

8. Scarlet Fever, Simple Remedy, or Warm Lemonade for.

—An eminent physician says he cures 99 out of every 100 cases of scarlet fever
by giving the patient warm lemonade with gum arabic dissolved in it. A cloth
wrung out in hot water and laid upon the stomach should be removed as rapidly
fis it becomes cool.

liemarku, A writer in Oood Health gives the philosophy of the above
treatment, with the warm lemonade, with an addition (which I know to be val-
uable), the wet hot sheet, or pack, over or around the whole body, guaranteeing
that not one in one Imndred will die of scarlet fever, if this treatment is pro-
perly carried out. He says:

4. Scarlet Fever, Unnecessary for a Child to die with it.—
" It is as unnecessary for a child to die of scarlet fever, as it is that it shoiild be
blind with cataract. Let us see: At any time before tlie body has finished its
ineffectual struggle we are able to help it, not by wonderful medicines, but by
tlie knowledge of anatomy, and the application of common sense. * * * •
Undress the child and place it in bed at the very first sign of sickness. Give it,
if it has already fever, sourish warm lemonade, with some gum arabic in it

DIl. CHASE'S RECIPES.

:|,: '";':)

Then cover its abdomen with some dry flannel. Take a well folded bed sheet
and put it in boiling water; wring it out and put this over the whole body and
wait. The hot cloth will perhaps require repeated heating; according to the
severity of the case and its stage of progress. Perspiration will commence in the
child in from 10 minutes to 2 hours. The child then is saved; it soon falls
asleep. The hot, wet sheet must be continued, however, till perspiration takes
place. Soon after the child awakes it shows slight symptoms of retui-ning in-
clinations for food; help its bowels, if necessary, with injections of oil, soap
and water, and its recovery will be as steady as the growth of a green-house
plant, if well treated. Of course if the child is already dying nothing can
save it. With this treatment I will guarantee that not one in a hundred chil-
dren with scarlet fp:er will die."

Uemarks. — I once succeeded in curing scarlet fever in one of my own chil-
dren, before 1 had read medicine, by the cold pack, or sheet, but I should not
try it again — I khow the hot is better — the strain or straggle of the sj'stem
being much less, and consequently the most safe and satisfactory. There is no
doubt cc the value of the foregoing treatment, but any of the others may be
tried, according to the conveniences to be obtained in different places.

5. Scarlet Fever and Small Pox— Suooessfal Treatment.—

Dr. W. Fields, of Wilmington, Delaware, says to one of the medical journals:

" Having had much experience in the cure of scarlet fever and small pox
of the most malignant type, I would thank you, for the sake of humanity, to
publish a recipe, which, if faithfully carried out, will cure 45 cases out of every
60, without calling on a physician.

I. Scarlet Fever. — " For adults give 1 table-spoonful of brewers' yeast in
8 table-spoonfuls of water, 3 times a day; and if the throat is much swollen gar-
gle with the yeast, and apply the yeast to the throat as a poultice; mix with
Indian mea' Use plenty oi catnip tea to keep the eruption out on the skin for
several davs.

II. Small Pox. — " Use the above doses of yeast 3 times a day, and milk
diet throughout the disease, i^early every case can be cu/ed without leaving a
pock mark."

Bcnarks.— I have had this used, in scarlet fever, with very great satisfaction,

e. C^arlet Fever -ZHiength of Time Dangerous to Others.—

In this disease the parent and the school teacher are often concerned to know
how long a ,ime must elapse before it is safe to admit those who have had the
disease to r angle with other children, or with the family, and go to school.

For a month, at least, the body of a scarlet fever patient is casting off
scales, or partic'es, from the skin. The nose, throat, bowels and kidneys are
also throwing off poisonous matter for this length of time, which will commu-
nicate the disease to others. The chief danger, however, is from the skin, as
this is the main outlet for the biood poison 1 1 escape, and every scale or parti-
cle of dry dust from the skin carries the infection.

Therefore greasing the patient, by rubbing a bacon rind over them, which,
by srniR, has been recommended as beneficial to the patient, f /ill certainty do
this gcjj, i. e. it will keep these minute scales from rising into the air, and thus
prevent th i communication of the disease to others from this source. But a
Dr. Chapiu, in a communication to the £}ief, of St. Louis, informs its readers

TREATMENT OF DISEASES.

illtS-.

action.

ers.—
know

lad the
)1.

|ng off

feys are

imrau-

dn, as

parti-

rhich.

^tydo

thus

iut Jk

lers

that he has used the ham fat (as he calls the bacon rind) in every case for 30
3'ears, and has lost but few patients since using it, and must have treated somo
hundreds, and gives the following as his plan; "As soon as I diagnose {i. e.,
determine it w be) a case of scarlet fever, I have the patient put on Canton flan-
nel, or better, if in winter, fine all wool underclothing; then cut a piece of rind
from a pretty fat, fresh smoked ham, with a half inch of the fat upon it; then
warm the hand, also the slice of ham, rub the hand on the fat, and then on tho
patient, till they are well covered, except the face. (The author cannot see why
tlie fat may not be rubbed direcay upon the surface, rather think it is the best
T^lan, then nib it in with the hand.) Do this night and morning as long as tho
eruptions and fever continue; put them in bed, cover up .warm and give am
much cold water as they like. (I prefer the warm lemonade if agreeable to the
child, as named above in No. 3.) The greasing is very satisfactory, allaying
the burning and itching, which are so annoying." (See also the sulphur oint-
ment in No. 1 of scarlet fever; note for making it.)

^ 7. Scarlet Fever— To Prevent ita Spread.— Scarlet feve/ has been
so prevalent and so fatal, for several years past, it has become of the utmost
importancv: to prevent its spreading in schools as well as in families, and tho
above thoughts and statements being so fully corroborated by the following cir-
cular, prepared by the Boston Board of Health, and sent to every house in that
city, I have deemed it best to give it in full. It says:

I. " Scarlet fever is like small i^ox in its power to spread rapidly from
person to person. It is highly contagious (catching). The disease shows its
first signs in about one week after exposure, as a general rule, and persons who
escape the illuess uring a fortnight after exposure may feel themselves safe
from attack. Scarlet fever, scarlatina, canker, rash and rash fever, are names
of one and the tsame dangerous disease.

II. " When a case of scarlet fever occurs in any family, the sick person
should be placed in a room apart from the other inmates of the house (an upper
room is best), and should be nursed as far as possible by one person only. The
eick chamber should be well ventilated and well warmed; its furniture .should
be such as will permit of cleansing without injury, and all extra articles, such
as window drapery and woolen carpets, should be removed from the room.
The family should not mingle with other people. Visitors to an infected house
slwuld be warned of the presence of a dangerous disease therein, and children
especially should not be admitted.

III. " On recovci^ the sick person should not mingle with th» 3!1 until
the roughness of the skin, due t'^ the disease, sliall have disappeared. A month
is considered an average periof . Ing which isolation is needed. The clothing
before being worn or used by the patient or the nurse, should be cleansed by
boiling for at least one hour, or if that cannot be done, by free and prolonged
exposure to out door air and sunlight. The walls of the room should be dry-
rubbed, and the cloths used for that purpose should be burned without previ-
ous shaking. The ceiling should be scraped and whitewashed, the floor g!iould
be washed with soap and water, and carbolic acid may be a^'ded to the water,
1 pt. to 3 or 4 gals. The infected clothing should be cleansed by itself, and not

' Bent to the laundry.

IV. "In cases of "?aui from scarlet fever, the funeral services should bo
strictly private, anr" the corpse should not be exposed to view. Because chil-
dren are espec'**! iable to take and to opread scarlet fever, and because

'.-hi

DK CHASE'S RECIPES.

schools afford a free opportunity for this, the Board of Health has excluded
from school every child from any family in which a case of the disease has
occurred, and has decreed that the absence shall continue four weeks from the
beginning of the attiick, except in cases subject to the discretion of the Board,
and that the scholar to be re-admitted to his" school-room must ha. e the certifi-
cate of a physician that the required time has passed."

Remarks. — I think the above directions are so plainly given that they will
be readily understood, and if properly followed out, the spread of this disease
will be almost, if not wholly prevented. I will say, however, that the use of
the carbolic acid is not as much used as a disinfectant as formerly. See " Cop-
peras Solution of the National Board." This and zinc solution will answer for
ill purposes, and are not only cheap, but absolutely reliable.

1. TYPHOID PEVEB, — Treatment in Its More Malignant
Character. — The malignant character of this disease not being as prevalent la
the North as in the South, I will first give the treatment used by Dr. J. J. Jones,
of Conway Station, Ark., reported through the Medical Brief, of St. Louis, who
has treated this disease in all its grades for over 25 years. When it takes on its
malignant character of dysentery or pneumonia, which are inflammatory and
dangerous if r'- ' properly met or treated in their commencement, he said that
after testing vai 's modes of treatment, he adopted the following:

I. First cle_ase the alimentary canal with syrup of rhubarb and bi-carbou-
ate of soda.

II. Follow this with spirits of turpentine, 30 drops; oil of sassafras, ft
drops; tinct. opium (laudanum) 25 drops; mix into well beaten whites of two
eggs well sweetened with loaf sugar. Dose — Give an adult 1 table-spoonful of
tliis emulsion every 3 hours.

III. If the pulse is full and firm, and over 100 per minute, give the fol-
lowing: Tincture of gelseminum, 1 oz. ; fluid extract of aconite (of the root
is best), }4 ^^- ; spirits of niter, 2% drs. ; mix. Dose— Give 10 to 15 drops, for an
adult, every 3 hours, until the pulse drops below 100. [The author would say,
keep the pulse under 100, giving this alternately with the emulsion — first one,
then, 1^4. hours after, the other; but these drops must not be continued to
reduce the pulse much below 100 at in '. first. If it does this, lessen the dose, or
make it 4 or 5 hours apart.]

IV. To control the temperature (heat of the surface), if it runs very high,
which it frequently does, we resort to the wet sheet pack, as it is an important
agent in the successful treatment of typhus and typhoid fevers. Use vinegar
and spirits of camphor in place of wp.ter to wet the sheet, as it is much more
sedative (calming, allaying irritation and pain), and less dangerous than water.
After the pulse and temperature is brought below 100. we give large doses of
tinct. of iron (muriatcd tinct. of iron is meant, and 15 to 20 drops would be
large enough, once in 3 or 4 hours), checking the diarrhea, which is so common
In typhoid fever. Alternate this (the iron tincture) with pure hard cider or-
lemonade. Diet: driod-bcef tea, and milk gruel seasoned with pepper; give
«gg-nog if there are pneumonic symptoms.

Remarks. — It would be well to say here, see " Use of Milk in Diarrhea,

TREATMENT OF DISEASES.

Dysentery, etc." I also say that my own plan has been to sponge t'iie whole
surface with bay rum and water (equal parts), sufficiently often to keep down
the excessi"e heat; and if bay rum is too expensive, use whiskey and water —
warm, if preferred by tlie patient; or vinegar and spirits of camphor will be
good, if the heat is not too excessive. The bay rum, however, is more agree-
able in flavor, especially for use about the face and hands. The patient can do
this face sponging as often as the heat demands it, keeping a dish of the mix-
ture and a small sponge near for the purpose. If the sponging, in place of the
wet sheet, is resorted to, let it be done as often as the comfort of the patient
demands it — doing it under the bed clothes, to avoid any exposure to cold air.
The lemonade recommended by Dr. Jones, or some of the drinks for fever
patients in other parts of this work, would be very desirable; but what he calls
" pure hard cider," unless reduced with cold water, would generally, I think,
be a little too " hard; " however, it can soon be ascertained by trial. Whatever
the patient craves in the line of drink or food, I believe in allowing moderately;
imd never to refuse even cold water right from the well or spring, as old allo-
pathy used to do in the years " auld lang syne," by which, I have not a doubt,
thousands of persons, burning up with fever, have lost their lives, where, if
water had been allowed, they might just as well have been saved to their friends
«nd usefulness. So well satisfied am I of this, that I cannot but give an inci-
dent reported recently by a Dr. Fairchild while lecturing in New York. Touch-
ing upon the old plan of the doctors not allowing water to fever patients, he
gives the case of his uncle in the South, while slavery was in force, as follows:

" My own imcle, for one, lay, as we supposed, at the point of death.

"A trusty old colored man, his watchman, was called to his bed about mid-
night. Speaking just above a whisper, he said:

" 'Abe, I am going to ask of you just one last requ»jst. Will you grant it?*

" ' Yes, massa, anything you ask, 1 do.'

" ' Take the old wooden ]ug; go to the spring back of the barn, fill it with
■cold water and bring it to me quick.'

" 'Oh, masj>i , massa, anything else you ask, I'll do. Do you know what
missus and doctor said? — ' no water, no water.' '

" 'Abe, vou go; if you don't and I live, I'll shoot you dead.'

"After deliberating for a moment, he said, ' Massa, I go.'

" It was brought to him. He drank his fill. By morning every drop was
gone. The fever broke. He fell into a quiet, peaceful sleep, and was soon
restored to health. And not until then, was any one told what cured him.

" Such examples as these finally changed the system of treating fevers. In
this specific disease common sense is, at last, master of the situation."

It is to be hoped that such a condition of suffering and final death, as above
spoken of, may never be allowed to gain the ascendency with any class of phy-
sicians again.

2. Typhoid Fever, the Value of Coffee in.— Dr. Guillasse, of
the French Navy, on typhoid fever, says: "Coffee has given us unhoped for
satisfaction; after having dispensed it, we find, to our great surprise, that its
action is as prompt as it is decisive. No sooner have our patients taken a few
table spoonfuls of it than their features become relaxed, and they come to their
senKcs. The next day the improvement is such that we are tempted to look
«pon cofllee as a specific (positive cure) for typhoid fever. Under its influence

l.V

DB. CHASE'S RECIPES.

V 11

the stupor Is dispelled, and the patient rouses from the' state of somnolency in
■which he has been since the invasion of tlie disease. Soon all the functions
take their natural coin"se, and he enters upon convalescence. " Dose — Dr. Guil-
lasse gives to an adult 2 or 3 table-spoonfuls of strong, black coffee every two
hours, alternated with 1 or 2 tea-spoonfuls of claret or Burgimdy wine. A little
lemonade or citrate of magnesia should be taken daily, and after awhile qui-
nine. From the fact that malaria and cerebral fever appear first, i. e., a gen-
eral prostration, with heatl, or brain fever, accompanied with stupor, or great
tendency to sleep, somnolency, from the Latin sommis, to sleep. The doctor
regards typhoid fever as a nen-ous disease, and the coffee acting on the nerves
is peculiarly indicated in the early stages before local complications arise.

i n '1

DISINFECTANTS FOB ALL CONTAGIOUS DISEASES— FOB

THE SICK-BOOM, BODY AND BED-CLOTHING,

WATEB-CLOSETS, SEWEBS, ETC.

The following instructions were published in the Hospital Gazette by the
National Board of Health, which was composed of some of the most promi-
nent men in the medical profession, as will be seen by the names accompanying
the instr" is.

" DIol ■fection is the destruction of the poisons of infectious and contagious
diseases.

" Deodorizei's, or substances which destroy smells, are not necessarily dis-
infectants, and disinfectants do not necessarily have an odor.

'•Disinfection cannot compensate for want of cleanlinessnor of ventilation.

1. Disinfectants to be Employed.— I. " Koll sulphur (brimstone)
for fumigation.

II. Copperas Solution. — " Sulphate of iron (copperas) dissolved in water
in the proportion of 1% lbs. to 1 gal. ; for soil, sewers, etc.

[The author, during the present summer, (in the month of August, 1883,)

dissolved 3 lbs. of common copperas in a common wooden pail, holding about

23^ or 3 gals., by pouring on hot water, and with an old dipper threw it all

about on the privy used by about 15 persons, which so completely deodorized

and disinfected it that it required no more until late in the season.]

III. Zine Solution. — Sulphate of zinc and common salt, dissolved together
in water in the proportions of 4 ozs. sulphate and 2 ozs. of salt to 1 gal. ; for
clothing, bed linen, etc.

" Note. — Carbolic acid is not included in the above list for the following
reasons: It is very difticult to determine the quality of the commercial article,
and the purchaser can never be certain of securing it of jiroper strength; it is
expensive, when of good quality, and experience has shown that it must be
employed in comparatively large quantities to be of any use; besides it is liable,,
by it' strong odor, to give a false sense of security.

2. How to Use Disinfectants.- 1. " In the Sick lioom.~Thc most
valuable agents are fresh air and cleanliness. The clothing, towels, bed linen,
etc., should, on removal from the patient, and before tliey are taken from the
room, be placed in a pail or tub of the zinc solution, boiling hot if possible.
All discharges should either be received in vessels containing the copperas solu
Xwu. or. when this is unnracticable. should be immediately covered witi\ tlio

TREATMENT OF DISEASES.

solution. All vessels used about the patient should be cleansed or rinsed with
the same. Unnecessary furniture — especially that which is stuffed — carpets
and hangings, should, when possible, be removed from the room at the outset;
otherwise they should remain for subsequent fumigation, as next explained.

II. " Fumigation. — Fumigation with sulphur is the only practical method
for disinfecting the house. For this reason the rooms to be disinfected must
be vacated. Heavy clothing, blankets, beduint, and other articles which can-
not be treated with the zinc solution, should be opened and exposed during
fumigation, as next directed. Close the rooms tightly as possible, place the
sulphur in iron pans supported upon bricks placed in wash-tubs containing a
little water, set it on fire by hot coals or with the aid of a spoonful of alcohol,
and allow the room to remain closed 24 hours. For a room about lOfeet square
at least 2 lbs. of sulphur should be used; for larger rooms, proportionally in-
creased quantities.

III. " Pre^iises. — Cellars, yards, stables, gutters, privies, cesspools, water-
closets, drains, sewers, etc. , should be frequently and liberally treated with the
•copperas solution, No. 2. The copperas solution is easily prepared by hanging
a basket containing about 60 lbs. of copperas, in a barrel of water. [This
would be IJ^ lbs. to the gallon, or about that. It should all be dissolved.]

IV. " Body and Bed-Clothing, etc. — It is best to burn all articles which
have been in contact with persons sick with contagious or infectious diseases.
Articles too valuable to be destroyed should be treated as follows:

' (a.) Cotton, linen, flannels, blankets, etc., should be treated with the
boiling hot zinc solution; introduce piece by piece; secure thorough wetting,
and boil for at least half an hour.

"{b.) Heavy woolen clothing, silks, furs, stuffed bed-covers, beds, and
other articles which cannot be treated with the zinc solution, should be hung in
the room during the fumigation, their surfaces thoroughly exposed, and the
pockets turned inside out. Afterward they should be hun^ in the open air,
beaten and shaken. Pillows, beds, stuffed mattrasses, upholstered furnitiire,
etc., should be cut open, the contents sjjread out and thoroughly fumigated.
Carpets are best fumigated on the floor, but should afterward be removed to tlie
open air and thoroughly beaten.

V. " Corpses. — Corpses should be thoroughly washed with a zinc solution
of douW strength; should then be wrapped in a sheet wet with zinc solution,
and bui at once. Metallic, metal-lined, or air-tight cofllns should be used
when po, ..ble, certainly when the body is to be transported for any considera-
ble distance. The following named gentlemen composed the board: George F.
Barker, M. D., University of Pennsylvania, Philadelphia; C. F. Chandler, M.
D., College of Physicians and Surgeons, Health Department, New York; Heniy
Draper, M. D., University of the city of New York; Edward G. Janeway, M.
D., Bellevue Medical College, Health Department, New York; Ira Remson, M.
D., Johns Hopkins University, Baltimore, Md. ; S. O. Vanderpoel, M. D.,
Albany Medical College, Albany, N. Y.; Health Department, New York,
Health Officer of the Port of New York."

Remarks. — Certainly no commendation of mine is needed to give strength
ti these instructipns, as the most implicit confidence should be placed in them,
coming, as they do, from the highest authority in the United States upon mat-
ters of this kind. I will add, however, that no time should be lost in using
them as soon as an occasion calls for them. The copperas solution I have
found entirely satisfactory. See also " Note," following Dr. Scott's treatment
of diphtheria, upon the pennanganate of potash as a disinfectant; also see the
"Nitrate of Lead as a Di.-^infectant in Small-pox," and also the "Use of Yeast
And a Milk Diet in Scarlet Fever and Small-pox." It !.-> well to keep uU tlicso

^&^:

fiii''

DR. CHASE'S liECIPES.

valuable things before tlic mind, to be able to save pain and suffering of our
fellow creatures.

1. SMALL-POX— A Certain Cure. — Wm. Grandy, of Detroit,
communicated tlie following item of Mr. Hines' to the Detroit Tnbune, which
he had seen in the Toronto Weejdy Globe, with these remarks:

"Small-pox being so fatal and so much feared, an unfailing remedy like
the following, so simple and so safe, once discovered, oui^ht to be brought to
the knowledge of the masses without hesitation or dehxy. "

"I am willing," says Edward Hines "to risk my reputation as a public
man if the worst case of small-pox cannot be cured m three days simply by
cream of tartar. This is tlie sure and never-failing remedy: Cream of tartar, 1
oz., dissolved in boiling water, 1 pt. ; to be drank when cold, at short intervals.
It can be taken at any time and is a preventative as well as a curative. It is
known to have cured thousands of cases without fail. I have myself restored
hundreds by this means. It never leaves a mark, never causes blindness, and
always prevents tedious lingering. "

Jiemarks, — Although this seems to be very strong language, yet I have never

seen it disputed, nor have I seen by any reports of cases that it has been adopted

in this country; but, as it is deemed very important to lieep the bowels in asolvent

condition in this diseas6, no better and no safer medicine can be adopted for

this purpose. Let it be hsed, by all means.

2. Small-Pox— A Cure for, or Belief in. — As the prevention or
cure of this disease is a question that concerns every person, we take the fol-
lowing from the New York Journal of Coinmeree, one of the most conservative
and reliable dailies published in this country

" A lady, the mother of six children, had often sought relief for a pain in
the back by taking saltpeter and brandy. She was exposed to the small-pox
and contracted the disease. The premonitory symptoms were violent fever,
severe pain in the head and excruciating pain in the region of the kidneys. A
physician was called during the night, but in doubt as to the nature of the dis
ease, though suspecting it to be a case of small-pox, he made no prescription,
promising to return early next morning. The fever and pain increasing, she
begged her husband to prepare for her the old prescription of saltpeter and
brandy. The brandy was not to be had, but lie crushed a piece of saltpeter
as large as a common white bean. This she took in a tea-spoonful of cold
water. Feeling better,' the dose was once or twice nipcated. Pain soon sub-
sided and she slept well during the remainder of the night and awakened feel-
ing perfectly well. She had 60 well defined pustules in her face, but they were
but slightly inflamed and not at all painful. The developments of small-pox
on her entire person were in number and appearance in keeping with those on
her face. In due time all her children and her lui.sband were aftV cted, as she
had been, bj^ fever and pain in the liead and back. They received the same
treatment with the same favorable result. Several families caught the disease,
used the same remedy, and in every case the result was favorable."

Remarks. — Not long after preparing the above given, I saw a report that
"!V!exican doctors were curing smaI!-pox in 3 days, and no marks left," by the
use of cream of tartar and water, which would go to strengthen the idea tliat
Mr. Hiues' treatment above given is reliable.

3. Small- Pox Pitting, to Prevent.— It is well known that patients
In rooms that are well lighted, pit very much more than in darkened rooms. I
should, tlien, have the room as dark as possible for small pox patients; and not

TREATMENT OF DISEASES.

only this, but should cover the face, neck and hands with black cambric, or
muslin, cut and made into suitable shape to keep off, or out, all possible rays of
light. (The rays that make the chemical changes in photographing are absorbed
into the pus, so changing it as to produce the deep pitting.) Certainly, then,
no trouble, nor inconvenience, necessary to avoid this should be considered fo?
a moment, to save a life-long annoyance, that none of us would like to have
placed upon us by the terrible pitting we often see. Then take all these pre-
cautions and avoid it; certainly not overlooking the yeast and milk diet, before
named;- or pursue the following plan, as practiced in Cliina:

4. Small-Fox, to Prevent Fitting, Practiced in the Englisb*
Army in China. — It is very simple and easily followed, and if a blister ow
tlie arm of a diptheritic patient will draw off the irritation from the throat, as-
It has done, why should not this cause the small-pox eruption to come out on
such parts ? It is done in tliis way: When the fever, which always precedes-
the eruption, is at its highest, and before the eruption appears, rub the chest
■with croton oil and tartar emetic ointment, which causes the whole eruption ta
appear on that part of the body, to the relief of the face; and as it is claimed
also to cause a full eruption to appear, it prevents its attack upon internal
organs, which is usually fatal. It is claimed by the Oerman lieformed 3fessen-
ger to be done in the English army in China by general order. It was reported
through the Medical Bitef, 1883, page 550, by J. A. Proctor, M. D., of Union
City, Ind. It is worthy of trial.

5. Small-Fox, the Nitrate, or Chloride, of Lead as a Dis«
infeotant in. — The mode of preparing and using the nitrate, or chloride, of
lead, as a disinfectant, is from the Physician and Pharmaciat, as follows: Chlo-
ride of lead is said to be the most powerful, safe and economical deodorizer
and disinfectant known. To prepare it for use, on a small scale, for ordinary
purposes, take nitrate of lead, % dr. and dissolve it in hot water, 1 pt. ; dissolve
also J^ oz. of common salt in water, 2 galls., and mix the two solutions, which
makes the chloride of lead, in solution, ready for use. A cloth wet with this
and hung up in a room filled with a fetid atmosphere, will sweeten it instantly,
and the solution thrown into a water-closet, sink or drain, will produce the same
effect. It is not carbonic acid, but the sulphite of hydrogen and ammonium,
which are eliminated with the breath and through the pores of the skin of the
liviilg body, that makes people who are exposed to such an atmosphere so de
pressed, and which, when highly concentrated, develops typhus poison, which
causes, or at least aids, in developing fevers of a low grade, or typhoid charac-
ter. Nitrate of lead is in dry crystals, and is sold according to its quality at IS
to 25 cts. per pound, which would make several hundred gallons of solution of
chloride of lead.

Itemarka. — Then let this, or those of the National Board of Health above,
be used as freely as necessity insures the purification of the sick room, in all
contagious diseases, cess- pools, water-closets, etc., and thus not only avoid the
spreading of contagious, but prevent the development of the disease by the
poisonous effluvfa arising from these places.

DR. CHASE'S BECIPKS.

e. Small-Fox, Prevented by Vaccination.— Dr. Woolsey reported
tbc case in the Pacific Medical and Surgical Journal as follows: "Small-por
occurred in a Chinese boarding house, at a jute factory, containing seven liun-
dred and ten persons, under the same roof. Seven were sick, one of whom
died, when all were vaccinated, and no other case occurred, thus 'exemplifying
tlie protective power of vaccination, or of some very remarkable coincident."

Remarks. — Webster says "coincident" is having coincidence {i. e.,8ome
drcumatance), agreeing, corresponding, comiatent. 1 liave italicised the word
consistent merely to show how inconsistent it would be to suppc^se that any
other circumstance could have given such protective power, except the vaccina-
tion. Then I think I have said enough when I say there carnot be a 'reasonable
doubt but that vaccination is not only a protection, but that it is also safe; and
therefore it ought to be adopted and insisted upon by boards of health, and also
by parents and guardians.

7. Small Pox, the Origin of Vaccination for.— Upon the question
of vaccinati'in, I will give an item from Leonard's Medical Jo'urnal, of Detroit,
Mich., Oct., 1882, as to the origin of this practice; which, by this item, it scema
must now be given to woman — the milkmaid instead of Dr. Jenner, ap hereto-
fore accredited. That is, his mind was capable of grasping or comprehending
the philosophy of the fact communicated l)y the maid, and out of that be. Dr.
Jenner, worked out tlie practice of vaccination which has saved millions of
lives, no doubt; but it should also teach us, what some physicians have alr'jady
claimed to be imjjortant, tlie fact that virus from the cow or some young and
healthy animal should be used to vaccinate with, and not the virus from thu
human subject, which, it has been claimed, has communicated the disease to
those vaccinated with it. Jenner, no doubt, used the virus from the cow of the
"maid." Let others do tlie same from other cows. The poetry, it is claimed
by the above named journal, is founded upon fact; but if it is not, it shof^
the greater power of the rhymer's imagination. It is as follows:

" Where are you going, my pretty milkmaid? "

"To see Doctor Jenner," the milkmaid said,

"I have such a cough, and it bothers me so,
I promised Jack Roljin for sure that I'd go
For a draught from the Doctor to-day."
And she nodded licr liead with so saucy a smile, '

That no one would think, who was looking the while,
That she needed the Doctor, his pills or his plaster,
I doubt she could swear that she did, if you asked her;
That sunny, blight morning in May.

Ah! how little she thought, that unthinking young laaB,
While her little pink feet went atrip o'er the grass,
If Jack Robin had not be^'n so true to his fancy.
As to fear the least whisper of harm to his Nancy,

The great loss 'twould have been to us all.
Bat so it has proved such a number of times,
As I have not the space to recount in rhymes.

Great events have beginnings so smalL

TREATMENT OF DISEASES.

•V

■ Well! to keep by mj milkmaid (as long as I can), '" •

Whon flhc'd courtesicd her boat to the medical man.
And had told (lieaven bless her) how badly she felt,
With such pouting red lips, and such rucfdy good health.

As no doctor could hope to improve;
She sat down to await his compotinding her pill,
And their chat led along to the terrible ill ' >

That the small-pox was threatening to prove.

Doctor Jenner looked grave when she mentioned the matter^
He thought it too bad tor so careless a chatter;
But saucy young Nancy had nothing to dread,
"But few of the milkmaids would get it," she said,

" For their hands had been sore from tlie cows.
And altlio' it was horrid to milk when the beast '

Had her bag all broken out, it was certain, at least,

To keep the small-pox from the house."

I hope Doctor Jenner, that morning in May,
When he finished her pills and then sent her away,
Remembered enough of the lass and the stuff

Not to give her a dose for a cow;
For his mind went far off
From the girl and the cough;

But what does it matter, jast now?
For her few simple words, while she waited.
Oh 1 think with how much they were freighted,
When Jenner's quick mind they awakened, to find
How science could conquer the foe.
And gave every nation that blessed Vaccination

That takes out the siing from the blow."

1. NEURALGIA— German Cure of a Very Bad Case.—A tea

and poultice, made from the leaves of our common field thistle, is reported to
have cured a person who had suffered horrible pains from neuralgia. Failing
to obtain relief in this country, and hearing of a noted physician in Germany
who invariably cured the disease, he crossed the ocean and visited Germany for
treatment. He was permanently cured after a short sojourn, and the doctor
freely gave him the remedy as above given. Directions and Dose— The
leaves are macerated (soaked or steeped in water to become very soft) and used
on the parts afflicted, as a poultice, while a small quantity of the leaves are
boiled down to the proportion of a quart to a pint, and a small wine glassful
of the decoction drank before each meal.

Remarks. — The gentleman says: " I have never known it to fail of giving
relief, while in almost every case it has effected a cure." It is certainly simple,
and easy of trial, and no doubt will prove effectual in many cases.

There must be something in this thistle cure, for a Mr. F, K. Ford, of
Shellsburgh, Iowa, who was an agent of the Chase Publishing Co., wrote to the
■company, desiring to get the same recipe into their Receipt Book. He also
sent the onion and tobacco cure for earache, which will be found under that
head. As Mr. Ford gives a more definite mode for preparing the thistle tea, I
will give it. It is as follows:

lit

■■■;i'|.

■ V' i

DR. CHASE'S RECIPES.

I. For the Tea. — Take the leaves of the largo flcld-thistlo (not Canada).
[Tlie technical or botanical name of this Rpocics of indigenous (native) Amer-
ican thistle is eirrium laneeolatum. (Certainly it has many lances, or prickers,
as sharp as a lance.) In western New York, where the author was raised, to
distinguish it from the Canadtf, it was always called the " bull-tliistle."] Press
a gallon measure full of them; then put in all the wat(!r it will hold; hoil down
to % gal.; strain, and let cool (I should say, let cool and strain). Dose — Of
this take a wine-glassful every morning before lircakfivst; the same before tea.

II. For the Poultice. — Take the leaves of the same kind of thistle, put
them into a clean cloth and pound to a jelly: put a layer of this on the aiflictcd
part, bind on with cloth, every night. Be sure to get fresh leaves.

2. Neuralgia, Headache, etc., English Remedy for.— The inti-
mate mixture of equal parts of chloral hydrate and camphor will produce a
clear fluid, which is of the greatest value as a local application in neuralgia.
Dr. Lenox Brown states, in one of the English medical journals, he has em-
ployed it in his practice, and induced others to do so, and that in every case it
lias afforded great and, in some instances, instantaneous relief. Its success
does not appear to be at all dependent on the nerve affected, it being equally
eflJcacious in neuralgia of the larynx, and in relieving spasmodic cough of a
nervous or hysterical character. It is only necessary to paint the mixture
lightly over the painful part, and to allow it to dry. It never blisters, tho\igh
it may occasion a tingling sensation of the skin. For headache it is also found
an excellent application. Directions — Rub the two together in a mortar,
■which liquifies them, then bottle, and paint over the parts, lightly, as above.
For toothache apply with lint, and rub upon the gums. I called upon one of
the principal druggists of Ann Arbor, Mich., where I was then living, to see
if they would mix, and also to see if they would make a clear fluid, as men-
tioned in the recipe; but I found he had mixed them several times for the last
two years, and the result had been satisfactory. lie had used the mixture per-
sonally, by wetting cotton in it and putting it into a decayed tooth, but the tooth
was so extensively ulcerated at the roots, although it kept down the pain, yet
it had to be extracted some two months after. But for common neuralgic
pains the relief was generally instantaneous.

3. Neuralgia and Sciatica, Simple Home Remedy .—Dr. Eb
rard, of Nines, France, states that he has fortnany years treated all his cases
of neuralgic and sciatic pains with an approved apparatus, consisting merely
of a flat iron and vinegar, two things that will be found in every house. The
iron is heated until sufllciently hot to vaporize the vinegar, and is then covered
with some woolen fabric, which is moistened with the vinegar, and the appara-
tus is applied at once to the painful part. The application may be repeated two-
or three times a day. Dr. Ebrard states that as a rule pain disappears in
twenty-four hours, and recovery ensues at once.

4. Neuralgia, Facial— Quick and Permanent Cure.— A quick
and permanent cure of this disease, says a prominent physician, can be effected
iy using a spray -shower of sulphuric ether upon it. The intense cold is sup

TREATMENT OF DISEASES.

7»

posed to act upon the diseased nerves, so as to produce a complete change in
their nutrition and action.

Remarks. — I trust it will so prove. To do it properly a iray instrument
kept by druggists would have to be used, continuing its use . til relieved, and
if to be permanent, I should say occasionally for a few days. I know its clH-
ciency in ordinary pain — why not in neuralgia? But I cannot see why apply*
ing it as a liniment may not do as w.ell.

6. Neuralgia Fill, Tonic Alterative and Stimulant for. —

Quinine, 1 dr.; morphine, IJ^grs. ; strychnine, 1 gr.; arsenlous acid, \yi grs. ;
solid ex. of aconite, 10 grs. ; mi.x very thoroughly and divide into 30 pills.
Dosu — Take 1 pill only, 2 hours after each meal; never more than 3 daily, and
never more than 1 at a time.

Remarks. — This will be found a very valuable pill for neuralgia and all
cases requiring tonic, alterative, anodyne or stimulating treatment, and espe-
cially so far as females of a weak and feeble habit, or condition generally.
Valuable in ague, or chills and fever particularly. Some will say they contain
some poisonous articles, so they do, and so docs most medicines; but if they
are made carefully and taken only as directed they will hurt none, but benefit
many. (See also remarks after next recipe; see also *onic elixir, etc.)

6. Neuralgia of the Head, Toothache, etc., Immediate Cure.
J. W. M. Czarloryski, M. D., of Stockton, Cal., writes to the Rrkf, page 4G3,
1883, as follows: Dr. W. C. Frederick, of Lonoke, Ark., desires a remedy for
the above diseases. If he will moisten cotton well and introduce it into tho
previously cleaned ear of the patient, with the following lotion (mixture), he
will be surprised with the miraculous eilects: Fl. exs. of belladonna, viburnum
opulus (high cranberry) and gelseminum sempervirens (yellow jasmine), each
equal parts (say J^ oz.); mix. By its local application on dental branches of
the quintus trigemine, (tilth pair of nerves ). It will relieve, in the same
■way, even toothache in the worst form in less than five minutes.

Remarks. — Druggists are now keeping all the prominent fluid extracts. If
they have them not in any place, try tinctures, which will answer for most pur-
poses. For toothache, wet cotton in the mixture and put into the tooth, if hol-
low, and rub a little on the gums and in front of the ears. (See also Ely's
headache and toothache remedy, and the pain-killer.)

7. Neuralgia— Warning of a Poor State of Health.— I cannot
do better, in closing the subject of Neuralgia, than by giving the following
sensible statement from the London (Eng.) Lancet, to show the importance of
toning up the system of those afilicted with this terrible disease. (The Neuralgic
Pills mentioned will do it nicely.)

" The great prevalence of neuralgia — or what commonly goes by that name
— should be regarded as a warning indicative of a low condition of hoaltli,
■which must necessarily render those who are affected with this painful malarly
especially susceptible to the invasion of other diseases of an aggressive kind.
Tills is tiie season (autumn) at which it is particularly desirable to be strong and
•well furnished witli the sort of strength that affords a natural protection against
disease. There will presently be neSi of all the internal heat which the organ-

IMAGE EVALUATION
TEST TARGET (MT-3)

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Photographic

Sciences
Corporation

23 WEST MAIN STREET

WEBSTER, N.Y. 14580

(716) 872-4503

k^.

^ i

DR. CHASE'S RECIPES.

iSm can command, and a good store of fat for use as fuel is not to be despised,
it is no „-.- essential that the vital forces should be vigorous, and the nerve
power, ccrccially, in full development. Neuralgia indicates a low or depressed
state of vitality, and nothing so rapidly exhausts the system as pain that pre-
vents sleep and agonizes both body and mind. It is, therefore, of the first
moment that attacks of this affection, incidental to and indicative of a poor and
weak state, should be promptly placed under treatment, and, as rapidly as may
be, controlled. It is worth v»hile to note this fact, because, while the spirit of
manliness incites the 'strong minded' to patient endurance of suffering, it is
not wise to suffer the distress caused by this malady, as many are now suffering
it, without seeking relief, forgetful of the condition it bespeaks, and the consti-
tutional danger of which it is a warning sign."

Remarks. — If the system is to be toned up, the first question is, how?
Start out with a brisk cathartic; then follow with an alterative, as for rheuma-
tism (which see), and also a good tonic bitters, or the Neuralgic Pills, as you
choose; the pills are both tonic and alterative, and may cover both points with
entire satisfaction, and especially so with females in a debilitated condition.

8. Neuralgia — The Ladies' Cure.— A lady writing upon this sub-
ject says: " If the lady that has neuralgia will make a strong tea of wild lady-
slipper root — also called nervir 3 (nerve-root is one of its common names, yellow
moccasin flower, Noah's Ark, umb^l, etc.) — and drink it, it will cure her; at
least, it did me."

Remarks. — It is safe to try it, as it is tonic, stimulant, diaphoretic and anti-
spasmodic. It is, in fact, valuable in most nervous and uterine difficulties.
Take lady-slipper, with catnip and scullcap, equal quantities of each,
powder and evenly mixed, and divided into powders of \% ozs. ; then 1 pt.
of boiling water poured over one of the powders, and steeped 15 or 20 minutes,
taking at first 1 oz. or about 2 table-spoonfuls of the warm infusion, after which
1 table-spoonful every J^ hour for 3 or 4 hours, or until relieved, for sick or
nervous headache, says Dr. King in his " Dispensatory," and repeating thus
for 3 or 4 attacks, has permanently and invariably cured these neuralgic head-
aches.

9. Neuralgia of the Face. — The latest cu^e for neuralgia of the face
is from a Dr. Nussbaum, which he reported in the Munich ^rztliche Intelligence,
consisting of salicylic acid, 8}^ grs. , and salicylate of soda, 32 grs. To be pul-
verized and mixed for 1 powder, taking 4 to 6 such powders in the 24 hours.

Remarks. — Dr. Nus.sbaum considers this as a specific, or positive cure. It
consist, of what has been recently brought out, as a cure for rheumatism.
Neuralgia being, in fact, a species of rheumatism, why should it not cure it?

1. EARACHE— Cure for, — Take a large onion and cut it into slices;
put a slice of onion, then a slice (the author would say a piece of leaf the size
of the onion) of strong tobacco, then a slice of onion again, then tobacco, till
the onion is all laid up, then wrap in a wet cloth and cover in hot embers, till
the onion is cooked; press out the juice with heavy pressure, and drop into the
ear. It gives instant relief. Solution of morphine will have a gocd effect also.

Remarks. — I should drop in only 3 or 4 drops of the onion and tobacco
juice, at first, lest the influence of the tobacco might be too great, and repeat^

( '

TREATMENT OF DISEASES,

H it was necessary. What is called a solution of sulphate of morphia, or
liquor morphia aulphatis, kept by druggists, is of the strength of 1 grain or
sulphate of mori'hia to 1 ounce of water only. Each tea spoonful of it would
contain % grain and would be a full dose, by mouth, which could be repeated,
on an adult, in from 30 minutes to 2 hours, according to the severity or the
pain for which it was given. To drop into the ear it might be, probably, twice
as strong, without danger of injury A few drops, say 4 or 5, of laudanum
ought to have the same effect. The laudanum may be put with an equal
amount of sweet oil, and the amount doubled, which would have a good etfeel
in softening the wax of the ear. The onion cure is from Mr. Ford, of Iowa,
who was referred to in the neuralgia (German cure, which see).

2. Earache and Deafhess, Valuable Remedy for. — Wine ot

opium (not laudanum), 1 dr. ; oil of anise, 10 drops; put into an ounce bottle,
and fill with oil of sweet almonds (sweet oil will do very well). Directions—
Shake well, and drop from 3 to 5 drops into the ear, or ears, if both are affected.
If no relief in 5 or 10 minutes, repeat; and follow along to relieve the sound o»
roaring in the ears.

Remarks, — " Old " Dr. King thinks this one of the most valuable combina-
tions for earache or deafness which can be tried, having tested it seve I'al times.
His remark was: " I think it will not fail once in 7000 cases, as it has not failed
me in dozens of cases." He has been in practice fifty years. The one for,
♦' Ulceration " below is also from him.

3. Earache, Remedy for. — A writer sayn: " There is scarcely any
ache to which children are subject, so bad to bear and difficult to cure, as the
earache. But there is a remedy, never known to fail. Take a bit of cotton
batting, put upon it a pinch of black pepper, gather it up and tie it. dip in
sweet oil, and insert into the ear. Put a flannel bandage over the head to keep
it warm. It will give immediate relief."

Remarks. — These simple remedies are easily tried, and will often prove
successful.

4. Ear, Ulcerations in — Very Certain Remedy. — Pulverized
sanguinaria canadensis (blood root), 1 dr., in soft water, 1 pt.; steep and strain.
DiKECTioNs— Pour into the ear, or, what is better, syringe out the ear 2 or a
times daily with it — a little warm.

1. TOOTHACHE— Common Cures for.— Tlie following are com-
mon things recommended for the cure of toothache, outside of the profession,
and are good remedies:

I, Alum, in very fine powder, l^ oz.; spirits of nitrous ether, 7 drs.;
mix, and apply with lint if the nerve is exposed, and also arounii tlie tooth,
lliis is claimed to never fail, tmless it is of a rheumatic character,

II Equal parts of powdered alum and salt, mixed, then wet a bit of cot
Ion, to make the powder adhere, and apply to the hollow of the tooth.

III. Saltpeter, pulverized and applied by cotton, cures nervous toothaohe
At once. - n

DR. CHASE'S RECIPES.

2. Toothache, to Cure so It Will Never Ache Again. ->
If the following is the fact, it is the best of all the cures: Dissolve a piece of
opium, the size of a small pea, in spirits of turpentine, ^ tea spoonfuL Put
in the hollow of the tooth upon cotton. It does not stop the pain at once, says
the writer, but, if well applied, — the cotton saturated and frequently changed—
will soon cause it to never trouble again.

8. Toothache Drops, Dr. Chase's.— Best alcohol, 2 ozs.; chloro-
form, 1 oz.; sulphuric ether, 1% ozs.; laudanum, oil of cloves, and oil of sassa-
fras, of each i^ oz.; oil of lavender, 1 dr.; gum camphor, 1 oz.; mix all, and
keep well corked.

Remarks.— I have used this very successfully for ^. long time; have mann*
factured and sold it, and have put others into the same business. I put it up
in 2 dr. bottles, retailing it at 25 cts., and have yet to find anything better.
Apply to the exposed nerve means of cotton, and put freely around the
gums.

4. Toothache from Decaying Teeth— Solidified Creosote for
the Pain of. — Creosote has been for a long time used in its fluid state, lo wet
cotton in, and put into the tooth; but it has been found that 10 drops of collo<lion
added to 15 drops of creosote makes a gelatinous mass that can be put upon
the nerve, closing up the orifice and preventing the air from reaching the nerve,
and it does not flow out into the mouth to irritate and make it sore.

Remarks. — Tliis will prove a blessing to those preferring the use of creo-
sote.

1. POLYPtrS IW THE NOSE— Very Eflfectual Eemedy.— Dr.

Ping is very sanguine in the belief, or knowledge, that it is not necessary to
twist off, nor to ligate (tie a cord around) them, o . ,t that the powdered bloud
root, snuffed into the nostril, will destroy and cure every case, unless the nostril
is entirely filled with it, in which case it may have to be twisted off, and the
powder applied to the base by wetting a piece of cloth tied on the end of a
probe, or stick, dipping it in the powder, and touching it upon the base, or
neck, from which the polypus was removed, to prevent a return.

Remarks.-~The celebrated Dr. "Wooster Beach, of New York, uses the
powder of blood root and bayberry bark, in equal parts, for the same ptiqHwe.
He, if the polyijus was large, used the powdered poke root, introduced by tlie
stick, or probe, as above, to cause them to slough off, often repeating, either
medicine.

2. Polypus of the Nose has been cured by mixing the powdered
blood root, 4 grs., with vaseline, 1 oz., and putting this upon cotton ami [)rfS8
ing it up against tlie tumor. One month's application removed it. This was
^loiie by Dr. W. W. Carpenter, of Petaluma, Cal., and reported in llie Medi-
fiU Brief.

3. Polypus, Another Cur© for.— A polypus, so large that it filled
Mm wUulu nasal cavity, was cured by the use of carlM>!ic aciil, 1 part, ami gly^
ueriue, 4 parts, and injecting 20 drops of this mixture by the liy|)uderuiio

ivt

TBEATMENT OF DISEABEB,

7»

a
or

sjrringe (a syringe made to inject under the sldn), into the bs^se of the tumor.
This, says Dr. Henning, of RedJ^ey, Ind., who reported the case, is all I did.
lu one month it was gone, and it is still well, five months after tlie operation.
Bemarka. — Certainly one of the plans ought to cure every case without
twisting oft or tearing out. Of course a physician would have to be called upon
if this latter, or hypodermic, plan is adopted.

1. BXJBITS— Prom Gunpowder, Prof. Gtmn's Treatment.—

While Prof. Gunn was in the medical college, in Chicago, he gave the follow-
ing item, through one of the journals of that city. It seems almost superflu-
ous to add a word of endorsement, for, from several years acquaintance with
him, as professor ox surgery in the Universi'.y of Michigan, it is well known
that his recommendations could be relied upon. It is only for the benefit of
those who are not acquainted with this fact that I have mentioned it. He says:
" In burns from gunpowder, where the powder has been deeply imbedded in
the skin, a large poultice made of common molasses and wheat fiour, applied over
the burnt surface, is the very best thing that can be iised, as it seems to dr(«w the
powder to tlie surface, and keep the parts so soft that the formation of scars
does not occur. It should be removed twice a day, and the part washed with a
shaving brush and warm water before applying the fresh poultice. The poul-
tice should be made sufQciently soft to admit of its being readily spread on a
piece of cotton. In cases in which the skin and muscles have been completely
filled with the burnt powder, we have seen the parts heal perfectly, without
leaving the slightest mark to indicate the position or nature of the injury."

2. Burns and Scalds, Instantaneous Belief for.— The bi-car-
bonate of soda (the common cooking soda, found in almost every kitchen) has
been found an exceedingly valuable remedy in the treatment of bums and
scalds, giving almost, if not absolutely, instantaneous relief from pain, as well
as a cure for the wound, by continuing its use. Mode of Application— The
injured part is to be moistened, then the dry soda, finely powdered, is to be
sprinkled carefully upon it, to entirely cover the injury, and the whole wrapped
with a wet cloth — linen is best. The relief Is often instantaneous.

liemarks. — Harper's Weekly informs us that a Dr. Waters, of Salem, Mass.,
in speaking of the new remedy for burns and scalds, before the Massachusetts
Dental Society, deliberately dipped a sponge into boiling' water and sqeezed it
over his wrist, producing a severe scald around his arm some two inches wide,
and continued the application, despite the suffering, for half a minute. Then
he at once sprinkled on the bi-carbonate of soda, and applied the wet cloth,
which almost instantly deadened the pain; and on the next day after this single
application of the soda, the less injured parts, were practically well, only a slight
discoloration being perceptible, the severe portions being healed in a few days,
by simply continuing the wet cloth bandage.

Remarks. — When I wrote this oui some two or three years ago, I added to
the above: I sliould have wet the cloth in a solution of the soda, for the
continued wrappings, in every case. My ider above mentioned of wetting tho
cloths in a solution of soda, I have eincc seen, has been practiced by a Dr.

DR. CHASE' 8 RECIPES.

rroizke, of Russia, who reports its use, in this form, ujwn 25 cases of severe
burns, caused by fire, in a conflagration, whicli shows that it is good for bums
from fire, as well as scalds from hot water. In cases where the wounds were
deep, and where there was considerable matter, the clothes were carefully re-
moved and the wounds were cleansed to prevent the absorption of the matter
into the blood before replacing the wet cloths. / .

1. DROWNED FEBSONS— Bules for Besuscitating — By
the Michigan State Board of Health, and the Humane Society
of Massachusetts. — The following '.irections, or rules, for resuscitating, or
bringing to life again, the apparently dead from drowning, are made up from
a recent circular of the Committee on Accidents of the Michigan State Board
of Health, and distributed throughout the State, and also from directions pub-
lished at the request of the Humane Society of the Commonwealth of 3Iassa-
chusetts.

The general public should be well informed upon this subject; for, if life
is to be saved, there must be no loss of time when one is taken from the water,
and life apparently gone.

I. Lose no time. Carry out these directions on the spot:
II. Remove the froth and mucus from the mouth and nostrils.
IIL Instantly loosen all neckwear, lacings, or waistbands.
ly. Hold the body, for a few seconds only, so that the water may ran out
of the lungs and windpipe.

V. If the ground is sloping, turn the patient upon the face, the head down
hill; step astride the hips, your face towards the head, lock your fingers together
under the belly, raise the body as high as you can without Jifting the forehead
from the ground, give the body a smart jerk, to remove the accumulating mucus
from the throat, and water from the windpipe; hold the body suspended long
enough to slowly count five; then repeat the jerks two or three times.

VI. The patient being still upon the ground, face down, and maintaining
all the while your position astride the body, grasp the points of the shoulders
by the clothing, or, if the body is naked, thrust your fingers into the armpits,
clasping your thumbs over the points of the shoulders, and raise the chest as
high as you can without lifting the head quite oif the ground- and hold it long
enough to slowly count three.

VII. Replace the patient upon the ground, with the forehead upon the
flexed (bent) arm, the neck straightened out, and the mouth and nose free.
Place your elbows against your knees and your hands upon the sides of his
chest over the lower ribs and press downward and inward with increasing force
long enough to slowly count two. Then suddenly let go, grasp the shoulders
as before and raise the chest; then press upon the ribs, etc. These alternate
movements should be repeated 10 to 16 times a minute for an hour at least,
unless breathing is restored sooner. Use the same regularity as in natural
breathing.

VIII. After breathing has commenced (and not before, unless there is a
house very close), get the patient where covering may be obtained, to reatorp

TREATMENT OF DISEASES.

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the animal heat. Wrap in warm blankets, apply bottles of hot water, hot
bricks, etc., to aid the restoration of heat. Warm the head nearly as fust aa
the body, le.3t convulsions come on. Rubbing the body with warm clotljs of
the hand, and gently slapping the fleshy parts, may assist to restore warmth,
and the breathing also.

IX. When the patient can swallow, give hot coflfee, tea, milk, or a little
hot sling. Give spirits sparingly, lest they produce depression. Place the pa
tient in a v/arm bed, give him plenty of fresh air, and keep him quiet.

X. Let all the work be done deliberately and patiently, and do not give
up too quickly, for success, says the Massachusetts society, " has rewarded the
efforts of hours."

Jiemavks. — These rules cannot be too well understood (where it is possible
for such accidents to occur), and no delicacy of mind or circumstances should
prevent anyone from taking right hold of any case that may occur, because
they have not done it before. No time to await the arrival of a physician —
immediate action will insure success.

Let good judgment and great carefulness be exercised by everyone who
finds himself called upon to act in any accident of this kind, and let no one
hesitate a moment to do the best he can till some one more acquainted with the
work, or a physician, may arrive, as life is too precious to allow of anyone

neglecting to do what he can to save it.

2. Drowned Persons— A Case in Hand.— I will make a condensed
statement here of a case reported in the New York Mail and Expi-ess, in 1883,
to show what perseverance did in resuscitating a boy, by one of the officers
of one of the life saving stations, who, with the reporter, happened to be pas»
ing along one of the wliarves of that city, where a number oi' Ashing vessels
were tied, .upon one of which was a boy who liad been under water for 10 min
utes, or more, and had lain as much longer upon the deck without an effort to
restore him to life, and the bystanders, and even the police present, thought he
wjis really dead; but the life-sav.ng man took a different view of it, and went
to work with a will; first opening the boy's moiith and romovinrj the mud from
it, he turned him over, on his face, and placed his coat, done up as a pillow,
under the boys stomach, then took hold of the boy's ankles and raised them
several feet above the boy's head, and put them into the liands of some of the
bystanders, to keep them thus, he pressed gently, but firmly, upon tlie small of
the boy's back, when immediately a stream of water gushed out of his mouth,
which had all this time been in the hmgs, waiting only for this treatment to
help it out. This was continued a minute or two, to get out all the water he
could, when he was turned upon his back, and the officer, kneeling over him,
put one hand upon the boy's right side, the other on the left, just against the
Bhort ribs, he gave them a powerful compression, and then suddenly let go, the
ribs springing back to their natural position, and the air rushed into the lungs;
this was done a dozen or more times, but still no appearance of life, and the
bystanders said to him: " Can't you let a drowned boy alone;" "why," says tha

DR. CHASE'S RECIPES.

officer, " I haven't begun yet, stand back and give more air hero; " then ho l)e-
gan slapping one of the boys hands, and put a man to tlie other, and one to
each foot, they continued tlie slapping vigorously thus, upon each limb, and
the reporter taking the oiBcers place at that hand, the officer returned to the rib
squeezing process, when after about five minutes of this vigorous work the boy
^ve a slight gasp for breath, to the great surprise of the bystanders and the
delight of the life-saving officer. He then redoubled his efforts at the artificial
breathing process, of pressing the ribs, etc., and called for brandy and warm
blankets, t.'ie boy meanwhile gasping again and began to twitch in the legs,
and as the boy began to breathe the brandy was given and the warm blanketa
■were applied, and the boy was saved. (See hot sling in the rules above which.
If it can be provided, is better than the raw brandy.) Thus you see what per-
«everance will sometimes do. Go then, in all such cases, and do likewise, and
valuable lives may be saved.

1. THE TRUE WAY TO HEALTH— Simmered Down to a
Pew Short Utiles. — A recent writer, whose name I do not know, has given
us the most facts, in the fewest words, of anything I have seen. He says:
The only aae way to Iiealth is that which common sense dictates to man. Live
within the bounds of reason; eat moderately; drink temperately; sleep regu>
larly; avoid excess in everything, and preserve a conscience void of offence.
Some men eat themselves to death; some drink themselves to death; some wear
out their lives by indolence; and some by over-exertion; others are killed by the
doctors, while not a few sink into the grave under the effects of vicious and
beastly practices. All the medicines in creation are not worth a farthing to a
man who is constantly and habitually violating the laws of his own uaturo.
All the medical science in the world cannot save him from a premature giavc.
"With a suicidal course of conduct he is planting the seed of decay m his own
constitution, and accelerating the destruction of his own life.

Remarks. — A truer item was never written. I would to God that not only
our young men, but everybody, would heed its teachings. This may be pro-
perly followed by mention of a few of the ways by which many of the peo-
ple bring ill health upon themselves.

2. Ill Health, How Many People Bring it Upon Themselves.

I. By eating too fast and too much.

II. By not chewing the food enough to make it fine, slushing it down with
too much fluid, all through the meal.

III. By drinking spirits, or intoxicating drinks, too freely and too fre-
quently.

IV. By keeping late hours at night and sleeping it off in the forenoon.

V. liv- we<iring too tight clothing, which prevents a free circulation of the
blood.

YI. By wearing too thin shoes and not protecting the feet from dampness
and cold.

VU. By neglecting to take sufficient exercise to keep the feet end hands
wann.

TREATMENT OF DISEASES.

VIII. By neglecting to wash and rub the body with a coarse towel, sufB-
dently to keep the pores of the skin open, for the escape of the effete, or worn
out matter, of the system.

IX. By changing the warm clothing of the day for light and inefficient,
to attend evening parties.

X. By starving the stomach, as some do, to have enough to gratify the
frivolous passion for dress.

XI. By being constantly in a fret and worry, lest this or that shall not go
as desired, or, in other words, borrowing trouble.

XII. By eating and drinking at any or all hours of the day or night. In-
stead of eating at regular hours and in only moderate quantities — nine-tenths
of the people eat twice as much as is necessary to sustain life and health

1. PUNCTURED WOUNDS— New Ciires to Avoid Lock-
jaw. — Mr. S. W. Hemenway writes to the Scientijie American that he wishes
to publish the following cure for punctured wounds for the benefit of all who
may need it: As soon as such a wound is inflicted, get a light stick (a knife or
file handle will do) and commence to tap gently on the wound. Do not stop
for the hurt, but continue until it bleeds freely and becomes perfectly numb.
When this point is reached, you are safe; all that is then necessary is, to pro-
tect it from dirt. Do not stop short of the bleeding and the numbness, and do
not on any account close the opening with plaster. Nothing more than a little
eimple cerate on a clean cloth is necessary. I have used, and seen this used, on
all kinds of simple punctures for thirty years, and never knew a singiC instance
where a wound- becoming inflamed or sore after the treatment as above. Among
other cases, a coal rake tooth going entirely through the foot, a rusty darning
needle through the foot, a bad bite by a sucking pig, several instances of file
shanks through the hand, and numberless cases of rusty nails, etc., but never
knew a failure of this treatment

JRemarks.— This being the class of wounds from which lock jaw arises, let
no one fail to adopt it or one of the following plans as soon as a small, deep
wound is received.

2. Punctured and Other Wounds and Bruises— To Relieve

and Prevent Lock-jaw.— The following remedy, simple as it is, is said to
have saved thousands from death by lock jaw: Smoke the wound or bruise with
the smoke of wool. Twenty minutes in the smoke of wool will take the paiu
out of the worst wound, and repc",i,ed once or twice, will allay the worst case
of inflammation arising from a wound.

3. Look-jaw or Tetanus Remedy and Preventive.— A medical
authority says: " Let anyone who has an attack of lock jaw take a small quan-
tity of spirits of turpentine; warm it and pour it into the wound — no matter
what the wound is, or what iis nature is — and relief will follow in less tlian on*
minute. Notliing better can be applied to a severe cut or bruise than cold tur-
pentine: it will give certain relief almost iustiinlly."

4. Lock-jaw, or Tetanus, Qiiickiy Relieved.— A Dr Bigelow
reports. In the Pi-aclitioner, a caso of lock jaw, or tetanus, caused by a nisty

DR. CUASE'R RECIPBB.

nail penetrating the foot, wlilcli was reHeved In less than 20 minutes by Intro
ducing 1 dr. of tlio liydnitc of chloral into the wound after it had been enlarged
by incision.

5. Flesh Wounds and Fresh Cuts— To Prevent Bleeding,
Relieve Pain, EtO. — Everybody is liable to be cut or to receive other flesh
wounds, away from surgical or veterinary aid; hence, they ought to know how
to procoed to save their own, or tlie life of a fnend, or beast, by exercise of
common judgment.

I. If tliere is a flow of blood, close the wound with the hand and hold It
firmly to^(;ther, so as to check the flow, and keep it thus until a bandage can bo
obtained or stitches can be taken, if necessary, and the final bandaging Is
applied. Bathing well with cold water, and keeping bandages wet with it. Is
the latest method of treatment. I have known, however, one-half whiskey to
be used for this purpose, and believe it to be the best.

II. If the wound is » -linf u), take a pan of burning coals and sprinkle upon
them common brown sugar, and hold the wounded part in the smoke. In a
minute or two the pain will be allayed, and the recovery proceed rapidly.

Jtemarka. — If the burning of wool will relieve pain and prevent lock jaw
from punctured wounds, why should not sugar do the same? Although I can-
not understand the why nor tlie wherefore, yet I still believe that both the
smoke of wool and sugar have cured many cases, otherwise these items would
never have been reported.

6. Wounds, Hemorrhage or Blt'^eding f^om.— It is also claimed
that bleeding may be stopped, on man or beast, by binding on a mixture of
equal parts of wheat flour and salt; of course they are not to be wet, but evenly
mixed, before binding on — the blood does the wetting.

1. NOSE BLEED AND HICCOUGHS— Novel, but Certain
Remedy. — The Scientific American reports the following novel plan for check-
ing bleeding at the nose: The best remedy for bleeding at the nose, as given by
Dr. Gleason in one of his lectures, is in the vigorous motion of the jaws as if
In the act of mastication (chewing). In the case of a child a wad of paper
should be placed In Its mouth, and the child should be instructed to chew It
hard. It is the motion of the jaws that stops the flow of blood. This remedy
is so very simple that many will feel inclined to laugh at It, but it has never
been known to fail in a single 'nstance, even in very severe cases.

Bemarks. — About the time of writing upon the subject I received a letter
from a Mrs. Harlan, of Hutton, Coles Co., 111., wherein she confirmed the
above as to bleeding from the nose; and by the aiiditional point of pressing the
fingera into the ears, with the motion as if chewing, it also cures hiccough.
And now I have an endorsement of my own as to Its value In hiccough, for I,
at that time, had a little granddaughter living in the family who had been often
troubled with hiccoughs, and only a day or two after the receipt of Mrs. Har-
lan's letter the child again had an attack of them, and in two minutes, at most,
£rom the tione I directed her and showed her how to do it, according to Mra.

TREATMENT OF DISEASES.

8»

letter
3d the
g the
ough.
for I.
often

Har-
most,

Mra

Harlan's plan of putting the fingers into the ears, and then "chew," the child
■was cured. She has had no further attack as yet, a little over three years, whilo
before they had held her an hour or two, and sometimes longer, and it occurred
quite frequently. It seems to have been an absolute cure. Mrs. Ilarlan in-
cluded in her letter what she calls a simple cure for nose-bleed, hiccough and
palpitation of the heart. I will give them in her own words, as follows:

2. Nose Bleed, Hiccough, aud Palpitation of the Hear1>—
Mrs. Harlan's Cure for. — I. A simple cure for nose- bleed is to crowd the
fingers tight into the ears and chew, pressing the teeth well together, as if chew-
ing food.

II. It is said to be a cure also for a persistent hiccough. [This is what I
tried with the grandchild.]

III. Palpitation of the Ufart. — Hold the breath as long as possible and
repeatedly, I have found it an almost certain remedy. And when it failed to
stop the paroxysm at first it was relieved by it, and, after a time, stopped.

Remarks. — Mrs. Harlan is undoubtedly correct in the matter of relief, or
cure, of "Palpitation;" for in holding the breath, the blood is not invigorated
by the absorption of oxygen in the air by its passage through the lungs, and
hence the "ilood does not pass so freely nor quickly to the heart, and, therefore,
, its excessive action soon diminishes, and is finally quieted altogether. There is
certainly philosophy in this. Mrs. H. had used these plans in her own family
and among her friends, and sent them to me, as she expressed it, " for the good
of the world."

3. Hiccough, French Remedy for CMldren— Instantaneous

Helief. — According to the Lyons (France) Medicc^k, Dr. Grellety says:

" I have observed that hiccoughs in children are immediately stopped by giv-
in«? them a lump of sugar saturated with table vinegar. The same remedy was
tried on adults with similar instantaneous success."

The sugar plan is confirmed by the following from Henry Tucker, M. D.,

in the South Medical Record, under the heading of ' A Specific for Singulturs"

{the physicians', or the Latin, name for hiccough);

" This very common affection, of infants and children especially, has a spe-
cific remedy, at least one which I have never known to fail. Moisten granu-
lated sugar with cider vinegar; give to an infant from a few grains to a tea-
spoonful. The effect is almost instantaneous, and the dose seldom needs to be
repeated. I have used it for all ages, from infants of a I'ew months old to peo-
ple on the down-hill side of life."

4. Another writer puts it in the following manner: "Take 3 or 4 swal-
lows of sweetened vinegar."

Re?naik.<<. — Not much different, except in quantity. I should try this if
Dr. Grellety's or Dr. Tucker's lump of sugar did not succeed.

5. Hiccough, a Cure for by Pressure — French.— The latest
French discovery as to the cure of hiccoughs is given in La Scalpel, as follows:
A very easy cure for a continued hiccough, sometimes complicated with spasms
of the air-passage to the lungs, is introduced by Rostau, and highly recom-
mended by Dtghillaye, of Mons, France. It consists in placing the hand flat

¥ \

\ t

1 1

DR, CHASEPS RECIPEa.

npon the pit of the stomach, Jinmf^dlntely below tlie oftrfllnge formln? the end
of the breast-bone, and making firm pressure. Sliould this prove unsuccessful,
place a firm roll of musliu on the same place, securing it by a bandage bound
tightly around the body. In an hour this may be removed, and it will be
found that the hiccough has entirely disappeared.

Jiemarka.— The cure in tl.'s case is by the pressure, preventing the spas-
modic action of the diaphragm, which is the cause of hiccouglis. i ■

AGUE, PEVBB AND AGUE, CHILLS AND FEVER, INTEB^
MITTENT PEVEB, PEBIODIC FEVER, ETC.

What Is generally called ague is also knovvn by all these names, which
mean one and the same thing. Doctors generally say " intermittent fever," and
what will cure it are also known as "antiperiodics." The t'lree following
recipes for a.'^ue originated with Dr. B. F. Humphreys, of Tyler, Texas, as
substitutes, or to be used instead of quinine. He published them in the Kdectio
Medical Journal, more especially for the benefit of other physicians; but if they
are good for physicians, and I know they are, to use upon their patients and
save the expense of quinine, they are as certainly good for the people to have
them prepared by druggists for their own use. I have confidence in them, and
hence I give them. Dr. Humphreys gave the recipe for the "solution," to
make 16 pts. (2 gals.), so that physicians could make up enough for a whole
neighborhood; but I have reduced it by 10. so that families will make only 1 pL
If desired to make in larger quantities, simply keep the same proportions. The
pills I will give for 240, as he gave tlicm; if loss are needed, to keep the pro-
portions is all that is necessary. They are as follows:

1, Ague, Solution, Pills and Liniment for — Without Qui-
nine.— I. Solution, or Dr. Humphreys' "Tip-Top Tonic." — Sulphate of cin-
chonia, 1 dr. ; sulphate of strychnia, 2 grs. ; tinct. of stillingia, % pt. ; tinct. of
enonymus (wahoo), 4 ozs, : tincts. of leptandra (Culver's physic) and of podo-
phyllum (mandrake), each 2 ozs. : oil of wintergreen, to flavor (15 or 20 drops,
only, in a little alcohol), and elixir of vitriol (aromatic sulphuric acid), to dis-
solve the sulphates. Dikections — Rub the sulphate of strychnia, first, in a
mortar; then put in the sulph.ite of cinchonia, and rub together, and add to
them as much aromatic sulphuric acid as necessary to dis.solve them : then put
Into the bottle with the other articles, shake well, and it ic ready for use.
Dose — For adults, 1 tea-spoonful 4 or 5 times daily. For a child, 3 times as
many drops as it is years old; same number of times daily as for adults.

Remarks. — Dr. Humphreys called this his "Calisaya Anti-Periodic: or,
Tip Top Tonic," and considered it as cheap and efficient as anything that can
he got up. "Calisaya" is the name which the Indians of South America
applied to what we know as the Peruvian bark; hence the Doctor applies It
hei-e, as he knew all physicians, for whom he was writing, would know what he
meant, i. e., that the sulphate of cinchonia and calisaya was made from the
Peruvian bark. [There is an "Elixir of Calisaya and Iron," made by a Bos^

I' ^ifl

IRBATMENT OF DI8EABE8.

ton bouse, kept by drugg:l8ts, witb which as a tonic for weak and debilitated
females I have had very great success. See, also, President Day's cure of con-
sumption with "Bark and Iron," meaning, of course, Peruvian bark, showing
its great value in that disease.] Dr. Humphreys thinks that tliere are but ft^
drugs that possess anti-periodic properties, and, therefore, that "wo may got
better results by a judicious combination of remedies, which, if used alone,
with a view to obtaining anti-periodic influence — ». e., to cure agues — would
prove a failure; but properly combined (like tliis solution and the following
pills) would prove more e£fectuRl than quinine." He says of the pills next
below that "they may be used instead of the solution. Possibly they are nv
better, but they are preferred to the solution by many, on account of being
portable, palatable, convenient, cheap, safe, and certain." The pills are as fol*
lows:

II. Dr. Humphreys' Pills. — Chinoidine, 1 rz. ; solid ex, nux vomica, J^dr.;
pyrophosphate of iron and solid extracts of euonymus (wahoo), of each, 2 drs. ;
gelsemium, 2 scru. ; hydrastis, ^ oz. ; xanthoxylum, 1 dr. Mix thoroughly^
flavor with oil of v intergreen, and divide into 240 pills. Dose. —For an infant^
as a general tonic, 1 pill, 8 or 4 times daily; as an anti periodic (i. e., to break-
up, or cure an ague), 1 or 2 pills every 2, 8, or 4 hours tiuring the intermission;
in mild cases, 6 or 8 will act as an anti periodic, breaking up the ague; in obsti
nate cases, it may sometimes require twice that amount; then repeat it the next
period before tlie chill commences. The anchor has found it best to begin
about five hours before the chill should commence and take the dose iii amounts
as abo^e described — a large, full-chested and plethoric adult to take the 2 for a
dose, and t small man or woman, and those from 12 or 14 years to 18 or 20, to
take only 1, and repeat the dose each hour, the last one to be taken one hour be
fore the chill should begin is the most certain way. ["Three or fc 'r times daily*
generally means to take before meals and at bedtime,] For children, 1 pill every
2 hours, or half a pill every hour, to break up an ague, will be plenty, and as
a general tonic the same dose, 8 or 4 times daily as above, for the adult; but
for children especially, as before remarked, he p'-efcrs the solution, or, as ho
calls it, th^ " Tip Top Tonic." "Usually," he says, "no other remedies are
necessary, either with the pills orsolution, unless there are complications indicat-
ing special treatment. If so, they should receive attention." But it is well
known that spleen and liver dilflculties are the most common complications in
chronic or long-standing agues. Hear his remarlis as to the spleen. He says
©n this subject: " Under the use of either of these anti periodics alone I have
often noticed many very serious complications givf* ^v, after they had with
stood every other treatment. Especially has this bue.. ifle case with regard to
enlargement of the spleen. Perhaps no single remedy, nor combination, is so
effectual in removing that morbid (unheal '^y) condition."

He said he cured some thirty cases of enlarged spleen — some of enormous
size; he has not had a single failure. He used nothing but the pills it solution.
These, then, are certainly very valuable preparations, and the utmost confidcoce
must be placed in them.

f^iM

DR CHASE'S RECIPES.

bt. irumpnreys a<Tvances the following idea, and I fully agree with him,
and only wonder that the plan of taking the antiperiodic medicine in pretty
full doses on the fifth and sixth days— as well as on the seventh, as has hereto-
fore been the plan — has not been sufficient in many cases to prevent the retura
He says:

" Having once arrested (broken up) the periodical form of the disease, the
patient should take a dose of the antiperiodic three times a day for several
weeks; every fifth, sixth and seventh day six or eight doses should be taken.
This course should be carried out strictly. The antiperiodic liniment (give«
next below), or any other remedy, should also be used."

Avoid, as much as possible, exposures to heat or cold, rain, strong current*
of air, malaria, loss of sleep, excessive fatigue, etc. Keep the bowels easy
and the stomach in the best possible condition, to avoid complications or
relapse.

Sometimes there U much benefit derived from counter-irritation over the
kidneys, especially '.vhen there is pain or weakness. For this condition I have
found the best results from the following:

III. TJie Antiperiodic Liniment for Liver and Spleen Difficulties.— B&tn-
rated (as strong as can be made) tincts. of arnica and capsicum, and aqua
ammonia, each 1 oz. ; tinct. of nux vomica and olive oil, each 1 ^^ ozs. ; oils of
hemlock and origanum, each 3 drs.; pure croton oil, 3^ to 1 dr.; mix. The
tinctures all to be made of full-strength alcohol. Use with friction along the
spine from one to three times daily. A permancLt glow or warmth is felt
while using it, and for several days after its discontinuance.

Dr. Humphreys has noticed many cases in which the liniment alone, used
as directed, has intercepted the intermittent paroxysms ("shakes"); and by
using it occasionally, when indicated — by weakness or pain in the spine — it has
prevented their return for months, and finallj' made a complete cure.

Remarks. — The author will only make this further remark as to a cure by
the liniment alone. Unless there is some especial reason why no medicine
could be takeu internally, I should look upon it as a poor policy to wait for a
cure by the usj of liniment alone, and would say, by all means take some of
the remedies here given internally, and also use the liniment, oi the counter'
irritant named, for pain or weakness of the back, or enlarged or painful
spleen, and thus cure the disease without delay, when possible.

2. Aguo, or Chills and Fever— Simple Cure Without Qui-
nine.— H. G. D. Brown, of Copiah Co., Miss., gives the following as a certain
and thoroughly tried cure for fever and ague: " Take 1 pt. of cotton seed; 2 pts.
of water boiled to 1; strain, and take warm 1 hour before the attack. Many
persons will dotibtless laugh at this simple remedy; but I have tried it effectu-
ally, and unhesitatingly say it is better than quinine, and could I obtain the
latter article at a dime a bottle, I would infinitely prefer the cotton-seed tea.
It will not only cure invariably, but permanently, and is not at all unpleasant
to the taste."

TREATMENT OF DISEASES.

3. Ague or " Chills " — Positive Cure, with Quinine.— This

receipt ia from Dr. Joseph Spaulding, of Lafayette, Ind., in answer to an inquiry

from a lady tlirough tlie Blade HouseJiold, which explains itself. He says:

"Deab Madam: — You s ty 'df^n't prescribe whiskey nor gvinine,' but I wtU,
and I know whereof I speak, as I was a sufferer with the ague for three years,
in the malarial district of Indiana, and this cured me, and I have not had a
chill for five years; and I am sure it will do as much for others. The toper
who takes his morning bitters out of this, will not want them a second time
from the same bottle.

I. "A thorough cathartic. Now, I mean thorovgh when I say it.

II. " Two days after take quinine in 6 gr. doses every 4 to 6 hours, just as
you can stand it, till you have missed a chill; then take the following:

III. Tonie Bitters, to St mgtJien and Tone up the System after Ague, orr
Chills and Fever have been broken, or for Genei'al Ufe. — "Tinct. capsicum, 1 dr.;
citrate of iron and quinine, 1 oz. ; comp. tinct. of gentian, 1 oz.; elixir cin-
chonia, 2 ozs. ; whiskey, 5 ozs. Dose — Take 1 tablespoonful 3 times daily,
just after meals."

The elixir of cinchonia is also known as " elixir of calisaya," or "elixir of
bark," meaning, of Peruvian bark. It is made as follows: Peruvian bark, 1 oz.;
fresh orange peel, }i oz. , cinnamon bark, coriander seeds and angelica seeds,
each 8 drs. ; caraway and anise seeds, each 1 dr. ; brandy and water, as given
below; "dimple syrup, 10 ozs. Bruise or coarsely grind the bark and aromatics,
and treat them with brandy until 10 ozs. are obtained; then continue the perco-
lation with equal parts of brandy and water, until 22 ozs. have been obtained;
then add the syrup to make 2 pts. tonic and cordial.

Remarks. — I know that some people object to using quinine, believing that
it causes rheumatic or other pains, etc., but I am well satisfied that the pains, or
other difficulties supposed to come from the quinine, came from the disease, or
the climate, and not from the use of the quinine. It is not only a perfectly safe
remedy, but is indeed a valuable antiperiodic and strengthening medicine. It
can be obtained anywhere, and will cure ague everywhere, with only an occa-
sional exception. The position I have taken above, that it is the disease, or
malaria in the system, that causes the pain in the bones, etc., and not the qui-
nine that does it, I have since seen, is also claimed to be the fact by some of our
most eminent pysicians.

4. Ague, or Chills and Pever — Certain Cure for. — Quinine,
81 grs.; aromatic sulphuric acid and laudanum, each, 31 drops; water, 3 ozs.

^DosE — A teaspoonful 3 times a day, before meals.

Remarks. — This was given me by Mrs. Catharine Baldwin, of Toledo, 0.,
formerly of Put-in-Bay, where she obtained it, and knew of its curing several
of the most obstinate or long standing chronic cases, which "nothing," as the
saying goes, "would cure." I have used it with success, making only this dif-
ference with the receipt: Using 40 grs. of the quinine and 40 drops of the oil of
vitriol and laudanum, in 4 ozs. of water (to make the quantity a little more);
then, for an adult, directing a tablespoonful three hours, two hours and one hour,
before the chill should commence — which will break it. After that, 1 tea-spoon-
ful 8 times daily, just after meals, till all is taken, will cure most c^scs.

'M,

-V

DR. CHASE'S liECIPES.

b. Ague Pills, Very Cheap and Very Eflbctive, Without
Quinine. — Chinoidine, 1 oz. ; dovers powders, 3 drs. ; pipcrine, 40 grs. ; sub
carbonate of iron, 2J^ drs.; stiff mucilage of gum arabic sufRciont to work
Into pills, and mix very intimately and make into usual sized pills. [The author
would say to make into 440 pills, to be sure to have 1 gr. of chinoidinr in each
pill. J Dose. — Take 2 pills every 2 hours until G or 8 are taken, in the absence
of fever. After the first day 2 pills 3 times a day, just before meals, in the
absence of chills or fever. i • " , ■> ■

Remarks. — This recipe is decidedly a good one, either as an ague cure or as
a general tonic. Chinoidine pills, however, in warm weather get soft and.
should, therefore, have plenty of powdered liquorice root among them to pre-
vent their sticking together; but from this tendency the following, in liquid
form, may be preferable:

6. Chinoidine for Ague— How to Give It.— C. E. Ellis, M. D., of
Gooch's Mill, Mo., in answer to an inquiry of Dr. A. Barry, of Dresden, Tex.,
In The Brief, page 505, 1883, for "a convenient mode of administering chinoid-
ine," made the following answer;' " The following is a prescription used by
my father and myself with no dissatisfaction from any patient, except one col-
ored woman, who complained of nausea after taking: Chinoidine, 2 ozs.;
alcohol, 1 pt. ; nitric acid, dilute (a formula druggists understand), 1 oz. ; aro-
matic syrup of rhei. (rhubarb), 8 ozs.; water, 8 ozs. Mix. Dose. — Whendis
solved, take 1 tea-spoonful before meals and bedtime. If Dr. Barry will try
this mode of giving the chinoidine he will find it all I recommend it to be. 1
have used it a great deal, and I hope he may have as good success with it as 1
have had." . '

Remarks. — Being so much cheaper than quinine is the main reason for its-
use. For those who oppose the use of quinine, and all similar ingredients, a»
cinchonidia or chinoidine, and would like to try a novel, yet a simple, cure, 1
give the following:

7. Ague and Fever, Novel but Simple Cure.— Take a medium
sized nutmeg and char it by holding it to a flame by sticking a piece of wire
inside, permitting it to burn by itself without disturbance; when charred, pul-
verize it and combine with it an equal quantity of burned alum and divide into-
three powders. On the commencement of the chill give a powder. If this

, does not break it, give the second powder on the appearance of the next chill,
and if not cured the third powder must be given as the succeeding chill comes-
on. Usually the first powder effects a cure, and it is seldom that the third pow-
der will be required. The bowels should always be acted upon by a purgative
previous to their administration. It is certainly deserving attention, though 1
do not pretend to account for its action.— P/o/. King.

Remarks.— Prof. King says he has "known it to have cured several cases
of intermittent fever" (fever and ague), and also says he has " been assureii of
its almost universal success in this disease;" and also adds that "it is recom-
mended for the cure of other forms of fever." I am, like himself, unable to
give a reason why or how it sliouJd so act; but that it has so acted I have not a
doubt.

TREATMENT OF DISEASES.

8. Ague Pills for Obstinate Cases. — Alcoholic ex. of nux vomica,
10 grs. ; quinine, 30 grs. ; pulverized capsicum, 20 grs. Ditiections — Mix very
thoroughly and divide into 30 pills. First give an active cathartic to get a good
action upon the bowels; then give 2 of the pills an hour before eating, 3 times
daily, until cured, then 1 pill for a dose the same way until all are taken.

Remarks. — This was from an old physician in Tennessee to a Baptist min-
ister who had had ague a lon^ .le, not being able to get it cured. This did
the work. He gave it to my cousin. Dr. A. B. Moon, of Toledo, O., who says
he failed only in a single case for the many years he had used it,

9. Ague, Tonic Elixir for. — Tinct. of capsicum, 1 dr.; citrate of iron
and quinine and compound tincture of gentian (the first is in crystals, the lat*
ter a fluid), each, 1 oz.; elixir of cinchonia, 7 oza Mix. Dose — From 1 to 3
tea spoonsful 3 times daily, just after meals; for a general tonic, once in 1 to 2
hours; if to break up an ague, 4 doses at least, the last to be taken one hour
before the chill returns.

Remarks. — I know this to be a valuable tonic whenever one is needed.

10. Ague, Tonic Fills for.— Sulphate of cinchonia (made from the
Peruvian bark), 40 grs. ; arsenious acid, 1 gr. ; iron reduced (ferri pulvis, or
iron in a pulverized state) and solid ex. of gentian, each, 1 dr. Mix thoroughly
and make into 40 pills. Dose — As a general tonic, 1 pill 1 hour after each
meal and at bedtime; or, if handier, half an hour before meals and at bedtime;
to break up an ague, 2 pills, 4, 3, 2, and 1 hour before the chill should begin;
then 4 daily for a few days as above.

11. Ague, Elixir, or German Cure for.— Quinine, 16 grs.; quin-
idia and cinchonidia, each, 80 grs. ; comp tinct. of Peruvian bark and tinct. of
columbo, each, 2 ozs. ; tinct. of rhubarb, 1 oz. ; aromatic sulphuric acid, to cut
the sulphates, and " Simple Elixir," to fill an 8 oz bottle. [Lest some per-
sons may want to have druggists fill this recipe, in small places where they may
not have the simple elixir, 1 give the formula, it is as follows- Spirits, or essence
of orange, % oz. ; essence of cinnamon, 10 drops; alcohol, 4 ozs.; simple synip
and water, each 6 ozs.; mix.] Dose— 1 teaspoonful every SJiours, till the
ague is broken; then 3 times daily, etc., as with other tonics.

Remarks.— I obtained this recipe of Q. M. Nill, a dniggistand pharmacist,
of Broadway, Toledo, O. ; and I had it filled by him several times, finding it
very valuable. In one family the lady used it first, for herself, then for a child
and finally for her father, successfully in each case, and I have used it in sev
eral other cases with equal success. Notice this, in this prescription, it con-
tains three of the best anti periodic and tonic preparations made from the Peru-
vian bark, and besides the compound tincture of bark itself, which will account
for the great success I have had, and which I believe others will have, with its
use, either as a cure for the ague or to prevent its return, and also as a general
tonic.

12. Ague, Tonic Febrifuge for — Not Weeding a Cathartic
Before Commencing its Use. — Quinine, 40 grs. ; elixir of taraxacum
(dandelion), 2 ozs. ; simple syrup to fill an 8 oz. bottle. Shake when taking.

DB. CHASEff RECIPES.

■ -?

DoBB — For an adult, 1 tablc-spoonful, or a' small swallow, 8 or 4 timei> daily;
for a child of 6 to 12 years, a dessert-spoonful; 8 to 6 years, 1 tea-spoonful; if
very young, 3^ tea-spoonful.

liemarka. — The beauty of this is, the elixir of dandelion acts on the liver
and bowels, so you do not have to wait to take cathartics before you begin with
the febrifuge. It is best, however, with tliis, as before remarked in several
places, to begin with the doses 4, 8, 2 and 1 hour before ♦he chill would come
on. I obtained this from a friend of mine in I'oledo — M. O. Waggoner — who
has been familiar v.tth its use for tieveral years, and says "there is no equal to
it." I have taken it, and given it to others, with entire satisfaction. It is
Indeer* a febrifugn (opposed to fever) worthy of the name.

13. Fevers in Low, Wet Coiintry— Dr. Buchan's Preventive
and Cure. — Best red, unground Peruvian bark, 2 ozs. ; Virginia snake root,
root; 2 ozs.; gentian root and orange peel, each 1 oz,; br.uidy or good whiskey,
1 qt. ; or whiskey and good worked cider, each 1 pt., will do nicely. DinEC-
TION8— Grind coarsely, or bruise, and put into the spirit, and shake daily for 10
or 12 days, before using. Dose — Two table-spoonfuls immediately after each
meal, either as a preventive or a cure.

Remarks. — Dr.^Buchan, of the Royal College of Physicians of Edinburg,
Scotland, in his Domestio Medicine, claims tliis to be the remedy for fluxes,
putrid intermittents, and all other fevers in low, wet countri* s of an unhealthy
climate. It is certainly valuable, as the gentian improves t e appetite and the
snake root, benefits the kidneys and skin.

14. Ague and Fever, How to Avoid. — The fort . )ing remedies
will cure ague, or chills and fever; but an important question is, how to avoid
or prevent having them. To do this successfully, avoid exposure to the damp
air of the early morning, except when exercising; and then do not remain in
the open air to cool off. Avoid great fatigue; sleep eight hours of the twenty-
four. Be sure that the water used for drinking and cooking is perfectly pure.
Wear flannel underclothing at all seasons. Keep the feet dry and warm. And,
after being ctyeful in all these particulars, if you get the ague, take your choice
in the foregoing list of remedies to cure it, until you can leave the ague district
for a more healthy location.

1. CINDERS OR DUST IN THE EYES — To Remove. — A

correspondent writes to the Scientific American this remedy for cinders in the
eye: "A small camers-hair brush dipped in water and passed over the ball of
the eye on raising the lid. The operation requires no skill, takes but a moment,
and instantly removes any cinder or particle of dust or dirt without inflaming
the eye."

2. Another writer says: " Persons traveling much by railway are subject
to continual annoyance from the flying cinders. On getting into the eyes they
are not only painful for the moment, but are often tlie c. use of long suffering
that ends in a total loss of sight. A very simple and efft tive cure is within
the reach of every one, and would prevent much suffering a i expense were it
more generally known. It is simply one or two grains of flax seed. It is said

TREATMENT OF DISEASES.

they may be placed in the eye without injury or pain to tliat delicate organ,
and shortly they begin to swell and dissolve a glutinous substance that covers
the ball of the eye, enveloping any foreign substance that may be in it. The
Irritation or cutting of the membrane is thus prevented, and the annoyance may
Btjon be washed out. A dozen of these grains stowed away in the vest pocket
may prove, in an emergency, worth their number in gold dollars."

. 1. ACCIDENTS, POISOIONG, ETC.— Short Rules for Man-
agement. — Prof. Wilder, of New York, gives the following short rules to
govern the action in such cases:

I. For dust in the eyes, avoid rubbing, and dasli water into them;
remove cinders, etc., with the rounded end of a lead pencil.

II. Remove insects from the ear by tepid water; never put a hard instru-
ment into the ear.

III, If an artery is cut, compress above the wound; if a vein is cut, com-
press below.

IV. If choked, get upon all fours and cough.

1 V. For light burns, dip the part in cold water; if the skin is destroyed,
cover with varnish.

VI. Smother a fire with carpets, etc. ; water will often spread burning oil,
and increase the danger.

VII. Before passing through smoke take a full breath, and then stoop low;
but if carbonic acid is suspected, then walk erect.

VIII. Suck poisoned wounds, unless your mouth is sore. Enlarge the
wound, or better, cut out the part without delay. Hold the woimded part as
long as can be borne to a hot coal or end of a cigar.

IX. In case of poisoning, excite vomiting by tickling the throat, or by
warm water, or mustard and water, or salt and water, always warm, if possibla

X. For acid poisons give alkalies.

XI. For opium poisoning give strong coffee and keep moving.

XII. If you fall in water float on the back, with the nose and mouth prrv.
jecting. (See falling into the river, etc.)

XIII. For apoplexy raise the head and body; for fainting lay the person
flat.

2. Quick Emetics for Accidental Poisoning. — Another writer
gives the following instructions for the management in accidents, poisoning,
etc. He says: "Quickly mix a couple of ounces of powdered chalk or magne-
sia with a pint of milk and swallow the whole at one draught. Then run the
finger down the throat and move it gently from side to side. This will induce
vomiting; after which drink frealy of warm milk and wpter and repeat the
vomiting. Milk is an antidote for almost ail poisons, narcotics excepted, espe-
cially if used promptly, and followed by vomiting. In narcotic poisoning, as
by laudanun^ opium or morphine, promptly give an emetic of mustard and
water. foUowtv. by copious draughts of warm water and salt, until vomiting \»
induced. Keep tiis patient moving, and do not allow him to sleep. Send it>
hadte for your family phys -i."

DR. CHASE'S RECIPES.

3. Poisoning by Accident or Intention, What tO do. — Another
mcdicul writer on the subject of accidental or intentional poisoning, says: " To
neutralize any poisonous mineral or vegetable, taken intentionally or by acd-
dent, swallow 2 gills {% pt ) of sweet oil; for a strong constitution, more oil."

Remarks. — The sweet oil is good and a bottle of it ought to be kept in
every house, to meet, immediately, any emergency of this kind; but lard oil or
even melted lard will do. Vomiting is also very important.

4. Poisoning by Poison Ivy— Remedy.— Bromine, 15grs., rubbed
In 1 oz. of olive oil, or glycerine, and apply 3 or 4 times daily; one appli-
cation at bed-time has been found effectual; a poultice of clay-mud has also
cured many cases.

6. Poison Ivy— Poisoning Cured by an Old Fox Hunter. —

The following was sent to Forest and Stream, which explains itself. The writer
says: ' I have probably suffered more from poison ivy than any other man.
Three times in one summer I have been blind from its effects. I have tried
every remedy without success, until last summer, I was out shooting, and»
with my usual luck, 1 got another dose that confined me to the house. I could
not walk. An old fox hunter living in the neighborhood, hearing of my con-
dition, came to see me. and brought me a remedy that acted like magic. In 3
days time I was up and enjoying what I love better than anything else in this
world, the best of all. field sports — fall woodcock shooting. I give you the
recipe: Take 1 pt. of the bark of black spotted alder and 1 qt. of water, and
boil down to 1 pt. Wash the poisoned parts a dozen times a day, if conven-
ient; it will not injure you."

R( marks. — Perhaps the better plan is to learn that the poison ivy has its
leaves in clusters of three, while the non-poisonous has its leaves in clusters of
five; knowing this, keep clear of the poisonous.

6. Poisoning by the Poison Oak, Remedy.— J. B. Murfree, M.
D., of Murfreesboro, Tenn., says he has found the black wash made of calo-
mel and lime-water (calomel, 1 dr., to lime-water, 1 pt.), an invariable success
for several years. — Medical Dnef. This is supported by the following, also from
the Brief, by Dr. James A. Douglass, of Poland, O. , under the head of:

7. Poisoning by Rhus, wherein he says: "Since the discovery by
Professor Maisch, that the toxic (poisoning) quality was due to an acid, which
he denominated toxicodendric acid, the treatment has been based upon a true
scientific basis {i. e., that alkalies neutralize acids, and vice versa, that acids
neutralize alkalies), I therefore," he continues, "apply alkalies to neutralize the
acid. I prefer," he also .says, "the liquor calcis (lime-water) applied locall)'^;
in severe cases use internally also I sometimes combine it (the lime-water) '
with soda bi -carbonate, or hydrate of chloral, 1 oz. to 1 pt." This he closes
by saying is as near a specific (positive cure) as any one could wish. (See tumor,
poison wound, and wild vine poisoning, earth cure for.)

8. Poisoning by Henbane, Tobacco, or Stramonium, and

Bites of Snakes — Remedy. — The oil of sassafras has been found a remedy
against the poison of these articles. Given in 15 drop doses, 80 minutes apart.

TREATMENT OF DISEASES.

for six doses, restored consciousness when the flowers of stramonium had been
«atcn by a boy 4 years old; after which a dose of castor-oil was given to work
it off by the bowels.

Remarks. — This is from a Dr. A. W. Lyle, of Castleton, Ind., in Medical
Brief, in which he also gives Dr. Thompson's account of the value of oil of
sassafras for henbane and tobacco poisoning, and also says: " It will destroy all
insect life, and is an effectual antidote for the bite of venomous copperhead
snakes." He recommends all physicians to try it, and, the author thinks, it is
equally good for the people. He does not give the dose in these last cases; but
if a boy of four years can take 15 drops, an adult may take at least 40. And la
the snake-bites, I would rub it on the woundi* also, and repeat as he directs.

1. ACCIDENT PROM CHLOROFORM — To Prevent, by
Mixing Spirits of Turpentine with it.— "A preventive for those acci-
dents which so frequently occur in the administration of chloroform to produce
anaestliesia (insensibility to pain) has been suggested by Dr. "Wachsmuth, of
Berlin, Germany: the method consisting simply in the addition of one part of
the rectified oil of turpentine (spirits of turpentine) to five parts of chlorofomu
The oil of turpentine in vapor appears to exert a stimulating or life giving effect
on the lungs, and protects those oigans from passing into that paralyzed state
which seems to be produced by chloroform narcosis (to benumb, or to become
unconscious). It appears that Dr. Wachsmuth, while lying on a sick-bed, acci-
•dentally breathed the vapor of turpentine, and he experienced from this a
strongly refreshing feeling — a fact which induced him to try the plan of adding
oil of turpentine to chloroform when using the latter for anaesthetic purposes."

Remarks. — People, even physicians, speak unadvisedly when they say oil
of turpentine, meaning the spirits, as it should be called; there is no oil of tur-
pentine proper. The sticky mass, as it runs from the trees, is distilled, when it
becomes very limpid, i. e., pure and clear, having scarcely an appearance of
oil — clear as water, as the common saying is. The only object of this explana
tion is, tliat no one shall suppose that there is an oil, and a spirit, too; they ar»
both one and the same tiling.

2. Accident from Chloroform— To Prevent by Management.

—It is believed that many of the deaths from the administration of chloroform
have arisen by the patient lying upon the back, and the tongue, from loss of
muscular power or contractility, has fallen back into the throat and thus suffo-
caled the patient. Tliis sliould certainly be looked to by everyone who admin-
isters it. The tongue can be held with a cloth, if need be.

I see also by a recent statement in the Ann Arbor Register that Dr. McLean,
of the University of Michigan, in his surgical practice of 25 years, prefers
chloroform to any other anesthetic, and has never hail a death occur from it.
nor seen a death by its use. He has always used it vi len necessary, and is a
strong advocate for its use, and, all things consiilered, prefers it to ether. With
die foregoing cautions as to the breathing, to prevent suffocation from the
tongue failing over ihe glottis wlnle the muscles are all relaxed Ijy the chloro-
form, there need be no apprehension of danger from it; still, 1 cau seu no
objcctiou to mixing tlie turi)entino with it.

96 . Dli' CHASE'S BECIPES.

The London Lancet confirms the Idea advanced above, about the attention
totiie tongue, in the following words: " Death from chloi form need never
occur, according to thp doctrine of Syme, Lister and Hughes (all celel rated
surgeons) if this simple rule is observed: Never mind the pulse, never mind the
heart, leave the pupil (of the eye) to itself. But keep your eye on the breath-
ing, and if it becomes embarrassed to a grave extent, take an artery forceps
and pull the tongue well out. (A piece of cloth in the fingers will hold the
tongue with but little difficulty.) Syme never lost a case from chloroform,
although he gave it five thousand times."

PALLINa INTO DEEP WATER — What to do for Those
Who Cannot Swim.— For those who may fall into deep water, and can-
not swim, it is thought best that a little fuller instructions ought to be given:

L "When one falls into deep water let it always be remembered that he
will rise to the surface at once; and now is the time to remember, also, that
lie must not raise the arms nor hands above the water, except there be some-
thing to take hold of; if he does it will sink the head so low he cannot breathe.
But:

IL Any motion . of the hands may be made under the water, as you
please, without endangering the life, for if the water is quiet, the head being
thrown a little back, the face will float above the siuface, unless heavy boots or
clothing bear one down.

III. And a motion of the legs as if walking up stairs, while It can be
borne, keeping the perpendicular as nearly as possible, will greatly aid in keep-
ing one afloat until help arrives; and even good swimmers had better not ex-
>iaust themselves, if a boat is coming, only to keep afloat. (See also drowned
persons, rules for resuscitation, etc.)

SAIiVES, FIiASTEBS, OINTMENTS, POULTICES, ETC.

1. Salve or Plaster for Chaps, Cracks, etc. — Rosin, 10 ozs.;
mutton tallow, 2 ozs.; beeswax, 1 oz. Directions — Simmer together and
work as shoemakers do their wax, and make it into convenient rolls. Spread
on slips of cloth to suit the place, and apply as hot as the flesh will bear it —
it will need no tying. If too stiff in very cold weather use a little more tallow
and beeswax, or a little less rosin.

2. Ointment of St. John's Wort and Stramonium, for
Tumors, Bruised and Blackened Spots, etc.— Tops and flowers,
recently picked, of St. John's wort (hyperieum perforatum), fresh stramonium
leaves, each ^ lb. ; lard, 1 lb. Directions — Bruise the herbs and put into
the lard and gently heat for an hour, then strain. Rub and heat into the swell-
ings, caked breasts, hard tumors and ecchymosed spots (spots which have
been bruised and the blood settled under the skin) thoroughly.

liemarks. — Prof. King also says the saturated (as strong as can be made)
tincture of the St. John's wort is nearly as valuable as that of arnica, for
bruises, and may be substituted for it in many cases. (See also the recipe for
coughs, colds, hoarseness, etc., for the further value of St. John's wort.)

TREATMENT OF DISEASES.

le)
or

8. Salve or Ointmont for Cuts, Sores and Cracks made in
Husking, Salt-Rheum, Scurvey, Head Boils, etc.— Mutton tallow, 8
11)8, : rosin, 114 ^^^- > sal-ammoniac (crystals) ,2 oz8. ; sweet oil, 1 pt. Diukc^ton^
— Melt the rosin and tallow together; dissolve sal-ammoniac in a little water, uftor
having powdered it fine, then stir it into the mixture; put in the oil, or enough
of it to reduce to a paste, or ointment, then place in boxes, or a jar that can be
covered. To apply, it is best to keep a little of the sal-ammoniac dissolved in a
little water, sufBcient to give the water rather a sharp tastn, and first wet the
part to which the ointment is to be applied, with the sal-ammoniac water. The
healing will be quick and satisfactory.

Remarks, — I obtained this from a Welsh blacksmith at Moawequa, 111.,
who thought it had no equal in the world as a healing ointment, or salve, as he
called it. It will be found valuable for cracked fingers in husking, as well as
for general purposes.

4 Itch Ointment, or Wash, Preferable to the Old Method.—

Quicklime (good stone lime, just slacked), 1 part; sulphur, 2 parts; water, 10
parts; by weight siy J^ oz. of the lime, 1 oz. of the sulphur, and 5 ozs. of
•water, make the right proportions. Directions — Boil togetlier in a porcelain
dish, stirring constantly wi^h a stick, till it is the shade of cinnamon essence.
When cool, bottle and keep corked. Apply a small quantity to the parts affected
Remarks. — This is from Dr. A. B. Masou, who says of it: " It is much
nicer to use than the old sulphur ointment: and will effect a cure with fewer
applications." It can be relied upon.

5. Ointment and Salve for General Purposes, Norton's.—
I. For the ointment, lard, 1 lb.; rosin, 5 ozs.; beeswax and gum camphor,
each 2 ozs. ; oil of origanum and spirits of turpentine, each 1 oz. Directions
— Melt the lard, rosin and beeswax together; break up the camphor gum as fin©
as you can, and when you remove the first from the fire, after all are melted,
stir in the gum and continue to stir till the camphor gum is melted and all i»
quite cool; then put in the origanum and turpentine, and keep stirring until it
sets, or stiffens; box, or put in a fruit can, and cover to exclude air.

Remarks. — " It is good, very good, for all general purposes," says my sister,
Mrs. Norton, from whom I obtained it.

II. For the Salve. — Use 5 lbs. of rosin- "nd in place of the lard use 6 oza,
of mutton tallow; all the other ingredients as for the ointment, and melt;
but as soon as the gum camphor is melted, and after having removed it from
the fire, put in the oil and turpentine, and stir well for a minute or two; then
pour into cold water, and pull and work the same as shoemaker's wax; then
roll into sticks, and wrap each stick by itself.

Remarks. — Valuable as a strengthening salve or plaster to apply over all
weaknesses, rheumatic and other pains, anywhere on body or limbs.

6. Glycerine Ointment for Chapped Hands, Lips or Face,
Chafes, Hemorrhoids, etc. — Oil of sweet almond, 2 ozs. ; spermaceti and
white wax, each ^ oz.; best glycerine, 1 oz.; oil of rose, a little. Directions
—Melt the spermaceti and wax in the oil of almond by gentle heat; then &tir in

DR. CHASE'S RECIPES.

the glycerine and oil of rose, and put up in small jars or wide-inoutbed bottles.
In cold weather it must be warmed to apply. Keep covered or corked.

6%, Balm of Qilead Ointment or Oil.— Take any quantity of Balm
of Gilead Buds, place them in a suitable dish for stewing, pour over them suffi-
cient melted laid to cover them — or to make the Balm of Qilead Oil, pour the
Bame quantity of sweet oil — stew thoroughly, then press out all of the oil from
the buds, and bottle ready for use.

This will be found to be a very excellent ointment for cuts, bruises, etc.,
and the oil will also be found to be very healing.

7. Salve, or Balsam, for Wounds, Cracks, or Internal Fains.

—Rosin, 2% lbs.; spirits of turpentine, 1 qt.; balsam of fir, 4 ozs.; oil of hcm-
tock, 2 ozs. Directions — Melt the rosin, and remove from tlie fire; then, when
a little cool, stir in the fir, turpentine, and last, the oil of hemlock, continuing
to stir until cool enough to remain permanently mixed.

Remarks. — I saw this salve on the hands of a Mr. E. B. Mason, a farmer
©T Ann Arbor, Mich., upon cracks and a wound of considerable extent.
1\ jticing its white appearance and adhesiveness, I inquired about it; he told me
ho had used it for several years, and thought it had no equal for wounds, sorea,
cracks from husking, etc., and also as a "plaster" over any internal pains
whatever. He spoke of it so highly that I was induced to obtain it for my
Third Book. I know it must be valuable; but I think it will prove too soft
Tor hot weather. Then to use only half of the spirits of turpentine and possibly
»^ lb. more rosin is all the modification needed to adapt it as a plaster to be
ftpplied to other parts of the body. It would be very valuable to wear over a
sore breast, whether from strain or soreness of the lungs. See also the Centen-
nial Recipes from " Poor Will's" Almanac, at the close of this department, foi*
an ointment for these purposes.

8. Salve for Inflamed Wounds, Prom Taking Cold in Them.

—Lard, 8 ozs., melted 3 or 4 times, and cooled each time in cold water (vaseline
or cosmoline is now used without tlie purification, and will do as well, and pos-
sibly better,); then stew in it 2 fair sized onions sliced, and strain. This
is an excellent salve for inflamed wounds. Apply twice or thrice daily, as
needed. Twice is enough unless excessive ulceration, or running of consider-
able matter

9. Salve, Carbolic, for Burns, Sores, etc.— Lard, 10 ozs.; white
wax, 5 ozs. ; balsam of fir and carbolic acid, each 1 oz. Directions — Melt
the lard and wax together, then add, the fir, and when it begins to thicken, by
cooling, stir in the carbolic acid, and put up in tin lx)xes, or a suitable jar,
covered tightly for use.

Remarks. — The balsam of fir is very soothing and healing, and makes the
salve stick better to burns or othtr open sores, at the same time it hides the dis-
agreeable odor of the carbolic acid Many persons think there is no salve equal
to those made with the carbolic acid. I think vaseline, 10 ozs., would be better
than the lard as above given.

TRKA T¥KNT OF DISLAHKS.

10. Salve, or Ointment, Gro(>n, for Old Sores, ITloers, Can-
oers, etc. — Rosin and becHwax, each 1 oz. ; mutton tallow or lurd, 4 ozi;
pulverized verdigris, 1 dr. DinKCTiONS— Melt tlio two first together and stlv
in the verdigris, stirring till cold. Dress the sores, ulcers or wounds, above
named, morning and evening, after cleaning them properly with castile soap,
If necessary, and apply a mixture of equal parts of tinctures of myrrh, aloes
and blood-root. And if any fungus (proud flesh), sprinkle on powdered blood-
root or finely pulverized burned alum, then the salve, oi nore properly, the '
ointment.

Remarks. — Dr. Ounn thinks this a very valuable treatment, especially for
old or long standing ulcers.

11. Salve or Poultice, Bobinson's, for Sores, Inflammation,
etc. — Scrape plenty of raw potatoes and thicken it with finely pulverized char-
coal. Apply freely to the sore, or inflamed part, and renew as often as it
becomes dry, or once in 3 or 4 hours.

Remarks. — It cured a boy's leg which had been injured In such a way
as to cause a large sore and extensive swelling, becoming so bad the doc-
tors expected amputation would be necessary; but a neighbor recommended this
salve, or poultice, which cured and saved the leg. Then it will do it for others
too.

11. A flaxseed poultice thickened with pulverized charcoal will prevent
the spreading, or extension, of mortification, separating the mortified parts
from the healthy, at least it did this once on my own person, when only a boy,
where one of my feet, and some of the toes, had been badly crushed by a
threshing machine and mortification set in. Fail not to try one or the other,
as occasion may demand.

12. Pumpkin Poultice for Painful Inflammations, Shovell-
ings, etc. — A correspondent of the New York Farmers' Club, published la
the Amencan Agriculturist, gives an instance in which a woman's arm was
swollen to an enormous size and painfully inflamed. A poultice was made of
stewed pumpkins, which was renewed every 15 minutes, and in a short time
produced a perfect cure. The fever drawn out by the poultices made them
extremely offensive as they were taken off.

Remarks.— In such cases after the inflammation is reduced by the poultices
some good, mild liniment, lilie Mrs. Chase's, should be applied from time to
lime, for the purpose of strengthening, healing, etc. ^-•

13. Salve and Other Treatment— For Quinsy and Gathered
Breast. — I. Obtain oil of spike, sweet-oil, British oil and spirits of turpen-
tine, each 1 oz. Put lard, 1 pt. , over the fire in a suitable dish, and burn or heat
it till it is a brown color, then remove from the fire, and, when cool enough
to allow the finger in it, add the oils and mix well.

II. Take oats, 1 gal., and put in a kettle, with vinegar to cover, and boil;
then fill two woolen stockings with the boiled oats, and sew up, and keep steam-
ing hot, or as hot as can be borne, upon the neck; now grease the thro"t thor-
oughly with the salve, and apply one of the stockings to drive in the salve.

srr,..>&

100

J)R OIIASES' REC1PE9.

'i-hW

cljftngfng ci'cry 10 mlnuJcs, gronfllng well each cliange ntiUl the swoatlng ts
kept up 2 or 2^ hours; then wash oflf with socLi in warm water, cliangc uU
dump clothing, and allow a good rest. It may ho repeated next day, ff needed,
but seldom will I)c. It id equally good for gathered brtiwts; hut in either case
bo careful not to lake cold.

14. Weak Back, Valuable Plaster for.— Burgundy pitch and
camphor gum, each 1 oz.; opium, 1 dr. Dirrctionb — Molt tlic pitch, and
having broken up the camphor, and made the opium gum into as fine bits ua
you can, stir them in and see that they are dissolved and evenly mixed. Spread
the plaster very thinly on soft leather; wash the back with vinegar as hot as it
can be borne; then nd> the parts with dry flannel to make it red, and apply the
plaster iiot, and wear it as long aa needed, renewing, if nece8.sary. Remember
this, in applying a plaster to any place, if there is any hair where it is to bo
applied, always clip it olT as close as possible, or shave it off, as thought best.
A bandage will have to be worn with this, as it will work out and soil the
clothing without it.

RemarkH. — I obtained this recipe from Mr. Moross, of this city (Toledo), a
grocer, who said he was cured by it, after he had tried all the doctors, been to
Saratoga for a season, etc., without benefit. And he also assured me that ho
had given it to others who were very bad (the doctor claiming disease of the
the kidneys); one who had tried everything and was going homo to die, by
using this plaster became a well man. I have tried it personally and find it
valuable, and deem it worthy of gi-eat confidence. I would suggest, however,
that the addition of 1 oz. of rosin to this salve would prevent its running, with-
out Injuring its value.

15. Counter-Irritation, Croton Oil for.— In cases of chronic sore
throat, lung coughs, asthma, bronchitis, consumption, inflammation of the
liver, spleen, etc., as a counter-irritant, the following will be found very satia
factory: Croton oil, 1 dr.; spirits of turpentine, 2 drs.; mix. Directions—
Which be careful to follow: With the finger rub on the mixture thoroughly,
covering a space about the size of a silver dollar, or larger, as deemed best, from
the amount of cough, or soreness over the part affected, 4 to 6 times; the
finger should carry enough for the size of the dollar. In about 12 to 24
hours, the skin becomes red, and slight pimples arise, but if they do not rise in
86 hours rub on again in the same manner, but not quite so freely. These
pimples will ripen into pustules, and fill with water, or a thick yr .low matter,
according to the condition of the system, and must be opened with a needle,
and the matter pressed out and carefully wiped off with a soft cloth, then
washed with soap suds (costile is best), and this filling and refilling ought to go
on for 3 to 6 days. Wash every night and morning, or at least once daily,
according to the amount of matter, or itching which may occur. As this croi>
discontinues to run make another application aa near to the first as you can,
and continue this as long as needed.

/2«n«rA».— The above mixture makes a mild and bearable sore; while the
croton-oil alone, as formerly used, makci ugly sores and causes terrible itching

TREATMENT OF DISEASES.

24
sin

Iter,

llhcn
go

lily.

:roi>
Icau,

tho

or sharp burning pain, and so docs tho old Irritating Plaster, which Is not
uccc8sary to produce the desired efTect This raises only in pimples, while the
old Irritating plaster ulcerates the whole surface, and is very tedious and
troublesome to bo borne. Dr. Sykcs, of Chicago, makes great use of this mix-
ture, wherever and whenever needed, aud I have used it with much satis*
faction.

16. Spioed Plaster or Foultioe, to Bemove and Prevent
Nausea and Vomiting. — Ginger, cloves, cinnamon, and black pepper,
each J^ oz. ; cayenne pepper, ^ dr.; all these In fine powder; tinct. of ginger,
^ 07.. ; sufficient atrained honey or molasses to make it to the consistency of a
poultice — rather stiflf; appiv^ over the stomach.

17. Itoh, Valuable Ointment for. — Lard, ^Ib.; sulphur, ^oz.;
white precipitate and bcrzoic arid, each ^ dr. ; sulphuric acid and oil of bcrga-
mot, each % fl. dr.; saltpeter, 1 dr. Directions — Have the saltpeter in
powder; melt the lard, remove from tho fire, and pour into an earthen dish;
then put in the other ingredients, stirring till cold. Anoint well, night and
morning, until cured, which it is sure to do, as it kills the itch-mite, which bur-
rows in the skin and causes the itch.

18. Healing Ointment or Black Salve for Inflammations,
Wounds, TJ leers, Burns, Etc. — Olive-oil, IJ^ lbs.; bees-wax and un-
salted butter, each 2 ozs. ; whi'e pine pitch, called also white turpentine, 4 ozs.,
red lead, ^ lb. ; honey, 6 ozs. ; jowdered camphor gum, 4 ozs. Directions—
Put tlie olive-oil into a suitable kettle, place on a stove, and bring it to a boiling
heat (remembering that it takes nearly 8 times the heat to boil oil that it does to
boil water); then, the lead being in fine powder, stir it in, as you would make
" mush," and continue the heat, and stirring till it becomes a shining black or
deep brown. Reniove from the fire, the bees-wax being shaved finely, stir it in;
then the other ingredients, the powdered camphor last. Spread on a cloth and

apply. ,

19. Stimulating Ointment for Gold Peet, caused by Sweat-
ing in Consumption and other Exhausting Diseases.— Oil of but-
ter, 1 pt. ; oil of bergamot and strong tinct. of capsicum, each 1 oz. Direo*
TiONS — To make the oil of butter, take sufficient butter and put into a kettle of
water, boil well and stir; then set off till next day, and take the oily butter oft
the water, put in the tincture of capsicum and simmer, to evaporate what water
is in it; when cool stir in the oil of bergamot. Box tightly, or put into a largo
mouthed bottle, for use. Rub on a tea spoonful of this, night and morning, and
heat into the bottoms of the feet and palms of the hands, which will soften
them, remove all hardened skin, etc. By its stimulation it helps to relieve
their tendencies to sweating and also of a sense of heat, or burning, which is
sometimes very annoying.

20. Magnetic Ointment, for Burns, Cuts, Sores, etc.— Make
the same as the above, except by using the oil of origanum in place of tho
tincture T capsicum.

liemarks.—Thia and the stimulating ointment will be found very reliablo

W '■■■

103

DR. CHASE'S RECIPES.

n, * 5m

for what they are recommended ; this last for all purposes of healing and soft
ening old sores as well as fresh cuts, bruises, burns, etc.

21. Salve or Ointment, for Barber's Itch and Other Sores
of a Chronic and Malignant Character.— A Mrs. H. J. Merrill, of
Toledo, O., gives me Llie following, which she had used many years, with great
success, on all bad sores of long standing, and of an irritable character: Cleanse
the sore well with warm castile soap suds, dry carefully with soft cloths and
apply sparingly at first, as it will " bite," to show its power over the disease.
Gunpowder, sulplmr and alum, each, powdered, 2 table-spoonfuls; unsalted
lard, or fresh made unsalted butter, '^ pt. Directions — Put into »n earthen
dish and stew on the back of the stove for 24 hours, strain and box for use.

1. ITCHING- (Prurigo), TO CURE — Magical.— Dilute (the medici-
nal) hydrocyanic acid and sugar of lead, each 2 drs. ; alcohol, 8 ozs. ; distilled or
8oft water, 1 pt. Directions — Dissolve the lead in the water, then add the
acid and shake well, then the alcohol. Wet cloths and lay upon the itching
parts, or apply with the finger, as the case will alloT\ , frequently.

Remarks. — The acid is poisonous, hence keep it out of the way of children.
It is claimed to be magical in its quick relief of itcliing of any part, but not
upon open sores nor where the skin is broken. It is perfectly safe to use, when
80 extensively diluted r^ this is.

2. Itching in Leucorrhoeal Cases, etc.-More recently in these cases
of prurigo, or itching of the external parts, the following has been used con-
siderably, and, it it claimed, successfully: Bi-sulphide, or bi-sulphite, of soda
and soft water, each 2 ozs. ; glycerine, 3 ozs. ; mix and apply frequently, with
cloths, if the patient is confined to bed, to be laid upon the parts.

3. Inching, or Prurigo, Ointment for.— My old friend. Dr. T. B.
King, of Toledo, O., takes: Oxide of zinc ointment, 1 oz.i camphor gum, 20
grs„ grind to a fine powder, with a few drops of alcohol, and mixed in, then
12 to 15 grs. of red precipitate, also rubbed into the zinc ointment. Rub a little
tipor the parts, and if a fold of the skin or flesh comes together and chafes, a
little of the ointment upon a soft cloth and put between, soon relieves,

4. Ointment for Chafing, Itching or Prurigo.— Camphor gnro
and white wax, each 1 oz. ; mutton ta'Iow, 2 ozs. ; red precipitate and oxide of
zinc, each 3 drs. ; tannic acid, 1 dr. Directions— Triturate the camplior gum
•with a little alcohol, melt the tallow and wax by gentle heat, and stir, and ruL
ull together thoroughly till cool. Used as above, or as for regular itch.

Remarks. — When it can be obtained, the oil from 4 ounces of freshly made
unsalted butter in place of the mutton tallow is preferable. (To make oil of
butter see stimulating ointment, etc.)

1. CHAPPED HANDS, LIPS, CHAPES, ETC.— Cold Cream
of Glycerine and Rose for.— A cream, or liquid, for the above purposes
is made by using 1 oz. of white melted wax; 4 ozs. of glycerine, with oil of
rose or other flavor to suit, 4 or 5 drops, to flavor.

2. Hands, to Soften, Remove Tan, Freckles, etc.— Lemon juice
and glycerine, equal parts, say 1 oz. of each, will not only soften the handa^

TREATMENT OF DISEASES.

Ids

bat will remove tan, or sun-burn, and also freckles, by frequent applications.
For freckles, however, I should add )^ to 1 dr. of powdered borax; which will
not injure it for the other purposes. (See moles, freckles, pimples, etc.)

3. Pace or Toilet Wash, in Place of Powders.— Although this
can hardly be called a medicine, yet it seems to me to be the appropriate place
for it, in connection with the preparations for chapped lips, hands, etc., so I
give it a place here, knowing it to be just what many ladies, who have lost the
naturally delicate tint of health by the cares and labors of the household, or by
sickness, will be desirous to make use of, as 1 know there is nothing in it that
will in any manne 'njure the skin. Finest prepared chalk, 1 oz. ; cologne ana
alcohol, each 23^ o-.o. ; distilled water, IJ^ ozs.; glycerine, % oz.; ex. of helio-
trope, 1 dr. Triturate, or rub the chalk, thoroughly in about 1 oz. of the spir
its, then mix all together. Direotions — Shake the bottle well, then apply with
a soft sponge or soft cloth, and allow to dry; then with the cloth remove the
chalk from the face, to suit the complexion, or your taste. If too much is
left on it will appear deadly white, rather than lively and natural. If properly-
used, as I have seen it, it is indeed very nice.

1. NERVOUSNESS AND SLEEPLESSNESS. — New and
Successful Remedy.— Wm. A, Hammond, M D., states that he has
recently used the bromide of calcium flime, from the Latin calx, lime), in a
number of cases in v/hich the bromides were indicated, and is satisfied of its
great efficacy. He says:

" The dose is from 15 to 30 grs. or more for an adult. It is especially use
ful in those cases in which speedy action is desirable, as, owing to its instability,
the bromine is readily set free, and its peculiar action ou the organism obtained
more promptly than when either of the other bromides is administered. Chief
among these effects is its hypnotic (sleep producing) influence, and hence the
bromide of calcium is particularly beneficial in cases of delirium tremens, or
in the insomnia (inability to sleep) resulting from intense mental labor or excite
naent.

" I gave a single dose of 30 grains of this to a gentleman, who, owing to
business anxieties, had not slept for severa' nights, and who was in a state of great
excitement. He soon fell into a sounv' ^icep, which lasted for 7 hours. The
next night, as he was wakeful, I gave him a liuo dose of bromide of potassium,
but it was without effect, and he remained awake the whole night. The sub
sequent night he was as indisposed to sleep as he had ever been, but a dose of
80 grains of bromide of calcium gave him 8 hours sound sleep, and he awoke
refreshed with all unpleasant cerebral (head) symptoms — pain, vertigo, and con-
fusion of ideas— entirely gone.

" In a number of other instances a single dose has sufficed to induce sleep
—a result which very rarely follows the administration of one dose of any of
the other bromides. [Then, of course, it »3 better than the others, as formerly
used.]

" In those exhausted conditions of the nervous system attended with gtpat
irritability, such as are frequently met with in hysterical women, and which
are indicated by headache, vertigo, insomnia and a mental condition of extreme
excitement, bromide of calcium has proved in my hands of decided service.
Combined with the syrup of the lacto-phosphate (milky phosphate) of lime, it
scarcely leaves anything to be desired. An eligible formula is: Bromide of cal-
cium (lime), 1 oz.; syrup of lacto-phosphate of lime, 4 ozs.; mix. Dobs! — ^A
;tea-8poonful 3 times a day in a little water.

t1i<

*; ,

101

DR. CHASE' a RECIPES.

"In epilepsy I have thus far seen, no reason for preferring it to the bromide
of potassium or sodium, except in tliose cases in which the paroxysms are very
frequent, or in cases occurring in very young infants; of these latter, sevem
which had previously resisted the bromide of potassium, have yielded to the
bromide of calcium. It does not appear to cause acne (a pustular aHection of
the skin) to anything like the extent of the bromide of potassium or sodium."
New York Medical Journal,

2. Sleeplessness, Simple Bemedy, but Successful With
Many. — For those troubled with sleeplessness from literary labor, or other dis-
turbances of the nervous system, a writer of experience says, "Just before
retiring eat 2 or 3 small rawc >r"ons, with a little bread, lightly spread with fresh
butter, which will produce the desired effect, saving the stupefying action of
drugs."

Remarks. — This plan of eating raw onions has not only been satisfactorily
tried to obtain sleep, but eating them once or twice daily with the meals has also
proved valuable to those troubled with dyspepsia.

3. Wooing Morpheus— The God of Sleep or Dreams.— Wet half
a towel, apply it to the back of the neck, pressing it upward to the base of the
brain, and fasten the dry half of the towel over so as to prevent the too rapid
evaporation. The effect is prompt and charming, cooling the brain and indu-
cing calmer, sweeter sleep than any narcotic. Warm w^ater may be used though
most persons prefer cold. To those suffering from over excitement of the brain,
whether the result of brain work or pressing anxiety, this simple remedy is aa
especial boon.

4. Sleep, Amount Needed by Difibrent Persons.— It has been
found that tall and corpulent persons require more sleep than those of thin and
spare habit of body. In health, generally, from 6 to 8 hours of sleep are
required to restore the nervous energy exhausted by the labors of the day. At
first, upon retiring, always lie upon the right side, to allow the easier and more
ready passage of the food, as digested, from the stomach; and especially eat
nothing heavy and hard to digest at s ipper — a light supper is far preferable
and absolutely necessary to enjoy good health. If half sick, or debilitated
persons can take 9 hours sleep it will be all the better for them

6. Sleep as a Medicine. — A physician says: The cry for rest (sleep)
bas always been louder than the cry for food. Not that it is more iniiwrtant,
but that it is often harder to obtain. The best rest comes from sound sleep.
Of two men and women, otherwise equal, the one who sleeps the best will be the
most moral, healthy, and efficient. Sleep will do much to cure irritability of
temper, peevishness and uneasiness. It will restore to vigor an over-worked
bvain. It will build up and make strong a weary body. It will euro a head
ache. It will cure a broken spirit. It will cure sorrow. Indeed, we might
make a long list of nervous and other maladies that sleep will cure. The cure
of sleeplessness requires a clean, good bed, sufficient exercise to produce wcari
iiess, pleasant occupation, good air, and avoidance of stimulants and narcotics.
For those who are over worked, haggard, nervous, who pass sleepless nights,
we n.'coniminid the adoption of sucli habits as shad secure sleep, otherwise hfe
Wili be short, ajd what there is of it sadly imperfect.

TBBATMRNT OF DISBA8E8.

106

Remarks. — It is claimed by many scientific men that it is best to always lie
■with the head to the north, on account of the fact — a supposed fact, at least,^
that there is an electric current passing throngh the system when one is lying
down, whetlier awake or asleep, and that its influence is best with the head to
the north. Invalids, at least, had better do it, if the situation of their room will
allow it. Lying with the head a little the highest prevents considerably the
flow of blood to the head, and, therefore, induces sleep. A hot foot-bath, with
mustard in it, on retiring, draws the blood from the ho?.d and aids in getting
sleep, and sponging the whole length of '' nno with hot water for 15 min
utes just before going to bed often ensure.' -od night's sleep; active exercise
in the open air, or a brisk walk, are great Uoips to this end — procuring a good
night's sleep; but opium, chloral, or spirits of any kind, only tend to
sleeplessness, rather than sleep, hence should never be resorted to, from the dan-
ger of establishing a habit which can not be overcome. It has been generally
believed that fish furnished a large amount of brain food, or phosphorus; but
this, of late, is considered to be an error, as it is now believed they do not have
any excess of phosphorus over other animals. From the length this subject
has reached, I trust I may be excused for closing it with an item to amuse
rather than for any particular benefit which may be derived from it; yet, in one
«ense, it may do good to that class of persons who consider fun better than
physic, and hence I trust that the subject of " brain tissue," as put forth by the
Springfield Republican below, under the head of " Fun better than Physic," will
be read with satisfaction. It says:

" There is a party, fat and stout
As any Turk on Bosphorus,
Who at our dinner table sits.
And ne'er his babble intermits.
But prates of mush and whoaten grits,
And ' mean amount of phosphorus.*

" He always airs his favorite theme,
Nor cares a penny's toss for us.
But rails at beef with ' Pooh! ' and • Pisht*
And calls for cod and other fish,
Hoping to gain— his dearest wish—

• The mean amount of phosphorus.*

" Ohl that he'd change his boarding places

'Twould surely be no loss for us—
■ But there's one consolation jet, __

His star, ascendant, soon will set,
Some time he'll die, and then he'll get

• His full amount of phosphorus.' "

1. CROUP.— Instantaneous Relief— Internal Remedy.— It is
claimed that alum and sugar will cure croup in one minute, by shaving or
grating off 1 tea spoonful of the alum and mixing it with twice as much sugar,
and giving it at once, the relief being almost instantaneous. Half tliese
amounts may be repeated once or twice, ^ hour apart, if the relief is not per-
manent

106

DR CHASE'S RECIPES.

2. Croup, External Bemedy. — Saturating (thoroughly wetting) flan
nel with spirits of turpentine, and placing upon tlic throat and chest, has the
credit of being a sovereign remedy, i, e., effectual in controlling the disease.
If considerable distress is manifested when the child wakes up, and after the
flannel has been applied a few minutes, 3 to 5 drops of turpentine may be given
on a lump of sugar. Every family should keep turpentine in the house.

3. Croup, Emetio for.— If the foregoing fail in any case, an emetia
■ may be given, of fl. ex. of ipecac, 5 or 6 drops, every 5 or 6 minutes, for a

child of 4 years, giving warm water after 2 or 3 doses have been given, contin-
uing the fluid extract as at first, until vomiting takes place, which will occur
geneially by the time 5 or 6 doses have been taken; a little more, or a little less,
for older or younger children.

4. Croup, Instantaneous Emetic for. — Two tea-spoonfuls of mus
tard mixed in 3 or 4 table-spoonfuls of warm water, for a child with croup,
relieves at once by causing vomiting. A tea-spoonful of lard wanned and given
is also said w be an instantaneous emetic. Either may be repeated if necessary.

5. CrouD, Onions a Sure Cure for.— A lady who speaks from expe
rience, says-. I'hat probably 9 children out of 10 who die of croup might be
toved by the timely application of roasted onions, mashed and laid upon a nap-
kin, and a ymM quantity of goose oil, sweet oil, or even iard, put on and
applied as hot m can be borne comfortably to the throat and upper part of the
chest, and to the feet and hands.

liemarks.—The application of the roasted onions, with only a little oil
upon them, to the throat and upper part of the breast, will be very good ; but,
upon the feet ana hands I should not apply any oil, as the object there is ta
draw the bloud tu these extremities, and hence it will be more drawing without
the cil. Usb sum internal remedies also as the case seems to demand, and a»
are at hand. Seo me use of the juice of onions with sugar (making an onion
syrup), for internal use in children's colds. I have no doubt of its value for
croup, as weh as coitis and coughs.

6. Croup, Instant Belief for.— Dr. Bachelder, in the Journal of
CJiemiatry, says: " Croup is relieved instantly with a solution of hydrochloric '
(muriatic) acid, about the strength of cider vinegar." This would be about ^i
oz. of the muriatic acid, as now more generally called, to 4 ozs. of water It
is often used as a gargle of this strength for elongated palate, sore mouth and
sore throat in scarlet fever, etc. The doctor adds: "As far us my experience '
goes, this acid solution stops all morbid development in the throat as surely as
the hoe will stop pig weeds on a hot, sunny day. Apply it to the throat with a
brush or sponge, or use as a gargle, if the child is old enough "

7. Croup, Preventive of. — For children who have a tendency t«>
croup, or throat difficulties, get a piece of chamois skin, make it like a little
bib, cut out the neck and sew on tapes to tie it on ; then meit together some lullww
and pine pitch, rub some of this in the chamois, and let tlie cnild wear il ali
the lime. Renew this with the mixture occasionally.

Jtiemarka.--1\m will be found very valuable, as it will prevent the penutra

TREATMENT OF DISEASES.

107

tlon of wind to the breast, keep the parts warm, and also impart the medical
properties of the pitch, by absorption, to the system. About equal parts of
tallow and pitch will be proper, or tallow enough to prevent it from sticking to
the skin, as common plasters do.

8. Croup, Diphtheria and Sore Throat, to Avert.— The New
York Evening Post recently made the following sensible remarks upon the
necessity of watching the childrens feet. It says:

"A life-long discomfort or a sudden death, often come to children through
the inattention or carelesspess of the parents. A child should never be nllovved '
to go to sleep with cold feet; the thing to be Last attended to is to see that tlie
feet are dry and warm. Neglect of this has often resulted in dangerous attaclcs.
of croup, diphtheria or a fatal sore throat. Always on coming from school,
on entering the house from a visit or errand in rain\', muddy or thawy weather,
the child should remove its shoes, and the mother should lieiself asccrtaia"
whetiier the stockings are the least damp. If tuey are, they should be taken
oflF, the feet held before the fire and rubbed Avith the liands till perfectly dry,
and another pair of stockings and another pair of .shoes put on. The reserve
shoes and stockings should be kept where they are dry, so as to be ready for
use on a minute's notice." • . ' ,

1. HEADACHE, TO CURE.— Take a quart bottle and nearly fill it
with water, then put in spirits of hartshorn and spirits of camphor, each 1 oz.,
and 1 table spoonful of salt; shake well to dissolve the .salt; then wet clotha
with this and apply to the head, and renew as often as they become hot until
relieved. If the stomach is sour, causing the headache, taking a little bi-carbon
ate of soda (baking soda) in water, may help in its cure.

2. Sick Headaohe,*Tea and Coffee Often the Cause.— A dis- '
tlnguished doctor of New York, a man of wide experience, says of sick head-
ache:

" Not a case of this disease has ever occurred within my knowledge, except
with the drinkers of narcotic drinks (referring to tea and coffee), and not a case
has failed of being cured on the entire renunciation of those drinks. Whatever
may be said of the violations of physical law in other respects, tea and coffee
may claim sick headaclK! as their higlily favored representative."

Dr. Alcott, in writing on this subject, says: " We aie driven to the conclu-
sion that no person can use the smallest (luantity of tea or coffee, or; in fact, of
any drink but pure water, without more or less deranging the action of the
stomach and liver, and ultimately, through these, the nerves and brain, of
the whole system. Nay, we are driven to a position stronger still, which is,
that no person can take these poisons at all, without, in a greater or less degree,
abridging human Iiappiness and human life," — Ghriitian Advocate.

Remarks. — That the above is the general opinion of our best physicians,
and other scientific men, there is not a doubt. For my own part I know that
the piving up of tea and coffee, and substituting half milk, and half water, for
a few weeks at one time, did me much good. For great lovers of lea and
cofife«, among my patients, I have insisted that they take them of only half the
usual strength, especially with those who have frequent headaches, and I claim
it would be better for all; but I do believe that some warm drink, foi general
use, and taking tea or coffee of half the usual strength, as I now do, may be
Allowed, if not more than one cup is taken at a meaL

I <* ,6l

tf''tr'

. iP;!

v»

DR. CHASE'S RECIPES.

8. Headache and Toothache, Ely's Magio Bemedy for.~

Alcohol, the best, 8 ozs. : aq' ammonia, 2 ozs.; English oil of lavender, 1 dr.;
camphor gum, '^ oz. ; chlon t oz. ; sulphuric ether, J^ oz. ; spirits of tur-

pentine, 1 dr. ; mix, Dire( -Smell it, changing from nostril to nostril,

for a few minutes, and also bin. lie head with it. Keep this up a short tim^
or until relieved, which must be quiclily.

For Toothache.— 'Put cotton wet with it into the tooth, and also apply around
the gums and front of ears, where the nerves pass near the surface. It is f-eally
tiiagical in its action. Keep the finger over the bottle when not inhaling, as it
is quite evaporative.

4. Headache, Heartburn, etc.. Remedy.— A tea-spoonful of bi-
carbonate of soda (baking soda) in 3 or 4 table-spoonfuls of peppermint, or
cinnamon water, with ^ tea-spoonful of powdered ginger, or a little essence of
Jamaica ginger added, and taken immediately after each meal, will generally
remedy this in a few days. A dose of this, and repeated in an hour, will bo
pood in headache arising from acidity of the stomach. If the regularly pre-
pared water (cinnamon or peppermint) are not on hand, put % tea-spoonful of
cither of the essences in water, with the powdered ginger, or essence of ginger
and the soda; or plain water will do, only not quite so pleasant.

5. Heart Burn, Bemedy for.— Magnesia, % oz. ; pulverized Turkish
rhubarb, 1 dr.; cinnamon water, 1 oz.; distilled, or soft water, 4 ozs. ; spirits of
lavender, 1 dr. Dose — A tablespoonf ul half an hour after each meal.

Heart, Palpitation of. Fluttering, etc., Bemedies.— When per-
sons become weak and feeble, from whatever cause, there is often a palpitation
or fluttering of the heart, as many call it, from this weakness. In such cases
take any of our good alteratives and tonics to improve the condition of the sys-
tem, as per directions; and besides this obtain fl. ex. of cereus bonplandi (& species
of the cactus), ^ oz. Dose — Take 10 drops, at bed-time only, in a little water,
and generally relief will be realized soon and the cure permanent. At least, I
have so proved it. Continue to use the tonic remedies as long as needed.

7. Heart Disease, the Value of Buttermilk.— In diseases of the
heart the French claim that buttermilk is invaluable; as the lactic acid in it dis-
solves and prevents ossification (bone-like condition) of the valves, arteries, car-
tilages, etc.

Remarks. — It is worthy of a trial, and no doubt will prove valuable if coi>
tinned faithfully for several montlis.

I. CASTOR OIL— Its Nauseous and Disgusting Taste Over-
come.— I. A little glycerine (half the amount of the castor oil) mixed with
castor oil, and 5 to 10 drops of any of the aromatic oils, as sassafrass, winter-
green, etc., put into the dose, the natural taste of the oil will scarcely be per
ceived; or,

II, Take the juice of a lemon or two, put a few drops of essence of cinna-
mon into it. Heat the oil and stir into the lemon juice, which forms an emul-
sion, and almost wholly covers the taste of the oiL |

TREATMENT OF DISEASES.

100

2. Castor Oil Custard. — Prof. King says: " I find it a very pleasant
mode of administration, to boil the dose of oil with about a gill of sweet milk for
a few minutes, sweeten with loaf sugar, and flavor with essence of cinnamua oi
other favorite aromatic; it somewhat resembles custard in its taste and appear
ance, and is readily taken by even the most delicate stomach."

liemarks. — This is certainly very desirable with children and delicate
females, for whom it is often the best cathartic which can be given.

1. CONSUMPTION, TROUBLESOME COUGH IN— Syrxip
and Tincture as Used in Charity Hospital, New York.— I. Cough
syrup; Bromide of potassium, chlorate of potassium, muriate of ammonia, each,
1)4 drs. ; syrup of tolu, 4 oz.; mix. Doss — One table-spoonful every 2 or 3
hours.

II. Cough Tincture: Paregoric, 1 oz.; tincture belladonna, 1 dr.; tincture
of hyoseyamus, 2 drs.; compound spirits lavender, 1 dr.; mix. Dose — Ten
drops on a lump of loaf sugar every hour until cough is relieved.

Remarks. — For the hacking, or continuous coughing of patients far gone
with consumption, either of these will be found satisfactory. But as prevention
is better than cure for those who are liable to have consumption, but have not
got it fastened upon them yet, I will give the rules of the celebrated Dr. S. S.
Fitch, of New York, for its prevention, as they are certainly valuable and ought
to be heeded by every one. He claims an absolute preventive in all cases and
all persons, but as his rules are so very strict, if they are lived up to, they will
certainly do much to prevent the establishment of this disease. They are us
follows:

2. Pulmonary Consumption— Absolute Prevention of— Dr.

S. S. Fitch's Rules for. — He says: ** There is no disease to which we aro
liable that is so preventable as consumption. It is absolutely preventable in all
cases and all persons.

I. " From earliest childhood stand erect, walk erect, sit erect, never stoop,
always let the weight of the shoulders fall behind you.

II. " Keep your chest fully expanded by taking constantly, all your life long,
full breaths so as to fully expand your chest. Do this at all times. Remember
you can not have consumption until your chest shrinks in size, either wholly or
partially; so if you keep your chest flexible and constantly expanded you will
be safe from consumption.

III. " Never let a cold run on you. Break it at once by taking active physic
and cough medicines, and putting your feet at bedtime in hot water; keep them
in until you get in a perspiration, and then go to bed and keep up the perspira-
tion with hot drinks (Thompson's old " Composition Tea " is one of the best to
use to start perspiration ; hot lemonade is good, too) ; then take a portion of
physic, and the next day your cold will be well. By pursuing this course for a
length of time you get out of the habit of taking cold, and will rarely take one.
Always continue your treatment until your cold is well.

IV. "Avoid all debauching courses that weaken and reduce your constitu-
tiop, such as soaking with liquor and actual drunkenness and dissipation of all

|,i^)i
h

It*'-'-

110

DB. CHASE'S HEUIPES.

kinds and gluttony and late night exposures. In fact, load an honest, orderly
life, free from vice and every dissipation, your health will then bo equal, regu-
lar and constant, and your life a long and happy one.

V. " Keep your bowels always free by habit, diet or purgatives."
Jiemar/iK.—U tliese rules are strictly enforced, by parents, with their chfl-
dren, when small, and by themselves, as soon as tliey can be made to understand
their importance, very much will be done to improve the general health, as well
OS to prevent consumption. None are too old to take counsel from Rules IV.
and v., and I might say also from Rule III.

3. Consumption Cured After Twelve Years' Suffering,
Living About Sixty Years After the Cure.— The transactions of the
Connecticut State Medical Society contains the following paper from Professor
S. G. Hubbard, of New Haven, in relation to the cure of the late Rev. /aremiah
Day, former President of Yale College, of tubercular consumption. He says:
"President Day, during early life, gave little promise of long iife, and '«•. .'>'>n, in
1789, in his 17th year, he entered Yale College, he was soon compelled to leave
oy pulmonary dilHculty. He rallied, however, and was able to tinish tho
course and graduate in 1795. He was very feeble, however, for many years.
He became a clergyman, and in 1801 was elected Professor of Mathematics and
N'atural History in the college. But he could not undertake the duties. An
alarming hemorrhage of the lungs prostrated him, which wjis treated learnedly
by bleedings copious enough to have charmed even Dr. Sangrado. He went to
Bermuda, where he was plied with digitalis to such an extent as almost to take
what little life he had left. He came back to his native town, Washington,
jDonn., to die.

"He suffered from continued hemorrhage and repeated venesections
bleedings), which was ' all the go ' at that time with the allopaths, for almost
every disease. Tie met Dr. Sheldon, of Litchfield, who had made the treat-
ment with iron a hobby, and who exj 'ssed a belief that Mr. Day could be helped.
Though the case was regarded as liopeless, the patient was placed under the
care of Dr. Sheldon, who treated him witli iron and calisaya (Peruvian) bark,
feeding him carefully with wholesome food. Under this regimen he soon
exhibited symptoms of improvement and finally, in 1803, returned home Jis ono
restored from the dead, in sufficient vigor to be inaugurated in the Professor-
ship. He never afterwards exhibited symptoms of pulmonary disease, although
be had been affected by it for more than twelve years. He lived till August,
1867, and was 95 years old at the time of his death. The cavity of the thorax
was examined to ascertain the traces of his former malady. The lungs were
everywhere free from tubercles and were apparently healthy. In the apex (top)
of each lung was found a dense corrugated (wrinkled) circular cicatrix (hard-
ened scar) an inch and a half or more in diameter; also a third circular cicatrix
(a scar as if remaining from a wound) on the left side of the left lung, a few
inches below the apex (top), each involving such a depth of tissue as to indicate
that the vomicm (abscess, or hole from ulc(!ralion), of which they wore tho
remains, had been large and of long duration. Both lungs were slightly
itdherent ut tlie apex.

TREATMENT OF DISEASES.

Ill

:ate
tho
itljr

•' Hero, then," remarks Prof. Hubbard, " was all that remained to mark
the beginning, progress and cure of a case of tubercular consumption, occupy-
ing twelve years in its period of activity. A legible record surpassing in inter-
est and importance, to the human race, those of the slabs of Nineveh or the
Punic inscriptions." — Peninsular Courier {Aim Arbor, Mich., Oct. Ist, 1885.)

liemarka. — This publication in the Courier was within about a year of the
death of President Dfty. The paper having been prepared by Prof. Hubbard
soon after the president's death, and publislied in one of the New Haven papers,
from which I obtained it, as I, at that time, published the Coutier. And in
looking over the bound volume of that year, after commencing to write this
book, I was so forcibly struck with the " Medical Incident," as the paper was
originally headed, I wrote to Prof. Hubbard to see if I could ascertain anything
more definite as to Dr. Sheldon's treatment of the case. The professor answered
my letter by saying, so far as he knew, "there was no record of the prescription
or any part of the treatment." But, thinking it poasible that there might be
some one in Litchfield— Dr. Sheldon's home — who might have some knowledge
of it, I wrote to the postmaster there, and found a Mrs. Lucy Beach, a daugh-
of Dr. Sheldon — the doctor having also passed away, — but there was no further
knowledge to be obtained, no record having been made of the treatment. And
all I can say further is, if iron and Peruvian bark would and did (of which I
have not a doubt) cure President Day, it — the combination, properly made —
•will cure others. The compound tinct. of Peruvian bark, 1 pt., into which,
put pyrophosphate of iron, 2 drs., taken in 1 to 2 table-spoonful doses, just
before or just after meals and at bed-time, will fill the bill, and I have not a
doubt will cure very many cases, especially if the careful feeding with whole-
some food is properly attended to, as Dr. Sheldon above indicates he did with
President Day, to which I should add plenty of out-door exercise, with every
other needed care of the general system. But remember that in President-
Day's case it took two years to accomplish the cure. So don't get discouraged
4ind give it up for one year, at least. There is now a proprietary, or patent
medicine kept by druggists, known as Elixir of Calisaya (which is Peruvian
bark) and Iron, that may answer all ptirposcs. It was not made in Dr. Shel-
don's time. I have often recommended its use for frail and weakly females,
and always with success. Still, I should prefer the compound tinct. of the bark
xmd iron above directed, if the tincture has 2 ozs. of the unground red Peru-
vian bark used in making each pint. The bark should be coarsely grotmd or
bruised when made. What I mean Is that the powdered or ground bark kept
by druggists must not be used, as it is generally made of inferior kinds of
bark, and is also often adulterated by mixing other cheap things with it, so
much so, at least, that it can not be depended upon.

4. Consumption, New French Remedy for.— M. J. Guyot in-
forms the profession that tlie phosphate of lime, in the colliqiiative (rapidly
exhausting) night sweats of consumptives, is not only almost a specific (posUtve
cure), but tends also to improve tlie general health. Dose — From 30 to 40 grs.
In a little sweetened water, at night.

. n

113

DR. GHANA'S liKOIPKa.

6. Consumption, a New Discovery and Cure, by Crude
Petroleum.— Dr. M. M. Griffith, of Bradford, Pa., claims that out of 25
cases of well-miirked consumption, treated by small doses of the crude j)etro-
leum, 20 are, to all means of diagnosis, cured; Uie rest have been materially
benefited, and none have been under treatment more than 4 months. The
nausea attending tlie use of ordinary crude petroleum led him to adopt the
semi-solid oil that forms on the tubing of wells. Method of Using — This
made into from 8 to 5 gr. pills by incorporating an inert vegetable powder, waa
administered from 3 to 5 times a day in 1 pill doses. The first effect, he says,
Is the disappearance of the cough ; night sweats are relieved, appetite improves,
and weight is rapidly gained. These favorable symptoms continue until the
patient is entirely recovered.

liemarko.—lf half of what Dr. Griffith claims shall prove true, generally,
he has indeed made a valuable discovery. I hope, as the Seientifie American
remarks, that Dr. Griffith has not mistaken some self-limiting phase of throat
or bronchial disease for true consumption of the lungs; also, that continued
trial of the alleged remedy will justify the high opinion he has formed in regard
to its efficacy.

8. Consmnption, a Substitute for Cod Liver Oil.— Accord-
ing to the New York Medical Journal Dr. Thomas A. Emmet, in his recent
work on the "Principles and Practice of Gynecology," (of the nature and dis-
eases of women) recommends the fat of pork, properly prepared, as a substi-
tute for cod liver oil, in consumption. To prepare it, he says: A portion from
the rib, free of lean, is to be boiled slowly (the water being of ten changed) until
the meat is thoroughly cooked. To be eaten cold, in the form of sandwiches.

Itemarks. — He does not inform us whether mustard may be used to give
them a relish or not; but certainly a very small amount cun do no harm; and
for my life, I cannot see why fat pork, so cooked, and thinly sliced, may not
be as good, I really believe better, than the nasty, disagreeable, sickening cod
liver oil. My substitute is J^ pt. of fresh cream, with 1 table-spoonful of
brandy, or good whiskey in it, in place of cod liver oil. I direct this amount
just before each meal. Make a part of the meal of the fat pork sandwiches
too, if you like, or take the following, as you judge best; as some would not,
and others could not eut fat pork.

7. Consumption, a More Recent Substitute for Cod Liver
Oil.— It has been long known that whiskey has not only appeared, at least, to
have lengthened the life of many consumptive patients, but also to have cured
many. Then why is not e following combination an excellent substitute
for codliver oil? I think it is a hundred per cent, better. Pure olive oil, 6
ozs. ; strained honey, 4 ozs. ; good (that is, not poor rot-gut) whiskey, 1 pt. ;
Shake when taken. Dose — Take 1 to 2 table-spoonfuls just as you sit down to
each meal.

Remarks. — I have used this personally in a continuous cough arising from
having taken a very bad cold, and have also given it to others, consumptives,
with v«ry satisfactory results. It may not be an absolute cure, but with other

TREATMENT OF DISEASES.

lit

proper tonics and supportive treatment, It will surprise those who try it, If
not already past tiie roach of benefit from any medical treatment. (See Chronic
Diarrhea, " Muscovite," or Haw-Beef Cure for, to obtain nourishment in very
feeble and debilitated cjxaes.)

8. Consumption Cure, by Simple Home Means, if Taken in

the Beginning.— Mary Maybce, of Farmington, Conn., says: " Take 1 pi.
of vinegar, 1 table-spoonful of tar, boil 15 minutes, DosK — Take 8 table-spoon-
fuls every time you cough."

Remarks. — ""iilayhQ" it will cure the difficulty . Certainly it will be
found good for common coughs; and some of these "simple means" are aston-
ishing in their elTects, if persevered with. Our American people change too
quickly, hoping for something better. Stick to a good thing as long as there is
a perceptible benefit.

9. Consumption— Climatic Changes are Believed to Have
Much to do in its Cure. — Dr. Talbot Jones, in a communication to the
New York Medical Journal, says there are 3,000,000 of persons who die annu-
ally of consumption ; and also says that the medical resources are baflHed by this
disease and confesses " that climate is the physician's only dependence for the
cure of his consumptive patient." He makes the following statements in rela^
tion to the disease:

I. " No zone enjoys entire immunity from pulmonary consumption.
II. "The popular belief that phthisis (consumption) is common in cold
dimates is fallacious, and the idea, now so prevalent, that phlliisis is rare in
warm climates is as untrue as dangerous.

III. " The disease causes a large proportion of deaths ou the sea-shore, the
mortality diminishing with elevation up to a certain point.

IV. " Altitude is inimical (opposed) to the development of consumption,
owing chiefly to the greater purity of the atmosphere in elevated situations, its
freedom from organic matter, and its richness in o .one. [This agrees w'tli my
own opinion, that higli and dry situations, especia'iy rolling and, consequently,
dry pine lands, are the best places to take up a re>=.dence in if one has to change
at all.]

V. "Moisture arising from a clay soil, due to evaporation, is one of the
most influential factors in its production.

VI. "Dampness of the atmosphere, from whatever cause, or in any alti-
tude, predisposes to the development of the disease, and is hurtful to those
already attacked.

VII. " Dryness is a quality of the atmosphere of decided value.
VIII. " The most unfavorable climate possible for a consumptive is one of
uniform high temperature and a high dew point (wann and moist).

IX. " The effects, due to change in the atmosphere, are by no means so i)cr-
nicious as are generally supposed, ancj on this subject present views require
modification."

Remarks. — Dr. Jones commends the climate of Minnesota for those predis-
posed to consumption, or laboring imder its first stages, and thinks " that a
residence there would be very likely to cure or materially benefit them," and
•dds: " Between the pleasant rolling prairie, the wooded lake region, and the
dense pine forests of tlie northern section of the state, they can choose what
Beems most agreeable and best adapted to them, while the dry, bracing atmo6-

H'l'f ■

Hi
V

tl: ' ' : a !

5-i •fi : 'I: I, -A

J)B. CUASE'S REUIPKa.

phero wfll enable them to live much of their tlmo out of doom without fear of
taking cold." Ffo insists, however, as I Imvc always done, that '' 'tis no use to
•end palionts thitlier who are in the advanced stages of the disease." And tbiB
I know to be a fact. Some pliysicians think Colorado or Florida, New Mexico
or Texas or Aiken, 8. C, or Ashville, N. C, to be preferable places, whotljcr it
be consumption or tironchitis, with loss of voice, etc.

The following items by E. R. Ellis, M. D., in the Detroit Nma, in Novem-
ber, 1880, are so sensible and so pertinent to the subject, as to the climate of
Michigan or Texas for consumptives, I give it in full. lie says:

10. Texas for Invalids or Consumptives.—" The cold and bleak
winds of winter, now so fast approaching, impel mo to say a few words to a
class of invalids now quite numerous in our state, which your paper may reach.
The list of deaths from consumption and otlier debilitating diseases, while not
large in Michigan, does every year include a few in every community.

"While there is no way know -i to remedy all this mortality, yet a large
share of it is avoidable. This last consists in a change of climate. For some
years I have ^iven this matter considerable attention, and am satisfied tliat there
is no locality in the United States, and perl'iiPd not on the western hemisphere,
equal to the highlands of central and southwestern Texas.

" The climate there is dry, mild and salubrious. The elevation takes one
above the damps and fog which are so fatal in Florida and on the sea coasts gen-
erally. Incidentally I might say tliat there is nothing more fatal to human life
in any country than the near presence of marshes or lowluads, where fog set-
tles, or where dampness collects, as it does in many habitations which are too
much shaded with trees and shrubbery. In such houses the physician encoun-
ters an odor of mildew, and its intensity determines the activity of his business
a' tliat place. I should estimate that there are two or three thousand invalids
no'V in this state who would be cured or greatly benetited by a temporary or
pcrmuuent residence in Texas. If we have a severe winter and tliey attempt to
remJn here, by the end of March next, three-fourths of them will be ' clilrping
with the angels;' and while they make rich harvest for doctors with their ton-
ics, syrups, elixirs, inhalations, etc., one-fourth of them only will survive, and
not many of these fully cured. A removal to Texas will cure or greatly benefit
three-fourths, which makes an amazing difference in mortuary results.

" It is lamentable that the pecuniary condition of many will not permit
their removal, but many others are blessed with wealth avid will gladly do what-
ever will prolong their life or that of their dear ones. Consider well the mat-
ter before it is too late, and act promptly.

"Physicians are usually, and sometimes excusably, reluctant to advise
invalids to go away from home and friends, and thus the matter is delayed until
a fatal result is inevitable.

"But every consumptive patient of mature years may know this for him'
self. If, in spite of the favorable weather of summer and autumn, he is
declining with increased cough and shortness of breath, and occasional snitjiig
of blood, his condition is alarming. Ho should change bis physician or cbijiate,
or both, immediately.

TREATMENT OF VISEASb.3.

115

lat-

vise
ntil

ate.

'• If, wUh the above, his pulse Is habltunlly up to o** over 100 In a minute,
a destructive process is going on, wliidi, in lliis climate, tlio most skillful pliy-
sician can arrest in not more than one case in four.

"In all such cases go south at once, if not too far gone already. The
quack here will encourage you to stay and make you brilliant promises up to the
time of your death, but it is your own loss and folly if you believe him."

11. Where to go to in Texas. — As to the best place to go to in
Texas, A. G. Hayson, M. D., of Minden, La., in Afydical Di-u^f, '88, page 808,
suys to the editor:

"If 'P. H. O.' (a man who previously inquired through the Journal) will
go 80 miles west of San Antonio, Tex., lie will find a beautiful valley lying iu
the gap of the mountains, with an average width of 4 miles by 18 long. This
valley, or * Sabinal Canyon,' as it is called there, has gushing mountain springs
and bright, clear running streams that never go dry. I met tliere, in 1875, two
gentlemen who had, previous to going there, pulmonary hemorrhage. Both
seemed to be in perfect health, and so expressed themselves.

"This canyon, with its pure-aired atmosphere, its mountain scenery, .vith
beautiful stretches of prairie and timber, and here and there, standing alone in
the distance, knots of live oak and pecan, make it one of the most beautiful as
well as romantic places I have ever seen. I do not think a better place for
consumptives can be found." Another physician, B. F. Rowls, M. D., writes
to the same journal, from Union, S. C, and directs attention of physicians to
western North Carolina, " known," he says, " as the land of the sky, Ashvillo
being tlie principal town in the vicinity, which is 2,250 feei hoovo the level of
the sea. This climate is one of inestimable value in the disease, consumption.
Very dry, and neither the heat of summer nor the cold of winter is at all un-
beneficial to the patient." Just such a place is wanted by invalids with any dis-
ease; then, persona 'n the eastern or northeastern States can take this place, Aiken.
S. C, or Florida; while those of Michigan and the northwest or western States
<;an take the San Antonio section of Texas, or go on to Los Angeles, or San
Antonio, in the southwestern part of California, if they choose, and enter into
the culture of oranges, lemons, etc., as a friend of mine did, and regained his
health. Let there be no confusion about the two San Antonios spoken of; that
in Calfornia is in Monterey county, and the other is the county seat of Bexar
county, Texas.

12. An Alabama Physician's Idea of the Best Plaoe for Con-
sumptives to go to.— I learn from O. F Harrell, M. D., also given in the
Brief, that he considers Healing Springs, Ala., where he now lives, or in that
neighborhood, which is a ridge of considerable extent, and heavily timbered
with pine, to be the best place for those to go who have a tendency to, or
iictufil consumption. The land, being unsuited to fanning is now an almost
unbroken turpentine orchard, giving employment to many hundred people
engaged in this industry. "Along this elevation," he says, "commencing
at Cilionville, Ala., and going nonhwardt 40 or 50 miles, I believe to be tho
best location tor consumptives, or for persons predisposed thereto, iu thd United

i, ' . ■! ; ■

,:.

'•■1 ,f ■

116

DR. CHASE'S RECIPES.

States." Dr. Harrcll then went on and gave a liistory of his own case and the
reason for the faith that was in him, i. e., ns to the region of Healing Springs
being the best place for consumptives to go, as he was predisposed to it from
his mother, who died with this disease. While the doctor was engaged in
active practice in 1863 he had to give up, was confined to his room, and all his
professional brethern pronounced his case to be a clearly-defined, well-developed
case of tuberculosis — consumption. From this on it was a struggle with him
for life. In his efforts to find a location— after rallying in 1864— suited to his
condition, he says:

"I have been made familiar, I believe, with all the states embraced in the
area of New York on the north and east, Missouri on the west and Florida on
the south. In the winter of '79 I went to Florida, where, after a stay of two
years, I was much worse than when I went there." [The author will state here,
what he afterward learned by letter, that he spent these two years on Pensacola
bay, which is a low section of the state like St. Johns rivei', Fla., neither of which
sections, nor any other low places along any of the rivers, should any one alloiv
liimself to remain in, but get to the highest and dry^st pint; sections he can
find, as mentioi ed further on.] " In the winter of '81-'83, with a distressing
and uncontrollable cough, profuse, purulent expectoration and frequent (some-
times daily) hemorrhages from the lungs, I was finally brought to my bed again,
upon which I was brought to this country in February, '83. Since I arrived
here I have steadily improved in health, and gained in flesh from 125 to 160
pounds.

" I have never had a hemorrhage since I came here, and with almost a
complete absence of the cough and expectoration, I think I can claim that the
country has restored me; relieved me not only of my lung trouble, but also
cured me of an obstinate vesical catarrh (catarrh or chronic inflammation of
the bladder), from which I have greatly suffered for more than 20 years. For
the relief of the latter disease, however, it is perhaps proper that I should give
credit, in part, at least, to the waters, of which I have drank here."

Remarks. — He says there is no malaria there, referring to an inquiry as to
a " place that was free from it." In conclusion he says: "I do think that a
large majority of persons suffering with this disease (consumption)," or in whom
there may be a predisposition to it, would find relief here." So it seems to the
author; and possibly some persons who are not very bad, and yet have not
large means, might find employmeut in the turpentine orchards of that section,
or start it up for themselves, so as to stay among the pine hills, at all events.
Dr. Harrell's town. Healing Springs, has a charm in its name that leads me to
hope that every one who may go into this region of country will derive a great
advantage from it. I will only add here, let whoever goes into this, or any
other section, ramble as much as [possible among the pine forests, for they cer-
tainly have an advantage over those places where there is no pine, as I fully
iMil'-ove.

18. Places in Florida Where Consumptives May Visit.—
Any place in Pensacola bay, or upon the streams emptying into that bay, or
wolJ of the towns along the St Johns river, are but very little above the sea

((,.■

TREATMENT OF DISEASES.

117

level, and, consequently, must be damp and foggy, and not the sections that
consumptives should locate in; but there are sections which, although hilly, like
some other states, are sufiQciently rolling and timbered with pine, which makes
them far better to locate in for those seeking health.

I. Such a place is Brockville, the county seat of Hernando county, which I
see spoken of by a lady who has been there, and reported through the Free Preaa,
of Detroit. She says of this section: "It is said to be a splendid country to
cure even bad tempers. Chronic grumblers (referring to those who had com-
plained of Jacksonville and the low country along the St. Johns river) have
been here, to succumb under the combined influences of balmy air, moonlight
and orange flowers."

How to Beach Brockville. — Take a boat at Jacksonville, up the St. Johns,
to Astor, 134 miles. Then the cars through the pine forests, via. Fort Mason,
on Lake Eustice.

II. Twin Lakes, Orauge county, is also reported to the Hurai New Yorker
by another lady, who was there r her health, to be a very desirable place for
consumptives. She first spoke of the fact that the country along the St. Johns
and all the other rivers of the State is damp and unhealthy. She says to those
who might be coming, " Come up to the hills, where there is no damp." And
I would add that those who do may really expect to be greatly benefited if
they stay long enough to allow the climatic c'^anges to take place in their sys-
tems. For this lady closed by saying: "When we left home every breath
seemed to rasp and last, but now 'tis all gone, and with it the weariness and
languor." Then, surely, if one stays long enough, the same " balmy air, full of
the resinous aroma of the pine forests," as she expresses it, will accomplish a
cure. There may be many other places in Florida equally dry and salubrious,
with pine forests, making them equally valuable as health resorts, but I leave
every one to judge of this fact for himself, relying upon the statements of
friends who know, or upon enquiry when they reach there: but do not stay in
the low, marshy grounds of any section whatever, if health is to be regained,
or even retained, in any country. 1 will only add one thought further on the
subject of going south, or to any point, for a change of climate; do not wait until
nothing but a miracle can cure, for I fully believe that God works by the use of
means — medicines judiciously administered, change of climate, care of one's
health, etc. Where one lives may make a difference as to where they might or
should go. Living at Toledo, O., as I do, if I had to go south on account of
consumption, I should go to the Healing Springs section of Alabama, as it is
about south from here. If I lived in the east, or New England States, I should
go to the nsig'iborhoods of Ashville, N. C, Aiken, S. C, or Florida; if in Illinois
or the west, I should strike for San Antonio, Texas, or southwestern California,
as before mentioned, as circumstances made it appear best.

I will give a»: item or twoqjore for consumptives, hoping thereby to benefit,
if not actually cure, many persons suffering from it. The following I take
from a report by Wm. H. Hull, M. D., in the June number of the Medical Britf
of 1877, upon the use v f gallic acid, with which he had been very successf til , as
you will see in the heading of the re''':pe, and I shall also mention a case where

118

DR CEASE'S RECIPES.

another physician lias been equally successful with the same remedy In a very
bad case. It is as follows: *• : ' .

14. Gallic Acid in Consumption.— Gallic acid, 1 dr. ; pulverized
Dover's po^vder. J^dr. ; pulverized cubebs and pulverized gum arable, each,
1 dr., and pulverized licorice root, y^ oz. Mix thoroughly. Dose — Half a
tea-spoonful, dry, every 3 or 4 hours.

Remarks. — Dr. Hull said of this: " Out of 200 cases treated during the past
seven months, I found only 2 that this remedy would not relieve. '" Certainly
a very marked proportion of cures. The corroboration I .referred to above in
the very bad case was reported also in the Brief by U. H. Holliday, M. D., of
Guntley postofflce, N. C. His patient was a man who had been conlined to his
bed for 170 days, and upon whom he had exhausted his book knowledge with-
out benefit, the man raising 2 quarts of thick, purulent matter daily that smelled
terribly, so that he says "the ferryman was waiting to carry him over, etc,
when, upon the appeal of the wife, if I could not do something more for him, I
took up the Briff, and fell upon Dr. Hull's gallic acid treatment (above given)
and saved my patient."

15 Gallic Acid in Liquid Form.— The editor of the Brief, in com-
menting upon the gallic acid in powders, gave the following formula as pre-
ferable. F.e said: Gallic acid, 1 dr.; glycerine, 3 ozs.; listeriue, oozs. ; mix.
Dose — Take 1 or 2 tea-spoonfuls 4 or 5 times a day.

Remarks. — This the editor found a better formula, from its fluid form no
doubt, and from its containing the listerine, which is considered a valuable anti-
septic, i. e., as against the destructive tendency in cases where the matter raised,
smells terribly, as in Dr. Halliday's case above. The listerine is manufactured
at St. Louis, Mo., I think, and therefore can be obtainecJ, if not found in the
drug stores, by inquiring through the Medical Brief, of that cHj'. See the
next item, on the use of hot water, to know that the editor of the Brief is well
qualified to judge of the nature of any article of medicine which he may
recommend,

10. Consumption, Hot Water Cure for.— The latest thing claimed
to cure consumption was given in the St. Louis, Mo., Medical Brief, by the
editor, J. J. Lawrence, A. M., M. D., page 561, 1883, and as it is more than
probable that it will help very many sufferers, I shall give it, not to be tried as
a last resort, but to be tried as early in the disease as any wasting of flesh and
debility is manifested; and to be tried faithfully for two or three months,
at least, remembering that the diet of tender beef and stale bread, (bread
never less than one day old) must be attended to, as well as the hot water. Dr.
Lawrence says: A young man who was compelled to resign his position in one
of the public schools of New York because he was breaking down with con-
sumption, and who had ever since been battling for life, although with little
apparent prospect of recovery, was encountered several days ago in a Broad-
way restaurant. "I see," he said, "that you seem surprised at my improved
appearance. No doubt you wonder what could liave caused such a change.
Well, it wac a very simple remedy, nothing but hot water," Hot waterl

TREATMENT OF DISEASES.

lan
as
and
ths,
cad
Dr.
one
on-
ttle
ad-
ved

" That's all." Tou renipmber my telling youthati had usedtheiisual remediea,
I consulted some of the leading specialists in affections of the lungs, in the city,
and paid them large fees. They went through the usual course of experimen-
tation with me, under all resorts to medicine. I went to the Adirondacks (a
xange of mountains in northern New York) for the summer, and to Florida in
vrinter, but none of these things did me any substantial good. I lost ground
steadily, grew to be almost a skeleton, and had all the worst symptoms of a
consumptive whose end is near at hand. At that juncture a friend told me that
he had heard of a cure effected by drinking hot water. I consulted a physi-
' cian who had paid special attention to this hot water cure, and was using it
with many patients. He caid: ' There is nothing, you know, that is more diffl'
cult than to introduce a new remedy into medical practice, particularly if it ia
a very simple one, and strikes at the root of erroneous views and prejudices
that have long been entertained. The old practitioners have tried for years to
cure consumption, but they are as far from doing it as ever. Now, the only
rational explanation of consumption is that it results from defective nutrition.
'It is always accompanied by ma'-assiinilation of food.' [Mai, means bad and
assimilation means, to make food.^ ' In nearly every case the stomach is the
Beat of a fermentation that necessarily prevents proper digestion. The first
thing to do is to remove that fermentatiou and put the stomach into a condition
to receive food and dispose of it properly. This is effected by taking water
Into the stomach, as hot as it can be borne, an hour before each meal. This
leaves the stomach clean and pure, like a boilex that lias been washed out.
Then put into the stomach, food that is in the highest degree nutritious and the
least disposed to fermentation. No food answers this description better than
tender beef. A little stale bread may be eaten with it. Drink nothing but
pure water, and as little of that at meals as possible. "Vegetables, pivstry,
sweets, coffee and alcoholic liquors should be avoided. Put icnt^cr beef alone
Into a clean and pure stomach, three times aday.and the system wiK be fortified
and built up until the wasting away, which is the ch" i feature of consump-
tion, ceases and recuperation sets in.

" ' This reasoning impressed me. I began by taking one cup of hot watef
an hour before each meal, and gradually increased the dose to three cups, ol
nearly a pint. At first it was unpleasant to take, but now I drink it with 9
relish that I never experienced in drinking the choicest wine. I began to pick
up immediately after I began the new treatment and gained fourteen pounds
within two months.'"

The editor then closes in a way which you will see encourages the use oi
hot water in dyspepsia. He says:

" Combined with carefully selected foods, and some mild medicine to assist
nature in eliminating (carrying out) poisons from the system, it is said by those
who have tried it to be very eflScient in dyspepsia and all forms of indigestion.
If this be true (and of this the author has not a doubt), it will certainly be a
blessing, as medicines almost universally fail to effect cures in these diseases.
Many prominent New York physicians are abandoning medicines for simple,
Butritiou:* foods, and report more than ordinary success in the treatment o(

' Si

180

DR. CHASE'S RECIPES.

many forms of disease from want of nutiition. A prominent English physician,
■who has had much experience in India, says.cholera will not attack a person in
whose stomach and bowels there is no ferment (gaseous condition from food
that does not readily digesfV or, if it does, the attack will be light and easily
controlled." He regards g J nutrition (healthy digestion) as the only real pro-
phylactic (prevention) for disease.

Remarks. — The question will, no doubt, arise in the minds cf many per-
sons, how hot the water ought to be made. I answer, 140" Fahrenheit is as hot
as any one can sip it even with a tea-spoon. I have used it, and when I first
began its use I followed the instructions of others and made it nearly boiling
hot; but I scalded my mouth, and do still if I heat it above 140". So this may-
be set down as a proper degree of heat to make it. It not only benefits the
stomach, but allays thirst and relieves the cravings for cold drinks.

Eaising Oranges in Florida. — I have only a few words more to say-
about Florida, and they are in relation to the raising of oranges there; and aa
many people, of late, are going there from the north for that purpose, I will
call their attention to the fact that some orange growers have failed, by blight, or
"die-back," as they call i t'ere; but a Mr. King, who has orange groves iu
Orange county, informs llie public, through the Weekly Witness, of New York,
that south of 29° they do well; but north of that line they are not certain.
Hence it will be well for all persons going into that stale for a permanent resi-
dence, expecting to put out orange groves, to look well into this point, as one
with the experience of Mr. King ought to know. At any rate, it will be better
to look into it before rather than after having invested. Mr. King is 22 miles
from the St. John's river, in the neighborhood of small lakes, the ground being
from 10 to 50 feet above the lakes, hence he claims healthy, as they are away
from the malaria of the St. John's, and other low lands. He recommends,
however, that those troubled with consumption, catarrh, throat difficulties or
rheumatism, go to Lake Eustice, or DeLand, where the high ground and fine
atmosphere, he says, make It a very desirable place for invalids as well as for
those enjoying good health.

Remarks. — But remember, please, no orange groves are to be put out north
of 29 degrees of latitude. His reference to Lake Eustice, it may be noticed,
agrees with my suggestion as to the places to go to in Florida.

SINGERS AND PUBLIC SPEAKERS — Loss of Voice,

Hoarseness, etc.— It has been found that borax has proved a most effective
remedy in certain forms of colds. In sudden hoarseness or loss of voice
from colds by public speakers or singers, relief for an hour or so, as by magic,
may be often obtained by slowly dissolving and partially swallowing a lump of
borax the size of a garden pea, or about 3 or 4 grains, held in the mouth for 10
minutes before speaking or singing. This produces a profuse secretion of saliva,
or watering of the mouth or throat, probably restoring the voice or tone to the
dried vocal cords, just as the wetting brings back tlie missing notes to a fluto
when it is too dry.

Remarks. — There need be no fear in using 2, 3 or 4 pieces of the size

TREATMENT OF DISEASES.

above named, witliin the hour before speaking or singing is to commence.
Keep it liandy, to use, as needed, during the evening.

1. COUGH SYRtTP— Effectual Remedy for Coughs, Colds,
Hoarseness, etc. — " E. J. li.," from an inquiry through the Detroit Tribune,
sends for publication tlie following sure cure for cough, cold, hoarseness, etc.,
saying it has been tried repeatedly, and is a most invaluable remedy. It is
always kept in our family. It cured a cough of three years standing to my
knowledge. Syrup of squills, 2 ozs.; paregoric 1 oz. ; fl. ex. of licorice, 1 oz.;
fl. ex. of ipecac, % oz- ; antimonial wine, % oz. ; ess. of wintergreen, or pepper-
mint, 1 dr. Dose — One tea-spoonful every 2 or 3 hours, but not on an empty
stomach.

2. Cough, Hoarseness, Incipient Consumption, etc.— Take of
horehound, boneset and lobelia (herbs), each 1 oz. ; comfrey root, spikenard, St,
John's wort {hypencum perforatum), and poppy capsules, each % oz; pour on
3 pts. of boiling water and let it stand covered over for 3 hours. Then strain
through a fine cloth, add ^ lb. of loaf sugar, and let it just boil (no more),
then add a full wine-glass of Jamaica rum, and cork tightly. Dose — 1 to 3
table-spoonfuls 3 or 4 times daily. This will be found invaluable in coughs,
hoarseness, incipient consumption, etc. — Hearth and Ilome.

Bemarks. — This is an excellent syrup. Dr. Beach, in his Family Practice,
says of the St. John's Wort: "A syrup of this with sage is a specific (sure cure)
for coughs." [The St. John's wort grows abundantly in this country and
Europ6, to the great annoyance of many pei'sons, flowering from June to
August. The stem is two-edged, and grows about 2 feet high, the flowers
of a bright yellow color, the leaves being marked with clear transparent
spots of a gi'eenish shade, the whole herb being a dark green; the petals, or
leaves of the flowers, are streaked and dotted with black or dark purple, and
if bruised with the finger give a purple stain. This, I think, will enable any
one to distinguish it from any other plant.] But this article, so far as I know,
is but little known and little used. Its flowers are a bright yellow, although
King says if they are infused in sweet-oil or bears-oil by means of exposure to
the sun, they make a fine red balsamic ointment for wounds, ulcers, swellings,
tumoi's, etc. See also " Ointment of St. John's Wort and Stramonium."

3. Best Cough Syrup— To Break Up Bad Colds.— I. Tlie
Syrup. — Horehound leaves and blossoms, spikenard root, comfrey root, elecam-
pane root, and sun-flower seeds, each 1 oz. ; water sufficient. Directions. — Boil
1 hour, having 1 qt. when done; strain, add sugar, 1 lb.; dissolve by heat, and
add a little brandy (}{ pt. of spiritd will be enough to prevent souring). Dose. —
One table-spoonful 3 times daily. Tested. — Home Vook Book.

Bemarks. — This will be found good, as it contains most of the roots used in
"langsyne" for coughs, when there were far less deaths from consumption
than now, in proportion to tlie attacks.

II. To Break Up Bad Colds. — The same book recommends glycerine, 1
tea-spoonful with spirits, 1 or 2 table-spoonfuls to a pint bowl of hot lemonade,
to break up bad colds at bed-time. This is also good if taken as hot as it can

1 'i|

132

DR. CHASE' 8 RECIPES.

be drank after gettinff into bed; but don't take additional cold next day after
the free perspiration wliich it produces.

III. JIow lo Cure Recent Colds. — A -writer gives the following sen-
sible plan for quickly curing a recent cold. lie says: " When you get chilly
all over and begin to sniffle and almost struggle for breath, just begin at once
and your tribulation need not last very long. Get some powdered borax (it
should be kept in every house), and snuff it freely up the nostrils frequently.
Smell freely and frequently also from the camphor bottle (which also ought to
be kept in every house), and pour a little of the camphor upon the handkerchief
to wipe the nose with as often as is needful, which will be quite often as the
cold begins to break. The nose will not become sore with this treatment, and
if begun quickly and followed faithfully at intervals, by bed-time you will won-
der wnat has become of your cold, and your sleep will seldom be disturbed." —
Experience.

Remarlcs. — If a cold is not broken up within two or three days at most, it
will run about two weeks in spite of all known remedies. Take note, then, of
the very first symptoms, and besides the snuffing of the powdered borax, and
the hor. lemonade on getting into bed, heat the feet by the fire, or put them for
15 or 20 minutes into hot water, before getting into bed, and then take the hot
lemonade and put a bottle of hot water or a hot flat-iron to the feet, cover up
with an extra amount of clothing, and your chances are as good to break up the
cold as tt is possible to make them. Avoid exposure again for a day or two, if
possible, and you will be safe; at any rate, nothing better can be advi.sed;

4. Coughs, Indian Vegetable Syrup for.— Soft water, 2 qts.;
boneset, 2 ozs. ; cinnamon bark, ginseng root, spikenard and comfrey roots,
each, 1 oz. ; blood root, J^ oz. ; loaf sugar, 1 lb. ; gin, 6 ozs. ; -water sufiicient.
Directions.— Bruise the roots and bark, and steep (not boil) to 1 qt. : strain and
add the sugar, and when cool add the gin and bottle. Dose. — One table-spoonful
half an hour before meals and at bed-time.

Remarht. — This has proved valuable in coughs and in incipient consiimp-
tion, i. e., in the commencement of the disease. It was obtained of an Indian,
at an early day. by an uncle of mine, in whose family it was held in high esti-
mation for the good it had done them.

5. Colds with Cough, Simple and Easily Taken Remedy.—
Roast a lemon, avoiding to burn it; when thoroughly roasted, cut into halves
and squeeze the juicf ipon 3 table-spoonfuls of powdered sugar. Mix, and
take a tea-spoonful whenever the cough or tickling of tlie throat troubles you.
It is good as well as pleasant, even for children.

6. Irritable, Dry or Hacking Coughs, Plaxsoed Lemonade
for. — Put 2 or 3 table-spoonfuls of flaxseed and the juioe of 2 good sized
lemons and 2 or 3 table-spoonfuls of sugar into a dish which can be covered,
and pour on boiling water, 1 qt. ; cover and let steep until the mucilage has
been drawn out of the seed. Dose— A table-spoonful of it may be taken every
hour or two to relieve the hacking, but sipping a little often is better than larger
doBes at longer intervals.

TREATMENT OF DISEASES.

125

7. " Winter Cough," or Chronio Bronchitis, Remedy for. —

Dr. Fletcher, of Washington, strongly recommends the employment of the spray
of chloral in the treatment of tlie form of chronic bronchitis known as "winter
cough," which often offers a very obstinate resistance to remedies, tie says:
" A solution of 10 grs. of chloral to an ounce of water may be inhaled through
a steam atomizer morning and evening. "

8. Bronohitis, Valuable Remedy for. — A simple, but oftentimes
eflBcacious, remedy for bronchi'Js in its early stages, is: Syrup of tolu, 1 oz.;
syrup of squills, J^ oz. ; wine oJ ipecac, 2drs. ; paregoric, 3drs.; mucilage of
gum arable, IJ^ozs. Dose. — A t ;a-spoonf ul 3 to 5 times daily, as needed.

9. Indian Cough Syrup.— Elecampane root and Indian turnip
(known also as wake-robin, Jack-in-the-pulpit, etc.), bruised, each, 1 oz. ; honey,
1 pt. Steep thoroughly and strain. Dose. — A tea-spoonful to a table-spoonful
as often as the cough or tickling requires it, at least 3or4 times daily.— iJdiiaWe.

10. Recent Colds, Simple, but Sensible, Remedy.— A medical
writer says: "Hot lemonade is one of the best remedies in the world for a
cold." Directions. — Roll a good sized lemon, squeeze out the juice, cut the
rind in slices, put in 2 or 3 table-spoonsfuls of sugar, and pour on % of a pt. of
boiling water, stir well and cover up while the patient is getting into bed; then
drink it all, cover up warm, and the result will be almost magical.

11. Chills or Ague, to Ward off".— It is said, also, that tlie same
thing, only doubled in quantity, and taking half of it as hot as can be drank,
an hour before the chill would set in, (being covered warm in bed) and the bal-
ance in 15 or 20 minutes after, also hot, will ward off " the chills," as ague is
often called. Certainly it is a pleasant remedy to take.

12. Colds— General Washington's Cure.— The BalHrtmre Ameri-
can informs us that Gen. George Washington gave the following recipe for a
cold, to an old lady now living in Newport, when she was a very young girl,
1781 — 103 years before this writing. He was lodged in her father's house, the
old Vernon mansion. As she was being sent to bed early with a very bad cold
he remarked to Mrs. Vernon, the mother of this lady: "My own remedy, my
dear madam, is always to eat, just before I step into bed, a hot roasted onion if
I have a cold."

Remarks. — It may be taken for granted that this simple remedy will be
found very efficacious, and, if the cold is of recent taking, with the help of
either toasting the feet before the fire or stove through the evening, otherwise
soaking them in hot water for 15 to 20 minutes before going to bed, it will be
the more likely to succeed. If necessary, however, to effect a complete cure,
repeat it for one or two evenings. And if a hot roasted onion was eaten two or
three times durinj- the day it would also help the cure.

13. Colds aixd Inflammation— Health Rules for Winter.— I.

*• Never lean with the back upon anything that is cold.

II. " Never begin a journey until the breakfast has been eaten.
UL ' ' Never take warm drinks and then immediately go out in the cold ai>.

■"J-,

*' i

15 >

124

DR, OUASE' 8 RECIPES, .'

rV. " Keep the back, especially between the shoulders, well covered;
also the chest well protected.

V. "In sleeping in a cold room, establish the habit of breathing through
the nose, and never with the mouth open.

VI. " Never go to bed with cold or damp feet; always toast them by a
fire 10 or 15 minutes before going to bed.

VII. " Never omit weekly bathing, for, unless the skin is in active condi-
tion, the cold will close the pores and favor congestion or other diseases.

VIII. "After exercise of any kind, never ride in an open carriage or near
the window of a car for a moment; it is dangerous to health and even to life.

IX. " When hoarse, speak as little as possible until it is recovered from,

else the voice may be permanently lost or difficulties of the throat be produced.

X. "Warm the back by a fire, and never continue keeping the back

exposed to heat after it has become comfortably warm ; to do otherwise is debil*

ftating.

XI. " When going from a warm atmosphere into a colder one, keep the
mouth closed so that the air may be warmed by its passage through the nose
ere it reaches the lungs.

XII. "Never standstill In cold weather, especially after having taken a
slight degree of exercise; and always avoid standing on ice or snow, or where
the person is exposed to cold wind; in short, keep your feet warm, your head
cool, and your mouth shut and you will seldom ' catch cold.' " — Common Sense.
XIII. To the foregoing rules from "Common Sense "allow the Old Doc-
tor to make a " baker's dozen " of them, by saying that the most fruitful seed
from whicli colds, and often consumption arise, is the pernicious habit of young
people loitering at the gate. Never do it.

14. Deep-Seated, or Heavy Cold that Has Settled in the

Breast.— "J. P. S.," of Ilolmdel, N. J., writes to the Toledo Blade on this

subject and says:

"For a heavy cold that has settled in the breast, take 4 table-spoonfuls of
molasses, 3 of paragoric, 2 of castor -oil, and 1 of turpentine. Mix it well
together. Take a tea-spoonful before each meal. It is considered one of the
best remedies known in the New England states, and I know no equal."

15. Colds of Young Children— Onion Syrup for— Very Valu-
able. — Slice up thinly a few mild onions and sprinkle sugar over them, set
in the oven in a suitable dish to simmc" ntil the juice may be all squeezed out,
then thoroughly mix with tlw sugar, .ning a very nice thick syrup, or sugar,
according to the amount of each used. Dose — A tea-spoonful, or Ies8,
according to the age of the child, 4 or 5 times daily, as needed. It is perfectly
safe and reliable for tlie smallest child; also valuable for adults.

Jiemarlcs. — This might claim to be a half-brother to General Washington's
<ure for colds.

16. Coughs, Colds, etc., Recent Remedy for— Very Satisfko-
tory. — I have recently tried the following with a good deal of satisfaction. I
obtained it of a Dr. A. Galloway, formerly of Rochester, N. Y. : Solid extract ot
licorice, ^^ dr., rubbed with muriate of ammonia, 3 drs, and added to syrup

TEEATATBNT OF DISEASES.

125

of senega and ipecac, each, J^ oz. ; syrup of tolu, 2 ozs; syrup of wild cherry,
6oz8; tincture of lobelia, }4 o^- Mix. Dose — Shaken when used; l tea-
jgpoonful 3 or 4 times daily for adults. I have sipped it oftcner than this with-
out sickening at tlie stomach. That is all tliat needs guarding against. Chil-
dren 5 to 30 drops, according to age. I believe I would sooner risk It thau
Ayer's, which follows:

17. Ayer's Cherry Feotoral, for Coughs, Colds, Consump-
tion, etc. — Tinct. of blood root, 2 ozs. ; antimonial wine and wine of ipecac,
of each 3 drs. ; syrup of wild cherry, 2 ozs. ; acetate of morphia, 4 grs. ; mix.
Dose — Take 1 tea-spoonful 3 or 4 times daily; or sip a little, as the cough is
troublesome; and if naasea is felt take less, or stop until the nausea passes off.
— Druggist Circular.

Remarlcs. — And now allow me to say, with all the recipes here given, there
need be but little suffering with coughs, colds and consumption in its com-
mencement, as compared with what it must have continued to be without this
knowledge. I will close this subject with a cough syrup given by Dr. Hildreths,
of Zanesville, Ohio, as follows:

18. Cough Syrup, Very Valuable in Recent Colds. — Pare-
goric, 1)4 07'3.; tinct. of capsicum, 1 dr.; tinct. of tolu, 3 ozs. Dose — A tear
spoonful every 3 hours, in a little water.

Remarks. — Dr. Hildreth has had a long experience in the practice of med-
icine, and this was his dependence in recent colds. I once heard a man say:
"Paregoric is the best cough medicine I ever used," which showe(? hisopmion,
at least, of the value of one of the articles in this syrup. The comliintttioa
will be found indeed valuable.

1. WHOOPING COUGH— Remedy for.— A paper recently read
before the New York Academy of Science, by Dr. II. A. Mott, holds that much
of the mortality among children from whooping cough is attributable to the
prevalent faulty belief that it will be much worse for the child if the disease is
broken up. He says: The disease is now known to be caused by a fungoid
growth (in plants, growing quickly like mushrooms, coming up in a night; but
in animal bodies being slower in growth and being much of the character of
proud flesh, but below he calls them spores, which indicates them to be more
of the nature of an animal parasite), which begins under the tongue, and
spreads backward to the throat and lungs, the spores requiring from 9 to 15
days to develop. When the fungus enters the bronchial tubes, most alarming
complications arise. It is, then, best to kill the fungus in its earliest stage;
there would tlien seldom be any trouble from bronchitis, cholera infantum, or
cerebral (head) dilflculties. Quinine, just after a coughing spell, and before
retiring for the night, is the best remedy.

Remarks. — I have had no opportunity to try this remedy, yet I do not
doubt Its value, for some physicians claim that even chills and fever are devel-
oped hy spores. Then as quinine does cure ague may it not be by killing the
spores? most likely. Then, by all means try the quinine immediately after it
is known that a cUld, or anyone, has been exposed; and if it does not entirely

126

DR. CHASE'S liECIPES.

abato it, I believe it will give it a mildness not otherwise attained. Probably as
good a way, or tlic best way, to take the quinine for this purpose, is to dissolve
it in one of the following ways:

I. Quinine, to Dixsolve, or Solution of Quinine. — Put 20 grs. of sulphate
of quinine into a 2 oz. vial, and add 1 dr. of aromatic sulphuric acid, then fill
tlie via! with water. Dobe — For an adult, 20 drops once an hour, in a table-
spoonful of water. The proper dose for a child will be 1 drop to each year of
its age, in 1 tea-spoonful, only, of the water, or if it is a nursing child, in the
motlier's milk. And, in all cases, (if the spore theory is correct, which I have
no reason to doubt) tiie longer the quinine solution is held in the mouth, the
more certain it will be to kill them.

II. Kul) 20 grs. each of quinine and tartaric acid together, put into the
eamc sized vial and fill with waver, as in the first case. Dose and manner of
using, the same.

The following are a few of the more common remedies for this disease;
the chestnut leaves, however, I believe are not, as yet, very common; but I can
not see why they may not be as efficient as claimed to be.

2. Whooping Cough, Efficient Bemedy for.— Somebody's friend
gave a correspondent of one of the Detroit papers the following as a cer-
tain cure for whooping cough, by simply " boiling chestnut leaves and sweet-
ening with brown sugar," adding: " Whooping cough generally remains eighteen
weeks, while by the use of this tea it can be cured in a few days."

Eemarks. — I should gather the leaves before the nuts fall ofif.

3. Whooping Cough Tinctiiro.— Tinct. of blood root, 1 oz. ; syrup of
garlic, 1 oz. ; solid ex. of belladonna, 3 grs. Mix, and be sure the extract is dis-
solved. Dose. — Ten to 20 drops, according to age of the child, 3 times daily.

Remarks.— This is the favorite prescription of Dr. T. B. King, of this city —
Toledo, O., — an old English physician who practiced in the army of India a
number of years, and then in the United States, with very great success. This
is his dependence in bad cases.

4. Whooping Cough Syrup.— Make a syrup of prickly-pear {Opuniia
tnilgrm's, a species of cactus,) and drink freely. Take about three moderate
flized leaves of the prickly pear to a quart of cold water, cut up in pieces and
boil slowly about half an hour, strain out all the prickles through close muslin
or linen, sweeten with white sugar and boil, a little longer. A safe and sure cure,
and so pleasant to the taste that infants will take it with a relish. It is also
good for.a cold that settles in the throat or lungs. This species of cactus grows
in rocky and sandy places, and is grown in gardens.

liemarka. — Tlicre is nothing said by this writer as to a dose, but I should say
from a tea-spoonful to a table-spoonful for a child, as needed, according to age.
An adult 1 to 2 table-spoonfuls.

5. Whooping Cough, Help for.— I. Cut in small pieces a large red
onion, put it in a bottle with a piece of asaftEtida half the size of a nutmeg,
cover with good whiskey, shake well, and it is ready for use; weaken, sweeten
and give according to age, three or four times a day.

IREATMENT OF DISEASES.

n. AIh) mix Rad way's Relief with a little sweet-oil; bathe the chest,
stomach, sides, and along the back-bone before going to bed, and take a drop or
two inwardly, in a little syrup or honey.

Remarks. — This will be found valuable, but it would be better to allow it
to stand 8 or 4 days before using.

1. CHOLERA— Drops and Porvdor for, also Valuable fbr
Colic, Diarrhea, etc.— Alcohol, y^ pt. ; gum myrrh, 1 oz. ; gum guaiac, J^
oz. ; gum camphor, capsicum, and opium, each, 1 dr. Directions. — Mix,
and keep in a woU-stoppercd bottle, shaking often for 10 or 13 days, when it
■will be ready for use. Dose. — A tea-spoonful in well sweetened water; or,
■what is better, use sugar alone, just enough to absorb all the drops, and not use
any water.

II. For the Powder. — By omitting the alcohol in the above, and pulveriz-
ing each article, the medicine can be used as a powder, 10 grs. being a dose; or
the same may be made into pills of 4 grs., 3 pills for a dose.

Remarks. — Dr. A. B. Mason, of Toledo, O. , of whom I obtained this
recipe, says: The above has twice saved my life when attacked by cholera. I
have never known it to fail in giving almost immediate relief in all cases of
colic, diarrhea, dysentery, cholera-morbus and cholera. In the summer of '77
I cured a lady of the regular dysentery, wlio had been doctored for four weeks
by one of the best doctors in a city of 20,000 inhabitants, and then lived along
for four weeks more without a doctor; every one saying she could not live long.
The night I gave her this medicine was the first good night's resi she had had
for weeks. In two days all discharges were stopped, and I gave asmall dose of
podophyllin, and ir eight days she was well, and was soon in better health than
for years before. In this case I used the medicine in the form of a powder.
In severe cases, he says, repeat the dose often, and even give two times the
above dose. If vomited up as soon as taken, repeat the dose. The utmost
confidence ma*!f be put in this treatment.

2. Cholera, Infallible Cure for.— Gen. Jordan, of the Mining
Record, makes the following statement in relation to the infallible cure of chol-
era by the use of chloroform only. It is somewhat strange that such facts as
here stated should not become generally known quicker than they do; still I
can not doubt their being facts, and as I know that a dozen drops
of chloroform, in a little watex, will at once correct a gaseous condition of a
f yi^ootic stomach (which see), why should it not correct a much more disturbed
condition, by using larger quauU.ies? I would certainly "go for it," on the
"double quick" if occasion callcl for it. He says:

" A.}4 tea-spoonfu'i of chloroform in about eight times as much water is an
infallible cure for cholera. A doctor who had lived in Mobile, Ala., and had
great success in curinaf people during a cholera epidemic there, told me about
it. When, in the Cuban revolution, I went to Cuba to help organize tlie insur-
gent army, I liad a chance to try tlie remedy, for a cholera epidemic broke out
among the troops. My first experiment w-fs on a negro who was in the last
stages. It cured him and hundreds after him. When we marched, the officers
carried bottles of chloroform, and if a man fell out. sick w^ith cholera, the
remedy was given and he was able to resume his place. I have seen men lying

196

DR. CUASE'S UECIPBa.

by the roadsido In a state of collapse, almost dead. An officer would ride up,
dismount and give the remedy, and before the column had passed the man
would be in the ranks again."

3. Chronio Diarrhea, Muscovite, or Raw Beef Cvire for.—

About the year 1852 Dr. Weisse, director of the Hospital for Foundlings at St.
Petersburg, Russia, called the attention of the medical world to the use of raw
beef in the treatment of chronic diarrhea. His method, to which was applied
tlie title of the "Muscovite method," was adopted in England, Germany, Italy
and Franco. In the last named country Drs. Trousseau and Bouchut were the
first to test it, and reported it to have good results in cases of children severely
afnicted. A little later. Dr. Labadie, of Bordeaux, communicated to the pro-
fession some facts in regard to three children afflicted with tubercles, whom he
had treated and cured by the Russian "Muscovite" method. We give
belowDr. Trousseau's formula for preparing the meat: Take 100 grammes (1
gramme fs about \^% grs., and 100 are equal to about ^% ozs) of flllet of
beef, from which the gristle and fat should be carefully removed; mince it fine
and bray (pound) it in a wooden moctar; 20 grammes (% oz.) of powdered
sugar, i'/i grammes of chloride of sodium (common salt, 23 grs,,); %
gramme chloride of potassium (7>^ grs.); 1^^ grammes (23 grs.) powdered black
pepper. Take by the table-spoouful during the day.

Remarks. — As but few would understand these French technicalities, I have
put their " grammes " into grains, to be easily understood. I have used the
above with satisfaction in consumption, although there is no doubt that Dr.
Labadit^, by "tubercles," refers to a tuberculous deposit in the mesen-
teric glands of the bowels, as children are frequently troubled with them, and
they art very wasting in their efifect upon their tender constitution. It is
uniloubtedly a valuable diet in either of these exhaustive diseases, whether of
children or adults, and may be used in any disease of a debilitating character,
where some physicians have recently adopted the plan of giving what they call
"powdered beef," that is grated, or pounded fine, then dried. I should prefer
this " Muscovite" plan of using it. It will prove exceedingly valuable in con-
Bumptiod.

4. Chronio Diarrhea, a Well Tried Remedy.— Powdered opium
and tannin, each 10 grs.; mix thoroug' "'' divide into 20 powders. Dose —
Take 1 powder in a little syrup ev rs, till improved, then 1 or 2 pow-

ders daily, as occasion requires, are is complete.

Remarks. — It is not best t< i)o suddenly, lest fever or other disturb-

ance of the system arise. Wa. >dTef uUy, with this, and it will generally be
found effectual.

1. PAIN KILLER, INTERNAIi— For Cholera, Diarrhea,
etc.— Oil of cloves, cinnamon, anise and peppermint, each 45 drops; laudanum
and ether, each 1 oz. ; alcohol, 3 ozs. Dose — A tea-spoonful in 2 table-spoon-
fuls of sweetened water, and for an adult it may be repeated in from 5 min-
utes to % an hour, or 1 hour, according to the severity of the pain, or the fre-
quency of the discharge. Children proportion* less, according to age, A
teaspoon is considered to hold 60 drops; then at 14 years, ^; at 7 years, }^\ at

TREATMENT OF DJa/SASES.

4 years, 1-5; at 8 years, 1-8 ; at 2 years, t^; decreasing In like proportion for
Infants; at 21 years the full dose is to bo given, up to 00 years, then diminish,
in like proportion on each 5 to 10 years,

Iiemafks.—Thi>i prescription is from " Old" Dr. T. B. King, who used it in
India with great success, curing intormj aches and pains, diarrhea and bloody
dysentery as well as cholera. I would now suggest the addition of half a3
much chloroform as ether, and also one-fourth as much tincture of cayenne.
In the "Old" Doctor's day in India chloroform was not as much in use as
snice then, and the cayenne htvi, of late years, also been found a very valuable
aid in curing internal pains, as well as the free discharges from the bowels. It
is one of our best and purest stimulants. And with these additions it would ,
bo a valuable embrocation, or liniment, to use externally on the stomach and
bowels in these painful diseasijs.

2. Pain Killer, Truly Magical, for All Purpose and Places ot
Pain. — Morpliine, lOgrs. ; chloral hydrate and camphor gum, each, ^ oz.;
chloroform, 1 oz. ; nitrite of amyl, 3 drs. ; oils of cloves and cinnamon, each,
}<i oz. ; alcohol (best), to fill a 4 oz. l)ottlo. DiuiiCTioNs — Dissolve the
morphine in a little of the alcohol; nib the chloral hydrate and the cam-
phor gum together, which forms a liquid, and add the dissolved morphine and
thv others, the nitrite of amyl to be the last, as it is very evai)orativc; then
add 3 or 4 drops of strong sulphuric acid, which keeps the morpliine in solu-
tion. Dose — It may be taken on sugar in doses of 5 to 20 drops, and repeated
in 30 minutes to an hour, according to the severity of any internal pain. For
headache inhale from the bottle, from nostril to nostril, and apply also over the
pain.

Remarks. — This will stop any kind of pain almost immediately, and does
seem, at least, to be magical by its quick action upon the nerves, relieving
pain at once. I have applied it upon the eyeball (not in the eye, hut with the
eye closed) holding the finger wet with it for a minute or two, which causes a
counter, or external, irritation, and would soon cause a blister, which proves
its value as well as its strength and adaptation to the relief of pain in all situa-
tions. I cannot speak of it too highly, for slight pains or neuralgia of the
eye. I shall use it upon painful teeth, neuralgic, and, in fact, in all pains any-
where, internally and externally. It will be hard, very hard, to excel. The
only objection against it, is its cost (about 25 cents an ounce), when made in
small quantities. It would still be valuable as a liniment if an equal amount
of alcohol was added, which would make it cheaper, but to retain its magical
power it must be kept full strength,

3. Pain Killer, or Rubefacient, in Place of Mustard Plaster,
Immediate in its Action. — When there is internal pain, as In pleurisy,
inflammation of the lungs, etc. , wherein it would be thought advisable to put
on a mustard plaster, for quick relief take the following: Chloroform, spirits
of calnphor and sweet oil, equal parts, say 1 oz. each. Mix. Diuections —
Fold a piece of muslin 3 or 4 thicknesses, shake the bottle and wet the cloth
thoroughly with the mixture anil apply, covering ,.ith a folded towel to pre

180

DR. CHASE'S RE0IPE8.

vent evaporatfon. Dr. T. B. King, of this city (Toledo), claims It will remove
ordinary or rheumatic pain in one minute, and tliat it will blister in three min-
utes. So be careful when you do not desire to blister. If the pain moves to
any other part, follow it up in the same manner.

BLEEDINO— A Styptic Which Will Stop Bleeding of the
Largest Vessels. — Brandy, or common whisky, 2 ozs. ; castile soap, 3 drs. ;
carbonate of potash, 1 dr. DraECTioNf^ "irape the soap fine and dissolve it
In the spirits; then add the potash; mi' 't I ... d keep corked. Warm it and wet
pledgets of lint in it and apply to tii,. t o tnd. It immediately congeals the
blood and coagulates it some distance witl-'n the vessel. It may need repeatinjf
for deep wounds and when limbs are cu\.

Remarks. — "^ am sorry I cannot give the name of the \rriter, or the papel
In which this was ; ablished, having had it in my scrap-book for some time;
but I am satisfied that it is reliable.

ST. VITUS' DANCE, or Shaking Palsy, Cure for.- Tincture of
black cohosh, 6 ozs. ; 1 romide of potassium, 1% ozs. ; mix. Dose — For an adult,
1 tea-spoonful 3 time., daily, an hour after meals.

Remarks. — W. W. Stimson, M. D., of Connersville, Miss., reports in the
Medical Brief, the cure of a young lady of 15 years, who had had this annoying
trouble so bad that she would not go into company for over a year, her speech
even being affected. Two weeks cured this case. But in older persons and of
longer standing it may require months. There is no danger in its use; but after
taking the above amount I would wait a week before beginning on a i;ew pre-
scription of same amount. Look after general health in all cases. Younger
persons will take less according to age.

1. FELON— Bemedy for. — A small piece of calf's rennet soaked in
milk and tied around the finger, renewing occasionally, will cure any case of
felon.

RerrMrks.—l do not know who tried this, to make the assertion, nor have I
had a chance lo test it; yet I have no doubt of its value. But as the rennet
piay not always be at hand, I will give the following, the ingredients of which
qiay always be obtained:

2. Felon Salve— Successful Treatment. — A salve made of soap and
spirits of turpentine, a very small proportion of the latter, just enough to
moisten the soap, which has been shaved from a bar. " I have known it," sayj
"H. S. P.," of Byron, Wis., to 6ne of the papers, "to cure the worst felons,
and I never knew it to fall when applied." To which the editor added: " Thff
above is a well-known remedy in the editor's family, and has always been con
sidered infallible, if applied in the earlier stages."

3. Felon— Warranted Cure for.— F. F. Lewis, of Whitewater, Wis ,
eays: " Wind a cloth loosely about the finger, leaving the end free. Pour in
common gunpowder till the afflicted part is entirely covered; then keep the
whole constantly wet with strong spirits of camphor. Wan'anted to remove
all pain in two hours. Have seen it tried many times, and never without abso*
lute cure and without pain or injury to the hand."

TREATMENT OF DISEASES.

181

1. HYDBOFHOBIA; or, Mad Dog Bites— Hot Vapor Batha
tfbr. — The following item comes from G. F. J. Colburn, of Washington, D, C,
■who says : ' ' For God's sake, give the remedy a trial, should a case present itself. "
The report was first published in the Salut Public, of Lyons, France, as follows:

" Dr. Bulfson claims to have discovered a remedy for this terrible disease.
In attending a female patient in the la.st stages of canine madness, the doctor
imprudently wiped his hand with a handkerchief impregnated with her saliva.
There happened to be a slight abrasion on the index finger of the left hand; but,
confident of his own curative system, the doctor merely washed the parts with
water. He was fully aware of the imprudence he had committed, and says:
' Believing that the malady would not declare itself until the fortieth day, and
having various patients to visit, I put off from day to day the application of my
remedy — that is to say, vapor baths. The ninth day, being in my cabinet, I
felt all at once a pain in my eyes. My body felt so light that I felt as if I could
^ump a prodigious height, or, if thrown out of a window, I could sustain myself
in the air. My hair was so sensitive that I appeared to be able to count it sep-
arately without looking at it. Saliva kept constantly forming in my mouth.
Any movement in the air caused great pain to me and I was obliged to avoid
the sight of brilliant objects. I had a continued desire to run and bite — not
human beings, but animals, and all that was near me. I drank with difficulty,
and I remarked that the sight of water distressed me more than the pain in my
throat. I believe that by shutting the eyes, any one suffering from hydro^
phobia can always drink. The fits come on every five minutes, and I then felt
the pain start from the ind.-x finger and run up the nerves to the shoulder. In
this state, thinking that my course was preservative, not curative, I took a vapor
bath, not with the intention of cure, but of suffocating myself. When the
bath was at 53 centigrade (93 3-5 Fahrenheit), all the symptoms disappeared as
if by magic, and since then I have never felt anything more of thcLi. I have
attended more than 80 persons bitten by mad animals, and I have not lost a
single one. When a person is bitten by a mad dog he must for 7 successive
■days take a vapor bath, d la Busse, of 57 to 63 degrees. This is the preventive
remedy. A vapor bath may be quickly made by putting 2 or three red-hot
bricks in a bucket for 15 or 20 minutes. The person to be covered with a
blanket. When the disease is declared, it only requires one vapor bath, rapidly
increasing to 37 centigrade, then slowly to 53, and the patient must strictly con-
fine himself to his chamber until the cure is complete."

2. Hydrophobia, Portuguese Physician's Cure.— A Portuguese
physician claims to have cured several cases of hydrophobia by simply rubbing
garlic into the wound, and giving the patient a decoction of garlic to drink for
several days. This is the old Greek treatment, which, it is claimed, was prac-
ticed by them with success. — Medical Brief.

1. SUN-STBOKE AND APOPLEXY, How to Cure.— Sun-
stroke and apoplexy, can be cui\.d almost surel if taken in any kind of time.
Dr. E. B. Babbitt says:

I. " Rub powerfully on the back of the head and neck, i aking horizontal
and downward movements. This draws the blood away from the front of the
brain and vitalizes the involuntary nerves.

II. " While rubbing call for cold water immediately, which apply to the
face and to the hair on the top and the side of the hciid.

III. " Call for a bucket of water as hot as can be borne, and pour it by dip-
perfuls on the back of the head and neck for several minutes. The effect will
be wonderful, for vitalizing the medulla oblongata (that part of the spinal column

'W'h

182

JDB. CHASE'S RECIPES.

within tne Head); It vitalizes tlie whole body, and the patient will generally-
start up into full conscious life in a very short time.

" Last summer I was called in to see a man on Fourth avenue. I found
him in a state of coma, and his wife greatly alarmed, supposing him to be
dead. He had lain .thus for about 3 hours. I had him brought out where
lie could get the air, jerked off his clothes, nibbed his back, head and neck
powerfully, slapped his back, leg's and feet briskly, and called for iced water,
which I applied to his. front and upper head. I then had a bucket of hot water
brought, which I poured on his back, head and neck. Before doing this I had
noticed some signs of life while applying the cold water in front, but after
applying the hot water on the back of the head and neck a few minutes, ho
started up, vomited, and exclaimed "All right!" I occupied about 30 minutes in
thus resuscitating him. He rose up, put on his clothes with a little help, and did
not lose an hour more from his business. Persons of large and active brains and
weak bodies are more liable to sun-stroke and should wear light-colored, cool
hats in summer, wet the hair occasionally, and if they feel a brain pressure-
coming on, should rub briskly on the back of the neck and put cold w^tcr on
the top and front of the head. These remarks, if heeded, will prevent great
danger and great suffering. I have never known this method to fail."

Remarks. — Heretofore it has been customary to use only cold water upon
the head in sun-stroke or apoplexy, but it seems by the above treatment of Dr.
Babbitt, with the hot water upon the back of the head and neck, that conscious-
ness is restored much more quickly, as well as more certainly, for without it, on
the old plan of the cold water only, many have never been r(>stored at all; hence
the hot v/ater should be provided as quickly as possible, find applied freely with
a dipper, while the cold water, by wet cloths, may be kept on the front and top
of the head. Small things, when you get the right thing, are often "wonder-
ful," as the doctor puts it above. The colder the water on the front and top of
the head, the better, and the hotter it can be borne on the back of the head and
neck, the better, also. It would seem to me preferable, to dip cloths into the
hot water and apply as hot as they can be borne, re-wetting often, than to pour
it. For those who have a tendency to head troubles let them dampen a
flat piece of sponge and put it in the liat before going out into a very hot sun.
It may be well to know that what is good for sun-stroke is also good for apoplexy.

When one is stricken down in the sun, he should be placed in the shade as
quick as possible, and cold water applied to his face, and the limbs kept warm
by Tabbing, etc. , until he can be removed to the house, where the above plan
can be carried out fully.

1. MOLES, FRECKLES, PIMPLES, ETC. — To Remove.—

W. H. Riddle, of Crystal Lake, Cal., says to "Mary," of Zenia, Ind., through
the Blade Household :

" Do not use nitric acid on your face. I would advise you to use the acid
nitrate of mercury, in removing moles from the face. The acid should be
applied with a splinter of wood, and gently rubbed in the part (with the splinter)
for several seconds, according to the thickness of the growth. Great care
should be taken to prevent the acid from reaching the ourrounding skin. There
is absolutely no pain attending the application, and the growth gradually sliriy-

TREATMENT OF DISEASES.

188

els away, and the slough falls oiT in ahout a week. I know a lady who had i
very large nfole removed in this way from the chin, leaving scarcely any de
pression in the skin. It is now some live years since the operation was per
formed, witli no return of the growth."

Itemavks. — It will be safe to use it for this purpose. Have it labeled, and
keep it out of the way of children.

After writing the above, having a mole on one of my wrists, I tried it, and
Temoved it successfully. At the first application it only took off about half the
thickness of the mole; I then applied it again, using the end of a match-splint;
I pat on so much and rubbed it in so thoroughly that it killed the mole entirel}%
making a deep sore, although no larger than the mdle; but putting on a lini-
ment, followed with a little vaseline, 5, or 6 times daily, removed all soreness
and liealed it up in a few days, leaving the skin perfectly smooth and soft. I
have since cured 3 or 4 others with the same, 2 of which were cancerous (open
sore), and consequently, know the value of the acid nitrate of mercury for such
cases.

2. Pimples or Skin Diseases, Valuable Remedy for. — Glyc-
erine (English or Price's), 100 grs. ; corrosive sublimate, 5 grs. *DmECTiONS —
Rub the corrosive sublimate in a little of the glycerine; then mix all, and apply
morning and evening.

Remarks. — M. Pien'e Vigier, a French professor, finds, from experiments
upon himself and upon his pupils, that substances incorporated with glycerine
-are not absorbed by the skin, tlierefore he advises this as a substitute for blue
ointment, which stains the linen and is absorbed, while with a glycerine pre-
pared as above, in spite of the causticity of the bichloride (corrosive sublimate
is the bicliloride of mercury), the skin is not irritated by this mixture, and after
-extensive applications to the skin, no mercury is found in the urine.

The fact that by this form of mixing tlie corrosive sublimate prevents its
absorption into the system, it should be so prepared ; as it thus cures these and
otlier skin diseases, it becomes valuable for tliese purposes. It will also cure
itch, as well as pimples, blotches, black-heads (worms in the skin of the face).
See "Pimples, Tetter, etc.," where corrosive sublimate is also used, . '

3. Freckles, Remedy for. — The following remedy is said to have
been found elllcacious in Europe: Finely powdered sulpho-phenate of zinc (one
of the newer remedies), 1 part; oil of lemon, 1 part; pure alcohol, 5 parts;
collodion, 45 parts; drops, grs. or drs. — as you please — may be used. Direc-
tions — Mix well, then apply to the freckles, twice daily, until the change is
vflffected.

4. To Remove Freckles.— Rub them twice, daily, with a piece of
saltpeter, moistened by touching it in water.

5. Sunburn, to Remove.— Water, 1 pt.; pulverized borax, 1 oz.
Directions — Put in a bottle and shake before using. Wet the parts, black-
ened by exposure to the sun, twice daily.

6. Pimple, Tetter or Bad Skin Diseases, Remedy.— Put corro-
sive sublimate, 30 grs., into a 4 oz. vial, with % oz. of oil of sassafras (these to
be rubbed together), and fill the bottle with alcohol.

184

DR. CHASE'S RECIPES.

Remarks.— \J-pon pfmples of an ulcerative character, or on eruptions, like>.
tetter or salt-rheum, apply this corrosive mixture, once a day only, until some-
inflammation manifests itself, then discontinue, and apply simple glycerine,
vaseline or some mild ointment, until healed. If in any case the pimples or
eruptions show again, do the same for 2 or 3 times, which will generally cure-
them, especially if a proper imthartic is first given, then an alterative course of
medicine is given. But should the above fail in any case, double the amount
of corrosive sublimate and try it again. It has been used as strong as here
recommended; but if of less strength will do, so much the better. Of course
it will be understood that this is a poison, and children should not have access,
to it; although it is safe and valuable to use as above directed.

7. Tetter, Simple Cure for.— It is claimed also that to wet gun-
powder and smear on the tetter twice a day, for 2 or 3 days, will effect a per-
manent cure. It would undoubtedly be rather severe. I should rub it up in-
water, or spirits of camphor, to use it, and make the strength bearable, as it is-
no use to kill it dead the first pop, but use it milder, and longer, will do as well.
If the gun-pot\'der was rubbed fine, then rubbed into an ointment with lard, or
vaseline, I think it would do just as well. A tea-spoonful of the powder to 1
oz. will be strong enough. But do not forget a laxative treatment with sulphur
and cream of tartar, salts or magnesia, as may be preferred.

8. Pace Worms, to Eemove. — To remove worms in the face,
place over the black spot the hollow end of a watch-key, and press firmly.
This forces the foreign substance out, so that it may be brushed off, and is aa
cure. A lady writer gives us the following, also:

9. Face Worms, Pimples, etc.— Wash your face night and morn-
ing in strong cologne water and rub dry with a coarse towel. Also take &i
thimbleful of sulphur in a glass of milk 3 or 3 times a week, before breakfast.
Continue the practice a couple of weeks.

Remarks. — It is a well known fact that sulphur Is a valuable thing to take
internally, from its alterative effect in all diseases of the skin; and one of the
handiest ways to take it, is to mix it up quite thick, with a little syrup, or
molasses; and when thus mixed, in place of stopping to measure out the lady's-
thimbleful, as above, take what you csn in a tea-spoon, three morn-
ings, and skip three, till nine doses are taken. Some prefer to make it
half-and-half, with cream of tartar, and to take it in the same way; but the
cream of tartar is not as necessary in skin difliculties, as it is in more general
inflammations, such as boils, swellings, etc.

10. Pimples, Bad and of Long Standing.— Prof. Scudder, of
Cincinnati, Ohio, reports through the Eclectic Medical Journal, the
case of a girl who had been troubled for years with pimples, which
left large scars, cured in 10 days, by the simple use of bi-carbonate of soda,
(common buvi'ii," soda). He claimed, because of a broad, pallid or pale tongue,
the soua was needed to neutralize an acid condition of the system. The cure
proved him correct. Dose— For a girl of l.T years, the age of the one cured,.
^ tea-spoonful in a little water, 2 or 3 table-spoonfuls only, after each meal.

TREATMENT OF DISEASES.

185

Remarks. — It will prove valuable in many cases, and in all cases with acidity
of the stomach, "belching" wind, or passing large amou ' -* gas per rectum.
In these cases, "belching" of the wind, or gas distending the stomach and
bowels, mix ivory black (which is an animal charcoal), with equal parts
of sugar and half a tea-spoon al of the mixture, taken before meals, by plac-
ing on the tongue dry, then taking a sip of water to swallow it. These two
will soon correct this condition which arises from dyspepsia.

1. PILLS, Compound Cathartic and Liver. — Comp. ext. of
colocynth, ext. of jalap and calomel, each, 100 grs. ; gamboge and ext. of
hyoscyamus, each, 25 grs. ; castile soap in powder (in fact, all in powder except
the extract of hyoscyamus, which is gummy). Mix and make into 100 pills.
Dose — As an active cathartic, 2 or 3 pills, to act on the liver 1 pIM at bedtime
each night until the action is sufficient.

Remarks. — I have prescribed them and found them to have the desired
effect with those persons who prefer calomel to podophyllin. But if there are
those who think they would like this pill best if it was not for the calomel,
they can leave it out, or put in only 25 grs. of it, so as to have one-fourth of a
grain only in each pill. Either way it will be found efficient and satisfactory.
I prefer it with only J^ gr. of calomel to each pill. The old plan of giving
large doses of calomel, I feel thankful, is among the things of the past.

2. Butternut Pills. — A very valuable cathartic is made by taking the
inner bark of the butternut tree and roots (not old trees), strip it into strips and
put in a clean boiler, with plenty of water, and keep moderately hot for 48
hours, then boil for a few hours longer, after which pour out and strain; then
boil down to a consistency of thick molasses, adding at this point as much
molasses as there is of the extract, and continue to boil down rarefuUy until
quite thick; then preserve in covered jars. Dose — A piece thd size of a small
hickory nut, or less, as may be found to be necessary to produce proper cathar-
tic action. During the Revolution there was but little other physic used. This,
however, was very satisfactory; and still in places where the tree abounds, it may
be adopted with a like satisfaction. In case hat it gripes or gives pain in its
action, a little powdered ginger, or capsicum may be incorporated with the
gummy mixture to overcome this tenesmus, as doctors call it. One-fourth aa
much bulk of the ginger or one-eighth of capsicum will be sufficient.

3. Liver Regulator, or Liver Complaint, Dyspepsia, etc.,
Liquid Bemedy for. —Fluid exts. of dandelion, blue flag-root and rhubarb,
each, 1 oz. ; fl. ext. leptandra (Culver's physic) and simple TSyrup, each, 2 ozs.
Mix. Dose — One-half tea-spoonful every 6 hours.

4. Liver Syrup, or Liver Regulator, in Place of Pills for an
Inactive Liver, Constipation, etc.— The fl. exts. of wahoo, butternut
and cascai'a sagrada, each % oz- ; A- exts. of fringe tree and white ash, each, J^
oz. ; fl. exts. of berberis aquaf olium, prickly ash and bitter root (Culver's physic),
each, 1 dr. ]\Iix and add simple syrup to fill a 4 oz. bottle; shake when used.
Dose — Take yi, tea-spoonful at bedtime only, and if it does not start the action
of the liver in 3 or 4 days at most increase the dose to %, or even 1 tea-spoon-

186

DR. CHASE'S liECIPES.

ful; then drop back to tlie }4, or it may be to 15 or 20 drops, to keep a little
action on the liver until it will continue its secretion of bile, producing natural
colored stools.

Remarks. — As there are persons who cannot take pills, and others also who
prefer laxative medicines in liquid form, as well as many whose livers need a
mild medicine so it can be continued for some time to overcome the inactivity
of the liver, etc., such persons will And this recipe to " till the bill " in all thcs^e
cases. Hence, this will be found a very valuable substitute for pills. A little
oil of wintergreen may be put in as a flavor and to hide the bitter tast if
desired.

5. Liquid Physic for Constipated and Weakly Women and
Children. — Fl. cxt. of butternut, 2ozs. ; tinct. of aloes, 5 drs. ; comp. tinct.
of cardamon, 1 oz. ; simple syrup, 4 oz. Mix. Dose— According to age of
children, from 1 to 3 tea-spoonfuls in the morning is the best time to give to
children, and repeat next morning, if no opeiation before. For weak consti-
pated women, the physician whom I first knew to use this preparation was in
the habit of triturating calomel, 10 grs., with 100 grs. of the sugar of milk,
and dividing into 10 powders; then giving 1 powder at 10 in the evening, and
at 3 in the morning, followed by 1 or 3 tea-spoonfuls of this liquid phj-sic, which
carries off all otherwise ill effects of the calomel, arouses the action of the
liver and overcomes the tendency to constipation. Those in favor of using
calomel will undoubtedly be satisfied to use it in this manner; the trilunition,
or thoroughly rubbing the calomel, or any other medicine, with sugar of milk,
divides it into more minute particles and then it takes less to have the desired
effect. Of course, this liquid physic can be taken without the calomel by
doubling the dose. See the remarks closing the subject of "Jaundice," for the
author's experience and opinion of calomel in small doses. Since writing this
I have given the twentieth of a grain calomel pill with entire satisfaction,
arousing the action of the liver.

6. Pills for Constipation— Very Successful.— Pulverized aloes, 40
grs.; solid ext. of nux vomica, 20 grs.; solid ext. belladonna, 15 grs. Mix
thoroughly and divide into 50 pills. Dose — One pill only; never more than 1
pill for a dose, at bedtime every night until cured or all taken. — Dr. T, B. King.

Remarks. — The doctor says this is the best thing he knows, and pretty sure to
cure the difflcu^y. I have used it with success ii^ one case of long standing con-
stipation. It was a lady who was pretty well run down in strength, but with this
pill at night, and*^ 2 gr. pill of quinine 3 times dailj'', for a month, she has
enjoyed an excellent condition of health now for several months. If they fail
to touch the spot, }^ gr. of podophyllin, cr calomel, as one prefers, may ))e
added to each pill; neither will be required unless it may be for an occasional
case of constipation which has withstood all other remedies.

GOUT- Cured by Garlic— The London Trtdh makes the following
remarks upon the garlic as a specific (sure cure) for gout. It is amusing, and
is, no doubt, valuable: "Many people would be overjoyed to pay large sums
for a specific for gout. I will give them for nothing a sure but simple cure. A

It".

TREATMENT OF DISEASES.

137

friend of mine had chalkstoncs on his fingers so bad that he might have marlied
half the trees in Windsor Park with them. After considling almost all the
(specialists in Europe he was advised by an old woman (some old women know
more than half of us doctors) to try a clove of garlic (a clove of garlic means
one small bulb from a cluster) night and morning. He did so, and the chalk-
stones totally disappeared. No doubt such a cure involves the social duty of
. retiring to the summit of an exceedingly high mountain, or going to sea, alone,
in a yacht; but it is worth even the penalty of absolute seclusion to get rid of
clialkstones." (See next recipe.)

1. PURIFYING THE BLOOD-Safest Way by the Use oi
Onions. — Sherley Dare, in answering correspondents through the Blade House-
h'i'd, says to "A. E. W.," of Waterloo: "The safest and quickest prescription
for clearing the blood is to eat a raw onion, finely minced, at breakfast; the whole
of a common sized onion is enough, and a dose of charcoal or ground coffee,
and brushing the teeth, will deodorize the breath. The onion can be taken
with salt and vinegar as a salad. Consixmptives find this of benefit."

Remarks. — I have much more faith in the onion as an alterative, than I
have in the idea that the charcoal or powdered coffee, even with the brushing of
the teeth, will remove the odor of onions from the breath ; but what of that?
let the "bref" smell of garlic; if onions will do what they are here credited
with, they are certainly more valuable than is generally set down to their credit;
but I remember of once being told by a gentleman that a moderate sized onion
minced and eaten at each meal, with the salt and vinegar, as above mentioned,
would cure dyspepsia. I have no doubt of their utility, both as an alterative
upon the blood and as a tonic to the stomach ; not one is eaten when ten ought
to be.

2. Roasted Onions— As a Poultice to Boils, Inflammation of
the Bowels, etc. — A poultice of roasted onions applied to boils, tumors,
etc., hastens suppuration, and are often applied as "drafts" to the feet, and I
have heard, from the old women, of their being applied in excessive fevers, by
mashing or pounding onions and placing them under the arms and upon the
bowels or other parts swollen from extensive inflammation (to be changed
often), and thej' are very valuable indeed.

3. Onions, Their Value as Pood.— Onions contain 25 to 80^ {i, e.,

25 to 30 parts in 100) of solid substance, when dried; while potatoes, even, do
not average 25^ ; but from some peculiarity of the onion its nourishing proper-
ties more than double those of the potato, and in some cases nearly treble it;
lience its value as food may now be the better understood, and without regard
to its peculiar flavor, the onion should be much more eaten than it is. If health
is desirable, eat onions.

1. STOMACH BITTERS, OR, ALTERATIVE. — Culvers

physic, root, and w^ahoo, bark of the root, each, IJ^ ozs. ; prickly ash bark and
poke root, each, % oz. ; Peruvian bark, the best red unground, wild cherry
bark and anise seed, each, 1 oz. ; blue-flag, yellow-dock, dandelion and pleurisy
■jroots, known also as white root {asclepiaa tuberosa), with our home yellow parlUa

188

DB. CHASE'S RECIPES.

and Honduras sarsaparilla and golden seal roots, each, 1 oz. ; water, 1 gal. ,
elcohol, 1 pt., or good whiskey (if there is good (?) whiskey), 1 qt. Direc-
tions— Have all the roots and barks ground coarsely if you buy the dry articles,
of the druggist, and if you use the green ones, gathered yourself, use half as much
more, and even twice. as much will do no harm; bniise them with a mallet or
hammer, and steep all in the water 3 or 4 hours, covered; then strain and press
out all the virtue, and when cool, strain again to get rid of the fine sediment;
add the alcohol, or whiskey, and if it lacks any of 1 gal. make it up with wine-
worked cider, or whiskey. Bottle and keep in a cool place. Dobe — According
to the size and robustness of the .person, take from 1 to 2 table-spoonfuls a
short time before each meal. If costive, or considerable dyspeptic disturbances
of the stomach, see remarks and further directions below.

n. Remarlca and Further Directions if at all Costive. — In such cases take
a quart of this bitters and add 3^ dr. of the alcoholic ex. of mandrake, dissolved
nicely in th'-. bitters by rubbing in a cup with a tea-spoon; pour off into the
bottle and put on more, as it is slow to dissolve. Dose — This can only )e taken
in doses of from 1 to 2 tea-spoon fuls 3 times daily, more or less, to keep the
bowels easy. The mandrake is very gentle in its cathartic and laxative proper-
ties, but it is very certain.

in. If dyspeptic, take a pint bottle and pour into it fl. exs. of leptandra
and blue-flag, each, 1 dr.; and fl. ex. of balmony, 3^ oz., and also iodide of
potash, 25 grs., and fill the bottle with the No. 1 Bitters, which has no man-
drake in it. Dose — Then take 1 table- spoonful for a dose, just before meals
and at bed-time; and if the urine is scanty or high-colored, 2 drs. each of fl.
exs. of buchu and uva ursi may also be put in. Dose — The same, as with tlie^
above bitters as a base, almost any condition can be met.

1. DIABBHEA COMPOUND.— Compound spirits of lavender and
tinct. of rhubarb, each, 1 oz. ; laudanum, 3 drs. ; oil of cinnamon, 10 drops; mix.
Dose — One tea-spoonful every hour or two, for an adult, as needed, until,
relieved; then 2 or 3 times a day only, for a day or two.

2. Loose Bowels, Simple Eemedy for.— For loose bowels, not
of long standing nor very severe, the following powder will prove effectual and
satisfactoiy. I have used it many times. Powdered opium and tannin, each,
5 grs. Mix thoroughly and divide into 10 powders. Dose — For an adult, 1
powder every 4 hours, or 3, or even every 2 hours, if needed to control the con-
dition; children of 8 to 12 years, half a powder only, and of a less age — above
2 years — one-fourth only of a powder.

3. For Infantile Diarrhea.— That is, for children at the breast or
less than 2 years old: Powdered rhubarb, 10 grs.: calomel, 1 gr.; morphine,
% gr., and divide into 10 powders, 1 powder for a dose. No danger of saliva-
ting a child at the breast.

4. Diarrhea of an Exhaustive Character, Dr. T. B. King's
Bemedy for. — Bhie mass and pulverized ipecac, of each 3 grs. ; prepared
chalk and pulverized rhubarb, each 10 grs.; pulverized opium, 3 to 10 grs.
Mix and make into 10 pills. Dikections, Dose, etc.— For adults, bad cases,.

TREATMENT OF DISEASES.

16»

use .he 10 grs. of the opium and give 1 pill every 3 hours; for children andv
slight cases, only 3 to 5 grs. of opium should be used; small children, only half"
a pill cut up and dissolved in molasses will be sufficient for a dose, to be-
repeated in 3 or 4 hours, as needed.

5. Diarrhea, Simple Home Itemedy for.— The journals of late-,
have said considerable about the use of pure cider vinegar in diarrhea. It was
started, so far as I know, by T. E. Stellwagen, in an edition of Coleman's.
"Dental Surgery." Dose — For an adult about 2 ozs., or 4 tablespoonfuls,
without water; for a child of 1 year, a tablespoonful with a little water.

Remarks. — Its effect is said to be to check the colicky pains at once, to
relieve the chills and cramps, if any present, and to give a feeling of warmth,
and comfort over the surface. I trust it will prove as reliable as reported. It
is claimed to have been satisfactory even in long standing cases.

1. DYSENTERY — SuccesBfttl Remedy for.— Laudanum and
ipecac. Diuections, Dose, etc. — For an adult firet give laudanum, 20 drops,
to prepare the stomach so it shall retain the ipecac, which is to be given half aa
hour after, in 20 gr. doses, repeated every 6 hours until cured. The first dose
may be vomited, or partially so, as this artic> is well understood to possess this.,
property — of vomiting — but it is also known ihat the stomach can be trained to-
tolerate (bear) it. It also acts as a mild laxative, tonic, and stimulant, to the-
coats of the stomach and intestines, producing slight sweating, moist and pliable-
skin, and thereby reducing the fever, controlling also the tenesmus (pain and)
griping) of the rectum at the time of the passage, almost if not wholly reliev-
ing this difficulty soon after its use is commenced.

2. Dysentery, Diarrhea and Incipient Cholera— Milk a Speci-
fic for. — It is reported through the MUk Journal, of London, Eng., that in the^
East Indies, 1 pt. of warm milk every 4 hours, will check the most violent of
the above complaints. The milk must not be boiled, but just hot enough to drink
comfortably. Boiled milk, contrary to our American custom, is not to be-
used.

NERVOUS HEADACHE— Such as People Used to be Bled
for. — Iodide of potash, 2 drs. ; tinct of gelsemium, 2 drs.; pure water, 3 ozs.;,
mix. Dose — 1 tea-spoonful once in 2 to 4 hours until relieved.

Remarks. — This is a prescription of a physician of Grand x ^pids Mich., for-
a lady who called upon him to be bled for the difficulty, according to what she-
had been accustomed to. But he made this prescription for her and it relieved
her. The next season she called upon myself for the same purpose, at the same
time showing me the prescription, which I changed to bromide of potassium, in
the same quantity for the iodide, which she took with the same success. I pre-
fer the bromide, as I think its action upon the nerves more satisfactory.

2. Nervous Headache, New Remedy for.— Salicylate of soda,
10 grs., every 3 hours for an adult, followed next day in 5 to 8 gr. doses. If of
long standing, continue 1 or 2 doses daily for a few days longer. Taken by-
dissolving in water.

Remarks. — This was given in the Scientific American by a celebrated physi*

\W\

140

DR. CHASE'S llECIPES.

-cian who gave; ii case of a bo\' of 16 3X'ars, who had liad nervous headache sev-
<ral days each week from t)ie time he was 6 years old, entirely cured by this
remedy, and at the time of flie report he had been free from the disease sev-
eral months. See next item also for other uses of this new remedy.

TONSILITIS — Salicylate of Soda for — Also as a Gargle in
Ulcerated Cases. — Given in 10 gr. doses, every 3 to 4 hours, intcrnaHy, and
is also used as a gargle in ulcerated cases. Strength of gargle is not givcin; but
I should say, 5 to 10 grs. to the oz. of water, according to the degree of ulcera-
tion.

Remarks. — I certainly expect much from its use upon a fair triai, and say
to all wiio need it, try it.

ULCERATING TEETH OR SORE GUMS — Dr. Mason's
Remedy.— Take what the homeopatlis call the "third decimal trituration of
mercurius" (quick-silver). [Quicksilver was named mercurius after the god
Mercury; it is also known as hydrargyrum, from another god or dell}', wor-
shiped by the ancients. These deities were held in higher estimation by them,
as compared with other deities, from the fact that mercury or quicksilver was
iield, long ago, to be a very important article or medicine in the treatment of
-<liseases, as compared with other remedies. But my school of medicine Codec-
tic) generally claims and believes that it has been proven not only of little value
I)ut to have been one of the greatest curses to humanity that ever found a place
in the annals or history of medicine. Of late, however, I am led to believe the
harm to have arisen from its over-doses and ibuse in giving it fo» everything
rather than in the article itself. See my remarks following "Jaundice, Liver
Complaint, etc."] Dose— The size of a wheat kernel, every half hour or hour,
until cured, which will be in 2 or 3 days.

Remarks. — Dr. Mason, in writing to me, said: "Doctor you know that I
am not a homeopath, but I know, after having used the above in my practice as
a dentist for over fifteen years for ulcerating teeth, that it is a good remedy.
In the winter of 1878-79 I extracted some teeth for my wife; and, in common
parlance, she took cold in the jaw. Although it was nearly 2 days after it com-
menced aching before I prepared the remedy, the pain entirely ceased in less
than 2 days from the time slie began its use. But let no one put it off, as I did,
through pressure of business — 'a stitch in time,' etc."

In case no homeopath or druggist is near, who keeps this triturated prepa-
ration, see "Diphtheria, Sore Throat, etc.," (Dr. Mason's, or homeopathic rem-
edy), for the manner of trituration, use the quicksilver instead of the biniodide
of mercury, as given in that case.

1. VOMITING — Ejects a Dime from the Trachea.— Lorenzo
Hubbard, M. D., reports a case to the Pacific Med. and Surg. Journal as, follows:

"Carpenter Simes, a private in Company A, Fii-st U. S. Cavalry, while
playing with a dime, by tossing it into his mouth, accidentally threw it far back
into the pharynx, where, coming in contact with the posteriqr nasal orifices, it
«xcited a strong disposition to sneeze. The spasmodic inspiration which fol-
lowed drew the piece through the glottis (the opening into the windpipe) into
-the trachea (windpipe), and subseciueut inspirations lodged it at the point of the

;•

TREATMENT OP DISEASES.

141

bifurcfttlon of the right bronchus. By Inflating the Uings, and then making a
strong effort at expiration, the ' piece ' would rise into the trachea, but when it
reiiL'hed the glottis suffocation was so imminent he was forced to allow it to
descend. When be first made his situation Icnown to me, three hours after tlic
occurrence of the accident, lie said he could feel tlie 'bit' resting directly
under the riglit nipple, and that the parts at this point had become quite sore.

" Willie tlio piece ^'as yet movable, and liad not yet found a lodgement, I
determined to try the experiment of vomiting, with the hope that in the spas-
modic effort of retching and couglnng it might be ejected. In this 1 was not
disappointed, for in tlie very first effort it,was tlirown out to tlie distance of
several feet, with considerable force. I also send you the 'bit' witli which
this Blrango experiment was made, supposing that possibly tlio case might
interest our society."

Remarks. — I liave given this to show not only the danger of thus throwing
pieces of money into tlie mouth, whicli I have often seen done, but also to say
it is dangerous to allow small children to have small pieces of money to play
with, for the mouth is about the first place they put it; but if a piece lodges in
the throat, no time .should be lost in trying one of tlie quick emetics found in
"Accidental Poisoning."

2. Vomiting and Watery Discharges, to Check in Cholera.

— Black' popper, in powder, fine table salt, each 1 tea-spoonlul; vinegar, 5 tea-
spoonfuls; hot water, % tumbler. Dose — A table-spoonful every 5, 10 or 15
minutes, as circumstances required, speedily '■;hecked vomiting, abated the
watery discharges and removed the cramps. It succeeded in many cases where
every other means had failed.

Remarks. — This was during the Cl'icinnnti cholera in 1849 o0-51, when the
eclectics saved hundreds of their patients in this disease, while oilier branches
of the profession lost most of theirs. This is no fancy statement, simply for
effect, but is susceptible of proof, and it was by simple common sense reme-
dies, like this, that it was done.

1. SCROFULA, PILES AND RHEUMATISM. — Cure for.

Sulphur, cream of tartar, and licorice root, equal parts of each, all finely
pulverized, J^ part nitre, and put into just honey enough to mix like mush.
DosK— One tea-spoonful % hour before eating, 3 times a day, for 3 days; then
cease 3 days, continuing until a cure is effected. But after the first 3 days, ^/^
tea-spoonful doses will be as much as can be taken without making the bowels
too loose. It may be made into pill form by using only honey enough tr
dampen. Dose— In this way 3 good sized pills, before each meal, as the other.
Remarks. — This was communicated to me by a sister, at that time living in
Mt. Pleasant, Iowa, from the fact that a young girl, a Miss Conner, had been,
cured by it, who had been under the doctor's care for over a year, without ben-
efit. Her breast and throat were covered with ulcers, deep and penetrating, so
when pressed up on one side of the neck, matter would ooze out of the other
side. Under these circumstances, the girl's mother (the wife of a barber) paid
$10 for this recipe, which cured the girl in a few weeks. At the time my sister
sent me this recipe, six years after the cure, the girl had had no returning symp-
toms of the disease. But the scars, my sister said, she would always carry. A
child had also been cured by the use of the same, whose head was a solid scab

148

DR. CHASE'S RECIPES.

■at the time the treatment was commenced. My sister had obtained the recipe
for the purpose of curing blending piles upon herself, which had reduced her
strength very greatly by the loss of blood And it was as successful with tiie
piles as in the other cures. I have had no opportunity of using it except for
rheumatism, which I have cured with It. I believe much good will be derived
by Its use whenever needed, as an alterative, for the value of sulphur and
"Cream of tartar have been long known as alteratives In rheumatism. Why
«liould not the combination prove valuable In scrofula? I have no doubt it has,
and that it will continue to do so, most effectually. The licorice I look upon
as merely to improve the taste.

2. Sorofula, White Swelling, eto., Salve for.— Scrape sweet elder
<inner bark), bitter-sweet (roots and twigs are used), and mullein leaves, each, a
good handful; boil these, (the roots and twigs, being bruised,) In a little water;
then put In half as much golden seal root, and stew all In two table-spoonfuls
of freshly churned and unsalted butter, not level spoonfuls, but as you would
take them up heaping, from rather soft butter, and an equal quantity of mut-
. ton tallow. Stew till the water Is all out, and the mass crisped, or dry, but not
burned; then strain, and put back Into the skillet, and add half as much bees-
wax, OS of tallow and half as much pine pitch as of the beeswax. Dibec-
•TION8 — Foi' white swelling spread on a cloth, and apply; for scrofulous sores
put on cotton, and put Into the sores, or openings, if any, otherwise the same
as for white swellings.

Remarks. — I should apply this salve while taking No. 1, Internally, as I
think It will hasten recovery. It will be found valuable for all purposes, as
an ointment, rather than a salve, If not made too stiff with the beeswax. As
an ointment, use but very little beeswax.

PLIABLE COLLODION— Or Artificial Skin— For Abrasions,
Bums, Sores, eto. — A French journal gives us the following plan of mak-
ing collodion pliable, for all purposes where water may come in contact with the
spot, as upon the face, hands, lips, etc. : Collodion, 30 grammes; castorK)il and
soft turpentine (Venice turpentine or pine pitch), each 50 centigrammes, mix.

Remarks. — As a gramme is so nearly 15)4. grains (being actually 15 and
884 of 1,000 parts of a grain, we call it 153^ grains,) and as a centigramme
is the 1-lOOth of a gramme, in the 50 centigrammes we get nearly 8 grains,
hence we say: Collodion, 1 oz. ; and castor-oil and soft turpentine, each 8 grs.
And thus we have the recipe Americanized, so that it can be filled understand-
ingly by anyone, or druggist. Apply with a brush. It will be found
quite satisfactory to apply upon any injured parts, scratch, bruise, etc., as by
putting on two or three times, as the first coat dries, it forms an artificial skin
over the sore.

1. CHILBLAINS, PBOST BITES, ETC.— Valuable Rem-
edy for. — Spirits of turpentine and sulphuric acid, each }4 oz. ; olive oil, \\i
oz. ; mix; shake and apply frequently.

2. Spirits of Turpentine, 1 oz. ; ammonia, ^ oz., with as much
■camphor gum as this will dissolve, used as a liniment, will cure these hateful
things.

t
c

'C(

ev(
obi
Wo
gei

tas

'^^^^TMmr OF DISEASES.

recently gave the folfowln^Tt^n' ^°''-'^^« I'^"^'"? (Mich ) P.. .;•
says; " Kxtrnr.f ti, * ""^"'s. as to the manaffemonf „ j ^^"'cn.,) Republican

l"og'» liml and eS' Li!, '"'""' "• »»- Wl/. J™ ™ , ""=, '"« " P"»W'^
ttM ai ho™ Cm,' ""'*' '»«<'"« un«M to™ °' '"'"°' >»«» »

.n Jr '"= *» '-<■ M .h«e ..He.,, o. wol ,„ „ ,

I. The Drinofn 1 ° *^® ^"oian

■li. The second variety k th^ ,, ""Qu in

pulverized jalan 1/ a^ ' !^^ ^ °^- : cream of tartar 1 ^. /-,

dered licorice rLi/' ^^'"^^'non seeds, 1 dr InT ^ I" ^ ^'^'^P'^o'^"!); •

every hour un^^f '^'"^ *° ^he age of the fhild J ^ "^ '^^*"'' ^^^ «teep
obtained Ceat? ""T' ''' ^^PeHed. or fltr!- '' ' *«^^«-«Poo«fuls

.e..al,y^e.pe. . Jjr^^^^^^^^^^

taste^I.4ant^^Xr^:S^^

i^r.oOgrs. I>XRECTioN8-Rub together

144

DR. CHASE'S RECIPES.

evenly, nnu divide into 10 powders. Dose— Give 1 powder an hour before
snpper and 1 at bed-time; next day 1 powder before eacli meal and at bed-time,
and tlie lollowing day the same, which uses up all the powders. Next morning
take an active cathartic, to carry off the worms.

Bemarks. — I recently took this remedy in just this way, realizing that I, at
nearly 68 years of age, had them. For the cathartic I took 2 blue papers of
seidlitz powders and 1 wliite paper, to be sure and get quick and thorough
action. It did ai;t quickly, and brought them away. I have enjoyed better
health since.

3. Worms, Allopathic Vermifuge for.— Santonin and white sugar
(or sugar of millv), each 10 grs.; calomel and ipecac, each 1 gr. Diiiectigns —
Rub the two llrst well together; then rub in the two last, and divide into 10
powders. Dose — For cliild, 1 powder, nigh'j and morning, till all are taken;
then an active cathartic, unless the worms pass off freely by this time. I should
give a cathartic of cream of tartar, or some mild one, at any rate. This is
the favorite, of an old friend of mine, of the allopathic school.

4. Vermifuge or Vermicide— Extraordinary.— Dr. A. S. Sweet,
of Southhold, L. I., informs the readers of the Brief ihvA he gave Mrs. C. the
following mixture as a vermifuge: Santonin, 16 grs.; 11. ex. of pink, 160 drops;
simple syrup, 3 ozs. ; mix. Dose — A tea-spoonful morning and night. She
gave it about equally between 4 children of her own and 1 of a neighbor's.
The result was the e::pulsion of 67 worms. As having a possible bearing upon
the question whether worms cause any special symptoms by their presence in
the intestines, Dr. Sweet says that the child for which the vermifuge was par-
ticularly desired had, previous to taking it, several attacks of convulsions.
They ceased with the expulsion of the worms.

Remarks. — Any person of common sense would say the worms caused the
convulsions, else their remf val v/ould not have stopped them. Dr. Sweet says
nothing about giving any cathartic; but as the Brief is taken only by physicians,
he leaves it to their judgment to direct it. I would say, give an active cathartic
on the third or foiulh day, whether any worms have passed or not. In all
cases, after expulsion of worms, give a tonic to build up and strengthen tlie
general system, which will also strengthen the bowels, and thereby make it less
liable for another ' ' crop " of worms. For, as a general thing, it is only the
weakly children who are troubled with worms, although sometimes adults Lave
them, as in my own case.

5. Pin Worms, Remedy.— A " Mrs . C. " made inquiry in the Toledo,
O., Blade, for a remedy for pin-worms, receiving the following answers: A
Sirs. "A. P. A." (a pity that so many writers are ashamed of their names),
says: If "Mrs. C." will give the child a tea made of common spearmint, both
using it as a drink and as an injection, I am confident it will suffer no more
from pin-worms, as I have known a very bad case, of long standing to be cured by
this remedy,, when many others hiid been tried without success. If one trial
does not cure, repeat, as the remedy is harmless.

Remarks. — The spearmint is safe, and quite a diuretic, with its other valu^
able properties.

ti:ea tment of diseases.

6. A " Subscriber, of Rochester, 0., gave the following answer: Tell
"Mrs. C." to use the following, which I have used, in a great many cases,
without failure: Carolina pink root, senna, American worm seed and manna,
each 3^ oz. ; steep for 1 hour in water, \}^ pts. Dose — 1 gill (about 8 table-
spoonfuls), once a day, in one-half as much new milk, well sweetened There
is no " ifs " or " buta " about this, it will cure. I cured myself after having con-
vulsions for over three years, and being given up by doctors; and since then it
has cured many of my neighbors.

Bemarks. — This writer says nothing about injecting it; but theic would be
no impropriety or danger in doing so, as it is for pin-worms, which mostly
infest the rectum, and for which injections are the most efife«jtual. The injec-
tion should be kept in place as long as it can be borne, by holding a wad of
cloth to prevent its voluntary escape, or discharge. This preparation, however,
is very appropriate for the long round worm, and the author is of the opinion
that it was for that, and not pin-worm, that this writer gave it.

7. Pin- Worms. — A solution made by soaking rasped quassia, ^ oz., in
cold water, 1 pt., for 12 hours, then straining, for the purpose of injection, is
very effectual to remove pin-worms. A solution of aloes, ^ oz., with carbon-
ate of potash, 15 grs., in J^ pt. of decoction, or tea, of barley, dissolved by
rubbing together, for an injection ; or an injection of simple sweet oil, says Dr.
Warren, of Boston, are very effectual in removing pin-worms. Lime water
(which see how to make) is also frequently used as an injection for the removal
of pin-worms. ,: - •: . .

8. Tape Worm, Dr. TurnbuU's Successful Bemedy.— Dr. R.

J. TurnbuU, of Duncansley, Miss., in a recent issue of the Medical and Sur-
gical Reporter, says: I notice a request for a recipe for tape worm. The fol-
lowing prescription proved most efficacious with me in the treatment of a
patient who suffered for more than 3 years with tape worm. Bark of the pom-
egranate root, % oz. ; peeled pumpkin seed, J^ dr. ; ethereal ex. of male-fern
(an extract made with ether), 1 dr.; powdered ergot, ]^ dr.; powdered gum
arable, 2 drs. ; croton oil, 2 drops. Dibectigns — The pomegranate root and
pumpkin seed must be thoroughly bruised, and, with the ergot, boiled in 8 ozs.
of water, for 15 minutes (the author would saynot less than 30 minutes), then
strain through coarse cloth. The croton oil must be rubbed up with the gum
arabic and extract of male-fern, and then formed into an emulsion (by rubbing
or thoroughly stirring), with the decoction. This is the prescription of Dr. A.
J. Schaflsh, of Washington, D. C, who employs no preliminary provision,
except forbidding the patient to take only breakfast the day on which it is
intended to remove the worm, and give a large dose of Rochelle salts the night
before. No unpleasant effects follow this remedy. — Biief

Bemarks. — The author would say, if the croton oil does not cause a passage
in 2 hours at most after taking the mixture, give 2 blue and 1 white
paper of seidlitz powder to get thorouf,.. action from the bowels,

0. Dr, Currie, of Lebanon, N. H., gives an account in the Brief of
removing a tape-worm from a girl 16 years old, by the simple articles of pump-

lis-

DR. CHASE'S RECIPES.

kin seed, 1 oz. ; white sugar, % oz. ; the seed pounded fine, and mixed with the
sugar. Dose — A tea-spoonful of the mixture every 2 hours, till all was taken:
following the last dose with castor oil and spirits of turpentine. The next
morning I was presented with the worm entire, 7 meters long.

Remarks. — A meter is a little less than 39^ inches, or a total length of worm
equal to 33 feet, at least. They have been expelled from 60 to 100 feet in
length. The proper dose of castor oil for a girl of 16 would be 1 table-spoonful,
with the spirits of turpentine, 1 tea-spoonful, mixed; and to avoid nausea or its
disagi'eeable taste, add a few drops of oil of cinnamon. Repeat tlie dose in 2 or 3
hours, unless a free passage is obtained before this time. Unless tlie worm put
in an appearance, I would repeat the whole on the third day, at farthest; the
second, unless the stomach was considerably disturbed, would be better. More
or less, according to the age and robustness of tlie person, may be given.

10. Other Remedies.— Dr. Bennett says: "Of all the vermifuge
remedies proposed for the expulsion of tape-worms, I have found ethereal ex. of
male-fern the most effectnal. " (See Dr. TurnbuU's remedy above.)

Dr. Caldwell, Baltimore, Md., claims that the Dundas, Dick & Co.'s cap-
sules of male-fern and kamala, produced with a patient of his, the happy result
of expelling a monster of some 31 feet in length, after taking 6 capsules accord-
ing to printed directions accompanying them; also relieving a cough, vomiting,
and all other unpleasant symptoms attending its presence.

11. Tape-Worm— The Latest, Most Easily Taken, and Most
Successful Remedy for. — There has been quite a stir made recently by
two or three traveling physicians with the French chemist Tauret's "pellfetier-
ine," in removing tape- worms. I have seen several that have been removed
here within a few months. I had known that one physician was using it here
with success before, but not being of the talkative kind, very little was said
about it. With this introduction, I will say: Tauret's " pellcitierine " is put up
in bottles containing one dose only, and retails at about $3 per bottle. Its action
is to numb the worm, causing more or less giddiness, according to the nervous-
ness of the patient. This soon passes off by the patient laying down and keep-
ing quiet. It is perfectly safe, and but slight preparation is necessary to take it.
DozB; — One bottle being a full doze for a man, delicate femaks and youths
of about 15 years would take only two-thirds; children of 10 or ^2, one-half,
and of 4 to 8 years, only one-third of a bottle. Diuections — The d?y before
it is to be taken, take a laxative or gentle cathartic, or a copious injectTv.: ; i/ud,
for supper, eat only a milk diet. In the morning take half a glass of waic-r ~r>
an empty stomach; then, f?-e minutes after, take the pcllfiticrine, and, immedi-
ately after, half a glass more of water, slightly sweetened. Three-fourths of an
hour after take a dose of comp. tinct. of jalap; or infusion of senna (made by
steeping i^ oz.), sweetened with syrup of orange-peel. If in a few hours there
are no stools, take a purgative injection or repeat the purgative medicine. The
giddiness will come on in about 15 minutes after taking the pell^tierine, and the
worms ought to be expelled in 2 to 4 hours. I have seen one passed in 1*^ hrs.
from the taking of the remedy. It is important to remember, say the instruc-
tions sent out, tliat the purgative must act rapidly. Don't stay in bed any

TREATMENT OF DISEASES.

147

(oTigcr flmn flic giddiness laste; then move about, to help the action of the med-
icines. I have taken tlicse instructions from a pamphlet sent out by E. Fougera
& Co., 30 North William st., Neve York, who supply the article if your drug-
gist has not got it. This is not an advertisement for them, but to help any one
to obtain it who needs it. They do not know that I have mentioned them even;
but, knowing its value, I have given it, to save those needing it from paying
^10 to $50, as these tramping doctors charge for their removal. The pellStier-
ine is made from pomegranate bark, v/hich has been the main dependence for
removing tape worms ; but as it had to be made in the form of an infusion and
taken in large doses of a J^ pt. or more, often causing sickness of the stomach,
this new preparation is as great a boone as quinine was over having to take the
Peruvian bark in powder, as formerly ; and as the pellStierine has proved very
successful, it will, undoubtedly be but a short time till our druggists will keep
it, and it will enter into general use. Speaking of its success, I will mention a
few cases, only to show the estimation it is held in.

Professor LahoulbSne gives 19 successes in 19 trials. Dujardin-Beametz,
member of the Academy of Medicine, France, succeeded 37 times in 39 trials.
Dr. Ed. Mount, of Montreal, had 4 successes out of 4 trials ; one of the cases
liad been troubled with tape worm for 26 years. Dr. II. Wilfert, of the Cin-
cinnati Academy succeeded also in eveiy case.

I will mention only one case more, the worm I spoke of being removed
in one hour and a half, in the foregoing. The medicine was administered by a
boy of less than 20 years, who had been with a doctor for a short time only, and
learned what was used. The man was a butcher, and was well pleased to be
rid of his tormentor.

llemarks. — Certainly, with the foregoing list of remedies to select from, no
one should long be permitted to suffer the presence of either variety of worms,
unless it should be thought worth while to keep " His Majesty " (the tape worm)
in a bottle of alcohol, as a trophy of success in his removal.

1. DYSPEPTICS— Bad Cases Put Upon the Eight Tack.—

A writer in the Medical Journal, discoursing upon dyspepsia, says: " We have
seen dyspeptics who suffered untold torments with almost every kind of food.
Bread became a burning acid, Meat and milk were solid and liquid fires. We
Jiave seen these same sufferers trying to avoid food and drink, and even going
to the enema (syringe) for sustenance. And we have seen the torments pass
away and their hunger relieved by living upon the white of eggs, which have
been boiled in bubbling water for thirty minutes. At the end of a week, we
have given the hard yolk of the egg with the white, and upon this diet alone,
without fluid of any kind, we have seen them begin to gain flesh and strength,
and refreshing sleep. After weeks of this treatment they have been able, with
great care, to begin upon other food; and all this, the writer adds, w^ithout
taking medicine. He says that hard boiled eggs are not half so bad as half
boiled ones, and ten times as easy to digest as raw eggs, even in egg-nog."

2. Voltaire's Pood for Indigestion, or Dyspepsia. — In the

memoirs of Count de Segur (Vol. 1, page lOS) there is the following anecdote:
My mother (the Countess de Segur) being asked by Voltaire respecting her

148

DR. CEASES RECIPES.

health, told him that the most painful feeling she had arose from the decay of
her stomach, and the difficulty of finding any kind of aliment (food) that it
could bear. Voltaire, by way of conversation, assured her that he was onco
nearly a year in the same state, and believed to be incurable; but that, never-
theless, a very simple remedy had restored him. It consisted in taking no other
nourishment than the yolks of eggs, beaten up with flour of potatoes and water.
Though this circumstance took place as far back as about 48 years ago,
and respecting so extraordinary a personage as Voltaire, it is astonish-
ing how little it is known, and how rarely the remedy is practiced. Its
efficacy, however, in cases of debility, cannot be questioned; and the
following is the mode of preparing this valuable article of food, as
recommended by Sir John Sinclair. Recipe — Beat up an egg in a bowl, and
then add 6 table-spoonfuls of cold water, mixing the whole well together; then
add 3 table-spoonfuls of the farina (flour of) potatoes, or mashed potatoes (I
hitv^e used the mashed potatoes), mixing it with the liquor in the bowl; then
pour in as much boiling water as will convert the whole into a jelly (like starch),
and mix it well. [The author thinks it best to boil it a little, after pouring on
the water.] It may be taken either alone, or with the addition of a little milk
sweetened vdth sugar, not only for breakfast, but in cases of great debility
of the stomach, or in consumptive disorders, at ether meals. This dish, or
food, is light, easily digested, and extremely wholesome and nourishing:. Bread
or biscuit should be taken with it, as the stomach gets sir onger.— Beach's Fam-
ily Practice.

Remarks. — I have recommended this food for several weak patients, with
entire satisfaction; but I would say no bread, nor biscuit, should ever be eaten
by a dyspeptic, or any person in a weak or debilitated condition of the system,
from sickness, or naturally of feeble digestive powers, until at least the next
day after the baking. I will only add, that in extremely weak patients, this, if
relished, may constitute the entire nourishment taken for days, or weeks,
according to the necessity of the case. But when one tires of this, some of the
beef teas, essences, soups, porridges, as given under these heads in this work,
or the oatmeal gruel for invalids, or delicate children, may be used to vary
the food for the sick.

The two following dishes are given by Dr. Beach, in connection with the
above food, as valuable for dyspepsia:

3, Dyspepsia, Liquid Pood for.— Take fresh, lean beef, cut thin,
1 b. Put it into a large-mouthed bottle or jar: add a little salt; place the bottle
in a kettle of boiling water, and let it boil 1 hour; then strain through a woolen
cloth. (It seems to the author that a stout piece of muslin is just as good.)
There will be about 1 gill (4 ozs.) of clear, nutritious liquid. Begin by taking
1 tea-spoonful, and increase the quantity as the stomach will bear. This has
been retained on the stomach when nothing else could. It cured an old captain
when nearly gone with dyspepsia.

4. Dyspeptics, Excellent Pood for.— Take a piece of stale wheat
bread and a little white sugar, and cover with boiling water; then cover with a

the
as a

TREATMENT OF DISEASES.

149

plate for a short time; add cream or good milk. This dish rests easy on the
stomach, and is very pleasant.

Remarks. — This, of course, is not understood to he toasted, but in its simple
state — to toast bread makes it much the nature of freshly baked, which is not
good for the healthy, and especially bad for dyspeptics or the debilitated from
any disease or cause whatever.

6. Dyspepsia and Weak Stomach, The Value of Milk and
Iiime-Water for. — Milk and lime-water are now frequently prescribed by
physicians in cases of dyspepsia and weakness of the stomach, and in some
cases are said to prove very beneficial. Many persons who think good bread
and milk a luxury, frequently hesitate to eat it, for the reason that the milk will
not digest readily; sourness of the stomach will often follow. But experience
proves that lime-water and milk are not only food and medicine, at an early
period of life, but also at a later, when, as in the case of infants, the functions
of digestion and assimilation have been seriously impaired. A stomach taxed
by gluttony, irritated by improper food, inflamed by alcohol, enfeebled by dis-
ease, or otherwise unfitted for its duties — as is shown by various symptoms
attendant upon indigestion, dyspepsia, diarrhea, dysentery and fever — will
resume its work, and do it energetically, on an exclusive diet of bread and milk
and lime-water. A goblet of cow's milk may have 3 to, 4 table-spoonfuls ot
. lime-water added to it with good effect.

These ideas are fully endorsed by Dr. E. N. Chapman, who presented the
following valuable notes on the use of milk and lime-water for invalids, to the
Medical Society of the State of New York. He says: " I have used milk and
lime-water for years as a diet with my patients with great success, particularly in
cases involving nerve centres, that are acknowledged to be little under the
command of the accepted modes of trea,tment, such, for instance, as marasmus
(a wasting of flesh), anemia (debility from poor blood), paralysis, indigestion,
neuralgia, cholera, dementia (insanity), and alcoholism. Also in cases where
the nutritive functions are at fault, milk with a pinch of salt, being rendered
very acceptable to the stomach by the lime, is the most digestible and nourish-
ing food that "an be given. It allays gastric (stomach) and intestinal irritability,
otTers a duly preixircd chyle to the absorbents, supplies the blood with all the
elements of nutrition, institutes healthy tissue changes, stimulates the .secreting
and excreting glands, and, in a word, provides nature with the material to sus-
tain herself in her contest with di.sease. * * * Milk, acted on with lime-
water, has a range of application almost as extensive as disease itself, whatever
its cliaracter and whoever the patient."

Remarks. — I trust that enough has now been said to satisfy everybody of
the value of milk in disease, and Twill add that I know it to be equally valuable
as a regular family diet.

6. Dyspeptic Invalids or Weakly Children, Oatmeal Gruel
for. — A Mrs. "H. K.", of Evansion, Wyoming Territory, in writing to the
Blade, upon what Mrs. Jane F. Hollingsworth said of strained oatmeal gruel for
Invalids, gives her own experience with it for children. She says:

150

Dll. CHASE'S RECIPES.

" Nothing is better for either invalids or young children. Let me give my
experience. Our baby was delicate; cow's milk did not agree with her while
nursing; I began feeding her corn starch and oatmeal grael, and now a heartier,
happier and fatter baby than ours you will seldom see, and oatmeal gruel is her
daily food.

"I take 2 table-spoonsful of oatmeal and pour on a pint, or a little more,
of boiling water; let boil until thick enough for jelly, then I strain it througU
a little sieve, add 1 tea-spoonful of sugar and 2 of cream to a coffee cup ol
gruel, and it is a dish fit for a king.

" For very young children or very weak invalids of a dyspeptic character,
make thinner with water while boiling, or with cold milk, after done boiling."

7. Pood for Dyspeptic, or Weakly Babes.— Boil slowly, for
2J^ hours, % cup of oatmeal, in 1 qt. of water, with a very little salt, the dish
oeing covered to prevent evaporation; then strain. A double, or rice kettle
(which see) is just the thing to avoid burning. "When cold, to J-^ pt. of this
gruel, or food, add an equal qiuuitity of thin cream, and 2 tea-spoonfuls of
white sugar; then, to this mixtui-e, uild 1 pt. of boiling water, and when cool
enough it is ready for use, and will set easy on the stomach, when milk and
all other food cannot be digested by a feeble or weak babe, unless aided by the
use of lime-water, as above.

8. Drinks for Small Children Having Dyspeptic or Diar-
rheal Tendency.— Rice-water, barley-water, oatmeal-water, made by boil-
ing a single handful of either of these to 1 qt. of water, with lemon and sugar,
should be ready in every house where there are children. These drinks are surely
better than cold tea, which is often given. However, milk is considered better
than anything, when it is sweet and pure, and given in only small quantities at
any one time, with lime-water.

9. Dyspeptics, Healthy Food for.— It is a well known fact that
meats are much more needed in winter than in the heat of summer, and the
following, written by a well known physician (Dr. Hunt, of New Jersey),
explains the whole matter so fully, 1 will give it a place. Dr. Hunt, the editor
of the Newark (N. J.) Advertiser, wholly regardless of the loss of his fellow-
practitioners, by "a fearful state of healthf ulness " in that vicinity, and hon-
est as he is skillful in his professional work, gives this advice for the summer
season:

" Fruits and veg:etables, with an abundance of good milk and bread, should
be the main substantials and not the mere side dishes of the table. There are
too many who simply add what the summer brings to their usual bill of fare.
They still indulge in heavy meats and stimulating condiments, adding some
badly cooked vegetables, and finishing with the usual flatulent pastry, or may-
hap a few berries; but this is an injustice both to the system and to the Provi-
dence whose blessings are showered upon us in such prodigal profusion. Meat
should now become the side dish; gravies, stews and condiments should be
utterly abandoned; and the system should be toned and purified by the tonic of
the field and garden. Milk is better than medicine, and the entire pharmaco-
poeia contains nothing equal to what now comes to us from the true laboratory
— comes to us not only with healing wing, but with a flavor for the palate
which all the French cooks in Paris could not imitate. And the offerings arrive

TREATMENT OF DISEASES.

151

•with such glorious progressivencss! First coaics tlic strawberry, like a blush
on the cheek of Mother Earth; then the berries and vegetables of more vigor-
ous growth; tlien the stately.luscious melon, the charm and glory of the break-
fast-table; then corn, which is meat in nutrition; witli the juicy apple, the
pride of prince and peasant. Then we come to the pear and to the orchard —

Where peaches grow with sunny dyes.
Like maiden's checks when blushes rise.
Where huge figs the branches bend.
Where clusters from the vine distend.

There is the feast which nature spreads. Let every man say grace In his heart,
and partake of it thankfully."

10. Gaseous Dyspepsia, Simple but Effectual Bemcdy. —

Where gas distends the stomach, or bloats the bowels, taking 15 to 20 drops
of chloroform in a little syrup, after eating, will expel the gas, and stop the fer-
mentation in a few minutes.

Remarks. — Chloroform is well known to be a very diffusive stimulant, and
hence this action of it might be expected. It is easily tried and may prove as
effectual as it is claimed to be. (See the closing remarks on pimples, bad and
of long standing, etc., for the use of animal charcoal, with sugar, before
meals, also of soda after meals, for this gaseous condition of the stomach.)

11. Dyspepsia, or Indigestion, Very Valuable Treatment

of. — I am now using a very valuable medicine, or combination, on a case
where the indigestion was very bad, so much so, it might be considered real
dyspepsia; but the treatment allayed the distress so promptly, and helped, or
enabled the food to digest, so effectually that I will give the recipe. First I
used the following fluid preparation:

I. Solution for Dyspepsia. — Pepsin in crystals, 30 grs. ; glycerine, 1 oz. ;
concentrated lactic acid, % <^2. ; distilled, or soft water, 4 ozs. ; mix. Dose —
A tea-spoonful in 3 or 4 tea-spoonfuls of water, immediately after each meal.

Remarks.— After a week or two, as the case may improve, less, and still
less, may be used, say ^ tea-spoonful only, till flnah_) cured. And in case
there is a diarrheal tendency, or any inflammatory condition of any part of the
system, in which the lactic acid is not good, take the following powder, in place
of the solution, as above:

12. Powder for Dyspepsia, Diarrhea, etc.— Sub-carbonate of
bismuth, 200 grs.'.Scheffer's.or other good pepsin, 100 grs. Mix thoroughly,
and make into 20 powders. Dose — Take 1 powder in a little molasses and
water, half-and-half, immediately after each meal, the same as the solution;
and after some time, or suitable improvement has been made, divide a powder
for 2 doses, as long as needed.

Remarks. — This will meet very bad cases of either disease, and prove,
generally, all that can be desired. See the use of bismuth with Dover's
powders, in loosenessof the bowels, from teething — where it is effectual, although
the cause, in the case of teething is continued for several months, or as long as
the teething continues. It holds the fort, however, notwithstanding this con-

153

Die. CEASE'S RECIPES.

tinuance of the cause, so it will with the pepsin here as well as In the other case.
But whether the solution or the powder is being used, if tliere is heat and an
uneasy or distressed condition of the stomach, it is an evidence that the hot
water, given next below, is called for, and will prove valuable.

13. Hot Water for Dyspepsia.— The following item is from the
Hartford Courant, which I have since proven to be very valuable. By using
the hot water an hour before each meal, instead of only at breakfast. The
Courant &&ys\ "A gentleman who is in business in this city has cured him-
self of a chronic and ugly form of dyspepsia in a very simple way. He
was given up to die; but he finally abandoned alike the doctors and the drugs,
and resorted to a method of treatment which most doctors and most persons
would laugh at as an ' old woman's remedy.' It was simply swallowing a tea-
cupful of hot water before breakfast every morning. He took the water from
the cook's tea-kettle, and so hot that he could only take it by the spoonful. For
about three weeks this morning dose was repeated, the dyspepsia decreasing all
the while. At the end of that time he could eat, he says, any breakfast or dinner
that any well person could eat — had gained in weight, and has ever since been
hearty and well. His weight is now between 30 and 40 pounds greater than it
was during the dyspepsia sufferings; and for several years he has had no trouble
with his stomach — unless it was some temporary inconvenience due to a late
supper or dining out, and in .such a case a single trial of his ante-brcuk fast remedy
was sure to set all things right. He obtained his idea from a Ge/mau doctor,
and in turn recommended it to others — and in every case, according to this
gentleman's account, a cure was effected."

Remarks. — After seeing the above item in the Courant I have had occasion
to use the hot water personally, and to direct it for others; and I have found it
satisfactory, if taken faithfully before each meal, instead of only at breakfast. I
also find that heating it in summer to about 140 degrees and in winter to 145 degrees
F. , is about the right degree of heat. I heat it over a small coal-oil stove, in a pint
tin cup, about % full, whicli I find about the right amount to be taken at one
time. It can be heated in a lea-kettle and poured into a cup or bowl; but it is
well to have a thermometer to know just Avhat the heat is. A tea-spoonful of
sugar makes it pleasant for me, but a bit of lemon juice might suit some better.
It must be followed for several months, in long standing cases, to prove of la.st-
ing benefit, eating only easily digested food, and nothing that disagrees with
the stomach. The sipping of the hot water has this advantage also, it allays
the great thirst of dyspeptic patients, as well a.s the heat and distress in the
stomach, better than anything else I know of, contracting the lax and flabby
condition of the muscular coating of the stomach, giving tone and strength to
this organ, which immediately diffuses Itself to the whole system. Take the
hot water before each meal and at bed-time '■ long as you have any considerable
thirst. Be careful, also, not to eat too much, and only at meal times,
and a cure must be the result. (See also Hot Water Cure for Consumption.)

APPETITE— To Increase or Restore.— Obtain valerian root, J^
or % lb. Have it ground coarsely, or well bruised. Make a tea of it by steep-

TREArVENT OF DISEASES.

1B8

ing a rounding table-spoonful of the powder in water 1 pt. Dose — One to 9
table-spoonfuls just before meals, and half to a wine-glassful at bed-time.

Remarks. — This plant is known as the American Greek-valerian, abscess
root, blue bells (from its blue flowers), sweat root, Jacob's ladder, etc. The
Latin, or technical, name is polemonmm reptans. It grows in the northern
states, and was a great favorite with the Indians, the tea being given freely in
fevers, pleurisy, and to produce copious perspiration. It is claimed also to
cleanse the blood, and to have cured many cases of consumption.

PECKHAM'S GENUINE BALSAM — For Coughs, Sore
Throat, Sore Chest, Kidney Difflculties, Wounds, etc.— Rosin,
10 lbs. ; spirits of turpentine, 1 gal.; or, rosin, 23>^ ozs. ; turpentine, 2 ozs., is
the same proportion. Dikections — Melt the rosin in a suitable kettle, or pan,
over a stove, in the day time, so that it shall not be necessary to have a lamp,
or candle, near; and when not too hot put in the turpentine, gradually. It
must not be made over an open fire, as the gas arising from it as the turpen-
tine is put in takes Are very readily, and would quickly fill a wh^^le room with
its blaze, and perhaps fire the house ; hence I have given these necessary pre-
cautions. Bottle while moderately hot, else it will run too slowly. Dose — For
a grown person, take from 5 to 10 drops on sugar; children, 1 or 2, to 5 drops,
night and morning.

Remarks. — I obtained this recipe of L. S. Robinson, of Jackson, Mich.,
who says he has made and sold thousands of dollars worth of it, claiming that
it is the original Peckham's balsam, and that all additional articles put in
and claimed to be an improvement, should not be used. With this balsam Mr.
Robinson claims he has made some remarkable cures in the diseases mentioned,
both internal and external, and mentions the following cases.

I. A mare of his own, being in a strange pasture with some cows,
was badly hooked one night. The wound was long, deep and jagged, upon
the side ; but he put some of this balsam into every part of the wound, then
sewed it up, except a little opening at the lowest point of the wound, to allow
tlie matter in healing to drain off. Then drove home, 30 miles, the same day,
and the wound made a very rapid healing.

II. A remarkable case, that of a lady who had had several miscarriages,
and feared another, there being an inflammatioii of the parts, and also of the
neck of the bladder; but 5 to 8 drop doses, night and morning, of this balsam,
cured both difflculties; the lady, upon a subsequent trip he was making over
that route, showing him the babe, healthy and well, and herself the same, tell-
ing him, "There, doctor, that, is your child, you saved it; nothing else was
used."

III. A gentleman who had recently buried a wife from consumption, and
who considered himself past help, with the same disease, when Mr. Robinson
first made his acquaintance. But with this balsam internally, and Cook's
electro-magnetic liniment, externally, he was entirely cured, and is still alive,
at this writing, hale and hearty, living with a second wife, some 30 year*
after the cure.

i^i if*. :«, S-

DR. CHASE'S RECIPES.

BRIGHT'S DISEASE OP THE KIDNEYS.-A Novel Cure
for.. — A correspondent of the New York Evening Post gives the following
novel item to that journal. He says:

"About 20 years ago, a (laughter of mine — then about 6 years old — was
given up to die by the family ph,ysician, who said that she had Bright's Disease
of the Kidneys, and that it was "incurable, and never known to be cured either
in Europe or' America. The physician, ou giving the ca.se up, told my wife to
give the cliild anything tliat she wanted, and to make her as comfortable as
possible while she lived. The child constantly called for beans; so my 'vifo
cooked some as quickly a.s possible, not stopping to parboil them, as is usually
(lone, but boiled beans, pork and potatoes together, iu the tirst water, and when
well cooked she gave them to the child to eat. The child then went to sleep
and from that time began to improve. She is now the mother of two children
She is not troubled with the disc;isc unless she takes a severe cold, and whcu
that happens she at once uses her old remedy, and it is always effectual.

Remarks. There is nothing siiid here about continuing to eat the beans;
but I take it for granted that tliis was, and should be done in all cases; and tell
me, pray! why beans should not have this power as well as any drug? And
it is admitted, as this writer says, that it is seldom, or never known to be cured.
Let this remedy, therefore, have more than a fair trial by a long continued use.
Beans are certainly a healthy and agrcciiblo food for a general diet. But if
used especially for kidney dltliculties keep all their virtues by not changing the
water. Beaijs over a year old are liable to become musty as well as doubly
hard, and unfit for this, or any other use,

2. Bright's Disoaso— Sixteen out of Nineteen Cases in a
London Hospital Cured. — Notwithstanding the statement in the item
above, that BriglUs disease was never to be cured in Europe or America, still
some years ago a London (Eng.) physician reported in the London Lancet, tho
cure of 16 out of 19 cases, in the Hospital, by the use of 15 gr. doses of pow-
dered valerian, 3 or four times a day, with supporting diet. Now the fl. ex.
would be used, iu ,'/^ to 1 teaspoon doses, with the same elfect; but I am not
aware of its having been used by others. But if one has the difficulty it had
better be tried, and may, with the beans, as above, cure more than without
them.

QUINSY.— A Now and Successful Remedy for.— A Dr. Gine,
Professor of Clinical Surg\'iy, at i\[adrid, Spain, reports through the La Presss
Med. Beige. July 17, 1881, the bicarbonate of soda (the common baking soda,
the best, however is the English bicarbonate, kept by druggists) applied to the
tonsils i\i line powder in Quinsy, repeating frequently, is of inestimable effi-
cacy, he having cured dozens of cases — in no case without benefit, and, usually
a cure in 24 hours; and in no case when he had used it had he found it neces-
sary to remove the tonsils.

Directions for Application, It may be applied by rolling a bit of
paper of suitable length into cylindrical form, then putting the end into a fine
powder of the soda, to get a suitable amount into the hollow, the size of an
ordinary goose quill and blowing it upon the tonsils; or applying it by wetting
tlie finger, then putting the finger into the powder, then upon the tonsils.

Remark.^ I have had no opportunity for trying it for lIu;: pm'pose, but \

THEATME^'T OF DISEASES.

15ff

nave proved its value as a gargle In "8ore Throat, — which see. See also it»
value in " Burns, Scalds, etc." See, also, "Inflammation of the Tonsils following
Sick Headache," where the latter remedy — the salicyla'aof soda — is tised as u
satisfactory cure in both these diseases, as inflammation of the tonsils is only
another name for quinsy.

1. EYE-WATERS.— Sulphate of zinc, and fine table salt, each4 grs. ;
sugar of lead, 2 grs. ; morpliine, 5 grs. ; loaf sugar, 10 grs. ; distilled or raia
water, 4ozs.; mix and keep corked. Directions — Drop 1 or 2 drops in the
eye morning and evening, else apply with the finger between the lids which
is the most common way. Best done when laying down. It can be done very
well by holding the head back.

Remarks. — This will be found a very valuable eye-water in all cases of
weakness, or slight inflammation of the eye. It may be applied three or four
times a day, if needed so often. It is well to shake it two or three times a day
at first, for a week or ten days, then allow to settle, and strain. If this causes
too much smarting in bad cases, reduce some of it with more rain water, so it
shall not smart more than five minutes at most.

2. Eye- Water for very Sore Eyes or Catarrhal Ophthalmia.

— Tincts. of aconite, and veratrum viride, each 10 drops; acetate of lead, 5 grs.;
morpliine, o grs.; water, as in No. 1, 4 ozs. Dikections — Open the lids and
put in fic'ily.

Remarks. — I. It is claimed by physicians that this has cured very bad
cases. These very bad cases are generally the result of an acute inflammation
of the eyes which, instead of having been cured, have degenerated into a
chronic or long standing condition, with considerable watering of the eyes, and
also, especially in the mornings, a thick matter is found in them, all for the
want of proper treatment, else a scrofulous condition of the system. In all these
cases, bathing the feet in hot water evenings, and taking cream of tartar, 1 oz.,
dissolved in 1 pt. of boiling water, and drank of freely, when cold, to produce
gentle cathartic action, will be found a valuable help in curing them; or, the
old plan, taking cream of tartar and sulphur, equal parts, or of late, 2 ozs. of
cream of tartar to 1 oz. of sulphur, mixed and stirred into syrup, and take 3
mornings and skip 3, until 9 doses are taken, was a good way, if enough is
taken to act pretty freely on the bowels by the 8d day. Being also careful to
avoid a greasy diet, and using only plain and nutritious food, avoiding also
stimulating drinks, if a cure is hoped for or desired.

II. If the Urine is high colored or deficient in quantity, take acetate of
potash, ' jz., in water, 8 ozs. Dose— 1 to 2 tea-spoonfuls 3 or 4 times daily
until free and clear, will aid much in bringing about a healthy condition of the
system in most cases. '

III. Case in Hand. Prof. Scudder, in the Edeetic Medical Journal, gives
the case of a child 11 months old having this catarrhal ophthalmia, with the
matter sticking the lids together in the mornings, cured by him with the above
treatment after other physicians had failed to give any relief; with the addition
only of the tinct. of rims toxicondendron (poison oak) 4 drops in 4 ozs. of watei.

16G

DR. CHASES RECIPES.

Dose — Ono tea-spoonful 4 times daily. His cure was effected in 5 weeks, and
very satisfactory.

3. Weak Eyes, Mild Remedy for.— Put 1 dr., or a tea-spoonful,
cacli of spirits of camplior and laudanum into a 4 oz. vial and fill with rose-
water. Sliake and apply aa often as needed. Rain water will do. Shaken
wlien used, works very satisfactory.

4. Another Mild Eye- Water — For Children. — Take 1 oz. of
elder flowers and steep in }^ pt. of soft water (steep in an earthen dish); strain,
and add }4 tea-spoonful of laudanum. Keep in a cool place, and use as needed.

Remarks. — If the eyes are painful, wet soft clotlis with this, and bind on at
night. If of long standing or chronic, make a tea of the elder flowers and
drink, or give to children in these cases, to cleanse the blood.

5. Weak Eyes, Wash for.— Some writer for weak eyes says: " Bathe
your eyes night and morning in a tolerably strong solution of common table salt
and water. We have known some remarkable cures effected by this simple
remedy. After bathing the eyes daily for about a week, intermit a day or two;
then resume the daily batliing, and so on till your eyes get strong again."

6. Eyes, Acute Inflammation of— Valuable Bemedy.— For an
acute inflammation of the eyes I know of notliing better than to take tlie white
of an egg, in a tin cup, and beat into it tlioroughly about J^ a teaspoon of pow-
dered alum; r.et on the stove to heat, and stir constantly till it curdles; then
strain off the whey, breaking up the curd and putting it upon a cloth, and lay
upon the eye; and as it becomes dry, take it off and fold the cloth around it to
keep the curd together; re-wet it, by putting it into tlie whey, drain off tlie sur-
plus whey, and re-apply. This may be done 2 or 3 times; tlien make more, if
needed, and use the same way, until the inflammation subsides; after which
any of the eye waters, reduced with water to be very mild, may be used to
strengthen the eyes. I have used tliis in just this way, upon my own eye, with
entire success. If the inflammation should continue long, take some salts or
vream of tartar, or the sulphur mixture as in No. 3 for "Catarrhal Ophthalmia."
I see this alum cure is recommended, in about the same way, for sprains.
I have not used it upon them; yet, as a sprain produces an inflammation, I think
It will prove valuable there also.

7. Eyes, to Remove Iron and Steol from. — Iodine, 2 grs. ;
iodide of potash, 12 grs. ; soft water, 3 ozs.

Remarks. — Accidents are often occurring to millers, while picking the mi!!
stones, by a small bit of steel from the pick penetrating into the coating of the
eye. Dr. T. B. King, of Toledo, an old English physician, referred to several
times in this work, informs me that he has cured several cases with this prepa-
ration. I have had no opportunity to test it since I obtained it, but had one
just before, whicli I was relating to the " Old Doctor," when he gave me this.
He says, by putting one or two drops of it into the eye a few times, the steel or
iron will be loosened in 24 hours. Then let no one fail to try it, as soon as
needed.

TREATMENT OF DISEASES.

167

8. Eyes, Granulation of.— For granulations (small grain-Hkc cievar
tlons inside of the lids) of the eye, Dr. King puts corrosclve sublimate, % gr.,
into the reddish codlivcr oil, 1 oz., dissolves and applies 2 or 8 times daily, witli
great success.

0. Films of the Eye — One Case of Five and One of Nine-
teen Years Blindness Cured.— I. Dr. M. P. Greensword, of Pough-
keepsic, N. Y., reporting through the Medical Summary, in Dec. No. for 1883,
says: "I took a patient that had been blind five years from opacity (thickening
of the cornea membrane covering the front of the eye, which prevents seeing
through it) and gave him the nitrate of silver in doses as follows: Nitrate of
silver, 5 grs. ; tannin, 2 grs. ; rain water, 6 ozs. Dose— A tea-spoonful 15 min-
utes before each meal. In 10 days he began to receive sight, and in one year
his sight was nearly perfect.

"After this I took a man aged 82, and blind nineteen years from opacity of
the cornea: 1 gave him the same remedy, in the same way, and in months his
sight was restored nearly perfect. I have since cured a great many cases from
opacity by the the same remedy. It is far superior to mercury in any shape.
Another advantage in using this remedy is that the patient continues to grow bet-
ter for a year after discontinuing its use, if he lets all other medicines alone dur-
ing that time."

Remarks. — The Doctor admits having failed to cure some cases of females,
who were troubled with leucorrhcea, until he cured that difQculty by ap-
plying a sponge to the parts wet with a strong solution of cadmium, for 24
hours; then alternate with a sponge pessary, saturated with pure" glycerine, for
the same length of time. The words, "a strong solution," may do very well for
a physician, but for the people it is not as well as to say how many grs. to 1 oz.
of water — from i^ to 4 grs to the oz. are used as an eye-water, and double this
strength is used in ulcerations of the ear; then 5 or 6 grs. to 1 oz of soft water
would be as strong as I would recommend. It is much like the sulphate of
zinc in its action. I trust the nitrate of silver, as above, will continue to give
satisfaction in blindness.

If nitrate of silver is taken very long in any case, I should fear it might
give a dark color to the skin and whites of the eyes, fliat could never be removed.
Look out for that, by consulting with your physician, and stop its use if these
conditions show at all, but even this is better than blindness.

II. The old plan of removing films from the eyes, by rubbing a piece of
"blue stone" (blue vitrol — sulphate of copper), made very smooth, over them,
once daily, which has been done also for granulations, is a quicker way, and no
danger of discoloring the skin. But this would have to be done by a physician
or some one a little skilled in turning up the lids out of the way, then simply
passing it carefully over the film or granulations, as the case may be. It is
pretty severe but effectual, if properly done. The eye-lid should be held open
2 or 3 minutes before allowing it tci close.

III. Films are also removed with corrosive sublimate, J^ gr. dissolved in
^ oz. of sub. acetate of lead water, then % oz. of white cod liver oil, added

''•1

■' (l/'i

: M

I ■

158

DR. CHASE'S RECIPES.

«nd shaken until thoroughly mixed, and shaken when used. Put on a little
"with a brush once daily. Of course, in all cases, correct the blood and general
health.

10. Stye upon the Eye— Lid Remedy.— Put a teaspoonf ul of black
tea in a small bag; pour on it enough boiling water to moisten it; then put it
on the eye pretty warm. Keep it on all night and in the morning the stye will
most likely be gone; if not, a second application is certain to remove it."

Remarks. — The infusion or weak tea, made from black tea, has been for
some time considered good as an eye-water, tlien why not the grounds good as
a poultice? I believe it may be worthy of trial.

As a beverage the black tea is preferable for invalids and for nervous
people — a weak infusion. Should the above poultice of tea fail, tr^ the follow-
ing, which I know must be good in any kind of swelling, as styes, boils, etc.,
if followed up properly. It is from the Cricket on the Hearth, a valuable paper.
It is headed:

11. A Stye, to Remove from the Eyelid.— "The stye is strictly
only a little boil, which projects from the edge of the eye-lid. It usually disap-
pears of itself after a little time, especially if some purgative medicine be taken.
If the stye should be very painful and inflamed, a small warm poultice of lin-
seed meal and bread or milk must be laid over it, (a poultice of powdered
slippery elm is also good for any infiammation), and renewed every 5 or 6 hours,
and the bowls freely acted upon by a purgative draught, such as the following:

I. Purgative Draught for Stye, or Other Purposes. — " Take Epsom salts,
J^ oz. ; best manna, J^ oz. ; infusion of senna, % oz. ; tinct. senna, 3^ oz. ; spear-
mint water, 1 oz. ; distilled or soft water, 2 ozs. Mix and take 3, 4 or 5 table-
spoonfuls. When t^e stye appears ripe, an opening should be made into it with
the point of a large needle, and afterward a little of the following ointment may
he smeared over it once or twice a day.

II. Ointment for Stye, Chaps, etc. — Take spermaceti, % oz.;' white wax,
IJ^ ozs. ; olive c'l, 3 o73. Mix them together over a slow fire, and stir thera
constantly until coM.

Remarks. — Box the ointment for use, as above indicated. A faithful use
of these will soon tel .

1. CORNS- Hard and Soft, Warts, Bunions, etc.— I. Cwns.—
Probably but few subjects of more universal interest could be found than the
very humble one of corns. A writer in the Chi-iMian Weekly says: " They are
of two kinds — soft aud hard — the result of pressure which stimulates the skin
so that an increased flow of blood to the excited part is caused, and the cells of
the cuticle (from the Latiu cutis, skin,) are more rapii'ly produced than is
natural Soft corns occur between the toes, bec_use of the pressure of the joints
of the smaller toes on the opposite skin, and the corn is constantly moist with
perspiratior The first thing in the cure of corns is to remove the cause — ^wear
soft, broad-to'.-a shoes and boots, and thus ii^move the irritating pressiire.

I. Hard Co ns. — Soak hard corns in warm water, shave down, touch them
■witli a little acetic acid occasionally, and pvt a thin plaster over the corn to pre-
vent chafing after the application of the acicL

I i

TREATMENT OF DISEASE:!.

109

II. Soft C&itis. — In the case of soft corns great cleanliness must be
observed, the suffering toes must be kept separate by a bit of cotton, and the
dead skin, after toucliing lightly with the acid, must be removed as fast as its
tenderness will allow. But no cure can be accomplished while an ill-fitting
shoe is still doing its mischievous work. Too tight a shoe, especially one too
narrow-toed, is an ill-fitting shoe.

Remarks. — I wish to say as confirming the idea above advanced, that if any
one will not give up their " tight fits " they may rest assured that they will
always have a crop of corn(s) on hand, or rather on foot. So suit yourself as to
keeping a full supply.

2. .' iunions, Corns, Warts, etc.— Bristor's Spanish Destroyer.

— Concentrated ether, 1 lb. ; gun cotton, 1 oz. ; best alcohol, 8 ozs. ; glycerine, "
1 oz. ; a trifle of red aniline to color.

I. Direction to Make. — Put> the gun cotton on a plate and wet it with a
little alcohol, and then put all into the ether. If a less amount is desired keep
the same proportions. Keep corked. To color, if to put up for sale, put 5 cts.
worth of aniline red into 1 oz. of alcohol, and 1 tea-spoonful of it will color all
a nice red, more or less as you choose.

II. Directions for Use. — Soak tlie feet in warm water from 5 to 10 min-
utes; scrape the outside of the corns, or bunions, with a knife. Apply the
•destroyer to the afflicted parts with a brusli, as thin as possible, about three
times a week, 4 or 5 applications being sufficient to cure the afEected parts.
Should the corns be between the toes (soft corp°), place a little piece of cotton
between them, to keep them apart, and to keep the medicine from being rubbed
off.

For warts keep covered with the remedy, or destroyer, till they are removed.
Keep the vial corked tightly.

The destroyer, when applied to the afflicted parts, forms a thin plaster
<artificial skin) over the same. Discontinue the use of the destroyer until the
plaster disappears. When my wife used it upon her bunions she put some
washing fluid (made of sal-soda and lime, which she always kept for washing
purposes), into the water in which she soaked the bunions, then scraped off all
the dead matter and softened skin, and applied the remedy. It did not take
but a few days to reduce her bunions more than one-half in size, and to remove
all soreness. This is really a \ Tuable thing for bunions.

But sal-soda put in the water to ''oak the corn, or bunion in, naking u
pretty strong, will do as well as the w u^.. .ig [fluid, referred to above; it soft-
ens the hard scaly surface, w'hich is to be scraped off; then ^^pply as above
directed, with a brus)i.

Remarks. — I obtained this recipe of Wm. H. Bristor, of Springfield, 111.,
at the depot where he was selling the " Destroyer," as he calls it. He had a cir-
cular, calling himself "The Grept Western Corn Doctor,"' and told mv' he had
traveled 8 years in its sale, and had cleared his living for himself and family
and built a house in Springfield 'vo -'ii $8,000 made out of the business. This
remedy must certainly have been very valuable, or he could not have continued
ita sale for so many yee"" t he showed me certiflcrttes from prominent men.

ICO

DR. CUASE'S RECIPES.

\\\

governors, senators, lawyers, doctors, etc., all over the country whom he
had cured. I have made it and cured many bad bunions, and hence I know its
value. It forms an artificial skin over the parts and hence it is good in slight
bruises or abrasions, to put on for this purpose, to protect them from water, et ,

3. Corns, Simple Bemedy for. — Having removed the friction and
pressure causing corns, by the substitution of well constructed shoes and boots,
the thickened cuticle may be removed by applying equal parts of carbonate of
soda and common brown bar soap. Rub these substances together, witn a
spoon handle or knife blade on the surface of a plate, forming a strong alkaline
ointment. Directions — Spread a little of this on a piece of buck-skin or wash-
leather and apply it to the surface of the corns at bed-time, after soaking them
for 5 or 10 minutes in hot water, allowing it to remain until morning. When
the soap plaster is removed in the morning, the corn to wliich it has been applied,
will be found white and soft, and by scraping a little around its base with your
finger nail, or a dull knife, it may be easily raised up and removed. Then apply
the colodion or artifical skin, or a bit of court plaster, till it heals. This is all
that is needed, except to wear easy shoes and boots.

4. Corns, A Sun 'ure for. — Bathe in a strong solution of sal soda;
pare oflf close, and touch th ^orn with carbonated iodine; repeat the application
of iodine next day, and a cure will speedily follow.

Remarks. — A druggist will prepare this mixture, if desired, and either of
the plans here given, with proper care not to wear tight boots or shoes, will
cure corns.

5. Com Salve, Effectual.— Pine pitch, or pine tar, as some call it,
brown sugar and saltpeter, each, 1 tea-spoonful. Simmer together. Pare the
com as close as you can. Spread some of the salve on an old kid glove or
other thin, soft leather, the size of the corn; bind it on for 2 or 3 days; when
taken oflf the corn comes oflf with it. A lady who had used it gave me this,

6. Warts, Simple Cure for.— Cut a piece of wild turnip,
from the woods, and rub several times upon the wart or warts. A writer
says: "I removed nearly a hundred from hr<ids, leaving no scar at all."

Remarks. — This is simple, and is, no doubt, as good as represented,

7. It is also claimed that our simple potato, cut and rubbed on, the same
as the wild turnip, in the receipt above, 3 times a day for u few days, removed
20 warts from the writer's hands,

8. Another writer says: "Chromic acid, p drop or two to each wart at
bed-time, I will warrant to cure in 3 days."

Remarks. — Be careful not to get it on the hands or clothing, nor leave it
where children can get it. Carbolic acid, full strength, will do the same thing.
The best way to apply any acids is to take the end of a match-stick and mash
one end between the teeth, to make a broom-like end, to hold only a drop or
two, and just touch the head of the wart, or corn with the acid 2 or 8 times.
Remember this- -if ycu get too much acid on, so it runs down into the flesh,
8oda will neutralize it. The chromic acid is consiuered the safest of the acida.

■ -..'/

^^^^^m' OF DISEUSBS.

(See Cancer. Chromfo a -^ . ^W

parts. ' '^'''°'°^" ^«'d i«. etc.) Pon't use enon.T. .

9. Warts S,' . "" ^"'^"^^ *°«Pread upon other

morning wiof a ' f"^'® ^'^^ Easy Cure n k>..

S^'dr/wh^UemSrir'^ ««n proceed to mt "*","" "» ""'i' ««
«■• three times a vS'^T " "«'''" "'* "'o bean le»f . ° "^ ""> '""''s

tie Water A„/! f '™PH oMily obtained and „„,,'"' ""= "'kera.

Of La J-Erfet 1 ^^T: ''' ^-^^^^:Z1 '' '''' '^ « «^
relieved much of thTn ^* *^^ «°^^"inff of chWn ^"-"^^^n^ Parts

t^^at the takil and fn^r ""'"^^'"^ seasickness sTT ' '^^ '^'"^^ ^as
good. "^ "°^ ^^^^^J^"g a iittle of it from the b S ""^ '''^^'''' ''

2 English Remedy -Th.T • ' ' ""'" '' ^'''

mrS°:trr' ^~oi?;'^^^^^^^^ Hepatic Dropsy

hepatic drop Hd on ; ; '^^ ""^-^^n -'^ot wt;'3 2T""'^ '' "«" ^-"^
^■"ff the abdoin) Xn T'^' ^'""^ ^^"'' difflcultie „n , '''■ ^" J'^^'^diceT
^- stated t:i^V^p7/-f--(acondit.^^^^^^^^^^^^

,U;iIes)andincongLtiornnS "'"'^ remarkable resX '„?'• "V°^ 'P''''^*«>
^"f the throat and Z / , '''"'°''*'0n, or an unnatnrT' '" hemorrhoids

patients (per on" ofTnr' '"'^^ ^''^ ^'"^ P^ovS no ^s'^m °'"- '"'^^ «^ ^'«°^)
t'ie preparationsof • ^ "^ ^'^^^'^ss appearancoV '^ ^'Hcacious. Anaemic
2 to 5 grs of 1',, T' ''" ^°^^Wed to take C v i. T f""*^* *«'^« ^"7 of
•Hiministr M ^^'^*'' o^ manganese Tt « '"'"'^^ ^^ combined with

^^"^""^

163

DR. CHASE'S RECIPES.

Remarks. — Prof. King, in his "American Dispensary," says: "It acts like
a powerful cholagogue, (i Greek word signifying " to caiTy off bile"), causing a
profuse secretion of bile, and has been used with efficacy in scrofula, chlorosis
(whites), jaundice, torpid liver, diseases of the spleen and cachexia {i. e., any
depraved or bad condition of the system, as from cancer, syphilis, etc.).
Dose— The dose is from 5 to 20 grs., 3 times a day. A dr. or two (60 to 130
grs.) dissolved in a 3^ pt. or 1 pt. of water will act as a prompt purgative, with
scarcely any depression of the system. "But," he continues, "large doses, or
its long continued use in small doses, injures the tone of the stomach. One dr.
of the sulphate of manganese mixed in 1 oz. of lard has been iised externally
as an ointment in buboes, chancres, indolent ulcers and some diseases of the
skin." And the author thinks this ointment might prove valuable to rub in
thoroughly ovui' the liver. So it will be seen that this preparation of manga-
nese, is a valuable article, and if it is made to take the place of calomel, it
will be a grand thing for the people. Almost any cathartic, if very long con-
tinued, will depress and injure, more or less, the condition of ,the stomach; so
this is not alone in thus injuring " the tone of the stomach," if long continued.

ALTERATIVF- OR BLOOD PUMPIEIIS— By Food, Beers,
etc. — An inquiry tr' 'igh the Blade for a plan to improve the complexion by
removing pimples, etc., was made in the following words: "My complexion is
sallow and bad, my skin pimply all over. I am run down, and want to feel
alive again. "What is the matter, and what is to be done ? " To this inquiry
the editor of the "Household Department" made such a common-sense reply
that I give it a place, hoping that every one needing such an alterative effect will
adopt her suggestions, and save the necessity of taking something which is
more of a medicinal character. She says :

I. The matter is that the blood is thoroughly vitiated, and improving it
must be a matter of time. Spring diet should do the work of medicine, largely.
And first in importance, are salads of all sorts. Every family should have its
beds and boxes, its borders and hot-beds full of fresh sprouts, from the pepper-
grass and the water-cress to the tender turnip, mustard, cabbage and beet shoots,
the first leaves of dandelion and sorrel, cheril, mint and parsely, all good to
mix for some of the most inviting salads.

II. But the vegetable which combines the most beneficial qualities, which
ranks as a medicine and purifier of the finest sort, is one, which, though its
stigma is now removed among gourmands and in polite society, is under the
ban in ordinary circles. The virtues of the onion render it a pharmacopa?ia in
itself. Eaten raw, with or without vinegar, it is the most effective purifier ot
the blood knc a. It has been known to leave consumptives plump and ro^y.
It cures dyspepsia, and is a thorough worm-medicine for children. As a toilet
prescription, it will do as much to refine the complexion, renew the hair and
remove spots as any one article known. More people like its piquant flavor,
indispensable in all high-class cookery, than care to own a preference they sup-
pose ungenteel. But there need be no hesitation in eating onitins freely, since
the use of a tooth-brush and a dose of charcoal, always good in ilself , or the chew-
ing of some roasted coffee or corn, will remove the odor. The only care to ba

o
n

tl
ai
te

TREATMENT OF DISEASES.

163

-observed is, that as onions absorb in" purities very quickly, they should be kept
in a dry place where there is pure air, not in mu^ty cellars or closets, with
decaying provisions and sour milk. To get then- full benefit, raw onions and
their young shoots should be eaten at breakfast, as a salad, with bread and but-
ter. They banish worm complaints of the most aggravated type, and prevent
throat and blood disease in a large degree, absorbing and removing impurities
in the blood. * * * * I am going to give one or two old-fashioned recipes
for spring bitters which, home-made, of fresh roots and simples, are better than
expensive medicines, anr" the two following have especial virtues for the com-
plexion.

III. AlteraHvit Bitters, Clieap and Good. — Put 1 oz. of yellow dock root
and a cup of grated horse-radish in 1 quart of hard cider, cold. It will be
ready the next day and should be taken, a wine-glass full before each meal.
This made by the gallon and taken through the season will affect the growth of
the hair and improve the appearance in every way, provided the strength is
kept up by well selected food.

IV. Alterative Beer of Our Orandmother's Make. — The next is a strictly
temperance beer of the sort of our grandmothers used to administer in power-
ful doses. Take of best Jamaica ginger root, sassafras bark, from the root,
and wild cherry bark, each 2 ozs. ; burdock root end dandelion root, each 4 ozs.;
bruise all, and add cream of tartar, 1 oz., and water, 2 gals. Boil 10 minutes,
strain, and add white sugar, 1)^ lbs.; the rind of a lemon in bits; heat, stir
until the sugar dissolves, and pour into a stone jar with 3 ozs. of tartaric acid.
When lukewarm, put in a tea-cupful of hop yeasi, stirring well. In a few days
it will be in high perfection and a very pleasant beer, with valuable alterative
properties.

Remarks. The author thinks that 1 oz. of tartaric acid will be plenty,
because, with ; above amount, 3 ozs., it will become hard and sour too quickly.

Ring-Worm Remedies. — The form that this eruption takes gives its
name, as it is generally in a circle, itching considerably when the body is heated
by exercise, or in Lot weather; and also if rubbed or scratched. A saturated
solution (all that will dissolve) of blue vitriol in water, touching the parts sev-
eral times daily, wiJ cure them.

SPRAINS— Capital Remedy for.— The white of an egg, into which
a piece of alum about the size of a hickory-nut has been stirred, stirring con-
stantly until it forms a jelly or curd, is a capital remedy for sprains. It should
be lai-l over the sprain upon a piece of lint, and be changed or re-wet in the
whey as often as it becomes dry.

Remarks. — I think it best to lay on a cloth, rather than lint, for convenience
of re-wetting, as in for Inflammation of the Eye; full directions there how to
make and use it. It allays inflammation and soreness quickly.

1. CUTS AND BURNS Shorn of Their Terrors.— A writer in
the Stratford (Ont.) Weekly Herald gives the following remedy for slight cuts
and small burns, which she claims to be so effectual as to remove the usual
terror arising in a family upon such occasions. She says: " Our own remedy

^^^p

164

DR. CHASE'S RECIPES.

for cuts and burns is glue or mucilage. This closes up a cut nicely, and one
will experience no inconvenience thereafter. Cuts and burns are shorn of their
terrors when the glue or mucilage is handy and ready for use. Let our lady
readers bear this in mind. The good right-hand which penned these lines waS'
caught under a stick while replenishing the fire in the kitchen stove, and pressed
closely against the hot iron plate so that one finger was quite roasted. "We
released it and almost fainted before we could reach the cool, thick mucilage on
our writing-desk, when, lo! all pain, and smart, and annoyance were gone, and
the hand was ready for duty just as soon as the transparent covering could dry.
How many useful things there are, the value of which we know almost nothing

of."

RemarM.. — I was aware that carriage varnish was good for slight cuts,
bums and bruises, when the skin is more or less abraded, or scraped (from
the Latin abradere, to scrape off), and I hive no doubt a good liquid glue or the •
common mucilage, made with gum arabic, 5 ozs.; to water, % pt., will do just
as well. I should prefer the mucilage in place of the glue.

2. Cuts, An Excellent Remedy for. — " It is not generally known,"
says a writer, " that the leaves of the common geranium are an excellent remedy
for cuts, or where the skin is rubbed off, and other wounds of that kind. One
or 2 leaves, bruised and applied to the parts, and the wounds will be cicatrized
(healed) in a short time." (See Burns, Scalds, etc., for the use of the new
remedy — bi-carbonate of soda.)

3. Cuts, Wounds, Felons and Other Inflammations, Hot
"Water Potiltice for.— A paper called tlie Home Health says that a hot water
poultice is the most healing application for cuts, bruises, wounds, sores, felons
and other inflammations, that can be used. The poultice is made by dipping
cotton in hot water and applying, changing often. A convenient way is, in
case of felons or other painful abscess, to hold the hand for hours in water as
hot as can be comfortably borne.

Remarks. — This is undoubtedly valuable. I have for some time past used
hot applications to an inflamed eye, while most physicians apply cold. It is
good for internal use, as seen by the use of the hot water cures for dyspepsia,
consumption, etc., in this book, which see; why not good for external applica-
tions? I believe it will be found so, if a wound or other sore manifests the least
tendency to inflame and become tedious in healing.

1. CATARRH, WAS AL — Common-Sense Treatment for.—

Notwitlistanding Dr. Dio Lewis has sometimes appeared, at least, to run the
" diet " questioi' into the ground, as we often hear said, yet his remarks upon it
in connection with nasal catarrh are perfectly sound. He says:

"For nasal catarrh, eat only a piece of beefsteak (broiled is best) half as
large as your hand, one baked potato and one slice of bread for your breakfast;
a piece of roast beef a^ large as your hand, with one boiled potato and one
slice of bread, for dinner; take nothing for supper, and go to bed at 8:30
o'clock. Sleep, if possible, half an hour before dinner. Drink nothing with
your meals, nor within two hours after. Drink as much cold water on rising

.;..,(.',

TREATMENT OF DISEASES.

165

ancl going to bed as you can. Live 4 to 6 hours daily in the open air, riding or
walking. Bathe frequently, and every night on going to bed rub the skin all
•over with a hair glove. [There are two kinds of hair gloves, the English and
American, usually kept by druggists. The English are the best, being more
durable.] In less than a week you will get along ,7ith one handkerchief daily.
To cure even bad cases you have only to make your stomach digest well —
only to make yourself healthier — and your nose will quickly find it out and
adapt itself to the better manners of its companions."

Remarks. — Dr. Le-w is claims, and the above treatment indicates, this dis-
ease to be constitutional, and, therefore, he works upon the constitution alter-
atively through the digestion, which, not directly but impliedly, forbids tea,
coffee and all pastry; but while he leaves the substantials, we may well allow
him to cut off, as he does, all hurtful superfluities. It has only to be tried
faithfully to satisfy the most incredulous of its value. It will prove equally
valuable in consumption, salt-rheum, discharges from the ears, fever-sores, etc.,
•etc., as he claims them all to be constitutional rather than simply local, as has
been generally believed. Certainly this common-sense plan of eating and care
■of the person will do great good in these and all chronic diseases; and it would
be wise for everybody to use much less of the superfluities and confine them-
selves to the simple necessaries in the line of food, if health and consequent
long life is worthy of consideration. It will not be possible for those living in
the country to always have fresh steak or roast beef, but they must confine
themselves to the substantials, and let cake, pie and puddings alone, if they
hope to get rid of long-standing disease. And I will only add here that in any
■chronic, i. e., long-standing, disease, the salt-water washings (which see) should
be resorted to, with the dry rubbings, as there directed.

2. Catarrh Snuff. — Pulverized borax, 1 oz. ; loaf-sugar, pulverized, )^
-dr. Mix thoroughly, and take 6 to 10 pinches daily.

Remarks. — It may be used in connection with any other treatment, and will
be found especially valuable in all recent cases, and has cured many chronic, cr
long-standing cases, without other aids Still it is always best to use general
treatment in connection with it. If the throat is at all sore at the same time
you take a pinch of the snuff, it will be found valuable to take another pinch
and drop it into the fauces, or back part of the throat. It helps the cure mate-
rially.

3. Catarrh, Ointment for. — Pure tar, J4 oz.; freshly made, unsalted
butter, 1 oz., or 1 oz. to 4 if it is thought that much will be needed. Simmer
together and apply inside the nostrils from 3 to 6 times a day, as the case seems
to require. Tliis is claimed to be very valuable, keeping the membrane moist
as well as being curative in itself.

EPILEPSY— Of Long Standing— German Cure for.— Accord-
ing to Kunze, we possess in Curare a remedy by which cases of epilepsy of
very long standing can be cured. He uses a solution of | grs. of Curare in 1
dr. and 15 minims of water, to which y drops of hydrochloric acid have bee:
udded. At intervals of about a week he injects 8 drops of this solution sub-

tPh. A

f] : fl

166

DR. CHASEb' RECIPES.

cutaneously (under the skin), and he has found that In some cases where coi>
vulsions had occurred for some years, a complete cure was effected after about
8 to 10 injections.— JOew^-'cAe Zeitsch. f. prakt. Med. 1877, No. 9.

Remarks.— The Curare is one of the newer remedies, and may not be gen-
erally kept by druggists; but as this would have to be done by a physician,
having a suitable instrument to inject with, he can obtain the remedy ■vyith-
out trouble to the patient. It will be a grand thing if we have a cure, at last,
for this terrible disease. The following, however, which came to me in the
Medical Summary, of Landsdale, Pa., for December, 1882, long after the above
was written, seems to hold out great hopes, with much less trouble, than the
foregoing. It was first communicated to the Medical and Surgical Reporter by
Edward Vanderpoel, M. D., who says :

"When I commenced practice, in 1838, nitrate of silver was the grand
remedy for this complaint. After repeated failures, however, with it, I wa»
told by Dr. Boyd, an octogenarian (one of 80 years, who might have seen 50 or
60 years of practice), of our city, that he had no trouble in its cure. He had
treated a man successfully who had not earned a dollar in 20 years, and who af tcr»
wards supported his family by his labor. I gladly adopted his practice, and'
have been successful ever since. The remedy, oxide of zinc. Directions —
Begin % S^- dose, 3 times a day, for 24 doses (8 days). Then 1 gr. for 24 doses.
Then 1}^ grs. 3 times a day, rubbing the spine with stramonium ointment,
morning and evening, and stimulating embrocations (liniments), which I hav&
seen used. Since then I have been successful; never going beyond 5 gr. doses,
except in one case of a hard drinker and opium eater who, at the time I com-
menced with him, had been treated for a year with bromide of potash; impair-
ing his memory badly, which was restored with the use of the zinc."

Remarks. — I have great confidence in this treatment, from the age of tha
originator and the length of time Dr. Vanderpool had used it, he being in prac-
tice for 50 years. (See also " Chorea, or St. Vitus Dance," which is a species of
nervous disease, much like epilepsy.)

PAT PEOPLE— Pood to Reduce Their Pleshiness.— The Med-
ical Journal, speaking of the plan to reduce fat people, to a reasonably stout
and healthy condition, says: " If any reader is growing too fat for comfort, he
may, possibly, find the following suggestions valuable: There are three classes-
of food, the oils, sweets and starches, the special ofl3ce of which is to pupport
the animal heat and produce fat, having little or no influence in promoting
strength of muscle or endurance. If fat people, therefore, would use less fat
and more of lean meats, fish and fowl, less of fine fiour and more of the wliolfr
products of the grains — except the hulls — less of the sweets, particularly in.
warm -neather, and more of the fruit acids, in a mild form, as in the apple,
sleep less, be less indolent, and labor more in the open air, the fat would disap
pear, to a.certain extent at least, with no loss of real health. In food we have
almost a perfect control of this matter, far better than we can have in the use
of drugs. If we have too much fat and too little muscle, we have simply to
use less of the fat forming elements and more of the muscle food, such as leaa

IBEATMENT OF DISEASES.

167

meats, flsh and fowl, and the darker portions of the grains, etc., with peas and
beans."

Remarks. — The above principles are facts; then, if any person desires to be
less fat, let them be governed by them, and they will obtain their desire; indo-
lence and self-indulgence are the mothers of fatness, (See also "Dropsy and
Anti-fat Medicine in One.")

1. LIQUOR— A Cure for the Love of it,— At a festival at a
reformatory institution recently, a gentleman said, of the cure of the use of
intoxicating liquors: " I overcame the appetite by a recipe given to me by old
Dr. Hatfield, one of those good old physicians who do not have a percentage
from a neighboring druggist. The prescription is simply an orange every morn-
ing a half hour before breakfast. ' Take that,' said the doctor, ' and you will
neither want liquor nor medicine.' I have done so regularly, and find that
liquor has become repulsive. The taste of the orange is in the saliva of my
tongue, and it would be as well to mix water and oil, as rum, with my taste."

Remarks. — I will add to this, keep away from where it is sold, taking the
orange as directed, and you will be safe. If you go into saloons, no matter how
much you may try to avoid drinking while there, there will be pretended friends
— real enemies — who will urge you to drink, and even attempt to pull you up
to the bar, and try to force it into your mouth. I speak from knowledge, I
once had two young men — I was then young myself — get a cup of brandy, and
one of them behind me and the other in front, tried to force me to dr'nk it; but
I got a chance to get a foot against a bureau and pushed back enough to get
room for a kick, and that cup and brandy went, as the saying is, "higher'n ^
kite," — it went to the ceiling, — and then I said, " Boys, if yon don't let me alone,
I will kick you, too, but drink I will not," But I should have had to fight, if
the boss for wliom we all worked, had not stepped forward at this juncture, and
said " Boys, you ought to be ashamed of yourselves. You know Chase told us
this morning that he did not drink, and, hence, went and bon'owed a rifle, and
has spent all day to get a deer for us to eat; now, let him alone." At this they
gave it up. The occasion being when a saw mill, in which we worked, had been
sold — this was in 1834 or '35 — and the giving possession had to be done with
whiskey and a high day. Thu difficulty is, people — men or boys — do not say no
with sufficient vim. When enticed to evil, let the no have a ring as though you
meant just what you said ; then, unless the enticers are drunk, as they were in
the above case, you will generally have no trouble, especially if you do not put
in your presence at their haunts of vice. In the above case, it was a boarding-
house for the mill, and I had nowhere else to go, I will only add, if a man
does not want to drink, he need not; if he wants to drink, nothing can save
him. He is bound to destruction. He is, like Ephraim, "joined to his idols,"
—you may just as well — " let him alone."

2. Liquor— The Use of It Leaves a Permanent Injury.— An

American physician, who has given attention to the study of alcoholism, said in
the course of an address recently delivered before a learned society: "There
are constantly crowding into our insane asylums pei-sons, 50 to 80 years of age,
■who in early life were addicted to the use of alcoholic liquors, but who had

r 1 .

f.- ■

(■■■ , ! jI

168

DR. CHASE'S RECIPES.

reformed, and for 10, 20, or 30 years had never touched a drop. The Injury
■which the liquor did to their bodies seemed to have all disappeared, being
triumphed over by the full vigor of their nianliood; but vv'hen their natural
force began to decrease, then the concealed mischief showed itself in insanity,
clearly demoustracing that tlie injury to their brain was of a permanent
character."

Remarks. — Then is there not a double reason for not using it? The loss of
time and money, and often the abuse of wife and children, or other friends,
while using it, and the probability of the loss of one's reason in old age. It is
greatly to be hoped that a word to the vv^ise may be sufficient.

I. LIFE LENGTHENED— Sensible Rules for.— Dr. Hall, in
his excellent Journal of Health, gives the following sensible and suggestive rules
under the above heading:

I. Cultivate an equable temper; many have fallen dead in a fit of passion.

II. Eat regularly, not over thrice a day, and nothing between meals.

III. Go to bed at regular hours. Get up as soon as you wake of yourself,
and do not sleep in the day-time — at least, not longer than ten minutes before
dinner,

IV. Work in moderation, and not as though you were doing it by the job.

V. Stop working before you are very much tired — before you are " fagged
out."

VI. Cultivate a generous and accommodating temper.

VII. Never cross a bridge before you come to it; this will save you half
the troubles of life. (In other words, " don't borrow trouble.")

VIII. Never eat when you are not hungry, nor drink when you are not
thirsty.

IX. Let your appetite always come uninvited.

X. Cool off in a place greatly warmer than the one in which you have
been exercising. This simple rule would prevent incalculable sickness and save
thousands of lives every year.

XI. Never resist a call of nature, for a single moment.
XII. Never allow yourself to be chilled through and through; it is this
which destroys so many every year, in a few days' sickness, from pneumonia —
called by some, lung fever — or inflammation of the lungs.

XIII. Whoever drinks no liquids at meals will add years of pleasurable
existence to his life. Of cold or warm drinks, the cold ones are the most per-
nicious. Drinking at meals induces persons to eat more than they otherwise
would, as any one can verify by experiment ; and it is excess in eating which
devastates the land with sickness, suffering and death.

XIV. After fifty years of age, if not a day laborer, and sedentary persons
at forty, should eat but twice a day — in the morning, and about four in the
afternoon; for every organ without adequate rest will "give out" prematurely.

XV. Begin early to live under the benign influence of Christian religion,
for it "has the promise of the life that now is and of that which is to come.''
Remarks. — These rules need no extended commendation — they are certainly
sensible.

TREATMENT OP DISEASES.

169

2. How Long Have We to Live, as Shown by the Life Assur-
ance Tables. — The following is one of the authenticated tables, in e among
insurance companies, showing the average lengtli of life at the various ages. In
the first column, we have persons of average health, and in the second column
wo are enabled to peep, as it were, behind the scenes, and gather froifi tlveir
table the number of years they will give us to live. This table is the result of
careful calculation, and seldom proves misleading. Of course, sudden and
premature deaths— from accidents, unusual severity of disease, etc. — as well as
lives unusually extended, occasionally occur; but this is the average expectancy
of life, of an ordinary man, who lives prudently and avoids all undue exposures,
etc. In the earlier years of life, the female, from less exposure, has from 1 to
2 years more of life in expectation than the male; but as life advances, this over-
average comes down gradually to nearly the same ; but still there is a trifle, or
small part of a year, always in favor of th^ woman. I will say, at the start,
that the average life of all born into the world is, for males, about 39^,^ years,
and for females, 4lTYff years. I shall only give the figures for every 10 years,
up to 20 and after 60, for, so far as business is concerned, before 20 and after 60,
it will not be of much account, yet interesting as a matter of curiosity. The
table is given in years and hundredths of a year, by Dr. William Farr.

AOE.

More years

AOB.

More years to

Those who reach.

live.

Those »v ho reach.

live.

•

89.90

•

22.76

1 -

•

- 46.65

50 .

. 19.54

•

47.05

16.45

20 -

. 39.48

60 -

- 13.53

36.13

•

8.45

30 -

. 33.76

80 -

• 4.93

•

29.40

•

3.84

40 -

. 26.06

100 -

- 1.68

Remarks. — With this table before us, taking the present age of any person
in ordinary good health, we see at a glance how much longer they may be
expected to live. By considering these things, we can tell whether or not it
would be best to enter into new business enterprises, marriage relations, etc.
And, with the table, on " The Pulse in Health," we can tell pretty nearly
whether we are in an average condition of health or not, as these figures do not
lie ; if they do not hold good in any particular case, it is from a want of average
health.

Supposing the ladies will desire to know their chances or probabilities of
marriage, I will append a table showing what their prospects are, between
thirteen and forty, as follows:

3. Chances ofWomen for Marriage. — The following statement
is drawn from the registered cases of 878 married women in France. It is the
first ever constructed to show ladies their chances of marriage at various ages.
•Of the above number there were married:

8 at 13

45 at 17

86 at 21

36 at 25

17 at 29

7 at 33

3 at 37

11 at 14

77 at 18

85 at 22

24 at 26

9 at 30

5 at 84

Oat 38

16 at 15

115 at 19

59 at 23

28 at 27

7 at 31

8 at 85

lat39

43 at 16

118 at 20

58 at 24

23 at 28

5 at 33

Oat 36

Oat 40

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23 WEST MAIN STREET

WEBSTER, NY. 14580

(716) 872-4503

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170

DR. CHASE'S RECIPES.

130

115

100

105

4. The Pulse in Healtli— Average Beats per Minute— Prom
Physiologist Carpenter:

New-born infants, - • • From 140 down to 130

During 1st year, . - - .

t " 2d year, ...

" 3d year, ....
From 7th to 14tli year,
" 14th to 21st year,
.*V «' 21st to 60th year,

In old age, ....

I'. In inflammatory or acute diseases the pulse may rise to 120, or even to 160,
in the adult, and becoming so frequent in the child that it cannot be counted.
Muscular exertion, mental excitement, digestion, alcoholic drink, and elevation
above the sea level, accelerate the pulse, and as a rule it is more frequent in the
morning than in the evening. It is slower in sleep, and from the effects of rest,
diet, cold, or blood-letting. The pulse of a grown woman exceeds that of a
man of the same age, as much as 10 to 14 beats a minute, and, according to some
authorities, is less frequent in the tal' than in the short person, the variations
being about 4 beats for each 6 inches of height.

Remarks. — With this tabulation, any person of average ability (we are now
talking of averages) can form a fair opinion of how much disturbance there
may be in one's system, to cause any variation from the general average, and
hence, tell bow sick a person may be and the probability of returning health,
under favorable circumstances; also the general average of the length of life
and probability of marriages, etc. But it may not be amiss here, to state that
while standing, a healthy man's pulse beats about, 74 times in a minute; when-
sitting, only about 70; and when he lies down, or.ly about 64. Thus the heart
takes its rest at night; and as the heart passes in its beats about 6 ozs. of blood,
it is saved the lifting of about 30,000 ozs. of blood in 8 hours' sleep. But now
suppose he is a drinking man, and takes his wine or liqaor day and night, the
heart must not only get no rest, but is increased by at least 15,000 beats in this
8 hours and he rises more tired than when he retired, and wholly unrit for the
day's work, and so strikes out again for the "ruddy bumper," as some call
it, to " settle his nerves," and thus in a few years he settles, also, into a drunk-
ard's grave, mourned for only by those who ought to have been helped by him
jet, for many years, if he would have cast away his " cups." O, why will men
60 far forget the object of their being?

1. THE TONGUE— WHAT IT TELLS.— I am very sorry that I
do not know who wrote the following soliloquy upon the tongue, as it is both
sensible and sound in its teachings; h^nce, I say, let it be read with care and
its teachings heeded. He suys:

" A man can never be happy if his stomach is out of order; and dyspepsia
and hysteria imitate the symptoms of innumerable disorders. But how, the
reader may ask, can I tell the illness, from which I think I am suffering, to be
real or imaginary? At any rate, I should answer, look to your stomach first,
and, pray, just take a glance at your tongue. If ever I was so 'far left to mj self
as to meditate some rash act, I should, before going into the matter, have a look

TREATMENT OF DISEASES.

at my tongue. If it was not perfectly clean and moist I should not consider
myself perfectly healthy, nor perfectly sane, and would postpone my proceed-
ings in the hope that my worldly prospects would get brighter. What does a
physician discover by looking at the tongue? Many things. The tongue sym-
pathizes with every trifling ailment of body or mind, and more especially with
the state of the stomach. That thin, whitish layer (fur) all over the surface,
indicates indigestion. A patchy tongue {i. e., the fur in patches) shows that the
stomach is very much out of order indeed. A yellow tongue points to bilious-
ness. A creamy, shivering, thick, indented tongue, tells of previous excesses;
and I do not like my friends to wear such tongues, for I sinceiely believe that
real comfort can not be secured in this world by any one who does not keep hia-
feet warm, his head ccol, and his tongue clean."

Remarks. — That we may know what further the tongue may teach us we
will give the "Synopsis of a Paper read before the Eclectic Medical Associa-
tion of Ohio, by Prof. John M. Scudder, of the Eclectic Medical Institute of
Cincinnati," and published by him in the Eclectic Medical Journal, of which he-
is the editor and proprietor. The paper was prepared to explain, and does,
fairly explain, the leading point, or basis upon which " Specific Medication" is
established or founded, and that is, the indication for treatment as shown by
the condition of the tongue, or " What the Tongue Tells Us," as shown in our
first heading above. And although it is quite lengthy, yet as it contains so
much valuable information for those who may desire to take care of themselves
and their families, I think it best io give the full synopsis as he
gave it in the Journal, Vol. XXXI., pages 425-8, under the head of
" Specific Medication," but as it relates largely to what the tongue teaches or
shows us, I will head it accordingly.

2. The Tongue, the Condition of the System Shown by it,
and the Bemedy their Conditions Call for.— After the preliminary
business of the association was completed, he addressed theu. as follows:

Gentlkmen: — At the last meeting of the State Society I was requested to
prepare a paper on Specific Medication, which should serve as a basis for a dii-
cussion in this new departure (as it has been called) in medicine.

I do not propose, m doing this, to occupy much of your time in details, but-
rather to present the principles upon which specific or direct medication rests.

It will be well for us, first, to think for a moment (if it is possible for us to*
realize it) what an un-specific or indirect medication is. It means that we never
oppose remedies directly to processes of disease, but, on the contrary, influence-
diseased action in a roundabout, indirect, and uncertain manner.

As examples — We violently excite the intestinal canal with cathartics to
an*est disease of the brain, the lungs, the kidneys, or other distant parts. Or it
is possible that we confine our ministration first to the gastric sac (stomach),
then follow with potent cathartics. In order, we excite the skin and the kidneys,
in the same manner. This not sufficing, we counter-irritate with rubefacients,
blisters, etc. , and so far as possible keep up an influence counter to the disease,
by unpleasant, nauseating and irritant medicines.

Whatever may be said in favor of such a practice, and how fine-so-ever the
theories in reference to it may be spun, it is based upon the idea that two dis-
eases can not exist in the body at the same time, and if the medicines are suffi-
ciently potent their action will surely be the strongest — and the disease will stop
—leaving tlie patient to recover slowly from the influence of the medicines.

172

DR. CUASE'S RECIPES.

Did you ever know the patient to stop instead of tlie disease? I have, many
la time, and have in this way, myself, been a wonderful dispensation of Provi-
dence. In the olden time men would not believe that the doctors aided large
numbers of people out of the world. Oh nol The doctors, God bless them,
pulled the sick through ; they would all have died if it had not been for the
faculty.

It is wonderful how statistics take the conceit out of some people and some
things. When we find hundreds of cases of severe diseases tabulated — such as
typhoid fever and pneumonia — \fith a mortality of but one to thref per cent.,
with only good nursing and food, no medicine; and active, potent medication
gives a mortality of five to fifty per cent.

Do Eclectic physicians kill people too? This brings the matter home, and
one doesn't like to confess his own sins, as a rule. But in this matter I am like
Artemus Ward in the last war— I am willing to shed the blood of all my reU
tions — and I an."" sr in the affirmative — they do kill — not so many as the old
practice, it is tr . jut yet enough to cause us to loolc at home and rid ourselves
-of the evil.

Now, I am glad to know that you, and Eclectics as a rule, have a very
much better practice than theory. Whilst they occasionally wander off after
these phantasms, it is the exception and not the rule.

As a body of physicians, we recognize the fact that disease in all its forma
is an impairment of life. And we recognize the necessity of conserving thia
life, and of employing such means as will increase it, and enable it to resist and
throw off disease, and restore normal structure and function.

We recognize the importance of the functions of circulation, innervation
(healthy action of the nerves giving strength), excretion, etc., and the neces.sity
of obtaining as nearly a noraial (healthy) performance of them as possible.
And all experience shows that just in proportion as we get this normal perform-
ance disease is arrested.

From its inception (commencement) Eclecticism has been, to a very consider-
able extent, Specific Medication. The earliest writings point us to Dioscorea
(wild yam or colic-root) as a remedy for bilious colic, Hydrastis (golden seal)
for enfeebled mucous membranes, Aralia (dwarf elder) and Apocynum (Indian
licmp) for dropsy, Baptisia (wild indigo) for putrid sore throat, and similar con-
ditions of mucous membranes, Hamamelis (witch-hazel) for hemorrhoids,
Macrotys (black cohosh) for rheumatism, etc.

In our Materia Medicas remedies were classed as emetics, cathartics, diapho-
retics, tonics, alteratives, etc. , but in reading the description of medical proper-
ties, some special use or curative action would be pointed out, and for this it
would be commonly used.

In all acute, and most chronic diseases, our examination of the patient and
our therapeutics will take this ordor: 1. With reference to the condition of tlie
stomach and intestinal canal — bringing them to as nearly a normal condition
as possible, that remedies may be kindly received and appropriated, and that
sufficient food may be taken and digested. 3. With reference to tk 3 circulation
of the blood and the temperature — obtaining a normal circulation as regards
frequency and freedom, and a temperature as near 98" as possible. 3. With
reference to the presence of a zymotie poison, or other cause of disease, which
may be neutralized, antagonized or removed. 4. With reference to the condi-
tion of the nervous system — giving good innervation. 5. With reference to the
processes of waste and excretion — that the worn-out or enfeebled material may
be broken down and speedily removed from the body. 6. With reference to
blood-making and repair — that proper material be furnished for the building of
tissues, and that the processes of nutrition are normally conducted.

We may illustrate this further by calling attention to the tongue as a means
of diagnosing (determining) the conditions of the stomach and intestinal canal,
and of the blood.

^m^t'

TREATMENT OF DISEASES.

iWj

You will bear in mind that diagnosis— or determining the real condition of
disease is the most important part of specific medication. And that it is not -
that rough diagnosis which will enable us to guess off a name for the associated
symptoms, at which name we will flre our Materia Medica promiscuously.
Hence when we question the tongue, it is not with reference to a remittent or
typhoid fever, an inflammation of lungs or rheumatism, but it is — I want you .
to tell me the condition of the stomach and intestinal canal, and especially the •
condition of tlie blood.

Now let us briefly see what it will tell us, with regard to the conditiou of
the primcB vm (first passages — stomach, intestines, and kidneys).

If the tongue is heavily coated with a yellowish- white fur, we know that,
there are morbid accumulations in *he stomach ; and we have to determine be-
tween the speedy removal bj' emesis (vomiting), and the slower removal by the'
alkaline sulphites (sulphite of soda is generally used), or the indirect removal
hy catharsis (cathartics).

If the tongue is uniformly coated, from base to tip, with a yellowish fur,,
rather full and moist, we have the history of atony (weakness) of the small intes-
tine, and we give podophylin, leptandriu, and this class of remedies, with con-
siderable certainty.

If the tongue is elongated and pointed, reddened at the tip and edges,
papillae elongated and red, we have evidence of irritation of the stomach with.-
determination of blood. The therapeutics (application of the proper medicine) ;
is plain: get rid of the irritation ^rs<, and be careful not to renew it by the ap-
plication of harsh medication.

Again, we have a tongue that might be designated as "slick." It is vari-
ously colored, but it looks as if a fly should light upon it he would slip up.
It is an evidence of a want of functional power, (general weakness), not only
in the stomach and bowels, but of all parts supplied by sympathetic nerves.
We treat such a case very carefully, avoid all irritants, and use means to restore-
innervation (strength) through the vegetative system of nerves.

The tongue tells us of tlie acidity and alkalinity of the blood, and in lan-
guage so plain, that it can not be mistaken.

"The pallid tongue (pale, or without color), with white fur, is the index of
acidity, and we employ an alkali — usually a salt of soda — with a certainty that
the patient will be benefited. Indeed, one who has never had his attention
directed in this way, would be surprised at the improvement, in grave forms c'
disease, from one day's administration of simple bi-carbonate of soda.

The deep-red tongue indicates alkalinity, and we prescribe an acid with the •
positive asssurance that it will, prove beneficial. Grave cases of typhoid fever
and other zymotic (epidemic or contr.gious) diseases, presenting this symptom,
have been treated with acids alone, and with a success not obtained by other
means. But it makes no difference what the disease is, whether a recent diar-
rhea, or a grave typhoid dysentery, if there is the deep-red tongue, we give
muriatic acid with the same assurance of success.

Impairment of the blood — sepsis (blood-poisoning) — is indicated by dirty
coating, and by dark-colored fur — brownish to black. W hen we have either
the one or the other we employ those remedies which antagonize the septic
(poisoning) process.

The bitter tonics are indicated by fullness of tissue, with evident relaxation,
impairment of circulation and muscular movement. Tlie same condition will
be an indication of iron. "We give tincture of chloride of iron, if the tongue is
red, iron by hydrogen if the tongue is pale.

The pale, trembling tongue, is a very good indication for the hypophosphitcs.

The pale blueish tongue, expressionless, is the indication for the adminis-
tration of copper.

. The dusky, swollen tongue demands baptisia (wild indigo).

You will notice that we'have made this unruly member tell us a good deaU-

DR. CHASE'S RECIPES.

yet it might tell us more — it will tell us more when we thoroughly study it.
My o!)joct, is not to point out nil thjit we might learn from it, but to show that it
is possible to arrive at positive conclusions, from sj^mptoms that are always
detinite in their meaning.

In making our diagnosis, we question every function in the same way. We
make the pulse tell us the condition of the circulation, and to some extent the
nervous system that it suj^plies. We question the nervous system, the secretory
organs — in fact every part.

One miglit suppose that diagnosis in this way would be a matter of great
difficulty, as would the therapeutics based upon it, from the large number of
remedies needed to meet these varj'ing conditions of the several fimctions. But
this is not so. On the contrary, the method is not only direct and certain, but
it is easy.

We have but one life, though its manifestations are so varied. The con-
trol of this life is centered in u common nervous system — the ganglionic, and
through this the various parts and functions are united. Disease is an aberra-
tion of this life — life in a wrong direction. Though it manifests itself in vari-
ous ways, and though we study in detail, as I have named, it is to grasp it at
last, as a unit, and oppose to it one or more remedies.

In some cases we have a first preparatory treatment, to fit the patient for
the reception of remedies which directly oppose disease. As when we gave an
emetic to remove morbid accumulations, or means to relieve irritation of the
stomach, or give an acid or an alkali, or use veratrum and aconite to reduce
frequency of pulse and temperature, to obtain the kindly action of quinine in
intermittent or remittent fever.

In other cases there are certain prominent symptoms mdicating pathologi-
cal conditions which may be taken as the key notes of the treatment. As,
when we have the full, open pulse, indicating veratrum ; the hypochondriac
fullness, umbilical pains, and sallowness of skin, indicating nux vomica; the
bri^^ht eye, contracted pupil, and flushed face, calling for golsemium ; or the
dull eye, immobile pupil, tendency to drowsiness, which calls for belladonna.

In some cases the indication for a special remedy, like one of these, is so
marked, that we give it alone, and it quickly cures most severe and obstinate
diseases.

I would like to continue this subject further, for it is one in which I am
greatly interested, and I know it is one in which you are interested, but the
shortness of our session will not permit further remarks. But when we come
together another year, with another year's experience, we may discuss it again.

Remarks. — If the foregoing is studied well, "it will pay," by helping to

understand the diseased conditions to which all are liable, as shown by the

tongue; and, besides this, there are quite a number of things explained, which,

if studied and heeded, will also prove of great value to those who are sick, or

■who have the care of the sick.

LEMONS— Their Value in Sickness and in Health.— One of

the journals, speaking of the use of lemons, says: " For all people, either in
sickness or in health, lemonade is a safe drink. It corrects bilousness. It is a
speciflc (positive cure) against worms and skin complaints. Lemon juice is the
best antiscorbutic remedy known. It not only cures the disease but prevents it.
Sailors make a daily use of it for this purpose. A physician suggests -'bbing
of tlie gums daily with lemon juice, to keep them in health. The b a3 and
the nails are also kept clean, white and soft by the daily use of lemon instead
of soap. It also prevents chilblains. Lerron used in intermittent fever is
mixed with strong, hot, black tea, or coffee, without sugar. Neuralgia may be

it '

TREATMENT OF DISEASES.

175

cured by rubbing the part affected with a lemon. It is vahiable, also, to cure
warts and destroy dandruff on the head, by rubbing the roots of the hair with
it. In fact, its uses are manifold, and the more we use of them the better we
shall find ourselves."

liemarks. — See also their value for freckles, and the use of hot lemonade
to cure colds, and also lemon juice a cure for small-pox, etc.

Pood as Medicine. — Dr. Hall relates the case of a man who was cured
of his biliousness by going without his supper, and drinking freely of lemonade.
Every morning, says the doctor, this patient arose with a wonderful sense of
rest and refreshment, and a feeling as though the blood had been literally
washed, cleansed and cooled by the lemonade and the fast. His theory is, that
food will be used as a remedy, for many diseases, successfully. For example he
cures cases of spitting blood by the use of salt; epilepsy and yellow fever, by
water-melons; kidney affections, by celery (water-melons are very valuable also
for the kidneys); poison, olive or sweet oil; erysipelas, pounded cranberries
applied to the parts affected; hydrophobia, onions, etc. So the way to keep in
good health is really to knoio what to eat — not to know what medicines to take.

Remarks. — These are all good for what he recommends them; then use
them freely, in their season.

1. ERYSIPELAS— New and Successfal Remedy.— Dr. T. B.

King of this city (Toledo, O.), an old physician, of the " Old School, "-Allo-
pathic — tells me he has cured erysipelas upon a woman's leg (by the way do
women have "legs" — I believe not so understood, but "limbs"), after ulcer-
ated and swollen so bad that other doctors said it must be amputated. But by
simply dusting upon it, freely, the per sulphate of iron (Monsel's salt), cleaning
off twice daily, vdth warm suds, and re-applying, without other treatment,
effectually cured her.

Remarks. — This salt, or preparation of iron, is a great favorite with Dr.
King. He applies it, through a speculum (from the Latin specere, to look), to
ulcers at the mouth of the womb, or upper part of the vagina, he says, with
equal success. I have also used it, with success, in several of these ulcerations,
so I have confidence in it, in erysipelas also. To avoid staining the clothing, in
these cases, wear a suitable bandage to absorb any escaping fluid, as the iron in
this leaves an iron-rust appearance upon the clothing.

2. Erysipelas of the Pace (Pacial Erysipelas).— Dr. J. B. John-
son communicated the following to the Medical and Surgical Reporter, which
he has always found to arrest the dii. aae at once and allay the heat and burning
promptly. He says: " As the tongue is always more or less coated, I usually
introduce my treatment by a dose of pills composed of blue mass, 10 grs. ; calo-
mel, 5 grs.; mix and make into 3 pills; to be taken at one dose; and to be fol-
lowed in 3 hours by a dose of sulphate of magnesia (epsom salts, dose, ordi-
narily, a heaping table-spoonful); and without waiting for the action of the pills
and salts, I immediately commence with iodide of potassium, 1 dr. ; tinct. of
hyoscyamus, 2 drs. ; tinct. aconite leaves (tincture of aconite root is seldom
given internally), 13 drops; distilled water (clear soft water will do) 8 ozs.: mix.
DosK — A table-spoonful every hour, day and night, when awake; and I have

176

DB. CHASE'S REGIPE8.

the face bathed every 2 or 8 hours, and constantly covered with a linen clotlj
saturated (all it will hold) with the following solution:

" Hyposulphite of soda, 1 oz. ; carbolic acid No. 1, 1 oz. ; distilled water
<Boft water will do), 8 ozs. Mix.

" This allays, most promptly, the burning and itching of the skin and face,
and is in no wise disagreeable.

" This treatment, I have always found, to arrest the erysipelas almost at
once, and my patient to be about his room in 4 or 5 days. My cases have not
only escaped complications of congestion and inflammation of the brain, but of
the throat also, and without the use of either iron, quinine or wine; 5 gr. doses
of iodide potassium (as above) every hour, has never disappointed me in their
action; and long experience has enabled me to declare, in my opinion, the
internal use of iodide of potassium, to be a specific (positive cure) for facial
erysipelas."

JRfe?narA».— This will please all who prefer calomel to the other treatment,
and the author has confidence in this plan of treatmeni, as he is not afraid of a
small dose of calomel, nor blue mass, if worked off directly as was done in
this case.

3. Facial Erysipelas, The Author's Treatment of.— Having
been i-ecently called to a case of this kind, I will give my treat-
ment of it, as it may help others. It was a young lady of about 18 years of
age, in which there was an hereditary tendency iu this disea.se, her grandmother
having died of it. I found the left side of the face swollen and inflamed, and
just below the eye the flesh was quite hard and very tender. I had it painted,
or wet, at once, with muriated tincture of iron, full strength, and covered with
a soft cloth, to protect it from the air. This was in the forenoon, and in ,'he even-
ing I instructed the same application, and then a poultice of stewed cranberries to
be applied, always wetting with the tincture before applying the poultice.
I gave her a seidlitz powder at once, to open the bowels, the next morning to
be followed with a rounding table-spoonful of epsom salts, and after that, every
other day a seidlitz powder and salts, alternately. I gave her 5 drop doses of
the tincture of the iron 3 times a day from the first, by dropping it into a spoon
and adding water, and telling her to put the spoon past the teeth, so the iron
should not stain them, which it does without this precaution. After the first
24 hours, as the inflammation began to go down and the hardehed spot below
the eye to become more soft and natural, I weakened the tincture to be applied
with one-third water, keeping up the cranberry poultice nights, until the inflam-
mation was cured, reducing the strength of the tincture for application as the
c<ise improved, until it was> only one-third tincture and two-thirdi water; and
thus, in one week, she was again able to resume her labors in a candy manu-
factory where she was engaged, no ulceration or open sore having occured; the
scarf-skin only peeled off from the effect of the iron, poulticing, etc. Let each
one, then, aflicted with this disease, suit himself as to which plan he will
adopt, as circumstances seem to demand.

1. DIABETES— Valuable Diet for, and* Diet to be Avoided.

— ^Experience has shown that the only way to cure diabetes is to change froia
the ordinary to the following plan of diet: . '

TREATMENT OF DISEASES.

177

I. Food and Dniika icMcU may be Used. — The q\iickest way is to confluo
the patient to beef and bread made of gluten flour, wliich has all the starchy
parts of the wheat removed froni it in its manufacture; but mutton, tripe,
tongue, ham, bacon, sausage, poultry, game, oysters, clams and eggs may be
occasionally used for variety's sake (but liver never); so also salads, made with
cabbage or lettuce; cucumbers, water-cress, cauliflower, spinach and string-
beans in their season; so also peaches and strawberries with cream, but never
wUh sugar; in fact, all tart fruit may be used, especially nice sour apples,
peeled, quartered and cored, dipped in beaten eggs and rolled in fine or pow-
dered crumbs of the gluten bread, then fried in very hot fat and drained while
hot, make the best substitute there is for potatoes, which you will see below,
must not be eaten. Milk in moderate quantities, cream, nice butter, butter-
milk, and all freshly made cheese and Neuchatel (Swiss) cheese may be eaten.
Nuts in moderation may bo allowed, and eggs freely, cooked to suit the patient
Coffee or cocoa, in moderation, with cream, but never with sugar. If lea must
be used, let it be weak, and only taken in small quantities. Sour wines, as
claret. Burgundy, Rhine, etc., for those who will use them, may be taken in
moderation at dinner time. For variety's sake, instead of being absolutely
confined to the bread made of the gluten flour, it may be made into rolls, pan-
cakes, tdtters, mush, and baked pud4ings, but never with sugar or molasses,
nor may these ever be used, even in pudding sauces. Eat slowly, t. e., masti-
cate (chew) very finely, and what drinks are used let them be taken at the close
of the meal— as little as possible between meals, of such as have been named
above.

II. Food and Drinks which Slwuld Never he Used. — Potatoes, turnips,
beets, carrots, parsnips, peas, beans (only string-beans above named), rice, cel-
ery, asparagus, or tomatoes; nor soups in which common flour has been put, as
vermicelli, noodles, nor any of the vegetables above prohibited. No cake nor
pastry of any kind, except it be made from the gluten flour; and nothing that
contains sugar or starch in any form; and no spirits, malt beers, nor any of
the sweet wines can ever be allowed. Take tepid or warm baths, according tci
the season, as often as necessary, followed with friction and exercise, as needed
to bring a glow of warmth and heat to the surface. [ I can not see why the
Salt Water Washings, (which see) should not be used with the friction or rub-
bings, as there given; certainly diabetes is a chronic disease.] Also stick to the
above directions as to f!!et, the year roimd, to avoid a relapse.

Remarks. — This plan was, I think, adopted by some eminent physician in
Europe — I do not remember his name. — then by American physicians, by
which it has been fairly tested, and found to be about the best thing that can
be done; and it has heretofore been considered to be about all that could be
done; but later, as shown below, a few remedies have been found also valuable,
and the closer the confinement to the beef and gluten flour bread, for a few
months, the better will it be for the patient, using the allowables only, as it may
be absolutely necessary for variety's sake.

2. Diabetes, Ammonia-Saline Treatment for. — It has been
found recently, by analysis of diabetic blood, that there is a great deflcieucy

178

J)S. CHASE'S SEC PES.

of certain alkaline salts. These salts are absolutely necessary In order that the
Bugar which is formed in this disease, just as in health, should be burnt off at
the lungs. M. Mialhe, who discovered the above fact, considers this deficiency
the primary (first) cause of diabetes. Whether this is so or not, there is no
doubt that snch deficiency must re-act upon the disease. Accordingly, treat-
ment directed to supply this deficiency is likely to prove of service, and in
actual practice such is found to be the fact. The best saline mixture is com-
posed of carbonate of ammonia, phosphate of ammonia, and carbonate of soda,
each, 10 grs. ; tinct. of ginger, a few drops; 3 times a day in an oz. (2 or 3 table-
spoonfuls) of water.

This mixture is very gratifying to the patient, relieves thirst, and mitigates
(lessens or relieves) the morbid (unhealthy or craving) ajipetitc. The tongue
generally becomes moist, the urine diminishes in quantity, and contains lessi
sugar. In one case, which may be taken as an average one, the amount of
sugar was reduced from 30 grs. to the oz. of urine, to G grs., and tlie amount
of urine daily from 14 pts. to 4 pts, — Di: W. R. Bdslnim.

Reinarks. — I have taken this from the Edeciic Medical Journal of 1872,
page 327, and therefore, I have confidence in it, although I have had no oppor-
tunity to try it, as I did not see it until the writ ing of this department wasncarly
completed, and especially not till the subject of diabetes had been written ; still,
I shall try it at once if a case comes under my care.

3. Ergot in Diabetes Insipidus.— Dr. Saunders — St. Louis Conner
of Medicine — reports a case of diabetes insipidus successfully treated, v.ilh dram
(small tea-spoon) doses three tines a day of fl. ex. of ergot. The use of ergot
was suggested by an article from Dr. Do Costa.

llemarka. — These French physicians, are generally prett}' certain of their
facts, before they report their cases.

4. Diabetes— Incontinence and Dribbling of Urine, Success-
ful Remedy for. — After the foregoing matter upon diabetes had all been pre
pared, I saw a report of the very remarkable success of J. T. McClanalian, M.D.,
of Brownville, Mo., in the " Newer Materia Medica" of Parke, Davis & Co.,
Detroit, Mich., especially upon diabetes, and incidentally upon the others above
named, having been successful in both kinds of diabetes — mellitus, from meli
honey or sweet, — the kind that has sugar in the urine; and also in what is called
iiisipidns, i. e., no sugar in the urine, and hence insipid or tasteless. This latter
kind, however, has been, heretofore, much more readily cured than that with
the sugar in the urine, but Dr. McClanahan, even in a case of this almost incur-
able kind — diabetes mellitus — report", the following successful cure. He says:

I. '4My case was that of a woman aged 37, mother of children, who was
completely run down by large discharges of urine, general lassitude or weakness,
(so that she had to give up housework,) pain 'n the back, considerable thirst, ap-
petite variable, sometimes ravenous, and sometimes deficient, skin sallow and
doughy, temperature 101 J^, slight cough, and o(?casional night sweats, loss of
flesh, pulse little affected except when diarrhea was present for a few days, it
would then present the usual feebleness and rapidity. I found the urine con
tained sugar; specific gravity, 1.032. 1 gave the saturated tlnct. of thus

TREATMENT OF DISEASES.

179

rs:
as

LU8

ATomatica, in J^ tea-spoonful doses every 4 liours, until she was under the
influence of the remedy, witli a diminution of urine from the first day. The
dose was lessened and the interval lengthened from week to week, and finally,
dn 3 months, the medicine was discontinued. In the meantime, strict dieting
laws were observed, carefully avoiding such diet as favored the sugar forming
(process in the body. She being of a scrofulous diathesis (tending to scrofula),
I gave cod liver oil Afith hypophosphlte for some time after discontinuing the
Thus aromatlca. He continues by saying:

" 1 have had the same results with two cases of diabetes insipidus under
the same treatment; and I am at present treating another case of diabetes mel»
litus, a very interesting case, which I will report in a future article."

II. Incontinence. — In incontinence of urine, whether from atony (weak-
ness) of the muscular fiber, or irritation of the nervous fiber, which prevents
■normal (usual, healthy) distention of the bladder, it is applicable.

III. Dribbling. — I have relieved several cases in which the person was
unable to pn;vc;i:t a constant dribbling of urine; also, those cases
•in which the patient has no control over the urine whatever, will be iwomptly
met by the action of the rhus aromatlca. Dose — For adults in these cases of
dribbling, or incontinence, he gave 10 drop doses only, 3 times daily. For chil-
dren, strong tinct. rhus aromatica, ^ oz. ; glycerine, IJ^ ozs. Dose — One-half
tea-spoonful 3 times a day; and when allowable, drop the 'morning dose, then
the noon, and when cured, stop all. But in all such cases have the child urinate,
at once, when nature calls for it, even in the night, and especially before retir-
ing in all cases.

IV. For Summer Complaint of Children. — Dr. McClanahan, above named,
reports the case of a little boy, with chronic diarrhea and dysentery, stools pale
and thin, running from him like water; no particular pain, or fever. Pale and
emaciated; limbs, trembling, scarcely dble to stand alone; skin cool and bowels
flabby. Gave tinct. rhus aromatica, J^ oz. Dose— Only 3 drops, in a little
water, after each passage; with proper diet and care he recovered rapidly.

V. A laborer, with chronic dysentery for two months, he gave: Tinct. rhus
aromatica in doses of 10 drops, together with a boiled milk diet; made a com-
plete recovery. He gives an account of cases where almost wholly the pas-
sages were blood, equally successful in treatment; increasing to 15 drop doses,
after each stool, with the boiled milk diet. And also many other cases of incon-
tinence of urine, but these will suffice on this class of diseases. Then be
comes to:

VI. Uterine Hemorrhages, Menon'hagia {profuse flowing) Leucorrhea, etc.
— He first cautions against the frauds of some persons putting out bad articles,
etc. But he thinks, and so does the author, that Park, Davis & Co., of Detrc"*.
will furnish a genuine article of fluid extracts of the rhus aromatica, and if 1
failed with that, I would get the crude article of them, and make the strong
tincture, as Dr. McClanahan had always used, up to the time of the foregoing
reports. He was then called to a bad case of uterine hemorrhage, after an
abortion; at least two quarts of blood lost; first gave a stimulant, then gave
doses of 10 djops of the strong tincture rhus aromatica, every 15 minutes, and

r.r«»<>«"(W> swijsitiivwajr.-iW"'

180

DR. CHASE'S RECIPES.

»1

applied" to mouth of the womb, cloths wet In water with a lifth as much tine
lure of rhus, gently kneading over the uterus until it contracted, and after two
hours the hcmorrlmgc ceased, and patient comfortable. Then directed the tinc-
ture every hour, and left to call in 6 hours. Found her comfortable, removed
the cotton without any more hemofhage, improvement rapid, and recovery
complete in 10 days; but there was a slight discharge during this time, for
which he gave smaller doses, probably 5 or 6 drops, every 2 or 8 hours, as
required.

VII. I<eucorr7iea. — He uses the same tincture when there is a relaxed con
dition of the uterus, as in leucorrliea, and also hemorrhages from falls, blows,
etc.

VIII. Hemorrhage From the'Ktdneys,— For blood passed in the urine, mak
Ingit dark, he prescribed: Tlnct. rhusaromatica, J2 oz. ; tinct. nux vomica, 15
drops; glycerine, 3 ozs.; mix. Dose — A tea-spoonful 3 times a day. Man
able to be out in a week; good recovery.

Remarks. — These last clauses are condensed from the doctor's report, giv
ing al! that I deemed necessary to understand how, and when, and how much,
to give of the remedy, not doiditing that much good will arise from the further
use and study of this article, of the " New Remedies." For, certainly, if it
proves as successful in diabetes, which has been one of the incurables, in other
Jiands, as it has in Dr. McClanahan's, and several other physicians whose reports
were given in connection, it will be a great, blessing to suffering humanity. The
report was made in Vol. I, Parke, Davis & Co.'s "Newer Materia Medica,"
Detroit, Mich.

TOBACCO CHEWEBS' WEAK STOMACH— Antidote for-
Which Also Weans One From its Use.— A writer to the " Household"
of the Blade, in answer to an inquirer for such an antidote, says: " I herewith
send you my prescription, which has never failed yet. Take the inner bark of
the root of poplar or whitewood, and when your friend wants a chew of tobacco
let him take a chew of this bark. If he will follow this for 3 weeks, I will
guarantee he will .-ot be troubled with a weak stomach or have any more desire
lor the filthy weed."

Remarks. — This being just the thing desired by many, let it have a fair
trial, twice as long as the writer claims to be necessary, rather than fail. Not
being a " chewer," I have not tested it,

EMETIC — The Best in Use. — Lobelia and boneset (eupatorium per
foliatum, also called thoroughwort). each % oz. ; infused or steeped in water, 1
pt. Dose — Give one table-spoonful every 10 minutes until thorough emesis
(vomiting) has taken place.

Remarks. —This is the best emetic in use, from the fact that it injures none,
and will not continue its action any longer than you give it. It is necessary,
therefore, to continue to give it until the contents of the stomach are thoroughly
evacuated. This was the great favorite of Prof. I. 6. Jones, one of the early
Eclectics, who claimed it the best emetic in use.

1. IMPOTEITCY— Especial Tonic for. — Strychnine. 1 gr,; sul
Dhate of ouinine ([nho^liate of quinine is the best, but it is not kept by drug

TREATMENT OF DISEASES.

181

gTsts generally), 80 grs. ; tlnct of muriaie of iron, }{ oi. ; glycerine, 4 ozs.
DniECTioNS — Put the strychnine into a mortar and rub fli«t, then the quinine
also, and rub togetlicr a little, then put in the tincture of iron, and rub till all
are dissolved, then nib in the glycerine, and bottle for use. Dose — Take J^
tea-spoonful In a little water, 4 times daily, just before each meal and at bed-
time. Shake well before taking.

Remarks. — When the amount here given has been taken twice, tnkc no
more for two weeks, after which, should there be still further need for the
tonic, do the same again as -long as needed, whether it Ix; a year, or more. It
is much to be regretted that young persons, of both sexes, very frequently are
led into evil habits by seeing others do the same, and too often by persua.sion
and instruction, w^'ch undermines their strength and vitality; and if long fol-
lowed, destroys all happiness by what is called "loss of manhood "—the destruc-
tion of the powers of nature, created for the wise purpose of continuing the
existence of the human race; it is also to be regretted that men, not to say
women, even after marriage, are so excessive in their indulgences, that they also
become equally prostrated. And, allow me to say, that while these evil prac-
tices are continued there need be no expectations of cure. Stop them, and take
the medicines necessary as long as needed, and a cure may be expected, with
this drawback, however, — I care not what the evil habit may be, nor what the
disease may be, if it is very long continued the same degree of health will never
afterwards be obtained as that before indulgence or the disease — it is not in the
nature of the human system, any more than it is for a tree to heal without leaving a
scar or dead spot, although the bark may heal over after a piece has been
knocked off, but there will be found always the d^ .1 spot underneath it; and
although the spot may not be easily found by the physician when called to these
old cases, the persons themselves will generally realize it as long as they live.
Then, let every family of children '^e instructed against these evil habits, and
every married person avoid all exces. es.

The tonic effects may be increased by taking the elixir of calisaya and iron
after meals. This is kept by most druggists, and the directions as to dose, etc.,
found upon the bottle. Calisaya means Peruvian bark. The above treatment,
with an occasional change to some of the following tonics, will be found
valuable in spermatorrhea (loss of semen), as well as for all purposes of debility
or disease needing a tonic. (See also. Female Debility, Tonics for, etc.)

2. Tonic or Stimulant for S 1 D'^bility.— Tincture of iodine,
20 drops; simple syrup, 4 ozs. Dose — Take 1 tea-spoonful 4 times daily, one
being at bed-time.

Remarks. — Even In these suiall doses. Prof. Scudder says, it stimulates and
Increases the power of the sexual organs.

3. Tonic Tincture, etc., for Sexual Debility.— Geo. W. Horn-
sher, M. D., of FaiiHeld, Ind., in answering several inquiries made through the
Bnef, gives the following plan, us being very satisfactory; and although I have
not as yet tried this, I know it will be found valuable-

"Ferrocyanurct of potash ^^oz, ; aq b«l (boiling water) 3 ozs. ; dissolve

182

DR. CHASE'S llECIPES.

then add glycerine, 1% oz8. ; specific tinct. (fl. ex., I think, will do as Well
■when the specific tinct. is not kept by druggists) of staphisagria, 1 dr. Dobe —
Take 1 tea-apoonful 3 times daily, and at bed-tiine have the patient take a
eponge bath over the spine and hips, and give, on retiring, 10 grs. cupuliu (1
tliink B. Keith & Co., of New York city, prepare the best lupulin in use) in a
little cold water. Not only," he continues, " will this treatment relieve the dia-
charge of semen, but will cure 9 cases out of ten of sexual debility, by prohib-
iting sexual intercourse for 2 months, and giving these medicines that length of
time; then suspending all drugs, with the exception of the lupulin at bed-time,
and continuing the hip baths."

Remarks. — Should not a cure be perfected in two months, I fchould say, go
over the same treatment again, after two weeks' discontinuance, xmtil a cure
is accompl'.shed, avoiding absolutely all the causes which led to it in the first
place. la these cases there is always an inflammatory condition of the ureter
and ofhcr parts of the organs of generation ; hence I have found that a 10 to 15
drop dose of the fluid extract of gelsemium, in connection with the other treat-
ment, at or near bed-time, will greatly aid in overcoming this inflammatory
condition.

4. Tonic Tincture for Impotency, Spermatorrhea, etc. —
Dr. R. M. Griswold, of North Manchester, Ct., reports through the Bnef, that
he has made several quick cures of the above diseases with the following:
Tincts. of nux vomica and cantharide,?, eacli 1 dr. ; tinct. ferri-mur (muriated
tinct. of iron), 3 drs. ; fl. ex. ergot, 1 oz. ; acidi phos. dil. (dilute phoshoric acid),
3 drs. ; mix. [Tlie author would say, double the amount, as it will be needed.}
Dose — Thirty drops (3^ tea-spoonful) in a wine-glass of water, 8 times daily.

"Within the last six months," the doctor says, "I have treated several
cases of the above diseases with uniform success, a radical cure being effected
in each case. Two cases occurred in young men of about 20 years of age,
resulting from masturbation; one case, following gonorrhea; the fourtli case, a
married man, was the result of excessive indulgence; and three other cases,
where the search for the direct cause was unsuccessful, yet the same treatment
was successful,"

Remarks. — He required abstinence from all stimulants (liquors) and condi-
ments (high-seasoned food), using light but nourishing food, especially milk,
eggs, fish; sleeping on a hard bed, and in a cold, well- ventilated room; total
avoidance of all sexual excitement and all undue exertion of strength. By ob-
serving the foregoing, the success was satisfactory.

The only apology I have to offer for the introduction of this class of reme*
dies, for the above diseases, is a positive knowledge that such condition*
are found throughout the country — I mean the whole United States and Domin-
ion of Canada, and, I have not a doubt, of all other countries— and also a
knowledge that those who have need of such remedies have so great a delicacy
in going to home physicians, they either put off treatment too long, or are so-
egregiously humbugged by advertising quacks that I have felt compelled to come
to their relief, as well as those troubled only with the common, or ordinary,
(iiseases affecting the health of the people. Faithful attention in taking the

TREATMENT OF DISEASES.

medicines, and the avoidance of all the causes leading to these difficulties, with
care also as to diet, etc., will ensure success, with but trifling expense as com-
pared with the jhargcs of those who can cure, at rjost, but few of the cases
Ihey succeed in obtaining through their advertisements. I will close this sub-
ject with the following:

5. Tonic Pill for Sexual Debility.— Pr. Benj. A. Penn, of Bry-
antsburg, Ind. , gives a valuable pill for sexual debility, in the May number of
the Brief of 1882. "Strychnine, 3 grs. ; sulphate of quinine (phosphate is
best, if it can be obtained) 120 grs. ; iron by hydrogen, 120 grs. ; mix thoroughly
and make into 240 pills. Dose — Take 1 pill every 6 hours during the day;
and after the systtm becomes used to them take 1 every 4 hours."

Remarks. — The only change I would suggest in this pill is that the quinine
should be doubled in amount, or one grain to each pill, as I think this would
greatly increase its tonic power.

BORAX— Its Value in Catarrh, Throat Difficulties, Inflamed
Eyes, Dandruff, etc. — I. A solution of 1 dr. to soft water, % pt., sniilfed
up into the nostrils, is valuable in catarrhal difficulties; if recent, it will effect a
cure. Use 3 times daily; though I must say I think it is easier taken in pow-
der, as a snuff, and better too, taken 5 to 10 times daily. I combine sugar, ^
dr., with powdered borax, 1 oz. ; and put in a few drops of white rose perfume,
as a snuff; and if the throat is sore, drop a pinch of it into the throat at each
time of snuffing. It soon benetits both difficulties.

II. The same strength makes a good wash for weak inflamed eyes.

III. Use as a gargle, in recent affections of the throat.

IV. It makes a valuable wash for the head if troubled with dandruff, leav^
ing the hair soft and glossy.

V. In nervous headaches, wash the head with it two or three times as
strong, then wash out with cool, clear water, rubbing well with the towel, and
take a nap, and generally all headache will subside, and; the patient be much
refreshed. After washing the head in this way it will be very proper to use
the magic headache cure, as there directed, which see.

VI. In erysipelas, a writer in the Philadelphia Medical Times says, from 8
years experience, he has found a solution of borax in glycerine, 1 dr. to 1 oz.,
to be a remarkably effective remedy, to be locally applied on linen. In connec-
tion with this borax solution upon the inflamed part, I would give 5 to 10
drops of muriated tincture of iron, every 4 or 5 hours, internally, when a cure
may be expected in 2 or 3 to 6 days. If it irritates the stomach, or causes too
much flow of urine, lessen the dose, or lengthen the time between them. (See
also erysipelas, where the treatment may be preferable.)

VII. As a shampoo, once or twice a week, it will be valuable for every*
one; but for students, clergj-men and others who have considerable
mental work, it will be found especiallj' valuable, after the labors of
the day, rubbing and drying the hair and head well, before retiring.
The powdered borax is readily dissolved, and a small tea-spoonful to .•«
tumbler of water makes all n-ady fnr geueval puri'/oses. If there is any
inflammation of the gums, rinse them with it 3 or 4 times daily

■X.

184

DR. CHASE'S RECIPES

VIII. For cl.jtbes washing, in Holland, Belgium and France the washer-
women and washer-men (for in some of these countries the men do a good
sliare of the washing) use a large handful of refined (powdered) borax; being a
neutral salt (having no excess of acid or alkali) it does not injure the clothing at
all, but softens the hardest water, or at least materially improves it for wanhing
purposes. Many people use ammonia for most of the purposes here named,
but the borax is generally preferable.

1. NIGHT SWEATS— Remedy for.— Dr. Charles D. Carpenter
reports a case through the Medical Brief, of St. Louis, wherein he was attending
a " medical " friend, suffering with rheumatism, which continued 7 weeks (I
have heard of a case wherein the celebrated Abernethy, of England, was asked
what should be taken for rheumatism, and the answer was, " Take six weeks,"
— in other words, there was no cure, but it would get well in that time). In
this case, after the acute stage had passed, recovery was retarded by terribly
prostrating night sweats, and after trying half a dozen or more of the common
remedies for them, at the suggestion of the "medical" friend, he gave 3 full
doses of chloral dydrate. When the patient was fully under the influence of
the chloral the sweating ceased and returned no more, the patient making a
rapid recovery. He afterwards tested it in a number of obstinate cases of night
sweats, and with uniform success. Dose — A full dose may be put down as 15
grs. for a large man; 8 to 10 grs. for a large woman; repeating or giving the
second 2 hours after, dissolved in water, say a wine-glassful or J^ of a common
tumblerful, I should not give beyond the 2 doses. It has been given in much
larger doses, but it is not best to run any risk, unless absolutely necessary in
great and long-continued pain or nervousness arising from delirium tremens, etc.

Remarks. — If it is good for night sweats arising from rheumatism, it is
good for them arising from consumption, or any other prostrating disease.
Further, it is very probable that one of Dr. Carpenter's obstinate cases above
mentioned was a consumptive; altliough he does not say what they were, it is
enough to know it is good for this symptom. It matters not, then, what the
disease is in which they are present.

2. Night Sweats, Consumption, Spitting Blood and Diabetes,
Valuable Remeay for.— Bugle weed (Lycopus Virginicus), also known as
Paul's betonia and water hoarhound ; the tincture or fluid extract has been found
valuable remedy in all the diseased conditions above named. Prof. Scudder
uses it in all chronic diseases when the pulse is too frequent and the debility
considerable, for, as it lessens the pulse — which ic does — so also it increases it in
strength, acting, as he believes, through the sympathetic system of nerves, im-
proving the circulation, the appetite, blood-making, nutrition, and the secretions.
In consumption, he says: " We find it relieving the cough, checking the night
sweats and the diarrhea, lessening the frequency of the pulsj, improving the
apppetite and giving better digestion. It lias been used more in hemoptysis
(spitting of blood) than in any otlier disease, its action being slow but certain."
— Scudder 8 Specefic Medication.

Prof. I. J. M. Goss, of Marietta, Ga., auUior of " Materia-Medica and
Therapeutics," in his "New Medicines," says, among other things, that he has

TREATMENT OF DISEASES.

185

had it — the lycopua — to arrest hemoptysis (spitting blood) in a few hours, when it
was profuse and alarming. It seems to control the vascular excitement (excite-
ment of circulation) in a manner peculiar to itself.

This, however, I do not look upon as at all singular — all remedies have
their own pecu!' - action, dnd none of us can tell why, and in but few circum-
stances can we tv..» how; but it is enough for it to be known, they do it.

Prof. Qoss further says, th&t it is also a valuable remedy in the treatment of
diabetes insipidus (when the urine is tasteless) and sachanna (the urine contain-
ing sugar), and in chronic coughs, with profuse expectoration.

The dose of the infusion is 1 to 3 ozs. (2 to 4 table-spoonfuls), and the dose
of the fl. ext. is 1 to 3 drs. (tea-spoonful).

Where It Orows, When to be OatJured, etc. — It grows over large portions
of the United States. Has a small purplish flower through July and
August, when it should be gathered, dried in the shade and carefully kept
in paper sacks, for each year's use, as age injures it. It yields its strength to
boiling water, 1 oz. to the pint of river or rain water — giving 1 to 2 ozs., which
would be 3 to 4 table-spoonfuls, as a dose. None of these writers say how often
it should be given, hence I would say, 4 to 6 times within the day and evening,
as found to agree with the stomach and the action desired. It is not poisonous
nor dangerous. See " Diabetes " for diet, etc., in that disease.

Prof. King, of Cincinnati, in his " American Dispensatory," in his explana-
tion of the uses of the bugle weed (lycopus), after corroborating its uses in
the diseases above named, adds: " It acts somewhat like digitalis, in reducing
the velocity of the pulse, but it is devoid of the dangerous effects resulting from
the use of that dnig, and hence has proved useful in some heart affections. It
is decidedly beneficial in the treatment of diabetes, having (jured when all other
means were useless; and has been of service in chronic diarrhea and dysentery.
Inflammatory diseases of drunkards, diseases of the heart, and intermittents
(agues)."

Dose of the powder, from 1 to 3 drs. (1 to 2 small tea-spoonfuls); of the
infusion, 3 to 4 fl. ozs. (from 4 to 8 table-spoonfuls), and of the concentrated
tinct. of the recent plant (tiuct. made with 8 ozs. of the bruised plant to 1 pt. of
diluted alcohol), from 5 to 60 minims (drops).

Thus it is seen, the bugle weed is a very valuable remedy. Especially is it
worthy of a fair trial in the coughs and prostrating night sweats of consump-
tion, as well as in all the other diseases mentioned.

PILES (Hemorrhoids) — Bleeding or Only Tumors, Some
Bemarkable Bemedies for.— Stephen Adams, M. D., of "West Newfleld,
Me., in answer to a call in the Medical Brief, o{ St. Louis, Mo., for hemorrhoids
(piles), says: " I use a remedy which I have used a long time, and which has
cured every case where it has been used. Mix citrine ointment and rosinous
ointment (both kept by druggists), about equal parts; put a few grs. on a piece
of paper, rub on and about the anus (rectum) 3 or 4 times a week, at night. It
will stop the hemorrhage (bleeding), and soon discus (drive away or scatter) the
tumor. You need no knife or caustic. Should the bowels incline to constipa-
tion, use, 3 or 3 times a week, }.^ gr. solid ex. of belladonna, and some gentle lax-

186

Lit. CHASE'S RECIPES.

ative (as cream of tartar, sulphur, magnesia, etc., or the pile laxative below), or,
if possible, a better plau is to keep the bowels regular by proper diet and
exercise."

Remarks. — This would be considered a pretty good thing, without otluT
testimony or corroboration; but in accordance with my general custom, althougl*
I have not had a bad case on which to try it, vet as others have, and are reported
through the Brief above named, I will quote from one more of them. G. A.
Grah.m, 51. D., of White Hull, N. C, June 18, 1880, page 318 of that year,
says: "Ecing a fiuffercr from hemorrhoids myself, I v.iis especially interested
in the many articles which appeared in the Brief, for the cure of thif trouble
without the knife. I concluded to try citrine and rosinous ointment, recom-
mended by Dr. Stephen Adams; I only used it twice last November, and have
not suffered once since. Four weeks ince, an old man came to me
for treatment, who had piles for forty years, in which time he tried
any number of doctors and remodics, without any marked benefit. I did not
care to treat his case Avith ointn;eut alone, but, as he refused any more radical
procedure (as the knife or ligature), I gave hlra, as an experiment, a little of
A-dams* ointment; he reports a wonderful relief. The tumor, which was two
inches in length, and nearly as hard as a bone, almost entirely disappeared, caus-
ing no pain, no hemorrhage (bleeding), and leaving him like a new man. I write
this hoping that others maj^ be induced to try lis remedy and report."

2. Piles, Laxative for,— TIic inquir\ n- the best medical treatment
for the cure of hemorrhoids, or piles, which bru.. lit out the above and many
others also, was made by Dr. Hendicn, of Nicholasville, Ky., among which
was the following, by Clarence II. Clark, M. D., of Haverhill, K H. I give
(t, because I think it valuable as a laxative in these cases, rather than with ai>
expectation of its making an absolute cure, although Dr. Clark says of it:
" What I think to be the best remedy is the following recipe, which I have
thoroughly tested. Jalap, confection of senna, bitartrate of potassa (cream of
tartar) and sulphur, each 3 drs. ; nitrate of potassa (purified saltpetre) 20 grs,
(all in powder); syrup of tola, sufficient to make a soft mass. Dose — A pill
the size of an ordinary bean or small chestnut, 3 times a day, before meals; or
sufficient amount to produce a gentle movement of the bowels; continue till the
bowels become regular and natural."

JiemnrliV. — This will, however, be found quite efficient as a laxative; and
also an alterative of considerable value. The fig remedy below is an excellent
laxative also, for piles, and I think more curative in itself. (See "Bleeding
Piles, Laxative for, etc.")

3. Piles, Simple Bemedy for Tumors in.—E Parsons, M. D.,
of Savannah, Ga., gave the following. He says: " For many years I was very
much troubled with piles, the tumors often being as large m a walnut and very
painful. I tried many remedies with only te iporary benefit; three years ago I
prepared the following: Glycerine, 1 oz. ; cai ^olic acid dissolved in the least
water that will dissolve it, 20 drops; mix. At night, on going to bed, I washed
Uie parts in cold water, and with my fingers i annointed the parts. In one-

TREATMENT OF DISEASES.

isr

week's time, six applications cured me, and I have had no return since of thi»
very troublesome disease. I have recommended it to quite a number of my
friends, who tell me it has cured them."

4. Piles, Cured by a Simple Internal Remedy,— Another writer
claims to have cured piles of long standing by taking a tea-spoonful of glycer-
ine, Avice daily, only.

5. Bleeding Files, Valuable Laxative and Cure for. —A

nephew of mine, who had been troubled considerably with piles, gave me the
following recipe which had done him much good. He said it was ' ' going the
rounds of the newspapei-s," as we often hear remarked. It was as follows:
"Take nice soft figs, 1 lb.; best powdered senna, 2 ozs. ; manna and fennel
seed, each 1 oz. Directions — Trim ofE the stems, flower end and other hard
and dry spots, if any, from the figs; then chop them in a chopping-bowl, to a
siilvy consistency, and mix in the other ingredients with the hand, \isiug a littlo-
molasses, if necessary, to work all in nicely and evenly. Then put into a tin
box, and put a moistened cloth over the top, and cover tightly, for use. And
if no fennel seed are to be had, anise seed or caraway seed may be used ia
their place. The seed, whichever may be used, are a carminative, to prevent
griping from the action of the senna; whichever is preferred, as to taste, may
be used. Dose — Take a piece the size of a common hickory nut, at bed-time,
to move the bowels next day; and continue to take such a sized piece every
night, or every other night, as will keep the bowels easy, or soluble, until cured.
If there is griping to any extent, use half as much more of whichever seed
was used. Additional flavor might be used, if desired, a little oil of pepper-
mint or wintergreen, as both are highly carminative. "

Remarks. — This was claimed to have been very effectual in bleeding piles,
as well as where only tumors were present.

6. Piles, Simple Laxative for.— Confection of senna, 3 ozs.; cream
of tartar and sulphur, each 1 oz. ; syrup of ginger, enough to make a thick
paste; mix well. Dose — Take a piece the size of a medium sized nutmeg,
every bed-time, or sulflciently often to keep the bowels lax or loose. That is,
in piles, the bowels must be kept easy, as the soreness of the parts do not admit
ot strain without causing great suffering to the patient. With this laxative, or
the one before it, the tendency to costiveness can easily be avoided. Dr. War
ren, in his "Household Physician," says this ia one of the very best laxatives
for piles.

7. Piles, Lead Ointment for. — Rub well together, lard, 3 drs.; sulh
phur, 1 dr. Then rub it between two plates of lead, or large flat pieces of lead,
until the whole is well blackened. Dr. Warren says: " It is not only soothing
but curative, both in bleeding and blind piles (where no tumors come down).
The Ibod should be of a laxative nature — com bread, rye mush, bread of un
bolted flour (Graham), mealy potatoes, ripe fruit, pudding and milk, buckwheat
cakes, broths, and a little tender meat once a day."

Remarks. "^hen the digestion and circulation are good, there never are
any piles. So lieep the digestion and circulation good and have uo piles, is the

188

mi. CHASE'S RECIPES.

author's advice. But as many persons will stll! have them, I v* ill give a recipe
for a suppository for intruducing into the rectum, which W. M. Bemus, of
Jamestown, N. Y., tells us through the Brief, in answer to an inquiry, he has
for some time used witli marked success, and as it is also good for " enlarged
prostrate," will be found doubly valuable. It is as follows:

8. Piles and Enlarged Prostate, Suppository for. — I. For
4h6 Piles. — lodofoiTii, 30 grs. ; solid ext. of hyoscyamus, 18 grs. ; cocoa butter,
or spermaceti, sufficient to make into suppositories — 6 in number; and intro
duce one into the rectum night and morning.

II. For the Enlarged Prostate. — This suppository, with the addition of
solid ext. of belladonna, in the proportion of one-half gr. to each suppository,
is a very satisfactory mode of treatment for enlarged prostrate.

Remarks, — Although the description is sufficient for physicians, for whom,
as before remarked, the Brief is published, to understand the treatment of
enlarged prostate, it is not so for the people for whom, especially, this work
is published; therefore, the author will explain, by saying, the "prostate" is a
gland m the male, lying immediately in front of and below the neck of the
bladder, across, as it were, and upon the ureter just at the entrance into the
bladder; hence its enlargement causes a pressure upon the urethra or water pas-
sage from the bladder, making It dilllcult to pass the urine, and sometimes pre-
venting it wholly, except by passing a catheter to evacuate the contents of the
bladder. Then, of course, it lies so near the rectum, into which the suppository
is to be introduced for enlarged prostrate, the same as it would be for piles; and
I have not a doubt that it will be , found very satisfactory for this difficulty.
Knowing the importance of understanding, as perfectly as possible, anything I
•desire to do myself, I try, at least, to make everything as plain as possible for
the people, for whom T have given a life time of service, and, I trust, have done and
may continue, through my books, to do a good many years after my tongue
and pen have ceased their labors. This, to me, is the grandest thought of my
life — I have done what I could — to benefit mankind.

9. Piles, Common or Bleeding— Bleeding of the Nose, Womb,
Wounds, etc, Kemedy for. — Samuel Wimpelberg, M. D., of Pough-
keepsie, N. Y., writing to the Medical Bulletin on the subject of piles (of codrse
called hemorrhoids by the doctors), says: " There are numerous remedies recom-
mended for the cure of hemorrhoids, and I have tried many; but I can safely
say that not one in the whole Pharmacopoeia (whole range of medical books)
has given me results half as favorable as the persulphate of iron. [Monsel's
salts is the common name, and I will use it in this connection.]

"In cases known ordinarily as bleeding piles it acts promptly and posi-
tively, thus giving the best results. In such cases the dose should be IVIonsel's
salts, \% grs., ter in die (3 times daily), internally, and the following ointment,
applied locally: Simple ointment, 1 oz. ; IVIonsel's salts, 13 grs. ; mix and apply
night and morning. I have known hemorrhoidal tumors, the result of preg-
nancy, to disappear entirely in less than a week on the application of the inter-
a&\ use of jMonsel's ."salts, as directed above.

"Piles, the result of violent efforts at stool L\o force a passage), disappear

TREATMENT OF DISEASES.

18&

promptly by combining tlie internal use of the powder and the local use of the
ointment. In this connection I would also mention that in proctocele (a species,
of piles in which the mucous membrane of the rectum, or intestine, come*
down with every passa.'je), a most satisfactory result can be obtained from the
internal use of the per sulph of iron (Monsel's salt), in doses of 2 grs. 3 times
daily, besides the local application of the ointment."

10. Hemorrhage of the Lungs, Nose, "Womb, etc.— The Mon
sel's salts being so prompt and positive in closing piles, the author cannot see
why it would not be equally prompt in bleeding from the organs above named;
still, I know that the fluid extract of ergot and tannic acid combined, sav, fl.
ex. of ergot, 1 oz. ; tannic acid, 180 grs. ; mix. Dose — Take J^ tea-spoonful
every 2 hours, if the hemorrhage is moderate, or if more free, repeat once or
twice only, 1 hour apart, then once in 8 or 4 hours, according to the severity of
the case. I have used this latter in hemorrhage from the womb, with success,
and hence know its value for all these purposes, using friction over the womb,
occasionally, until it contracts, and thus ends the hemorrhage.

Remarks. — In speaking of the uses of Monsel's salts. King, in his "Dis ,
pensatory," says: "The action of this salt on blood and albumen (albumen
forms a part of the blood) is powerful; with the former it produces a volumin-
ous clot, absolutely insoluble, which continues to enlarge for several hours
after its application, and becomes quite haid and firm. Dr. H. H. Tolland, of
San Francisco, Cal., who has successfully ased this salt says: ' If applied to a
superficial (surface) wound, as soon as madi not a drop of blood escapes, and
no pain results from tlie application. It acts by producing instantaneous coag-
ulation (thickening) of the blood, and will be found invaluable in hemorrhages
from the mouth, nose and throat, when it is impossible to ligate (tie) the vessel,
and may be equally elficacious in alarming uterine (womb) hemorrhages,
either active or passive. [That is profuse or slight hemorrhages from the
womb.] In solution, it could be readily applied; it is very deliquescent (dis-
solves quickly in the air), and dissolves speedily in water.' "

Remarks. — Pill form is the easiest way to take this Monsel's salt, or per-
sulphate of iron, as it has an unpleasant, astringent taste in solution; still the
solution is the quickest to act, in case of profuse or active hemorrhages. In
wounds or ulcerative sores the powder may be sprinkled into them, or in cuts with
much hemorrhage. It is the same powder that Dr. T. B. King, of Toledo, O.,
used in curing an ulcerated erysipelatious sore leg, on a woman in Detroit.
Mich. , after the doctors said nothing could help her. As in that item remarked,
he applies it, and so have I, to the mouth of the womb, when ulcerated, with
^eat success. Mind, however, it is iron, and stains clothing; so protect them.

ABSCESS. — An abscess is the collection of pus or matter in the sub-
stance of some part of the body. When the matter is poured out from some
part, the process is said to be suppuration; when it collects in a tissue, it is an
abscess. When the matter collecting in some organ, comes toward the sui I ice,
and a place in the centre rises above the surrounding skin, and turns while, ihe
abscess is said to point. Some abscesses point and break in a week; others of a
more chronic character, will linger on for mouths.

190

DB. CHASE'S RECIPES

Treatment. — "When the abscess is cou.pletely formed, and there Is n*
longer u ay doubt of the presence of matter, it should be opened at once. To
let out the confined pus alleviates the pain and lessens the inflammation. If
the matter lie close to the bone, the opening should be made without delay.
The opening should be large enough to let the matter out freely. It is a rule
to keep tiio incision open till the cavity of the abscess is so far filled up that
another collection of pus is not likely to occur.

If tlio matter do not readily get to the surface through the opening. It
mfiy burrow itself in the flesh, in a long narrow channel called a sinus. To
relieve this tl»c opening must be extended in sucli a way as to give vent to the
new collection.

An abscess is sometimes indisposed to heal at the bottom, and pus continues
to be formed a long time, and is discharged through an opening smaller than
the sack which contains it. This is a fistula; and the opening to it should be
enlarged so as to let out the matter more freely. A little soft lint may then be
gently pressed into the wound to prevent its healing before the cavity below.

An abscess from acute inflammation requires to be poulticed for a time
after it has been opened. "When the swelling and inflammation are gone, the
poultices are to be laid aside, and a bandage put on. Wlien the inflammation
is gone, let the diet be improved; and if the discharge of matter be large, give
wine and tonics.

ATROPHY, OR SHRINKING OP THE HEART.— The heart,
like any other organ, is liable to defective nutrition, and in consequence of it,
may become small; it shrinks in some cases to the size of an infant's heart.

The complaint is generally caused by whatever reduces the general flesh, as
in consumption, diabetes, chronic dysentery, cancer, and excessive loss of
blood.

It can hardly be called a disease. Persons who have it are less subject to
inflammatory diseases than others, though they faint from slight causes, and
liave nervous affections.

Treatment. — If its causes can be discovered, treat them; if not, the treat-
ment should be the same as for dilatation.

DELIRIUM TREMENS. — This is often mistaken for bram fever;
but it is quite a different disease. It is not the result of inflammation of the
brain, but of irritation. It is important to distinguish it from inflammation,
because the remedies which are employed for that would be injurious if used
for this.

Treatment. — Opium and its preparations are the sovereign remedies.
Give % of a grain of morphia; if this does not quiet the patient, give 30 drops
of laudanum every two hours, till sleep is produced. Sleep will cure him,
and nothing else will. A draught or two of his accustomed drink, brandy,
gin, or whatever it may be, will also generally dispose hira to sleep.

Recently, a very effectual remedy has been found in the use of tepid baths,
prolonged from four to ten hours, in connection with cold applications to the
head. In connection with this, small doses of opium are required; but the

TREATMENT OF DISEASES.

191

treatment may yet prove to be very valuable by enabling us to dlflpense with
(excessive doses of opium.

FAINTIETQ. — Treatment.— Lay the patient upon the back, with the
bead low; let fresji uir into the room instantly, and apply gentle friction.
Sprinkle a little cold water upon the face, and hold spirits of camphor, ether,
hartshorn, or vinegar to the nose, — rubbing a little of the spirits of camphor
upon the forehead, and about the nostrils. As soon as the patient can swallow,
give a tea-spoonful of compound spirita of lavender, with 10 drops of water
of ammonia in it.

Persons subject to fainting should not go into crowded assemblies where
the air is bad; neither should they wear tight dresses, or allow themselves U.
get excited. Cold bathing, a well regulated diet, and vegetable tonics, will do
much to break up the habit.

Remarks. — Whatever causes debility, particularly of the nervous system,
will predispose to fainting. Persons much weakened by disease, faint easily —
especially when they attempt to stand still. When on their feet, such persons
should keep moving. Fainting is sometimes iniiuced by sudden surprises and
emotions, by violent pains, by the sight of human blood, and by irritation of
the coats of the stomach by indigestible food.

OAIjL stones. — Treatment. — To reduce the spasm, give Dover's
powder in full doses, or chlorodine. Also apply mustard over the right
hypochondrium and stomach, and follow it with hot fomentations with hops,
or use wet cups.

If the Rtomach is irritable, give the neutralizing mixture until it moves
the bowels. A warm infusion of thoroughwort, given to the extent of pro-
ducing vomiting, will sometimes do well, and lobelia enough with it to relax
the duct may be useful.

To relieve the acidity on which the formation of these stones so often
depends, the following neutralizing preparation may be given for a long time,
the diet, in the meantime, being well regulated: Rhubarb, pulverized, }{ ^'^•'
spearmint herb., pulv., 3^oz.; pulv. cascarilla, ^ oz. ; pulv. bicarbonate of
potassa, }4 oz. ; pulv. wild cherry bark, J^ oz. Mix, and pour on one quart
of hot water. Let this stand till cold, and add J^ pint of brandy. Dose —
Half a wine-glassful. The sponge bath, with saleratus and water, should be
taken daily, followed by brisk rubbing; and free exercise in the open air
should on no account be omitted.

PLEURISY. — Treatment.— As a general thing I am opposed to bleed-
ing, and am even reluctant to recommend it in pleurisy. Yet if there is a
human ailment which will justify it, pleurisy is that one.

Sweating should be encouraged immediately. The compound tincture of
Virginia snake root, given every half hour, in tea-spoonful doses, will gener-
ally produce a free perspiration, and give immediate relief. It may be given
in infusion of catnip, balm, or pleurisy root. At the same time, the affected
side should be fomented with hops, tansy, wormwood, etc., applied very hot.

!!*iltl. ' ».WL..UAli<

103

DR. CHASE'S RECIPES.

If this docs not afford relief, or only partial relief, give au emetic of the com-
pouixl pi)\vder of lobelia, and follow it with the compound powder of jalap,
or the compound powder of leptandrin, or prescription as physic: Pulverized
gamboge, 13grs, ; pulverized scammony, 12 grs. ; elaterium, Sgrs.; croton oil,
8 drops; ex. of stramonium, 3 grs. Mix. Make 13 pills. One pill is a dose,
repeated every hour until it operates. At the same time keeping up the per-
spiration, with fall doses of tincture of veratrum.

To produce sleep and perspiration at the same time, Dover's powder may
be given in 6 grain doses.

For the fever, nothing is equal to the tincture of veratrum viride.

The diet must be of the very lightest kind.

When absorption of the fluid does not take place, a puncture is sometimes,
made through the walls of the chest, and the water drawn off. This operation
is called pjiracentesis thoracis, and is generally, in uncomplicated cases, entirely
succcflBiul. When this is not done, let the effected side be painted daily with
tincture of iodine, keeping up considerable soreness, and giving iodide of
potassium at the same time.

Fluid ex. of snrsaparilla, 4 ozs. ; fluid ex. of pipsissewa, 1 oz.; water, 1
qt. ; iodide of potassium 2 ozs. Mix. Take a table spoonful 8 times a day.

B.ICSIETS. — This is also a disease of scrofulous children. By some bad
process of nutrition in such children, there does not enough phosphate of limo
enter into the bones to harden them, and the weight of the body, or the pulling
of the muscles, or the pressure of the clothing, bends and distorts them in all
manner of ways. The heads of the thigh bones are pushed nearer together
making the lower belly narrower, the backbone is so curved as to lessen th3
height; the shoulder blades stand up like wings when flying is contemplated;
and the shoulders are .so lifted up that the head seems only a little higher than
the elevations on each side.

TuEATMENT. — A good, geucrous, wholesome diet, properly regulated; out
door exercise; the tepid or cold salt water sponge bath, with friction, and but
little medicine. The hypopliosphite of lime, in 2 gr. doses, given in a little
sweetened water. 3 times a day, or the syrup of the hypophosphites, in %
tea-spoonful doses, 3 times a day, may be given with advantage.

SHINGLES.— Treatment.— Light diet and gentle laxatives. If the
patient be advanced in life, and feeble, the following tonic will be desirable:

1. Bicarbonate of soda, J^oz. ; compound infusion of gentian, 4 ozs.;
tincture of Colombo,- 1 oz. ; syrup of orange peel, % oz. Mix. Take a table-
spoonful 3 times a day. ,

For external application-

2. White Vitriol, 1 dr.; rose water, 3 ozs. Mix. Apply outwardly.
Or the following ointments:

3. Sulphuretof lime, 1 dr.; camphor, in powder, 15 grs.; lard, 1 oz.
Make an ointment.

4. Elder-flower ointment, 1 oz. ; oxide of zinc, 1 dr. Make an ointment.

TREATMENT OF DISEASES.

193

SPASM OR CHAMPS IN THE STOMACH.— Tkeatment.—

The following strong purgative injection will often bring immediate relief:

1. Castor oil, 3 ozs. ; tinct. of prickly ash bark, ^ oz. ; comp. tinct. of
Virginia suakc root, 2 ilrs. ; infusion of boncsct and senna, equal parts, ^^ pt.
Mix.

2. Sweet tinct. of rhubarb, 4 ozs.; bicarbonate of soda, 3 drs. Mix.
From a tea-spoonful to a table-spoonful, as occasion may require. This, with
a few drops of tincture of cayenne mixed with It, will often bring speedy
relief. So will a mustard poultice laid upon the stomach. The mustard
poultice is a remedy of great excellence in many cases. It deserves to be called
the poor man's friend.

Bemark«. — Though generally of shorter duration, this is more violent than
heartburn. It is attended by a sense of fullness, by anxiety, and by great
restlessness. In females hysterical symptoms are often coupled with it.
Great quantities of air or a gas are generally expelled, and the pain shoots
through to the back and shoulders.

TYPHOID PNEUMONIA. — Treatment.— This should be like the
treatment of pneumonia and typhoid fever united. Great care must be taken
not to use reducing remedies. While active purging must not be used, yet if
there are symptoms of an inactive state of the bowels, the following may be
employed:

1. Leptandrin, 1 dr. ; podophyllin, 1 scruple; scutillarine, ^ drs.; pulv.
cayenne, 1 scruple; pulv. loaf sugar, 4 ozs. Rub together for some time in a
mortar. Dose — For an adult, •^ of the above.

2. Leptandrin, 80 grs.; podophyllin, 10 grs. ; pulv. cayenne, 10 grs. ;
ext. nux vomica, 6 grs. ; quinine, 12 grs. Mix. Make 24 pills. One, two, or
three times a day.

When there are symptoms of great depression, use the following tonics:

3. Podophyllin, 4 grs.; leptandrin, 8 grs.; quinine, 8 grs., ext. nux
vomica, 2 grs. Mix. Make 16 pills. One, two, or three pills, at bed-time.

4. Pulverized Peruvian bark, 1 oz. ; pulv. rhubarb, J^ dr. ; pulv. muriate
of amtionia, 1 dr. Mix. Divide into eight powders. Take 1 three times a
Jay.

5. Aromatic syrup of rhubarb, 1 oz. ; tinct. of Colombo, 1 oz. Miy
Dose — Two tea-spoonfuls ? times a day. Taking care to keep the cough
loose by flaxseed, slippery elm, and marshmallow tea, and by some external
irritant. ,

CHILDREN, MANAGEMENT OP.— 1. Diet. — Betwec u the
period of weaning and the seventh year the diet should consist very UAich of
farinaceous food, and milk; with a moderate allowance of animal food once
or twice a week.

2. Bowels.— To keep the bowels of children in a healthy and regular
state, is a matter of the utmost consequence. They are too apt to neglect the
calls of nature, not being aware of the importance of rjularity in this respect.

194

DR. CHASE'S RECIPES.

3. Sleep.— Children generally take a great deal of rough and boisterous
bodily cxerciae; and aurlng their education, their minds too are pretty much
employed; all which occasions considerable exhaustion, so that it seems quite
proper to allow them a due share of sleep, from eight to nine or ten hours at
least. But it should be at sleeping time; nnd they should not be allowed to
doze and saunter during their wakinf hours.

4. Clothing. — Children should have their dress accommodated to the
season; and a due degree of warmth should be kept up. It is wrong to expose
them to cold in order to harden them; but a proper degree of exercise in the
cold air should be taken. The great evils to be avoided are, cold accompanied
with moisture, and any check to perspiration; which boys too often sustain, by
throwing themselves down on the moist ground, when heated by their games.
Flannel next the skin need not be ordered for healthy children; but where there
is much tendency to catch cold, or to have loose bowels, or continual paleness
of the skin, and weakness of the system, it will be prudent to make children
wear liannel. Much care should be taken to have the feet always warm and
dry; and to make them change their choes as well as their clothes, whenever
they get wet.

5. Cleanliness.— Children should very early be taught the necessity
and importance of cleanliness. They should be made to keep their hair, their
teeth, and nails in good order, sis it not only promotes their own health and
comfort, but renders them agreeable to all around them. It is of the utmost
consequence to keep the skin very clean, as this tends to prevent many of the
cutaneous diseases which are so common with children, but which are so dis-
gusting. "Washing with cold water about the chest will lessen the susceptibility
to cold; and about the feet, will strengthen them, and render them less liable to
chilblains. Sea-bathing and swimming in snfc places, are excellent both for
health and cleanliness. Cleanliness is not without a degree of moral influence,
and has been very properly styled one of the minor virtues.

6. Exercise. — Children when in tolerable health, and not of an indolent
disposition, seldom require to be urged to take exercise; they are rather inclined
to take it too much, and too violently, and need a little regulation and superin-
tendance in this respect. The practice of gymnastic." or dancing is a good
exercise; and girls should use the skipping ropes. Wl* jn out of doors, children
should be allowed to choose their own amusements, and interfered with only
when they are in danger of doing anything unbecoming, or hurtful to them-
selves or their companions. Even girls should have ample scope in their play-
tim \ and their own sense of propriety, will soon enough correct any tendency
to improper romping; their health will be promoted, and their figure expand;
and it is better to posses a sound consiitution and an active frame, than to be
celebrated for proficiency in drawing or music, before the age of twelve or
thirteen.

Moral Trea+ment. — We charge upon nature many of the bad passions
which we ourselves implant in children. The moral treatment of children is
generally bad. We are apt to begin by either making them our masters or our
slaves. Sometimes we do both, — allowing them to govern us for a time, and

TREATMENT OF DISEAtiES,

195

then, getting into a passion, or a mood for playing the tyrant, we turn upoo,
and govern thom as If we were autocrats. We submit to their whims until we
grow irritable, and then, by way of retnllation, we compel them to submit to
ours. This is all wrong. Children should be governed always, but with an even,
a gentle, and a loving hand. They should early be subjected to habits of self •
•control, and of regularity in eating, and sleeping; and should be taught abso-
lute and continued obedience. All this can be brought about only by firmness,
sel'-control, and great gentleness on the part of parents. If they would make
ft child 1 'serful and happy in its diaposition, they must themselves be cheerful,
nnd nov< • let it see anger, passion, and fretfulness, marring their conduct. Noth-
ing la more injurious to the health of a child than a peevish, complaining, and
soured disposl'ion; and these vices are seldom wjquired, unless seen in the lives
of parents. • ' ~ ■ ,

1. DISEASES OP CHILDREN— Prickly Heat, Dysentery,
Diarrhea; eto. — Remedies.— Mrs. Jay, of Fern Grove, 111., reports through
the Blade, thut an experienced physician taught her the following, ia caring for
children broken out with prickly heat:

L Keep tlu^m as cool as possible.

II. For a child of 2 years, give % tea-spoonful of cream tartar in the mom-
ing, for a ff ' mornings.

III. Bathb them in tepid (a little warm) water, with a little soda in it, every
night. It is also good to have a tubful of water (the chill off, of course), and
let the child splatter in it for about fifteen minutes.

IV. When the heat breaks out in little pimples, which are all sore, grease
them over with fresh (unsalted) grease of any kind; then dust over with pul-
verized starch, at least once a day, to keep them from smarting.

2. Dysentery, Diarrhea, eto., of Children, Cordial for.— This
lady continues: I. These little ones require much care during warm
weather, with their dysenteries, diarrheas, etc., from teething. I have found the
blackberry balsam, as I call it, a most excellent remedy, but when the disease ia
of long standing, ind there seems to be pain and soreness of the bowels, it is best
to keep them very quiet, scarcely rocking them (so the doctor told me) and
apply spirits of turpentine over the bowels. Take a cloth dampened with the
turpentine, large enough to extend up over the stomach, as well as to cover the
bowels, and leave it on long enough to cause redness, but not to blister. Then
take it off, and when the redness goes away, apply again, until it seems to be
out of pain, or easier, or: —

II, Onion Po^Wices-*- Applied in the same way, are very good; but the tur-
pentine, if at hand, acts quicker. Onion poultice is made by chopping, or
slicing, 2 onions into a spider with a little water and cooking well, then spread
on a cloth.

Bemarka. — This cooking of the onion, accounts to the author, for their not
acting as quickly as the turpentine; mash them and lay them on raw, and I
think ^ey will act as quickl7 and as effectually as the others. Her balsam ia

196

DR. CHASE'S RECIPES.

entirely ctifferent from any I have seen, odt it will be found very valuable ft
is as follows:

III. BlcuMerry Balsam and Cordial for Children.— Take of the siaaU
and growing roots of the blackberry, 4 ozs.; bark of the bayberry, 2 ozs. ;
cranes-bill root (known also as geranium maculatum by the profession, and
alum root by the people), and cinnamon bark, each 1 oz.; gum myrrh and
cloves, each J^ oz. ; fennel seed, J^ oz. ; loaf sugar and brandy as given below.
Directions— The roots should all be cut short, then with the other articles all
bruised, and steeped in 2 qts, of water until half is evaporated (4 to 6 hoUrs at
least), making up with hot water if too much evaporation; but if steeped
slowly, as it should be, or covered, it will be about right; then strain, and for
the balsam add loaf sugar, 1 lb., and dissolve by heat.

Foi' ihe Cordial. — Make the same way but add sugar, i;^ lb., and best
French brandy, J^ pt. Each are to be bottled and kept corked for use. Dose
— For children, 1 to 2 tea-spoonfuls, according to age and severity of the disease;
repeat every 1, 2 or 3 hours, as needed. For adults — for it is good for them
too— 1 table-spronful for a dose, time as above.

Remarks. — I can see no reason for making two kinds, balsam and cordial.
1 should put the full 1 lb. of sugar and the brandy, or good whiskey, as one
can get handiest, J^ pt. to the strained mixture, and call it syrup, and be done
with it; for the spirit will insure its better keeping and action. Prof. King in
speaking of the fruit of this berry family, in which the red raspberry, dew-
berry, etc., are all included, says: "The fruit, especially that of the black-
berry, is of much service in dysentery, being pleasant to the taste, mitigating
(easing) the accompanying tenesmus (griping and straining) and suffering of the
patient, and ultimately effecting a cure. Blackberry syrup has cured cases of
dysentery, even after physicians had despaired of a cure."

3. Dr. J. D. Lauers, of Conover, Ohio, adds to the blackberry cordial,
made by any good cordial recipe, as follows: "Blackberry cordial, 13^ ozs.;
tinct. kino and paregoric, each, IJ^ drs., and syrup of ginger sufflcent to fill a
3 oz. bottle. Dose — For an adult, 1 tea-spoonful every hour. For children,
^^ tea-spoonful every hour. In severe cases increase the dose."

Remarks. — It will need some care about increasing the dose, if given so
often, as the kino is quite astringent and might, if the dose is large and given
often, have a tendency to produce the opposite condition — constipation. Watch
this, and you will be safe, as it is not best to sew one up too tight. As much
syrup of rhubarb added, as tinct. of kino, would prevent that condition, and im-
prove the syrup for the purpose intended.

4. Summer Complaimc from Teething of Children.— Sub car
bonate of bismuth, 36 grs.; Dover's powder, 6 grs. Mix thoroughly, and
divide into 12 powders. Dose — For a child from IJ^ to 2 years, ■* powder in a
little sjTTip, every 8 or 4 hours. When the looseness, ordiarrhea, has improved
to justify it, give only 2 or 8 daily, when needed, to keep it under control so
long as the irritation from the teething causes the continuance of the diarrhea.
If properly managed it will control it

TREATMENT OF DISEASES.

197

Remarks.— 1 think, in one case, a girl of Ij-^ years old, I continued its usa
occasionally for nearly a year. The child being weak and feeble — puny, as the
doctors say, — but care and perseverance overcame both difflculties, and at this
writing, she is nearly 8 years old and of very good liealth. Without these pow
tiers and the care, I believe she would j'ears ago have been in her grave.

5. Colic of Infants nnd Adults, Quick Belief and Cure.~

I. ^or Infants. — Fl. ex. of dioacorea (wild yam, also called colic root), 3^ dr. ;
camphor water, 1 dr. ; simple syrup, 1 oz. ]\Iix, Dose — For an infant of 3
months or under, % tea-spoonful every half hour, or shorter time, if not relieved.
"The mixture," says Dr. Harris, of Suwanee, Ga., "gives immediate aud per-
manent relief."

II. For Adults. — Prof. King, in his Lispensatm'y, speaking of the wild
yam, says: " It is a specific in bilious colic, having proved itself invariably suc-
cessful in doses of % pt. of the decoction (tea), repeated every half hour or hour.
No other medicine is required, as it gives prompt and permanent relief in the
most severe cases." The fl. ex. of this, whitjh is now kept more generally thau
heretofore, will no doubt prove equally effective, and be easier obtained.
Decoctions are made by steeping 1 oz. of the root to 1 pt. of water.

6. Hernia, or Rupture of Children, To Cure. — A Mrs. A. 8.
Benson, of Loveland, Col., communicates the following cure for hernia of chil-
dren to the Blade, which I trust will give as good. satisfaction to others as it did
to her boy of 11 years. The sooner applied after hernia is known, the more
likely it will be to effect a cure. She says:

I. "I wish to give you a cure for ' Hernia,' or rupture, as used on my
little boy. He was ruptured when about 3 weeks old on one side, and had to
wear a truss. When 2 years old he had a second rupture on the opposite side,
and since then has had t'^ wear a double truss. This he could not leave off
save when lying down. .a. woman once told me, when he was a baby, that oil of
€ggs would cure rupture, but i did not know how to prepare it, and had no
faith in it. My boy is now 11 years old, and last summer I was told how to
prepare oil of egg, and that it would euro rupture. So I tried it, using it about
3 weeks. For 6 weeks he has not had on a truss. He nas pulled beans, helped
to cut corn, aud done a variety of chores around the farm, and seems perfectly
cured. So now to the recipe for making oil of egg. I hope every one so
afflicted will try it.

II. Oil of Ef/f/H to Make, as Used in Hernia of Children. — " Boil 15 eggs
iiaixl, take out the yolks and cut them up in a spider (skillet), put over a slow
lire and stir constantly, gradually increasing the heat. It will soon dissolve
into a creamy looking substance; then, as the fire grows hotter, it will rapidly
turn brown and look almost like coflfee grounds. Now stir rapidly all the time ;
it will smoke and smell terribly, and you will feel sure that it is all burned up,
but keep at it patiently, and after a while it will dissolve into a black oil. Now
snain ii off and bottle it. This quantity will make over an ounce of oil, and I
did not quite use up this quantity before my boy was cured, altliough I sin uld
not have been discouraged if I had lipon (jonipelled to make the .second 'lutiiitity

198

DR. CHASE'S RECIPES.

Rub this oil on every night after lying down, being sure that the rupture is bacb
in place. Then every morning use the following:

III. Healing Salve. — "Melt together a little fresh, unsalted butter witb
one-quarter as much beeswax, and after melting, add a few drops of oil of
spil^e. This is very healing and prevents its getting very sore on the outside.
I continued thi' ♦reatment a little over three weeks."

Remarks. — Let no one, who has a child with hernia or ruptiu-e, fail to give
it a fair and faithful trial.

7. Milk-Scab of Children, Cure for.— Fresh mutton tallow melted
and applied very thick, once or twice a day; wash once a week, or oftener, with
white castile soap; apply fresh tallow after washing; it will allay the burning
and itching; no medicine is needed.

Remarks. — These scabs, or crusty eruptions, come out upon the forehead and
upper part of the face of nursing cliildren ; at first slightly elevated pimples,
sometimes becoming pustules, or containing matter, in clusters, the edges more-
or less red and inflamed. It takes its common name from a supposition that
the mother's milk causes it; but I have seen it on children "raised upon the
bottle." It is sometimes also called "honey disease," because the scabs look
much like a drop of honey dried upon the skin. If it works up into, or upon
♦he head, it would be called "scald-head." Besides washing with pure castile
soap, or a weak lye made from wood ashes, and applying the mutton tallow,
you can also give a little sulphur and cream of tartar, internally, to gently move
the bowels, and after, give less to act on the blood. These should be mixed —
lialf as much sulphur as cream of tartar; then mixed in molasses or syrup.
This disease is also known as tinea capitis and dow worm ; at first it is only an
inflammation of the skin, but by neglect, want of cleanliness, and simple means
to reduce the inflammation by slippery elm poultices and the cream of tartar
and sulphur, it becomes aggravated, mattery, and harder to cure. In such
cases use the following:

8. French Ointment for Scald-Head of Children.— Rose oint-
ment, 1 oz. ; wliite precipitate, 1 dr. ; mix. Directions — Wash carefully with
mild castile soap and water; dry carefully with a soft dry cloth; then, after a
few minutes, rub in a little of the ointment — morning and evening.

Remarks. — This originated with Prof. Spielman, at the University of Stras-
burg, France, and was used by him very successfully.

9. Scald-Head, Tar Plaster for. — This plaster has been recom-
mended ; but if tar is to be used, let it be only in small proportions, as f ollowsr
Boil a qt. of urine, 4 ozs. of lard, and a table-spoonful of tar together for an hour
or two; and wlien only warm, strain and add 1 oz. of sulphur; simmer together
and strain again, and it is ready to use, taking all the care of washing, drying,
etc., before using, and also not forgetting the aperient of sulphur and cream
of tartar, to keep the bowels easy and to act on the skin, which they do.

10. Bod-Wetting and Urinary Diseases of Children, Cerw
tain Kemedies.— The following is from the Eclectic Medical Journal, of Cin-

TREATMENT OF DISEASES.

199

einnati, O. The article was furnisliecl by Dr. J. Berger, of El Passo, Kansas.
He says.

I. " I have been using santonine in difflculties of the urinary orgniis for a
year or more, and it has not failed to have the desired effect in a single case. I
liave used it in suppression of urine, incontinence of urine, and dys^iria{me III.,
below), and also in fevers. When the urine is scant and deposits a ' brick dust '
sediment, it is just the rerr " In my first case the suppression of the urine
was complete, and resiste treatment as per books, also the reputed ajn9
mel (honey bee tea) was i...d, and failed. But santonine thoroughly tritu-
rated (rubbed) with sugar, in }{. S^- doses every 3 hours, established the secretion
in 8 hours, and cured the case in 24 hours. I have used it, in two other cases of
suppression, with like results. [Then rub 4 grs, of sugar of milk, if donfc by a
druggist — or, if done at home, in half a tea-spoonful of white sugar — and divide
into 8 powders— 1 for the dose, as above.]

II. Enuresis, or Inability to Betain the Urine — Bed- Wetting Proper. — "The
second case was a lad of 8 years. His mother called on me for medicine; said
' Ed.' had worms and would 'wet the bed' 3 or 4 times during the night. I gave
santonine triturated, in 2 grain doses, every 4 hours till 6 doses were taken.
Followed with tonics of salicine and carbonate of iron in 4 gr. doses, 3 times a
day for 4 days. Saw his mother two months after; said ' Ed.' had not ' wet the
bed ' since taking that medicine.

III. Dysaria, or Pain and Heat in Passing Unne. — " The third case waa
a lady, aged 22 years, troubled with dysuria (pain and heat in passing urine).
She was cured with santonine in 2 gr. doses every 3 hours. Continued 12 hours
only, triturated as above."

Confirmatory of Dr. Perger's position above upon the use of santonine.
Dr. Scudder, in his "Diseases of Children," page 35, makes the following
remarks: "We think of santonine as a vermifuge only; yet it has some other
desirable properties. One of them is its influence over the bladder in retention
of urine. In some diseases there is sometimes a tendency to retention which
ordinary remedies will not reach, and which at last proves fatal. Santonine
thoroughly triturated with sugar, in doses of from ^ to 1 gr. every 2 hours,
affords very certain relief. It is also very effectual in relieving burning, scald-
ing, etc., in passing urine and the tenesmus (pain in passing of urine), and
other unpleasant sensations of the urinary passages," adding: "I think santo-
nine is deserving a place among the ' Specific Medicines.' "

IV. Incontinence of Urine (Bed- Wetting) Bemedy foi'. — Sulphate of qui-
nine, 7 grs. ; tincts. of belladonna and chloride of iron (muriated tinct. of iron),
each J^ oz. ; water, ^^^ oz. ; mix and shake when used. Dose— Give 80 drops,
3 times daily, one being at bedtime.

Bemarks. — The above dose is for a child of 6 or 7 years; older or younger
in proportion. By the time this amount is taken, generally at best, there will
be no more "wetting the bed."

FOE JAUNDICE OP YOUNG CHILDREN. — See under thas
head, or "Jaundice in Children, Treatmenf, etc."

soo

DE. CHASE'S RECIPES,

1. ASTHMA, Quick Belief and Other Bemedies for. —

Although a lobelia, or some other emetic, has for a long time been considered the
only hope for relief, yet, more recently, the inhalation of chloroform has
proved generally a much quicker relaxant, and consequently the more satisfac-
tory remedy. It is not necessary to breathe it to entire unconsciousness, but
simply to relieve by putting a bottle of it— an ounce is sufficient to buy at a
time — drst to one nostril, closing the other with the thumb of the opposite
hand, and, the mouth being closed, draw in a long and deep breath to the full-
est extent tne lungs will allow; then alternate with the other nostril in the same
way until you realize the needed relief, or to the number of 2 or 3 times to each
nostril, llien if not relieved, wait a few minutes and do the same again. It is
better thus than to continue until unconscious. The chloroform is very satis-
factorily inhafed from a glass tube inhaler, which see in note following "Acute
Phthisic, or Consumption." To be corked up when not in use,

2. Asthma, Belief in. — A friend of mine who had had asthma, so
that, at one time, he did not go to bed for 5 years, but took his sleep in a rock-
lug chair, has found great relief inhaling the smoke of what he calls the

I. Nitrated Stramonium for Relief in Asthma. — He says: " I gather the
green leaves of tJie stramonium, after the plant blossoms, and dry them in the
shade. "When dry, I soak them a few hours in a strong solution of purified
nitre (common sal (peter does not answer), 3ozs., to soft water, 1 pt. Powder
the niter finely, and pouring on the wat*r hot, quickly dissolves it. Soak the pre-
viously dried leaves hi this solution, re-dry, in the shade, then pulverize the
leaves and keep from the air in box or bottle. To Use — Put a rounding tea-
spoonful of the nitrated powder on a plate, and touch a lighted match to the
heap, when, if properly done with the purified nitre, it burns without a blaze,
throwing off considerable smoke. Place a small funnel (more generally called
a tunnel), over it, and breathe the smoke arising from it hy holding the mouth
as close to the funnel as pos.eible, to inhale as much as you can of the fumes.
It will cause some coughing, at first, but this helps to clear the throat and bron-
chial tubes of phlegm and soon subsides and gives very great relief.

Remnrlcs. — I used this at one time after having taken a .severe cold, which
settled upon the lungs, and found great relief, as it especially (as the gentleman
says above) helped to clear the phlegm from the throat and bronchiul tubes,
most effectually. If it seems to be going out at any time, raise the edge of the
funnel a moment, and it will burn and sputter on again.

II. Asthma Pander, Improved. — Some persons think that sage, belladonna
and digitalis, the dried leaves of each, with the dry stramonium, all in equal
proportions, nitrated, as above (remembering always to use the purified nitre,
kept by druggists only), and inhaled in the same manner, is preferable to the
stramonium plone. If I were to use them, however, I would not use more
than half as much of the belladonna and digitalis as I did of the sage and
stramonium.

3. Whenever the iii'ialation of chloroform, or nitrated stramonium, etc..
ibc^e /?Jven, fails, then 20 to 40 drrps of laudanum, according to robustness of

TREATMENT OF DISEASES.

SOI

tile patient, or the severity of the case, with 15 to 30 drops of sulphuric
ether, put into a glass with a little water, and immediately drank, will almost
always give relief at once. This should not be taken often enough to establish
the habit of opium eating, which would prove a disease in itself, as bad as
asthma and as difficult to cure.

4. Alterative Belaxing Anodyne, and Curative for Asthma.

— Ethereal tinct. of lobelia and iodide of potash, each, 2 ozs. ; tinct. assaf oetida
<fetta), and laudanum, each, 1 oz. ; simple syrup, 4 ozs. Mix. Dose — From a
tea to a table-spoonful every hour or two, to relieve a paroxysm, for 3 or 4
doses. As a curative, after the paroxysm has subsided, take the same dose only
3 or 4 times a day.

Remarks. — In closing the subject of asthma, I would say in addition only,
that according to the condition of the system, any existing difficulty, as costive-
ness, liver or kidney complaint, must be met and overcome on general prin«
ciples, that is, to treat them as you would if they existed alone. Do all, as per
instructions given under each head referred to, in connection with the above
items under this head, and very many cases of asthma will be cured, the general
opinion to the contrary, notwithstanding. The condition of the surface, to
keep it clean and the blood freely circulating therein, by the salt washings, dry
rubbings, etc., (which see), must not, in any case, be neglected in any long
standing disease. If neglected, it is at your own peril.

1. JAUNDICE— Successful Remedies. — No matter how much
the liver may be affected, unless the stools are clay-colored, or, in other words,
without color, and the skin and tliC whites of the eyes yellow, it is not called
jaundice. 'With the yellowness of the skin, there is generally constipation,
tongue heavily coated, mouth dry, appetite variable, and sometimes headache,
nausea, or vomiting.

Treatment. — With eclectics it is claimed that the fl. ex. of chionanthus
Virginica (fringe tree), in 10 to 20 drop doses, according to age and robustness
of the patient, will cure it.

Dr. Goss, of Marietta, Ga. , prefers the tinct. made with 8 ozs. of the bark
of the root to alcohol, 1 pt. In answer to some inquirers through the BrieJ', he
refers to the fringe tree in the following manner:

"The doctor again asks me about the chionanthus Virginica — fringe tree.
I have stated in several journals, and in my "Materia Medica," and also in my
'■' New Medicine," emphatically, that I had never failed to cure simple jaundice
with the tinct. of the root (bark of the root is what is used) of the chionanthus,
when it was made from the freshly dug root. Several others ask me whether
it acts on the liver, or not? I never claimed it as an active stimulant to the
biliary secretions in health. It cures jaundice in some specific way, but how, I
do not know."

The doctor uses the tincture, made as above, in doses of J-^ to 1 tea-spoon-
ful, 3 or 4 times a day. He first cured himself with it, while a student in the
University of Georgia. "The faculty," he says, "having failed to cure me, or
to ameliorate my symptoms in the slightest degree. lu this state of utte«

'Hr'-S

802

DR. CHASE'S RECIPES.

despair I fin ' concluded I must succumb to the malady; but, by accident, fc
he.ard of a t :io had been cured of the jaundice with gin bitters, made ot

the bark of tii ;onanthus root, so I procured some, and made me a bitters it>
gin, by adding ~ ozs. to 1 qt. Of this I took a table-spoonful 3 times a day,
and in 10 days I was entirely cured of jaundice; and at the same time I founct
that it improved my digestion very much, and I continued it for a month or
two with much benefit to my digestive organs generally. [In making the
bitters in places where it grows plentifully, I should use at least 4 ozs. to 1 qt.
of gin, and take the same dose.]

"After that I prescribed it for others, and, I believe, always with success,
where there was no complication of diseases. I cured many soldiers in the
'late unpleasantness,' only losing a single case, which was complicated with bil-
iary calculi (gall-stones in the bile-ducts of the liver)." He closed by saying:
" Since I published my use of the chionanthus I have seen reports in various
medical journals of its success in jaundice and hypertrophy (enlargement of
tJie liver), 'as well as some reports of its use as a female tonic. I know a case
of hypertrophied (enlarged) uterus cured by the use of the chionanthus — used
for a considerable time."

2. Jaundice Cured by the Use of the Chionanthus and Ace-
tate of Potash.— Dr. Henning, of Redkey, lud., reports througli The Brief
also (February, 1879): "Twenty years ago I used to give calomel and leptandrin
with poor success. But now I give, in all cases, of the tl. ext. of chionanthus
(fringe tree) from 10 to 20 drops (of course according to age and robustness of
the patient) 4 times per day. This will correct the action of the liver in a short
time. But in addition I prescribe tlie acetate of potassa (potash), 10 grs., B
times per day, to act upon the kidneys (it is a very valuable diuretic) to pump
out and eliminate (throw off) the bilious excrementitious (of the nature of
excrement or feces, but here more particularly worn out) matter from the
blood. This I follow with the elixir of calisaya (Peruvian) bark with iron
and strychnine (kept by druggists) as a tonic, increasing the nutrition and
strength. This treatment," he says, "has been very successful in my hands,
and I am satisfied it is the true theory of the disease in practice." He thinks it
besl to " follow up the treatment 3 to 5 weeks to make a permanent cure."

3. Jaundice in Children, Treatment of.— J. E. Ball, M. D., of
Texas, reports a case which was printed in the April number of The Brief, as
tollows: " I noticed in the February number of TJi£ Bnef ' Treatment for
Jaundice,' by John A. Henning, M. D., and as I think my treatment a little
more prompt in its action I will give you the full treatment of my last case:
Called Feb. 3d to a child 18 months old; skin and eyes as yellow as saffron,
urine thick and stained its clothes of that saffron color peculiar to jaundiced
urine. Prescribed: Leptandrin, 1 gr. ; podophyllin, 3^gr.; pulverized Jamaica
ginger, 2 grs. ; mix, and divide into 8 powders. Gave 1 powder every 4 hours
until the biliary secretions were aroused. Also Tinct. of buohu and sweet
spirits of niter, each, 1 dr. Dose — Ten drops every 2 hours.

"Feb. 5th. — First prescriptions acted well. Then prescribed: Fl. ext. o\

TREATMENT OF DISEASES.

20$

cnionanthus (fringe tree) and tinct. of sanguinaria canadensis (blood root), each
equal parts. Dose — Ten drops 4 times per day.

" Feb. 12th. — Little patient entirely relieved; skin and mine as clear as t|
ever was."

4. Jaundice, Allopathic Treatment of — Sucoessftil. — I give the
following treatment because it contains calomel and may meet some cases wher»
the chionanthus cannot be obtained, and also because it will lead me to follow
it with remarks, showing how a very little calomel will sometimes arouse the
action of the liver when, as the saying is, "everything else has failed." This
is from Geo. B. Snyder, M. D., of Hays City, Kans. It will explain itself. It
was reported in the July number of T?ie Bnef, 1879. He says:

" In looking over the April number of your valuable journal, I notice an
article on the ' Treatment for Jaundice.' As I understand it, the more presence
of jaundice is not a disease, but merely a symptom. The yellow skin indicate*
the presence or hepatic (liver) trouble, the true character of which I am, in
candor, bound to confess is not always easy to detennine. The last patient
under these circumstances, I was called upon to see, was on August 19, 1873.
Ilis symptoms were yellow skin, impaired digestion, excessive restlessness, with
eclampsia, etc." [This ' eclampsia,' here, no doubt, refers to an appearance, to
the patient, like flashes of light, a symptom of epilepsy.] " My prescription,'*
he continues, "was: Hydrarg chlor. mite (calomel), 4 grs. ; podophyllin, 3 grs. ;
potass chlor. (chloi'ate of potash, pulverized), 36 grs.; ex. of hyoscyami(hy()scy-
amus) 3 grs. ; mix. Make into 10 powders. Dose — One powder every 2 hours.
On the second day I found my patient so much improved that with a single
prescription of bitter tonics with ex. of nux vomica, I dismissed him. His
recovery to perfect health was absolute." [A good tonic pill for these cases
\yould be: Quinine, 45 grs.; alcoholic ex. of nux vomica, 3 grs.; mix thor-
oughly and make into 80 pills. Dose — One pill only, 4 times a day, for an
adult. These pills should not be given to children. But for them 1 gr. pow-
ders of quinine might be given as the tonic, without the nux, in cold strong
coffee, which hides the bitter taste very much.]

Remarks.— T)v. Snyder says, above, " the yellow skin indicates the presence
of hepatic, or liver, trouble," but the true character, he "confesses is not
always easy to determine." Well, I would ask, why try to determine at all, so
long as the cMonantlius, as given in the foregoing recipe, or even his own com-
bination, will cure it ? We know this much, that whenever the skin and eyes
are yellow, there is a certain condition of the liver, and it is generally believed,
at least, that this condition is always the same, hence, they are always cured, as
above indicated, by the same medicines. But there is a certain diseased con-
dition of the liver, attended with considerable uneasiness, sometimes amount-
ing to actual pain, but not having the jaundiced or yellow skin and eyes, when
the author has not been .able to touch the liver, so as to start the bile, with
either the common liver pills, which contain podophyllin, leptandrin, etc.,
nor with the chionanthus; but very minute doses of calomel, even the 20th
of a grain, taken at bed-time, followed with a tea-spoonful of epsom salts.
In the morning, has aroused its action, and started the bile freely within

204

2)7?. CHASE'S RECIPES.

the following 24 hours, niid was entirely satisfactory and lasting, by repeat
iug tlie same doses, at an interval of a week, for 3 or 3 times. Tliese were des-
perate cases, else I should not have ventured upon what I had always consid-
ered a desperate remedy — calomel. But, as I have always believed in "giving
the devil his due," I have thus set this down to the credit of calomel, not with
standing I, and my mother before me, as well as eclectics generally, have fought
against the use of calomel all our lives. But I would not, even now, use it in
large doses, especially when such very small ones have such a decided and ben-
eficial effect. But I always try the ordinary treatment first, and only fall back
upon these small doses of calomel when the first plan fails.

But if I fail to "touch" the liver, as the allopaths call it, /. e., fall to
arouse its action, by which its usual biliary secretions are produced, with the
small doses, I should use them as large as 1 to 3 grs. • or, if need be, blue mass,
a 3 gr. pill, followed with the salts, to accomplish tli same end. I know sev-
eral persons who claim, and no doubt believe, that nothing but a 3 grain pill of
of blue mass at night, and sometimes for a second night, will act on their liver
■when out of order. Working off next morning, of course, with salts or some
•other active cathartic. And I certainly prefer to try this plan rather than to
lose the life of my patient, or have him go to a doctor who will use calomel or
blue mass from choice ; although, by their giving large doses of calomel, they
often fail to cure. But I always give this class of patients a 1 to 3 gr. pill of
quinine 3 or 4 times daily, after the bilious passages have somewhat subsided;
and if much sour eructations arise from the stomach while the bile is being
poured out so freely, I give a little bicarbonate (common baking) soda, in half
tea-spoonful doses, in a little water. Certainly, however, there can be noobjec
tion raised to Dr. Snyder's doses of calomel, as there would be less than % a gr.
to each powder, while allopaths, in the first time of cholera in the United States,
gave it sometimes in ounce doses, and no doubt killed by such treatment more
than the cholera i 'If. But now, as some of them have got down to the
20th of a grain, or even J^ grain doses, I will gracefully cease my warfare upon
it, at least, when given in the above, homoeopathic, doses. And I am now,
more than ever before confirmed in the idea that it was by large doses, and
other abuses of its use, that much of the harm it has done was brought about.
Where it is used, let it be in small doses only, and its action watched with great
care, and T trust the result will be as satisfactory to others, as it has been
with niyself.

1. SYPHILIS — Alterative for, Successful in Bad Cases.—

Fl. ex. of stillingia, eorj-dalis, poke root, yellow dock root and burdock root,
each 3 ozs. ; iodide of potash, i^ to % oz. ; simple syrup to make 1 pt. Dikec-
TiONs — Dissolve the iodide in a little of the mixture, and mix all. Dose — 1
tea-spoonful 4 times" daily, one being at bed-time. Large and robust patients
may put in the % oz. iodide, weak and feeble ones only the % oz.

liemarks. — If there is any gonorrhea discharge, every other time it is made,
leave out the extract of poke root, and put in the same amount of the fl. ex. of
buohu, in its place. In very bad cases of syphilis, when the pint has been all
taken, get a pint bottle of Tilden's Elixir of lodo Bromide of Calcium Com-

TREATMENT OF DISEASES.

20&

pound (kept by druggists), and tal.e it according to tlie directions upon tlic bov-
tle, and so alternate, for a year, or longer, unless well satisfied that all the syph-
ilitic poison is eradicated from the system sooner than this. The doctor of
whom I obtained this, at Grand Rapids, Mich., told me that in this manner ho
had cured very bad cases — one where the whole body was covered with scabs
and sores, except, fortunately for the patient, his face and hands did not show
the eruptions. Upon the scales, or rather around them, he applied an ointment
made as follows: Take a pint bottle and put into it nitric acid, 1 oz. ; quick-
silver, 1 oz., and let stand until the silver is cut; then melt lard, J^ lb., in aa
earthen bowl, and mix all together and stir with a wooden spatula until
cold. This was swabbed on around the scabs (if a little gets on the
scab it does not matter; but he thinks it not best to tear off the scabs,
but to put it freely around the edges), at first three times a week, theo
twice, and finally only once a week, till all is smooth as a child's flesh;
This case paid him $100, and had previously paid out over $250, with-
out benefit. I have also since cured a very bad case with it, and therefore know
its value as an alterative. In the case first gi\'eu the doctor told me that after
the scabs or sores were cured about 6 months, the man wanted to know if ho
might " marry with safety;" the answer was, " continue the alterative for a year
longer, then there will be safety in marrying." He followed it up as directed,
and then did marry, and never afterwards saw any ill effects from the disease.
Although the plan of alternating the above alterative with the Tilden prepara-
tion is especially valuable for syphilis, yet the alterative above will be found
very valuable in all the other diseases requiring one.

2. Gonorrhea — Remedy. — It consists of an inflammation of the urethn
of the male and of the vagina of the female, which causes, generally, a dis
charge (which is contagious) of a muco-purulent character, having the appear^
ance of mucous and pus. It is generally caused from impure cohabitation ; but
it does sometimes arise from the parts coming in contact with this gonorrheal
matter, even when partially dry, upon sheets where those having the disease
have slept, or from privy seats, and, in fact, husbands sometimes are aficcted by
an inflammation of a similar character taken from the wife who has an acrid
leucorrheal discharge, while both are perfectly honest and virtuous towards each
other. These points are now well-known by many physicians, but not well
understood by the people, which leads me to introduce these recipes as much to
point out these facts as to enable people to cure themselves or their friends i»
like condition. Then, as the disease is well-known, as above remarked, in tho
manner also described above, let everyone be very careful how they pronounce
another guilty of criminal or impure connection, at least imtil they are positive
as to the facts in any particular case. And let me caution every one having
this disease, or in treating others who have it, to be very careful not to allo\»
any of the matter to come in contact with any open sore, nor with the eye ot
nostrils, for all mucous membranes wnll take on the disease by such contact
Keep the hands clean and burn all cloths used tor the purpose of cleaidiness tc
ensure safety.

M \

■ i^<a

p^"r!i^~

W "■'

,1 iS

406

DR. CHASE'S RECIPES.

Other Treatment Necessai-y.— In the commencement of the disease, while
the inflammation is acute or active, give a full cathartic dose of some
cooling purgative — for instance, the compound powder of jnliii>, with cream of
tartar, or a full cathartic dose of any medicine one is in the lu.liit of using as a
■cathartic.

Compound Powder of Jalap. — Best Alexandria senna, in powder, 1 oz.;
powdered jalap, }4 °^- > powdered cloves, J^ dr. ; or powdered ginger, 1 dr. ; mix.
Tliis forms an excellent cathartic in all cases requiring quick cction. It is mild
hut efficient, stimulating the liver and biliary ducts to a healthy action, and lielp-
ing materially to reduce all inflammatory diseases. It should not, however, be
given in inflammation of the stomach or the bowels, if of a severe character.
In pregnancy, painful menstruation, and other like conditions of females, it
sliould be taken only in about half tlie usuiil doses; repeat half the dose, if
it docs not operate in 4 hours in all cases. Dose — Take one tea-spoonful of the
powder in a tea-ciip and Imlf lill with boiling water; stir occasionally till cool;
stir again and drink all. Sweetqn, if desired. In all fevers and in the above
cases put into the cup 1 tea-spoonful of cream of tartar, which aids in reducing
fevers or inflammations, especially of the diaracter above indicated.

The patient sliould also take freely of mucilaginous drinks, as gum-arabic
water, }4 ^z. to 1 oz. to the pint, poured on boiling hot, and the wliole drank in
the course of the day, or two at most; or, a tea of marsh mallows, 1 oz. to the
pint of water daily ; or, flaxseed tea made in the .same way, as most convenient
to obtain. As .soon as the action of the cathartic is well over, and one of the
mucilaginous drinks have heiped to allay the severity of the inflammation, use
■injections also of an astringent, tonic or antiseptic character, according to the
■severity of tlie case, like the following:

3. Injection for Gonorrhea. — The following Is one of the more
common, being principally astringent, for cases where the inflammation and
discharge is sliglit: Sulphate of zinc, 8 grs., to water, 4 ozs. Directions- -To
be injected 3 or 3 times a day at least; but it is well to inject after each urina-
tion; but if much purulent or thick matter, use one of the following, lirst hav-
ing Injected water to cleanse tlie parts thoroughly, and if this strength causes
much smarting or pain, reduce half with water. A glass or rubber synnge is
better than the metallic ones for all these purposes.

4. Injection for Gonorrhea. — The following combines tonic, astrin-
gent, anr' ntiseptic properties, applicable in the severe cases. It was given by
Prof. King in his " Chroiiif Disea.ses," with the remark, "that he makes it
known for the first time": Sulpliate of quinine, 20 grs. ; elixir of vitnol (which
is aromatic sulphuric acid), 1 dr.; mix, and shake to dissolve the quinine; then
add camphor water, 1 oz., and distilled wter, 3 ozs.; solution of iodide of iron,
y^ dr. Inject as the first; and if it causes pain or uneasiness to any extent,
reduce a little with water, until the improvement enables it to be borne. 1 will
give one more, which also combines the astringent, tonic, and antiseptic proper-
;ties necessary to ensure success, and equally valuable as an Injection In leuccn*-
Aea (whicb see). It Is as follows?

lliEATMENT OF DISEASES.

907

6. Injeotlon — Valuable in Gonorrhea and Leuoorrhea.— FI.

«xt. of golden seal, J^ *^^- '< sulphate, or acetate, of zinc, 1 dr. ; chlorate of
potassa, % dr.; tannin and sulphate of quinine, each 15 grs., the quinine to be
dissolved with 15 or 20 drops of aromatic sulphuric acid before put in; distilled
or soft water, 1 pt. Used same as the above.

For leucorrhea it had better be made in double the quantity, and used with
a female syringe, cleansing the parts, first, by injecting water as hot as it can be
borne, keeping it in the vagina 2 or 3 minutes, by placing the fingers over the
external parts to prevent Its immediate escape. This is important in all these
injections. It is also thought best, by J. W. Burney, M. D., of Des Arc, Ark.,
for leucorrhea, to give, internally, a tea-spoonful 3 times daily of the fl. ext. of
buchu in some flax-seed tea. It will prove valuable as a diuretic in either of
these diseased conditions of the system.

6. Any of the articles named in these injections have been used alone, In
the strength of 2 grs. to the oz. of water, for gonorrhea; and, besides these,
strychnia, 1 gr. to the oz. of water, and corrosive sublimate of the same strength,
have been used, it is claimed, with success. The acetate, and the iodide of zinc,
1 to 3 grs. of either to the oz. of water, have been used very satisfactorily.

Of late, suppositories have been brought into use, containing a suitable
amount of any of the foregoing, or other articles which are desired, to be intro-
duced into the ureter at bed-time, by which, it is claimed, a better action is had,
from the fact that the cocoa butter, in which the medicines are held, dissolves
slowly, and thus the medicine is held the longer in contact with the diseased
parts of the ureter. They are also made of suitable size for the vagina, in leu-
corrhea and gonorrhea of females.

7. Gonorrhea Cured Without Injections.— If the following inter
nal treatment will do what Dr. < liven, of Louisville, Xy., claims for it, it is
preferable, or, at least, is a less ( ilBcult plan to pursue. He states, through the
Brief, in answer to an Inquiry, " How to Cure Gonorrhea Successfully With-
out the Use of Copaiba, Cubebs or Injections V" as follows:

*' The following is my prescription, as published in the American Practi.
turner several years ago. It cures in from 2 to 10 days, if given within the first
24 or 36 hours after the disease has developed. I have never injected a single
patient: Spirits of nitric ether, balsam copaiba and camph. tinct. opii (para-
goric), of each 1 oz. ; tinct. veratrum viride, 1 dr. Mix. Dose — A tea-spoon-
ful 3 or 4 times a day."

Remarks. — The author would say in flaxseed tea or some of the other mucil-
aginous drinks. The more freely the mucilages are taken, the better for the
patient. It is generally edaimed, however, that those suffering with gonorrhea
must be careful about their diet, excluding meats of all kinds, fats, tea, coffee,
and absolutely avoid all alcoholic and malt liquors, and tobacco in all its forms.
If they hope to get well at all speedily; and also to take a mild cathartic every
8 or 4 days, and that it is also valuable to take a hip-bath 2 or 3 times a day,
while the inflammation is considerable, as hot as it can be borne; also to keep as
^uiet as possible, else sup^iort the scrotum with a suspensaty bandage to prV'

■-w

208

DR. CUASE'S RECIPtS.

vout stagflation or accumulation of blood in the parts, to which there Is oftea
cousiilerable teniU'Jicy.

8. Gonorrhea, the Great French Bemedy for.— In Gunn's " Now
Family Pliysiciau " ■vvc find tljc following, which he says is known as Iho
" Great FrciKih Remedy for Gonorrhea " in any stage of the disease, and said
to be infallible, without any other medicine:

" Take ^ oz. each of dragon's blood— to be found at the druggists' — pul-
verized colocynth and pulverized gamboge; pidverize (better buy the pulverized
article if you can) and rub these three articles together in a mortar; then add J^
pint boiling wattr (rain or soft water preferable) and stir occasionally for an
hour with the pestle; then add 2 ozs. each of sweet spirits of nitre and balsam
copaiba, and stir again till well mixed; then bottle for use. Dose — Two tea-
spoonfuls niglit and morning until it operates thoroughly on the bowels: then 1
tea-spoonful 2 or 3 tint's a day, or sufficient to keep up a gentle action on tho
bowels, and continue luitil a cure is affected."

0. Gonorrhea in Its Commencement— Cure Without Injec-
tion. — After having written ;ho above, I went to my dinner, and on my return
found my Mfdical Dritf had been delivered, and, on looking it over, was struck
at the simplicity of a recipe for gonorrhea, given in answer to aa Inquiry for
such a cure, by Dr. Hall, of Fairmount, Ga., as follows: •

"Spirits nit. didc. (sweet spirits of nitre), 1 oz. ; balsam of copaiba and
tincf of mur. fern (tinct. of muriate of iroir,, of each, 1 dr. Mix. Dose—
A tea-spoonful in water, milk or wnnc (I would say In some of the mucilages
before mentioned) given every few days, 4 to 6 hours apart, i'f o injections needed
in incipient (the beginning of) gonorrhea."

Remarks. — He uses the same in ardor urlnse (scalding, or heat in passing
urint) with like success: but in this last condition he gives the same dose,
repeating In 3 hours, then at longer Intervals. From my knowledge of the
properties of the article, I recommend a trial, at once, wherever and whenever
needed, in either disease. But as some persons will not begin any treatment at
once, as they ought to do, letting the disease become chronic, or by mismanage-
ment or carelessness in taking medicine, or by persisting In the use of spirits,
fat meats, etc., a gleet, or slight discharge, will continue from the urethra after
the Inflammatory condition has been subdued. Such a condition will require
something of the character given for gleet, jifter the next item.

10. Gonorrhea, the Latest and Most Simple Treatment for.—
Some time after all the foregoing had been written, upon this subject, the
December number of my Thernpnitir. OazetU, of Detroit, Mich., came to hand,
with a treatment for this disease, from Dr. Josepli McC^esney, surgeon of the
Atchlnon, Topeka & Santa Fe Railroad Co. , at Deming, N. M. , which appears
so simple and easy of trial, and withal so effectual (he reporting a number ot
cures In from 6 to 10 days, and some of them of long standing), that
I feel constrained to give it, believing It to be as effectual as It is
simple. It is as follows: Dissolve corrosive sublimate, 1 gr. only, In water, 6
ozs., injecting a syringe of it every 4 hours.

TREATMENT OF DISEASES.

209

Itemarks, — Ho gave cases of nciito, or just coiiimencccl, iw well iis those of
long standing, In which it was cciuiilly effective. Ii nocds no further comment
nor recommendation of mine, only to say I trust too, with him, that in the cor»
roslve sublimate treatment for gonorrhea, I have at last met with the drug that
gives such entire satisfaction to the unfortunate, and one that will prove a finan-
cial boon to me, and hereby a boon to the unfortunate many, who may never
see Dr. McChesney, nor myself.

11. Qleet, Ellbotual Treatment for.— Some of tht Jrst above
mentioned injections for gonorrhea, may bo Injected for gleet, or the following,
as used by Dr. 8. L. Bltike, of San Francisco, Cal., who has found it so eflfec-
tual that he deemed it his duty to place It before the readers of the Bi'ief, in
1880, as follows: Sulphate of zinc, 13 grs.; tlnct. Iodine, 10 drops; distilled
water (soft water will do In all such cases), Sozs.; mix; inject 4 times a day.
Also, fl. ex. uva ursi, 8 ozs. ; 11. ex. parelra brava, 1 oz. ; fl. ex. cascara sagrada
and syrup of orange, each 2 ozs. ; water sufficient to make 8 ozs, ; mix. [The
parelra brava is a native of the West India Islands and the Spanish Main, says
King, in his American Dispensatory, " It is a tonic, diuretk" and aperient, used
in chronic inflammations of the bladder, and various disorders of the urinary
organs." The cascara sagi-ada is valuable in constipation, while the properties
of the other articles in these prescriptions are well known to ])o valuable for
what he recommends them.] Dose — Take a tea-spoonful 3 times a day before
meals.

Bemarka. — This, he says, I consider i^n invaluable remedy in obstinate
cases. Of course the principal readers of tue Brief are physicians, which shows
that Dr. Blake was well satisfied with it or he would not risk the criticism he
would receive if it was not reliable.

12. Gleet, for the Fain and Weakness in the Back.— For this
condition take Venice or white pine turpentine, and work into it as much finely
pulverized rhubarb as will make it pill. Make into usual sized pills, and take
2 pills twice daily.

13. Bed Drops, Specific for Gleet, Gonorrhea, Leucorrhea»
and Affections of the Kidneys. — Tinct. of guaiac and compound spirits
of lavender, each % oz. ; oil of cubebs and laudanum, each J^ oz. ; balsam of
copaiba, 1 oz. ; mix. Dose — A tea-spoonful 3 or 4 times a day — ^bne always
being at bed-time in these cases.

Bemarka. — Dr. Gunn says of these drops: "A specific (positive cure) for
gleet, gonorrhea and leucorrhea, and good for affections of the kidneys." They
are all, in a certain degree, of a similar character, i. e. , there is an inflammation
of the mucus membrane of the parts in each disease; then, what will overcome
it in one case, will also do it in any of the others, and yet not be a "cure all,''
as the mucus membrane is the same everywhere.

BEE AND WASP STINGS— Sure Cure for.— I. Bees.— Mr. R.
L. Aylor, of "Waterloo, Ky., in reporting his success in keeping his bees over
the winter of 1881-3, sends a recipe to the Bee Journal, headed "Bees," claim-
ing it as his own discovery. It is simple, easily obtained, and cheap; and if it

vii

810

DR. CHASE' 8 RECIPES.

proves as quick and successful a cure as he claims, he Is the one to have the
benefit of "discovery." He gave it in the following words: "Buy from any
drug store a small phial of tincture of myrrh; as soon as you are stung apply a
little to the puncture, when all pain and swelling ceases instantly. It is also
excellent for bites of spiders and poisonous reptiles."

Remarks. — Certainly no one would ask it to cure quicker than "instantly.'*
I trust it shall prove as successful as claimed. If it does, nothing else could be
desired.

II, Wasp Stings, Quick and Certain Cure. — Out an onion, scrape and
apply the juicy part to the sting. It quickly relieves, and allays the irritation
almost as quickly.

Remarks. — A correspondent of the London Times reports the case of his
son, stung in the eyeball by a wasp, and when he reached the house, " looked
like death," etc., which made a great commotion, and the sal volatile was gotten,
but one of the maids used the onion juice, and the relief was so quick that he
got up and went out again to help the men destroy the nest. I have no doubt
the onion juice, or scraped onion, is as good for bee stings as for the other; but
lose no time in applying it, if a wasp sting, for they are very poisonous.

III. Handy Remedy for Bites and Stings of Poisonous Animals and Insects.
— A writer in Holt's Journal of Health says: "That for persons about to travel
or to go ,into the country for tlie summer, an ounce vial of spirits of hartsliorn
should be considered one of the indispensables, as, in case of being bitten or
stung by an}' poisonous animal or insect, the immediate and free application of
this alkali, as a wash to the part bitten, gives instant, perfect and permanent
relief, tlie bite of a mad dog (we believe) not excepted; so will strong ashes-
water. ,

Remarks.. — I should as soon risk the immediate application of the spirits
of hartshorn as any other caustic for a mad dog bite; but it would not do to
put it into the eye — as the onion juice referred to.

SPRAINS, SWELLINGS, CROUP, ETC.— Remedy for.— Best

cider vinegar, 1 pt. ;»spirits of turpentine, % P^- '■> ^^^ "^'f^W, 3 eggs, and mix
all. Directions — Apply to the neck in croup, and to sprains or swellings by
saturating (thoroughly wetting) cloths and lay on, or bind on when necessary.
*' Cures," says Preacher Jones, " on the ' double quick.' It cured a woman's
swollen arm in 3 days who had had to give up work and go to begging on
account of the swelling. "

Remarks. — It would be as valuable for animals as for persons. See
" Croup, Sovereign Remedy for," for the value of turpentine in this disease. I
think the vinegar and beaten eggs will improve it.

HOP BITTERS— Cheap and Reliable, Without Spirits of Any
Kind.— Hops, 2 ozs. ; ginger root, bruLsed, 1 tiibic-spoonful; water, 2 galls.;
brown sugar, 2 lbs. ; yeast, J^ cup. Directions— Boil the hops and ginger to
obtain their strength, strain half an liouf ; add the sugar and continue the heat,
removing all scum that arises; then cool to blood warmth, put in tlie
yeast; let the yeast work over night, or that length of time, then bottle

TREATMENT OF DISEASES.

Sll

«ncl keep in a cool place. Dose — Take 2 or 3 good swallows before each meal,
•or in amount as found necessary from the following:

Remarks. — These bittevs are recommended in all cases requiring a tonic
action, where there is a tendency to a chronic inflammation, as in catarrhal
headache, pain in other parts, kidneys out of order, etc. The gentleman from
whom I obtained this, at Grass Lake, Mich., was a kind of "domestic doctor,"
had a cure for everytliing. I have used these hop bitters, however, and am well
pleased with their action. They improve the appetite and strengthen the diges-
tion. One of his cures was for ague, by taking sulphur in molasses every
night. He claims to have cured over 100 obstinate cases with that simple rem-
•edy. He said if the hop bitters did not loosen the bowels after a few days to
«dd a little salts — Epsom — enough of it, for a day or two only, to loosen them.

The following is claimed to be the real Hop Bitters which has made such a
fitir in the woHd: Hop leaves, 3 ozs. ; buchu leaves, 1 oz. ; fl. ext. of dandelion,
1 oz. ; fl. ext. ot mandrake, 3 drs. ; whisky, 1 qt. Diuections, Dose, etc. —
Boil or simmer the hops and the buchu leaves in water, }4, gal. , for 6 hours,
or down to 1 qt., strain, and when cold add the fl. exts. and whisky. Dose—
From 1 to 3 table-spoonfuls 3 times a day, before meals.

Remarks. — It will be found a tonic and laxative, and the amount taken
must be governed so as no. to loosen the bowels but slightly, else its tonic efl!ects
would be carried off too readily. I have not used this, but I have the first
above, with much satisfaction.

TOBACCO— Its Use Frequently Injuring Sight and Memory.
—Dr. Mackenzie, in his "Opthalmology," a work on the anatomy and diseases of
the eye, expresses his opinion that tobacco is the frequent cause of amaurosis,
diminution, or complete loss of sight, and says: " One of the best proofs of
this being the case, is the great improvement in vision (sometimes complete res-
toration), which ensues on the use of that narcotic being abandoned." Tobacco
is a powerful narcotic, and often affects the nerves disastrously. This position
of Mackenzie, says a French writer, is confirmed by M. Michel, who clashes
the disease among the two forms oicerebrai, or brain, amaurosis (loss or dimin-
ution of sight by the condition of the brain), which are but little known. One
of these conditions is seen in heavy drinkers, and is symptomatic of delirium
tremens; but the other, he thinks, is brought about by the use of tobacco; and
he also believes there are but few persons who have habitually, for a long period,
smoked more than 5 drachms, % of an ounce, daily, without their sight, and
often their memory, being more or less enfeebled. Then let those who already
realize either of these conditions, or think the prospect good for their occur-
rence, abandon the use of tobacco in any form, ;U once, and forever, and keep
their young folks from its use, if possible. Fintiinate for the author he could
never tolerate its use at all; but one can scarcely see an old man, or even young
men, and many boys, even passing along the street, without a cigar in their
mouth, or gracefully (?) held in their fingers. If its use continues to increase
for the next century as it has for the last decade (10 years passed of this cen-
tury) we shall, i greatly fear, be the next thing to a nation of imbeciles; with
much larger per cent of idiots than at this writing. A fearful respousi-

213

DR. CHASE'S RECIPES.

bility rests upon parents, and gOA'ernments. Certainly no school-boy should bo
allowed to use tobacco in any form; but it is law, and vigilant watchfulness of
officers appointed for this purpose, with the same care and watchfulness of par-
ents also that will ever prevent it, and that not wholly; for it has a fascination
which cannot be accounted for upon any other principle only that of exhilara-
tion, which is, in fact, the reason why it should never be used. It over stimu-
lates the nerves, and thereby destroys, or very much injures them, shortening
life, if no more serious catastrophe, as blindness, loss of memory, paralysis,
etc., does not set in before.

EPILEPSY— Bemedies Which Have Been Successful. — I.

Chas. VanWye, M. D., of Browning, Mo., reports through the Brief the case
of a man of 37, who had been troubled from childhood with epilepsy, cured by
the use of bromide of potassium, 30 grs., 3 times a day, dissolved in water^
half a tumbler or so, until it produced its physiological effects, which are simi-
lar to that of iodide of potassium, i. e., it may affect the head like a cold, and
if the stomach or alimentary canal are irresistible, it may produce diarrhea,
and increase the urine too much, but it may produce acne (a pustular affection
of the skin), and a person taking large doses very long may have a manifesta-
tion of weakening of the mind ; then, if any of these occur, stop its use a few
days, or a week; or if taking it 3 times daily about meal-time, stop the noon
dose, and if this does not relieve that, or either of these conditions, drop to 15
or 20 gr. doses, twice daily, then if not relieved in a few days stop as above
indicated. In the case given it was used at intervals, i. e., stopping every fourth
week for 15 months, and only one convulsion after beginning its use. But the
doctor would not begin unless the man would agree to take it several months at
least. He considered it a perfect cure.

Remarks. — Dr. King, in his Dispensatory, says: "It has been used sue
cessfuUy in enlarged spleen and liver, swelling of lymphatic glands (glands of
the neck, armpits, front of elbow, back of knee, groins, etc., externally, and
along the lymphatic vessels internally), scrofula, epilepsy, nervous depression
from masturbation, also nocturnal (night) emissions, irritability of the nervous
centers, and in hypertrophy (enlargement) of the ventricles (of the heart). It
has proved successful in pertussis (whooping-cough), and also in asthma, in
doses of 20 to 30 grs., repeated 3 or 3 times a day," etc. So you see it has been
used in as large doses as Dr. "Wye prescribes it above; but it has not been used
as long, generally, and that is the probable reason that it has not proved more
beneficial heretofore. Even in doses of 10 to 15 grs. it has held tits in check,
and in such doses may be continued for years safely; watch in all cases, how-
ever, for any of the above named bad symptoms and stop or lessen the dose as
directed.

II. FVll for Epileplic Mta in the Early Stages. — Sulphate of zinc and cay-
enne pepper, each 60 grs. ; rhubarb and ipecac, each 30 grs. ; all pulverized and
made into 60 pills, with solid ext. of hyoscyamus, enough only to form into
pill mass. Dobe— Take 1 pill night and morning one week, then stop a wee:.,
and so on every other week.

TREATMENT OF DISEASES.

213

liemarks.—Tir. Gunn, in his "New Family Physician," says of it: "An
important remedy, and has cured many cases of epileptic fits, when taken iu
early stages."

SALT WASHINGS, DRY RUBBINGS, ETC.— Important in
a^l Chronic Diseases, Especially of an Inflammatory Character.—

In all chronic diseases, and especially diseases of an inflammatory character,
as catarrh, throat, bronchial or lung difficulties, inflammation of any or all
these- parts named, or inflammation of the stomach, liver, kidneys, bladder,
urethra, vagina, white swelling, and any or all other swellings or inflammation,
and in fact in all conditions and at all times of life, it is of the utmost impor-
tance, not only to keep the whole surface clean by bathing or washing, at least
twice a week in summer and once a week in winder; but in all chronic or long-
standing diseases, it is very important to stimulate the skin by salt-water wash-
ings, every other morning (Sunday morning being set for a soap and water wash-
ing), followed by brisk rubbing of the whole surface, which equalizes the cir
culation, helps to break up congestions (an undue amount of blood in any
organ or part), putting the whole machinery of the circulatory system (heart,
arteries, veins, and the smaller vessels near the surface known as capillaries),
into complete working order, without which perfect health cannot be long
maintained.

I. Strength of Salt Water. — Dissolve % a tea-cup of common barrel salt in
3 pints of water (in winter the water should be warm and the bath taken in a warm
room; in summer, if the water stands in the room over night, it will do very
well without warming); then with a sponge, or what is better, a piece of coarse
woolen cloth, wash first the arms, neck and body thoroughly, then the lower
limbs and feet, by which time the upper parts will be dry without wiping, when,
with another piece of coarse woolen cloth, flesh-brush or hair mitten, rub a?
hard and long as the friction can be borne, or till the whole surface glows or
burns with the heat caused by the fre circulation of the blood in the skin.
The morning is the best time to do it, as the system is then free from excite-
ment, and, unless you have been too warmly covered, also free from perspira-
tion; therefore, less likely to " take cold." Do not neglect the feet even, but
Tub all well and thoroughly each time. It is claimed by some physicians that
these salt washings and dry rubbings alone will break up and cure many chronic
diseases. I know, however, without a good circulation in the skin, health will
sooner or later fail. My desire is to impress its importance u])on every invalid,
for witli'nU it not half the speed can be made in curing disease, even with the
best of tvpiitmont.

II. /'r.y Rubbings. — All other morninirs and evoiiinir'^ than those for the
salt-water washings, the friction or dry rubbing will materially help to bring
about the desired circulation of the blood in tlie skin, as it draws it away from
any inflamed or otherwise diseased organ or part of the system. To be done
as you undress for the night, and before dressing in the morning.

III. Cold Fi-ei. — In all cases of habitual cold feet, the foregoing plan of
washings and rubbings is also of the utmost importance, making the friction,
or rubbings, of the lower limbs and feet the most thorougli.

-i.

214

DR. CIIAtiE'S ni-XU'ES.

rV". The advantages of these washings and rubbings will soon be realized!
if t^e di tions are faithfully carried out. If a common towel is thoroughly
wet in salt water, of the strength above given, then hung up without wringing,
and dried, it can be used with advantage on the back and shoulders. It does-
well, also, to rub the whole surface with the salt, which gives it a " bite," or
roughness, taking hold of the surface quickly.

v. The flesh-brush, a long, crooked or bent one. with which you caa
reach the back, shoulders and every other part, is very convenient, but cost
from $1 to $2, according to quality; and the English hair glove, or rather mit-
ten, is also a great help for men, but too harsh for women, in their frictions. A
mitten made of any coarse sacking will do well for them, or even for men, if
they bear on ha' i in using it; but it matters not so much as to what you use to
arouse the surfuce circulation as it does in this, that by some of these means it
must be aroused and also maintained, i. e. , to have warm surface if you expect
to break up chronic or long-standing inflammatory diseases of any of the inter-
nal ore ,ns if you do not do this, or if you cannot do it, the disease will make
steady progress against you, not much matter what else you do or take.

VI. Sweating and Cdd Feet in Cases of Debility. — Very often, in cases of
debility, the feet sweat considerably, so as to wet the bottoms of the stockings,
and the feet consequently become so cold as to make one think they are stand-
ing upon a stone, as it were. In such cases, no matter whether it be with con-
sumptives or from other diseases, or even if this condition of sweating of the
feet is common to any one, the best and only natural course of treatment is to
soak the feet in cold salt water — a couple of good handfuls of salt in water
enough to nicely cover the feet — from 3 to 5 minutes, night and morning, and,
if very bad, also at noon; then wipe dry and use the brush, hair mitten, or a
mitten made with some very coarse sacking, until the surface is completely red
by the rush of blood to them; then rub also with the hands, and pat or slap the
feet with the hands, one on top the other upon the bottom, so that the blows
meet, except that the foot and toes are between them; and thup "vork with them
until they begin to get warm ; then put on the stockings and you will soon feel
such a glow of warmth and comfort that will more than repay for all the discom-
fort it has caused you. This must be continued until the difliculty — tendency to>
sweating of the feet — is overcome, no matter whether it takes a month or a year;
and it must be extended to tlie whole surface of the body and limbs, as in the
salt water washings before mentioned, once or twice a week, and with the dry
rubbings each night and morning, all the time, as needed ; and if it is done by
every person all their lives, they will live years longer than they would without
it. And here I will add, that those referred to before as not having a warm
room in winter in which they can use the salt water washings, can do this
soaking of the feet in salt water, as I have directed, in the family room, where
even a young lady will probably not faint on seeing a gentleman's feet, especially
if kept as clean as they ought to be; then the "Swiss movement" or the
"Massage," and rubbing the body and limbs, can be done in the bed, as
already pointed out. Of course, in all cases of debility, or of chronic diseases.

TREATMENT OF DISEASES.

215

a suitable tonic treatment should be adopted, that will build up the system and
meet all other conditions that the case may require.

VII. Salt Water Washings and Dry Rubbing, When Your Room is Cdilf
Substitute for. — Some of my patients, whom I had desired to use the salt wash-
ings and dry rubbings, have reported that they could not, in cold weather, have
warm rooms in which they could attend to it. To such I would say, then, get
into bed, and as soon as the bed gets a little warmed up by your presence, lying
upon the back, draw one foot up to the body, which elevates the knee, place
the other foot upon that knee, which brings the leg near enough to allow you
you to pinch the skin, gently, with the thumb and fingers and with the fingers
and "heel of the hand," from foot to knee, several times over, thoroughly;
then the upper part of the limb in the same way; then change and do the other
in the same manner, both evening and morning before rising. It is called the
" Swedish movement," or " massage," and if it is extended to the arms and
body so much the better. You can have a common hair bnish and use that
over the limbs and feet freely too, to close with; or you can straighten dowa
the limbs, and with the bottom and side of one foot against the inside of the
other leg you can, with a little practice, make a thorough friction on the inside
of the leg, or lluib; theu put the knee over the top and outside of the leg and
do the same; then put the toes under the leg, and to the outside, do the same
there. The quicker the foot is moved up and down upon its opposite one, the
better will be the frictiou, and the warmer will the feet and limb become; for it
can be done nicely upon the top and sides of the foot, as well as upon the leg.
Of course, first one, then the other, is to have a " treat," And if it is done well
and thoroughly, after the first few times, if your feet and limbs are habitually
cold, you will, indeed, think and realize that it is a grand treat, too. One
who has never tried it will be astonished at the wanuth which five minutes rub-
bing thus, to each limb, will give. ^

If this plan fails to keep your feet warm all through the night, put on
woolen stockings when you wake up and find them cold. Try it, all who have
not warm rooms for the water washings and rubbings ; and do this, too, every
night, and every morning, until warm feet is the rule, not the exception; and
thank Dr. Chase as long as you live. I know you will, if you learn to do it
thoroughly and well. The upper leg, or thigh, must be done with the hand,
brush, small coarse towel, or a woolen cloth, well gathered into a tight ball
or handful, that it may not slip around upon itself. The harder you rub the
better, and the less time it will take to get up the necessary warmth.

1. BALM OP GILEAD BUDS, TINCTURE OP-Por Cfuts,

Bruises, etc. — Take any sized bottle and fill it, loosely, with Balm of Gilead
buds, which have been briiisod or cut into two or three pieces, then fill with
good whiskey or diluted alcohol (half water, half alcohol), cork and shake
occasionally for a week or ten days, when it will be ready for use, for wetting
bandages applied to cuts, bruises, wounds, sores, etc. (See also " Balm of
Gilead Ointment," and remarks following. There is nothing known to be more
healing than the Balm of Gilead buds.)

'IM

DR. CHASE'S RECIPES.

2. Por Coughs and Sore Lungs.— Mix equal parts of honey with
tlie tincture and talie 1 or 2 tea-spoonfuls 8 or 4 times a day. It is considered
expectorant, diuretic and somewhat stimulant and tonic.

TUMORS, POISONED WOUNDS, AND WILD VINE POIS-
ONINGS— Earth Cure for.— Take the stratum of clay used for making the
best red brick, which lies immediately below the soil. Dry in the sun so it can
t>e put through a sieve'; keep in air-tight jars ; mix with hot water until of the
•consistency of putty, and apply warm, with a knife, over the tumor, half an inch
thick; cover with light brown paper, then bandage with a good strong bandage,
and keep it on 24 to 48 hours. This has caused some wonderful cures, I am
told. It is also good for some forms of rheumatism, dropsy and poisoned
Grounds. — Housekeeper.

Remarks, — I have no knowledge, only my judgment, as to the value of this
for tumors, but knowing the clay cure to be positive in drawing out the poison-
ous effects, swelling, soreness, etc., when poisoned by ivy, I know it will be
valuable in poisoned wounds and, I believe, even good for mad dog bites, if
applied quickly after cauterizing; and, therefore, I judge it good for tumors.
The clay is very absorbing. I should, however, change it as often as the cov-
ering gets dry. (See also Poisoning by Poison Ivy, etc.)

DIURETICS, VALUABLE.— I. Buchu and uva ursi, leaves of each,
loz.; pareira brava root, 1 oz. Mix and divide into 3 powders or parcels,
evenly. Diuections and Dose — Pour upon one of these parts a quart of boil-
ing water, in a covered tin pail or fruit jar. When cool enough to drink, take
1 to 8 moderate swallows every 2 or 3 hours, so as to increase the flow of urine,
\vhich will use up the quart in about 2 days. If to be kept longer, 6 ozs of
good gin will prevent its souring, if strained from the dregs. Used in catarrh
of the bladder, irritation of the kidneys, uretha, etc.

II. Take buchu leaves, 2 ozs. , and treat as in I. ; when cool add 1 tea-
spoonful of bi-carbonate of soda, and 30 drops of fl. ex. of liyoscyamus, and
drink all in 2 days. Use more than the above in cases where there is mucus of a
stringy character passed in the urine. After a day or two, repeat the same until
relieved. If much irritation of the uretha, get 1 oz, of sub-nitrate of bismuth
and put into 8 ozs. of soft water, and inject % oz. into the urethra 3 times dally,
shakin ')cfore pouring out; else, obtain "Humphrey's Marvel of Healing,"
and add 3 times 'as much water as of the "Marvel," and inject in its place.
Either is excellent. Retain them 2 or 3 minutes, whichever is used. These are
good for any case requiring diuretics. ' , •

HOT WATER CURE— Directions for Using.— The following
instructions as to the manner of using hot watei as a means of restoring health
to a generally debilitated or exhausted system, I take from the Medical Brief,
thfn'kiBg the explanation and directions here given will enable many of our
readers to obtain additional helps, over and above what are given under the
head of Hot Water in Consumption, Dyspepsia, etc. I have been unable to
find where Dr. Salisbury's institute is located, or anything further than given
in this quotation, and the diflferent items referred to in this book, as above indi-

,*»

ThEATMEXT GF DISEASES.

817

cated; but as I have been using it with salisfacticn in several cases of dyspepsia
I think it will be found generally useful. I will here say that I
recommend the water to be heated to 140® F. iu summer, and 145'' to 150" in win-
ter, in quantity about i^ to % of a pint as a general thing, and taken about }^
to % of an hour before meals. If one should be very thirsty at bed-time, then
also, but not unless necessary to allay thirst.

I. " The Water Must be Hot, Not Gold Nor Lvkewarm.— This is to excite
peristalsis (like peristaltic, a successive contraction and relaxing of the muscU"
lar coats) of the elimentary canal. Cold water depresses, as it uses animal heat
to bring it up to the temperature of the economy (body), and there is also a loss
of nerve force in the proceeding. Lukewarm water excites upward peristalsis,
or vomiting, as is well-known. By hot water is meant a temperature of llO"
to 150° Fahrenheit, such as is commonly liked in the use of tea and coffee. In
cases of hemorrhage, the temperature should be at blood heat (98° F.). Ice-
water is disallowed in all cases, sick or well.

II. " Quantity of Hot Water at a DravgJit. — Dr. Salisbury first began
with one-half pint of hot water, but he found that it was not enough to wash out,
nor to bear another test founded on the physiological fact that the urine of a
healthy babe suckling a healthy mother — the best standard of health — stands at
a specific gravity varying from 1.015 to 1.020. The urine of the patient should
be made to conform to this standard, and the daily use of the urinometer (an
instrument for telling the specific gravity of the urine, but not generally neces-
sary to have nor obtain except in hot-water cures) tells whether the patient
drinks enougli or too much hot water.

"For example, if the specific gravity of the urine stands at LOaC, more
hot water should be drank, unless there is loss by sweating. On the other hand,
should the specific gravity of the urine fall to 1.010, less hot water should be
drank. The quantity of hot water varies usually from }4 Pt- to 1)^ pts. at one
time of drinking.

"The urine to be tested should be the 'iirina savfivinis, or that passed just
after rising from bed in the morning, before any meals or drinks are taken.

"The quantity of urine voided in 24 hours should measure from 48 to 64
ozs. (IJx^ to 8 qts.). Tlie amount will, of course, vary somewhat with the tem-
perature of the atmosphere, exercise, sweating, etc., but the hot Avater must be
given so as to keep the specific gravity of the infant's standard, to wit: 1.015 to
1.020. The urinometer will detect, at once, whether the proper amount of hot
"water has been drank, no matter whether the patient is present or absent.
Another test is that of odor. The urine should be devoid of the rank tfriTiow*
smell, so well known, but indescribable. [The absence of this " rank smell " is
H sufficient guide for home tests; take enough to get rid of this rank odor, is nl'
sufficient.]

" The Salisbury Plans aim for this in all case's, and wlion the patients are
true and faithful, the aim is realized. [If a patient will not be true to himself,
or herself, you may as well give up trying at once.]

III. " Times of Taking Hot Water. — One to two hours before each meal,
and half an hour before retiring at night. [I hare taken it myself, and so recom*

218

DR. CHASE'S RECIPES.

mended to others, half or three-fourths of nu hour, only, before each meal, owdL
have never known vomiting, or even sickness of the stomach to arise.]

"At first, Dr. Salisbury tried the time of one-half hour before meals, br.t:
this was apt to be followed by vomiting. [I have not so found it.] One hour
to 2 hours allows the hot water time enough to get out of the stomach befoi »
theJfoo{l enters, or sleep comes, and thus avoids vomiting. Four times a day-
gives an amount of hot water sufficient to bring the urine to the right specific
gravity, quantity, color, odor, and freedom from deposit, on cooling. [There
is probably something of importance in these points, but I have, as yet, at any
rate, only recommended to take it 3 times daily, unless thirsty. at bed-time.] If
a patient leaves out one dose of hot water during the day, the omission will
show in the increased specific gravity (weight, by the urinometer). In the color,
etc. Should the patient be thirsty between meals, 8 ozs. (half pint) of hot
water can be taken anytime between 2 hours after a meal and 1 hour before the
next meal. This is to avoid diluting the food in the stomach with water.

IV. " Mode of Taking Hot Wnter.—ln drinking the hot water, it should be
sipped, and not drank so fast as to distend the stomach and make it feel uncom-
fortable. From 15 to 20 minutes may be consumed in drinking the hot water.
[About 5 minutes time is all the author took in drinking the hot water, and
all he recommends; still, if 1 to IJ^ pts. are to be taken, a longer time will be
needed. But, for ordinary cases of home treatment, I think 3^ to ^ pt. is
enough, and especially so if it is taken 4 times daily.]

V. " The Length of Time to Continue the Use of Hot Water. — Six months,
is generally required to wash out the liver and intestines thoroughly. As it pro-
motes health the procedure can be practiced hy well people throughout life, and
the benefits of cleanliness be enjoyed. The drag and friction on human exist-
ence from the effects of fermentation, foulness and indigestible food, when,
removed by this process, gives life a wonderful elasticity and buoyancy.

VI. "Additions to Hot Water. — To make it palatable, in case it is desired,
and to medicate it, aromatic spirits of ammonia, clover blossom tea, ginger,
lemon juice, sage, salt and sulphate of magnesia (epsom salts), are sometimes
added. When there is intense thirst, and dryness, a pinch of chloride of cal-
cium (chloride of lime") or nitrate of potash (niter) may be added, to allay
the thirst and leave noistened film over the parched and dry mucus mem-
brane surfaces. Whuu there is diarrhea, cinnamon, ginger or pepper may be-
boiled in the water, and the quantity drank, lessened. For constipation, a tea-
spoonful of sulphate of magnesia, or % tea-spoonful of taraxacum (dandelion,
fl. ex.) may be used in the hot water.

VII. "Amount of Liquid (Tea, Caffee or Wafer) to be Drank at a Meai..
— Not more tban 8 ozs." [J^ pt. or 1 cup of tea or coffee.] " This is in order
not to dilute the gastric juice, or wash it out prematurely, and thus interfere
with the digestion process.

VIII. " Tlie Effects of Drinking Hot WaUr, as indicate, ar*;— The inv
proved feelings of the patient. The faeces (passages) become black with bile,
washed down its normal (natural, or healthy) channel. This blackness of fasces
lasts for more than six months (I have not found this so, but it may be in some

TREATMENT OF DISEASES.

3i<r

cases), or until the intolerable fetid odor of ordinary fceces is abated (this I have
lound true), and the smell aproximates the smell of healthy infants sucking
healthy breasts, and this shows that the ordinary nuisance of fetid (bad smell-
ing) faeces is due to a want of working out and cleansing the alimentary canal
from its fermenting contents. The urine is clear as champaign, free from
deposit and odor, or coloring, 1.015 to 1.020 specific gravity, like infants urine.
The sweat starts freely after drinking, giving a true bath from center to
surface. The skin becomes healthy in feeling and looks. The digestion
is correspondingly improved, and with this improvement comes a better
working of the machine." [Human system as a whole.] "All thirst and dry
mucus membranes disappear in a few days, and a moist condition of the mucus
membrane, and the skin, takes place. Ice water in hot weather is not craved for
and those who have drank ice water freely are cured of the propensity.
Inebriety has a strong foe in the use of hot water."

liemarks. — Tlie author finds, by personal use of hot water, nearly all tho
foregoing statements of the Brief to be facts, and I especially hope the la-st
statement shall so prove that "inebriety has a strong foe in the use of hot
water," and I feel almost sorry I cannot attest to this from a personal know-
ledge, so anxious am I to do good to my fellow-creatures, knowing, as I do,
how much confidence the statement of a fact with which the author has positive
knowledge helps one to have faith enough in any certain thing to give it a trial.
Let none needing it for that purpose, or any other given here and in other parts
of this book, for all purposes indicated here or there, fail to try it. The
author, however, can give no greater assurance of his own confidence in the
use of hot water than to say that I now arise to go and heat water to take
myself, half an hour before my supper, for it does me good, stops all craving
for cold drinks and allays all feverishness of stomach, bowels, etc., etc., of this
hot day, the thermometer reaching 90° Fahrenheit in my office at 3 P. M.

MEASLES. — This is a contagious or "catching" eruption, and would
be a disease of less severity were it not sometimes followed by serious results.
It is a disease peculiar to childhood, although persons well along in years some*
times have them. As children have them easier than adults, it is advisable to
take no special precaution to prevent them. They usually appear in from 7
to 14 days after exposure.

Symptoms. — The first symptoms of measles are shivering, succeeded by
heat, thirst and languor; then follows running at the nose, sneezing, cough;
the eyes water and become intolerant of light; the pulse quickens, and the faco
swells; there are successive heats and chills, and all the usual signs of catarrhal
fever. Sometimes the symptoms are so mild as to be scarcely noticeable, and
sometimes greatly aggravated; but in any case, at the end of the third day, or a
little later, an eruption of a dusky red color appears, first on the forehead and
face, and then gradually all over the whole body. In the early stage of this
eruption there is little to characterize it, but after a few hours it assumes the
peculiar appearance, which once seen can never be mistaken. The little red
spots become grouped, as it were, into crescent-shaped patches, which are slightly

9S0

DB. CHASE'S RECIPES.

elevated above the surface, the surrounding skin retaining Its natural color. On
the third day of the eruption it begins to fade and disappear, being succeeded
by a scurfy disorganization of the cuticle, which is accompanied by an intoler-
able itching. The febrile symptoms also abate, anrl very quickly leave the
patient altogether, but often in a very weak state and with a troublesome cou'jh.
Between exposure to the infection and the breaking out of measles, there is
usually an interval of 14 days, which is called the period of incubation; so that
It is not uncommon, where there arc several children in a family, for the cases
to succeed each other at fortnightly intervals.

• This disease is often rendered dangerous by complications with others; so
that, not in itself of a fatal character, it frequently leads to fatal results. "Where
there are the seeds of consumption or scrofula in the constitution, they are likely
to be called into activity during the debility which follows an attack of measles;
dropsy often follows it, as do affections of the air passages, chest and bowels.

How to Distinguish Measles from Scarlet Fever.— Measles is
a less dangerous disease than scarlet fever, although sometimes mistaken for it
in the early stages. In measles the spots are not as deeply colored as in scarlet
fever, and are differently shaped and rougher to the touch. In scarlet fever the
spots usually appear on the second day after the first symptoms are observed,
and in measles on the third or fourth day. The irritation of the nose, sneezing
and discharge, that are' prominent symptoms in measles, do not occur in scarlet

fever.

Treatment. — Generally speaking, for simple measles, little medicine is
required. Give the patient plenty of diluent drinks; let him have a spare diet,
■and a moderately warm and well- ventilated room; keep the bowels gently
open; if a roasted apple, or a little manna in the drink will not do this, give a
•dose of castor-oil. Where there is much heat of the skin, sponging with tepid
vinegar and water will completely relieve it, and also the itching. When the
eruption has subsided, and the desquammation of the skin commenced, a tepid
bath will materially assist this process, and get rid of the dead cuticle. On the
third or fourth day after the disappearance of the eruption, give a small dose of
powder of rhubarb, jalap, or scammony. Care should be taken to protect the
patient against change of weather, and to restore the strength by a nourishing
diet. Attention should be paid to the cough. Give drinks of flaxseed tea or
slippery elm, made slightly acid.

If the attack is severe, attended with high fever, headache, restlessness,
etc., the feet should be placed in a hot mustard bath for 10 or 15" minutes, after
which place the patient in bed warmly covered, giving every hour until the
fever subsides and sweating takes place, Fluid Extract of Aconite, 1 drop to a
tea-spoonful of water; and every 3 hours, or until the pulse is reduced in fre-
quency, ftvve 1 drop Fluid Extract of Veratrum Viride similarly diluted.

Cold water may be taken freely with benefit in this as well as all in other
eruptive or miasmatic fevers. A very good drink can be prepared by making
a bowlful of slippery elm infusion, and adding the juice of a lemon and a
table-spoonful of creain of tartar, and using as a drink as the patient desires.

TREATMENT OF DISEASES.

221

Tho bowels should be regulated by the Compound PodophylUn Pills, or
the Compound powder of Jalap.

The dk>t should be light, and consist largely of ripe cooked fruits, gruels,
broths, and otlier easily digestible articles.

Sore throat should be relieved by inh, 'ation of hot vinegar, or by a gargle
of Carbolic Acid, 2 drops to 1 ounce of water. If the eyes should become irri-
tated and inflamed, they may be relieved by a cool wash of slippery elm, alum
curd, rose leaves, or moist tea grounds taken from the pot.

To Bring them Out. — In cases where the eruption does not appear,
warm whiskey sling or the Compound Tincture of Virginia Snake Root may be'
given to bring it out.

2. Sometimes when warm drinks fail to bring them out, drinking largely
of cold water, and keeping warmly covered in bed, will produce the desired
effect.

3. The following will be found most eflScient: Strong balm tea with a
little saffron infused, or hot ears of corn, wrapped in a cloth saturated -^ith di-
luted vinegar, placed about the body.

Striking in.— Soraetimes the eruption of measles disappears suddenly-
then there is cause for alarm, and energetic treatment required; the patient
should be directly put into a warm bath, and have warm diluent drinks; if the
pulse sinks rapidly, and there is great prostration of strength, administer wine
whey, and the following draughts: 10 drops of aromatic spirits of ammonia, or
5 grains of the sesquicarbonate in J^ an ounce of camphor mixt ire, with a drop
of laudanum every four hours; should the prostration be vcy great, weak
brandy and water may be given. The state of the chest, head, and bowels
should be closely watched for some time after the patient is convalescent, as
disorders of these organs are very likely to occur, in which case it is probable
that there may be pneumonia, hydrocephalus, or diarrhea.

2. Apply mustard poultices to the feet, ankles, wrists, and over the whole
abdomen, letting the poultices remain a few minutes and until they produce
considerable redness.

Severe cases of measles are liable to be accompanied with pneumonia, and
where there are decided symptom."? of this, the Hop Fomentation (see below)
should be applied over the whole chest, with warm applications to the feet and
legs. The frequent inhalation of the vapor of hot vinegar should be em-
ployed.

Chronic sore eyes, diarrhea, a lingering cough, etc., are liable to follow
severe cases of measles, and these should be treated according to the indicatioD§
of each individual case.

Malignant Measles.— This is a variety which commences with the
above symptoms in an aggravated form; the rash quickly assumes a livid hue,
alternately reviving and disappearing, and is mixed up with dark red spots like
flea-bites; in this form of the disease we have extreme debility and all the syrap-
loms of putrid fever, like which it should be treated. No time should be lost
in procuring medicm i^^

222

DR. OEASE'S BE01PE8,

Herbal or EeleeHe Treatment for Meadet. — A strong tea composed of saf-
fron and snake root always proves bcncflcial. Decoctions of Hcorlce, marsh-
mallow roots and sarsaparilla are likewise beneficial. Sudden changes should
be guarded against, and especially exposure to cold draughts, the room, how-
ever, should be kept moderately cool. No animal food should at first be taken,
but the patient confined to low, spare diet, such as sage, gruel, etc. A good
drink may bo made of barley water, acidulated with lemon juice.

HOT FOMENTATIONS AND POULTICES.— Hot fomentations
arc 8ervice!il)le in treating many forms of disoaw, and in some they are indispen-
sable. Hops, stramonium or jimson weed, tansy, hoarhound, catnip, lobelia,
etc., either in the herb or in tincture, are among tlie most common agents em-
ployed. The herbs should be simmered in water, or vinegar and water, until
their strcngtii responds to the liquid, when tliey should be placed between thin
muslin clotlis, applied as hot as the patient can bear, and covered with a num-
ber of thicknesses of heated cloths. Material should bo prepared for two
applications, so that as one is removed the other may be applied. The same
application may be used over and over, using the liquid in which it was steeped,
or adding hot water to keep it moist. They should be clianged every 5 to 8
minutes, using care not to expose the part to the cold air during the changes,
Wlien using tinctures instead of herbs, prepare a lotion by adding to a sufficient
quantity of water, or vinegar and water, or whiskey and water, so much of the
tincture as will give it the requisite strength, warm the lotion and place it where
it will keep warm, and saturate and wring from it several thicknesses of flannel
or muslin, applying hot to the part as in other cases. Vinegar or whiskey
should form an ingredient, if practicable, in any fomentation, and hops form a
good combination with other ingredients when not used alone.

Hop Fomentation.— In bilious colic, inflammation of the lungs, and
other cases requiring energetic treatment, the best fomentation is made as fol-
lows: Take a quart of vinegar, piit in a kettle, and add as much hops as the
vinegar will take up; boil them together for 5 or 10 minutes, and stir in as
much corn meal as wi' •^ ^ the whole into a thick mush. The meal is added
simply to give cons'' the mass so as to retain the heat jjnd not wet the

bedding. If co' aot at hand, shorts, or bran and flour mixed together,

will do. Spn iiickly upon an ample piece of muslin cloth ( if 2 or 3

Inches thick ai. . oetter ), and apply hot. If too hot to be applied next the
skin, lay folds of cloth between. The essential point is to get the heat and the
fullest effects of the hops and vinegar as soon as possible, and to hold their
effect as long as possible.

Hot Mustard Foot Bath.— Prepare a bucket or tub, the same as for
an ordinary foot bath, filling it a third to half full of water as hot as the patient
can bear with comfort. Put in it about two table-spoonfuls of ground mustard
(more or less, according to the "ce of strength desired). Provide a reserve
of hot water (boiling hot, or nearly so), and after keeping the feet in the bath
tor a short time, add hot water to keep up the temperature, keeping it as hot as

TREATMENT OF DiaBASEa.

223

the patient can bear for ten or fifteen minutes. The parts should then be gently
•dried and warmly wrapped.

Slippery Elnr. Poultice.— Take of slippery elm bark, In powder,
'half an ounce, and a sufficient amount of hot water to form b poultice of the
proper consistence. This poultice is valuable In all cases of burns, scalds,
swellings, infiammntlons, ulcers, painful tumors, abscesses, aid wherever a
general soothing emollient poultice Is required.

Yeast Poultice. — Applicable to sores and Indolent ulcers. Made by

taking 5 ounces of yeast and a pound of flour (or in that proponion), and

■ adding to water at blood heat, so as to form a tolerably stiff dough; set In a

, warm place (but not so as to scald) until It begins to ferment or to "rise," and

apply like any poultice. . , ■

MUMPS. — This disease, which Is a contagious epidemic, consists of in-
flammation of the salivary or parotid glands, which are situated on each side of
the lower jaw.

Symptoms. — It commences with slight febrile symptoms of a general char-
acter. Very soon there is a redness and swelling at the angle of the jaw,
wliich gradually extends to the face and neck near to the glands. These some-
Jtinies become so large as to hang down a considerable distance, like two bags.

They may come on suddenly, or else be preceded by a few days of general
indisposition, which now and then amounts to higli fever. A feeling of stiff-
ness about the jaws Is soon followed by swelling, often very bulky, and more
»or less tense. The swelling is apt to extend cither at the back of the lower jaw
'or underneath it. The swelling contains no fluid ; dental pain is absent. Gen-
erally tirst one side of tlie jaw is attacked and then the other; it is rare for both
sides to suffer simultaneously. Not uncommonly similar swellings burst
out in other localities of the body, the genital organs being most liable to
seizure.

Treatment. — But little medical treatment is required for this disease when
at its height, Tlie patient, from sheer inability to move the jaw, must live
chiefly on slops; and it is well for him to be kept low, unless very delicate, in
which cose a little good broth or beef tea should be given. If there is much
pain, the throat should have hot fomentations applied; and, in very severe
cases, two or three leeches. Mumps is not a dangerous disorder, unless the in-
tlaramation should be turned inwards, in which case 't will probably affect the
brain or testicles; or, in the female, the breasts. Snould the swellings suddenly
<lisappear, and thereby aggravate the sytr/jjtoms of fever, the following lini-
ment must be applied: Camphorated spirits, 1 oz. ; solution of sub-carbonate
of ammonia, 2 drams; tincture of cantharides, J^ dram. Mix, and rub in until
the swellings re-appear. Take also, internally, nitrate of potass, 1 dram; tartar-
ised antimony \% grs. Mix, and divide into six powders, one of which is to be
taken every four hours.

Camphor for Mumps. — Camphor is said to have been used success-
fully to reduce the after-swelling in mumps; in the case of males holding the
pendant parts in a basin of spirits of campIiOT, and bathing the adjacent parts

224

DB. CHASE'S RECIPES.

freely with it, continuing or renewing the application until relief is had. If it
occasluu smarting more than the patient can bear, the liquid may be diluted
with water.

CHICKEN POX.— Chiclsen-pox is an eruptive disease which afifects
children and occasionaUT' -lults. It is attended only with slight constitutional
disturbance, and is till ""^x -"either a distressing nor dangerous affection. The
emption first appears to jody, afterwards on the neck, the scalp, and lastly
on the face. It appears oif. the second or third day after the attack, and is suc-
ceeded by vesicles contr ' g a transparent fluid. These begin to ury on the
hli\\, sixth or seventh day. This disease may be distinguished from variola
and varioloid by the shortness of the period of invasion, the mildness of the
symptoms and the absence of the deep, funnel-shaped depression of the ves-
icles, so noticeable in variola. The main distinctions between chicken-pox and
small-7 ox are the absence or extreme mildness of the premonitory fever in the
forme • disease, and the form and contents of the vesicles; those of the latter
eruption being filled with dark matter, and having, invariably, a depression in
the center.

Treatment — Ordinarily very little treatment is required. It is best to use
daily an alkaline bath, and as a drink, the tea of pleurisy-root, catnip or other
diaphoretics, to which is added from half to a spoonful of extract of smart-
weed, or the patient should be put upon spare diet; this, and a dose or two of
6ome cooling aperient, as rhubarb or magnesia, is generally all that is neces-
sary; but should the febrile symptoms run high, give a saline draught, as the
following: Carbonate of potash, 1 scruple; citric or tartaric acid, 15 grains:
essence of cinnamon, % * dram; syrup of orange peel, 1 dram; water, lO
ounces. Shake, and drink while sparkling a wineglassful as a refrigerant. To
make it effervescing, add the acid after the draught is poured out. Give
plenty of cooling drink, and, if the bowels are at all obstinate, emcMient injec-
tions. Care must be taken that the skin is not irritated by scratching— as it is,
painful and troubl(!some sores may be produced — and also that the patient does
not take a chill. If these precautions are observed, little or no danger is to be
apprehended from chicken-pox.

YELLOW FEVER.— This disease is peculiar to hot climates and is a
species of typhus, which takes its name from one of the symptoms, but which,
however, is not an essential one. It is probably caused by a vitiated state of
the atmosphere arising from decayed vegetable or animal substances, in hot,
sultry weather. It is very contagious and an epidemic.

Symptoms. — Costiveness, dull pain in the right side, defect of appetite, flat-
ulence, perverted tastes, heat in the stomach, giddiness or pain in the head;
dull, watevy, yellow eye; dim or imperfect vision, hoarseness, slight sore
throat, and the worst features of typhus.

Treatment.— In this disease, good nursing is indispensable. Let the
patient Iiave perfect ivst juid quietness, in a well ventilated room. In the early
stages of the disease, the diet must be confined to preparations of sago, arrow-
root, barley, etc. ; but as the diStease advances, give animal broths made of lean

TREATMENT OF DISEASES.

225

meat, thickened with bread-crumbs, oat-meal, or barley. The strictest atten-
tion must be given Lo cleanliness, and the linen changed frequently. If the
stomach be very irritable and the vomiting violent, give the following prepara-
tion ; Powdered rhubarb, 20 grains; powdered saleratus, 20 grains; powdered
peppermint, 1 tea-spoonful; laudanum, 15 drops; brandy, 1 table-spoonful; boil-
ing water, 1 gill. Mix. Sweeten with loaf-sugar, and give a table-spoonful
. every hour till ths symptoms change. The bowels must be kept open as in all
fevers. For this purpose use the following: Ginger, 2 ounces; bayberry bark,
4 ounces; cayenne pepper, % ounce.

Dose, a tea-spoonful in a little milk, with half a tea-spoocful of powdered
rhubarb every hour till it operates freely.

Captain Jonas P. Levy, who has had an extensive experience with yellow
fever, states that he never knew a case of yellow fever terminate fatally under
the following treatment:

Dissolve a table-spoonful of common salt in a wineglass of water; pour it
into a tumbler, and add the juice of a whole lemon and 2 wineglasses of castor^
oil. An adult to take the whole at one dose. Then give a hot mustard fottt-
bath, with a handful of salt in the water. Wrap the patient in blankets until
he perspires freely. Remove to the bed, and well wrap the patient's feet in the
blanket. Afterward apply mustard plasters to the abdomen, legs, and soles of
the feet. If the headache is very severe, they may be applied to the head and
temples. After the fever has been broken, taken 40 grains of quinine and 40
drops of elixir of vitriol to a quart of water. Give a wineglass full three
times a day. Barley-water, lemonade and ice-water may be used in modera-
tion.

CHOLEBA MORBUS.— This is a disease prevalent in warm weather.
From the great amount of bile secreted it is also called bilious cholera.

Causes. — Excessive heat, sudden atmospheric changes, indigestible food,
unripe fruits. Dampness, wet feet and violent passions will also cause it.

Symptoms. — This disease begins with sickness and distress at the stomach,
succeeded by violent gripings, with vomiting of thin, dirty, yellowish, whitish,
or greenish fluid, with discharges from the bowels similar to that vomited. The
nausea and distress continue between the vomiting and purging, and the pain at
times is intense. The pulse is rapid, soon becoming small and feeble, the tongue
dry, the urine bi>h-eolored, anc here is much thirst, though no drink can be
^retained on the stomach.

Treatment. — Apply a la%e mustard po iltice over the stomach and liver.
Give large draughts of warm teas, by which means the stomach will be cleansed
of all its solid contents. Every half-hour give table-spoonful doses of the com-
pound powder of rhubarb and potassa, until the vomiting is checked. Warm
injections must be given frequently, and hot bricks applied to the feet, while
the whole body should be swathed in warm flannels. To get up a warmth of
the body and the stomach is, in fact, the most important thing in this disease.
Hot brandy, in which is a dose of cayenne, is excellent to quiet the vomiting

DR. CHASE'8 BEOIPES.

and griping. A f'^w drops of laudanum In the injections may be given. If the
pain is excessive; but generally it is not needed.

Either of the following have been found useful : Bicarbonate of soda, 12
grs. ; common salt, 6 grs. ; chlorate of potash, 6 grs. Mix and take in cold
•water. Or the following : Acetate of lead, 20 grs. ; opium, 12 grs. Make into
12 pills and take one every half hour until looseness ceases.

Eclectic or ITerbal Treatment for Cholera Morbus. — No time must be lost •
in treating the severe stages of this disease. Give the patient copious drinks of
whey, warm barley-water, thin water gruel, or weak chicken broth. Bathe the
feet and legs in warm saleratus water, and apply warm fomentations of hops
and vinegar to the bowels. In addition to these, apply a poultice of well-stewed
garden mint, or a poultice of mustard and strong vinegar will be found of much
service. The vomiting and purging may be stopped by the following : Ground
black pepper, 1 table-spoonful ; table salt, 1 table-spoonful; warm water, J^
tumblerful; cider vinegar, J^ tumblerful. Dose, a table-spoonful every few
minutes. Stir and mix each time until the whole is taken.

The evacuations, however, should not be stopped till the patient feels very
weak. Nourishing diet should be taken by the patient. A wineglass of cold
camomile tea once or twice a day would be very beneficial, as would ten drops
of elixir of vitriol three or four times a day, or a tea made of black or Virginia
snake-root. Flannel should be worn next to the skin, and the warm bath should
be frequently resorted to.

CnOLEBA INFANTUM, otherwise known as the summer complaint
of children, has been by some regarded as belonging exclusively to America.
It has been ascertained, however, that this disease prevails in Europe, where it
is" called by a different name. It usually attacks children under four years of
age, and generally between the months of June and October.

Symptoms. — There is at first diarrhea and the stools are sometimes of a
watery, colorless consistence; at others they have a greenish-yellow appearance;
the pulse is quick, the head and abdomen are hot, while the limbs are cold. The
child seems to suffer more or less pain, as indicated by its crying, and fre-
quently screams as if suffering acutely. The disease often terminates unfavor-
ably and sometimes within a few hours; again, it continues for several weeks,
and the little sufferer becomes very much emaciated, his eyes sunken, counte-
nance pale, and yet a recovery is possible.

Causes, — From the fact that it oftener occurs during the summer montlis
tlian at any other time of the year, it may be inferred that the temperature
greatly infiuences the prevalence of this disease. It more frequently attacks
the poorer classes, or those living in unhealthy sections, although the children
of the wealthy are likewise subject to it. Teething, change of diet at the time
of weaning, and unhealthy, diluted milk, may be the exciting causes of this
disease so common to children.

Cholera infantum is more prevalent in our large cities, it being compara-
tively unknown in rural districts. Often these little sufferers are greatly

TREATMENT OF DISEASES.

827

Improved by a trip Into the country or to the sea-shore. Pure air and fresh
sweet milk, as hygienic and dietetic adjuncts, are necessary for recovery.

Treatment. — The first treatment should be preventive. The little patient
should be placed in a well ventilated room. Next, attend to the diet, and ascer-
tain if the milk be pure and healthy. If the child nurses, then the mother
should properly regard her diet. She should not eat unripe or stale fruits or
vegetables, but her food should be nutritious and easily digested. She should
not overwork, nor heat her blood, neither should she allow herself to become
excited and irritable. She should occasionally give the child some milk alkali
to obviate undue acidity of the stomach. Scalding the milk, or using a little
lime-water in it, is sometimes beneficial. The following can be obtained at
almost any drug store; Syrup of rhubarb, 2 ounces; liipie-water, 4 drachms
(about 4 tea-spoonfuls), and water of peppermint 2 drachms. Give of this mix-
ture, to a child one year old, 1 tea-spoonful every hour until it acts on the
bowels as a laxative, which may be known by the changed appearance of the
passages. Follow this with small doses of compound extract of smart-weed
and cover the bowels with cloths wet with the same. This treatment I have
employed with perfect success in my own family and also with the same
uniformly happy results in the general practice of medicine.

SALT BHEUM, or ECZEMA.— In this disease the minute blood
vessels are congested, causing the skin to be more vascular and redder than in
the natural state. There is an itching or smarting sensation in the affected
parts and the skin is raised in the form of little pimples and a watery substance
exudes. This disease usually attacks the hands, and depends very much upon
the occupation and habits of the person. Washerwomen, and those whose
hands are exposed to the action of flour, soap, wax, resin, etc., are most sub-
ject to it.

Treatment. — All soaps and alkalies, and lead preparations, should be
avoided. "Wash the hands only in warm water, to which may be added some
oatmeal or cornmeal, or a little oxalic acid or vinegar. The following pre-
scription is an excellent external application: Stramonium ointment, 1 ounce;
carbolic acid, 10 grains. Mix thoroughly together. First wash the part affected
with warm water and oatmeal and cornmeal, then dry thoroughly, and apply the
ointment, bandage, and let remain all night.

2. Make a wash of warm water and oatmeal, cleanse the part with it, and
dry with a soft cloth; bathe with tincture of iodine, let it dry, and apply car-
bolic acid mixed with sweet cream, about 5 drops of the acid to a tea-spoonful
of cream.

3. Take of beef marrow^ sulphur, black pepper, white turpentine, equal
parts; mix, make an ointment, and apply, cleansing as otherwise directed.

SCAX<D HEAD.— This is a disease of the scalp, and at first consists of
minute pustules around the roots of the hair. These pustules increase in size
and number until the entire scalp becomes covered by one dense and uniform
crust The disease is contagious, and is caused by the presence of parasites.

-i-

"U:

228

DR. CHASE'S RECIPES.

Treatment. — Cut the hair as closely as possible; wash the head with cas-
tile soap and water, then apply at night on going to bed a large flaxseed meal
poultice and let remain until morning, when the poultice should be removed,
and with it all loose incrustations. This poultice should be applied from time to
time, if there should any new crusts form. On removing the poultice cleanse
the scalp with carbolic acid soap and warm water, then use the following oint-
ment ; Carbolic acid, 10 grs. ; vaseline, 2 ozs. Mix, and apply every morning
sufBcient to anoint slightly all the diseased parts. Wash the scalp each time
with carbolic acid soap before applying the ointment.

To increase the general tqne of the system, the muriate tincture of Iron in
6 drop doses may be given in 1 table-spoonful of water, 8 times daily.

THRUSH. — This is one of the most common diseases of infancy. It is
characterized by a peculiar eruption of minute pustules, and a whitish incrusta-
tion of the tongue.

Symptoms. — There are generally much thirst, restlessness, languor, acid and
flatulent eructations, loose and griping :;tools, drowsiness, pain, difficulty of
sucking, and a copious flow of saliva from the mouth. The stomach and
bowels are almost always prominently disordered,'and the infant is apt to vomit
after taking anything into its stomach. The abdomen is often sore to the touch,
and great difficulty of swallowing is experienced. Feeble and sickly children
scarcely ever escape this disease; children, also, who are kept in crowded or
ill-ventilated apartments are especially liable to it.

Treatment. — The first object is to restore the healthy condition of the
stomach and bowels, if disordered. Where the ejections from the stomach are
sour, and the alvine evacuations of a grass-green color, from 3 to 4 grains of
magnesia, with 2 grains of rhubarb, and 1 of powdered valerian should be given
every two or three hours until the bowels are freely evacuated. If there is
much general irritability and restlessness after this, the tepid bath, followed by
a drop or two of laudanum, should be employed. The mucous membrane of
the intestines is apt to become highly irritated in severe cases; the alvine evacu-
ations in such instances are frequent, watery, and streaked with blood. When
these symptoms are present, a large emollient poultice should be applied over
the abdomen in conjunction with the internal use of minute portions of Dover's
powder, with a solution of gum arable as drink. Borax is a familiar remedy
with nurses and mothers as well as the profession. It may be used either in
form of powder or in solution. If the former is employed, 2 or 3 grains of it,
mixed with a small portion of pulverized loaf sugar, must be thrown into the
mouth every 2 or 3 hours; if the solution be used, a drachm of the borax should
be dissolved in 2 ozs. of water, and applied to the mouth with a soft linen rag
tied to the extremity of a pliable piece of whalebone, or with a soft feather.
The practice of forcibly rubbing off the eruption is extremely reprehensible;
for, when rubbed off in this way, the crust is soon renewed in an aggravated
form. Where the mouth is very red, livid or ulcerated, we must have recourse
to a decoction of bark. A % oz. of powdered bark, boiled about 30 minutes in
J< pt. of water, will make a suitable decoction; and of this about the third of a
tea-spoonful may be put into the child's mouth every hour or two.

TREATMENT OF DISEASES.

23fl

1 . WATERBBASH.— Pyrosis is tlie medical name for this disease, but
it is usually called Waterbrash. It is a peculiar affection of the stomach, in
■which the patent brings up frequently a considerable quantity of thin watery
liquid, sometimes insipid, at others intensely acid. Before the fluid is brought
up, often there is more or less pain experienced at the pit of the stomach. This
complaint attacks, mostly, persons past the middle age, particularly females,
and the fit comes on generally in the morning and afternoon. It usually begins
with a severe pain in the pit of the stomach, attended with a feeling of con-
striction or oppression, and soon after a quantity of thin watery fluid is
thrown up, which is sometimes insipid, at other times it has a highly acid or
burning taste. The causes of this complaint are various, but whatever dis-
orders the stomach may give rise to it. It appears to be owing to a peculiar
atate of irritation of the stomach; and is most certainly relieved by the use of
the white oxide of bismuth, from 2 to 3 grs. made into pills with extract of
gentian, 3 times a day. This medicine will often perfectly cure waterbrash;
but attention to the diet, as laid down under dyspepsia, is of much conse-
quence, and will be absolutely necessary in order to render the cure x)ermanent.
A diet of plain animal food may be allowed, with which may be united the
use of biscuits, home-made bread, and preparations of rice and milk. Daily
exercise must also be taken, and frictions, with the flesh-brush, over the region
of the stomach and bowels, are of no small service. The bowels must of
course be kept open by purgatives, when necessary, even when making use of
other curative means.

2. Plump wheat carefully burned to a charcoal, and powdered, a tea-
spoonful into the nursing bottle before filling it, once a day. The same, takeqi
before each meal, is good for dyspepsia.

1, RING-WORM. — A disease of the skin appearing in small circular
patches, or rings of vesicles round the circumference of a circle of appar-
ently healthy skin: these esicles are small, and contain a transparent fluid,
'vhich is discharged in tliice or four days, when little dark scabs form over
them. Sometimes there is a succession of the circles on the upper parts of
the body, as the face and neck, and the arms and shoulders.

The more formidable and infectious species of ringworm appears in dis-
tinct patches of an irregularly circular figure, on the scalp, head, and neck.
It commences with clusters of small light yellow pustules, which soon break
and form thin scabs over each patch; and these, if neglected, become thick
and hard by gathering on one another. If the scabs are removed, however,
the surface of the patches is left red and shining, but studded with white ele-
vated points, in some of which, minute globules of pus again appear in a few
days. As the patches extend, the hair covering them becomes lighter in its
color, and sometimes breaks off short; and as this process is repeated, the
roots of the hair are destroyed, and at length, there remains uninjured only a
narrow border of hair round the head. It generally occurs in children of three
or four years old and upwards, and of ten continues for several years. It can
be considered as about to terminnto. only when the redness and exfoliations
disappear together, and the hair begins to grow of its natural color and tex-

: ' ■■ Si''

DR. CHASE'S RECIPES,

ture. The cUscaso seems to originate spontaneously In children of feeble and
flabbj' habit, or in a state approaching to marasmus; who are ill fed, uncleanly,
and not sufllciently exercised; but it is principally propagated by the actual
conveyance of the matter from the diseased to the healthy, by the frequent
contact of the heads of children, but more generally by the use of the same
towels, combs, caps, and hats.

Tkeatmbnt. — While the patches are in an inflamei and irritable condi-
tion, we must be content with regular washing or sponging with warm water,
or some emollient fomentation. Even the operation of shaving, which Is
necessary to be repeated at intervals of 8 or 10 days, produces a temporary
Increase of irritation. At this time, all stimulant lotions and ointments should
be avoided. The disease assumes various forms, and these require a corres-
ponding variety in the treatment; so that no single application can be said to
possess any unfailing power against the ringworm. When the inflammatory
state subsides, a dry scabbing and exfoliation ensues, but again the pustular
eruption breaks out, and the patches again become red and tender. In other
instances, the surface becomes inert and torpid, while a dry scaly scab con-
stantly appears, and active stimulants arc requisite to effect any change in the
disorder. In more irritative states, the milder ointments, with calomel, oxide
of zinc, acetate of lead, should be employed, or sedotivc lotions, or decoctions
or infusions of poppj' heads or tobacco. When there is an acrimonious dis-
charge, the ointments of zinc and lend, or the milder mercurial ones, or a
lotion of lime-water with calomel, are advantageous. In a very dry and inert
state of the patches, caustic substances are often very successful. The late
Dr. A. T. Thomson strongly recommends tlie application of a solution of 1
dr. of nitrate of silver in % an oz. of diluted nitric acid. But in the varying
forms and degrees of ringworm, the remedies must be varied, and combined,
according to the degree of irritation which prevails. The constitutional treat-
ment is of consequence. A nutritious diet must be prescribed, containing a
due admixture of animal food; the clothing must be warm; regular exercise
must be enjoined; and a course of tonic medicines, such as iron or quinine,
must be ordered.

2. Touch it with caustic ammonia.

3. Apply sulphate of copper, 20 grs,, to 1 oz. of water. The same ig
good for Itch,

PAINTERS' COLIC— This form of colic is caused by the slow Intro-
duction of lead into the system, — generally the carbonnte of lead. It passes
under the different English names of painters' colic, Devonshire colic, and dry
bellyache. The first of these is the name by which it is most commonly
knov/n, from its frequent occurrence among painters, who use white lead (car-
bonate of lead) a great deal in the preparation of their colors.

Treatment. — For relieving tlie pain and opening the bowels, the treat-
ment should be very much the same as that for bilious colic. There is one
article, liowcver. which is thought to have some special influence in curing this
disease, after it has become chronic; it is alum. Fifteen grs. of alum, 2 of
^oes, 3 of jalap, and 4 of Dover's powder, may be mixed, and taken for a

TREATMENT OF DISEASES.

881

dose 2 or 3 times a day. If the muscles of the arm be palsied, 1-16 of a
gr. of strychnine may be added to the above. The aromatic sulphuric acid,
taken as a drink, fifteen drops to the tumblerful of water, is always worthy of
trial.

The use of the electro-magnetic machine may be tried for the palsy; or a
splint applied to the arm and hand, with vigorous friction applied once or twice
a day, will sometimes do much for recovering the use of the muscles.

But the best remedy for the palsied muscles that I know of is the follow-
ing: Fl. ex. of sarsaparilla, 4 ozs. ; fl. ex. of pipsissewa, 1 oz. ; water, 1 quart;
iodide of potassium, 2 ozs. Mix. Dose — A table-spoonful 3 times a day.
The sulphuret of potassa, 1 oz., dissolved in a quart of water, and taken la
tea-spo9nful doses, 8 times a day, is also worth a trial. The aSected arm
should be soaked an hour, once or twice a day, in the same amount of this
latter salt, dissolved in a gallon of water. The following is Dr. Gunn's treat-
ment:

Treatment. — The treatment in this form of colic should be very similar
to the bilious form. The first thing to be done, is to overcome the constipation
of the bowels. If there is vomiting, give medicines to allay it. Then make
use of strong purgatives, with hot fomentations to the bowels. Narcotics and
relaxants are also indicated to relieve the pain, and overcome the spasms. As
a narcotic and anodyne use the ex. of hyosciamus; take 20 grs., and form inte
6 pills; give 1 every 2 hours. At the same time give the Anti-bilious Physic,
and aid the operation witli purgative, stimulating and relaxing injections. A
portion of tlie physic, with a little salt, a tea-spoonful of tincture or powder of
lobelia and hot water may be used as an injection, to be repeated according to
the urgency of the case. Sometimes it will be well to add a little cayenne to
it. Apply hot fomentations to the bowels, and if the physic does not operate
in 2 or 3 hours, give the croton oil, 2 or 3 drops at a time, in a spoonful of castor
oil, or a little milk, and repeat every 2 hours. Also rub a little of the croton
oil on the abdomen, over the bowels. In other respects, treat the same as a
severe case of bilious colic. It is sometimes well to put the patient into a warm
bath, for half an hour, or even longer, in order to relax the muscular system,
and overcome the spasm of the intestines. After you have got an operation on
the bowels you may give the following pills: Ex. of hyosciamus, 40 grs.;
ipecac, 20 grs. ; pulverized opium, 10 grs. ; podophyllin, 10 grs. ; make into 20
pills, and give 1 every 3 or 4 hours. Also Cholagogue as a tonic and alterative.

Remarks. — The numerous persons who work in lead, should comb their
hair with a fine comb, wash their hands and face, and rinse their mouth several
times a day, and also wash the whole person with soap once or twice a week,
and with clear water, or saleratus and water^ once a day. Their yrorking
clothes should be of a kind to admit of being washed once or twice a week,
and they should be put off for others when out of the workshop. A paper cap
«hould be worn while at work. The food of the workmen should not be
exposed to the vapors or floating particles of lead, and consequently should not
>e carried into the shop; and when much of the poison is floating in the air of

28S

DR OHASE' 8 RECIPES.

the work room, it is a good plan to wear a maak to prevent its being drawn
with the breath into the tliroat and lungs.

It has been said thai those who eat freely of fat meats, butter, and other
oily substances are not attacked by the disease, though exposed to the poison.
I know not what protection this can give, unless the skin is in this way kept
more oily, which prevents the absorption of the poison. This would seem to
afford a hint in favor of anointing the whole person once or twice a week
with sweet oil.

STITCH IN THE SIDE. — This is a spasmodic affection of the
muscles of the chest, and is rheumatic in its origin. With this there are not
the symptoms of inflammation nor the difficulty of breathing, except that
caused by the pain or stich in the side. Exposure to cold or violent exercise
will also cause this. Apply warm applications, mustard poultices, or stimu-
lating liniments. The best medicines in this case wih be pills of colocynth
8 grs., with ex. of colchicum J^ of a gr. in each, taken every night; and 3
, times a day a seidlitz draught, with 15 grs. of wine of colchicum and 6 of
laudanum in each.

PROUD FLESH. — The gi-anulations which arise when a sore is in
progress of healing, sometimes project beyond the level of the surrounding
parts, and fonn a red excrescence very irritable, easily made to bleed, and
sometimes growing fast in spite of all that can be done to prevent it. Caustics
of various kinds, as lunar caustic, or the blue vitriol, are to be applied, or red
precipitate of mercury, and occasionally pressure, by straps of adhesive plaster
or other bandages, is found useful.

1 . B ED SOBES. — The constant pressure of certain portions of the body
upon the bed or mattress frequently produces in invalids excoriations, which
are known bv the above name.

Treatment. — When the skin becomes red and inflamed, and painful to
the touch, immediate steps should be taken to prevent if possible an abrasion
of the skin. Mix two tea-spoonfuls of brandy with a wine-glassful of hot
water, with 30 drops of tincture of arnica. Dab the part with this, and dry
with violet powder. Or, either before or after tlie skin breaks, dip a camel
hair brush into collodion, and brush the inflamed surface over, repeating the
operation from time to time until the part is healed.

2. Saturate cloths with alcohol and apply; not painful and effects speedy
cure.

3. Bismuth powder is also good, and is just the thing for clmflng. Cover-
ing the sore with clay dust or "mineral earth" is recommended also.

PITS OR CONVULSIONS IN CHILDREN.— Most persons
have seen a baby in fits; and it is a sad sight, — its little face all distorted and
livid; its eyes rolling and squinting frightfully; its hands clenched, and arms
bent, and legs drawn up. and body arched backward, and limbs twitrhing
violently, — itself insensible, and unable to see, or swallow, or move. A. er a
lime the fit ceases, sometimes by degrees, at other times suddenly, — the child
fetching a deep sigh, and then lying quiet and pale, as if it had fainted

TREATMENT OF DISEASES.

288

From this state it passes into a sleep, and, ou waliing some liours later, seems
<iuite well.

Fits may attack a child which is apparently well, and cause death immedi-
ately, or it may have fits daily, or even several times a day, and linger on for
•weeks. A child may have fits from a great variety of causes. Fits, therefore,
have a different meaning in different cases. But they always show that the
brain has in some way been disturbed.

Treatmknt. — As fits are not a disease in themselves, but only a symptom
of some disease, the treatment must have reference to the cause. Sometimes,
while the fit lasts, it is wise to do nothing. But, if a fit come on suddenly, in the
case of a child previously healthy, it is generally safe to place it in a hot bath,
and at the same time to dash cold water on its face, or to pour cold water on
its head, or hold on it a large sponge dipped in cold water. The hot bath will
draw the blood to the skin, and away from the over-loaded brain. It will
quiet the disturbance of the system, and if scarlet fever or measles are about
to appear, it will bring them out.

HYSTERIA— HYSTERICS.— Treatment. —To treat this complaint
successfully, it is necessary to search out its cause, and remove that. Like the
whites, it is not so much a disease in itself, as a symptom.

The first inquiry to be made should have reference to the real origin of the
complaint. Is it dependent upon infiammation of the ovaries or the womb, or
to displacement of this latter organ; or does it arise from the low state of the
blood, and the weakened condition of the nerves, acted upon by some irrita-
tion or heightened sensibility of the sexual organs.

If dependent upon inflammatory disease, that is to be treated according to
directions elsewhere ; if upon falling of the womb, no remedies will avail until
that is put in its proper place. If diluted blood and weakened nerves be the
cause, iron and quinine are the remedies. When the complaint arises from
deficient menstruation, iron and aloes will be serviceable. The nervous spasm
can sometimes be broken up by pouring cold water upon the head, or face, or
limbs of the patient.

The Hygienic and Moral Treatment are of great consequence.
The complaint is very much under the cor 1 of the will. Whatever tones
the moral nature and strengthens the will, tends to subject this disorder to the
control of the patient. Plain wholesome diet, exercise, bathing, and the
enforcing, as far as possible, of a rugged, self-reliant habit, generally go far
towards breaking its force.

TONGUE-TIED.— The tongue is fixed down to the lower part of the
mouth by a membranous cord, which prevents too great a degree of motioi'..
Sometimes the cord ties down the tongue of infants so much that they cannot
suck. Tliis is supposed by the common people to be the case muob oftener
than it really happens; and they very often request the surgeon to remove fiij
inconvenience; but so long as the patient sucks there is no occasion for any
operation. But it happens sometimes that the tongue is not perceived to bo
tied till the child begins to articulate, and is prevented from forming certain

f 'J^

tiirflUM

1 1'

234

DR CHASE'S RECIPES.

letters for •which a free motion of the tongue Is requisite. At whatever tlmo
the operation may be necessary it is easily done by a pair of scissors; but tlift
surgeon must be careful not to wound any of the neighboring large vessels.

1. QAZiQBENE.— Treatment.— When the result of cold, the part
becomes first white, and a restoration of the suspended circulation should be
attempted by rubbing with snow. If it can be procured ; if not, with a coarse
cloth or flesh-brush. No heat must be applied ; even that of the bed-covering
will sometimes set up inflammation. Camphorated spirit of wine is, perhaps,
the best liniment that can be used. After the rubbing, if it appears to bo at
all effectual, apply cold poultices. If, in spite of these efforts, a discoloration
of the skin shows that gangrene has really commenced, apply to the part a
poultice of flaxseed with a little powdered 'iharcoal in it, and also spirit
lotions, to keep the disease from spreading, '[.'he constitution of the patient
must be soothed and supported by some anodyri"! and stimulant. Cooper
recommends from 7 to 10 grs. of carbonate of ammonia, with 20 or 80 drops
of tinccure of opium, 2 or 3 times a day or more frequently if required. A
bolus composed of 5 grs. of carbonate of ammonia, with 10 grs. of musk, may
be given every 4 hours, with excellent effect. When tl'e gangrene has pro-
ceeded to a sloughing sore, a port wine poultice is a good application, as is
spirits of turpentine, to stimulate the parts.

2. Apply yeast poultice mixed with charcoal powder, and renew the
poultice often; or keep the pa'-t well covered with charcoal powder.

If, however, the gangrene is not stopped in its first stages, it can seldom
be after; and the only chance of saving the patient's life is to amputate tho
limb; and this must be done before the morbific influence has spread far
towards a vital part.

BLOODY FLUX. — Treatment. — In mild cases, give a table-spoonful
of castor oil and 2 tea-spoonfuls of paregoric, mixed, once a day. Sometimes,
in place of the above, a dose of Rochelle powder, dissolved in water, with.
30 or 40 drops of laudanum, may be taken. A moderate quantity of flaxseed
or slippery elm tea, may be taken as a drink, and the bowels be well emptied
by an injection of starch.

When there is much pain in the bowels, a mustard poultice laid upon them,
will have a good effect. The starch injections should, in such caae, have a %
tea-spoonful of laudanum mixed with it. The compound syrup of rhubarb
and potassa will often act favorably, given in table-spoonful doses.

If there is reason to suppose the liver is affected, give podophyllin, or some
other liver remedy recommended under the head of "Liver."

The patient should not be allowed to sil up, and must be kept very still,
and be allowed only a very scanty diet, as flour porridge, well boiled, rice
water etc.

BUPTITRE (Hernia).— Children and old people are most liable to this,
though sometimes they occur to persons of middle age. If difficult, or impos-
sible to be returned, it is called strangulated rupture, and requires the best
assistance.

TREATMENT OF DISEASES.

Treatment. — The patient must be laid on the back, the head low, and the
buttocks raised; wliile in this position the gut must be returned by a gentle
pressure, if it does- not fall back of itself. After it is returned, a piece of
sticking-plaster may be applied over the part, and a truss, or bandage, worn for
a lengib of time. If it has been forced down with great violence, or happens
from an} cause to become inflamed, it is often very difficult to return it, and
sometimes impracticable, without an operation, a description of whicli ia
foreign to our purpose, but in those cases, until some assistance can be ob^
tained, act as follows: foment with warm fomentations; give clysters; then,
when the bowels have emptied, the operator must press and guide the gut back
through the aperture, if possible to do so. An adult, after being ruptured,
should never neglect wearing the proper truss.

HAY FBVEB. — This disease is so called on account of its occurring
during hay time, or summer, and is thought to be caused by the odor of nev/-
mown hay; but it may be caused by other strong odors. It does not differ
very much from the ordinary asthma, except perhaps there is not so much
difficulty of breathing, and the attacks last longer in the hay-asthma; the
lining membrane of the nose is also much more inflamed and the throat
irritated in the hitter disease.

Tlie best tiling to do is to remain within doors an-l keep quiet for a few
days; take a few doses of Rochelle salts or rhubarb, also a tca-.spoonful of
paregoric at bed-time for two or three nights, and live on light diet. A dose
or two of quinine (1 gr.) may be beneficial, night and morning.

Remarks. — Thousands of people go to Northern Michigan annually for
this disease, and I have never heard of one that did not get relief — Northern
Michigan is the surest cure in the world for Hay Fever.

VARICOSE VEINS OB ENLARGED VEINS.— The veins
which lie near the surface, especially those of the legs, are apt, by exhausting
labor upon the feet, and by strains, to get weakened, so that their valves lose
their tone, and their sides stretch and give way in certain places, letting the
blood bulge out, and form purple bunches. These bags of blood, Ijiug along
upon the surface of the limb, form knotty tumors, looking like blood boils.
They occasion a kind of distress, but no sharp pain.

Persons of weak, soft, and relaxed muscles and blood vessels are par^
tlcularly liable to this complaint. It often attacks women ' < the family way.

Treatment. — Where only a few veins are affected, it may be suificient,
in some cases, to apply firmly over them a few stript, of leather, spread with
soap plaster. But generally it is better to support the whole limb with a good
cotton bandage, or with a laced stocking, which should be applied in the
morning before the patient is up. It is generally also well to use friction with
some liniment or iodine ointiJient. Lead water or alum water, or an infusion
of white oak bark, may be used with advantage. Burdock and plantnin
leaves, bound upon the skin, and removed before they are dry, are useful.
Showering with cold water strengthens the veins.

. t-i

^^JMIifeisi^

S86

DR CHASE'S RECIPEo.

INGROWING TOE NAILS.— Those who have beeu afflicted with
this offectiou have ofteu fouiul it to bo very troublesome aiul painful, at least
I have found It to be so myself. The edgds or sides of the nail are dii^posed
to turn down and grow into the flesh, giving rise to intlammation, ulceration,
And ofteu great pain and suffering.

For this dlflaculty the best remedy I have ever known is to scrape with
some sharp-pointed instrument, as tlie point of a pen-knife, a sort of groove
or gutter in the center of the nail, lengthwise from the root to the end. It
should be scraped down to near the quick, or as thin as it can be borne. This
makes the nail weak, so that it will gradually and ultimately turn up at the
sides until the edges come above and over the flesh. Keep up this practice as
fast as the nail grows out and grows thicker, and you will eventually succeed
Id getting the nail in its proper sliape and position. It is a good idea to
poultice if there is much inflammation, and also apply healing salve. If ulcera
tlon, bathe the parts occastonally with tinctures aloes, myrrh, and opium,
mixed in equal parts.

1. PEVER-SORES.— One lb. fresh lard, % lb. red lead, 1 table-spoonful
soft water; put in an iron dish and cook until it turns to quite a dark brown;
stir most of the time while cooking, and watch to keep it from running over;
apply it, spread on a cloth, change twice a day.

2. The following has cured some very severe cases of fever sores, and is
good for cuts and bruises in man or beast. Take a quantity of the bark of
sumac root and boil for two hours; strain and add fresh lard to (he liquid,
then boil down until the water is all out; anoint the sore three times a day.

Itemarks. — This salve cured a sore on a son of G. W. Childs, of Petoskey,
Mich., from wliich pieces of bone had been taken. They had tried several
things but all but this failed. Uncle Chancy Howard, Chardon, Ohio, cured
a fever-sore of longstanding, and up to the time of his death, some ten years ago,
it had never botliered him. The above is also good for chilblains and ulcers.

CHOLERA. — Treatment. — There is one important precaution which
ought to be observed at all times, but more particularly during the epidemic of
cholera: the \mrieci pui'ity of the dnnking water should be ascertained, and its
freedom from all decomposing organic matters made certain.

Care is also to be observed not to take active purgatives, especially salines,
such as Epsom or Rochelle salts, seidlitz powders, etc., which produce watery
evacuations; if aperient medicine is required, it ought to be of a warm char-
acter, such as magnesia and rhubarb, with some aromatic, (cinnamon or
allspice), for whatever produces free action of the bowels apparently increases
the susceptibility to attack. For this reason, too, the slightest tendency to diar-
rhoea slwuld at once be arrested by a dose of paregoric or laudanum, or what is
preferable, a mixture of prepared chalk, 1 table-spoonful; cinnamon or allspice
powdered, 1 table-spoonful; white sugar and flour, 1 table-spoonful each, water,
1 wine-glassful; paregoric, 2 table-spoonfuls; Cayenne pepper, ^ tea-spoonful.
Mix, and take a tea-spoonful every half hour, or as may be needed, and the use
of milk and farinaceous preparations (corn starch, farina, flour, etc.,) contain-

TREATMENT OF DISEASES.

287

Ing rclattnfi, for food. Tho sppcdy adoption of these mcaaures, In places
distant from medical assistance, might do much to check tho disease. Should
the astringents above recommended fail, use the remedies recommended below.

As to tho actual treatment of the disease itself, when fully established,
many different methods have been proposed and practiced, and few of them,
pcrhapF without apparent advantage in some cases, but as yet no treatment
which can be called decidedly successful (a cure), has been discovered.

The treatment which would be safe in the hands of others than medical
men would be about the following: When vomiting and purging have set in,
with cramps, give the following mixture: Tincture of Cayenne pepper, laudo-
num, spirits of camphor, of each 1 oz. ; apirlta of hartshorn, J^ oz.; mix
together, and take 1 table-spoonful every hour or half hour according to the
symptoms. Or give 1 gr. of opium, 1 of camphor, 1 of Cayenne pepper,
(made into a pill with a little flour and water) every hour, or as may be needed.

The patient should be wrapp d at once in a blanket, or flannels next the
skin. For the cramps use the following as a liniment: Tincture of Cayenne
pepper, spirits of hartshorn, chloroform, turpentine, or kerosene oil, 2 ozs. of
each. Mix, and rub over the affected parts with a woolen cloth. Be ca/reful to
remove the contents of tJie cJiamber from trie room immediately and bury it in the
ground. Also mix with the discharges from the stomach and bowels, as soon
as voided, some sulphate of iron (common green vitriol), also dissolve some of
the green vitriol in hot water, and set the same in vessels around the room and
in the different parts of the house ; and then throw some down the sinks, privy,
cellar, and such places, once every day. Keep tho sick chamber well aired,
and by all means try to cheer and comfort the patient, so as to keep up his
spirits. A mixture of mustard and Cayenne pepper moistened with strong
vinegar, applied to the stomach and bowels is good to check the vomiting and
purging, or applied to the limbs for cramps.

During the prevalence of this disease the greatest care is necessary in
regard to cleanliness, ventilation, etc. It may bo mentioned also that warm
bricks or warm stones, irons, or hot salt should be applied to the limbs or body
where there is coldness or cramps. An injection up the bowels of J^ a tea-
spoonful of laudanum, 4 or 5 table-spoonfuls of brandy or whisky, with a l?ttle
thin starch, is often very beneflcial in the active stage of this disease, to be
repeated if necessary.

1. ULCERS.— A chasm or vacancy formed on the surface of a part,
whether external or internal, by the absorbent vessels removing parts back into
the system. Ulceration takes place more readily in the cellular and fatty sub-
stance, than in muscles, tendons, blood-vessels, and nerves. There are many
varieties of ulcers, requiring a corresponding variety of treatment.

2. Simple Purulent Ulcer. — Some ulcers are covered with matter of
a white color, of a thick consistence, and which readily separates from the
surface of the sore. There are a number of little eminences called granulations,
which are small, florid, and pointed at the top. As soon as they have risen to
the level of the surrounding skin, those next tlie old skin become smooth, and

1iS8

DB. CHASSrS RECIPES.

are covered with a thin film, which afterwards becomes opaque, and forms
skin. The principal thing to be done in the treatment of this kind of ulcer,
Is to keep the surface clean by putting on a little dry lint, and a pledget over
It, covered with very simple ointment. In some patients ointment irritates and
inflames the neighboring skin. Bandages sometimes irritate the sore, and dis-
turb the healing process; but when they do not, they are useful in giving a
moderate support to the parts, and in defending those that are newly formed.
3, Ulcers in Weakened Parts.— Other ulcers are in parts which
are too weak to carry on the actions necessary to their recovery. In them the
granulations are larger, more round, and less compact than those formed on
ulcers in healthy parts. When they have come up to the level of the healthy
parts, they do not readily form skin, but rising still higher, lose altogether the
power of forming it. When the parts are still weaker, the granulations some-
times fill up the hollow of the ulcer, and then are suddenly absorbed, leaving
the sore as deep as ever. Ulcers are very much under the influence of what-
ever afllects the constitution; so that change of weather, emotions of the mind,
diet, and other agents, quickly occasion a change in their condition. Such
ulcers as we have been describing, require general as well as local treatment;
bark, wine, porter, and other cordials and tonics are to be given; and the gran-
ulations are to be kept from rising too much, by the prudent application of
blue vitriol, lunar caustic, and the like, weakened sulHciently by proper admix-
ture of ointment to act as stimulants, and not as caustics. This will give a
proper and healthy action to the gi-anulating surface; whereas the destroying
of the rising parts by escharotics seems rather to encourage the growth.
Bandages and proper support to the parts are highly useful. These ulcers, in
weak parts, do not seem to be the better of poultices, or other relaxing applica-
tions; powders rarely do good, and perhaps the best dressing is the citrine oint-
ment, more or less diluted.

4. Irritable TTlcers. — There are certain ulcers, which may be called
Irritable Ulcers. The margin of the surrounding skin is jagged, and termi-
nating in an edge which is sharp and undermined. There is no distinct appear-
ance of granulations, but a whitish spongy substance, covered with a thin
ichorous discharge. Every thing that touches the is»;rf»ice gives pain, and
common'y makes the ulcer bleed. The pain sometimes comes on in paroxysms,
and causes convulsive motions of the limb. Such ulcers seldom do well
without a frequent change of treatment. Fomentations with poppy heads,
chamomile flowers, or hemlock leaves, are sometimes of use in irritable ulcers.
When poultices are prescribed, they should never be allowed to rest or bear
weight on the sore limb. Powdered applications are generally too stimulating
for irritable ulcers, and bandages also prove hurtful.

6. Indolent Ulcers. — These ulcers are those which have the edges of
the surrounding skin thick, prominent, smooth, and rounded. The surface of
the granulations is smooth and glossy; the matter is thin and v/atery, and the
bottom of the ulcer is nearly level. A great proportion of the ulcers in hos-
pitals are of the most indolent kind. Indolent ulcers form granulations, but

TREATMENT OF DISEASES.

28S

frequently they are all of a sudden absorbed, and in four and twenty hours the
sore becomes as much increased in size as it had been diminished for many
weeks. The principal applications required for indolent ulcers are those of a
■stimulating nature, as the basilicon ointment, and occasional sprinkling with
red precipitate. Pressure is to be made by a roller, and by slips of adhesive
plaster. Scrofulous, syphilitic, and cancerous ulcers are to be treated according
to the methods laid down under these various diseas'"

FALSY. — A disease in which some part of the body is affected
with the losa of the power of motion. It may be of all degrees, from a
universal attack of the whole body, or a complete palSy of one of the sides, to
the palsy of a single finger, or a few fibres of a muscle. It proceeds from tiie
same causes as apoplexy, and is in reality often a modification or partiui attack
of that disease. Tlie disease is also brought on by mere loss of nervous power,
as when the brain "gives way," in hard- worked literary men. When a patient,
by proper remedies, or the powers of nature, recovers a little from an attack
of apoplexy, it is very common for him to be seized witli palsy.

Palsy sometimes comes on suddenly, at other times there is numbness,
coldness, and paleness of the part about to be affected. Sometimes the judg-
ment and memory are impaired; the speech is imperfect from the disease of
both body and mind; the mouth and cheeks are distorted, and the countenance
is expressive of much anxiety. When the lower extremities are partially
affected, the patient drags them after him.

Causes. — The same causes that excite apoplexy, occasion palsy when
applied in a less degree; therefore tumors, wrong determination of blood,
bruises, pressure on nerves, the drying up of usual evacuations, are often found
to induce palsy. When one side of the body is palsied, the disease is termed
hemiplegia, and when the lower part of the body is affected the disease is called
pa/raplegia. Certain sedative substances, long applied, produce palsy of some
parts of the body, as we see in those who work among lead, and are affected
with the Devonshire Colic; one remarkable symptom of which is the palsy of
the thumbs and calves of the legs. Palsy is not unfrequently produced gradu-
ally by some tumor or other disease pressing on the vertebroB of the back; and
this is commonly the cause of the palsy of young people.

Prognosis. — It is generally unfavorable. Palsy does not suddenly prove
mortal. Its cure is the more diilicult the more the senses are injured; and
swell cases commonly continue till the end of life, often very remote. When
palsy follows apoplexy, or happens in old people, it is seldom cured. The
palsies of young people are sometimes recovered from. If convulsions occur
in the parts opposite to those that are palsied, the danger is great. When
palsy occurs from pressure or blows on the spinal marrow, or on any large
nerves, it is generally hopeless, and the dragging of the limb is seldom got
completely the bettv.. A.

Treatment. — When palsy comes on suddenly, it is proper to treat it as
we do apoplexy sometimes, by bleeding, by purging, by blisters to the head;
and when the acute symptoms are in some measure relieved, w^e apply stimu-
Jants to the limbs, or weakened parts, if they are within our reach. When

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240

DE. CUASE' 8 RECIPES.

the case is of longer standing, and the constitution is in a state of debility,
those evacuating measures would be improper; and instead of them we must
be contented with stimulating applications, aided by such exercise as the
patient is able to take. It is surprising how much may bb done in cases appar-
ently very hopeless. The patient must not be discouraged at the apparent bad
success of his first efforts at motion, but must presevere, and his perseverance
will probably at last be rewarded. The applications proper for palsied limbs
are such as the following: Ammoniated oil, camphorated oil, cajeput oil, when
it can be got; turpentine and oil, warm sea-water, warm salt, stinging with
nettles, mustard, etc. Qreat benefit is often derived from strychnia, but this
drug is cio powerful that it ought to be given only by a medical man. Elec-
tricity and galvanism are also frequently had recourse to; also the use of
the Bath or other mineral waters pumped upon the palsied limbs. Our choice
of internal medicines must be determined by the state of the constitution. If
there be any excitement, or inflammatory tendency, or any probability that
the palsy may be followed by apoplexy, all internal stimulants must be avoided;
and it is only in old cases, unattended by fever, that we are to give such medi-
cines as guaiac, iron, aromatics, or the like. Paralytic limbs should be kept warm,
and well covered with flannel . The diet should be light and nutritive. The
patient should take what exercise he can; and if he is unable to do it by his own
exertions, he must have it by a carriage, or by sailing, or by a swing. In the
palsy of the lower limbs from diseases of the spine, issues to the back, or to
the neighborhood of the diseased vertebrae, are of great service. (See Apoplexy.)

Remarks. — Many astonishing cures have been effected by taking the min-.
eral baths at Mt. Clemens and Ypsilanti, Mich. There may be other place
and I have no doubt there are, where the mineral waters will have the same
effect. I only speak of these from my own knowledge.

Palsy in children occurs pretty frequently, and attacks infants and young
persons in different degrees. It often attacks one side at first, and gradually
comes on the other side. It is generally attended with costiveness and deranged
state of the bowels ; and, accordingly, a course of purgative medicines of cor-
siderable activity, as jalap and calomel, or rhubarb and calomel, in no long
lime effects a cure. Blistering on the head, or on the palsied limb, may be
tried; pud leeches to the temples, when the head is much affected. If the
palsy is owing to water in the head, it is to be feared the cr^c is hopeless.
Tonic medicines and external stimulants are proper, wlif> '.hero is no fevet
present. Electricity is often a valuable assistant to other rem^uidS.

SUPrOCATION.— Is the extinction of life by the function of breath,
ing being violently stopped. This may happen from hanging and drowning;
from bipod or matter bursting from the lungs into the branches of the wind
pipe; from inflammation or croup, producing a false membrane or thickened
mucus in the air passages from foreign bodies sticking in the same; from large
pieces of meat in the gullet pressing on the back of the wind pipe; and many
similar incidents. Where the suffocation is complete nothing can be done;
but where it is only threatened the proper means of relief are to be had
recoarse to, varying, of course, according to circumstances. Foreigu Liodies

TREATMENT OF DISEASES.

are to be extracted, if possible, from the windpipe, and vomited from the
gullet, or pushed down into the stomach; and the means for restoring sus-
pended animation to be employed in the case of hanging and drowning.

SUFFOCATION FROM HANGING.— Immediately remove all
clothing from the upper part of the body, and follow the directions under
Artificial Respiration to restore breathing.

SUFFOCATION FROM GAS AND OTHER NOXIOUS
VAPORS. — Immediately remove the person into the open air, and throw
cold water upon the face, throat and chest, expel the foul gas from the lungs,
and restore respiration by means prescribed for Artificial Respiration. As
soon as you discover the least breathing, hold strong vinegar to the nostrils.
Should the suffocation be from breathing carbolic acid gas, chloride of soda
or a solution of chloride of lime, is preferable, sometimes moistening a cloth,
with either of the solutions, and holding it to the nose, will produce the
desired effect. Oxygen should be forced into the lungs if it can be produced.
Excite warmth in the manner prescribed for " Drowned Persons " on pages
80 and 81. Where suffocation is caused by fire-damp in mines, wells, etc.,
remove the person at once and treat as above.

SUSPENDED ANIMATION FROM COLD.— When a person is
apparently frozen to death, tlie body should be handled very carefully, and be
very careful not tu bend the joints; have the body in a cold place, and rub the
same from head to foot with cold water or snow, for fifteen or twenty minutes,
until the surface is red, then wipe the body perfectly dry and rub with bare
warm hands; it is better if several persons will join in this rubbing, and then
wrap the body in a woolen sheet, and follow the directions as in "Artificial
Respiration " to restore breathing. This treatment must be continued with
energy for several hours if necessary, and until animation and respiration are thor-
oughly restored. Allow the patient to swallow a little lukewarm water and
wine or red pepper, or ginger tea.

STRICTURE OF THE RECTUM.— In many cases this is the result of
an inflammatory process, simple or syphilitic, from the cicatrization of deep-
seated and extensive ulceration; in others, it is due to the contraction of inflam-
matory material poured out external to the bowel in the sub-mucous tissue; in
exceptional instances it may be caused by contraction of the parts external to
the bowel, after pelvic cellulitis, and Curling quotes a case where it was the
direct result of injury.

The disease, taken as a whole, is twice as common in women as in men,
my note book revealing the fact that thirty-two out of forty-eight consecutive
cases were in this sex. But syphilitic stricture is more common in the female,
and cancerous stricture in the male.

Constipation is the one early symptom, and it is not till some ulceration
has commenced, either at the stricture or above it, that others appear, such as
diarrhoBa, with lumpy stools, containing blood, pus or mucus, straining at stool,
and a sensation of burning afterward, with at last a complete stoppage,
abdominal distension and dyspeptic symptoms.
16

IS 1 ■■ ■!:

212

DR. CHASE'S RECIPES.

An examination with the finger carefully introduced into the rectum will,
&& a rule, at once reveal the true nature of the case, for about two inches up
the rectum the narrowing will be felt, with or without new tissue infiltrating
the part or ulceration. In exceptional cases the stricture is beyond the reach
of the finger; under these circumstances, how jver, it may, at times, be brought
within reach by pressing with the free hand upon the abdomen above the pelvis.
The examination of a rectum, the subject of disease with a tube, flexible
or otherwise, requires the greatest care and gentleness. Fallacies may mis-
lead the surgeon in every way, the end of the instrument striking against the
sacrum, or being caught in a fold of mucous membrane, may lead him to sus-
pect obstruction where none exists. But if some warm fluid, as linseed tea,
be injected somewhat forcibly through the tube, a place is formed f Imitting
the easy transit of the instrument. In stricture pain is felt when an instru-
ment reaches the point of contraction, and a flexible one is arrested or passed
on with more or less diflSculty.

Treatment. — It is so rare for a surgeon to be consulted about a stricture
of the rectum till the ulcerative stage has set in, or nearly complete obstruc-
tion has taken place, that he haa few opportunities of testing the value of
dilatation of the stricture, for, although this practice is clearly useless if not
injurious when ulceration exists, it is probably of great value before any
breach of the surface has taken place. In cicatricial or inflammatory stric-
tures, indeed, it is the only form of practice upon which reliance is to be
placed, but in the cancerous, whether in the ulcerating style or not, it is not
wise to make the attempt.

The dilatation is to be effected by mechanical means, and many instru-
ments have been invented for the purpose. The elastic gum bougie, in the
hands of the surgeon is, however, the best; forcible dilatation is inadmissible.
They are made in many sizes, and the one just large enough to pass through
the stricture should be chosen. It should be warmed and well greased, and
guided by the finger passed gently through the stricture, and retained for ten or
fifteen minutes at a time. When it does not produce any irritation, aisecond
larger, may be passed in two days. But when irritation has set in, the repe-
tition of the operation should be suspended until it has subsided. By these
means a simple stricture may be checked in its progress, and even dilated, but
rarely cured; this practice may prolong life for years. Mr. Curling has, how-
ever, given a case in his book in which he believes hei cured an annular stric-
ture in a lady, age 24, by incisions and dilatation.

This dilatation is, however, only a means to an end, and that end is to
secure a passage for the intestinal contents. Enemata are valuable aids
to effect this purpose, the daily washing out of the bowels with gruel and oil
giving gi'eat relief, or the daily dose of mist, olei with manna, confection of
senna with sulphur, or any other gentle laxative that the patient has found to
suit. Cod liver oil in full doses often acts as a laxative as well as a tonic.
Care must, however, be observed in the introduction of the tube, for in a can-
cerous bowel perforation is very apt to occur, and even in a healthy one the
^ame accident has taken place.

TREATMENT OF DISEASES.

349

How far It is safe to allow a patient to pass a bougie for himself or herself,
Js another question. I am disposed to think it is an unwise act to allow when
the bougie is solid, for I am sure I have seen great irritation and harm follow
upon the practice, and in several cases deep seated suppuration. Curling has
given a case where the patient caused his own death by perforating the bovi-^l,
half an inch in extent, above the stricture. I have, consequently, been in the
habit of instructing my patients to use candles as bougies, and have been well
pleased with the practice.

There comes a time, however, when this treatment by dilatation ceases to
be beneficial; when the stricture has so closed as to render it useless; or ulcer-
ated so as to render it unwise to adopt the practice; or associated with so much
distress as to forbid its use; and under these circumstances the practice of
coMomyiioi great value; it gives comfort to a degree that sometimes aston-
ishes, and always gi-atifles. On convalescence or recovery, it is not found to
be practically associated with such inconveniences as surgeons of old have
practically surrounded it. It prolongs life and adds materially to its comfort,
and little more than this can be said of most operations. But it must not be
postponed till the powers of life have become so exhausted as to rende' the
chances of recovery from the operation poor; or till the large intestine has
become so distended as to have become damaged or inllitmed. It should be
undertaken as soon as it is clear that the local disease haa passed beyond the
power of local treatment with any prospect of good, and the general powers
of the patient are beginning to fail; as soon as the local distress finds no relief
from palliative measures, and a downward coui'se, with unmixed anguish, is evi-
dently approaching. The difficulties of colotoray are not great, nor are its dangers
numerous. When unsuccessful, it is usually made so from the delay in its
performance; from' want of power In the patient; or death has resulted from
the secondary effects of the disease on the abdominal viscera.

When most successful, it gives immediate relief to most of the symptoms,
and makes life worth living. When least so, by lessening pain, it renders
what remains of life endurable. The operation is now regarded as established,
and creditable to surgical art, and according to Curling; but, in the general
■way, it has been postponed until too late a period to demonstrate its value.

HYDROPHOBIA. — Treatment. — Cut off the bitten part, or apply
dry cupping, or suction, at once. Also the caustic potash. The internal
remedies heretofore emplovod have had little success. Perhaps nothing now
known promises more than to keep the patient, for a long time, under the
influence of chloroform or ether. The tincture of scullcap, in 2 or 3 dram
doses, will allay the nervous agitation, and is always worth using. It has been
proposed to clear the throat of the tough mucus by cauterizing it with a strong
solution of nitrate of silver applied with a shower syringe. The remedy is
worthy of a trial.

Some of the Western physicians declare the red chickwecd, or scarlet
pimpernell, to be an absolute reinedy for this disease, and cite some quite
remarkable cases of its success. Four ozs. of this plant, in the dried state, are
directed to be boiled in 2 qts. of strong beer or ale, until the liquid is reduced

■Ji

•HI

1 ■ J

2-14

DR. CHASE'S RECIPES.

ono ha]£ Tho liquid is to be pressed out and strained, and 2 drs. of laudanum
added to it. TIio dose for a grown person is a wine-glassful every morning,
for 3 mornings. A larger dose is required if the disease has begun to show
itself; and if the case be fully developed, the whole may be taken in a day.
The wound is to be bathed with the same decoction. The medicine, it is said,
produces profuse sweating. It is worth a trial.

Considerable has been said of late of a remedy used in some parts of
Europe, and said to be eflEectual. It is the " golden ceuotides " (cctonia aurata),
or common rose beetle, found in large quantities on all rose trees. A similar
insect is said to infest the geranium plant. When collected, they are dried and
powdered; and given in this form, relieve excitement (so it is said) of the brain
and nerves, and throw the patient into a sound sleep.

HEABTBURN. — What is commonly called heartburn is not a disease
of the heart, but an uneasy sensation of heat or acrimony about the pit of the
stomach, accompanied sometimes by a rising in the throat like water.

Causes. — Debility of the stomach; the food, instead of being properly
digested and turned into chyle, runs into fermentation, producing acetic acid;
sometimes the gastric juice itself turns acid, and causes it; at other times, it
arises from bilious humors in the stomach.

Tkeatatent. — Take 1 tea-spoonful of the spirit of nitrous ether, in a glass
of water or a cup of tea; or a large tea-spoonful of magnesia, in a cup of tea,
or a glass of mint-water.

DISEASES OF THE HEART. — The heart, from the important
part which it plays in the animal economy, is subject to various, serious and
often fatal diseases. Like the other viscera, it is removed from the eye, so that
but little knowledge of its condition can be obtained by inspection ; and hence
we must have recourse to other means. The ear is the principal means of
obtaining a knowledge of the state of the heart, and by auscultation and per-
cussion we are enabled to detect the existence of various diseases. The heart
gives out two sounds, known as the first and second, which are distinguished
from each other. The first sound is longer than the second, and the interval
Ijelween the first and second sounds is shorter than that between the second
and first. They have been compared to the two syllables lupp, dupp. Any
manifest alteration in these sounds is indicative of the existence of disease.
They may be high or low, clear or dull, muflied, rough, intermittent, etc.
Murmurs or regurgitant sounds may arise from disease of the valves. The
power of distinguishing between the normal and abnormal sounds of the heart,
and of the causes producing the latter, can only be obtained by lengthened
experience. Diseases of the heart are usually divided into two classes: first,
functional or nervous; and second, structural or organic. Chief among the
former are palpitations, syncope or fainting, and angina pectoris. They are
chiefly to be met with in persons of a naturally nervous temperament, more
especially women suffering from hysteria, or other like complaints, and may
be induced by great mental excitement. In such cases great attention should
be paid to the general henlth, and. by means of tonics, sea-bathing, and gentle
open-air exercise, the system is to be strengthened. Violent exertion and strong

TREATMENT OF DISEASES.

245

mental excitement arc particularly to be avoided. Among the principal organic
diseases to -vvhich the heart is subject are pericarditis, carditis, endocarditia,
atrophy, hypertrophy, dilation and valvular diseases.

Treatment. — In all cases of heart disease, the body and mind should Vaj
cept as easy and cheerful as possible. The diet should be well regulated, —
lourishing but not stimulating. Coffee, tea, liquors, and tobacco must be
lispensed with. The feet should be constantly dry and v;arm, and oecasiou-
Jly rubbed with mustard.

For inflammatory diseases of the heart, the bowels, if costive, may be
noved with compound tincture of ja!;ip. To each dose add 10 grs. of cream
of tartar. Keep up a perspiration till the pain is relieved, by giving a tea-
spoonful of compound tincture of Virginia snake-rcot; also a warm infusion
of pleurisy-root. Mustard-plasters over the chest and spinal column are also
to be employed. If the patient is troubled with sleeplessness, give 8 to 10 grs.
of compound powder of ipecac and opium.

For palpitation, the tincture of digitalis, 10 or 15 drops 3 or 4 times a day,
has been found useful. When the nervous system is affected, give small quan-
tities of wine or spirits, or a few drops of laudanum or ether.

For neuralgia, or breast-pang, give a tea-spoonful of a mixture of equal
parts of laudanum, ether, and oil of castor. The powder of Indian hemp-root
may also be taken in doses of a small tea-spoonful 2 or 3 times a day. If the
stomach is acid, a tea-spoonful of soda iu half a tumbler of water will cor-
rect it.

1. INFLAMMATION OP THE LIVER.— Treatment.— When
the bowels are confined, usually termed a costive state of the bowels, 1 pt.
of warm water, 1 table-spoonful of salt, and 1 tea-spoonful of hog's lard, as a
clyster, will give relief; or take one or two of the following liver pills at bed-
time:

Dr. Chase's Cathartic and Liver Pill.— Take podophyllin, 60 g~s.;
leptandrin, sanguinarin, ipecac, an-^ pure cayenne, each 30 grs.; make into 60
pills, with a little soft extract of muudrake or dandelion. ' is is the best pill
I have ever used, as a cathartic and liver pill, and to act o r^.retions gen-

erally. As a purgative the dose is from 2 lo 4 pills, fi .» f person;

and as an alterative and substitute for blue mass, and to act on iiie liver, 1
pill once a day, or every other day.

Remarks. — Should you not wish to go to the trouble of making this pill,
inquire at the drug store for It, or send 25 cents to the Chase Medicine Com-
pany, Detroit, Mich., for it.

When, from any cause, the languor, sleepiness, furred tongue, etc., give
notice of an impending bilious attack, 4 or 5 of vhe liver pills should be
taken at night, and followed in the morning by a dose of infusion of senna
and salts, or a dose of castor oil. Extract of dandelion made into pills with 1
gr. of leptandrin to each pill, 1 taken every night, is an excellent remedy.
From a long practical experience I have found that the dandelion is a most
valuable medicine fov this complaint, and there are herbs to cure all diseases
provided by our Heavenly Father, if we would but seek them out and test

;, I
ll

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ii:

f\m

246

DR. CHASE'S RECIPES,

their virtues. But experiments on this subject have heen top much neglected
to afford us all the information we need. I have found the use of the dande-
lion in the treatment of this disease to be a most valuable remedy. Indeed I
may here observe that in the treatment of liver complaint the same precaution-
ary remarks as those on indigestion, will also apply to this disease — that sick
headache, foul tongue, or heaviness In the region of the stomach, will indicate
the necessity of giving a mild emetic of ipecacuanha; and should there be
great heat, inflammation, or feverishness, the use of warm lemonade or a dose
of salts mixed in warm water, and bathing the feet in warm water, so as to
produce perspiration or determination to the surface will afford relief. Should
the bowels be costive, regulate them with the following valuable pills: Take
extract of butternut, 30 grs. ; powdered jalap, 20 grs. ; soap, 10 grs. Mix.
Make 15 pills. Three or 4 is a dose. The extract of butternut has been found
one of the best cathartics in fevers, and as a general purgative medicine.

Dr. Wilson, in the Medico-Chirurgical Review, says: "The more the dan-
delion is employed the more certain proofs it will afford of its great vlrtuei.^"
— a fact to which ray experience enables me to testify. In my own practice,
more than a hundred cases have been cured either by tlie simple extract of the
herb and root, or by taking a tea-cupful of a Pt. ong decoction of dandelion
twice a day. In almost every instance I have succeeded in relieving and restor-
ing those who have used this most valuable plauc of the fields.

2. The dandelion is diuretic and aperient, and has a direct action upon
the liver and kidneys when languid; and is likewise applicable to all derange-
ments of the digestive organs generally. In chronic inflammation of the liver
and spleen, in cases of deficient biliary secretions and in dropsical affec-
tions of the abdominal viscera or belly, it will be found very beneficial.
The inspissated (thick) extract is the most efiicacious and active form of using
this plant, and may be purchased at any drug store; the doses of these are
from 10 grs. to ]^ dr. I have, however, generally used it in a decoction as
before mentioned.

3. The constant application of hot poultices relieves the pain and hastens
cure. This is good for inflammation of any of the internal organs.

For disordered liver, good strong thoroughwort (boneset) tea is a mother's
cure. For thorough case of biliousness there is nothing better than Dr. Chase's
Cholagogue; it combines the antibilious ingredients that act directly upon the
liver in a mild and pleasant form, and is very effective in all malarial diseases.

1. BRAIN — Inflammation or Concussion of. — The name given
to the injury supposed to be received by the brain from great violence inflicted
on the head, when there is ^o organic injury discovered, neither fissure, frac-
ture, nor extravasation, either in the living or dead body. The same symptoms
occur when the head has not received any external injury, and when the shock
has appeared to have been sustained by the whole frame. A person may fall
from a height, light on his feet, and yet be affected with all the symptoms of
concussion of the brain., These vary in degree from the sliEflitstunninja; vhicK
ioUowB almost every violence done to the head, to the loss of all sense **d

IREATMEyT QF DISEASES.

motion which is soon followed by death. Dr. Abernethy thinks that the
symptoms of concussion may properly be divided in three stages; the first
is that state of insensibility and deiaugemeut of the bodily powers which im-
mediately succeeds the accident. The breathing is difficult, but in gencrtd
without stertor or snoring; the pulse intermits, and the extremities are cold.
This goes off gradually, and is succeeded by the second stage; in this, the
pulse and breathing are better, and though not regular, are sufficient to main-
tain life, and to diffuse warmth over the extreme parts of the body. The
patient is inattentive to slight external impressions, though he feels when the
skin is pinched. As the effects of concussion diminish, he replies to questions
put to liim in a loud tone of voice, particularly if they refer to his own suffer-
ing; otherwise he answers incoherently, and as if his attention was occupied by
something else. While the stupor remains there appears little inflammation of
the brain, but as the stupor abates, the inflammation increases; and this consti-
tutes the third stage. Much caution and prudence are required in the treat-
ment of the first stage. A person is knocked down and becomes insensible;
many have seen or heard of bleeding being employed when a person has fallen
down suddenly, and the bystanders impatiently require that this shall be the
first article of the treatment. But the breathing is slow, the pulse intermitting
and the extremities cold ; and to draw blood in such circumstances as these
would be taking the effectual method completely to extinguish life. Again,
suppose people were to reason from the resemblance of the state in which the
patient is in, to that of a person in a faint, and should as in that case give
stimulant liquors by the mouth, or apply pungent substances to the nose, there
is danger here, that by such appliances, the subsequent inflammation may be
increased. The utmost that should be tried is the endeavoring to restore the
heat of the extremities by friction with warm cloths or -vith stimulating embro-
cations; we must wait a little till we see whether the patient recovers from the
first stunning effect of the blow, and then be regulated in our future treatment
by the symptoms that occur. Those that we are principally to look for are
those of an inflammatory tendency; and to prevent the evils arising in the
after stages of concussion, we are to employ bleeding and purging, to keep the
patient in a dark room, to; enjoin perfect quiet, and to put in force the anti-
phlogistic (inflaming) regimen.

2. Brain — ^Inflammation of.— Inflammation of the brain and its mem-
branes is characterized by very violent feverish symptoms, great flushing of
(he face, redness of the eyes, intolerance of light and furious delirium; the
jkin is hot and dry, the pulse hard and frequent, the bowels are costive, and
there is a great feeling of tightness across the forehead.

Causes. — These symptoms are occasioned by passions of the mind, by drink-
ing spirituous liquors; and in warm climates by exposure to the sun forming
what is called sun-stroke.

Treatment. — Quiet both of mind and body with cooling aperient medi-
cines, abstinence from all rich and stimulating food and drink is theproprf
treatment; in those of spare, weakly habit, it is sometimes owing to want of
vital enerey, and in this case the diet should be rich and stimulating; and the

a;j.'i:,rwfjsfei

'mm

848

DE. CHASE'S. RECIPEa.

aperients, If required, muBt be of a cordial nature; but all this skould be left
to the medical pructltiouer; the disease too nearly affects the Issues of life and
death to be tampered with, and a doctor must be called.

1. THROAT, INFLAMMATION OP.— Quinsy and sore throat
ar". names of an acute disease, of wliicli the seat is in the mucous memi-
brane of the upper part of the tlirout, and all the surrounding parts of
the muscles which move the jtiws. The tonsils or almonds of the ears,
are especially affected, and tlie intlnmmatiou extends to the pendulous velum
of the palate and to tlie uvula. Commonly, sliiverings and othc* symptoms of
approaching fever precede tlie affection of the throat, which is attended with
pain and difficulty of swallowing, the pain sometimes shooting to the ear;
there is also troublesome clamminess of the mouth and throat; a frequent but
difficult discharge of mucus; and at an early period of the disease the fever is
fully formed. The inflammation and swelling are commonly most consider-
able at first in one tonsil; and afterwards, abating in that, they increase in the
other. The disease is not contagious. When the disease is actively treated at
an early period, it abates" gradually, or is said to end in resolution; but very
often it goes on to suppuration, and the pus which is evacuated is of tlie most
fetid and nauseous kind. Very soon after the abscess brealis, great relief is
obtained, and the pain and difficulty of swallowing cease.

Causes. — The most frequent cause is cold, externally applied, particularly
about the neck. It is chiefly the young and sanguine who are affected; and
when a person has had sore throat once or more, he is very liable to frequent
repetitions of it, so that tlie slightest exposure to cold, or getting wet feet, will
bring on an attack of the disease. It occurs especially in spring and autumn,
when vicissitudes of heat and cold are frequent.

Remarks. — Tlie principal point in the diagnosis of this disease is to dis-
tinguish it from the sore throat which attends scarlet fever; in some varieties
of which the rash is inconsiderable, although the disease of tlie throat goes
rapidly on to gangrene, accompanied with a destructive fever of the typhoid
kind. The distinction between the two kinds of sore throat is of great import-
ance, as it most materially influences our practice. It is, in general, easily
made by proper attention. The smart fever, the difficulty of swallowing, and
the bright florid redness of tlie parts, mark out the inflammatory sore throat
with sufficient distinctness; auu v.'e are in many cases assisted by observing the
person affected to be often subject to the disease, which occurs soon after the
application of cold. The dangerous and malignant sore throat is known by
the dark and livid color about the fauces, by the appearance of specks on the
part, which rapidly spread and form slouglis; and by the circumstance of
scarlet fever being the prevailing epidemic. The treatment proper in inflam-
matory sore throat would be destructive liere. And it is probably the knowl-
edge that some sore throats are so dangerous, that makes many people much
alarmed when a quinsy seizes themselves or any of their family.

Treatment. — When sore throat is threatened, it may in many cases be
prevented from coming forward, by using a stroner astringent gargle. Of these,

TREATMENT OF DISEASES.

948

there Is a great variety. As useful a one as can be made is that with diluted
vinegar, a little sweetened with honey or sugar. The Infusion of red rose
leaves, acidulated with a few drops of sulphuric acid, forms a very elegant
gargle. The same purpode may be served by gargling with strong spirits, or
with the decoction of oak-barls or diluted spirit of hartshorn not so strong as
to hurt the mouth. A blister behind the ear, extending from under the lower
jaw ♦. ) the wind-pipe, will almost certainly prevent the internal disorder of the
throat; but it must be put on at the early part of the disease, or it will do no
good. If this is not done. Dr. Chase's Liniment should be rubbed on the under
jaw, below the chin. An emetic may be given at the commenc ^lent of the
disease, but a saline purgative is better. Gargles must be used with incessant
diligence as long as the disease continues. Jellies of preserved fruits, vegetable
acids, or good sharp small beer, may assist the gargles in keeping the mouth
clean and allaying the thirst; but tlie difficulty of swallowing is so great that
the patient is very apt to save himself the pain, and let the throat get dry.
However, a resolute draught occasionally to quench the thirst, gives little more
pain than swallowing the spittle. A little bit of sal ammoniac, or sal prunella,
allowed slowly to dissolve in the mouth, is useful. If there is much swelling,
and pain in swallowing, 4 or 5 leeches may be applied outside the throat, and
afterwards large bran poultices should be assiduously kept on. At the same
time marked relief will be got by inhaling the steam of hot water, impregnated
with vinegar or any aromatic; and if there is a tendency to suppuration, this
is a good way of ripening the abscess, which often forms in the tonsils. As
the sore throat and fever are sometimes relieved by perspiration, the patient
sliould keep his bed for a few days. Sometimes the swelling is so great that
nothing can be swallowed, and the breathing is impeded. The tonsils have been
scarified, or the abscess has been opened, and the operation of opening the
wind-pipe may be sometimes required. Happily those very violent cases are
of rare occurrence.

2. The yolk of a raw egg is excellent for sore throat of public speakers.

3. Gargle frequently with hot water and vinegar in which black pepper
has been boiled.

Reinarks. — I would add: apply to the throat flannel cloths wrung out of
hot water and vinegar, covering them with dry ones. (See receipts for sore
tliroat elsewhere.)

1. INFLAMMATION OP THE LUNGS.— This disease requires
prompt treatment, and of course, if possible, a physician should be called at the
earliest moment. When one is not to be had conveniently, let no time be lost,
but pursue the course here marked out, which in a great many cases will be
the means of curing the disease, or checking it while medical aid is being pro-
cured.

Treatment. — Open the bowels by means of an injection, and also giving
some mild purgative, such as castor oil, Epsom or Rochelle salts, or rhubarb.
Apply leeches, 10 to 20 to the side affected, if they can be procured; if not,
scarify (to scratch or cut the skin off) and apply the cups, (cupping is the operation

T.'ii-i(

260

DR CUASE'S RECIPES.

of drawing bloocl after the skin has been scratched off)af ter which a warm poult ho
of brnn, Indian meal, or linseed meal or slippery elm, etc., to be sprinkled over
with a little laudanum or paregoric; to be applied frequently. Small doses oi! ipe-
cac, either in powder or the syrup, should be given every 8 hours, just so a<t to pro-
duce slight nausea but not vomiting. When this has been continued foi about Vi
hours, then use the following mixture: Water, 8 ozs. (1 gill); synipof ipecac,
1 table-spoonful, or 5 grs. of the powder; chlorate of potash, 1 dr., or about
1 tea-spoonful; spirits of nitre, 2 table spoonfuls. Dose — A tea-spoonful every
3 hours; if much sickness of the stomach is produced, not so often Let tho
patient have plenty of cooling drinks, such as flaxseed tea, gum arable, or
slippery elm water, toast water, etc. The bowels to be moved occasionally \)j
a dose of castor oil.

Dr. Scudder's treatment of this disease is so short, plain and effective,! will
give it in his own words. He snys:

"Have the person bathed with nn alkaline wash, to prevent undue heat of
the skin, and apply a poultice of bran, or corn meal to the chest, changing it
twice a day, keeping the patient well covered. Give internally, tinct. of ver-
atrum, 1 dr.; tinct. of aconite, 20 drops; water, 4 ozs.; a tea-spoonful every
hour until tho fever is mibdued, and then in smaller doses. On the third, or
fourth day, add a solution of acetate of potnsh as follows: Acetate of potash,
1 oz. ; water, 8 ozs. ; simple syrup, 2 ozs. ; mix. This will be found an excel-
lent diuretic in fevers and inflammations, lieadaches, etc., as it helps to carry
off the urea, or solid matter that should be curried off by the urine. Dose —
tea-spoonful every 1, 2 or 3 hours as required.

" The patient's liowels should be kept regular, but active physic should be
avoided. If the cough is verr/ severe, give a sufficient dose of opium to givo
the necessary sleep. Let the patient's food be light and nutritious. Keep tlie
room well ventilated, and everything scrupulously clean."

Thus you have it in a "nut shell," The variations which I make are as
follows:

In cases whore a good nurse, or plenty of help is not to bo had to look
after the comfort of the patient, instead of the " bran, or cornmeal poultice to
the chest," I use a bag of hot dry bran, changing it sufl^ciently often to keep it
hot, and occasionally use a mustard poultice, having a thin piece of cloth between
the poultice and the body, as this means appears, at least, to have as good an
efl'ect, and avoids tiic wt'tting of the bed clothing and the chilly dampness
which will arise unless, as above stated, you have plenty of ficlp and use great
care to keep the pati.'nt dry and comfortahle .

Also, if the case is taken in hand at once, in the commencement of the
disease, 1 take the sweating process at first, as you will see below, but if the
disease gets . ome days the start, then the "alkaline wash," or spirit sponging,
not only " twice a day," but as often as it will add to the comfort of the patient.
The temperature of the "wash" must also be governed by the patient's feel-
ings — if he wants it cool, have it so, if warm, make it to his liking. The
tinctures of veratrum viride, and aconite, in all inflammatory diseases and in
fevers, I consider almost an absolute necessity.

2. Sweating Process. — Pleurisy has been cured with but very little
other treatment than the hag of hot dry bran, being kept upon the side for the
greater porti'^n of the day, after the case became severe. As often as ona

TREATMENT OF DISEASES.

became at all cool, another was ready to bo applied, as hot as it could bo borne,
by which means a little perspiration was kept up, until the severity of the
pain gave way, and the cure was complete — in fact, inflammation nor fever
can long exist in the system after a gentle perspiration is fully established, and
permanently maintained.

Remarks. — There is no alkaline wash equal to that made by leaching ashes-
in the regular way, as for making soap, then put sufQcient of this lye to the water
to give it quite a perceptible slippery feeling to the hand. Dr. Bench recommends
it very highly in all fevers and inflammations, when tliorc is aay considerable
fever, to be used as often as the heal or dry harshness of the skin calls for it.

3. Sal-soda makes a passable substitute, using of it until the same slip-
pery feeling is obtained. The putting of sufflcient ashes into a pail of water und
stirring until a good strength is obtained, then straining off, also answers very
well.

4. Congestion of Lungs. — Bandage limbs tightly at arm-pit and
groin. Keep tlie blood in tlie extremities.

5. Apf ly hot fomentations or poultices to chest; renew frequently and
keep covered with dry compress.

1. ACID IN STOMACH.— Also Inflammation ftrom Gas.—
Chloroform, 10 to 20 drops in a little s\^eetencd water, ten or fifteen niinute?
after meals.

Remarks.— 1 know from experience that this is an excellent remedy.

2. For pains in the stomach, or old stomach troubles: for an adult, 1 tea*
spoonful of fl. ex. of Eucalyptus in milk, before meals, will produce instant
relief in most cases

3. Lying with the head lower than the rest of the body during sleep at
night cures headache caused from a deranged stomach.

INFLAMMATION OF THE STOMACH.— This is a very much
more common disease than the preceding. Though it does not put li f e in immedi-
ate danger, it perverts the feelings of the stomach and causes many of the symp-
toms of indigestion Dyspepsia, however, is a different complaint, and not
necessarily connected with inflammation.

Treatment. — If there be much tenderness, we may apply leeches over
tlie stomach. "With less tenderness, counter-irritation will answer, — as blist-
ers, croton oil, mu.stard poultices, the compound tar plaster, or dry cups.

The skin of the whole surface should receive special attention. Tho
warm or the cold bath should be used often, according to the strength of tho
patient. When the reaction is good, a cold compress bound upon the stomach
every night will do much to bring relief.

The diet cannot be too carefully managed. While there is considerabl©
tenderness, the nourishment must be of the most simple and un-irritating kind,
— consisting of little more than the most bland nutritive drinks; and even
these should be taken in small quantities at a time. Gum arabic water, rice
water, barley water, arrowroot gruel, tea, and toast without butter will bo

:\f

252

DB. CHASE'S EEC JPES.

amply sufiicient to keep soul and body together, and will, in two or three
weeks, generally starve the enemy out of his quarters. After this a more
nourishing diet may gradually be resumed.

INFLAMMATION OP THE BOWELS OB BELLY ACHE.—

Like other chronic inflammations, this may follow the acute fc-m, but U also
results from various other causes, as unripe fruit, taking cold, drastic physic,
and improper treatment of other diseases.

Symptoma.—'Redi end and borders of the tongue,- dull pain in belly,
increased by pressure and rough motion, -^bdomen either swelled or flat, skin
dry and husky, feet and hands cold, small irequer' pulse, thirst, loss of flesh,
low spirits, urine scanty and high-colored, and dirty, slimy discharges from
the bowels, from one to four times a day.

Tbbatment.— To begin with blisters of croton oil or mustard poultices
if the tenderness is not gi'eat, or leeches if it is.

If the bowels are hot and feverish, bind a cold compress upon the belly
over night, — covering It well with flannel. The warm bath should be used
twice a week.

The diet must be of *he most simple, un-irritating kind, — beginning with
a solution of gum ara'jic, rice water, barley water, arrowroot or sago gruel,
and gradually rising as the symptoms improve, to beef tea, mutton and chicken
broth, tender beef steak, etc.

When the strength will permit gentle exercise must be taken in the open
air, but not on horseback or in hard, jolting carriages.

As soon as the inflammation is subdued some mild laxative may be given
in connection with an infusion of wild cherry bark, geranium, and Solomon's
seal, equal parts.

1. INFLAMMATION OF THE KIDNEYS. — Tkeatment. —
Av lid everything of a heating or stimulating nature, and let the diet consist
chiei?v cf light, thin broth, mild vegetables, etc. ; drink plentifully of balm tea,
sweeter>ed with honey, decoction of marshmallow roots, with barley licorice,
etc. > othing so safely and certainly abates the inflammation as copious dilu-
tion. Should there be much pain in the back, heat should be applied to the
part; and this is done by means of cloths dipped in hot water, re-warmed as
they grow cool. Another good plan is to fill bladders with a decoction of
madders u.nd camomile flowers, to which is added a little saffron, and mixed
with about a third part of new milk. Should there be shivering and signs of
fever with cor iiderable tenderness over tht kidneys, and no medical advice at
hand a few leeches may be applied i..f ter some time the bowels should be freely
opened, and the best raeans.of effecting this is with 3 grs. of calomel, and 2 hours
afterward J^ an oz of castor oil; subsequently the follow'ng may be given; car-
juateof soda, 2drs. ; spirit c. nitric ether, tincture of henbane, of each 2 drs.;
ayi ip of tolu, mixture of acacia, of each 1 oz.; camphor mixture 4 to, 8 ozs. ;
mix, and take half a wine-glassful every 4 hours. A very good remedy is
the following: Take of tincture of opium, liquor of ammonia, spirit of tur-
pentine, uud soap liniment, of each equal portions; mix and rub well into

TREATMENT OF DISEASES.

the parts effected. In conjunctioa with this external application, take of
infusi'^n of buchu, 11 drs. ; powdered tragacanth, 5 grs.; tincture of buchu,
1 dr. ; mix for a draught, aud take every morning. If there be much nausea,
a clyster should be administered, consisting of a dram of laudanum, with J^
a tea-cupful of thin starch; this to be injected every 2 or 3 hours, or at longer
intervals, according to the effect produced. Employ the warm bath, and
afterwards warmfomentaMons to the stomach and loins; drink freely of lin-
seed tea. Take also of sulphate of magnesia 1 oz, ; solution of carbonate of
magnesia, 1 oz. ; tincture of henbane and tincture of ginger, of each 2 drs. ;
sulphuric ether, J^ a dr. ; water, 4 ozs. ; mix and give 3 table-spoonfuls every
6 hours. Those who have once suffered from inflammation of the kidneys
are very liable to it again ; to prevent a recurrence of the attack, they should
abstain from wine and stimulants; use moderate exercise; avoid exposure to
wet and cold; eat of food light and easy of digestion; not lie too much on Lhe
back, and on a mattress in preference to a bed

2. Aconite in minute doses is good for kidney complaint, peritonitis,
puerperal fever, etc.

3. Constant application of poultices, as recommended in "2" for the
liver, promotes cure and relieves pain.

1. INFLAMMATION OP THE BLADDER— Acute. — This

disease affects the lining membrane of the bladder, — sometimes its muscular sub-
starice. Tt may attack the upper portion, the middle, or the neck of this organ.
It rurs a rapid course.

Treatment.- If the urine be retained, it is of the utmost importance
that it be early drawn off with the catheter, lest a distention of the bladder
bring on mortification. Great care is required not to produce irritation by
any roughness in introducing the instrument.

Leeches should be applied upon the lower part of the bowels, the perinseum
and around the anus. When these are removed, warm poultices should be
applied. Cold compresses will often do as well. The bowels must be opened
with Epsom salts. Injections of warm water with a few drops of tincture of
arnica leav ' will act finely as a local bath, — the water being retained as long
as possible.

The tincture c '^trum viride will be required in 5 to 10-drop doses, or
the compound tincture of Virginia snake root to induce perspiration. Dover's
powders may sometimes be used for the same purpose.

Drinks must bij taken very sparingly. A small amount of cold inrusion
of slippery elm bark or marshmallow and peach leaves. This mucilaginous
drink must be the beginning and the end of the Met during the active stage of
the disease.

2. I' ^laamation of the Bladder — Chronic.— This is much
more '' ""mmon than the active form of the disease. It of ten arises from the
sai. . ases which produce acuto inflammation of the bladder.

i:.

!! , m

-rl

So4

DR. CBASir a RECIPES.

It often passeisninder the title of "catarrh of the bladder." It la a chronic
intiammation of tlie mucous lining of the bladder, and is a t try common and
troublesome affection among old people.

Tkeatmb:^t. — To reduce the inflammation apply leeches, mustard, croton
oil, or a cold compress every night.

As a diuretic give an infusion of buchu, uva ursi, trailing arbutus, queen
of the meadow, etc. The compound infusion of trailing arbutus is "well
T(;commendcd. So is the compound balsam of sulphur. An infusion of the
polls of beans has been well spoken of, but I have found the following very
oflfective: Pulverized gum arable, 1 scruple; soft water, 2 ozs., sweet spirits of
nitre, }4 oz.; tincture of veratrum viride, 20 drops. ]\lix. Give % a tea-
spoonful every half hour.

3. An injection into the bladder once a day of a tepid infusion of golden
seal root with much caro may be of great service; or an infusion of equal
parts of golden seal, witch hazel and stramonium. It may be done with a
gum elastic f "theter and a small syringe.

The bo . s must be kept open with the neutralizing mixture or some other
mild physic; and the skin bathed with saleratus and water once a day and
rubbed well with a coarse towel.

Should there be any scrofulou'*, gouty, or rheumatic condition of the
system, the remedies for those complaints may be used in addition to the above.

4. For an adult, 1 pint a day of compound of sarsaparilla is the " boss "
cure for gravel, and restores the worn out and wasted system. Try it.

1. BRONCHITIS. — Treatment. — The patient should, as a matter of
course, be confined to bed; warm diluent drinks, such as flaxseed tea, or barley
water, with a slice or two of lemon in it; gentle aperients, if required; foot-
baths, and hot bran poultices to the chest. The chief dependence, however, is
to be placed upon nauseating medicines. Four grs. of ipecacuanha powder,
in a little warm water every quar+er of an hour until vomiting is produced,
and should be kept up at intervals of 2 or 3 hours. Sometimes a state of coma
or collapse follows this treatment, and then it is necessary to give stimulants;
carbonate of ammonia in 5 gr. doses, or sal volatile, J^ tea-spoonful about
every hour. These are preferable to alcoholic stimulants; but should they not
succeed, brandy may be tried, with sti-ong beef tea. Should the urgency of
the symptoms yield to the emeticd, a milder treatment may be followed out.
The following is a good mixture: Ipecacuanha wine, 1 dr. ; aromatic spirit of
ammonia, 2 drs. ; carbonate of potash, 1 dr. ; water, 8 ozs. ; 2 table-spoonfuls
to be given every 4 hours. If the cough is troublesome, add 1 gr. of acetate
of morphine. The diet should be lig' i and nourishing, and all exposure to
cold must be carefully avoided. In children, acute bronchitis does not com-
monly produce such marked effects ar in adults, although sometimes it is
extremely rapid and fatal, allowing littld time for the action of remedies, which
should be much the same as those above recommended, with proper regard, of
course, to differohoe of age. If the child is unweaned, it must be allowed to
•suck very sparingly, if at all. The beat plan is to give it milk mith a spoon.

TREATMENT OF DISEASES.

cr feeding-bottle, as the quantity can be thus better regulated. Great attention
must be paid to the bowels, and also to the temperature of the air breathed by
the little sufferer. A blister on the chest, t-bout as big as a large copper cent,
may be sometimes applied with advantage if the hot bran does not give the
•desired relief.

Winter coughs, catari'h, and asthma are very commonly but forms of
chronic bronchitis. For the troublesome coughs which almost invariably
attend confirmed bronchitis, and especially in the aged, opium is the most
effectual remedy. The best form of administration is perhaps the compound
tincture of camphor taken with ipecacuanha or antimonial wine — say J^ dr. of
the former, with 10 grs. of either of the latter, in a little sugar and water or
flaxseed tea, or use Dr. Chase's Cough Syrup. If there are febrile symptoms,
add 15 minims of sweet spirits of nitre to each dose.

It is especially during the spring months, and when there is a prevalence
of east wind, that bronchitis attacks young and old, often hurrying the former
to a premature grave, and making the downward course of the latter more
quick and painful. With aged people, in such cases, there is commonly a great
accumulation of mucus in the bronchial tubes, which causes continued and
violent coughing in the efforts to expel it, which efforts are often unsuccessful..
Thus the respiration is impeded ; the blood, from want of proper oxygeniza-
tion, becomes unfit for the purposes of vitality, and death, often unexpectedly
sudden, is the consequence. Such bronchitic patients must be carefully treated
— no lowering measures will do for them, but warm and generous diet; opium
can not safely be ventured on. Warm flannel next the skin, a genial atmos-
phere, inhalation of steam — it medicated with horehound, or some demulcent
plants, so much the better — a couple of compound squill pills at night, and
during the day a mixture, composed of camphor mixture, 6 ozs. ; tincture of
squills, wine of ipecacuanha, and aromatic spirits of ammonia, each 2 drs.;
•with perhaps 2 drs. of tincture of hops. Take a table-spoonful every 3 or 4
hours.

Another Treatment. — To properly introduce the treatment, we will
suppose a case, similar to which I have had many a one, — a man (fcr men have
these inflammatory diseases 10 times to women once) comes home at night, with
a cough, sore throat, etc., indicating that he has taken cold, and that it has set-
tled upon the throat and bronchial tubes — take no supper, but go right to work,
as for common colds, and get up a perspiration, by soaking the feet in water
as hot as it can be borne, and pouring in more hot, from time to time, to keep
it hot, for 20 to 30 minutes, and if you have one of the alcohd lamps for sweat-
ing purposes, s&. it to work at the same time, and take some hot teas to help the
work, and if there are no sweating herbs in the house, of course there is some
whiskey or oiher liquor, make about a pint of hot stew, using 1 gill of whiskey,
with sugar and hot water; and drink one or two good draughts of this while
the feet are in the water, and the rest of it after you get into bed, covering tip
■warm so as to continue the sweating for an hour or two, with hot irons, bricks
.or stones at the feet, as your conveniences will allow ; then, when the family go

■ f ■ '.i'-wM

256

BB. CHASE'S REGIPES.

to bed, take a good dose of physic, so it shall operate well by the next morn-
ing a,ud ten chances to one you will not need much further treatment. Per-
haps some of the siceniing tincture, and a little of the cougli syrup and a little
diuretic may be needed through the following day, or for a few days. But, if
this does not work such a decided improvement as to indicate that no serious
trouble remains, after the physic has operated, then take an emetic, or repeal
the previous process, at farthest, on the following evening, when the symp-
toms, fever, etc., would likely be worse than through the ddy. But should
you deem it best, from the violence of the symptoms, to take an emetic, one
of the diaphoi'ctic or sweating medicines had better also be taken to keep a ten-
dency to the sui-face, according to the directions under that head.

But if these cases are neglected, they I'un on into a chronic, or long stand-
ing disease, and become very troublesome to cure, and often set up a chronic
inflammation of the lungs, and finally conuumption is the result,

2. Bronchitis— Chronic— Chronic bronchitis must needs be of a sim-
ilar character, and treated in a similar manner; but the emetic or sweating
need not be repeated oftener than once a week, nor the cathartic, and they need
no*. Ivi. . be taken the same day; but a cough syrup, or some cough medicine
shouivi be taken daily; and a diuretic be taken for a day or two each week, as
the case seems to demand, and a little essence of spearmint may be taken, a
few drops whenever the soreness or rawness of the throat is troublesome,
keeping a vial of it handy to taste, night or day, without water; or a drop or
two of cedar oil may be taken on a little sugar, and the throat have some of it
rubbed upon the outside as a liniment. The following combination of articles
will fulfill all the indications needed, except that of cathartic, which can be
used by itself, once in a week or 10 days:

Acetic tincture of bloodroot, tincture of black cohosh, and of the balsam
of tolu, and wine of ipecacuanha, of each, J^ oz. ; sweet spirits nitre, 1 oz.
Mix. Dose — tea-spoonful, in a little water, 3 to 5 times daily according to the
amount of irritation present.

SCABLATINA.— With Severe Fever. — In other cases of scarlet
fever, the febrile symptoms at the commencement are more severe; there is a
sensation of stiffness and pain on moving the neck, and it is also painful to
swallow; the voice is thick, and the throat feels rough and straitened. The
heat of the surface rises in a most remarkable manner; not only to the sensa-
tions of the patient or observer does the heat seem greater, but the thermom-
eter shows it to be 108° or 110^, that is more tlian ten degrees above the
.latural standard. There is sickness, headache, great restlessness and delirium;
the pulse is frequent but feeble, and there is great languor and faintness. The
tongue is of a bright red color, especially at the sides and extremity, and the
rising points are very conspicuous. The rash does not appear so early as in
the milder scarlet fever, as is seen in patches, very frequently about the elbows.
Sometimes it vanishes and appears again at uncertain times without any cor-
responding change in the general disorder. When tlie rash is slight or goes
oH early, there is little scaling off of the skin; but in severer cases, large

TREATMENT OE DISEASES.

387

pieces of the skin come oflF, especially from the hands and feet. The swell-
ing and Inflammation of the throat sometimes go off without any ulceration;
but at other times slight ulcerations form at the tonsils and at the back of the
mouth; and whitish specks are seen intermixed with the redness, from which
a tough phlegm is secreted, clogging the throat and very troublesome. This
kind of scarlet fever is not unfrequently followed by great debility, or the
occurrence of other diseases, as inflammation of the eyes, or dropsy, or an
inflammatory state of the whole system or water on the brain.

Treatment. — It is in general, proper to begin with giving an emetic,
I ipeoially if we at all suspect the stomach to be loaded with undigested mat-
ter; and we are very soon after to exhibit laxative medicines which are truly
one of our most important remedies in this disease. A dangerous and exhaust-
ing looseness wliich takes place towards the fatal termination of an ill-man-
aged scarlet fever, for a long time excited great fears and prejudices against
the use of laxative medicines in this disease; but better observation has con-
vinced us that so far from being detrimental, laxative medicines, early and
prudently begun have the best efliect in mitigating the disease and in prevent-
ing the collection of that putrid and offending matter in the bowels which is
so sure to produce wasting diarrhoea when it is suffered to accumulate. To
lessen the burning heat of the skin, nothing is at all comparable in some cases
to the free affusion of cold water, which, when employed prudently and at the
proper time, cools the surface, and from a state of the most restless irritation,
brings the patient to comparative ease and tranquility. The cold affusion,
liowever, is not proper where there is much fullness of blood on one hand or
great debility on the other ; and in the majority of cases we must truot to the
"ashing or sponging of the whole body with tepid water, or vinegar and
ater; and till the heat of the body is reduced by these means, it is in vain
that we give internal medicines to procure perspiration or to allay restlessness
and induce sleep. After washing it is not at all unusual for the formerly
liP assed patient to fall into a gentle and refreshing sleerp, and a mild and
breathing sweat comes out over the whole body. This supersedes the neces-
sity of sudorific and anodyne medicines; and provided we attend to the bowels,
keep away stimulant and nourishing food, give the drink cold or acidulated,
and employ proper gargles for the mouth and throat, the drugs we administer
may be very few indeed.

The inflammatory state of the system which often follows scarlet fever is
not unfrequently accompanied with a swelling resembling dropsical swelling;
but we ai'e not to regard this last as a sign of il( bilit}% or to be deterred from
the use of active remedies. Bleeding from the arm is seldom admissible, but
leeches behind the ears maybe necessary if head symptoms come on; brisk
purgatives are to be freely administcned, and the inflammatoiy and dropsical
tendency is to be combated bj' the use of foxglove and other diuretics. When
the inflammatory action has subsided and is dropsy appears to be the prin-
cipal malady, we are to give tonic medicines and nourialang diet along wilh
such medicines as increase the flow of uriup.

iM\

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868

DR CHASE'S RECIPES.

MALIGNANT SCARLET FEVER— With Putrid Sore
Throat. — There is yet another and more fatal form of scarlet fever where the
malignant and putrescent symptoms are more rapid and severe, where the gen-
eral system is much oppressed, and the throat and neighboring parts affected
with rapidly spreading ulcerations. It is this which has obtained the name of
putrid sore throat. This form of scarlet fever begins like the preceding, but
in a day or two shows symptoms of peculiar severity. The rash is usually
faint, and the whole sliin soon assumes a dark or livid red color. The heat is
not so great nor so permanent as in the other kinds; the pulse is small, feeble,
and irregular, there is delirium and coma, with occasional fretfulness and
violence. The eyes are suffused with a dull redness, there is a dark red flush
on tlie cheek, and the mouth is incrusted with a black or brown fur. The
ulcers in the throat are covered with dark sloughs and surrounded by a livid
base; there is a large quantity of tough phlegm which impedes the breathing,
occasioning a rattling noise; and increasing the pain and difficulty of swallow-
ing. A sharp discharge comes from the nostrils, producing soreness, chops,
and even blisters. There is severe diarrhoea, spots on the skin, bleedings from
the mouth, bowels, or other parts, all of which portend a fatal termination to
the disease. Sometimes the patients die suddenly about the third or fourth
day; at other times in the seconder third week; gangrene having probably
arisen in the throat or some parts of the bowels. Those who recover have
often long illnesses from the ulceration spreading from the throat to the neigh-
boring parts, occasioning suppuration of the glands, cough, and difficulty of
breathing with hectic fever.

Treatment. — The active remedies formerly mentioned are quite inad-
missible here. Unnecessary beat is to be avoided, but we are not to think of
the cold washing or of purging, lest we oppress the powers of life and bring
on a fatal diarrhoea. The system requires support and stimulants from the
commencement of the attack. Strong beef tea should be given in as large
quantities as possible, and wine and bark should be liberally administered;
the throat must be injected witli strong cleaning gargles. The infusion of
cayenne pepper or the decoction of bark acidulated with sulphuric or muriatic
acid, or gargles to which a little tincture of myrrh or of camphor is added,
may be usefully employed. Too often, however, all treatment is unavailing,
and there is no more fatal contagious disease than malignant scarlet fever.

There is an ulcerated sore throat of peculiar malignity, distinct from
scarlet fever, which commonly terminates with the worst symptoms of croup.

ABORTION, OR MISCARRIAGE— (Abortus.)— The separation
of the child from the womb of the mother at any period before the sixth month
of p:egnancy; between which period and the full time the same event is called
premature labor.

Symptoms. — Abortion may be described as consisting of three stages, each
of which should be carefully studied; because in the two first much may be
done by the patient herself or by the judicious management of friends about her.

TREATMENT OF DISEASES.

869

fin the first stage the woman merely " threatens to miscarry ; " there is pain in
the lower part of the belly, or about the back and loins, with unusual depres-
sion of spirits and faintness without any apparent cause. If these symptoms
do not pass off, they are succeeded by a discharge of blood from the external
parts, sometimes light, at other times profuse and alarming; accompanied or
succeeded by sharp pains in the back, the loins, and the lower part of the
belly, not corstant, but intermitting, like those of regular labor. Often there
is vomiting, sickness, or pains of the bowels, and headache; and from the
quantity of blood lost, fainting fits frequently occur, and there is commonly
a sense of weakness, much greater than can be accounted for by the copious-
ness of the discharge. This is the second stage; and in it the child has become
partially separated from the womb. If by the efforts of nature or the assist-
ance of art these symptoms abate or cease, the embryo may be retained, and
many continue to grow. But in other cases the discharge of blood continues
and the signs of approaching expulsion of the contents of the womb become
more evident. Regular pains ensue, there is a feeling of bearing down, with
a desire to make water; and at last the foetus comes away, either surrounded with
its membranes, if the whole ovum be small, or the membranes break, the
waters are discharged, and the foetus comes away, leaving the after-birth
behind. This constitutes the third stage, in which the child is altogether separ-
ated and must be expelled.

Causes. — 1. Abortion may be caused by external violence, as kicks or
blows, a fall, or violent action, as dancing, riding, jumping, or much walking.
Women in the state of pregnancy should avoid many of the domestic opera-
tions so proper at other times for good housewives to engage in. As our aim
is to be practically useful, we venture at the risk of exciting a smile, to men-
tion some exertions that ought to be avoided, viz., hanging up curtains, bed-
making, washing, pushing in a drawer with the foot, careless walking up or
down a stair, 2. Straining of the body, as from coughing. 3. Costiveness.
4. Irritation of the neighboring parts, as from severe purging, falling down of
the gut, or piles. 5. Any sudden or strong emotion of the mind, as fear, joy,
surprise. 6. The pulling of a tooth has been known to produce a miscarriage;
and though toothache is occasionally v^ery troublesome to women in the preg-
nant state, the operation of drawing teeth should, if possible, be avoided at
that time. 7. Women marrying when rather advanced in life are apt to mis-
carry. It would be hazar<::ori3 to name any particular age at which it is too
late to marry, but the general observation is worth attending to. 8. Constitu-
tional debility from large evacuations, as bleeding or purging; or from disease,
as dropsy, fever, small-pox. 9. A state the very opposite of this is sometimes
the cause of abortion, viz., a robust and vigorous habit, with great fullness of
blood and activity of the vascular system. 10. The death of the child.

Treatment. — Miscarripge is always an undesirable occurrence, and is to
be prevented by all proper means, as a single miscarriage may ii itrievably
injure the constitution, Qr give rise to continual repetitious of the accident

260

DR. CHASE'S RECIPES.

Unless we have reason to believe that the child is dead, it is desirable that miSi
carriage should be prevented, and that the woman should go on to the full time,
if possible; but if the motion of the child should cease, if the breasts of the
mother should become soft, after disease or great fatigue, and signs of miscarr
riage come on, it would be improper to endeavor to prevent the embryo coming
away; and we must direct our efforts to relieve any urgent symptoms, and do
what we can to conduct the patient safely through the process.

In the first stage of abortion, when it is merely impending or threatening,
and even in the second stage, when the child has become partially separated, it
is proper to attempt to check the discharge and prevent the consequent expul-
sion. The patient must cease from all exertion in walking, or even sitting
upright, and must lie on a bed or sofa; all heating food or liquors must be
avoided; whatever is taken should be rather cool, and cold applications must
be made to the back, the loins, and neigliboring parts. A lotion useful for this
purpose is 1 part of vinegar to 2 or 3 parts of cold water ; cloths or towels
dipped in this are to be applied as directed above. The fainting which so often
occurs requires to be relieved by a very moderate use of cordials, as a little
wine and water, or even brandy and water; but in this much caution is
required, lest feverishness or inflammatory symptoms be brought on, which in
a weakened f^ame are apt to occur, from causes too slight to have the same
effect in a healthy one.

As abortion sometimes takes place from too great fullness of blood, and
from that state of the constitution well known by the name of high health, it
is right in such cases to enjoin abstinence, to order a cooling diet, as light
puddings, preparations of milk, or boiled vegetables; and to give gentle laxa-
tives, as castor oil, senna, small doses of purging salts, magnesia, and rhubarb.
If, under such treatment, the discharge from the womb stops, if the pains
cease, and the sickness, headache, and constitutional symptom? are relieved, we
may hope that the woman will not part with her offspring, but bring it to the
full time. She must make up her mind to be in the reclining posture for some
time, and must consider herself as liable to be again affected by the same
symptoms and the same danger, if slie uses the smallest liberty with herself.

If the discharge, however, still continues, and if there is little likelihood
of the pregnancy going on, everything must be done to assist the woman in
the safe completion of the process. We must introduce a soft cloth dipped in
oil into the birtli, so as to fill the lower part of it. By this means the blood
has time to form into clots, and the contraction of the womb throws down the
embryo along with them. We should not liastily use any force by the hand
to bring it away; but the time when this may be done is to be left to the judg-
ment of the medical person in attendance. As the after-birth in the early
months bears a larger proportion to the contents of the womb than it does in
the later months, it is often retained long after the child is expelled; but it
must be remembered, that the womb will not contract till every thing is out
of it, and therefore the bleeding will continue till the after-birth is off. It may
happen to lie partly out of tiie womb, and if so, the practitioner is to attempt

TREATMENT OF DISEASES.

2G1

gently to remove it by the hand; but if it be wholly in the cavity of tlie womb,
its expulsion is to be promoted by clysters of gruel, with the addition of salts,
or with senna, or even a little of the tincture of aloes; or by a cautious use of
the ergot of rye.

Patients should be careful not to throw away any thing discharged, on the
Eupposition that they know what it is, but should uniformly show every clot to
the practitioner, that he may be enabled to distinguish with certainty whether
the child and after-birth are thrown off. When the womb is emptied, the
beJly is to be tied up with a binder, as after delivery at the full time; the same
rest and quiet is to bo ordered; the diet must be light and nourishing; heating
jfood, all spirituous and malt liquors, are to be avoided, till the practitioner
judges it proper to allow sulphuric acid, bark, and wine, or porter, to assist in
recruiting the strength, which in the event of abortion is generally so greatly
exhausted.

A very strong reason for enjoining rest and quietness after a miscarriage
is this, that when twins or throe children have been conceived, the embryo of
one of them may be tlirown off, and the other may be corried to the full time.
Any premature exertion might, therefore, endanger the life of more than one
child. When the woman is in some degree recruited, her recovery is to be
completed by moderate exercise, by proper diet, by the vse of the cold bath or
sen bathing, and by taking stomachic medicines, as the bark and wine, prepar-
ations of iron, or the elixir of vitriol. Few incidents have so \ rnicious an
.effect as a miscarriage, on certain constitutions; sometimes the health is irrep-
arably injured, ©r a habit is begun whicli prevents the woman from ever
carrying a child to the full time. In every future pregnancy particular caution
is requisite; especially at the period whn the miscarriage formerly happened,
which is very generally between the eighth and twelfth week. For a consider-
able time before and after this, the woman should lie in a reclining posture,
should attend to keeping the bowels easy by such mild laxatives as have been
.already mentioned; and if too full, should lose a little blood.

Sometimes, lor wicked purposes, it is attempted to procure abortion, either
by strong and acrid medicines, by violent exercises, or by direct application to
tlie parts concerned; but it should be generally known that there is no medicine
which directly and certainly acts on the womb itself; and that to procure
abortion by any drug or mechanical violence, is to run the risk of speedy death,
or inducing madness, or causing irreparable injury to the constitution, besides
boinjr punishable by law as a crime.

DISEASES OP WOMEN.— Women, in all civilized nations, have
the management of domestic affairs; and it is very proper they should, as
Nature has made them less fit for the more active and laborious employments.
Tliis indulgence, however, is generally carried too far; and women instead of
being benefited by it, are greatly injured, from the want of exercise and free
air. To be satisfied of this, one need only compare the fresh and ruddy looks
of a milk-maid with the pale complexion of those females whose whole

Though Nature has made an evident distinction

business lies within doors.

,;ii

262

DR. CEASE'S RECIPES.

between the male and female with regard to bodily strength and vigor, yet she"
certainly never meant, either that the one should be always without, or ther
other always within doors.

The confinement of women, besides hurting their figure and complexion,
relaxes their solids, weakens their minds, and disorders all the functions of the"
body. Hence proceed obstructions, indigestion, flatulence, abortions, and the
whole train of nervous disorders. These not only unfit women for being
mothers and nurses, but often render them whimsical and ridiculous. A sound
mind depends so much upon a healthy body, that where the latter is wanting,
the former is rarely to be found.

I have always observed that women who were chiefly employed without
doors. In the different branches of husbandry, gardening, and the like, were
almost as hardy as their husbands, and that their children were likewise strong and
healthy. — But as the bad effects of confiqement and inactivity upon both sexes
have been already shown, we shall proceed to point out these circumstances in
the structure and design of woman, which subject them to peculiar diseases;
the chief of which are their Monthly Evacuations, Pregnancy, and Child-bearing.
These indeed cannot properly be called diseases, but from the delicacy of the-
sex, and their being often improperly managed in such situations, they become
the source of numerous calamities.

MONTHLY TUBNS OB MENSES .-First Signs of the Men-
strual Discharge. — Women generally begin to menstruate about the age of
fifteen, and leave it off about fifty, which renders these two periods the most
critical of their lives. About the first appearance of this discharge, the con-
stitution undergoes a very considerable change, generally indeed for the bettor,
though sometimes for the worse. The greatest care is now necessary, as the
future health and happiness of the woman deijends, in a great measure, upon
her conduct at this period. It is the duty of mothers and those who are
entrusted with the education of girls, to instruct them early in the conduct and-
management of themselves at thiu critical period in their lives. False modesty,
inattention, and ignorance of what is beneficial or hurtful at this time, are the
source of many diseases and misfortunes in life, which a few sensible lessons
from an experienced matron might have prevented. Nor is care less necessary
in the subsequent returns of this discharge. Taking improper food, severe
nervous strain or catching cold at this period is often sufficient to ruin the
health, or to render tlie woman ever after incapable of procreation.

If a girl about this time of life be confined to the house, kept constantly
sitting, and neitlier allowed to romp about, nor employed in any active busincps,
which gives exercise to the whole body, she becomes weak, relaxed, anc^. puny;
her blood not being duly prepared, she looks pale and wan; her health, spirits,
and vigor decline, and she sinks into a valetudinary for life. Such is the fate
of numbers of those unhappy women, who, either from too much indulgence,
or their own narrow circumstances, are at this critical period, denied the benefit
of exercise and free air.

A lazy, indolent disposition proves likewise very hurtful to girls at this
period. One seldom meets with complaints from obstructions amongst the more-

I '

TREATMENT OF DISEASES.

268

active and Industrious part of the sex, whereas the . Solent and lazy are seldom
free from them. These are, In a manner, eaten up by the chlorosis, or green-sick-
ness, and otlier diseases of this nature. We would therefore recommend it to
all who wish to escape these calamities, to avoid indolence and inactivity, as
their greatest enemies, and to be as much in the open air as possible.

Another thing which proves very hurtful to girls about this period of life
Is unwholesome food. Fond of all manner of trash, they often Indulge in it,
till their whole humors are quite vitiated. Hence ensues indigestions, want of
appetite, and a numerous train of evils. If the fluids be not duly prepared. It
Is utterly impossible that the secretions should go properly on. Accordingly
we find that such girls as lead an indolent life and eat indiscriminately
are not only subject to obstructions of the menses, but likewise to glandular
obstructions, as the scrofula, or King's evil, «&c.

A dull disposition is also very hurtful to girls at this period. It Is a rare
thing to see a sprightly girl who does not enjoy good health, while the grave,
moping, melancholy creature proves the very prey of vapors and hysterics.
Youth is the season for mirth and cheerfulness. Let it therefore be Indulge "
It is an absolute duty. To lay in a stock of health in time of youth. Is as nec-
essary a piece of prudence as to make provision against the decays of old
age. While therefore wise Nature prompts the happy youth to join in sprightly
amusements, let not the severe dictates of hoary age forbid the useful impulse,
nor damp with serious gloom the season destined to mirth and innocent festivity.

Another thing very hurtful to women about this period of life, is t.glit
clothes. They are fond of a fine shape, and foolishly imagine that this can be
acquired by lacing themselves tight. Hence by squeezing the stomach and
bowels, they hurt the digestion, and occasion many incurable maladies. This
error is not indeed so common as It has been; but, as fashions change, it may
come about again; we therefore think it not improper to mention it. I know
many women, who to this day, feel the direful effects of that wretched custom
of squeezing every girl into as small a size in the middle as possible. Human
invention could not possibly have devised a practice more destnictive to health.

RETENTION OP THE MENSES.— After a woman has arrived at
that perioa of life when the menses usually begin to flow, and they do not appear,
but, on the contrary, her health and spirits t)egin to decline, we would advise
instead of shutting the poor girl up in the house, and dosing her with steel,
asafcEtida, and other nauseous drugs, to place her In a situation where she can
enjoy the benefits of free air and agreeable company. There let her eat whole-
some food, take sufficient exercise, and amuse herself In the most agreeable
maimer, and we have little reason to fear but Nature thus assisted, will do her
proper work. Indeed she seldom fails, unless where the fault is on our side.

This discharge in the beginning is seldom so Instantaneous as to surprise
women unawares. It is generally preceded by symptoms which foretell Its ap-
proach; as a sense of heat, weight, and dull pain In the loius; distention and
hardness of the breasts; headache; loss of appetite; lassitude; paleness of the
couutenancc ; and sometimes a slight degree of fever. When these symptoms

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264

DR CHASE'S RECIPES.

appear about the age at which the menstrual flow usually begins, everything
should be carefully avoided which may obstruct that necessary and salutary
evacuation ; and all means used to promote it, as sitting frequently over the
steams of warm water, drinking warm diluting liquors, taking hip baths, «S:c.

SUPPRESSION OP THE MENSES.— Cold is extremely hurtful at
this particular period. More of the sex date their disorders from colds, cauglit
while they were out of order, than from all other causes. This ought surely to
put them on their guard, and to make them very circumspect in their conduct
at such times. A degree of cold that would not 'a the least hurt them at another
time, will at this period be sufficient to entirely ruin their health and constitu-
tion.

After the menses have once begun to flow, the greatest care should be taken
to avoid everything that may tend to obstruct them. Women ought to be
exceedingly cautious in what they eat or drink at the time they are out of
order. Everything that is cold, or apt to sour on the stomach ought to be
avoided; as fruit, butter-milk, and such like. Fish, and all kinds of food that
are hard of digestion, are also to be avoided. As it is impossible to mention
every thing that may disagree with individuals at this time, we would recom-
mend it to each one to be very attentive to what disagrees with herself, and
carefully to avoid it.

The greatest attention ought likewise to be paid to the mind which should
be kept as easy and cheerful as possible. Every part of the animal economy is
influenced by the passions, but none more so than this. Anger, fear, grief, and
other affections of the mind, often occasion obstructions of the menstrual flow,
which proves absolU(;ely incurable.

From whatever cause the flow is obstructed, except in the state of preg-
nancy, proper means should be used to restore it. For this purpose we would
recommend sufficient exercise, in a dry, open, and rather clear air; wholesome
diet, and, if the bodj-- be weak and languid, a good tonic, (see Mrs. Chase's Magic
Tonic;) also cheerful company and all manner of amusements. If these fail,
recourse must be had to the physician.

When obstructions proceed from a weak relaxed state of the solids, such
medicines as tend to promote digestion, and assist the body in prepar-
ing good blood, ought to be used. The principal of these are iron
and Peruvian bark, with other bitter and astringent medicines. The bark and
other bitters may either be taken in substance or infusions, as is the most agree-
able to the patient.

When obstructions proceed from a viscid state of the blood; for women oi:
a gross or full habit, evacuations, and such medicines as attenuate the humors
are necessary. The patient in this case ought to batlie her feet frequently in
warm water, to take now and then a cooling purge, and to live upon a spare
thin diet.

When obstructions proceed from affections of the mind, as grief, fear,
anger, «&c., every method should be taken to amuse and divert the patient.
And that she may tlie more readily forget the cause of her affliction, she ought, if
possible, to be removed from the place where it happened. A change of place,

TREATMENT OF DI8EA8BB.

266

by presenting the mind with a variety of new objects, has often a very happy
influence in relieving it from the deepest distress. A soothing, kind, and
affable behavior to women in this situation, is also of importance.

An obstruction of the menaea is often the effect of other maladies. When
this is the case, instead of giving medicines to force that discharge, which might
be dangerous, we ought, by all means, to endeavor to restore the patient's health
and strength. "When that is effected the other will return of course.

1 . For Suppressed menstruation, as soon as possible use the tepid foot-bath.
At the same time sit over a vessel of warm water, in which has been boiled
some bitter herbs, till a profuse perspiration is produced. Then retire to a
warm bed and take every hour or two a tea-cupful of warm tea raade from the
root of bervine. If this is not successful, give a little pulverized mandrake
root, with a little cream of tartar, on an empty stomach; after which penny-
royal or motherwort tea may be drank freely.

2. Aromatic spirits of ammonia taken in doses of 20 to 30 drops in sweet-
ened water several times a day is almost sure to relieve suppression and is good
for painful menstruation.

3. Mrs. H. Y. Johnson, of Iowa, once told my wife that oil of cotton seed,
one dram daily, was unfailing. I have used it in my practice with success,
and have also used it to spur up labor when it dragged, with good success.

4. Crushed ice placed to the back in oil cloth or rubber bag — place low
down — is also good for suppressed menses. It is also valuable sometimes in
XQsionng falling womb and cures leucorrhea.

MENSES, TO RESTORE.— Fl. ex. of ergot, and fl. ex. of gossyp-
ium (cotton root), each % oz. ; fl. ex. of black cohosh, 1 oz. ; simple syrup, 2
ozs. Mix. Dose — Take 1 tea-spoonful 4 times daily, for a few days; then if
the menses are not restored, stof its use till 4 or 5 days before the regular period
for their return, and take it up again, with the help of warm hip baths daily,
and daily sitting over the steam of bittar herbs, etc. , as the grandmothers knew
so well how to do. In the meantime, doiug anything needed to tone up the
system, by taking tonics; overcoming constipation by laxatives, and in a similar
manner endeavoring to overcome any other irreg\ilarity, if any exist; and it is
thus — or by such means — you will succeed in restoring the general liealth.

PROFUSE MENSTRUATION.— The menstrual flow may be too
great as well as too small. When this happens, the patient becomes weak, the
color pale, the appetite and digestion are bad, and swelling of the feet, dropsies,
and consumption often ensue. This frequently happens to women about the
age of forty-five or fifty, and is very difllcult to cure. It may proceed from a
sedentary life; a full diet, consisting chiefly of salted, high-seasoned, or acrid
food; the use of spirituous liquors; excessive fatigue; relaxation; a dissolved
state of the blood ; violent passions of the mind, «fcc.

The treatment of this disease must be varied according to its cause. When
It is occasioned by any error in the patient's regimen, an opposite course to that
■wMch induced the disorder must be pursued, and cuch medicines taken as have

266

DR CHASE'S RECIPES,

w >l

a tendency to restrain the flow and counteract the morbid aflFections of the-
system from whence it proceeds.

To restrain the flow, the patient should be kept quiet and easy both in body
and mind. If it be very violent, she ought to lie in bed with her head low; to-
live upon a cool and slender diet, as veal or chicken broths with bread; and tO'
drink decoctions of nettle-roots, or the greater comfrey. If these be not suffi-
cient to stop the flow, stronger astringents may be used, as Japan earth, alum,
elixii of vitriol, the Peruvian bark, &c.

Two drams of alum and 1 of Japan earth may be pounded together, and
divided Into 8 or 9 doses, one of which may be taken 3 times a day.

Persons whose stomachs cannot bear alum, may take 2 table-spoonfuls of
the tincture of roses 8 or 4 times a day, to each dose of which 10 drops of laud-
anum may be added.

If these should fail, half a dram of the Peruvian bark, in powder, with 10'
drops of the elixir of vitriol, may be taken in a glass of red wine, 4 times a.
day.

2. Oil of erigeron 1 to 5 drops every }^ hour or hour, dissolved in a little^
alcohol, arrests flooding, or hemorrnage of the womb, promptly. Avery severe
case of "flooding to death " was saved by putting hot sand bags under the back
of > the head and heart — hotter than the hand could bear, frequently renewed.

LETTCOBBHEA, FLUOR ALBUS, OB WHITES.— The uterino
flow may offend in quality as well as in quantity. What is usually called the
fluor albuH, or " whites," is a very common disease, and proves extremely hurt-
ful to delicate women. This discharge, however, is not always white, but
pale, yellow, green, or of a blackish color; sometimes it is sharp and corrosive,
sometimes foul and fetid, &c. It is attended with a pale complexion, pain in
the back, loss of appetite, swelling of the feet, and other signs of debility. It
generally proceeds from a relaxed state of the body, arising from indolence,
the excessive use of tea, coffee, or other weak and watery diet.

To remove this disease, the patient must take as much exercise as she caa
bear, without fatigue. Her food should be solid and nourishing, but of easy
digestion; and her drink pretty generous, as /ed port or claret, mixed with
lime-water. Tea and coffee are to be avoided. I have often known strong
broths to have an exceeding good effect; and sometimes a milk diet alone will
perfonn i* cure. The patient ought not to lie too long a-bed. When medicine
is necessary, we know none preferable to the Peruvian bark, which in this case
ought always to be taken in substance. In warm weather, the cold bath will
be of considerable service.

1. Moisten a sponge with glycerine, roll it in fine powder of boracic
acid and push up in the mouth of womb daily — a tape or ribbon may be tied to
the sponge to remove it. ^ ,. . .' . ;I, ,,, • •

2. Obstinate cases of "whites," or leucorrhea may be cured by insuffla-
tion of powdered vegetable charcoal.

3. Pond's ex. of w'tch liazel, 1 table-spoonful in a t^ea-cupful of warm
water, injected well up into the vagina, 3 times a day — eures the worst cases ia
a few weeks.

TREATMENT OF D18EASE&

4. Leucorrhea, Ixgeotion for.— Pulverized golden seal, 1 oz.; bora-
cic acid, }2°z.; pulverized alum, }^ oz. ; sulphate of zinc, 20 grs. Dirbctionsi
— Mix thoroughly together, and keep in a well stopped bottle, or suitable cov-
ered box. At tea time put 1 tea-spoonful of the powder into a cup of hot.
tea — green tea is preferable. Stir 3 or 8 times diuring the evening, and at bed*
time strain it and inject, with a female syringe, every night, if bad, or every
second night in- ordinary cases. First cleansing the parts by injecting 1 pt. to 1
qt. of water, as hot as it can be borne. (See also " Injection, Valuable in Gon-
orrhea, or Leucorrhea.'' See also "Red Drops for Gonorrhea, Leucorrhea,
etc.")

Bemarks, — Dr. Mason says this has proved a splendid remedy in every case"
where he has used it. I have also used it with success. But as quinine and
tannin have latterly oeen used considerably in these cases of leucorrhta, with
almost entire success, I will give one containing them, which I have also tried-
with great satisfaction as follows:

6. Leuoorrliea, Valuable Injection for.— Fl. ex. of golden seal
and chlorate of potash, pulverized, each 1 dr. ; sulphate of zinc, 2 drs. ; tannia
and sulphate of quinine, each ^ dr. ; distilled or pure soft water, 1 qt. Inject
morning and night; first cleansing the parts by injecting, once or twice, water
as hot as can be borne. Directions — In mixing these ingredients, dissolve the
sulphate of zinc in }4 V^^^ of water, tlien put the quinine in a mortar, with a
little aromatic sulphuric acid to dissolve it, then add to the zinc water. Put the
tannin into another J^ pint )f the water, and stir until dissolved, then mix the
two and add the other articles, and the balance of the water, to make 1 qt.;
shake when used; and use only enough to flU the vagina once, holding, it ia.
place 3 or 3 minutes, by placing the fingers of one hand over the vulva, or
external part, having first used the hot water, as directed in the last recipe
above; keeping it in place also 2 or 3 minr.tes, each time, in the same manner as
here directed, is of the utmost importa-ice, as this plan distends and cleanses
the whole vagina, while in the old way, the injections flowed out alongside of
the tube, cleansing but veiy little indeed. Use enough of the hot water to dis-
tend it twice at least, before using the tea or other injection, and the cure will
be quick and satisfactory.

Bemarks. — With this, Dr. J. "W. Burney, of Des Arc, Ark., says he has
had more success than witli any other; but with this he also gives 1 tea-spoonful
3 times daily of the fl. ex. of buchu internally, in a little flaxseed tea. The
plan and remedies are excellent, as I have tested them.

CESSATION OP MENSES, OB TURN OF LIFE.— That per-
iod of life at which the menses cease to flow is likewise very critical to the sex.
The stoppage of any customary evacuation, however small, is sufficient to dis-
order the whole frame, and often to destroy life itself. Hence it comes to pass,
that so many women either fall into chronic disorders, or die about this time ; such
of them, however, as survive it, without contracting any chronic disease, often
become more healthy and hardy than they were before, and enjoy strength and.
vigor to a very great age.

268

DR. CHASE'S RECIPES. '

If the menses suddenly cease, in women of a full habit, they ought to
abate somewhat of their usual quantity of food, especially of the more nourishing
kind, as flesh, eggs, «&c. They ought likewise to take sufllcient exercise, and
to keep the bowels open. This may be done by taking, once or twice a week,
a little rhubarb, or ar infusion of hiera picra in wine or brandy, or purgatives
recommended elsewhere, and if complicated with other diseases, call a doctor.

DEFICIENT AND PAINPUI. MENSTEUATION.-The amount
bf suffering among women from this disease is ala'*ming, and far greater than
In our "grandmothers' days." It seldom appears until they have menstruated
some time with considerable regularity, and IlLtle or no pain ; afterward, they
begin to suffer more or less pain, which increases until it becomes grinding and
4nore severe than those of labor.

It soon affects the general health, destroys the complexion, and ruins the
'disposition. The pain generally begins in the back, extends to the loins and
liips, and is followed by pressing down pain, resembling In severity, those of
labor. At first a slight discharge takes place, but suddenly ceases, after some
time is renewed arid becomes more plentiful, which, together with the pain
gradually ceases. The discharge differs from that of a healthy menstruation
in appearance, being mixed with lumps, and clots of flaky matter, having the
appearance of membrane or skin. The breasts frequently swell and become
painful. Women seldom have children who have this disease in a severe form.

Strictly avoid the use of all spirituous liquors, and keep the bowels well
'Open a few days before the expected attack. The patient sliould be kept in bed,
•diink freely of tea made either of pennyroyal, catmint, sage, or the leaves of
.spruce pine, until tlie discharge be fully established ; after which the pain seldom
returns for that period. Sometimes 1 or 2 grains of powdered ipecac, or
3^ tea-spoonful of the syrup taken every 3 hours, will bring on the flow
freely, when other means fail. Keep up the warm baths for some time.

1. In painful menstruation, great benefit is received from the use of the
warm bath; and apply hot water in bottles to the whole surface of the abdomen,
with hot bricks to the feet; or ajiply a hot poultice or fomentation of hops,
tansy, or bqueset and take the following: — Pulverized camphor, 25 grs. ; ma-

-crotin, 25 grs.; ipecac, 25 grs.; cayenne, 12 grs.; opium, 12 grs. Mix, and
make into 24 pills, with ex. of hyoscyamus, and take 1 pill every 2, 3, or 4
hours, according to the urgency of the case.

2. Take warm hip baths }4 hour at a time. Hot fomentation low down
on the back will arrest overfloio of menses.

3. Take }^ gt. codeia night and morning. You won't need anything else.

4. Painful Menstruation and Other Pains, Remedy for.—
Dr. King, of Toledo, thinks very much of tbe following remedy, not only in
painful menstruation, but also for pain in the stc ^ch or bowels, colic, cholera-
morbus, diarrhea, etc. The author has used it i a.e latter cases with so much
satisfaction that he has faith in its virtues in the first named: Oil of cloves,
<;innamon, anipe and poppermirt. o.ich 40 drops {% drs.); put these into 8 ozst
.of alcohol, and add sujphuric etliev and laudanum, cacli 1 oz. Dose— In bail

TREATMENT OF DISEASES.

26»

cases, 1 tea-spoonful in cold, sweetened -water; repeat in 10 to 20 minutes, if'
needed, and at longer intervals as long as needed. For children, in stomach or
bowel difficulties, according to age and severity, from 10 drops to ^ tea-spooa-
ful, as required to meet all cases.

6. Fainfol Menstruation and Nervous Debility, Stim-
ulating Tonio for.— Quinine, 60 grs. ; morphine and arsenioiis acid,
each 1 gr. ; strychnine, 1 gr.; alcoholic ex. of aconite (or if this is not on
hand, the same amount of the ex. of hyoscyamus may take its place), 3 grs. of
the one used. Mix very thoroughly, and make into 30 pills. Dose — Take 1
pill only, every 6 hours, until relieved. Women troubled with painful menstru-
ation, should keep them on hand for use, as soon as the least pain is manifested;,
but do not take tliem any oftener than 1 once in 6 hours.

Bemarks. — Tliis pill I obtained from an old physician, whom I have known
over 40 yeais, and I know him to be in every way reliable. Some will say:
"They contain poisonous articles." So they do, and so do very many of our
best medicines. It depends wholly upon the amount taken as to their injurious
effects; here we liave 3 grs. of quinine, 3^ gr. of the ex. of aconite, ^gth. of a gr.
of morphine andarscnious acid, and ^gth. of a gr. of strychnine, only, in each
pill. If they are taken as directed, as to dose and time — 1 pill, 6 hours apart — •
there is not the least danger in their use, as these articles are all sometimes,
sriven in doses twice as large as here given. It is indeed, a happy combination
Oi our most reliable remedies, for cases requiring the properties named — some-
thing to allay pain and strengthen the system. After the 30 pills have been
taken, if not cured before, wait a week, at least, before having any more made.
By that time some of the chinoidine, or cinchonidia pills, found among the
Ague Remedies or the tonic pills for Debility following Leucorrhea, may bo
taken, with good results.

DISEASES OP THE WOMB, UTERUS-The organ in which
the embryo lives and grows until the time of birth. It is shaped some-
thing like a pear, with the broad end uppermost. Its broadest part is called
its fundus; it has aiso a body and a neck; its moutli opens into the vagina. In
the unimpregnated state, it would hardly contain a kidney-bean, but at the fviU
time, it expands sufficiently to contain one or more children, with their waters,
membranes, anrl after-births. At the upper part of the womb, two broad mem-
branous expansions arise, and are the means of its attachment to the sides of
the pelvis; in the doublings of these expansions are situated the ovaria, the
receptacle of certain vesicles, which are afterwards animated; and also the
tubes, through which one or more vesicles pass down into the uterus, there
being an opening at each side of the fundus. Sometimes the embryo grows in
one of these tubes, instead of getting into the uterus. Such extra-uterine con-
ceptions are generally fatal to the mother and child. From tlie womb proceeds
the ]\Ionthly Discharge.

Tlie sympathies of the womb with the other parts are of the most general
and extensive kind. Not even the stomach itself has more influence on the rest
of the system. When the state and contents of the worab arc altered by preg-

^ 1 . *'
!

..■.>«.»!, ,

•870

DR 0HA8E6 RECIPES.

\
i,

nancy, the stomacli, the bowels, and digestive functbns are In very frequent
instances exceedingly deranged. The brain and nervous system, the function
of respiration, and the state of the breasts, are all very much influenced by the
condition of the womb.

The womb is subject to a variety of disorders, the most common and im-
portant of which are as follows:

1. Bearing Down or Falling Down signifies that the womb is lower
than it ought to be. The first symptom is an uneasy feeling in the lower part
of tlie back, while the patient is standing or walking; with a sense of pressure
or bearing down. As the complaint increases, a swelling appears to come in
the way of the discharge of urine, which the patient cannot pass without lying
down, and pushing aside the tumor which prevents it. In more advanced and
severe cases, the womb is forced altogether out of the parts, as a hard and
bulky substance hanging between the thighs. In many cases the protruded
parts are ulcerated, and give great uneasiness by their being fretted. Many
complaints arise in other pnrts of the system from this local disease. Tliere is
sickness and other disordei's Of the stomach and bowels, with hysterics and
nervous affections; while the inability to take exercise is itself a great evil,
and tends to impair still more the general health.

Causes. — Every woman should know these, and avoid them as far as pos-
sible. Whatever tends to weaken the general system or the passage to the
womb, may give occasion to its falling down. In the unmarried state, all
violent or long continued exercise when the person is unwell, has a tendency
to bring on the complaint; hence, young women at these times should avoid
dancing, riding, and long walking or sianding. Married women have it
brought on by frequent miscarriage, improper treatment during labor, and
taking much exercise too soon after delivery.

Treatment. When the disease has occurred recently, and is not very
bad, the system is to be strengthened by nouiishing diet, by the cold bath, by
moderate exercise; and a mild astringent fluia is to be thrown into the passage.
This may be made of 20 grs of white vilriol to 1 pint of rose-water. But
when the complaint is of longer standing and more severity, the patient must
be confined to the horizontal posture; bark and wine, and chalybeate medicines
must be employed, and a stronger astringent, as a decoction of oak-bark, with
some acid added to it, must be thrown up. Sometimes these means are all
Ineffectual, and an instrument of wood or ivory, called a pessary, must be
worn, to fill the outer passage and prevent the womb from falling down. This
instrument should be removed ervery two or three days, and cleaned. Some-
times this soon effects a cure; but, in general, it requires to be worn for years.
If a person liable to this disease becomes pregnant, it disappears about the third
or fourth month; and if proper measures be taken after delivery, the return
of the complaint may be prevented in many instances.

2. Tumors or Polypi in the Womb and Vagina.— These are of
various sizes and consistency; they are sometimes broad and flat at their base,
sometimes they have a narrow neck. They occasion a discliarge of blood at

TREATMENT OF DISEASES.

871

times; but when small, they are not product' (re of much inconvenience. But
if tbey become large, they give rise to symptoms both troublesome and dan-
gerous. There is violent bearing down pain, discharges of blood, or of fetid
dark-colored matter from the vagina, pain or difficulty of making water,
irritation of the rectum, and a frequent desire to go to stool. When very
large, the polypus hangs out from the passage. If the disease be not relieved,
the pains become more violent, the constitution is affected, and the continual
discharge greatly weakens the patient.

TiiEATMKNT. — As the patients themselves cannot distinguish tumors from
other diseases producing similar symptoms, their existence must be ascer-
tained by the examination of a physician; and their removol effected by a
surgical operation, either by the knife or by ligature, performed by a surgeon
well acquainted with the structure and connections of the parts. No internal
remedies will do any good till the tumor is removed. When this is accom-
plished, the general health is to be improved by proper diet and tonic medicines.

3. Cancer of the Womb.— This, when in a siate of ulceration, con-
stitutes one of the most deplorable diseases which can afflict humanity. Cancer
of the womb most generally attacks at the decline of life, though not exclu-
sively so. At first the patient has an uneasy feeling of weight at the lower
part of the belly, with heat or itching. Afterwards shooting pains occur;
then a pain, giving a gnawing burning sensation, seeins fixed in the region of
the womb. This pain is attended by tlie discharge of .'.l-colorcd, sharp mat-
ter, which irritates and corrodes the neighboring parts. As the diseaso con-
tinues, almost every function of the body becomes disordered. Sickness and
vomiting comes on, the bowels are torpid and irregular, hectic fever, and
great emaciation ensue, and the spirits are dejected and desponding. Swell-
ings of various glands, and watery swelliii?:s of the limbs, not unfrequently
occur. Symptoms resembling those of the early stages of cancer, may arise
from other complaints in the womb, as from polypus growths; the nature of
the disease should therefore be, if possible, ascertained at an early period, that
the one may be removed, and the other Icept from rapid advancement and
ulceration, so far as we are able. Cancer in the womb appears to begin with
a thickening and hardness of that organ; which we suspect when there are
pains in the thiglis and back, a bearing down when the patient is using exer-
cise, and occasional discharge of clotted blood.

TuEATMENT.— Of the nature of cancer of the womb, we are as ignorant
as of cancer in any other part of the body; and when the disease is estab-
lished, we are as destitute of any remedy. In the periods of deplorable "uffer-
ing which terminate the life of the patient, we can do little more than p filiate
symptoms; and the whole tribe of narcotic medicines have been brought into
requisition on such occasions. Opium, belladonna, hemlock, and vario'-s
others have been tried, and failed. Mercury, in every shape, is absolutely
pernicious in cancer.

Thd melancholy distress to which patients are reduced by cancer of the
•*^omb, disposes the minds both of themselves and their friends to listen with

272

DR CUASW a RECIPES.

eagerness to the promises of relief, which ignorant and Interested empirics so
liberally make to thom. But all such promises must be met with the most ob-
stinate incredulity. The leurned, the experienced, and the candid members of
the medical profession declare, that, as yet, no drug has been found capable
of curing cancer by acting on the constitution ; and whoever suffers herself to
be deluded by the boasts of those whose only aim is to vend their nostrums,
loses the time that might be better employed, and neglects those suggestions
which might palliate, though they cannot cure, her complaints.

4. Inflammation of the Womb.— This seldom happens, except in
the puerperal state. It may occur at any time of life, especially durhig
the years of menstruation. Like other inflammations, it is ushered in
by shivering, followed by great heat, thirst, quick hard pulse. Pain la
felt in the womb from the beginning, with a sensation of fulness and weight;
also a burning heat and throbbing. The exact spot where the pain is felt
varies according to the part of the womb that is inflamed; it may be towards
the navel, or over the share-bones, or shooting backwards, or down the thighs-
or it may affect the bladder with pain and suppression of urine, or difficulty
of passing it.

It is distinguished from after-pains by the constancy of the pain, by the
heat and throbbing of the part, and by the pain being much increased on pres-
sure at the region of the womb.

Cmtses. — Inflammation of the womb is induced by cold, direct injury
external or internal, from medicinal or Instrumental means to produce
abortion, by difficult or tedious labor, by officious interference during labor,
or by forcing the expulsion of the child and after-birth; by too much strong
food or heating drinks; by exposure to cold during perspiration, or by using
cold drinks.

Treatment. — It requires very prompt and active interference, as its pro-
gress is very rapid, and its event uncertain and dangerous. If assistance is
procured in time, it may be stopped by blood-letting, both general and local,
by leeches, low diet, diluent drinks slightly acidulated; with laxative medi-
cines or clysters, and fomentations to the belly. A copious sweat, and a flow
of the lochia, with relief from pain, mark the success of this plan of treat-
ment. But we are not always so successful; for the pain sometimes becomes
more acute, with throbbing, and an increase of fever, sickness, delirium, and
restlessness. In these cases there is risk of mortification ; and this is shown to
have come on by a languid pulse, low deliriun, and cold clammy sweat. Such
tennination happens chiefly in bad constitutions, or in those who are much
debilitated. The discharge does not escape and there is absorption. A
physician should be called at once as there is great danger. "When the discharge
commences, the strength of the patient is to be supported by nourishing diet,
the bowels are to be kept open, and bark and wine to be given. Much atten-
tion must be paid to cleanliness.

TREATMENT OF DISEASES.

878

MISCBLLAlTEOaS BECEIPTS FOR FEMALE COMPLAINTS

IN GENERAL.

1. Female Debility, Tcnio Pill and Infusion for.— In cases of
female debility from uterine difficulties, often also connected with ague or
chills and fever; but whether chills and fever or not, the following pill and
infusion will be found valuable:

1. .Ha.— Sulphate of quinine, 1 dr.; citrate of iron.Sdrs.; solid, or alco-
holic ex. of nux vomica, 16 grs. Mix thoroughly, and make into 64 pillar
Dose — Take 1 pill only, half an hour before each meal and at bed-time.

II. Tonie and Alterative, or Infusion. — In connection with the above pill
much additional benefit will be derived in these cases by the use of the com-
pound infusion of gentian, made as follows:

Gentian root, ^ oz. ; orange peel and coriander seed, each, 1 dr. ; dilute
alcohol (half alcohol and half water), 4 ozs.; cold water, 13 ozs., to which in
these cases add nitro-muriatic acid, I dr. DinECTiONS. — All the articles to be
dry and coarsely .ground or bruised; then put on the diluted alcohol and let
stand 8 or 4 hours; then put on the water and let stand 13 hours, and strain;
then add the acid and shake well. " An excellent way," says Dr. Warren,
" for using gentian." This plant comes from Germany, growing in the Alps,
Apennines and Pyrenees mountains. It excites the appetite and invigorates
the digestive powers, and is used in all cases of debility. It is much used in
dyspepsia and during recovery from all exhaustive diseases. Dose — Take 1
table-spoonful half an hour after each meal.

Remarks. — If in any case there are ulcerations at the neck of the womb or
vagina, let there be taken J^ tea-spoonful doses, 8 times daily, ot the syrup of
iodide of iron, an hour or two after the infusion is taken; and in these cases of
ulceration it is best to submit the case to a physician and have him make such
caustic applications as will kill the ulcers. The Monsel salts is a good
thing to be applied to them. The fact of ulceration may be known
by a sensation of heat, and perhaps pain, at the point of ulcera-
tion, the discharge of matter, etc. This combination of treatment
is well known to be exceedingly valuable. The nitrate of silver
(lunar caustic in stick) is often used, and I have applied it — just touching the
surface of the ulcer once in 4 or 5 days, has soon cured them, but more recently
I have introduced the Monsel salts upon them, and also along the vagina as the
spcf^ulum was withdrawn, with very satisfactory results, except that this salt
contains iron, and consequently stains the clothing; hence, again, I have applied
tlie sub-nitrate of bismuth, which does not stain, and I cannot see but it does
equally well if put on pretty freely twice a week, night and morning, using
the injections as given in leucorrhea (which see).

2. Mrs. Chase's Magio Tonio Bitters for Weak and Debili*
tated Females. — Best red Penivian bark, prickly ask bark, and poplar
root bark, each, 4 ozs.; cinnamon bark, 1 oz.; cloves, ^ oz. ; whiskey and
clear worked cider, each, 3 qts. DraECTioNS, Dose, etc.— Grind all coarsely

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'i^ii

874

DR CHASE'S REOIPEa.

t I

or bruiso with a hammer, and put into the jug or bottle with the spirits and
cider, (or water, if no good cider can bo liad, but the cider is much the beat),
and shalie daily for 10 days; take out tlie dregs, either filter, or strain and proas
out, as you clioose, and take a wine-glass of it immediately after each meal.
The dregs steeped in 1 qt. of water will yield considerable more strength,
which may be added to ihe tonic bitters when strained off

Remarka. — I hare made this for my wife sevcro;! times, and I did not fall
to help her dispose of it occasionally myself. Ilcr remark has often been:
"Oh I what an appetite it gives me," etc. It is a very valuable tonic, and,
from the spices, very pleasant to take.

3. Sore Nipples, Bemedy. — A mixture of honey, borpx, alum and
«trong sage tea. — Mrs. Mary Bluke, of Parsons, Kan., in Blade. Knowing a
similar mixture to be valuable as a gargle for sore throat, I believe it will be
■equally valuable for sore nipples. About % tea-spoonful each of powdered
borax and alum, and 1 tea-spoonful of strained honey to 1 cup of strong sage
tea.

For a Oargle. — A heaping tea-spoonful, each, of the powder, and 3 tea-
spoonfuls of honey to % pt. of the strong sage tea, will be sufficient, and be
found excellent; and for the gargle it weald be all the better, if 1 to 2 cayenne
peppers (such as pepper sauce is made of), or small red pepper, was steeped with
the sage in making the tea. Children, however, cannot tolerate the pepper;
then, for children, leave them out. Gargle at least 6 times a day, and for the
nipples, wash off tlie saliva, and apply afte. each time of nursing. (See also
the following, aud "Sore Nipples, Brv^asts, etc., to Avoid and to Cure," below.)

4. Sore Nipples, Efficient Bemedy — a medical writer informs
tis that nitrate of lead, 10 grs., in 1 oz. of glycerine, or brandy, applied after
each nursing, and washed off before each nursing, is an efficient (certain)
remedy.

Remarks. — Aa he leaves it optional to use one or the other, the author
would say use % oz. each of brandy and glycerine, to the 10 grs. of nitrate of
lead.

5. Milk, Suppression of. While Nursing— Treatment to
Bestore. — I. As this difficulty quite frequently occurs with nursing mothers,
and is also sometimes slow in its first secretions after child birth, I will give an
item from the Z' Union Medicale, a French publication, which will prove valu-
able when needed. It says:

"When the milk secretion is slow in appearing, in a lying-in-woman
(woman in confinement, or child-bearing), or when it ceases from mental or
moral causes (not from inflammation of the breasts or other actual disease), it
may be made to return by cataplasms (poultices), or fomentation of castor
loaves applied to the breast, or by suction of the nipple, or by meins of elec-
tricity. The mammary gland (the breast), is to be slightly comprsssed between
two sponge electrodes (also known as the poles of a buttery), and a feeble cur-
rent passed through the gland for 10 or 15 minutes twice a day, after the first
few electrizations, the breasts become full, the large veins appear on the gland,
;and the milk secretion is set up.

TREATMENT OF DISEASES.

27S

Bemarka. — I have only ha>. an opportunity to test this in one case, which
began to improve by the third day. The poultice should be warm, and If the
caator-bcun leaf can bo got (many people laisc them as an ornamental plant in
the garden), they, too, should be put jon as hot as can well be borne. The
poultice or the leaves used in connection with the electricity make it more
likely to succeed.

II. It is well, also, in suppression of the milk which occurs most gener-
ally, if at all, when the child is only a fcv: weeks old, to give acetate of potash,
1 oz., in water, Sozs. ; adding a little tinct. ess. or fl. ex. of sassafras to flavor.
Give in dosca of 1 to 2 tea-spoonfuls, in a little more watci , 8 times daily, to
act on the kidneys, which are generally at fault, governing the dose by this
action, not to make too free a flow of urine. As this also helps to relax the
secretory functions of the breasts as well as the kidneys, weak coffee with
;-'enty of milk and loaf sugar, and the old-fashioned chocolate, V'ith milk and
sugar plenty, drank alternately with the coffee, through the day, is also excel-
lent, says an old doctor who has had large experience; and also rub upon the
breasts freely, Trask's ointment, or what he thinks better, the bitter-sweet
ointment, given below, all that will be absorbed.

6. Sore Nipples, Brea49ts, eto.— To Avoid and Cure.— Sore
nipples are sometimes caused by wearing the dress or corsets too tight, but
most generally by neglecting to wash them with cool water, and properly dry-
ing with a soft towel, after every nursing. When there is the least tendency
to soreness of the nipples, dust on a little powdered magnesia or starch, kept
generally as a baby p'^wder, to prevent soreness in the groins or other folds of
the skin. A very littie mutton tallow, or, better still, lamb tallow, which is
much softer, will prevent chaflng when applied to any part liable to chafe.
But if tliey become sore and irritable, make the following;

I. Bittersweet Ointment. — Bark of the root, with the outside scraped off a
little, J^ lb.; mutton tallow or lamb tallow, ^ lb.; stewed carefully together;
then strain while hot, and box or bottle for use. Apply a little after washing
and drying the nipples as above at each nursing.

II. Smartweed Ointment. — In places where the bittersweet can not be
obtained, take smartweed and tallow, the same amount, and make the same
way, and use in the same manner as the Bittersweet Ointment.

[The ^ "sweet makes a most valuable ointment for all healing purposes,
and I know v-* only one thing at all comparable with it for similar puriwses,
and that is an ointment made with Balm of Gilead buds, same amount, and
made the same as the bittersweet. (See also Tinct. of Balm of Gilead Buds
for Cuts, Bruises, Wounds, etc.) But the smartweed ointment is considered
much the best to prevent breasts from inflaming and going on to suppuration.]
So if there is danger of this), use the smartweed, if obtainable, or the following:

7. So^e Breasts, to Prevent Breaking, etc.— As soon as there is
inflammation and swelling of the breast, indicating any danger that suppura-
tion will take place, send to tlie dniorgist and obtain fl. ex. (remember, fl. stands
for fluid and ex. for extract,) of poke root, 4 ozs., and apply to the breast by

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DR. CEASE'S RECIPES,

wetting cloths with the extract and Iceeping upon the breast. Also talce inter-
nally of the same, in doses of 5 to 10 drops, in a little watf every 8 hours, until
you see improvement has commenced; then every 4 or 5 hours, lessen the dose
to U to 8 drops. (A large, fleshy and'robust woman will take the 10 drops;
small and feeble ones, the 5 only.) Re-wet the cloths, at least, as often oa
taken internally.

Remarks, — This is from Dr. Duncan (referred to in II., for Milk, To Dry
Up), who says of it: " If administered early, it will in 12 hours begin to give
relief, and in 86 hours all traces of inflammation will have subsided and disap-
peared." He has used it in numbers, of cases, and always with success, when
begun as soon as inflammation set in, and before suppuration began. He
thinks it, in such cases, specific (positive cure).

But if it is seen that the inflammation of the breast will go on, in any case,
to suppuration, poultice with slippery elm, or bread and milk, as warm as can
be borne, till they break without lancing, if possible; but when it comes to
lancing, this calls for a physician. So I will leave the further treatment of
that condition to him, simply remarking that a weak tinct. of myrrh and aloes,
or a weakened tinct. of the muriate of iron, make good injections into the
orifices; if they do not heal kindly, with som& of the healing ointments, as
Bittersweet, Balm of Gilead, etc. , which are good to heal any sore on persons
or domestic animals.

8. Itching of the External Genital Organs.— The delicate
internal lining of the external organs of generation sometimes becomes the seat
of a most distressing itching, to relieve which the parts may be so irritated by
friction as to become violently inflamed. Leeches have been used sometimes
with beneflt: so has the application of cold, such as ice-water, or even lumps
of ice introduced into the vagina. When there is an eruption like that in the
sore mouth of children, injections of a strong solution of borax have been very
useful; thick starch water, with a solution of sugar of lead, injected into the
vagina and retained for an hour or two, have been also of great utility in a few
cases under our care. This irritation sometimes arises from disease of the
womb, pregnancy, the presence of a stone in the bladder, or worms in the
bowels. The original affection must first be attended to in these cases.

9. Milk, To Dry Up— Camphor and Soap Liniment for.—.
Take a pint bottle and put into it alcoiiol, 13 ozs. ; gum camphor, 1 oz. ; and
when dissolved, fill the bottle with good soft soap; but if no soft soap can be
obtained, put in castile soap(shaved finely), 3 ozs., and fill the pint bottle with
alcohol. Either has to be shaken when used; apply by wetting cloths and
laying on 8 or 4 times a day, after having rubbed the breast thoroughly each
time. Before rubbing, however, apply a little of the Bittersweet Ointment, '
or a little mutton or lamb tallow, to enable the hand to glide over the breast
easily. Careful rubbing is good alone — with the hand, or a soft, drjr towel,
properly gathered in the hand, so it shall not slip. The friction must always
be gentle, but continued some time. If you want to avoid a broken breast,
see "Bore Nipples, Breasts, etc., to Avoid."

i I

TR12ATMENT OF DISEASES.

D. P. Duncan, M. D., of Waynesboro, Ga., says that mint leaves, steeped
abd applied to the breast, will at once stop the secretion of milk, even of one
breast alone, leaving '.he other with Its usual flow of milk, if desired. The
poultice should be applied hot, and changed when getting cold.

10. Sore Nipples. — Nothing bettec than pulverized gum acaciaapplied
every night, or as often as convenient.

11. Prevent Flooding.— Put your bandage on early and secure it
flrmly with good, strong safety-pins; as time and labor advances tighten the
bandage.

12. Hemorrhage Fill. — Sulphate of berberine made into 6 gr. pills;
take every 2 hours if necessary. Women suffering from excemve flow may
rely on these pills, and should always keep them on hand. The same cures
itching of the vulva.

13. Offensive Urine— 10 to 20 grs. of boric acid will remedy it every
time.

14. Vomiting during Fregnanoy- 1 drop of chloroform in hot
sweetened water stops it.

15. Leuchorrhea or "Whites. — Back ready to break. Take pulver-
ized egg shell (burn the shell so as to pulverize it) 10 grs. with sweetened milk.

1. BABY'S BECEIFTS.— Sore Mouth.— Wash with cold water,
with a drop of alcohol in it.

2. Colic. — Aromatic spirits of ammonia, 2 to 4 drops in milk is as good
a thing as I ever discovered.

3. Nursing Baby's Colic— Let the mother take Igr. pill of asafoetida
every morning for a week; baby will take more comfort. Anise tea taken by
the mother increases the flow of milk and prevents colic. Fennel seed tea has
the same effect.

4. Baby's Sore Mouth.— Borax mixed in honey and applied to the
sore.

5. Baby's Food.— Boil sugar of milk, 1 oz. in }4 pint water 15 minutes,
then add )4 V^^^ tveah cows' miik and boil again. Always give from bottle
lukewarm. If bowels are loose add a tea-spoonful of ground barley, and if
bowels do not move freely, use oatmeal instead, boil 15 minutes. Do you
want to "make the baby fat," bring fresh milk just to a boil, add 1 table-
spoonful each of corn starch and white sugar, and continue to boil until it
thickens.

6. Baby's Diarrhea. — In the course of 24 hours give the white of an
egg well beaten and stirred into 5 or 6 ozs. of water that has been boiled, add
3 to 6 drs. condensed milk. Increase the quantity if necessary.

7. Spasms of Children. — Apply a rag wet with ice water, or ice
itself to the back of the neck, just below the base of the brain. Never apply
it to the head.

8. Fretful Baby. — Give it onion tea. The same in also good for colic,
■also colda.

iid^nD'^TEE'Eii-sr — isrcTiisiisra-.

•

THE EABLY SIGNS OP PREGNANCY: Cessation of Menses
—Morning Sickness — Changes in the Breasts— Enlargement
of the Abdomen— Calciilation of the Probable Date of Con-
finement.

First Signs of Pregnancy.— The first circumstance to make a woman
suspect that she is pregnant is generally the non-appearance of her usual
monthly discharge. This is called the cessation of the menses, or monthlies,
and is one of the most constant signs of pregnancy. Cases, do, indeed, now
and then occur, in which, notwithstanding pregnancy, the customary flow
takes place for the first few months just as usual, and in certam still rarer
instances it has been known to appear regularly throughout the pregnancy.

On the other hand its absence is by no means a sure indication of preg-
nancy, as it may be due to many other causes ; such, for example, as an attack
of severe illness, a condition of general weakness, or even strong emotional
excitement.

Another Symptom. — The next symptom to attract attention is usually
a feeling of sickness, often most distressing in the early morning, ;md some-
times accompanied with vomiting. This commences about the fourth or fifth
week, and continues to the middle of pregnancy, when it generally ceases.
Occasionally it lasts to the end of the pregnancy, while, on the other hand, in
some women it is entirely absent throughout.

Shortly after pregnancy has commenced, asensation of weight and fullness
la felt in the breasts. A little later these organs enlarge, and the nipples
become more prominent; the skin, too, just around the nipples becomes darker
in color, an alteration most marked in women of fair skin and light complexion.
Of course these changes are most noticeable in women who are pregnant for
the first time; for when they have once occurred, the breasts never quite resume
their original appearance, so that subsequent changes are less observable. The
breasts may increase in size, and may even contain milk, without pregnancy;
as, for example, in the case of certain diseases of the womb.

Enlargement of the Abdomen. — About the end of the third month
the abdomen begins to enlarge, and continues to do so from that time forwards;
by the end of the seventh month the hollow of the navel has generally disap-
peared. It need scarcely be said, however, that the abdomen may enlarge
from many other causes, so that not one of the four signs above described
affords, when taken alone, positive proof of pregnancy; although, when two
or more of them are found to be present, there is good ground for a strong
suspicion. Whenever it is important that the question of pregnancy should be
established beyond a doubt, a doctor should be consulted.

278

NURSING.

27»

Probable Date of Confinement.— The usual method of reckoning:
the probable date of confinemeDt is to learn on what day the last monthly flow
ceased, then to count three months backwards (or nine months forwards) and
add seven days. This is, in practice, the best plan that has been suggested,
and will generally give a date within a very few days of actual confinement,
frequently the very day. The following example will show how the calcula-
tion is made: — A woman, we will say, was last unwell on March 10; counting:
three months back from March 10 gives December 10; add seven days and it
will give December 17, which is the probable date of her confinement. If it
is not the actual day, labor will in all probability take place within three or four
days before or after it. '^

Movements of the Foetus, — The movements of the foetus are not:
perceived by the mother until between the fourth and fifth months — that is^
until pregnancy has advanced about half-way. Not very uncommonly the
occurrence of the first definite movement of which the mother is conscious is-
accompanied by a sensation of nausea and faintness. It is this fact which gave
rise to the opinion long held, and still prevalent amongst the ignorant, that the
foetus then for the first time becomes living, an opinion that finds expression ia
the word "quickening," the use of which, like that of many other words, ha»
outlived the theory in which it had its origin. As a matter of fact, the foetus
is living from the very commencement of pregnancy, and the reason why
movements are not felt during the earlier half of pregnancy is to be found in
the fact that the womb itself is not sensitive, and that it is not until the middle
of pregnancy that that organ has enlarged sufficiently to bring it in direct
contact with a part fully endowed with sensibility — ^namely, the inner surface
of the abdominal wall. From the moment when they are first perceived, the
movements of the child become more and more distinct as pregnancy advances,
and constitute one of the most important of the later signs of that condition.
When from any cause it is impossible for the probable date of confinement to
be calculated according to the rule laid down in the preceding paragraph (.as,
for example, when the date of the last menstruation is uncertain, or when one
pregnancy succeeds another so quickly that menstruation has not been reestab-
lished in the interval), it may. be approximately arrived at by reckoning it as
four and one-half months after the date of " quickening."

MANAGEMENT OP PREGNANCY: General Rules— Consti-
pation— Piles — Hardening the Nipples— Swollen Breasts —
Varicose Veins— Palling Porward of the Womb—Obstinata
Vomiting— Difflotdty in Passing Urine, &c.

Proper Treatment of Pregnancy.— The proper treatment of preg^
nancy consists for the most part in paying increased attention to the laws of
health. A pregnant woman requires a full allowance of rest, and should
therefore be careful to avoid late hours. Slie should take plenty of outdoor
exercise whenever the state of the weather permits; and, while avoiding all
unnecessary strain, such as the lifting of heavy weights, or reaching things.

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DR. CnASE'S RECIPES

from a height, she may engage m the lighter duties of her house, not only
without rislc, but with actual gain of health an4 strength. Her food should be
taken with the utmost regularity, and should be plain and simple in its nature.
Good new millt should form a considerable part of her every-day diet. Stimu-
lants are entirely unnecessary, except when taken under special medical
direction. . j . .

As the abdomen enlarges it is of the utmost Importance that the clothing

shouid not be tight. A foolish regard for appearances has led many a woman

into most lamentable mistakes on this point.

During pregnancy the mind should be attended to as well as the body.

All unnatural excitement is to be carefully guarded against, and distressing

mghts are to be especially shunned.

Actioc. of the Bowels. — Great care must be exercised to ensure a daily
action of the bowels. An excellent plan is to set apart a certain hour of the
day for attending to this function, whether the desire for relief be urgent or
not. Perhaps the most convenient time for most people is immediately after
breakfast. By following this simple rule, a habit is established which will go
far to obviate the necessity for aperient medicine. When such medicine is
required, it should bo of the simplest possible kind; for example, a compound
rhubarb pill, or i little castor-oil. When constipation is associated with piles,
the aperient chc en should be a tea-spoonful of sulphur in a little milk every
morning, or a sin ■w quantity of the compound liquorice powder made into a
paste by mixing a ^.vtle water with it; and the patient should be instructed to
make her daily visit to the water-closet immediately before retiring to bed for
the night. By these means the aching pain which, under such circumstances,
is apt to follow every action of the bowels, may be considerably diminished.
Injecting half a pint of cold water into the bowel, immediatly before the
bowels are moved, often proves highly serviceable. Should the piles become
inflamed or unusually painful, the patient must keep her bed for a day or two,
and bathe the parts with warm water from time to time. Where these meas-
ures are required, however, the medical attendant should be consulted.

The nipples, especially in first pregnancies, should be hardened by bathing
them daily during the last month or two with a mixture of equal parts of eau-
de-Cologne and water, in order to render them less liable to crack and become
sore and painful on the application of the child. Inflammation and abscess
.of the breast often originate in cracked nipples.

Sore Breasts. — When the breasts become swollen and painful, they
should be frequently fomented with flannels wrung out of hot water, and, in
the meantime, should be supported, as in a sling, by a broad handkerchief pass-
ing under the arm of the affected side and over the opposite shoulder.

Sometimeff the veins of the legs, thighs, and lower part of the body
become swollen md uncomfortable. Under these circumstances, the patient
flhould lie down ^s much as possible every day, and at once discontinue Vhe
use of tight garters. a ' * •

In women who have borne Vnany children, the abdominal walls are apt to
becomo relaxed, and the pregnant womb, being insufficiently supported, is

NUBBINQ.

281

then in danger of falli';g forward, so as not only to produce deformity, bu- *o
prove a liindrance during labor. A flannel binder, or one of the abdomi
belts sold for the purpose, should in these cases be constantly worn during t^a
daytime. ^

Now and then the sicltnesa, already alluded to as a common accompani-
ment of the early months of pregnancy, becomes so troublesome and incessant
as to cause serious loss of strength. Under such circumstances consiilt a
physician.

The Urine. — Towards the end of pregnancy it is not at all unusual for
there to be some dilBculty in passing urine, and for the desire to pass it to
become very frequent. Should these symptoms, however, occur during the
earlier months, and especially during the third and fourth, a medical man
should be consulted; as they may be due to a displacement of the womb,
which requires immediate attention.

Troublesome hea'-tburn, diarrhoea, palpitation, persistent neuralgia, sali-
vation, itching or swelling of the external parts, swelling of the face or ankles,
all require prompt attention, and if severe, the personal care of the medical
attendant.

XTTEIIINE HEMORRHAGE DURING PREGWANCY: Its
Usual Significance and Temporary Treatment— Placenta
Prsevia— Precautions after Previous Abortions— Treatment
after Miscarriage. . ' / <

Uterine Hemorrhage, or a discharge of blood from the womb, dur-
ing pregnancy, is usually a sign that miscarriage is threatening, and hence
requires prompt medical attention. In summoning a doctor under these cir>
cumstances it is always desirable to send a note, rather than a verbal message,
and to state clearly the nature and urgency of the case. Meantime an en-
deavor should be made to restrain the hemorrhage by causing the patient to
lie down, with the head low and a pillow under the hips, by admitting plenty
of cool, fresh air into the room, and by ensuring perfect quietness.

If possible, the services of a trained nurse should be obtained at once, and
she, with perhaps one other person, should alone remain in the room. Cloths,
dipped in cold water or in vinegar and water, must be applied to the external
genitals for a few minutes at a time, the application being frequently repeated.
If wet cloths are kept on for a longer period, they are sure to become warm,
and so, by acting as a poultice, defeat the object in view, and indeed tend
rather to increase than to check the flow of blood. "When the hemorrhage con-
tinues, or becomes very profuse, the nurse must not hesitate to send for the
nearest doctor as well as for the ordinary medical attendant. In such cases it
will be desirable for her to take a dry napkin or two, and, having folded them
in the form of a pad, to press them forcil)ly against the external genitals and
hold them there. All the discharges, whether solid or fluid, should be care-
fully retained for the inspection of the medical attendant.

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DR CEASSra EECIPE8.

These alarming hemorrhagci, are often brought about by accidents, such
as blows or falls, or by the lifting of heavy weights. But when flooding first
makes its appearance, at the seventh month or later, and there has been no
such accident to account for it, the probability is that the case is one of placMita
prwvia, in which the after-birth is in an unusual position — namely, over thf
mouth of the womb, constituting a very dangerous <'omplication. The tem*
porary treatment of flooding due to this condition in no way differs, however,
from that already described.

"When previous pregnancies have been cut short by miscarriage, it is very
necessary that the greatest precautions should be observed to avoid the repeti-
tion of such an accident. Now, we know from experience, that miscarriages
are most apt to take place at those times which, in the absence of pregnancy,
would have been the ordinary menstrual pf riods. It is on these occasions,
therefore, that preventive measures are most needed and most likely to be
useful. Every month, then, during the time that the patient would, under
other circumstances, have been unwell, she should maintain the recumbent
posture, if not in. bed, at any rate on a couch. If this simple rule were attended
to, many a miscairiage would be averted. A woman known to be liable to
abortion should, moreover, be specially careful to avoid all its most common
causes; she should abstain from exciting entertainments, violent exercise,
fatiguing or rough journeys, strong purgative medicines, and exposure to cold.
And, lastly, as it is very doubtful whether any of the causes I have named are
suiBcient in themselves to bring on abortion, without a predisposition thereto
from some local or general weakness or disease, it is very desirable that patients
who have formed the so-called " habit '' of aborting, should consult their med-
ical attendant at the commencement of pregnancy with a view to being^ placed
under a regular course of treatment.

Tlie after-treatment of patients who have miscarried is a most important
matter, and one which receives far too little attention. It is no uncommon
thing among patients of the laboring and middle classes for women to go about
their ordinary duties as early as the second or third day, and some do not even
rest for more than a few hours. Now, although this neglect of proper pre-
caution may not result in any immediate ill-effects, it frequently lays the
foundation of chronic disease with much attendant misery and suffering.
Whenever nurses have an opportunity they should tell their patients what
there is in store for them if they resume their ordinary duties too soon after
such an occurrence. No absolute rule can be laid down as to the length of
time during which rest is necessary ; it depends so entirely on circumstances
that vary in different cases. Tlius, in a coje of abortion during the early
months, for instance, where the loss has been small and the health has not
suffered, four to six days' absolute rest in bed, followed, during the next ten to
fourteen days, by the greatest care and prudence, will, in the absence of special
directions from the medical attendant, be generally found sufficient. When
the health is unaffected it becomes very irksome to lie in bed for the time here
indicated; nevertheless, this rule cannot be neglected without running grave
Tisk.

NUB8ING.

988

Should the pregnancy be further advanced, or the circumstances leas
favorable, a longer period of '•est •will be required. Where there has teen
severe or long-continued flooding, a patient is frequently reduced to a conditioiL
of weakness quite equal to thut following an ordinary confinennent. In such
cases it is only reasonable to expect the same care to be exercised as after a
labor at full term.

On no account should a patient leave her bed, after a miscarriage, so long
as any discharge of blood continues, as, while that persists, it is uncertain
whether there is not some portion of the after-birth or membranes still remain-
ing in the womb, and rendering the patient ' iable to further attacks of flooding.

PROCESS OF NATUBAL LABOB: Signs of Approaching
Labor — Its Division into Stages— Labor- Pains— The *'Bag
of Waters " — Description of First Stage— Of Second Stage
— Of Third Stage.

Approach of Labor Pains. — Towards the latter part of the ninth
month, certain changes take place which give warning that labor is not far off.
One of the earliest of these is sinking of the abdominal swelling; the upper
end of the womb, which at the beginning of the ninth month, reaches as high
as tho pit of the stomach, now falls a little below that point. Great relief to
the breathing follows this alteration, as the pressure upon the organs within
the chest is taereby greatly lessened. On the other hand, owing to this change
in the position of the womb, certain new inconveniences arise from the pressure
of its lower portion on the various important parts contained in the pelvis.
Thus, walking becomes more difficult, the bladder requires relieving more fre-
quently, and piles are apt to form.

A sign that makes it probable that labor is actually about to commence is
the appearance of a slight discharge of mucus, streaked with a little blood.
This is spoken of, in the lying-in room, as the "show."

Labor is Divided, for the Sake of Description, into Three

Stages. — The first of these is called the stage of dilatation of the mouth of
the womb; the second lasts from the moment when that dilatation is completed
up to the birth of the child; while the third, or last stage, includes the time
from the birth of the child to the coming away of the after-birth, or placenta.
The so-called pains of labor are, in reality, contractions of the muscular
wall of the womb. At the early part of labor Ihey are slight, occur at long
intervals, and are felt mostly in the lower part of the front of the abdomen;
as labor advances, they become longer and more energetic, follow one another
more quickly, though always with a certain regularity, and are generally felt
chiefly in lae back and loins. Each pain is comparatively feeble at its com-
mencement, increases in intensity until it reaches its height, and then gradually
passes oflf. This character, together with t' - regularity of their recurrence,
serves to distinguish pains really due to utc, ne contraction from colicky and
other pains, for which they are sometimes mistaken. • .

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284

DB. CHABEPS B3CIFE8.

The bag of patera consisls of the membranous coverings of the foetus^
enclosing within tLem what tLc doctors call, the liquor amnii, in which the child
floats. During pregnancy this fluid serves to preserve the child from injurj;
during labor it forms a pouch at the mouth of the womb, which it acts upon
lilie a wedge, and so assists in dilating. Experience tells us that, when the
waters escape early, labor is rendered more tedious. The explanation of thia
is to be found in the fact that the bag of waters, being round and even, and
pressing on the mouth of the womb {oa uUrC) equally all around, the mouth of
the womb is opened out more rapidly and easily by this even pressure than by
the uneven surface of the presenting part of the child.

As the OS uteri opens, and the end of the first stage draws near, the pouch
formed by the protruding membranes is pushed further into the front passage,
or vagina, and, the pains becoming more violent, the membranes at last give
■way during a pain more severe than the rest, and so .he waters escape. In
natural labors this usually happens as soon as the mouth of the wom)> is fully
opened and thus Xhe first stage of labor is ended.

The head of the child now begins to pass through the os uteri. After a
certain time, usually much shorter than that occupied by the first stage, It
reaches the vaginal opening, through which it gradually escapes, and thus the
child is born, and tlie second stage is completed.

The pains of the first stage are called " grinding pains," and are different in
character from those of the second stage, which are known as "forcing" or "bear-
ing pains." The cry which is called forth by the pains during the first stage is
also different from the groan which escapes from the patient when the paihs of
the second stage commence. An experienced nurse knows from this circum-
«tance alone that the first stage h over, and as the sending for the doctor ought
on no consideration whatever to be delayed beyond this period, it is a point of
great practical importance.

The pains now become stronger and more frequent; the patient, holding
her breath and bearing down at each return of the pain, becomes hot and
flushed, and breaks out into a profuse perspiration. At the end of each pain
the head of the child goes back a little, which prevents the strain from being
so continuous as to be hurtful and exhausting. Nevertheless, almost every
pain marks an advance upon the one preceding. This slight withdrawal of
the head is frequently perceived by the patient herself, and unless explained
to be natural and necessar)-, is apt to make her think she is not making any
progress. Tliere eventually comes a point, however, when the head is so far
expelled tliPt it no longer recedes between the pains. The intervals become
shorter, and the pains more severe, until at last the head slips out altogether,
and then the most painful part of the labor is over. The uterus usually now
rests for a moment. Then the face of the cliild makes a little turn towards one
of the patient's thighs, generally the right, in order that the shoulders may be
brought into such a position that they may pass with the least diflSculty. With
another strong pain the shoulders are expelled. The rest of the body givfes
Mttle trouble, for no part of it is as broad as those which have already passed.

NURSING.

285

The contractions of the womb now cease for a short time, varying from
fivfl to ton or twenty minutes, when a little pain is again felt, and the after-
birth and membranes are discharged, along with a small quantity of blood,
with which a few clots are generally mixed.

Such is a brief account of the order of events in a perfectly natural labor.

DUTIES OP A NURSE DURING LABOR— Articles Needed
in the Lying-in Room— Preparation of the Bed— Personal
Clothing of Patient— Number of Persons in the Room-
Caution in Conversation— Attention o the State of tho
Bladder— Pood— Vomiting — Cramp — jB'omenting the Per-
ineum in First Labors.

If the nurse is not already in the house, the appearance of the first dis-
charge or " show " is a sufficient warning that she should be summoned. No
time should be lost in obeying the call, for many women, especially if they
have borne children previously, pass through all the stages of labor very quickly.
On arriving at the house the nurse should make the necessary changes in her
dress, and appear before the patient ready for duty. An opportunity will soon
occur of forming a judgment as to whether the patient is really in labor, and,
if so, how far it has advanced. If labor has actually commenced, the patient
will, before long, cease speaking, suddenly grasp tho nurse's arm, or the back
of a chair, or whatever happens to be at hand, and exhibit other signs of suf-
fering. The nurse will know, by the characters enumerated on a previous
page, whether this is a genuine labor-pain or not, and will observe how long it
lasts and the degree of its severity. "When it is over, she should inquire when tho
pains began, how often they return, whether the waters have been discharged,
and other similar questions, in order that she may know what kind of message
she is to send to the medical attendant, who ought at once to be informed that
his patient is in labor.

Let me now suppose that the nurse has made sure that her patient is in
labor, and that she has acquainted the medical attendant.

If the bowels have not been freely opened within the last six hours, it will
be desirable to give a simple enema of soap and water. The emptying of the
lower bowel will facilitate the labor, and will save both the patient and attendant
the annoyance caused by the passing of fajces during a later stage. This hav-
ing been attended to, the patient may be allowed to sit up in a chair or walk
about the room, according to her inclination, provided it is clear that the labor
has not yet reached its second stage. If it is night-time, however, it is better for
her to remain in bed, in order that she may, if possible, get a few moments'
sleep between the pains. During the early stage of labor it is of no use for
patients to "hold their breath and bear down" during each pain, as they are
often urged to do by untrained and inexperienced nurses. It must always
be left to the medical attendant to decide when bearing-down efforts have
become desirable and ought to be encouraged. •

■•■•n.

%.:■: I'^'lilll

286

DJt CHASSP a RECIPES.

It is often a great relief to a patient for the nurse to support her back with
her flat hand during a pain. In the meantime slie should see that all things are
in readiness for the actual confinement. The following are always wanted:—

Basins. \ ,,

Binder.

Nnplcins.

Needles and Thread.

Nursery, or safety, pins

Olive-oil.

Pieces of old linen.

Receiver.

Roller-towel.

Scissors.

Bponges.

Thread, or strong worsted, for

tying cord.
Towels.

Vaseline, cold cream, or lard.
Water, hot and cold.
Waterproof sheeting.
Puff-box, and complete set of

clothes for the baby.

In addition to the above it is advisable to have in the room some good
brandy, a fan, a syringe, a foot-bath, and a nursing-apron.

The Binder usually consists of two pieces of stout twilled cotton, each
two yards long and of good width, the edges of which are stitched together so
as to malce the binder of double thiclcncss. On an emergency, a small table-
cloth or cotton sheet, suitably folded, answers the purpose very well.

The Beoeiver should be of flannel made of double thickness, and large
enough to wrap the child thoroughly. The flimsy receivers sometimes used
are only fit to protect a doll. A good thick flannel petticoat, or a cot-blanket,
is as good as anything.

The Thread or Worsted for Tying the Cord must be made ready
in the following way: Twelve equal lengths, measuring about a foot, are to be
laid side by side and arranged evenly. Six of these lengths, are then to be
knotted together at a distance of about two inches from each end, and the
remaining six in the same way, Having been thus prepared, the threads must
be laid on the dressing-table, and a pair of good scissors by the side of them,
ready for handing to the medical attendant at the proper moment.

The Preparation of the Bed is a matter of considerable importance,
and ought to be attended to during the early part of labor. Women are usu-
ally delivered lying on the left side, with the knees drawn up towards the
abdomen. The right side of the bed, therefore, is the one which requires
preparing, and that part of it near the foot is preferable because the upper part
of the bed is thus kept clean and comfortable for the patient when the labor is
over, and because of the help derived from being able to plant the feet firmly
against the bed-post during the pains.

The mattress being uncovered, a large piece of rubber cloth is to be
•spread over it, and upon this a sheet folded several times. Next to this should
come the clean under-shcet, on which the patient is to lie, and upon that
another piece of waterproof sheeting, large enough to reach alrave the hips.
Over this upper rubber, and ready to be removed with it after the labor is
over, are to be then placed a folded blanket, and, lastly, a folded cotton sheet,
both of which, should reach well above the hips, so as to absorb the dischargesi

NURBINQ.

987

Two pillows are then to bo put in the centre of the bed, so tliat the patient may
lie with the upper part of the body directly across the Iwd, the hips being as
near the edge as possible. The upper bed-clothing during labor should consist
of a sheet, one blanket, and a thin counterpane, which should completely bide
from exposure every part of the patient's person, except the head and nock.
A long roller-towel should be fastened to the bed-post at the patient's feet.
Nurses often make the mistake of fixing this to the post at the opposite corner,
or even lo one of the posts at the bed's head. A very little consideration, how-
ever, will make the inconvenience of this arrangement apparent. By grasping
the end of a towel, attached in the way I have recommended, the patient pulls
herself still closer to the edge and foot of the bed; whereas, by pulling at a
towel fastened to one of the posts on the further side of the bed, she drags
herself away from the very position which it is desirable she should preserve.
The same objection, of course, applies to supplying the place of the towel by
means of the hands of an attendant standing on the left side of the bed. This
should never be encouraged, us it always has a tendency to displace the patient,
and to render it difficult for the medical attendant to give needful assistance.

As labor advances, and it becomes necessary for the patient to be placed in
bed, she should put on a clean chemise and night-dress, which should be rolled up
under the armpits out of reach of the discharges, while the soiled chemise and
night-dress should be slipped down from the arms and shoulders, and loosely
fastened round the waist. (Amongst the working classes it is still too much the
custom for women to be confined in their every-day dress. It is a practice that
ought always to be discountenanced.) The hair should be dressed in such a way
that the continuous lying in bed after the confinement will not drag upon or
entangle it more than is inevitable.

It is very undesirable for a woman in labor to be surrounded by a number
of friends and neighbors. In most cases the nurse herself is the only attendant
that is really needed, although the presence of one other person (the husband)
should not be objected to, if the patient wishes it.

No nurse should ever allow herself to be teased Into prophesying that the
labor will be over by a certain hour. If such prophesies turn out incorrect, as they
are most likely to do. the patient loses courage and confidence. All gossip is
to be avoided, and nurses should be particularly careful to make no reference
to their past experiences, especially such as have been unfavorable. A good,
kind nurse will not be at a loss for a few helpful and encouraging words as
labor goes on, and will not need to have recourse either to foolish promises or
dismal anecdotes.

Every now and then the patient should be reminded to pass water, lest the
bladder should become so full as to hinder labor. This point is often neglected,
partly because the attention is so preoccupied that the desire to empty the blad-
<ief is scarcely perceived, and partly because when the waters have broken, the
escape of a little gush of amniotic fluid during each pain often misleads the
patient, making her think she has passed urine when really she has not.

Food for the Patient. — In the early part of labor when pains are slight
and the intervals long, there is no reason for interfering either with the chara--

n 7l;- -if

1::

288

DIt. CHASE'S r.ECIPBS.

tor or regularity of the patlt-nt's ordinary meals, provided there exist the desire
for solid food. During the luler Ntagos, however, it is wise to confine her to
fluids, such OS beef-tea, gruel, milk, and tea, and to administer them in small
quantities at a time, so as not to overload the stomach and excite sickness.
Patieni i often ask for a little cold water, and many nurses, iofluenced by old
traditions, fear to gratify tlie wish. A sip of pure water can never do harm,
only it must bo a "sip" and not a tumblerful, the patient being assured that
small draughts, frequently repeated, assuage thirst far better than larger quan-
tities. On no account must stimulants be given, except when expressly ordered
by the medical attendant.

Vomiting is a troublesome symptom and distresses the patient, but its
influence on the progress of the labor is in no way unfavorable. Should it,
however, bo excessive, it is well to give a little iced effervescing water from time
to time.

Cramps During Labor.— Many patients suffer very severely from
cramp during labor. Relief can frequently be obtained by stretching the limb
straight out, and at the same time bending the aL.£le so as to put the muscles of
the calf well on the stretch. Gentle rubbing of the affected part with tlie hand
also affords great comfort.

In the case of patients who have not borne children previously, it is an
excellent plan to diligently foment the perineum from the very outset of labor,
so as to render the skin softer and more yielding, and lessen the risk of tearing.

DUTIES OP A NURSE DURING SECOND STAGE OP LABOR:
—What to do in the absence of the Medical Attendant—
Supporting the Perineum— Assisting at the Birth— Tying
the Cord— Breech Cases— The Third Stage— Application of
The Binder, &o.— ConvTilsions— Painting— Palling Porward
of the Womb.

When the paina alter in character, compelling the patient to make efforts
to bear down, and the face begins to get flushed and the skin to become moist
with perspiration, the nure may feel pretty well assured that the first stage is
over; and if the medical attendant has not arrived, she should request him to
be summoned without delay. In the meantime, the patient must be put to
bed, and encouraged to bear down and assist the pains. The binder, napkins,
and receiver must be spread near the fire in readiness.

Should the child's head press upon the perineum before the arrival of the
medical attendant, a warm folded napkin may be placed in the palm of the
nurse's lefi hand and held against the bulging perineum, the fingers being
directed backwards, so that the front edge of the perineum may recMve the
chief support. The object of this is to prevent the child's head passing too
quickly and suddenly forwards to tiie vaginal outlet and to preserve tb^ perin-
eum from being torn. The great point at this stage is to avoid doing too much.
Nothing but harm is likely to result from attempts to enlarge the opening by
stretching the lips apart with the fingers, or to push back the edge of the perin

NDRSINO.

eum In the hope of facilitating thoescnpo of tlio head; Contrary to the popular
bolief, tho attendant's duty Is rather to keep bacii tho bead by gentle pressure,
than to hasten its expulsion. Above all things there should bo no pulling;
Nature Is to be allowed to do her own worii.

If the medical attendant bo still absent when the head is born, the nurse
must spread the flannel receiver closo up to the vagiuul oriflce, and receive the
head of the child upon her right hand, still keeping up the gentle \ «sure
upon the stretched perineum until tho shoulders huvo passed out. Even v. .n
the body and legs must be left to follow of themselves, the nurse meanwhile hold-
ing up the parts which are already born. Tho upjier bed-clothca should be
now turned back sufBciently to allow the child to breathe, without causing any
exposure of the patient herself. If the navel-string is found coiled around tho
child's neck, it must be slipped over its head as quickly as possible, lest tho
life of the child should be sacrificed owing to a stoppage in the circulation of
the blood through the cord. Very occi .ionally it happens that the child k^
born with the membranes unbroken; they will in such cases bo found drawn
tightly over the little face, and will cause death from suffocation, unless quickly
torn open and the mouth freed. Amongst some people this occurrence is
known as being born with a veil or caul.

The cry which a child usually utters as soon as it is br a, helps to fill the
lungs with air, and is on that account rather to be encouraged thon checked.
If the child does not cry, the nurse must examine the mouth to aacertaia
whether there is anything either over it or within it, prevanting the breathing.
Sometimes there Is some frothy mucus in tho mouth which can be cleared away
with the flnger. It is often useful, also, when breathi"o is delayed to turn
the child on its face, and give it a few gentle slaps on the buck wit*i the flat
hand.

The navel-string must not be tied until the breathing is established, unless
it is quite evident that the child is still-born. The first ligature must be
tied an inch and a half from the navel, and the knot must be pulled tightly two
or three times so as to squeeze out of the way the jelly-like material which
surrounds the blood-vessels of the cord; otherwise the vessels may not be closed
by tho ligature, and bleeding from the stump may occur to a fatal extent while
the nurse is attending to the mother. The second ligature is placed an inch
further from the child than the first one, 'and the cord is then divided with scis-
sors mid-way between the two All this must be done outside of the bed-clothes,
lest some other part than tho cord be cut in mistake.

Now and then it happens that a nurse has to take the temporary charge of
cases where not the head, but the breech, passes out first. Delivery with the
child in this position is full of danger to the life of the child. The nurse must
not hasten matters by pulling, even when the legs are already jm; but, when
tho whole of the child's body has passed except the head and arms, and when
these parts appear to be arrested, phe may endeavor to assist Nature by bringing
down the arms from the sides of tho child's head in the following manner: —
Passing her for<;flnger up the child's back, and over its shoulder, she draws the
19

it^.>i;[.ii

■ f '}■■■

l.Ji-h.ili:

290

DR. CHASE'S RECIPES.

arm gently down across the front of the chest by hooking her finger into the bend
of the elbow. The same munoeuvre is repeated with the other arm. The head will
then be the only part remaining unborn. It is possible that, now that the arms
Lave been brought down, the efforts of Nature may be equal to the task of
expelling the head. Should the pains, however, prove ineffectual, the nurse
may render further a<!sidtance by pressing with the fingers of one hand against
the back of the child's head and so tilting the head forwards, while with the
two first fingers of the other band, placed one on each side of the nose, she
endeavors to draw down the face. This plan Is generally preferable to the one,
not (infrequently adopted, in which traction is made by placing the fingers in
the child's mouth. In all breech-cases a warm bath should be in readiness, la
the event of the child requiring to be resuscitated.

The child, having been now separated, is to be wrapped in the receiver,
with the :' ce alon? exposed, and placed out of harm's way on the other side of
the bed. The patient must be warned to lie perfectly still, and to wait patiently
for the one or two insignificant pains which accompany the expulsion of the
after-birth. These generally occur from five to twenty minutes after the birth
of the child. Meanwhile the nurse must provide the medical attendant with a
basin or other vessel, previously warmed before the fire, to receive the after-
birth, and one or two warm napkins.

Should the medical attendant, however, be still absent, the nurse must
place her hand upon the abdomen of the mother and ascertain whether there is
another child. If she should find such to be the case, she must convey the
news to the mother very cautiously, assuring her that the second child will be
born with much less pain than the first. If there is no second child to be felt,
the nuroe will do well to keep her hand laid upon the mother's abdomen until
a slight pain occurs, when she must spread out her hand like a fan and gently
press the uterus so long as the pain continues. Meantime, she is to hold a suit-
able vessel in her left hand ready to receive the placenta when it is expelled,
taking 'care on no account to pull the cord. Sometimes the placenta and mem-
branes are expelled during the first pain; more frequently two or three pains
occur before this takes place.

If the uterus can be felt, under the hand, hard, firm, and as small as a good-
eized cricket-ball, the placenta, if it has not already made its appearance, will
in all probability be found lying in the vagina. In order to make sure about
this, the hand may be withdrawn from the front of the abdomen, and the fore-
finger passed gently up by the side of the cord. If the insertion of the cord
Into the after-birth can be easily and distinctly made out, it is pretty certain
that the placenta has escaped from the uterus into the vagina, and it may, there-
fore be carefully hooked down with the finger. As the placenta passes out, it
is a good precaution to twist it round once or twice, so as to make a wisp of
the membrane and bring them all away at the same time. A slight discharge
of clotted and fluid blood usually accompanies the termination of the third
f^tage.

When the placenta and membranes have como nway, the hand should, again
i)e placed over the uterus, in order to make sure that it is firm and well con-

NURSINQ.

201

tracted. If, instead of tliis being the case, it is felt to be large, soft, and
uncontracted, firm pressure should be continued, so as to excite contraction and
prevent flooding, which, in such circumstances, is greatly to be feared.

Should a gush of blood make its appearance in spite of the pressure, the
hand must still be kept over the uterus and the pressure increased, cold wet
cloths being in the meantime repeatedly applied with suddenness to the external
genitals. Of course, if the medical attendant has left the house, he must be
aga'Ti sumihoned at once.

The uterus being firmly contracted, and the flow of blood having ceased,
the thighs and surrounding parts are to be gently sponged with warm water
and dried by means of a soft warm napkin.

If there has been no flooding, the soiled chemise and night-dress may now
be drawn down, and, along with the folded sheet, blanket, and upper rubber,
removed from beneath the patient, who must not be permitted to make the
slightest effort while this is being done. Then she may be slowly rolled over
■on to her back, to allow of the application of the binder. The binder, well
aired, must be rolled up to half its length, and the roll passed underneath the
lower part of the patient's back. T'eing caught on the other side, it is then
unrolled, and having been smoothed out free from wrinkles, it is so applied as
to encircle the hips tightly, and the overlapping end is then secured by means of
three or four good safety-pins. All this is to be done with as little exposure of
the patient as possible. The pillows having been duly replaced, the patient
may now be carefully lifted into her usual position in bed ; a fresh warm napkin
being applied against the vulva, and the clean chemise drawn down into its
place.

If, however, there has been any flooding, the patient, must still remain
undisturbed for some time after the discharge has ceased, the nurse from time
to time examining tlie napkins to make sure that there is no return of the
bleeding.

When the medical attendant is present, he will probably prefer to under-
take many of these duties himself; at any rate he, being the responsible person,
will give instructions according to the requirements of each individual case,
which instructions it will be the nurse's simple duty to obey.

During the passage of the child's head, it facilitates matters if the patient's
knees are separated. This is sometimes effected by placing a pillow between
them, but the pillow is apt to be in the way, and a better plan is for the
aurse to pass her hand beneath the right knee, and keep it well raised during
each pain.

Sometimes the medical attendant desires the nurse to make pressure upon
the womb during the third stage of labor, to assist it in expelling the after-
birth. To do this she should stand behind the patient at the doctor's left hand,
and passing the hand under the bedclothes, she should place it on the abdomen,
where she will feel the round, firm body of the uterus above the pubes.
Spreading out her hand over this organ, she should keep up a steady pressure
downwards and backwards as long as the attendant desires it.

4 ' %.

i I'ii
'Hi-

2oa

DR. CHASE'S EECIPE8.

Convulsions, coming on during labor, are always alarming, and place
the patient's life in great danger. Should they occur before the arrival of the
medical attendant, no time should be lost in sending for Iiim. In the meantime
all that the nurse can do is to keep her patient lying flat down ; to see that there
Is no tight clothing about her head and chest; to prevent biting the tongue by
pushing it, if possible, behind the teeth, and placing a cork or piece of India-
rubber between them; to admit plenty of fresh air into the room; and, lastly,
to restrain the meddlesome interference of bystanders. It is altogether worse
than useless to attempt to force water or stimulants down the throat while the
patient is struggling and unconscious; and although sprinkling the face with
water, rubbing the hands, and applying smelling salts to the nose, can do uo
harm, it is more than doubtful whether they ever produce any benefit. When
the fit is over, should the medical attendant not have arrived, the nurse may
administer a soap-and-water enema with advantage.

Fainting during labor should always lead to a suspicion that there is
some loss of blood going on, and the medical attendant ought to be immedi-
ately summoned, even if there is no blood to be seen externally, for internal
bleeding may be going on, notwithstanding. The important point to remember
about fainting is, that the patient is on no account to be raised up, however
much she may desire it. The level posture, plenty of cool, fresh air, sprinkling
a little water on the face, and firm, steady pressure with the hand over the
xiterus, comprise all that it is desirable for a nurse to do in the way of treat-
ment. If there is external hemorrhage, an endeavor must be made to con-
trol it in the manner described later on.

Some women, who have previously borne children, suffer from a falling
forward of the womb, causing an unusual prominence of the lower part of the
abdomen. Such persons require to be put to bed at a very early stage of labor,
and should either be allowed to lie flat on the back, or be supported in the half-
sitting posture, '"he late Dr. Radford, of England, to whom I am indebted
for the recommendations contained in this paragraph, has recorded two fatal
cases in which this condition was present, and in each of which rupture of the
uterus took place at the very moment of the patient rising to her feet during
labor.

He suggests that, in order that the uterus may be safely guided into, and
maintained in such a position as will facilitate labor, the nurse should, in all
such cases, put on a broad bandage at a very early period of the labor, and
tighten it as labor advances. After the membranes have ruptured and the
waters have been discharged, this bandage should be applied as follows: — The
end lying upon the bed is to be fastened to the side of the bed, so as to consti-
tute a fixed point, while the other end is held obliquely by the nurse, and grad-
ually tightened as the child descends into the pelvis. The direction of the
pressure will thus be slightly upwards as well as backwards.

This mode of support, by what he terras a " regulating bandage," efFectu*
*Mj assists the entrance of the child's head into the pelvis.

NVRSlIfO.

298

MANAGEMENT OP THE NEWLY-BORN CHILD: Washing
and Dressing— Feeding and Feeding-bottles— Aperients —
Sleep— Warmth and Fresh iiir — Separation of Navel-
string— Swelling of the Breasts in the Newly-born— The
"Thrush.»'

After making the mother comfortable, the next duty of the nurse is to
.'.t id to the washing of the child. This should be done, if possible, before the
^. lical attendant leaves the house, in order that he may have an opportunity
of examining the child thoroughly. For the washing, a foot-bath ns required,
or a basin at least one foot broad, one foot deep, and two feet long, so that the
whole body, with the exception of the head, may be placed in the water for a
minute or two. The nurse must also be provided with a piece of soft flannel,
some olive-oil, a piece of good, unirritating soap, and, for the dressing, in
addition to the clothes, a needle and thread, some safety-pins, and a piece of
linen rag six inches square, with a hole cut in its centre large enough to admit
the navel-string. Sitting at a convenient distance from the fire, she then pro- .
coeds to unfold the flannel wrapper and anoint the child's skin with warm
olive-oil wherever it is covered with the white greasy material usually present.
This having been done, the child is to be put into the water, the temperature
of which should be about 90', and the head supported on the left hand out of
the water. After having rested there for about two minutes, it is to bo taken
on the lap and wsished with soap and flannel, the eyes being carefully cleaned*
first, then the head, and afterwards the remainder of the body, great pains
being take to cleanse the little wrinkles at the various joints. After gently
drying the skin with a soft warm towel, it must be well powdered, and espe-
cially those parts near the joints where chafing is most likely to occur; viz.,
under the knees and armpits, in the groins, and between the thighs. Tho
piece of flannel used for the first washing should be burnt.

The skin having now been well washed, dried, and powdered, the square
of old linen is to be held near the fire for a minute and slipped over the remains
of the navel-string, which is to be folded in it and turned upwards upon tho
child's abdomen, where it is to be retained by means of the flannel binder until
its separation, which usually takes place about the fourth or fifth day.

Up to the time of this separation, the child must be washed from head to
foot on the nurse's lap, night and morning. Afterwards, wlien there is no
longer any fear of injuring the navel, the child should be placed in the water
for two minutes during the morning washing, tlie evening washing being done
on the nurse's lap as before. Whenever a napkin is removed, the parts pro-
tected by it must be well cleansed by sponging with a little soap and water, and
tlicn thoroughly powdered, so as to prevent the skin becoming sore. This rule
holds good even if the rapkin has only been soiled with urine, thoiigh it is of
course still more necessary wlicn there has been also an action of the bowels.

It is part of a nurse's d\ity to wash and dress the child during the time she
sLays in the housn, and she should, for this purpose, be provided with a largo
soft flannel apron, which must be carefully dried each time it is used.

291

3R. CHASEr a RECIPES.

The child's clothing should be warm without being heavy, and should fit
loosely so as to allow the organs free play, and the blood to flow unhindered.
The body-binder should be of flannel, as it is impossible to prevent its being
soiled with the urine, and flannel, when wetted, does not chill the skin so much
as other materials. None but patent safety-pins should be used about a baby,
and even for them it is better to substitute two or three stitches wherever it is
possible.

The medical attendant must always be informed, when he makes his first
after-visit, whether the jnfant has passed urine and whether the bowels have
acted; also as to any marks or other peculiarities that may have been noticed.
The state of the eyes, too, should be narrowly watched, and any unhealthy
appearance or the least sign of discharge at once reported.

It is most undesirable to give a newly-born child butter and sugar, or other
similar compound. For the first twelve hours at least, and indeed for a much
longer time, the child will take no harm if left unfed. The proper course,
however, is to apply it to the breast a few hours after birth — that is, as soon as
the mother has recovered a little from the fatigue of labor. The breasts will
probably not fill with milk for twenty-four or thirty-six hours, or even a little
longer; but there is generally a little thick secretion of creamy fluid, called
colostnim, much earlier than this, of which it is good for the mother to be
relieved, and v iiich acts as a gentle laxative upon the child. The early appli-
cation of the child to the breast also helps to form the nipples, and renders the
flow of milk easy from the first; it teaches the child how to suck, a lesson learnt
less readily if it has previously been fed with a spoon; and, lastly, it provides
it, in the majority of cases, with all the food it requires during the first day or
two, and obviates the necessity of artificial feeding.

The child should be put to the breast with clock-like regularity. Until the
flow is fairly established, the interval should be four hours; afterwards, for the
first month, an hour and a half or two hours in the daytime and four hours in
the night. In the daytime the child may be awakened at the feeding-hour; in
the night he should on no account be disturbed out of his sleep. Many infants
will sleep continuously for six hours in the night, and suffer no harm from the
long fast.

If it is important that a child should be fed as often as is here stated, it
is no less important that he should not be fed oftener. Young infants very
soon learn habits of regularity, and, besides, their stomachs need rest bctweca
their meals, just as in our own case, except that, of course, the intervals
required are shorter. Many women put the child to the breast whenever it
cries, forgetting that this is the only way in which it can express its sense of
discomfort, from whatever cause arising, and that it is quite as likely to be
crying because it is in pain, or because its napkin wants changing, as from
hunger.

It is important from the first to apply the child to each breast in turn.

When the secretion of milk is long delaj'ed, and it becomes consequently
necessary to feed the infant, the proper food is good cow's milk, boiled, so as
to prevent its being a carrier of infection, then mixed with about an equal

NUEsma.

29»

quantity ot water, and sweetened. Bread and oatmeal gruel are not fit food
for newly-born infants. They irritate the stomach and bowels and cause griping^
and flatulence. In short, during the first month of life no other food than the
mother's milk or diluted cow's milk should be given, except under medical
advice.

When tlie mother has not enough milk to satisfy the child, nursing maybe
combined with hand-feeding, wliich is generally preferable to hand-feeding
alone. The additional food should consist of good milk, boiled, diluted with,
an equal quantity of water and sweetened. After the first month the quantity
of added water requires to be gradually lessened.

In case the mother cannot nurse her child, the next best way of feeding it
is to obtain a good, healthy wet-nurse, whose child is not much older than the
one she is to nurse. The medical attendant should always be consulted ia
regard to the health and suitability of a wet-nurse, before she is engaged.

It may be that a wet-nurse cannot be obtained, and then hand-feeding;
becomes necessary. For this purpose good milk (from one cow if possible),
boiled, diluted, and sweetened, as already directed, is for the first few months
all the food that is required. Arrowroot, cornstarch, and bread are all unsuit-
able at this tender age, and aiford far less nourishment than milk. '

Now and then a child is found with whom fresh milk does not agree, th»
curdy character of the stools showing that it is only partially digested. Should
a change of dairy not suffice to set matters right, it will be desirable to try the
concentrated Swiss milk, which, though greatly inferior to fresh milk, is the
best of all artificial substances. Failing success with this, a malted prepara-
tion, known as Mellln's Food for Infants, may be tried, at any rate until the
digestive powers become suflScienlly improved to return to milk.

The custom of using feeding-bottles with India-rubber tubes has become
exceedingly prevalent. These tubes are difficult to keep clean, and a mere drop
or two of milk left adhering to the bottle or tube will often be sufficient to turn
the next supply sour. Hence have arisen flatulence and indigestion, and much'.'
sickness and suffering. Another objection to the use of tubes is, that nurses
are templed to place children in the cot with the bottle of milk by their side
and the tube in their mouth, a practice which is highly objectionable on Meveral
grounds. It does away with all regularity in feeding, and is very liable to
cause the milk to be turned sour owing to the heat given off from the child's
body. Feeding-bottles without tubes, and fitted with teats only, have the
advantage of requiring to be held in the nurse's hand, and are on every account •
to be preferred. There should always be two, for alternate use, one being kept
under water while the other is in actual use. Immcdiatetly after the child has
had a meal, the bottle must be thoroughly washed in warm water.

It is an unnecessary and injurious practice to administer castor-oil to the
newly-born. The first milk (or colostrum) from the mother's breast generally
relaxes the bowels sufficiently, and if not, no aperient should be administered
except under the advice of the medical attendant.

Children should not sleep in the same bed with an adult, but should, from
the first, be placed in their own separate cot. Attention to this rule would

DB. CHASE'S BECIPE8.

annually save many lives which are now sacrificed. The number returned
every year as having been found dead in bed is astounding. Sometimes both
mother and child fall asleep, while the child is at the breast, whereupon the
child's face gets pressed so closely against the mother's body that both nose and
mouth are covered, breathing becomes impossible, and the child is smothered;
sometimes fatal asphyxia is produced by the child nestling down in the bed and
going to sleep with its head completely covered by the bedclothes; and some-
times, though of course very rarely, the cause of death in these cases . over-
lying. Tlicse dangers are best avoided by letting the child sleep by itself.

During the first month or two a healthy child sleeps the greater part of
l)oth day and night.

Children should not be allowed to form the habit of being put to sleep on
the nurse's laj), but should be placed in their cot awake, and soothed to sleep
there. This is a lesson learnt without difficulty, if taught from the earliest
days.

On no account should any kind of soothing medicine be given, except
under medical advice.

Young babies require to be kept very warm, and yet need abundance of
fresh air. Nursery windows should be opened very frequently, and the room
kept pure and wholesome. After the first two or three weeks children should
te carried in the arms out of doors every day in fine weather. In winter they
should be well wrapped up, and in summer the head should be carefully pro-
tected from the rays of the sun.

When the navel-string is an unusually long time in separating, no force la
to be used; all will go on properly if left to Nature. Separation having taken
place, a small round piece of linen should be covered with a liitle vaseline or
simple ointment, and applied to the navel. If the process be accompanied or
followed by bleeding, the medical attendant should be informed without delay,
as children occasionally die from this cause. He should also be told if, after
the separation, the navel is found to project more than usual.

It is by no means an unfrequent occurrence for the breasts of newly-born
children to become swollen and inflamed, and sometimes they are even found
to contain a few drops of milk-like fluid. In either case the nurse must care-
fully avoid rubbing or squeezing them. The swelling will gradually disappear,
and the fluid become absorbed under soothing treatment — as, for example, the
ordinary water dressing; whereas rough manipulations, such as have just been
mentioned, increase the inflammation, and are apt to result in the formation of
abscess.

Tlie appearance of a number of little white spots on the tongue, inside the
lips and cheeks, and on the roof of the mouth, known in the nursery as " the
thrush," is an almost certain sign that the child's food is in some way unsuit.
nble, and ought, therefore, invariably to be reported to the medical attendant-
In the meantime the affected places should be painted several times a day with
glycerine of borax, by means of a camel-hair brush. * <"

I '

IfUJtSJNO.

897

HANAGEMENT OF THE MOTHEB AFTER LABOR: Treat-
ment During the First Few Hours— The Lochia— Necessity
of the Level Posture— Care whea First Sitting-up — Change
of Room — Going out of Doors— Changing the Linen— The
Binder— Washing, &c.— Avoidance of Excitement— Occu-
pation —Diet— The Bowels -Flooding —Rigors — Suckling—
Sore Nipples— Abscess of Breast— Dispersion of Milk in the
Event of Not Suckling.

After the patient has been made comfortable in the manner already
described, it is above all things desirable that she should have several hours of
undisturbed rest, and, if possible, sleep. There used to be a curious notion
prevalent amongst nurses that a \/oman ought not to be allowed to fall asleep
directly after delivery. This is altogether a mistake; sleep is to be encouraged
by every possible means. To this end the room should be kept exceedingly
quiet, and the blinds drawn down so as to subdue the light. In this way the
patient will be best enabled to recover from the exhausting effects of labor.
In the meantime the nurse should keep an eye on the patient's f: e, and if she
observe that it is becoming unusually pale, she must at onpe ascertain whether
there is any flooding.

For the first few days the patient will suffer more or less from after-pains,
which only require to be brought under the notice of the medical attendant in
case they are very severe or interfere with sleep. As a rule, no after-pains
occur after a first confinement.

The Proper Food to be given directly after labor is a cup of tea, gruel,
or warm milk; but if the patient prefers to wait a liitle before taking anything
at all, there is no harm in allowing her to follow her inclination. When the
patient has had a few hours' rest, and has recovered from her exhaustion, the
child should be applied to the breast. The nipples can be drawn out much
better before the breasts become filled with milk than afterwards.

Not more than six houra should elapse after labor before the patient is
reminded to pass water. She should not be allowed to wait until slie feels a
desire to do this for, under these circumstances, the bladder may be quite full
without the patient having any inclination to empty it. At the end of six
hours, then, if it has not been already asked for, the slipper-pan should be
passed, a little hot water having previously been poured into it and the vessel
itself warmed before the fire. If she finds herself unable to use the slipper-pan,
she may be allowed to turn herself gently on to her hands and knees, in which
position she will almost always si cceed, an ordinary chamber utensil being in
in that case substituted for the slipper-pan. Should she. even after changing
her position, still be unable to paas urine, she must not make forcing offorts,
but lie down again, rest a little, and then make a further attempt. The patient
herself frequently imagines that she has passed urine, when she has not; hence
the nurse, knowing this, must not be satisfied without seeing for herself th?
contents of the vessel after its removal.

898

DR. CBASSrS liEClPES.

Should no urine be passed during the first twelve hours, something to aid
the patient to do so must be given, as recommended elsewhere; and probably it
will be necessary to call a doctor to draw it off by means of the catheter.

For the first few hours after delivery the vagina and external genital organs
are very sore and painful, and the discharge consists of pure blood. Ten or
twelve napkins are required during the twenty-four houra succeeding labor.
On the second day the discharge becomes less, and each day the quantity dimin-
ishes, the discharge itself gradually changing from pure blood to a thick dark
fluid, and lastly to a thin serum, like soiled water. The discharge always
possesses a peculiar and distinctive odor, but if the odor become offensive the
medical attendant should be informed. Similarly he should be told if, after
having once ceased to con ist of pure blood, the discharge should again assume
that character.

The discharges after labor are termed the lochia; they sometimes last only
a few days, and at other times continue for three or four weeks. They vary,
too, in quantity in different women, even when they are quite natural and
healthy. When they have passed through the changes I have named, they
ought presently to cease, and if, instead of doing so, they continue, and if,
especially, they become purulent in character — that is, if they contain matter
like that of an abscess — an examination is necessary and the medical attendant
must be informed.

On the other hand, it is not very unusual for the lochia to cease rather
early and suddenly, and although this often causes alarm both to patient and
nurse, it need not do so provided there is no other sign of ill-health, such as
shivering, thirst, and feverishness.

For the first three days after confinement a patient should on no account
be raised to a sitting posture lest an attack of flooding should come on, or faint-
ing and even sudden death occur. There is not the same danger in allowing
her to turn on to the hands and knees; indeed, I have already said that this
posture may be resorted to in flie event of any difficulty in using the slipper-
pan in the ordinary way.

After the first three days, provided all is going on favorably, this rule as to
the level position may be relaxed a little, by allowing the patient to be propped
up by means of pillows or a bed-rest while she is taking food. At all other
times, however, she must continue to lie down until the ninth day, when she
may be assisted or carried to a couch and allowed to remain upon it for an hour
or an hour and a half. At first very little dressing ought to be attempted on
these occasions, the patient being protected from cold by wearing a warm
dressing-grown, or by having a good blanket thrown over her. The length of
time she is allowed to be out of bed may be increased day by day; and on the
twelfth or thirteenth day she may be fully dressed. The temperature of the
room must be regulated most carefully when the patient first leaves her bed, it
being much more important for the room to be well warmed then, than during
the time she remained in bed.

Should there be a suitable sitting-room on the same floor, the patient may
take advantage of it as early as the fourteenth day; the lying-in chamber l)eing

IfUBSING.

«9»

meanwhile thoroughly freahened by opening the windows, spreading out the
bedclothlng, and leaving the mattress or bedding uncovered for some hours.
If, on the other hand, the only available room is downstairs, it will be prudent
to postpone the change for a few days longer.

If it happens to be mild, bright summer weather, and the patient's recovery
has been rapid and satisfactory, the medical attendant may, in an exceptional
case, consent to her taking a short walk or drive, at the end of three sveeks.

After confinement a patient's linen requires to be frequently changed, both
for health's sake and her own comfort. The patient must on no account be
allowed to sit up or make any exertion while the clothes are being changed;
the nurse must take off tlie soiled clothing by drawing down the sleeves from
one arm, gathering up the clothes on that side into a handful, passing them
gently over the head, and then drawing off the sleeves from the opposite arm.
The clean linen, well aired, must then be put on as the patient lies.

The first binder should always be placed next to the patient's skin; after
the first twenty-fimr hours this is a matter of less consequence. Each morning
during the first week a clean binder should be applied with moderate tightness,
the nurse re-adjusting it from time to time during the day in case it should
become wrinkled or loose.

The patient's hands and face should be washed, and her hair straightened,
as far as is possible without raising her, every morning. The hands and face
having been attended to, the external genitals should be thoroughly cleansed
over a bed-bath by means of a sponge and some water. In the absence of a
bed-bath, a large slipper bed-pan may be made to answer the purpose, and if
neither is obtainable, the patient must be made to turn on to the left side, with
the thighs close to the edge of the bed, and the knees drawn up, when, the bed
being duly protected by means of a rubber and warm folded sheet, the nurse
can proceed with the sponging in the manner ordinarily adopted immediately
after labor. For the first few days, while the lochia are somewhat abundant,
it is well to repeat this process again in the evening.

Should the nurse while bathing the patient, discover a wound or raw sur-
face, or any unusual swelling, she must quietly mention it to the doctor at his
next visit; and so, too, if she finds any piles protruding. In the event of the
patient complaining of severe pain from piles, the nurse must frequently foment
the part, or apply a bread-poultice, until she receives instructions from the
medical attendant.

Vaginal injections and douches are only to be used under medical direction.

Tiie mind requires rest equally with the body. No painful news, or other
exciting or disturbing influences, should be allowed to reach her. I'he visits of
friends to the lying-in room must be entirely forbidden, except in the case of
those who have obtained special permission.

It should never be forgotten that a peculiar and distressing form of mental
derangement is liable to attack lying-in patients. Hence, if a nurse finds her
patient irritable in temper and difficult to manage, she must avoid anything like
contention or direct contradiction. By a firm, quiet, decided manner, a good
nurse will be able to carry her point without exciting her patient

too

DR. CEASE'a RE0IPE8

As the patient grows a little stronger, there can be no objection to her
occupying herself while in bed, if she is wishful to do so, with a little plain
sewing or fancy work, aii>l now and then with a little reading,, so as to make
the time pass more agreeably.

With regard to diet, many medical practitioners have rules of their own,
which the nurse must always be prepared loyally to carry out. It is not now
generally thought necessary for patients to be restricted to tea and gruel for a
whole week. When a nurse is left to her own discretion she will find her
patients recover their strength most rapidly by being allowed some variety in
tlieir food from the beginning. Boiled milk should always enter largely into
the dietary of a woman who intends to suckle her child. An occasional cup
of good black tea is generally very grateful, with or without a little biscuit,
toast, or bread-and-butter. From the first, beef-tea, chicken, mutton, or veal
broth, rice-caudle, milk or oatmeal gruel, and other simple fluids, are perfectly
allowable. If all is going on well, and the bowels have acted, there is no harm
— in case the patient expresses a desire for more solid food — in giving, even on
the second or third day, a slice of chicken, or tender roast beef, or a mutton
chop. The diet, indeed, at this time needs to be nutritious and plentiful, while
its kind may safely be regulated very much according to the patient's inclina-
tion. No stimulants of any sort, however, must be given, except under medi-
cal direction.

A nurse should not give opening medicine on her own responsibility. The
medical attendant will order what is necessary and state when it is to be
given. Very often, instead of medicines, he will prescribe a simple enema of
soap and water.

Flooding after Delivery. — Whenever an attack of flooding comes on
during the period of lying-in, the nurse must at once send for the medical
attendant, stating clearly her reasons for sending, in order that he may know
what will be required. In the meantime she must unfasten the binder, and
make firm pressure with her outspread hand on the womb, which she will have
no difliculty in finding, as it will not yet have returned to its natural size and
position. She must also apply cloths dipped in cold water, or in vinegar
and water, to the external genitals, keeping tliem applied not longer than a
minute or two at a time. Where the flow is great it will be right for the nurse
to try to check it by taking a dry napkin and pressing it firmly with her hand
against the external parts, while the other hand is still engaged in compressing
the womb from above. The patient must, of couse be kept all this time strictly
lying down, with the head and shoulders low, and cool, fresh air must be
admitted through the open window.

The occurrence of a shivering fit. especially if it is a severe one, or is fol-
lowed by others, ought always to be regarded seriously. No time should
be lost in acquainting the doctor, and the nurse must meanwhile do all in her
power to produce a feeling of returning warmth in her patient. With this
object, a warm bottle should be put to her feet, an additional blanket thrown
over her, and a cup of warm tea administered. This event is often the sign of

NURSING.

dOl

approaching illness that, when It has shown Itself, the patient should be watched
with the utmost anxiety.

The secretion of millc is not usually established until the second or third
day; now and then, however, it makes its appearance earlier. This event is
sometimes accompanied with a little constitutional disturbance, which soon
subsides. When the breasts are becoming so full and hurd as to be painful,
great relief will De alTorded by fomenting them every few liours, and support*
ing tiiem, in the meantime, as in a sling, by a handkerchief tied over the oppo-
site shoulder. (See page 193.) This condition will generally soon subside if tlia
child be applied at regular intervals. Nurses must beware of meddling too
much with the breasts, and especially avoid rubbing them, except under special
direction from the doctor. Tlio nipples and surrounding parts should be
carefully washed each time the child leaves the breast, and should be excluded
from the air by covering them with a small piece of linen rag on which a little
vaseline or simple ointment has been spread.

As soon as it becomes clear that the supply of breast-milk is insufHclent,
it is unwise to keep putting the child to the breast, as this only produces irrita-
tion and is very liable to set up inflammation and abscess. Similarly, if the
nipples are extremely sore, so that, even when they are protected by a nipple-
shield, the application of the child is attended each time with intense pain, or
if they are so depressed that neither the efforts of the child nor the cautious
use of the breast-pump will draw them out, it is running a great risk of excit-
ing breast-abscess to persevere beyond twenty-four hours in an attempt to
suckle.

If the nurse notices a patch of redness on a patient's breast, and find? that
the kin at that spot is painful and tender to the touch, she should take means
to f oquaint the medical aii3ndant as soon as possible, for an abscess has actu-
ally formed; it should be opened with as little delay as possible, lest it spread
and become much more formidable.

Still-Born.— When the child is still-bom, or when, from any other cause,'
it is not going to be suckled, there is often great anxiety expressed about the
dispersion of the milk. It is astonishing, however, how quickly it becomes
absoi bed if left to Nature. If the patient will only submit to the discomfort
arising from the fullness of the breasts for a few hours, without insisting on
their being partially emptied from time to time by the use of the breast-pumlp,
or other similar means, whereby the bre&sts are stimulated to frpah secretion and
the evil is aggravated, she will soon have the satisfaction of finding them softer
and less painful, and will be amply rewarded for her patience. Should the
feeling of tension be excessive, it will be best relieved by hot fomentations
applied every few hours; if not excessive, the application for a few days of
belladonna plasters with a hole in the centre for the nipple, is often all that is
necessary. In ordering these plasters the nurse should furnish the druggist
with paper patterns showing the size required.

frxm

„itk

' Ifi

I I.

wocDiD :foii the sioik:.

THE SXCE-BOOM.— Its Location— A Qood Nurse — Fresh
Air— Light— Warmth — Cleanliness — Quiet— Pood, Drink and
Delicacies, and the Faithful Administration of Medicines, are

of tho utmost importance, and will each receive consideration. But, in accord-
ance witli the design of tliis worlc, the estentialu only will be pointed out, tho
minor details, or little things, must bo left to the Judgment and " common sense'
of tlie nurse or head of the household, to be met aa beat they can by the conven-
iences at hand or the means of obtaining them.

I. Location of the Sick-room. — In summer, if it be possible, let the
sick room be on the north side of the house; in winter, upon tlie south — to
uvoid the mid-day heat of summer and the cold blasts of winter. And also, if
there is a room in the house having a fire-place, give it the preference, as it la
considered the best means of aiding ventilation and providing artificial warmth
when needed. And, if the windows do not admit of loweni,g the upper sash as
well as to raise the lower ones, prepare them at once to allow this movement.
Further on, you will see, under the heads of " How to Produce the Temper-
ature of Sick-rooms," and "Ventilation of Sick-rooms," where the necessity of
this is fully explained.

IL A Good Nurse.- We have so often heard the expression: "If
Mr. Blank had not had the best of nursing, he would never have got well."
Knowing that very much depends upon it, I say, get the best nurse that
your means can obtain; then see and know for yourselves that they carry out
your, or the physician's directions faithfully; for a physician's prescriptions, nor
your own desires or directions, are of any account unless they are faithfully fol-
lowed: But, of course, much of the details must be left to the nurse, hence the
necessity of getting one of sound judgment and considerable experience, if
possible.

III. Fresh Air. — Although fresh air is essential in a sick-room, yet »
draft must r.ot be allowed to strike upon the patient; hence the necessity, in
small rooms especially, of having the means of raising and lowering the sash,
cither for ventilation or to reduce the temperature. The temperature of the
sick-room, in all ordinary cases of diseases, had better be kept as near 60" to 65"
Fah. as possible, by opening or closing windows, or by raising the fire or
lessening it — either, or both, — as the necessu'y of the case requires. And,
let me say, the day has gone past when tht great "bug-a-boo" against
"night-air "has any weight — pure night-air, properly managed in the season
of the year requiring it, is far better than the stifled or suffocating air of

ao3

POOD FOR THE BIOK.

mm;

a closo Hickrooin; vcntiluto und reduce the temperature nlways aa needed,
and, of course, with proper care. Keep tlie air pure by carrying out of the
room any and all vchscIs tU chambre as soon as used, no matter how small the
dlHchurge may be. Never bring a slop-bucket lato the sick-room, as the pour-
ing out, rinsing, etc., is not only very contaminating to the nlr, but annoying to
the patient.

IV. Light. — If a room for t. ^ittk ha.s been chosen which will allow
proper ventilation and fresh air, as nee ^^d, through the windows, the light can
easily be governed by the curtains; and it is only necessary to say: allow all the
light that is agreeable to the patient; and, except in nervous or eye diseases, but
little exclusion of light will be necessary, unless the room i -n the south or
-western side of the house, which is not desirable, generally.

V. Warmth. — Under this head it will be noc(«sary to include the tem-
perature of the patient's surface as well as that of the room. The warmth or
temperature of the room being about 60" to 65° Fah. if the limbs are cold, rub
them with the dry naked Land, or wrap in hot, dry woolen cloths, or place hot
bricks, or bottles or jugs, flllcv^ with hot water, or, what is still better, small
bags of dry, hot sand, made for this purpose, whichever is most convenient or

• necessary to keep them comfortable. Comfort is to be sought, no matter how
much labor and trouble it causes; for, unless a genial warmth can be main-
t'"ined, health will seldom be regained. On the other hand, in fevers and
Inflammatory diseases, the surface must be cooled by means of sponging with
cool or cold water with a little whiskey, or what is better, whiskey with bay-rum in
it — sponging sumciently often to keep down extreme heat. Especially over-
come all extremes of heat or cold.

VI. Cleanliness. — It Js claimed that " cleanliness is next to Godliness."
"Whether this be a fact or not, it is absolutely necessary, if it is desired to restore
the patient to health in the least possible time, that not only the sick-room bo
kept clean, but the bed, bed-clothing and wearing apparel be kept neat and
clean; and the patient, also, must have such frequent washings or spongings as
will keep tlie pores of the skin open, that the general exhalations, perspiration
sensible or insensible, as when sick an odor, also, may not only pass readily
through the pores, but to provide, in disease, for the escape not only of a larger
amount than usual but that of a more offensive and injurious character, if left
to be re-absorbed from the surface or clothing.

VII. Quiet. If the patient is very sick, absolute quiet is very essential.
If a person is once admitted to the sick-room who is found to annoy the patient
by long talking, or, in fact in any manner, they must not only be asked to retire
but never be admitted again. What is necessary to say, speak in a mild but
perfectly distinct voice, and never allow whispering in a sick room for any pur-
pose whatever. If there are any secrets to be kept from the patient, no hint of
them, or whispering about them, should ever occur in his hearing; yet if it is
believed the patient can not live very long, I would most certainly inform them
of this belief — 'tis cruel and unjust to witlihold it. Any continuous noise.

■ vv

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304

DR CHASE'S RECIPES.

although slight in itself, soon becomes annoying to any nervous person, and
there are but few sick persons, indeed, who do not soon become more or less
nervous. Be firm, but kind, in all your relations vdth the sick. Give them to
understand you know best, and what you know to be best to do you are going
to do; and what you know tliey ought not to do, you are not going to allow
them to do, but in all the kindness possible, and their acquiescence may soon
be expected. Rustling silks, squeaking shoes and the rattling of dishes must
not be allowed in a sick-room.

Vm. Food, Drink and Delicacies. While the patient's condition
will allow them to use plain and substantial food, and the usual drink, as tea
and coffee, not too strong, it is best they should have them; but with the weak
and debilitated the delicacies must take their place; and I desire to call especial
attention to, and to give my sanction and advice, that if any special thing is
craved, be it food or drink, I would most positively allow it, in moderation.
We have all heard of the cravings, in olden times, of fever patients for cold
water, ana the cures brought about from its having been obtained stealthily
against the commands of the physician ; but there has recently come to my
knowledge a case wherein the life of a typhoid fever patient was saved by
drinking two quarts of hard cider, which he had craved and repeatedly called
for, and when he got hold of the pitcher he would not let it go until it was
empty. I do not call this, however, "in moderation," but the patient was
stouter in his desperation than the nurse and the physician who had allowed it
to be brought, so no one could have been blamed even if it had killed rather
than cured the paiient. Do not understand this, however, even in desperate
cases, to be a pattern drink — A small glass, and often, as long as the craving
continues, would be the safer plan with any drink. But both food and
drink should be given regularly in reasonable quantities. And to aid the
nurse or family in this, the following recipes, or receipts, may be resorted to
with confidence and general satisfaction. To purify sick-rooms, see
"Disinfectants." • •

BEEF TEA, ESSENCES OF BEEF, ARTICLES OF DIET,
DBINES, ETC., FOR THE SICK.

1. Beef Tea.— Take lean beef, % lb. ; cold water, % cup; a little salt,
pepper, mace, or nutmeg. Dik'ections — Cut the beef into small bits — ^ or %
inch squares — and see that no particle of fat adheres to it; put into a bottle with
the water and cork, placing the bottle in a pan of cold water upon a stov«?, and
as soon as it reaches the boiling-point, move it back, but keep it near the boiling-
point for 2 hours; then strain, pressing out the juices, and season with a little
salt and a sprinkle of pepper, mace or nutmeg, as preferred by the patient.

2. Beef Tear— Improved Flavor, by Broiling.— Take a nice steak
and remove all the fat. Have a gridiron, perfectly clean — all particles of burned
steak may easily be removed from the bars by placing it in hot water a few
minutes when first taken from the fire; then scrape, or what is better, use a stiff
brush, kept for this purpose. Have a very nice fire of coals, and placu the

FOOD FOR THE HICK,

SOS

8*«akupon the gridiron and broil, as usual, till it is ready to turn; then take
oiT, having at least a qt. bowl with 1 pt. of boiling-hot water in it, and keep it
(landing by the fire, or on the back part of the stove, to keep it hot. Place tlio
juteak, when the first side is nicely broiled, in this bowl of hot water, and presa
it with tlie kr>ife and fork — a still spoon is the best — to extract the juices of the
meat. Repeat tliis broiling and pressing several times, turning the steak each
time, till all the juices and strength of the steak are extracted ; and if, at the
last, the steak is cut into squares of an inch or a little more, and each piect
pressed in a lemon-squeezer, its virtue, or strength, will all be obtained. It
looks much like wine of itself; but still, if a teaspoon or so of wine '.s added to
what may be taken at any one time, it will not injure the most delicn te stomach,
but will be borne, even by a delicate stomach, better than bread-water, while it,
of course, is much more nourishing; and, if properly seasoned, as suggested in
No. 1, it will be rehshed by the patient — much more so from the broiling.

3. Essence of Beef. — The real essence, or nourishing properties of
beef, is obtained the same as directed in No. 1, except that no water is to be put
into the bottle, and the boiling may need to be continued an hour or two longer;
then the juice or essence pressed out, and a little wine added when desired or
needed; also a touch of salt and pepper; or, if mace or nutmeg is preferred,
tr.ere is no reasonable objection that can be offered against their use.

Remarks, The foregoing are the plans which have been heretofore fol-
lowed in extracting the strength or essence from beef for the sick. But as the
science of medicine, especially the chemical depaitment thereof, advances, it
has been prolific in improvements, among which that of not boiling, but steep-
ing, either in cold water, or using heat only of a moderate degree, or not above
100* to 185°, so as not to cook the albuminous (like white of egg) portions of
the meat in making beef tea, or extracting its juice,

4. Beef Tea for the Sick— Ne-w Process.— Beef tea, if rightly
made, may be received with benefit by a stomach which would rei-ct any
nourishment; but skill in preparing it. is not universal among nurses. Vhe two
following receipts may be relied on as among the best t^iat can be devised:

Beef Tea (with moderate warming up after cold steeping). — Take 1 lb,
of the best beef; cut in thin slices and scrape the meat fine; put with a salt-
spoon of salt into 1 pt. of cold water contained in an earthen bowl, and let the
mixture stand 2 or 3 hours, stirring it frequently; then place it in the same ves-
sel covered, on the back part of tlie range or stove, and let it come very gradu-
ally to a blood-heat and no more. It has been found that 135" of heat docs nc .
set or cook the albumen — blood-heat is only 98°. Any higher temperatii .e
would injure the nutriment, or nourishing properties; then strain it throug)- a
fine sieve or muslin bag, and it is ready for use. The making of beef tea lot
a cooking process, but a steeping process. Some chemists think it better to be
made without heat, with the addition of the muriatic acid, which is a component
part of healthy gastric juice, as follows:

5. Beef and Other Meat Teas Without Heat.— Take % lb. of
♦resh beef, mutton, poultry or game (the lean part only), minced very fine;

SOG

DB. CHASE'S RECIPES.

place it in 14 ozs. of soft cold water (2 or 3 tablespoons less than 1 pt.) to which
has been added a pinch or about 18 grs. of table salt, and three or four drops of
muriatic acid; stir all with a wooden spoon, (on account of the acid, which rusts
iron) and set it aside for 1 hour, stirring it occasionally; then strain it through
gauze, or a sieve, and wash the residue left on the sieve by means of 5 addi-
tional ozs. of cold soft water, pressing it so that all the soluble matter will bo
removed from the residue; mix the two strainings and the Extract is ready for
use. It should be drunk freely every two or three hours.

Remarks. — The properties taken from these last two receipts are largely borne
out by a well known article made at Richmond, Va., by Mann. 8. Valentine,
called " Valentine's Preparation of Meat Juice," which, in using, is not to be
heated above 130' F., and that only upon a water-bath to avoid the possibility ot
-over-heating — ^the preferable way being to use it cold, even with ice when this
is desirable. Stale bread is recommended by him to be crumbled into the Meat
Juice as a savory diet for the sick, as one becomes able to digest more solid
food. This, of course will hold good with any of the above or other juicy
foods, or soups, or essences, etc., prepared from any meats whatever. The
greatest objection that can be raised against Valentine's Meat Juice is its cost.
He claims to have concentrated the strength, or virtues, of 4 lbs. of beef
into a 3 oz. bottle which, usually, retails at $1.25, which would certainly
prevent its use by the sick poor — the sick rich, of course, can indulge it.
But from its array of testimonials from the most popular physicians in America
and Europe, and by those connected with insane asylums, hospitals, etc., it
must have proven an exceedingly valuable preparation; and I will close my
remarks upon this subject by saying I have not referred to it for the benefit of
the manufacturer (for he knows not of this reference at all), nor am I paid for
it, only as it may do good to the people in observing the value of the cold pro-
cess, as it may be called, of the last two receipts, and being "posted," as the
Baying is, upon the best ways or plans of preparing food for the sick. This
Meat Juice was on exhibition and received awards at the International Exhibi-
tion in '76 at Philadelphia, and in '78 at Paris, and although he does not give its
mode of preparation in his circulars, yet this must have been given to the com-
missioners at these exhibitions, for the awards were:

" For excellence of the method of its preparation, whereby it more nearly
represents fresh meat than any other extract of meat, its freedom from disagree-
able taste, its fitness for immediate absorption and the perfection in which it
retains its good qualities in warm climates."

The method is undoubtedly by maceration (softening by steeping), and then

by pressure, having used but little water, and leaving a heavy pressure to

accomplish the separation of the juices of the meat, to avoid the necessity of

heat to condense by evaporation. There is no doubt of the value of this article

as a food for the sick, and as only from ^ to 2 teaspoonfuls of it are required

as a dose, or meal, those who can afford to use it will prefer to do it rather than

prepare any of the others above given, unless they have a skillful nurse; and,

in that case, I shall have done the good I intended by calling atteuUou to it

8ee also Beef Water, Brotlis, etc., below.

FOOD FOR THE SICK.

807

6. Oyster Essence. — Take }i doz. (or any number, according to the
necessity, or ability of tlie patient to take tlie essence) of large, nice oysters, with
their share of juice ; put in a stew-pan, and place on the stove, or over the fire,
and let them simmer slowly, until they smell, or become plump or full — 8 to 5
minutes accoi-ding to the heat; tlien take off, strain and press out the juices
without breaking the oysters, and serve hot. Light, stale, bread crumbs, very
light, dry biscuit, or crackers, as preferred or convenient, will give additional
relish and strength when the patifn* 'q; >ble to have them.

Remarks. — Most people say, pui in salt," when they give directions to
prepare oysters; but I know it is best not to put in the salt, or otlier seasoning,
until just as you are about to remove them from the fire.

7. Chicken ]3roth. — Cut up half of a young chicken, removing the fat
and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and
set it over a quick fire; when it comes to a boil, set it back on the stove or
range, where it will only simmer. Wher entirely tender, take out the white
parts, letting the rest remain until it is boiled from the bones. Mince the white
part and pound it fine in a mortar or suitable dish; add this to the broth, adding
boiling water, if necessary, to make it thin enough to drink readily. Put again
in the sauce-pan and boil a few minutes. Some persons will desire a slighr
addition of salt and a little pepper; but use just as little pepper as will satisfy
them, a light sprinkle, however, will hurt no one. It is very nutritious, and
hence should be taken only in small quantities. A little rice may be boiled in
some of this broth, either for its taste or greater nourishment; and a little stale
bread; or a cracker or two, may be broken into some of it at another time, for
the same reason, and for changing the flavor also. A little parsley may be
added to flavor any of these broths, waters, or drinks, if desired, or any other
pot-herbs.

8. Mutton Broth. — Take 1 J^ lbs. of chops, from the neck of a lamb
or young st 3p (old and strong mutton is never to be used for the sick); cut
into small bits, removing all the fat possible; put bones, as well as the lean
meat, into a stew-pan, with 3 pts. of cold water and a little salt; put where it
will stew gently till all scum is removed as it rises. In 30 to 40 minutes some
may be poured off for the patient, if he is impatient for it. Continue to stew it
slowly an hour or two, seasoning to taste while hot; when cool strain, and when
cold, remove all the tallow or fat from the surface. After this it may be given
cold or hot, as suits the patient. A slice of bread, as in the chicken panada,
may be toasted nicely and broken into a plate ; then pouring on some of this
broth, as in that case it is more strengthening, and gives another variety of
broth to meet the varying tastes of the sick ; or stale bread, without toasting, ig
generally preferable.

10. Veal Broth, — Veal broth is generally made by some chops of veal,
as in tlie mutton broth above, or a joint of voal, with suitable amount of meat
upon the joint, in about 3 qts. of water, 2 oz. of rice, a little salt, and a piece or
two of mace; stew till the water is about half evaporated.

L.^^.,^

808

DR. CHASE'S RECIPES.

10. Beef Broth or Water. — Take a piece of perfectly lean ateak
(from the rump or shoulder is preferable) the size of your hand ; cut It into
small bits, and put into a stew-pan with 1 pt. of cold water; bring it to a boil
and skim; then set it back and simmer 20 to 30 minutes, occasionally pressing
each piece with a spoon to obtain the full juice, or strength of the beef. In hot
weather any of these broths or drinks will ber'i''^hed well if ice-cold, by set-
ting upon ice what was not taken hot when first made ; otherwise it is better to re-
heat them when called for. ■

11. Vegetable Broth.— Let all the articles named be of medium size
only: potatoes, 2; carrot, turnip and onion, 1 each; slice (of course after wash-
ing and paring); boil 1 hour in 1 qt. of water, adding more boiling water from
time to time to keep the original quantity good. Add a little salt and pepper,
and any pot-herbs, as parsley or other herb, as preferred, to flavor; strain, or
allow to settle. This is a good substitute for the animal broths, when they can
not be borne, or at distances from where fresh meats can be obtained; or
as an additional variety when sickness is long continued.

12. Milk Porridge, with Raisins.— Stir 2 tablespoons of flour with
sufficient cold milk to make smooth; then stir this into 1 qt. of boiling milk;
break or cut into halves 20 or 30 nice large raisins, and boil 20 minutes. Strain
and add a little salt.

13. Oatmeal Porridge, or Gruel. — Mix 2 tablespoons of the finely
ground oatmeal with a little cold water, then stir it into 1 pt. of boiling water
and let it boil 15 to 20 minutes. Add a little salt and sugar, to taste; if desired
a small quantity of wine and nutmeg may also be added.

14. Commeal Gruel, or Porridge.— One of the most common
gruels is made with cornmeal and a little flour. Half a cup of cornmeal and %
a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. of boiling
water, and the boiling continued slowly for 30 minutes. Seasoned with salt
and a little sugar, makes it the most palatable to most people; and some add a
little butter; but if any is used it ^ould be a very little, and that of the choicest
kind. This is not only nourishing for the sick, but is mildly laxative, and aids
the action of carthartic medicine; but if it is intended to aid a cathartic do not
use any floiu* in its make. A bit of cinnamon or nutmeg, as preferred, may be
added to any of these 'gruels or waters. But if any astringent is desired, or a
gruel to aid astringent remedies, use one of the two following:

16. Browned Commeal Gruel, or Cakes, for Weak Stom-
achs, and for Summer Complaints of Children. — Brown corn the
same as you roast coffee; grind it flne in a coffee-mill, and make a gruel as with
common commeal. Make some into a mush, or batter, and bake, in thin cakes,
to a light brown. Very feeble stomachs will retain the gruel; or the cakes, as
preferred. See also " Corn Coffee for the Sick."

16. For Diarrhea of Children, or Others. — Parch the com
nicely; grind it into meal, and boil it in skim milk. This is claimed to be a
sure cure for summer complainta

FOOD FOR THE SICK.

1 7 . Milk and Bice Gruel.— Rice flour, or very finely pulverized rice,
3 table-spoonfuls, wet smoothly with cold milk, and stir into 1 qt. of boiling
milk, and stir all the time it is boiling — 10 to 15 minutes, or till it tastes done.
Nutmeg is a very nice flavor for this gruel, and a little sugar, if desired. It is
very acceptable for children.

18. Tamarind Whey— Cooling and Laxative.— Dr. John King,
of Cincinnati, says:

"A convenient and cooling laxative is Tamarind Whejr, made by boiling
1 01. of the pulp of the Tamarmd in 1 pt. of milk, and straining the product.

Remarks — Tamarinds grow on quite large trees, principally in the East and
West Indies. They are put up in kegs with syrup for importation; and on
being received in the United States are often put up, by wholesale druggists, in
bottles for their better preservation as, like other fruits, they keep better* in air-
tight bottles. I trust their value as a cooling and thirst-allaying fruit may,
hereafter, be more fully appreciated, especially in fevers, inflammation and
dyspepsia.

19. Tamarind Water, for Fever Patients — To Allay Great
Thirst in Hot Weather, and for Dyspeptics.— Take nice Tamarinds
(kept by druggists in large cities, and sometimes, also, by grocers), 1 qt. — 3 lbs
Avill about equal 1 qt.— place them in an earthen jar and pour upon them 3 qts.
of boiling, soft water; cover, and let stand three or four hours; then, with the
hand squeeze the pulp out of the bird-nest clusters, in which the seeds and pulp
are held; then strain through stout muslin; bottle and cork tightly; and put into
a cool cellar. In three or four weeks it will be ripe and fit for use.

Remarks. — In hot weather, especially with dyspeptics, there is often
experienced very great thirst. With such, I am not aware of any other article
or drink equal to this to relieve them of the excessive craving for drink. Then
take a wine-glass of this in as much ice-cold water, sweetened to taste, and you
will have a healthy and most agreeable nectar, and one of the most powerful
extinguishers of thirst ever discovered. The author has tested it and knows
whereof he speaks. It settles by standing and becomes as clear and pure as
champagne. I have taken a glass of it when very tliirsty, ice-cold, as al)ove
mentioned, and the relief would be so perfect I would not think about drinking
again for 2 or 3 hours. The properties of the tamarind are very peculiar, as it
contains not only small quantities of sugar, but pectic, citric, tartaric and malic
acids, and also the bi-tartrate of potassa; is nourishing, refrigerant (cooling),
calmative and laxative; hence its great value in fevers. But, of course, to pre-
pare it for a drink in fevers, you cannot wait for it to purify itself by standing,
yet it should be bottled all the same, and a bottle of it placed at once upon ice;
or if no ice is at hand, stand a bottle of it in a bucket of cold water, so as to
have it as cool as possible; then add as much cold water to what you use of the
tamarind water at each time, and sweeten to taste. Let the patient partake of
it as freely as desired, so long as it agrees with the stomach, and does not prove
too laxative.

20. Wine Whey. — Put 1 pt. of .sweet milk in a suitable basin upon tho
«tove, and when it comes to a boil, pour into it a gill (about 5 or 8 table-spoon-

iM n!

■. i ", 'is.

310

DR. CIIASETS RECIPES.

fills) of wine, and when it has again boiled about 15 minutes, remove from the
Are; let it stand a few minutes, but do not stir it; then strain or remove tho
curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other
spice or fniit, as orange or lemon peel, etc. It is used for very weak and
feeble patients.

21. Sour Milk "Whey. — ^Where wine is not to be had, and a whey is
needed, bring a cup of sweet milk to a boil, and add the same amount of sour,
milk, and the result is a very nice whey. Season or flavor, as desired.

22. If no sour milk, a table-spoonful of good vinegar will do the same
thing if not curdled, by standing a few minutes, stir in a little more vine^^ar,
strain and season to taste.

23. Chicken Water. — Take half of a young chicken, divest it of the
skin, remove the feet, and break all the bones. Put into 2 qts. of water and
boil for half an hour; strain through muslin, and season with a little salt and
pepper, if desired. It quenches the thirst and is quite nourishing for use when
the strong teas or essences cannot be borne by the stomach. Straining through
muslin removes or absorbs any oil or fat upon the surface, which cannot be
dipped off.

24. Barley Water. — Pearl barley, 1 oz. ; wash in cold water, and pour
off; then boil it a few,^inutes, and pour off again, which removes a certain
rank taste; now pour on boiling water, 1 qt.; and boil, in an open dish, until
half evaporated; strain and season to the taste of the patient. It is nourishing
and pleasant, hot or cold, as desired.

25. Chicken Panada.— Toast a slice of stale bread (bread not less
than two days old) to a very nice brown (be careful never to burn bread in
toasting for the sick, for scraping off does not remove the burned taste.) and
break into a soup plate, pouring over it some chicken broth, boiling hot; cover
the plate and let it stand till cold enough to eat, or drink, according to the
condition of the patient.

26. Plain Panada. — Split 5 or 6 Boston, or other very light crackers,
put into a bowl with a very little salt, nutmeg and sugar to taste; pour boiling
water over them and cover till cool; it makes a nourishing drink — and still more
nourishing if the patients digestion will allow them to eat the crackers, or a
portion of them.

27. Plain Panada, With Bread. — Put into a bowl, in small pieces,
1 slice of stale bread (not less than 2 days old), leaving out the crust; put in a
.small piece of nice butter, and pour upon it J^ pt. of boiling water. Sweeten,
if desired, and flavor also if preferred, with nutmeg and a little wine also, if
desired.

28. Corn Coffee, for the Sick, or for a Nauseous Stomach.—
Take nice, sweet, dry corn (I do not mean sweet corn, but nicely dried field
com); be careful in browning it, not to burn it, as it injures its flavor, as much
as it does to over-brown coffee for general use — makes it bitter rather than
pleasant To 1 coffee cup of this ground, as coffee, stir in 1 beaten egg; put

jrOOh FOR TUB 8ICZ.

ait

into the coffee pot, and pr>ur on boiling water, 1 pt. u a little more; steep and
season also as coffee, wit!i cream and sugar. It ia nourishing and suiBcientlj
stimulating to allay a nauseous stoniueh before vomiting has taken place. See
also browned corn meal gruel for weak stomachs.

29. Corn Tea. — Make the same as the corn coffee above, except not to
use the egg It is pleasant, hot or cold, but not quite as nourishing, lacking
the egg; hence adapted to very weak patients (see also the herb teas), but a»
there will be found patients in every condition of strength, or want of strength^
it becomes important that a variety of receipts should be given, and hence th&-
foUowing:

30. Rice Cofifee, Especially Nice for Children or Weakly
Patients. — Brown the rice carefully, as you would the coffee bean, or corn,
above; then grind, or mash in a mortar, and to 1 cup of this pour on 1 qt. of
boiling water, let it stand 15 minutes; strain if it does not pour off dear,.
Sweeten all these coffees with loaf or granulated sugar, and used boiled milk
with them, as freely as relished. It may be drank as freely as the stomach will
bear. Children are very fond of it; and it is better for them, or for weakly-
persons, than common coffee. The same holds good, also, of the corn prepar-
ations above.

31. Common Teas. — A rather weak tea (never a strong one) maybe
made of any of the ordinary green or black teas, when craved by the sick,
Bweetening and using milk as desinjd; for we believe it better to allow a mild
beverage of this kind to any sick person rather than to allow their minds to
worry over a refusal, for all excitement is to l)e avoided if reasonably possi-
ble, for amendment seldom begins, nor does it continue long, after any dissatis-
faction arises, no matter what the subject, nor how slight the dissatisfaction
may be; hence indulge all opinions, or even whims, that have not in themselves
an absolute wrong.

32. Eggnog for the Sick. — Beat the yolk of 1 egg with 1 table spoon-
ful of pulverized sugar to the consistency of cream; grate in a little nutmeg;
add 1 large table-spoonful of brandy and 2 of Madeira wine. Beat the white of
the egg to a stiff froth, and mix in with 1 cup of nice sweet milk.

Remarks. — This is palatable, and for weak and feeble patients will be foimd
very invigorating and strengthening, the true "Madeira" being rich in its
tonic and invigorating qualities. The original formula ran thus: " The yolks
of 16 eggs, and 16 table spoonfuls of pulverized loaf-sugar (the day of this " loaf-
Bugar" is over, except in small cubes or squares) beaten to a cream; 1 grated
nutmeg; 3^ pt. of good brandy or rum, and 3 glasses of Madeira wine. The
whites beaten to a stiff froth and put in, finishing with 6 pts. of milk made
cold." This would indicate that it was being made for general or hospital use,
or the patient must have been expected to live on it for a week at least, or other-
wise to have many visitors. But this was a universal practice in an early day,,
and finally whiskey took the place of the brandy and the wine. No party or
evening gathering was considered to be well provided for unless a large supply
td milk punch or eggnog was prepared and set before the guests, when every

.■;■!■■«

813

DR. CHASE'S ItECIPES,

one was expected to Iiclp therasolvea, from time to time, to nil (hoy deslrot!;
but it is one of the most ciaiigerous forms in wliich liquor can bo placed iKifore
young men, and especially so if there are to be frequent evening parties, I
speak from the experience of my early life, where this beverage wius freely
supj)lied by a man of social disposition, having plenty of means, to induce
about a dozen of us young men to spend our evenings in his society at least tw<»
or three evenings in the week. But, for one, 1 soon discovered that the days
were too long, and that I desired the parties would suit me better every night
ratlier than only two or three in the week, and on the days upon whicli a party
was to gather in the evening, I wanted night to conje evtm before supper-time,
wliich opened my eyes to the danger of these nightly meetings while I yet had
moral courage and strength of mind to say: " Excuse me, I shall meet with
you no more," — and I did not, notwithstanding the jibes and jeers of my asso-
ciates in labor through the day. To this decision, made very soon after my
marriage, I owe a life of great industry and labor, in which, I humbly believe,
I have done at least some good to my fellow creatures; for which I feel very
grateful to Him to whom we all have to render an account. Then allow me to
say to everyone, but especially so to every young man; " Touch not any liquor
as a beverage, as you hope to spend a life of usefulness here, and of happiness
in the better land beyond the river."

33. Negus for the Siok. — Barley-water, 1 pt.; wine, J^pt. ; lemon-
juice, 1 table-spoonful; nutmeg and sugar to suit. DniKCTioNa — Make tho
barley-water, as before given; then mix.

liemarks. — Nouiishing and stimulating. Used by weak patients like Col.
Negus, from whom it takes its name.

34. Baw Egg and Milk for Convalescents.— A fresh egg; milk,

1 cup; a little port or other wine, and a little sugar. Directions — Use only
the yolk, beating thoroughly; then add the milk, and beat till foamy; then
sugar and wine.

Remarks. — Have this ready to be taken by convalescents when they feel the
least fatigue on returning from exercise.

35. Milk Punch for the Sick.— Nice sweet milk, )4 pt.; white sugar,

2 table-spoonfuls; best brandy, 2 table-spoonfuls, ice. Directions— Dissolve
the sugar in the milk, and add the brandy, stirring well.

Remarks. — This punch has maintained the life of very sick persons when
nothing else could be taken for several days, or until the natural forces returned
to the rescue. Make cold with ice, or keep it on ice

36. MUk Punch, with Eggs, for Weak Patients. — If the

patient is very weak, it is more strengthening to beat a fresh egg (in fact, none
but freshly laid eggs should be used with the sick) thoroughly, and stir into
the above punch before the spirit is added.

Remnrks.~TUe white of a fresh egg beaten with 1 table-spoonful of white
sugar, then a table-spoonful of best brandy added and again beaten, was ted t#
me by a Methodist clergyman — a special friend — in tea-spoonful doses, which sus-
tained me 2 or 3 days, and, no doubt, saved my life, when even the consultinjs

FOOD FOB tub; SICK.

8ia

pliyaiciim doclanHl it would send the dlsciiso to ilw, bruiii and soon dcHtroy mo.
The ocaiHiun for itH uwi arose from lyplioid pueunioiiiii of the right lung — tho
■cxlmuHting dischargoH from the l)owcls and the cliango of position necessary
producing such sinliing spells that life must have soon given out. The attend-
ing physician laid determined to administer the brandy ; hut the consulting ono
(ii much older man, and hence more set in the "old fogy" idea that brandy
■would excite inllamnialion of the brain) was contending witii him in the parlor,
jis I WHS afterwards informed, that it would not do; wlien the clergyman camo
in, as he was in the habit of doing in my siclinesH, and heard tlieir argument,
he came in to see my condition; as soon as he saw my exliaustion — he having
l»ccn raised from tlie same condition by a physician in another city, went
back to tlie doctors and said: " I will take the responsibility of this case to-day,"
thus agreeing with the advance in science, as shown by the younger physician;
he did as above indicated, personally attending to me all that day and night
till 5 o'clock in the morning; pronotmcing the danger past, he called my dear
wife (since passed to the "better land"), wliom he had compelled, as it were, to
lie down for a few hours, which slie had not before done for several days and
nights (getting all her rest and sleep in a chair, notwithstanding there wjus plenty
of help, through her anxiety for me — such is a true woman's love). The brandy
was truly the hinge on which the cjvsc turned back to life, when scarcely a hope
was entertained that such could be the result. Why should not tliis, then, or
some other of these punches, eggnogs, etc., save others when in such extremely
weak conditions? If I did not so believe, I would certainly not take such pains
nnd so mucli space to explain and recommend them. But do not understand
me as recommending these stimulating drinks, only in these exhausting diseases,
where the diffusive as well as the stimulating power of the spirit is demanded
to aid the strength and stimulate the recuperative powers of nature to rally to
the rescue. My reasons for opposing stimulation generally, is more fully shown
in the remarks following " Eggnog."

37. Claret Punch.— Claret, 1 bottle; ice-water, J^ as much as wine,
sliced lemons, 2; powdered sugar, J^ cup. Put the sugar upon the sliced
lemons for a few minutes; add the ice-water and stir well for a minute or two,
then pour in the wine. Put plenty of ice into each glass as served For the
sick come as near to the proportions as practicable, for why should not the sick
have their share of the good things, as well as those who only use them for the
enjoyment ? These fixtures are only additions to improve flavor, and make
more palatable; hence let the sick have the advantage of them by all means.

38. Currant Shrub for the Sick.— A lady writer says: "Make the
same as jelly, but boil only ten minutes; then bottle, and cork tightly. Put ii
table-spoonfuls of the shrub (jelly) to J^ glass of. ice-cold water, and have some
bits of ice in it."

Remarks. — This would be pleasant and grateful to the taste, but it is not
shrub — that always contains spirits of some kind, to prevent souring; or, for
its stimulating effects; see the following:

30. English Shrub, for the Siok.— "One sour'' (lemon julceX

'■■■\ i'

314

Dli. CHASE'S liECIPES.

"two sweet" (3ugar), " thn-e strong" (mm, or other Hpirit), "four weak"
(water).

Remark)*. — The measure might be a tea cup, or a pint measure, as desired,
but each article was to be measured in the same dish. For tliose patients need-
ing any stimulants, I would add ^ as much good whiskey, or Bordeaux, pre-
ferably, as is used for the jelly. Any common acid jelly, properly diluted
with ice-cold water, makes a pleasant drink for fever patients, or those sick
from other diseases. Or, any of the following may bo used, as needed.

40. Aoid Drinks From Raspberry Vinegar Jelly, is Nour-
ishing and Pleasant for Invalids. — Take 4 qts. of red raspberries and
cover them with good cider vinegar, and let tliem stand 24 hours; then scald,
strain and add sugar, 1 lb., to each pint of the juice; boll 20 minutes, or until
it jells; bottle and cork, or can, air tight, and it will keep well, or is ready for
present use. A table-spoonful of this to a glass of ire-cold water, taken a littlw
at a time, makes the patient, if a reasonable one, feel very grateful, when sick,
or convalescing. So also does:

41. Toast Water. — Make by nicely browning (not burning in the least)
stale bread; then pouring boiling water upon it, and letting it sttuid upon ice, if
you have it, then squeezing in a little lemon juice.

42. Baw Egg Drink for Invalids— Strengthening, Bestora-
tive and Pleasant. — A fresh, raw egg, being both strengthening and restor-
ative, may be made into a pleasant drink, for the feeble, by breaking a freshly
laid egg into a bowl, and beating it well, with 1 or 2 table-spoonfuls of sugar,
then adding a little ice-cold water, and a tea to a table-spoonful of spirits, or
wine, as prepared, or at hand.

43. Drink for Great Thirst of Fever Patients.— Cream of tar-
tar, % oz. ; white sugar, 4 ozs. ; confection of orange peel, 3 ozs. ; boiling hot
water 3 pts.

{Confection of Orange Peel. — Take the external rind of rice fresh oranges,
separated by rasping (grating), 1 lb. ; white pulverized sugar, 3 lbs. (or in these
proportions). Directions. — Beat the rind in a stone, or wedge-wood mortar,
then add the pulverized sugar, and continue the beating till perfectly incorpo-
rated together. Keep in cans.]

Directions. — Pour the hot water upon the other ingredients; when alf
are dissolved, set aside to cool. "When cold drink as freely as the thirst of the
patient demands. (See fevers, preventative and cure. — Dr. Buchanan.)

Remarks. — This confection is tonic, and stomachic, and is principally used
as a vehicle for the exhibition of tonic powders, drinks, etc. — Cooley'a Cyclo-
pedia.

44. Pectoral Drink. — Common barley and stoned raisins of each 2
ozs.; licorice root, bruised, J^ oz.; water, 2 qts. Directions. — First boil the
barley, then add the raisins and continue the boiling until the water is one-half
evaporated, and add the licorice. When, cool strain.

Remarks. — Dr. Buchanan, an old English physician, made it the usua^
drink in all pectoral (chest) diiilculties, to be drank freely.

FOOD FOR THE SICK.

81»

4 46. norb Teas, for the Siok Boom.— Dried sage leaves, or any of
tlie mints, or balm leaves, ^ oz. ; boiling water, ^ pt. ; steep and strain, or iwur
off, when cool enough to drink. A little sugar may be used with any of them
'When desired.

46. Sage Tea, Made as above, with J^ tea spoonful of pulverized alum
dissolved in . - and sweetened with honey, is especially valuable as a gargle for
Bore throat.

47. Mint Teas, From the dried or green leaves crushed, with a little
sugar, are agreeable to the taste, and soothing to a nauseous stomach, and to an
irritated condition of the bowels of children.

48. Catnip Tea, However, is considered, by old nurses, as the greatest
panacea for infant ills, known among them.

40. Pennyroyal Tea, Is equally well known as the best thing to
break up colds, and to restore a checked perspiration from exposures, damp
feet, etc.

60. Gentian Boot and chamomile Sow er teas are both valuable tonics,
and may be taken hot or cold, as preferred, and with or without sugar, but as
both are quite bitter, sugar will make them more palatable.

51. Strawberry Leaf Tea, From the green leaves, is considered val-
uable in canker of the mouth of infants, and with the alum, as in the sage, for
adults, as a wash or gargle.

62. Blackberry Tea, Made from the roots are considered valuable
in bowel difficulties; and that froTfi the raspberry are believed to be equally val-
uable; and a syrup from these fruits are valuable in bowel complaints, and also
make agreeable drinks in fevers and inflammatory diseases.

63. Mint Tea, Juleped.— It would be hardly right to close the sub-
ject of herb teas without giving an idea that something besides teas can be made
from the mints. Take, then, a few sprigs of green mint (if any urinary diffi-
culty, or in case of fever let it be spearmint, as that is more diuretic and febri-
fuge than peppermint, while the peppermint is the most carminative and anti-
spasmodic), and bruise them in a glass with a spoon — mashing considerably —
adding sugar freely, and cold water to half fill the giass, with a table-spoonful
or two of wine, or brandy, and pounded ice to fill, shaking, or stirring well,
and if quaffed quickly you will think there has been a hail storm in the
neighborhood, of an agreeable character — a little of which is not bad to take
by sick or well people.

PTTDDINGS, TOAST, PAP, JELLIES, STEAKS, CHOPS, ETC.^

' . FOB THE SICK. *>.

64. Bice Pudding — Baked.— Rice ^ lb.; water, 1 pt.;milk, 1 qt.;
sugar 1 cup; 8 eggs; salt, 1 tea-spoonful; lemons, nutmegs or vanilla to flavor.
DraBCTiONs — Wash the rice and boil in the water 30 minutes; then add the
milk and boil 80 minutes longer; beat the eggs, sugar and salt together, and

810

DR. ClfASE'8 JiECJPES.

Btlr Into the rico. Bako in a nicely buttered dish for half an hour. To be
oaten with a very little nice butter, or sauce, if preferred.

Bemarka. — Although a little of this ia very appropriate for the sick, yet, I
think, most families will be willing to help them dispose of the surplus, if It
comes from the oven just at dinner-time

66. TapiQoa, Cream Pudding.— Tapioca, 8 table spoonfuls; water and
milk, 1 qt. ; 8 eggs; a little suit; lemon or vanilla to flavor. Dikkctionb —
Cover the tapioca with water and let soak 4 hours; pour off what water is left.
Put the milk over the fire, and m soon as it boils stir in the beaten yolks uf the
eggs and the salt, then the tapioca, and stir till it begins to thicken. Make a
frosting of the whites and brown a moment only, having added the flavoring.
This is very palatable and very nourishing.

66. Oraham Pudding — Steamed.— Boiling water, 1 pt.; graham
flour, salt; hot milk, 1 pt.; 1 egg. Dirkction&— Stir into the boiling water
sufficient graham flour to make a stiff paste; adding the egg, beaten, and a little
salt; then stir into the hot milk and steam ^ of an hour — the steam being up
■when the dish is set in the steamer. Serve with maple syrup, or nice cream
and sugar, or any other sauce preferred.

57. Egg Toast. — A fresh egg, nice bread, not less than one day old,
salt and hot water. Dihections— Toast the bread only to a light brown;
break the egg into hot water on the stove, and cook only to "set" the white;
put a little salt into sufficient hot water, dip the toasted bread, quickly, into it,
and place it on a hot plate, and put on the egg, adding a sprinkle of salt
only.

Remarks. — It is presumed that if this is done nicely, according to directions,
and the patient is able to digest this kind of food, it will be found enjoyable.
At another time a soft toast, with water or sometimes with milk, of course, hot,
in either case will give the needed varieties, to meet different tastes and cir-
cumstances.

58. Pap, of Boiled Flour— For Diarrhea of Children.—
Tie 1 cup of flour closely in a cloth, and boil 5 hours; when cool grate off a

4e-spoonful of it, and mix smoothly in a little cold milk; then stir this mixture
.1,0 1 pt. of boiling milk, and boil a few minutes, and sweeten with loaf sugar,
and add a little nutmeg, if desired. Very valuable in diarrhea of children or
adults.

59. Wine Jelly. — In places where none of the common fruit jellies are
obtainable, the following -will make an excellent substitute: Boil white sugar,
■% lb., in 1 gill of water. Have dissolved isinglass, 1 oz., in a little water, and
strain into the syrup; and when nearly cold add % pt. of wine; mix well in a
bowl or suitable dish; cover. For convalescents or those getting up from
exhausting diseases, this will be found as nutritious as it is palatable. If too
thick "* any time, add a little milk or water, as preferred, or convenient.

i.^. Arro^wTOOt. — Mix 3 table-spoonfuls of arrowroot to a smooth pasta
^th a little cold water; then add to it 1 pt. of boiling water, a little lemon peel.

FOOD FOR THE BIOS.

817

and Btlr while boiling. Let it cook till quite clear. Sweeten with migar, and
flavor with wine or nutmeg, if desired. Milli may bo used instead of the water,
if preferred.

61. Beefsteak— Broiled.— Have a small piece of rather thick surloin.
steak; a perfectly clear, coal flro should be ready, to avoid the possibility of the
taste of smoke, and the gridiron must b;i perfectly clean; 8 or 4 minutes to each
idde, if the patient likes it at all rare, will be sufHcient, being very careful to
avoid burning. Season with a little salt and very little pepper. Place on a hot
plate and serve immediately.

62. Mutton or Lamb Chops.— Tliese must be trimmed free of fat,
and broiled the same as beefsteak, except that they must be a little better done,
and hence should be ciit a little thinner to allow cooking through. Season and
serve the same. But if any patient, at any time, desires any modification in
cooking or seasoning, let it be done to suit him, unless known to be injurious.

63. How to Beduoe the Temperature of Siok-rooms and to
Keep them Cool. — In very warm weather it is often desirable, for the com-
fort of the patient to have tlie room considerable cooler than the natural atmos-
phere. In such cases raise the lower sashes entirely upon the side of thf; room
from which the breeze comes; then have a piece of muslin soaking wet, squeeze
slightly, and tack it on so as to make all the air come in through the wet mus-
lin, which will reduce the temperature of the room 5 or 6 degrees in a few
minutes. This is done by the absorption of a part of the heat in the atmos-
phere by the passing of the water in the muslin from its liquid to a gaseous
state (a principle well known in philosophy), and the air of the room becomra
more moist also, which makes it more endurable.

Bemarki. — It only needs trying to satisfy the most incredulous, and it will
benefit the very feeble patient more than enough to pay everyone for the trouble
taken. As the cloths become dry, replace them with others; or keep them well
wet with a sponge.

64. Ventilation of Sick-rooms and Sleeping-rooms— Avoid-
ing the Draft over the Patient.— Have a piece of board made just as
long OS the width of the. window; then raise the lower sash, and place the board
under it. The width of the board may be 8 or 4 inches only, as this will allow
a current of air to pass up between the glass and sash, breaking the draft that
otherwise enters directly into the room when the sash is raised. In this way
air may be admitted even at the head or back side of a sick-bed, for the curtain
may be lowered to break the current from passing directly upon the patient.
This plan is equally important m small and ill- ventilated sleeping-rooms. This
much fresh air, at least, should be admitted into every sleeping-room, excepting
the extreiraly cold and windy days of winter.

PART II.

GENERAL DEPARTMENT.

Culinary ob CooKmo Dbpabtmknt,
Miscellaneous Rfceiptb,
Household Memoranda,
Toilet Department,
Dairy Department, - - , ■

Domestic Animals,
Agricultural Receipts,
Mechanical Receipts,
Bee-keeping, . . . .

Dictionary of Medical Terms,

,..!■' 'S

819

515
625
683
641
658
773
790
803
817

For anything in this department, or outside of the Medical Department,
see General Index, page 844. For anything in the Medical Department;
see Medical ImjEX, page 833.

! I

818

CULINAEY RECIPES.

BBEAD, FUDDIITGS, PIES, CASES, SOUPS, MEATS, AND
- - VAEIOUS DISHES.

SIR IE] .^13

Bemarks. — If the simple word " bread " only, is spoken, It is always
-understood to mean white, or bread made from wheat flour. Other kinds
always have a descriptive attachment, as Graham, Indian, brown, Boston
brown, corn, etc. Two things are especially essential in good bread — ^lightness
and sweetness. If bread is heavy — not light and porous — or if it is sour, it is
only fit for the pigs. And it is important to know that good bread cannot be
made out of poor flour. In the following these points are nicely explained,
together with full and complete instructions in the three necessary processes of
making good bread — making sponge, kneading, and baking.

How to Make Good Bread. — A loaf of perfect bread, white, light,
sweet, tender, and elastic, with a golden brown crust, is a proof of high civiliza-
tion; and is so indispensable a basis of all good eating that the name "lady," or
" leaf -giver,'' applied to the Saxon (English, as now understood, for England was
overrun and conquered by the people of Saxony, in northern Germany, in an
early day, so that now, to say a " Saxon," or of the Saxon race, refers to the
English, descended from them, more often than to the people of Saxony itself
— and especially Anglo-Saxon always means English) matron, may well be held
in honor by wife or maiden. But do all the gracious ladies who preside in our
country homes see such loaves set forth as daily bread?

Inexperienced housekeepers and amateur cooks will find it a good general
rule to attempt at the beginning only a few things, and learn to do those per-
fectly. And these should be, not the elaborate dishes of special occasions, but
the plain every-day things. Where can one better begin than with bread?
The eager patronage of the over-crowded, carlessly served, high-priced Vienna
bake / at the Centennial gave evidence that Americans appreciate good bread
and good cofiee, and had, perhaps, some effect in stimulating an effort for a
better home suppl3 To make and to be able to teach others to make bread of
this high character is an accomplishment worth at least as much practice as a
iionata{a piece of music); and the work is excellent as a gymnastic exercise.
With good digestion, honest personal pnde, and the grateful admiration of the
family circle as rewards, surely no girl or woman who aspires to responsibilities
and joys of home, will shrink from the labor of learning to make bread.

The whole art and science of bread-making is no mean study. The why,
, ■ ^. 319 ■ • ' ,,■■■'." ■■

DR. CHASE'S RECIPES.

as well as Uie how, should be aifticd at, although exact knowledge or science,
even in bread-making, is not so simple a matter as some might fancy. Varying
conditions, even the temperature of the kitchen, work confusion in the phe-
nomena of a batch of bread as surely as in the delicate experiments of a Tyndall
or a Huxley. Fortunately, an exhaustive knowledge is not essential to practical
success. Skillful manipulation will come with experience, and I have taught
the actual art to a succession of uneducated cooks so that, with a little super-
vision, they satisfactorily supplied an exacting family. But the mistress, the
house-mother, who must give intelligent direction, will not be satisfied without
going to the root of the matter. Let her not rest upon her laurels without
making sure that her table is constantly supplied with such delicious loaves of
"the staff of life " as, witli the fragrant, highly-flavored butter of May or June,
shall make a fit repast even for the good women whose hand have prepared
them.

Good Flour Essential. — The first requisite to good bread is good flour
(and dfted, to enliven it and make it mix more readily). If the veryl^st seems
too expensive, make up the difference in cost by eating less cake. With really
delicious bread you will do this naturally, and almost unconsciously.

The Yeast, to Make. — In the country, where fresh yeast from brew-
eries is out of the question, the first process must be making yeast; and it is
well to begin there, and know every step of your way. Tire commercial yeast
cakes must form a basis; from them it is easy to make the potato yeast, which
is perhaps the simplest and best of several good forms of soft yeast. Dry yeast
cake used directly will not make bread of the first quality. For the yeast, soak
three yeast cakes in a cup of tepid water, while six or eight fair-sized potatoes are
boiling. When they are perfectly soft, put the potatoes, with a quart of water
in which they were boiled, through a colander, and add a teaspoonf ul of salt
and two of sugar. When tepid, add the yeast cakes, rubbed with a spoon to a
smooth paste, and place the whole in a stone jar, and keep the contents at blood
heat for twelve hours, when a lively effervescence should have taken place.
The yeast will be in perfect condition the next day, and will remain good for
ten days or more if kept in a cool celler in a closely covered jar.

Setting the Sponge. — Many New England housekeepers make a great
mistake in setting their sponge over night. One secret of good bread is that
every stage of the process must be complete and rapid. Every moment of
waiting means deterioration. At the precise moment wJien the sponge is fully
light the bread should be kneaded, and the process of rising ought not to require
more than three hours at most. Set your sponge, then, as early in the morning
as you like, by taking in the bowl or basin kept for the purpose (and you will
soon learn just how high in it the sponge should rise) two quarts of sifted flour.
Make a hole in the middle with the stirring spoon; pour in half a pint of the
soft yeast, first thoroughly stirring it from the bottom, then mixing with the
flour; add tepid water, stirring constantly, until a smooth, stiff batter is formed,
which stir and beat vigorously with the spoon for at least five minutes after it
is perfectly mixed. Cover lightly, and set in a warm place until thoroughly

bebaA

8S1

light, almost foaming; but be sure not to delay kneading \intil it begins to sub-
side.

Eneading. — Sift the flour, say G qts., in a pan, make a hole in the mid-
dle, pour in the sponge; add a pinch of salt, and, dexteroiisly mingling the
flour with the soft sponge by the hand, gradually add a quart of warm milk or
warm water, quickly incorporating the whole into a smooth, even ma..^. Cover
the kneading-board with flour, place \ipon it the dough, which must not be soft
enough to stick or stiff enough to make much resistance to pressure, and knead
vigorously and long. Half an hour's energetic kneading is not too much for a
family baking. By that time the bread should be elastic, free from stickiness,
and disposed to rise in blisters. Cover with a soft bread-cloth folded to four '
thicknesses, and set it where a temperature of about blood-heat will be main-
tained.

In two hours it should have risen to fully twice its volume. Place it again
upon the board; divide with the hands (which may be floured, or, better, buti-
tered) a portion of the size which you wish for your loaves, remembering that
it will rise again half as much more; lightly mold it into a smooth, shapely •
loaf, with as little handling as possible, and place in a well-greased pan. Set
the loaves back in their warm corner for half an hour, when they should be
very light and show signs of cracking. Bake at once in a hot oven, with a
steady heat, from 45 minutes to 1 hour, according to the size of the loaves.
Take immediately from the pans and wrap in soft, fresh linen until cold.

Biscuit From Some of the Dough.— A portion of the dough will
make a pan of delicious biscuits by adding a piece of butter as large as an Ggg
to sufficient dough for a small loaf, mixing it lightly but thoroughly, and.
molding into small round balls, set a little distance apart in the pan. They will
soon close up the space, and should rise to twice their first height. The swift,
sure touch which makes the work easy, rapid, and confident, will come with
practice; but the necessary practice may come only with patience and determi-
nation.

To Make Bread Crust Soft and Delicate.— Take a cup of cream
off the pan, and put it into your bread when you are about molding it, and it
will cause the crust to be very soft and delicate.

Remarks. — Knowing this to contain good sound sense, from the fact that I
know the Vienna bread has a softer and more delicate crust than common
bread, I mention it, believing that one reason, at least, for this is that the Vienna
bread is made richer with milk than the common, as you will notice, by com-
parison. Bread should not be made too thin and soft, in kneading, nor too stiff
and hard; but of such a consistence that when you press the doubled hand
upon the mass of dough the depression will quickly rise up again to nearly its
former shape. Let beginners be a little careful in all the foregoing points of
instruction, and the author has no fears in guaranteeing a bread that they, even,
shall not be ashamed of. If bread, or rather the sponge, becomes sour from
being set over night (although it is conceded not to be best to set it over night),
or from neglect to knead it at the right time (when just fully light), dissolve a

V*'

■ - 't

822

DE. CHASE'S RECIPES.

^'ir

teaspoonful of soda (baking soda is always meant) in a little warm milk or
water and work it in, which will correct it. If there is danger at any time, in
baking, of burning, or over baking, cover the bread with thick brown paper, or
a folded newapaper, until the loaf is done through ; and if too hot at the bot-
tom to endanger burning, put the oven grate, or a few nails or bits of iron,
under the pan, which will prevent it from burning by the admission of air
under it. By observing these points you are always safe.

Bread, Cakes and Pies, to Stand in the Cook Room, After
Baking, Till Cool. — Bread and cakes, as soon as baked, should be taken
out of the pans, wrapped in suitable cloth and stand till cool in the cook room;
pies the same, or simply covered, if too juicy to take out of the pans; for, if
put too soon into a cold closet, they are liable to fall, by chilling. After they
arc cool, put in jars or boxes and keep from the air as much as possible.

Vienna Bread, or Yeast. — Since the Centennial there has been much
said about the Vienna, or yeast bread — called yeast bread from the fact that it
Is made with the compressed brewers yeast, known by various names, such as
"German Pressed Yeast," "Patent Yeast," etc., in place of ordinary yeast,
differing from common bread principally in ase of a larger proportion of yeast,
to the flour used, and also in its being made in smaller loaves. Below you will
find, under the head of "The Best Yeast Known," the way the Vienna, or
pressed, yeast is made. The following is the process, or way the bread is made
at Vienna, and by the bakers who make it in this country, since the Centennial
at Philadelphia, where, so far as I know, it was first introduced in the United
States. And as I find a very plain description of how to make it given, at the
time, in Peterson's Ladies National Magazine, I will give it in their words. It
says:

"Sift in a tin pan 4 lbs. of flour; bank it up against the sides, pour in 1
qt. of milk and water (half-and-half), and mix into it enough of the flour to
form a thin batter; then quickly and lightly add 1 pt. of milk, in which is
dissolved 1 oz. of salt, and 1^ ozs. of compressed j^east. Leave the remain-
der of the flour against the sides of the pan; cover the pan with a cloth, and
Bet it in a place free from draught, for three-quarters of an hour; then mix
in the rest of the flour, until the dough will leave the bottom and sides of
the pan, and let it stand two hours and a-half . Finally, divide the mass into
1 lb. pieces, to be cut in turn into 13 parts each. (This, you will see, is for
biscuit; for bread this last division is not to be made, and more recently, it
is made into rather long, narrow loaves.) This gives square pieces about 'd^
inches, each corner of wliich is taken up and folded over to the centre, and
then tlie cakes are turned over on a dough-board to rise for half an hour,
•when they are put into a hot oven, that bakes them in 10 minutes, or till
done."

For a Breakfast Loaf.—" Take 1 lb. of the above dough, 2 ozs. of
butter, 2 ozs. powdered sugar, 2 eggs; beat all well together, in a basin, in
the same manner as eggs are beaten, only using the hand instead of the
whisk; set in a plain mould to rise for three-quarters of an hour, then bake
in a quick oven. When cut. it should have tlie appearance of honeycomb.
This is a very nice breakfast-cake, and will make delicious toast when stale."

Remarks. — I see that some of the ladies Avho have been trying the Vienna

bread recommend putting a tablespoonf ul, or two, of sugar into the sponge.

BREAD.

S33

when they begir ' '— ^ad it. The author does not think it amiss in any kind
of bread.

Vier:na Yeast, or the Best Yeast Known.— A writer, in describ-
ing how the compressed, or Vienna, yeast is made, first says: " Vienna bread is
the best in the world. It owes its superiority to the yeast used, which is pre-
pared in the following manner: Indian corn, barley and rye (all sprouting) are
powdered and mixed, and then macerated in water at a temperature of from
149 to 167° Fah. Sacchariflcation (production of sugar) takes place in a few
hours, when the liquor is racked off and allowed to clear, the fermentation is
set up by the help of a minute quantity of any ordinary yeast. Carbonic acid
is disengaged during the process with so much rapidity that the globules of
yeast are thrown up by the gp and remain floating on the surface, where they
form a thick scum.- The latter is carefully removed and constitutes the best
and purest yeast, which, when drained and compressed, can be kept from 8 to
15 days, according to the season."

Remarks. — Although but very few people may engage in the manufacture
of compressed yeast, yet it is a satisfaction to almost everj' one to know how it
is done.

Potato Sread. — Boil 6 or 8 good sized potatoes, mash fine while hot,
then add 1 qt. sweet milk, % cup of white sugar, a good pinch of salt, 3ij of a
cup of good yeast ; have ready a pan of sifted flour, make a hole in the middle,
£tir in the ingredients; do this about 6 o'clock, and if it gets light before you
retire at night, stir it down, sprinkle flour over the top and let it stand until
morning, then mix it down again, and when light the third time, knead into
loaves. Try this, and it your yeast is good you will never have poor bread. —
Mrs. 8. T. Dolph, McBnde, Mich.

Remarks. — It will not be amiss to say here, that new potatoes are of no
value in bread making. Only those that are fully ripe can be used.

About Setting Sponge Over Night.— It will be observed that the
abc e recipe for potato bread, as well as most of the following ones, contrary
to the instructions of the first recipe, directs to set the spor -"> over night ; but
those who may use them, must act upon their own judgment to doing so, or
in beginning in the morning, depending upon its being cold winter weather,
warmth of the room, etc. ; and also depending upon whether they can give it
their watchful care during the day, or until the sponge is risen and the whole
process completed and the bread baked, thus avoiding all possibility of souring,
as it often does if set over night; for, although to a certain extent, by the use of
soda, this condition is corrected, yet, after once souring, the bread will never be
as good as if kneaded and baked at just the right time, i. e., as soon as light in
each process, not having stood to overwork in either case.

Hop Yeast Potato Bread.— Another lady writer says: " I would like
some of the ladies to try my way of making hop yeast bread. Set a sponge at
night and be sure to put in a dozen good-sized potatoes. In the morning put
half a tea-spoonful of grated alum in half a tea-cupful of water and add to the
sponge. Mix quite hard in the pan and let stand till light; then mix down in

IK-'

» '

834

DB. CHASE'S RECIPES.

5,1 >i ■'..;:. ji

the pan once more before putting in the tins. It makes the puffiest bread you
ever saw."

Remarks. — Much has been said against the use of alum in making bread
but in the quantity here given for a batch of 3 or 4 loaves, the author would
have no fears of using. It gives an additional lightness to bread, and that is the
only object of its use. Potatoes also help in this respect, while they also, as
well as milk, make bread m'^'-e rich and nourishing, and which also keeps moist
longer than without them. Ic is well to use both if you have them.

Hice Bread. — Rice prepared as follows, makes another variety of bread,
■which will please manj"- tastes at the seaport table: Take 1 pt. of well-cooked
rice, 3^ pt. of flour, the yolks of 4 eggs, 2 spoonfuls of butter, melted; 1 pt. of
milk, ^ teaspoonful of salt. Directions — Beat these altogether; then having
beaten the whites of the eggs to a stiff froth, beat them in also. Bake in shal-
low pans, or gem tins.

Naples Bread or Bisoiiit.— Plour, 1 lb. (SJ^ cups); nice fresh butter,
1 oz. (1 rounding table-spoonful), worked into the flour, with 1 egg, a little salt,
good yeast, 2 table-spoonfuls, and 1 pt. of milk. Mix all well and let it rise one
hour; then do not work it down, but cut it in suitable sized pieces and form
into biscuit and bake in a quick oven. If baked in a loaf, you have Naples
bread.

Ctirrant Sweet Loaf. — Mix 2 heaping tea-spoonfuls of cream of tartar
•with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry; add 8
ozs. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping tea-
spoonful of soda has been dissolved; add a little salt; spice to taste, and bake.
The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf.

Remarks. — This baked in biscuits, or rolled out and cut in strips 1 or 1*^x4
inches, makes a nice tea or breakfast cake.

Graham Bread, Western Bural's.— Wh i the author can find argu-
ments in favor of any point, whether it be the making or use of Graham bread,
or upon any other subject of value to the public, and perhaps written better
than he could do it, he considers that by quoting them, giving the proper credit,
which he always does, if the originator is known, the public, as well as himself,
are materially benefitted; and in this case, especially, the well-known popular-
ity of the Western Rural will undoubtedly influence many persons to use more
Graham bread than they otherwise might do, whereby their health will be
greatly improved, and certainly no one harmed; and it is by this course that the
author in his two former books, as well as in this he third and last which he
will ever write, has done and still is enabled to do a greater good than he other-
wise could. I fully agree with the principles and suggestions, and the way of
making, and hope that every family into wliose hands this book shall come,
will adopt them and keep their tables siipplied with this delicious and health-
giving bread. The editor says:

" We are seldom without Graham bread on the table, and have noticed that
our friends and visitors almost invariably prefer the brown bread to the white.
We have often wondered why more people do not use it, especially when we

BliEAD.

823

take into consideration the fact that it is less trouble to make, being much more
■wholesome, and yielding a greater amount of nourishment. Some people who
are habitually constipated, only need unbolted wheat in some form once a day,
with plenty of fruit, to entirely obviate this difficulty. You want good, finely
ground Graham flour, and good yeast to begin with. Take your mixing bowl,
put into it two table-spoonfuls of any kind of molasses or brown sugar, a table-
spoonful of salt, a little over a pint of warm water, and yeast in the same pro-
portion that you would for white bread. We use the compressed yeast, and
use a little less than 2 cents' worth to make 2 pie-pan loaves. Stir in Graham
flour to make a sponge and beat it a few minutes hard, then add a pint of white
flour, adding Graham to make it stiff enough to mould, taking care not to get
it too stiff. Better have to add a little flour in molding. Let it stand only long
enough to get quite light. Mold and put into pans, and when it is light, bake
in a moderate oven. Graham requires a few moments longer to bake than
white. All bread should be kept at a rather low but even temperature while
rising, away from drafts, as a higher temperature produces what is known
among chemists as false yeast, which is an advanced stage of fermentation or
decomposition, and is unwholesome."

Remarks. — This last point, as to the temperature being too high, causes the
bread, or sponge, to become sour by over working, and would call for soda to
correct it whenever this occurs. I will give another wherein the sponge is set
with white flour, and also a small amount more added in the morning, which
some prefer to an all Graham. There is a caution, too, near its close, against a
too hot oven at the beginning, by which the crust is set so soon, the center of
of the loaf must necessarily be soggy, as it had not time to rise— because tight —
before it was bound down by the setting of the crust from the over-heat. But
if you ever find that your oven is too hot, see plan of covering the bread with
paper, as directed with the white bread at first given. I am unable to give the
proper credit for the origination of the following, but I know . it will make a
nice bread if carefully done.

Graham Bread.— For 4 loaves of bread take 1}4, cups of good fresh
yeast. Sift white flour and mix to rather a stiff sponge with moderately warm
Mater, beat well; add the yeast and beat again; set in a warm place over night.
In the morning, when light, add salt, a heaping pint of sifted white flour, and
tlicn stiffen with graham, this being the first graham which is put into the bread,
Allow it to rise again, and when light, mold into loaves, working as little as pos-
sible. When these have raised sufficiently, bake well in a moderately .heated
oven. If the stove be too hot when the bread is first put in, the crust forms too
quickly and the inside of the loaf is apt to be moist and soggy,

G-raham Bread, One Loaf.— Wheat flour, 1 cup ; Graham flour. 2 cups;
warm water, 1 cup; soda, 1% tea-spoonfuls, dissolved in water; yeast, i^ cup;
molasses, % cup; salt, 1 tea-spoonful. Stir with a spoon, let it rise once, and
bake very slowly about 1 hour, or a little longer, as needed.

Graham Bread with Soda, Started after Breakfast for Dinner,
Baked or Steamed.— Graham bread that can be started after breakfast and

sao

DR. CUASE'S fiECIPEB.

baked before dinner, is made of IJ^ pts. of sour milk; 3 scant tea-spoonfuls of
soda, dissolved in a little hot water; J^ cup of New Orleans molasses; 1 tea-
spoonful of salt; and as much Qraham flour as can be stirred in with a spoon.
Qrease a large bread tin very evenly, as the molasses in the bread renders it
liable to stick, put into the oven and bake 2 hours. Have the oven hot when
the bread is put in, and toward the last half of the last hour let it cool gradually.
Or, this bread may be steamed 1% hours, and be dried off in the oven 20 min-
utes. When it is taken from the oven, wrap a towel around the loaf, the tin
and all, and in 10 minutes remove from the tin, and keep the loaf wrapped la
the cloth until it is sent to the table.

Remarks. — I am sorry I can not give credit for the originator of this plan,
but it is too good to lose on that accoimt, especially as it will help some person
who may find in the morning that they have not bread enough for dinner.

Rye Bread. — Set in the evening, with good hops or other good yeast,
and mold it in the mornin^^ just the same as wheat bread, only a little stiffer.
Let it rise and mold it down again. This makes it spongy. After this it will
come up very quick. Shape it into loaves, and, when light enough, bake it in
a moderate oven a little longer than ordinary wheat bread.

Rye and Indian Bread. — Take Indian meal, 2 cups, make in a thick
batter with scalding water; when cool add a small cup of white broad sponge,
a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as
much rye flour as is possible with a spoon; let it rise until it is very light; then
work in with your hand as mucli more rye as you can, but do not knead it, as
that will make it hard; put it in buttered bread tins, and let it rise for about 15
minutes; then bake it for IJ^ hours, cooling tlie oven gradually for the last 20
minutes.

Wheat and Indian Bread, Steamed.— Molasses, 1 cup; sour milk, 3
cups; soda, 2 tea-spoonfuls; flour and Indian meal, of each 1 pt. Directions
—Beat well together, put into a buttered pan and steam 2 hours. — Mrs. Carrie
Case.

Remarks.— ' Perfectly reliable, for I have eaten it of her own make, and I
shall never forget the " jolly time " we had while eating it the first time.

Brown, or Bye and Indian Bread, Steamed. — Indian meal, 1 qt. ;
rye flour, 1 pt.; stir these together aud add sweet milk, 1 qt. ; molasses, 1 cup;
soda, 2 tea-spoonfuls; a little salt, and steam 4 hours.

Brown, or Wheat and Indian, Baked.— Indian meal, 2 cups; stir
into it y^ cup of cold water; stir well, and add 1 qt. of boiling water, allowing
it to cool; then add 1 cup of molasses and a small soaked yeast coke; then stir
in sifted flour to make it as thick as possible with the spoon and let rise over
night; knead lightly in the morning, and bake slowly.

Brown Bread, Rye and Indian, New England Style; or
Steamed and Baked. — Rye flour, 4 cups; Indian meal (the yellow is gener.
ally used in making any of the brown breads), 8 cups; molasses, 1 small cup;
cream tartar, ^ tea-spoonful; a little salt; lix very soft with sour milk or but'
termilk; steam four hours, and then bake two.

BREAD.

827

Boston Brown, Baked.— Take 4 cupfuls of Indian meal and 4 cupfuls
of rye meal (not flour); sift througli a coarse wire sieve; add 2 tea-spoonfuls of
soda, a little salt, 1 cupful of molasses; 1 cupful of sour milk, and water suffl«
dent to make a soft dough. Bake 4 hours in a moderately heated oven, or what
would be better, 2 hours in a brick oven.

Brown, or Minnesota Corn Bread, Steamed and Baked.— Cora

meal and flour, each 2 cupfuls; sweet and sour milk, each 1 cupful; molasscsi,
^cupful; salt and saleratus, or soda, each 1 tea-spoonful. Put into round tin
cans, and steam 1 hour and bake J^ an hour.

Brown, or Indian Bread, Baked for Tea.— 8our milk, 1 pt ; sweet
inii^i H Pt-; molasses, 1 cupful; butter, J^ cupful; eggs, 3; saleratus, 2 tea-
spoonfuls, or its equivalent in soda; salt,',! large tea-spoonful; Indian-meal, 1
qt. ; flour, 1 pt. Mix all according to general rules, and bake in a deep basin,
with oven same heat as for cake, for 1^ hours, or thereabouts.

Indian Bread, Baked. — Take 2 qts. Indian meal, add 1 large spoonful
of butter, 1 of sugar, a little salt; mix together; pour upon the whole 1 qt. of
boiling water; then cool with cold water sufficiently to add J^ cupful of good
yesi t. Let it rise for 2 hours, then add wheat flour (if the dough is not thick
enough) so as to give it the consistency of "pound cake," Put it into deep
dishes, let it rise for 1 hour. Bake in a stove oven. You will find it delicioua.
— Mrs. L. B. Arnold, Ithaca, N. Y.

Indian Bread, Extra, Steamed.— Buttermilk, sweet milk and Indian
meal, each 3 cups; flour, 2 cups; soda, 2 tea-spoonfuls; salt, 1 tea-spoonfuL
Mix, put into a greased or buttered pan (as all should be), and steam 3 hours.

Old-Fashioned Indian, or Corn Bread.— This is from Mrs. S. N.
Ross, Sparta, O., in Toledo Blade: "The recipe which I have is the nearest to
the old Dutch-oven corn bread of anything that can now be baked: Two pt.
cups of Indian meal, 1 pt. cup of flour, 2 pt. cups of sweet milk, 1 pt. cup of
sour milk, J^ pt. cup of sugar, 1 tea-spoonful of salt, ^ tea-spoonful of soda.
Mix, and bake slowly 13^ hours."

Corn Bread, Southern, Par-Pamed. — The following recipes, ob-
tained through the Blade, give you the different plans of making the celebrated
"Southern Corn Brr "'s"and "Southern Com Dodgers," and will be found
very satisfactory, as weil as a very healthful form of bread. The first is f rr )m the
"Old Lady" who always knows how to do things in the "Household"
line, while the second claims to be an improvement upon that, and the third,
the latest style of corn dodger, t. e., baked on tins or in a pan, while the old
style or plan was to wrap them in corn husks, or papc, wet, and then bake
them in the embers or upon the hot hearth. The " Old Lady " says:

"Take 2 eggs, beat them well; add 1 pt. of water, and stir well; put in
1 tea-spoonful of salt, same of yeast powders, and add meal enou|^h to make a
batter that will pour out of the pan. Put a table-spoonful of lard into the bak-
ing pan, set it in the oven and let it get hot; pour the batter in it and bake »
nice brown. I assure you you will never make any other kind after eati;jg
this."— OW Ladi; Mobile, Ala.

338

DR. CHASE'S RECIPES.

Corn Bread, Southern, Improved.— This wi-ltcr says: "In the
Blade I saw a recipe for the ' far-famed Southern Corn Bread.* I was raised
Jn the South, and have a few times eaten bread made in that way; but it is not
the way we malio our bread — and as I tliinli there is an 'excellence' about oura,
I send you the recipe. Talie 1 egg, a tea-spoonful of salt and 1 of soda (if the
milk is veryeour it will take more soda), and 1}4 pts- butter-milk; then put :ln
white corn meal enough to make a nice tolerably thick batter. It is very nice
baked in a bread pan, but we like it best baked in gem irons, or mulfln irons,
as some people call them Whatever it is baked in must be well greased and
emoking hot when the batter Is put in. Serve while hot. Corn bread never
was intended to be eaten cold." — Uawthorm, La Place, Hi.

Remarks. — It will be noticed that " Hawthorne" calls for white com meal.
The Southern people raise the white corn only, or, at least, almost wholly so;
and some people, evei; in the North, think it makes the best bread. It would
be well, then, to give i> a thorough trial in the North, and if it proves more
valuable than the yellow, let it be raised especially for cooking pui-poses. I
•would say in regard to the idea that " corn bread was never intended to be eaten
cold," I think it to be an error. I like it best warm, still I have eaten it many
hundred times cold, and cjoyed it very much, altliough I believe it to be
healthful while warm, and I know it is rather more palatable and pleasant warm ;
still, if there is any left over, I should by no means throw it away, but warm
it up by steaming, else eat it cold, as preferred, or most convenient.

White Corn Dodgers. — Take 1 pt. of Southern corn meal (white corn
meal), and turn over it 1 pt. of boiling water, add a little salt and 1 egg well
beaten up and stirred into the batter when nearly cold. Butter some sheets of
tin and drop your cakes by the table-spoonful all over the pan. Bake for 25
minutes in a hot oven.

Remarks. — Do not think for a moment, that because you niaj' not have
white corn meal, therefore, you can not make corn bread or com dodgers, for
you can ; although the yellow meal may not be quite as nice, yet it does make
excellent bread, as well as griddle cakes, too, by using a very little white or
graham flour with it.

Salt-Bising Bread, How to Make.— Knowing my propensities for
gathering valuable recipes, a gentleman friend said to me one day: " Doctor,
the finest bread I ever ate in my life was at Mrs. J. A, Marks' in Detroit, 1
wish I had asked her for the recipe, especially for you." As my friend seemed
so enthusiastic over the elegant bread eaten at the table of Mrs, Marks I took her
name and address and wrote her, asking for the recipe. Here it 's in her own
words: "Early in the evening I scald 2 table-spoonfuls of corn-meal,
a pinch of salt and 1 of sugar, with milk enough to make a mush ; then set in
a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and }^
as much soda with a pint of boiling water; then add cold water till lukewarm,
and thicken to a thick batter with flour, then add the mush made the night
l»efore and stir briskly for a minute or two. Put in a close vessel in a kettle of
varm water, not too hot. When light, mix stiff, add a little shortening, and

BREAD.

829

mold Into loaves It will soon rise and will not require as long to bako as yeast
bread — 25 to 80 minutes in a good oven. Great care Is required to keep the
sponge of a uniform lieat (the water should be about as warm as the Inuid will
bear) Tlie finest patent process flour is not as good as a little coaraer grade —
I prefer Knickerbocker — for this kind of bread. All dishes used in making
should be perfectly clean and sweet, scalding tliem out with saleratus or lime-
water."

liemarka. — My wife has made many loaves after this recipe, and, like my
friend, I must say " it is the finest bread I ever ate."

Salt-Rising Bread No. 2.— A Mrs. Bruce, although she does not give
her whereabouts, tells " Aunt Nancy," who inquired through the Blade, how to
make salt-rising bread as follows, which will speak for itself, and as many
people prefer this kind, I give it a place: " Set your rishig in a pitcher, a sugar
bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot
with warm water enough to come even with the rising and just hot enough not
to burn the finger. Put a plate In the bottom of the crock, so the rising does
not scald. Set on the back of the stove or anywhere to keep an even heat.
I set my rising about 5 o'clock In the morning, and about 10 o'clock I add 1
table-spoonful of flour and stir. If successful, your rising will be ready to make
into loaves about 2 o'clock in the afternoon. To set risirg, take 1 table-spoon-
ful of sifted corn meal, scald it by pouring over it 1 pt. of boiling water and
stir quickly. To this add cold water until just hot enough not to scald. Then add
a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour
enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread
bowl. Make a hole in the center and put in a table-spoonful of sweet lard or
butter. Pour over this 3 pts. of warm water. Then add your risi g. Mix
and work In loaves; grease on top, This makes 3 large loaves. When risen to
top of pan, bake. Bake In long, deep tin pans, and from a J^ to 3^ of an hour.
AVhen done, let remain in the oven about 10 minutes to soak. Do not wrap it
up, but lay on the table until cool. Then put away in a large stone jar. Cover
closely, and you will have nice moist, sweet bread. I use coarse flour to set
rising and fine to make it up when I can get both. I have had 18 years' experi-
ence, and my bread is No. 1."

Apple Bread, Pumpkin Bread, etc.— A very light, pleasant bread Is
made in Franco by a mixture of apples and flour (meaning wheat flour, of
course), In the proportion of one of . pples to two of flour (say cups or pints, as
you please). The usual quantity of yeast employed as in making common
bread, and the yeast is beaten with the flour and warm pulp of the apples
(dried) after they are boiled and mashed, and the dough is then considered
"set;" It Is then allowed to rise from 8 to 13 hours, then baked in long loaves.
Very little water Is needed.

Re. narks. — This will make nice and very pleasant flavored as well as
healthful bread, but I must caution against giving it too long a time to rise.
" Keep an eye on it," and when properly risen make into loaves and bake, lest
Bome one shouM \:o by the "8 to 13 hours." Use judgment In all cases, and

330

Dli. CHASE'S RECIPES.

there will be but few failures. I have known my mother and my wife to iiso
pumpkins in a similar manner, even with com meal as well as flour, which gave
a pleasant rellshi to the bread. And if I was a woman I should try peachea
which had been peeled before drying, believing that I should get a still finer
flavored bread. Not the sourest, but a medium tart apple or peach only should
be used. I think the proportion of apple above given is greater than is gener-
ally used of pumpkin. About 1 cup to each loaf of bread would. In my opio-
ion, be enough, instead of 1 of apple to 2 of flour or meal or rye and Indian,
etc. It is used with either or all kinds of bread, when desired, except the
Vienna.

/'■

I>TJ3DIDI3Sra-S-

1 1

PUDDINOS. — General Remarkt and Direction*. — Puddings are m\x^h>
like cake, and require about the same manipulation (skillful hand-working), and
much the same ingredients. Eggs should be well beaten, and usually the whites
and yolks are beaten separately although not quite so essential; but if so beaten
the yolks should be beaten into the Jugar before creaming in the butter, then
the whites, having been well beaten; saving the whites of a sufficient number,
when desired, to frost the top of a pudding — latterly called a meringue, made
by wiiipping the whites of th-ee or four eggs to a froth, with a tablespoon of
powdered sugar to each egg used, with a little lemon juice, or such other fruit
juice, as orange, etc., or some of the flavoring extracts, as rose, cinnamon-
waters, etc., as you have or prefer; the pudding, when just done, to be carefully
drawn to the mouth of the oven and covered with the frosting, or merinr/uc,
and a few minutes more given to nicely brown it ; then taken hot to the table —
nothing, it seems to the author, is so out of place as to pretend to have a pud-
ding, just baked, come to the table only luke-warm (half cold); for mc, I tell
them: "Save this for me till tea-time, as I love cold pudding very much."
But, of course, I would not add: " I dislike a half-cold one," but I do dislike
them "all samee." Bread puddings, or those made with corn-starch, rice, or
fruits, require only a moderate oven to bake them; while butter or custard pud-
dings require not only a quick oven, but should go into it as soon as all the
ingredients are mixed in with a final thorough beating, or stirring, and placed
in the oven at once. The pudding-dish should always be well buttered, and, if
to be a boiled pudding, the cloth must be first dipped into boiling hot water,
then well floured on the outside. If boiled in a basin or mold, it must be but-
tered, and if a cloth is to be tied over it, it is to be treated the same as for boiling
in a cloth; then when done, either way, dip into cold water, which will allow it
to be emptied at once, without sticking, into a suitable dish to place upon the
table; but always keep covered with the cloth or a napkin until placed upon tht
table, but there ought to be no delay in serving after it is emptied out of tho
cloth. It is usual to direct that " puddings be tied loosely," but you will see in
the first receipt, that this plan is wrong, as it gives too much chance for water to
get in and make them " soggy." Steam puddings often swell up and crack
open — a sure sign of tightness. In boiling a pudding, remember this, the water
must be boiling before the pudding is put in, and not allowed to slacken lest it
becomes clammy or " soggy," as the sailor calls it in the first receipt. Keep tlie
pudding also well covered all the time by pouring in boiling hot water, if
needed, from time to time. To prevent the pudding from adhering or sticking
to the kettle, cloth or dish, while boiling move it occasionally or else put a tia
cover of some other dish into the bottom of the kettle, to mako at least half au

331

/>*--.

332

DR. CHASE'S RECIPES.

inch space from the kettle — ^the rim around the cover does this. To show the
real value of the old English plum pudding, I take my first one from the New
York Times, as related by a sailor — the second mate on a ship from New York
to Liverpool — in which case, of course, even the half of ihe Christmas plum
pudding saved (?) the ship and quickly brought all safely to their desired
haven. Note well the instructions given in the receipt part of the item, as they
will all be found correct and worthy to be followed, on land as well as on the
fiea. I take the item from the Detroit Free Press, but it originated with the
Jliwjcfl, as credited above. It is as follows:

English Plum Pudding.— It was about the stormiest voyage I ever
^■iee. We left the Hook on November 5, 1839, in a regular blow, and struck
worse weather off the Banks (New Foundland), and it grew dirtier every mile
we made. The old man was kind of gruff and anxious like, and wasn't
easy to manage. This ain't no Christmas story, and ain't got no moral to it. I
was second mate and knowed the captain pretty well, but he wasn't sociable,
and the nearer we got to land according to our dead reckoning (for we hadn't
been able to take an observation) the more cross-grained he got. I was eating
my supper on the 24th, when the steward he comes in, and says he, " Captain,
plum pudding to-morrow, as usual, sir?" It wouldn't be pohte in me to give
what that captain replied, but the steward lie didn't mind. All that night and
next day, tire 25th of December, it was a howling storm, and the captain he
kept the deck. About 3 o'clock Christmas day dinner was ready, and a
precious hard time it was to get that dinner from the galley lu the cabin on
account of the green seas that swept over the ship. The old man, after a bit,
came down, and says he, " Where's the puddin' ? " The steward he come in
just then as pale as a ghost, and says he showing an empty dish: "Washed
overboard, sir." It ain't necessary to repeat what that there captain said.
Kind of how it looked as if the old man had wanted to give himself some
heart with that pudding, and now there wasn't none. I disremember whether
it wasn't a passenger as said "that, providing we only reached port safe, in
such a gale puddings was of no consequence." I ^ess the old man most bit
his head off for interfering with the ship's regulations. Just then the cook
he came into the cabin with a dish in his hand, saying: "There is another
pudding. I halved 'em," and he sot a good-sized puddm^ down on the table.
Then the old man kind of unbent and went for that puddmg and cut it in big
hunks, helping the passenger last, with a kind of triumphant look. He hadn't
swallowed more than a single bit than the first mate he comes running down,
and says he: "Lizard Light on the starboard bow, and weather brightening
up." "How does she head'" "East by north." "Then give her full three
points more northerly, sir, and the Lord be praised." And the captain, he
swallowed his pudding in three gulps, and was on deck, just saying, " I
knowed the pudding would fetch it, " and he left us,, We was in Liverpool
three days after that, though a ship that started the day before us from New
York was never heard of. This here is the receipt for that there pudding:

Take six ounces of suet, mind you skin it and cut it up fine. Just you use
the same quantity of raisins, taking out tlie stones, and tJie same of currants :
always wash your currants and dry them in a cloth. Have a stale loaf of
breiMi, and crumble, say three ounces of it. You will want about the same of
sifted flour. Break three eggs, yolks and all, but don't beat them much. Have
a teaspoonful of ground cinnamon and grate half a nutmeg. Don't forget a
teaspoonful of salt. You will require with all this a half pint of milk — we
kept a cow on board of ship in those days — say to that four ounces of white
sugar. In old days angelica root candied was used ; it's gone out of fashion
now. [Angelica grows all over the United States, as well as Europe, has

PUDDINGS.

833

a peculiar flavor, and was, at least, once believed to be a very valuable medi-
cine, but used more, of late, merely for the agreeable flavor it imparts to other
medicines. The root is of purplish color, and is to be sliced up and cooked in
sugar, if "candied," as referred to above, the same as citron or lemon, etc., are
done. King sets it down as "aromatic, stimulant, carminative, diaphoretic,
expectorant (this often used in cough or lung medicines), diuretic and emen-
agogue." Used in flatulent colic and in heartburn. It is said to promote the
menstrual discharges. In dise<"-es of the Urinary organs, as calculi and passive
dropsy, it is used as a diur , in decoction with uviursa and eupatoriaum
purpiiseum (queen of the meadow). Dose — of the powder 30 to 60 grs. ; of the
decoction (tea), 3 to 4 ozs, 3 or 4 times a day. There are several species, or kinds,
of it, any of which may be used medicinally as a substitute for other kinds.] Put
that in — if you have it — not a big piece, and slice it thin. You can't do well
without hall an ounce of candied citron. Now mix all this up together, adding
the milk last in which you put half a glass of brandy. Take a piece of linen,
big enough to double over, put it in boiling water, squeeze out all the water,
and flour it; turn out your mixture in that doth, and tie it up tight; good cooks
sew up their pudding bags. It can't be squeezed too much, for a loosely tied
pudding is a so^gy tiling, because it won't cook dry. Put in 5 (jts. of boiling
water, and let it boil 6 hours steady, covering it up. "Watch it, and if the
water gives out, add more boiling water. This is a real English plum pud-
ding, Avith no nonsense about it.

Bemarka. — It has always appeared to the author that an occasional incident
like the above sea voyage, in connection with a recipe, or receipt, (recipe is the
proper spelling, but receipt is much the more common manner of speaking),
not only gives relief to the mind from the sameness of the receipts, or descrip-
tions, but also helps one to remember the modus operandi (manner of operation)
of the whole instructions and directions of the receipt.

An incident like this one here given will also give a subject for conversa-
tion, and also call for the relation of other incidents known, or passed through,
by some of those who may be gathered around the Christmas board, when the
old English plum pudding, ' 'with no nonsense about it," will be reproduced, if at
no other time in the whole year. So I trust to be excused for tue space the
story part of the receipt occupies. I think, generally, there is no instruction to
remove the dry membrane, or skin, as the sailor calls it, from suet; but it
ought to be done, as it is not only indigestible, but hard to chop, becoming
more or less stringy and troublesome while chopping. I will give a few more
plum puddings, for variety's sake. It is to be understood that when plum
pudding is mentioned, it always means a pudding to be boiled.

Plum Pudding No. 2, and Sweet Sauce for Same.— Bread
cmmbs, 1 lb {%% cups); sweet milk, 1 qt.; eggs, 6; sugar, 1 cup; suet, chopped;
English currants, and raisins, each, 1 lb.; sliced and chopped citron, % lb.;
cinnamon, cloves, nutmeg and allspice, each, J^ teaspoonful; sifted flour to
make a thick batter; pour into the flannel cloth (see general directions), tie,
leaving very little room for swelling, and plunge into a large kettle of boiling
water, and boil for 7 hours, in a well covered kettle, pouring in boiling water,
if needed, to keep the pudding covered all the time. This pudding, says a
lady writer, in the Free Pre.of>, will keep for several weeks, and Is nearly a?
good steamed, as when flrst boiled.

Sauce for Same.— Sugar, 4 tablcspoonsful, rubbed to a cream witli

■834

DB. CHASE'S RECIPES.

butter, 2 spooufula, and 3 of flour; then add boiling water, 1 pt., or still better,
some of the boiling water in which the pudding was boiled, same amount
flavored with lemon or vanilla. "A tin fire-pan, or small tin cover, bottom
upwards in the bottom of the kettle," she says, ''will prevent the pudding
from burning."

Jtanmrks. — This, to the author, only seems to lack a teaspoonful of soda,
and 2 of cream tartar, but if light enough without them, all right. Of course
any other extracts as orange, rose-water, or cinnamon- water, can be used, if
preferred, with any sauce. But the author would like to see the family in which
the above or the following pudding, (made to Englishmen's taste, in rhyme,)
"will keep for several weeks," unless put " under lock and key."

Plum Pudding to Englishmen's Taste, No. 3, In Ehyme.—

To make plum-pudding to Englishmen's taste.

So all may be eaten and nothing to waste,

Take of raisins, and currants, and bread-crumbs, all round;

Also suet from oxen, and flour a pound.

Of citron well candied, or lemon as good.

With molasses and sugar, eight ounces, I would,

Into this flrst compound, next must be hasted

A nutmeg well grated, ground ginger well tasted,

With salt to preserve it, of such a teaspoonful;

Then of milk half a pint, and of fresh eggs take six;

Be sure after this that you properly mix.

Next tie up in a bag, just as round as you can, • .

Put into a capacious and suitable pan.

Then boil for eight hours just as ha: ' s you can.

Plum Pudding, No. 4.— Sifted flour, 3 cups; eggs, 3; a wine-glass of
molasses to color it; milk, 3^ pt. ; finely chopped suet, 1 large cup; English
currants and raisins, each 1 cup; mace, cloves, and cinnamon, ^ teaspoonful
each, or to taste; soda, 1 teaspoonful; cream of trtrtar, 2 teaspoonfuls; boil for
at least 23>^ hours 3 is still better, xhe 2% are saflacient to cook, but the other
half-hour's boiling gives a certain lightEt SB to the pudding, which is greatly
to be desired. Eat with any good sauce. The following either with the vine-
gar or brandy is good:

Pudding-Sauce— Past or Spirituous. — Sugar, 2 cups, dissolved in
boiling water, % V^- '< flour, '-.r 'm\ u anarch, 2 tablespoonfuls, worked smooth, in
cold water, 1 cup, and stirred -■^o the boiling sugar, with nice butter, the size of
an Ggg, (hen's egg); then add twu or three tablespoonfuls of good vinegar (more
or less as a sharp or mild taste is preferred); or brandy, or good wine, in like
quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other
flavor, as you like.

Plum-Pudding, No. 5. — Suet, chopped fine, English currants and
raisins, each 1 lb.; flour, \% lbs. (about 5 cups); cloves, cinnamon, and nut-
megs, each % teaspoonful; salt, 1 tablespoonful. Mix all well together and

.add molasses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, % pt. Make over
night, in the morning tie in a cloth and boil 4 hours. To be eaten with sweet

^auce. Any of the above sauces are knowii as " sweet sauce."

PUDDINGS.

Bemarica. — Salt, the author considers, as important in puddings as In bread or
cakes, although it is not always mentioned. [See, also, "Suet Puddings,
Steamed."]

Christmas Flum-Fudding, No. 6, Old Style.— Stone 1% lbs. of
raisins, wash, pick and dry % lb. of currants, mince fine % lb. of suet, cut into
thin slices J^ lb. of mixed peel (orange and lemon), and grate fine % lb. of
bread-crumbs. When all these dry ingredients are prepared; mix them well
together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass
of brandy; stir well, that everything may be thoroughly blended, and press the
pudding into a buttered mould; tie it down tightly with a floured cloth, and boil
6 hours. On Christmas day a sprig of holly is usually placed in the middle of
the pudding, and about a wine-glass of brandy poured round it, which, at tlie
moment of serving, is lighted, and the pudding thus brought to the table encir-
cled in flames.

Semarks. — With half-a-dozen plum-puddings none need go without a
Christmas day, certainly. The only point that seems to me unreasonable is the
long boiling, 8, or even 6 hours, which appears to be more than is needed. A
circle of three ladies, to whom I referred the matter, gave it as their judgment
that 3 hours would be sufficient. Let English people stick to the old custom,
but Americans will find that from 3 to 4 hours will cook them perfectly. [See
the Paradise Pudding below, which is only to be boiled 2 hours.] A wine-glass,
at least, of brandy is almost universally put into the sauce upon Christmas
occasions.

Paradise Pudding. — Pare, core and mince 3 good-sized tart apples into
small pieces, and mix them with J^ lb. of bread-crumbs, 3 eggs, 3 ozs. of cur-
rants, the rind of one-half lemon, % wine-glass of brandy, salt, and grated nut-
meg to taste. Put the pudding into a buttered mould, tie it down w I'h a cloth,
boil for 2 hours, and serve with sweet sauce.

Bemarks. — These fancy names, no doubt, are calculated to convey the
idea that the article is to be very nice. The author would prefer to see more
common names used, but he takes them as he finds them, so long as the
article itself, like this pudding, is really nice. "Angels' Food" has been recently
advertised; so these dear creatures will not have to "live on air" much longer.

Cottage Pudding, or Pudding Baked as Cake, No. 1, and
Sauce. — Eggs, 3, well beaten; sugar, 2 cups; butter, ^ cup; sweet milk, l}^
cups; baking powder, 1 tea-spoonful; flour to make as cake batter, to dip with
spoon into a cake pan to bake. To serve, cut into suitable pieces, for a saucer
or side-dishes, with the following sauce:

Lemon Sauce for the Pudding. — Boiling water, 3 cups; sugar, J.^ cup; but-
ter, half the size of an egg. Mix. Boil a lemon and cut it into small pieces
and add to the sauce, putting at least one piece to each dish of pudding in
serving.

Remarks. — I first ate of this pudding at the City Hotel, Winfleld, Eans.,
kept at that time by 8. S. Major, and was so well pleased with it that I got him
to take me to the cook, who kindly gave me the recipe, as above, which has
proved itself many times «ince, and it will please all who try it carefully.

336

l>n. CHASE'S RECIPES.

Cottage Pudding, No. 2, "With Sauce for Same.— Sifted flour
(flour should always be sifted), 1 pt. ; white of 3 eggs, beaten to a stiff froth;,
butter, 8 table-spoonfuls; sugar, 1 cup; sweet milk, 1 cup; baking powder, 3
teaspoonfuls. Mix, and sprinkle granulated sugar over the top.

Sauce for the3ame. — Sweet milk, 1 pt.; sugar, }4 cup; yolks of 2 eggs,
beating and stirring well while being boiled together; flavor with lemon. Of
course, any other flavor can be used.

Cottage Pudding, Quickly Made, "No. 3, With Sauce for
Same. — Sugar, raisins and sour cream, eachl cup; flour, 2 cups; soda, 1 tea-
spoonful; 2 eggs; % grated nutmeg; bake in long cake tin.

Sauce for Same. — Sugar, 1 cup; butur, J^ cup; flour, 4 heaping table-
spoonfuls; rub all well together, and grate in the other half of the nutmeg and
pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use
freely, as there is plenty of it; and light cottage puddings take up sauce as
freely as a toper does whiskey — all he can get. I can take the sauce freely, but
beg to be excused on the whiskey, although I do not object to a little spirits in
pudding sauce. Sugar makes it palatable, if but little is used.

Cottage Pudding, No. 4, Steamed.— Sugar and sweet milk, each 1
cup; melt^d butter, 3 table-spoonfuls; 1 egg; flour, 1 pt.; soda, 1 tea-spoonful;
cream tartar, 2 tea-spoonfulr-. Steam in suitable dish ly^ hours. Serve with
any sauce desired.

Custard Pudding.— Sweet milk, 1 pt. ; peel of 1 fresh lemon; lump
sugar, J^ lb. ; eggs, 4. Directions — Shred (cut in long thin strips) the lemon
peel very fine, and put it into the milk, bringing to a boil; then take out the
peel and add the sugar and pour the scalding milk upon the eggs, which have
been well beaten. Put into a basin or tart dish, and set in a sauce pan with
boiling water to reach only half way up. Do not boil the water, but keep it at
bubbling heat for 20 minutes, or until the custard sets.

JBemarka.—Yery nice, hot or cold. Orange or other flavoring may take
the place of lemon, if preferred.

Pudding with Chopped Eggs, a la Creme.— Boil 6 eggs haid,
chop fine; have grated bread sufficient. Put into a buttered dish, alternate
layers of the chopped egg and grated bread to fill the dish, or nearly so; put
butter in small bits, 1 table-spoonful over the top; a little salt and pepper; then
pour on boiling sweet milk, 1 pt. Bake to a light brown. To be served warm
with very nice butter.

Cream, or Custard Pudding, No. l.~Sweet cream, 1 pt., into
which stir smoothly flne sifted flour, t cup; put over the fire and stir until
quite thick, take off, and when cool, stir in 4 well beaten eggs; white sugar, 2
cups, and chopped citron, 1 cup. Bake till set only. If a custard is baked
too long it becomes watery, which is considered to spoil tkem. To be eaten
cold, with or without sauce as preferred.

Custard Pudding, "Dandy," No. 2.--Sweet milk, 1 qt.; flour, 2
table-spoonfuls; white sugar, 5 table-spoonfuls; a pinch of salt and a little mace.
DiRBCTioNs— Mix the flour, salt, mace and 4 spoonfuls of the sugar with the

PUDDINGS.

887

milk; beat the yolks of the oggs and stir in also, nnd place in the oven to bake,
stirring wath a spoon 2 or 8 times after putting it into the oven, which prevents
the flour from settling; beat the white of the eggs with the other spoonful oi
sugar and spread on the top, just before done; replace in the oven to cook the .
eggs and to give the top a nice brown. Serve with a liule granulated or pow-
dered sugar.

Remarks. — The word " dandy " here simply means " tip top," or very nice.

Snow Pudding, With Gelatine, Very Nice— No. 1.— Pour boil' .
ing water, 1 pt., over % box of Cox's gelatine; add sugar, 2 cups, to the juice
of 2 lemons; put peel and all in, and mash all togf;ther. Let simmer till the •
gelatine is dissolved; when only lukewarm, strain through a thin cloth into the
dish in which you are to send it to the table. "When cold and formed, or hard-
ened, beat the whites of 3 eggs to a stiff froth, with 1 table-spoonful of pow-
dered sugar, and place on top. And if, on especial occasions, you would give
variety, make a soft-boiled custard with the yolks of the eggs and spread a
layer over the white ; then put bits of any jell, or bits of different-colored jells,
tliickly — i. e., J^ to 1 inch apart — over the top of all, o that each guest will
have several bits in the dish. — Miss TiUie Braia?iaw, Detroit.

The following sauce is from the p»me person:

Snow, or White Pudding Sauce. — Beat powdered sugar, 1 cup,
with butter, % cup, till white and foamy. Just before sending to the table, add
2 tea-spoonfuls of boiling water, no fnore, no les.s. If rightly made, it will drop
from the spoon, white and light as snow.

Remarks. — The lady who gave me these recipes was the daughter of a
special friend of mine, with whom I have frequently dined, and therefore know
her ability and taste in getting up very nice dishes.

Pudding Sauce, Strawberry Color and Flavor.— Rub butter, %
cup; sugar, 1 cup, to a cream, adding the beaten white of 1 egg and 1 cup of
nice ripe strawberries, thoroughly mashed. This, in the season of strawberries
or other berries, gives a nice color, as well as flavor, to the sauce.

Snow Pudding, with Corn Starch, No. 2. — Dissolve, or rub ur.
smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt.
of boiling water; beat well the whites of 3 eggs and stir in, it all being done in
a suitable earthen dish, to steam it in 10 or 15 minutes.

Sauce for Same. — Beat the yolks of the eggs into 1 cup of sugar, then the
same amount of sweet milk, and 1 table-spoonful or butter; boil till quite
thick. If enough is made to leave over, it is nice cold at tea-time; many prefer
it cold.

Sauce for Puddings— The Author's Favorite. — The best sauce to
suit me is made by using rich cream with plenty of pulverized sugar, so the
spoon will fetch it up from the bottom of tlie "boat," or bowls, at every dip—
and I like to dip deep every time; milk does very well, but it is well-known that
it is not 80 rich as cream; but half-and-half does excellently. Use any flavor
ing you please; grated nutmeg is the most common with cream sauce,
a)

889

DR. CEASE'S RECIPES.

Tapioca Pudding, No. 1.— Sweet milk, 1 qt. ; tapioca, 1 cup; eggs, 2;
sugar, 4 tablespoonfuls; butter, half the size of an egg; a little salt, nutmeg to
taste. Directions — Put a part of the milk upon the tapioca for 1 hour ; beat
the eggs and sugar together; mix all and bake. '

Tapioca Pudding No. 2.— Tapioca, 2 cup«; sweet milk, 4 cups; eggs,
4; butter, 1 heaping table-spoonful; sugar, 1 cup, ec to taste; a grated lemon
peel improves it. Diuections — Soak the tapioca in the milk 1 hour; then put
into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook
till soft. When soft, or done, put into the baking dish, with the butter, eggs
well beaten, sugar, lemon peel, etc., and bake about J^ hour. Orange peel
may be used in the same manner, or it may be flavored with any fruit extract
desired. [A rice kettle is a double dish, or double kettle, on the same principle
as a glue-pot (generally made of tin), smaller at the top than bottom, to allow
another one made smaller at the bottom than at the top, to set inside of it.
The inner dish has a cover, and the outer one a lip, or nose, to allow pouring in
water, as may be necessary, while cookfcg the rice or other articles which burn
easily, if not surrounded with water. Tinners know them as rice kettles.
They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat
meal, etc.]

Tapioca Pudding, with Apples, No. 3, Without Milk or
Eggs. — Tapioca, 1 cup; water, 1)^ pts.; apples, 6 good sized tart ones; sugar,
lemon or nutmeg. Directions — Soak the tapioca in water over night.
Pare and punch the cores from the apples, with a tin apple corer — a piece of
tin rolled into cylinder shape, about % of an inch in diameter, and soldered
together — (at the proper time to have the pudding ready for dinner), and place
them in a pudding dish, fill the holes with sugar and sprinkle some over them,
grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred,
pour over a cup of water and bake till quite soft; then pour over the tapioca in
the milk, and bake ^ to 1 hour. (See also " Danish or Tapioca Pudding.")

Sauce for Same, Hard. — Butter, 1 cup; powdered sugar, 2 cups; wine, ^
cup, or brandy, 2 table-spoonfuls; the juice of 1 lemon or orange, and nutmeg,
1, grated. First beat the sugar and butter to a cream, then add the wine or
bi'andy, and the lemon or orange juice, and the nutmeg, stir all well together
and set on ice to cool, if you have it. The wine, or brandy, and the fruit juice
may be left out, and still you have a nice sauce, good enough for anybody; bat
as some persons will use them we have to give them.

Sago Pudding.— Sago, Stable-spoonfuls; milk, 1 qt.; peel of 1 lemon,
nutmeg, %oi 1; eggs, 4; a little salt. DinECTioNS — Boil the sago in the milk,
in the rice kettle (double kettle) till done; remove from fire, and when cool stir
in the beaten eggs, salt and seasoning, and bake about 1 hour.

Sauce for Same. — Eat with sugar and cream, if you have it, if not rub 1
butter to 2 sugars, with a little nutmeg, if the pudding is not highly flavored.
Almost any pudding is nice to be eaten witii plenty of sugar and rich cream.
Even milk does pretty well, if rich with sugar and nutmeg (most people like the
flavor of nutmeg), at least I have yet to find the first one who ioes not

PUDDINGS.

889

Orange Pudding. — Peel and slice 4 large oranges, lay thein In your
pudding dish and sprinkle over them 1 cup of sugar. Beat the yolks of 3 eggs,
^ cup of sugar, 2 table-spoonfuls of corn starch, and pour into a quart of boil-
ing milk; let this boil and thicken; then let it cool a little, before pouring it
over the oranges. Beat the whites of the eggs and pour over the top. Set it
in the oven to brown slightly. — Mrs. R. McK. of Jackson, Mich., in Farm and
Fireside.

Pop-Corn Pudding. — Sweet milk and pop-corn, each 3 pts. (each ker-
nel must be popped white, and not a bit scorched); eggs, 2; salt, J^ teaspoonf uL
Bake J^ hour.

Sauce for Same. — Sweetened cream or milk.

Chestnut Pudding. — Peel off the shells, cover the kernels with water,
and boil till their skins readily peel off. Then pound them in a mortar, and to
every cup of chestnuts add 3 cups of chopped apple, 1 of chopped raisins, J^
cup of sugar, and 1 qt. of water. Mix thoroughly, and bake until the apple is
tender — about 3^ hour. Serve cold with sweet sauce.

Remarks. — Whoever loves chestnuts (and who does not) will like the flavor
of this pudding. Take out a chestnut from the boiling water, and drop it into
cold water a moment, and if the dark skin will rub off with the thumb and
finger (which is called blanching), they have boiled enough.

Salt Pork Pudding. — rhop very fine 1 large cup of salt pork, which
has been sliced and soaked in milk over night. Add to it 1 cup of molasses,
with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of
eweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of ground
cinnamon, cloves and nutmeg. Add fiour enough to make as stiff as a berry
pudding. Steam in a cloth nr boil for 4 hours.

Sauce for 8am£. — For a sauce take 1 cup of white sugar and pour over it
the same quantity of boiling wftter; when melted stir in two well beaten eggs.
•Flavor vdth vr lla or lemon.

Remarks. — If made nicely it will ■ rock cake, and keep well, if made

In large quantities.

Pig Pudding, Boiled.— "Cooking fci .. /alids" directs fig puddings
to be made as follows: Chop J^ lb. of figs very finely; mix with them coarse
sugar, J^ lb. ; molasses, 1 table-spoonful; milk, 4 table-spoonfuls; flour, J^ lb.
(1^4 cups); suet, chopped, J^ lb.; 1 egg and a pinch of grated nutmeg; put the
pudding into a buttered mould, and boil 5 hours.

Remarks. — Nothing said about a sauce; but any of the "sweet sauces"
would be nice for it; or the " sweetened cream," as the prune pudding below.

Prune Pudding.— Prunes, >^lb., boiled soft and thick; remove the pits,
chop flue, and stir in coarse sugar, a scant cup; the whites of 6 eggs, beaten
Btiff. Bake a light brown. Serve with sweetened cream or milk, with nutmeg
to suit^

Apple Pudding, No. 1, Dutch.— Flour, 1 pt. {].% cups); salt, }4 tea
spoonful; baking powder, 3 tea-8i)oonfuls, or 1 of cream of tartar; soda, % tea

840

DB. CHASE'S ItECIPES.

Bpoonful. Rub 1 tablespoonf ul of butter into the flour. Beat 1 egg and add
to it, and ^ of a cup of milk. Mix the flour into a dough thick enough to
spread % ^^ ^"^^^ thick in a baking tin. Peel and cut in eighths 4 apples and
place them in rows in the dough, narrowest edge down. Sprinkle over it 3
table spoonfuls of sugar and bake in a quick oven 20 minutes. Serve with the
following:

Lemon Sauce for Same, — One cupful of sugar and 2 cupf uls of water put
on to boil; 3 tea-spoonfuls of corn starch into a little cold water and stir into the
boiling syrup; cook about 8 minutes, adding a little more water when thick;
juice and grated rind of J^ a lemon, 1 tablespoonf ul of butter; stir until the
butter is melted and serve at once. Itkms — It is well to have the pan buttered
and everything ready before wetting up the dough. If the dough is too soft it
will rise and fall ; just thick enough to drop and to spread. — Blade Hoiisehold.

Apple, Feaoh, or Other Fruit Pudding-Pie, or Pie-Pudding,
No. 2, Yankee Style.— Sweet milk, 1 cup; 1 egg; butter, 1 table-spoonful,
heaping; baking powder, 1 tea-spoonful; flour, 1 cup, or sufficient to make rather
a thick batter ("batter" means like cake — bel+er to handle with a spoon, or to
pour out); a little .mlt; tart, juicy apples to half fill an earthen pudding-dish,
Directions — Stir ihe baking powder into the sifted flour; melt the butter, beat
the egg and stir all ^ve\\ together; having pared and sliced the apples or peaches,
buttered the dish and laid in the fruit to only half fill it, dip the batter over the
fruit to wholly cover it, as with a crust; the dish should not be quite full, lest
as it rises it runs over in baking. Bake in a moderate oven to a nice brown, to
be done just "at the nick of time" for dinner. Turn it bottom up upon a
pie-plate, and grate over nutmeg or sprinkle on some powdered cinnamon or
other spices, as preferred ; then sprinkle freely of nice white sugar over all and
serve with sweetened cream or rich milk, well sweetened. Peaches, pears,
strawberries, raspberries, blackberries, etc., in their season, work equally as
well as apples. — Mrs. Sarah A. Earley, Mt. Pleasant, Iowa.

Bemarks. — This plan avoids the soggy and indigestible bottom crust of pie;
and it matters not whether yoii call it pie or pudding, it eats equally well, even
cold, with plenty of sugar and milk, having the cream stirred in.

Apple Short-Cake Pudding, No. 3, With Sour Cream and
Buttermilk. — Fill a square, deep bread-tin %ot % full of pared and sliced
tart apples; make a thick batter of % cup each of sour cream and buttermilk,
1 tea-spoonful of saleratus, a little salt, and flour, sifted, to make quite stiff, a
little stiff er than for cake; turn this over the apples; bake 40 minutes, and serve
with sauce, or cream and sugar with nutmeg.

Bemarks. — Other fruit, as peaches, etc., will do nicely with this as well !is
the No. 2, above; nor would an egg in the batter hurt it a bit.

Sweet Apple Pudding, No. 4.— Sweet milk, 1 qt. ; eggs, 4; sweot
apples, pared and chopped, 3 rounding cups; a lemon, nutmeg and cinnamon;
soda, % tea-spoonful; vinegar enough to dissolve the soda; flour tc make as
cake batter. Directions— Grate off % the rind of the lemon, using all the
juice; beat the yolks very light; add the milk, seasoning and stir in flour to

PUDDINQ8.

341

make rather a thick batter, and stir hard 5 minutes; then stir in the chopped
apples, then the beaten whites, and finally the soda, dissolved in a little vinegar,
mixing all well. Bake in 3 shallow dishes, to ensure cooking the sweet apples,
which require more cooking than tart ones — about 1 hour — covering the top
with paper the last half hour. To be eaten hot with cream, or milk and sugar.

Apple Charlotte, or Bread Pudding With Tart Apples, No. 6.

— Butter your pudding-dish, line it with bread buttered on both sides; put a
thick layer of apples, cut in thin slices, or chopped, sugar, a little cinnamon
and butter on top, then another layer of bread, apples, sugar, cinnamon and
butter last. Bake slowly \% hours, keeping the basin, or dish, covered till a .
little before serving, to let the apples brown on top. — Blade Household.

Bemarks. — No matter whether there is any Blade about ic or not, it will be
found nice and healthful.

Apple Custard Pudding, No. 6.— Good-sized tart apples, pared, and
the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3," for
description], sufficient only to cover the bottom of a large earthen pudding-
dish, buttered; set the a[^ples on end, so as to fill the holes with sugar; grate
over them a little nutm'jg, and cinnamon powder, if liked ; then make a rich
custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 2 cups of
sugar, according to the sourness of the apples, and pour over the apples. Bake
till the apples are tender; serve with sweetened cream or milk. One apple !o
be placed in each dish in serving. Very delicious and healthful.

Bird's-Nest Pudding— Several Styl6s.— Tart apples, pared and the
cores punched out, sufficient to cover the bottom of an earthen pudding-dish;
till the holes with sugar and grate on some nutmeg; having mashed, say 4 heap-
ing table-spoonfuls of sago, mix with cold water to properly fill the dish; pour
it upon the apples and bake in a moderate oven about 1 hour.

Bemarks, — Ripe peaches, pears, cherries, prunes, etc., with the proper
amount of sugar, may take the place of apples, and tapioca may take the place
of sago; time for baking the same. Serve either with cream and sugar, or milk
with the cream stirred in. Palatable, healthy and not expensive, as good brown
sugar may be used with any colored fniits.

Dried Peach Pudding.— Dried peaches, 1 pt.; wash, sweeten with
sugar, 1 cup, and stew till nicely done, using water sufficient to have plenty of
llie juices; then, having made a batter with buttermilk, 1 small cup, andi^tea-
s]ioonful of soda and a little salt, thicken with flour very stiil; drop in spoon-
fuls among the peaches while boiling. Continue the boiling about 20 minutes.
An effg and % a cup of sugar would improve this puffy paste. Serve with
oream and sxigar, or sweet sauce, as you choose. Be careful not to burn the
peaclies in stewing.

Yorkshire Pudding, English.— Sweet milk, \}4 pts. ; flour, 7 table-
spoonfuls (as you lift them up out of sifted flour); a little salt. Directions —
Put the flour into a basin with the salt and sufficient of the milk to make a stiff,
smooth batter (that is, to be no lumps); then stir in two well-beaten eggs and
the remainder of the milk; beat all well together, and pour into a shallow tin

849

DR CHASE'S RECIPES.

which has been previously rubbed with butter. Bake for 1 hour; then place IJ
under the meat for J^ an hour to catch a little of the gravy as it flows from tho
roasting beef. (This is the English way, where they '' jpit" the beef In roast*
Ing. See remarks below for the American way, c id also about serving on a
napkin.) Cut the pudding into square pieces and serve on a hot folded napkin
With hot roast beef. — Warne't Model Cookery, London, Eng.

Remarks. — The plan of putting the pudding under the roasting beef, wucr&
they roast it upon spits (a pointvjd bar of iron, or several of them, to roast before
a Are), as our grandmothers used to roast a goose, turkey or spare-rib,,
was a very convenient way of moistening the top of the pudding with the rich
juices of the beef; but in plac of that we, here In America, have the
pudding 10 or 15 minutes longer in the oven, but baste it frequently
during this time, with the meat drippings; make this pudding only
when you are roasting beef; and we serve it upon the plates with the
beef, and not upon napkins, which makes too much washing for our
wives and daughters. In England, with plenty of "servants," they care not
for this extra work. "A hot oven, a well beaten batter, and serving quickly,
are the secrets of a Yorkshire pudding," to which the author will add, also a
rich meat gravy.

Hunters' Pudding, Boiled— Will Keep for Months.— Flour,
suet finely chopped, raisins chopped, and English currants, each, 1 lb. ; sugar,
^ lb. ; the outer rind of a lemon, grated; 6 berries of pimento (all-spice) finely
powdered; salt, J^ tea-spoonful; when well mixed add 4 well beaten eggs, a J^
pt. of brandy, and 1 or 3 table-spoonfuls of milk to reduce it to a thick batter;
boil in a cloth 9 hours, and serve with brandy sauce. This pudding may be
kept for 6 months after boiling, if closely tied up; it will be required to be
boiled 1 hour when it is to be used. — Farm and FHreside,

Remarks. — This, for hunters going out upon a long expedition, would be a
very desirable relish to take along. There is not a doubt as to its keeping quiil-
ities, as it contains no fermentive principles; and the fruit and brandy are both
anti -ferments, while the long boiling is also done to kill any possible tendency
to fermentation. I should, however, boil it in a tin can, having a suitable tight-
titting cover, if intended for long keeping, on the principle of air-tight canning,
a« well as to be safe from insects, and convenience in carrying. Do not think,
Jiowever, but what it would be verj' nice for present use with only 4 or 5 hours'
boiling, using the sauce freely, as it is made so dry for the purpose of long
keeping.

Danish, or Tapioca Pudding.— Tapioca, 1 cup; water 8 pts. ; sci*, J^
tea-spoonful; sugar % cup; any high-colored jelly, 1 tumblerful. Dra^L.riONa
—Wash the tapioca in the evening, and soak over night in the water; in the
the morning put into a double boiler (see Tapioca Puddings No. 2 — Note — for
the Rice, or double kettle, a rice-boiler is what is wanted), and cook 1 hour,
stirring occasionally; then add salt, sugar, and jelly, and mix thoroughly; then
turn into a mold or serving-cups which have been dipped into cold water, and
put in a cool place to " set " for dinner or tea, with cream and sugar. (See ako
Tapioca Puddings.)

PUDDINGS

a-is

Naples, or Duko of Cambridge Pudding, with Candied Feel.

Candied lemon, orange and citron, eaeli, 1 oz,; butter and pulverized augar,
each, 6 OZ8. ; yolks of 4 eggs; rich puff-paste, or well-buttered bread, to line the
dish. DmKCTiors — Chop the candied peel finely, put tho rich crust or paste
into the dish, else line it with bread well buttered on both sides; then put in the
chopped mixture; warm the butter and sugar together, adding the well-beaten
yolks, stiiTing over the flre until it boils; then pour this over the other and bako
in a slow oven 1 hour; or, in place of the butter, beat tho whites of tho eggs also
with the yolk, and make a custard with milk, 1 q^.; sugar the same, and pour
over, and bake % hour. This makes you two puddings for variety's sake—
make one way at one time, and the other way next time.

Chester, or Almond Flavored Pudding, English. — Lemon, 1;

sweet almonds, 20; bitter almonds, 6 only; butter, 1 heaping table-spoonful;
aiigar, 1 cup; eggs, 4; puff ptjste. Directions — Blanch the almonds and chop
♦Jiem, or what is better, cut into long strips, or shreds, with a sharp knife. Put
the butter into a sauce pan over a slow the, and as soon as the butter melts put
all in, except the whites of the eggs, and beat together thoroughly, having the
pudding dish already lined with the light paste, pour in the mixture, and bake
in a quick oven. To be sent to the table on a folded napkin, with the whites
of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon
the top. [To blanch almonds, pour boiling water on the meats, and let stand
till the skin will rub off easily, between the thumb and finger, throwing them
into cold water as the skin is removed, to whiten; then drain off the water and
chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, as
directed in the recipe. Never let them dry, as that brings out their oiliness.]

Remarks. — Being an American, I would say put the whites beaten on top,
and brown a few moments before serving, and serve in saucers, or suitable side
dishes. (See remarks following the " Yorkshire Pudding," about serving on
napkins, etc.)

Sponge Cake Pudding. — Butter a mould, and having cut in halves,
large raisins, J^ lb. ; fill the mould % full, loosely, with sponge cake which has
been cut in long strips — square form— crossing each tier, strips a little distance
apart, cob house fashion, to allow space for the custard; then pour in a custard
made with 8 eggs to rich milk, 1 pt. (rich milk means milk with the cream
stirred in), or 5 eggs to 1 qt., with }^ io 1)4. cups, as to whether liked very
sw^eet or not; flavored with nutmeg or any extract desired. Set the mould in a
kettle of water to come up % ir ^ only; up the sides, and boil 1 hour; or set
in a steamer, if you have one (and they are very convenient in every family),
and steam 1 hour, properly covered, to prevent the condensing steam from
dripping from the cover into the pudding.

Sauce for Same. — Sugar, 1 cup; butter, J^ cup, whipped to a cream; then
pour in boiling water, 1 cup, setting the same dish on the stove, to continue to
scald, but not to boil, while 2 or 3 tea-spoonfuls of corn starch Are rubbed uv-
with a little cold water and stirred in; then a well beaten egg, and lastly a wine
glass of wine; or still better, a wine-glass of brandy. Serve while both ar*
bot, I wonder if the English would not say, *' On a folded napkin."

844

DR. CHASE'S RECIPEP.

Remarks. — A napkin will be needed to wipe the Ups, nfter smacking them;
for there are but few persons who will not smack their Ups for more of it.

St. James' Stale Bread Pudding.— Grate a stale louf of hrond (i. e.,
2 or 3 days old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1
hour; then beat to a pulp; then beat, sugar, IJ^ cups, to a creum with 4 eggs,
and butter, 2 table-spoonfuls; grate in the yellow of a lemon, and a bit of nut-
meg, and a pinch of cinnamon, if liked; beat all well together, and pour into
a pudding dish lined with nice pufl paste, and bake about 1 hour. The juice
of the lemon to be used in making whatever sauce you prefer, as tliere are
many already given.

Remarks. — The author feels very sure you will ask St. James to call again.
Bread, buttered well on each side, may be substituted for the puff paste to lino
the dish.

Baron Biisse's Eiee Pudding.— Wash 1 cup of rice and boil it in as
little milk and water, lialf-and-lmlf, in a rice kettle (whic)i see) as will swell it
soft. When thus cooked, add 6 well-beaten eggs, leaving oat the whites of 4;
butter, 3 heaping table-spoonfuls, and a little salt. Butter a tin baking-mould
well and sprinkle over it finely-powdered bread-crumbs, or cracker-crumbs,
thickly at bottom and all that will adhere on the sides. Whip the whites to a
sfiff froth and stir in last; then pour into the mould and bake J^ an hour.
Turn out upon a dish and serve as if it was a loaf of cake.

Remarks. — I do not know who Baron Brisse is, or was, but I do know this
pudding is nice. It matters not what a pudding is called, but it does matter
whether it is good or not when you are "called " to eat it. I will vouch for
the Baron's; still I think he might have allowed 1 cup of sugar to the mixture,
OS the author has a "sweet tooth." Yet it does very well without, if served
with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with
grated nutmeg or other flavor, as preferred.

Queen Mab's Pudding, With Gelatine.— Soak a sixpence packet
(about 1 oz.) of gelatine, in warm water enough to cover it, for 2 hours; theu
boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of
milk and add to the gelatine, continuing the heat till the gelatine is dissolved ;
then swefeten to taste, pouring in gently the beaten yolks of 4 eggs; place the
saucepan again upon the stove and simmer as a custard (which it is) over a slow
fire, not allowing it to boil; when thick enough, remove from the fire and stii
in preserved cherries (preserved blackberries, or black-caps), and stir occasion-
ally till nearly cold, and pour into a mould or cups for serving. Set on ice,
if you have it, till served.

The Queen of Puddings, With Bread-Crumbs.— Bread-crumbs,
1 pt. ; sweet milk, 1 qt. ; the yolks of 4 eggs, well beaten; butter, the size of an
egg; sugar, 1 cup; the grated rind of 1 lemon. Mix and bake till done, but not
watery; then, having beaten the whites with a cup of white sugar (powderctl
always for this) to a froth, replace for a few moments to brown. If needed for
a dinner-party, it improves the appearance by spreading on the top of the pud-
ding, when taken from the oven, a layer of preserves or jelly and theu tha

PUDDINGS.

845

sugar and whites of the eggs over the jelly; set it back lu the ovca and bake
Blightly, to be served when cold; cut in slices it is very beautiful.

Remarks. — Butter and sugar creamed, and the juice of the lemon creamed
in, is not amiss when served, especially for the dinner-party. But sifted sugar
over it does nicely,

Cracked-Wheat Pudding.— Unskimmed sweet milk, 1 qt. ; sugar and
cracked-whuat, each 1 cup; a bit of cinnamon; stir together and place in an
oven of medium heat. When about half done stir in the crust already formed,
and leave it to form another, which will be sufflciently brown. Try when itiis
done by tasting a grain of wheat, which must be very soft This, served hot
or cold with sweetened cream or ricli milk, is not only delicious but a very
healthful pudding. So is the following, with the same sauce:

Poor Man's Pudding, Boiled. — Molasses, water, chopped suet and
raisins, each 1 cup; saleratus or soda, 1 tea-spoonful; salt, 1 teaspoonful, and
sifted flour to make a stiff batter. Tie in a prepared cloth [see general direc-
tions] and boil 2 hours. Of course, it must be put into boiling water and kept
boiling all the time. [See last remarks for a suuce.]

Floating Island Pudding, No. 1 — Very Nice.— Eggs, 8; sweet
milk, 1^ qts.; sugar, 5 heaping table-spoonsful; vanilla and lemon extracts, or
any other two kinds of extracts. Diiiections — Separate the whites, and make
a custard of the yolks with 4 spoonfuls of the sugar and the milk, flavored
pretty freely with one of the extracts; and when properly made, put into a suit-
able glass dish and set in a cool place, to be ready for the " floats," to be made
with the whites of the eggs and the otlier spoonful of sugar, and slightly flav-
ored with the other extract, as follows: Beat the whites, with the spoonful of
sugar and slight flavor, to a stiff froth; have a shallow pan of water — or milk is
best, if you have it — boiling hot when the froth is hot; then, with a wet spoon,
take up this wliite froth and poach (boil the same as poaching eggs, which see)
them in the water or milk, turning once to ensure cooking both sides, and when
all is poached, carefully place these, the large end outwards (if properly done,
they will keep tl:eir oblong shape), on top of the yellow custard. Each piece
of the "floats" may have a bit of colored jell upon them, if you choose, for
ornamentation.

Remarks. — You may say, this is too much trouble Of course, it is con.
fliderable labor; but you can't have nice things without a certain amount of
labor, and as this would only be expected upon occasions of the presence of
especial friends, it might be a pleasure to make it; otherwise, take the following,
No. 2 — the more common plan. If not so large a supply is needed, take half
the quantities.

Floating Island Pudding, No. 2. — Ingredients and quantities the
same as No. 1, lining the dish, however, with strips of cake, pour in the yellow
custard, when properly cooked, and place the beaten white froth upon the top
as a whole, and put on a few bits of colored jell, if you like; but if it is in a
dish which you can set in the oven 3 or 4 minutes, to slightly brown the frost-
ing, do so before putting on the bits of jell.

S46

DB. CHASE'S RECIPES.

Blanc-Mange, or Substitute for Pudding. — Sweet milk, 1 qt.j
corn-starch, 1 cup; sugar, % cup; salt, 1 tea-spoonful. Directions — Heat the
milk to a boil, and stir in the salt and corn-starch, and boil 10 minutes (in a
farina, or rice-kettle), and stir it all the time, so it shall not burn. Remove from
the fire, and itir in the sugar and flavoring extract to taste. Pour into cups,
and set in a cool place. Eaten cold, with sugar and milk, or powdered sugar,,
as you prefer, or have.

Remarks. — If j'ou want it richer, beat 3 eggs, yolks and whites separately,,
and stir in the yolks 3 minutes before removing from the fire; and the whites,
after removing and stirring in tJie sugar. It does nicely without the eggs. I
have so eaten it many times, with a lea-spoonful or two of sugar dippc' on,
then pouring over a litt'" milk. Irisli moss, gelatine, tapioca, etc., can be used
in place of the corn-starch, to make blanc-mange; but this is nice, and the easi-
est made-
Quick Pudding, Baked. — Eggs, 1; sugar, 1 cup; melted butter, 1
table-spoonful; sweet milk, 1 cup; soda, )4, tea-spoonful; flour, 3 cups; bake in
a quick oven, about }4 hour, or a little more. Eat with any sauce preferred;
or the quickest is, batter, 1, ami .suu:ar, 2 spoonfuls, creamed together.

Strawberry Float Wo. 3— A Substitute for Pudding.— Cap

and sugar to teste 1 pt. of nice fully ripe strawberries, and set aside One hour;
then mash them through a colander; beat the whites of 6 eggs to a stiff froth,
and stir into the mashed berries; whip all till the spoon will stand erect in them.
Serve with rich cream. — Good Cheer.

Float No. 4, With Corn Starch or Flour.— "M," of Ma.son,
Mich., in answer to " Kitties' " inquiry in the Blade for afloat, sends the follow-
ing, which she says is simple and easy to make and good— very desirable points:
"Take2pts. sweet milk and put in a large spider or sa- jepan on the stove.
When it boils have the whites of 2 eggs beaten to drop in the milk. While
they are scalding, bert up the 2 yolks with J^ cupful sugar and 1 table-spoonful
corn starch or flour wet with a little cold milk. Take out the whites with a
skimmer to drain, and stir in the above mixture. Set away in the cellar until
tea-time. "

Remarks. — Of course, when cold or cool, the whites of the eggs are placed
on top of the float. If put into cups or glasses to be ready to serve when cold,
the white is cut up and a part placed on each cup. Or, the white may be cut
into dice and scattered on top when partially cool; or ripe berries of any kind,
or pieces of cake, or lady-finger cakes (which see) may be laid upon the edge of
the dish, when it is cooled in a large one, for variety's sake.

B^-tter Pudding No. 1 , Boiled or Steamed, with Sweet Milk.
— i^Mour, 1 cup; sweet milk, 1 qt. ; eggs, 6; salt, 1 tea-spoonful. Diuections—
Rub the flour smootli with a little of the milk, adding the bi^lance, salt and
well-beaten eggs. Turn this into the pudding-cloth and tie tight, leaving room
for it to swell one-third Boil 2 hours; serve with liquid sauce. Great care
must be taken in boiling puddings to have the water boiling when you put the
pudding in and to keep it boiling all the time, fc eaming is the safer way

PITDDINQS.

U"!

A.lways keep a kettle of boiling water to fill up as it boils away from the pud-
!liug. For a pudding-cloth get % oi & yard of white drilling. Keep an old
saucer in tlie bottom of the kettle to save the pudding from burning. — Christian
Union.

Remarks. — Steaming is not only the safer way, but it is, of late, much the
more common way, and no doubt, much the most healthful way. Any of the
sweet sauces, heretofore given, will be nice for this or any of the following bat-
ter puddings, unless otherwise directed.

Batter Pudding No. 2, with Sour Cream, Baked.— Sour cream.
Hour, and sweet milk, each, 1 cup; eggs, 3; a little salt, and soda, % tea-
spoonful. Directions — First rub the flour smooth with the cream, then add
tlie milk and the well-beaten eggs, salt and soda, and bake in a quick oven.
To be eaten with highly sweetened cream or milk to make up for the absence
of sugar in the pudding. '

Batter Pudding, No. 3, with Sweet Oream, Baked. — Sweet

cream, % cup; sweet milk, 1 cup; eggs, 3; flour, 4 table-spooufuls; butter, 1
table-spoonful; sugar, 1 cup; 1 lemon. Directiots — Work the same as the
last above, grating in the yellow rind of half the lemon, and putting in half
the juice, saving the other half for flavoring the butter and sugar, to be creamed
to serve it with ; bake in a moderate oven.

Fruit Batter Pudding, No. 4, with Sour Milk, Baked or
Boiled. — Sour milk and sugar, each 1 cup; flour, 1 pt. {\% cups); cream tar-
tai', 1 tea-spoonful; soda, % tea-spoonful; home-made dried fruit, English cur-
rants or raisins, as most convenient, or preferred, IJ^ cups; eggs, 2, well beaten;
a little salt and the flavoring extract preferred, 1 table-spoonful. Bake in a
moderate oven %to \ hour, or boil in a mould, cloth, or tin pail, covered, 3
hours. To be eaten with cream and sugar, maple syrup, or any other sauce
preferred.

Batter Pudding, No. 5, Without Milk or Sugar, Except in
the Sauce, Baked. — Flouv, 1 cnp; eggs, 3; a little salt, and soda, 1 tea-
spoonful; mix or general principles. Bake in a reasonably hot oven, and serva
with the following:

Sauce for Same, or Any Other Pudding. — A table-spoonful of flour rubbed
smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1
cup, rubbed well with butter, ' ^up, and as soon as the milk comes to a boil
again put in the creamed sugar and butter, and contir "^ boil 2 or 3 minutes
only, and serve, both pudding and sauce, hot.

Batter Pudding, No. 6, Rich with Sweet iililk and Eggs.-

Sweet rich milk, 1 qt. ; eggs, 8, beaten separately, very light; flour, sifted, 12
table spoonfuls; a little salt. Beat the batter perfectly smooth, and bake in a
quick oven, and serve ir mediately, vvi^h butter and sugar creamed, and flavored
to suit each maker's taste, or preference.

Batter Pudding, Extra, No. 7, mth Pork and Raisins,
Steamed.— Sifted flour, 3 cups; sweet milk, 2 cups; chopped raisins, 1 cup;

:• r

■348

DR. CHASE'S RECIPES.

•1 )

molasses, }4. cup; chopped, fat, salt pork, % ot a cup; soda, 2 tea-spoonfuls.
Steam 3 houre. Serve with any sweet sauce, dipped on freely. — Fostoria Review.
Retnarka. — I have found their "domestic recipes" reliable every time, which
Is more than can be said for man^ newspapers; but I know the value, or worth-
lessness of a recipe, for the last 15 years, as quickly as I read it; hence blame
the author if the recipes he gi"es fail in any case.

Suet Pudding, No. 1, with Sour Milk, Splendid, Steamed.

— Julia M. M. writes to the Western Rural, as follows, upon the suet pudding
question; and as ladies make all their explanations before they give the recipe,
I will let her speak for herself, simply saying she headed it, " Splehdid Suet
Pudding," and then proceeded by saying: " Our suet pudding for dinner was
so very nice, and gave such general satisfaction, that I send the recipe for the
benefit of my Rural sisters, as it may be new to some of them. It is particu-
larly nice and convenient for house-keepers, as it will keep nicely a month or
two in a cool, dry cellar in earthen jars or a tin box, and a part of it may be
sliced ofif and steamed from time to time, as needed — when, with suitable sauce,
it will be found as good as when newly made. Take suet, chopped fine; rais-
ins, chopped; syrup and sour milk, each 1 cup; English currants (of course
■washed and picked over, to free them from dirt and little gravel stones), y^
cup; soda, 2 even tea-spoonfuk. Mix the suet, raislus and currants well into
the syrup; then add the sour milk, next the soda, pulverized and well mixed in
a handful of dry flour. Stir until it begins to foam; then add flour enough to
form a stiff batter. Steam \y^ hours. For a large family double the quan-
tity, and steam 2 hours. Serve hot, with tlie following:

Sauce, Lemon, for Same. — Butter ani sugar, }y^ cup, each; beat these
together with flour, 1 heaping table-spoonfu). Pour into it, a little at a time,
stirring all the while, boiling water, 1 pt., and let it simmer on the stove a few
minutes. Add lemon extract, 1 tea-spoonful, and the juice of 1 lemon. Or
the following:

Lemon Sauce for Any Pudding. — One large cup of sugar; nearly ^ cup
of butter; 1 egg; 1 lemon, all the juice and half t'^" grated peel; 1 tea-spoouful
nutUxbg; 3 table-spoonfuls boiling water. Directions— Cream the butter and
sugar, and beat in the egg whipped light; the lemon and nutmeg. Beat hard
10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail,
and set within, or upon, the uncovered top of the kettle, which vou nuxst keep
boiling, until the steam lieats the sauce very hot, but not to boiling. Stir con-
stantly.

Remarks. — I see thw is modified, slightl}', from one of Mrs. Harland's, in
" Common Sense in the Household," still it will be found a very nice sauce, for
any pudding.

The winciples given by "Julia" are all correct, but most people use
twice as much sugar as butter in making sauces. Cooks can suit themselves.
See "Hunter's Pudding" for corroboration as to the keeping properties of this
or any puiding which has plenty of these dry fruits in them and are made with
a " stifi " batter, when well covered and kept in a dry, cool cellar, or other cool
place,

PUDDINGS.

34»

Suet Pudding, No. 2, "With Sweet Milk and Crackers, Baked.
^Suet, chopped fine and freed from strings (to skin the membrane of the suet
is to "free it from strings;" see the firat, or " Englisli Plum Pudding," and the
remarks following it, as to " skinning" suet to save time), }^ cup; fine cracker-
crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1
tea-spoonful. Directions — Beat the yolks with the sugar: add to them the
cracker and milk; then the suet; whip the w^hites and add lastly, leaving out
the white of one to whip for the frosting; bake about 1 hour; make the frosting
by beating, and adding 1 table-spoonful of powdered sugar; spread your frost-
ing on when the pudding is baked; set it back in the oven to give it a brown,
watching closely; and, before sending it to the table, ornament with dots of cur-
rant jelly. — Letters of Experience.

Bemarkf. — "Experience" is necessary to do things well. The author, '
when he began his work of making " receipt books," had great difficulties to
overcome; but twenty years of experience enables him to tell at a glance now
what formerly would take a long time, and often several tests to accomplish.
Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I
have done. See, also, " Plum Puddings," which are generally made with suet,
in place of other shortenings.

Stale Bread Pudding, With or Without Fruit.— Stale bread (dry
bread or hard crusts), grated, 2 qts. ; eggs, 5; sugar, raisins and English cur-
rants, each 1 cup; butter, ^ cup; spices to suit. Directions — Soak the bread
m water sufficient to cover it (milk is much better); whip the eggs, theji the
sugai into them; pick over the raisins, mash and look over the currants, melt
the butter, and mix all nicely together, having mashed the bread-crumbs into a
pulp; and if not sufficiently moist, add a little more water or milk, whichever
you are using, to make a suitable batter. Having lined the pudding-dish with
a nice crust, pour in the mixture and put a thin crust over of the same; bake in
a moderate oven about 1 hour; serve with any of the " sweet sauces " preferred.

Remarks. — Home-made dried fruit may take the place of the foreign kinds,
remembering that home-dried currants require double the amount of sugar. If
no fruit is used, you will still have a nice pudding. And if you cut prunes in
bits from the " pit," you also have a nice pudding.

Bread Pudding, Aunt Rachel's.— "Aunt Rachel," in the Pjural New
Yorker, says: "A pudding may be made of small pieces of bread, if the fam-
ily taste does not rebel. [I never see the family taste rebel against so good a
pudding.] The bread should be broken fine, covered with milk, and set on the
stove where it is not too hot, until it becomes soft. Remove and stir in a table-
spoonful of sugar, 1 of butter, a small tea-spoonful of salt, also a ' 'nch of cin-
namon, or allspice, and, if likod, J^ cup of chopped or cut rais' , or driea
raspberries. When cool enough, stir in an egg, well beaten, and bake 1 hour in
a moderate oven. To be eaten with cream and sugar, or pudding-sauce, as pre-
ferred "

Remarks. — This is like what my wife used to make, except she used tr put
the raisins in whole, to which I should never object; nor did I, as above
remarked, " ever see the family taste rebel against it."

850

J)R. CHASE'S RECIPES.

"Aunt Rachel" adds: " I knew a lady who kept all the broken pieces of
bread in a bag, that was hung where they would dry and not mold, and she had
the material for a pudding always at hand. The price of flour and cost of liv-
ing would determine whether such economies would pay." It would pay,
unless it may be for fanners, who raise their own wheat and have fowls to feed
the broken pieces of bread to.

Quick Pudding. — When hurried, butter a pudding-dish well, and put
in a layer of stoned raisins, cut into halve.-; then fill up with small bread-
crumbs, or rolled crackers; beat an egg, and mid a little milk, a pinch of salt
and a spoonful of sugar; stir well and poiu- over the crumbs and bake iu a
moderate oven. Turn out upon a plate just at time of serving.

Honey Pudding.— Best honey, % lb., with 6 ozs. butter, to a cream,
and stir in a cup of bread-crumbs; beat the yolks of 8 eggs, then beat all
together for 10 minutes; pour in suitable dish to set in water aud boil, or steam,
1% hours. Make a sauce with arrowroot or corn starch, and flavor with extract
of orange.

Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam,
as Sauce for Same, and a Cordial for the Children.— A writer in the
Western Rural gives the following very nice ways of using this delicious finit
in its season- For the pudding: Take nicely ripe blackberries and sweet milk,
each 8 pts. ; eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the
author would say baking powder, as it acts quicker), 2 tea-spoonfuls, and flour
to make a suitable batter to handle with a spoon, if to be baked; and as stiff as
can be worked if to be boiled. To be eaten with any sauce, or the following jelly
or jam:

For the Jelly. — Place perfectly ripe blackberries in a porcelain kettle witli
just water enough to keep from burning, stirring often, over a slow tire, until
thoroughly scalded; then strain or drain through a jelly -bag, the berries having
been well mashed by the stirring in scalding— twice through, if necessary to
make it clear; — measure, and put the juice on the stove and boil briskly 10
minutes ; then add equal measures of nice white sugar, and continue to boil
until a bit of it dropped into a glass of very cold water sinks at once to the bot-
tom, instead of dissolving much in the water, when it is done, and makes a
splendid sauce for the pudding.

For tJie Jam. — To each pound of the berries put, for present use, half as
much light brown sugar, and boil to thoroughly cook the fruit, and tise as sauce
for the pudding; but for longer keeping, for winter use, use berries j.id sugar
equal weights, and cook carefully 1 hour, stirring- constantly to avoid burning.
It is a cheap and excellent preserve, of wliiolx the ehildnn are very fond; and
it is valuable for the younger ones having the least tendency to bowel complaints,
and may be given half-and-half with the cordial, flavored highly with cinnamon,
of which most children are very fond.

For tJui Cordial. — Take the very ripest blackberries, mash them in a suitable
tub or pail, pressing out the juice through a stout piece of muslin; and to each
quart put 1 lb. of best loaf or luiiip sugar, also iu a porcelain kettle, pouring ou

PUDDINGS.

851

the juice, and as soon as softened place on the stove and boil to a thin jelly
only; and when cold add brandy, % pt. to each pound of sugar used. If this
is to be given to very young children, the jelly may be used in place of the jam,
in equal pp.rts, thus avoiding the seeds. For a child of 2 to 5 years, put 2 or 3
table-spoonfuls of each into a glass with a tea-spoonful of essence or extract of
•cinnamon, mixing thoroughly, and giving a tea.to a table-spoonful of it as often
as they like, or every half hour until relieved.

Remarks.. — This shows the great value and variety of ways in which tliQ
blackberry may be used. (See also the Blackberry Cordial in the Medical
Department.)

Whortle (Huekle)IBerry Pudding, Boiled.— Eggs, 4, well beaten;
«weet milk, 1 pt. ; salt, 1 tea-spoonful ; nicely assorted and fully ripe whortle-
berries, 8 pts; stir all well together, then stir in sifted flour to make a stiff bat-
ter, tie tightly in a properly prepared pudding-cloth, mold or dish, and boil or
steam 2 hours. To be served with any sweet sauce, or sugar and butter creamed.

Beefsteak Pudding, Boiled. — Cut into small pieces tender, round
iDeef steak, 2 lbs. ; season with a little salt and pepjicr; celery, or celery salt (an
urtii-e now in the market), and summer savory, euch, 1 tea-spoonful; a few
sprigs of parsley, if you have it, chopped, and if you use fresh celery, chop it,
too; and 1 small onion, chopped very fine (if you tolerate them at all); mix the
seasoning well together; having lined the pudding dish with a crust or paste, as
•directed below, put on a layer of the steak, and sprinkle on some of the season-
ing, and so fill in all with alternate layers of steak and seasoning; then dip over
with a spoon sufllcient hot water, and cover in with a top crust, and lay upon
this a buttered paper, covered with a suitable plate; stand it in a basin of boiling
water and let it continue to boil 2 hours; then remove the plate and paper, and
set in a hot oven a few minutes to brown. Sufficient for 5 or 6 persons.

For the Paste. — Flour, 1% cups; salt, \^ tea-spoonful; eggs, 1; butter, oi
what is better for this paste for meat, beef, or other drippings, 2 table-spoon-
iuls; water, about % cup, to properly wet up the flour.

Meat and Rusk, or Bread Crumb Pudding, Baked.— Chop any
kind of cold meat, with an equal amount of cold salt pork, or better still, sea-
son it well with butter, pepper and salt, and add 2 or 3 beaten eggs. Then put
into the buttered dish a layer of rusk, or bread crumbs; wet with milk; or in
place of these, cold boiled rice, or hominy, and so fill in, in alternate layers;
crumbs, or rice, or hominy being first and last; cover with a plate, and bake 5^
of an hour; remove the plate to brown the top, and serve hot, in place of other
meat. (See also Potato Pudding, No. 2, below.)

Potato Pudding, Wo. 1, Baked. — Large mealy potatoes, 6; eggs, 6;
sugar, 2 cups: butter, 1 cup; flour, % cup; milk, or if you have it, cream, 1
pt.; 1 lemon, and a little salt. Diuections— Boil, or steam, the potatoes and
mash nicely, stirring in the yolks of the eggs; beat the whites to a froth and
stir in the sugar, flour, milk, or cream, the grated rind of the lemon, and salt;
squeeze out the juici . and stir all together, and bake about 1J>^ hours. Sugar
and cream, or sugar and butter savice. Very nice.

35i;

DR. CHASE'S RECIPES.

Potato Pudding, No. 2, with Meat or Fish, Baked. — Steam
and niiish mealy potatoes, juitl season with butter, cream, salt and pepper, or
for eating, butter; butter tlie dish and place a layer of the potatoes on the bot-
tom; then, having finely chopped meat, or finely picked fish, put a layer of the
one used, and so on alternating, finishing -with a layer of bread or cracker
crumbs, Avith a few bits of butter and a little water, or milk to moisten, at last;
cover, till nearly done, with a paper, and bake about 1 hour. If fish is used
stir into it a beaten egg. " Very nice " does not express the full parts.

Sweet Potato Pudding. — A writer in the Blade Household gives ua
the following ingredients: Buy sweet potatoes, 3 lbs. (they are sold by tho
pound now almost wholly); brown sugar, J^ lb.; butter, ^ lb.; cream, 1 gil'i
(H Pt-); 1 grated nutmeg; a small piece of lemon peel; eggs, 4; fiour, 1 table-
spoonful. DiKECTiONS — Boil the potatoes well and mash thoroughly, passing
it through a colander; and while it is yet warm mix in sugar and butter; beat
the eggs and mix in when cool, with the flour, grated lemon peel, nutmeg, etc.,
very thoroughly; butter the pan and bake 25 minutes in a moderately hot oven.
May be eaten with wine sauce. I would say yes, or any other sauce, and still
be good, very good.

Indian Pudding, Wo. 1, Baked.— This pudding was made at the
Cataract House, Niagara Falls, by Mrs. Polk, for thirty-six successive seasons:
One quart of milk put on to boil; 1 cup of meal, stirred up with about a cup
of cold milk; a piece of butter, about the size of an egg, stirred into the hot
milk, and let boil; beat 6 eggs, or less, with 1 cup of powdered sugar, and add
a tea-spoonful of ginger and nutmeg; then stir the whole together, and have it
thick enough to pour into the dish, buttered. Bake in a quick oven.

Sauce for Same. — One cup powdered sugar; J^ cup butter, beaten to a
cream. Flavor with nutm(!g and a little wine or brandy, to taste.

Remarks. — Myself and family spent several days at the above hotel, in
1874, where we were so well pleased with this pudding — as has always been my
custom, in my travels, if I found some particularly nice dish upon the table — I
made an effort (through the waiter) to obtain the recipe, and, by "oiling the
machinery," at both ends of the route— paying waiter and cook — I succeeded.
I have given it wonl for word as dictated by Mrs. Polk (colored), who was
highly gratified because we were so much pleased with her pudding, assuring
us she "had made it in the same house for thirty-six seasons, without missing
one." The family having made it many times since, I can, therefore, assure
everyone " it is genuine," and very nice indeed. Coarse meal is considered
better than fine for baked i)uddings; and if the milk is i"ich by stirring in the
cream so much the better. They are made without eggs, molasses taking the
place of sugar, as No. 2.

Indian Pudding, TiTo. 2, Without Eggs, Baked.— Indian meal, 1
cup; butter, or lard, 2 table-spoonfiils; molasses, 1 cup; salt, }{ tea-spoonful;
cinnamon, or ginger, as preferred, 1 tea-spoonful; mix all these nicely, and
pour in boiling milk, 1 qt., mixing thoroughly, and put into a buttered
dish; and when ready to set in the oven stir in cold water, 1 cup; bake %\xi 1
hour.

PUDDINGS.

86^

Remarks. — The water, it is claimed, gives the same lightness as the eggs—
certainly it can not give the same richness.

Indian Pudding No. 3, Old-Fashioned, Baked. — Scald milk,
1 pt., and pour it upon Indian meal, 1 cup; add a beaten egg; molasses, %
cup; salt and cinnamon, to taste; add cold milk, 1 pt., and bake about 2 hours,
stirring 3 or 3 times while baking to make it wheyey.

Rtmarka. — This, it wiU be seen, has more meal in proportion to the milk,
and consequently is not quite so much of a custard, but more of a pudding—
the more eggs and milk, the more they are like custards.

Indian Pudding No. 4, Steamed.— Sour milk, 2 cups; Indian meal,
1*^ cups; wheat flour, 2 cups; soda, 1 tea-spoonful, dissolved in a little of the
milk; a little salt, and chopped raisins, ^ cup. Mix all, and steam 2 hours.
To be eaten with any sauce preferred.

Indian Pudding No. 5, With Sweet Apples, Baked.— Sweet
milk, 2 qts. ; scald 1 qt., and stir in Indian meal, 10 rounding table-spoonfuls;
molasses, }4 cup; salt, 1 tea-spoonful; then stir in chopped sweet apples, 1 cup,
8ud bake 3 hours in a moderate oven.

Com Starch Pudding.— Sweet milk, 1 qt.; com starch 4 table-spoon-
fuls, nicely rounding; eggs, 5; sugar,' 1}^ cups; ^ grated nutmeg, or other
flavor to suit. DrBECTioNS — Put the milk in a suitable dish to set in water to
boil (it is always safer to boil milk in this way); when it boils stir in the beaten
yolks, corn starch, 1 cup of the sugar, and flavor, and continue the heat to
cook the starcli; then put into the baking dish and set in the oven 15 or 20 min-
utes, having the whites beaten with the ^ cup of sugar, and a little flavor if
desired; put ou top and brown nicely.

Cream Pudding.— Stir together 1 pt. of cream, 8 ozs. of sugar, the'yolks
of 8 eggs, a little grated nutmeg, add the well-beaten whites, stir lightly, and
pour into a buttered pie-plate, on which has been sprinkled the crumbs of stale
bread to the thickness of an ordinary crust; and over the top also sprinkle a
layer of tlie grated crumbs, and bake. Very nice. (See also cream pies.)

Bemarka.— And now, it appears to the author, that with about sixty recipes
for puddings — a different one for each Sunday in the year, Fourth of July, ana
Christmas, too, — some very rich, and others plain, there need be no family
which can not select one to suit special occasions, as the visits of friends, holi-
days, etc., and also such as shall meet the demands, with plain puddings in
places where the richer materials are not to be had, or when, although every-
thing might be obtp.ined, yet, the pocket-book does not allow it, or the health,
or rather, the want of health, will not allow rich food. Every condition as well
as desire can be met satisfactorily. So we will next see what we can do in
the line of pies.

■^■A '

I>IES-

i^XES.— The Pie of Our Fathers— Mlnoed "Pie.— General Remarka.
—Any pie, to be good, ought to have a light and flaky crust, or "pastry," as
more recently called, and the filling should be put in sufficiently thick to remove
all suspicion of stinginess on the part of the maker, both of which points are
most eloquently brought out in the following communication of Jennie June's,
to the Baltimoi'e American, written more particularly as a defence of the minced
pie, or "the pie of our fathers," as she calls it, against which so much has not
only been said, but written. It is so rich in thought, eloquent in argument, and
correct in its principles of instruction, it is worthy of a perusal, at least on
Christmas occasions, by all lovers of minced pie, who have not "abused their
stomachs," as she puts it, "until they have become dyspeptics." Such persoon
may feel grieved that they cannot allow themselves to indulge in this luxury
any more, but they should have been reasonable in an earlier day, then they
would liot feel a necessity for complaint. Some writers claim that minced pica
are bad, only, when eaten just before retiring. Such a plan witli any food, to
be made a habit of, is bad. The stomach needs, and mtist have rest, as well as
the body, or it will sooner or later make a complaint, never to be forgotte»^.
She says;

" I feel moved to say a word in defense of not only the pie in general, bm
the pie in particular — the symbolic mince pie, which the people who have
iibused their stomaclis until they have become dyspeptics unite in abusing. The
mince pie is a very ancient institution, and the only pie that has religious sig-
nificance. The hollow crust represents the manger in which the Savior was
laid; its rich interior, the good things brought by the wise men as offerings and
laid at His feet. A good mince pie is not only better for digestion than a poor
one but it has a representative character of its own — it symbolizes our love and
devotion to the divine principle to whicli the Christmas festival is consecrated.
Mince pies should be prepared with a due sense of their character and import-
ance. They should not be eaten often ; but they should be well-made of fine
and abundant material.", and, when served, received with due regard and given
the place of honor. Thin layers of impoverished mince, inclosed in flat,
ooramic (hard, like earthenware) crust, are not mince pies; they are the small-
souled housekeepers substitute for the genuine article. The true mince pie Is
made in a brown or yellow earthen platter, is filled an inch thick with a juicy,
aromatic compound, whose fragrance rises like incense the moment heat is
applied to it, and it comes out the golden brown of a russet which has been
kissod by the sun. No common or nerveless hand should be allowed to prepare
or mix tlie ingredients for this sum of all pastry. Every separate article should
he cut, cleansed, chopped, sifted, witli strong but reverent touch, and the
blending should be effected with the sweetc t piece of the apples, reduced by
boiling with the sirup of the maple and sacramental wine. Thus ihe spices of
tile East, the woods of the North, the sweetness of the South, and the fruit of
iliO West is laid under tribute, and the result, if properly compounded, is a pie

854

PIBS.

r55

that deserves the esteem In which It was held In ancient times, and does credit
to the skill of our foremothers, who brought it to its present state of perfection
and to the good judgment of our forefathers, who appreciated and ate it. Let
us defend and sustain one of our time-honored institutions against the attack of
a weak and effete generation, which, having demoralized itself bv indulgence in
many more obnoxious pleasures of the table, makes the "pie the scapegoat,
and especially the "mince pie," which, when deserving of its name, is a revela-
tion of culinary art — a kitchen symphony — deserving the respect and consider-
ation of all who understand and appreciate a combination and growth which
has achieved the highest possible result."

Pastry, or Crust, No. 1, for Minced and all other Pies.— As

It is of the utmost importance to have a light and flaky crust for minced pies, as
well as all others, I will give two or three plans of making. The first is the
celebrated Soyer's Receipt given by "Shirly Dare," in the Blade Ilouseliold;
and, although it is some labor to make it, it will pay to follow it whenever a
very nice, flaky crust is desirable. It is as follows:

" To every quart of sifted flour allow the yolk of 1 egg, the juice of 1
lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the
flour, in which put the beaten egg, the lemon and salt, and mix the whole with
ice water {vei-y cold water will do) into a soft paste. Roll it out, put the butter,
which should have all the buttermilk thoroug;hly worked out of it, on the paste,
and fold the edges over so as to cover it. Roll it out to the thickness of a
quarter of an inch; fold over one-third and roll, fold over the other third and
roll, always rolling one way. Place it with the ends toward you, repeat the
turns and rolls as before twice. Flour a baking sheet, put the paste in it on ice
or in some veiy cool place half an hour, roll twice more as before; chill again
for a (juarter of an hour; give it twc -nore rolls and it is ready for use.

" Tliis is very rich paste, and may be made with Jinlf the quantity of butter
only, cliopped tine in the flour, rolled and chilled, forming a very light puff
paste that will rise an inch, and be flaky throughout."

Remarks. — The object of chilling the pastry, by putting it upon ice or into
a cold place, is to keep the butter cold, so it shall not be absorbed into the crust,
but keep its buttery form, which makes it flaky, by keeping the dough in layers,
while the many foldings and rolling out makes them thin, like flakes of snow.
But it is only in hot weather that this chilling becomes necessary, and not then,
unless you desire it to be flaky. In making pie by the last paragraph above,
using only yi, Ih. of butter to 1 qt. of flour, for common use, the lemon juice,
and Qgg too, maj'^ be left out, using the salt however, Still the yolk of an egg
gives some richness, but more especially a richness of color. And even hal;f
lard, or "drippings" may be used, as indicated at* the close of the 1st receipt
below, and be good enough for all common purposes, using the egg, or not, as
you choose.

It has always seemed to me, however, that pic-cnist ought to have soda
or baking-bowder in it to make it light; and to be certain about it, I have
just called on one of our best bakers in the city and asked liim about it.
He tells me that some bakers keep flour, sifted with baking-powder or soda,
ready for use; and, in making cnist, they take one-fourth of the amount of flour
to be used from tliat having the baking-powder or soda in it, to make the crust
rise a little, and help to prevent any spggyness from using a juicy pie-mixture;

iOQ

DR. CHASE'S RECIPES.

1)ut he says it depends more upon the heat on the bottom, or rather from the
want of tt proper heat at the bottom of many stoves. With -he uniform licat
of the bottom of a baiter's brick-oven they have no trouble, generally, in baking
the bottom crust so it is done, and hence not soggy. To do this in a stove-oven,
move the pie occasionally to another part of the oven, where the heat has not
been absorbed or used up in heating the plate or tin — in other words, see tliat
the bottom of the oven is kept as hot as it ought to be, and you have no soggy
or under-done crusts. Pies, not to be eaten the day they are baked, should be
baked harder than those for immediate use, to prevent the absorption of the
Juice of the pie or dampness from the air.

Tliis baker also gave me the following as the best glaze to prevent the
escape of the juices of very moist pies, as apple, peach, pie-plant, etc., of any
thing that can be used.

Pie-Crust Glaze— To Prevent Escape of Juices.— Dust flour all
around the outer edge of the crust, after the mixture is put in; then wet this
completely, witli a brush or otherwise, before laying on the top cnist, and.pinchi
together, and no juice can possibly escape; but if any place is not wet, there
the juice will escape. He thinks it far preferable to the white of an egg, or
anything he knows. Bakers keep a small soft-haired brush for this purpose.
But I guess the women will find a way to do it, even if they tie a bit of cloth on
a stick, and keep it for that purpose. However, I will guarantee that to wet
up a little flour into a rather thick, smooth paste, and apply a little of it with>
Uie swab, finger, or brush, will do the same thing, in less time and with greater
certainty of touching every part, than by using the dry flour and depending on^
wetting every part of it — this much for the Doctor's inventive genius. I believe,,
also, this glaze will be just as nice, or nicer even, than the egg, to have a light
coat of it put over the crust of minced or other juicy pies, as named above, and
allow it to dry a minute or two in the oven or to stand a few minutes upon the-
table, before putting in the pie-mixture, to prevent the under-crust from becom-
ing soggy by absorbing the juices before the baking is completed. We use tlie-
word pastry as synonymous, or meaning the same as pie-crust, probably from,
the fact that these mixtures, in an early day, were baked in a cnist, or paste,
without a dish or tin, and were called "pasties," or "pasty" — like pjxste —
on the same principle that we now make turn-over pies, frying in hot fat; as
Shakespeare says: " If you pinch me like a pasty," etc. So " pinching" is the
thing to do, to prevent the escape of any of the mixture or juice from thi
■welling or puffiness, caused by the necessary heat to bake the pie properly.

Cream Pastry or Pie-Crust, No. 2.— This is the most healthy pie-
crust that is made. Take cream, sour or sweet; add salt, and stir in flour t\
make it stiff; if the cream is sour add saleratas in proportion of one teaspoonful
to a pint; if sweet, use very little saleratus.

Remarks. — Soda will do very well in place of the saleratus, when that I»
not to be obtained.

Pea Pie-Crust, No. 3. — Stew the split peas as for dinner. Strain
tiirough a colander or coarse sieve. Then add equal parts good wheat meal

PIBB.

as7

<(8iftcd Grnhara •will do nicely) and flno corn meal sntflcicnt to make a soft
dough. Encud well for fifteen minutes, adding mixed meal enough to make a
moderately stiff dough, t' \ roll out and use aa any other pie-crust. Ah it
•cooks very quickly, it is i.c- best to put in for a filling, any fruit that requires
long cooking.

Remarks. — This is undoubtedly of German origin, as they make great UM
■of tlie split pea soup, etc. But you may be assured of its healthfulness, for
the Germans, with their plain cookery and hard labor manage to be healthy and
long-lived people.

Baking the Pastry Before Putting in the Fie Material.

— It has always seemed to the author that to bake the under crust
before putting in any juicy pie, as mince, custard, lemon, etc., as it will be
seen in the cream pie. No. 1., below, would ensure a light and more healthy
<;rust, by preventing the absorption of the juices, and consequently, a soggy
and indigestible crust, which I never eat. I tliink there is nothing that will
pay better in pie making than this, and especially so with any not to be eaten
the day they are made. It will take but a few minutes to do it, pricking th«
crust the same as you would crackers, to prevent their blistering, or pulling up,
in some part of them.

Minced Pies, No. 1. — Boil a fresh beef's towgue (or very nico tender
beef in equal amount, about 3 lbs), remove the skin and roots (any remains of
the wind-pipe, blood vessels, etc.) and chop it very fine, when cold; add 1 lb of
chopped suet; 2 lbs of stoned raisins; 2 lbs of English currants; 2 lbs of citron,
cut in fine pieces; 6 cloves, powdered (^ teaspoonful powdered cloves); 2 tea-
spoonsful of cinnamon; J^ teaspoonful of powdced mace; 1 pt. of brandy; 1
pt. of wine, or cider; 2 lbs of sugar; mix well and put into a stone jar and
K!over well. This will keep some time. When making the pies, chop some
tart apples very fine, and to 1 lb of the prepared meat put 2 bowls of the apple;
add more sugar if taste requires it, and sweet cider to i.iake the pies juicy, but
not thin; mix and warm the ingredients before putting into pie plates. Always
bake with an upper and under crust, made as follows:

Crust. — Lard, butter and water, each 1 cup; tlour, 4 cups.

Bemarks. — To which I would add, the yolk of an egg and a littl«
salt. As a general thing, I do not think so much brandy and wine are
used, and although I do not object to eating, occasionally, of srch a pie,
yet, as many persons do, they can leave them out, substituting boiled cider — 3
to 1 — in the place of the brandy or wine; or pure alcohol, )^ pt., would be
as strong in spirit, and cost less than half as much, while the difference in taste
would not be observed. Each person can now suit themselves and be alone
responsible. I will guarantee this much, however, no one will be led into
habits of drink from the amount of spirit they will get in a piece of pie tlm»
made — possibly one-fourth of a teaspoonful. Nearly all receipts for minced
pies contain wine or brandy; they can be used or left out, as anyone shall
•choose, by using the cider more freely.

Minced Pie, No. 2, for Ready Use.— One beef's tongue, suet, and
<nirrants, each 1 lb. ; raisins (stoned), and citron, each % lb. ; large tart apples, 8;

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23 WEST MAIN STREET

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88S

DR. CHASE'S RECIPES.

juice of 1 lemon; wine, 1 qt; and spices to taste— cinnamon and cloves are:
j;enerally used; but it always seemed to the author that black pepper should,
liave a place in them. Sweet cider may take the place of the wine; but boiled
dder is better, because there is more spirit in it. Of course, all to be properly
chopped, jnixed, etc, and put in, at least, half to three-fourths of an inch thick.

Mock Minoed Pies, No. 1, vriHla. Bread Crumbs.— Bread crumbs,
gugar, molasses, vinegar, boiling water, raisins, and currants, each 1 cup; but-
ter, % cup; spices to taste.

Mook Minced Pies, No. 2, with Cracker Crumbs. — Cracker
crumbs, sugar, molasses, boiling water, and raisins, each 1 cup; vinegar and
butter, each % cup; 2 beaten eg^is; nutmeg and cinnamon, each 1 tea-spoonful;
cloves, % tea-spoonful. Either of them will make 8 pies.

Remarks. — English currants can be added to this, if desired, or dropped
from No. 1, as one may choose. To imitate minced pies, of course, they must.
have upper as well as under crust. (See Pastry, for making the crust.)

Mook Minced Pies, No. 3, with Apples.— Crackers, double hand-
ful; tart apples, medium size, 8; raisins, 1 cup; butter and molasses, each %
cup; ground cinnamon, cloves, and allspice, each 1 tea-spoonful; salt, 1 salt-
spoonful; sugar and cider. Directions — Roll the crackers; pare, core and
chop the apples, melt the butter, and mix all, using cider to make sufficiently
moist, and if the cider is not quite tart, add 1 or 2 table-spoonfuls of vinegar,
•with sugar enough to give the requisite sweetness, which each must judge for-
himself, as tastes vary so much.

Remarks. — The apples give these pies a much greater resemblance to the-
real, than as formerly made without apples. If they are made with a light bis-
cuit crust, which is made -with at hast 1 iea-spoonful of baking powder; then
"wettiing the bottom crust -with the beaten white of an egg before the mixture is
put in, even the dyspeptic may eat them, if he can eat ordinary food. They are
healthful, as well as very palatable. Give the author the one with the apples
when he calls upon you.

Lemon Pie, Quickly Made.— One lemon; melted butter, 1 table-
spoonful; water, 6 table-spoonfuls; corn starch, 1 table-spoonful (flour -will do,
but not quite so good); eggs, 2; sugar, 6 table-spoonfuls. Directions — Grate
off the yellow, or zest of the lemon, as it is called — peel off the white part and
throw it away — then grate up the pulp, if you have a coarse grater, or chop it
fine having picked out the seeds. Put starch or flour in the water, and stir as
for gravies; then stir in the melted butter and 8 spoonfuls of the sugar, and the '
beaten yolks of the eggs with the grated yellow and pulp of the lemon. Make
with one crust only, and when baked properly, having beaten the whites of the
eggs with the balance of the sugar for frosting, put it on and give it a nice
brown. Powdered sugar is the best for frosting.

Remarks. — The advantage of this pie is it can be made in a hurry, as it is-
all made cold, except the butter. Lemon pies are quite often made with flour
hi place of the corn starch. , >

Iiemon Custard Pie, ^tra.— Sweet milk, 1 pt.; 8 eggs; 1 lemon; ^

PIBB.

cup of sugar. DniECTiON»— Mix the beaten eggs, sugar and milk together, as
for a custard; remove spots, stem, and flower end from the lemon, and chop per*
fectly fine, and stir into the custard, and bakeatOQce. — Mr». Eastman, Toledo, 0.
Semarka. — Having eaten of this pie several times while boarding there, and
considerifig it a very nice custard pie, except in its lemon flavor, I enquired as
to using lemons to flavor them without spoiling the custard, and received the
above instructions from the lady herself, and can recommend it as an " extra "
indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies.

Lemon and Baisin Pies No. 1. — Two small lemons, prepared aa
above; sugar, 1 coffee-cupful; 1 egg; butter, 1 rounding table- spoonful;
flour, Stable-spoonfuls; boiling water, 3J^ coffee-cupfuls; raisins, 1 coffee-cup-
ful; a little salt. DxRBCTioNa — Stir the flour smooth in a little cold water, and
mix all, putting in the beaten egg last, not to scald it. This mades 2 or 8 pies,
according to your liberality in filling or size of your plate. Bake with 2 crusts.

Lemon and Baisin Pies, No. 2.— Raisins, 1 lb.; 1 lemon, prepared
as in the "Extra" above; sugar, 1 cup; flour, 2 table-spoonfuls. Diuections
— Stew the raisins 1 hour, leaving just water enough to cover them; then, hav-
ing rubbed the flour smooth in a little cold water, mix all and make 3 pies.

Bemarks. — Either of these may be baked with or without upper crust, ok.
you choose, generally without. We have so many lemon' pies we must next
have an

Orange Fie. — One good-sized orange, grate the rind, and chop or slice
the inside, removing the seed; 8 eggs, }^ cup of sugar, 1 cup of milk, 1 heap-
ing table-spoonful of com starch; no upper crust. — "Keystone," Bradford, Pa.

Bemarks. — The author cannot see why any person who can make as nice a
pie as this recipe does should blush by dropping her name and taking an arti-
ficial one. So it is with some people. I can tell if the recipes are good as
soon as I read them, even if they have no name at all attached to them. Hence
I take the best I can find anywhere and everywhere, giving the proper cr6dit,
for the good of the many people who have so far patronized "Dr. Chase's
Book," not baca ise they were Dr. Chase's, but because they were good. And
I will here remark that I have often wondered that I did not see more orange
pies, even to the lessening of the lemon. For, if you get nice juicy oranges,
the flavor is delicious, and less sugar is required than for lemons. They may
bd frosted the same as lemon, if desired. What is more delicious than a nice
juicy blood orange— certainly there is but one thing which can equal it — a
luscious peach.

Cream Pie, No. 1, Crust Baked First.— For each pie to be baked
take 2 small eggs; sugar, % cup; corn starch, 2 table-spoonfuls, or half flour;
milk, 1 pt. Directions— Make your crust and have it ready baked (pricking
with a fork to prevent blistering); put the milk on to boil; beat the yolks of
the eggs, stir the corn starch in a little cold water, smoothly; then add sugar,
and stir all into the boiling milk, and continue the heat until the custard is set,
or thick; then put into the baked cnist and bake 15 or 30 minutes, having beaten
the whites with 1 tea-spoonful of cream or butter and 2 table-spoonfuls of sugar;
spread on top and brown nicely in the oven. — Henry Crane.

860

1)11 CUASE' 8 RECIPES.

liemarka. — Having eaten of this pie many times, I know it la very nice.
Tlie pumpkin pie below is from tlie same gentleman, and is equally nice of ita
kind. See, also, " Cream Pudding," which is mixed like a pie:

Cream Pie, N6. 2. — Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour,
1 table-spoonful; butter, the size of an egg; a little grated nutmeg, all creamed
together; bake like a custard, or put strips of crust across the top. — Eliza WatU,
Croton, Iowa, in Toledo Blade.

Boiled Custard Pie.— " Mrs. B. H. H.," in Farm and Fireside, gives
the following directions for making: Morning's milk, a qt. Let it simmer-
not boil; stir into it suga., 1 cup; the yolks of 3 eggs; flour, 8 table-spoonfuls,
and a little nutmeg. When it becomes thick, pour it into the crusts— which
should be previously baked — and when just done spread with frosting made of
the whites of the eggs with sugar, 3 table-spoonfuls, with a little nutmeg, and
brown slightly. This makes 3 pies.

Pumpkin Pie. — Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6
table-spoonfuls; butter, size of an egg; sugar, 1}^ cups; cinnamon, 2 level tea-
spoonfuls; ginger, % tea-spoonful; % a grated nutmeg. Dikections — Rub
the pumpkin through a colander, adding tlic butter, sugar and spices, and make
hot, then the beaten eggs and flour; mix smoothly together, and while hot put
Into the dish, having a thick crust to receive it, and bake in u moderate oven.
'-Henry Crane, Frost House, Eaton Rapids, Mich.

Bemarks. — This makes a tliick, salvy pie, very nice. If fearful of a soggy
crust, bake it before putting in the pie mixture. If a pint of milk was addcnl,
it would be more like tlie old-fashioned pumpkin-custard pic, softer and noi.
quite so rich, unless an additional egg or two, with an extra cup of sugar is
put in. If milk is plenty, and pumpkin scarce, take this latter plan.

Pumpkin and Squash, Best for Pies, Prepared by Baking.
— Ruth H, Armstrong, in the Hoiise/ceeper, says: If all housekeepers who make
pumpkin pies knew how much better and easier it is to bake the pumpkin first,
they would no longer worry over cutting up and peeling it. but jus't cut it in
halves, take out the seeds, lay it in the oven and bake imtil soft, when it can be
scraped out and used as usual, and is so much better for not having water in it.
Winter squash makes a mucL richer pie when treated in the same way. ,.

Squash Pie, T>ry Rich.— Stew a medium sized crook-necked (or
othor equally rich) squash, and rub the soft part through a colander, as for the
pumpkin pie, above; butter, )^ lb, ; cream and milk, each 1 pt,, or milk with
the cream stirred in, 1 qt.; sugar, 3 cups; 1 dozen eggs well beaten; salt, mace,
nutmeg and cinnamon, 1 tea-spoonful each, or to taste.

Bemarks. — Of course the mixing and baking, the same as for the pumpkin
pie above; and if less is needed for the family keep the same proportions as in
that also. I think good sqiiash makes a richer pie than pumpkin, while some
persons claim the reverse, and call for an egg or two extra. If a poor quality
is used, this would be so; but crook-necked, or Hubbard, are mtich nicer than
pumpkin, both in quality and flavor, and I like iJiis pie much the best, but can
get along very nicely even with a good rich pumpkin pic. Ikr...

PIEB.

801

Potato Custard Pie.— Nicely mashed potatoes, 1^ cups; sugar, S
caps; milk, 1 qt,; eggs, 6; a little salt, and any flavoring desired. Dipectionb
— ^Beat the egrs well, mix all, and dip into the pans made ready with the usual
l>aete, or crust, and bake the same as custard pie.

Sweet Potato Pie. — Sweet potatoes make an equally nice pie, for all
who, like myself, are fond of them, treated the same as their Irish brethren
above.

Remarks. — Sweet potatoes make a richer pie than the common potato, as
much so as good squash makes a pie richer, in quality and flavor, than com-
mon pumpkin; but as the Irish potato keeps the best, a pie can be made of
them, after the sweet ones are out of season.

Apple-Custard Pie.— Moderately tart apples, stewed, and treated *he
.«ame is the potatoes, above, make a custard pie, of very excellent flavor; using
sugar according to the sourness of the apples, with cinnamon, nui.neg, or other
spices as you like, baked with one crust only, in all kinds of custarij mixtures.
Bars, or 6inps, as mentioned in cream pie No. 2, above, may be put upon any of
them, if one choses to do so. But I think they muss, or mar the pic, in cutting
4hem for the table, hence I think them nicer without bars.

Apple, Peaoh, and Other Fruit Pies.— Pare and slice, ripe, tart
apples from the core, or peaclies from tlie pit, for as many pies as you wish to
make at one time; line your plates, or tins, with a crust, having a little baking
powder or soda in the flour (one-fourth as much only as for biscuit; see remarks
following Pastry, No. 1), wetting, or not, as you choose, with the flour paste, to
prevent the juices from soaking into the crust; put on a layer of the sliced fruit,
■and sprinkle over light brown sugar according to the sourness of fruit; then
another layer of fruit an 1 sugar, for .at least 3 layers, using cinnamon, nutmeg,
•or any other spicei^ preferred, freely on the last layer, and 2 or 3 spoonfuls of
water, unless the fruit is very juicy; cover with a crust secured from the escape
of the juices, with the flour wet, and a few ornamental cuts through the top
■crust; bake in a moderate oven, and you will have a pie " fit for a king," espe-
cially so, if you sprinkle freely of powdered sugar over the top before serving.
Blackberries, raspberries, strawberries, cranberries, whortleberries, and stoned
cherries, in their season, make an equally nice pie, with the same treatment,
temombering this, the sourer the fruit the more sugar. But it is important to
remember this also, that pies, not to be eaten the day they are baked, ouglit to
be baked a little longer, or harder, than those to be eaten at once, which pre-
vents their absorption of dampness from the air, as well as from the moisture
of the pie-mixture. By canning or drying, and stewing when needed, pies from
any of the above named fruits may be had at any time of the year.

Grandmother's Apple Pie.— Line a deep pie-plate with plain paste.
Pare sour apples — greenings are best — and cut in very thin slices. ' Allow 1 cup
of sugar and a quarter of a grated nutmeg mixed with it. Fill the pie-dish
heaping full of the sliced apple, sprinkling the sugar between the layers. It
will require not less than six good-sized apples. Wet the edges of tlie pie with
cold water; lay on the cover and press down securely that uo juice may escape.

DR. CHASE'S JtEOlPBA

Bake three^uarters of an hour, or even less if the apples become tender. It Ui
important that the apples should be well done, but not over-done. No pie in
which the apples are stewed beforehand can be compared with this in flavor.

Ohioken and Other Meat Pies. — According to the number in the
family, 1, 2, or more, young and tender chickens, cut up, washed and put into
a stew-kettle, with water enough to nicely cover, and a very little salt, and stew
till perfectly done, and if pork or small pieces of any cold meats are to be used,
stew also with the chicken; when entirely tender, rub a spoon or two of flour
smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to
taste. Set back on the stove to keep hot while you make the pastry or crust.

Pastry or Crust. — If for 1 chicken in a 2 quart basin, or pie dish, use
1 pt of flour with 1 tea-spoonful of baking powder, and 1 table-spoonful of
lard, and a little salt For a 4 quart or 6 quart dish double the amount of all
the articles, and if half butter is used, it will be nicer and require a little less
salt. It is designed to have a light, but thick crust when baked. Put the
chicken, with its gravy, enough to nicely cover it, into the dish, without a bot-
tom crust; but roll out the pastry of such a thickness as to just cover the dish
idcely, cut a few fancy slits through the top, to allow the steam to escape, and
place in the oven at once, and bake about 30 minutes, or long enough to cook
the crust nicely. Serve hot, with mashed potatoes, made rich with milk and
butter, or cream, if you have it. Some put potatoes in the pie, but it is out of
fashion, and, thank the Lord, there is one fashion, at least, which is conducive
to health, as water-soaked potatoes are not.

Beefsteak, cold roast beef, veal, lamb, prairie hens, and other wild game,
may be treated in the same way, with like s'lccess; but prairie hens should have
the skin removed before cooking. Any meats not tender must be stewed ten-
der, or done, before putting into the pie dish, as you cannot depend on the
baking to cook the meats, it would spoil the crust. — Mrs. Catlierine Baldmn,
Toledo, Ohio.

Remarka. — Having had my office in this lady's house for about two years,
and boarded in the family most of the time, I am able to say, if you follow
th^se instructions, you will have no reason to complain. A closing, word, only,
milk, for wetting up pastry, as bread, makes them richer than water, hence use
is when you have it plenty, but do not make pastry too soft, but rather stiff.

Chioken and Ham Pie.— Setjson sufficient slices of boiled ham, with
pepper and salt, if needed, and put a layer upon the paste, which should be J^
Inch thick; then a layer of chicken, which has been jointed and cooked till
tender, upon the ham, and also the yolks of some hard-boiled eggs, sliced; a
couple layers of each should properly fill the dish; putting in some gravy made
with water in which the chicken was boiled, adding, if liked, % cup of toma-
toes to the gravy; cover with another crusK, and bake only to bake the crust;
or it may be baked without the gravy, and I think this the better way, the
gravy being made to di- "'pon the pie, and. mashed potatoes, with which it is to
be served. If no eggi^ ju tomatoes, make it without, and still it will be very
nice, Jf the meats have been cooked tender before putting into the pie.

'f\' .

PIES.

d05

Babbit Fie, Fricasseed and Boast.— Cut up the rabbit, remove the
breast bone and bone the legs. Put the rabbit, a few slices of ham, a few force*
meat balls, and 8 hard-boiled eggs, by turns, in layers, and season each with
pepper, salt, 2 blades of pounded mace, and ^ tea-spoonful of grated nutmeg.
Pour in % pt. water, cover with crust, and bake in a well-heated oven for 1%
hours. When done, pour in at the top, through the middle of the crust, a little
good gravy, which may be made of the breast and leg bones, flavored wit'i
onion, herbs and spices.

Fricasseed. — Rabbits, which are in the best condition in midwinter, may ba
fricasseed like chicken in white or brown sauce.

To Boast. — Stuff with a dressing made of bread-crumbs, chopped salt pork,
thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin.
on it a few slices of salt pork, and a little water in the pan, and baste often.
Serve with mashed potatoes and currant jelly.

Oyster Pie. — Small oysters, IJ^ qts.; cracker crumbs, 1 cup; salt and
pepper to suit. Directions — Drain the oysters in a colander, and throw away
the juice, unless you wish to cook it, seasoning properly and eating it as
"soup," with some crackers; there will be juice enough from the oysters.
Line the sides of a deep buttered pic-dish with a crust made as for the chicken
and other meat pies above; put a layer of the oysters, salt and pepper to suit;
then a light sprinkling of the cracker crumbs, and so All the dish; put over the
top some bits of butter to season nicely, and cover with a crust; bake in a quick
oven. As soon as the pastry is done the oysters will be cooked also.

Remarks. — By using the juice the pie is made too musliy, or soggy.

Esoaloped Oysters, or Oyster Pie With Crackers.— Oysters, 1%
qts.; crackers, sufficient; pepper, salt and a little mace. Directions — Drain
the oysters as above; butter the dish and put a layer of the oysters over the
bottom; then, the crackers being thin, butter one side lightly, and place a row
of them around the dish in place of a crust; season the oysters, each layer as
you go along, then sprinkle on some cracker-crumbs, else split crackers, but-
tered, does nicely in place of crumbs, and so fill the dish, or until the oysters
are all in, putting another tier of crackers up the side, if needed, as you fill up.
to the top of the first tier, and cover the top with a layes of buttered crackers,
putting on the butter pretty freely on the top crackers, which melts down into
the dish and makes a crispy cover or crust, without the trouble of making
pastry.

Remarks. — If this new plan is done carefully you will be pleased with the
result. If not, you can take the old crusty, mushy way again; but I know you
will not.

Minced Turn-Over Pies, Pried or Baked.— For the pastry, or
cnist, sugar, 1 cup; 2 eggs; butter, J^ the size of an egg; sour milk, 1^ cups;
soda and salt, each, 1 teaspoonful; flour. Directions — Beat the eggs, butter
and sugar together; put the soda into a bowl with a tea-spoonful of water,
mash it and dissolve, then pour the milk upon it, and mix all together, stirring
In what flour you can with a spoon, then mix with the hands; work in only

«M

DR CHASE'S RECIPES.

xenough to make a soft dough, as for fried cakes. Cut off a piece as largo as a
^ood sized egg, rolling out in round form; then put 2 table-spoonfuls, or a little
.more, of minced pie meat (which see), which is not very moist. Spread it over
-one-half only, of the crust, leaving an edge margin of 3^ inch : then turn over
the other half, and with plenty of flour on the fingers pinch or crimp the edge
Armly together, to keep in the juices. Fry in hot lard, turning carefully when
one side is done. Take up carefully also, using a knife to assist, lest they fall
from the fork, placing them on plates, separately, until cold; but if done just
■before dinfier, at our house, several of them never get cold. If the juice works
out while frying the hot lard will sputter and fly around lively; hence, bo sure
to pinch the edges well together. Bake when you prefer to do so.

Remarks. — If the pastry is made as soft as it can be rolled by dusting freely
it will be very light, and the turnovers very nice. They are very nice, too, to
t)ake them.

Apple Turn-Overs, Fried or Baked.— Dried apples, 1 pt.; raisins,
1 cup; cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Directions—
'8tew the apples and raisins together, leaving as Mttle water as possible. Mash
the apples to a pulp (but I prefer to find the raisins whole), and put in the
seasoning;. Make the paste and otherwise treat the same as the mince turn-overs.
Of courso, the apples may be used without the raisins, but they suit me better
-with them. These, also, may be baked as well as fried, when you choosa
Other fruit, as peaches, berries, etc., may be used in the same way.

Apple Turn-Over Pudding, Baked— Apples, sugar, butter, nutmeg,
•a little salt, and pie-paste. Directions — Sufficient nice tart apples to fill such a
pudding-dish as the family demands; peel, slice and put into the dish, which
has been buttered ; cover with good pie-paste, and bake in a quick oven. When
■done, "turn-over" upon a suitable plate, and spread ujwn the apples 3 or 4
table-spoonfuls of sugar, ind butter half the size of an egg, and a pinch of salt,
^nixing with a spoon a littb on the top; then grate on some nutmeg. Serve
hot. The sugar, butter, and nutmeg on it form the sauce, but milk or cream
passed -with it will suit sorie better. Of course, this may be "turned over"
-with peaches as well as with apples.

Remarks. — Althoufjh this is a dish to be "tumed-over-upon-a-plate," yet I
liave placed it here among the "turn-overs" proper, as it makes but little dif-
ference where we find or place a good dish. It is nice. I speak from knowledge.

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/• ••

o.^sz:e]s.

CAEJI-MAEINa-, BAKENQ, WTC.—Oentral Remarks and Exjilan-
attona. — ^To make good cake eveiy article used miist be good, of its kind —
flour, sugar, or molasses, butter or lard, eggs, spices, or flavoring extracts,
fruit, cream of tartar and soda, or saleratus, or baking-powder, milk, etc.

But to save repeating tlie explanation with every cake receipt given (many
of which must be very similar, if not absolutely the same), I will make such aa
explanation in connection with each of the articles mentioned as entering into
cake-mixtures that persons can soon familiarize themselves with, all that 1»
necessary, to a full and complete understanding of the whole subject, without
the repetition referred to.

Flour. — It being under.^tood, then, that all the articles, or material used
in making cake shall be good, I need only say: The flour will be the better if
put into the oven and thoroughly dried — stirring a few times while drying —
then sifted; and if cream of tartar with soda, or baiung-powder are to be used,
they— or the one to be used— should be stirred into Jie flour before sifting.

Sugar and Butter. — Use your own judgment at to whether white oi
light brown sugar may be used. For common purposes the light brown will
do very well; but if a delicate cake, for any particular occasion, is to be made,
use pure white sugar and very nice butter. If sugar is at all lumpy, crush
by rolling, then the sugar and butter should always be creamed together,
», e. , beaten together until they are completely blended into a mass, much the
appearance of cream, hence the word "creamed" has been appropriately
applied. And this creaming of the butter and sugar is a very important part of
cake-making; for, by this process, the oiliness and consequent indigestibility of
ihe butter is overcome, the cake rises brighter, and is much more healthy and
digestible than by rubbing the butter into the flour, which has heretofore beea
the more usual custom.

In cold weather it may be necessary to place the butter in a warm place a

short time to soften — not to melt — to enable the creaming to be properly

done.

Lard and Drippings.— Neither lard nor drippings are as good as but-

ter, l)ut, for family use, half the amoimt may be very satisfactorily put in the

place of half of the butter named.

Holasses. — When molasses is used the cake will scorch q 'ckly if the

oven is too hot; hence for these, and for cakes having fruit in thexA, bake in a"

moderate oven, especially such as fruit loaf -cakes, they being generally thick,

require a longer time for baking. Then, if there is danger of burning the top^

la any case, cover with brown paper, until nearly done.

305

S06

DR. CHASE'S RECIPES,

Eggs. — Egga must be fresh and wcll-beaten; and it Is claimed that all
cakes are better if the yolka and whites are beaten separately. This may be
true, to a certain extent, but my wife who has made cake for me (or seen that
it was done as she desired) for over forty years, claims, and I have no doubt
of the fact, that the difference, for general iise, is not sufficient to pay for the
extra trouble; while, for nice cake, for special occasions, it may be best to beat
separately.

Spioes are always to be ground, or very finely pulverized, where the old
fashioned mortar is still in use.

Flavoring Extracts, kept by dealers may be used, or those made by
receipts given in this work, which will be found under proper headings, using
only sufficient to obtain a fair flavor of the fruit represented.

Fruit requires care in selection, or purchase, and also in its preparation
for use.

Baisins need to be looked over to free them from any remaining stems,
and from small gravel-stones, which are often found among them, then washed
drained, dried and floured, and used whole, or they may be seeded and chopppf^
after washing and draining, then rubbed — " dredged "—with flour, which
largely prevents them from settling to the bottom of a cake or pudding.

English Currants require picking carefully to free them from gravel,
dirt, etc., and several careful washings, for the want of proper care in curing.
They also require drying and flouring, the same as raisins, for the same reason.

Home-dried Fruit. — Currants, raspberries, blackberries, whortle
(" hucklo ") berries, etc., may be substituted for foreign fruit very_satisfactorily
when desired, or when they are plenty.

Citron, when used, is to be " shred," t*. «., cut into long narrow strips, or
chopped, as preferred. If chopped, however, leave it the size of peas, so that
one eating the cake can tell what it is without too close scrutiny.

Almondfi are to be blanched, i. «., boiling watter is to be poured upon
them and allowed to stand until the thin skin will rub off easily, then chopped
as citron, or pounded flnely in rose water— preferably chopped.

Cream of Tartar and Soda are always to be stirred into the flour
before it is sifted, the same as baking powder. The proportions in using
should always be two cf the first to one of the latter. They are usually kept
in separate boxes and mixed when used, by taking out 2 teaspoons of the
cream of tirtar to 1 of the bi-carbonate of soda (baking soda), but they may be
purchased in quantities of }4 lb. of the cream of tartar to X ^- o^ ^^ ^^^ ^o""
in these proportions) and all mixed at once, if dry, and kept in an air-tight box
in a dry place, and thus you have always ready for use a better baking pow-
der than you can buy.

Saleratus, when used, is to be dissolved in a little hot water, or in a little
of the milk, by rolling finely on the table or moulding-board before putting

CAKSa,

867

into the cup to dlasolve. After Uie same ia dissolved, add it to the cake
mixture.

Soda, whun used alone, is to be treated the same as salcratus.

Baking Powder should always be mixed into the Hour, the same as
cream of tivrtar and soda, before tlic tlour is sifted.

Milk is always to be sweet when baking powder, or cream of talar with
soda are to be used. Sour milk or buttermilk when soda, or salcratas only are
to be used.

Making Up or Fatting Cake Together.— The eggs being properly
beaten, the flour sifted, the sugar and butter creamed, everything to be used l)eing
placed within reach, little by little add the milk to the creamed sugar and but-
ter, stirring constantly, then the yolks of tlio eggs (wlicn beaten separately),
after which tlie sifted flour, having the proper amount of baking powder, or
cream of tartar and soda in it, and then the fruit (if fruit is to be used), spices
or flavoring extracts; but, now, if salcratas is being used, it is to be dissolved
and stirred in, and lastly the beaten whites of the eggs, stirring but little after
these are added; but the more thorough the stirring together, previous to putting
in the whites, the better.

Baking— Heat of the Oven, etc.— To bake cake nicely, the heat
of the oven should be uniform throughout the whole time of baking; and for
light, thin cakes (and that covers nearly all, except those having fruit in them)
a quick oven is required, so that by the time the cake is properly raised the
baking shall commence; for if the heat is not uniform throughout the baking
there will be a soggy streak shown in the cake, because if the cooking slackens
much the cake begins to " fall," and although the heat may be again raised, yet
what has settled together will not rise again ; while if you get too great a heat
simply cover the cake with brown paper to prevent burning the top, and partly
close the dampc to prevent too much heat from passing under the bottom ; but
;he oven door must not be left open in cake baking, or else the cake will " fall,"
Uie same as if the heat had fallen off for want of fuel. Avoid, as much as
possible, also, the moving of cake after it is placed in the oven and has began to
rise, as tlie motion may cause the escape of gas, leaving the cake heavy, and
especially is this important with cake containing grated or dessicated cocoanut.

Pans.— Pans should always be well buttered, except for thick, or loaf
cake, which requires the bottom of the pan to be covered with a buttered piece
of white paper, buttering the sides, unless deemed safest to paper the sides also,
especially if the cake is a thick fruit cake, and in this case the top must be cov-
ered with brown paper until nearly done.

To Know When a Cake is Done, pierce- it with a clean broom
splint. If it comes out free of the cake mixture it is done; but a few minutes
more had better be given it than to have it at all under done.

Hints and Suggestions.— If attention is given to the above explana-
tions and a moderate degree of experience is brought to bear upon the follow-
ing recipes, I have no fears of a failure; and those who have not been mstructed

■.■a ^ -yjt i ^gggwg

aos

DR. CHASE'S ItKOrPES.

as thoy should have been by their mothers,, or thoao having the care of them In
their minority, and now find it niJCCHsnry to miilctj calco for tliomaclvcs and their
hiiHbanda, muut Ixigin with tlie cooliics, and other smalior and plainer cakes,
lest a failure sliould too greatly discourage tliera ; and should they fail a few
times, take tlie mottoes, "don't give up the ship," but "try, try again," and
ultiraulc saccess must follow.

Special Explanations. — If any specia' explanations are needed, they
will be given in connection witli the recipe.

Lastly — Keeping Cakes. — Keep cakes in tlio cook-room until cool;
then wrap and place them in boxes with covers lo exclude the air. Jelly cakes,
however, had best not be removed from tlio plates upon which they have bcea
built up, but need to bo wrapped and placed m \)Oxes, the same as others, which
insures their moisture much longer than if not put away in boxes. Fried cakes,
cookies, etc., after becoming cool, may be put into stone jars, and a cloth of
several tliicknesses be put upon them, pressing it down around the edge, then
another cloth over the top of the jur, with a plate upon it will keep them suffi-
ciently moist. It is not best to make large amounts of them at a time. Bread
needs the same care to keep it nicely moist.

Table of Explanations and Comparative Weights and Meas-
ures. — When white sugar is called for, "A," or tirst-class cofifee sugar is
intended.

The cup intended to be used is the common sized tea-cup, but if larger
amounts are needed for large families, double the number, or use t)io larger
coflfee-cup.

1 lb. white sugar equals about 2J^ cup.«; 1 lb. butter, 3 cups; 1 lb. lard, 2
cups; 1 lb. wheat flour, 8)^ cups; 1 Ih. giaham, S)^ cups; 1 lb. Indian meal,
8)^ cups.

Icing, Boiled, for Cakes.— Powdered sugar, (and this is the right
kind to use for all Icings), 2 cups: boiling water, 1 gill; whites of 2 eggs; flav-
oring to suit. DinECTioKs— Pour the boiling water upon the sugar in a suita-
ble dish, upon the stove, and boil until it readily creams, then pour this hot
upon the beaten whites, and beat till cool, when it is ready to use, the cake
being cold, or, at least, cool; add vanilla, lemon, or orange extract, rose or cin-
namon water, or es.sence, a teaspooful to a tablespoonful, to sWt, and dip ujwn
the cake ; smoothing, if necessary, with a knife wet in cold water.

Icing, Boiled, that will not "^reak.— W uito sugar, 1 cup; white of
1 egg; put water enough into the sugar to dissolve it; put it ca the Are and let
it boil till it will " hair." Beat the white of the egg to a stiff ttoth; pour the
heated sugar on to the f rpth and stir briskly until cool enough to stay on the
cake. The icing should not be applied until the cake is nearly or quite cold.
This quantity will frost the tops of two common sized cakess. — Oodey's Lady'i^
Book.

Boiled Icing— Quick to Harden.— To 1 cupful sugar, take 1 ogg.
Put sugar in pan and a little water over it, and let boil 20 minutes. Beat white

CAKES.

869

of egg stiff and grmhially beat 1>oiltng sugar into egg. Flavor. Apply to rake
qui'. &ly, as it soon becomes hard.

loing, Old and Confeotioner's Flan, or Without Boiling.—
Icing or frosting for r ilies was formerly done by beating tlie wliites of eggs to a
stiff froth, tlien beating in white sugar till stilf, or as hard as denired; but if it
k not desired to boil it, as above, a better plan U to take the Tvhite of 1 egg for
each medium-sized cake, and at the rate of J^ lb. of powdered sugar for each
egg to be used; and llrst, throw in some of the sugar, then begin to beat, and,
from time to time, throw in more of the sugar, continuing the beating until the
sugar is all in, and the icing of n >>mooth and firm consistence — nearly or about
half an hour will Ixi required: The piece of a lemon or an orange, or any of
the extracts, may be used to flavor, allowing sugar extra to absorb it.

Bemarkt. — If beaten together as above, it hardens on a cake quicker than
if the eggs were beaten, as of old, before the sugar was added; and if made as
thick and as hard as it ought to be with the sugar, one coat will suffice; while
in the old way it almost always required two. It iua hurry to have the cake
ready, this may be set two or three minutes in a moderate ove.a to harden,

loing to Color Difibrent Shades.— Any icing may be colored. If
desired, a yellow with lemon or orange, and pink with strawberries or cranber-
ries. Grate the yellow of a lemon or orange, squeeze some of the juice upon
the gratings, put into a stout muslin and press out the coloring into the icing.
Strawberries and cranberries are to be pressed in the same way, or their syrups
used. If considerable is used, add powdered sugar to make them thick before
stirring in.

Icing Chocolate for Cakes. Flavored chocolate, 4 ozs. ; whites of 2
eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of
vanilla, 2 tea x)onf uls. Dikectionb— Beat the eggs and add the sugar and
corn starch, stirring together; then, having grated the chocolate before you
began the other work, add it and beat to a smooth paste; then spread it upon
the cake, the top layer as smoothly as possible, and place the cake in the oveo
a moment, turning it around, and the icing will become nice and glossy.

Icing, Almond.— Blanched almonds, }4 lb. (for two ordinary cakes),
rosewater, sufficient. Directions — Rub the almonds to a smooth paste (in a
mortar) by adding a little rosewater from time to time to moisten sufficient only
to form the paste; and then mix with any of the icings having no other flavor.

Icing With Gelatine. — More recently some cooks have been using
gp' " q in ranking icings. Where no eggs are to be had it will make a good
suijut.cute. For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 table-
spoonful, till soft, or about J^ hour; then pour upon it hot water, 2 table-
spoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized
sugar, 1 cup, continuing to stir until perfectly smooth, and spread upon the
cake.

CAKES— Me.rtba's C&ke.— Bemarkt.— As my wife's name is Martha,
Itrtst Isball be excused for beginning the cake list of my " Third and Last
Bece^ Book " viUh her favorite, especially as it is plain and not expensive.

870

DR CHASE'S RECIPES.

and by little changes, and flavoring, such a variety may be made out of it, as
loaf calie, jelly cake, et(. Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cupe;
sweet milk, % <^"P; cream of tartar, ii tea-spoonfuls; soda, 1 tea-spoonfuL
Derections — Familiarize yourself with the general remarks and explanations,
at tiie head of this subject, then you will.b ble to make any ordinary cake —
the articles, and proportions, only being mencioned. I only mention here the
different ways this may be flavored, baked, etc.

This may be baked in a loaf, or in jelly cake tins (shallow pans) and, when
cold, laid up with fruit jelly spread between the layers, and you may ice the
top, or not, as you choose — sometimes with — sometimes without. Sometimes
flavor with the juice and grated yellow of a lemon, again with an orange, or
the extracts of one or the other, and again without either, being plain. And
thus you can have a cake diifering from the leopard's skin in this— its sp0v4
may be changed, and that as often as you like, giving a great variety of
cake without change of composition, except in flavoring, icing, etc., or in
not flavoring, or not icing, baking in loaf, or for jell cake, or by baking
in patty pans, as you choose, or as occasion may call for. Mrs. Chase occa-
aonally ices them when baked in the little pans, especially so if the icing is
being made for large cakes, at the same baking.

Ribbon Cake.— I. Sweet milk, % cup; butter, }4 cup; 8 eggs, flour, S
cups; cream of tartar, 1 tea-spoonful; soda, % tea-spoonful. Directionb—
Dissolve the soda in the milk: mix the cream of tartar in the flour; beat the
eggs, sugar and butter well together; then the milk and flour.

II. Take of the aoove mixture, 1 cup; molasses, 1 tea-spoonful; cinna-
mon, cloves, allspice and nutmeg, each % tea-spoonful: citron, almonds or wal-
nut meats, each ]4, lb. ; raisins and English currants, each % cup. Directions
— Chop the citron, and almond or walnut meats (whichever you prefer to use),
dredge the raisins and currants with, flour, and mix with the molasses and spices
into the cup of batter taken from the first. Use shallow tins for baking, put-
ting in a strip of the white batter lengthwise of the tin; then a strip of the dark
beside it, and so cover the tins; thus you have a "marbled cake," which has
ribbon-like strips.

Remarks. — By leaving out the citron and fruit, and putting iuto pans, as the
marble cake next following, you have another variety of composition for
marble cake.

Marble Cake. — Light Part: White sugar, 3 cups; whites of 6 eggs;
butter,!^ cup; flour, 2 cups; sweet milk, % ^up; baking powder, 2 tea-spoon-
fuls. Dark Part: Yolks of 6 eggs; butter, 1 cup; brown sugar, 8 cups: sweet
milk, 1 cup; oinnamon, cloves, allspice and nutmeg, each 1 table-spoonful;
flour, 3 cups; baking powder, 3 tea-spoonfuls. Directions — Beat the butter,
sugar, milk, eggs, and spices together in each part (they will work best if put
in in the order named); then mix the baking powder in the flour for each part,
stirring in the flour with the baking powder in it last, and one quickly after the
other, for when baking powder is used, the cake must be placed into a hot oven
4S soon as can be done, to insure lightness. Cover the bottom of the pan with

OASES.

871

the light part, and dip the dark over it, In spots; then level up with the light,
and BO on till the pan is properly filled, allowing room to raise.

Marble Cake— Chocolate. — Make any plain cake and pour out half of
it; then, htiving shaved up 2 table-spoonfuls, or a suflHcient amount of chocolate,
And dissolved it in as little water as practicable, boil it a minute or two; then
mix it with one of the parts, and put into the pan the same as the receipt above.

Watermelon Cake.— I. White sugar, 2 cups; butter and sweet milk,
^ach % cup; whites of 5 eggs; flour, 8 cups; baking powder, 1 tea-siwonful.
Directions- Beat the eggs, sugar, butter and milk together; put the baking
powder into the flour before sifting it in, and mix.

II. Red sugar (kept by confectioners), 1 cup; butter and sweet milk, each
3^ cup; flour, 2 cups; baking powder. 1 tea-spoonful; whites of five eggs:
raisins (nice large ones), 14 ^^- Dikections — Beat together in the same order
as the first, cut the raisins into halves, the longest way, and mix in last; then
put some of the first into the pan, hollowing it in the center to receive all of the
second or red part, if it is sufficiently stiff to allow it, piling it up in tlie round
fonn as neatly as possible, to represent the red core of the melon; tlien cover
with the balance of the white, so you have a white outside and a red core, like a
watermelon, if neatly done. ;,:. • , ■■ < • -

Watermelon Cake, No. 2. — White Part: White sugar, 2 cups; but-
ter, 1 cup; sweet milk, 1 cup; fiour, Z% cups; whites of 8 eggs; cream of tartar,
2 tea-spoonfuls; soda, 1 tea-spoonful; dissolve the soda in a little warm water; ,
sift cream of tartar in flour; mix.

Red Part: — Red sugar, 1 cup; butter, J^ cup; sweet milk, J^ cup; flour,
2 cups; whites of 4 eggs; cream of tartar. 1 tea-spoonful; soda, % tea-spoonful;
raisins, 1 cup; mix. Be careful to keep the rtd part around the tube of the
oake-dish; the white part outside; best to have two persons fill in, one the red
and the other the white, going around the tube till full. — Mrs. S. 0. JohTiaon, in
Intel' Ocean.

Lemon Cake With Milk. — Butter, 1 cup; sugar, 8 cups; 5 eggs;
flour, 4 cups; sour milk, 1 cup; soda, 1 tea-spoonful; the juice and grated yel-
low (the white has a bitter taste,) of one lemon. Diuections — Study well the
<3eneral Remarks and Explanations, and also the Making-Up, or Putting
Together, and you will then be prepared to proceed with the work of cake-
making.

Jiemarks — In making cake, double the amount, or only half may be used,
to suit the size of the family. But in taking half, if 5 eggs are called for,
always use 3 in the reduction, as eggs are absolutely necessary to maintain the
lightness of the cake.

Lemon Jelly Cake, Without Milk.— Sugar, 8 cups; flour, 2 cups;
of)ld water, J^ cup; 5 eggs; cream of tartar, 1 tea-spoonful; soda, ^ tea-spoon-
ful ; 1 lemon or orange. Directions — Beat all the yolks and the whites of 3
of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc. Bake
in 4 jelly cake tins. Grate off the yellow of the lemon or orange, peel off the

..immeA i

873

DR CEASE'S RECIPES.

"White and throw away (this part of these fruits is bitter); then squeeze out the
juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix
and stir in the other cup of sugar, or sufficient to malie of proper thickness to
put between the layers in place of jelly.

Remarks. — When lemons or oranges are used in making the cakes or the
jelly, avoid the seeds.

Lemon Jelly Cake.— Butter, % cup; sugar, IJ^ cups; milk, 3,^ cup;
8 eggs; flour, 2 cups; baking powder, l*-^ tea-spoonfuls; 1 lemon; water, 1^
cup. Directions — Cream the butter with 1 cup of the sugar, stirring in the
beaten whites of the eggs, and the milk; then sifting in the flour in which the
baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of
the eggs add the other J^ cup of sugar, and the water, and juice of the lemon,
and boil till thick enough to spread between the layers.

Remarks. — You will observe this receipt calls for baking powder, the one
above for soda and lemon juice in place of cream of tartar. This enables you
to choose between them, either from taste, or from having the soda and not the
baking powder, or mee versd.

Orange Jelly Cake.— Sugar, 43^ cups; butter, 1 cup; milk, 1 cup; 5
eggs; baking powder, IJ^ tea-spoonfuls; flour, 3 cups; 2 oranges. Dikections
— Cream 2^ cups of the sugar with the butter, beat the yolks of the eggs and
stir in, then the milk, and sift in the flour, having the baking powder in it.
Bake in jelly cake tins.

For Vie Jelly. — Beat the whites of the eggs and whip in the other 3 cups of
of sugar, adding the juice of the 2 oranges. Put between the layers.

Orange Jelly Cake.— Sugar, 1 cup; 8 eggs; milk, % cup; flour, \^
cups; baking powder, 1% tea-spoonfuls; salt, 1 salt-spoonful; 1 orange.
Dikections — Make up the cake as above, and bake in 3 layers. Grate the yel-
low of the orange, peel off the white and throw it away, beat the white of an
extra egg and beat in 3 table-spoonfuls of the extra sugar, then the grated yellow
and chopped pulp of the orange. Lay up with this and strew sugar upon tbe
top thickly.

Orange and Iiemon Jelly Cake. — Mix 2 cups of sugar with the
yolks of 2 eggs; then the whites beaten to a froth, then a large table-spoonful
of butter, then 1 cup of milk, and flour enough to make a batter that may be
lifted upon a spoon (like cup cake). Bake in jelly cake tins.

JeUy for Sams. — Grate the yel'ow from 1 lemon and 2 oranges, add the
juice of the same, and add 1 cup of water, 1 of Sugar, 1 table-spoonful of corn
starch, and boil till smooth. When cool put between the cakes.

Remarks. — ^The boiling makes a harder jelly, not so likely to soak into the
cake, the same as in boiling the icings.

Delicious Filling or Jelly for Any Layer or Jelly Cake.—
Take 1 cnp of white sugar, put it into a tin basin With enough water to dissolve
It; let it boil until it will harden in cold water; have 1 cup of stoned and chop-
ped raisins ready; then beat the white of an egg 'to a stiiT froth, and mix with
tbe raisins into the boiling sugar; stir briskly, and while warm put between the

OAKSa.

873

layers of cake, having taken them from the tins and laid on a cloth, selecting
the brownest done for the bottom and the smoothest one for the top. — Midiigan
Farmer.

Orange— Sponge— Jelly Cake.— Sugar, 2 cups; 5 eggs, cold water,
Jj^ cup (sweet milk is better); flour, 2J^ cups; baking powder. 2 tea-spoonfuls;
salt, 1 pinch; 1 orange. Directions — Beat the yolks and whites of 2 of tho
eggs for the cake, and make up as others and bake in jelly cake tins.

JeUy. —Beat the whites of the other 3 eggs with 7 large table-spoonfuls of
additional sugar, and all the grated yellow and the juice of the orange; spread
this between the layers, — Meriie Odell, Spartansburgh, Va.

Orange Jelly Cake— Rich.— Sugar, 1 cup; butter, 1^ cups; cold
water or milk, % cup; flour, 2 cups; baking powder, 2 tea-spoonfuls; 3 eggs, 1
orange. Dikections — Make the cake as usual and bake in jelly cake tins;
reserving the whites of 2 of the eggs for frosting, using % cup of powdered
sugar: grate off the yellow of the orange, to be sprinkled between the layers;
but use the juice and chopped pulp of the orange in the cake mixture.

Chocolate Jelly Cake— French.— Butter, 1 table-spoonful; sugar, 1^
cups; 2 eggs; milk, 1 cup; flour, 2% cups; soda, 1 small tea-spoonful; cream
of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful.

Jelly. — Milk, 1 cup; corn starch, 2 table-spoonfuls; cold water, ' ^ cup; Bak-
er's flavored chocolate, 2 ozs. ; yolk of 1 egg; powdered sugar, 1 cup; extract
of vanilla, 8 tea-spoonfuls. Directions — Warm the butter a little, if neces-
sary, to cream with the sugar and the beaten eggs; then sift in the flour w^ith
the cream of tartar therein, and the milk with the soda therein; then the vanilla;
bake on 4 jelly cake tins in a quick oven. For a jelly or paste to go between
the layers: Bring the milk to a boil, and while boiling add the corn starch
which has been stirred smoothly in the water; then add the chocolate, grated,
and the beaten yolk of the egg, stir all these over the fire and remove, and
when a little cool stir in the powdered sugar and vanilla and put between the
layers.

Chocolate Jelly Cake. — Butter, J^ cup; sugar, 2 cups; flour, 3 cups;
milk, 1 cup; 4 eggs; baking powder, 1 tea-spoonful.

JeUy. — Milk, 1 pt. ; grated chocolate and sugar, each 1 cup; com starch, 1
table-spoonful. Directions — Cream the butter and sugar, eggs and milk, as
usual (in the order here named); then sift in the flour and baking powder and
bake in jelly cake tins. For the jelly: Bring the milk to a boil and stir in the
grated chocolate and sugar, and, having rubbed the corn starch smooth in a
little cold water, stir it in and boil until it forms a smooth jelly, or paste, as
some call it; when a little cool put between the layers.

Remarka. — In boiling milk it is safest to set the tin containing it into a
larger pan containing a little water, which removes the danger of burning-
otherwise, it requires constant watching and stirring. Allow me to say that this
is my favorite chocolate cake, as it has no other flavoring, while it seems that
many of the recipes call for vanilla or lemon or orange, etc. : but for me, give
me a single flavor only in any cake. But it may be vanilla to-day and the next

874

DR. CHASE'S RECIPES,

day lemon, then orange, and then chocolate; but a mixture of flavors only
leaves one to wonder what the cook had been trying to imitate: but persons can
suit themselves. A recipe is no sign tliat that flavor must be used. If you
Jiave not. got what is called for, but have some other; or if you prefer some
otlier flavor, the cake will be just as nice if you accommodate yourself to the
circumstances or to your preferences. There is another point, also, which calls
for an explanation: If you have fruit jellies on hand, they may sometimes bo
used in laying up any of these "jelly cakes," instead of those which are called
for in the recipe. This also extends the varieties which may be made.

Chocolate Jelly Cake. — Butter, 2 table-spoonfuls; sugar, 1 cup; 1 egg;
xnilk, J^ cup; flour, 2 cups; cream of tartar, 1 tea-spoonful; soda, % tea-spoon-
ful. Jelly: grated chocolate, 1 cup; milk enough to mix in. Lemon or vanilla
to flavor. DiRECTioxa — Cream the butter, sugar and egg; then sift in the flour
•with the cream of tartar therein; dissolve the soda in the milk and stir in also,
and bake in 8 jelly cake tins. For the jell}', moisten the chocolate and sugar
%fith the milk, and bring to a boil, stirring mitil smooth : remove from tha
«tove and when cool put in the flavor, and lay up the cake with it, before it
gets cold.

Remarks. — To boil milk, see remarks in next recipe, above.

Chocolate Jelly Cake. — The following recipe is from Bertha Stanley,
Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup but-
ter, tiie yolks of five eggs and the whites of two; 1 cup of milk, 33^ cups of
flour, 1 tea-spoonful of cream of tartar, )^ tea-spoonful of soda. Spread on 8
ti T and bake in a quick oven. Use the following mixture for filling: Whites
of ggs, 1}4 cups of sugar, 3 tuljlc-spoonfuls of grated chocolate, 1 tea-spoon-
ful extract of vanilla. Beat well together and spread between tlie layers and
on top of the cake. • . . , ,

Remarks. — If it is preferred, at any time, any cake, although directed to
"be baked in layers, may be baked in a loaf, or loaves, by putting the chocolate,
grated ordessicated (dried), cocoanut, orange, lemon, etc., into the cake mix-
ture, instead of putting them into the jelly, as directed when the cake is to be
taked in layers. "With a little practice, in both ways, you can make a great
variety of cakes with but few recipes.

Chocolate Cake. — Sugar, 2 cups; butter, 1 cup; 8 eggs; sweet milk, %
of a cup; flour, 8 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful.
Bake in jelly pans. For the icing or jelly: -Chocolate, >^ cake; sugar, 1%
cups; sweet milk, % of a cup; lemon extract, 2 tea-spoonfuls. Let boil until
it thickens, so as to spread between the layers. — Farm and Fireside.

Cocoanut Cake— Jelly and Loaf.— Sugar, 1 cup; butter, }^ cup; 3
eggs; milk, 5^ of a cup (if a fresh cocoanut is used let it be a good sized one,
then the milk of the cocoanut may take the place of the milk); flour, 2}{ cups;
baking powder, 2 tea-spoonfuls. Jelly: Whites of 2 eggs: pulverized sugar, ^
lb. ; cocoanut, 1 good sized one, grated, or dessicated (dried) coc< anut %^ lb.
Directions.— Cretan sugar and butter; then having beaten all the yolks of the
Tffi ai^ ibo white of 1, stir them in and the milk (or the milk of the coooaDUt

CAKES.

895

up; 3
one,
cups;

to itfl place), and Bift in the flour with the baking powder therein, bake in ielly
cake tins. For the jelly: Beat the whites of 2 egga, saved for this purpose, to
a froth, and !)tir in the pulverized sugar, and beat properly. Put this between
the layers; It.iving grated the cocoauut, strew this over the jelly > laying up
the cake; or, if dessicated is used, strew it in place of tlie fresh. *])is way
the full flavor of the cocoanut is obtained. If baked in loaf nil the eggs arc to
be used in the body of the cake, and the cocoanut also stirred into the cako
just before putting it into the oven, being careful not to jiir it after putting it
into the oven, as it is more likely than other cakes to full, if jarred.

Cocoanut Jelly Cake. — Sweet milk, butter, com starch, each 1 cup;
white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 tea-
spoonfuls; soda, 1 tea-spoonful. Bake in 3 layers. For the jelly: White
Bugar, 1 lb. , and boil until candied ; when cold stir in the beaten whites of %
eggs, and \% cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving
some for the top.

Cocoa Cones. — Whites of T: eggs; powdered sugar, 1 lb.; J^ or % a
grated cocoanut, having pared oft the dark coating which adheres from tho
shell, before grating. Directions — Whip well the whites, then, from time to
time, spriuKle in a little of the sugar, till all Ss whipped in; then beat the grated
cocoanut, and mold with the hands into cones, and set them on buttered paper,
not to touch each other. Place in a pan and bake in a very moderate oven — if
too hot they will melt down. — Farm and Fireside.

Cocoanut Drops. — One cocoanut; the white of 1 egg; powdered sugar.
Directions — Grate the cocoanut, weigh it, and take J^ its weight of the sugar;
beat the white of the egg to a stiff froth; stir all together; then with a dessert,
or small spoon, drop upon buttered white paper, or tin sheets, and sift sugar
over them. Bake in a slow oven 12 to 15 minutes.

Boll Jelly Cake— Fancy Way of Making.— Take the whites of 6
eggs, 1 cup of white sugar, same of flour, 1 tea-spoonful of butter, 2 table-
spoonfuls of sweet milk, 2 tea-spoonfuls cream tartar and 1 of soda. Bake in
a large oblong dripping pan, so the cake will be very thin; me}»nwhile stir
another batch, making just the same, with the exception of using the yollis
instead of the whites; when both are done, spread when warm with jelly, or
preserves of any kind; put together, bring the largest side of the cake towards
you, and roll immediately; or cut in four or eight parts, put together alternately,
putting jelly between each layer, and frost lightly over the top. Another
method is to make three pans, making the third layer of % red sand sugar,
proceeding the same as for the other layers; in putting together let the first
layer be the yellow, made of the yolks, then the red, and lastly the whites.
Nicely frost the top, and you have a beautiful as well as delicious party cake.
They are very pretty made into rolls.

Jelly Bolls.— Sugar, }4 cup; 3 eggs; flour, 1 cup; cream of tartar, 1
tea-spoonful; soda, % tea-spoonful (or in place of the tartar and soaa, use
'baking powder, \% tea-spoonfuls). Directions — Bake in thin cakes, spread
with jelly and roll up (jelly side in); cut across the roll.

876

DB. CHASE'B RECIPE8.

Roll Jelly Cake.— Sugar, 1 cup; 4 eggs; flour, 1 cup; cream of tartai;

\ tea-spoonful; 3oda, % tea-spoonful; salt, 1 pinch. Dtikctions — Mix th«

powdeis and salt with the flour, beat the eggs, light; add the sugar and flour,

and beat jp light again. Bake in a square pan, turn upon a towel, spread on

' &e jelly, and roll immediately.

Jeily Cake. — Sugar, 1 cup; butter, % cup; sour milk, J^ cup; 2 eggs;
flour, 3 cups; soda, J^ tea spoonful; jelly. DiKtCTioNS— Bake in 4 cakea.
When cold spread the jelly and lay up.

Bemarka. — Grated cocoanut and sugar arc very nice in this, or any other
jelly cake, in place of the jelly, which is generally used. Remember this, also,
when shortening (butter) is used in a jelly cake, it cannot be rolled.

Corn Starch Cake. — Sugar, \)4 cups; flour, \)4 cups; butter, J^ cup;
com starch, % cup; milk, J^ cup; whites of 6 eggs; baking powder, 1 tea-
spoonful; extract of lemon, orange or vanilla, 2 tea-spoonfuls, or to taste; or if
your taste says none, use none. Directions — Cream the sugar and butter,
then the beaten whites of the eggs; wet up the corn starch with the milk and
stir in ; then sift in the flour wherein the baking powder has been mixed. Bake
in a moderate oven.

Bemarks. — See general remarks upon cake making, baking, etc., to test
when done; but another test is a cake generally loosens from the edge and sides
of the pan when it is done.

Lady Cake. — Whites of 8 eggs, beaten to a froth; white sugar 2 cups;
butter, 1 cup, creamed with the sugar; flour, 3 cups; cream of tartar, 1 tea-
spoonful in the flour; sweet milk, % cup, with soda, 1 tea-spoonful in it; then
heat all together and bake in a mold or small pans, as you please. Season, if
desired, any flavor preferred.

Lady Cake, 2To. 2. — Sweet milk, % cup; powdered sugar and flour,
each 2 cups; 4 eggs, whites only; baking powder, y^ tea-spoonful.

Lady-Pingers.— One-half lb. pulverized sugar and 6 yolks of eggs, well
Btirred; add J^ lb. flour, whites of 6 eggs, well beaten. Bake in lady-finger
tins, or squeeze through a bag of paper in strips two or three inches long.

Lady Fingers, as Made in India.— Sugar, 1 lb. ; 8 eggs; flour, 1 lb.
DiKECTioNs — Sift sugar and flour; beat the yolks separately, then beat with the
sugar for 20 minutes; then beat in also the beaten whites, then, slowly, the
flour, and drop upon white paper, long, to resemble the finger; dust sugar over
them and bake in a hot oven. — Indian Domestic Economy and Cooking.

Bemarks.—These will be found equal in delicacy to a true " lady's finger,"
even with an engagement-ring upon it. I should say moderate oven, lest they
melt, if too hot, in baking.

Love Knots for Tea. — Little cakes folded over in the form of love
knots are nice for tea. Flour, 5 cups; sugar, 2 cups; butter, 1 cup; a piece of
lard the size of an egg; 2 eggs; sweet milk, 3 table-spoonfuls; soda, % tea-
apoonful; a grated nutmeg, if liked, or as much cinnamon. DruECTioNB—
Sift the soda in the flour, then rub in the butter, lard and .sugar, and then the
beaten eggs, milk and spices, if any are used; roll thin and cut in strips an inch

OAKES.

871

Trldo and 5 or 6 long, and lap across In a true love knot. Bake in a quick oven.
Ann Arbor RtgigUr.

Charlotte Polonaise— Iced Cake.— Powdered sugar. 2 cups; butter,
J^ cup; 4 eggs, beaten separately; cream, 1 cup, or rich milk with a little
cream; prepared flour (an article now in the market), 8 cups.

The Custard. — Powdered sugar, 1 small cup; 6 eggs; flour, 3 table-spoon-
fuls; cream, 8 cups; chocolate, 1 small cup; almonds, J^ lb.; citron, J^ lb..;
macaroons, }4 ^^- J apricots, }i lb. ; candied peaches, or other candied fruit in
their place, ]4 lb.; cold milk. Dibectionb — Beat the yolks very light; mix
the flour with the cold milk, then stir in the cream, then the yolks, slowly;
boil for 5 minutes, stirring constantly. Now pour out the custard into 8 equal
parts.

First part — The chocolate b dng grated and the macaroons crumbled, stir
them, with 1 table-spoonful of sugar w.ith the first and boil tor 5 minutes, stir-
ring all the while; then pour out and whip 5 minutes with the egg-beater (if you
have none, beat with a spoon), flavor with vanilla and set away to cool.

Second part — ^The almonds having been blanched (the skin removed by
soaking in water until it will slip off with the thumb and fingers), chop them,
then pound them in a Wedgewood mortar (same as druggists use, the name
coming from the man who first made them from a mixture made for this pur-
pose), putting in a few only at a time, adding a little rosewater from time to
time. Chop the citron and mix with the pounded almonds, adding sugar, 3
table-spoonfuls, and stir into the second nart, heating to a boil; flavor with,
exiract of bitter almonds, then set aside as the first.

Third part — Chop the peaches, or other candied fruit, fine, and stir into
Ihe last custard, which will not need flavoring. The cake being baked in 4 lay-
ers, you have a custard, or jelly, of different color or flavor to go between each,
the top to be iced with lemon ice or frosting.

Remarks. — This makes 2 loaves, and although it is not presumed that this
cake will be made for every-day use, yet, for an evening party or other especial
occasions, the nicety of the cake will pay for the extra trouble. The name.
Polonaise, means simply, in three parts, like music having three crotchets in a
bar.

National Cake.— White part — Cream together 1 cup white sugar and *^
cup of butter, then add ^^ cup of sweet milk, the beaten whites of 4 eggs ,% cup
of corn starch, 1 cup of flour into which has been mixed 1 tea-spoonful of cream
tartar and J^ tea-spoonful of soda. Flavor with lemon extract.

Blue part — Cream together 1 cup of blue sugar sand an % cup of butter,
then add % cup of sweet milk, 1 he beaten whites of 4 eggs and 2 cups of flour,
in which mijc 1 tea-spoonful of cream of tartar and J^ tea-spoonful of soda.
No flavor.

Red part — Cream together 1 cup of red sngiir and % cup of butter, then add
J^ cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, in which
mix % tea-spoonful of cream of tartar and % tea-spoonful of soda. No flavor.
Place in a bake pan, first the red, < a tho white, and last the blue. Bake in a
moderate oven.

«s?(»4t|;

878

DR. CHASE'S liECIPES.

Kansas Puffb.— One cup of sugar, J^ cup of butter, J^ cup of molasses,
1 cup of sour milk, 1 tca-spoonfuI of soda, 1 cup of chopped raisins, and 1 cup
of cun-ants. Flavor with cloves and cinnamon. Make a little stiffer than you
would cake and ' .\ke in little gem pans. — Ella J. Shirley, Larned, Ka.

Remarks. — Following our National colors, or red, white and blue, It \a
proper to give one of black and white, or the Union Jack (perhaps red and
■white would have been better, but we take them as we find them), for the
Prince of Wales, by Miss E. R. Bruckman, of Tioga, 111., in Blade:

Prince of Wales Cake. — Black part — One cup of brown sugar, % cup
each of butter and sour milk, 2 cups of flour, 1 cup of chopped raisins, 1 tea-
spoonful of soda dissolved in warm water, 1 table-spoonful of molaases, the
yolks of 8 eggs, 1 tea-spoonful each of cloves and nutmeg.

White part — One cup of flour, % cup each of corn starch, sweet milk and
butter, 1 cup of granulated sugar, 2 tea-spoonfuls of baking powder, the whites
of 8 eggs. Bake all in 4 layers. Put together with icing, a black, tlien a
wUte, alternating.

Com Staroh Cake. — Sugar, 1 cup; flour, 1 cup; corn starch, )4 cup.
milk, J^cup; butter, % cup; whites of 3 eggs; cream of tartar, 2 tea-spoon-
fuls; soda, % tea-spoonful. Directions — Make same as the first, above, except
the cream of tartar goes mto the flour, and the soda to be dissolved in the milk.

Com Staroh Cake. — May Millbank, of Bamhart's Mills, Pa., vouchoi*
for the following: One-half cup of butter, 1 cup pulverized sugar, J^ cup of
milk, J^ cup of corn starch, 1 cup of flour, % tea-spoonful of soda, whites of
2 eggs. Directions — Make the same as the first.

Ginger Snaps. — Brown sugar, 1 lb. (see table of number of cups to tho
pound); butter, 1 lb. ; New Orleans molasses, 1 qt. ; Babbitt's saleratus, 1 oz. ;
cloves, 2 ozs.; ginger, 1 oz.; cinnamon, 2 ozs. Directions— Cream sugar,
butter and molasses; dissolve the saleratus in a very little hot water, and stir
in, then the spices, of course, all ground; then sift in winter wheat flour, to
make a stiff, very stiff, batter; no water, excepting the least possible to dissolvo
the saleratus.

Remarks. — Having to stay over night at Howard Station, 111, I found so
nice a ginger snap on the breakfast table, I inquired how they were made, and
found that they were made by a baker within a short distance of tlie hotel,
■who, upon my introducing myself, very kindly gave me the recipe, as above.
But in my hurry, lest being left by the cars, I missed taking his njune, so I
cannot give him the proper credit, which I ought to do, Jis bakers will very
seldom part with their plans, or recipes, for doing their work. He charged par-
ticularly that spring wheat flour, such as was generally used in his neighborhood,
would not do. Whether it is chargeable to their mills, or whether it is appli-
cable to all spring wheat flour, I am not aware; a test in the north-western
states will have to settle tliis point, as I have never had any of the flour to test
it with.

Ginger Snaps, Evangeline's.— This lady says: Somebody wanted a
^ger snap recipe that would stay hard, and not g<3t soft. One cup of butter*

0AKE3.

87»

1 cup of lard, 1 cup of brown sugar, 1 pt. of molasses, 1 table-spoonful of
ginger, 1 cup of sour milk, 2 tea-spoonfuls of soda, 1 pt. of flour — use more, if
needed. Melt lard and butter together, stir in the ginger, sugar und mola-sses;
dissolve the soda in the milk; stir all together, put in the flour, roll out thin,
cut and bake in a quick oven.

Remarks. — If made sufficiently stiff, properly baked, allowed to get cold,
then kept from the air, they will keep hard a very long time.

Ginger Snaps.— Here is the way they make them in the Old Bay Stato
(Massachusetts), and they consider them veiy excellent: Molasses, 1 cup; but*
ter, 2 table-spoonfuls; ginger, 1 table-spoonful; salcratus, 1 tea-spoonful; flour.
DiBKCTiONS — Boil the molasses and stir in the butter, ginger and salcratus,
rolled fine; and stir the flour in while hot; roll out thin, cut and bake.

Ginger Snaps. — Sugar, 2 cups; eggs; fried meat gravy, 1 cup; cider
vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful;
flour enough to roll ; bake in a quick oven. Mrs. R. S. Armstrong is responsi-
ble for this.

Ginger Snaps. — I will give you another from the "Indiana Dutch
Girl," of Tillmore, Ind..; Lard or butter, 1 cup; New Orleans molasses, 1 cup;
ginger, 1 table-spoonful; soda, 1 heaping tea-spoonful; flour enough to make a
stiff dough; roll quite thin, cut with cake cutter and bake quick.

Ginger Drop Cake. — Shortening, % cup; sour milk, 1 cup; brown
sugar, 1 cup; molasses, J^cup; 2 eggs; ginger, 1 tea-spoonful; soda, 1 round-
ing tea-spoonful; flour enough to make a thick batter, to drop from a spoon, in
drops as large as an egg, in a bread pan, far enough apart not to touch. To
be eaten warm.

Remarks. — In this, and the foregoing "snap" recipes, you have a sufficient
variety for the hard or drier kind of ginger cakes; hence I now take up the
softer gingerbread, for which I have several excellent recipes.

Gingerbread for Training.— This recipe , was sent to the Detroit
Tribune by a "Mrs. D.," of Atchison, Kan., in answer to "Uncle Ben's"
inquiry for a recipe for making " training " gingerbread; and although she was
not positive that it was ever used to " train " by, yet she thinks it good enough:
"Molasses, 1 cup; butter, % cup; boiling water, % cup; ginger, 1 tea-spoonful;
soda, 1 tea-spoonful; flour. Dikections — Pour the water on to the butter and
when cool add the rest and flour enough to roll. When baked wet the top with
molasses, diluted considerably with water, and sprinkle with sugar. It will bo
found toothsome."

Gingerbread, Alice's.— This was furnished to the "Household Depart-
ment" of the Blade by Elizabetli Kent, of Burlington, Vt., but for a plain,
small cake or loaf, with quite a ginger flavor, it can be depended upon:
"Molasses, 1 cup; boiling water, 1 cup; butter. 1 table-spoonful; ginger, 1
table-spoonful; soda, 1 tea-spoonful; thicken to pour."

ifemarfe}.— Pouring the hot water upon the butter, and then putting in the
molasses to help cool it, as in the next recipe above, and when cool, the other
tttides, and baking in a moderately hot oven, is the order of proceeding.

880

DB. CHASE'S RECIPES.

Gingerbread, Mru. Bioe's.— This recipe 1b from Mrs. Rosella Rice^
quite an extensive writer for tlie Blade " Household.'* It was given in answer
to an inquiry for her gingerbread recipe, which, she says, " I give with pleas-
ure." I take pleasure, also, in giving it a place, for I know it is good. She says;
" Take 1 cup of sugar, 1 of butter, 1 of West India molasses, 1 of sour milk or
butter milk, 2 eggs, 1 table-spoonful of ginger, 1 tea-spoonful of cinnamon, and
one of soda, dissolved in hot water. Take flour enough to make a good batter,
say 4 or 6 cupf uls, but don't make it too thick ; stir the spices, sugar butter and
molasses together, keeping the mixture slightly warmed; then add the milk,
then the eggs, beaten their lightest, then the soda, and then the flour, last.
Beat it long and well, and buko in a large buttered pan ; or, if for cakes, in
patty pans. If you want to add raisins, dredge them with flour, and put them
in the last thing."

Remarks. — Here you may have a loaf cake with or without raisins, or may
bake in small cakes if you choose.

Gingerbread, Soft. — Molasses, 8 cups; butter or lard, 1 cup; sour milk,
1 cup; 4 eggs; ginger, 2 table-spoonfuls; soda, 1 table-spoonful; flour, 7 cups.
DuiECTioNB — Stir butter, sugar, molasses, and ginger together; then the milk
and eggs well beaten; then the soda dissolved in a little hot water; then the
flour.

Remarks. — This writer to the Blade "Household" only gives the name
"Jessie," but assures her friends that " I know this to be good, for I have used
it over twelve years," but the reading of it satisfied me it was good, hence I give
it a place. Having given my whole life to the observation and test of practical
items of a general character, I know as quick as I read a recipe whether it
is reliable or not. At least, for several years pest, I have tested but very few
recipes which proved a failure; while, in my earlier experience, the failures
were frequent. Such I now throw aside on their first reading.

Gingerbread, Poor Man's.— Molasses, 1 cup; sugar, J^ cup; 1 egg;
buttermilk, % cup; lard or butter, 1 table-spoonful; ginger, 1 table-spoontul;
cinnamon, 1 tea-spoonful; soda, 1 tea-spoonful; flour, 2 cups. "A. Y. E.," of
O'Brien, Iowa, says of it: "Good and very cheap. [See, also, "Poor Man's
Cake."]

Ginger Cakes, or Bread.— "Mrs. S. E. H.," of Circleville, O., gives
the Blade " Household " the following, which I give in her own words: "I
give a good ginger cake recipe — one that has taken the premium at our county
fair for the last five years: One pt. best Orleans molivsses, 1 pt. of srur butter-
milk, 1 large table-spoonful of ginger, 1 of lard, 1 of soda; dissolve the soda in
the buttermilk; flour enough to make soft as you can handle, the softer the
better. Turn on the bread-board, roll, cut into cakes, and bake in a quick oven.
Try this. If you prefer it baked in pans, add 2 eggs, well beaten, and mix aa
other cake. .A small lump of alum, dissolved, improves the cake."

Remarks. — Most people object to the use of alum in baking powders; then
why not objectionable to use it here? I think it is not at all necessary ; but if it
is used, " a small liimp " i& toQ indefinite. I would s^y not more than half to a

CAKE8.

teanspoonfu), at most If pulverized, It dissolves quicker, using a little hot
water.

Ginger Cookies. '-Sugar, }4 cup: molasses, ^ cup; shortening, "% cup;
boiling wutcr, ^ cup; soda, % tea-spoonful; ginger, 1 large tou-spounful; salt;
flour. DiiiKCTioNs — Have the shortening very hot and the water boiling; dis-
solve the soda in the water and put into the creamed sugar, shortening and
molasses; use only flour enough to make as soft a dough as you can roll, dusti
Ing freely.

liemarks. — This recipe is from Sarah Green, of Portage ville, N. Y., who
Indicates it to be nice, if properly made. The two following are also hers:

Sugar Cookies.— Sugar, % cup; butter, %cup; 1 egg; cream of tartar,
2 tea-spoonfuls; soda. 1 tea-spoonful; hot water, }{ cup, to dissolve the soda;
flour, sufficient

liemarks.— ^ake from general directions, at the head of this subject, also
the following:

Sugar Cookies.— Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1
tea-spoonful. Mix soft as possible. Caraway seed, she says, is the best season*
Ing for sugar cookies.

Sugar Cookies, No. 2.— Sugar, 1 cup; butter, 1 cup; 1 egg; essence of
lemon; flour to roll and cut out, — Mrs, O. W. Phillip*.

Excellent Cookies. — Meat fryings, 1 cup, or butter, }^ cup, and lard,
j^cup; sugar, 1 cup; cold water, 1 cup; soda, scant tea-spoonful; nutmeg to
taste. Mix quickly, roll very thin, and cut with teacup or goblet. The cookies
will not curl; bake in a quick oven.

Cookies, With Carbonate of Ammonia.— Carbonate of ammonia,
1 oz.; sugar, 1 pt , sweet milk, J^ pt.; sweet cream, % pt.; flour, enough to
roll them out nicely. Bake quick. They are better to let them stand 2 or 8
days. So says "Fannie C," of ^Medina, Wis.

CookieSjWithAmmonia.— Lard, lib,; sugar, 5 cups; milk, 1 qt.; car-
bonate of ammonia, 1^ ozs.; caraway seed, a little salt, and flour to make stiflj
enough to roll. Directiohs — Dissolve the ammonia In the milk and add to
the lard and sugar, previously rubbed together. For small families, one-half
or one-fourth the amount may be used. Hope Humason, of Brookside, Conn.,
says: " It has been tried and approved.**

Remarka.— It will be observed that where more than one recipe Is given for
making any cake, or other article, they are always different; so that persons
who have not the articles called for in one may have those called for in another,
thus enabling everybody to be accommodated. And I may properly say here
that I give none which my own judgment, from my long experience in study-
ing and testing practical recipes, does not at once consent to the appropriateness
ot the ingredients to produce, if properly combined, the cake, or whatever
other article the recipe calls for.

Cufitard Jelly Cake. — Sugar, 1 cup; 8 eggs; flour, ly^ cups; cream of
liartar, 1 tto-spoonful; soda, 1 tea^poonful; cold water, 2 table-spoonfuls; make
4 layers.

I ■; i:i

DR, OnASEr 8 RECIPES.

(hutardfbr (he Cake.— Swoet milk, 1 pt.; 2 eggs; sugar, 1 cnp 0.\(^i
brown Is best); com starch, 2 tablo-spoonfuls, beaten with a little milk; butter,
}{ cup. DiRBCTioNB — Put the milk in a tin pan on the stove and let It com9
to a boll; then stir In the sugar, then the butter, then the eggs, then the coro
starch; it must be stirred rapidly all the time, so as not to burn. Let It boll
until It is about as thick as Jelly. When cold flavor with lemon extract. Do
not make the cake until you make the custard, as the custard must be put on
the cakes as soon as they are taken from the oven. — White Lily, WiUeyville, 0.

Cream Cake. — Sugar, 1 cup; butter, ^ cup; whites of 4 eggs; sweet
milk, }4 <^»P: ^o^% 1 tea-spoonful; cream of tartar, 2 tea-spoonfuls; flour 9
cups. Bake In round tins.

For tlie Cream. — The yolks of 8 eggs; sweet milk, ^ pt.; butter the size
of an egg', com starch, 4 tcaspoonfuls; sugar to suit the taste, as for custard.
BmECTioNB — ^Boil the same as custard, and when a little cool, flavor with
lemon, orange, or vanilla, and spread between the layers.

Prenoh Cream Cake. — I will give It In their words: Beat 8 eggs and 1
cup of sugar together thoroughly; stir 1 tea-spoonful of baking powder into
1% cups of flour (sift the flour In), sti'-'ing all the while in one direction. Bake
In 2 thin cakes. Split the cakes while hot, and fill in the cream prepared in the
following manner: To 1 pt. of new milk add 3 table-spoonfuls of ccm starch,
1 beaten egg, and % cup of sugar; stir while cooking, and whon liot, put In
butter, size of an egg; flavor the cream with lemon, vanilla, or pincnpi)le. The
milk for cream must be put In a pail and then neated in a pot of hot water-
same as one does blanc mauge.

Boston Cream Cakes. — Water, 2% cups; flour, 2 cups; butter, 1 cup;
and 5 eggs. Boil the butter and water together; stir in the flour while boiling;
after It is cool add the eggs well beaten. Put a large spoonful In muflin rings,
and bake 20 minutes in a hot oven.

The cream for them is made this way: Put over the fire 1 cup of milk,
add not quite a cup of sugar; 1 egg, mixed with 8 tea-spoonfuls of corn starch
and 1 table-spoonful of butter. When cool add vanilla to the taste; boil a few
moments only. Open the cakes and fill them with the cream. They are easily
made, and are delicious.

Snow or Tea Cake.— Mrs. R. H. De La, Brough, Iowa, makes these
remarks in introducing this cake recipe. She says:

" I often make a cake which I think is the nicest tea cake, or for dyspeptic
persons (as it is not a rich cake), that I ever saw. One and a half cups of nice
white sugar and 1 cup of flour, rubbed well together; add 1 tea-spoonful of
cream tartar, and stir until thoroughly incoiporated; whites of 10 eggs (or 7
make it very nice when eggs are scarce), beati.n to a stiff froth, stirred with the
other mixture, just enough to mix evenly; bike In a moderate oven."

Saratoga Tea Cakes. — To each pound of flour allo\' a dessert-spoonful
of yeast powder, 1 egg, % pt. of milk, 2 spoonfuls of melted butter, 2 spoonfuls
of sugar. Rub the dry ingredients together, then quickly mix In the milk with
Hie butter, then the l^aten egg; cut out into biscuit form, und bake quickly
ts. Ibuttered pans.

CAKES.

888

White Cake.— Contributed by Laughiug Ora, Morris, 111. Two cups of
sugar, % cup of butter; l)cat the butter and sugar till like cream; stir In 1 cup
of gweot milk; add 8 cups of flour and 2 tea-spoonfuls of baking powder; boa^
the whites of 5 eggs and stir in with the flour. Do not bake too fast.

White Mountain Oake.— Sugar, 2 cups; butter, 1 cup; flour. 8 cups:
«weet milk, ^ cup; whites of 10 eggs, beaten very stiff (or the whole of 5 eggs,
if the shade from the yolks is no objection); cream of tartar, 2 tea-spoonfuls;
soda, 1 tea-spoonful. Dikkctionb— Bake in 8 deep jelly tins, or 6 thin layers.
If iced, take tlie whites of 4 eggs; white powdered sugar, ^ ^able-spoonfuls {
flavor to taste, if desired.

White Mountain Cake, loed.— Granulated sugar, 8 cups; butter, 1
cup; S eggs; sweet milk, 1 cup; flour, 8 cups; cream of tartar, 2 tca-spoonfulS)
soda, 1 tea-spoonful; salt, 1 pinch. Dibectionb — Beat tlie butter, sugar, and
yollcs of the eggs to a cream; mix soda in the milk and the cream of tartar in
the flour; add the whites just before the flour. Bake in jelly cake tins, brown*
Ing a little.

In Place of Jelly.— Tako the whites of 2 eggs, a little water, and the proper
amount of powdered sugar, beat together and with a knife spread over the top
of each cake. Grate a fresh cocoanut and mix it with more sugar, and sprinkle
it over the cakes; then lay-up, finishing the top the same.

Remarks. — Especially applicable for use upon occasions when ice CTeam],ia
to be served.

Loaf Cake. — Butter, 1 cup; sugar, 3 cups; 4 eggs; sweet mflfc, 1 cup;
cream of tartar, 2 tea-spoonfuls; soda, 1 tea-cpoonful.

White Cake, With Sweet Milk.— Sugar, S cups; butter, 1 cup;
flweet milli, 1 cup; whites of 5 eggs; baking powder, 3 tea-spoonfuls.

White Cake, With Butter Milk. — Fino white sugar, 8 cups; butter,
1 cup; butter milk, 1 cup; whites of 10 eggs: baking powuci, 8 tea-spooufuls;
lemon, to taste; flour, 4 cups. Dibectionb — Let some one beat the whites of
the eggs to a stiff froth while you cream the sugar and butter, etc., mixing ia
the whites last.

Tea Cake Instead of Biscuit— Without Sugar.— Butter (or half
lard), 1 cup; sweet milk, 1 cup; 4 eggs; salt, 1 pinch; flour, 1% pts.; baking
powder, 2 tea-spoonfuls.

Remarkn.—li will be found excellent.

Tea Cake. — Sugar, 1 cup; butter, 1 table^spoonful; 1 egg: buttermilk, 1
cup; soda, 1^ tea-spoonful; flour to make a tolerably stiff batter.

Remarks. — "Aunt Margaret " always makes this when she flnds a visitor to
tea, and only half an hour to make and bake the cake in: also, because it is
good cold.

Tea Cakes.— Sugar, 2 cups; butter, 1 cv sour milk, or buttermilk, 1
cup; soda, % tea-spoonful; flour, nutmeg or caraway. Diuections— Beat the
sugar and butter together and add the milk. Dissolve the soda in a littje water
aDd add, with as much flour as will make a stiff dough, grating in a little nut*

884

DR. CEASE'S RECIPES.

meg, or sprinkle in some caraway seed, as you choose. Boll and cut In small
cakes, baking a light brown.

French Iioaf Cake. — Sugar, 23^ cups; butter, 1^4 cups; flour, 1J4 cupe;
8 eggs; some milk, 2 table-spoonfuls; soda, )^ tea-spoonful ; 1 lemon. Dirkc-
TioNS — Cream the butter and sugar together, then stir in the yolks (the French
always beat the yolks and whites separately), then the whites; and, having
grated off the yellow of the lemon (peeled off the white and thrown away), and
also grated up the inside upon a coarse grater and picked out the seeds, stir this
in, then the flour, and having dissolved the soda in the sour milk stir it in and
bake in a moderate oven. An orange or two may be used instead of a 1( "^n,
for variety's sake, if desired or preferred.

Remarks.— It may not be amiss to say that the French not only beat the
yolks and whites of eggs separately, and for a long time, but they also make
their ca,kes very rich. If it is desired to have cake like theirs we must follow
*'ieir directions.

Preneh Loaf Cake— Plain.— Sugar, 2 cups; butter, }4 cup; sweet
milk, 1 cup; flour, 8 cups; 3 eggs; baking powder, 8 tea-spoonfuls. Direc-
tions — Cream the sugar and butter together with the hand; beat the eggs well
and stir in; then add the milk; stir the baking powder into the sifted flour and
mix in thoroughly, and bake in a moderate oven two fair-sized cakes.

Remarks, — Flavoring of any kind may be used; but the first time I ate ol
It was at my own t ble, made by one of my married daughters, without flavor,
ing. If flavoring is used, of course it is not plain, and it certainly is very nice
with any flavoring. *

Delicious Cake.— White sugar, 2 cups; butter, 1 cup; sweet milk, 1 cup;
8 eggs; soda, }4 tea-spoonful; scant tea-spoonful of cream of tartar; flour, 8
cups. DniECTioNs — Beat eggs separately and bake in rather a hot oven.

Delicate Cake.— Flour, 8 cups; sugar, 2 cups; butter, ^ cup; sweet
milk, ^ cups, and 1 tea-spoonful of cream of tartar (or % cup of sour cream),
}4 tea-spoonful of soda. Beat well, then add the whites of 6 eggs beaten to a
stiff froth, flour to taste.

Remarks.— This is in the words of the "Belle" of Libertyville, Iowa, and
will be found delicate as belles in general.

Delicate Cake, Cheap and Easy to Make.— Butter, ^ cup; sugar,
scant 2 cups, stirred to a cream; flour, 3 cups; baking powder, 2 tea-spoonfub,
run through a sieve twice; sweet milk, % cup; whites of 6 eggs; flavor with
lemon.

Rt,narka. — This makes a delicate jelly cake baked in layera

Jumbles —Mrs. Phoebe Jane Rankin, of DUnols, gives the following
recipe for a very nice jumble: Sugar, 2 cups; lard, 1 cup; beat to a cream,
then add 2 eggs; sweet milk, 1 cup; soda, 1 tea-spoonful; cream of tartar, %
tea-spoonful; then stir in flour till about as stiff as pound cake; put plenty of
flour on the board; dip out the dough with a^oon; flour your rolling pin weU;
roll to about ^ inch thick; sprinkle sugar over the top; cut out and bake in a

CAKES.

88S

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quick oven; when done set on edge to cool; the softer they are rolled out the
better they will be. Add a little lemon extract if you like.

Jumbles, or Sand Tarts.— Sugar, 2 cups; eggs, 4; sweet milk, J^
cup; baking powder, 2 tea-spoonsful; flour. Dirkctionh — Use flour enough,
only, to make as cookies; then sprinkle on sugar, cinnamon and nutmeg, and
bake in a quick oven.

Remarks. — Sprinkling the sugar and spices upon the surface gives them a
sandy appearance, and hence some cooks call them sand tarts.

Soft Jumbles. — Butter, 1 cup; sugar, 2 cups; 2 eggs; sour or sweet
milk, 1 cup; flour, 4 to 4J^ cups; soda, 1 tea-spoonful, scant; cream of tartar,
2 tea-spoonfuls; vanilla ex., 1 tea-spoonful. Directions — Cream tho sugar
and butter, and add one-half the milk, in which the vanilla has been put; then
one-half the flour, then the beaten eggs; then the other half of the flour into
which the cream of tartar has been mixed by sifting together; lastly the other
half of the milk in which the soda has been dissolved. Make in small cakes
and bake quickly.

Remarks. — Jumbles are always to be sprinkled with sugar, or rolled ia
sugar. For me the more sugar the better is the jumble.

Bicb Jumble.— Sugar and butter, 1 lb. each; cream together, with 4
eggs; then mix in 1% lbs. of flour. Directions — Roll in powdered sugar,
lay on buttered tins and bake in a quick oven.

Remarks. — Coffee sugar, 2^^ cups, equal 1 pound. Butter, 2 cups, equal
1 pound; and flour, 3 cups, make 1 pound. Common sized tea-cups are in-
tended. But, for large families, the largest coffee cup may be taken, as tho
proportions would be the same, except that the soda and cream of tartar (when
used) should be increased accordingly.

Muffins for Tea. — Flour, 3 cups; baking powder, 2 tea-spoonfuls; 3
eggs; melted butter, 2 table-spoonfuls; sweet milk, 1 pt. ; a little salt. Direc-
tions — Sift flour and baking powder together, stir in the egg and butter, thea
the milk. Bake in rings, in a quick oven.

MufOns. — Milk, 1 pt. ; yeast, i?^ cup; salt, a very little; flour, sufficient
to make a batter. Directions — When light, cook in rings upon the stove.

Mush. Muf9.ns. — Take cold mush, made in the ordinary way, thin with
milk, 1 qt.; 7 eggs, and butter the size of an egg; a little salt; then bring to
the proper consistency with wheat flour. Bake in rings.

Remarks. — ^Very nice and healthful to thicket! with graham flour. If these
are not as light as some may choose, put a little baking powder in the flour.

Hermits.-Brown sugar, IJ^ cups; 3 eggs; butter, 1 cup; raisins, chop-
ped, 1 cup; sour milk, 2 table-spoonfuls ; soda, 1 tea-spoonful; cinnamon, nut-
meg, cloves, and allspice, of each J^ tea-spoonful; flour enough to roll out; cut
as in cookies.

Apple Fruit Cake.— Dried apples, 1 cup; molasses, 1 cup; 1 egg;
sugar, % cup; milk, % cup; flour, 2% cups; baking powder, 1 tea-spoonful.
DnuECCTioNS— Soak the apples over night, thea steam ustil soft; then simmer

DB. CHASE'S RECITES.

them slowly in the molasses, until well cooked; when cool, add the other ingre-
dients and bake.

Apple Fritters. — Prepare the batter as for fritters, having washed, and
sliced the apples, crosswise, and if you have a corer the core should have been
taken out. Have the lard boiling hot. Drop the slices into the batter and see
that every part is well covered; fry until brown, then turn and fry until done.

Eemaiks. — These instructions are from Miss Arabell, of Knox City, Mo.
I say Miss because, as she gives no "sir" name, I take it for granted she had not
found the " sir." I will guarantee the fritters, however, to be found nice.

Coffee Cake. — Brown sugar, 2 cups; 4 eggs; butter, 1 cup; molasses, 1
€up; cold coffee, 1 cup; raisins, 2 cups; cloves, 2 tea-spoonfuls; i^ a nutmeg:
«oda, 1 tea-spoonful; flour, 4 cups.

Coffee Cake. — Brown sugar, butter, cold, strong coffee and molasses,
each 1 cup; 8 eggs; raisins, 2 cups; baking powder, 2 tea-spoonfuls; flour, 3
cups.

Baisin Cake.— Sugar, IJ^ cups; butter, % of a cup; milk, % of a cup;
flour, 8 cups; chopped raisins, 1 cup; 8 eggs; baking powder, 1}^ tea-spoon-
fuls. Bake as a whole or in sheets.

Raisin Cake, Without Sugar.— Flour, 1 oup; cream, 2 cups; butter,
1 cup; 4 eggs; raisins, 1 lb., not chopped; candied lemon, 1, chopped; soda, 1
tea-spoonful; a little cloves and cinnamon may be added. Stir well.

Pig Pound Cake. — Brown sugar, chopped figs, raisins and flour, each
1 lb.; butter, % lb.; cream or nulk (sour), J^ pt. ; 7 eggs; soda, J^ tea-spoon-
ful; 1 nutmeg.

Hemarks.—Ona tea-spoonful of alum, pulverized, is added, by some, but I
would prefer cream of tartar.

Currant Cake. — Butter, 1 cup; sugar, 2 cups; 4 eggs; flour, SJ^ cups;
sour milk, Icup; English currants, 2 cups; saleratus or soda, 1 tea-spoonful;
fla^ " with lemon or other extracts, as you choose.

Pruit Cake, Plain. — Sweet milk, 1 cup; molasses, % cup; brown
sugar, 1 cup; butter, % cup; 2 eggs; raisins and currants, each, J^ lb.; salt, 1
tea-spoonful; cloves and cinnamon, each, 1 table-spoonful; nutmeg; baking
powder, 2 tea-spoonfuls; flour, 3 cups. See directions in next cake.

Premium Pruit Cake.— Sugar, 3 cups; butter, lineups. 6 eggs; sous
cream, \% cups; saleratus or soda, 2 tea-spoonfuls; currants % lb.; raisins, %
lb.; citron, J^lb.; 1 nutmeg; flour. Directions — Beat the eggs thorouglily;
tlien add sugar and butter, and beat till smooth. Dissolve the saleratus in a
little warm water and put it in the cream, and make the cake quite thick with
flour to prevent the fruit from settling to the bottom. Do not chop the raisins,
but cut them in halves and remove the seeds, else use "seedless" raisins; then
scald a few moments to soften, drain and flour(dredge) them before putting into
the cake. Cut tlie citron in thin slices, and as you fill in a layer of cake put
the citron over evenly, then more of the cake mixture and another layer of the
citron; and so on, until the citron is evenly divided through the whole.

CAKES,

Hemarka. — Mrs. John Rice, of Seneca county, Ohio, who originated this
recipe, says: "If any one will follow this recipe she may do as I did — ^get the
first premium at the coming fair.

Fruit Cake that will Keep for Months.— Butter, sugar, molasses,
and sweet milk, of eaCh, 1 cup; currants, 4 cups; 8 eggs; baking powder, 2
tea-spoonfuls; citron, clioppcd, ^ lb.; 2 grated nutmegs, and cinnamon to taste.
Bake 2 hours.

Fruit Cake, Very Nice.— Butter, brown sugar, sifted flour, and cit-
Ton, of each, 1 lb.; 12 eggs; raisins, stoned, and English currants, of each, 3 lbs.;
molasses, J4 ''"P; cinnamon, mace, cloves, and allspice, of each, 1 table-spoon-
ful; 1 niftmeg; grated rind of 1 lemon; baking powder, 4 tea-spoonfuls.
DiKECTio:;8 — Beat the yolks, butter and sugar together till very light; then stir
in the molasses, spices and the grated rind of the lemon, also the stiff-beaten
whites of the eggs; then the flour, into which the baking powder has been
mixed by sifting; when, after thoroughly mixing, the raisins and currants are
to be added and evenly mixed in. The citron having been shaved and chopped
finely, and a suitable pan well buttered, and a buttered paper also having been
put into the pan, dip in a layer of the batter; then sprinkle on a thin layer of
the citron, until all is put in, the top layer, of course, having no citron upon it.
Bake in a moderate oven, covering with paper if necessary to avoid burning the
top. It will require about 4 hours to bake it.

Eemarka. — This will be found a very nice cake to have been given to the
Blade by the " Sunflower," of Farragut, la. It will keep well, and will be all
the better if not cut for some weeks. And now, although either of the above
fruit cakes will make nice wedding cakes, yet I must give one which is so called,
flod a very good one, too, the baking, manner of preparation, etc., being about
the same as in the foregoing:

Wedding Cake, Very Bioh.— The finest and nicest flour, 5 lbs; very
nice butter, 3 lbs. ; English currants, nicely washed, dried and dredged, 5 lbs. ;
sifted loaf sugar, 2 lbs. ; nice sweet almonds, blanched, 1 lb. ; nutmegs, 2;
mace, J^ oz. ; cloves, }/^ oz. ; lemon and orange peel, each ]^ lb. ; wine and
brandy, each J^ pt. ; very nice fresh eggs, 16. Directions— See the directions
in the recipes above and the general directions. I will say, however, if made
in one, or even into two cakes, it will take 4 hours to bake them, as the oven
must not be over hot, and care, by covering with paper, etc,, not to burn them.

Cofifee Cake.— Strong cold coffee, butter and raisins, of each 1 cup;
sugar. IJ^ cups; flour, SJ^ cups; cinnamon, cloves, nutmeg and soda, of each
1 tea-spoonful; eggs, 2. Directions — Make it upon general principles. Other
fruit may be used in place of the raisins, and it will be nice even without any
fruit at all.

Molasses Cake. — Molasses, 1 pt. ; brown sugar, 2 cups; sour milk, 1 pt.;
4 eggs; soda, 2 tea-spoonfuls; flour, 7 cups; cinnamon, or any other spice, or
ijinger, to taste.

Soft Molasses Cake.— Molasses, % cup; brown sugar, 1 table-spoonful;

388

DJi. CHASE'S RECIPES.

butter or lard, the size of an egg; sour milk, J^ cup; soda, 1 tea-spoonful; flout,
2 cups.

Mrs. Chase's Sponge Cake.— Sugar, 1 cup; 4 eggs; sweet milk, 3
table-spoonfuls; flour, 2 cups; baking powder, 8 tea-spoonfuls; salt, 1 pinch;
orange or lemon extract (home-made), 2 tea-spoonfuls. Dikectionb— Beat the
eggs, then beat in the sugar, add the milk, salt and flavor; and, having mixed
the baking powder into the flour, sift it in, beat all together and bake in a quick
oven.

Remarks. — This will make 2 cakes if baked in the round tin, or 1 in the
square. I have eaten of this many times with great satisfaction, and expect
the same in eating of tlie one which, I am just informed, is ready for tea. Yet
I give several others to meet all circumstances and desires. Sponge cake is
credited with being the most healthful of any form of cake, for the reason that,
as a general thing, no butter or other shortening is used, although of late, as
will be seen below, some people are beginning to introduce them; but, for
myself, I am very fond of one of the above, coming warm from the oven at
tea-time, having some very nice butter to eat with it. Those who are dyspeptic
had better forego this luxury. My next is from " Fern Leaves," of Oswego
county, N. Y., who told the Blade " Household " that it would make "roll
jelly cake," "cup cake," or "plain cake." It is as follows:

Sponge Cake. — Sugar, 1 cup; flcur, 1 cup; 3 eggs; water, 2 table-spoon,
fuls; baking powder, 2 tea-spoonfuls; salt and spice to taste.

The following is from somebody's lady friend, as the result of long experi-
ence: "Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping tea-spoonful;
.cold water, 3 table-spoonfuls; flavor with lemon or vanilla. DiRECTiONa—
Beat the whites and yolks separately, and add the water the last thing before
baking.

Improved Berwick Sponge, or Custard Cake.— Sugar, 2 cups;
4 eggs; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;
salt, a pinch; cold water, 1 cup; the juice of 1 lemon. Directions — Beat the
eggs well, then beat in the sugar and half of the flour, in which the cream of
tartar has been mixed; the soda and salt being dissolved in the water, add in
with the lemon juice, and lastly the balance of the flour, stirring well together,
and bake in cakes to be fully 2 inches thick.

Fw the Custard. — Milk, a scant % pt. (take out a little to wet up 3 tea-
spoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg; 1 egg,
well beaten; flavor with the grated peel of the lemon. Mix all, and cook for 15
minutes in the rice-boiler (a tin dish made to fit inside of another, in which the
water is placed, on the same principle as a glue kettle, which saves the labor of
constant watching and stirring to prevent burning) then set aside to cool. This
should be done so as to be cold by the time the cake is done. Split the cake
with a shaqj knife, and spread the cold custard between.

Molasses Sponge CtS^.e. — Molasses, 1 cup; melted butter, 1 tabl»r
spoonful; 2 eggs, well beaten; sweet milk, % cup; cream of tartar, 1 tea-spoon-
ful; soda, % tea-spoonful; flour, IJ^ cups; ginger, to taste. Makes a good
lt»lt or it may be baked in layers and laid up with jelly for variety.

CAKEE.

Butter Sponge Cake.— Butter, 1 cup; sugar, 3 cups; flour, \}4 cupa;
6 eggs; cream of tartar, 1 tea-spoonful; soda, % tea-spoonful. Dirkctionb —
^0 special directions given, except to dissolve the soda in a table-spoonful of
the milk, and mix the cream of tartar evenly with the flour, which is in accord-
ance with my general directions.

Remarks. — But as this recipe shows how a farmer's wife, of White Church,
Kansas, makes sponge cake, I thought I would give her directions in full. It
will be noticed that this cake is rich in eggs and butter; but if the Kansas
fanners can not ailord it I do not know who can.

Lemon Sponge Cake, with Butter.— Sugar and flour, each, 1 cup;
8 eggs; sweet milk. Stable-spoonfuls; melted butter, 2 table-spoonfuls; baking
powder, 2 heaping tea-spoonfuls; extract lemon, J^ tea-spoonful.

Cream Sponge Cake. — Gertie, of Kewanee, Wis., prefers cream in
hers, as follows: Beat 2 eggs in a tea-cup, fill up the cup with thick sweet
cream, 1 cup of sugar, 1 cup of flour, 1 tea-spoonful each of cream of tartar
and soda.

Sponge Cake. — Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size
of an egg; baking powder, 2 tea-spoonfuls; flour, 2 cups; season to taste.

Remarks. — The more frequent use of sponge cake, as compared with other
kinds ^f cake, is the reason of my giving so large a niunber of tliem, that
everybody may be suited.

Pound Cake.— Sugar, 1 lb. (2>^ cups); butter, 1 lb. (2 cups); flour, 1 lb.
(3 cups); 10 eggs: soda, 1 tea-spoonful. Directions — Beat the yolks and
whites separately; and if you wish a fruit cake, use raisins, or currants, 1 lb.

Remarks — It keeps moist a long time, if properly covered. For varieties
sake, flavoring extracts may be sometimes used, or take the Imperial next below,
for the variety.

Imperial Cake. — Sugar, flour, butter, eggs (10), raisins, currants, flgs,
almond meats, peel (J^ citron, J^ lemon, }^ orange), of each 1 lb., except aa
explained about the peel, baking powder, 8 tea-spoonfuls. Directions— No
flavoring, nor spices, are to be used. The butter and sugar rubbed together,
chen the beaten eggs (10 eggs average a pound); add baking powder to the floul
and put it in after the eggs; add only one kind' of the fruit at a time — no flout
on the fruit — but the peel and figs are to be chopped fine, the almonds blanched
and split. Stir well when all is in, and bake in square tins.

Remarks. — I should think it would be rich enough for any imperial family
of Europe, or for the wedding of an American, but, in this case, the company
to be large, the amounts may be doubled, or trebled.

Dark Cake.— Brown sugar, 2 cups; molasses, 1 cup; butter, 1 cup; rais-
ins, chopped, 2 cups; sour milk, 1 cup; saleratus, 2 tea-spoonfuls; 3 eggs; flour,
Scups; cloves and cinnamon, of each, 1 table-spoonful; allspice, 1 tea-spoon-
ful; 1 small uutmeg, all well beaten.

jBemarAs.— Mrs. C. B. Grcely, of Alpena, Mich., says: This makes two
good sized loaves. Is .splendid! Don't get too much butter in, take large cups

ii;:

--*ti

i. M

890

DR. CHASE'S RECIPES.

of flour, etc. The compiler needs not to add a word, he knows It will be found
splendid.

Charity Cake.— Sugar, 1 cup; butter the size of an egg; 1 egg; stir to
a cream; add sweet milk, 1 cup; flour, 2 cups; cream of tartar, 2 tea-spoon-
fuls; soda, 1 tea-spoonful. — Emily A. Hammond.

Remarks, — No other place so appropriate for a poor man's cake, as to let
It follow charity cake, for who needs charity any more than a poor man i»
likely to.

Poor Man's Cake. — One cup of sugar, 1 cup of milk, 1 table-spoonful
of butter, 1 tea-spoonful cream of tartar, ^ tea-spoonful of soda dissolved in
the milk, 1 egg, a little cinnamon, and flour to make it as stiff as poufld cake.

Potato Cake. — "8. A. M." (Sam), of Mogadore, O., claims this to be a
new kind of cake. She says: Mashed potatoes, 1 cup; sugar, 1 cup; risings,
1 cup; % cup of shortening, and 8 eggs. Directions — Stir well together
about 5 o'clock p, m., and at bedtime stir all the flour in the mixture you can
"with a big spoon; keep in a warm place, and in the morning put it in gem
dishes and let rise again. Bake in a slow oven, and you will have a cake tliat
children and invalids can eat without harm.

Potato Cake, "Without Eggs and Quick Process.— Mashed pota-
toes, 8 cups; flour, 1 cup; melted butter and sugar, of each J^ cup; a little salt;
milk to make a paste of proper consistence to roll; roll rather thin, and bake in
a quick oven. If not light enough first time, add a little soda to the flour next
time. '

Potato Pufik. — ^Take mashed potatoes and make them into a paste, with
1 or 2 eggs, roll it out with a dust of flour and cut round with a saucer; have
ready some cold roast meat (any kind) free from gristle and chopped fine, sea-
soned with salt, pepper, thyme, or pickles cut up fine; place them on the potato
and fold in over like a puff, pinch or pick it neat.'y around and bake for a few
minutes. — Detroit Free Press.

Remarks. — ^The author would say, " no pickles in his," but cold ham would
be very nice.

Spanish Fritter Puffe. — Powdered sugar, 1 table-spoonful; butter, 2
ozs. (2 table-spoonfuls); salt, 1 tea-spoonful; water, 1 cup; yolks of 4 eggs;
flour. Directions — Put the water into a saucepan, add the sugar, salt and
butter, and, while it is boihng, stir in flour enough to have it leave the pan.
then stir in the one-by-one, the yolks of the eggs; now drop a tea-spoonful at a
time into boiling lard and fry to a light brown. If nicely done they will be
very puffy.

Philadelphia Cream Puflte.— Butter, 2 cups; 10 eggs; flour, 3 cups;
water, 1 pt. ; soda, 1 tea-spoonful. Directions— Boil the water, melt the but-
ter in it, stir in the flour dry while the water is boiling; when cool, add the soda
and the well-beaten eggs; drop the mixture with a spoon on buttered tins and
bake 20 minutes. Caution — Do not open the oven door more than twice while
they are baking. • ,■

0AKE8.

891

Cake Without Eggs.— Sugar, 1 cup; butter, ^ cup; sweet milk, 1
cup, cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful. Flavor to taste.

Cider Cake, Beqtiires Neither Eggs Nor Milk.— Sugor, IJ^ cupg;
tmtter, % cup; sweet cider, \% cups; flour, 4J-^ cups; soda, 1 tea-spoonful;
cinnamon and cloves, of each 1 tea-spoonful.

^ewiar&«.— Although this from the "Young Lady," of Tontogany, O., It
will make a nice cake, better than some old ladies make.

Scotch Cake.— Brown sugar, 1 lb. ; flour, 1 lb. ; butter, % \\i.\ 2 eggs;
cinnamon, 1 tea-spoonful; roll very thin and bake. [See, also, "Scotch Oat-
cake."]

Bufiblo Cako. — Sugar, 1 cup; butter, melted, 1 tuble-spoonful; 1 egg»
beaten to a froth; soda, 1 tea-spoonful, dissolved in sweet milk, % cup; cream
of tartar, 2 tea-spoonfuls; flour to make so it will pour on tins. Bake like
jelly cake, and put custard or jelly between.

Bemarks —^n. J. A. Heister, of Denver, Col,, says: "It is cheap and
good enough for any one." And I cannot account for the name, unless it i»
because the Denver people take it with tliem when they go out to hunt buffalo.

Buckeye Cake.— Sugar, % lb,; butter, % lb,; 6 eggs, well beaten;
sweet milk, J^pt,; 1 lb. of "prepared" flour; flavor with vanilla. Good for
Ohio people, where they use th's kind of flour.

Boston Cake. — Sugar, 1 cup; milk, 1 cup; butter, 1 table-spoonful; 1
egg, flour, 2J^ cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;
flavor with lemon or nutmeg. Nutmeg is their favorite; so mjich so, some of
them have been accused of making wooden ones.

Vanilla Cake. — Sugar, % cup; 4 eggs; sour cream, 4 table-spoonfuls;
salt, 1 tea-spoonful; croam of tartar, 1 tea-spoonful; soda, 3^ tea-spoonful;
flour, IJ^ cups; flavor with vanilla — is the way "Jenny "makes hers at Irving,
Mich.

Nutmeg Cake. — Sugar, 2 cups; butter, 1 cup; 8 eggs; 1 nutmeg; flour,
4 cups; milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful;
rind of 1 lemon. DraECTioNS— Beat sugar and butter together, then add half
of the flour and half of the milk, then the beaten eggs, grated nutmeg and
grated rink of the lemon, then the balance of the flour, having the cream of
tartar mixed into it, and lastly, the balance of the milk with the soda dissolved
in it. Beat all thoroughly and bake in bread pans, buttered and prepared.

Choice Cake.— Sugar, 1 lb.; flour, 1 lb.; butter, i^lb.; 7 eggs; cream,
1 cup; saleratus, 1 tea-spoonful; nutmeg, to taste. Diuections — Beat sugaf
and butter to a cream, add the eggs, then the cream, with the saleratus dissolved
in it; then flour and nutmeg. It requires much beating. Bake in a quick oven.
'—Qodey's Lady* 8 Book.

Bock Cakes, To Make.— Break 6 eggs into a dish, and beat till very
Ught; then add powdered sugar, 1 lb. (2J^ cups), and mix well; then dredge in
gradually flour, % lb. {\% cups), and English currants, }ito% lb., which have
been nicely washed and dried. Mix all well together; then put on to a bakii^

all if

393

DR. CHASE'S RECIPES.

tin (size to suit) witli a fork, to make them look as rough &s you can. Bake la
a moderate oven, about lialf an liour. Wlien cool store them In a box and
keep them in a dry place, and they will las!, as long as you keep them in the
box; but if placed ou the table at meal times they will not keep a great while

Cold Water Cake. — Flour and white sugar, each, 1 cup; 2 eggs; but-
ter, 1 heaping table-spoonful; cold water, 8 table-spoonfuls; baking powder, 1
heaping tea-spoonful. Not expensive but nice. Make on general principles.

German Crisps. — Sugar, 2 cups; butter, 1 cup; 8 eggs, and the rind
and juice of 1 lemon; flour. Directions — Mix thoroughly with hand or spooon,
adding sufBcieut flour to roll out. Roll out very thin. Cut in small cakes.
Place in the pan and rub the tops with egg and sprinkle on white sugar. Two
«ggs are enough for the tops. They will bake in a few minutes. — Harper's
Sonar.

Common Jake. — Sugar, 1 cup; butter, }^ cup; sour cream, 1 cup; 2
eggs; soda, 1 te -spoonful; % ^ nutmeg, and as much flour as needed. Direc-
tions — Beat the suj^ar and eggs together, then add the cream and butter, then
the nutmeg and soda, and lastly the flour, are the instructions given by Mrs.
A. M. McCrary, of Kirwin, Kan.

Baised Cake.— Light dough, 2 cups; butter, 1 cup; sugar, 2 cups; 8 eggs,
beaten light. Mix all well together, add fruit and spices, as you wish. It is
good without either, but better with plenty of both. Directions— Put in a
pan and let stand till light before baking.

Spiced Cake. — Butter and cold water, of each, 1 cup; flour, 8 cups;
sugar, 2 cups; 8 eggs; soda, 1 tea-spoonful; cinnamon or other spices, as pre-
ferred, 2 tea-spoonfuls; chopped raisins, 1 cup; currants, 1 cup. Directions
Sarah F. Purdy, of Belmont, Iowa, says: " Beat butter and sugar, adding the
beaten eggs, then the cold water, sift the soda into the flour, and add the spice
and fruit."

Aunt Lucy's Spice Cake.— Sugar, 2 cups; butter, % cup; 2 eggs;
butter milk, 1 cup; soda, 1 tea-spoonful; cloves, 1 tea-spoonful; cinnamon, 1
table-spoonful; ^ of a nutmeg; "rising flour," 1 cup, or to make thick.

Remarks, — Who ever knew a cake-making aunt that did not make a good
cake? This will make a nice cake, however, even if common flour is used, as
the soda will make it light.

Spiced Cake, Very Fine.— Sour milk, molasses, and brown sugar, of
each, 1 cup; butter, % cup; 8 eggs; soda, nutmeg, and cloves, of each, 1 tea-
Bpoonful; cinnamon, \% tea-spoonfuls (or if any other flavor is preferred to be
the most prominent, use the IJ^ tea-spoonfuls of that, and of the cinnamon
only 1); flour, about 3 cups, or to make the batter pretty thick, as spice cake is
disposed, if too thin, to run or spread before the baking begins to set it. Make
as the others.

Sally Lunn Cake.— Sugar, 1 egg cup; sweet milk, 1 pt. ; butter, 1
table-spoonful; 4 eggs; flour, 4 coffee cups; yeast powder, 8 tea-spoonfuls.
Directions — Warm the milk and melt the butter in it; beat the whites of the

CAKES.

888

<-gg8 to a stiff froth; the yolks and sugar together, and stir into the warm millc;
tlie yeast powder having been mixed in tlic flour, sift it in; tlicn tlio wliites of
the eggs; pour into a buttered calie mold, and balio in aquiclc oven 80 minutes.

*• Sallie-Long," or Tea Cake.— Flour, 1 qt.; baking powder 8 tea-
spoonfuls; sweet milk, 1 pt. ; eggs, 3; butter and lard, of each 1 table-spoonful;
pulverized sugar, % cup. Mix the baking powder into the dry flour; beat tho
eggs, and stir them and the milk, butter, lard and sugar together, tliea the
flour, mixing all thoroughly; baking in a moderate oven.

Remarks. — This cake I suppose to be an own cousin of Sally Lunn, but
why it should have been called Long, when, in fact, it is so nice and short, I
cannot tell. I give it as I received it, and will make no complaint about its
" Long " name, so long as it fills the bill as well as it has done, with my family,
for a long time. It is, no doubt, a first cousin of Sally Lunn, above.

Apees, or Cake Without Eggs or Yeast.— Fresh butter, 1 lb. (3
cups); sifted flour, 2 lbs. (7 cups;) powdered sugar, 1 lb. (2)^ cups); mixed
spices (nutmeg, mace and cinnamon). 1 tea-spoonful; caraway seeds, 4 tea-
spoonfuls; wine (white is best), 1 large glass; cold water to make a stiff douglu
Directions— Cut the butter into the flour and rub fine, or smooth, mixing ia
the sugar and spices, then put in the wine, and water to work stiff, with a
broad knife, or knead with a wooden potato masher. Roll thin (less than J^
inch), and cut into small cakes. Place in long tins, slightly buttered, 'not to
touch each other. Bake in a quick oven till they are a pale brown.

Berruirka. — They are quickly made, requiring no eggs nor yeast, and are
very nice, resembling, somewhat, the German crisps.

Cream Cake. — Sweet milk, 1 pt. ; butter, 1 table-spoonful; salt, a pinch;
flour, 3 cups. Directions — Melt the butter in milk, put in the salt and then
mix in the flour, only enough to make a stiff dough. Roll out rapidly, several
times, on the board, cut into squares and bake on a griddle, or in a hot oven.

Cookies, Plain. — Sugar, 1 cup; butter, J^ cup; soda, % tea-spoonful;
warm water, % cup; flour enough to roll. Directions — Dissolve the soda in
the warm water; mix, roll very thin, cut and bake in a quick oven.

Plain Cookies, with Ammonia.— Sugar, 2 cups; butter, 1 cup; milk,
1 cup; 2 eggs; carbonate of ammonia, % oz. ; flour, 1 qt. (3J>^ cups.) Direc-
tions — Pulverize the ammonia and mix it with the flour, and mix the butter ia
well, then the other ingredients; use only flour enough to allow you to handle
<not stiff); roll thin, cut and bake in a suitable oven — in fact all cookies require
quick handling and a quick oven.

Cookies— Rose Flavor.- Sugar, 8 cups; butter, 1 cup; 3 eggs; milk,
J^ cup; rosewater, 2 table-spoonfuls [see "Tincture of Rose"]; flour, enough to
roll out well. Directions — Beat the eggs very light, rub the butter, sugar and
rosewater together, then the eggs, soda in the milk, flour, eic; roll thin, bake
quickly.

Carraway Cookies.— Sugar, 3 cups; butter, 1 cup; 2 eggs; milk, %
cup; soda, % tea-spoonful; caraway seed, 1 table-spoonful, or to taste. I like
them to be put in freely.

894

DR CffASE'8 RECirSS.

Nloe Plain Cookies, Without Eggs.— Sugar, 2 cups; butter, 1 cup,
or shU pork drippings; sweet millt (all milk is to be sweet unless sour is called
for), 1 cup; cream of tartar, 2 tea-spoonfuls; sod v, 1 tea-spoonful; flour to make
a dough. DmECTioNS — Roll thin, bake in a quick oven, but not to scorch. If
you have no milk, cold water will do quite well.

Ginger Cookies, With Molasses. — Molasses, 2 cups; butter, 1 cup
(lard or salt pork drippings do well); hot water, 4 table-spoonfuls; ginger, I
table-spoonful; salt (unless salt pork drippings ai'e used), 1 tea-spoonful; flour
enough to roll out; soda, 1 tea-spoonful.

Remarks.— Aa the ladies say: " It is just splendid."

Spioed Cookies. — Orleans molasses, 1 cup; sugar, 1 cup; warm water,
^cup; soda, 1 large or rounding tea-spoonful; butter, % cup; cloves, cinna-
mon and ginger, of each 1 tea-spoonful. Directions — Mrs. 8. M. Ferguson,
of West Holbach, HI., is the originator of this, and says: " Dissolve the soda
in the water, mix soft, roll thin, bake quick, etc. If made nicely and not over
baked they will please old people and young children."

Spioed Cakes. — Yolks of 4 eggs, well beaten; baking powder, 2% tea-
spoonfuls. In flour, 2J^ cups; brown sugar, 1 cup; 83'rup, milk and butter, of
each J^ cup; powdered cloves, 2% tea-spoonfuls; allspice and cinnamon, pow-
dered, of each 1 tea spoonful. Directions — Rub tlie baking powder and
spices well into the flour, add the syrup after the sugar and butter are creamed
together, then the beaten eggs, then the milk, and lastly the flour, and prepare
at once for a moderate oven. Given me by a sister-in-law after making them
many times.

Macaroons, or Drop Cake. — Sugar, 1 lb.; blanched and pounded
iflmonds, }4 lb. ; whites of 8 eggs. Directions — Mix, sprinkle sugar on paper,
then drop the mixture thereon and bake quick' 7. Very nice.

Farmers' Gems. — White sugar, 1 cup; sour cream, 1 cup; soda, 1 tea-
spoonful; flour, as for cookies. Directions — Roll thin, cut and bake quickly.
Sue Perrin makes them in this way. If you expect them to last long, however,
you will have to double the quantity of material.

Drop Cake. — Powdered sugar, 1 cup; butter, 1 cup; flour, 2 cups; 3
eggs; juice and rind of 1 lemon. Directions — Mix butter and sugar to a
cream, add the well-beaten eggs, then the flour, and lastly the lemon. Drop ou
buttered paper and bake in a quick oven.

Remarks. — Nice making and nice baking make nice cake, whether plain or
delicate cake are being made.

Drop Cakes.— Put 6 well-beaten eggs into a pint of thick cream; .\dd a
little salt, and make it into a thick batter with flour. Bake it in rings or in small
cups 15 or 20 minutes. The same may be made with graham flour.

Bye Drop Cup Cake.— Wheat flour, 1 cup; 8 eggs, well beaten; new
milk, 1 pt. ; salt, 1 tea-spoonful; sugar, 1 teaspoonful; rye flour, enough to
make a stiff batter; half fill earthen cups, put them in a pan and bake 1 hour
In a moderate oven. ,

CAKES.

89&

lUmarJa, — Equal to lye and Indian broad. If you wisli them lighter, use
baking powder or sour milk and soda. Have them come out juat at tea-time,
and have some freshly-made butter if you wish to appreciate a good tiling.

Pork Cake. — Fat salt pork, 1 lb. ; strong coffee, 1 pt. ; brown siigar, 4
cups; stoned raisins, 1 lb.; citron or English currants, 3<^ lb.; flour, 9 cups;
soda, 1 table-spoonful; 1 nutmeg and 1 table-spoonful of cinnamon. Dihkc-
TIONS — Toe pork Is to be weighed free of rind and chopped very fine; thea
pour the coffee, boiling hot, upon It and set on the stove ii few minutes before
adding any of the other Ingredients. The spices are nil to be ground, and if
citron is used, It is to bo finely chopped. The raisins and other fruit are to be
dredged with flour to prevent settling. Fit a piece of white paper to the bot-
tom of the pan or pans and cover the top with paper also, to prevent burning.
Bake in a moderate oven until a splinter can be thrust into it and pulled out
without the cake sticking to it. — Mrs. Carrie Case, Toledo, 0.

Bemarkf. — This will be very palatable, and will keep a.s long as you will
allow. It Is excellent.

Buns. — Flour, 63^ cups; sugar, 1 cup; butter, % cup; milk, 1 cup; cur-
rants, 2 cups; yeast, 1 table-spoonful. Diuections— Dry and sift the flour,
melt the buttei In the milk; the currants to be washed and dried beforehand.
Mix all, and stand in a warm place till it rises, before baking. — Peterson's
Magazine.

Buns, Better Than Bakers'. — "Warm milk, 8 cups; sugar, 1 cup;
yeast, ^ cup. Stand over night. In the morning add another cip of sugar,

1 cup of butter, knead stiff and let rise again; then cut into 60 pieces, roll in tho
hand and put into pans just to touch each other, let rise again, then rub with
whites of eggs, and bake to a light brown. Currants or raisins Improve them.
These are much better than bakers' buns.

Remarks. — They will be e.xcellent if not allowed to stand so long as to sour
before baking — if so, soda will correct it.

Easter Buns, or " Hot Cross Buns '* of the London Criers.—
Sweet milk, 3 cups; yeast, 1 cup; flour, to make a thick batter. Set over night,
and in the morning add sugar, % cup; K » nutmeg; 1 salt-spoonful of salt, and
flour enough to roll out like biscuit dough. Knead well and set to rise 5 hours.
Roll % ^^^^ thick, cut and set In a well-buttered pan; when they have stood a
3^ hour make a cross with a knife upon each, and Instantly put in the oven;
bake to a light brown, and brush over with tlie whites of eggs beaten with
white sugar.

Remarks. — "Mrs. A. M. S.," of Junction CItr, ivansas, says: "These
are the ' Hot Cross Buns ' of the London criers." I know they are nice enough
to be that same.

Breakfast Buns.— Sugar, sour milk or butter milk, of each, 2 cups;

2 eggs; melted butter, % cup; soda, 1 tea -spoonful; flour and salt. Direc-
tions — Break the eggs into a suitable dish to make the cake in, and beat them
well; then put in the sugar, butter and a little salt, and beat all well together;
having dissolved the soda in the milk, odd it; then sift in sufficient flour to allow

•mmmm

886

DR cnASK' 8 RECIPES.

handling it upon t!io molding-board or table, leaving It as soft, however, as yoa
can roll it. Roll out to half an inch in thickness, and cut with a goblet or a
large cutter, as it is intended to have a large and thick bun when done. If
made sufficiently soft they will rise up in the center to fully an inch in thick-
ness, and bo very nice with coiTeo as a breakfast dessert. Put In a stone jar and
cover over to prevent their becoming dvy.

Remarks. — Bukcrs muko a bun, also, having English currants in thetn.
One cup, washed and drained, will be enough for this amount, if evenly mixed
In. Mrs. Chase makes tlicm, sometimes with and then without the fruit, per-
haps because the baking has tobe done more often when the fruit is in.

Busk. — On putting yonr light bread in pans save 2 or 8 lbs. of dough,
and take 5 or 6 eggs, lard or butter, ^ lb. ; brown sugar, J^ lb. ; mix, and add
flour to make dough as stiff as for bread; keep warm, and rise again. When
light, make into rusk the size of a hen's egg, stick a hole in the center of each,
place in a pan and when they have risen ^ an inch prime the top with the yolk
of an egg beaten with sugar, and bake.

Remarks. — Tliis is the plan adopted by "Mrs. J. A. W.," of Polona, HI.,
and this is the only woman, of which I have heard, who could "jaw " without
scolding — ^j-a-w spells jaw; but, to set joking aside, tlie niak are nice. The
children like them better, however, if a large raisin is stuck into the center of
the top, in place of the hole.

Busk With Few Eggs.— Mrs. Lettie Larsen, of Fair Haven, Mine,
makes 'excellent rusk in the following manner: "New milk, 1 pt. ; hop yeast,
1 cup, and flour to make a batter, setting over night; ia the morning adding 3^
pt. more of new milk, 1 cup of sugar, 1 cup of butter and 1 egg, seasoning with
nutmeg, and flour to make quite stiff. Let it rise, then rolling it out, cutting it
it into small cakes, rising again, and baking. Have ready 1 tea-spoonful of
sugar, with nn egg well beaten, and just before done, brush over the top with
this, replacing till lightly browned, to keep tlie crust moist." If she wa: ts extra
nice, she adds 1 cup of raisins.

Busk Without Eggs.— When making light bread take 1 pt. of the
sponge, 1 cup of sugar. 1 cup of butter, and mix with flour enough to make as
for bfscuit; spice to taste. Let set till it rises like bread, tlien mold into small
biscuit and stand till light before baking.

Remarks. — Mrs. Etta Wilson says this meets the wants of her people, at
Lawn Ridge, Marshall county, Cal. With nice butter, I haven't a doubt of it

Bolls.— Sweet milk, 1 cup; whites of 2 eggs; butter, % of a cup; J^ cup
of yeast; sugar, 2 table-spoonfuls; flour to make a thick batter. Directions
—Raise over night, not putting in the butter nor eggs until morning, working
in sufllcient more flour to make a soft, or limber dough; form into rolls, place
in the pans, and bake as soon as they nse again.

Remarks. — For variety's sake, sometimes use water in place of milk; again,
and especially if to be eaten with meat, leave out the sugar; and if eggs are
scarce make without; but if for "tea," it is better with them all in. I wr^ke
such remarks, occasionally, to set cooks to thinking for themselves, for it is by

CAKES.

807

thought and experiment that hiindrcds of varieties may be mmlo fiom the few
pagcH of recipes hero given— tlie same will hold good throughout the book, pro-
vided tlie principles of chemistry are not interfered witli, t. «., if sour milk or
buttermilk ia used, the soda must never bo left out, it ncutrali/.es the acid and
thereby produces a gas (carbonic acid gas), which gives lightnesiS to tlie rolls, or
cakes.

Parker House BreakflEiBt Bolls.— Sifted flour, 2 qts. ; sugar, butter
and yeoHt, of each j^ cup, Diubctions — Mix with now milk un*'l the con-
sistence of a nice light brea lOugh. If for tea, stand in a warm placo4 hours;
if for breakfast, let stand in a cooler place over night. Wlieu light, in either
case, take enough off for a roll, and roll it out Jo any desired size. Spread on
one-half of the piece J^ tea-spoonful of melted b'tter, and lap over tliQ other
half, place in a pan to rise again, and as soon as 11^ bake in a quick oven.

Jientarks. — If as nicely done as at the Parker House, Boston, they will bo
very nice indeed. I have tried them there and at home.

Heating the Oven for Cake Baking.— So much depends, in baking
cake, upon the heut of the oven, it is probably best to repeat here some of the
instructions given ^n the general directions, and, perhaps, an additional thought
or two. upon the subject. In baking cake the oven should always be hot,
unless the directions give something especially to the contrary; yet, if the oven
is too hot, a lew nails may be placed under the pans, and the paper doubled
over the top, and a cover may be removed from the top of the stove; but the
oven door must not be left open any longer than is absolutely necessary, to fol-
low the above hints. The drafts may be entirely closed (should always be par-
tial' ;losed when baking cake) for a short time, or until the temperature is
right. To tell when the caiie is done, pierce it with a broom splint, and if the
splint comes out free of the cake mixture, it may be considered done; but it is
better to leave it in a few minutes over, rather than to remove it a minute too
quick; the same holds good also with short cake, bread, pies, etc.

Short Cake, Sweet, with Soda.— Flour, 8 cups; butter, 8 table-
spoonfuls; sour cream, or rich clabber (milk becoming thick), 1}4 cups; 1 egg;
sugar, 1 table-spoonful; soda, 1 tea-spoonful; salt, 1 tea-spoonful. Directions
— Dissolve the soda in a little warm water and add it and the beaten egg to the
milk; having put the salt in the flour, cut the butter in small pieces, and work
it in smoothly also; mix all, handling as little as possible. Roll quickly and
bake in a hot oven. The soda and sour cream will take care of the rising.

Shortcake, Plain, from Light Dough.— Prepare the dough as for
biscuit, doubling the amount of butter; roll out to make a cake of good thick-
ness; let rise and bake in a quick oven.

Strawberry Shortcake, in Layers.— Make the cake as for the sweet
above, but roll in 2 sheets, 3^ an inch thick for the upper, the lower less; spread
a very little butter upon the thin one, placing it iu the pan, put the other upou
It, and bake. When a little cool, lift off the top one and place a good layer of
strawberries upon the other, and replace the top, spreading as many berries

i.i ' 'ij

888

DR CHASE'S RECIPES.

upon the top as will lie; serve with sweetened cream or milk— of course the
first is the best.

Remarks. — My family find that raspberries, blackberries, etc., are also very
nice used in the place of strawberries.

Strawberry Shortcake, Old Way.— Mix as for biscuit, roll about 1
inch tliick, and bake, When done, have the strawberries mixed with sugared
cream: split the cake with a sharp knife, spread lightly with butter the lower
half, then put in a thick layer of the fruit, replacing the top, and covering the
top also. Some persons then replace in the oven for a few minutes; but this, I
think, make it more like pie than fresh berry shortcake. Other berries or pie-
plant may be used, but pieplant must be stewed and no cream used.

Mother's Strawberry Shortcake.— I believe the Household and the
editor will agree with me in thinking Puck nevtr ate any strawberry shortcake.
We are 50 years old, but don't we remen'ber, as well as if it was but yesterday,
the dear, delightful ones made by mother in our childhood, and don't we know
just how they were made, too; we heard her tell so many times, as every one
wa-'ted her recipe. She made them as follows: Sour cream, 1 cup; cream of
tartar, 1 tea-spoonful; soda, % tea-spoonful, with flour to make a suitable
dough to roll 3^ an inch thick, baked nicely; split open and spread each piece
with the sweetest, freshest butter; then pour on to one of the halves, not 6 or 7
gritty, mussy berries, but 3 whole cups of those large, luscious ones from the
south side of the garden; put on the other half for a cover, and pour over
sweetened cream when eaten. — Aunt Lulu, Red Willow, Neb.

Remarks. — The author loves all these aunts, because they know how it is
done; but he would love them better if they were not ashamed of their real
names. This is about as my own mother used to make them, so I know it will
prove good and worthy to be followed by all who have the nice " sour cream."
But good rich milk with soda — no cream of tartar— will do very nicely. Of
course, any berries, fresh or canned, at all suitable for "a short cake, ripe, nice
peaches, or even a nice, thick custard, may take the place of strawberries when
they are not plenty, or for the sake of variety. • See the remarks also following
''Pumpkin Shortcake," below.

Pumpkin Shortcake, With Graham Flour.—" Stewed and strained
pumpkin or squash, ' C ' oatmeal porridge ond water, each 1 cup. Beat these
up together, and then stir in 3 cups of Graham flour. Mix thoroughly, spread
3^ an inch thick on a baking-tin, and bake half an hour in a good oven. Cover
for 10 minutes, and serve warm or cold."

Remarks. — Owr readers will see by the quotation marks (" ") that this is
not my own, nor do I known who to credit it to. But I havf given it for the
sake of a few explanations, or remarks, which, I think, will be for the general
good; and first, you will see that a porridge is called for made from " C " oat-
meal; what does the " C " mean here? It means the grade of fineness of the
meal, as known to dealers, the same as "A" coffee sugar means the best — " C "
coffee sugar is not quite so good. While with the oatmeal it means not quite
8o coarse a meal as "A" would be. For Scotch cake the finest kind ^s vosed.

CAKES.

399

and, I should tbiuk, would be the best to make into a porridge. Second, some
persons never use oatmealporridge; then, unless people will use a iliiie of good
common sense, they, or persons living where they cannot get oatmeal, could
never have those nice short cakes; but by using, or calling up this common
sense, and reasoning a little, they may say, "now I have not got the oatmeal,
nor can I get it; but I will take milk in its place; and even, if no milk, I will
take water, and by adding a little butter, lard or drippings, I will have just as
good a cake " — and so they would. Now, please judge, in the same manner,
in all cases, where such difficulties may of necessity arise, then these remarks
will have their intended effect. I will add this word, only, additional, those
who don't know anything more than simply to always confine themselves to, or
follow a recipe, or receipt, as generally called, (never changing it at all) will
never amount to much, to themselves, or to the world. The above recipe says
"pumpkin, or squash "—everybody ought to know that squash will make the
richer cake.

Apple Shortcake. — Season well stewed apple sauce with sugar and nut-
meg, or mace, make anj of the nice shortcakes, above given, open, or split, as
the case may be, butter nicely and spread on a thick layer of the prepared
sauce, and replace the top; serve with well sweetened cream.

Remarks. — You will need to have quite a quantity, if you satisfy the taste
and desires of the family, and the guests. The following from dried apples,
will enable families to have apple shortcake all the year round, says a writer in
the New York Post.

Apple Shortcake Prom Dried Apples. — I will tell you of some-
thing tliat makes an agreeable filling for a shortcake. You will not believe' it
until you try it, but for those unfortunate ones to whom the acid of the straw-
berry is as poison, it can not be too highly recommended Take some nice
dried apples, wash and soak, and cook them until they are tender; then rub
them through a sieve or a fine cola.ider, add sugar and the grated rind and
juice of a lemon ; thciv make a shortcake in the ordinary manner and use this
in place of the berries.

Scotch Oat-Cakes. — Put 3 ouLi-^es of drippings \i ith a small tea-cup of
water into a pun, and let it boil. Pour .'t over 1 lb. of oatmeal. Stir it; roll
U out at once, very thin; cut with a small round cutter; bake in the oven till
done.

Itemarkn. — As suggested in the remarks following pumpkin shortcake, the
Scotch cake is nicest made with oatmeal that is ground the finest, which is, as
I think, that which is bolted, or sifted out from the coarse, in fact, a flour,
rather than meal. I like them done quite crisp.

Biscuit, Plain and Light. — Take enough light brear dough to make
what you desire; for each square bread pan full, work, or knead in, 1 table-
spoonful of butter, lard, or pork drippings, mold into bisv.' \ place in the pan,
or pans, and, when risen again, place in a moderately hot oven — the heat
increasing — as for bread. If biscuit or bread are put into a hot oven, the dvai
is soon set and the rising is, thereby, greatly prevented.

400

DR. CHASE'S RECIPES.

Light Biscuit, Sweet.— If a sweet biscuit is desii-ed, prepare the dough
as' for rusk, and follow the same directions.

Remarks. — Mrs. Chase furnishes us with nice, light biscuit by following
the directions she has here given me. I have given them a place here because
they seem to belong to the rusk and shortcake family, rather than among the
breads. ■

Biscuit with Baking Powder, Quickly Made.—Flour, 3J4 cups;
baking powder, S tea-spoonfuls; butter, or nice lard, 1 table-spoonful (rounding);
sweet milk. Dikectigns — Stir the baking powder into the flour and sift; work
in the butter smoothly; then use milk enough to have a soft dough; mold into
biscuit by using flour, dusting freely; bake in a hot oven at once.

Remarks, — Do not knead biscuit made with baking powder, nor make them
stiff, in this lies the secret of making nice light biscuit with baking powder, so
says "my good woman," and she knows from an experience of 40 years of
married life. In cold weather the butter will work in easier, if warmed. Water
may take the place of milk by doubling the amount of butter or lard, to make
then equally rich.

Biscuit With Soda, Cream of Tartar, and Sweet Milk.—
Flour, 1 qt. (3J^ cups); cream of tar, 2 tea-spoonfuls; soda and salt, of each,
1 tea-spoonful; butter, lard, or "drippings," 1 table-spoonful, and sweet milk to
wet it up properly. Directions — Roll the cream of tartar and soda finely and
sift together with the flour; mix in the shortening, and wet up with the milk to
a proper consistence, mixing with the hand quickly, till it can be rolled out,
cut, and place in tins, and into a hot oven at once, if you wish them to be
"light" and "puffy," which they will be if this is all properly and quickly
done. For as soon as the soda and cream of tartar are mixed into the flour and
wet they begin to produce the gas which gives the biscuit or cake its lightness.
The oven may be tempered down a little, if thought best, after the baking is
fairly begun, to avoid burning. Mrs. Catharine Baldwin.

Remarks. — The author has seen nothing in the biscuit line so light, nice,
sweet, and good, for his eating — when cold. Most people, however, prefer
them hot. Half milk and half water does very well. When no milk is to be
had, a very little more shortening will fill the bill.

Breakfast Biscuit.— To 8 cups of buttermilk add 1 of butter, 1 tea-
spoonful of cream of tartar, J^ a tearspoonful of soda, sufficient salt, and flour
enough to make the dough just stiff enough to roll out into biscuit. These will
be wonderfully light and delicate.

Biscuit or Bread, Quick.— Flour, 1 qt, (8 or 8^ cups); salt, scant
tea-spoonful; baking powder, 2 tea-spoonfuls; sift together. Sweet milk makes
soft dough. Work quickly as soft as can be handled, and bake immediately.

The next five recipes I take from the New York Trilnine, headed " Somo
Southern Recipes," which will prove valuable to some people, no doubt, in the
North as well as in the South, and as they are all in the nature of biscuit or
CBkes, except the last one — "Velvet Cream," — I will keep them together as
found in the Tribune. ]\

CAKES.

401

> 1. Southern Biscuit.— Two cups "of self-risiug flour, 1 spoonful of
lard; mix with warm milk; knead into soft dough, and roll; cut with a biscuit
cutter and prick each with a straw. Cook in a hot ovon 10 minutes.

2. Palmetto Flannel Cakos.— One pt. of buttermilk, 3 well-beatoo
eggs, flour enough to make a stiff batter — the flour to be mixed, half wheat and
half com flour. Put a tea-spoonful of sea foam into the flour and cook on a
griddle.

3. Breakfast Muffins. — For a small family, use 1 pt. of milk, 3 gills
of wheat flour, 3 eggs, and a pinch of salt. Beat the eggs very light, add the
milk, and lastly stir in the flour. Bake in rings or small pans and in a quick
oven. They are very light.

4. Breakfast Waffles. — After breakfast stir into the hominy that is
left 1 tea-s,DOonful of butter and a little salt. Set it aside. The next morning
thin it witJi milk and add 2 eggs, beaten well. Stir in flour enough to make
the right consistency, and bake in waffle-irons.

5. Velvet Cream. — Two table-spoonfuls of gelatine, dissolved in J.^ a
tumbler of water; 1 pt. of rich cream, 4 table-spoonfuls of sugar; flavor with
sherry, vanilla extract, or rose water. This is a delicious dessert, and can be
made in a few minutes. It may be served with or without cream.

Eemarks. — See the remarks above " Southern Biscuit."

Rusks.^-Rusks require a longer time for rising than ordinary rolls or bis-
cuits. If you wish them for tea one evening, you must make all your prepara-
tions and begin them the day before; In cold weather, to make up 2}^ qts. of
flour, prepare early in the afternoon a sponge in this manner: Mix into a paste
with 1 pt. of boiling water, 3 table-spoonfuls of sugar, 3 of flour, and 3 large
potatoes, boiled and mashed smooth. At 7 in the evening make up your dough
with this sponge, adding 3 well-beaten eggs, ^ of a lb. of sugar, and J^ a pt. of
sweet milk. Set it away in a covered vessel, leaving plenty of room for it to
swell. Next morning after breakfast work into the risen dough, which should
not e stiff, a J^ of a lb. of butter and lard mixed. Make into rolls or biscuits, and
let the dough rise for the second time. Flavor with 2 grated nutmegs, or i>^oz.
of pounded stick cinnamon. When very light, bake in a quick, steady oven till
of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle
lightly with powdered white sugar.

Bnsk. — Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed
yeast cake, dissolved, and flour to make a stiff batter; mix at noon; in the even-
ing, when quite light, rub together }4 l^- ^^ sugar, ^ lb. of butter, and beat
very light 2 eggs; stir these into the batter with ^ a grated nutmeg; mold up
soft, put in a warm place, and" when quite light break off pieces about the size
of an egg, form them into small cakes laying them closely together in the pan;
when very puffy wash over the top with a little sweetened milk and a little
sugar if desired. Sugar is generally used on the top of rusk, but not on biscuit.
Bake in a moderately quick oven.

Indian Busk. — Two light cups Indian meal, 1 cup flour, 1 tea-spoonM

403

DB. CHASE'S RECIPES.

saleratus, enough sour or buttermilk to dissolve, 1 cup sweet milk ; stir In ^
cup molasses. Bake at once.

Muf^s, No. 1, Very Light and Nice.— Flour, sifted, 1 qt.; sugar,
1 cup: eggs, 1; sweet milk, 2 cups; lard, 1 heaping table-spoonful; salt, 1 tea-
spoonful; baking powder, 2 tea-spoonfuls. Mix on general principles; put into
muffin rings, set in a pan, or, what is better, cast-iron muffin rings made in sets,
and hot when dipped in, and placed at once into a quick oven. — Mrs. Catharine
Baldwin, Toledo, 0.

Remarks. — This amount will make about \% dozen, so you 'can judge by
the size of the family to use more or less material, as needed. Eaten in place
of bread, with the meat course, then with butter and syrup, they are splendid.
I think the nicest I ever ate. Very nice also cold. Although they are so light
and dry, I do not object to eating them hot:

Muffins, No. 2. With Eggs.— Sugar, J^ cup; butter or lard, 1 large
table-spoonful; salt, 1 tea-spoonful; sweet milk, 1 qt. (if water is used, double
tlie shortening); yeast, % cup; 3 eggs; flour to make a batter. Directions —
Make over night; in the morning beat the eggs nicely and stir into the batter,
and bake in muffin rings in a quick oven. If the oven is sufficiently hot they
will bake in 20 minutes.

Muffins, No. 3, Without Eggs. — Sweet milk, 1 cup; flour, 3 cups;
baking powder, 1 heaping tea-spoonful; bake in cup tins, in a hot oven.

Muffins, No. 4, With Cream.— Nice sweet cream, 2J^ cups; flour, 2J^
cups; 3 eggs; butter, 2 table-spoonfuls; salt, 1 tea-spoonful. Directions —
Beat the eggs very light, adding the cream, salt and butter; then stir in the
flour, stirring only sufficient to mix evenly. Only half fill the rings and bake
in a hot oven, serving as soon as done.

Remarks. — Muffin rings should always be well buttered.

Graham Muffins, No. 5.— Graham flour, 2 cups, or 1 of graham and
1 of white, as you prefer, only even full; sweet milk, 2 cups, a little scant;
eggs, 2, well beaten. Bake in a hot oven; about 15 minutes will be required.

Corn Meal Muffins, No. 6.— Corn meal and flour, each 2 cups; baking
powder, IJ^ tea-spoomuls; eggs, 3, beaten with sugar and butter, each ]4. cup;
sweet milk, 1 pt. ; salt, a little. Directions— Mix the baking powder into the
mixed meal and flour, beat eggs, sugar and butter together, then the milk; stir
in the meal, having the muffin rings set in a pan, fill properly and place at
once in a hot oven.

Graham Gems.— Sour milk, 2 cups; sugar, ^ cup; soda, % tea-spoon
ful; graham flour, to stir thick; bake in cups, or iron gem pans, in a hot oven.

Remarks. — Both light and healthful.

Graham Gems, With Sour Milk and Eggs.— Sour milk, 1 pt. , 1
or 3 eggs, well beaten, with one or 2 table-spoonfuls of sugar; soda, 1 tea-spoon-
ful, and nice fresh graham flour to make a stiff batter; if 1 egg only 1 spoon of
sugar. Put into heated iron gem pans and bake in a hot oven, and they will bo
light and nice. i ^

0AEE8.

40S

Qraham Gems, With Sweet Milk and Croam.— Sweet cream. 1
cup; sweet milk, 2 cups; salt, 1 salt-spoonful; graham flour, to make a batter,
only a little stiffer than for griddle cakes. Beat tlioroughly and drop into hot
gem pans, while standing on the stove. Bake quickly, but be careful not to
burn. If no cream, use milk in its place, with a very little butter to get the
same richness. — American Farm Journal.

Eemarks.—lt any one fails to get light gems, next time add a little soda.

Graham Gems. — I have been watching your papers to see if they gave
any recipe for graham gems as good as mine. I have seen none. Take 1^ good
pt. of graham flour, 1 pt. of sweet milk, mix them well together, beat the
whites of 2 large eggs to a stifif foam, add yolks, beat well, heat gem pans hot,
grease, have oven pretty hot, mix eggs in the last thing, carefully and quickly,
as soon as they are beaten. Bake from 7 to 10 minutes. — Mrs. M. P. Bush,
Saline, Mich.,, in Detroit Post and Tribune.

Graham Gems with Sour Milk or Buttermilk.— Graham flour,
1 qt. ; 1 egg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful;
a little salt, sour milk or buttermilk, as below. Put the flour, beaten egg, but-
ter and salt into a pan, dissolve the soda in a cup of the milk, and stir it with
more sour nulk, sufficient to make a stiff batter. The gem pans being warm,
or hot, and buttered, dip in the batter to half fill them, for, if properly pre-
pared, they will raise to fill the pans. This will be about sufficient to fill two
sets of pans. Bake in a quick oven. These and graham griddle cakes are the
only warm bread which the doctor allows dyspeptics to eat. Other bread should
always be one day old before eaten by dyspeptics. Except warm corn bread,
or breakfast corn cakes may also be eaten in moderation by dyspeptics, if it
does not disagree with the stomach, as shown by rising after eating.

Graham and Wheat Pop Overs.— For the graham, use fine graham
flour and milk, each 4 cups; eggs, 4; well beaten together; and the gem irons
being hot, dip in, and bake in a ready hot oven.

For the wheat use the milk and eggs, and white flour enough to make a
soft batter. Bake the same. Nice butter, and any nice fruit sauce, as berries,
peaches, etc., make either kind very enjoyable.

Corn Cake with Soda.— Indian meal and wheat flour, of each 1 cup;
butter the size of an egg; 2 eggs; sugar, 9^ of a cup; milk, 1 cup; cream of
tartar, 1 tea-spoonful; soda or saleratus, % tea-spoonful. Bake in a moder-
ately hot oven.

Corn Cake, Set Over Night.— Put 1 pt. of meal in a dish with 1
tea-spoonful each of butter, sugar and sail; then pour over them 1 cup of boil-
ing milk; when cool enough to bear the finger well, add yeast, % cup, the same
of flour and 2 beaten eggs; now, thin with water until a proper consistence for
baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a
moderate oven. Corn cakes require nearly double the time to bake, and less
heat than flour; still they require good steady heat.

-Vermont Johnny Cake.— Sour milk, 1 cup; soda, 1 tea-spoonful;

i4l

404

DR. CHASE'S RECIPES.

butter or lard, 1 table-spoonful; Indian meal to make a thin batter. Bake In a
hot oven. — Elizabeth Kent, Burlington, Vt.

Plain Corn Cake, to Bake at Once. — Three cups sour milk, or
buttermilk; 3 cups of Indian racal; 3 table-spoonfuls of molasses; 1 egg; a
pinch of salt; 1 tea-spoonful of soda, and a heaping table-spoonful of flour.
Bake in a quick oven.

Kentucky Corn Dodgers.— Place your griddle where it will heat, for
tills is much better than a bread pan, there being less danger of scorching at the
bottom. Take an even pint of sifted meal, a heaping table-spoonful of lard, a
pinch of salt and a scant half pint of cold water; mix well and let it stand
while you grease your griddle and sprinkle some meal over it. Make the dough
into rolls the size and shape of goose eggs, and drop them on the giiudle, taking
care to flatten as little as possible, for the less bottom crust the better. Place
in the oven and bake until brown on the bottom. Then change the grate and
brown on top, taking from 20 to 30 minutes for the whole process. To be
eaten while hot, with plenty of good butter.

Corn Bread or Breakfast Corn Cake. — Some years ago business
called me to pass through Toledo several times, and I staid over night, each
time, at the Island House, where I found so much better corn* bread at the
breakfast table than I had ever eaten — according to my custom when traveling
and finding some dish extra nice — I obtained the recipe, through influence of
the waiter girl, as " mail carrier," (paying a price equal to the price of this
book,) who wrote it out for me in my diary while I ate my breakfast; here it
is: One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of
baking powder; milk, to wet; beating in 1 or 3 eggs, a little sugar and salt; put
into a dripping pan, and put, at once, into a hot oven, but do not dry it up by
over-baking. (See Corn Dodgers among the breads.)

Remarks. — I think I have eaten of it more than 100 times since, but I have
never seen corn cake to excel it. It should be 1 to IJ^ inches thick when
baked.

Oatmeal, or Scotch, Cake. — Into 1 qt. of cold water stir the finest
oatmeal enough to make it about as thick as hasty pudding. Be sure that the
meal is sprinkled in so slowly, and that the stirring is so active, that the mush
will have no lumps in it, Now, put it on the buttered pan, where it can be
spread out to half the thickness of a common cracker, and smooth it down
with a wet case knife. Run a sharp knife across it, so as to mark it into the
8ized pieces you wish, and then place it in a warm oven and bake slowly, being
careful not to brown it. Salt.

WafiSes, With Yeast. — Sweet milk 2 cups; flour, 2 cups; yeast, 3
table-spnonfuls; 2 eggs; melted butter, 1 table-spoonful; sa:lt, 1 salt-spoonful.
Directions — Set the sponge over night; in the morning beat ana stir in the
eggs and butter; bake in wafl3e-irons.

Bice "WaflB-CS. — Cold boiled rice, 1 cup; sweet milk, 2^ cups; 2 eggs;
butter, 2 table-spoonfuls; cream of tartar, 1 tea-spoonful; soda, J4 tea-spoon-
ful; use flour to make the batter. Bake in waflae-irons.

CAKES,

405

Fried Cakes, Nut Cakes, Doughnuts, Crullers, or Twist
Cakes, etc. — It does not matter which you call them, but Mrs. J. 'Si. Venoy,
of Wayne, M'ch., informs the Detroit Tr'june that for 10 years she has made
fried cakes in the following manner without a failure: Sugar, 2 cups; cream
and butteimilk, of each 1 cup; 2 eggs; soda and salt, of each 1 tea-spoonful.

Baised Doughnuts, or Fried Cake.— Bread sponge, equal to 1 qt. ;
warm water, 1 pt. ; 2 eggs; sugar, 1 cup; salt, a pinch; lard or frytngs. 3 tea-
spoonfuls; cinnamon, 1 tea-spoonful. Dikections— Mix same as bread; when
light roll out and cut in any desired shape, and fry in hot lard. Mrs. J. F.
Bayles, of Salina, Kans., furnishes this recipe to the Blade, and says: "If
made without sugar, they are nice with coffee. I never object to the sugar,
even with coffee. "

Doughnuts, as Made by " Peggy Shortcake."— Sugar, 1 cup; 1
egg; sour milk, 1 cup; soda, J^ tea-spoonful; flour to mix as for biscuit.
Directions — "Peggy" says: "Roll pretty thin; have your lard boiling hot,
and fry a nice brown. No dyspepsia about these; try *em, if you want such as
grow 'way down East.'"

Doughnuts.— Sugar, 1 cup; butter, % cup; 4 eggs; floui, SJ^ cups;
milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-
spoonful; nutmeg, to taste. Directions — Beat sugar and eggs together, with
the cream of tartar and butter in the flour; dissolve the soda in the milk, then
add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot
lard.

Crullers, With or Without Eggs,- Buttermilk or sour milk, cream
and sugar, of each J^ cup; saleratus or soda, 1 tea-spoonful; spice and salt, to
taste; a little yeast, and flour enough to mold, and let rise before frying; or, if
an egg is at hand, beat and put in; the yeast may be left out, and the cakes .
molded, cut and twisted to suit and fried at once. But care must always be
given in the frying, heat of the lard, etc. ; for if not done they are spoiled, as
much so as if scorched or over-done. Done nicely, any of these will be nice of
their kind.

Fried Cakes.— Sugar and sweet milk, of each I cup; 2 eggs; baking
powder, 1% tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful,
or to taste; flour to make as soft as can be rolled. Cut it into any shape
desired and fry carefully. The author prefers his the next day after made, and
so on as long as they keep without becoming too dry and hard; but if any of
these cakes become dry and hard — the same with biscuit or slices of bread —
steaming softens them very nicely,

Norwegian Break&st Cake, Fried— Very Nice.— Put into a pan
4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add \% cups
of sweet cream, and 1 tea-spoonful of salt, flour enough to roll very thin. Cut
in diamonds, and have ready a frying-pan of hot lard. The lard should be
about half an inch deep in the pan. Lay the cakes in and turn quickly. They
should fry fast. If you want them very nice, roll them in pulverized sugar a-s
you take from the lard. In making them be careful not to roll the cukes up aa

msm

406

DR. CnASE'S RECIPE8.

you put them into the frying-pan, but keep them nice and flat. — Fannie 71
Bradley, Fosmm, Minn., in Blade.

Bye and Indian Fried Cakes, or Drop Cakes.— Indian meal, 1 pt. ;
rye meal, % pt. ; molasses, 2 table-spoonfuls, and a little salt; cold millcto make
a smooth batter, and drop from a spoon into hot lard. If not as light as desired,
use a little soda next time. To be eaten with syrup.

Fritters, Plain— Qtiiok.— Sweet milk, 1 pt. ; 4 eggs; salt, 1 tea spoon-
ful; baking powder, 1 table-spoonful; flour. Directions — Beat the eggs well,
stir in salt and milk; then put the baking powder into 2 or 3 cups of flour and
stir in, using as much more flour as will stir in well; drop into hot lard. To
be eaten with maple syrup, or syrup made by dissolving granulated sugar.

Remarks. — " Ivy," of West Jefferson, Ohio, calls these Johnny Jumpup
Cakes, because they jump up from the bottom of the hot lurd so quickly and
lightly.

Fritters, Sweet, Quick. — Make as above, with the addition of 1 table-
spoonful each of sugar and butter.

Fritters, Light. — Warm water, 1 pt. ; yeast, 2 table-spoonfuls; salt, y^
iea-spoonful; stir in flour to make a tliick batter. When light, drop into hot
lard and fry brown. Eat with syrup or honey, while warm.

Cream Fritters. — Milk and cream, of each, 1 pt.; 6 eggs; J^ of a nut-
meg; salt, 1 tea-spoonful; flour, \}4, V^- ; baking powder, 2 ten-spoonfuls.
Directions — Mix in the usual manner, stirring in the sweet cream last; let the
lard be pretty hot when dropped in.

Orange Fritters. — Take 3, or as many large smooth oranges, as needed,
take off the peel and tlie white skin also, then slice them, crosswise, J.^ inch
thick, pick the seeds out, and dip the slices in a thick batter made according ta
any of the foregoing recipes; fry nicely, placing them in layers, on a plate, as
fried, sifting sugar over each layer. Serve hot.

Cheese and Apples, or Sandwich Fritters.— Wash and slice as
many tart apples as needed, and cut half as many slices of cheese; beat 2 or 3
eggs, or according to the amount needed, and season rather highly with salt,
mustard and pepper. Soak the cheese, a few minutes, iu the egg mixture, then
place a slice of the cheese between two slices of the apple, and dip thorn into
the mixture also; then fry in hot butter, turning carefully, the same as oysters
are fried. Serve hot, for breakfast, or Sunday tea, as there is too umch labor
for more than once a week.

Corn Fritters. — One qt, corn meal; 1 table-spoonful of lard; 2 eggs; 1
table-spoonful of salt; scald the meal with the lard in it with boiling water,
cool with a little milk, add the eggs (beaten light); beat very hard for 10 min-
utes; make them thin enough with cold milk to drop off tlie spoon and retain
their shape in boiling lard; have the lard boiling hot when you drop them in.
Serve hot.

Buckwheat Griddle Cakes, Aunt Essy's.— Warm water, 3 pts •
salt, 1 deasert-spoonful; }^ cup of good jug yeast; buckwheat flour to make a

0AKE8.

4in

liatter. Dikbctioiib— Set in a warm place over night, and bake on a hot grid-
dle. Serve warm, with good butter and syrup, made of sugar — maple is best —
and she says you will need but little else for breakfast. The author would have
at least some potatoes, and nice steak, and plenty of butter gravy with his
breakfast; dues not even refuse nice ham with plenty of ham gravy with his
buckwheat cakes.

Buokwheat Griddle Cakes, "Arf and Arf."— Buckwheat and
•wheat flour, of each 1 pt. ; molasses, 2 table-spoonfuls; a little salt; mix with
•water, and just before baking stir in a heaping table-spoonful of yeast powder.

Remarka. — " Sunshine," of Brldgeton, N. J., says they are nice made with
•wheat flour alone. I have no doubt of it; there might be some shortening'
added, but if to be eaten with meat, having plenty of gravy, it is not needed.

Buckwheat Griddle Cakes, in Bhyme.— For ordinary buckwheat
cakes, we will give one in rhyme, from one of the muses of the Detroit Fre^
Pre$t, which may be relied upon as safe to follow:

If you fine buckwheat cakes would make

One quart of buckwheat flour take ; -4.

Four table-spoonfuls then of yeast;

Of salt one tea-spoonful at least;

One handful Indian meal and two

Good table-spoonfuls of real New

Orleans molasses, then enough ,

Warm water to make of the stuff ' » '

A batter thin. Beat very well ;

Set it to rise where warmth do dwelL

If in the morning, it should be »

The least bit sour, stir in free

A very little soda that

Is first dissolved in water hot.

Mix in an earthen crock, and leave

Each morn a cupful in to give

A sponge for the next night, so you

Need not get fresh yeast to renew.

In weather cold this plan may be

Pursued ten days successfully, , .. :

Providing you add every night

Flour, salt, molasses, meal m right

Proportions, beating as before.

And setting it to rise once more.

When baking make of generous size

Your cakes; and if tliey'd take the prize

They must be light and nicely browned,

Then by your husband you'll be crowned

Queen of the kitchen; but vou'II bake,

And he will, man-like, " take the cake."

Remevrka. — ^When buckwheat cakes are made without molasses, as is often
done, if a small spoonful of molasses is added, each morning, to the cake bat-
ter, they will take a much nicer brown, being careful, however, not to burn
them.

Mook Buok'wheat Cakes.— To make mock buckwheat cakes, warm 1

J, I- M

4flB

DR CnASET 8 RECIPES.

qt. skimmed milk to the temperature of new milk; add 1 tea-spoonful of wU
and 8 table-spoonfuls of good lively yeast; thicken to the consistency of re«l
buckwheat cakes with graham meal, in which 3 small handfuls of fine corn
meal liave been mixed. Very coarse middlings, such as one gets from country
mills, answers quite as well, and none but an expert would know the difference
between the imitation and the real. — Indiana State Sentinel.

Remarks. —Why not have mock buckwheat cakes as well aa mock minced
pies? Certainly these will be found very nice and healthful. And any person
can eat these, while with some persons real buckwheat cakos eaten as steadily
aa many do in the winter, causes an irritable condition of the skin, these will
not, with anyone.

Buckwheat Batter, To Keep Sweet.— Keeping buckwheat batter
sweet is sometimes very troublesome, especially in mild weather. It is said the
only way to keep it perfectly sweet is to pour cold water on that left from one>
morning to another. Fill the vessel entirely full of water and put it in a cool
place. When ready to use pour off the water, which absorbs the acidity. —
Laming liepublican.

Buckwheat and Q-raham Griddle Cakes, Also Oatmeal
Griddle Cakes. — Buckwheat cakes are improved for some people by mixing
the buckwheat with graham flour. Put about one-tliird of graham with it.
Start the cakes at night with yeast — a small tea-cupful of yeast to 1 qt. of flour;
mix with cool, not cold, water, and set in a warm corner. Griddle cakes can
bo made of oatmeal by putting one-third of wheat flour with it. They require
more time for cooking than buckwheat cakes do, and should be browned
thoroughly.

Bread Griddle Cakes.— Take your pieces of dry bread, and pour over
them boiling water; stir and beat to a smooth paste; put in flour enough to
make them the consistency of buckwheat cakes; add a little salt, 1 tea-spoonful
of soda, and 3 eggs, well beaten. They are delicious for breakfast or tea. If
the weather is cold, it will be better to soak the brcud over night Milk is better
than water to soak the bread in.

Bread Griddle Cakes, Richer.— Soak a loaf of bread, or its bulk in
stale bread, in milk over night; in the morning stir in 1 cup of flour, 3 eggs,
beaten till light; a table-spoonful of butter or lard; soda, 1 tea-spoonful, and a
little salt. Mix smooth and drop 3 spoonfuls upon the hot griddle for each
cake.

Pancakes or Griddle Cakes With Dry Bread.— Crumble the
bread and soak in cold milk until soft, then add soda or saleratus, and salt, accord-
ing to amount, and flour to make a batter.

With Bice. — Cold, boiled rice, 1 cup; flour, 3 cups; 3 eggs, beaten; salt,
1 tea-spoonful; milk to make a thick batter; baking powder, 1 tea-spoonful;
beat well together — hot griddle. '

Bice Griddle Cakes.— Left over rice maybe used; but if it is to be
boiled purposelv, take rice, 3 cups, well washed, and boil in about 1 qt. of

OASB&

409

water till nicely done and the water about all evaporated ; then add milk, 1 qt. ;
wheat flour, 1 cup, and 1 beaten egg.

Indian Griddle Cakes.— White Indian meal, 2 cups; flour, 1 cup;
yeast, ^ cup; salt, 1 tea-spoonful; milk to make a HtilT batter; put in a warm
place over niglit, as sponge for bread; stir in the morning, and make of a suit-
able consistence by adding milk or meal with a little flour, which ever may be
nt ded.

Qraham Oriddle Cakes.— For a family of 4 or 6 persons, take sour
buttermilk, 2 cups, with a small tea-spoonful of soda; 2 eggs, well beaten, and
added with a pinch of salt; then stir iu graham flour to make a batter a little
thicker than usual for cake batter. Fry upon a hot griddle, and keep in a
tureen or other covered dish.

Hemarka. — By some people griddle cakes are always called " pancakes."
It matters not which you call these; but they take the place of bread during the
meat course for breakfast, after which with a little nice butter and a home-
made syrup, by dissolving granulated sugar by putting in a little water and
bringing to a boiling heat — I like the syrup to be pretty thick; and I greatly
prefer these for general use to those made from buckwheat, both in flavor and
for healthfulness, as they never cause an eriiption upon the skin as buckwheat
often does. With those having rich cream and maple sugar, they will prove a
rare dish, not bojn abandoned if tried. If graliam bread, graham biscuit, or
gems, are left over until they become dry, let them be broken into sour milk or
buttermilk over night, then mashed with a spoon or a clean hand in the morn-
m^, and thickened with a little graham flour, and the cakes will be very light
and nice by using a little soda, as first mentioned. These, like warm graham
biscuit or gems, may be laten in moderation even by dyspeptics, by which you
may know, as the author has proved, they are healthful.

Crackers.— To 1 qt. of light bread dough— about enough for 1 loaf of
bread — work in shortening, 1 cup, and soda, ^ tea-spoonful; then knead in
flour to make a stiff dough; roll and pound with the rolling-pin for 15 or 20
minutes, then knead and roll thin and cut with a small cutter, put in a dripping
pan, pick with a fork and bake. Graham crackers may be made in the same
way. — Farm and Firetidt.

\\\

M ii

ns^E.A.'TS,

CUBING, SMOKING, KEEPTNG, ETC.— Curing Hams,
Smoking, Etp., 843 Done in Pennsylvania.— Good for AIL
Places and Kinds of Meat.— The following is the plan pursued in Penn-
sylvania, where it is well known that they have the very nicest hams:

After the hams are nicely trimmed, lay them upon slanting boards, to cany
off the dripping brine, and rub well with pure fine salt, working it into every
part; then let them lay 48 hours. Then brush of the salt with a dry cloth or
brush-broom, and have ready a mixture of. powdered saltpeter, 1 teaspoon;
brown sugar, 1 dessertspoon, or a small tablespoon, of red pepper; use 1 tea-
spoonful of the mixture for each ham or shoulder, and rub well into the
fleshy parts; then pack in a tub or barrel, skin-side down always; put also a
good sprinkling of nice, pure salt on the bottom, and between each layer, oa
packed. Let them stand thus 5 days; then cover with pickle made as
toUows:

To each pail of water required put 4 lbs. of pure, coarse salt; saltpeter, 3^
to 1>4 ozs., and brown sugar, ^ to 1^ lbs. The pickle should be made before-
hand, so as to remove all skum arising, and to be cold when poured on. Ac-
cording to the size of the hams, let them lay 5, 6 or 7 weeks.

For Beef, 10 to 15 days only, according to size of pieces, in the same
strength of pickle, and same treatment. Hong up a few days to dry nicely
before smoking.

Bemarka. — It will be noticed that there is a margin given in the amount of
saltpeter and the sugar; it is because some persons prefer more than
others. The least amounts given would be enough for me. I will remark
here, for all, that the smoking and putting away for summer use should always
be done while the weather is yet too cold to allow a fly to be seen, so there need
be no annoyance from them, nor from bugs, if packed according to direction.

The following for hams or beef is from a lady, a name-sake of mine, Jennie
Chase, of Elsie, Mich., differing a little from the above in tliat she uses a little
saleratus, which is said to prevent meat from becoming dry and hard. I will
give it, as some of the ladies know more about such matters than their brothers
or husbands. I do not know, however, that this one has either, for I have
never seen her, but would be glad to, and thank her for not being ashamed to
give her name with her information. She says:

Hams or Beef— Pickle for.—" For 200 lbs. of meat, use 14 lbs. of salt.
1 J^ lbs sugar, 6 oz. saltpeter, 2 oz. saleratus; dissolve by boiling in three pails
of soft water; skim, and when cold, pour over your meat. Sprinkle a very
little salt on when you put down your meat. As soon as the weather is warm,
scald the brine, and add a little fresh salt."

Remarks. — The plan of scalding on the approach of hot weather, and add-

410

\-^

MEATS.

411

lug a Uttlo more salt, Is certainly desirable for keeping mciit over sunumT in
the piclde.

Curing Ham, or other Meat for Bmokiug, without Fickle-
Warranted to Keep all Summer.— This plan is from Mrs. 8, Weaver,
©f Columbiana, O., who says it has been in use in tlicir family eight years,
while, if not good, one year would have been nufHcient. I will give it in her
own language. She says: *

"Take 1 lb. of saltpeter, one 1 lb. of poppia", 8 lbs. brown sugar and 10
qts. of salt to 1000 weight ef pork. Dissolve \\w saltpeter in n very little )iot
water; mix all the ingredients well, and then rub it on and into tlie meat —
bams, etc. — with the hand, until it is evervwlierc coven.d, luHert your linger
under the center bone in hams und shouldi is, and tlicn llll tliat opening with
the mixture. Then lay in a cool place for uliout two weekw, not iillowiiig it to
freeze, when It will be ready to smoke. Tliis recipe liiis lieen tried and tested
by a number of people, and is a preventive in keepinu- olF all tro\ible.sonie
Insects, and the meat will be sweet and tender, and \\arninted to keep ail
summer."

Bemarka. — The plan of pushing the finger in alongside the bone, and fil-
ling with the salt mixture, is valuable. A butcher-knife puslied in along-side
of the bone, would be the easier way for many to do. If used on beef, one
week would be long enough to lay instead of two for pork, as it takes salt or
other seasoning quicker than pork.

Fork and Beef for Farmers, or Others, to Have Fresh in
Hot Weather, Without Cooking to Keep it, as Heretofore —
Tested for Several Years.— It has been known for some time past that
If fresh meat was pretty well cooked, seasoned as for present eating, and packed
in jars in its own fat, it would keep a whole season as well as cajned fruit, it
being upon the air-tight principle; but a writer in the New York Times, after a
fair test, gives us the following plan, without the cooking, whicli most persons
will, no doubt, prefer, then do the cooking when it is wanted for the table.
He says:

" There is no good reason why farmers and their families should eat so
much salt pork, leaving all the fresh to the inhabitants of cities and villages,
when the following method will keep meat fresh for weeks even in the warmest
weather. I have tried it for several years. As soon as the animal heat is out
of the meat, slice it up ready for cooking. Prepare a large jar by scalding it
well with hot salt and water (strong brine). Mix salt and pulverized saltpeter.
Cover the bottom of the jar with a sprinkle of salt and pepper. Put down a
layer of meat, sprinkle with the salt, saltpeter and pepper the same ;is if it was
just going to the table, and continue in this manner until the jar is full. Fold
a cloth or towel and wet it in strong salt and water in which a little of the salt-
peter is dissolved. Press the cloth closely over the meat and set it in a cool
place. Be sure and press the cloth in tightly, as each layer is removed, and
your meat will keep for months. It is a good plan to let Jhe meat remain over
night, after it is sliced, before packing. Then drain off all the blood that oozes
from it. It will be necessary to change the cloth occasionally, or take it off and
wash it first in cold water, then scald in salt and water as at first. In this way
farmers can have fresh meat all the year round, I have kept beef that waa
killed the 12th of February till the 21st of June. Then I packed a large jar of
veal in the same way during the dog days, and it kept six weeks. Tliis recip©
Blone is worth the price of any newspaper in the land."

N. B, If you have not a cool dry place to keep the jar, run about two

inches of lard over top of meat and then put oc the cloth.

JnRiTk

4ia

DB. CHASE'S BECIPE8.

Remarks. — This writer Is certainly correct in the idea "tliat there is no
good reason why farmers and their families should eat so much salt pork," for
- it is destructive to good health, besides it is not so palatable and pleasant as to
have it fresh, at least once daily, and as much oftener as they will take this
little additional labor of putting up. The pieces should be cut of a uniform
thickness, and also cut to fit tlie jar as nearly as possible, small pieces being cut
to fill each layer nicely, to keep it level; and no more salt and pepper put on
than would be required for present eating. A heaping teaspoonf ul of powdered
^Itpeter will be enough for 1 pt. of salt. This writer does not give his propor-
tions. Of course, a brine is formed by the juices of the meat, salt, saltpeter,
pepper, etc.

To show you that this writer is not alone in this plan of keeping meat, I
will give an item from another, who says:

Beefsteaks — To Keep Fresh a Long Time. — "Have the steaks
cut about the usual thickness. Mix together some salt, sugar and some finely-
powdered saltpeter. In an earthen jar lay a steak, and sprinkle it with the
mixture; put on another, and sprinkle the same as before, and over all turn
a plate with a heavy weight on it. This will form a brine of its own,
and the meat will keep sweet in this way a long time. You can take it out
and broil in the usual way. This is a very good receipt for people who live
away from cities. Do not let it freeze."

Remarks. — He says: " Do not let it freeze." Of course, anybody ought to
know that this would keep steaks fresh in cold, freezing weather; but it will
do it, too, in warm weather. He does not give the proportions; put on only
as much seasoning as if just going to cook it for the table; say, for each
pound of steak \ teaspoonful each of salt and sugar, with 1 teaspoonful of
saltpeter and black pepper to each 1 or 5 lbs. of steak, on the principle of one
of the plans of seasoning sausage below; for me, if 1 teaspoonful of summer-
savory was also put in for each 4 lbs. of steak, so much the better.

To Keep Hams Af^er Being Smoked.— After Hams are smoked,
and ready to be put away, a writer in the Toledo Blade says:

" First fill a large kettle or boiler full of water and let it come to a boil,
then dip your hams in and let them remain three minutes, then remove to a
board or table and cover them with a thick paste made of flour, water and
cayenne pepper. Have the paste red with the pepper. Let them lay in the sun
until dry. Then put in paper sacks and tie closely, and hang in a dark place.
This will keep them nice the year round if they are put up before fly time.
This is a tried recipe and can be relied on. "

Remarks. — There is no doubt of the reliability of this plan; for the sim-
ple wrapping of hams in brown paper, then tieing up in flour-sacks, will secure
them against flies, bugs, etc. ; still, the above additional labor will certainly give
a positiveness that no fly nor bug can pierce this peppery paste. I would put
that on, even if I did not dip them in the boiling water. But the dipping
makes, as it were, an oily case, or cover, of the outer surface, which, with th«
paste, is really an air-tight protector, t;s much as if put into an air-tight can.

MEATS.

418

Even by packing hams in open barrels, secured on every side with wheat or oat
straw, a writer in the Iowa State Uegister claims to have kept hams perfectly
sweet and free from flies and bugs. I should greatly prefer the stout paper
sacks, either with the paste above or wrapping in several thicknesses of browa
paper, secured with twine, before putting into the sack.

Ouring Hams, as Done by Packing Houses.— A Mr. Backus, who
used to carry on the packing business in Adrian, Mich., with whom I after-
wards became well acquainted in Toledo, both of us doing business in the same
block, gave me his plan, with which he was very successful, as follows: Use
pure salt, enough to make the brine to float a medium sized potato half an inch
out of the water; and for 280 to 300 lbs of ham to be packed with salt in a 40
gallon cask: good rich molasses, 1 qt., and 3J^ ozs. of rock niter (saltpeter),
which has not been adulterated with salt. He thinks it better to not put in over
^0 pounds to such a cask, head up, then bore a hole and put in the brine and
Ifit settle and fill up again, leaving some on top of the head to insure the cask
io be full when driving the plug. Bore with 1-inch augur after the head is put
in. Six weeks will cure, but no harm if they stand for months before
smoking.

JHemarks. — I have given this in his own form of expression, and am well
satisfied of the nature of his instructions. After smoking properly, packing
house men always wrap well in paper, then cover with canvas, to secure against
insects. This same strength of brine, with the molasses and pure saltpeter,
will be equally valuable for side meat to be kept " all the year round."

Beef Fickle, and an Excellent Flan of Keeping Sweet and
Juicy. — For 200 lbs., or a barrel of beef, the best, pure salt, 15 lbs. ; saltpeter,
4 ozs. ; molasses, 1 qt. , and brown sugar, 3 lbs. ; soft water to fill the barrel, 6
to 8 gals., if well packed. Directionb — ^The beef, having been properly
cooled and cut into sizable pieces, of 5 to 8 lbs., rub a little salt on the cut
edges, that has 1 table-spoonful of powdered saltpeter to 1 qt. of salt, and lay
them, singly, upon a table or bench over night to draw out the blood. In the
morning put the water and saltpeter, as above, into a large kettle and bring to
a boil. And now, having a suitable wire hook or two, dip each piece of beef
into the boiling water and hold while you count 20 naturally, i. e. , not hurry-
ing, nor being slower than usual in counting, which closes the pores against the
escape of the juices of the meat into the pickle when barreled; on the same
principle that meat should be put into boiling water when to be cooked for the
table, and into cold water for soups, so the juices will flow out into the soup.
When this is all done, put in the other ingredients, as above, to the water and
dissolve, a id as it begins to simmer begin to skim before it boils, pouring in a
little cold \»'ater, if needed, to allow all the skum to be taken off before it boils;
then let stand till cold; the beef having, in the meantime, been packed with a
little salt in bottom of the barrel, and between the layers, strain the cold pickle
upon it through muslin. If the blood was properly drawn ofif, as first directed.
It will seldom be necessary to scald the pickle before May Ist to 15th, then add-
ing 2 or 8 lbs. more of salt, skimming well, re-packing with a little more salt,
putting on the pickle cold.

414

DR. kMASE'S RECIPES.

Remarks. — This needs no further comment nor explanation. If done as
directed, I will guarantee its safe keeping and juiciness. It takes a little more
labor to ensure success with beef than it does with pork, but it pays; for what
is nicer than a piece of corned beef with the "biled dinner" occasionally?
Nothing. Some persons like soda in their beef, believing it helps to keep the
pickle sweet and the beef more tender. The following contains it:

Dr. Warner's Recipe for Curing 100 Poimds of Beef.— Six

qts. salt, 6 lbs. sugar, 6 ozs. soda, 4 ozs. saltpeter. Mix all together, and rub
well into the meat, having previously removed the bones. This makes its own
brine.

Remarks. — I should prefer to draw out the blood, over night, as in the
next recipe above ; then rub this mixture into the 100 lbs. of beef and keep
weighted down, and be sure of success. ' ' , . i

Pressed Beef. — Take any amount you choose of the cheaper pieces of
beef, as the neck, say 8 or 10 lbs., and of the flank, or " skirt " pieces, that has
some fat, to make it show a marbled appearance when pressed. Let it lay in a
weak brine over night; rinse and boil until It will fall to pieces when ycu
attempt to lift it, or from the bones, if any in it, keeping closely covered to
retain as much of the flavor as possible; using only water enough to avoid burn-
ing, adding boiling water, at any time, if needed. Take up the beef, and when
cool chop it finely, skim off all the grease from the liquor; and it is all the bet-
ter to add to this liquor, a table-spoonful of good gelatine for each 4 or 5 lbs. of
beef, the liquor being boiled down properly, and when the gelatine is dissolved
and the liquor quite jelly like, mix it with a little salt and suitable spices (the
mixed spices as now kept by most grocers are very good), into the chopped beef
and pack in jars, and put a plate upon the top, and at least 15 pounds weight
on the plate. When cold it is ready for slicing, for breakfast or tea, and if
properly seasoned, is easily digested, is very nourishing as well as economical,
and very convenient when in a hurry. It will keep several days, in spring and
fall, and a month or so in winter. Garnished with a lemon sliced thin, so a
slice can be taken by each guest, gives a zest to ones lagging appetite, although,
with this, but few appetites need coaxing. To avoid any possibility of mould-
ing, a cloth, two or three thicknesses, wet in salt water, may be pressed upon
the top of the jar, after the plate is removed, and against the side when sliced
off.

1. SAUSAGE— Amount of Seasoning to Suit Most Tastes.
— Pork, 20 lbs., % lean, J^ fat; salt, 6 ozs.; pepper, 1 oz.; sage, \% ozs.
DiUECTiONS— Chop the meat fine, or grind, if you have a grinder, mash the
salt, if lumpy, pepper and sage ground nicely, and all mixed in evenly, and
put in cases, or in clean muslin sacks, as you prefer. Muslin works very nicely
cut in strips about 10 inches wide and sewed up gives a sack about 3 inches in
diameter — cut off about 15 inches long, one end tied, then, they being per-
fectly clean, and wet, pack in the sausage meat, and press in with the potato
masher, or one made for the purpose, as they need pressing closely to keep
well. Tie the other end, pack closely in a jar, or firkin, and cover with a weak

MEATS.

410

brine, for present use — a stronger brine if to keep long, or tlie sacks may be
well rubbed with lard, or butter, and hung up. To use, open one end, turn
the sack back, and slice ofE about % of an inch thick, for frying, is a very nice
way. To keep into the summer as much as ^ lb. of salt may be needed; and
some persons may like more, and some less, sage. Those who like but little
sage use only 1 oz. to the 10 lbs., and those who like it quite strong of sage use
2 ozs. But the 1% ozs. will suit most tastes. With these variations all tastes
can be be met with very little trouble. It saves all chis trying, tasting and
gue&s work. Having tested these in this way, and submitted them to the taste
of many others, I know whereof I speak. Those who like beef in their sau-
sage can put in 1 lb. of the lean to each 10, which will be found plenty. It
makes the sausage dryer and firmer.

Bemarka. — For small amounts of sausage Mrs. M. E. Kellogg, of Brighton,
Mich., says: " For each pound of meat put 1 tea-spoonful of salt, 1 of pepper
and 1 of sage. These proportions are just right and easily got at." Heaping,
of course.

2. Sausage, to Can, or Put in Jars for Long Keeping. — A
writer, in one of the "Household Departments," gives the following instruc-
tions for doing this. She says: If partly fried, packed in jars, and covered
with its own dripping, it remains delicately fresh for a long time. We like the
method of packing sausage in muslin bags about 3 inches in diameter — just the
thinnest old, clean muslin will answer — and the slices are so round and dainty.
Eub the surface with lard before hanging away, as an aid to preservation.

3. Sausage to Keep Through the Summer and Ham the Year

Round.— Tlie above is confirmed by O. S. Cohoon, of Belvidere, 111., with
the additional thought of preserving ham, through the Detroit Tribune, in
answer to a lady, who inquired for a recipe to keep sausage through the sum-
mer, which, if properly done, can't fail. The writer says: After the sausage
has been made from 24 to 48 hours, slice and cook about two-thirds done and
pack in good stone jars, allowing the jars to stand on the stove hearth, or in
some warm place while cooking and packing. Have plenty of hot lard in the
pan while cooking. When done, place a light weight on the meat and cover
with hot lard. The meat must be kept covered with the lard. This is also the
best way to preserve ham — the year round.

Remarks. — To have nice fresh sausage or ham, at all ti.nes, handy, is worth
a little extra labor. Keep covered with lard, as taken out, to avoid mould.

1. BOLOGNA SAUSAGE— Pine, as Made in Germany,— The

London, England, Fat'mer claims to have obtained tliis from the classic land
of sausages. I think it will be nice enough for the people of our country, as
well a.s England and Germany. It is as follows: Lean beef, freed from gristle,
is to be chopped up very fine and mixed with J^ or J^ its weight of lean pork
siihilarly treated. To this mixture is added an equal bulk of fat bacon, cut in
strips as thin as the back of a knife, and then chopi^ed into pieces about the
size of a pea. For every 12 lbs. of this mass are required J^ lb. of salt, 1 dr.
of saltpeter, J-^ lb. of powdered sugar, and 1 table-spoonful of whole white
pepper. The block on which the meat is to be chopped should be previously

416

DR. CHASE'S nsciPEa.

nibbed over with garlic, but none of this must be mixed with the sausage mass.
In filling the sausages the meat must be well crammed home with suitable
appliances, as pressure with the hand alone is quite insufficient to keep out the
air, which is sure to spoil the result. After hanging for 2 or 8 weeks to dry,
the red color of the meat and the white bits of fat will be visible through the
skin of the sausages, and then it is time to smoke them. By careful attention
to these directions, sausages thus prepared will keep well for at least a year and
a half, and the delicacy of their flavor Increases as they get older. The great
secret of their keeping qualities is to put in plenty of bacon.

Bemarks. — Where the word " bacon " is used here, and above " fat bacon,"
they mean simply fat pork, fresh, of course, the same as the beef must be, not
"bacon," as we understana the word in the United States to mean cured and
smoked sides — not at all — this is not it, but fresh, fat pork.

2. Bologna Sausage Americanized.— Somebody has Americanized
the above, as follows, but 1 don't know who; still, it will be nice for those who
like cayenne (and, by the way, if we would all use more cayenne or red pep-
per, and less of the black, it would be the better for us); but I should try only
1 spoonful at first, and if more would be tolerated by the children (who, as a
general thing dislike it very much), and only a small onion, increasing or lessen-
ing either, as found most agreeable:

"Lean pork, lbs. ; lean beef, 8 lbs; beef suet, 2 lbs. ; salt, 4 ozs. (I should
say 6 ozs.); 6 table-spoonfuls of black pepper, 2 table-spoonfuls of cayenne pep-
per, 2 tea-spoonfuls of cloves, 1 of allspice, and 1 minced onion. Chop or
grind the meat, and mix well the powdered spices through it. Pack in beef
skins as you do those of pork, tie both ends tightly and lay them in strong
brine. Let them remain one week, then change them into a new brine. Let
them remain another week, frequently turning them. Then take them out,
wipe them, and send them to be smoked ; when smoked rub the surface well
with sweet oil or butter and hang them in a dark, cool place."

Bemarks. — It strikes me that 1 table-spoonful of cayenne will be found
enough for most persons, especially children, who are very fond of "Bologna."

After all this mincing for sausage, " Bologna," etc., it may not be amiss to
close with a mixture for Christmas pie, aside from those in the department of
" Dishes for the Table," etc., to have always ready for use through the winter,
as follows:

Minced Meat for Pies.— Chopped beef (the neck does very well if
boiled very tender — any part should be thus boiled), 5 cups; suet (uncooked),
chopped, after freeing it from the membrane and stringy portions, 2 cups;
stoned raisins, unchopped, 8 cups; English or dried currants, and cherries, if
you have them, each, 1 cup; brown sugar, 5 cups; nice cider, 6 cups; or, if no
cider is to be had, water, 8*^ cups, and good vinegar, 2*^ cups; but these are
not equal to the cider; citron, chopped, 2 cups; cloves, cinnamon, nutmeg,
mace, allspice (all in powder), and salt, each, 1 table-spoonful (more of all, or
any one of these spices, or salt, if desired, on tasting); the grated yellow and
juice of 2 lemons; nice, tart, chopped apples. Directions — As this amount
will make more than many families will wish to bake into pies at one time, for

AV-

MEATS.

417

each 2 cups of this mixture that you wish to bake take 3 cups of apple, as above,
and vf^'x nicely, and if not as juicy as desired <and mince pie to be good needs
to be qmiti juicy), put in cider to suit, or its substitute as above, and bake with
light, poroiis crusts, the "filling" meat being not less than a plump half to
three-fourths of an inch in thickness, so it may be said of the cook, as it often
is when she cuts her bread pretty thick, ' ' You would make a good step-mother, "
which will be as great praise as can be bestowed upon her, and if she does it all
nicely, she will deserve it.

Bemarka. — Some people will have brandy or wine in their mince pies, let
such put in 1 cup of brandy, or 2 cups of wine, into the above amount. It is
each one's privilege to suit themselves, or the demand of the majority, or the
head of the house, as the case may be. What is not baked up when made, pack
nicely in jars and cover well with cloths and a plate with a lightweight upon it,
or other cover, nut adding the apples only as used, as tbe meat keeps betl^r
without.
«7

' ■ 1-»'

;:■'.{ ■,'•;■'_;, , ,

; .' (

soTJi's, BOiXiiisra- :m:e-a.ts, eto.

12emarX» and General Direetiont. — The most nourishing soups are made of
fresh meats; but whatever meat you use should be put In cold water, well
covered, and kep at a low temperature and never allowed to boil, for at least
one hour, after which a bubbling boll may be allowed. Remembering that the
first hard boil hardens the surface and locks up the juices of the meat, which
Is important to draw out in soup-making. For economy's sake, a knuckle*
joint or a shin-bone is preferable; but there should be sufficient meat attached
to give the required nourishment and flavor of the meat used. However, after
the first hour slow stewing has passed, any cold meats or bits of fowl which
have been left over, may be added, having been cut in small slices. It is well,
also, with fresh meats to cut small, and bones to be well cracked, or sawed
across to allow the marrow and juices to escape. Vegetables should be cut
fine or sliced thin, or grated upon a coarse greater, as preferred. Salt helps to
harden and lock up the juices, and hence should not be put into soups until the
vegetables are added, about an hoiu* before serving. But soup meats should be
put over the fire as soon after breakfast as possible, so as to give 4 or 5 hours to
its preparation.

In Gold Weather soup-plates should be well heated before serving
the soup in them from the covered tureen; and in fact, all plates in cold
weather, from which meats or gravies are to be eaten, should be well warmed
before bringing to the table. Soup properly " warmed up," t'. «., put on just
before dinner-time, so as not to be to long upon the stove, is equal if not better
than the fresh made; and this is especially so when beans enter into its
make.

Straining and Filtering not at all Necessary.— The fancy
*' Cook-Books " talk about straining soups, and some even of filtering through
a hair sieve after straining. The straining will remove fully one-half of the
nourishing properties used, but if "style is preferable " to the strength which
would otherwise be obtained from the thicker parts of the soup', by all means
both strain and filter them. One point more, and I am done wnth the general
ideas of soup-making — it is this: for healthy people it is not essential to trim
o£F the fat from soup meats, nor the oily particles from the top of soups; but
for invalids both these must be done, cither by making the day before and
removing the fat when cold from the top, or by dipping off as much as possible
while hot. As soups always come on the table before the other dishes, we will
let them also go before " Various Dishes" in making up the book.

Boiled Dinner— How to Get It Up.— To get up a "boiled dinner"
it is of the same importance to keep the juices in the meats that it is to draw
<hem out in making soups, therefore as putting into cold water and heating

418

aOUPa, MEATS, ETC.

419

.«lowly draws them out, so putting into boiling water, properly salted (when
fresh meat is used), and continuing to boil briskly shuts up the pores and keeps
the juices and nourishing properties in the meats, which is the whole secret of
success. And nothing more can be said except what would repeat, in some
manner, this only important difference. So the author will now trust to the
common sense of the people for whom he writes, and has for over twenty-
flvo years written, only adding: never let the boiling stop when getting a
boiled dinner, nor never allow hard boiling when making a soup.

' , Bean Soup. — As I look upon bean soup as the best of old soups, I will
give a receipt taken from "A Book of the Sea," which, having had it made
several times, I can say it can be depended upon. And when I say it was given
by a sailor, the phraseology needs no further explanation. He says:

"The fact is, that bean soup at sea is such a stand-by that the sailor-man
on shore sometimes gets qiute mad when it's offered him, and still, bean soup
is a mighty good thing, and all according to the way you make it. Now, you

f;et a lot of swells on board, and make 'em soup, and call it haricot (in Eng-
and, tliis name is still used for beans) and not beans, which is vulgar, and If
you know how to turn it out, they will take three platefuls.

" First, you get a ^nt and a haif of good sound beans — I don't think
there is ipuch difference in beans, whether they are big or little — and pick 'em
over and stand them for an hour in a bowl of cold water. Take three pounds
of meat or a shin-bone, and put the beef in 4 quarts of cold water, and let it
boil. Fry an onion and put that in, with say 6 white cloves and a dozen pep-
pers (the small cayenne peppers, 'the same that are used in making pepper
sauce), and some parsley, with a tablespoon of salt. Let it boil for two hours,
and you keep skimming. As fast as the water boils away, you keep adding a
little hot water. When the concern is cooked, take a colander and strain your
soup through it, mashing up the beans and keeping out the meat and the
bean shin. If you want to "be superfine, you can hard boil an egg, and slice
white and yellow through, and put ttiem in the tureen; likewise some slices of
lemon. Bits of toast don't go bad with it. If you happen to be cruising south,
just you use, instead of the New England bean, the Georgia or South Califor-
nia cow-pea."

Remarks. — The author never had any soup he liked better than this, although
the following is very nice.

Bean Soup with Cream or Milk. — Take 1 pt. of beans, parboil aud
drain off the water, adding fresh. Never put cold water upon beans which
have been once heated, as it hardens them — boil until perfectly tender, seasov
with pepper and salt, and a piece of butter the size of a walnut, or more if pre
f erred; when done skim out half the beans, leaving the broth with the remain-
ing half in the kettle, now add a teacup of sweet cream or good milk, a dozen
or more of crackers broken up, let it come to a boil, and you have a dish good
enough to offer a king.

Corn and Bean Soup.— Take 2 lbs. of fresh beef, 1 lb. of fresh pork,
and 1 pint of black or navy beans (I think white ones will do just as well), soak
over night, one large onion, a small carrot, a head of celery. Put the above
ingredients into the soup pot with a gallon of cold water, and let simmer gently
for five or six houi-s. Take off and let get cold; remove the grease, and place

420

DR. CHASE'S RECIPES.

on the stove to boil again. About an hour before dinner add a quart of canned
corn. Strain the soup, season witli cayenne pepper and salt, and serve it with
or without the addition of boiling cream.

Remarks. — Excuse me from the straining, but give me the cream, if you
have it, by all means. And I have not a doubt but what salt meats, properly
freshened, would make a soup hard to tell from that made with fresh; and
sweet corn, in its season, cut from the cob, 1 qt., will do as well as canned. I
know this from the nature of things upon general principles. So let others
judge, in all tilings from their own common sense — Think. I have made these
remarks to set people to thinking upon common things in the way here indi-
cated, for themselves, which is the true way to all improvements. Instead
of straining, sometimes, you may rub the beans and the corn, when perfectly
tender, through a colander, as indicated in the sailor's plan above, and thus get
rid of the skins of the beans, and the hulls of the corn. This last is from more
of the same kind of thinking. Put the puree, (any soft, mushy mass) back into,
the soup, and mil ke hot when served, , , ,. - .;,',:

SOUP, TOMATO— Very Nice.— To canned tomatoes, 1 pt., or 4 large,
ripe raw ones, scalded, peeled and sliced, add boiling water 1 qt., and boil till
thoroughly soft, then add cooking soda, 1 teaspoonful, and stir well; when done
foaming, immediately add sweet milk 1 pt,; with salt and pepper to taste, and
1 tablespoonful of butter; and when it boils again have 8 or 10 common crack-
ers rolled fine w^hich add, and serve hot. Some ' think this equal, or better,
even, than oyster soup. As the girls of ten say of a new bonnet: "It is just,
splendid." Try it, by all means. /

2. Tomato Soup with Milk.— Take nice ripe tomatoes, scald,
remove the skins, and slice up 1 qt., and stew J^ hour in 1 pt. of water; thea
add a level teaspoonful of baking soda, stir till done foaming, and put in 1 qt.
of hot sweet milk; and as soon as it boils again add salt and pepper to taste;,
with a bit of butter and a few broken crackers if you want it richer. A small
slice or two of salt pork makes a nice substitute for the butter. And if you
desire a meat flavor, put in some steak from the soup- jar. It should be made
so that the milk addition is put in just as you are ready to serve it. This is.
often called economical or mock-oyster soup.

Potato Soup. — Thinly slice enough potatoes to make 1 pt,, with 1 to 4
email onions (to obtain a little or more flavor, as you prefer) and boil in 1 qt. of
water until perfectly tender; add 1 pt. of rich milk, and season with salt and
pepper to taste. Serve hot. The potatoes and onions may be- skimmed and
rubbed smooth through a colander, if you like.

Milk Soup. — Same as the last without the onions, using 1 pt, of water to
boil the potatoes in, then add 1 qt. of milk instead of 1 pt. ; simply using half as
much water and twice as much milk. Use with either crackers or not, as you
choose.

SOUPS, MEATS, ETC.

4S1

Chicken Soup, Delicious.— Take 1 chicken, 4 qts. of water, 1 table-
spoonful of rice, an onion, potato and turnip, 1 of each, J^ cup of tomatoes, 9
stalks of celery, pepper and salt. Directions — Joint the chicken and boil
very tender; pour through a colander and return the soup to the kettle, adding
the rice, which has been soaking; chop the potato, onion and turnip and add
J^ an hour after. Cut the celery in dice and add 20 minutes before serving; the
tomato and seasoning last. If well done it will be very delicious; with milk or
cream more so, if % pt. of either are put in just in time to get hot when ready
to season.

2. Chicken, Cream Soup.— The best way to get the virtue out of an
old, tough chicken is to properly dress and joint it, then boil it with 1 onion in
4 qts. of water till only 2 remain. Take it out and cut off the breast, chopping
it flue with the yolks of 2 hard-boiled eggs, returning to the soup and simmer-
ing a few minutes more, then adding 1 cup of heated cream, or ^ pt. of rich
anilk, boiling hot, seasoning to taste and serving hot from a covered tureen.

3. Soup, Chicken Currie, as Made in India.— A pair of nicely
pressed chickens, butter, currie powder, flour, salt and cayenne pepper and
some rice, to be nicely boiled by itself. Dikections — Boil the chickens care-
fully, keeping always covered with water, till perfectly tender, removing scum
and oily fat as it rises; then bone them and have a skillet ready for frying the
meat in enough hot butter, first dredging the meat with flour before laying in
Xhe hot butter; brown nicely, keeping hot. Take 1 pt. of the chicken broth,
which is to be kept hot, and stir in 1 table-spoonful of flour, 2 of butter, 1 tea-
spoonful of salt, and a little cayenne peppe'r and 2 table-spoonfuls of currie
powder, and, when all is well mixed in, add this to the balance of the hot soup
in the kettle and simmer a few minutes, then add the hot browned meat and
serve hot, and with the hot boiled rice.

Remarks. — This is a very nice soup for those loving currie. Is very health-
ful from the warming nature of the currie. It would still be more warming to
the stomach if a spoonful of currie is put 'nto the meat when frying, and some
prefer to put into the soup only half of the fried meat, serving the rest as a fry
with the rice, I like it either way, because I like the currie.

Soup, Celery, Bich and Creamy. — A shank of beef, 1 large bunch
of celery or two small ones, and rich cream, 1 cup; a little flour. Directions
— Make ich broth of the shank, always putting into cold water, skimming
off all the fat as it rises; when ready tak^ up the meat and thicken the broth
with a spoon or two of flour, first rubbed in a little cold water; have the celery
cut fine and boil it in the soup till tender; then add the cream, salt and pepper
to taste, and serve at once.

Green Corn Soup. — Cut the com Irom-a dozen good-sized ears (real
" sweet " corn is the best in all cases), lay tne cobs closely in the kettle and cover
with water — not less than 3 pts. or 2 qts. if needed — and boil half an hour;
then take out the cobs and cook the corn in the same water till tender. Now
add 1 pint of rich sweet milk, if you have it, and boil a few minutes longer;
tseason with salt and .pepper, and if no milk beat 2 eggs and stir in, and con*

^l!:i

488

DR. CEASE'S ItEOIPES.

tinue to Btlr 2 or 8 minutes just as ready to serve. It will be found deliciouS).
If nicely done.

Barley Soup. — Take a 2 or 8 lb. shin of beef, well broken, pearl barley^
Jii lb.; 2 small onions, sliced; 2 small carrots, chopped; salt and pepper.
Directions — Put all into a soup kettle, cover nicely with cold water and heat
up slowly for An hour, then continue 8 or 4 hours of more brisk boiling; and.
if you have celery, a stalk or two, cut and put In 15 or 20 minutes btjfore serv-
ing improves the flavor very much. The old plan of siniply putting in a little
barley requires a fife and drum to call the very much scattered nourishing
properties togeth ...

Macaroni (Italian) Soup.— To 2 qts. of boiling beef-broth, or soup-
(tnade as for the carrot beef soup, above, without the vegetables), add 6 or 7'
sticks of macaroni and allow it to cook ]^ or % of an hour; then, just when
ready to serve, grate in J^ lb. of nice cheese. (The macaroni should be broken
up and soaket-l in water a couple of hours before cooking with the broth.)

Beef Soup. — A knuckle-joint or shin-bone, having sufficient meat
attached for a family of 5 or 6 persons; six medium-sized potatoes, 8 or 4 smalC
onions, ^ of a small head of cabbage, salt and pepper. Directions — If a.
joint it should be cut. through by the butcher; and if a shin, it should be sawed.
1 or 2 times across to allow the escape of the marrow and juices. Put this into
sufficient cold water and place upon the stove as early as practicable to allow itto>
be pretty thoroughly done an hour before dinner, at which time the cabbage,
having been finely chopped, should be put In. The potatoes and onions, hav-
ing been properly prepared, should now be chopped finely together and added
to the soup, with the salt and pepper to taste. Some persons are fond of adding:
a few bits of red j)epper to their soups; but If much is put In children usually
dislike It. If used, it should be put in with the vegetables.

Remarks. — A well-made soup Is very healthful, and they ought to be made
much oftcner than they are In most families.

Bice Soup. — The fore leg and brisket of a lamb or very young sheep;
rice, J-^ to 1 cup, according to size of family; water, sufficient. Directions —
Wash the rice early in the morning, and put to soak In warm water to wholly
cover it. The bones being broken, stew the meat until tender, then put in the
rice with the water in which it has softened, and continue the boiling until the
rice has become perfectly soft, having set back the kettle where tliere is no dan-
ger of burning. " ' •

Seasoning for Soups.— A rice soup is usually seasoned with salt ar.d
pepper only;' but a little celery, summer savory, tliyme, parsley or marjoram
may be added, when desired, to any soup. All these herbjj ought to be raised by
all who have gardens, for they add much to the taste of many other dishes as
well as soups.

i?€marA;«.— There is probably no soup equal to rice generally for the sick.
The seasoning may be made to suit their taste, but usually the plainer the
seasoning the better it suits them, Certainly nothing but a little salt and pepper
should be put in without consulting the patient. There may be some satisfac

B0UP8, MB ATS, ETO.

tlon in knowing that what is considered best for invalids Is good enough for
general use. Beef soup is also excellent made with rice occasionally in place
of other vegetables.

Bootoh Broth (Soup).— Take 2 lbs. of the scraggy part of the neck of
mutton. Cut the meat from the bone, removing all the fat; cut the meat into
small pieces, and put into a soup pot with a large slice of a turnip, 2 small car-
rots, 1 onion, 1 stalk of celery, all sliced, and % cup of pearled barley, water, 8
pts. to 2 qts., and boil gently 2 hours. On the bones put 1 qt. water and boil
gently the same length of time; then drain this into the soup. Cook 1 spoonful
each of flour and butter together until perfectly smooth, then stir this into tho
soup with a spoonful of chopped parsley, season with salt and pepper and serve
at once. — Free Press Houseliold.

Remarks. — While we are with the Scotch, we will give a " Scotch Girl's"
Porridge, from Tilden, 111., as it is near enough like soup to go with them. She
says:

Scotch Porridge. — "If the family consists of 6 persons, take 8 qts. of
water, and bring to a boil, take your spurtU (the Scotch for po^stick or mush-
stick), keep the pot on the fire, take the oatmeal in your left hand (of course,
only right-handed girls can make this), and let it drop gently through your
fingers into the boiling water, stir briskly for 10 minutes, and you will have a
most delicious dish; salt to taste."

Remarks. — It strikes the author that this would not only be more "delici-
ous " if made pretty thick with the oatmeal and then thinned with 1 qt. of rich
milk, all made hot together, but more nourishing also. I always like to gel
the greatest possible good out of a dish, in fact, out of every thing, while it i*
on hand or being made.

Soup, Scotch or Mutton, Excellent.— A 1^ ? of mutton, 4 lbs. ;
water, 1 gal.; pearl barley, 1 cup; small carrots, 5 or 6; small turnips and
onions, each, 2; a small head of cabbage, a handful of parsley, if to be had,
pepper and salt. Directions — Put the mutton and barley into a suitable kettle
witli the water, cold; slice the onions, turnips, and 2 of the carrots; grate the
other carrots, chop the cabbage fine, and when the water comes to a good bub-
bling simmer, add all the vegetables, keep covered and simmering for 8 or 4
hours, or until all is perfectly tender; add salt and pepper, and serve hot, when
all lovers of soup will say "excellent."

Noodle Soup, and Noodles, To Make.— By putting noodles into
any soup it thereby bcvjomes noodle soup. See carrot and beef soup for the
"stock " or manner of making the soup for the noodles. They will cook in 15
or 20 minutes, hence should not be put in only this length of time before serving.

To Make tTie Noodles. — Put 1 cup of flour upon the molding board, making
a hole in the center into which put a well-beaten egg with a little salt. Knead
and roll as thin as possible, dredging with a little flour, roll up snugly and slice
from the end; then shake out the strips and place on plates until perfectly dry.
This may be done in the oven, when not too hot, with both doors left open.
They may be added to any rich soup, or one made purposely for them as indi-
cated above.

484

DJt. CUASE'S RECIPES.

RemarJcB. — How this nnino ever got applied to tliis article for soups, T can
not imagine, as noodle signitioH a simpleton. I know it is n favorite dish with
the Germans, although I would by no means consider them simpletons from
that fact. Still, I do think that flour dough in this form, or in the form of
dumplings boiled in water or soup, is a very indigestible mass, and In
no way fit for an invalid. Still, I know, also, that our German population are
much more healthy than Americans, aud, therefore, they are better able to
^■'ligest noodles and dumplings than we are. It is from their more simple ana
plainer style of cookery, no doubt.

Mook-Turtle or Make-Believe Terrapin Soup, From Bob,
the Sea Cook. — He says: *' Of course, its a sham, for there ain't nothing hi
this world that can take the shine out of a real terrapin (turtle); still, if you
ain't got none of these nice creetura, you can manage to make shift with a calf's
head. You don't want the whole head of a calf, but boil It just the same, but
don't sluice It with all the water in the reservoir, only enough to cover it, and
in that water put a couple of onions and salt and pepper. When boiled tender,
take, say, half the meat, half the tongue and a table-spoonful of the brains.
Cut it up, but not too fine. Put into a frying-pan a ^^ lb. of the best butter, and
bring it up to a light brown, mixing in a very little sifted flour when it is of?
the fire, and a little cayenne pepper, and just a touch of sweet marjoram. If
you put herbs into hot, boiling butter it makes a bitter taste. Then stir the
sauce with a little of the water the calf's head was boiled in. Then put in your
chopped-up calf's head. Place it on the flro again — not to cook, but to get hot
only — and last of all pour in 2 wine-glassfuls of Madeira, but if you have not
that let it be sherry- Though it ain't terrapin, it's good all the same."

liemarka. — Turtle soup being a favorite with saloon men, of course, wine is
always used but home-made will "fill the bill" in any case where wine is
always called for. Excuse me from using the brains. If one has not enough of
his own, it is no use to try and make it up by using those of a calf. For oyster
soup, see Oyster Stew, etc., as made at Delmonico's. For marjoram and other
seasoning herbs for soups, see Seasoning for Soups, in connection with the Rice
Soup.

The following Prussian, Green Pea, aud Asparagus Soups and the Broths,
or "Stocks," Veal and Lamb, are from the "Indian Domestic Economy and
Cookery," quoted from in some other places, r ■> explanation of which will be
found in connection with the Chicken Currie. The recipes are plain, and will
be found a valuable addition to those of our own country. See also Mock
Oyster, and some other soups in the Miscellaneous Department.

Prussian Soup, as Made in India.— Celery, 4 heads; carrots, tiw-
nip, onions, and lettuce, 2 of each. Directions — Cut them all into small
pieces, and fry in a little g7iee (butter or drippings). Take a geer{2 lbs.) of mut-
ton, cut it into slices, put it all together in a large saucepan and keep it sweat-
ing for an hour v/ithout any water; then pour on water, 2 qts., and shut the lid
close and simmer gently for 2 hours longer, and serve. (See explanation of this
and the following in the last remarks above.) ' , .

SOUPS, MEATS, ETC,

42n

1. Oreeu Pea Soup of India.— Nlco, freshly picked and shelle'
{)cas, of a green color, 8 pts. ; nice butter, i^ lb. ; parsley and green onions, a
hiuidf ul of each. Diiikctionb— Boil, as they call it, all these in the butter over
a slow fire till thoroughly stewed (fried, as we say); then pound in a mortar
(nib through a colander), and put in consomme (" stocli ") to suit the number for
dinner, and leave it on the corner of the flre, for if it boils the peas will lose
tlioir green color. (In India the cooking is generally done over a fire-place.)
■VVo would say set it back on the stove, merely to simmer. At the moment of
sending to the table put in sippets of bread (bread cut into dice-shaped pieces
and nicely fried in (/hee (butter), and serve.

liemarkH. — It strikes me if J^ or J^ of the peas were saved, and boiled In
■water with a little salt to fairly cook them, then put into the pea soup when
iibout to serve, it would be a little nicer flavor and show more plainly what
it was made of, especially so If the bread "sippets" were thought too much
trouble to prepa-i. , . . , » : >. .

2. Green Pea Soup, Amerioan.— Take lean, fresh beef, 2 lbs.;
green, shelled peas, 2 qts. ; Jwater, 2 qts. Dibectionb — Boil the pods in the
water )4. ^^ hour, then skim them out and put in the meat and simmer slowly
till half an hour before serving, adding boiling water to make up for evapora-
tion; then add the shelled peas, and when tender, thicken with a little flour or
■corn starch, and season with chopped parsley, if you can get it: salt and pepper
just before serving. , '

Asparagus Soup of India.— This is made only with the green part of
the tops. Prepare a veal or lamb broth, which see below, for each 2 qts. needed
take \% pts. of the green tops and cut about 2 inches long and boil in water
with a little salt; then rub two-thirds of them through a sieve or colander and
put into the broth; the other one-third, chop as nearly the size of peas as may
be (about J^ inch long), and put into the soup just before serving, which leaves
them quite firm.

Turkey Soup, Prom the Bones and Left Over Meat.— I do

not know who to credit for thinking out the plan of obtaining the flavor of
turkey in a soup, by breaking the bones (instead of throwing them away, as
usually done), and putting, with the left over pieces, into a kettle with 2 qts. of
cold water, and a table-spoonful of rice, covering closely, and setting on the
back of the stove to simmer for an hour; then let boil slowly till the rice is
done; and pour into an earthen jar, and set in a cold place till next day.
When wanted for dinner remove the layer of fat (and this is a good plan with
any soup); then heat, and serve hot, with crackers and pickles.

Remarks — So you may do with ihe remains of 2 or 8 chickens, leg of lamb,
veal, rabbits, ets., not forgetting to break all bones containing marrow, or, for
using rabbits, see next recipe.

Qame Soup. — Two rabbits, % lb. of lean lamb, 2 medium sized onions.
1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of
white celery cut into inch lengths; 8 qts. of water. Directions — Joint the
game neatly; cut the lamb and onion into small pieces, and fry all in butter to

,1 i

426

DR. CHASE'S RECIPES.

a light brown. Put into a soup pot with the beef; cut into strips and add a>
little pepper. Pour on the water; heat slowly and stew gently 2 hours. Take-
out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool,
drop in the celery and simmer 10 minutes. Pour upon fried bread in the
tureen.

Carrot Soup, frovo. Stook.— The day before this soup is required boil
3 lbs. of good soup beef in 1 gallon of water until reduced one-half; when
cold skim off all fat. The next day add salt and replace on the fire. Scrape
your carrots and cut them into small dice (except one, to be grated, as below):
put these in the soup with cayenne pepper, 1 table-spoonful each of burned
sugar, sharp vinegar and grated carrot. Boil till the carrots are tender and
serve.

Remarks. — Much is said about " stock " by nearly all who give directions
for making soup. The plan here given Is the true way to have a soup rich and
nourishing. A jar can be kept for this purpose, if soup is to be made every
day, otherwise, the above plan is the better way. When a jar is kept for this,
purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up-
every day, by placing the jar upon the stove for that purpose, and to draw out
the juices of the tit-bits, broken bones, etc., which are added from time to
time; observing, however, if a jar is kept for this purpose, it must be scalded
out once or twice a week — according to whether the weather is hot or cold — tO'
keep it perfectly sweet.

Split Pea Soup. — Make a broth of some water that corned beef or salt
pork has been boiled in, and some beef bones. Do not let it be too salt ; in that
case use half water. Put 1 qt. of the split peas in enough of the water to cover
them; when they have stewed soft, mash them through a colander, and then
mix with them 2 qts. of the broth, in which the bones have been boiling; add 1
onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving pul
small pieces of toast in the soup. — Peterson's Ladies' Magazine.

Green Pea Soup. — Boil 1 pt. of green peas in salted water with a slicff
of onion, a sprig of parsley and a few leaves of mint. When done draw off
the water and pass the peas through a sieve. Dilute this puree to a proper con-
sistency with some good stock. Just before serving make it very hot, put in a
piece of fresh butter, and if you have it half a cup of cream. If the color is
not a sufficiently briglit green add a few drops of spinach greening. Serve
with small pieces of fried bread.

Remarks. — If a broth, or soup, is used, as made for the carrot soup, above,
In place of the salted water, as here directed, the soup will be that much richer
and better. It is " stock " itself.

Broths, as Made in India— Veal or Lamb.— Take a joint of veal,
■or the fore leg of a lamb, crack the bones nicely, make clean and put into a
stewpan and cover with cold water; watch and stir well, and the moment it
begins to simmer skim carefully; then add a little more cold water to make all
The skum rise; skim again, and when llie scum is done rising, and the surface'
of tlie broth is riuite clean, liuvo properly prepared tlie following: A medium-.

SOUPS, MEATS, ETC.

4Sfr

sized carrot, 1 head of celery, 2 turnips and 2 oniona Put these into the broth^
cover closely and simmer very gently, not to evaporate the broth, for 4 or 5^
hours, according to the amount of the meat, strain, and, if not to be used the-
same day, set in a cool place.

Remarks — This may be used for all soups, brown or white, made of beef^
lamb or veal, as a knuckle of beef can be used in preparing the broth or stock,,
if you choose, in place of the veal or lamb.

" Stock," Explanation of and How to Make.— The meaning of"
this, now comn ., word is the uuthickgned broth from any meats to form the-
basis, or strength, of all soups; also often added to gravies to enrich them or to-
increase the quantity. Made as follows:

Brown Stock. — To make the commor stock for brown soups, gravies, etc.,
get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut tne-
meat into small pieces, saw the bone o£E inside the joints and split, to obtain the
marrow; slice an onion and fry it, with the cut beef, in the marrow to a nice'
brown; now put the fried meat and onion with the hock into cold water, 2 gal-
lons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through,
a cloth into a perfectly clean and sweet earthen crock, and in the morning skim
off all the grease. This is used for any brown soups or brown gravies. For
white., or uncolored soups or gravies, omit the frying. If kept in a cool place
In ordinary weather this stock will keep a week; when the crock or jar in.
which it is kept must be thoroughly scalded out and aired in the sun or before^
a hot fire or stove. See, also, remarks at the beginning of soups upon " Stock."

Onion Soup— The Best Saved to the Last.— An onion soup nicely
made is one of the most healthful, consequently the best soups made. Take 6
medium-sized onions, sliced, and brown slightly in a suitable dish, with a table-
spoonful of butter, adding 3 medium-sized potatoes, also sliced, and a little
pepper and salt, and let all then cook an hour or two, putting into cold water,
and simmer slowly. Add stock, 1 pt., season to taste, and serve hot, as all<
soups should be.

Remarks. — Onions, if peeled under water, saves the tears for other occa-
sions, and does not leave an odor upon the hands.

Oatmeal Gruel, for Invalids and Children.- Take oatTncal, 2;
table-spoonfuls, and pour upon it boiling water, 1 pt., or a little more; let it boil
until quite like jelly; then strain, or pour through a small fine sieve, kept for
such purposes. To a coffee cup of this add sugar, 1 tea-spoonful, and 3 tea-
spoonfuls of cream, when it will be fit for a king. For very young children or
very weak invalids of a dyspeptic tendency make thinner with water while
boiling, or with cold fresh milk after done boiling.

Remarks. — Although a little out of place, 'tis valuable anywhere and good
for anybody, even in health. For those who are sensible enough to take a light
tea or supper, this, with some bread or crackers, will "fill the bill" nicely,,
even with straining.

,i*i'!

,4fii

:,1 ^-

! pii

•V-A-IiZO-CrS IDISHES,

MEATS, POULTRY AND PISH — With Suitable Gravies,
Sauces, Etc. — Remarks. — Most beginners in liouse-lieeping will not onlj'- find
It well to have a few receipts for cooking meats, poultry, fish, etc., in their
more common ways, but particularly valuable to know how to be economical
in saving what may be left over from a meal, or several meals; with which a
•dish may be prepared not only as savory and palatable as the original, but often
more so. We trust both these points will be found true in the following
receipts. And, as we so often hear the question asked by the housewife: "What
shall I get for dinner? " or whatever the next meal may be, I will start out in
the "dish" line,with a "bill of fare" for a week, so everyone may know what
will be proper, remembering, however, they can make any change they choose
for the day or for a single meal, as suits their pleasure or desire, according to
what they may have on hand.

A Week's Bill of Pare. — This list was taken from a note-book, kept
by a city lady for her own convenience. It will be found to bo as well adapted
to a village or country housewife as for a lady of the city. The amounts to be
cooked or purchased for cooking to depend upon the number of persons to be
at the table ; always remembering that it is better to have something over rather
than to be short, especially if you have " pany. Besides the articles named
in the daily lists for breakfast there may be oatmeal or cracked wheat, milk or
water toast, corn, graham, or buckwheat cakes, tea, coflfee or cocoa — as you
choose; for dinner, as many of the vegetables of the season as you like, with tea
orcofifee also; and for supper, such side di,',hes as you choose, made up from any
of the meats, together with c. nned or fresu fruits, according to the season:

Sunday. — Breakfast, beei>teak; dinner, turkey, chicken or other fowl,
plenty to leave over, with vegetables, pio or pudding, or both.

Monday.- -Breakfast, the lei't-over turkey, or fowl, broiled; and for din-
ner, what is still left over, fricaseed, warmed up or fried, with the gravy.

Tuesday. — Breakfast cbops of lamb, mutton, veal or pork, as preferred,
dinner, beef-soup, Vct^ tabl&<4, ind pudding.

Wednesday. — Brea:.rj.oC, ham and eggs; dinner, boiled corned beef, or
pork and beans, and pie. '

Thursday. — Breakfast, hash or any of the made-up dishes from left-over
■corned beef, etc. ; dinner, soup, with its surplus meat, vegetable etc.

TFnroAY.— To suit catholic "help," be sure to have fish for breakfast and
dinner, and any other meats desired by any others of the family.

Saturday. —Breakfast, veal cutlets or chops of other meat, as preferred,
And buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried
potatoes, and pie or pudding.

4'2S

VARIOUS DISHES.

43»

HINT3 IN COOKINa MEATS AND FISH -Boiled Meats.—

For cooking they should always be put into boiling water, which stts or closes
the pores and keeps in the juices; after which slow boiling until tender. And
if corned boiled beef, to be eaten cold, is left to stand in its water over night, ,
it will be sweeter and more juicy.

For Soups always put into cold water, which leaves the pores open and
allows the juices to escape into the soup, which is desired. After it begins ta
boil keep it boiling slowly — not merely to simmer, but to boil.

The Same for Fish, using only water sr.ihcient to cover it.

For Boasting Meats and Poultry, a hot oven, the door to stand a
little open, covering the meat well with drippings or butter before putting into
the oven, which keeps the surface moist and also helps to retain the juice of the
meat.

For Frying Fish always have fat or butter hot, and plenty of it; and
the fish should always be well drained after soaking, or the moisture absorbed
with a napkin before putting into the pan to fry.

Remarks. As sometimes in warm weather meat and' fish are liable to get
"tainted," I will next give a receipt for correcting this difficulty. This receipt
also relieves the pain of burns, etc. , and is a great disinfectant.

Putid, or Ill-Smelling Meats, Poultry Fish, Butter, etc.
to Correct: Permanganate of potash, 1 oz.; water that has been boiled
and become cold, 1 qt. Directioxs: Put into a bottle, cork, and
shake well, to dissolve the permanganate, and it is ready for use. Put
from a teaspoon to a tablespoonful of this (according to the size of the piece
of meat), into sufficient cold water to cover the meat in a suitable sized
jar or crock; stir with a stick (as it stains the hand or clothing); then
put in the meat, chicken, duck, or fish, as the case may be, washing every part
thoroughly and letting it remain ten minutes in the water; I'len rinse thoroughly
which will remove all " taint" or ill-smell.

For Butter. — Slice it off thin, wash carefully in the same strength, rinse
nicely in pure water, then mold again, wrap in muslin, and cover with nice
brine.

For Burns. — Take 1 teaspoonful of the mixture to yi pt. of water; wet-
ting cloths in it, laying on and keeping them wet is said to relieve the pain
immediately; it is also good for bruises, to relieve pain. See the remarks
below as to how to treat extensive scalds and burns and for a general dis-
infectant.

Remarks. Observe the heading is putid, not putrid. The first comes from
the Latin word, putere, to have an ill-smell; the second from putrere, to be rot-
ten. It will not restore rotten meat, but it will correct ill-smelling meat.
Actual decomposition (rottenness) cannot be restored. This mixture is claimed
to be the same as

Condy's Fluid, which is claimed to be the best disenfectant known;
and Dunglison, the great Medical Dictionary man says: "Condy's Disinfect-

480

DM. CHASE'S RECIPES.

ing fluid, Is supposed to be a concentrated solution of permanganate of potassa,"
•etc., which is the same as " potash," above. Mr. Condy, in a pamphlet pub-
lished by himself in 1863 says " half a tumbler of his fluid in a good sized bath
<tliis is supposing a person to be scalded all over, or at least much of his surface),
will give instant relief in these frightful scalds and burns,

Driving away Plies with It.— The writer of "Hints and Helps,"
published in the Blade in 1879, from which the author gathered and condensed
those items, claims that a little of this mixture, in a soup-plate of water, will
drive away flies, even those big buzzing ones which are so troublesome when
fresh meat is around. This is easily tried, but knowing the permanganate to be
a powerful disinfectant, I have no hesitation in recommending the mixture for
«11 the purposes for which it fa claimed to be valuable.

BEEFSTEAK.— How .-o Cook It.— As beefsteak is, probably, more
often cooked than any other dish, I will begin with it; and as I have, in rhyme,
by a Layman contributor to the " Home Department" of the Toledo Commer-
•eial, the way it was cooked by an English "beefsteak fluke" in 1734, and
which has continued to be the plan, until very recently, and still is the plan
pursued by most people, I will give it, and afterwards make such explana-
tions, in the remarks, as shall give the true, and better way, of cooking beef-
«tealis. The rhyme referred to is as follows:

" Pound well your meat mi the fibres break, ••/...

E3 sure that next you have, to broil the steak.

Good coal in plenty; nor a moment leave.

But turn it over this way, and then that;

The lean should be quite rare — not so the fat.

The platter now and then the juice receive,
; , . Put on your butter, place it on your meat, ;

," ' Salt, pepper, turn it over, serve, and eat." -

Remarks. — This "contributor" asked: "Can any correspondent of the
■" Home Department " furnish a better rule? " to which I answer, yes. Simply
leave off the first, or italicised line, and you have the better rule, except the
steak be very tough, that is the only reason why pounding should be resorted
to, as it lets out the sweet juices of the meat, and removes, if broiled, (broiling
Is the true way to cook a steak) much of the nourishing properties, and spoils
its delicacy of flavor. Some people broil, or rather cook, their steak on top of
the stove. This is not delicate, nor so advisable as to cook in the hot skillet, or
spider, without butter, as mentioned below; but I will give you the plan which
my family pursued for a number of years before my companion was taken
away by death.

BEEFSTEAK.- Broiler, to Make.— I went to a tinner and told him
I wanted a kind of " Griddle Rina: Broiler," made of suitable sized wire — cross-
barred, of a size to drop into the stove, by taking off a cover. The holes being
9 inches, he made a ring of No. 9 wire, 8J^ inches in diameter; and cross-barred
It with No. 15 wire, to lay the steak upon. Then, for a handle, he took a piece
ot the No. 9, or possibly No. 8, whicli is still larger, about 4 or 414 feet lone

''ty

.i-: -'■ - ■ A

VARIOUS DLmsa.

481

iand bent it, In the centre, parallel, about 2 inches apart, looping, or bending the
two free ends of this wire for the handle, around one side of the ring, or
frame, part of the circular griddle, on the under side, fastening these two wire's,
forming the handle, to the opposite side of the ring, with smaller wire, to keep
the handle in place, then bending these two wires up, at right angles, with the
griddle ring, and bending 6 inches, or thereabouts, of the top of this handle
off again at right angles, to take hold of with the hand when broiling; the
handle to be long enough to carry the upper bend at least 1 foot above the top
of the stove, supposing it, the griddle, to be down in the stove hole 6 inches or
more, with the steak upon it, which will prevent burning the hand while broil-
ing with it. In this way, properly seasoning, and turning two or three times,
a steak is very quickly cooked, retaining all the juices, if you did not pound
it, to let them out. With this kind o.c' a griddle broiler you can get down close
to the coals and save much trouble. We have used this over a coal fire with
about the same satisfaction as over a wood fire, if the fire is pretty well burned
down. I think almost any tinner can get up such a broiler from the above
•description, if so, they will be found very convenient for all who love a nicely
broiled steak. It is equally as nice for broiling veal, lamb, chicken, etc. Of
course seasoning properly, having a hot plate to put it upon, with a moderate
amount of butter upon the steak to form the gravy. Cover with anotlier hot
plate, if not to be served immediately.

Bemarks. — Either of the above plans make a nice dish, or, if after the
water is poured off the beef, a little milk, or if no milk, a little more hot water
is put on, and after cooking a few minutes, thickening a little with flour, rubbed
smooth in a little cold water, makes an agreeable change, a very nice dish in- -
deed. Or the sliced dried beef may be minced fine or sprinkled into a salad,
or mixed with potatoes and eggs for a breakfast dish: or heated with steam, or
eaten with fresh or canned peas, or with stewed onions and potatoes. Thus it
may be used in many ways, to suit the taste; or be utilized with such things
as may be on hand or obtainable.

BEEP BALLS.— With Uncooked Meat, Fried.— Chop very fine
raw beef, 2 lbs, or as much as needed, with J^ lb of suet, skinned or chopped;
season to taste with salt, pepper and a little cloves; mix in a handful of flour,,
and mould into balls add fry in hot drippings, or lard, (drippings is best for
this) to a nice brown, turning to brown both sides. Serve hot; but they are
good cold. For the author a tablespoonf ul of powdered sage helps the flavor
much.

BEEP OR OTHER MEAT BALLS.— Prom Left Over Meats.—
Chop cold, or left over meats of any kind, with the same bulk of potatoes, add
a little onion to flavor slightly. Then take dry bread, pour hot water on it, to
moisten sufficiently, having bread enough to make the mas^ adhere, so it can be
fried in cakes or balls (a nice brown), in a skillet, with a little butter or drip-
spings, as you would fry meat. Nettie Hines-Wood, of Janesburg, Mo., in
Blade.

Bemarks. — She called them "noodles," but, although I can see a nice dish

M >1

483

DR. CHASE'S RECIPE3.

In them, I do not see " the chuckling grin of noodles." 'Tis too nice to have
been made by a " simpleton."

CoXd Meats Economically Used.— Chop any cold meats, as for hash,
&vA warm up in milk, the more cream in it the better. When about ready for
the table, season and break in an egg, if you like; some like it better witliout.
To be eaten with nicely baked potatoes, or potatoes warmed up in a little milk
and a bit of butter. *

Cold Beef— Another Way. — Mince it fine with pepper, salt and onions
and some rich gravy, and put it into tins three parts full; fill them up with
mashed potatoes and brown in the oven.

Cream Croquettes— Delmonico's Substitute for "Hash."—

Mr. Delmonico describes croquettes as the attractive French substitute for
American hash, and tells how to make them. "Veal, mutton, lamb, sweet-
breads, almost any of the lighter meats, besides cold chicken and turkey can be
most deliciously turned into croquettes. Chop the meat very fine. Chop up
an onion, fry it in an ounce of butter, add a table-spoonful of flour; stir it up
well; then add the chopped meat and a little broth, salt, pepper, little nutmeg;
stir for two or three minutes, then add the yolks of 2 eggs, and turn the wliole
into a dish to cool. When cold mix well together again, divide into parts for
the croquettes; roll into the desired shape in bread-crumbs, dip in beaten egg,
then in bread, crumbs again, and fry crisp to a bright golden color. The cro^
quettes may be served plain, or with tomato sauce or garniture of vegetables."
— New Toi'k paper.

ReTnarks. — Thus it will be seen that any kind of cold meats may be eco-
nomically "turned," as the women say of re-making a dress, into a new dish,
which may even have a nicer relish than in its first form or " dress." The fol-
lowing is the manner in which "Winifred," of Toledo, saves her

Cold Beef and Dry Bread, or Biscuit Balls.— Chop your beef very
fine (pork will not do), then soak your bread in cold water till it is soft, then
take it in the hands and squeeze as much of the water out as you can, having
two-thirds as much bread as meat; then mix the bread and meat thoroughly
together, beat 3 eggs well and mix in; add salt to taste, and grate in enough
nutmeg to season nicely; make out in balls about the size of a small biscuit,
and fry slowly in butter or cooking fat, till brown on both sides.

Beefsteak, Broiling in a Spider or Skillet. — A writer who knows
about how to cook a steak says: When steak is bought see that it is not cut
more than % of an inch thick, and that it is of the same thickness all through.
Have the skillet on the stove until it gets hot, lay the steak on it, without
pounding (she certainly learned the secret of not pounding); turn it immediately,
and keep turning for two minutes, or longer, if you do not wish it very rare.
Be sure and have the skillet hot enough before you begin ; perhaps you may be
afraid it will stick or burn, but it will not, if you manage right. Meantime
have a plate in the oven heating, and when the meat is done lay it on the plate,
with a little butter over it, season with pepper and salt to taste, place in the oven
for one minute and it is done.

VARIOUS DISHES.

488

Semark$. — I can see no use of putting in the over, for one minute, unless
itis tc m^;t the butter, but if the plate and steak ar both hot that will sron
meit without putting in the oven, unless you have to wait for something else,
which ought not to be, as a hot steak is the way to have it; let it be the last
touch to finish getting the meal. It is very proper, however, to cover with
onother hot plate to send to the table. If the steak sticks to the skillet, at tlrst,
loosen it with a knife. Trim off any membrane around the steak that would
cause it to curl, or turn up at the edge. This gives you a crisp and brown sur-
face, with all the jviices retained. Pepper and salt to taste, in all cases.

Beefsteak Smothered With Onions.— Broil the steak, as above,,
having 2, 3 or 4 onions, according to size of family, nicely chopped, and put
into a skillet, or frying pan, with drippings, or butter, stirring to avoid burning
until done. Put them upon the steak, in a hot plate, and turn another hot
plate over them, for a few minutes, to allow the steak to absorb their flavor;
serve hot. Those who do not like the onions can have their steak served with-
out them.

Remarks. — Some people boil their onions, first, until tender, then mash, oi
chop, frying the steak in butter, or drippings, taking up the steak and thea
frying the onions in the gravy and pouring over the steak. This makes them
softer and a little more mushy, and the steak not quite so digestible.

Beefsteak and Salt Pork Smothered With Onions.— Pry a few

slices of salt pork brown; take out the pork then put in the steak and fry also
—any tender steak will do; when done take up and put in the onions, sliced
thin, cover and cook slowly, stirring occasionally. Put pork, then steak, thea
onions upon the dish. Make a gravy by adding a little water, flour, butter and
salt, if needed, and jiour over the whole.

Beefsteak Pried in Cracker Crumbs.— A writer in one of the
papers asks, and directs as follows: Do any of you have to get up early in the
morning, and get breakfast in such a terrible hurry that you can't wait for nice
coals to broil the steak? If so, just have a Utile very hot butter in the pan,
and aftf>r pounding or hacking the steak lightly, salt and pepper it, roll in finely
crushud cracker crumbs, and -^wn quickly in the butter. You will find it a
decided improvement on (he substance called fried steak, and a very-

palatable substitute for broileu

Remarks. — To have the stea,k cooked in this way, done, without burning
the cracker crumbs, it would seem to me necessary to have the steak cut very
thin, say split ordinary steak, with a sharp knife, which will enable it to cook
throuifh much quicker than if thick. Steak, as well as pork, is improved by
tlie dipping into cracker crumbs, or batter, and frying quickly, when to b©
fried at all. I like even broiled pork better than fried, unless the fat, or butter
is very hot — sozzling (long soaking) any meat in half hot fat, spoils it for diges-
tion, whether dipped in crumbs or not.

Dried Beef With Eggs.— Slice, or buy it of the grocer, cut into thin
chips, dried beef J^ lb. Put into a frying pan, well covered with hot water,
upon the stove; and when it comes to a boil pour off the water, which freshens

484

DR. CUASE'S UECJPES.

Jij

I!!

It, now put in butter, a good table-spoonful (lard or drippings will do), add a
dash or two of pepper, and let it cook a few minutes, over a quick fire; then
break and add 8 or 4 nice eggs, and stir until the eggs are done. Serve hot; or,
dredge the beef with flour just as it is done frying, and fry the eggs by them-
selves, and serve as with ham.

Remarks. — Another lady writer uses up her cold meats in the following
■way:

Nice Meat Balls. — Take a quantity of cold meat sufficient for a meal,
bone and chop fine, season with salt and pepper, nutmeg and allspice; soak
about one-third as much of white bread in cold milk, press out, and mix with
the meat; add beaten egg — one egg is enough for three persons — and lump of
butter the size of a walnut, mix thoroughly and roll into balls; fry in hot lard.
Pile in a pyramid on a flat dish and serve.

A Dish of Scraps. — Take some cold potatoes, a few pieces of dry bread,
some scraps of cold boiled or fried meat; chop it all quite fine in the chopping-
bowl; season with salt, pepper and sage; put in apiece of butter and cook it
the same as hash. It is much better than potatoes alone warmed over. — Mrs.
A. M. Fellows, Prairieville, Mich.

Beef or Veal Head Cheese from Bony Pieces, or With
Chicken. -Take the bony or cheap pieces of beef or veal and boil them until
perfecUy tender; remove the bones and chop it fine, as for hash; season with
butter, pepper and salt, a few crackers rolled fine, a little sage or sweet herbs of
any kind to suit the taste, add a little of the broth in which it is cooked, stir it
well together and press it into a tin basin or deep dish, cover with a plate (with
weights upon it), let it stand until cold, then slice it as you would headcheese.
It is very nice for supper and lunch, or for your hungry boys and girls who
carry their dinners to school. Chicken or turkey prepared in the same way,
omitting the herbs, is very nice. — Melissa W.

Remarks. —This wiU he just as good a dish as though " Melissa "W." had
given her full name. Still the author would prefer to give full credit, but it is
Impossible in all cases. I know it will make a nice dish prepared from any of
the articles named.

Venison Steaks, Broiled.— Cut them thin and broil nicely by turning
frequently, having seasoned to suit the taste; put into a hot dish or plate,- with
a bit of nice butter upon each steak; keep hot. 'Tis customary to serve venison
with cranberry sauce or jelly. No meat equal.<i venison for the author's tiiste.
But rabbits treated as next given are also very nice:

Rabbit Cutlets. — Cut the different limbs into the size of cutlets; such as
the shoulders cut in half; also the legs, with the ends of the bones chopped off,
and pieces of the back, even to the half of the head. Have ready some bread-
crumbs and the yolk of an egg beat up. Drop ejich cutlet into the egg, and
then into the bread-crumbs, as for veal cutlets. Fry them a nice brown, and
when you dish them pour round them some rich brown gravj', which may bo
flavored with tomato sauce, if approved, and put round them pieces of fried
bacon, if liked. c "

4.B._j;,iij,„,ia»r^ia|g|

VARIOUS DlSUEa.

485

Liver Hash. — "Hash "made of beef is such a common dish we have
thought to get up something new, and very nice for those wlio are fond of liver.
Boil the liver until thoroughly tender — there must not be even a suspicion of
hardnass about it. Then mince it finely with a chopping-knife. Heat the mince
very hot in a sauce of butter and browned flour. The seasoning is pepper, salt,
a da-xh of lemon, or a little piquant sauce, such as mushroom or other catsup.

Chicken Hash.— This is the proper way to serve for breakfast whatever
roast or boiled chicken may be left over from dinner. Mince the cold chicken,
but not very fine, and to a cup of meat add two table-spoonfuls of good butter,
a half cup of milk, enough minced onion to give a slight flavor, and salt, mace
and pepper to taste. Stew it, taking care to stir it, and serve with a garnish of
parsley, it you like it. Every particle of bone must be extracted.

liemarka. — If prepared cold, press it instead of stewing and serving hot.

Beef Liver, to Pry .—Cut the liver in thin slices, dip each slice in wheat
flour or rolled crackers, and fry in hot lard, beef dripping or butter; season
Tvith pepper and salt. It must be thoroughly cooked and a flue brown;
served hot. . . ^

Calf's Ijiver Head-Cheese, or for Eating Cold.— Take a calf's
liver and put into a saucepan with just w|iter enough to cover it and cook till
tender; then bruise it with a spoon, or mash it with a potato masher; add a cup
of cream and season with salt, pepper, a little cloves and sweet majoram, if you
have it; if not, a Httle sage, if you like it. Mix nicely and put in a wet dish,
or mold, and weight it tightly till cold, when it is ready for tea or lunch at any
time, and a very nice dish it makes.

liemarks. — It is more delicate and palatable than beef's liver fried in butter
as steak, i. e., without the trouble of making into head-cheese; but the head-
cheese, too, is nice fried.

Beef to Koastor Bake. — A " Farmer's Wife " informs us— and they
know how to do it — "to lay the meat on some sticks in a dripping-pan, the
sticks to be thick enough to allow ^ an inch of water in the pan without touch-
ing the meat. Season with salt and pepper, and put in the oven 3 or 4 hours
before it is wanted for the table. Baste it often with the water in the bottom of
the pan, renewing it as often as it gets low. This makes sweet, juicy baked
beef. The great secret of it is, not to have the meat touch the water in the bot-
tom of the pan, and to baste it often. Tough, unpromising pieces of beef are
best cooked by steaming them an hour and a half, or so, and then putting them
in tlie oven and baking as much longer."

Remarks. — If the sticks nor the water are used, to prevent burning beef
place a dish of water in the oven, the steam from which removes the danger of
burning the meat. But the basting with the water and juices as they drip from
the meats is a very nice way indeed. The following will also be found a very
nice way of roasting a kind of half roast and half stew:

Beef, a Pot Boast or Stew. — Slice thin salt pork, J^ lb., and lay it on
the bottom of a dinner-pot; peel and slice a medium-sized onion and lay it over
the pork; then put into the pot a rather square, solid piece of the round of beef.

430

DR. CHASE' 8 RECIPES.

weighing about 6 lbs. ; season It with a table-spoonful of salt and a table-spoon-
ful of pepper; add sufficient hot water to reach one-fourth up the side of the
meat; cover the pot and set it where the r^' it will cook slowly; about % hour
to each pound of meat is generally the lime required for cooking. Turn the^
meat occasionally and cook it very slowly until it is brown and tender; take
care to keep only sufficient water in the pot to prevent burning. When the
meat is done keep it hot in the oven, while a table-spoonful of flour is boiled for
two minutes in the gravy; then serve the gravy and pork on the dish with tho
pot roast.

Salad Dressing for Any Kind of Ueat, Chicken, etc.— A scant
pint of cold boiled or r^ast meat cut in small dice. Veal, lamb or chicken can
be used, or even two kinds of meat if you have not enough of one. Twice as
much cabbage as meat. Only that part of the cabbage which is white and brit-
tle should be used, and it should be chopped fine.

Tlie Dressing, or Salad.— laka good vinegar, J^ pt. ; 1 heaping table-spoon-
ful of sugar; 1 tea-spoonful of dry mustard; 2 eggs, a little salt and pepper and
butter the size of an egg. Directions — Heat the ingredients, the butter
excepted, over boiling water, or by setting the basin into a pan of boiling water;
stirring all the time to prevent curdling the eggs; as soon as it thickens remove-
from the hot water, then add the butter, stir it in, and pour, while hot, over the-
meat, stir and let stand till cold; then stir in the chopped cabbage.

Remarks. — This makes a dish for tea rarely excelled.

Corned Beef, To Boil with Cabbage.— A 6 to 8 lb. piece will
require 3 to 4 hours slow boiling. Put it into cold" water, and remove all scum
that rises. If allowed to boil quick, at first especially, it will never become as
tender as to cook slowly. The slower it boils, the better or more tender it will
be, and the better, also, the flavor. If cabbage is to be cooked with it, split a
young head into halves and pour boiling water upon it; then, after a few min-
utes, pour off the water, which carries with it much of its rank odor and taste.
An hour will cook the cabbage nicely. It is said that a bit of red pepper, the
size of your finger ends, dropped into boiling meat or vegetables, will kill all
unpleasant odors. It is worth a trial, and for me, I like the red pepper flavor,
if a small-sized one is put in, whether it carries off the odor, or not.

If is to be used cold, let it stand in the water in which it is boiled over
night, or until cold, which makes it more juicy and sweeter to the taste.

Mock Beef Tongue, or Savory Beef, Baked.— Lean, raw beef,
SJ^lbs.; square soda crackers, or their equivalent, 6; butter, size of an egg;
sweet cream, J^ cup; eggs, 3; salt, 4 tea-spoonfuls; pepper, '^'J tea-spoonfuls;
powdered sweet marjoram (if you have it and like it, if not, summer savory will
fill its place, wherever this is called for, or sage, if liked), 1 table-spoonful.
DiKECTiONS— Chop the beef fine and also poimd it, removing strings or gristle;
roll the crackers fine, warm the butter a little so it will mix nicely, break the
eggs over the pounded meat and mix all together with the hands; now make
into 2 loaves or rolls like beef tongues, press closely together, put into a pan,
and bake IJ^ hours, basting with water and butter, nicely browning both sides.
"What is left, sliced thin for tea, gives a delicious relish.

VARIOUS DISHES.

437

Cold Boast Beef Broiled.— Cut thin slices from the under-done parts
of the roast, season with salt and pepper, place upon the gridiron over nice coals,
turn them 2 or 8 times quickly, as it broils quicker tliun if entirely raw, and
serve us soon as done, while very hot, with a bit of butter on each slice.

Semarks. — Our wire beef-steak broiler, which see, will be vory nice for this,
as you can drop it into the stove hole, close down to the coals, as it requires
quick heat.

Flank of Beef HoUod and Corned for Eating Cold.— A lady
writing in the Blade to a Dr. Utter, who had given a plan of how tlic Cincinnati
butchers prepared their beef for corning, gives what she calls "a better way,"
as follows:

" For rolled corned beef we take the flank, bone it, sprinkle salt, pepper,
and a little saltpeter on one side; salt it, beginning with tlie thickest end; when
rolled, tie firmly and securely with a strong cord around and lengthwise; lay in
strong brine 10 to 14 days, remove and boii in fresh water several hours, or till
done. On taking from the tire it must be pressed immediately, by laying a
board on top, put a heavy stone on the board for a weight, keep the weight on
till the next daj^; when pressed well it cuts up in slices like ham. Hope the
doctor will try it and tell me how he likes it."

Bemarka. — I did not see the " Utter " Doctor's report of how he liked it;
but, as the author likes it, and knows that others will, who like a nice s^'ce of
cold boiled beef for supper or a lunch, that is enough. It will be found very
nice. Summer savory, marjoram, etc., can be added in the seasoning, which
will improve its flavor to those who like them, or sage.

Fresh Beef, To Cook for Use When Cold.— Take flank, or parts
where there is no bone, but streaks of lean and fat; salt and pepper to taste, and
roll like jelly cake; then wrap twine around it, tie tightly, and boil till done;
when cold, slice as you would cake. — Mrs. Emma Weatlierwax, Cedar Rapids,
Iowa.

Remarks. — It will be seen by this that it is not necessary to wait to corn it,
but that fresh does equally well, only for those who prefer the corned. Each
can suit himself.

Beei's Heart, to Bake With Dressing.— Remove the "deaf ears,"
and all the superfluous strings, fat, etc., washing inside and out, to remove all
blood in the heart. Put into the pot and cover with boiling water— boiling until
tender. Take up and cut out the inside partitions, to make room for the dress-
ing, or stuffing, made the same as for chicken or turkey, adding a little extra
butter, to make up for the leannesc of the heart. Bake about 1% hours. — Mrs.
A. W. Smith, Sheridan, Montana, ?'" Blade.

Remarks. — If this is nicely done a baked heart makes a dish of which the
author is very fond. Would be glad to help eat one once each week. If any
is left, slice it, and warm up, next morning, in the gravy with what stuffing
there may be left ; if none, some bits of bread do nicely, warmed in the gravy.

Beef's Tongue, Potted. — Boil a tongue which has been salted, but not
amokcd, with nice veal, 1 lb. Remove the skin from the tongue and chop it
finely with the veal; then pound it nicely with the steak pounder, adding 8 or 4
table-spoonfuls of nice butter, a little cayenne, mace, nutmeg and cloves finely

[.! :.

488

DR. CHASE'S RECIPES.

ground. Mix all thoroughly, and press into small Jars, or bowls, and pour &
Httle melted butter over the top, which helps its keeping. It does nicely with-
out the veal, but ia preferable with. May be eaten cold, or fried brown, in hot
butter. — Our Firemlfi Friend.

Sootoh Potted Meat.— Boil an ox cheek and 3 calves-feet, slowly, till
the meat comes off the bones freely; chop fine, season with pepper and salt;
mix moist with some of the gravy, or brotli, in wliich it was cooked ; put into
molds. If well cooked and carefully seasoned it will keep a week. Or if cov-
ered as the tongue, above, with butter, much longer. The Scotch eat this w nh
a fresh lemon and mustard. If the family is large, both cheeks and 4 fret may
be used. The cheek is tender; meat from other parts may be used, by longer
boiUng to make equally tender. '.

Scotch CoUops, With Veal. — Cut the remains of some cold roast veal
Into about the thickness of cutlets, rather larger than a silver dollar, flour the
meat well, and fry a light brown color in butter; dredge again with flour, and
add J^ pt. of water, pouring it in by degrees; set it on the fire, and, when it
boils, add an onion and a blade of powdered mace, and let it simmer very gently
for % of an hour; flavor the gravy with a table-spoonful of mushroom, or
other catsup or Worcestersliire sauce. Give one boil and serve hot. •

Shoulder of Veal or Lamb, Stuffed— "Dutch Turkey."— Take
a shoulder of nice veal (and it you are buying it of the butcher have him) care-
fully remove the bones, cutting only at the ends, to leave the opening for
the stuffing to be introduced, wash and wipe dry with a cloth by pressing it
upon the meat. Grate 1 to \)4 pts- of bread crumbs, season with salt and
pepper, a tea-spoonful of sweet marjoram, sage, sweet basil, or parsley, as you
have or prefer, made fine; after having been dried; and if onion is liked chop a
medium sized one, and put it in a saucepan with as much butter, and stew 5 to
8 minutes, then pour over the crumbs, and mix thoroughly. Press this stuffing
all through the length of the leg, from which the bone was removed, and secure
the ends with skewers, or by sewing with stout, uncolored, linen thread. Sea-
son the outside with salt and pepper, dust with flour and bake about 2 hours,
or till done, in a rather hot oven, basting from time to time with the water, and
a little butter, put in tlie pan for the purpose; and if 3 or 3 sticks are put in the
pan to keep the meat out of the water, so much the better. If likely to brown
too much, put a piece of paper, or a flat pan over it. Keep up the supply of
water— about % Pt- — in the pan, to make a gravy with by thickening with
browned or unbrowned flour, as you prefer. A leg of young mutton, or even
the hind leg, may be done in the same way; or they may be thus roasted, with-
out the boneing and stuflJng, when you have not time for that. Cranberry
sauce, or any tart jelly, may be .served with either of these; but for lamb th&
following sauce is generally served.

Hint Sauce for Boast Lamb.— Finely chopped green mint, 8 table-
spoonfuls; the same amount of granulated sugar, and good vinegar, 6 table-
spoonfuls ; make and serve hot.

Bnrwrks. — I used to have a German butcher prepare the veal shoulder ton

VARIOUS DISHES.

489

me In this way In Ann Arbor, Mich., and he always called It " Dutch Turkey,"
80 I am not to be charged with a slight or any disrespect to the Germans as a
class, as it originated with one of their own people.

Meat Loaf, firom Beef, Veal, Mutton, or Ham, Left Over.—

Chop fine all such meats as you have left over from previous meals, fat and
lean together, with a chopped onion, if allowable ; a few slices of dry bread
which have been soaked in milk, pressing out the superfluous milk; an egg for
each person, and mix all together with pepper and salt as needed. Make into a
loaf and bake nicely for breakfast or tea. Mashed potatoes, or fried, sliced
from raw ones, are very nice with this relish.

Minced Meat Fritters.— Regular minced meat, 2 cups (or you may
mince cold beef and veal, and if a little cold ham in it, so much the better,
chopping in a good-sized tart apple with these meats, to imitate " minced," and
and fine bread crumbs, 1 cup; 2 eggs, well beaten, and the juice of half a lemon.
Mix ifcU, using a little spice if you get U, up from left-over meats. Fry in hot
lard ; drain, if need be, in a colander, and serve hot. If made thin they cook
quicker.

FOBK. — We now come to Mie question of pork; and I will say that,
although many, perhaps most, physicians object to the use of this article of diet,
yet the author has always eaten more or less of it. People must judge largely
for themselves, and from their conditions of health — eat no food that rises on
the stomach, but whatever digests well will give strength. Probably the largest
amount of pork is cooked by frying. I will, therefore, first direct how this
should be done to be the most palatable as well as the most digestible. Of
course, these remarks refer to salt, or "pickled" pork:

Salt Pork, How to Fry.— A lady who is competent to instruct in the
manner of cooking this article, after saying that " None of my family like salt
pork, they say, yet we manage to make a barrel of it disappear yearly. Here
is one of my ways of cooking it in the spring, when I want it extrp .uce. I
soak it for a few hours in sweet milk; ordinarily I take skim milk or fresh
buttermilk; then drain it, and fry brown."

liemai'lM.— If it is dipped in flour first, it will be crispy and nice. Rolled
cracker crumbs make it nice, too. If cut into dice and fried with eggs, as the
Omelet with Ham, below, it is also remarkably nice.

Ham, to Bake, and an Omelet From the ** Odds and Ends.'^

— Take a medium sized ham — 8 to 12 lbs. — and soak it 12 to 24 hours in cold
water, changing once. Then put it Into a suitable kettle that will allow ita
being covered with boiling water, adding good vinegar, 1 pt., with a little sum-
mer savory, sage, thyme, or parsley — parsley seed does well — using any two of
these if you have them, and boil slowly for 2 or 3 hours, until very tendjer.
When cool enough to handle remove it from the water, take off the rind and
all fat exceeding }^ inch in thickness, and the dark outside from the part 7iot
covered by the rind; put into the dripping pan, sprinkle on a little powdered
sugar, fT-ate over it a little bread crust, and place in a rather hot oven, about \^
an hour, or until nicely browned. If you can bring it out just at dinner time.

.!,.»;■

440

DB. CHASE'S RECIPES.

It is splendid hot; and it is also " just splendid " cold. The sugar improves Its
taste and preserves and increases its juices.

For the omelet take the " odds and ends," chop them fine, and for each
pint of the chopped ham, break in 3 eggs and fry a nice brown, makes a deli-
cious dish for breakfast.

Eejnarks. — This is the proper plan to prepare a ham to chop finely, for
sandwiches; but for thiS purpose most, or all of the fat part may be left on,
and all chopped together, putting on, or mixing in, as you choose, a suitable
amount of mustard, and sufficient of the water in which it was boiled, to make
sufficient moist for the sandwich mince. I prefer it to those made with beef or
veal. If these dishes are nicely made, I s'lould like to see i le doctor, or any
other perso-^ who would refuse to eat of them, in moderation, although, cf
course, they are "only pork." ^

Omelet With Ham, Baw or Cooked.— Cut raw ham into s mall dice
(chopped coarsely). Put a suitable amount of nice butter into a frying p^n, on
the stove; beat the eggs (1 or 2 for each person to be served, as you wish), put-
ting in a little salt. Then put the chopped raw ham into the butter, and when
nearly fried turn the beaten eggs over tie ham, the fire being brisk will soon
cook the omelet. Cut into suitable pieces to take up and serve. To make the
omelet with boiled ham put the beaten eggs upon the ham as soon as tlie ham is
put into the hot butter, as the ham will be nicely hot as soon as the omelet is
looked, by dipping some of the hot butter upon it, until done.

Ham Balls. — Chop fine cold cooked ham; add an egg for each person
»nd a little flour; beat together and make into balls; fry brown in hot butter.

Ham and Eggs, Extra Nice. — A cook sends the following to the
Country Gentleman: Cut the ham not quite "^ inch thick, boil in plenty of
■water till barely cooked through; put in a paii and brown the fat part slightly;
Temove f/om the fire, take out the meat and pour off the fat into a cup; wipe
the pan till it shines like a mirror. Then put in a spoonful of the clear part of
the fat, break in the eggs, and set the pan in a place scarcely hotter than boiling
water, cover and let the eggs cook slowly, for four or five minutes, taking them
out as soon as they can be lifted. Place them around the dish of ham, but do
not put the f.-it on the dish. Eat with mjished potatoes. '

Fried Ham With Poached Eggs.— Fry the liam as usual. Poach
the eggs by j)ulting into a frying pan with boiling water, over a gentle fire; put
in the ei^gs, which should be broken into a dish separately to avoid bad ones,
cover the pan 4 to 5 minutes. Take up with a skimmer, on to tlie ham, or a
s-'paratc plafc, as you choose, sprinkling over a little pepper and salt, and a bit
of butter. Serve hot.

Broiled Ham. — If the ham is very salty frcKhen it a little in hot water,
as snlt pork is freshened, except to remove from th'! stove as soon as it boils,
and let it soal.; about 20 minutes. Drain nicely, and broil as beefsteak, which
see. Turning 2 or 3 times; season with pepper and a little butter upon it.
To be served at once, while hot.

Ham and Tongue Toast.— Out tie slices of bread rather thick. A

VARIOUS DISHES.

441

■carefully, and butter well on both side?. Chop the ham or tongue pretty finely;
put into a pan with a little butter and pepper (the author likes a sprinkle or two
■of cayenne in it), and a beaten egg for each piece of bread; and as soon as the
«gg is done spread upon the toast and serve at once.

Ham Cakes, Baked, for Breakfast or Tea.— Take the remnants of
a boiled ham, fat and lean together. Chop fine, and pound with a steak-
pounder, or, if you have one, run it through a sausage macliine. Soak a large
piece of bread for each person to be served in milk; a beaten egg, also, for each
person, a little pepper, and all mixed together, put into a suitable pudding-dish
and bake a nice brown. Call this ham pudding if you prefer. It will puss for
either. Some may prefer the next one with its mixture of veal.

Ham and Veal Odds and Ends Economically Used.— Take

equal quantities of cold boiled ham and vea!; chop fine, separately; have some
hard-boiled eggs, 3^ dozen, or more, according to the amount of meats, also
chopped fine; then, in a buttered pudding-diT' , put a layer of veal, with pepper
and salt to suit, and moistened with a little water and a few splashes of Worces-
tershire sauce, or any of the catsups ; then treat a layer of ham in the same
■way; and then of the eggs, with pepper and salt; and so keep on Until all is in;
when, if the ham had fat upon it, no butter will be needed, otherwise, lay a few
bits of nice butter on the top, and bake slowly about 2 hours; then it may be
served hot for any meal, or put away till cold, with a plate and weights upon it,
^0 it will slice nicely.

"Scrapple" in Place of Head-Cheese.— "Lorinda," of Anoka,
Minn., gives the Blade the plan of using up hogs' heads with some cornmeal,
which she learned of a Dutch woman in Illinois, which she testifies to the value
of from 25 years' experience. It needs only a trial to satisfy any one of its
palatableness and economy in using up hogs' heads. She says:

"Soak the head, or heads, in water over night. In the morning clean
thoroughly, cutting out the eyes and ears deeply; then boil until tender; take
out and let stand till cold; remove all the bone and chop fine. Drain off all the
water it wos boiled in, to get out all the bits of bone; rinse out the kettle, and
put back the water drained off, and put on the fire to get hot; in the meantime,
season the chopped meat and put in with additional water, to about half fill the
kettle, or to be quite thin, and when it begins to boil thicken with cornmeal to
the consistence of mush; t' ' out into pans while liot, make it level on the top,
and when cold, pour .aelteu lard over it to prever ' - ♦op getting dry and hard;
it will also help it to keep longer. Wiien wan or use, cut out in slices
about half an inch thick and fry in a little hot lard ij. butter until a nice brown;
then turn, brown again, rat hot. If any one thinks tliis is too fat, or greasy,
they can put in the heart and tongue."

Pork Chope Pried witb Apples, Very Pine.— Put the fresh chops
in the frying-pan, salt, pepper, and sags, if y^-u like it, or any other sweet herb,
to be scattered over, and fried; if not fat e lough to m.-jke plenty of gravy, add
butter or drippings. When the chops are nicely done, having sliced the apples,
ixy in the same dish, and when nicely broWii''d put them over the chop'- or in &

443

DR. CHASE'S RECIPES.

dish by themselves, as some may not like them, although the author, and prob-
ably most others, ■will be very fond of them. Use nice tart apples only. Chops.
of fresh pork, fried and seasoned the' same way, are splendid, if nicely browned,
even without the apples.

Remarks. — We will close the pork question with directions for properly
cooking and .serving pigs' feet, ears, etc., as suggested by the great showman,
P. T. Barnum. He is admitted to be "tlie greatest showman on earth," and
"Why should he not have learned something about good victuals? I should
think he had, judging from his size and well rounded face. Being taken from
the Bridgeport Standard (Barnum's home) it is no doubt reliable. I know
" from the nature of things " he is correct.

*' Broiled Pigs' Pest, a la Barnum," is one of the dishes printed ou
the Sturtevant House bill of fare in New York. Barnum sayg: " Pigs' feet,
properly cooked, were given to me to eat long before I was permitted to par-
take of any other animal food. When old and young feet are boiled together
for 2% hours, as usual, the old ones are tough and worthless. If they were
boiled Z% hours, the young feet would burst and the gelatine swim away.
Now, the secret is to wrap each foot in a cotton bandage wound 2 or 3 times
around it and w^ll corded with twine. Then boil them 4 hours. Let them
remain in the bandage until needed to broil, fry or pickle. The skin will hold
them together while being cooked; and when you eat them you will find them
all tender and delicate as possible. "

Remarks. — The Standard said there was a hotel in their State (Connecticut)
where pigs' feet were a special feature of the bill of fare; cooked as described
above by Mr. Barnum. I know very well that pigs' feet as generally cooked,
are a nuisance, so far as tenderness and ability to eat them are concerned. This
wrapping and long cooking will make a new feature in serving them. I say,
"Hurrah for Barnum!" as he has now done the public some real good, that
will last, too, as long as pigs' feet grow. The 23^ hours are long enoug.. to
cook the ears, which the author has nlways preferred to the feet, because they
were more tender and delicate, from the fact that they did not require so long
boiling as the feet, and hence would be tender while the feet remained tough
and gristly, for the want of the very knowledge how to cook them.

Stews of Mutton, Chicken, etc.— Take *he neck, or any part of the
forequarter of mutton, not so old as to be strong, cut into rather small pieces,
and place in a pot having a well fitting lid, and cover the meat with cold water.
boil slowly, removing scum as it rises, till perfectly tender; then set away, keep-
ing covered. Next morning remove the fat, or tallow, from the top; then, at
the proper time to get it ready for dinner, place again on the fire, adding salt
and pepper to taste, and any herbs, if desired, and pour in hot water to well
cover the mutton; and when boiling nicely put in dumplings made of light
bread dough or biscuit dough, and fail not to keep up the boiling until the
dumplings are done. Serve in a covered tureen that will hold the gravy, or
juices, as well a.s the meat, dumplings, etc. If properly managed, when the
meat and dumplings are taken up, tiieiu will be ouly juices enough left to

VARIOUS DI8HE3.

448-

thicken with a trifle of flour, rubbed smooth in a little cold water, or milk for
the gravy.

Very Tough Mutton, and Chickens which have worn themselves out by lay*
ing eggs and raising many broods, by longer stewing the first day can be made
very tender and palatable in the same manner.

Mutton and. Pork Stew.— Neck, or other cheap parts of mutton, 3 ■
lbs.; salt pork, % lb.; 1 onion; salt and pepper; and parsley, thyme or sum-
mer savory, if on hand and liked. Directions — Cut the mutton into small
pieces, ^ or 1 inch square; the pork into small thin slices; break or slice the
onion, dividing the rings if sliced. Put the mutton into a covered stew pan
with cold water to cover it. Heat it gradually and stew 1 hour; then add the-
slices of pork, and bits of onion, the salt and pepper to taste, and continue the
stewing until the meats are perfectly done, at which time, if desired, have
ready some pastry, as for meat pie crust; (fori qt. of flour 3 table-spoonfuls of
lard; 2% cups of milk; salt and soda, 1 tea-spoonful each; cream of tartar, 3 tea-
spoonfuls, work quickly and don't get too stiff, or in these proportions;) roll out .
1^ an inch thick, and cut into squares, or diamonds, and put in just long
enough before taking up to cook the pastry, 10 to 15 minutes will be enough;
and just before taking up add the sweet herbs, if they are to be used — if put
in at first their flavor will be too much evaporated. When done thicken a cup •
of milk with a table-spoonful or two of flour and stir in just before taking ictO'
the tureen. In place of the pastry, or dumplings, J^ a can of sweet corn; or,
in sweet corn time, the corn cut from )/^ a dozen ears, previously cooked, may
be stirred in, as an equivalent. Either plan is excellent.

Remarks. — Lamb, veal, beef, or young pork ribs, or other lean parts, make
a healthful, cheap, easily digested, and a very satisfactory dinner at any season^
of the year.

Value of Sweet Herbs for Stews, etc.— If the people generally
knew how much nicer stews are with these herbs, parsley and thyme especially,
for flavoring soups and stews, it seems to the author they would raise them for
this purpose, as much as sage and summer savory are for sausages and roasts;
and as pennyroyal should be, as an herb drink to promote perspiration, break
up colds, etc. (See Seasoning Food, etc., after dishes.)

Irish Stew. — Mutton cutlets, or chops, 9 lbs.; potatoes, 4 lbs., or enough
for the family; 1 onion; pepper and salt. Directions — Cut the chops into
small pieces, cracking the bones, if any; peel and slice the potatoes; shred, or
chop ♦he onion finely; butter the bottom of a stew pan, and place a layer of the
sliced potatoes over the bottom, with a proper proportion the onion upon
them, and season each layer with salt, and a very little peppe then a layer of
the chops, etc., until all are in; then put on 1 pt. of cold water, cover the pan
and simmer 2 hours, or until dons. Serve hot, and keep liot as long as dinner
lasts, by keeping the tureen covered.

Remarks. — Notwithstanding this is called an Irish stew, if it is r" jne nicely
it is quite good enough for an American. It is a very popular dish at hotels
«nd boarding houses, and any kind of cold meats, not too fat, may be utilized-

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DR. CEASE'S RECIPES.

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" in this way, remembering that if made of cooked meats, only about half the
time will be required, enough only to cook the potatoes.

Irish Stew from Left-Over Steak and Potatoes.— Cut the left-
over 3teak and potatoes into squares of half an inch. Stew the steak in a cov-
ered stew-pan until very tender; cut an onion, and add the potatoes with a little
- of the left-over gravy from the steak; season with pepper, and a little salt if
needed, thyme and summer savory.

Renuirks. — Be certain to have just enough juices of the stew left, as a gravy,
». e., do not cook it too dry, and it will be fit for a king. At least, the
author first fotmd a dish of it good enough for him, seasoned as above, at
Florence, Kan. Try it if you like a good thipg, and can get the thyme and
savory. The only fault I ever found, or heard about it, was " I ^^ant a
little more of that stew."

Potato Stew. — For a potato stew, lay 3 slices of salt pork — fat and
lean — in the bottom of your stew kettle. Let it fry. If there is too much
fat pour off a part. Slice an onion and fry with the pork. When it browns
put in the potatoes sliced, not too thin, and hot water, not quite enough to
cover. When nearly done, set on top of the stove to simmer. Add pepper,
butter, and a cupful of sweet cream. Milk thickened with flour can be used
in place of cream.

Parsnip Stew. — Salt pork, ^^ lb., cut in slices; beef or veal, 1 lb., in
small pieces; stew in a saucepan with suitable amount of water. Scrape the
parsnips, wash and cut into slices; also 14 dozen medium-sized potatoes, in
halves. Put all into the pan or pot together, cover closely for half an hour,
or till all are tender; then add a small bit of butter, and pepper pretty freely,
' dredge in a little flour, and a few minutes more is needed to cook the flour
into a gravy, and serve hot. (See also Parsnips Stewed in Milk, long the
Vegetable Dishes.)

Escaloped. Parsnips. — Mash 1 pt. of boiled parsnips. Add 2 table-
spoonfuls of butter, 1 tea-spoonful of salt, a little pepper, 2 table-spoonfuls of
cream or milk. Mix the ingredients. Stir on the fire until tL^ mixture
bubbles. Turn into a buttered dish, cover with crumbs, dot with butter, and
brown in the oven.

Remarht. — This gives us a new way of cooking parsnips, as well as a
very nice dish. ' '

Venetian Stew. — Take 1 table spoonful each of chopped onion, parsley,
flour, and Parmesian cheese (cheese made in Parma, Italy, but the author
thinks any good old American cheese will do just as well, at least good enough
for Americans); a little salt, pepper, and ground mace; spread between some
thin slices of veal; leave for some hours; tlien stew in rich broth with a goodly
amount of butter.

Remarks. — If the veal had been boiled the day before in a small amount of

water, it will be nice for the broth. We should not be complete in the line of

.fitews, if we did not Introduce an oyster stew, and as we have Delmonico's, to-

VARIOUS DISHES.

445v

gether -with Ws manner of frying and baking, we will put them all in this cop-
nection as follows:

Oyster Stew, Fried and Escaloped, According to Delmonioo..

^Oyaters sufflcien);, and their liquor; rolled crackers, salt, pepper, cvd ipilk.
Directions — Put the liquor in a stew-pan (a tea-cupful for 3), and add 'lit js
much water, salt, a good bit of pepper, and a tea-spoonful of rolled crac; ■-". o
each person. Put on the stove and bring to a boil. Have your oystera i- a
bowl, and the moment the liquor boils pour in all your oysters, say 10 to each .
person, or six will do. Watch carefully, and as it boils, take out your watch,
or count 30, and take your oysters from the stove. Have a big dish ready with
1^ table-spoonfuls of milk for each person. Pour the stew upon this milk and
serve immediately. Never boil oysters in milk if you wish them good.

Oysters, To Pry. — Oysters sufficient, nice light crackers, eggs, salt,
pepper, and cornmeal. Directions — Roll the crackers, and mix a little salt -
and pepper into them; beat the eggs; then first dip the drained oysters into the
cracker crumbs, then into the egg, and then into the cornmeal, having sufficient
butter pretty hot in a frjing pan, put them in as quickly as you can; then, as- ■
soon as the first side is nicely browned, turn them carefully, and serve hot. If
any of the cracker and egg is left, mix them together, fry, and serve with
the oysters. Parsley is a nice relish with them.

Oysters, Escaloped. — Oysters, nice crackers, salt and pepper (and, if
you desire, a little pulverized mace and cloves), butter, milk with the cream
stirred in, else a beaten egg or two may supply the place Oi the cream. Direc-
tions — Roll or pound the crackers finely; apply butter freely to the bottom of "
the pan in which they are to be baked; then cover it well with oysters and
sprinkle them with salt and whatever seasoning you use; then a good layer of
crackers, over which put pretty freely small pieces of butter, and wet slightly
with the juice of the oysters, which has been mixed with the milk and cream,
or egg. So-fill the dish, the last layer being cracker, and double the thickness
of the others, upon which put more butter and sufficient of the wetting mixture
to well moisten. If the dish is deep it will require about 40 minutes to bake
Bufficiently ; and if the dish is covered while baking remove it a few minutes
before done to allow the top to be nicely browned, — " S. E. N." in Counti'y
Qentleman.

Bemarks. — To good judges, it is not necessary to say that this will be very
nice, even if a glass uf wine is not added to the wetting mixture, as in the orig-
inal. Some prefer it with, and many, I think, without; each can suit him
selves. It is well known that Delmonico led the "ton "in the city of New
York for a great many years; and there are so many points— 20 different — in
the plans of cooking these dislies, as prepared at his restaurant, it will pny for
81! who like nice digest to heed well these instructions, as I have not a doubt of
their origination with him, or, rather, his French cook. To follow them is to
ensure success, as the author has tested the stew many times, and the others
enough to know their superiority over the old way. The four foHowing recipes
for cooking nysters, and the corn oysters, are from the Toledo Post, and will be
found very nice.

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446

DR. CEASE'S RECIPES.

Chicken Oyster Pie. — Cut the chicken in suitable pieces for fricassee,
and prepare it as for that dish. Line a deep pie dish with a rich crust, and put
in a layer of chicken with its gravy, and a layer of raw oysters; sprinkle the
latter with salt, pepper and bits of butter. Proceed thus till the dish is full,
and cover with a crust of pastry. Bake from J^ to ^ of an hour. Serve with
gravy, made with equal parts of chicken gravy and the oyster juice, thickened
with flour and seasoned with salt and pepper.

Oyster Flitters. — Drain the liquor from the oysters, and to 1 tea-cupful
add the same quantity of milk, 3 eggs, pinch of salt, and flour enough for a
thin batter. Chop the oysters and stir them in the butter, and fry in half but-
ter and lard rather hot, and send quickly to the table.

Oyster Omelet.— Twelve large oysters, 6 eggs, 1 cup of milk, 1 tea-
spoonful of butter, salt and pepper, and parsley, if agreeable; chop the oysters.
Beat the whites and yolks of the eggs separately, as for cake. Heat 3 table-
spoonfuls of butter, pour the milk, yolks of eggs, oysters and seasoning in a
dish and mix, and add the whites of eggs and 1 spoonful of melted butter, with
as little stirring as possible, then cook to an appetizing brown, turning the
omelet carefully.

Broiled Oysters.— Drain and wipe the oysters and dip them in melted
butter; then broil them on an oiled griddle over a moderate fire. Season to
taste.

Corn Oysters. — Take young sweet corn; cut from the cobs into a dish.
To 1 pt. of corn add 1 well-beaten egg, small tea-cupful of flour, ]4. gill sweet
cream, % tea-spoonful of salt; mix it well. Fry like oysters by dropping into
hot drippings or butter by spoonfuls about the size of an oyster.

DUCKS— To Bake "Wild or Tame, to Avoid their Naturally
Strong Flavor. — Dikections — After having prepared them for stuffing,
first parboil them for 1 hour, having an onion cut into 2 or 3 pieces, according
to its size; put a piece inside of each duck while parboiling, which removes
their strong flavor; then stuff with bread-crumb dressing, in which half of a
common-sized onion, chopped fine, has been added for each duck. Bake in a
hot oven, leaving the oven door % inch ajar to carry off the strong flavor which
iiiHj' be ieft. Baste often with water and butter kept on the stove for that pur-
l)ose, as tlie water first put in is to be poured off, to get rid of the duck-oil,
wliich at first comes out very freely and contains much of the rancid or stroiiir
flavor of tlie duck, which it is our design liereby to avoid. After this tlie wat( r
and butter may be put into tlie pan for basting and for the gravy. The object
is to get rid of all the oil possible.

Anoflier Plan — and some people like them better with wholly an onion
dressing — is as follows: Peel and wash 4 medium-sized onions for each duck,
slice them, and have some water in a saucepan, boiling as hard as may be,
tlirow in the sliced onions (onions can be peeled and sliced under water without
affecting the eyes), with a little salt, and boil for 1 minute only after they begin
to boil, which removes the acrid oil, or strong taste of the onions; remove from
the fire, pouring off the water and draining nicely (this should always be dono

VARIOUS DISHES.

447

in cooking onions, even as an onion stew in milk); chop the onions finely, and
season with salt and pepper to taste and 1 tea-spoonful of powdered sage for
each duck; stuff, and bake as above.

Remarks. — This instruction was obtained of a boarding-house keeper, who
had many years experience besides. I have had tliem tried Feveral times myself
and wMl say that for me I prefer at least half the dressing to be bread-crumbs,
although the onion dressing alone, prepared as above, is very fine. If bread is
used, of course butter is also to be added in all cases. Remember this, also,
that in baking ducks, or any other wild game or poultry, they should be basted
every 5 to 10 minutes while baking, if you desire them to be tender and sweet.
Have plenty of water in the pan, with quite a bit of butter, for the purpose,
and for the gravy after the oil has been poured or dipped off.

Ducks to Boast and Stuff With Potato Stufla.ng.— The roasting
to be the same as above; but for the stuffing, boil potatoes and mash them finely.
Prepare 1 onion at least for each duck, as also above directed (by boiling 1 min-
ute with a little salt and pouring off the water), then chopping fine and mixing
with the potato sufficient for the number of ducks to be stuffed, seasoning with
«alt and pepper and a very little {% tea-spoonful to a duck) of thyme, and when
filled with this potato and onion mixture, roast as before directed; and as soon
as the oil is got rid of, rub over with butter, dredge on a little flour, put in more
hot water, and baste often. Put the giblets into the same pan, and when done
chop fine, and put into the gravy.

Duck and Oyster Croquettes, or Balls, to Pry.— Stuff a young
aud tender duck with oyster dressing (4 to 6, chopped, for a duck), roast, basting
well to keep moist and from burning. When cold remove the bones and chop
finely, and mix with the dressing, season with cayenne (if tolerated, else black
pepper) and salt. Moisten with catsup and a well beaten egg, and stiffen pro-
perly with more bread or cracker crumbs, if needed. Make into croquettes, or
balls, and brown nicely in hot butter or drippings. Put a sprig or two of
parsley, if you have it, with each one, in serving.

Mock Duck, With Veal or Beefsteak. — Take veal steak, or cut-
lets, from the round; or the round from a young tender beef, and remove the
rings of bone. Make a dressing with bread crumbs or rolled cracker season-
ing with a little onion (to imitate duck dressing, proper), which is always used
witli duck, to help overcome their peculiar tastes, moistening with an egg;
adding salt and pepper of course, and a little thyme if you liave it. Spread
this stuffing, good thickness, over each steak; then roll them as much into the
shape of a duck as possible, t^ing with twine, to keep in place. Baste well,
aud frequently, while roasting, to prevent their drying up too much. If done
nicely you have a nice dish. Of course, making a gravy as for duck. Beef is
not generally quite as tender as veal, but is more tender than the general run
of ducks.

Codfish, to Boil. — Codfish, as generally cooked for dinner, is left so
salty that too much water is craved after eating it to be healthful. To avoid
this, put to soak in plenty of wat ' the first thing in the morning. It is said.

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448

DB. CEASE'S RECIPES.

"skin side up," but I think this makes but little, if any, aiji'eren-:© Wsxqu
breakfast work Is done, scale and clean well. Ir'ut to soak again lXh a waiai
place. About 20 minutes before dinner time, put the whole fish in a deep spi-
der or shallow kettle with water enough to cover and boil gently for about 15.
minutes, or until tender. Drain off dry and slip on a deep plate, spread thickly
with butter, adding plenty of pepper, and pour over all a cupful of sweet
cream, or not, as you choose. If to be prepared for breakfast, soak an hour,
after supper, then scrape and clean, and soak over night. Othei"wise tlie same.
Remnants can be picked to pieces, and make a gravy with milk, or cream, for
dinner, or supper; or be made into balls, as below. If codfish, or other salt
fish are properly freshened, they are very healthful food.

Remnrka. — The author is very fond of codfish when properly freshened,
being laid on top of potatoes that are being boiled with their "jackets" on,
then a gravy made of the water in which it was cooked, by adding butter and
pepper only. This gives you the pure flavor of the fish. •

Codfish or Other Fish Balls.— Codfish left over from dinner is just
as nice for this purpose as to freshen it purposely. Remove all the bones and
skin; picking it into fine pieces, or shreds (long fiber-like pieces.) Have twice
as much bulk of nicely mashed potatoes as fish; making the potatoes rich with
butter and milk, if you have it, as for the table, and a beaten egg or two,
according to the amount being prepared; season with pepper (the author likes
a sprinkle or two of cayenne in them); flour your hands and make into balls,
or rather flat, more like biscuit, and fry in hot butter, or drippings, as you
choose, turning carefully when the first side is nicely browned. Drain off any
superfluous fat before sending to the table.

Eemarks. — They may be made perfectly plain, simply fish and potatoes,
and still be good; but the hotels pursue the above plan,' some of them also
adding some boiled or chopped onion to the mixture. Any large fresh fish,
even, left over, may be made into balls for the next breakfast, in the same man'
ner, using a little salt in the seasoning. They may be put into pork, which is
about half fried, and so give a nicer flavor to the pork, and eaten together;
especially nice in this way if you use potatoes a little more freely than used in
making the fish balls.

Codfish and !Eggs. — "We have ham and eggs, why not codfish and eggs,
as well? P.-operly soak and pick the fish to pieces, and to each cup of fish put
In 2 eggs and beat well together, and drop from a spoon into hot butter, or
half-and-half butter and lard, or drippings, and fry a nice brown on both sides.

Remarks. — If tried once, they will be again, and again, which Is the best
praise that can be given any dish.

Baked Whitefish and Shad with Dressing. — Clean, rinse and
wipe dry with a napkin, a whitefish or any other good-sized fish, weighing 3 lbs.
or more. Sprinkle salt and pepper inside and out; then fill with dressing, as
for chicken or turkey, only having it pretty dry; sew up and lay on some sticks
in the dripping-pan; put in water and butter, dredging the fish vdth flour b<;for&
putting in; and, if you have it and like it, put a few thin slices of fat pork on

VAUTOm DI8TIEB.

449

the fish — if no pork, then rub well with butter. Bake \}>^ hours, biistiug fre-
quently to avoid burning. Shad will be done the same, garnishing with a few
pieces of lemon, sprigs of celery, or with the lemon sauce below.

Shad or Other Fish, To Fry.— Dress nicely, cut in pieces, rinse and
absorb the water with a napkin, or drain a few minutes; rub in salt and a little
pepper, roll in flour or cornmeal, having fat from salt pork quite hot in the pan,
lay in the fish, first the inside down; when browned nicely, turn, cooking rather
slowly to avoid burning. Some persons are very fond of gratcid horseradibh
with fish. If not serve with potatoes plain, or the sauce given below.

Broiled Maokerel. — Put mackerel to soak immediately after dinner the
day before they are wanted for breakfast. Always put the skin side up ia
the tub of water. Change the water at 8 or 4 o'clock, and at tea-time pour
oil and rinse; then just cover with milk, if you have it, till bed-time; then take
out and hang up to dry till morning, when they will be dry enough to broil
nicely, the same as beefsteak, which see. They may be fried, but are not
80 nice, if broiled without burning.

Stuffed and Baked Fish.— Take out the backbone of the fish, leav-
ing the head ai.d tail on. Chop fine 2 small onions, and fry them in a
table-spoonful of butter then add sufficient soaked bread to fill the fish, the
yolk of an egg, and season with salt, nutmeg and parsley chopped fine. Stuff
the fish with the mixture ; pour over the whole some melted butter, and bake.
If the oven is very iiot, lay over it a greased paper, taking it off to allow tlie
fish to become a nice brown

Sauce for Baked Fish. — If there is not gravy enough from the water
and butter with which the basting has been done, add a little more hot water
and butter, and the juice of a lemon, with a spoonful of browned fiour rubbed
smooth in cold water, bring to a boil and serve hot. If you have parsley, a
little chopped, or a little chopped spearmint, will add relish.

Sauce for Meats, Delmonico's. — The following is Delmonico's
favorite sauce: " Take an ounce of ham or bacon, cut it up in small pieces and
fry in hot fat. Add an onion and carrot, cut up; thicken with flour, then add
a pint or quart of broth, according to quantity desired. Season with pepper and
salt, and any spice or herb that is relished (better though without the spice),
and let it simmer for an hour, skim carefully and strain. A "^vine-glassful of
any wine may be added if liked. "

Bemarka. — Cold roast or broiled beef or mutton may be cut into small
squares, fried brown in butter, and then gently stewed in the sauce above
described, and servod as a stew.

The Famous Bhode Island or St. James* Chowder for Six. —

The Providence Journal says that some of its readers will recall the late James
Brown, whose social sayings have come down to the present, and shall not be
gainsaid. The following is his recipe for a chowder very famous in his day,
and not altogether forgotten in ours:

" Take 8 slices of good pickled pork (pig preferred), and fry them in the
l)ottom of a good-sized dmner-pot, turning the shoes until they are brown on

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DR. CHASE'S EJiCIPES.

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both sides. Take out the slices of porli, leaving the drippings in the pot. Take
7 lbs. of tautaug (a favorite fish along the New Enf lana coast) dressed (leaving
the heads on) or 10 lbs. of soup (tautaug to be preferred), and cut each in 8
pieces, unless small, when cut them in two. Place in the pot, on the drip-

Elngs, as many pieces of flsh as will fairly cover the bottom of the pot. Throw
itc the pot, on the flsh, 8 handfuls of onions, pec-led and sliced in tliin slices.
Do not be afraid of the onions! Put in over this salt and pepper to taste, as in
other soups. Then lay on the six slices of pork, on the top of the pork the
lest of the flsh; cover this with 3 handfuls more of onions peeled and sliced.
(9 or 10 onions in both layers will suffice, though more will not injure it.) More
pepper and salt, to taste. Then pour into the pot water enough just Lo come
lairly even with the whole, or partly cover the same. Put the cover on the pot,
place it on the fire. Let it boil gently and slowly for 30 minutes. It is to l)oil
80 minutes, not merely to be on the tire 30 minutes, and at all events let it l)oil
until tiie onion is done soft. Pour in at tliis point about a quart (a common
bottle) of be.st cider or champagne, and a tumbler full of port wine, and at the
same time add about 2 lbs. of sea biscuits.

" Note. — If, when tlie onion is done, you And tliere is not liquor enough in
the pot, soak the sea-biscuit in water for a few moments before putting them in,
I would recommend the practice generally.

" After the cider, wine and crackers are put in, tliere is no harm in stirring
the wliole with a long spoon, though it is not necessary. Then let the whole
boil ajgain (not merely be over the flre) for about 5 minutes, and the cliowder is
ready for the table. Before dishing up let the cook taste it and see wiiether it
lacks pepper and salt, when, if it does, it is a good time to add either.

" Note. — Also, never boil a potato in chowder. If you want potatoes boil
tbem in a separate pot, and serve in a separate dish."

Chowder, the More Common, With Pish or Clams. — Slice
some fat salt pork quite thin ; put a layer in a suitable pudding dish, and strew
over it sliced, or chopped, onions, wita plenty of pepper; then cut a haddock
(a species of codfish, but smaller), fresh codfish, or any other firm flsh, into
steaks, or slices, and put on a layer; then a layer of slightly soaked crackers;
tlien pork, fish and crackers, until the dish is properly filled; pour over a suit-
able amount (a pint or more) of water, and bake in an oven, or where you have
heat at bottom and top (used to bake chowder in a pit of well heated stones, all
around, under and over). Clam chowder is done the same, substituting clams
for the fish.

Egg Muffins. — Heat a dripping pan with as many muflan rings on it as
you desire. Butter them, and break an egg into each, put on a little salt,
pcpi>cr, and a bit of butter to each, and put into the oven and brown nicely.
Serve hot and you will find them nice, although not original with the author,
nor <1(K'K he know with whom they originated, although he knows them good—
a new dish.

Frogs, How to Cook. — Somebody writes to the Blade how to cook
frogs, and does it so nicely I will vise his own words for it. He says: As pot-
pies, stews and chowder they are a failure. The only legitimate way to cook a
frog is to fry him brown in sweet table butter. As a preliminary he must be
dipped in a batter of cracker dust, which should adhere closely when cooked,
forming a dainty cracknel of a golden brown color, with a crisp tang to it
when submitted to the teeth. The tender juices thus retained lose none of theii

VARIOUS DIBHES.

451

delicate flavor, and the dainty morsel needs no condimcntH to give it an addi-
tional zest. Next ' > the pleasure of sitting on the borders of a frog-pond at
eventide and list*. . ig to their sweet, melancholy chr-r-r-k is that of reviewing
a plate heaped high with the mementoes of a finished feast— the bones of the
" Frog that would a wooing go," and a goodly portion of his kindred.

liemarka. — Having eaten them done thusly, I can say try therti every chance
you can get. They are splendid.

Boast Txirkey, a Nice Way to Avoid Burning.— Having dressed
him carefully, rub the inside well with salt, and hang up to drain an hour; then
wipe dry with a napkin the crop and inside just as your dressing is ready to bo
put in; fill the place of the crop with the dressing and sew up, then the body
and sew also. The dressing may be simply fine bread crumbs, seasoned with
salt and pepper and a little butter, moistened with water or milk and a beaten
egg, and you may add sage, onions, oysters, raisins, etc., any or all of them;
or sage, thyme or marjoram or summer savory, as you like, have on hand or can
got; tie the legs to the body, so that they shall not sprawl by the heat. "When
ready for the oven, melt a little lard and spread it over a clean white cloth and
lay over the turkey; tlien grease a paper he same way and lay over the cloth,
and a piece of thick dry brown paper over '; put a cup of water in the pan,
and roast the turkey without basting, as the greased cloth and papers will keep
it moist and from burning. If the top paper scorches, replace it with another
until the turkey is nearly done; then remove all covering for a few minutes to
allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc.) in a
little water while the turkey was baking, chop them fine, and with water or
hroth in which they were stewed added to che gravy in the pan, thicken a little
with browned or unbrowned flour, as you prefer, rubbed smooth in a little cold
•water, seasoning to taste; serve in a "boat" or bowl, as you have.

Remarks. — If a turkey, or other fowl or meats, are not covered in this way
they must be basted often to prevent burning, and you must also be more care-
ful for the first half hour or so not to have the oven as hot as you may if cov-
ered. One-and-a-half and two hours, according to the size of the turkey and
tlie heat of the oven, would be required to bake them nicely. Some people
stew and chop the giblets before hand and mix them into the dressing. Each
can suit herself in this free country; and a good many also, as well as the
author, like quite a sprinkling of cayenne pepper in the dreasing, as it seems to
remove a peculiar fresh smell coming from the inside of the turkey.

Turkey, to Boil and to Pry, as in England. — 7b Bnil. — ln
England tiukeys are as otten, if not more often, boiled than roasted, and eaten
with a sauce called "Golden Rain." Truss (tie the legs and wings firmly) aa
for roasting, to prevent tlieir sprawling out by the heat, Have a kettle or
boiler large enough to hold water to fully cover the turkey, in which there has
been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the
English do), the water being boiling. Put in the turkey, breast down. After
it has boiled a minute or two, briskly, move back the boiler to simmer gently
from 1 to 3 hours, according to size of the turkey.

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453

DR. CHASE'S RECIPES.

The Sinicc. or Golden Rain. — Boil 3 eggs 10 minutes, and when cold
throw the whites and two of the yolks into cold water to keep their color.
Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir
in a spoonfiil of flour (about 1 oz.); stir, or beat with a wooden spoon, till
smooth; put over the fire again and add )^ pt. of milk and stir till it thickens,
adding now a gill of cream, cutting the whites and the yolks of the eggs in the
water into dice, stir in, but do not break up the dice by too hard stirring, which
would spoil the golden as well as the white rain; bring to a boil after putting
in the egg-dice. Take up the turkey in time to drain nicely; then rub the yolk
of the other Ggg over the breast and in spots over the rest of the turkey, or rub
it through a sieve, thus in spot? , to make it more golden. Pour the same upon
it, or serve it in a " boat " or bowl, as preferred.

Turkey, To Pry. — Not every one, however, knows how to fry turkey
Cut in neat pieces the remains of the turkey, make a batter of beaten eggs and
fine bread c- umbs, seasoned with pepper, salt, and pounded mace or nutmeg,
«dd a few sprigs of parsley; dip the pieces into this and fry them a light
brown. Take a good gravy, thickened with flour and butter, and flavor'jd with
mushroom or other catsup, and pour over them. Serve with sippets and sliced
lemon. Few breakfast dishes are more delicious. — Confectioner.

Turkey and Other Poultry Hash or Breakfast Dish. — Cold
fowl of any kind may be turned into a hot breakfast dish as follows: Chop the
the meat very fine; put % a pt. gravy into a stew-pan with a little piece of but-
ter rolled in flour, a tea-spoonful of catsup, some pepper and salt, the juice and
peel of half a lemon shred very fine, if you like it; put in the turkey or chicken,
md shake it over a clear fire until it is thoroughly hot. The above proportions
are "calculated for one cold turkey. It may be served with two or more poached
egi^^i. If there are not eilough eggs to allow one for each guest, they should be
broken with the spoon and mixed with tlie hash just before serving. It should
be served piping hot.

Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc.,
for Picnics. — Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then
remove all the bones, and chop the meat fine; add a grated nutmeg, as much
cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled,
and mix all together, put over the fire and simmer till the liquor, on cooling a
little of it, will jelly; then put in molds or bowls till the next day, when it may
be sliced for sandwiches for the picnic or for company tea. Chicken or turkey
may be done in ihe same way. If you like, you can line the molds, or bowls,
with hard-boiled eggs, sliced, which adds to its appearance as well as its richness.

Chicken Fricasseed, Upon Toast and Without.— Cut up a chickci)
and put on to boil in a small quantity of water. Add a seasor'ng of salt and
pepper, and onion if you like. Stew slowly (covered) until tender; then add
rich milk, J^ pt. (cream is all the better), with a little butter; and if you hava
parsley, add a little of it chopped, just as ready to serve. Have the bread,
which has been cut thin, nicely toasted and lightly buttered, arranged on ;^
platter; then pour over the fricassee, and serve at once. Without the toast,
it is the common fricassee.

VARIOUS DISHES.

468

Remarks. — A young turkey, or a nicely dressed rabbit, treated ia every '.vuy
the same as the ehicken, will also muke a nice fricassee. But our chiekeu
dishes would hardly be complete without a chicken currie, and perhaps, also,
chicken with green peas, both of which I have obtained from a book entitled
" Indian Domestic Economy and Cookery," which I borrowed from a Mrs.
Bronson, whose husband. Dr. Bronson, had spent over 40 years in India,
as a missionary, but whose age and debility required him to return home, and
he was then (1881) living at Eaton Rapids, Mich. Dr. Bronson was very anx-
ious, i^his health would allow, to return to his work; but being about 70 years
old, I told him I thought he had done all that duty required of him in tliat far
off country, and I doubted much if his health would ever allow his Tcturn.
This lady was his third wife, a faithful and true helpmate in his work. 1
received several items of information from her in relation to the Indian cus-
toms, in cooking, etc., which helped me to understand the work above men-
tioned, much better than I otherwise would, their ways are so different from
ours. These items I shall mention in the different places where needed, in the
recipes I shall give from this work. Th^ were married in India, where she
had lived several years before their marriage. The book was printed in Madras,
in 1853, at the "Christian Knowledge Society Press," and the copy she brought
with her showed signs of having been much used. My acquaintance with her
was, as some say, purely accidental, others, providential. I was standing in the
door of the Frost House, Eaton Rapids, where I was stopping for the benefit of
the mineral springs and rest, when Mrs. Bronson, in passing with a baby car-
riage, having twin babies in it, stopped to talk a few moments with the land-
lady, who, with some other ladies, were also standing about, when one of them
knowing that Mrs. B. had recently come from India, asked her where the chil-
dren were born, to which the answer was: " In Assam," when I at once became
interested (as I had a cousin in that province of India), to know if they had
met; when, on learning his name (Mason) they had been neighbors and co-
workers for some years; Lonce my acquaintance with Mrs. B. and her husband,
and I thus obtained access to the book from which I take the next recipe, and
a few others which are credited as above indicated.

My cousin had then been in Assam about seven years, in the mission work.
His health, and that of his wife, having already begun to fail considerably, so
that during the following year (1882) he had to come home, more especially,
however, on his v/ife's account, whose health continued to fail very fast, and
although she seemed to recruit a little on her first arrival, or soon after, yet her
health had been so undermined by her stay in India, she died within a few
months after reaching her friends in America. But, notwithstanding the lives
of American women who go out as missionaries, are short in India, yet th'jy
generally are so devoted to their work, or to their husbands, they seldom make
any complaint — they give themselves, and their lives, cheerfully, for the Mas-
ter's cause. Let none fail, therefore, to do their duty, although it should call
them to India. . "•

Chicken Currie, With Rice, as Made in India.— Cut the chicken
into as many joints as possible. Take 1 onion and slice it finely and fry in a

454

DR. CHASE'S RECIPES.

table-spoonful or more of gli^e (the word used in India for butter, but drip-
pings, or even lard, my informant, Mrs. Bronson, says is often used), sprink-
ling over the onion, 1 tea-spoonful of currie powder (which see). When the
onion is nicely browned put in the jointed chicken, and salt sufficient, and put
on a tea-spoonful more of the currie powder, and fry until nicely browned ;
then pour on sufficient hot water (see in remarks that milk, or the milk of cocoa-
nuts may be used) to cover the chicken, and stew (covered) until perfectly ten-
der. [Some of tlie native cooks boil the chicken tender before frying in the
currie, but my informnit says this is not the best way.] Serve with plain boiled
rice, either in separate dishes, or, preferably, put the boiled rice on the platter,
pushing it out around the edge, then pour the currie into the middle, the white-
ness of the rice making fine contrast with the browned currie. — Indian Domes-
dc Economy and Cookery.

Remarks. — Young mutton, lamb, veal, and fish, when cut into suitable
pieces, Mrs. Bronson informs me, treated every way the same as chicken, makes
an equally nice currie, and are more frequently used as such ia India than
chicken; but we Americans think there is nothing equal to chicken. This lady
gives me the plan of cooking the rice in India, and the use of the water in
which it is cooked, as follows:

To Boil the Bice India Fashion. — Wash it through 3 or 4 waters.
Have plenty of boiling water in a large kettle, put in the rice and boil very
briskly until tender; then pour in a cup of cold water, and pour into a colander;
when well drained, return to the kettle to steam a short time to dry out the sur-
plus water; then serve on the platter, or separate dish, as above.

The rice water poured off is, says this lady, the best kind of starch, and ia
used for that purpose by the washermen — men in India doing the washing
wholly. What a blessed thing it would be for some of the over worked women
of our country if their husbands had to do the washing, instead of spending
their time, and often the money their wives have earned by wishing, for
whiskey! How long shall it continue?

The Milk of Coooanuts is often used in India, says our informant^
and I think it would be ver^ nice here, as well as there, instead of the water or
milk in which, or with which, to cook the currie, whether it be chicken, veal,
lamb, or fish ; and they also scrape out the meat of the nut, having a tool for
that purpose much like a scraper to remove letters from a box or barrel by sliij)-
pers, except that the edge is rounding to fit the inside of the nut, and has sharp
t€fcth like a saw, which makes the pulp fine and fit to mix into the gravy of th&
currie. Such a tool could be very easily made by an American blacksmith,,
taking liim a cocoanut that he might get the shape for the toothed edge and
knowing what it was to be used for.

At a subsequent time, while in Eaton Rapids, I was in\ited to take tea with
Dr. Bronson, that I might partake of a currie prepared as above, by his wife
iind an Indian gentleman, who had been several years in the University at Ann
Arbor, qualifying himself as a physician to go back to his country for the good
of hie countrymen. He understood Indian cookery, and between them they
made a most excellent currie; and although it was pretty warm— I might say

VARIOUS DISHES.

455

hot — with the currie powder, yet I liked it very much, and should be glad to
have a chancj to eat of one every day in the week if not at every meal. It
warmed up my stomach nicely, and it is said to be a cure of dyspepsia. If
found too hot on the first trial to suit any one, use less currie powder next time,
and you can soon work to suit the taste of any family. I believe it to be
healthful, and they suit my taste exactly.

Chicken in Peas, as Cooked in India.— Cut the chicken into
joints, as for a fricassee or currie, and put into a sauce-pan with about a quart
of young shelled peas, a spoonful or two of gliee (butter), a small sliced onion,
and a nice sprig or two of parsley, and moisten more with drippings if thought
best; put on the fire, dusting with a little flour, and stew (covered) until d ne;
and add a little salt, and a little sugar, if relished, just l)eforc serving. — Indian
Domestic Economy and Cookery,

Bemarks. — Their plan of making a fricassee is so much like ours above, I
need not give it.

Young Chickens, Nice Way to Cook.— Dress and joint them as
usual; place in a dripping-pan and just cover with sweet cream, season with a
little salt, pepper, and a little butter; and now set in the oven to cook, and by
the time the cream is almost cooked away the chicken will be done. They are
splendid done in this way. — Mrs. Wetsel, Haitermlle, Kan.

Bemarks. — That is just what the author says: "They are gplendid done in
this way." I should like to . pick such a leg, or two, every day. Have just
cream enough left to put over the mashed potatoes as a gravy.

Chicken Relish, for Journeys, Picnics, or for Company. —

Dress as many as the occasion will require, joint and boil tender in as little
water as possible, salting nicely just before they are done; take up and remove
the skin. Remove all the meat from the bones; break the bones and boil them
and the skin a little while longer in the water; then strain it to have ready to
moisten with. Place a layer of dark meat, then a layer of white in a bowl,
seasoning with pepper and a little riditional salt to each layer as put in, and
moisten with the juices or water in which they were cooked, and put on weights
till cold, when, with a very sharp butcher-knife, it may be cut in slices for the
picnic, journey, or the tea-table when company is present — too much labor for
common, as they are good enough for general use without so much labor.
Chicken meat is so tender and soft it is very difQcult to chop it, hence we do
not advise it, unless the chopping-knife is sharper than they are usually found.

Boast Pigeons and Bread Sauce for Same.— Dress, wash and
wipe dry, t, e , absorb all the water you can with a napkin or towel, unless you
have plenty of time to drain them dry. Truss them, secure the wings and legs
to the body by skewers or twine; mix salt and pepper together and rub them
well on the inside, and also put a piece of butter into each, the size of a large
shell-bark hickory nut. Lay upon sticks in the dripping-pan, put in hot water
and butter to baste with, and put into a quick oven, covering with brown paper,
if needed, to prevent burning. If the oven is hot enough, 30 to 45 minutes will
do them nicely, if basted often enough.

456

DR. CHASE'S UECIPES.

Bfead Sauce ft/i' Siiinc, and for all Poultry, Meats, etc. — Milk, )^ pt. to 1 })t.,
according to the amount needed; fine bread crumbs, 1 cup; an onion, small or
large, whether you use J^ or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you
take it out of the lump not melted ; salt, pepper, mace, and parsley, if you have
them and like them. Directions — First boil the sliced onion 1 minute iu
water, then pour that off and put in the milk and cook it well ; then put in your
bread crumbs; or, if you wish to be very nice, strain out the onion; put in
seasoning with the butter, and let the bread crumbs have time to soften; stir
well, and bring to a boil, adding boiling milk or boiling water if too (hick.

Remarks. — The drippings from the pigeons or other poultry may be put in
in place of the milk or water. The onion, of course may be left out, if not
relished, and any other flavor substituted, as summer savory, thyme, marjoram,
lemon peel and juice, etc., or nothing, so as to suit everybody.

But now I have an animal to introduce, the name of which I am so unfam-
iliar with I hardly know where to place liim, whether among the meat-producing
beasts, or the family of fowls; still, I know so many will like to try a few of
his " rare-bits," I will give him a place among the choicest recipes I have in the
nature of dishes. But as he is taken partly from the Iwast and partly from the
fowls, we will call him the

1 . GOLDEN BTJCK, OR WELSH RAREBIT- English Style.

— A golden buck is, in other words, simply a Welsh rarebit, with a poaclied
egg on his back. I will first give the true one, as directed by Warne's (Eng-
lish) Model Cookery: Time, 10 minutes; % lb. of cheese; 3 table-spoonfuls of
ale ; a thin slice of toast. Grate the cheese fine, put to it the ale, and work in
a small saucepan over a slow fire, until it is melted. Spread it on the toast,
and send it up boiling hot. Now for the " buck " part of it:

2. Take fresh, but rather rich cheese and cut into small even-sized pieces,
the amount to be regulated by the number of rarebits needed, and melt upon a
rather slov/ fire. If the cheese be dry, add a small quantity of butter. A lit-
tle — say a wine-glass full to each rarebit — sour ale; or, in its absence, fresh ale,
should be added as the cheese melts. After the cheese is thoroughly melted
and the above ingredients stirred in, add a small quantity' of celery salt, and
immediately pour upon a piece of toast previously placed upon a hot pl^te.
"Bj placing a poached egg upon this it immediately becomes a golden buck.
The further addition of a slice of broiled bacon renders it a Yorkshire buck. —
NeiD York Review.

Remarks. — For those with good digestion either of the "bucks" will be
found nice. For me, I should prefer not to have the ale sour, but fresh, and
nice, so I think, would most others. I will give a few more recipes for a
plainer, or more Americanized way of making the Welsh rarebit (generally
called rabbit), which will be less troublesome to make, and also more easily
digested. A young, but experienced housekeeper, of Brinton, Pa., gives the
following:

Welsh Rarebit. — C. jp fine, with a knife, pieces of dry cheese (sharp
cheese is best), and to 1 pt. of this allow 1 pt. of milk. Have the milk boiling

VARIOUS DISHES.

457

liOt and stir into it the cheese, stirring all the time until it becomes pretty well
dissolved, then add a beaten egg, a little salt, and when it has all come to a boil
your rarebit is done. Some persons prefer browning in the oven before send-
ing to the table, but it is best eaten as soon as cooked, as the cheese is apt to
«epr.iate from the milk if allowed to stand long after it is ready.

Welsh Rarebit, Plain.— Rich, crumbly cheese, % lb. ; butter, 1 table-
spoonful; rioh milk, 1 gill; toast. Directions — Put the milk and butter into
a frying pan, and crumble in the cheese upon the stove, constantly stirring
until all is dissolved together; then pour upon thick toast that has been dipped, '
quickly, in and out, of boiling milk; served hot it is a rare dish for a healthy
istomach. And for a healthy man a poached egg may be put upon each piece
of toast, as served, which will make it a second cousin, at least, to the golden
buck, given above.

Welsh Barebit, Excellent. — Fresh cheese, the size of a tea-cup; a
large cup of sweet milk; a table-spoonful of butter; a pinch of dry mustard; a
little red (cayenne) pepper; 2 soda crackers; 1 egg. Diuections — Roll the
crackers; beat the egg; cut the cheese in thin, small slices; place them in the
frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in
the rolled cracker gradually. As soon as all is tJioroughly mixed turn the mix-
ture out, and send to the table in a covered dish. To be eaten with dry toast.

Welsh Barebit, Delicious. — The New York Post says that Welsh
rarebit is delicious when made after this rule: Half a pound of cheese, 8 eggs,
1 small cup of bread crumbs, 2 table-spoonfuls of melted butter, mustard and
salt to taste. After beating ths cheese in an earthen dish add the other ingre-
dients, then spread on the top of slices of bread, toasted or not, as you choose,
and set in the oven to melt,

Bemarks. — I will close with one which is more particular in its quantities,
and also has a caution or two in the use of seasoning, avoiding skim milk
cheese, etc. ; and although it recommends the Parmesan cheese, yet, I will say,
our good, rich, new milk cheese, having some age, will be found nice enough
for all common purposes. If a very nice dish is desired, get the Parmesan, as
meutioued below. It is as follows:

Welsh Barebit With Parmesan Cheese.— Boil % P*- of milk;
have the cheese rich enough to melt; chop 3^ tea-cupful of it to every \^ pt. of
milk; the yolk of 1 egg is lightly beaten with a fork, and have it ready when
the cheese is melted; turn the cheese into the boiling milk and stir until the
former dissolves. Welsh rarebit cannot be made from skim milk cheese. Par-
mesan cheese makes delightful dishes, but is expensive. Stir in the yolk of the
egg, adding salt and pepper, and serve on toast or alone. Cheese dishes require
little seasoning, and the salt and pepper should be used sparingly.

llemarks. — Tliis Parmesan cheese is made in Parma, Italy, but I think our
best American cheese is all that need be required, but each must please her-
self—you certainly have the opportunity of choosing, from the variety given ;
but, as it is the man who furnishes the largest number of the best recipes, for
any given department, who makes the best receipt book, the author, in keeping

458

BR. CHASE'S RECIPES.

with his " First and Second Receipt Books,' has endeavored, and he thinks,
succeeded, in making his " Third and Last," the best even of his own writings
and far better than any with which he is acquainted, by any other author.

Minced Veal, With Poached Eggs.— Mince cold roast, boiled or
broiled veal quite finely; fry a chopped shallot (a small bulbous plant much liko
a garlic, but if as strong as a garlic the author wciid prefer a small onion in
its place) in plenty of butter; when it is a liglit straw-color, add a large pinch of
flour and a little stock; then the mince meat, with chopped parsley, pepper, salt
and nutmeg to taste; mix well; add more stock, if necessary, and l^t the mince
gradually get hot by the side of the fire. When quite hot, stir into it, off tho
flre, the yolk of an egg and tho juice of a lemon, to be strained and beaten up
together. Serve with sippets of bread, fried in butter, round it, and 8 or 4
poached eggs on top.

Remaiks. — The sippets of bread are first dipped into milk, or a beaten egg,
before frying; auu Lvoiid is a very nice thing thus fried for a breakfast dish^
with fried meats of any kind, whether eggs are used or not.

Escaloped Veal. — Chop cold cooked veal fine, put a layer in a bakin.-^-
dish, alternating with a layer of powdered crackers, salt, pepper and butter,
until you fill the dish. Beat up 3 eggs, add a pint of milk, pour it over the
veal and crackers. Cover with a plate and place in the oveo' until nicely
heated through, then remove the plate to brown it nicely before serving.

Oysters may be treated the same way, baking longer to cook them through;
the same of chicken or any other cold meats that arc very tender; all make a
nice dish if properly done. So, also, veal in the following manner:

Jellied Veal. — Wash a knuckle of veal and cut it into pieces. Boil it
slowly until the meat will slip easily from the bones. Take it out of the liquor,
remove the bones, and chop the meat fine. Season with salt and pepper, spices,
and sweet herbs. Put back into the liquor and boil until almost dry. Turn
into a mold and let it remxin until next day. The juice of a lemon stirred ia
just before taken from fhe fire improves it. Garnish with parsley and thia
slices of lemon, if yru have them and like them. — Buffalo {If. Y.) Express.

Curried Veal or Chicken.— Nice veal cutlets, 3 lbs., or a good plump
but tender chicken will require about 8 cups of milk, IJ^ cups of pounded
crackers, 1 egg, butter the size of an egg, salt, dry toast, and 1 tea-spoonful,
more or less, as you like it hot or not, of the cayenne and other spices in the
currie powder. DinECTiONS — Chop veal or chicken (cold from previous boil-
ing) finely, put the milk on the fire, with the cracker-crumbs, salt and curried
powder, and as soon as it boils up add the meat, and when the meat is hot the
egg and butter. Serve hot on the dry buttered toast.

Remarks. — This will be found remarkably fine for lovers of currie; and it
will be fine also simply to cut the veal or chicken in pieces suitable for frying,
then season the same, using the milk or not; if used, seasoning it as before and
stewing in it for a time, then finishing by frying in the butter and using the
milk as a gravy for potatoes, etc. I am very fond of the curried chicken; th(i
veal I have not tried, but know I should like it for the curries' sake. .,

VARIOUS DISHES.

400-

Qravy or Sauce for Veal or Chicken. — Put a table-spoonful of butler into a
hot frying-pan. When it begins to l/owh dust a table-spoonful of flour into it,
stirring constantly witli a spoon; add salt and pepper; then stir in 1 pint of
milk— cream, if you have it — let it boil 5 minutes, and it will be ready to pour
over these fried meats, or to serve with roasts. Some people think that a littlo
stewed tomatoes in the gravy for roast or fried meats is an improvementu Tlie
author prefers them without it. > ,/ ,v i- •' '

EGGS— How to Boil for Health.— The objection to the common way
of boiling eggs is this: The wliite under three minutes rapid cooking becomes
tough and indigestible, while the yolk is left soft. When properly cooked eggs
are done evenly through like any food. This result may be attained by putting
the eggs into a dish with a cover, and then pouring upon them boiling water, 2
quarts or more to a dozen eggs, in a covered tin pail, and set them away from
the stove for 15 minutes. The heat of the water cooks the eggs slowly and
evenly and sufficiently, and to a jelly-like consistency, leaving the center or
yolk harder than the white, and the egg tastes as much richer and nicer as a
fresh egg is nicer than a stale egg, and no person will want to eat them boiled
after trying this method.

liemarks.—l have tried this writer's instnictions, although I do not know
who he was, and find him correct for my taste, and I think it the true way to
boil eggs, and mostly of general adoption. I will also add an item from a wri-
ter in a medical journal upon the healthfulness of hard-boiled eggs in dyspep-
sia, hoping and believing that it is a true account of what they have done,
although the writer's name is not given, nor tlio place the journal was pub-
lished. The writer says:

Healthfulness of Hard-Boiled Eggs in Dyspepsia.— "We have
seen dyspeptics who have suffered untold torments with almost every kind of
food. No liquid could be taken without suffering. Bread became a burning
acid. Meat and milk were solid and liquid fires. We have seen those same
sufferers trying to avoid food and drink, and even going to the enema syringe
for sustenance. And we have seen their torments pass away, and their hunger
relieved by living upon the white of eggs which had been boiled in bubbling
■ water for 30 minutes. At the end of a week we have given the hard yolk of
the egg with the white, and upon this diet alone without fluid of any kind wo
have seen them begin to gain flesh and strength and refreshing sleep. After
weeks of this treatment they have been .able with care to begin upon other
food. And all this," the writer adds, "without taking medicine." He says
that hard-boiled eggs are not so bad as half -boiled ones, and ten times as easy ta
digest as raw eggs, even in egg-nog.

Remarks. — See the remarks just above, and let none who a siiffering in a
similar manner fail to give this a faithful trial. See, also, "Voltaire's Food for
Dyspeptics " in this work.

Remarkable Use of Long Boiled Eggs, for Typhoid Fever
Patients. — After having written the two above items, I was speaking of them
to a homeopathic physician of our city — Toledo, 0.— June IQth^ 1883,, wlxea

4flO

DR. CHASE'S RECIPES.

he said : " I have given three eggs which had been boiled an liour, at one time,
to a patient just recovering from typliold fever, without the least distress or suffer-
ing, digesting well and improving the patient's strength, while those only boiled
15 minutes did give distress," etc. This to mo was remarkable indeed , but,
nevertheless, I .have not a doubt of its correctness. He claimed that, like
cooking meats, 15 minutt , only, "sets,"' or toughened the albumen (the white
of an Ggg is pure albumen, much like that part of veal which v.ill form jelly,
by long boiling), and, hence, that no stomach could digest it ; while an hour's
boiling cooked it done, as we say of boiling veal, or other, naturally young
and tender meat, chickens, etc. The reasoning is good, and may be tried with
•safety, 1 egg, only at a time, at first, with weak typhoid, or other patients.

Egg Gruel, Mulled Jelly, eto., for the Siok.— Beat the yolk of 1
egg with a table-spoon of sugar till very light ; on this pour % of a cup of
boiling water ; on the top put the white of the egg beaten to a stiff froth, with
a tea spoon of powdered sugar ; flavor with something as unlike other flavors
the invalid has had as you can give him. Mulled (to mull is to soften by heat,
adding hot water, spices, etc. As Gay says : "Drink new cider, mulled with
ginger warm " (it is not hard to take, even if not sick); jelly is another drink
•which may be taken wich pleasure, i. e.,beat a table-spoon of /ed or black cur-
rant jelly with the white of an egg and a little sugar ; pour over this a small
cup of boiling water ; break a cracker in it, or a thin slice of toasted bread.

Remarks — This would properly belong with drinks for the sick, which
«ee; but it had been placed with the other egg receipts, so I give it a place
here.

Eggs, Some of the More Common Ways of Cooking.—
Poached. — It is now well understood that to poach an egg is to break it into
boiling water and to dip some of the water, with a spoon, upon it, or them, as
the case may be, until cooked to suit; then lift with a skimmer, upon a plate,
or upon slices of buttered toast, or into egg cups, in which a bit of butter has
just l)een put, and let each, otherwise, season to suit themselves.

Eggs, Scrambled. — Put a tin basin upon the stove, in which you have
put a table-spoon of butter, for % doz. eggs; when the butter is melted, the
eggs having been broken into a dish (to see each is good) put them in, and
lis soon as cooked upon the bottom a little, begin to stir, or lift them with u
spoon from the bottom, till all has had its turn upon the bottom, and conse-
quently done, or thickened to suit. . Serve hot, generally, for Sunday's tea,
■with bread and butter.

Egg Omelet. — A Fi-ench writer says the "secret of an omelet is the
know liow !"— I wonder if that is not the secret of doing anything well? Ho
then gives us the Bordcau.x, or French fashion, which is good. lie says: "Tilt
the pan, to allow the eggs to nm to the lower side, and scrape down from tlic
upper half perfectly clean, pushing all the egg to the lower half. Pepper and
salt. When set, ttirn over back on to the clean half of the pan, brown and
serve. But if you do net put a table-spoonful of cold water to each egg in mak-
inff.an omelet, it will be leathery (tough). If you put milk or flour it is not an

VARIOUS DISHES.

4Gt

omelet, but a pancake. To take up, take hold of the pan witli the palm upper-
most, place your plate over the pan and turn it quickly."

Hemarka. — Most people have been in the habit of using milk, or flour, or
both, while the Frenchman's plan leaves them tender and digestible.

Egg Omelet with Qreea Corn or Bread Crumbs.— Boil 1 dozen
cars of nice corn 25 minutes, split the rows lengthwise with a sharp knife, theu
with a dull knife press out and scrape easily, to leave the hull as much on tho
cob as possible ; add to this pulp 5 well-beaten eggs, season to taste, and fry to
a nice brown in a little butter, turning over as a whole, or as the Frenchman
above, on a clean half of the pan. In the absence of green corn, \)^ cups of
bread crumbs will make a good omelet.

liemarks. — Omelets should be served at once when done., as they fall if they
stand after being dished up.

Egg Omelet with Oysters.— An egg omelet with oysters may be a
new dish to some coolis, but I can assure them that it will be a favorite, if the
family like oysters. Stew a dozen oysters in their own liquor, if possible, if not,
use a very little water; roll 2 or 8 lumps of butter the size of butternuts in flour,
and put in and let it come to a boil ; salt it well, and add black or cayenne pep-
per to suit your taste. Take out the oysters and chop them, and, if necessary
to make them thick, add a little flour; then put the oysters in again and set the
saucepan in which they are back on the stove while the eggs are being fried.
Beat 6 to 10 eggs until very light, and add to them 2 table-spoonfuls of cream
or rich milk; fry in a well-buttered frying-pan. When done remove to a hot
platter or deep plate and pour the oyster sauce over it. Serve while hot. — Ifew
York Evening Post.

Eggs-in-the-Nest— A Nice Dish for Breakfast or Tea. — Beat
to a froth the whites of 6 eggs; a little pepper and jalt; pour into a buttered
baking tin, dip upon i. 6 table-spoonfuls of nice cream, 1 only in a place; upon
each spoonful of cream drop 1 of the yolks whole (being careful not to break
them); place in a moderately hot oven to cook, and serve hot, as omelet
siiould be.

Remarks. — I am very sorry I can not give credit to the originator of this
dish, as her name ought to have gone with it, as it will be found especially nice,
if neatly done. Where I first saw it there was no name given.

I will now close the meat and egg dishes with directions how to take care of
pigs' heads, sausage, etc. ; then take up the vegetable question.

Head-Cheese, Souse, etc. — For the head-cheese, take the pigs'
heads, feet, ears, etc., and after soaking and cleaning nicely, cut off the lower
jaw (some cut this off first, as it is very nice cooked with cabbage); boil
until the bones can be easily removed ; then chop fine with onions, 1 or 2 for
each head, add salt and pepper, and place in molds till cold. It is usual,
however, when these are cooked, *o make a meal off them, and chop up
the balance for the head cheese, aud some persons prefer to eat it all as
sauce cold, rather than take the labor of chopping, seasoning, etc. Every
one can please themselves. They should all be soaked ovei night in salt
waier before cleaning them.

462

DR. CHASKS RECIPES.

Remarks. — My xmn choice Is for an car, or some other part having
plenty of skin, but not much fat. I am a great lover, also, of sage or sum-
mer savory in seasoning any kind of fresh meats, in preference to any other
•of the "sweet herbs," iia they are called.

VEGETABLE DISHES— How to Cook.— I will first take up the
sweetest (?) vegetable we have — truly, however, one of the most healthful, if uot
the most healthful, of all our vegetables. It is very much used, but ought to
be used more extensively than it is in every family in the land. I refer to
the well-known

Onion, How to Cook It with Milk or Cream, Avoiding tho
Strong Flavor. — Peel, wash, and slice (uadei water to prevent affecting
the eyes), 3 to 0, according to the size of the family, put into boiling water
and boil 1 to 2 minutes, and drain off the water (which removes the acrid
oil in which their peculiar sweet flavor resides); then pour over them a cup
of scalding milk (cream is better still), in which a pinch of poda has been
diasolved; put in a table-spoonful of butter, and cook till tender; pepper and
salt, and stir % a tea-spoonful of corn starch or flour in a little cold milk
■and stir in. continuing to simmer a minute or two longer; then, if you have
parsley, chop a little of it — J^ dozen sprigs — and put in the last moment
'before dishing up, and if you don't say it is a sweeter and more palatable
•vegetable than you supposed, the author will be very much disappointed.

BICE— Its Value and How to Cook It.— Rice is being used much
more, of late years, than formerly. It is very often substituted for potatoes,
even at dinner, as it is much more nourishing, and more easily digested; and
although it may cost a little more than potatoes generally, yet it is relatively
cheaper than oatmeal, and other grt'in grits, and certainly more palatable. It
should always be cooked in a rice kettle, (which see, described in a note follow-
ing Tapioca Puddings; some people call them farina kettles, because equally
valuable to cook farina, oatmeal, or any article liable to burn in an ordinary
kettle. Tho rice, or farina, is put into an inside dish having a cover, and itself
forming the cover of the outside one, which contains the water), which prevents
any possibility of burning, on the same principle as a glue kettle. Only water
enough is put upon the rice to moisten it nicely, which really steams it rather
than boiling proper, in the usual, or large amount of water. If boiled in a
common kettle, as formerly, 2 cups of .-vater are required to every 1 cup of
rice, with a little salt, in cither case. When don^, remove the cover, to allow
the steam and water to .escape — to dry it off, for a few minutes only, and the
rice comes out a mass of snow white kernels, separate and distinct from each
other; and as much superior to the soggy mass, of the old way, as a nice, dry
and mealy potato is better than a water-soaked one. With the ric' kettle to
boil it in, 1 cup of water is enough for 1 cup of rice; and after 4t begins to boil,
20 minutes is the usual time. It should be taken, our poured into a deep dish
or tureen (so it may be covered when steamed dry) and let it stand, uncovered,
before the fire, in only a moderately warm oven, with the door open, a few
minutes, to dry off the surplus water, sending to the table hot. To be eaten

VAlilOUS DISHES.

408

'trith butter and sugar, or these to be creamed together, half as much butter as
eugar, if prefered. The Chinese, or East India cooks, you will see by referring
lo the remarks fo> lOwlng Chicken Currlo, boil their rice in a largo amount of
■water, drain it off to use as starch, then put the rioo back into the kettle and
/put over the Are again, to dry oiT the steam, or surplus water. See next »ocip6
for the old way of cooking rice in the south, wldch is much the same as the
India plan, above referred to. Using so much water to Iwil it in, then pouring
it off, would seem to me, at least, to take away much of its nourishment; but
«tin as they use this water in place of starch, like the India washerman, they
may have the best of us after all, as the southern ladies are very much in favor
•of stiff dress skirts, judging by the mstle of those who staid this summer in
the north. This is, probably, as cheap a way as they can get their starch, as
they raise the rice in the south. .

Rioe, Southern Mode of Cooking. — Pick over the rice and wash it
In cold water; to 1 pt. of rice put 3 qts. of boiling water and J^ tea-spoonful of
.salt; boil it just 17 minutes from the time it begins ic boll; turn off all the
water; set it over a moderate Are with the cover off, to steam 15 minutes. Take
<cnre and be accurate. The rice water Arst poured off is good to stiffen muslins.

Rioe Merange, Baked.— Rice, 1 cup; milk, 1 qt.; 4 eggs; 2 lemons;
jpowdered sugar, as below. Directions — Boil the rice 10 or 15 minutes, in the
milk in a rice kettle, or tin pail, as mentioned before, and pour into a buttered
pudding dish; grate in the yellow of the lemons; add the yolks of the eggs,
Jjeaten slightly, with 5 table-spoonfuls of the sugar, and place in the oven to
.bake, ^ to ^^ of an hour. To make the merange, or meringue, beat the whites
with 7 table-spoonfuls of sugar, and the juice of 1 lemon. Place this upon the
top to bi vn nicely, just before serving. May be served with butter, 1 spoon-
ful, to 2 of sugar, rubbed together; or cream sauce, as preferred. The juice
of the other lemon will make a nice lemonade.

Rioe Muffins.— To 1 qt. of sour milk 8 well beaten eggs, a little salt, 1
tea-spoonful of soda and enough of rice flour (or cold mashed rice) to thicken
to a stiff batter. Bake in rings.

Rice Snow.— Five table-spoonfuls of rice flour; 1 qt. milk; 4 eggs — the
Tvhites only — whipped light; 1 table-spoonful of butter; 1 cup powdered sugar;
a pinch of cinnamon and same of nutmeg, vanilla or other extracts for flavor-
ing; a little salt. Directionq— Wet up the flour with cold water ai.-'d add to

milk when the latter is scalding hot; boil until it begins to thicken; put in
the sug^ar and add spice; simmer 5 minutes, stirring constantly, and turn into a
a bowl before beating in the butter; let it get cold before flavoring it; then whip
a spoonful at a time, into the beaten eggs; set to form in a wet mold; put sweet
cream around h. This is delicate and wholesome fare for invalids; if you wish
to have it espeinally nice, add 14 Pt- of cream, whipped light and beaten in at
the last.

Rice Custard.— Into 1 qt. of boiling water stir 2 table-spoonfiOs of rce
flour, dissolved in a little cold milk; add 2 well beaten eggs to boiling mix* are;
^nveeteu and flavor to taste.

464

DR. CHASE'S RECIPES.

Rice Blanc Mange.— Sweet milk (}>i cream if you have it), 1 qt. ; nca
flour, % of a Clip; vanilla or lemon extract, or rose water, to taste; cream and
and sugar, or raspberry or other jelly to serve with. Directions — Heat the
milk t . the boiling point before stirring in the 'ce flour; and continue to stir
constantly for % an hour, or until cooked so Ihi'jk that you know it will harden
in the cups, or molds, to avoid burning, unless it is cooked in a rice kettle.
Flavor the last thing, when a little cool.

Red Rice, a Danish Dish. — Take ripe, red currants, 1% pts.; very
ripe raspberries, 1 pt. ; water, 1 qt. ; rice flour, 1 cup; sugar to taste, according
to the acidity of the currants. Directions — Stew the currants until the juice
flows freely, add the raspberries just before the currants are ready to strain ;
then return to the sauce pan, add the sugar; then the rice flour, stirring smoothly,
and pour into molds; and when cold turn out upon a glass dish. Thicken with
cream and sugar if desired. It may be made with red cuiTant jelly, and rasp-
berry jelly, in place of the fruits, out of their season.

OATMEAL— For Bone and Muscle; or, as Food and Drink
for Laborers. — Liebig has shown that oatmeal is almost as nutritious as the
very best English beef, and that it is richer than wheaten bread in the elements
that go to form bone and muscle. Prof. Forbes, of Edinburgh, during some
20 years, measured the breadth and height, and also tested tlie strength of both
the arms and loins of the students of the University — a very numerous class,
and of various nationalities, drawn to Edinburgh by the fame of his teaching.
He found that in height, breadth of chest and shoulders, and strength of arms
and loins, the Belgians were at the bottom of the list, a little above them the
French, very much higher the English, and highest of all the Scotch and Scotch-
Irish, from Ulster, who, like the natives of Scotland, are fed in their early
years with at least one meal a day of good milk and good oatmeal porridge.

As a Drink. — Speaking of oatmeal an exchange remarks that a very
good drink is made by putting about 2 spoonfuls of the meal into a tumbler of
water. The western hunters and trappers consider it the best of drinks, as it is
at once nourishing, stimulating and satisfying. It is popular in the Brooklyn
navy yard, 2% lbs. of oatmeal being put into a pail of moderately cold water.
It is much better than any of the ordinary mixtures of vinegar and molasses
with water, which farmers use in the haying and harvest field. — New York Mail.

Remarks. — I know the value of oatmeal as a food; and I have not a doubi
of its value as a drink; putting the meal to common water for the drinking, by
laborers, when at work. My son and myself drank of it, as used by the
laborers on the Brooklyn bridge, as we visited that structure, passing through
there to the Centennial in 1876, and liked it very much; and the superintend-
ent said he should not be willing to even try to do without it; though I think
they only put 1 lb. to a pail of water. It would certainly be very nourishing
with 2 table-spoonfuls of it to a glass of water, as spoken of by the exchanrco
above, half the amount would meet my own ideas, as sufficient, even when the
nourishment was especially needed. , ' '

. Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Ban-

VARIOUS DISHES.

465

nooks."— An Englishwoman in the Germantown (Pa.) Tdcgraph gives the
following instructions to make

Oatmeal Porridge.— "Oatmeal porridge is especially suitable for chil-
dren. It nourishes their bones and other tissues, and supplies them in a
greater degree than most foods with the much needed element of phosphorus.
If they grow weary of it, tliey can be tempted back with the bait of golden
syrup, ,iani, or marmalade, to be eaten with the porridge. The Irish and
Scotch make their porridge with water, and add cold milk, but the most agree-
able and nutritive way is to make it entirely with milk, to use coarse oatmeal,
and to see that it is not too thick." The following is a good receipt:

Bring a quart of milk to the boiling point in an enamel-lined sauce-pan,
and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and then
boil for half an hour. The mixture should not bp, too thick, and more milk
can be added according to the taste.

For the Cracknels, or Scotch Bannocks, to Keep a Year.—

Take the finest oatmeal and stir in barely enough water to wet it through; add
a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of
an inch in thickness, first flouring the board and rolling pin with wheaten flour;
cut it with a biscuit cutter, and bake in a moderate oven; these cakes will burn
quickly and only require to be of the lightest brown. If put in a close jar they
will keep for several months. In the Highlands they preserve their bannocks
in the barrels of oatmeal and keep them a year or so."

Oatmeal Mush. — The true way to make oatmeal mush is in a rice-kettle;
but if you have it not, a porcelain lined one is next best; iron will do. If made
in the rice or double kettle; simply water enough to cover the meal is enough;,
then cover the dish and cook till done, without fear of burning. To make in.
an open kettle, put in water sufficient to make the right quantity, and bring to-
aboil; adding a little salt; then stir in coarse oatmeal until it is as thick as you;
wish to eat it; then slip back on the stove to ■ immer slowly for half an hour, or
till done. Eaten with meat, or served with milk, milk or sugar, or cream, as
desired.

Oatmeal to Cook in an .Earthen or Stone Jar.— To one cup of

of coarse oatmeal, add 1 qt. of cold water, in a stone jar; set it in a kettle of
boiling water and boil 1 hour; do not stir it; serve with sugar and cream. —
Alice Kimball, Winfield, Iowa.

Bernard. — This plan of cooking in an earthen crock in a kettle of water is
perfectly safe, and not the least danger of scorching, whether it be oatmeal,
hominy, com, or wheat grits, cracked wheat, corn-starch, sea-moss, farina, or
any of the nice breakfast dishes, mixed or cooked in milk. Even in cooking
beans there is nothing better to bake them in than a stone jar. I cannot better
close this subject than with a quotation from CasseWa (Scotch) Magazine, which
says of oatmeal :

"We have called it the food for bones as well as brain; muscle as well aa
™ind. To the laboring, or artisan class, it commends itself as an article of diet
oi\ account of cheapness, the readiness and economy with which it can btt
30

466

DB. CEASE'S RECIPES.

cookea, ana, wWle It is easily digested, it contains, as we have seen, a larger
proportion than wheaten bread of the elements that go to form bone and mua-
fHa. The best. Scotch oatmeal costs 2-pence a pound, and this contains far
more true noarishmer.t, in tlie opinion of some medical men, than the same
•weight of Liebig's extract. It commends itself to literary men, and all work-
ers who earn their bread by the sweat of their brains. There are, as we happen
to know, several well-known authors, who, though born and bred this side the
Tweed, nevertheless swear by oatmeal porridge as a brain-inspiring compound.
Then, as to its palatableness, we ourselves have long held the belief that not
only is porridge rich in nutritive matter, but when nicely cooked, and eaten
-with new milk, is simply delicious, a dainty dish, fit, indeed, to set before any
ting,"

Eemarks. — The only objection that can possibly be raised against oatmeal
in the United States is its cost. With the "Yankee" determination in this
•country to double our money every time we "turn" it, it costs in this city,
Toledo, 1883, 5 cents per lb. which is double what it ought to cost,'if millers gen-
•erally would prepare it; but from the expense of machines to hull it, this will
not probably be done very soon. Yet, certainly, everybody can afford to buy
«nough for the "porritch,' and also to make a mush for breakfast. "So mote
it be." Still the fact of having to pay 25 cents for 5 lbs. of oatmeal in free
America is simply ridiculous, when oats can be bought for 80 to 50 cents a
bushel.

Cracked Wheat Mush, Very Excellent— The Same Also if
Cooked Whole. — Cracked wheat makes an excellent mush, cooked and
eaten the same as oatmeal; and is, no doubt, richer and more palatable to some
than oatmeal. The kernel simply needs to be cracked, or broken. If it is done
loo finely, the flour needs to be sifted out. The author is fond of having wheat
■cooked whole. It takes longer boiling, but if nicely done and eaten with cream
or milk and a little sugar it makes an excellent relish at tea-time, or any time,
■Can be cooked either cracked or whole, without burning, in a rice-kettle
<which see), or by putting into a tin pail and setting into a kettle of water, with
sticks or nails under the bottom of the tin pail, so this does not touch the bot-
tom of the kettle.

Beets, To Bake. — Beets are sweeter and nicer baked than boiled. The
«ugar, of which a good beet is full, is retained better by baking than by boiling,
■which extracts and carries oflf considerable of Iheir natural sweetness. Turn,
if need be, occasionally, to avoid burning. To be washed, but not peeled till
after baking. Serve with butter, pepper and salt, the same as if boiled, but
they will be found nicer and sweeter than if boiled.

Stewed Beets with Onions. — Pare thinly, and slice thinly, and put
with some sliced onions, J^ to J^ as much, according to the fondness of the
family for onions, putting into a stew-pan with pepper, salt, and butter rubbed
with a little flour; stirr into hot water or milk enough to cover them well, and
«tew till the beets are tender. Young beets will require about an hour, old ones
longer. Serve hot at dinner. '>'

VARIOUS DISHES.

467

Beets Hashed with Potatoes, a Very It^ice Dish.— The c ithor
Is very fond of properly boiled or baked beets hashed with an equal amount of
<;old potatoes, and warmed up by putting in a bit of butter, a little water or
milk, as potatoes are often done alone for breakfast. The sweetness of the
beets is nicely brought out in this way. Pepper and salt, of course. Don't
fail to try it.

Parsnips, Cakes or Balls.— Wash and boil in water with a little salt
in it until perfectly tender. When cold, scrape off the skin, mash them, and
for each cup of the mashed parsnips, put bread crumbs, % cup; a beaten egg;
salt and pepper, to taste; flour the hands and make into balls, brown in hot but<
ter, and serve hot.

Parsnips Stewed in Milk.— Cut cold, boiled parsnips in slices, usually
lengthwise; put into milk, with a little butter, pepper and salt, and stew a few
minutes; then thicken with a little flour rubbed smoothly in a little water or
milk. Parsnips are almost always served hot; but I have been very fond of
them cold.

Fried Parsnips.— Cut cold, well-boiled parsnips into long, thin slices;
apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and
fry in hot drippings or butter. Drain a moment over a colander before serving.

Egg Plant, Fried. — Cut in slices half an inch thick and lay in salt
-water 1 hour; drain, dip in beaten egg, then in cornmeal, cracker crumbs or
flour, and fry until brown and nicely tender. They are good fried after ham.
Pick as soon as full grown, not allowing to get ripe. — Elise, St. Johns, Mich.

Tomatoes, To Broil. — Take ones, not very ripe, cut in thin slices, rub
a little butter, salt and pepper together and spread over the slices nicely, and
broil on a gridiron or beefsteak broiler, which see. Serve hot.

Remarks. — This is the only way the author cares for them. They are very
nice done thus.

Squash Baked.— Clean nicely, by cutting open and scraping out the
inside with a spoon. Cut in suitable pieces, or, if a fully-ripe Hubbard, break
in pieces, and place in the oven flesh side up. Allowing 1 hour for baking. It
may be taken out of the shell when done, and seasoned with salt, pepper and
butter, before serving; or allow each one to take a piece and season to suit
himself. Even those not quite ripe are good thus, baked. Should come to
the table "as hot as blazes." Boiled squash are seasoned the same, but the
water must be pressed out as much as possible. Summer squash are most fre-
quently boiled, but the water is seldom half pressed out as it ought to be.

Potatoes — General Remarks. — Although less than one-tenth of the
potato is really nourifhing (the rest being water), yet with us Americans, Irish-
like, thors '^ve bu*: /ov meals eaten in which potatoes do not form a part. Bak-
inr^thsm, ^t is pretty generally known, is the most healthful way of cooking
tliem, as it drives off much of the water and leaves them more nourishing than
by steaming or boiling; steaming is next best, boiling the poorest way of all; as
it so often leaves them watery and bad; yet, no one would always like them

468

DR. CUASE'8 RECIPES.

cooked In the same manner; hence, I shall give a kind of "bill of fare," for a
week, dilTerently cooked for dinner, after which I will also give some very
choice ways of cooking and serving them. Remember this, however; that the
most nutrit-'ous part of the potato — the starch — is richest, next to the skin,
hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat,
the great French cook, says the skinning process, as he calls it, is all wrong.
His plan is to dig out the eyes and peel after boiling, etc., claiming that the
nourishment from them is not more than 7 or 8 per cent., the balance mainly
water, of which there Is not a doubt. The following methods of preparing for
dinner for each day In the week, will always help one to decide what, in tJio
potato line, shall I have for dinner? And by turning to the actual bill of faro
for a week, among the meat dishes, will help to decide the whole question as to
what the dinner shall be. These directions, or recipes, are from a writer to the
Housekeeper, who you will readily see, had an excellent judgment, if not an
actual experience In the matter. I am sorry tliey did not come to me so I can
give the writer's name. TJicy were given under the head of:

''Potatoes in Seven Ways," or for Dinner Each Day of the
Week. — The writer says: "Editor Housekeeper: — Let me give you a few little
hints la regard to the different methods of cooking potatoes, so that the oft
abused boiled potato may be varied during the week at dinner:

I. "Sunday. — Mashed potatoes; peel (thin), steam, place in a pan and
1 nsh, add milk, butter and salt, and then beat like cake batter, the longer the
Ik r, till they are nice and light. This steaming and beating will be found a
great Improvement.

II. " Monday. — Baked potatoes in their jackets. By the way, if any are
left over they may be warmed over by not peeling them till cold, and then
slicing.

III. " Tuesday. — Peel and bake them with the roast of beef.

rV. "Wednesday. — Prepare them In the Kentucky style, as follows:
The potatoes are sliced thin, as for frying, and allowed to remain in cold water
y^ hour. The slices are then put In a pudding dish, with salt, pepper and some
milk — about % pt. to an ordmary pudding dish. They are then put into an
oven and baked for an hour. When taken out, a lump of butter the size of a
hen's egg Is cut Into small bits and scattered over the top. Those who have
never eaten potatoes cooked thus, do not know all the capabilities of that escu-
lent tuber. The slicing allows the interior of each potato to be examined, hence
its value where potatoes are doubtful, though the poor ones are not of necessity
required. The soaking in cold water hardens the slices, so that they will hold
their shape. The milk serves to cook them through, and to make a nice brown
on the top; the quantity can only be learned by experience; if just a little is
left as a ricii gravy, moistening all the slices, then it is right. In a year of
small potatoes, this method of serving them will be very welcome to many a
housekeeper.

V. " TnuKSDAY. — Peel, steam and serve whole.

VI. " Fbiday. — • Potatoes a la pancake;' peel, cut In thin slices length
wise, sprinkle with pepper and salt, and fry In butter or beef drippings, turning
like gnr'dle cakes.

VII. Saturday. — Potatoes boiled In their jackets. i >

" These are simple ways, but give variety. On Monday and Tuf ' '^
aitwBjs prepare them in some way in the oven, as as to leave top of stove . .e.

VARIOUS DISHES.

460

Pried Potatoes (Saratoga*s Secret).— It Is my custom to make my
Items as short as possible, aud have them understood, but " Q. B. B." wrote the
following in •tuch a spicy manner to the Springfield Republican, I • ink it will
give an additional relish to the potatoes to give it in his own words. .e nicety
or daintiness of the dish more than pays for the labor of preparing it. His
words were as follows: "Saratoga Potatoes, tlie poetry of common life, and
costly charm of Delmonico's and Parker's, can be made in perfection in any
kitchen by the use of a very simple apparatus, consisting of a large blade set
slanting into a wooden trough with a narrow slit in the bottom, two wire
ficreens or sieves, and a common spider. Select 8 large potatoes, pare tliem and
slice very thin with the cutting machine, soak them in cold water for 2 hours,
then stir common table salt into the water, 1 tea-spoonful to a quart, and allow
them to remain in the brine J^ hour longer. Pour them upon the screen to
drain, and put them on a spider with 1 lb. of clear lard over a brisk fire. When
the sliced potatoes dry on a towel, wait until the lard is smoking hot, and pour
a large plateful into the spider. The result is like a small sea in a white squall,
and now the cook shows the artistic soul, which every votary of that noblest of
the arts muFt possess to be worthy of the name. Patient and calm, with steady
and incessant motion of the skimmer, she prevents adhesion of any two affec-
tionate slices, and watches carefully for any tender burst of brownness to appear.
Slowly it creeps and deepens until it rivals the hue of the fragrant Havana.
Haste then takes the place of caution, lest any martyrs burn for the perfection
of others; and they must be quickly spread upon another sieve to drain until
dry and greaseless enough for the fairest fingers, then served hot to melt away
Jike a kiss on sweet lips, with a dying crackle like the fallen leaves of autumn."
ReToarks. — Of course, these may be sliced with a knife, cutting them
quite thin is the only point requiring special care. Sieves are not absolutely
necessary, but help the drying or draining process considerably. A very satis-
factory substitute may be made by any intelligent boy of a dozen years old.' A
frame of wood, about a foot square, on the principle of a picture frame, of soft
wood strips, half an inch thick by one inch wide, halved together at the corners
and nailed; then small holes every J^ inch and small wires woven across J^ or
% inch apart each way, will answer every purpose. • ,- '

Home Style.— Wash, pare, and slice, in the ordinary way, as many
potatoes as required for the meal; rinse in cold water, then, having placed a
skillet upon the stove, with 2 or 8 spoonfuls of meat drippings, lard, or butter
in it, to become hot, put in the sliced potatoes, sprinkling a little salt and pep-
per upon them, and, as the bottom ones become browned, turn them till all are
nicely browned, then take them up at once into a covered dish, to keep hot.
This makes a nice dish while hot, but they are not relished after having become
cold. Peachblows are not as good for fr}'ing as those which do not crack open
while boiling— they become softer and more mussy. Raw potatoes are to bo
taken in both recipes.

Potato Balls, or Cakes. — When you have mashed potatoes left over
at dinner, which liave been seasoned with butter, salt, and milk, or cream,
j2M,ke them, while warm, into cakes % of an inch thick, and set by till morning;

470

J>R CBABE'S RECIPES.

then beat an egg, into which dip the potato cakes, from whence lay them into
a frying-pan, having a little butter in it, of tlie right heat to brown the calica
quickly. Take ap in a tureen to keep hot. Potatoes mny be cocked and
seasoned purposely for making these cakes; but it is best to prepare them and
make up the cakes in the afternoon, as they b.-own better for having dried out
over night.

Saratoga Pried Potatoes, Short Way.— Wash the potatoes clean,
pare, slice with a potato-slicer, very thin, throw into cold water long enough to
take out some of the starch, then wipe dry and put into boiling lard, a few
pieces at a time. Be sure and keep the lard boiling. As soon as the potatoes-
are of a clear, golden brown, skim them out, drain them in a colander or sieve,
and serve hot.

Remarks. — If the potatoes are well covered with water, stirred up two or
three times, and the water changed once, they being sliced very thin, an hour
will remove much of the starch, which you must understand by the general
remarks above, takes away the nourishment; hence I sliould prefer less soaking
than given in No. 8.

Potatoes Fried With Eggs.— Slice cold boiled potatoes, and fry in
butter till nicely brown, in this time heat 1 or 2 eggs, as below, and stir into tli&
I)Otatoes nicely, and take up at once, so as not to harden the egg, but merely to
cook slightly. One egg is enough for 3 or 4 persons wlio are not especially
fond of potatoes; if most of the family are fond of them have plenty, and us&
additional eggs to correspond. Choice.

Potatoes "Tip-Top."— Boil 8 large potatoes in their skins, and let
them cool. When cold, peel them and cut them into thick slices. Put into a
stewpan 2 oz. of butter, in a thin slice; and when it is melted add 1 tea-spoon
of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely
chopped parsley; chopped lemon, and 1 tea-spoon of mixed pepper and salt
Stir these well together over the fire till hot, add the potatoes, simmer 5 min-
utes, stir in the juice of a lemon and serve hot.

Remarks. — Of course, if you have no parsley, and do not like onions, do
without either, and still it will be "tip-top."

Potatoes en Caisse (In a Case.) — Wash some large, fine potatoes of a
mealy sort and bake them. When done cut a small hole in the top of each and
carefully scoop out the whole of the inside; mash this fine, in a saucepan over
the fire, mixing with it a large table-spoonful of butter and a generous quan-
tity of cream. Salt and black or white pepper to taste, and stir in the wliipped
Whites of 2 eggs. Fill \\\> the skins of the potatoes with the mixture. Set
them into tlie oven for a few niotnents and serve hot. These amounts are for (5
large potatoes. Keep the same iiroporlion for any number.

Potatoes, Duchesse, or Potato Balls, Baked.— Boil and pass
through a sieve 6 fine potatoes. There must be no lumps. Add 1 gill of
cream, the yolk of 3 eggs, pepper, salt, a little chopped parsley, and a hint of
nutmeg. The mixture must be thoroughly smooth and well mixed. Take a
table-spoonful at a time, form into a ball, brush the top slightly with a beaten
egg; place in a buttered pan, and set them in the oven until nicely browned.

VARIOUS DISHES.

47*

Potatoes with and Without Onions for Breakfast.— Boil potar
toes a little underdone; when cold, peal and chop flncly; have an onion or two,
if several in the family, also boiled underdone, and finely minced. Put on a
saucepan with milk, 1^ cups, and bring to a boil; then add butter, a table*
spoonful as lifted from the crock, and when melted, stir in the potatoes and
onion, and cook about 15 minutes, or until creamy. If onions nro not tolerated
by anyone use the potatoes alone, or with hash.ed beets, in the same manner.

'Remarks. — The author takes them one day with onions, the next witl»
l)eets.

New Potatoes a la Creme or in Milk.— Take the small new potaw
toes, scrape off the skins when washed, and boil, or better, steam them not qi:it9
done, the day before needed for breakfast; in the morning chop or cut fine,.
with any others left over; salt and pepper to taste. One cup of milk to 3 or 3 off
potato Heat the milk with a table-spoonful of butter, and stir in tlio potatoes^
and warm up nicely.

Remarks. — A Mrs. Deacon Warner, for whose husband I worked in hay-
ing the first half month I ever worked away from home, over i50 years ago,
used to get them up in this way, and I thought tliera, and still think, they aro
the nicest I ever eat. Of coiirse old ones may be used in the same manner, and
are nice, but the new, it seems to me, at least, richer, and I know, more sweet
and tender.

Potato Fritters. This receipt was given by one of those persons who
Bwre recently have been having schools of Instruction in the cities in the art ot
coo'sery, Miss Parloa. She says:

One pint of boiled and mashed potato; J^ cup of hot milk; 3 table-spoonf ula
of butter; 3of sugar; 2eggs; a little nutmeg; 1 tea-spoonful of salt. DiKECTioNa
—Add the milk, butter, sugar and seasoning to the mashed potato, and then add
the eggs well beaten. Stir until very smooth and light. Spread about J^ aa
inch deep on a buttered dish, and set away to cool. When cold, cut into
squares. Dip in beaten egg and in bread-crumbs, and fry brown, in boiling
fat. Serve immediately.

Remarks.— I take this to be only another name for potato balls, but they
will be a nice thing to have around about mealtime.

Sliced Potatoes to Bake With Pork.— Dig out the eyes and pare
Tery thinly, raw potatoes, and slice very thinly also, to nearly fill a 2-quart
pudding dish (earthen). Season freely with salt and pepper over the top; then
pour over sweet milk % full, which will carry the seasoning among the slices.
Cut 5 or 6 slices of pork and lay over the top, as a covering. Bake about %
hours. If the pork is likely to get too much browned, cover with thick browo
paper till the potatoes are done.

Esoaloped Potatoes or Potatoes, with Cracker Crumbs.— Slice
^ Jte thin, cold boiled potatoes, to the amount of a quart or more, and roll
crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls
of salt and pepper to taste, and plar half of the potatoes in a suitable baking-
dish, placing bits of butter upon tii.m; then half of the cracker crumbs, and

47a

DR CEASE'S RECIPEB.

pour over ^ pint of cream (raillL wOI do, but if milk is used, use butter mora
freely); then the balance of tlic potatoes, as the first, and cover with (he bal>
ance of the crumbs and cream, or milk, as before, with more butter, and bake
nntil richly b. owned and well heated through. To be eaten with butter or
any meat gravies for dinner or tea. Tlie same may be done with sweet pota-
toes, several other plans of cooking which are given below.

Potatoes, Gravy for.— Put a table-spoonful or more of butter, accord*
Ing to the quantity of potatoes you have, into a frying-pan and set over the Are
until brown, being careful not to scorch it. Mix a table-spoonful of flour in a
cup of thin, sweet cream, or milk, if one has no cream; pour into the browned
butter, boil up, season with pepper and a little salt if necessary, and turn over
the potatoes.

Sweet Potatoes, to Bake— Moist and Nice. — Those with experi-
ence in baking sweet potatoes, claim them to bo more moist, and sweeter, for
having been half boiled, or steamed, before putting into the oven. Very small
ones should not be chosen for baking. Lake in a modeiate oven.

Sweet Potatoes, Broiled. — Thinly pare lar^e, fine sweet potatoes.
Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over
a clear hot fire. When crisp and brown, put them upon a hot platter, sprinkle
pepper and salt over them and add butter cut into small pieces. Serve very hot.

Sweet Potato Cakes— Very Nice. — Kemove the skin from 3 or 8
mediiun-sized sweet potatoes, left over, and mash them nicely, and mix in
about 8 ozs. (3 email table-spoonfuls) of flour, salt and pepper to taste, a good
lump of butter, and warm milk enough to make a good dough. Roll this out
on the kneading board, and cut out a cake about the size of your baking tin;
butter the tin well, and scatter a little flour over it; then lay in ; when you think
li Is nearly done, turn it over. If the bottom of the oven Is very hot, put a
grate under the baking-tin to prevent getting too much brovmed. The danger
of burning is lessened if instead of one cake you cut the dough in buscuit-shapo
about 2 inches thick. If covered while baking, the cakes will be more moist.
These can bo made of other potatoes as well as of the sweet ones.

Remarks. — Either of these plans not only enable one to use up cold or left,
over sweet potatoes, but " Irish " potatoes, too, and at the same time make a
nice dish for the table — the same as though the potatoes had been cooked pur-
posely for these uses; in fact, it is well to cook some extra ones for eitlxer of
these purposes, preferred, at the time.

FRUIT— How and When to be Eaten to Heceive the Great-
est Benefit. — Oeneral Bemarks. — We now come to the question of fruit asi
eaten in its natural state — uncooked — and also in its various forms of cookery.
And as apples are used throughout tlie year, as well as more freely tlian
any other kinds, they will receive the greater attention; but what is said of
them will apply, generally, with equal force to most other fruit, in their season.
To derive the greatest benefit from the use of almost any kind of fruit, in its
natural state, it should be eaten just before the meal, or at its close; then not
any "nibbling'' of it between meals; for this plan is a very great source, o»

VAJilOUS DISHES.

47a

cause of (lyspepala. When the eating of fruit docs barm. It ts generally because
it is eaten at improper times, in improper quantities, or when imperfectly
ripened. An eminent pliysician recently said: " If my patients would eat a
couple of oranges every morning before brealsfast, from February to June, my
practice would be gone." It is a simple tiling to do, but it would be magical
in its alterative action upon the system. And to derive the greatest benefit
liora tlie use of our common fruits, let only sufficient sugar, cream, season^
Ing, etc., be used to give a relish, tliat the pure fruit acids may have their
cooling and correcting — alterative — inlluence upon the system.

Fruit Cooking, Suitable Vessels for. — In cooking any acid fruit
(and most of them are of an acid nature), tin, bra" •, or porcelain vessels are the
best; never cook them in glazed earthen, '^•- iccount of the lead in the glazing,
nor in copper without especial care to brignten it with brick-dust and flannel,
and to pour out as soon ai done.

Fruit as a Medicine. — Apples, peaches and strawberries, perfectly
ripe and juicy, are not only some of our most delicate fruits; but they are a
pleasant and alterative medicine (eaten in moderation, as suggested by the phy-
sician in speaking of oranges). These fruits, perfectly ripe, digest in IJ^ to 9
liours, while boiled cabbage requires 4 to 5 hours. Baked apples and baked
peaches (which see) make as healthful a dessert as can be placed upon the
table. These, and strawberries uncooked, eaten frequently at breakfast, with
Oraham bread and nice butter, without meat, will have the effect of removing
constipation, correcting acidities, cooling and removing fever tendencies very
effectually. This can be done with apples nearly all the year round; and with
children, especially, would save many a doctor's bill, as well as meet their
craving desires for something of an acid nature, without being obliged to give
them food requiring much longer time for digestion. We will first give a
receipt for baking peaches, which originated with myself, and carried into
sffect many times by my dear wife, since passed to her reward in the spirit
world.

Peaches, To Bake for the Table, and for Canning, a Very
Choice Dish— Equally Applicable to Apples. — Wash fully ripe
peaches, carefully rubbing off the furze, with a siiitable cloth, from the skin,
which is needed to hold this lucious fruit together; cut out a little of the skin
from the blossom end, to allow sugar to penetrate and the juices to escape; then
place a baking tin full of them, stem-end down, pour upon them water to fill
half or two-thirds up, and scatter on sugar, according to their tartness
to make them palatable. Place in a moderate oven till entirely tender. Servo
hot; but if any are left over they are nice cold. The same plan is equally
applicable to apples.

Remarks. — My wife, at one time, having some apples baked in the abovd
manner, and there being also a large quantity of peaches that season, and sonsr
upon the table at that time, the thought struck me like a flash, to ask her if she
ever thought of or saw peaches baked. I never had, nor had she. Then I
asked her to try some for the next meal. I think, which she did, with fi^tt most

474

DR CHASE'S RECIPES.

perfect saUsfacUon— the nicest dish of balicd fruit tliat, I think, I ever partook
of. It was repeated many, many times, and, finally, wlien canning-time came,
more than half that was put up was done in this way, and also proved entirely
satisfactory, and was continued as long as slic lived. The author will guaran-
tee satisfaction to all who try it fairly. Many people, of late years, ask; "Will
you warrant this to be, or do, as you say?" — I will, hence the guarantee above.

Peach, Apple, and Berry Fritters.— Wash, pare, 1ml ve or quarter
peaches or apples, according to their size, as nmiiy as you desire. Make a bat-
ter of sweet milk (if you have it, If not, water), flour, and baking powder, at
the rate of 2 tea-spoonfuls to 1 qt. of flour, and a little salt, with an egg, if you
have it, to each pint of milk used; when of proper consistence, stir in tlie pieces
of fruit, and with a large spoon take up 1 or 2 pieces with some of the batter
and drop into hot lard and brown nicely. Serve hot, with cream and sugar,
They make an excellent substitute for pies and puddings.

For Raspbenies Blackberries, Strawberries, etc. — Make the batter the same,
but for each cup of berries, sprinkle upon them 1 table-spoonful of sugar; fry
the same, but dust them tliickly with powdered sugar to sei-ve.

Remarks. — Thus, with a little judgment on the part of the cook, an endless
variety of dishes or articles of food may be prepared to meet the varied tastes of
guests or of the family, English currants, or raisins, both properly stewed iii
but little water, and the raisins cut into halves to prevent their bursting and
scattering the hot fat when put in; or any of tlie home-dried fruits may be usu()
in this manner, thus extending the variety. <

Apples Dried, Their Wholesomeness as Food, and Manner
of Cooking. — Tlie Indiana Farmer recently made a lengthy plea tor dried
apples, from which I condense the necessary points to a full understanding of
the subject. It says:

" Dried apples are not only a cheap article of food, but very wholesome;
and if the girls will pay attention, I will tell them how to cook them," etc.
These two points being admitted, their cheapness and wholesomeness, I can now
condense very much, still retaining everything essential. Cook but few at a
time, as they become flat, or stale, by long standing. Take only }^ as much
bulk as you need when cooked, as they swell very much. Put them into u pan
of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully
examine every piece to see there are no worms in them, especially so if they
were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tla
pan, and cover handsomely with cold water; cover tightly and slowly bring to
a boil, having hot water to replenish with if more is needed. When tender,
but not mushy, add sugar to taste. If stewed too long they shrink and turn
dark. Have plenty of juice, and sugar to make them rich, but not to deaden
the flavor of the apples, and you have a dish better than lialf the canned fruits
intise.

The Juice of Dried Apples a Great Beverage for the Sick.
—The editor closes by saying: " I must not omit to mention that the juice off
of nicely stewed dried apples is a delicious beverage for the sick, and possesses

VARIOUS DJSIIKS.

47»

a flavor thai Is peculiarly refreshing and grateful, especially where therq !»
fever."

Remarks. — The author fully endorses all the points miule by the editor, •
having always been very fond of sauce made of dried npples, having plenty or
Juice. For me it is preferable to most other saucer, which are often much more
expensive, but not half so palatable. For the bevenigo for the sick, a dozca
quarters will be enough for a quart of water, with simple sugar to taste, as tho
flavoring needs no doctoring generally. Tho evaporated apples are still so ex-
pensive, that most families having an orchard, should continue tlieir practice
of drying for themselves.

APPLE, PEACH AND OTHER FBTJIT BUTTERS— How to
Make. — The American Qrocer, in giving an account of tho manufacture of
fruit butters, as a business in the cities, from dried apples, peaches, quiucea
and pears, using sugar and water in place of the juices of tho fruit, closes ia
the following language, as to making them in the country. It says: " Tho
same pm'pose . that sugar subserves in the manufactories here, may bo accom-
plished there by the use of cider. When apples are ripe make, say 3 barrels,
of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3
barrels of cider to 1)^ (the author would say boil down the cider first), and set
it convenient to the copper kettle, in wliich place the 4bush(;l8 of apples. Pour
on the apples from the cider enough to answer the purpose (to nearly cover
them) and fire up. As the cider boils away, add more until it is all used up
and the contents of the kettle brouglit down to a proper consistency, of which
one must be judge. A little practice will make one perfect in this process.
This is for apples. It will apply equally well to any other kind of fruit from
which it is practicable to obtain the juice as one would from apples."

Remarks. — Any other fruit may be made with the cider; but the flavor
would not be so perfect of the kind used, as it would to use its own juices.
Peaches and pears, when fully ripe and juicy, would easily supply the neces-
sary amount of juice, or cider, removing the stones from the peaches before
grinding and pressing. And even grape juice has been used to make peacb
butter.

Of course these ciders should be boiled down the same as apple cider,
above. While cooking the butter there must be watchful care and constant
stinlng, to avoid burning. If cooked down pretty thick, so as to just spread
nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it
will keep all the year around. Pour into tubs as soon as complete, to avoid
creating a verdigris on the copper, by standing, which is poisonous. The cider,
in boiling down, needs skimming at each addition, as it is put in. This boiled
cider is nice for minced pies, apple sauce, etc.

It is claimed, however, by some, that the best apple butter is made by using
sweet apples only; selecting the nicest, botli for the cider and for the butter. It
may be an advantage to those who have sweet apples in abundance, for, as a
general thing, they are not as marketable as tart or sour ones. Most people will
loe satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have

470

DJt. CHASE'S REOIPEa.

always been. I havo seen apple butter tbat was flavored with winter-green, but
give mo tlie uatiirul flavor only. The following short plans of making peach
and apple butters, from a Blade writer, may suit some of our readers better than
the others, hence I give them a place. Qrapo Juice makes a nice butter with
peaches, treated the mime as cider, i. e., Iwiled when just pressed out. Why
will it not do as nicely witli apples? Those who have plenty of peaches can
soon tell by trying it.

Peaoh Butter. — Pare ripe peaches and put them in a kettle with sufficient
water to boil them soft, when sift through a colander, removing the stones.
To each quart of peaches put \% lbs. of sugar and boll very slowly one hour.
P'lir often so they will not burn. When done season with ground spice an(f
cinnamon to taste.

Apple Butter.— Boil down a kettle of cider to' % of the quantity. Pare,
core, and slice your apples, and put as many into the cider as you think your
kettle will hold without boiling over. Let it boil slowly, stirring often. When
done spice with cinnamon, and, if you like it sweet, put in some sugar.

Pumpkin Butter, as Made in the North Woods.— Take out the
seeds of 1 pumpkin, cut it in small pieces and boil it soft; take 8 other pump-
kins, cut them in pieces and boil them soft; put them in a coarse bag and press
out the juice; add the juice to the first pumpkin and let it boil 10 hours or more
to become the thickness of butter; stir often. If the pumpkins are frozen the
juice will come out much easier.

liemar.cs. — All I have to guide me as to the " North Woods " manner of
making is that on the back of the slip cut from some newspaper; there was the
date of the paper— Feb. 7. 1880,— also " Sleighing fair," and " Loggers feel bet-
ter," therefore, to know that "loggers felt better," they must have that class of
persons among them; and hence it was from some northern paper, where loggers
in the winter do congregate. It will make a good butter if boiled carefully to
avoid burning. I should say boil the juice at least half away before putting in
the nicely cut pieces of the 1 pumpkin, boiling it soft in the juice of the 8 other
ones, after its reduction one-half. It makes a very good substitute for cow's
butter, and for apple butter, too. But I must say if I used frozen pumpkins to
obtain the ji ice from, I should not want the one frozen that was to be cut up
to make the butter of. I think it would not be as good if frozen. If any of
these butters are too sour add good brown sugar to make it sweet enough to suit
the taste. We return to dishes made with apples.

Apple Snow. — Apples, eggs, lemon peel and powdered sugar. Take 10
good-sized apples, peel, core, and cut into quarters; put into a saucepan with
the rind of 1 lemon, and water enough to keep them from burning — about
% a pt. Then the apples are tender, take out the lemon peel, and beat the
apples to a pulp; let them cool and stir in the whites o; 10 eggs, beaten to a
strong froth. Add J4 ^^- ^^ powdered sugar, and continue beating until thp
mixture is quite stiff. Put on a glass dish aad serve either with custard mad*
with the yolks of ihe eggs, or with cream; or garnish with sponge cake or lad^
finger cake, as you choose. , //

VARIOUS DISHES.

497

^rnarAw.— What Is called "pulp" above is often called in these "snow"
mixtures puree — an East Indian word, meaning gravy, or noft mixture, in con-
nection with their curries or much-spiced diNhes. Tlic French call these pulpy
mixtures "meringues," but generally bake tliem into pies, having first baked
the crust or pastry upon the ptate or pic dish Ixsfore putting in the meringue;
then covering the pie, when just done, with the beaten white of an egp or two,
with a table-spoonful of sugar to each egg, and browning nicely before taking
from the oven, or returning them to the oven forSorSminu*' ' for that purpose.

Apple Snow No. 2, with Boast or Baked A.ppi>.^.— The apples
may be roasted or nicely baked, then "pulped" or pureed through a colander
to avoid the skins and cores. Otherwise treated the same as with the above
boiled— the latter plan retaining much more of tlie flavor of the apples.

iie»ia7'A».— Please tell mo why peaches, pears, and, perhaps, berries, will
not do the same, except the " snow " part, which would be the color of the fruit
used, not so white or snow-like.

Apple Compote. — Paie. halve and take out the cores of 6 large fair
apples, throwing each piece into cold water to keep it from turning dark. Put
loaf sugar, % lb., into an enameled stew-pan with suflicient water — aboutSpts.
As soon as it boils put in the apples with the juice of 2 lemons, stew gently
until the apples are sufficiently cooked but not broken. Then take them out
carefully and lay them in the dish in which thej are to go to the table. Cut the
rinds of the lemons into the thinest possible strips and put them into the syrup;
boil till tender, by which time the syrup will be much reduced. When cold
pour the syrup about the apples, and also dispose the transparent strips of lemon
about them. This dish looks pretty with a bit of quince jelly placed in the
hollow of each apple; or with a candied cherry in the hollow, and angelica cut
into lozenges and inserted around the top of each apple. — Evening Post, Orand
Bapids, Mich.

Remarks. — The word compote is the French for preparing fruit with a
syrup for immediate use, as Webster's "Unabridged" puts it It makes a
nice dish. ,-^ •

Apples, Fears, Peaches, etc., Spioed, or Sweet Pickles.— For
each pound of these fruits, after being pared and cored, or pits removed, nice
sugar, about J^ lb., and good vinegar, 1 gill, with unground spices to taste, are
boiled together until the fruit is tender; then the fruit taken out and the syrup
and spices cooked together until the watery parts coming out of the fruit is
evaporated, and then poured over the fruit and securely covered for use. Crab
apples or any very sour fruit will require more sugar.

Cherry Butter.— Boil the cherries till soft; then rub through a colan-
der, and to each pint of the pulp add a pint of sugar. Boil carefully till thick,
like otlier fruit butters. Can or keep in closely -ered jars.

Lemon Butter.— Sugar l}^ cups; whites of 3 eggs and yolk of 1 beaten;
butter 3^ cup; grate the yellow off of 2 medium sized lemons; then squeeze in
the juice and mix all, and cook 20 minutes by setting the basin containing it
ir*x) a pan of boiling water. Very nice for tarts or as butter upon bread.

-4t1

HJII

478

DR. CHASE'S BECIP3S.

Dtdoe de Leoe, or Spanish Sauoe, or Butter.— Put 1 qt. of nice,
43weet milk into a porcelain lined dish, with white sifted sugar, 1 ]b. ; flour and
ground cinnamon, each, 1 teaspoonful. Simmer, stirring, occasionally 5 or 9
hours, or till of proper consistence when a little is cooled. To be eaten cold,
as a pudding sauce, or on bread for children. Eaten cold. Valuable for chil-
-dren if at all diarrheal.

Frosted Figs for Dessert.— Beat the whites of 2, 8 or more eggs,
according to the amount you wish to serve, till so stiff you can almost ♦ 'u tha
plate upside down without the egg running off; tlien stir in powdered Su^ar, to
leave the frosting soft enough to dip the figs into it, to completely cover, il
need be, by re-dipping. Dry in the oven or on a shelf above the stove. H
•done nicely they will be nice.

P<*ach Figs, Very Nice. — Pare, halve and remove the stones, from
nice ripe peaches; weigh and half the weight in sugar. Heat both carefully
without water until the sugar is dissolved in the escaping juices; then boil till
the fruit is clear or transparent; then take up with a fork, drawing off all super-
fluous syrup, placing on plates to dry, as next above, till there there will be no
more drainage; then sift sugar "er them and pack in small boxes, as figs, with
plenty of sugar over and betw them. It takes labor, but when peaches aro
plenty they are very ci ;e inde&c, eaten same as figs.

Tomatoes. — Nice ripe ones treated the same way, first squeezing out
their extra juices, are also nice.

Honey, Artificial. — "Polly Anthus," of EI Dora, HI., informs the
readers of the Blade Household to make it as follows:

"Take water, li^pts.;heat it till ready to boil; then put in pulverized
alum, y^ oz., and when that is dissolved pour in white sugar 4 lbs., stirring till
■dissolved ; then continue to boil 3 or 3 minutes. Put 5 drops of rose oil (oil of
rose) into alcohol % pt., and whi's the syrup is hot put in 2 tea-spoonfuls of
this alcohol and you have 5J^ Ibo. of nice, white honey."

Remarks.— The editor asked, "Does Polly Anthus mean 5 drops of the
burning fluid known as 'rose oil?" '■■' Of course she did not, it was oil of rose,
as I have indicated above, that she meant. For the kind of gasoline known as
"rose oil" is not at all ht for such flavoring. That is referred to in Renovating
Gloves, etc. The extract of rose, now much used in flavoring dishes, in like
amount or a larger amount of rose water, a table-spoonful for a tea-spoonful
will do very nicely. Oil of rose is quite expensive, still its flavor comes nearer
to that of honey than any other.

Sour Apples, to Cook so as to Keep Their Shape.— Some writer
upon this subject says: I always cook them in quarters; putting them into boil-
ing water, with sugar to taste; being sure to put on water enough at first, so as
not to stir, or disti " b them until done; then pour into a dish, and you have a
nice sauce to eat witli cream as peaches. I like them better.

Remarks. — There is no doubt biit what the boiling water sets, or toughens,
the surface, and ]irevents them from coming to pieces; but, it strikes me that I,
sA least, would like peaches and cream best.

VAIilOUa DISHES.

479

Apple Charlotte. — Stew apples quite soft and flavor with lemon or cln«
namon; then prepare some nice bread and butter. Line the bottom of your
pudding dish with it; then put a layer of the apple, and continue until filled;
then pour over it a cold custard, and bake, and when cold turn out and serve
with sauce made of cream and sugar.

Remarks — Charlotte is the French for a dish made of apple marmalade (a
thick sauce), covered with criunbs of toasted bread, while rusae, which is gen-
erally seen in connection with charlotte, is of Russian origination, and refers to
cookery — then "Charlotte Russe" signifies a dish of custard inclosed in, or
surrounded with sponge cake, etc. With this explanation you can get up
either, and understand the whys and wherefores thereof.

Apple Omelette. — Take % doz. large pippins, or other tart apples; but-
ter, 1 table-spoonful; 3 eggs; a table-spoonful of sugar for each apple; nutmeg
and rose water, or other flavor to suit. If rose water is used, but little — a tea-
spoonful or two only will be needed. Dikections — Pare, core and stew as for
apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar '
and flavor, and let stand until cold; then the eggs, beaten separately, the
whites the last, when read^ to pour into a deep, warmed and buttered dish, to
be delicately browned in a moderate oven. It is best not eaten too hot. A
wholesome dish, especially for children.

Apple and Peach Preserve for Present Use.— Peel, halve and
core, G large apples, selecting those of the same size: make a syrup of 1 lb. of
granulated sugar and 1 pt. of water; when it boils drop in the apples with the
rind and juice of a lemon. As soon as they are tender, care must be taken that
they do not fall in pieces; take the halves out one by one, and arrange, concave
side uppermost, in a glass dish. Drop a bit of currant jelly into each piece,
boil down the syrup, and when cool pour around the apples. This makes a
very nice preserve for tea. Peaches can be substituted for apples, removing the
pits carefully : treated in the same manner otherwise.

Apple Jelly With the Pure Apple Flavor.— Cut nice tart apples
into quarters without paring or coring. Throw each piece into a jar of cold
water as quartered; then take out with the hand, when enough is done to fill
another stone jar; and place in a moderate oven, with thick paper over the top,
till perfectly tender (being in a stone jar they will not burn); then mash and
strain off the juice, and boil with 1 lb. of granulated sugar to each pint. The
result is the most perfect flavor of the apple which 'lies near, and in the skin,
seeds, etc. Porcelain kettles should be used for boiling.

liemarks. — The usual way has been to pare and core, then mash, or grind
in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not
nearly so fine. Some use ^ less sugar, and add gelatine (Coxes), or isinglass,
about 1 oz. to each 3 large apples used. But the true way of baking, above
given, is best.

Green Apple Jelly. — ^Take green apples and boil without paring, until
pei-fectly soft; then rub through a sieve, or colander, and to each pint of the
pulp add sugar ^^ lbs., by putting on one-third at.'' letting stand a few hours,

'( ti

480

J)R. CHASE'S RECIPES.

then the rest; and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or
20 minutes, or until it begins to look clear, before putting into glasses or
molds.

Apple Short-Cake, Also Applicable to All Fruits.— Flour, 1 qt. ;
cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonful; but-
ter, }^ cup; sweet milk to mix into rather a stiff dough. Roll out and bake
nicely and split open; or bake in two thin cakes; and spread with nice butter,
and cover with nicely sweetened apple-sauce, grate on some nutmeg; place the
other half on this, the crust side down, if it was baked as a whole and split;
then butter, etc., the other half the same way. The same if baked in two cakes;
but if baked in two cakes it does not soak up so much or the butter and juices;
and I think it preferable. Any of the fresh fruits in their season, or stewed
properly out of season, are remarkably nice in the same manner; peaches and
strawberries, however, are used more often than other kinds; but tins is only
from their superior delicacy of flavor. If the apple-sauces made by baking
' and pulping, as for jelly, above, the flavor will be more perfect.

Apple Dumpliugs, Baked, Delicious.— Tart, juicy apples, soda,
sour milk, lard, salt and flour. Dikectionb — Pare the apples, cut into halves
and core. Make the pastry as for biscuit, only using a little more lard or drip-
pings to make it short, as well as light. Take sufficient dough upon the knead-
ing-board to cover one apple. Knead as for biscuit, then roll out large enough
to cover the apple, placing one of the halves upon the crust, and putting a tea-
spoonful of sugar into the place of the core; then placing another upon the first,
folding over the crust and pinching, or crimping, to retain the juices, the same
as for boiling. Having buttered a bread-pan, put the dumplings in it a» pre-
pared, the same as you would biscuit. Make a little depression upon the top
of each and put a bit of butter into it. Bake 1 hour in a moderate oven; but
10 or 15 minutes before taking up take out and sprinkle a good handful of
sugar over all and return long enough to brown the top nicely. To be eaten
warr with cream or sugar, or other pudding sauce. Very nice cold; also, by
grating a little nutmeg into the sauce.

Remarks. — The pastry for these dumplings may be made with sweet milk,
or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk
is not at hand. Our first trial of them was made with water and baking
powder, and gave us entire satisfaction. Milk is the richer, but not always to
be had.

Apple Dumplings, Boiled.— One of the writers in the Western Rural
gives the following as her plan of making them. She says: "T make the crust,
or dough, as for nice short biscuit, and nothing is better for these than the top
of good rich buttermilk. Sift the flour in the bread bowl, making a hole in the
center. Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a
handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of
salt. Stir briskly until it foams, then stir in the flour until you have a soft
dough. Knead but little, and roll out in round pieces as for pie crust, but
rather thicker. Put the fruit on one-half of the crust, and dredge over it a li^

VABIOUS DISHES.

481

tie flour, wetting the edges of the crust, as for pies, to make it stick. Lap the
crust over the fruit, fastening tlie edges securely. It now resembles the old-
lashioned 'turnover,' and should be pricked with a fork to expel the air, and
squeezed in the hand until it assumes a round form about the size of a large tea-
cup. When they are all made in this way, drop them into a kettle containing^
about a gallon of boiling water, previously salted a little, and on the bottom aa
old plate, to prevent their burning. Keep them boihng briskly for % of an
hour, covered closely, when they will be done, whicli may be determined by
trying with a fork. Serve hot with cream and sugar, flavored with lemon or
nutmeg. Pieplant is very nice served in this way, as well as strawberries, rasp-
berries and other fruits, and they always find a ready market at the dinner
table."

Apple Dumplings, Steamed.— Pare and punch out the core of nice
juicy tart apples that will cook quickly; then take light biscuit dough, roll out
1^ inch thick and fold around each apple. Put into the steamer to rise, then
steam till done Eat with cream and sugar, or butter and sugar rubbed
together, or, what is very nice, maple syrup.

Apple Tapioca Pudding.— Soak 1 cup of tapioca over night in 1 qt. of
water; pare, core and slice a sufficient quantity of tart cooking apples, and add
sugar as needed, with a littlp w^ter to prevent burning or sticking to the bottom
of tlie pudding-dish; set in the oven to bake, and when nearly done take out
the dish and pour over the tapioca and return to the oven imtil the tapioca jellies.
To be eaten with cream and sugar or other sauce, as preferred.

Apple Custard.— Stew some tart, tender apples; sweeten and flavor to
taste ; then when cold pour over them a boiled custard, made of 4 eggs to 1 qt.
of good milk, with sugar and nutmeg as you like. Let it be quite cold before
served.

Apple Custard Pie.— Stewed apples, green or dried, 3 cups; sugar, 1
cup; 6 eggs; milk, 1 qt. Beat the eggs separately, mix the yolks with the
apple and sugar, season with nutmeg, add the milk, and lastly the beaten whites
of eggs. Bake like a tart without cover. — Toledo Post.

Apple Bird's-Nest Pudding.— Alternate layers of thinly sliced bread
and butter, and good, tart cooking apples pared, cored and sliced. Sprinkle a
little sugar over the apples and dust with cinnamon, nutmeg or allspice, as pre-
ferred. When the pudding-dish is filled, grate over the last layer, which should
be bread, the yellow rind of a lemon, and squeeze over all the juice of the
lemon. Bake 1 hour in a slowoven, taking care to avoid burning the top. It
will turn out of the dish if the latter has been well buttered. Serve hot, witli
or without pudding sauce. — Toledo Post.

Bemarkn. — I suppose this takes the name of "Bird's-Nest" from its resem-
blance when turned out of the dish to the rough outside of a bird's-nest. But
it is delicious, all the same, with cream and sugar or rich milk sauce.

A Delicious Dish With Sweet Apples.— Bake sweet apples and slice.
Sweeten nice cream, flavv.- with lemon, vanilla or nutmeg, and pour over the
apples. ~0W Housekeeper in Blade.

482

DB. CHASE'S RECIPES.

Remarks. — I tlilnk you now have the greatest variety of nice dishes made
■with apples, tliat the author lias ever seen in one connection ; one idea, now, as
to prevent the loss of apples by freezing, and I will close the subject. If in
the house keep in a closet, or some dark place, and keep covered until thawed
out, which it is claimed will save them, by preventing softening and rottiqg. I
tliink this was first given in the " Household " of the Detroit Free Press. And
when frozen they may be cooked by putting into a covered dish, and cooked
•with hardly a perceptible difference.

TOMATOES— EBoaloped.— Peel and cut the tomatoes in slices i^ inch
thick; make a force-meat of bread crumbs, pepper, salt, butter and a little white
sugar; put this in a pudding dish with alternate layers of tomatoes, having the
tomatoes for the top layer (except with dry crumbs as below); put a bit of but-
ter upon each slice and dust with salt, pepper and a little sugar; strew with dry
bread crumbs and bake, covered, half an hour, then remove the lid and bake
brown.

BEANS— Old, to Cook Properly, Baked or Boiled.— When

beans are kept over a year or more they become rather difficult to cook tender.
One way to accomplish it is to soak them over night in soft water, and in the
morning put them to boil, putting J^ tea-spoonful of soda into the water (and
especially must the soda be used too when you have any time strong water to
boil with). The water must be turned off as soon as it boils, and changed two
or three times. Have a tea-kettle of boiling water ready to cover them when
the other is poured oflf, as cold water hardens them again. After they begin to
crack open they should be put in the oven, with a piece of pork previously
freshened, and water enough to keep them from burning, and bake about two
hours.

Ih Boil. — The only thing different is to keep them in the kettle with the
pork, being a little careful that the amount of water put in is only sufficient to
have them only nice and moist when done, as it leaves them richer than if too
much water is used; but if there is much water left when the beans are takea
4ip with a skimmer, it will help enrich the porridge or broth next below.

Bemarkn. — Beans are not only a very healthful dish, but they contain more
.sourishment than any of the other vegetables in use; and as they — properly
cooked — are also easy of digestion, they ought to be much more frequently
found on every table for the rich, as well as for the laborer, whom I do not
call poor, for if he enjoys his labor as he should, he is the richer of the two.
Either baked or boiled beans, warmed up, putting in sufficient hot water to
keep them moist, are sweeter and nicer, to the author's taste, than when first
cooked — always prepare, then, more than will be eaten at the first meal.

Bean Porridge or Broth. — When the beans are skimmed from the
kettle leave a tea-cupful or more in the kettle. Set it upon top of the stove
where the beans will slowly cook fine. Then season with sufficient salt, pep-
per, and butter to make it relish, and, with good graham bread and butter, it
makes a soup fit for a king or a dyspeptic. With A lis, also, if more is made
than needed at the first meal, it is best, the old saying is, (and it is true, too, if
warmed every day), " when nine days old."

VARIOUS DI8HE3.

488

Boston Baked Beans.— An excellent and favorite dish with every New-
England family, if carefully prepared: Get a red, earthen jar (I believe the red
ones are unglazed and, therefore, preferred). It should be 14 to 16 inches deep,
with a wide mouth. Qet the beans at a first-class grocery, lest they should be old
or poor in quality; pick, wash and soak them over night in plenty of cold water;
scald them the next day with a tea-spoonful of soda; they should not boil unless
they have been long stored. Drain ofE the water twice, at least, to remove the
taste of the soda, and to each 3 pts. of beans, before soaking, allow IJ^ lbs. of
good, sweet, salt pork — a rib piece, not too fat, is best. Let the beans cover all
but the top of the pork, which must have been freshened if very salty, the rind
scraped and scored; adding hot water enough to cover the beans, in which half
a small cup of molcsses has been dissolved. They should be put in the oven at
bed-time, while there is still a moderate fire remaining. They will be ready in
the morning. If the pork is not very salt, «dd a little salt to the water in which
the beans are baked. — Boston Herald.

Fork and Beans— Short, or Kansas Flan.— Pick the beans over
carefully, and put into an earthen crock, and fill with cold soft water, and let
stand over night; if the pork is too salt parboil it a short time, scrape the rind,
and score it; put it, with the beans into a deep baking dish (why not bake them
in the crock, the same as the Bostonians above — we know there is much less
danger of burning in an earthen jar than in a tin or other metal dish), with hot
water cover closely (this is certainly important at first), and set in the oven, and
iet them bake rather slowly until noon, or from 3 to 4 hours. Do not let them,
get too dry; if you can not see the water add more hot. — Kansas City Times.

Bemarks. — Although there is, and must be, more or less sameness in all the
above plans of cooking beans, yet there is sufficient difference in some things
to justify the number I have given. The following will also be found valuable
in cooking beans and corn together in winter, warming up, drying string beans,
etc.:

Winter Succotash. — This may be made with Limas, horticulturals,
garden beans, or white field beans. The latter are seldom used for succotash,
W they make it very nicely. The method of proceeding in each case is the
same. Boil the beans without soaking until threte-fourths done. In the mean-
iime put an equal amount (dry) of dried sweet corn with 3 qts. water, and let it
steep on the stove for 2 hours without boiling, then add to it the beans, and let
iliem cook together gently until the beans are done. Serve warm and do not
break the beans.

Beans or Succotash, To Warm. — Put either beans or succotash into
shallow dishes and cover with a little hot water. Heat slowly, and do not stir
while warming, as that makes them mussy. If they are likely to burn put them
back wliere there is not so much heat. Dish them up with a flat ladle so as to
mash them as little as possible. An excellent dish for breakfast. In fact,
baked beans, or any dish with beans in it, like bean porridge (which see), is ah
the better for having been warmed over — the more times the better the dish.

String Beans for Winter Use.— Some writer in the "Household"

484

DR. CHASE'S RECIPES.

^.|<-:-l4

department of the Blade informg us, and I have not a doubt of the fact, that
string beans can be kept for winter use nicely, in the following manner: ' ' String,
but do not break them, scald a few minutes, then dry by fire heat, turning fre-
quently so that they do not sour. When dry enough to rattle, put away in
closely-ticd paper sacks. To cook them, soak over night and dress the same as
fresh. They taste more like green beans than dried corn does like green.

Corn, To Fry— Cut corn from the cob till there is about a quart of it,
and carefully pick out all bits of stalk or silk. Beat 3 eggs very light, stir them
into the corn, with 2 table-spoonfuls of flour, salt and pepper. Have some lard
very hot, and drop in the corn a heaping teaspoonful (the author would say a
table-spoonful) at a time. Fry a light brown. Canned corn may be used in the
eame way.

Corn Oysters. — Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour,
pepper and salt. Cut the rows of corn length-wise, and then scrape it off the
cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes
about the size of an oyster in butter.

Remarks. — These recipes are much the same, but make a very nice dish for
breakfast.

TOAST— With or Without Milk, and to Use Bread Crusts,
Dry Bread, etc. — A lady writer gives her sisters the following plans of sav-
ing bread which has been cut in larger quantities than needed, crusts, etc.,
which many, throw away because they do not know how to use them. Her
plans will prove a success, every time when followed with judgment. She says:

" There are times when bread accumulates and is thrown away. We can
not make toast, for we have only just a little milk to spare. Let us tell you how
to make a good-sized dish of toast with only one cup of milk — or none at all.
Toast each slice of bread nicely and brown; have a basin of hot water on the
stove; salt the water a little, and dip each slice of toast, 1 at a time, into it.
Let it remain a moment. Then lay it on the dish you wish to serve it in. Im-
mediately on taking it from the hot water spread a thin slice of butter on feach
piece of bread, and so on until your dish is full. It is good just so. But to

{five it the appearance of milk toast, heat your small quantity of milk, add a
ittle lump of butter, a pinch of salt, and hot water enough to just cover the
toast and no more.

Bread Crusts, for Balls, or Dressing.— If you have scraps and
broken crusts which cannot be toasted, do not throw them away, but soak them
until soft, with warm water. Add pepper, salt, and butter, according to taste.
Hold into balls like an egg, and lay them in a pan with a roast of beef; turn
them when brown and serve with a rich gravy, and you will think it a rich,
nutritious dish.

Remarks. — You will not only think it a rich nutritious dish, but it will be
such, in fact.

Milk Toast, No. 1.— First toast the bread and lay it in a deep dish,

then put a lump of butter the size of an egg in a frying pan; add 1 heaping

table-spoonful of flour, and stir until it begins to brown; then pour in 1 pt. of

sweet milk and a little salt, and pour this over the bread. If you like it sweet,

'aidd sugar, to your taste.

VARIOUS DISHES.

485

Semarks. — The ground work of this recipe was from a Mrs. S. Beamcs, to
the Blade, in which she also gave an endorsement of the new plan of u&ing
strong soda water on burns (which see, among the recipes for burns), brt I will
give her plan in her own words. She says: " I want to tell you how I cure a
burn. Wet a cloth in strong soda (bakiug soda) water, and wrap around the
burn, or lay a little soda on and dampen it and let it remain a few minutes." If
she had given her post-office address, I should have given it too. I have come
as near as possible to giving her full credit. The wet cloth is the best plan.

Milk Toast, No. 2. — Cut slices of bread very thin, toast quickly to a
]ight brown; butter, while hot, and pile them in a deep dish; then cover them
with rich boiling milk. Let it stand a few minutes and serve. A liitle salt
may be added if necessary.

Milk Toast, No. 3. — The following is from a writer in the Rural Nefto
Yorker, and gives a new thought or two, so I give it a place. She says: "A
good way to dispose of dry bread is to make it into milk toast. It is very pop-
ular with the workingmen and children, and often solves the problem that dis-
turbs the cook when she is thinking what is to be got for supper. Toast the
bread a short time before it is wanted. Set a half pan of milk on the stove
and let it get scalding hot. Put in a little salt, spread the toasted slices with
butter and put them into the hot milk, and in a very few minutes remove to the
table. If the toast is put in too soon, the bread will fall in pieces and is not so
nice to serve. There should be plenty of milk for the amount of bread."

Remarks. — I think it will be popular with everyone. I have made an entire
supper of it many times. ^

Boston Cream Toast. — Cut stale bread in slices J^ inch thick, and toast
a nice light chestnut color. Put 1 pt. of milk to heat with 3^ cup of butter, a
little pepper, and salt to suit the taste. Blend 3 large tea-spoonfuls of flour
with cold milk, and when it boils, stir in and let it boil 2 or 3 minutes. — N 'v
have ready a pan of hot water, a little salted, dip each slice quickly in the
■water, lay in a hot dish and cover with the hot cream. Serve immediately.

II. Another nice dish is made by rolling light bread dough thin, cutting
in strips and boiling in hot fat. Break each cake open as it comes from the
kettle, and plunge it into the above cream.

Remarks. — As Boston claims to be the "hub" upon which the world turns,
I have thought to close the toast making with the Bostonian plan of making
cream toast, as given by "P." of Toledo. It will be found very nice, and the
second dish, or plan, using the same cream, will undoubtedly suit many per-
sons—try them both, if fond of nice dishes.

Bread to Pry in Batter.— One table-spoonful of sweet, light dough;
make it into a thin batter by 1 cup of sweet milk; add 3 or 4 eggs, 1% cups of
flour, and 1 tea-spoonful of salt. Cut light bread into thin slices, dip into this
batter, and fry in hot lard. Sprinkle with powdered sugar and garnish with
jelly, if desired.

Remarks.— yfhGxi you have not the light dougl- on hand to make into a
batter, simply beat an egg or two, according to the number of persors to fry

'MM

486

DB. CUASE8 RECIPES.

for, add a little salt and a very little flour, rubbed smooth in a little cold water-
dip in your slices of bread and fry as ubove, or, I think, butter or drippings {»
better than lard, as the lady says in " Frying after Ham."

Pried Bread, After Ham. — After frying good smoked ham or
shoulder, beat 2 eggs and 3^ cup sweet milk together, dip slices of stale bread
in this, wetting both sides; fry and turn quickly. — Mrs. M. C, Wanemaker, New
viUe, Ind., in Blade.

Bread Pudding, Pried. — When you have bread pudding left over
from dinner, it is very nice, next morning, to cut it into slices; then dip (»ach
Bide into cracker crumbs; then into beaten eggs, slightly salted, and again into
the crumbs; then fry a nice brown, in hot fat to float them; Uike out with a
skimmer or ladle, and drain a moment; serve liot, with powdered sugar over
them.

Prer Sb. Toast.— Any moat left over from roast beef, veal, turkey or
chicken is. lo be freed from bone, finely chopped, using the gravy left, or a
beaten egg and a little butter, to moisten it; while quite hot, the toast being all
ready and nicely buttered, put tlie mixture over each piece, and send to the
table hot.

Remarks. — The French people are not only careful to save everything in
the line of food, but always re-make it into some nicer dish than at first, and
which you would not suppose to have been served before. In this is the secret,
not only of their living well, but cheaply.

Stale Bread, to Pry, or Egg Toast.— Take 2 eggs, beat well; 1 cup
of milk, and flour to make a stiff batter. Cut stale bread into thin slices, and
dip into the batter, and fry a nice brown, in sweet butter. Serve hot, with
butter, sugar or sauce, as you choose.

Remarks. — With coffee alone, or with "*;her articles, this makes a nice dish
for breakfast. Well, now, at the risk of being a little out of place with the fol-
lowing plan of cooking eggs, as it is for a breakfast dish, and as these toasts are
most generally used at breakfast, I shall give a plan of cooking eggs for break-
fast in this place, although it properly belongs with the egg dishes. It will be
found very nice, and is as follows:

Eggs, Pried or Baked, for Breakfast. — Put a table-spoonful of
butter into a tin-plate, upon the top of the stove, and break in 10, or any num-
ber of eggs needed for the meal, a little salt and pepper, allowing the eggs to
cook until the whites are "set; " then slip the tin-plate into a china, or stone-
ware plate, and send to the table hot. If your stove-oven is hot, they will cook
in half the time, if put into the oven.

OUSTAB.D — How to Make. — If wanted rich with eggs, some use as
many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nut-
meg to taste. Some persons use only 3 or 4 eggs to a qt. of milk — suit your-
self, therefore, when they are not plenty. Vanilla or lemon extract may take
the place of nutmeg for a change. Dikectigns — Eggs to be well beaten, and
the sugar then beaten in to get it all dissolved; then the milk and seasoning;
place in a pudding-dish, or in cups, which is the more tasty way, and bake in

^■pi

VABTOUS DISHES.

487

a Blow oven about l{ hour, or until the custard Is firm In the center— when
it is done. Some times nutmeg and lemon-oeel ar? grated over the top of a
custard, when served, in place of mixing in when made

Custaxd, Frosted. — Five eggs well beaten (reserving three whites for
meringue), 1 qt. of mills, 5 table-spoonfuls of sugar, 3 tea-spoonfuls of vanilla,
pinch of salt; put in a pudding-dish, which place in a pan of water in the
oven and bake. When nearly baked, put upon the top the meringue made
with the 8 whites and 2 table-spoonfuls brown sugar to each white, and any
flavoring. Bake a light brown. — Domestic Monthly.

Custaxd, Without Eggs.— New milk, 1 qt. ; flour, 4 table-spoonfuls;
sugar, 2 table-spoonfuls; nutmeg or cinnamon to your liking, and a little salt.
Directions — Place the milk over a quick fire, and as soon as it boils, having:
rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded^
add the sugar, spices and salt. Bake, of course.

St. James Custard. — Place over the stove 1 pint of milk, in which put
one large handful of bitter almonds that have been blanched and broken up.
Let it boil until highly flavored with the almonds; then strain and set it aside
to cool. Boil 1 qt. of rich milk, and when cold, add the flavored milk, ^
pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well
together. Bake in cups, and, when cold, place a macaroon (a cake highly
flavored with almonds) on top of each cup.

French Tapioca Custard.— Five dessert-spoonfuls of tapioca, 1 qt. of
milk; 1 pt. of cold water; three eggs; one heaping cup of sugar; one tea-
spoonful of vanilla, and a little salt. DmECTioNS — Soak the tapioca in the
water five hours. Let the milk boil in a farina-kettle or in a kettle set into
boiling water; add the tapioca and water, and a little salt. Stir tmtil boiling
hot, then add the beaten yolks and sugar. Stir this constantly about five min-
utes, but do not let it get too thick, or the custard will break. Pour into a
bowl, and add the whites of the eggs previously beaten to a stiff froth; stir
them in gently. Flavor and set aside in a glass dish till cold. Serve with
canned or brandied fruits; it is a very delicious dessert.

Remarks. — The French are celebrated for the amount of labor required or
the changes to be made, but their dishes are also celebrated for their excellence.
The Irish moss or carrageen, as called in the next, as well as tapioca, makes a
nice dish.

Carrageen Custard.- Procure carrageen (Irish moss), 1 oz., and divide
into 4 parts; 1 part is enough for 1 mess; put the moss into water and let it
remain until it swells; then drain it and put it into 2% pts. of milk and place
it over a fire; let it boil 20 minutes, stirring continually; then strain it, sweeten
with loaf sugar (any white sugar will do), put into cups. <^nd grate nutmeg
over the tops.

Remarks. — This is also served cold, of course. Any of the moss that ia
black, or dark colored, is not fit for this use any more than it is to make a nour-
ishing drink for invalids.

488

DR. CHASE'S RECIPES.

Apple Custard. — Pare and punch out the cores of 6 apples (at least 1
for each person to be at dinner); set them in . new tin bread pan with a very
little water, and stew them till tender; then put tlieni in a pudding dish with-
out breakinp-; fill the centers with sugar, and pour over them a custard made
of 1 qt. of milk, 5 eggs, 4 ozs. of sugar (1 cup will not be too much), and a
very little nutmeg; set the pudding dish in a baking pan half full of water, and
bake it % hour. Serve it either hot or cold, at the dinner.

Remarks.— Fox the cold serving, let it be what is left over, as most people
like hot dishes for dinner.

Corn Meal Custard.— Com meal, }i lb.; sweet milk, 1 pt.; boil to-
gether 15 minutes; and add butter, % lb. ; 6 well beaten eggs; rose water, salt
and sugar, to taste. Bake carefully, not to burn the top.

Remarks. — As we have corn meal puddings (which see), why not custard
also? I think for tlie number of eggs 1 qt. of milk might bo used, without
detriment to tlie custard, making more, and still be rich enough for most peo-
ple. I know it will be nice, if nicely made. Custards are generally served
cold, at "tea;" but this would be nice hot for dinner, as well as cold at tea-
time.

Snow, or Book Cream, a Substitute for Custard. — "Boil a cup
of rice in new milk till quite soft, sweeten with powdered sugar and pile upo»
a dish. Lay upon it, in different places, bits of currant jelly or preserved fruit
of any kind. Beat the whites of 5 eggs with a little powdered sugar to a stiff
paste, flavor with vanilla, and add to this, when beaten very stifif, a table-spoon-
ful of rich cream and drop over the rice roughly, giving it the form of a rock
of snow."

Rema/rka. — Ornamental as well as a delic'-^us dish at tea.

ESSENCES — Lemon and Others.— As lemon and other essences or
flavoring extracts are called for with custards and other dishes, in this connec-
tion there can be no better place than here (between the custards and ice-creams)
for them. The following is from a lady writer, no doubt — S. A. C, of Oco
nee, HI. — and will he found practical and good. She says: " Best alcohol, 1
pt.; lemon oil, 1 oz. ; the peel of 2 lemons; put all in a fruit jar; let it sland 1
week, shaking 2 or 3 times daily; remove the peel and bottle for use. I have
used it 2 years and pronounce it much better than any I cer bought. Nearly
all essences are made in the same proportion as lemon. "

Remarks. — This writer is correct as to the proportions. The peel gives
lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or
orange peel, then filled with alcohol without the oils, makes a nice, highly-
flavored extract. The author has made them for his wife, in her life-time,
many times. Sliced pineapple, no doubt, will do equally well for that most
delicious flavor.

Ice-Creams and Water Ices, Strawberry. — As the "Widow
Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I
will give it first. She says: "Rub 1 pt. of ripe strawberries through a sieve,
add 1 qt. of cream, % lb. of white sugar and freeze."

VARIOUS DISHES.

480

It&markt. — No " foolin' " with this; it is jxiifoct, having the pure flavor of
the strawberry and the richness of the cream itself, without alloy. But as some
persona will want a more olaboratn one, we give the following, although I do
not know its originator:

Parisian loe-Cream, the Best.— Rub well together 12 egga and IJ^
lbs. of white sifted sugar; then add 3 qts. of perfectly fresh and pure cream;
flavor as below named and cook in a farina boiler — a tin vessel set in a larger
one containing hot water — stirring constantly till it thickens, but it must not
curdle. Strain through a fine sieve and put on ice to cool. [The author can
Bee no reason to strain, except it be to get the sugar all dissolved unless some of
the egg curdles.] The more slowly the freezing is performed the firmer will be
the product. When completed let it remain in the freezer with fresh Ice and
«all around it for several hours to ripen. [This is the French of it.]

For Flavors for Ico-Creams.— For 2 qts. use either 1 table-spoonful
of extract of vanilla, 1 table-spoonful of extract of lemon and of lemon juice,
or 1 pt. of finely strained strawberry juice with 4 ozs. of sugar, or 3 ozs. of
chocolate and 4 ozs. of sugar dissolved in a little water and strained. Or the
berries themselves or nice ripe peaches, as in the next recipe.

Ice Cream with Berries or Peaches.— Fruit frozen' with custard
may not be particularly good for the digestion, but as it is a popular dish, it is
well to know how to insure success when preparing it. Take 1 qt. of milk and
1 qt. of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any
custard to beat the yolks of the eggs and the sugar together; then all the lumps
can be crushed without difficulty and there is less danger of the eggs looking
stringy. To this quantity of custard one large pint of ripe berries, or peaches
cut in small pieces, is the due allowance. To my taste 1 qt. is not too many.
Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a
farina kettle, or in «- pail set in a pan of water. When thick take from the fire,
remembering that it will be a good deal thicker when it is cold. When cold
stir in the fruit, and freeze as you do any ice cream.

Remarks. — This was published in the London {Out.) Free Press, sent me by
my daughter, Mrs. Dr. Mills, living there, and I will vouch for it, and support
the writer in the use of the quart instead of a pint of the berries. Strawberries,
raspberries, red or black; blackberries, either should be perfectly ripe; or per.
fectly ripe peaches, cut into quite small pieces, may be used with satisfaction
without other flavoring. Mix in well just before putting into the freezer.

Ice Cream Lemon. — Nice morning's milk, 10 qt?.; sugar 10 cups; yolks
of 10 eggs; corn starch, 3 table-spoonfuls; extract of lemon, 1 table-spoonful.
Directions— Pour a quart or two of the milk upon the sugar, and' see that the
sugar is thoroughly dissolved ; rub the corn starch smooth in a little of the milk
and stir in with the beaten yolks of the eggs, then the extract, and freeze at
once, as but little time can be given to it at hotels or picnics.

Bemarks. — I have eaten it, and know it is very nice. The following is also
made by the same confectionery cook, who gave me the recipes while I was

400

DR CHASE'S RBCIPKa,

treating a sister of hers, whom Hhc came in often to sec, and hence the acquain>
tance and this information.

Water loes, Lemon. — t ouricen ^emoriH, wnitcs ot 18 ukk^i ^tigar, lo
cups; vanilhi extract, 1 tou-spoonful; woter. Diukctionb — i^oiir over the sugar
8 qts. of boiling water, and boil 10 minutes; add 6 qte. of ice water and tho
Juico of tho lemons; then the beaten whites of the eggs, and vanilla, and freeze.

Bemarka. — Of course, these water ices are simply the juices of any fruit
you desire the flavor of, diluted with water, properly sweetened to taste, and
frozen the same as ice cream. If you wish to use fruits, as oranges, Iwrries,
etc., which contain but little acid, the flavor may be heightened l)y the addition
of tho Juice of a lemon or two, according to the amount l)eing made, as the
following:

Orange loe. — To avoid the seeds, etc., press out and strain the juice of
1 dozen good-sized Florida or other sweet oranges, rubbing off the yellow zest
of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using
an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls;
sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if
necessary. Set in a cold place to cool before freezing.

Remarks. — It will be noticed in the first, above, vanilla extract was u.scd,
but I should use the extract of the fruit used, as the taste will be truer to nature,
■while the amount there given I should expect to be wliolly lost from the largo
amount of lemons used. A pint of the juice of strawberries to each 3 qts. of
•water being used, would give their very nice flavor to an ice; the sugar and
other treatment tlie same. The first time I ate of these water ices was at Cape
May, where my son and myself had run down from the Centennial, at Phila-
delphia, to spend the Sabbath. At that time they were made very plain— all
there was of the recipe I got by inquiry was " 8 lemons to ?!,% lbs. powdered
sugar, 1 gal. of water and freeze." But it was very nice, even as thin made.

SALADS, BELISHES, ETC.— There is probably no branch in the
line of made-up dishes that will show a woman's skill to better advantage than
in the variet^^ of articles to which she can apply a well made salad to givj
piquancy — i. e., a pricking or sharp stinging, still a pleasant ta.ste— to her saiacs
or relishes for the dinner or tea-table. These may be eaten hot or cold, but I
think that, like myself, most people prefer them made in time to get cold l)efoi e
perving. Sometimes the salt, sometimes tho sour, and sometimes tlie mustard,
jr other spices may be made the most prominent, as she shall choose, or as the
.nature of the article used for the body of the .salad shall require. Salads give a
relish to bread and butter, and comes nearer satisfying all tastes than almost
all, if not all, dishes; and if not made too piquant (too strongly spiced) are not
as unwholesome as thoy are generally believed to be. Salad oil — pure sweet oil
— whicli the author lias a great di.s ike for on account of its taste, is the richest
article used in making salads; but &is the place of the oil can be so nicely filled
■with melted butter, or rich cream (the butter is considered best), in making a
"salad dressing," he recommends rather than condemns their use. Any of tlie
salad dressings may be applied, mixed "with simply chopped cabbage, chopped

/A mo us D I SUES.

481

or sliced potatcn, or any kind of chopped meat, as well as tc the moro clabor*
ately mixed dishes.

Salad Dressings, to Make Cold— Which may he put upon almost
any cold dish 'sfi, over from dinner, as cold potatoes, beets, string beans, meats,
chiclien or flsh. and cabbage, or uncoolted cttl)bttge or lettuce in its season; any
of which should be chopped rather finely and heaped in the center of a platter
or bowl of sufficient siz" 'o allow mixing with it tlie salad drcssip'r, to be m^\do
as follows: Take an eve aa-spoonful of ground mustard and a salt-spooniui
of salt and mix into a paste with gootl vinegar. It is best to use a fork for thi»
and to mix in a soup plate. Now add the yolk of 1 egir, being carefid not to
allow the white to follow; stir the yolk thoroupl)ly through the mustard and
begin to add the sweet oil or melted butter, as \ proftT, in small portions,
not more than a tea-spoonful at a time, but add couiinuallyas you mix. If the
dressing becomes too hard, or looks stringy, add a tea-spoonful of vinegar from
time to time, but not often. It should become a light creamy ma.s3, and it will
if it is properly stirred; and you go on adding oil or butter and vinegar until
you have ihv- recessary quantity (using moro mustard and salt at the beginning
and the yolk of another egg, if the quantity is known to be for a half-dozen
persons or more), when you taste to see if it is sufficiently salt or sour or piquant
with the n.ustard; and if not, add either as you wish. Now this dressing is to
be placed upon the chopped cold potatoes, or other chopped cold article or raw
chopped cabbage or lettuce, and properly mixed through it with the fork, or
two forks may be handier, leaving "rough and rocky" in appearance, or
smoothing down with a knife blade, as you choose.

Remarks — If this is Msed upon any cold article, a few fresh lettuce leave*
may be stuck around the edge, or sliced bits of fresh tender radishes; or a few
salt herrings split into fibers, and laid around, or put upon the dish, will meet
with general favor. Many of these ideas I have taken from W\e American Gro-
cer, a very reliable paper upon any class of subjects, to which it calls public
attention. It is usual, when cold chicken is chopped, or other cold meats, for
the ground work of the salad, to chop the white part of the celery, if you have
it. to make an equal amount as there may be of chicken, or meat, and mix
evenly together; then after the dressing is mixed in, garnish with, or stick
around, the green tops of the celery. When cold potatoes are used for the
ealad, men will generally like it better; a small onion is also chopped finely,
and mixed with the potatoes, ladies generally prefer it without, so a compro-
mise might be made by using an onion half the time, or occasionally.

Salad Dressing, to Make "With Heat.— Although this is particu-
larly adapted to raw, chopped cabbage, or lettuce, in its season, it will be found
nice for cold meat, chicken, etc. Cabbage, % a small head; or fresh, crisp
lettuce, in equal amount; vinegar, 1 cup; 1 egg; sugar, 1 table-spoonful; made
mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; a little salt and pepper. Direc-
tions — Chop the cabbage or lettuce finely, stirring the salt and pepper into it,
and put into a bowl, or dish to await the dressing. Beat the egg, sugar and
butter together, and add the mustard and vinegar, stirring well; put the mix.

493

DR. CHASE'S RECIPEa.

ture into a stew pan upon the stove, stirring all the time, until it comes to a
boil, when it is to be poured over the cabbage, or lettuce, or meat, as the case
may be. The articles being all mixed cold it does not curdle; and the constant
stirring while heating prevents its curdling duiing this process. The Qerman
girl, who first prepared this for us, brought it to the table hot, as her people
prepared it; but there being some of it left over, I found that myself and family
liked it better cold. So had it prepared, after this, in time to get cold by plac-
ing on ice, whether for dinner or tea. It is nice at either meal. I will also give
a few others, ,,

Salad Dressing for Tomatoes.— The author's preference for cold
salads is shown to be the preference of others also, by the following: Take off
the skins with a sharp knife, cut into thin slices, and lay in a salad bowl. Make
a dressing by working 1 tea-spoonful each ot salt and made mustard, i^ tea
spoonful of pepper, the yolks of 2 havd boiled eggs, with 2 table-spoonfuls ot
melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar.
Pour over the tomatoes, and set on ice or where it is cool for an hour before
Sfciving. — Rural New Torker.

Potato Salad. — A potato salad is easily prepared, and very nice alone;
but if you have any cold fish, as called for in this recipe, it gives an additional
relish. If you have no cold potatoes, boil or steam a dozen with their jackets
on; when done peel and let stand till entirely cold; then slice them J4' inch
thick; mix with some fiakes of cold boiled fish (halibut, cod or salmon) and
pour over them a salad dressing made with 6 table-spoonfuls of melted butter
or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, % the
quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1
cupful of vinegar. Boil well, then add 3 raw eggs, beaten to a foam; remove
directly from the fire and stir for 5 minutes; when thoroughly cold turn ovei
the salad. Garnish with slices of pickled cucumber, cold beet, hard boiled
eggs, celery or parsley.

Remarks. — It strikes the author that if there is no cold fish on hand that a
sprinkling of cold chopped turnips would do remarkably well, for variety's
sake, to mix with the potatoes. They make a nice dish mashed with potatoes,
for dinner, why not in a salad also.

Cream Salad Dressing, in Place of Mayonnaise, or Salad Oil.

— Rub the yolks of 2 hard boiled eggs through a sieve, 1 dessert-spoonful of
dry mustard, 1 table-spoonful of butter, 1 tea-spoonful of salt, % pt. of cream;
(dther juice of 1 lemon or 2 table-spoonfuls of vinegar, and as much cayenne
pepper as can be taken up on the blade of a small penknife. This is a good
substitute for mayonnaise (given below), for those who like myself, do not like
oil, for any dish of vegetables, chicken, or upon meats, at dinner or tea.

Mayonnaise, Beal, or French Dressing for Salads.— Yolks of
2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful eacli of pepper, salt, and brown
or moist sugar. Directions— Mix the yolks of the eggs raw with the pepper,
0^t and sugar (a wooden spoon is said ^o be best to work it with); then begin t»

, ■> . .. "■■■ ■ ■ 'I ■

VARIOUS DI8HE3.

408

work In, little by little, th<5 salad oil (the author thinks not above 1 table apoon-
ful for each yolk used — the amount wpj not given by Warne's Ilouel Cookery
(English), from which I quote, but left to depend upon its creaming with the
lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep
by your side the lemon, cut in two. As soon as the oil and eggs begin to mix,
squeeze in some of the lemon juice, adding more oil, drop by drop, (little by
little, as above mentioned, I think best, as drop by drop, unless you have a
helper to drop it, would be too slow for Americans), then more lemon juice, till
all is finished. Let it be a perfect cream before you use it, and mix in a cool
place.

Remarks. —I have no doubt the mixing in a cool place will be an important
point in keeping the oil less "greasy," as we say. In case the lemon juice ia
not acid enough to make all of a creamy consistence, add by degrees stirring all
the time, as much good vinegar as will accomplish it. It is generally used for
chicken, but may be used on anything used for salad, by those who prefer the
oil, in place of butter or cream. It is simple and easily made.

Lobster Salad.— Take the inside of a large lobster, boiled and cold;
mince it finely; the yolks of 2 hard-boiled eggs, mashed fine, with 4 table-spoon-
fuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste;
mix all well, and add celery or crisp lettuce, also to taste; then garnish with
hard-boiled eggs, sliced, when served.

Chicken Salad. — Although there are general instructions that ought to
enable any one to prepare a salad for a chicken, yet, as there are s^me people
who can only work upon specific or positive directions, I will give one so
explicit and plain that none can go amiss: Take a good-sized spring chicken,
weighing 2*^ or 3 lbs. ; boil it till perfectly tender. When perfectly cold, pick
the meat from the bones, and if the skin is at all tough remove it, and chop the
meat to the size of peas; also, if "you have it, chop the white part of 4 or 5 heads
of celery to the same fineness, and mix together just before serving, into which
the dressing which has been made in the following manner is to be mixed:
Rub the yolks of 3 hard-boiled eggs smooth with 1 tea-spoonful each of mustard
and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good
vinegar, and if you like cayenne, as mvich as will take up upon half the length
of a penknife blade; chop the whites of the eggs finely and mix in; then mix
evenly into the chicken an celery mixture, or chicken alone if you have no cel-
ery mixture, and garnish with the green leaves of the celery or other sweet
herbs, as you like.

"The Salad Bowl"— The Poetio EfifUsion of the Bev. Sya-
ney Smith; or, A Clerical Salad Adapted tr All Dishes,
Whether Meats, Fish or Vegetables.— Our salads t Duld not be com-
plete without this one in verse to help rivet the proportions and other points of
importance to the memory of all lovers of salad dreasii-e. He says:

494

DR. CHASE'S RECIPES.

Ill

" To make this condiment your poet begs
The powdered yellow of two hard-bofled eggs, i ' '- . ., '" ,

Two boiled potatoes passed through kitclien sieve* ' , ^j ; ; ■

Smoothness and softness to the salad give. , . . , '.

Let onion atoms lurk within the bowl,

And half suspected animate the whole. '

Of mordant mustard, add a single spoon,
Distrust the condiment that bites too soon. ,

But deem it not, thou man of herbs, a fault.
To add a double quantity of salt; '

Tour times the spoon, with oil from Lucan crown.
And twice with vinegar procured from town;
And lastly o'er tlie flavored compound toss
A magic soupgnn of anchovy sauce.
-, . O, green and glorious! O, herbaceous treati
. 'Twould tempt the dying anchorite to eat.

Back to the world he'd tempt his fleeting soul.
And plunge his fingers in the salad bowl.
; Serenely full, the epicure would say,

Fate cannot harm me, I have dined to-day."

Remarks. — Tou will notice here that a couple of potatoes are brought in,
and the smallest proportion of onion also, and a caution against too much mus<
tard or cayenne, if that is used, not to bite too soon, with twice as much' vine*
gar, also ot oil, while some use more oil than vinegar; and, lastly, a soupgon
only of anchovy sauce (soupfon being the French for the least bit), a "sua-
picion " only that a little has been used, as the anchovy sauce is a highly,
flavored sauce, the anchovies with which it is made being a small fish of the
herring tribe, having a striking flavor of their own. A bit of that, if obtained,
or a small amount of any of the catsups, "Worcestershire or any other sauce,
may be added to this or any other salad dressing; but the anchovy nor any
other need be used unless you choose.

SAUCES FOB THE ^AJSL'E,— Worcestershire Sauce.— The Drug.
ffisis' Circular and Chemical Gazette gives the following reciiDe for making Lee
& Perrin's Worcestershire sauce, which is undoubtedly the most celebrated and
popular sauce in the market. It is made in such large quantities that few,
unless it be those manufacturing sauces, would undertake to make it; but it
may be reduced (say by 15, or any less number, if one chooses) so as to bring it
down to the wants of a family or neighborhood for the year. It is as follows:
"White wine vinegar, 15 gals. ; walnut and mushroom catsups, of each lO gals. ;
Madeira wine, 5 gals.; Canton soy, 4 gals.; table salt, 25 lbs.; allspice and
coriander seed, powdered, of each 1 lb. ; mace and cinnamon, powdered, of
each ^ lb. ; assafcetida, 4 ozs. dissolved in brandy, 1 gal. Mix together and let
stand 2 weeks. Then boil 20 lbs. of hog's liver in 10 gals, of water for 13
hours, renewing the waste water from time to time; then take out the liver,
chop it fine and mi.x it with the water in which it was boiled, and work it
through a sieve and mix it thoroughly with the strained liquor which has been
standing two weeks; let settle for 24 hours and carefully poiu" off the clear
liquor and bottle for use. Prime."

Remarks. — I aliould think the last part, at least, would have to be filtered.

VARIOUS DISHES.

495

or carefully strained again, to get rid of the sediment from the liver. If for
sale, it had all better be filtered. And for me, I should prefer that the assa-
foetida be left out; yet in this amount, about 60 gals., its distinctiTe taste would
not be noticed.

Canton Soy, to Make.— Boil 1 gal of haricot (kidney) beans (I think any
large bean will do as well) in sufficient water to soften them; add 1 gal. of
bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and
water, 2 gals, more, and keep for two or three months in a tightly bimged stone
jjiig. After this, press out the liquor, strain and bottle for use. It is chiefly
used for fish. It was originally brought from Japan, made there from a bean
known as the Dalichoa »oya, hence, for short, soy, or Canton soy, as it was
shipped largely from Canton, East Indies. Its relish must come chiefly from
the salt, which adapts it more particularly, as I should judge, to fresh flsh, or,
^ in this case, making a nice addition to the Worcestershire sauce. '

CoLary Sauce. — Celery, 2 to 4 large heads; veal or chicken broth, 1 or
■2 cups, and cream, or rich milk, 1 or 2 cups (i. «., if 2 heads of celery are used,
1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade
of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table*
spoonfuls; water. Diueotions — Wash the celery carefully, cutting out all
dark spots; then boil it 15 minutes in salted water; drain away the water, and
cut into dice-like pieces; rub the butter and flour together in a sauce pan, add-
ing the veal or chicken broth, cream, or milk, and the blade of mace or bit of
nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when
it may be poured over the meat or fowl, or served in a gravy boat, or bowl, and
let each person suit himself as to a free or less free use of it. Mace and nut-
meg are the only spices that seem to agree with the very fine flavor of celery;
but they may, or may not be used, as you choose.

Celery Sauce (or Fiiree), as Made in India.— Clean 8 or 4 heads
of nice celery, divide and cut into small pieces, using the white part only; boil
V in a sufficient amount of white stock. Season with white pepper, salt and
LUtmeg. When it is tender add a small piece of butter, rolled in flour, and 3
table-spoonfuls of cream. Warm it up again, but do not let it boil. Poured
over turkey, chicken or wild duck. — Indian Domeatio Economy and Cookery.

Mint Sauce (or Puree), as Made in India.— Wash nicely half a
handful of young, freshly gathered green mint; pick the leaves from the stalks,
mince them veiy fine, and put them into the sauce boat, with a spoonful of
sugar, and 4 spoonfuls of vinegar. Served with hot or cold roast lamb, or mut-
ton. — Indian Domestic Economy and Cookery.

Remarks. — The word puree is becoming so common, I will give the follow-
ing explanation of it:

Puree, Explanation of. — The word comes from India, and means a
soft, pulpy mass, or sauce, made from either meats or vegetables, fruit, etc.,
reduced by cooking, beating, mashing and, if necessary, rubbing down to a
smooth pulp in a mortar, and then mixing with a sufficient amount of liquid,
whether it be stock or broth, for gravies; or milk, cream, etc., for sauces. A

■M

496

DB. CILiSE'S RECIPES.

puree, then, signifies a sauce, taking its distinguishing name from the meat,
vegetables or fruit from which it is prepared, seasoning being added to suit the
kind being made. A catsup is really a puree of tomatoes. So whenever you
sec the word, which has now, even, become quite common in our own country,
you will understand, at once, its character and manner of preparation. I have
explained in other places that butter they call gliee; salt, with them, is nemuck.

Sauce for Beefsteak, or Cat ip Improved. — Black pepper, whole,
and salt, of each 1% ozs. ; allspice, whole, horse-radish and small pickled
onions, of each 1 oz. ; ground mustard, % oz. ; good catsup, 1 qt. Directions
— Pound the pepper and allspice finely, then bruise the radish root and onions
together, and put all into the catsup, in a jug, cork and shake daily for 2 weeks,
and strain through coarse muslin and bottle for use; or moderate heat, applied
to all, in a sauce pan, for 2 or 3 hours, then strained, will obtain the full
strength of the spices. If too thick for use after the heat, thin suitably with
good vinegar.

Remarks. — It will be found very nice for any roasted or boiled meats, as
well as steak.

Chili Sauce. — Large, ripe tomatoes, 20; good sized onions, 6; large
green peppers, 8; salt, 3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground
cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves,
% tea-spoonful; good vinegar, 6 cups. Directions — Mash the tomatoes, chop
or slice the onions and peppers, mix all in a porcelain kettle or large tin pan,
and boil tUl perfectly soft, and when cool rub them through a colander, and
cook down to a proper consistency, tliat of catsup, and bottle for use upon
meats, chicken, turkey, etc.

Remarks. — To " bottle," means to bottle and cork tightly. And all sauces,
catsups, etc., should be kept in a cool cellar, except the one being used from.

Piccalilli, A Good Substitute for Sauces.— Green tomatoes, 1 pk. ;
1 large cabbage, 1 dozen onions; chop them fine and put on % pt. of salt and
let them stand over night; then drain off the brine, and scald in weak vinegar
and drain off again; p- "i now add 6 good-sized green peppers chopped fine,
liaving removed the seeds before chopping; J^ to 1 pt. (as you like best) of
grated horseradish ; then season with ground spices to suit the taste, at least
1 table-spoonful of allspice and pepper, and half as much dry mustard; and also
% table-spoonful of cloves. Now, in packing in a jar, if 6 to 8 or 10 quite
small cucumbers (whole), which have stood in salt and water over night, are put
upon each layer of an inch or two in thickness, they will be found a valuable
addition, putting one in each sauce dish when served at table. Then all being
closely packed, just cover with good vinegar, boiling hot, and cover closely, or
put up in fruit jars, if plenty, and you will have a dish, as the saying is, " nice
enough for a king," the author says nice enough for a better man than a king —
nice enough for "an American citizen."

Chow Chow With Cucumbers.— Take 6 large cucumbers just before
they ripen, peel them, cut in strips, and remove the seed; 4 white onions, 6
£Ood-sized green tomatoes, and ^ a head of cabbage. Chop all fine, let them

VARIOUS DISHES.

497

stand in salt water over night, then pour off the water and add vinegar and
spices to suit the taste. — Tribune.

Remarks. — See piccalilli to judge about the amount of spices, the principal
difference being that cucumbers are in the lead in place of tomatoes and cab-
bage. Three or 4 green peppers can be added if desired in any case, seeded and
chopped as in the piccalilli. v

Chow Chow "Without Cucumbers.— Take to 1 peck of green toma-
toes, 6 large onions, 1 dozen green peppers, 1 large cabbage; slice the tomatoes,
sprinkle over them 1 tea-cupful of salt, let them stand over night, drain off the
liquor, chop fine, add the onions, cabbage and peppers, also chopped fine; put
on the fire to cook, with enough cider vinegar to cover, then add black pepper,
cinnamon, cloves and allspice to suit the taste. Cook till tender, then cover
closely in jars, but it will keep without sealing.

Cole Slaw. — ^When cabbage is cut fine, seasoned with pepper, salt, vine-
gar, and a little sugar, it is generally called '' Cold Slaw," but our heading i»
the right one, as it was originally made from the stalk and tops of a species of
the cabbage family, but which does not head like the cabbage — kale, probably^
tlie leaves of which curl and wrinkle, but does not head properly. For y^ hea<j
of cabbage finely chopped, about 1 table-spoonful of sugar, a pretty free use ot
pepper and salt, with good vinegar, makes a nice dish with but very little
trouble.

Cole Slaw With Cream.— For J^ head of cabbage, chopped fine, take
1^ cup sweet cream, ^ as much vinegar with a table-spoonful of sugar in it, and
mix with the cream ; having salted and peppered the cabbage, pour over the
mixture when ready to serve. Is also very fine.

Cole Slaw With a Hot Dressing.— Slice and chop very fine 1 head
(or enough for the family) of cabbage, and season with salt and perper. Beat
3 eggs well together; mix with it 1 cup of vinegar, 1 tea-spoonful of unmixed
mustard, 1 table-spoonful of sugar, and 1 table-spoonful of butter. Bring to the
boiling point and pour over the cabbage.

Remarks. — If the yolks only are beat and put in at first, and the whites
beat and put in after removing from the fire, there will be no danger of curdling
—the whites of eggs are very liable to curdle, especially if not stirred all the
time while heating with the other ingredients. If not eaten till it gets cold, I
should prefer it for my use to leave the butter out, to prevent a kind of greasi-
ness in taste and appearance.

Hot Slaw. — Butter the size of an egg, % cup of milk, yellow of 2 eggs,
1 tea-spoonful of salt, J^ tea-spoonful of pepper, small level tea-spoonful of dry
mustard, and 3 table-spoonfuls of vinegar. Put the butter into the skillet with
tlie fine cut cabbage and the other ingredients, and stir all the time until the
cabbage heats well through. — Western Rural.

Remarks. — The following will also be found a very nice way to cook cab-
bage for variety's sake.

Cabbage Baked, Very Nice.- Select a firm head of white cabbage,,

quarter, rinse, and boil 15 minutes; pour off this water, and put on more hoi
as

498

DR. CUASE' 8 RECIPES.

water and continue to boil until tender; drain off the water and set aside till
cold; chop fine and season with salt and pepper, and a table-spoonrul of butter;
beat 2 eggs well, then boat them into 8 table-spoonfuls of rich milk, or cream is
better; mix all well together, and bake in a moderate oven till nicely browned.
—Farmer's Wife, in Toledo Blade.

Remarks. — I knew from the nicety of the dish that she was a wife that a
farmer ought to be proud of, or, as the saying goes now, might well afford to
"tie to." The same of the following:

Baked Cabbage With Grated Cheese.— Boil a firm white cabbage
for 15 minutes in salted water, then change the water for more that is boiling
and boil until tender. Drain and set aside until cool, then chor) fine. Butter a
baking-dish and lay in the chopped cabbage. Make a sauce in this way: Put
1 table-spoonful of butter in a pan; when it bubbles up well stir in 1 table-spoon-
ful of flour, add % pt. of stock and % pt. of water, both boiling. Stir until
smooth, season to taste with pepper and salt, and mix well with it 4 table-spoon-
fuls of grated cheese. Pour this over the cabbage, sprinkle rolled cracker over
it, dot with lumps of butter and place in a quick oven for 10 minutes. This is
almost as good as the more aristocratic cauliflower when cooked in the same
manner.

Currie Powder, as Made in India.— Take coriander seeds, well
roasted, 2 ozs. ; tumeric, pounded, 2)^ ozs. ; ciimmin seed, 2 ozs. ; fenugreek,
^ oz. ; mustard seed, dried and cleaned of husks, J^ oz. ; ginger, dried, 2 ozs. ;
black pepper, 2 ozs. ; dried chillies (the pod of the Guinea pepper; we use our
common cayenne), IJ^ozs.; poppy-seed, IJ^ozs.; garlic, 1% ozs.; cardamons,
1 oz. ; cinnamon, 1 oz. ; all ground finely and mixed well and bottled.

Remarks. — As to the roasting of the coriander seeds, I should not, nor should
I use the fenugreek. We use it only in horse medicines in this country, so
far as I know. The poppy-seed I should not care to use, either; they may do
for East Indians who eat so much opium, but should not want them " in mine."
I will give a recipe from the Detroit I'ribune which, I have no doubt, was the
kind of curne powder used in making the chicken currie given in another place,
of which I partook, and have explained there, as the lady there referred to told
me she obtained the powder in Detroit already made. I will only say here I
like it extremely well. If the amount given there to make a currie proves too
hot of cayenne use less of the powder next time. It is certainly warming and
comforting, even to a dyspeptic stomach, and I believe healthful for any one,

India Currie Powder Americanized.— Take of ground cinnamon,
mace and cloves, each, 1 dr. ; coriander seed and fresh yellow tumeric, each, 2
ozs. ; black pepper and small cardamon seeds, each, J^ oz. ; cayenne, J^ ou.
Put all through a good mill and mix well; put in a closely-stopped bottle.

Remarks. — The tumeric is of no particular value, except ;o give color to
the powder. It has slight aromatic and stimulant properties, but they are so
slight it is seldom used in medicine except to color ointments, etc. So if the
color (yellow) is not desired, it can be left out without detriment to the powder.
If this powder is not as hot Mdth cayenne as some may desire increase tiio

VABIOUa DISHES.

amount by J^ dr. ar whole dr. at the next making. It Is better to add to rather
than to get in too much at first to suit those y ho cannot bear the cayenne if too
much is i)ut in. For myself, I should prefer to add i^, or at least J^, oz. of
finger root tj this currie powder and leave out the tumeric altogether, as the
ginger is both aromatic and stimulating and a very healthful article, as well as
pleasant to the taste, while the tumeric, as mentioned before, is only for its
•color. . . y

Catsup, Tomato. — The editor of the Journal of Gommeree saye the
following recipe for tomato catsup has been in use in his family for fifty years.
Certainly it is old enough to be a good one. He says: Take 1 bushel of toma-
toes, cut them in small pieces, boil until soft, then rub them through a wire
sieve, add 2 qts. of the best cider vinegar, 1 pt. of salt, ]4 lb. of whole cloves,
1^ lb. of allspice, 1 table-spoonful of black pepper, 1 good-sized pod of red
pepper (whole), and 5 heads of garlic. Mix together and boil until reduced to
one-half the quantity. When cold strain through a colander and bottle, sealing
the corks. It will keep 2 or 3 years, as fresh as when first made.

Ttemnrks.-^'Whh. the pod of red pepper in place of so much caye^ ae, as is
generally put into catsups, it will be as strong as most people desire it; but if no
red peppers are at hand, a small amount of cayenne, say )4. * tea-spoonful,
would equal it. More can be used by any one desiring it stronger, and even if
3 or 3 red peppers were put in it would not be too highly seasoned to suit my
taste. Let each one suit himself. If I was making this for myself I should
not use only half as much cloves as the editor does; but let each one suit his
own taste. Cloves, however, as well as red pepper, or cayenne, are rather
piquant (sharp and biting) to the taste.

Mushroom Catsup. — The editor, or some writer in the London, Ont.,
Free Press, in answer to an inquiry by " R," gave the following recipe for mak>
ing mushroom catsup, and as it is quite a common thing with the English peo-
ple, I will give it, believing it to be better than that made by our own people,
who so seldom make it; and as it is called for in making the Worcestershire
sauce, previously given, I give it a place. When properly made it is a nice
thing, for I obtained some at one time of an English butcher, at Ann Arbor,
wiiile I was living there, which had been made by another Englishman living
near (all English, you see), and it was splendid. This writer says: " Put alter-
nate layers of mushrooms and salt in an earthen jar, using at least }4 ^^- o^
salt to 2 qts. of mushrooms, and in this proportion for any amount. Let them
stand ^ a day; then cut the mushrooms in small pieces and let them stand 3
days longer, stirring them well once a day; then strain them, and to every quart
of juice add allspice and ginger, each ground, J^ oz. ; powdered mace, J^ tea-
spoonful; and cayenne, powdered, 1 tea-spoonful. Put all into a stone jar, set
it in a kettle of boiling water, and let it boil for 5 hours, briskly; then let it
simmer in a porcelain kettle for % of an hour. Let it stand all night in a cool
place: in the morning drain off the clear liquor and bottle it. Cork the bottles
and seal tightly. The smaller bottles you use the better, as the catsup will not
keep its distinctive flavor long, if exposed to the air, by opening frequently."

•«oo

DR. CHASE'S RECIPES,

Currant Catsup, for Baked Beans.— "A. B. C./Mnthe Masnaehu-
aettH Pknu/hman, gives the following plan for an excellent catsup from currants,
which needs no comment of mine. He says: I send you a recipe for making
currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as
a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand
It to mean), add 8 lbs. of sugar (brown wiH do nicely); 1 pt. of vinegar; 1 table
spoonful, each, of cinnamon, pepper, cloves, and allspice, and ^ table-spoon
f ul of salt (I should not be afraid of a whole one). Scald them well % of an
hour, then put in bottles and cork tight; it will keep for years; and as farmers
generally have a quantity of currants that go to waste, I would like them to try
this, and I think they will never be sorry.

Remarks. — The author thinks so too, that no one will be sorry for trying it,
although it would seem to me that % of an hour only to scald, or more pro-
perly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I
would sooner risk it on 2 hours moderate boiling. I know it will be nice while
it does not sour — the longer boiling will ensure this — still, if it will " keep for
years," it is long enough. It will be as nice on other meats as on pork and
beans, hence make plenty of it, if you have the currants that gc^to waste.

G-rape Catsup. — Pick 5 pts. of catawba grapes Irom the stem (Concords
or Delawares will do, but are not so tart); wash them and let drain; then sim.
mer till they are so soft you can rub all but the seeds through a colander (I
think grape seeds will go through an ordinary colander, a wire sieve would be
better) with care. After this is done add 2 pts. of brown sugar, 1 pt. of vine-
gar; 2 tea-spoonfuls each of allspice and cloves, and 1 table-spoonful of cinna-
mon, IJ^ tea-spoonfuls of mace, 1 of salt, and ^ a tea-spoonful of red pepper.
Put all into a .porcelain kettle, let them boil slowly until they are as thick as
you like catsup to be. Bottle, cork and seal. — London, Out. , Free Press.

Remarks. — Keep these proportions for any amoimt desired to make, it will
be found good.

Cucumber Catsup.— Cucumbers are said to make a nice relish for
meat, In winter, treated as follows: Grate about 8 dozen medium sized green
cucumbers and sprinkle pepper and salt to your taste (pretty strong I should
say) over them; and allow a small sized white onion for each bottle.
Heat enough cider vinegar to cover and pour over. Put up in large mouth
bottles, and pour melted wax over the corks. If the air is kept from them,
when you open a bottle in mid-winter, the odor will be delightful to the lover
of the sometimes dangerous cucumber.

Remarks. — It seems to the author that if they were scalded in the vinegar,
there would be a greater certainty of keeping nicely, although the cucumber
flavor might be not quite so natural.

Fresh Cuoumbers, How to Prepare for the Table.— Slice them
into cold water having plenty of salt in it, for an hour before dinner. In this
way there is but seldom any bad effects from their being used freely; and if
you have not the hour for aoaking, slice into a plate and sprinkle on plenty of

VARIOUS DISHES.

601

salt, then turn another plate over them and shake a few minutes, and drain off
the salt water and serve as usual, with vinegar and pepper, and a little more
Bait if needed, which will also avoid the danger of colics, etc.

Catsup, When Out, How to Make a Supply.— When your cat-
sup gets low, or is all gone, take some canned tomatoes and add vinegar and
spices, as in the Chili sauce, and boil slowly about 80 minutes, and strain if
you choose; it will go further without and be nicer too.

Remarks. — As we have just been giving a grape catsup, we will also give
the plan of preserving grape juice by canning, as I cannot see why it may not
be kept in this way sweet and nice for common service, as well as for minco
pies, for which a writer says it is "better far than brandy or cider." The
writer says:

Grape Juice to Can for Common Service, etc.— Prepare the grapes
as for jelly, let the juice be boiling hot, and can it in the same way you do
fruit. It is excellent for mince pies, better far than brandy or cider.

Remarks. — It can be better only in that it is richer in body and flavor than
cider made from a poor quality of apples. If I was going to boil it I should be
careful to skim off all the scum that would arise, which would remove all pulp
of the grapes, that would have a tendency, if left in the juice, to start a fer-
mentation, although if kept air-tight and in a cool cellar I do not see how it can
ferment. It will be purer and clearer, however, if the pulp is thus removed by
skimming. Should it be too tart on opening for common purposes, a little
fiugar might be added to make it more palatable, and still it would be far more
pure than much that is purchased for this purpose. Only 1 lb. of lump sugar
to each gal. might be put in and dissolved by the heat to remove the scum,
which would give it more spirit and also help to preserve it, bottling or can-
ning, remember, while hot.

Canned or Bottled Wild Grape Juice.— Pick off all bad ones and
scald stems and all with a very little water to start the juice, press out and
strain, boil and skim, and can or bottle while hot. Makes a nice drink for the
sick or well. One lb. of sugar to 1 gal. of the juice will make a nice wine, in
kegs or barrels.

JELLIES— Jelly Bag, Jams and Preserves, How to Make.—

General Remarks.— 3g\\{g3 have, of late years, become very popular, and are
much more frequently used than formerly, and, therefore, the housewife who
gets hers up the nicest, i. e. , the clearest or most transparent, and having the
purest flavor of the fruit of which it is made, carries off the premium of the
neighborhood in which she lives. We will do our best, so that all may
have them equally nice. In the first place, only the choicest, ripe fruit should
he used, if plentiful ; if not, use such as you have, but cut out bad spots, and
do not pare nor core any of the large fruits, as apples, pears, etc., as much of
the flavor is contained in these parts; but they should be washed and quartered,
■or even cut finer if very large, making all pieces as nearly the same size as
practicable; then cook perfectly tender and strain through the jelly bag. preaa-

602

DR. CHASE'S RECIPES.

Ing as little as possible to get all the Juices and not to press the pulp through
any more tlian you can help, nor should any more water be put In in the cook*
ing than is absolutely necessary to prevent burning till the juices start by the
heat, never more than to barely cover the fruit.

The Jelly Bug is usually made of flaiuicl, 10 or 12 inches across the mouth,
and tapering to a point, the whole being 18 or 20 inches long, unless large
amounts are to be made, in which case make as largo as needed; and if only-
very small amounts are to be made, straining throu^^h a piece of flannel will
do. If a bag is made there should be a stout cord around the top to suspend it
with, over a pole or some other convenience, to drain thoroughly before any
pressure is applied; then, if you choose, for clearness' sake, remove this and
net another dish, using the first drained off for your choicest friends. Press out
then through the bag all you like, wliich will bi more of a jam than a jelly.
Jams and marmalades are much the same, thick and containing all tlie pulp, or
substance of the fruit.

JaTns and Marmalades contain the puree (wliich see for further explanation
of), pulp, or substance of the fniit; while jellies contain only, the juices, with
1 lb of nice white sugar to every 1 pt. of the juice — jams, about % lb. will do;
while preserves contain the whole fruit, and a pound of sugar to a pound of
fruit, but brown sugar may be used witli the two last, as it is cheaper and they
are not transparent to show the difference. Jams and niarmalades (for marmal-
ades, see Quince Marmalade,) need boiling or cooking until they are of a proper
consistence, like apple butter, or nearly so; while jellies only need sufficient heat
at first to raise the scum, which should be removed as it rises, after wiiich to
simply boil for a moment, or a few minutes — 5 to 20, perhaps, — according to
the stiffness desired; longer boiling, of course, with apples or other fruits which
are most watery. Pour into jelly glasses, if you have them, which have covers,
otherwise cutting white paper to lit the top of the dish used, dipping it in alco-
hol (some use brandy, but alcohol is purer), and laying on top of the jelly to
prevent moulding; then a paper or cloth, wet in the white of nn egg, over the
top of the tumbler or other dish, to secure it to the top and fiom the uir, will
make all as safe as a rubber and screw-top can will do.

To Preserve Peaches, Very Nice.— Pare them, and in quartering
remove from the stone. "V7eigh the fruit thus prepared and allow 1 lb. of sugar
(white or brown, as you choose,) for each pound of peaches. Put some sugar
In the bottom of the kettle, then p'mclies, and so on till all are in, having a
little sugar left for the top. Set the kettle on the back of the stove to heat
gently till the sugar is dissolved; then boil until clear and tender, beinjij carelv.l
to break the pieces as little as possible. Take off any scum that rises, and
when the fruit is clear, i. e., looks transparent, skim it out and put into your
jars to fill them abotit three-fourths full. Continue to boil the syrup until thick
enough, skimming when needed; then fill the jars with the synip while hot;
and it is not amiss, even with preserves or jams, to cover the jar with paper
soaked in alcohol before covering with cloths— or coarse paper. If they begin to
"work," t. e., to ferment, at any time, they were not boiled enough at first, and
it must now be done again. Some people think it gives a better flavor to take

VAllIOUS D I SUE 8.

608

tHo meats from perhaps one-fourth, or more, of the stones, cutting them In b!t»
and steeping In as little water as covers them to get their flavor, and putting it
In the syrup while cooldng. If I did this I should subject the parings to the
same process; and this should be done with pears and quinces, putting in the
tores also of them, to ensure their highest tlavor. Tiiis extra water, of course,
will he evaporated in cooking the syrup. Treat berries and other fruits in tho
sam manner; but, if you are not particular, continue the cooking without
skimming out the fruit, it is more likely, however, to mash <t up and make tho
])re8erves look mussy and more like jams or marmalades than preserves. Each,
one can suit herself.

In making jellies, jams or preserves from any kind of berries, currants^
grapes, etc., do not do it in a way to mash the seeds, which would injure their
otherwise very fine flavor. All fruit should be ripe to make good jellies. Aa
tliese refer to making jelly with apples, pears, berries of all kinds, grapes, etc.,
I need not give special kinds, except those made or flavored with other articles,
as chocolate, coffee, rice, farina, lemons, etc. Still, I will give two apple jel-
lies from other writers, to show that the instructions above given are borno
out or corroborated by others, and to show the old way of using lemons in
making apple jelly, which almost, if not wholly, destroyed the fine apple
flavor. The first is from a writer in tho People's Ledyer, the second I do not
know from whence it came, but both plans are good for their respective
ways of making them:

Apple Jelly. — Cut your apples in quarters (do not pare or core them),
dip each quarter into clear water, and put them into a jar to cook in the oven
until quite tender; then strain the juice as usual, and boil with 1 lb. of sugar
to 1 pt. of the juice. 1 he most delicious jelly will be the result, with the full,
pure flavor of the apple Heightened by the cores having been left in, and not
spoiled by the objectionable addition of lemon peel and lemon juice.

Old-Fashioned Apple Jelly.— Take 20 large, juicy apples, pare and
chop; put into a jar with the rind (yellow part) of 4 large lemons, pared thin in
bits; cover the jar closely, and set in a pot of boiling water; keep water boil-
ing hard all around it until the apples are dissolved ; strain through a jelly bag,
and mix with the liquid the juice of the tour lemons; to 1 pt. of juice, 1 lb.
of sugar; put in a kettle, and when the sugar is melted set it on the fire, and
boil and skim about 20 minutes, or until it is a thick, fine jelly.

Eemarks. — Here you see the apples were pared, and' one-fifth as many
lemons used as apples, which would make one think of lemons only, when
eating it; but if lemon flavor is preferred, it will do very well to make it in
this way. Suit yourselves, now you know both ways. Or you may like the
next one better.

Lemon and Apple Jelly. — Sugar, %% cups; apples, 2 large tart ones;
lemons, 2 good sized ones; pare the lemons with a sharp knife to get just the
thin yellow, and then peel off the white part, which is bitter, and throw away;
pare the apples, then grate them and the lemons; put all into a stew pan and
cook a few minutes, then strain or not, as you like.

B04

DB. CEASE'S RECIPES.

i:r!.(r

if.r

If not strained It will bo a kind of marmalade, or Jam; but, if to bo strained,
the apples need not be pared nor cored, but chopped (the spots and specks hay*
Ing been removed), in which case tlic inside of the lemons may be chopped also,
the yellow peeling being put in for chopping too. Either way it is nice; but If
not strained it would be for present eating rather than long keeping, unless an
equal weight of sugar was used.

Apple Cider Jelly.— Boil nice sweet cider until it becomes a firm jelly,
when cold. This, says a writer, is done in a large way, in the ordinary sugar
evaporators in which maple sap, or sorghum juice, is boiled; but it maybe
done in ordinary preserving kettles, if copper or brass. Enameled iron pots
may be used, but no plain iron ones, as these give a dark color to the jelly.

lifmarks, — I should think, that unless suga' was used, nearly, at least, in
the proportions given for jellies, generally, they would be too sour, or tart, to
please most tastes. I see one Mary, of Napa, Cal., has the knack of making the
most jelly I ever heard of, or could imagine, with only 1 pint of cider. Hear
her: To 1 pt. of clear, sweet cider, allow 1 pt. of cold water; 2 lbs. of sugar;
1 package of gelatine, 1 large pt. of boiling water. Soak the gelatine tmtil it
. is entirely dissolved in cold water; then add to this the sugar, a spoonful of
i cinnamon, the juice of 2 lemons, the grated rind of 2, then the gelatine. Add
the cider last; then put all in a thick flannel bag, and let it drain. Do not
squeeze it at all. Put it in bowls or glasses, and set it away to cool.

Bemarka. — This is no doubt the place where the saying started, "aa
big as a pint of cider." It will make more jelly, notwithstanding the add!,
tions over-top the foundation, or starting jwint, and the taste of cider will be
iost, that is all.

Chocolate Jelly.— Grate 4 table-spoonfuls, heaping, of chocolate, and
put into y^ pt. of cold, sweet milk, with % oi a. lb. of white sugar. Soak a
fmall package of Cox's or other nice gelatine in cold water enough, only, to
cover it, and when softened put it into 1 pt. more of milk and dissolve by heat;
and when it boils, pour the milk containing the chocolate and sugar into it,
stirring briskly; and when it boils again pour into a mold, or cups, and set it
in a cold place. Serve with sweetened cream.

Remarks. — Although called, and it will be, a jelly, yet, it is much like a
blanc mange. Very nice for those who love the flavor of chocolate.

Coffee Jelly.— Mrs. W., of Eau Claire, Wis., sends the following way
-of making coffee jelly to the Blade, of Toledo. She says: Soak % a box of
Oox's gelatine }4. *" hour, in i^ a teacup of cold water — as little water as pos-
sible — 1 qt. of strong coffee, made as if for the table, and sweetened to taste
(it will take considerable sugar); add the dissolved gelatine to the hot coffee,
stir well, strain in a mold rinsed with cold water just before straining in; set
<on ice or in a cool place. Serve with whipped cream. This jelly is very pretty
formed in a circular mold, with a tube in the center; when turned out 1111 the
space in the center with whipped cream, heaped up a little.

Remarks. — The only objection I can find with this lady, uono wUh the
recipe, i? that there may be other " Mrs. W.'s" there, so her identity ^js lost.

VARIOUS DISHES.

OOS

I have a slstor living thore now, a Mrs. Wanzor, but I am protty suie sho Ib not
the ono.

Farina Jelly.— Boll 1 qt. of new milk; whilst boiling, sprinkle In,
slowly, ^ lb. of farina (kept by grocers); continue the boiling from J^ to a
whole hour. Season with 6 ozs. of sugar and 1 tea-spoonful of vanilla. When
done (this will bo known by it t Jelling when cooled), turn Into a mold and place
It on ice to stiffen, Serve It wlih whipped cream. — Uarper'i Bazar.

Quince Jelly. — "Wash aud wipe, then pare and slice them (as the quince
Is hard and tough, and also being a dry fruit), put Into a stone jar, 1 cup of
water to every 4 lbs., with the peeling and cores, by which you get the pure
flavor; put the jar into a pan or kettlo of boiling water and boil until perfectly
soft, the jar being covered; then strain through the jelly bag and use a lb. of
sugar for 1 pint of juice, as with other jellies, but do not spoil Its purity of
flavor by adding any other flavoring. [See, also, " Quince Marmalade," fol-
lowing the jellies.]

ClaretWine Jelly.— Gelatine, 1 oz., soaked In cold water, % pt., till
soft; then boil until dissolved and add a tumblerful of currant jelly, ^ lb. of
white sugar and 1 bottle of claret wine, stirring over the Are until the sugar la
dissolved; then beat the whites of 8 eggs and stir in briskly for 2 or 3 minutes,
removing from the flre and still stirring 2 or 3 minutes longer, then strain
tlirough the jelly bag. If nicely done, it will be clear and of a fine red color.

Port Wine Jelly, for the Sick.— Gelatine, J^ oz., soaked and dis-
solved in 1 gill of water, as in the claret above; add a tea-spoonful of thick
gum arable water, a little grated nutmeg and a table-spoonful of granulated
sugar, stirring well together in a stew-pan, adding now good port w'p", J^ pt.,
Vating to a boiling point, seeing that the sugar is dissolved, then pour Into tuii.-
Olers. Makes a fine jelly for the sick, to eat as a "jell" or to dissolve In a
little cold water as a drink. Very nice when wine is admissible, which it gen-
erally Is.

Grape Jelly. — As a more particular guide in making jelly from any of
the berries, currants, etc., and. to also corroborate my previous instructions, I
will give the plan of a writer in the Detroit Post and T^'ibune for making from
grapes. She says: "Pick the grapes from the stems (the same should be done
with currants) and simmer them till soft in just enough water to cover ther;,
pour into a jelly bag and strain. Measure the clear liquor in pts. and pour
back Into the kettle (a bell-metal one is best, scoured perfectly bright) and boll
gently 20 minutes, skimming constantly. Then add for every pt. as measured
1 lb. of white sugar and boil until it is hard enough when cold. Heat the
glasses and pour Into them while hot. Cover with egg paper."

Remarks. — I would first put alcohol paper, pressed down along on the top
of the jelly, as in our general remarks, to prevent a possibility of mold on the
top. Treat strawberries and all other small fruits in the same manner. Rasp-
berries are often mixed with half as many currants, when plentiful, to Increase
the amount of jelly, otherwise made in the same way. I have never seen any
cherry jelly, but I should think it would be nice. It might need a little longer

508

DB. CHASE'S RECIPE8.

boiling, as their juices are very watery; but the flavor and color would be " tip.
top."

Grape Jam, Marmalade, etc., Bemove the Seeds for.— To get
rid of the seeds of grapes, with thumb and fingers press out the pulp conttdn.
Ing the seeds and throw the skins by themselves. Put the pulps in the kettlft
with very little water and boil till the seeds will separate easily; then run
through a sieve, which retains the seeds; then put pulp and the skins together
(the skins may be boiled in a little water till quite tender before mixing); then
add the sugar, ^ to 1 lb., as you choose, to each lb. of grapes and cook as
fruits till thick enough to uit. Very nice for pies or as a sauce, and if cooked
down rather thick makes an excellent marmalade.

Tomato Jelly as a Meat Sauce.— Wash them carefully, if of the
rough kind, cut them in pieces and stew them in only sufficient water to prevent
burning, strain through the jelly bag, sugar pound for pint, as for other jellies,
except boil briskly until it jells, depending upon their being very juicy or not.

Bice Jelly, or Blano Mange.— Boil 1 cup of rice in water, 1 qt., (in
the rice kettle is the best way). When perfectly tender, rub through a hair or
wire sieve, or mash very smoothly, while as hot as you can work it; sweeten to
taste, and flavor with vanilla or nutmeg, and put into a mold or cups to cool.
Serve with cream and sugar.

True Bice Jelly. — Rice flour and white sugar, each, 1 lb. ; boil in water,
1 qt., until the whole becomes glutinous; then strain or drain through the jelly
"bag, and put into cups, mold, or glasses, as you choose. Very light food,
either of these, but also very nutritious.

Lemon Jelly for Jelly C-'^ke.- Take 6 large lemons, grate the yellow
rind and squeeze out the juice. Mix with them thoroughly, 3 lbs. of sugar.
Take 12 eggs, retain the whites of 4, and beat the others thoroughly; then put
all together into a saucepan, which place in a pan of boiling water, and boi
15 minutes, stirring constantly. This is very nice to lay up jelly cakes with.
The whites retained come in for frosting the cakes, using powdered sugar to
make pretty thick if you wish it hard. The less sugar the softer the frosting.
At least 1 table-spoonful of sugar to the white of each egg.

Quince Marmalade or Jam.— Pare, core, slice, and weigh the fruit,
stewing the skins and cores in a dish by themselves, with water enough to just
cover. When the parings are tender, turn into a cloth bag, and squeeze out
every drop of juice; put the quinces into the kettle, pour over the juice, cover,
and let cook slowly, stirring and mashing with a wooden spoon (or potato masher,
if very tough,) until the pieces have become a smooth paste. Now add % lb. of
white sugar t» each pound of the fruit, boil 10 minutjg longer, stirring con-
stantly. Remove from the fire, turn into jelly jars and tie down. — Rural New
Yorker.

Remarka. — If this was carefully cooked longer, or until quite thick like
apple butter, as remarked above, there would be less requirement for absolutely

excluding the air.

']■■

VARIOUS DISUKS.

50?

Quinces, A Few When Canning Apples.— When quinces are
scarce I have known a lady with whom I have boarded to put a few with her
apples in canning, which, for my taste, at least, made both better. Cooking^
together, cf course, till tender, using sugar to suit the tartness of the apples.

CANNING FRUITS, CORN, ETC.— How to Avoid Breaking?
the Cans — General Remarks and Directions.— It is a conceded ftvct
that if fruit is properly put up in air-tight cans and kept in a dry, cool place, it
is safe from fermentation; much difficulty, however, has been experienced by
breaking cans when putdng in the hot fruit. This difficulty has been entirely
overcome by a cousin of mine, Mrs. Joseph Sanders, living near Bear Lake,
Manistee county, Michigan, by wringing a large towel out of cold water, rinsing
or wetting the can with cold water also, then wrapping the can with the cold,
wet towel, being also careful to have the can sit on the towel, and every part
covered with two or three thicknesses, and immediately filling with the hot fruit.
I have seen her doing it; and a recent letter from a daughter of hers assures mo
that her mother " has put up her fruit in this way for ten years without break-
ing a can." Have no fears in adopting it. After the fruit is canned, and stood
an hour or two to cool, re-tighten the tops, as the cooling sometimes leaves them
loose enough to admit air; then it is well to turn the cans bottom up over night
ot long enough to see they do not leak, for, if the juice leaks out, air would
leak in and spoil it. It is not necessary to put in sugar when canning, unless
you choose to do so. Use enough to make it palatable for the table when used.
One-fourth to % lb. of sugar to 1 lb. of fruit, according to its sourness, will be
found plenty to suit most tastes. For apples, pears, etc., which are not juicy,
a syrup made with 1 lb. sugar to 1 qt. of water does well to heat them in and to
All the crevices among the fruit. Observe well these points and no trouble will
arise. Rhubarb, it will be observed below, can be put up in jugs; tomatoes I
have known to be put up in jugs and keep well; so may other things, also, no
doubt, when cans can not be obtained in quantities sufficient. Small cans fot
small families, however, are best, as the fruits do not keep long after bein^
opened. If a dark room is prepared in the cellar for canned fruit, strawberries,
and some others will not lose so much of their bright colors as they do in a
room where the light is not shut out. With these general directions I need give
but few recipes for samples of those out of the general lines of fruit.

Canning Strawberries. — A lady says she uses i^ lb. of sugir to 1 lb.
of the fruit sprinkling it on over night, then brings to a boil in the morni.^g, —
in porcelain or brass, — and kecjnng it in a dark, cool place, as the light discolora
them, although it does not hurt the flavor.

Rem 'ks. — This corroborates the author in points that she refers to.

Canning Grapes.— Take fully ripe and sound grapes (Concords and Isa-
bellas are very nice for this purpose), pick from the stems and pulp them, by
pressing slightly with thumb and finger upon each one. Put the skins in a sep-
arate dish; then heat the pulp and press tlirough a coarse cloth, or sieve, to
remove the seeds; then put juice and skins together in your kettle, and when
they come to a boil they are ready for the cans (see Mrs. Sanders' plan in the
gnncral remarks and directions above, to avoid breaking cans), and secure well

008

DR, CHASE'S RECIPES.

from the air; it matters not whether glass cans, or jugs, if properly corked
and sealed with wax.

Itemarks. — Familiarize yourselves with the directions to know they will not
leak the fluid out, nor the air in, before putting away, as above given. Cher-
ries, I cannot see why, if done in the same manner, get rid of the stones, will
not be nice for sauce or pies, as well as grapes, the stones, or seeds, are a nui-
aance, in either case. Currants, berries, or other ordinary fruits need no spe-
cial instructions; except it may be proper to say that some persons, in canning
peaches, boil the stODCs in a small amount of water to extract the flavor, then
heat the peaches in this water, sprinkling in the proper amount of sugar to fit
them for the table; and also put a piece of white paper dipped in brandy (alco-
hol is good, and cheaper) over the top before screwing on the cover.

Canning Bhubarb Plant, Tomatoes, etc.—" Pansy," in writing to
one of the papers upon this subject, says: Last summer I removed the skin
from a quantity of rhubarb, put it over the fire with a very little water, watch-
ing it closely to prevent it burning, boiled it 10 minutes, stirring occasionally,
and filled and sealed one-gallon jugs, carefully corking them; used commoii
sealing wax; and it is as nice now as the rhubarb we get from the garden in
the summer. Grapes are just as nice this way as they are in glass jars. I put
away 44 qts. of tomatoes and rhubarb in this way, and never lost 1 pint. I use
glass jars, too, for preserves, peaches (canned), and sweet pickles; but I deci-
dedly prefer jugs, for it is no trouble, and everything keeps so well in them.

liemarks. — Rhubarb makes as nice a sauce, stewed, and sweetened to taste,
as it does pies; and to be able to have it in winter, put up thus cheaply, will
add to the variety of side dishes, and life's comforts generally.

Canning Bhubarb in Cold Water, Without Cooking.—" 8. D.,"
of Vernon, Mich., directs through one of tlie papers as follows: Cut the plant,
when fully matured, and wash it; put a cup of cold water in the can, fill with
the pieces, pressing it full, then fill to running over with cold water. Seal as
usual, and set in a cool cellar. When wanted pour the water into the vinegar
barrel. Make the pies as usual, except not quite as much sugar is needed as
for the fresh plant. I have tested tliis and know it to be good.

Remarks. — I cannot see why this is not a good and reliable way, although
it has been deemed necessary to heat everything before canning. This may not
be absolutely necessary. The water excludes the air from the crevices, and
keeping in a cool place prevents fermentation. Let those who have it plenty
try a few cans before going into it heavily. So with everything upon which
there is a possible doubt, is the way that our valuable things are found out.

Canning Sweet Corn.— It has been generally considered a very diffi-
cult thing to can corn, so it would keep well; but a writer at Walled Lake,
Mich., to one of the Detroit papers, thinks she has overcome; this difficulty, for
she says: If these directions are strictly followed, you can enjoy the same pleas-
ure that we have for years, of eating sweet green corn in winter. It will need
only to warm when you use it out of the can. Directions — Cut the raw corn
o£! the cob and fill your cans (after thoroughly scalding theqi) with tlie com.

VARIOUS DISHES.

609

take a spoon and press veiy hard so as to fill the can full, put on the cover
loosely. Put the cans into your wash boiler after puHing something under
them to prevent them from breaking. I use the grate from the bottom of the
oven. Fill in cold water up to the bulge of the can, put on the boiler cover
and boil 4 hours, take off the stove and let stand until cool enough to handle,
fasten the covers tight and set in a cool place in the cellar. I usually get mine
ready in the forenoon and boil after dinner.

liemarks. — There is not a doubt but what if this pl„j is followed, strictly,
being sure that the cans are entirely full, when the cover is screwed down, but
what it will keep nicely. Tin cans are used by those who put it up for sale, in
large quantities, pressing full, then soldering on the top, boiling for the 4 hours,
then piercing a hole to let out the air, and soldering up the hole, at once, which
makes all secure. If this long boiling is too much trouble, you must take the
old way of packing with salt, as next given.

Canning or Putting Up Green Com With Salt.— Take the com

when just right for the table, which should be the case above as well as in this,
and scald it in the ear, as done for drying in the old way; then cut from the cob
when cold. Place a layer of salt J^ an inch thick on the bottom of the deep
(not the flaring) kind of earthen jar or crock; then a layer of the corn about
2 inches tliick, pressing tightly with a potato masher or square-ended stick ; next
salt again, as at first, or a little thicker, say ^ of an inch, as you go up; and so
alternate till the jar is within an inch of the top, then fill wiUi salt and tie a
cloth over all. Set in a cool, dry cellar for winter use. To use, take out as
many layers as needed, free from salt as possible, and wash off all the salt
sticking to it; then soak in the evening and pour off at bed-time, and renew with
fresh water and soak over night; then pour off again, which will generally be
sufficient to remove the excess of salt, as the com will not take up as much salt
as supposed. Now taste a kernel, and if freshened enough, stew it for dinner,
if not, soak again. Adding a small amount of sugar when cooking is consid-
ered an improvement; some do this, even when cooking new corn in summer.
Bemarks. — A writer says: " I have used the above recipe for three years,
and find it to be most excellent, the corn coming out of the jar as good as when
first put down. * * * It is such a good thing that every body should know
it, and any one who tries it will not regret the experiment." If the canning is
too much trouble, or if the canned runs out before the winter is gone, you must
take one of the following plans of "Hulling, ".which is a great favorite with
the author, otherwise fill the place with hominy.

Hulled Corn, Improved Flans of Making.— The old way was to

make a weak lye from hard wood ashes to remove the hulls, but a writer in tho
American Agriculturist gives her plan as follows. She says: " Soak over night
by pouring over what you wish to make, hot water. In the morning put it
into an iron kettle with warm water enough to just cover it; and for each quart
of corn put in baking soda 1 table-spoonful, and boU till the hulls come off
readily; then wash in clear water mbbing off the hulls with the hands, soaking
and washing to remove the alkaline taste thoroughly; then boil until very ten*

S)R CHASE'S RECIFE8,

der, salting towards the last to taste. Turn into a sieve and drain tlioroughly.
Eat hot or cold in milk."

Bemarka. — I cannot see the object of drawing off the water in which it was
boiled. My mother and my wife always designed to have the water pretty well
coolsed away when done, then lift it together as much of the nourishment would
be drained off. (I sec, also, that the following writer does not drain.) It Is
very nice warmed up after frj'ing meat, to eat with the same, for breakfast or
any other meal, as well as with milk as the above writer only suggests. The
author has often wondered why people did not use more of it, and could only
account for it from the obiection of the women to work it from the lye with
the hands to remove the hulls. This difficulty has been overcome in the fol-
lowing recipe by using a clean broom for that purpose, which can be done
as well with the soda above as with the ashes in the next. So, now, I trust, all
lovers of hulled corn may have it in abundance, as it is a very healthful dish, as
well as a very cheap one, and relished by most persons if nicely done, i. e., if it
is freed from its alkalinity and cooked until it is perfectly soft.

Hulled Corn, or Making Hominy "Without Putting the Hands
Into the Lye.— Making hominy, or hulling com, is not a big job nor one
that we dread as we did " once upon a time," before we had learned this better
way. This is how we make it: Take the com of 1 doz. ears, put it in a kettle
with a good bit more cold water than is required to cover it, and down in the
•center put a stout muslin sack long enough to contain 1 qt. of good ashes. Let
it boil till all the strength is out of the ashes, then remove them and give the
corn more room. Have the tea-kettle on the stove with plenty of boiling water
in to pour into the pot as the other boils off, Do not boil hard, but steadily.
When the outside begins to come off the grains they are done enough. Now
remove from the Are, drain off and empty the corn into a tub of cold water.
Instead of rinsing with the hands, as our blessed grandmothers did, take a clean
broom and swash and sweep the com about in the tub "like forty," drain off;
add 2 or 3 pailfuls of clean, cold water, and go over the cleansing process about 3
or 4 times; then drain off and stand the tub of corn where it may have a chance
to freeze all night. This is as good for it as boiling. In the morning take a
part, or all of it, and put it on to boil in cold water, and cook slowly until done.
Never stir hominy; if you begin it you must keep it up, or it will burn fast to
the bottom of the pot. Put a little salt in it. Have boiling water on the stove
ready to replenish. Instead of stirring, lift the kettle by the bail and give it ati
occasional twirl, this way and that, to keep it from settling to the bottom. Let
it boil until the grains are swollen and burst and lie up loosely. Leave in the
liquor when you take it off the fire, and cover it up until it is cold. Cook in
meat fryings, with a little of the water in which it was boiled. — Bonnie Doon,
"Boon's Hollow " in Michigan Farmer.

Rema/rks. — Although the name and place we fictitious,' the plan is good
and will prove satisfactory, else my name is not Dr. Chase. The freezing is
not absolutely necessary; still in freezing weather it is a help. I should be glad
to know, however, that every family would make it earlier, and later, too, than
during the freezing months. .

VARIOUS DISHES.

611

Hulled Corn, or Hominy, Croquettes.— To each cup of cold, soft-
boiled J ' — . or hulled corn, necessary for the family put 1 tea-spoonful of
melted butter or drippings, mashing and stirring it well together, then stirring
In a cup of milk, or sufficient to make a paste. Now beat an egg with 1 tea-
spoonful of sugar to each cup of corn used, mix in and, with floured hands,
roll into balls (croquettes) and fry in butter, or after the meat is fried, in tho
gravy. If made pretty dry, they may be dipped in beaten eggs, then in cracker
crumbs and fried in hot lard, as you would doughnuts for tea; and in this case
a little finely-chopped ham, veal or chicken mixed in will give them an addl*
tional relish. No comments, but simply a trial, is all that is needed.

Hulled Corn, Hominy, or *' Grits," to Bake.— Milk (always sweet
and nice, unless sour is called for), 1 qt. ; hominy, hulled com, "grits" (as kept
by grocers), cooked t' nder and allowed to get cold, 1 cup; 3 eggs and a littlo
salt; sugar, 2 table-spoonfuls. Directions — Bring the milk to a boil and stir
in salt and grits, or mashed hominy, or hulled corn, mashed, as the case may
be. If uncooked grits are used, continue to boil slowly about 20 minutes,
slowly, then remove from the fire, and when cool stir in the beaten eggs and
sugar, and bake in a moderate oven, 30 to 40 minutes. The top may be glazed
or meringued, with the beaten whites of a couple of eggs and a couple table-
spoonfuls of powdered sugar, or not, as you choose. Serve with any pu ling
sauce, or simple sugar and milk, as you like best.

. Remarks. — It will be seen by the foregoing recipes that hulled com, hominy
or grits can be got up in different ways, adding to the varieties of the table,
which all good housekeepers like to do. Certainly the cheapness of hulled
corn, which, when cooked and mashed, is as nice as the hominy, or grits, for
these dishes can be no objection to the rich, while it may be a convenience to
the laboring classes to use the hulled corn instead of the others, which are more
expensive.

Mush, Rye and Indian, to Make.— Take rather coarse Indian meal,
S parts; rye meal or flour, 1 part; stir in Indian first, and cook 15 Oi- 20 min-
utes; then the rye, mixing thoroughly; then cook slowly for an hour, with the
cover upon the kettle. Very nice and healthful with milk, or to fry, as next
given.

Mush, to Fry. — Beat an egg thoroughly, and loll a few crackers finely;
then slice the mush and dip in the egg, then into the cracker crumbs, and fry
in drippings, or after frying meat, or if wanted extra rice, ta hot lard as you
would doughnuts.

Polenta, or Italian Mush, How to Make and Use.— A writer
says: Boil 1 lb. of yellow Indian meal ("a piut is a pound the world around")
for J^ hour, in 2 qts. of pot liquor (water in which meat has been boiled); or
boiling water, salted to taste, with 1 oz. of fat in it, stirring occasionally, to
prevent burning; then bake % an hour in a greased baking dish, and serve it
hot; or when cold slice it and fry in smoking hot fat. This favorite Italian
«Jish, she adds, is closely allied to the New England hasty pudding, and to the
mush of the south.

DR. CHASE'S RECIPES,

i»emarA».— The difference is in simply leaving the " fat" out of the salted
water, using plain water instead of pot liquor. The French make the polenta
by boiling the flour of chestnuts, or finely powdered chestnuts, in milk. I think
this would be nice occasionally, the Italian frequently.

Baked Squash.— Boil and mash a medium sized squash in the usual
•way, and, when nearly cold, stir in the beaten yolks of 2 eggs; 8 or 4 table-
spoonfuls of milk; 1 of butter rubbed in 1 of flour and melted in the milk;
pepper and salt to taste as usual, and put into a buttered bake pan and set in a
moderate oven atil lightly browned; then having beaten the whites, and mixed
into them the crumbs of 4 or 6 rolled crackers with a pinch of salt and a tea-
spoonful of sugar, if you like, put it over the top and brown again, a few min-
utes; serve hot.

Remarks. — If summer squash is used, be careful to press out all the water
you car., as they are much more watery than the winter varieties.

Pried Squash.— ^Pare the squash and cut into rather thin slices (crook
necks are nice for this purpose, other rich winter varieties will do); make a thin
batter of flour and water, seasoned highly with pepper and salt; dip the squash
into it and fry with hot butter, or drippings, to a nice brown, each side. This
may be done in a hot oven, turning in either case.

Remarks.— li nicely done, it is very nice, and makes a good substitute for
sweet potatoes.

Bread Balls, or Croquettes. — Crumble stale bread or bread crusts
rather finely and moisten well with warm milk or warm water. If too moist
press out with the hand, season with salt and pepper, adding powdered sage or
summer savory, parsley or any other sweet herb, as you prefer or have on hand,
or a variety of them, as hinted in "Seasoning Fare" below, with a little soft-
ened butter and a beaten egg or two, according to quantity, to hold it in balls;
make with floured hands. To be fried after meat or put into the dripping-pan in
roasting beef, turkey, chicken, etc..

Remarks.— 1 think those who try them will say: "Most noble Festus
(author), thou art not mad, but speak the words of truth and soberness," in giv-
ing so nice a way to use up stale bread or crusts. These balls will be very nice
with the roast turkey and roast pig for Thanksgiving dinner (as below), as well
as for common use.

Thanksgiving Dinner, with Suitable Becipes, Bill of Fare,
How to Set the Table, etc.— And now I don't think I can do better than
to close the department of dishes for the table than in giving a bill of fare, with
suitable recipes for a Thanksgiving dinner, which was sent to the Detroit Post
and Tribune with the writer's plan fc • setting the table, etc., which will cer-
tainly be found of great assistance to new beginners and very handy to refer to
by every one upon such occasions, or when quite a number of visitors are to be
dined upon any occasion. If the writer's name was given I have it not at this
writing; but knowing the directions to be reliable, I will let her speak for her
self. She says:

VARIOUS DISHES.

51S

Thanksgiving is almost liere, and how shall we celebrate the day? I for
one believe in tlie old-fashioned Thanksgiving dinner. The following bill ot
fare may be of use to some of your readers:

Oyster Soup. Celcrj', Pepper Sauce,

Roast Turkey, with Currant Jellj'.

Baked Potatoes. Mashed Turnips.

Roast Pig. Carrots with Cream. Baked Beans, Cliopped Cabbage.

Pumpkin Pie. Plum Puddmg.

Apples. Nuts. Cheese.

Tea and Coffee.

For the table I prefer a white cloth with fancy border, and napkins to
match. A dasli of color livens up the table so, in the bleak November, wlieu
flowers cannot be had in profusion. Casters in the center, of course. Hanked by
tall celery glasses. At each end, glass fruit dishes filled with apples and nuts.
A bottle of pepper sauce near the casters, and a mold of jelly by the platter of
turkey, and small side dishes of chopped cabbage garnished with rings of cold
boile(l eggs. The purple cabbage makes the handsomest-looking dishes. Serve
the soup from tureens into soup dishes, handing around to the guests. After
tliis comes the piice de resistance, " Thanksgiving turkey." A piece of dark
meat with a spoonful of gravy, and one of white with a bit of jell}' and a
baked potato (I should prefer a spoonful of mashed) should be served on each
plate, leaving the other vegetables to be passed afterward with the roast pig.
After this the salad, and then the plates should be taken away and the dessert
served. Then come the apples and nuts, the tea and coffep, well seasoned with
grandpa's old-time stories, grandma's quaint sayings and kind words and merry
repartees from all.

Below I give some recipes for these old-fashioned dishes, hoping th^y may
be of use to some young housekeeper, preparing, perhaps, her first Thanksgiv-
ing dinner:

Oyster Soup. — Pour the liquor from 1 qt. of oysters, set over the fire with
1 pt. of boiling water; skim when it boils up, and add 1 qt. of sweet milk;
when it again boils up, stir in 2 tea-spoonfuls of butter rubbed in 1 of flour;
then add the oysters, and salt and pepper to your taste; let it boil only a minute
or two, and serve in a hot tureen. See, also, that the soup dishes are well
warmed before sending to table.

Boast Turkey. — Make a stuffing of moistened bread-crumbs, nibbed smooth,
with salt, pepper and powdered sage. Fill the breast and body, and sew it up
with a needle and coarse thread. Put in the oven in a pan with a little water,
basting it often. A turkey weighing 12 lbs. should roast at least 3 hours.
Having washed the heart, liver and gizzard, boil them an hour or so in a sauce-
pan; to make the gravy chop the jiblets fine; put them back in the water in
wliich tliey were boiled; add flour, rubbed smooth, in a little water; boil a min-
ute or two, and serve in a gravy boat,

Itoast Pig. — Sprinkle inside with fine salt an hour before it is put into the
oven; cut off the feet at the first joint; fill it very full of stuffing, with plenty
of sage in it; tie the legs; rub it all over with butter to keep it from blistering;
baste very often while roasting. It will require about 2% hours to roast. Make
gravy as for other roasts.

Carrots icith Oream. — Boil very tender with plenty of water; when done
slice into a saucepan with a gill of cream; let them boil up once; salt and pej)-
per to taste, and serve in hot nappies (side dishes).

Boston Baked Beans. — Take 1 qt, of white ))eans, wash and soak over night
in 2 or 3 qts. of water; in the morning pick them over and boil until they begin
to crack open ; put them in a brown pan ; pour over them enough of the water
in which they have been boiled to nearly cover them. Cut the nnd of a pound
of salt pork into narrow strips; lay the pork upon the top of the beans and
press down nearly even with tliem; bake some 4 or 5 hours.
3;3

614

DM. CHASE'S RECIPES.

Pumpkin Pie. — Stew a kettle full of pumpkin and prens it through a colan-
der. For a quart of the stewed pumpkin use about a pint or a little more of
sweet milk, 2 cups of sugar, 8 eggs and a tea-spoonful of ginger; bake in &
crust in a deep pie plate.

Semarks. — The pluto pudding will be found in another part of the book;
also salads, sauces or any other thing that may be desired upon Thanksgiving,
or most other important occasions. "Always room for one more " in an omni.
bus or street car, so I give one on

Seasoning Food, Sweet Herbs for— How to Baise, When to
Cut and Dry, and How to Preserve their Flavor, etc.— It is a mis-
taken idea that nicely flavored dishes are expensive. If purchased the herbs
cost but a trifle per oz., and if raised at home it costs only a trifle to buy the
seeds for them. The principal kinds used are sage, summer savory, thyme,
parsley, sweet basil and sweet marjoram, tarragon, mint, mace, cloves, celery
«eed and onions. The mints grow readily along small streams and the others
may be rais"d in boxes, even in the window or garden, wherever the sun will
shine upon iliem. Sage need not be gathered till the last of September or first
of October; summer savory, thyme and marjoram in July and August; basil in
August and September; tarragon and parsley in June or July, or just before
flowering; mints for winter use, when fully matured, in June and July. All
should be gathered on a dry, sunny day and dried in the shade, and best if care-
fully dried in an open, moderate oven, or else hung up close by a stove to dry
quickly. And when very dry is the time to powder and sift them, and then to
bottle and cork tightly or keep in air-tight cans, which saves their flavor per-
fectly.

Bemarkn. — The reason why French dishes are superior to other cooking is
that they are seasoned with a variety of herbs or spices, or both; and the flavor,
although indistinct {i. e., no one thing overbalancing another) from the variety
used in a single dish; yet they are remarkably fine in themselves. Do the same
if you wish an equally nice dish. [See, also, "Value of Sweet Herbs for
Stews." Vinegars, pickles and some of the more common dishes for the tablo
will be found in the Miscellaneous Department. J

mSOELLAUEOUS RECIPES.

1. "WASHING FLUID.— Labor-saving and Not Injurioua—

Concentrated lye, 1 lb., muriate of ammonia, and salts of tartar, each 2 oza.;
rain water, 2 gals. Diuections — Dissolve the lye (here is a lie, indeed, as lye
proper is a fluid, but tliis concentrated lye is a solid potash) in 1 gal. of the
water and the salts of tartar, and muriate of ammonia in the other gul. of water,
«nd put all into a 2 gallon stone jug, cork and shake, when it ia ready for use.
Put a suitable amount of water into your boiler for boiling your clothes; and
when it is of a proper heat to put in the clothes, if they are very dirty, stir in
I small teacup of the fluid, stirring well before putting in the clothes; if not
Very dirty, ^ cup will be plenty ; add half as much more to each additional
boiler, if more than one is to be used at the same time.

Remarkn. — To soak clothes over night in cold water, use half as much of
the fluid, stirred well into the water before putting the clothes into the tub
this saves very much in the labor of the washing, as it neutralizes
the grease, or sweat, and loosens the dirt, or rots its face; but re-
member, no soap should be put upon the clothes, nor into the soaking water,
imless you use our bar Stanley soap given below. If th^y cannot be soaked
•over night, soaking them from early-rising till after breakfast, will help consi-
Klerably, putting in some of the fluid, the same as directed for over night. Then
run througli the wringer, soap dirty places, and they are ready for the boiler,
as in the directions above, boiling 10 to 20 minutes, after which but very little
rubbing on the board will be needed, rinse well in the bluing water, as usual.

Mrs. Hardy, who gave me this receipt, and the foregoing instructions, is
my sister-in-law, who has spent most of her li > in a hotel, or a large boarding
house, where much washing was to be done, and this is her favorite receipt
after trying many others, and hence, from her practical knowledge and my own
knowledge of the nature of the articles, I have every confidence it will prove
satisfactory to all ; still, as there are those who have tried other receipts, and
think so m; of them, I will give a few more.

2. Washing Fluid or Powder.- 3al-soda, 2 lbs. ; borax, 1 lb. ; salts

of tartar, 2 ozs. ; muriate of ammonia, 1 }4 ozs.

Directions. I. For ilie Powder. — If it is to be used as a powder, pulver-
ize all, and mix thoroughly, put into a large mouthed bottle and cork for use,
and use one rounding tablespoonful in eacli boi'er of clothes, and half as much
for each additional boiler, and this same amount to a tub of clothes for soaking,
to be well stirred in, in either case.

II. For the Fluid.— It to be used as a fluid, dissolve the sal-soda and
borax in 1 gal. of water, and the other articles in another gal. of water, mix and

515 •• • .

/ \

""•H

516

DR. CHASE'S RECIPES.

put into a 2 gal. jug and keep corked for use. To be used in the same quantity
and in the .same way as No. I. •

3. Washing Fluid.— Sal-.soda, 1 lb. ; potash (or concentrated lye), 1 lb. ;
each dis.solvcd in 1 gal. water respectively, then mix together and bottle. — "Josie,"
of New York City, in Blade.

Remarks. — She does not tell how, nor how much to use ; but tlie author
says, use tlic same as No, 1, and a two gul. jug will do to hold it in. It will la
found good and no trouble to make.

4. Nenr Mode of Washing, Saving Time, Labor and Fuel.—

" The ill ellccts of soda on linen have given ri.se to a new method of washing,
whicl) has been extensively adopted in Germany, and introduced into Belgium.
The operation consists in dissohing 3 lbs. of soap in about 8 gals, of water as
hot as the hand can bear, and adding to this 1 teaspoon of turpentine and 3 of
liquid anunonia; the mixture must be then well stirred, and the linen steeped in
it for 2 or 3 hours, taking care to cover up the vessel containing them as closely
as possib.'f^. The clothes are afterward washed out and rinsed in the usual way.
The soap and water may be reheated and used a second time, but in that case
j4 teaspoonful of turpentine and 1 teaspoonful of ammonia must be added. The
process is said to cause a great economy of time, labor and fuel. The linen
scarcely suffers at all, as there is little necsssity for rubbing, and its cleanline.s3
and color are perfect. The ammonia and turpentine, although their detersive
(cleansing) actio :i is great, have no injurious effect upon the linen; and while
the former evaporates immediately, the smell of the latter disappears entirely,
during the drying of the clothes. — Rural New Yorker.

Remarks. — This writer speaks of the " ill effect of soda on linen," etc.; but
the author must claim if soda is properly used in washing, it will not injure
clothes, i. e. , if it is combined with potash or lime, which give it its causticity,
detergent or cleansing powers. For, during the past 20 years or more, I think,
of my wife's life, she always kept a washing fluid ready for use, made of sal-
soda and stone-lime, some of which was always put into the water to soak the
clothes in, and also into the water to boil them in, and I never saw a yellow
shirt, nor heard of any discoloring nor rotting of the clothing. I will guaran-
tee that by none of the processes here given will they be injured, nor become
yellow. Borax, which is particularly the thing used in the next, I know to be
an excellent article to cleanse clothing, as well as to cleanse the scalp from
dandruff. A teaspoonful of powdered borax, to water enough, washing the
head daily, will soon remove the dandruff, and leave the scalp in a smooth and
healthy condition.

6. Washing— The Use of Borax in Washing Linen, Flannels,
etc., — The following suggestions as to the use of borax in washing is from a
correspondent of the Western Rural who had tested them. She says:

" For an ordinary washing, use 1 teaspoonful (the author would say 2, for
borax is a neutral salt and it has no excess of alkali, nor acid, and therefore
does not injure clothing) of borax to 5 gals, of water and 2 ozs. of soap (it
would have to be soft soap, else dissolved); soak the clothes in this over night;
give them a thorough boiling, without wringing before the boiling. When the
clothes are very much soiled, see that the water is made soft with borax.
[Made to feel soapy.] 2 tablespoonfuls to a pail. Clothes thus washed will
not turn yellow."

MiaCELLANEO US.

517

In washing flannels, use 1 table-spoonful of borax to 5 gals, of water, with-
out soap. ' It will not shrink them. For starching linen, use 1 tea-spoonful of
borax to 1 pt. of boiling starch. For washing and bleaching laces, put 1 tea-
spoonful of borax to 1 pt. of boiling water, leave your articles to soak in the
solution for 24 hours, then wash with a little soap. For cleansing black cash-
meres, wash iq hot suds with a little borax in the water; rinse in bluing water
—very blue — and iron on the wrong side while damp."

Remark*. — For its use in removing dandruff, see the close of the remarks
last above. A drachm of powdered borax dissolved in 2 table-spoonfuls of
vinegar is said to be an excellent lotion for ringworm of the scalp; and its pow-
der dusted about pantries, libraries, etc.. Is also said to be effectual in driving
away roaches and other insects. — King.

The author does not have to say "said to be," about its driving away
roaches, as he has done it with great satisfaction, in drawers where they congre-
gated so it could be got upon them; they left on the "double-quick."

6. Borax, as Used By the Washer-Women of Holland and
Belgium. — "The washer- women of Holland and Belgium, so proverbially
clean, and who get up their linen so beautifully white, do it by the use of
refined borax (kept by druggists) as a washing powder, instead of soda, in the
proportion of a large handful of borax powder to 10 gals, of boiling water, sav-
ing in soap nearly half. All of the large wash'ng establishments adopt the
same plan.

"For laces, cambrics and lawns an extra quantity of the powder is used,
and for crinolines (skirts) rec^ui^ing to be made stiff, a stronger solution is
necessary. Borax being a neutral salt does not in the slightest degree injure the
texture of the linen. Its effect is to soften the hardest water." — Youman's Die-
tionary of Every-Day Wants.

7. Washing Fluid, Requiring but Little Boiling or Bubbing.

— "Camphor gum, J^ oz., dissolved in alcohol, % pt. ; borax, }^ lb.; sal soda,
1 lb.; dissolve the borax and sal soda in hot rain water, 1 gal., and stir in the
others, and put into a 2 gallon jug, having 1 gal. of cold rain water in it, cork
and shake, when it is ready for use. Directions — Put % cup of this to 1 pt.
of soft soap, and apply to the dirty parts of the clothing, and soak in warm
water % ^^ hour, or while breakfast is passing; need not then boil over 5 min-
utes. Washing will be done in half the ordinary time. Does not rot clothing,
but makes it white. Table-nloths stained with tea, coffee, or fruit, throw into
boiling water a few min\ites, when they will be free from stains (I have seen
statements to pour hot water through such spots would free them from the
stain), while soap or suds when the clothes are dry will set the stains perman-
ently." — Oermantown, (Pa.) Telegraph.

Remarks. — I take this to be a very good fluid, as it has neither turpentine
nor ammonia in it, and the quantity of camphor and alcohol is so small it will
not be liable to open the pores of the skin, by which means colds are so easily
taken by exposure while hanging out clothes after being over the hot suds in
washing. The Bark Shanty Soap, below, will be just the kind to use with this
fluid; but the common soft soap, such as is usually made from ashes and grease

ni8

DR. CHASE'S RECIPES.

of your own saving, Is, no doubt, the kind thfs Pennsylvanlan refers to. I trust
that all of our lady readers will be able to find something among these wosliing
fluids or powders that shall fully meet their wants. Bluings are Itept so gener-
ally now by the grocers and druggists they can be bought for less than they can
be made.

8. Flannels, To Wash and Dry, Without Shrinking.— Plan
nels should bo washed with as little rubbing as possible; or, better still, pound-
ing without any rubbing at all, and drying rapidly, and pulling freely, both
length-wise and across the goods, if you would avoid shrinkage.

0. Washing Muslins, Cambrics, and Calicoes.— Stir some of
the starch, after it is prepared for use, into the water in wliich any of these
goods are to be washed.

10. Or, soak them a while in water in which you have put 1 or 2 table-
spoonfuls of salt to a pail of water.

11. For Black and White Calicoes. — A cup or two of weak lye
to a pail of water is best for soaking in.

12. For Fink or Green. — One or 2 table-spoonfuls of good vinegar
to the pail of water is best.

13. For Purple or Blue.— Use sal soda, or borax, in powder, 1 or 2
table-spoonfuls to a pail of water; but, now, if yon use the washing fluid, above,
soak them a little in that, and wash out, as usual, it saves all these troubles with
the different colors.

14. Bibbons, to Wash. — Wash ribbons in cold suds— not very strong,
and do not rinse.

15. Silk, Cashmere and Black Alpaca Dresses, to Cleanse.
—Dissolve a table-spoonful of powdered borax in 1 qt. of warm water (soft
water), and after dusting thoroughly brush such parts as need it, or the whole,
if much worn, and iron on the wrong side.

16. Black Silk, Alpaca, Serge and Lawn Dresses, to Do
Over. — The following on the care and manner of doing over black silk, cash-
mere, alpaca, serge and lawn dresses, which I take from Harper's Bazar, is
well worth a place here, and will be found worthy of consideiation by every
woman into whose hands this book shall come. It says:

" No lady should ever don her alpaca, cashmere or serge without giving it
a thorough dusting with broom or brush. Dust permitted to settle in the folds
of pleat or shirring will soon be impossible to remove entirely, and give the
whole gown that untidy air so much to be deprecated in everything pertaining
to a lady's person.

"But after constant use for months, or maybe a year, the. most carefully
kept black dress will begin to show the effects of use, in a certain rustiness of
hue and general dinginess of aspect, if no place actually rubbed or worn. Now
is the time to expend a little skill and mgenuity in its renovation, when the
economist may be rewarded by coming out in an old dress made new, sure of
eliciting the admiration of at least all those who are in the secret. For the
undertaking provide yourself with ten cents' worth of soap bark, procurable
at an herb or drug store, and boil it in 1 qt. of hot water. Let it steep a whi'e,
and then strain into a basin for use. If the job is to be a perfect and thorough

' MISCELLANEOUS.

619

one, tafce the body and sleeves apart and to pieces; rip off the trimming from
gklrt and over-flkirt. Brush otr nil loose ffust first, and tlien, with a spongo
ilippcd in the soup bark decoction, wipe over each piece thoroughly, folding up
as you proceed. Have roatly a ladies' skirt board, for pressing, and well heated
irons. Smooth every piece on ihe wrong side, including even silk trimmings;
and when you have once more put it togetiier you will be amazed to see th»
results of the simple process. One advantage in taking the whole dress apart
is tliat, by putting the trimming on in some style a little diffennit from what it
was at first, the attraction of novelty is added to make the etlect more pleasing.
If one has not time, however, to go through the whole process, a dress may bo
greatly improved by being wiped over with this mixture (or tlio borax water
alK)ve), and pressed on the wrong side while damp — indeed, for a time, it will
look quite as good as new. Tlie process maybe repeated from time to time, a*
shall seem advisable. I havf. seen a cashmere, which had been worn two whole-
winters, taken apart and tieated in this way, and the closest observer would
have supposed tlie dress to have been put on for the first time, sucli was its soft,
fresh look, and the vividness of its black. Grenadine may bo submitted to tho
same sort of cleaning with fine results.

" When a black lawn has become limp, tumbled, and generally forlorn-
looking, the best mode of treatment to subject it to is, first a submersion iu a *
pan of warm water, colored highly with indigo; then exposure to the air until
just dampness enough is left to enable one to press it to udviintage with a hot
iron; and if this is carefully done, always on the wrong side, the lawn will
come forth quite fresh, stiflf, and renovated from its blue bath, and again do
good service for anotlier while.

"Every particle of dust should be removed from a black silk or poplin
every time it is worn, for nothing cuts either out so soon as tbiise, often imper-
ceptible little .gritty motes with which the air of a city is filled where coal is ia
such universal use."

17. Washing or Cleansing "Woolen Blankets.— It is quite as
important to have the woolen blankets on our Ijeds clean, as to have our sheet»
pure and white. For the emination from our bodies are more quickly absorbed
by them than by the muslin sheets; and as tho women look upon the washing
of a pair of blankets as a great undertaking, I will give them the easy way,
recommended by the Boston Journal of Ghemistrii, which is about the same as ^
practiced by my v/ife, in lier lifetime. It is as follows: Put 2 heaping table-
spoonfuls of powdered borax and 1 pt. of soft soap (or its equivalent of dis-
solved bar soap), into a tub of cold soft water. Stir well to dissolve and mix;
then put in the blankets, thoroughly wetting, and let them soak over night.
Next day rub (the author says pound), and drain them out, and rinse thoroughly
hi two waters, and hang them to dry. Do not wring them by hand, but press
out the water. They may be put through a wringer.

Remarks. — This makes light work of washing blankets. It will not be
amiss, however, to say the washing water and the rinsing water should always
be as nearly as possible the same temperature, but only to take the chill off, ao-
as to avoid taking cold by having the hands in cold water — no soap should ever
be rubbed on the flannels, but sudsing be used; and do not hang out on a very
cold day, nor hang close to a hot fire or stove; and iron with a moderately cool
iron— not very hot — while damp, and there will be but little, if any shrinkage,
atter moderate pulling even of skirts or other woolen goods. Under-skirts,
etc., of wool can be washed in the fluid water, as above given, otherwise as
nearly like blankets are done as you can.

DJt. CEASE'S RECIPES.

18. Borax, Its Value Corroborated.— In the same connection the
Journal goes on to say, further, of borax:

19. Borax is the Best Boaoh Exterminator Yci; Disoov-
ered. — This troublesome insect has a peculiar aversion to borax, and will
never return where it has once been scattevetl. And, as this salt (chemists
know all these things as a " salt") is perfectly harmless to human beings, it is
much to be preferred for this purpose to the poisonous substances commonly
used.

" Borax is also valuable for laundry use, instead of soda. Add a handful
of it, powdered, to about ten gallons of boiling water, and you need use inly
half the ordinary allowance of soap. For laces, cambrics, etc., use an extra
quantity of the powder. It will not injure the texture of the cloth in the least.

" For cleansing the hair, nothing is better than a solution of borax water.
"Wash afterward with pure water, if it leaves the hair too stiff. Borax dissolved
in water is also an excellent dentrifice, or tooth wash."

Bemarki. — See how well this plan agrees with the Holland and Belgium
washerwomen above, as to the use of borax for laundry, or washing purposes.
This writer says, also: "Dissolved in water, it is also an excellent dentrifice, or
tooth w^sh, as scientists think it destroys the parasitic mite, or insect that exists
in the fermenting food between the teeth."

Borax as a Tooth Powder, or for Washing the Teeth.— I use
borax in powder every morning, to cleanse my teeth. Borax in powder, J^ oz.,
with precipitated chalk, 3 ozs., with a few drops of oil of winter-green, which
keeps my teeth clean and white, by rubbing the brush first on soap, then into
the powder. Soap is essential once a day in cleaning teeth. Borax is, indeed,
one of the most valuable salts we have for washing and cleaning purposes; but
as we have now had a pretty thorough course of instruction in the various
methods of washing, we will take up the question of soaps, for domestic pur-
poses. Our fiist one, however, claims also, to make washing easy, which I very
'well know it will do. If you use any of the white bar soaps, your soft soap
will be white — if any of the rosin-colored or yellow soaps, to make it with, such
will be the color when done.

1. Bark Shanty Soap, or Washing Made Easy.- Qood bar soap,
41b3. ; washing (sal) soda, 3 lbs. ; freshly burned stone-lime (which is also called
"quick-lime"), lib.; salt, 2 ozs.; soft water, 5 gals. Directions — First, put
the stone-lime into one gal. of the water, v/hich is boiling hot; and, after stir-
ring it a few times within an hour or two, let it settle, then pour off the clear
liquid into a suitable sized kettle to hold all, and add the balance of the water;
cut the bar soap into thin slices, and put it with the soda, into the kettle, and
boil until the soda and soap are fully dissolved, then stir in the salt, and pour
when a little cool, into suitable jars (a pine half -barrel will do very nicely), and
keep covered for use.

Remarh^. — This soap will save much of the rubbing of the clothing if a
cup or two of it, according to the size of the washing, is dissolved by stirring it
into cold water enough to cover the clothes, and they are soaked over night iu

MISCELLANEO US.

631

it; then dirty places are soaped with this before boiling; 15 or 20 minutes will
be long enough to boll them, and slight rubbing of soiled places will be all that
is needed, rinsing, bluing, etc., as usual. This amount of soap will do four
times as much washing as the bar soap would have done by itself, and that, even
if the money paid for the soda and the lime, which ought not to be above 15 or
20 cents, at most, had been added to the purchase of bar soap. The lime, espe-
cially, costs a mere nothing, but adds greatly, as well as the soda, to the deter-
gent or cleansing pro»"^rties of the soup. I call this " Bark Shanty Soap," from
the name of the pi; . . where we lived one season, and where I obtained this
recipe. It is on the shore of Lake Huron, 31 miles above Port Huron, where
the timber is chiefly pine, and hence the ashes were not good for making soap;
we, therefore, had to get the best substitnte we could, and this being in
use there, we soon learned its value, and will only add that although it will be
found a great help and saving to those living in shanties, yet it will also be
just as satisfactory to those living in cities, if they will give it a trial. It
makes a half -solid soap very convenient to use.

2. Soft Soap for Washing and House Cleaning. — There are

many other ways of making soap, nearly all of which contain some of the
improvements or newer articles which have been introduced within the last few
years in soap making, such as sal soda, lime, borax, etc. ; but few of them con-
tain more than one or two of these. The next, although it has only one —
the sal soda — yet you will at once see that Mrs. J. Lute, of Liberty, O., who
sends it to the Blade, thinks very highly of it; and I give it to show the
value of the sal soda mixed with soap which, in my own as well as in
Mrs. Lute's opinion, will be a great help in washing clothes or house clean-
ing, as the case may be. She says:

"Take 4 lbs. of white, bar soap, cut it fine, and dissolve by heating in
5 gals, of soft water, adding 2 lbs. of sal soda. When all is dissolved and
well mixed, it is done. Yellow soap does very well, but I think the white
is the best. This makes a very nice, white soft soap. You will think it a
fraud when you fii-st take it off the fire, but when it gets cool you will
change your mind, and after one trial of it you will have no other. I have
used it for three years, and am not afraid to recommend it to your readers."

Bemarks.—lt this is thus good, where the lime can be got, will not the
following be considerably better?— I think so.

8. Hard Soap, Fifteen or Twenty Potmds from Seven.— Take

7 lbs. of good hard soap; cut it in thin slices: sal soda, 2 lbs. ; unslacked (that is
fitone) lime, 1 lb.; alum, 1 oz. : borax, 2 ozs. ; benzine, 1 oz.; soft water, 2 gals.
Directions — Put the sal soda and lime into a dish and pour over them the
water, boiling hot, (what is better, is to use a kettle which you can boil these
in till the soda is dissolved and the lime all slacked), stirring well a few times,
and let settle; then (or in the morning, if done over night,) pour oil the clear
solution into the kettle containing the slices of soap, put on the fire and let it
remain until the soap is dissolved ; then, having dissolved the alum and borax
in a little water, pour them in just as the soap comes off of the fire; and when a

DR. CHASE'S RECIPES.

little cool put in the benzine, stirring well, and when it gets perfectly cold it
will be hard, and can be cut in pieces to dry.

Remarks. — I have this from a Mrs. Baldwin, who has done a great deal of
washing in her life, at Put-in-Bay, Ohio, and who has used this soap and knows
its value, and hence recommends it very highly. And this recipe, I am well
satisfied, has had a wide range, for I found, when I come to look over the items
on hand for this department, I had the same recipe from a friend who lived
in the southern part of the state, and his family prized it highly. Of
course, this could be made into a soft soap by adding 5 to 10 gals, more of
water, according to whether you would have it quite firm, or more easily taken
up with the hand, and I will say here, too, I think if J^ to 1 cup of salt was
put in with the alum and borax, it would be a little firmer, as a hard soap, and
also drj' a little quicker. Rosin is also put into hard soap for the purpose of
making it tougher, so it will not rub off quit* so fast when rubbing it upon the
clothing. Some persons think the rosin is detergent, that is it helps to cleanse
.away the dirt, but this is a mistake, if not wholly, it certainly has but very little
power to do this. A table-spoonful of spirits of turpentine, has more of this
cleansing power than a pound of rosin, but it does make the soap wear or last
longer. See next recipe for using rosin.

4. Hard Soap with Concentrated Lye.— "Take 2 boxes (2 lbs.) of
concentrated lye; soft water, 5 gals.; grease, 9 lbs.; rosin and borax, each, J^
lb.; salt as below. DmECTioNS— Dissolve the lye in the water, and aad the
rosin, broken finely, and boil till dissolved, stin-ing well; then add the grease
and the borax, in small pieces, and boil about 2 hours, or till the grease is taken
up, and it becomes soapy. If the gre: „ ./as salty, stir in J^^ tumbler of salt;
if it was not salty, a full tumbler of salt, dissolved in J^ gal. of warm water,
and stir in, and continue the boiling J^ an hour longer. Soak a tub well in
cold water, and pour in the soap, and let it stand till cold. Cut out in cakes
and put in a cool dry place to dry. You may leave out the rosin, if you desire,
I do not always use it."— Keystone, Caanonaburg, Pa.

Remarks. — As I said ii\ last recipe, above, the rosin makes the soap wear
longer, when rubbing upon tho clothis, if it rubs off too slow, so you have to
rub too long to get on soap enough, use less rosin, or none at all, as you prefer,

5. Har*?. Soap with Sioda, Limo and Accumulating Gi'ease,
etc. — Mrs. C. W. PhilV.ps. of Glencoe, Minn., informs us through the Blade,
how to use the aov'irjulat ng grease, by making a "hard soap which is excel-
lent and economical. *~ Jiie says:

" Nearly every family accumulates, through the winter, drippings from
beef, mutton, ham, etc. These can all be utilized by boiling the grease in water,
allowing it to cool, then removing it from the water, and boiling by itself again
till all the water is expelled. Of course, the whiter the grease, the nicer will be
the soap." •

Then take 6 lbs. of this grease, 6 lbs. of sal-soda, and Z]4 lbs. of newly
burned or good stone-lime, with 4 gals, of soft water, and % lb, of borax; or
in these proportions. Put soda, lime and water into an iron kettle and boil^

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stir till the soda is dissolved, and the lime is all slacked; tlu?n, v.hoii it is wiW
settled; pour off the clear liquid; wash out the kettle and put in the li(iuid,
grease and horax, and boil till it comes to soap, and pour into a well-soaked tulv
to cool, and when sufficiently hard, c\it into bars and put on boards to dry. It
is very nice, even for washing white flannels and calicoes; and, if a little per-
fume is put in it is nice enough for the toilet."

Remarks. —The old "Windsor soap, as it used to be made, was flavored with
oil of caraway, but more recently the oil of sassafras, which is clieap, has been
used for peiiuming soaps; ^ to 1 oz. would be enough for a " batch of soap "
of 5 to 10 gals., according to whether a little or a considc'-f bly strong perfume
is preferred. It should not be put in until the soap is pretty cool, then stirred
in thoroughly.

The Rural Home, under the head of " Home-Made Soap," gives the same
recipe as this last, except in used only 3 lbs. of lime and no borax— otherwise
just the same — and makes these remarks about it: "Were the good qualities of
this inexpensive soap more generally known no family would go without it. It
is valuable for washing clothes, making them very clean and white, without in
the least injuring them, and is excellent for flannels and petticoats. It is good,
also, for the hands, making them soft and smooth." Could any higher enco-
miums or better recommendation be asked or given? I think not. And the
only reason I give them is that the people may have confidence enough in these
soaps to give them a fair trial, as they positively do not injure the clothing, but
save much labor and expense, as compared with using only bar soap kept by
grocers. I had also another recipe from the Inter Ocean, but it was just like
this, except a caution to "be very careful not to get any sediment in from the
lime.'' Simply be careful to pour off the liquid clear of sediment in any recipe
using the stone lime, as the lime will not dissolve, but simply slacks, yielding
up its caustic power, for which purpose only it is used, exeept for tlie hand-
washing soap below, and there it is used only upon the hand ^; for clothing it is
best not to get in any lime lest it spot some colored goods. I will give you one
more of these hard soaps from soda, lime and grease, as the amount is smaller,
and is from a lady who is not afraid to give her name, and address also. It is
as follows:

6. Hard Soap, With Soda, Lime and Grease Only.— Soft water,
\% gals. ; sal soda, 3 lbs, ; unslacked lime, 1 lb. ; clean grease, 3 lbs. Direc-
tions — Put the three first articles together and boil to dissolve the soda and
slack the lime; then let settle and pour off the clear liquid and put on the fire
again with the grease and boil to proper consistence. One oz. of any flavored
oil may be added, if desired. — Mrs. W. W. Morse, of Lann, D. T., in Inter
Ocean. ■„.■■

Remarks. — As named in another place, any of these hard soaps may be
made soft by using the proper amount of water to give the right consistence.

7. "Why is Lime Used in Making Soap ? *^— Explanation.— V&o^\e
seem to be so afraid of using lime in making soaps, like the foregoing; the
question is often asked: "Why is the lime used?" and hence I will take the

DR CHASE'S RECIPES.

Yankee way of answering it: "Why does everybody that makes soap from
ashes put lime in the bottom of the leach?" Simply because if he does not
he will have great trouble, even if he can make it at all, unless he does put, the
lime in, is about all the reason they can give. But lime causes the absorption
of carbonic aci& in the lye from the ashes, and also gives the lye a caustic prop,
erty that enables it to combine with the grease, and thereby makes the soap,
which it could not do, or at least not well do, except for ^he lime. The lime,
then, does not hurt soap, but makes a better soap than can be made without it.
Well, then, if it is good to assist in making soap from ashes, or potash, which
comes from the ashes, why should it be thought injurious to combine it with
sal soda for the same purpose? The one question answers the other, and ought
to satisfy every reasonable p --rson that lime is good and not injurious, as some
suppose, for soap-making purposes. The manufacturers make soap by the use
of potash, or soda, in the form or what is known as soda-ash, which is caustic,
by means of its process of manufacture; but this article (soda-ash) cannot
always be obtained, while the sal soda, which is a carbonate, can always be got;
then we combine the lime with it, which gives it the same causticity that soda-
ash has, and we thereby get just as good a soap. So have no fears in using
them.

8. Soft Soap Prom Concentrated Lye. — To make soft soap with
concentrated lye, take 1 lb. of it and dissolve it in 2 gallons of soft water; and,
when it boils, add tallow, or clear grease, 4 lbs. Let it boil till it becomes
ciear; then add 2 gallons more of rain water. Mix well and set it by to cool;
then take a cup of it, and add as much cold water as it will take, and still be
as thick and ropy as you wish it, then add water in the same proportions to the
whole. — Prairie Farmer.

9. Soft Soap for House Cleaning, "Washing Clothes, etc.— It
is well to have two or three strings to one's bow; hence I give one or two more
soft soap recipes. This one I take from the Medical Brief, of St. Louis: Hard
soap, 3 lbs. ; sal soda, 1 lb. ; aqua ammonia and spirits of turpentine, each 1 oz. ;
soft water, 3 gallons. Boil the water and dissolve in it the soap and soda;
remove from the fire and stir in the others.

Remarks.— Oil of sassafras, 3^ to 1 oz,, may be used for flavoring, if
desired, in this amount of any soaps.

A lady editress of one of the "Household Departments" of an agricul.
tural paper makes it as follows, using less soda, and no ammonia nor turpen-
tine, still it will be found excellent for the purposes named:

10. Soft Soap, for Bemoving Grease ftom Floors, Shelves,
etc. — Sal soda, % lb. ; bar soap, 1 lb. ; cut into small pieces; put them into a
stone jar on the back of the stove, or range, when not very hot, and pour over
it a pailful of cold water; stir it once in a while, and after soma hours, when
thoroughly dissolved, put it away to cool. It forms a sort of jelly, and is excel-
lent to remiove grease on floors or shelves.

Remarks. — The author will say good for cleaning all wood-work, and for
general washing too.

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525

11. Soap from Beflise Grease.— Another lady says: The best way
to use up small lots of refuse grease, is to buy a box of concentrated lye (for
sale by all grocers) and follow the directions on the box. Nothing can be
simpler, and we have never failed in getting the soap to come.

Jtemarks. — This lady's instruction is sound common sense, and confirms
what I have said heretofore. A little judgment will enable any one to succeed,
by simply modifying, or changing, sometimes to meet different conditions which
may arise, is not always being able to get juj<, what is called for in one recipe,
by taking up another, the articles for which can be obtained.

12. Pearline, Soapine, etc., to Make.— The Scientific Anurican,
which is one of our most reliable papers, informs us that these articles are made
of powdered soap, and powdered sal soda, equal, or about equal parts of each.
Thus you see for a few cents'you can make what they ask much more for; and
it shows, too, what is thought by scientific men of sal soda as an aid in wash-
ing.

13. Soap for Machine-Shop Men, Blacksmiths, Engineers,
Printers, Scouring, etc.— Take 10 lbs. of hard, yellow soap; sal soda, 3
lbs.; borax and tallow, each 1 lb.; fresh slacked lime, as below; soft water, 3
gals DiUECTiONs— Put the wat«r, soda and borax into the kettle, and when
dissolved add the tallow and the soap, shaved dne ; and when these are dissolved
stir in as much freshly slacked, sifted lime as you can stir in well. The lime is
to be sifted through a common kitchen sieve to avoid coarse lumps.

Renuirks. — The lime thus stirred in greatly helps its scouring and cleansing
properties; its roughness also helps greatly in washing hands covered with
grease, ink, etc. It makes a good washing soap without the lime, but that adds
more than half to its power of removing grease, ink, tar, etc., from the hands
of machinists, where iron is worn into the grease on journals and by filing, etc.
Without the lime it would make about 10 gals of splendid soft soap, if pre-
ferred in place of the hard; and in this case the tallow need not be put in.

14. Medicated, or Sulphur and Tar Soaps, To Make.— So

much is being said about sulphur soap, in skin diseases and for toilet purposes,
it will be a satisfaction to many people, no doubt, to know that if you take a 1
lb. bar of any good, hard white soap, cut it fine and put it into a small jar and
set that into a basin or pan of water and set on the stove till the soap is melted,
then stir in, thoroughly, 1 oz. of the flour of sulphur and pour into a paper or
wooden box to cool, after which you can cut it into squares and dry it, and your
sulphur soap will be as good as any you buy. For the tar soap, do the same as
above, except stir in J^ oz, of creosote, which is the same in action as tar — con-
tains the active principle of tar. No harm in combining them in one soap ; tho
combination would work very mildly on any irritable skin.

Remarks. — Renovation, or general cleansing of clothes of all kinds, gloves,
boots, shoes, etc., very properly follows the foregoing soaps, washing fluids, etc.

Benovation, Clothes Cleaning, etc., Explanation of.— Renova-
tion is the art of making new after injury or partial tiecay— re-making, from
the Latin re, again, and novare, to make new. This word, then, may very

526

DR. CHASE'S RECIPES.

properly be applied to the cleansing of wearing apparel of all kinds, gloves,
boots and shoes, paint and grease about the house; ink, paint, tar and grease
spots upon clothing; also re-coloring faded and worn garments — in fact, every-
thing in the line of cleaning or renewal may come under this head. It will be
my purpose, then, to so explain as I proceed, the art of renovation that those
who desire to do so may restore their faded or injured or soiled garments to be
nearly equal to new. In the cities there are those who follow the various
branches of this art with great success and profit. The following recipes and
instructions will give the people the secrets of doing it at home just as
well as to pay for doing it away from home, and, no doubt, also give some of
the professional renovators some things new to themselves. The following
compound or soap will, probably, clean a greater variety of colored garments,
without injuring the cloth, than any preparation in use. Of course, I have not
practiced this art myself, but I obtained these recipes from a woman who lived
for a year or two in a house owned by me at the time, and who practiced the
art, and had renovated clothing for myself and other members of the family,
so I know their reliability. And I may be excused for saying I paid more for
tlicso recipes alone ($5) than I get for the book.

1. Renovating Soap. — Marseilles (French) or Parker's best soap, such
as used by barbers (I have seen Babbitt's common soap used, but the above was
the original recipe), J^ lb.; alcohol, 1 oz. ; beef 's gall, 2 ozs. ; saltpeter, borax,
honey, sulphuric ether and spirits of turpentine, of each, J^oz. ; camphor gum,
3 drs. ; pii)e clay, 1 dr. ; common salt, 1 small tea spoonful. Directions — Put
the camphor into the alcohol, the powdered pipe clay into the beef's gall, pul-
vcrize the saltpeter and borax and put them and the salt into the honey. After
12 or 3 hours slice the soap into a porcelain kettle, with the gall mixture, and
place over a slow fire, stirring till melted; take off and let stand until a little
cool ; then add all the other articles, stir well together and put into a glass fruit
jar as soon as possible, as it soon hardens; then screw on the top, to prevent the
■evaporation of the strength, keeping in a dark closet, ready for use, as light
<lecomposes or injures it.

Itemorks. — Those desiring to engage in the business permanently can take
-double or four times these quantities, according to the amount of work they
may expect to do.

2. Clothes Cleaning.— General Directions — To clean a pair of
panls or coat (any color) that has been considerably soiled, open the jar, and
with a stiff spoon loosen up some of the renovating soap and take out % an oz.
<a rounding table-spoonful) and dissolve it in 1 qt. of boiling soft water in a
porcelain kettle, so as to keep it hot. Now whip and brush the article to be
(•leaned thoroujjhly, to remove all the dust; then, with a scouring brush (a
partly worn, consequently stiff, broom brush will do very well), saturate, or wet
the soiled spots thoroughly with the hot solution from the kettle; and, as a gen-
•eral thing, it will be best to saturate the whole garment, else a part will look
new (that which is renovated) and the rest will look old or dirty, except in cases
of getting spots upon new clothing. After thoroughly wetting the garment with

MI8CELLANE0 US.

637

the solution, dry as thoroughly, in the open air is best. This wetting of the
jrarment is best done by drawing it on a press-board, if you have one, as
described below, also by spreading on a table or counter to be handy. After
being dried, press the garment well, using what is called a " sponge-cloth," of
stout unbleached muslin or drilling. If this is to be followed for a business,
buy 2 yds. and tear it in two, lengthwise, Iceeping one for light shades of cloth*
ing, the other for dark. Wlien ready to begin to press the garment take a basin
of soft water and put into it some aqua ammonia, at the rate of 1 table-spoon-
ful to 1 qt. of water, and, with the ammonia water, keep your sponge-cloth wet
while pressing.

Bemarks. — For those following the business, a press-board, which can be
got up by any good joiner, so that a pant's leg may be drawn upon It, and a
smaller one suitable in size to enter a coat-sleeve, will be found more than suffi-
ciently handy to pay their cost, as they will be found almost absolutely neces-
sary in applying dye to blaxik clothing where the color has been spotted or faded,
as explained under that head further on. The press-board referred to has two
parts, a base, or bottom piece, then the pressing-board proper is supported by
two standards about 5 or 6 inches from the bottom piece, with one end running
out free to allow the leg or sleeve to be drawn upon it 15 to 18 inches for con-
venience of pressing the single thickness of cloth, instead of double, if the leg
or sleeve is simply spread out on a table or counter.

3. Alpaca Dresses— To Remove Wrinkles and Brighten their

JjUSter. — Dust them nicely with a brush and spread them upon an ironing-
board, or press-board, as referred to above, then, having wet the sponge-cloth
with the ammonia v ater, as directed for pressing clothing above, pass a moder-
ately warm iron over tliem quickly a few times, and the work is complete.

4. Renovating Dye for Black Clothing, to be Applied Only
on the Outside— Cheap Ink, etc. — Logwood chips, 1 lb.; soft water,
1 gal. ; bichromate of potash, 24 grs. ; prussiate of potash, 12 grs. PAt the log-
■w^ood into the \ ater and let stand 12 hours, then boil J^ hour, strain while
warm, and having dissolved the potashes in a little boiling water, add them to
tbn (lye. Bottle, cork, and keep in a dark place. This is to be applied to spots
on olack clothing, coat coll etc., where the color has been injured or faded
■out, the spots having beei "nted and dried as given under the head of
renovation; then, first havi , ^ the spots with suds, or the whole gar-
ment, if it is to be applied to the whult , applying the dye with a brush, and dry
again before the pressing is done. This dye may be used also to color worn or
injured spots upon black kid gloves, black kid boots, etc., in place of ink,
.spoken of xmder tliose heads; in fact, this makes a very good, cheap ink for
school children.

Paint, Tar, Pitch, Ink, Grease Spots, etc., To Remove firom
Clothing. — Take a little of the renovating soap, above, without water, and
rub it into the soiled spots; let it remain a few minutes, then scrape off and
cleanse with the ammonia water, also given for pressing clothing, under the
head of renovation If this does not fully accomplish it, use the renovating

■•*'

528

DR CHASE'S RECIPES.

soap with the ammonia water. The drying, coloring, if needed, pressing, etc.,
to be the same. Tailors, it is claimed, use equal parts of ammonia and alcohol
for cleaning coat collars, grease spots on pants, etc., and that nothing is better;
but for very nice articles chloroform is better than anything else, removes grease
of all kinds, also painta, varnish, etc.

Faint, Pitch, Oil, and Qrease, To Bemove ttom. Silk, Linen,
etc. — Benzine (purified), also called benzole, 2 ozs. ; oil of lemon, J^ oz. Mix
and keep corked. Diukctions— Apply with a cloth or sponge to any spots upon
any of the above named kind of goods, rubbing with the fingers until removed.
The colors will not be injured. — Indian Domestic Economy.

Jtemarks. — For sake of safety in using benzine, or benzole, as one kind is
called, see note after Kid Glove Cleaning. The lemon is only for flavor, or to
hide the odor of the benzine.

Fruit Stains, To Bemove from Clothing, etc.— To remove fruit
stains, hold them so you can pour boiling water through them ; and if this fails
in any case to remove the stain, then dip the table-cloth or other article into hot
water, and place it over burning brimstone, as for bleaching flannels, below.

Bleaching Flannels.— Wet them and place upon a stick over the top of
a barrel, "n the bottom of which is an old pan with some burning coals, and
sprinkle o,i the fire a little, broken bits of brimstone and cover over with a piece
of carpet to retruu the smoke. Particularly applicable to children's flannels
which have become yellowish, and which you do not like to wash for fear of
slirinkagc.

Silks, To Bemove Spots, etc.— Fuller's earth, 1 oz. ; saleratus, 1 even
tea-spoonful, (if saleratus is not obtainable, get b'-carbonate of potash of a drug-
gist, the same amount); lemon juice. Directions — Dry the earth thoroughly,
and mix in the saleratus evenly; then moisten with the lemon juice suflUciently
to form^it into a roll or stick; diy in the sun. Wet the spots with hot water
and rub it with the prepared earth. Dry in the sun ; then cleanse with clear water.

Ink Spots, To Bemove Prom Clothing.— Wet the spots with milk
— sour milk is best — if you have no milk, wet with water, and rub a piece of
lemon on some salt, then upon the spot, a few times will always remove it. If
you have no lemon, a little oxalic acid in water, rinsed out with clear water,
will do it— except the cheap school inks made with chromates of potash, even
oxalic acid will not dissolve them; but the better inks, which are set with iron,
the above will dissolve out.

Remarks. — Remember, if oxalic acid is used, to keep it away from children,
as it is poisonous, or corrosive upon the flesh, so upon clothing if left without
rinsing. A drachm will be enough for any ordinary spot, the size of the hand.
If rinsed out as soon as the spot disappears it will hurt no clothing.

Ink— Printer's, VHo Bemove From Clothing.— Saturate with tur-
pentine, let aloue for 2 or 3 hours; then rub well with the hands and dust out.
Saturate means to wet thoroughly. It may be necessary to use some of the
renovating soap, or erasive compound, or some of the soap forthembohine-shop
men to wash away the discoloration.

MISCELLANEOUS.

62»

Tar Spots, To Remove.— Tar spots may be removed by putting butter
upon them for a few hours; then cleanse with soap and water to remove the
grease, using the renovating soap if needed.

1. Kid Gloves, To Clean.— Take purified benzine, in a bowl or suit-
able dish, sufflcii'ut to cover the gloves. Put the gloves into the benzine and
saturate or soak to wet thoroughly; then having placed one upon a clean, smooth
board, with a soft brush or soft sponge rub one way only, from the wrist
towards the fingers, wherever there is any dirt, or all over is best, to make all
look alike — clean, dipping them or the brush into the benzine as often as neces-
sary to get out all the dirt; and if this can not be done witli the first lot, throw
it away and pour in fresh, and rinse and squeeze out in the benzine till perfectly
clean. White gloves you will suppose, while cleaning, to be spoiled, as it gives
them a dingy appearance. Tinted or light shades will not look quite so dingy;
but, never mind, partially dry them in the sun. Now, having previously pre-
pared a stick, a foot or more in length, carefully tapered, and rounded at one
end to resemble a finger, insert it into each finger, carefully pulling the glove on
by the wrist until smooth, then rubbing dry with fine soft muslin. "When all
is dry, polish w. th French powder (white), using soft white flannel in polishing.
Use care on the stick, and in all the processes, to keep the gloves smooth, for if
wrinkled the surface would be broken. Keep them from shrinking by putting
upon the hands occasionlly when nearly dry; but if you are cleaning a smaller
glove, for others, than will go upon your own hand, carefully pull them as
needed to prevent shrinkage.

Benzine, Benzole, Rose Oil, Naptha, etc. — Explanation. — Naptha, which is a
preparation made by the destructive distillation of wood, but now better known
as "wood alcohol," was formerly used for this purpose; but as this is now
worth 50 cents a quart, at least, and as the purified benzine, which is made from
coal oil or petroleum, does this work just as nicely, and cost oot more than
10 or 15 cents a quart, it is ^low almost wholly used for these purposes. This
purified benzine is also known as "rose oil." Druggists understand all these
names. Gasoline, even, will do the same work, but it has more of the odor, not
being so thoroughly purified. Remember, it is the purified benzine that should
be obtained; and, remember, too, all these articles are not only inflammable, but
also explosive, if fire gets to them or the vapor arising from them. So do not
use them near a fire, lamp, or gaslight, to insure safety.

Remarks. — The gentleman from whom I obtained this recipe — using naptha
—told me he paid $15 for it, after he had carried on clothes cleaning for eight
years, and he considered it a good investment at that price. It will do the
work nicely, but the benzine is now the cheapest.

2. Or if the gloves are not much soiled, set a saucer of sweet milk, and
a piece of white soap upon the table. Fold a clean towel, 3 or 4 thicknesses,
ipon the table, or upon your lap, and spread the glove smoothly upon it. Take
a piece of clean white flannel and dip it in the milk ; then rub it upon the soap,
then upon the glove, from wrist to fingers, continuing the process until the dirt
is removed, when, if a white glove it will have a yellowish tint, dark shades of
gloves will be darker still. Be careful to clean every part of the glove thor-
M

B80

DR. CUASE' 8 RECIPES.

oughly, else there will be spots when done. Let dry, or nearly so, then put on
your hands and work soft, and polish as in No. 1 above, and the result will be
very satisfactory.

8. Or, take a pan of white com neal, sifted; put on the gloves and make
believe washing hands in the meal, carefully, for 10 or 15 minutes, according
to the extent of soiling. Fold in a clean towel, and put a weight upon them
for a time. (See also white furs to clean, for the propriety of u&ing corn meal
in removing dirt.) .

Kid Gloves, Black, Worn Spots, to Restore.— When black kid
gloves are soiled, or turned wliite, in spots, from wear, wet the spots with black
Ink — a little poured ) tto a sauce-plate, and apply by means of a bit of flannel,
"upon the end of a small stick, is a good way — then, leaving a few drops of the
ink in the plate, pour in a tea-spoonful of salad oil or sweet oil, and with the
flannel rub the mixture over the whole gloves, and dry in the sun — polish on
the hand with soft flannel.

Ladies' Eid Boots— Black, to Re-Color Soiled, or Worn Spots.

— First brush off all dirt, then color the spots with ink, or with the renovating
dye, then with a little of the ink, or dye, in a little oil, as with black gloves,
polisli the whole uppers, so all will look alike.

Remarks — Jctline, or liquid blacking, is much used, of late years, instead
of ink and oil; suit yourself.

Woolen Hoods (White), Nubias, etc., to Cleanse, or Reao-
vate, Without Washing. — Dry nice wheat flour in a clean pan in the oveu
and rub it thoroughly into the hood, or nubia, until thoroughly cleaned, adding
a very little bluing powder, if you have it, to the last rubbing — cleans them
nicely and saves the shrinkage from washing; although our plans of washing
woolens are excellent, and may be followed with these articles, if preferred.

Paint Spots Upon Windows, to Remove.— Dissolve sal soda, 1
oz., in soft water, 1 pt. — in this proportion for as much as needed. Use it hot,
with a piece of flannel, or sponge, on a stick, not to affect the fingers. "Waah
off with hot water, as soon as the paint spots are softened.

Kid Boots, or Shoes, White and Light Shades, to Clean.—
Use tlie purified benzine and sponge as for gloves, drjing and polishing the
same. If they are too small to admit the hand, stuff them to keep them full
size.

White kid boots, or shoes, can be cleaned by dipping a perfectly clean piece
of white flannel in a little ammonia, and rubbing the clotji over a cake of white
soap: after wliich gently rub the kid diligently, until the f cd places are white
again. As the flannel becomes soiled change for a clean one, or a clean place.

White Furs, to Clean or Renovate.— Half fill a stone jar with
white corn meal (for a child's muff and tippet, a 2 gallon jar will be suitable),
place it on the stove and heat the meal as hot as the hand can be borne in it,
stirring to prevent the meal from scorching. Put one piece, at a time, in this,
and rub until thoroughly clean; then beat out the meal with a stick. Heat
further, if needed, for other pieces — the meal must be hot - ,

MISCELLANEOUS.

681

Finger Marks Upon Doors— To Komove.— Dissolve sal-sodu, 1 oz.;
\n soft water, 1 pt., and go over the soiled doors or otlier painted wocd-work
■with it, using a sponge or cloth, following witli a wiping cloth, elightly wrung
out of hot, clean water.

Erasive Compound, or, Soap for Cleaning Clothes. — Sal-soda.
1^ lb. ; castile soap, 3 ozs. ; starch 1 oz. ; borax, % oz. ; soft water, 1 qt. DiiiEO-
TioNS. — Boil the soap la the water till dissolved, then add tlie other ingredients,
all pulverized, and stir till a^! is dissolved, and pour into a square pan or box, to
cool, when it can be cut into bars, of suitable pieces to wrap up for sale, if that
is the purpose. Used for removing grease spots, paint, tar, etc., apply with a
wet sponge by rubbing on the soap first, then on the spot till clean.

Remarks. — The friend who l at me this for insertion in my " Third and
Last Receipt Book," says: " It is equal to the "Lightning Eradicators," which
are generally sold for 25 cents a cake, and as you will know, is much cheaper."

These cakes of soap sold on the street corners for 25 cents, are only about

1 or IJ^ inches long by % wide and J^ inch thick. The same friend also sent

nie the following ink, and the remarks connected with it are his also, but they

< can be depended upon, except the one I have modified, as to its not being equal

to the best writing fluids.

Ink— Black for School Purposes- A Quurt for a Dime.— Ex-
tract of logwood, % oz. ; bi-chromate of potash, 10 grs. ; dissolve in a quar^ of
hot rain water. When cold, put into a bottle and leave uncorked for one week,
when it is ready for use. At first it is a steel-blue, but becomes quite black. I
used this ink for a long time while in an oifice, and considered it equal to the
best writing fluid. [This last remark, is all in which I disagree with him.
It docs, however, make a good school ink.] Moderate freezing does not hurt it.

Brocade or Broche Shawls— To Clean the White Center —
Also Applicable to Fine, White Lace.— Spread a clean, white cloth
upon the table and sift over it, dry, white corn-meal, as large a spot as the
sliawl center, and lay .the shawl upon it, and cover the center also, with the
meal; then roll it up closely and put it away for a week, when, by dusting out
tlie meal, the shawl will be nice and clean," so says " Valentia," of Brockwood,
111., in the Blade, or, she says:

2. Another and Quicker Way. — Is to take the same kind of corn
meal. % pt. and coarse salt, }4 P^- ; mixing well, then with a brush, all being
, dry, scour, or rather rub well, both sides, this does the work quicker , but the first
is the best because it saves the rubbing, which frets out the texture. Of course
the lace would not stand the rubbing of this last plan. Understand no water is
to be used, it is all done by the dry process.

HINTS FOR THE LAUNDRY.— Washing All Colors of CaU-
cc^, Percales, Muslins, Brown Linen, etc., and to Remove Paint
and Wine Stains Prom Silks, Woolen and Cotton Goods.— Besides
the foregoing receipts on general washings, etc., I deem it best to put in a few
items, or "hints," as the above heading has it, from various sources, which are

883

DR. CUASE' a RECIPES.

generally short, and right to the point for quiclc work. Tlicso first aro from
Mrs. E. 8. BaiTott, of Sing Sing, New York, July 1882, in the New York
Examiner, wherein she says: "Every housekeeper knows how vexatious it ia
to have colored fabrics ruined in the process of cleansing. A few practical
hints about washing calicoes, percales and muslins will therefore be of real ser-
vice to the readers of the Examiner.

1. For Washing Black and White, Stone, Slate, or Maroon
Colored Cotton Goods.— Before washing black and white, stone, slate, ot
maroon colored cotton goods; dip them in a solution of salt and water, made by
dissolving two cupsfuls of salt in 10 quarts of cold water, and hang them in a
shady place to dry. The salt sets the colors. When dry, wash in a light suds
in the usual way. Calicoes and muslins do not require a hot suds; water mod.
erately warm is best. Never allow them to sook in the water. Wash quickly,
turn the wrong side out, and dry in the shade. A little salt in the rinsing water
is an improvement. Another way is to mix two cupfuls of wheat bran in cold
water, making a smooth paste; then stir it into 1 qt. of soft boiling water. Let
it boil 1 hour, then strain into 5 or 6 qts. of soft warm water. No soap is nee.
essary, for bran has cleansing properties of its own. If there is black in tho
dress, or ony other color that is liable to "run," add a tablespoonful of salt.
Rinse thoroughly in one water. For starch, use a little white glue-water, cool
and clean. Always iron on the wrong side with a moderately hot iron.

2. How to Fix the Above Colors Permanently.— Blue, stone,
and slate-colored articles may be made to retain their color perfectly by adding
sugar of lead to the water in which they are to be washed for the first time.
Dissolve 1 oz. of sugar of lead in a pailful of hot water; stir carefully until it
is thoroughly dissolved, and let the mixture cool. When about milk-warm, put
In the articles and let them remain an hour. Hang up to dry before washing.
When dry, wash as directed in bran water. The sugar of lead fixes the color
permanently, so that this treatment with it will not need to be repeated. Use
this preparation with caution; sugar of lead is poisonous, but no danger in this
way of using it.

3. To Wash Brown Linen.— Take enough good timothy hay to fill
a 10-quart kettle two-thirds full when pressed down; cover it with soft water,
and let it boil until the water assumes a dark greenish color. Make flour starch
in the usual way, and strain the hay water into it after it becomes cool or tepid;
let the linen soak ten or fifteen minutes — not longer — then wash without soap.
I divide the preparation into two parts, using one for rinsing. Linen dresses
and dusters washed in this way will look new as long as they last

4. Fruit or Wine Stains, to Bemove from Silk, Woolen, or
Cotton Goods.— Fruit or wine stains can be removed from silk, wooltn or
cotton goods by sponging them gently with animonia and alcohol — a teaspoon-
ful of ammonia to a wineglass of alcohol. Finish with clear alcohol The
fumes of a lighted match will remove remnants of stains.

Washing Fine Under Clothing.— The Oermantown Telegraph says
that a leading firm of that city, importers and retailers of hosiery goods, gives

MiaCELLANEOUS.

08»

the following directions for washing the above named lino of goods, and also
eays their own experience enables tliem to testify to its excellence. Dissolve 1
lb. of nice soap In 4 gallons of warm soft water in which well rinse the articles
to be washed, drawing them repeatedly through the hand; press them as dry
08 possible, to remove the soap; rinse them again briskly in clean, lukewarm
water; press out or put through a wringer, if you have one, and stretch them
to their proper shape, and dry in the open air if possible. The only effects of
rubbing are to shrink and destroy the material; it should therefore never b«
resorted to with these kinds of goods. The material used in manufacturing
silk underwear being an animal product, it is absolutely necessary that nothing
but the best quality of soap and warm water should be used.

Washing Flannels of Any Kind, so they Shall Not Turn
Yellow or Shrink.— A lady signing herself " Michigan," says she wants to
tell the ladies of the Blade '-ow to wash flannels of any kind, so they won't
turn yellow, nor shrink up, and that sort of thing. Wash in cold water, using
soap in both suds. Of course you can take the chill off if you arc afraid of
taking cold, but not have it a bit hot. Now don't luugh at such an idea and not
give it a trial, but this spring you wash your flannel blankets, woolen stockings,
baby's flannel and then report. I learned of a Scotch lady years ago and never
think of using hot water ; use soft water of course.

liemarks. — Certainly the water being made a little warm will not cause
filirinkttge. The suds should be made before putting in the flannels, and not
by rubbing the soap on them.

For Washing Scarlet Flannels, etc., Without Fading or
Shrinking. — To prevent scarlet flannels or worsted goods of any kind of this
{•olor, from fading by washing, it is claimed by some washer-women tliat the
following plan is perfectly safe: Mix flour, ^ cup, little by little, with cold
water, 1 qt.; then boiling 10 or 15 minutes and mixing with the lulfewarm
Buds, pressing and rinsing, up and down, a number of times, then passing
through the wringer, the goods will not be faded or thickened, as there ^ co be
no rubbing.

Ite7iiarks.— Hatters make wool, or felt hats, as they are called, by plaiting
out a layer of wool upon a piece of cloth, at first, and dipping it into hot
water, then rolling it with a little roller, re-dipping and rolling till they get the
desired thickness, by the little hooks that are seen by the microscope only,
•which are upon the fibers of all good wool, to so take hold upon each other, as
to make as heavy a body as desired. The same is done, to a certain extent,
every time woolen goods is washed in hot water, by rubbing. Now any one
can see to avoid thickening, "shrinking," as it is called, is washing flannels,
simply avoid hot suds, and do not rub them. (See Washing Fine Under Cloth-
ing, etc., above.) Sudsing by an up and down motion, in first and second suds,
is the safest method.

Colored Silk Handkerchiefs, To Wash.— To wash colored silk
bandkerchiefs make a good suds in lukewarm water, in which a little bit of
carbonate of ammonia has been dissolved; rub the handkerchiefs lightly in the

X .1-1 HI

084

DR. CHASE'S RECIPES.

hands till all the spots have disappeared. Then rinse them in lukewarm water,
and squeeze them as dry as possible. Take hold of the two corners and shako
and snap each one for a few minutes. Roll in a soft towel lightly, laying the
handkerchief flat on the towel at first, squeeze tightly, and iron at once.—
Detroit Free Press.

Old Silk Dresses, etc.— To Eenovate to Look Like New.—A

writer says: "A most satisfactory way to renovate old silks is to boil an old kid
glove in 1 pt. of soft water until the glove shrinks to the size of a 4-years-old
child's hand; the liquor will then be glutinous; when cold, having brushed out
every particle of dust, sponge the silk thoroughly and smooth wtth a hot iron
upon the wrong side."

Remarks, — If a dress, it may be well to take it to pieces, if much soiled, n«
recommended with " Silk Cashmere, etc, to Clean," which see.

Washing Carpets Wit. out Takiug Up.— Put a table-spoonful of
ammonia in 1 gal. of moderately warm water, and with sponge or soft broom
go all over the carpet, and you will be astonished to see how brightly it will
look for the little labor and expense. [See "Spirits of Ammonia— Some of Its
Uses, etc."]

Washing Windows. — A writer says: " Have a pail partly tilled with
"Water a little warm and dissolve in it a tea-spoonful of borax [the author thinks
it would be better to use a table-spoonftil of powdered borax, or el.^e the same
amount of spirits of ammonia tol gal. of water, as above for washing carpets];
have one chamois (a cloth will do nicely) dipped into the water to wash the win-
dows with, then with a dry chamois rub the window dry and polish. [A cha-
mois skin is best to polish with, as it leaves no lint as a clotli will.] In ♦us
way windows may be cleaned in a very few moments and not wet the ctrpeis
nor tire the person."

Lace Veils and Other Laces— To Wash or Renovate.- Wash
veils carefully in alcohol and soft water, equal parts, simply squeezing in the
hands in and out of the mixture; then lay a towel on a table and smooth out
the veil and pin the edges to the towel to dry, when, if carefully done, it will
look as good as new. Borax water is also used for the same purpose, drying
the same way. ,

For Other Nice Laces.— Naomi Kir>g, in Fai'm and Fireside, say»:
"When you have some nice laces to wash put a little borax in warm soap suda
and allow them to soak 1 liour; then shake about in it well and rinse in 3 or 3
clear waters, as you see neces^sary, and to the last water add a little white sugar;
never use starch. Pull out well, and place between white cloths in an old book
mtil dry."

Remarks. — She says a " little " borax and a " little " sugar, which is very
indefinite. A rounding tea-spoonful of powdered corax and the same amount
of sugar would be plenty for 1 pt. of water. The borax would do good in
washing vei's, and I think the sugar would also be good there, as with white or
other lacea

MISCELLANEO US.

Softening Hard Water for T?3"ashing Clothes, Dishes, or
House Cioaning.— A writer says: "Take 2 lbs. of washing soda (sal soda),
and 1 lb. of common stone lime, and boil in 5 gals, of water for 2 or 3 hours;
then stand away to settle, and dip off the clear water from the top and put into
a jug (pouring off carefully is better). Can be used for washing dishes or clean-
ing, and 1 teacup in a boiler of clothes, put in after the water is hot, will whiteu
the clothes, and soften the water, without injury to the hands, or clothes. I use
an old iron pot to make it in."

Remarks, — Some of these newspaper writers get some most excellent
things, but again, some of them make poor describers as to the best plan of
using; for instance, this woman (for it is undoubtedly a woman), says: " Boil
in 5 gals, of water," then further on, " put into a jug. Now, would it not
take a big jug, or two or three small ones? and again, it cannot be to be used
even in 6 gals, of water, without further dilution, for she siiys: " 1 tea-cupful
in a boiler of clothes, put in after the water is hot," etc., then why not boil it iu
say 2 gals, of water? then a 2 gal. jug will hold it, and use a little loss to a
boiler of clothes, stirred well into the wat jr when hot, before putting in the
clothes; and half as much more for each additional boiler at the same washing
•will be plenty; in fact it does make a splendid washing fluid as I have above
guggested, and a table-spoon of it in a dish-pan of water for washing flishcs will
help much in cleaning the dishes; and a little of it in a pan of water for house-
cleaning is, or will be, "just splendid," as the girls say. A spoonful of it in a pt.
or a qt, of water for cleaning finger-marks off of doors or otiier Avood-work, ia
good, and if kept ready-made, is always handy, although the spirits of ammo*
nia (which see) in like quantities, is good for general hotise-oloining, window-
washing, etc. I do not know who this writer was, as it was a slip sent to me hav.
ing no name attached, but I know enough to know it is a grand good thing. A
little of this, say 2 table-spoonfuls of it in 3 (jts. of hot water, is just the thing
to soak feet in, to soften corns and to soften the dead skin about the heels,
and to make a thorough work of cleaning the feet, generally.

Softening Water— Clark's Method.— By adding burnt quicklime
(quick-lime is freshly burned or unslacked lime), to hard water, wliich contains
lime (all nard water contains lime, 'tis the lime that makes it hard), it will
become soft. The added lime seizes the carbonic acid gas which lield the car-
bonate of lime in solution, and so both the original carbonate of lime and that
formed in the process, f»" together as a white sediment. This metliod is tioily
homoeopathic.

Remarks. — ^This writer is right as to the w iftens, but is tame in not

giving the proper amount for a bbl. or some l / measure. About 2 or 3
table-spoonfuls of this stone-lime, just slacked with a little hot water, will bo
enough for a banel, just drawn from the well. Rummage it in thoroughly,
that is stir it with a stick that will reach the bottom till well mixed, and let it
settle over night, or 2 or 3 hours.

Ammonia, its Various Uses iji House Cleaning, Washing, etc.
—"A Farmer's Wife," in the Country C'cntleman, says of it; There is no telling
what a thing will do till you try it. I knew ammonia, diluted in water, could

536

DB. CHASE'S RECIPES.

restore rusty silks and clean coat collars, but when I got a green spot on the
carpet, I tried half a dozen other things before I thought of that, and that is
just what did the work effectually. I put a tea-spoonful into about a tea-cup
of hot water, took a cloth and wet the spot thoroughly, just rubbing it slightly,
and the ugly spot -raa goue. It is splendid for cleaning your silver; it makes
things as bright as new without any expenditure of strength; and for looking
glasses and windows it is best of all; and one day when I was tired and my
dish cloths looked rather gray, I turned a few drops of the ammonia into the
Avater and rubbed them out, and I found it acted like a charm, and I shall be
sure to do so again some day. I suppose housewives have a perfect right to
experiment and see what results they can produce ; and if they are not on as
large a scale as the farmers try, they are just as important to us, and they make
our work light and brighter too. Now, I do not believe in luxuriating in a
good thing all alone, and I hope all the housekeepers will send and get a 10
cent bottle of spirits of ammonia and commence a series of chemical experi-
ments and see what they can accomplish with it. Take the boys' jackets, the
girls' dresses, and when you have cleaned everything else, put a few drops ia
some soft water and wash the little folks' heads, and report results.

Remarks. — These items are valuable in giving new thoughts to those who
have few opportunities for observation, or reading the literature of the day: but
Ihey would be more valuable if they orave the proportions for each class of
work to be done. This lady speaks of restoring rusty silk, how strong? For
cleaning greasy clothing, use it strong, say a table-spoonful to 1 cup of warm,
soft water, washing off with pure water directly; for silks, alpacas, etc., the
same strength ammonia will be strong enough, brushing off soon with pure
water; for looking glasses a little put on a cloth, clear, and folding some of
the dry cloth on the back of the wet part, to keep it off the fingers, is best, as
it takes but a moment to take off fly specks, or dirt; for windows a table-spoon-
ful of it in 1 pt. of water will be plenty, wiping off nicely with a dry news-
paper, as it leaves no lint like a cloth does; one-fourth ammonia for cleaning
boys' coat collars, and greasy clothing; for cleaning silver, 1 table-spoonful w 1
pt., or a little less of water, is enoue^h, and, as she says, it is splendid for thi«
and all other similar work; and as it is cheap, it makes a great saving.

For Bee and Wasp Stings.— A little ammonia put upon bee and
wasp stings, bites of spiders and all other poisonous insect bites, will neutralize
the poison, preventing soreness and swelling. But mind, it only needs a very
little put on, and wash off soon, to prevent its making a sore.

Borax, for Beaches, Washing, and as a Dentifrice and Ca-
tarrh SnuflE! — Although I have given an item on its uses, yet as I have an-
other short item upon it, I will give it, to corroborate the other, a'^d to show ia
a few words, what some people know of its value. This writer says: One-half
pound of it powdered, and sprinkled around their haunts, will drive the
roaches out of any house. A large handful of the powder to 10 gallons of
water will effect a saving of 50 per cent, (one-half) in soap.^ It is an excellent
dentifrice, and the best material for cleaning the scalp. (See the author's

MISCELLANEOUS.

537

remarks upon it, following the other recipe.) A recent inedicul writer also
claims powdered borax to be valuable as a catarrh snuff.

Iron Bust, to Bemove from Clothing.— Get }4 o^- ^^ oxalic acid,
in small pieces, in a vial and keep corked. When a spot of iron rust shows
on white table cloths, or other white clotliing, dissolve J^ tea-spoonful of the
acid by pouring upon it 2 or 3 table-spoonfuls of hot water, and dip tlie spot in
or wet it with a sponge, or bit of rag, and as soon as the rust is bleached out
wash right out with clean water, so the acid will not hurt the goods. Lemon
juice and a little salt is also good for the sanie purpose, laying out in the sun to
bleach; if one application does not wholly remove it, do the same again. Or,
instead of putting out in the sun, wet with lemon juice, and hold the spot over
a steaming hot tea-kettle will do it very quickly. Or, the cream of tartar plan,
as given below, for removing fruit stains, will also remove rust.

Fruit Stains, Becent, or Old, to Bemove.— " Aunt Sophia," la
the Blade, tells us recent fruit stains may be removed by holding the linen
tightly across the tub and pouring hot water through tlicm, before any soap is
put on; if old, tie up a little cream of tartar in the places, put into cold water
. and bring to a boil. If got upon table linen, rub on some salt, at once, then
pour on the hot water.

Bleaching Muslin.— Mrs. "S. M. B." sends the Blade the following
directions, which she has practiced for 12 years without injuring the cloth. She
says: "Into 8 qts. of warm soft water put 1 lb. of chloride of lime; stir with
a stick a few minutes, then strain through a bag of coarse muslin, working it
with the hands [the author says with the sticli] to disscjlve thoroughly. Add
to this, in a tub, 5 buckets of w^arm water, stir in the chloride water thoroughly
and put in the muslin. [The muslin ought to be thoroughly wet first in plain
water, so it sliall take the lime water evenly.] Let it remain in 1 hour, turning
it over occasionally, that every part may get thoroughly bleached. When
taken out, wash well in two waters, to remove the lime, rinse and dry. This
quantity will bleach 25 yds. of yard-wide muslin. The muslin will bleach
more evenly and quickly if it has been thoroughly wet and dried before
bleaching."

Remarks. — This lady makes a " mighty sight" of work, more than is nec-
essary. She wants it wet and dried before putting into the bleaching water,
when simply wetting is sufficient, and one good washing and rinsing after the
bleaching is enough— all you want is to get "id of specks of the lime, and this
has been done largely by straining off the water from the lime sediment at the
beginning. Spreading on the grass is a good way to dry it.

Mildew, to Bemove from Clothing.— Take common soft soap and
stir in quite a bit of salt, so the soap crumbles or grains, as were, and rub on
the spot and lay out over night, and if not effaced by morr. g wet It occasion-
ally during the day. The chloride solution above is also good to remove rail-
dew. Or, to put about J^ a cup of chloride of lime into 2 qts. of hot water,
wetting the mildewed articles first in cold water, then put into the lime water
until the mildew is bleached out, then rinse well in plenty of wa'jr to remove
the lime.

\:\m

■'!•,

S88

J)B. CHASE'S RECIPES.

1 . GLOS S Y LTNEN— How it is Done.— To give starched linen the
appearance so much desired put a small bit of parafflne (size of a small pea for
each bosom, or its equivalent of cuffs) into the hot starch, and when it comes
to ironing use a small iron having a rounded point that is very smooth, aud rub
with great pressure and for a considerable time. A great deal of "elbow-
grease " is absolutely necessary. _^ , •

2. Scorched Iiinen in Ironing, To Whiten.— If a linen shirt
bosom, or any other article, has been scorched in ironing lay it in the bright
sunshine, which will remove it entirely.

Flat-irons, To Clean from Bust or Starch.— Flat-irons often have
starch stick to them, and occasionally a spot of rust from a drop of water
shows upon them, and I have often seen directions for cleaning them with salt,
but the following plan is the only sensible way of doing it that I have se(!n:
Have a piece of yellow beeswax in a coarse cloth ; when the iron is almost hof
enough to use, but not quite, rub it quickly with the beeswax cloth and then
with a coarse cloth.

Oil-Cloth— To Keep Bright. — Oil-cloths should never be scrubbed
with suds, but carefully swept with a soft hair brush and washed with a clolh
dipped into milk and water, half-and-half, but no soap, and dry and polish with
an old soft cloth. In this way they will keep their original color a long time.

Color of Plants and Flowers, to Betain, in Drying for Herb-
ariums. — Botanists who are grieved at the rapid loss of color in tlie plants and
flowers of their herbariums will be pleased to learn, says a Vienna journal,
that if plants or flowers be dipped in a warm mixture of 1 part of hydro-
chloric acid to 600 of alcohol before being placed between the driors they will
not only retain their natural colors, but will also dry with greater tj[uickncss. —
Harper's Weekly.

Remarks. — This is in the proportion of 1 dr. of the acid to 9 ozs id 3 drs.
of alcohol, and must prove very satisfactory.

2. Another Way. — Another new way for preserving the color of
autumn leaves is given as follows: "Iron them fresh with a warm [not hot)
iron, on which some spermaceti has been lightly rubbed. This method pre-
serves perfectly their lovely tints, and gives a wavy gloss which no other (ine
secures. The process is very rapid and very agreeable, and no lady who luw
ever triod the tedious and uncertain experiment of pressing will ever again
resort to it after trying this new and better way."

Remarks. — The iron must be kept hot enough to kc ^p the spermaceti soft,
else it will not spread on the leaves.

Tomatoes, To Bipen in December.— A Massachusetts gardener sells
ripe tomatoes in December, by sowing the seeds in July, then potting the plants
in a 9-inch jar, and maturing in a green-house with artificial heat as soon as
needed. An Infusion of tomato leaves has been recently found to not only
destroy plant lice, out from i'^ peculiar odor prevent their return for a
long time. See these destroyers.

Plant Jars, To Faint and Bronze for House Use.— FksA jaw

MISCELLANEOUS.

58»

for out-door use ought, to look well, be painted with bright colors, as red or
blue — the foliage gives the contrast with its green ; l)ut for house use paint them
over with plain, cheap varnish, then with a bit of pad, or piece of broadcloth
upou a thin, small bit of board, apply common bronze powder all over; or, to
make them nicer, paint the bodies, some red and some blue, then bronze the
rim, which gives them a gold-like appearance, contrasting prettily with the
painted body. The bronze on a varnish will not stand the rains and exposure
out of doors, • . ' - r-

Cracked Hands, To Cure. — A laboring man who had been troubled
with cracked hands, and tried many other remedies without success, was finally
told to put common copal varnish into the cracks which, in 48 hours, entirely
cured them. Others came, but the same remedy always cured. He had given
it to others with the same success before making it public. He bought a
10-cent bottte, kept it corked, and applied when needed with a bit of sliver from
the fire wood. It is simple and cflScient. Most all painters and paint dealers
keep it,

CARROTS.— Their Value as Pood for Man and Domestic
Animals. — A writer, with whom the author agrees — except that he thinks pars-
nips preferable to carrots for horses — says: "The carrot is one of the most health-
ful and nutritious of our garden roots, and deserves to be much more extensively
used for culinary purposes, and we urge our readers to give some of the early
table sorts a trial. As an agricultural root, the carrot is not surpassed for feed-
ing horses and milch cows, and every farmer should ,^"»ant a few for this pur-
pose. The carrot succeeds best on light, sandy loam, made rich by manuring^
the previous year. In freshly manured land, the roots often grow awkward
and ill shaped. It is better to sow as early in the spring as the ground can be
made ready, but if planting is necessarily delayed until late in the season, soak
the seed 24 hours in tepid water, dry by mixing in sifted ashes or plaster, and
sow on freshly prepared soil."

Remarks. — In drills would be best, the author thinks, as explained in the
item referred to.

Pickled Carrots for Table Use. —A recent writer in the Rural New
Torker s&ya, under this head: "Wash and scrape, boil until tender, cut into
quarters of convenient length, and cover with vinegar. It is the best way to
prepare carrots for the table."

Remarks. — If the vinegar is properly spiced, this plan makes them very
palatable.

Beans Should Always be Cooked in Soft Water.— A, C. Ar-
nold, of Stamford, Conn., says: "I notice those who tell how to cook beans
omit to say tliat soft water must always be used in beans, otherwise some of
them will remain hard — a fact that I learned in the army."

Remarks. — It is undoubtedly better to use soft water for cooking generally,
when it can be done. The same man sends the next item also, through the
Blade, and as it is a thing needed in every household that ever cooks apples, I

«1«

DR. CHASE'S RECIPES.

will give it a place. His measurements are correct to make a suitable -sized
corer.

Apple Corer, to Make— Size to Cut the Tin, Etc.— Cut the tia
3 by 4 inches and roll it up to be 4 inches long, and % inch in diameter, at the
smallest end, as it should be a very little larger at the other end, to withdraw
easily.

Remarks, — If a small wire is put into the large end before rolling up, it will
not hurt the hand to push it through the apple, without which, it would soon
injure the hand.

1. Silverware, to Brighten with Little Labor.— When it is
desirable to brighten silverware without a formal scouring, prepare some pieces
of silver cloth, as follows: Obtain hartshorn (carbonate of ammonia), 2 ozs,,
powdered or broken up finely, and boil it in 1 pt. of soft water. Dip suitable
pieces of muslin in the liquor and hang up to dry without wringing. When
dry, fold closely and put away for use. Simply rubbing the silver with one of
these pieces will surprise you by its improved aiipearance. Never put soap on
silverware, if you wish to keep its original lustre.

2. Frosted Silverware, How to Clean.— Frosted ornamentation
on silverware should never be cleaned with powder, but only with a soft brush
and strong lye (from wood ashes, strained, or from concentrated lye or potash),
accompanied by rinsings with soft water. After the frosted parts arc properly
dry, the smooth parts should be rubbed carefully with powder. — Harper's Bazar.

Remai'ks. —The silver-cloth in next recipe above, will do nicely for the
smooth part.

3. Polish for Silverware. — In place of using Paris wJiite for a dry
powder to polish the smooth parts of silverware, the following will be found
better: Put 4 ozs. of Paris white into soft water, 1 pt., and boil it; when cool,
bottle it, and add one oz. of aqua ammonia. Rub with a cloth wet with this
mixture, shaken, and polish with chamois.

Stains from Nitrate of Silver, to Bemove.— Wet nitrate of silver
stains with discolored tincture of iodine in as much water as tincture. Then
rub the stained spot with a piece of cyanide of potassa. It fades out, or changes
at once ^or the hyposulphite of soda will do, and is not poison), then wasli
jramediatoly with water. Always use soft water if you can. This is from a
photographer, and reliable.

Cabbage, to Destroy the Cut-worm of, and to Prevent Club-
feet. — Sprinkle a table-spoonful of salt around each plant as set out, and mix
slightly with the soil. Thus, you " kill two binls with one stone," besides it is
a good fertilizer. I have seen more than half the plants set out in a garden
patch, which were cut off the first night. This little trouble saves the less, and
makes them grow faster, too. [See also, cut worms to destroy.

Crickets, to Drive Away or Destroy.— Put Scotch snuff into their
holes. It is too much for them, and I think it would be more than roaches
could stand the presence of. Put into crevices with a feather.

1. Chimneys, How to Build to Avoid Burning Out.— When

MI8CELLANE0 US.

641

building chimneys, heep a mortar-board of mortar for the purpose of
plastering them upon the inside as the work goes on, tempered up by adding
one-fourth as much common salt as of mortar, which forms a glaze that soot
can not stick to, and hence there is none to bum. " Prevention is better than
cure."

2. Chimneys, to Build to Avoid Smoking. — A builder of long
experience says: " To build a chimney that shall not smoke, give a large space
immediately above the throat, which will cause a draft. It may then be nar-
rowed, if desirable." This is good logic.

3. Chimneys, Sky-lights, etc., to Stop Leaks.— Take fine, white
sand, 20 measures; litharge, 2; freshly slacked lime, 1; mix evenly together,
dry; then wet to the consistence of soft putty with boiled linseed oil. It sets
quickly, and forms a hard and durable cement.

1. Moths in Carpets, to Prevent. — Wet the floor around the edge
of the room thoroughly with spirits of turpentine before laying the carpet,
apply with a brush as you would paint; it kills the nits or eggs under the base,
and also prevents further nesting. Salt sprinkled freely about the edge and
over the whole carpet, while sweeping, is not only a preventive, but it also helps
to remove dirt, and if damp, prevents dust from rising while sweeping.

2. Moths in Carpets, To Destroy, Without Taking Up.—
On parts of a carpet where moths are suspected lay a coarse towel, slightly
wrung out of clear water, spreading out smoothly; then place a piece of firm
wrapping paper upon the wet towel to keep in the steam, and iron it thoroughly
with a hot iron. If thoroughly done, the heat and steam kills them. Repeat
at any time if satisfied more have hatched and come out from under the base
or other hiding places. It does not injure the carpet, nor fade the colors, and
does not need hard pressure, as it is the heat and steam that kills them. — TJta
Household.

3. Moths in Upholstered Furniture, Certain Remedy, Also
Good for Furs, Flannels, etc. — A writer in one of the Grand Rapids'
(Mich.) papers says, upon these subjects: "A sort of trade secret among
upholsterers for ridding upholstered furniture of moths, is the following"; and
gives an example: " A set of furniture that seemed to be alive witl. the larvae
(the insect moth in its first stage of development,) from the time it came new,
and from which hundreds of these pests had been picked and brushed, was set
in a room by-itself . Three gallons of benzine were purchased at 30 cents a gal-
lon, retail. Using a small watering pot with a fine rose sprinkler, the whole
upholstery was saturated through and through with the benzine. Result —
Every moth, larvae and egg were killed. The benzine dried out in a few hours,
and its entire odor disappeared in 3 or 4 days. Not the slightest harm happened
to the varoish, or wood, or fabrics, or hair stuffing. That was months ago, and
not a sign of a moth has since appeared. The carpets were also well sprinkled
all round the sides of the room, with equally good effect. For furs, flannels,
indeed, all woolen articles co»'taining moths, benzine is most valuable. Put

"im>\

f>42

DR. CHASE'S RECIPES.

them in a box; sprinkle with benzine, close the box tightly, and in a day or two
the pests will be exterminated, and the benzine will evaporate on opening."

Remarks. — In using benzine, as stated in connection with cleaning gloves,
remember there must be no fire nor lamp burning, as the vapor of it carries the
flro to the stuff itself, which is very inflammable, and explosive. With this care
it is safe.

4. Moth Powder, To Put Away Purs, Woolens, etc.— Lupulin
-(flour of hops), 1 dr. ; Scotch snuft, 2 ozs. ; powdered gum camphor and black
pepper, each, 1 oz. ; cedar sawdust, 4 ozs. Mix thoroughly, and strew (or put
iu small paper bags) among the furs or woolen goods (after they have been
tlioroughly whipped with small rods) which are being put away. This powder
<;ontain8 some of all the best-known preventives. But if moth eggs have already
been laid in them, unless the whipping takes them out, they will hatch and
start their destructive work, unless the benzine or some other " killer" is used;
hence it is best to keep an eye on them occasionally, and whip thoroughly again
if any are seen. This whipping the moth and their eggs out. then sealing up
In boxes or paper bags, is from the Boston Transcript, which adds: "If you
shut moths out, and shut none in, you are perfectly safe. " Not a doubt of it.

Cracks and Small Holes in Walls, To Pill.— Mix plaster of Paris
to the consistency of soft putty, and apply immediately and smooth with a case»
knife, will make it as nice as a mason would do it. Mix but little at a time as
it sets quickly, unless you work it over every minute or two; but after it "sets" or
becomes hard it is not good even to work over after that. If you have a nice,
-white sand, a little of it may be mixed in, but it does very well without it.

ONIONS— Medicinal Effects Against Worms in Children and
Colds in the Chest. — A mother writes to Hani's (Eng.) Advertiser upon
these matters (which, also in my own judgment, maybe relied upon) as follows:
"Twice a week invariably— and it was generally when we had cold meat
minced — I gave the children a dinner which was hailed with delight and looked
forward to; this was a dish of boiled onions. The little things know not that
they were taking tlie best of medicine for expelling what most children suffer
from —worms. Mine were kept free with tliis remedy alone. Not only boiled
onions for dinner, but chives also tliey were encouraged to eat with their bread
and butter, and for this purpose they had tufts of chives in tlieir gardens. It
was a medical man who taught me to eat boiled onions as a specific (positive
•cure) for a cold in tlie chest. He did not know at tlie time, un^il I told him,
that they were good for anything else." The editor adds: "A case is now under
our own observation in wliich a rheumatic patient, an extreme sufferer, finds
great relief from eating onions freely, cither cooked or raw. He insists that it
is by no means a fancy, and he says so after having persistently tried Turkish
baths, galvanism, and nearly all the potions and plasters that are advertised an
certain alleviates or cures."

Remarks. — For the author's opinion, and that of others, as to the value of
onions as an alterative, see Medical Department upon them as an alterative.

Onion Culture— The Newest Way. — The following item was

MISCELLANEOUS.

643

recently published in the Evening Pifst, of Toledo, and I give it a place that my
readers may judge for themselves whether they will continue to.drill their rows
only about a foot apart and cultivate wholly by hand or drill at least two feet
epart and use the horse hoes or cultivator, which will, of course, require more
land to raise a certain amount of bushels. This must, or ought to, be gov-
erned by the amount of land one has, and also more particularly upon the
amount of help which one has to aid in the hand part of the culture; for the
thinning out the plants, as well as pulling the weeds within an inch or two of
the row, must, in all cases, be done by hand. The writer says: " Onions will
thrive in any soil, with proper fertilizers and good cultivation, yet they produce
more profitably on old onion land, annually fertilized. Drilling in the seed and
cultivating with horse power is a great improvement upon the old method.
The rows should be far enough apart to cultivate with a horse hoe. This takes
more land but pays best, where not very large onions are desired. Thinning
onions so that only 1 is left to 3 or 4 inches of ground is being abandoned, by
onion culturists, as medium-sized bulbs demand better prices in most city
marliets. Everything which can promote rapid growth is essential in onion
culture. It is better to sow the seed too thick than too thin. A drill set to drop
3 or 3 seeds to r'ach inch of a row answers the purpose best."

Remarks. — Unless my ground was very rich and had been previously culti-
vated with onions, to have the weeds "well in hand," I should certainly prefer
dot to have more than one seed to an inch at the very most.

3. Onions, How Many Can be Baised to the Acre. — This
question being often asked, sliould be judiciously answered, lest some person
may be led into the business) too extensively for his knowledge of how it must
be done, as the Ohio Farmer speaks of, from a report that D. M. Ferry, of De-
troit, Mich., grew 600 busliels of onions on an acre, and for which he was
offered $2.50 a bushel, or $1,500 from an acre; and this, says the Fa/nmr, led a
farmer who heard of it, and knew no more of onion growing than he did of
Sanskrit, to plant 5 acres of common corn land in onions, the next season, the
seed costing him $100. He didn't grow a bushel of marketable onions. Had
he studied up tlie subject and planted the first season J^ or J^ of an acre, he
might now be a successful onion grower, whereas he indulges in profanity at
the smell of an onion.

llemarks. — But over 700 bushels have been raised to the acre, on a field of
7 acres, as the Conr/regationalist, of Boston, shows by the following in answer
lo an inquiry of a correspondent, who asked: "How many onions can be raised
to the acre ? " To which the editor makes this statement: " In answer to the
!)bovc, we give a letter received recently from Deer Island, Boston Harbor,
where one of the public institutions of Boston is located. ' In reply to yours
of this date, I would say that in the year 1869, we raised, on 7 acres of land,
5,000 bushels of onions, good measure. I selected and had measured off % an
acre of land where the crop was the best, and measured from this % acre 486
bushels of onions. The onions grew very large. I sent 1 bushel to the fair
that averaged 1 pound each.' "

Remarks. — But uow, it is not to be understood that this was done on poorly

544

DR. OUASE'S RECIPES.

prepared soil, but rather soil adapted to them (a sandy loam is considered best),
and previously, no doubt, cultivated to onions, having been well manured and
■well worked.

4. Onions, How to Avoid Soullions.— Notwithstanding some peo-
ple think that scullions will bo scullions, the following from *' D," of Fenton,
Mich, through the Post and Ti'ibune, of Detroit, in answer to a query of L. C.
Zarbell, on avoiding scullions, says: " I will tell him what an old gardener says,
and that is to draw the earth away gradually from the bulbs until they are quite
uncovered and only the fibrous roots are in the earth, and you will never have
scullions, but very large, sound onions. The seed should be sown very early to
have the benefit of the coolness and moisture of early spring."

6. Onion Baising, Value of Wood Ashes as a Manure for.— A

writer in one of the agricultural papers upon this subject says: Farmers who
are so fortunate as to have an open iQre-place, should plice, as an offset to the
cost of the wood, the value of the ashes produced. For onions there is no fer-
tilizer equal to wood ashes, as they require a great deal of potash. Market
gardeners and others who make a specialty of growing onions will \mderstand
that to succeed with the crop they need larger supplies of potash than they will
ordinarily receive from barn-yard manures.

Remarks. — I am unable to see why ashes from a stove are not better than
from an open fire-place, as above named, as those from a stove are certainly
more thoroughly burned, and hence must be stronger and better. Although
wood ashes are undoubtedly an excellent manure for onions, yet well rotted stable
manure must be the principal dependence, except with those who have plenty
of hog manure, which has long been considered the best, but chiefly, no doubt,
because it is more free from weed, and grass seeds, than stable manure; yet,
where much corn and corn meal are fed to hogs, their manure is more than
ordinarily rich. The following is a summing up of the whole matter of rais-
ing onions.

6. ^n Acre in Onions.— Tinder this head recently, the Chicago Times
gave such minute instructions upon the whole question of onion raising, I will
close the subject by giving it entire; as I deem the subject to be of such impor-
tance as to justify all that has been said, and that this item will add to it; for
there is not a doubt but what onions are the most healthful vegetable grown,
being a valuable alterative, as well as nourishing, and also an article for which
there will always be a reasonable demand in the cities. The Times says:

" Few farmers seem to realize the fact that as much money maybe obtained
from an acre of land in onions as from a 40 acre farm devoted to the usual
crops. At present prime onions are worth $4.00 per barrel by the car-load, and
250 barrels may be, and not unf requently are, produced from an acre of land.
Let no one, however, expect to realize $1,000 from an acre in onions who does
not pay the best attention to the ci op. To begin with, land naturally adapted
to producing the crop should be selected. Experiments made in the eastern
states, where large quantities of onions are raised for the southern market, show
that tliere is no better soil for onions than that of a reclaimed bog. [Equiva-
lent to our western marshes, which have been drained and well cultivated.]
Of course the land must be well drained and the surface soil decomposed by

MISCELLANEOUS.

845

exposxire to the action of the atmosphere. Most of our black prairie soils are
Huitttble to the production of onions if they are riglitly treated. The turf must
become eniirely ro**ed and mixed with the enrtli below. Land that has been in
pasture for sevei years is easily prepared for a crop of onions, as the turf is
comparatively thin, while tlie soil is quite free from weeds. That portion of a
pasture on which cattle and sheep lie at night may bo converted into an onion-
patch to excellent advantage.

"A field for onions should be very nearly level. If there are elevations ia
it, tlie soil on them will be likely to wash away, canying off the seed before it
germinates, or leaving part of the onions exposed to the sun. A piece of land,
intended for onions should be entirely free from the seeds of weeds in the start,
and there should be a determination on the part of the grower to allow none to
attain any considerable size. Absolutely clean culture is essential to producing
ft paying crop. Neglect in this matter will cause a vast amount of work, which
will not, after all, insure a good crop. A field of onions cannot be neglected
on account of a demand for labor on other parts of a farm. Unless a fanner
has help that can attend to his field of onions during the season of plowing
corn, cutting grass and harvesting grains, it will be better not to attempt to
' raise the crop at all. The care of onions, however, calls for light work, which
may be chiefly performed by old men, pu 'al invalids, women and children.
Persons who cannot perform heavy work on the farm may engage in onion-
raising to excellent advantage.

" It is useless to undertake to raise a paying crop of onions on land that is
not veiy highly manured. From 30 to 50 loads of manure should be applied to
an acre of land designed for producing this crop. It should be well rotted and
free from the seed of grass and weeds. L nleached ashes form a valuable addi-
tion to composted stable manure. After a piece of land has been prepared for
onions it is best to continue the crop for a series of years. As onions are gross
feeders, it will, of course, be necessary to apply a coating of manure every
season. The soil of an onion-field should be well pulverized and the manure,
tlioroughly incorporated with it. After it is plowed and harrowed a roller
should be employed for crushing the lumps.

" Many growers employ a hand-rake for fining the soil before the seed is
sown. About 4 lbs. of seed are required for an acre. It should be the product
of the previous season. [I would never use old seed.] The seed may be tested
by counting out a certain number and placing them on some moist cotton laid
in a saucer. If good, it will germinate in 8 or 4 days. The seed should be
sown as early in the spring as it is possible to prepare the land. Growers who
aim to get the largest yield from a given amount of land allow only the space
of a foot between the rows. There is a drill which plants two rows of onion
^ed at once. If sown by hand one seed should be dropv»ed every inch. In
order to mark the rows it is well to drop a radish seed every 5 or 6 inches
[merely to point out the row so you can cultivate varieties]. The radishes will
grow very rapidly, and will be large enough to pull before the onions attain
sufficient size to be injured by their presence. If there is no market for rad-
ishes in the vicinity, cabbage plants may be raised in their pl&ce. When of
sufficient size they may be pulled and transplanted.

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IMAGE EVALUATION
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Photographic

Sciences
Corporation

33 WEST MAIN STREET

WEBSTER, N.Y. 14580

(716) 872-4503

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546

DR CHASE'S SECIPES.

"The cultivation of opions must be chiefly performed by means of hand
tools. [See No. 2.] The shuffle hoe is the best implement for doing most of
the work. It should bs of the best quality, and great pains should be taken to
keep it clean and sharp. After the plants are about four inches high they must
be thinned so that each has a space of about three inches in which to grow.
Some growers who seek to raise very large crops allow three onions to grow in
tlie space of six inches. Of course, they crowd each other after they have
become of nearly full size, but this thick setting is necessary to secure the maxi-
mum yield. After they are thinned to the proper distance nothing is required
\>y way of cultivation except to keep the soil light and free from weeds."

Remarks. — I hardly suppose it would "pay big" if every person in the
land should engage in raising onions, or even to put out and properly cultivate
"an acre;" but of this there is no probable danger. But if those who do go
into it from what has been here said upon the subject do not do ii well, it will
not be the fault of the author. [See, also, " Cucumbers, a Paying Crop."]

CEMENTS.— Dr. Choris' Magio Mender, or " Boss *' Cement.

— Acetic acid, 4 Fs — the strongest — 2 lbs. ; French isinglass, 1 lb. Boll in a
porcelain kettle.

Remarks. — I paid $5 for this recipe, and the above is all there was of it.
The man, however, was selling it upon the street corners of this city (Toledo),
and seeing what it would do, I paid the money, but was allowed to go with him
and sec if made. He bought the isinglass in a 1 lb. package for $1.25, and the
acid, 2 lbs. for 50 cents, including the bottle, and he had a 1 gal. porcelain
kettle with him, and first put the acid in and placed it on the stove in the hotel,
kitchen where he was stopping, and when it was about boiling hot he took the
package of isinglass by the end and stirring the acid with it it soon dissolved down
near his fini^crs; then he dropped all in, and with a sliver from the wood, stirred
it iiround a little all the time till it was dissolved; then commenced bottling it
•directly, by pouring some into a milk pitcher and then into the bottles, keeping
the rest, hot until all was poured in. He charged not to allow it to burn; and I
afterwards found it would burn easily, hence he was careful of this, as it black-
ens and destroys it. He said the isinglass generally cost him $1.25 per lb.; the
acid, 15 to 25 cents per lb.; J^ oz., square, flint glass bottles, $1.25 per gross, in
6 gross lots, in Pittsburgh; and the corks, 13 cents per gross, in Cleveland, in
5 gross lots. I have made it in those quantities and placed it on sale in the
stores and know its value. It was first shown at the Centennial in Philadelphia,
under the name of " English Stratena," and the following rhyming, as given
«n some of the hand-bills wrapped around the bottles, will show

What it is Good for.—

For the carpenter putting his frame together.

For the shoemaker working on fancy leather^

For putting patches on boots so nice, __ • ■•

And it holds them on as tight as a vice; ' ., >

For splicing belts and mending harness, .. ,' ,

Lamps, chimneys, or looking-glasses;

For the clerk at his desk pronounces it safer , ,, j » ,

Than any description of wax or wafer; ' ' \ ■,

MISCELLANEOUS.

547

For mending sugar bowls or ladles,

For mending canes, clocks, or babies' cradles;

For mending all dishes with ease.

On which you can put bread, butter, and cheese;

And every housewife, too, declares

It beats the world on broken chairs;

For fancy boxes, chessboards, stands;

For picture frames and ivory fans;

For broken tables, writing cases;

For fractured lamps, Bohemian vasea.

All articles of glass or bone;
For marble, porcelain, or stone.
For fancy figures, busts of plaster;
„ ,1. For images in alabaster.

For meerschaum pipes it can't be beat-*
It's all the better for the heat.
In billiard halls it's largely used
■y,:,;l '' For putting tips upon the cues. - ' <• ' • ' •

\ J ^ For hobby-horses, wood of skates, ,. , ;

' ' Dolls, hoops, and broken slates;

^ "" For parasol handles, tips, and hooks; ' .,

».'''-• For fastening loosened leaves in books. ■ '

./ r In fact, 'twould take too long to mention
All uses of this new invention;
Whatever ela; there is about it.
Whoever tries it ne'er does without it.

/femarit*.— Where glue will answer the purpose, it will, of course, be found
mvwh cheaper (see No. 3); but for all nice work, if carefully made, without
buiiiing, it will be found to 'jcat it, as it takes considerable heat to dissolve
isiiiglass, hence its value for dishes. I sealed the bottles with No. 3 sealing wax,
red, for bottling medicines.

. 2. Cement for Tin Cans.— Into a small saucepan— block-tin is best-
put 1 lb. of rosin, J^ lb. of gum-shellac and 3 ozs. of beeswax. Melt this and
mix well with an old iron spoon — both spoon and saucepan must be devoted *n
the purpose, for they will be useless for all others. When the cans are ready
for sealing, pour a fine stream of hot cement from the spoon into the groove as
directed. It is better to fill it only half full, and when all the cans are finished,
give each one an additional coating. Stick labels on the can with this wax
•while it is hot. In opening them, crack the wax, and with a pair of scissors or
claw, loosen a portion of it. Brush off the dust; pry up the lid, and the balance
of the wax will come off easily. Be careful that none of it falls into the fruit.
Put the scraps of wax into the saucenan, and it will help towards sealing next
season's cans. — Mrs. L. V. M. A., Mo, risonmUe, III., in Prairie Farm.

, 3. Cement, White and Cheap, with Glue, for General Pur-
poses. — Best white glue, 1 lb. ; gum-shellac, 1 oz. ; alcohol, 4 ozs. ; aqua
ammonia, 1 oz. ; soft water, %% pts. ; dry, pulverized white lead, 4 ozs.
Directions— Dissolve the shellac in the alcohol, to have it ready; then put the
glue in the water, in a basin which can be set in a pan of water upon the stove
so as to dissolve the glue without burning it; when the glue is dissolved, but

548

DR CHASE'S RECIPES.

stilJ hot, 8tlr In the powdered lead and the dissolved shellac; then add the
ammonia, to keep it in liquid form, and bottle.

Remarks. — It is valuable for everything except materials where its white-
ness would be an objection. Glue is always best to be applied hot, and to hot
edges when practicable, but with this it is not necessary. Everything, how-
ever, must be kept in place till dry. Leather belts or cloth must be weighted
till dry.

4. China and Glass Cement.— A writer says; "To 1 pt. of milk
add 1 pt. of vinegar; separate the curds from the whey, and mix the whey with
the whites of five egg.s; beat it well together, sifting into it a sufficient quantity
of quicklime to convert it into a thick paste. Broken china or glass mended
with this cement will not again separate, and will resist the action of fire and
water."

Remarks. — The curd is not used, and quicklime means the unslacked lime,
but pulverized very finely before sifting in. I cannot see, however, why, if the
lime is only recently burned, and good, it may not be slacked, and the finest
powder of it used. Oj'ster shells burned make an excellent lime for cementing
with white of eggs, I have used it, A lime of these may be used in the above
if very finely pulverized.

5. Cement for Marble and Alabaster.— Portland Cement, 12 parts;
slacked lime and fine white sand, each 6 parts; infusorial earth, 1 part. Make
into a thick paste, with silicate of soda. Needs no heat; sets in 24 hours; crack
is not readily found. — Druggists' Circular.

Bemarks. — As stated in other places, where "parts" are mentioned, it
matters not what sized measure is used, whether a spoon, pint or peck, or if
weights, whether it be drs., ozs. or lbs. Simply 12, 6 and 1, in this case, would
be the number to use, or the proportions to keep.

6. Japanese Cement, To Make— Strong and Colorless— For
Fancy Paper Work, Etc.- Mix the best powdered rice with a little cold
water; then gradually add boiling water till a proper consistency is acquired,
being careful to keep it well stirred all the time; lastly, it must be boiled for
one minute in a clean saucepan. This paste is beautifully white, almost trans-
parent, and well adapted for fancy paper work, or other things requiring a
strong and colorless cement.

Cofibe-Fots, Tea-Pots, Tin Saucepans, Etc., To Clean Inside.
— When the inside of a coffee or tea-pot has become black from long use, fill it
with soft water; throw in a small piece of hard soap, and boil it from J^ to 1
hour; and it will be as " bright as a new button," without labor or expense.
When tin sauce-pans become "grimmy " or dark from use, do the same with
them, and you will be pleased with the result. Cover while boiling. Then
scald out well and all is complete.

Bust, to Bemove from Stovepipe.— Rub a very little raw Knseed
oil upon it, which stops its further eating; then dry it with a moderate fire,
after which polish may be used if desired; but polish does not stop the deeper

MISCELLANEO U8.

640

corrosion, creating into the pipe; lience, after a little, it will again show through
the polish, unles", the oil is first used.

Barrels and Other Wooden Vessels, to Cleanse.— Barrels for
wine, or cider, also vessels for culinary purposes, holding food, etc., are ren-
dered fit for immediate use by a solution of sal-scda, says the Journal of Oheii^
iitry, thus: " An ordinary barrel should be filled half full of water, and a solu-
tion of about 2 lbs. of tlie soda in as much water as will dissolve it, poured in,
and tlie liquids thoroughly mixed by shaliing the barrel, which should then be
tilled to the bung with water, and allowed to remain from 13 to 14 hours; then,
after withdrawing the discolored liquid, it should be well rinsed and filled with
pure water, and should remain a few hours more, when it will be fit for ust .
Other wooden utensils may be similarly treated.

Remarks. — The soda should be fully dissolved in 3 or 4 qts. of water, by
heat, before putting in. If not much musty, 1 lb. of soda will do.

Cauliflowers, to Baise Successflilly.— To raise this delicious spe-
cies of cabbage, successfully, it is necessary to plow very deep, and upon a good
or well manured soil; for the roots of the cauliflower, by the middle of August
have been known to penetrate to the depth of 3 feet. The main, or upper
roots, however, extend horizontally, and are more numerous than the pene-
trating ones. The seed should be sown in rich soil, heavily fertilized and well
pulverized, in frames, or hot houses, and should be transplanted while small;
and, at first, like cabbages, the plants ought to be frequently hoed and the dirt
well loosened about them. Every morning was my rule with cabbage, and I
always had good ones; but after they are well established, they do not need so
much care.

1. EGGS— How to Preserve Them, Pour Plans.— Whatever
excludes the air prevents the decay of the egg. What I have found to be the
most successful method of doing so, is to place a small quantity of salt butter
in the palm of the left hand and turn the <i§g around in it, so that every pore
of the bhell is closed; then dry a sufQcieut quantity of bran in an oven (be sure
you have the bran well dried). Then pack them with the small ends down in
a layer of bran and another of eggs until your box is full; then place in a cold,
dry place. If done when newly-laid, they will retain the sweet milk and curd
of a new laid egg for at least 8 or 10 months. Any oil will do, but salt butter
never becomes rancid, and a very small quantity of butter will do a very large
quantity of eggs. To insure freshness, I rub them when gathered in from the
nests; then pack when there is a sufiicient quantity.— i?. Alexander.

2. Eggs, to Keep from September to May.— This receipt is from
Mrs. Wm. Church, who says: " The best way she finds is to take a pot or pail,
or anything convenient, put about an inch or two of bran of any kind — I gen-
erally take shorts from flour — being a farmer's wife I generally have it on
hand — in it, put a layer of eggs, either end down, close together; then cover
with meal, another layer of eggs, and so on until the box is full, occasionally
giving it a shake to fill well between the eggs. This plan I have adopted for
years with success, and the last when used — wliich is often the last of April and

680

DR. CHASE'S RECIPES.

the beginning of May— are as good as the first. I commence to pack !n Scp^
tember. The whole secret lies in carefully selecting fresh egg;s, packing on end
and keeping the air from them. Keep in a dry, cool place."

3. Eggs, to Keep from September to April, as Good as
Fresh. — This is from J. B. Strathuairn, who says: " I take a tub of any size
and put a layer of common salt about an inch deep in the bottom; then grease
the eggs with butter (of course salted butter), and place them in the salt with
the small end down, so that they will not touch the wood of the tub near each
other; then fill the vacancies with salt, and cover them again about itn inch
deep as before; then place another layer of eggs as before; thei m\i al*- lately
till the tub is filled ; then cover the top with salt, and put them where aiC; ^\\\
not freeze. I have kept eggs in this manner from Septembe; "•ntii ^pvil as
good as fresh. The grease on the shell keeps the salt from penetrnti jg, thereby
keeping the eggs fresh, while the saving qualities of the salt keep them from
becoming putrid. This recipe is both cheap and good, as the salt can be fed to
cattle afterward.

4. Eggs— To Keep Two Years Perfectly Good.— This is from
Emily Audinwood, Stanstead Plains, P. Q,: ''I have tried several experiments,
but find none to answer so well as the following: I have kept eggs for two
years, and found them perfectly good when used. Two pounds of coarse salt
boiled 10 minutes in 1 gal. of rain water; pour off into an earthen jar. When
nearly cool, stir in 5 table-spoonfuls of quick lime; let it stand till next dayj
then put in the eggs and keep them tightly covered until wanted for use."

Remarks. — I formerly understood "quick lime" to signify slacked lime,
but it is more generally conceded to mean unslackcd, which has been powdered
so it can be measured, about three times the strength of slacked, as by slacking
it increases nearly, if not quite, this much in bulk. To be certain ot having
good lime, I should always o Jtain it unslacked and slack it only when I was
ready to use It. The above, and tlie next item, I have quoted as reported in
the I^ee Press, of London, Ont. It was sent to me by my oldest daughter,
'Mrs. Dr. Mills, who lives there, and knowing they must be valuable 1 give
them. The Free Pt'esa closed by saying:

5. Eggs—To Keep Nine Months.— ""Wright, in his poultry bonk,
recommends the following method for preserving eggs: To 4 gals, of boiling
■water add % a peck of new lime, stirring it some little time. When cold,
remove any hard lumps there may be with a sieve, add 10 ozs. of salt, 3 ozs. of
cream of tartar, and mix thoroughly. The mixture should stand a fortnight
before using. The eggs to be packed as closely as possible, and to be closely
covered up. If put in when new laid, he says they will keep nine months."

Remarks. — This is something of the character of the old English patented
recipe, except in that it recommends the mixture to stand a fortnight (two weeks)
before using, which will temper it nicely, as the plasterer says of his morlT.
Were it not that Mr. '^''nght says "remove any hard lumps," etc., I should
suppose he meant slaCi i lime, but this would have no lumps in it which. need
be put in, hence he, too, means "quick," or unslacked lime, which Is pretty

M '

MI8CELLANE0 US.

BBt

eertaln to huve lumps, and wlilch, if left in, is liable to break the eggs that
soight settle upon them, if not removed.

6. Eggs, Preserving Six Months, Equal to Presli.— A writer .
in the English Mechanic says: " In the year 18'51-3, 1 preserved eggs so perfectly
that after six months they were mistaken when brought to the table for fresh,
laid eggs, and I believe they would have kept equally good for a twelve-month.
My mode of preservation was to varnish the eggs as soon after they were laid a»
possible with a thin coat of varnish, taking care that the whole of the shell wa»
covered with the varnish I afterwards found that by painting the eggs with
fresh albumen (whites of eggs), beaten up with a little salt, they were preserved
equally well, and for a long period. After varnishing with albumen I lay tho-.
eggs on soft blotting-paper, as I found that when allowed to rest till dry upon,
the table the albumen or varnish stuck so fast to the tabic as to take a chip out
of the shell. This is entirely prevented by tho use of the blotting-paper, t
pack the eggs in dry bran."

7. The following is from a lady writer who does not boil salt, as in No. 4^
nor cream of tartar as in No. 5. I can see no special advantages from the
eream of tartar, only to make it look a little more foimidiible to obtain a patent
upon in England, where first obtained some 75 yc'uiH ago. She does not give
her name, but says: . . v;.

8. Eggs, To Preserve Two Years.— To cacli patent pail (the com:-
mon wooden pail), add 1 pt. freshly slacked lime and 1 pt. of common nalt; mix
•well. Fill your barrel half full with fiuid of this strength ; put your eggs down
in it any time after June, and they will keep two years if desired.

9. Eggs, To Keep all the Year— Never Palling.-— Put perfectly
fresh eggs into a net, willow or wire basket, and hold tliem in boilini!: water
while yon count 20; then pack in jars, little end down, in dry salt, and keep
from frost. Put up in the fall for winter use. — 3frs. Tillie Wales, Detrait, Mich.

Bema-ks. — The author is well acquainted with this lady, and knows her
to be practical and reliable. An Iowa lady pursues the same plan, except
that she dissolves sugar in the water and packs them in charcoal and bran, as
follows:

10. Eggs, To Preserve.—Select perfectly fresh eggs (this must always
be done, as old eggs or those exposed to heat or cold can not be preserved), put
them, a dozen or more, into a small basket and dip for 5 seconds (20, as above,
I consider not too long a time,) into boiling water, having 5 lbs. of sugar to-
1 gal. of water. Next place them immediately on trays to dry. The scalding
water causes the formation of a thin skin of albumen next the inner surface
of the shell, the sugar effectually closing the pores of tlie latter. The cold eggs
are then packed, small end down, in a mixture of 1 part charcoal finely
powdered and 2 parts of dry bran. Eggs so treated have been foun<i perfectly
fresh and unaltered after six months. — Mrs. A. Ncryes, Volga County, lowa^
in Blade.

11. Egg Preservatives, ftom Experiments at the Agricul-
tnxal College of Iowa.— Eggs packed In dry, pulverized charcoal at tha

5C2

DR. CHASE'S RECIPES.

college, June 25tb, were all bad November 20tb. Eggs packed In finely pul-
verized gypsum in June were good in December. Eggs kept in a refrigerator
at 54 degrees remained fresli and sweet from July to November, seeming to
prove that unaided cold air is a good preservative.

Remarks. — Tims, it seems that dry gypsum (plaster of Paris), is an excellent
preservative. I should expect it would so prove for it is, when dried in a kettle
over the fire, a very fine powder, perfectly excluding the air, and if kept in a
cool place no evaporation of the moisture of the eggs would escape.

12. Eggs packed in boxes or Imrrfls in dry oats, little end down, and the
covers nailed if boxes are used, and bended up if barrels are used, then the
boxes or barrels turned bottom up every week or 10 days, has proved successful;
and the eggs were ready for shipment. Salt has been used in the same way,
and the plaster of Paris might be, except from its being so fine it will run out of
very small cracks or holes.

13. Preserving Eggs Two Years, Tho Swiss Plan.— Prof.
Sace, of Switzerland, reports having kept eggs two years by the following
method. He says: " Cover the eggs — fresh ones — ^with a coat of parafflne, 3 lbs.,
8 ozs., avoirdupois, to 3,000 eggs. They do not lose weight or freshness. Hap
kept them two years. Stops the pores, but if not fresh and decomposition has
commenced, it does not stop it. " — Druggists' Circular.

Remarks. — I have seen a report in some of the papers that this plan failed;
but I honestly believe that it was not the fault of the plan, but from not having
fresh eggs; because it not only fills the po. <^s, but moisture can not go out
through the coat of parafflne. Still, some of the other methods may be
equally good; for famiiy use, the boiling in sugar water of No. 10, or the gyp-
sum (plaster of Paris) of No. 11, would be less trouble, packing away and keep-
ing cool, as in a refrige;'ator or cold room, also mentioned in No. 11. Any of
these plans properly donvi will not fail.

14. Eggs — To Determine the Sex of— Tested.— In "Navin'a
Work on Poultry" he gives a test made by A. T. Newell, of Philadelphia, Pa.,
who says: " Pullet eggs, or those which will produce pullets, are smooth on the
ends; while those which produce the roosters have a zig-zag mark or quirl on
one end. In selecting 200 for roosters, vinly 1 produced a pullet; and out of 50
for pullets he got 50 pullets."

Remarks. — See " Positive Remedy for Hog Cholera" for further knowl-
edge of Navin's reliability. I have no doubt of the facts stated in that, as well
as in this case.

1. GRAFTING WAX— To Make.— Rosin, 4 lbs. ; tallow and bees-
wax, each, 1 lb. Melt, mix well and work, after cooling a little in cold water,
until pliable. May be used at once, or will keep for years. — Blade.

2. Grafting Wax. — A cousin of mine, Jerry Lawrence, of Strykers-
ville, N. Y., who has followed grafting over 25 years, uses rosin, 1 lb. ; bees-
wax, 6 ozs., and mutton tallow 4 ozs., claiming that, with the r .utton tallow, it
is a good salve for cuts and bruises, Avhich are often received in climbing and
sawing among the trees. Using these proportions, and keeping a ball or two of

MISCELLANEO US.

66t

the wiix in a covered pail with blood-warm water during the coldest part of the
spring, when the wax would otherwise craclc in spreading, saves the trouble of
making two kinds. He keeps a little lard on the back of the hand to use occa-
sionally to prevent the wax from sticking to the fingers. Make into balls of J^
to % lbs., pouring from the kettle into the water only so much of the wax mix-
ture as can be worked at a time, keeping the balance warm until all is worked,
or pulled to whiteness. Melt the rosin first, then add the others. No. 1, it
■will be seen, is softer, and If anyone chooses they can make both kinds, the
first for the coldest weather ard tills for the warmer, as the season advances.

3. Bealingwax, Bed, for Bottling Medioine.— Rosin, m lbs.;
tallow, lard and beeswax, each, 1 oz. Melt together and add American ver-
milion, 1 oz.

Remarks. — Dip while hot. It is nice for druggists, who dip their vial
corks, to have ready for use, or for bottles after the cork is cut off closely.

4. Sealingwax for Fruit Jars.— Best orange (gum) shellac and bees*
wax, each, 1 lb. ; rosin, 4 lbs. Melt and dip or paint the corks with a brush.
'Tis a red shade, but may be colored more if desired, any color. [See No. 8
for a bright red. — Druggists' Circular.

1. HOGS— Mange Upon— Sure Remedy.— Powdered aloes, J^oz.;
flour of eulphur, 1 oz. Mix to a consistence of porridge, with spirits of txir-
pentinfj, and apply with a brush or swab.

Remarks. — " Cures every time," said a citizen of Ann Arbor to me, who
hafl tested it. The word " mange " undoubtedly comes from the French
demanger, to itch, as it causes such a degree of ittulng as to cause dogs and
other animals to rub themselves almost constantly against whatever they can
find. What will cure it in one animal will do the same with others. Probably
arises from the acarus scabies, or itch mite, affecting children, and is, therefore,
^'catching," or contagious. ,

2. Dogs Poisoned by Strychnia, Antidote for.— Salad oil (which
.'s pure sweet or olive oil), ^ pt., has saved them; so, also, has lard. — Journal
of Applied Chemistry.

Remarks. — The lard was used by the late James P. Reed, of San Jose, Cal.,
as they use strychnia there largely to kill gophers; hence the dogs are often
poisoned. And as my books have always sold as readily in California as in the
East, I deem it an important recipe, and add: 'Tis very important to give the
oil when a person is thus poisoned, or warm lard if no oil is at hand — J.^ pt. at
least — strong coffee, etc., as directed under that head.

3. Dogs, Cats, Hogs and Horses, To Drive Off Fleas on.— The
Scientific American gives us the following for this purpose. The pennyroyal
flavor is very strong and offensive to these "gentry," although ma y people, of
which I am one, are very fond of it. The herb makes an effective tea, drank
hot, to break-up colds, by starting perspiration. It says, under the head of
•• Pennyroyal for Fleas: " " The oil of pennyroyal will drive these insects off;
hut a cheaper method, where the herd flourishes, is to throw your dogs and cats
into a decoction of it once a week. Mow the herb, and scatter it in beds of

664

DR. CHASE'S RECIPS8.

pigs ouce a month. I have seen this done for many years in succession. When
the herb cannot be got, the oil may be procured. In this case, saturate strings
with it, and tie tliem around the necks of dogs and cats; pour u little on the
back and about the ears of hogs troubled with fleas, which you can do while
they art) feeding, without touching them. By repeating this application every
12 or 15 days the fleas will flee from every quadruped, to their relief and
improvement, and your relief and comfort in the house. Htrings saturated
with the oil of pennyroyal, and tied around the necks and tails of horses, will
drive otL lice; the string should be saturated once a day."

Bread, Why We Butter It.— The layers of the wheat berry, as we
proceed towards the center, become more and more completely starcliy, and at
the center but little else is found, and this portion makes our finest flour (super-
fine). The finer the flour the less fit it is for nutrition. In its natural state,
the wheat, with all its components present, is not fitted for perfect human
development. There is a deficiency in the potential heat-producing materials,
especially for cooler climates, there being only 2 per cent, of fat in wheat. We
Instinctively supply this deficiency by the addition of fatty bodies. We spread
butter upon bre»»d, we mingle lard or butter with our biscuits or cake, and the
fat meat and bread are taken alternatively or coincidentally. The .starch, being
a carbon hydrate, can afford, comparatively, but little heat in consumption, and
the fats (butter) are demanded by the wants of the .system. — United States
MiUer.

Bemarks.— This is perfectly philosophical; we need fat in some form to
keep up the heat of the body, and now-a-days so few persons will eat fat meats
we must have butter; and it is only from eating too large an amount of it, or
eating that which has become rancid or " strong," and therefore almost abso-
lutely indigestible, that harm may arise from its use. A little nice butter is as
necessary as it is desirable to almost every person.

1. PENCE POSTS, TELEGRAPH AND TELEPHONE
POLES, ETC.— To Prevent Decay.— Among the various methods here-
tofore practiced for preserving the ends of fence posts, telegraph poles, ties and
other timber to be placed in the ground, has been charring, or coating with
coal tar, but it is said that while neither of these modes is sufilcient alone, the
two combined answers every purpose. The tar filling the pores of the charred
surface, which in itself is indestructible, preveats absorption of moisture
from the ground into the interior unaltered portion of the wood. In time the
tar is converted into a kind of rosin, which is very durable. — Harpers' Weekly.

2 . The Science, Best and Cheapest Way of Preserving Wood.

— The Journal of Forestry thus explains what is necessary to preserve wood:
" The primary cause of decay in wood is the fermentation and the decomposi-
tion of the sap that is within the pores. Wood, pure and by itse'f, is not easily
destroyed by the ordinary agencies of nature, namely, wei and dry weather,
heat and cold, etc. If the sap within the pores can either be removed or ren-
dered inactive, the wood may be preserved. There are several methods of doing
this, such as saturating the "wood with mineral salts, creosote, etc The cheap-

HS^SBWI

MiaOELLANKOUB.

669

igt, easiest and therefore the best methotl seems to be to charge the wood with,
i^rude petroleum. Pine (if seasoned), for exotaplo, is mode almost waterproof
by saturating it with this simple material, and. therefore, made much more
lasting. Crude petroleum is very cheap, and may be applied with a brush until
the wood will soak up no more. In the application care should be taken to-
avoid accidents by Are, and not approach the work with a flame until it is dry.
An application of petroleum is especially valuable to much exposed woodwork."
Itemarkt. — For fence posts, it is well known to be important to place the
butt end of the timber upwards, from the greater dilBculty that water flnds io
ascending against the natural course of sap, in the pores. This done, then, and
the posts painted with the crude petroleum, or by the charring and painting
with the coal tar, it would appear they should become almost everlasting; tuid
why our railroad men do not try this on sections of their ties, is almost unoo
countable. With the great destruction of our foreHta, yearly, for this and all
otlier purposes fo/ which timber is used, must soon compel them to resort ta
this practice, else to be compelled to use iron or steel ties, at a much greater
expense. Of course this is a free country, and they have a right to use un«
painted and unprotected timber, so long as they can buy it; still, the painting^
with the petroleum would be far cheaper than such constant changing, as ia
now the necessary custom. Were not only the whole of the posts, but also
fence boards, petroleumed thoroughly, it would pay big. Try it a few times,
as the fellow said about cedar rails, they would last a thousand years, for he
had tried it several timesi Of course this man's disregard to truth was very
great; but not so great as these railroad men and timber speculators disregard
to the destruction of our forests. In some parts of Europe, iron ties have
already been tested, hence correct information could easily be obtained upon
this important subject. Probably, in the United Statci, with the improvements
in the manufacture of steel, this would take the place of iron for ties; but the
importance of protecting fence posts is too great to be so generally neglected
as it is.

3. Fence Posts, the Importance of Seasoning, etc.— An experi-
mental writer upon this subject very sensibly says: " To have a fence that will
last we must have good posts, for that is the part that gives out first by rotting
ofE at the surfrce of the soil. Then the fence has to come down, new posts be
set, and the boards replaced. Sixteen years ago I experimented with fences,
and find seasoned oak posts, oiled end then tarred with boiling coal tar, last the
longest. I took green posts that were sawed 5 inches square at one end and
2 by 5 inches at the other, and 7 feet long. I tarred half as many as would
build my fence, and the other half I put into the ground green with nothing
done to them. In 5 years after, the tarred posts were nothing but a shell under
the ground, all the inside being decayed. Some of the otheir posts were rotted
off, and some were about half rotten. Two years after, I built another fence,
with seasoned oak posts, same size a. the first, giving them all a good coat of
oil, and in a few days after tarred them, as I did before, with coal tar, heated
' in a can made for the purpose, 4 feet deep and large enough to hold 4 posts set
CD end. I left them in the boiling tar for about 10 minutes, then took tiiem out

000

DB. OHASE'a REOIPEa.

and nnded them up to dry. And now, after 14 years, not 1 In 10 needs replao
. Ing. I shall never biilld another fence for myself requiring posts without first
thoroughly seanonlng, then oiling, and then tarring them. If they are tarred
when green, the tar does not penetrate the wood, and In a short time will all
scale off. When the wood is seasoned the oil penetrates the wood, and the
coating of coal tar keeps out the moisture, thereby preserving the wood from
decay."

4. Pence Posts, Importance of Tamping, etc.— A correspondent
of the Country Qentleinan gives the following us his plan, which the author
fully endorses, of setting fence posts, except ^hat when the hole is dug 3 feet
deep to be tamped with stone I should not cut back in sharpening more than
6 Inches, while ho cuts back 12 to IP- If only to be driven 1 foot, or even
18 inches, 6 is enough in gravelly or any soil except hard-pan or hard clay.
He says:

I. " I first sharpen my posts, cutting back from 12 to 16 inches, according
to the size. I then dig good sized holes, say 15 inches across and 2 feet deep;
then take a crowbar and punch a hole in the bottom 10 or 12 inches deeper,
making it large at. the top by working the bar back and forth. I tben drive the
post with a heavy iron maul until the post is fully 8 feet in the ground. [The
author can not think he means 8 feet below the hole dug for the stones; if he
does it would require a 9 foo'. post — not at all probable.] I then fill the hole
with small stones well tamped with the head of the bar. Posts set in this way
will be sound and serviceable when those set at the same time in the ordinary
way and tamped with earth will be decayed and useless. A neighbor tells me
that he made a piece of board fence over £0 years ago, in part of which he set
tlie posts with stones, and the rest were lamped with earth. Those set with
stone remained sound when the other- had rotted away.

II. Straight Post and Rail Fence. — He continues: "The best and most
economical fence I can make is a straight fence of posts and rails. I set the
posts in a line, 11 feet apart, using 12 foot rails, nailed on alternate sides of the
posts, which gives them a small lap. I drive a good stake by the side of each
post, held to the post by a wire placed above the bottom roils and a second wire
below the top rails. Fence built in this manner is firm and strong, taking much
less room than an ordinary rail fence, and is more serviceable in restraining
unruly stock than board fence. One strand of barbed wire across the top of
the posts, 8 or 10 inches above the top rail, will cause unruly stock to keep at
a respectful distance after one trial." y

Jiemarks. — There is not a doubt but what rails, properly nailed upon the
posts, are more economical than boards, yet, I think, more expensive, especially
on our western prairies, and there, loo, almost absolutely impossible to get the
rails at any price. ' There is no doubt, either, but what the barbed wire along
the top would be respected, even by uuruly stock, after a single trial. Now, if
the seasoned, oiled, and tarred oak posts of No. 8 are preferred, then set by
tamping stones around them, as in this last recipe, and no dirt put on top of the
stones, you will have a post that will last much longer than any other way, and
well worth adopting especially where timber is scarce.

MIBCELLANEOUB.

B5T

1. ADVICE— Foetioal, to Boys, but Equally Applicable to

T'oung Men.— The following item, from the poetic writer, Eben E. Rex-
ford, covers so muc'i good in such a small compass, I am glad to lay it before
my young readers. It is true in every point, und should be adopted as the rule
of life, by not only every boy, but every young man comirs: upon the 8tag« of
action, for himself. The two next items I do not know who their author's are,
still, as they teach us all a lesson of fact, they very appropriately follow tb0
tasL Bexford says:

My boy, you're ioon to be a man;

Get ready for a man's work now;
And learn to do the best you ■^n.

When sweat is brought to anr and brow.
Don't be afraid, my boy, to work;

You've got to, ii you mean to win I
He is a coward who will shirk;

" Roll up your sleeves, and then 'go inf*

Don't wait for chances: look about!

There's always something you can do^
He who will manfully strike out,
, Finds labor; plenty of it, too!

But he who folas his hands and waits
, . For "something to turn up," will find

^ ' ' The toiler passes Fortune's gates,
While he, alas, Ih left behind 1

Be honest as the day is long:
Don't grind the poor man for his cent,
" In helping others, you grow strong.

And kind deeds done are only lent;
And this remember: if you're wise.
To your own business be confined,
• He is a fool, and fails, who tries

His f elk w-men's affairs to mind. i

Don't be discouraged and get the blues
If things don't go to suit you quite;
>^ • Work on! Perhaps it rests with you

, ,; To set the wrong that worries, right.

. " Don't lean on others! Be a man!

Stand on a footing of your ownl
Be independent, if you can.
And cultivate a sound backbonel

Be brave and steadfast, kind and true.
With faith in God and fellow-man,
•••- _ And win from them a faith in you.

By doing just the best you can 1

2. It Ne 7er Pays to Fret and Growl.— This writer bas
tutted the wholu plan of life's work into a nut-shell, as follows:

^-^

DiJ. CSASE'8 BECIPE8.

It never pays to fret and growl
When fortune seems our foe;

The better bred will push aheaci.
And strike the braver blow.
For luck is wor
And those whc Irk

Should not lament theii' doom.
But yield the play.
And clear the way.

That better men have room.

Remarks. — It is only those who are determined to shirk, that need clear the
way, for those who are alike determined to labor, as the first writer says, can
^nd plenty of it, hence there is no need for any such to be left behind. It hij
been more recently taught that luck is simply pluck, and as experience shows
this to be a fact, and also that pluck means for every one to be at work, this
writer is correct. And now, with a temperance pledge, written for little boys,
being equally applicable to men, I will close these subjects, with the very best
wishes that all shall succeed, as I know they will, if they adhere to the princi- i
^Ics here taught, so plainly that even a little child cannot misunderstand them.

3. A Temperance Fledge.

A pledge I make, no wine to take;
Nor brandy red, that turns the head;
Nor whisky hot, that makes the sot;
Nor fiery rum, that ruins the home.
Nor will I sin, by drinking gin;
Hard cider, too, will never do;
Nor lager beer, ray heart to cheer;
Nor sparkling ale, my face to pale.
To quench my thirst I'll always bring,
Cold water from the vpell or spring;
So here I pledge perpetual hate,
To all that can intoxicate.

Remarks. — It is certain that these writers had the welfare of the rising geih
-cration deeply at heart, as well as the ability to clothe their thoughts with words
calculated to make a lasting impression upon the minds of those for whose
sake they wore writing; and I should have been glad to have found their names
connected with tlioir articles; but as I did not, I can only ask that they be com-
mitted to memory by the youth of every household, and that they form the
governing principles of their lives, so shall peace and prosperity be doubly
assured.

Now the foregoing advice, or, more properly, suggestions, to young men
and boys, would seem to be incomplete, without a word to young women;
hence we will give them an item, written for the Blade, by W. S. Frazier, under
the head of " Beware." I shall head it as follows:

MISCELLANEOUS.

559

YOUNG J.AWE8— "BEWARE."

Beware, young i 7, beware!
A serpent lies coil^ in the e^ of that cup.
Which your handsome " young man" has so sraily caught up
And drained to the dregs. He may laugu t^t yo:ir fears,
But if you would shun the disgrace and the tears
Of the helpless, despairing, disconsolate wife
Of a drunkard who has driven all hope from your life;
When the years have flown by and the iiend has control
Of Uiat handsome young man, mind, body and soul—

Bewarel

Beware, young lady, bewarel
This life has enough of pain, trouble and care
For those who act wisely. Then turn from the snare
Of the deadly drink demon; that promise, fair-spoken.
Of reform after marriage, is sure to be broken.
Oh, heed thou the counsels of wisdom and truth,
. That thy age be not cursed with the choice of thy youth.
There are many young men, brave, noble and strong,
Then choose not from Satan's Bilcchawalian throng —

Bewarel

Bemarks. — All the counsel above given as to young men's success, if they
heed or are go\«rned by the " advice " given, is as applicable here to young
women as to them; and I need only add that I have known several young
women in my lifetime who, if they had heeded the advice of their friends and
not married young men already addicted to drink, would have saved themselves
from a life of sufllering and wretchedness. Those who begin early in life to
drink seldom reform; and, if they try to do so, more "seldom" hold out but
a very short time. It does seem as tliough they might, but they do not look
high enough for support. Chri'^i has said: "My grace shall be sufficient for
thee." It must be to all who trust it fully, for He never spoke only what He
knew to be facts.

A Mortgage, Its Staying and Destructive Properties.— In the

whole range of sacred and profane literature, perhaps there is nothing recorded
which has such sljiying properties as a mortgage. A mortgage can be depended
upon to stick closer than a brother. It has a mission to perforrb, which never
lets up. Day after day it is right there, nor does the slightest tendency to slum-
ber impair its vigor in the night. Night and day, on the Sabbath and at holi-
<lay times, without a moment's time for rest or recreation, the biting offspring
of its existence — interest — goes on. The season may change, days run into
•weeks, weeks into months, to be swallowed up in the gray man of advancing
years, but the mortgage stands up in sleepless vigilance, with the interest a
perennial stream, ceaselessly running on. Like a huge nightmare eating out
the sieep of some restless slumberer, the unpaid mortgage rears up its gaunt
front in perpetual torment to the miserable wight who is held in its pitiless
■ciutch. It holds the poor victim in the relentless grasp of a giant; not one hour
of recreation; not a moment's evasion of its hideous presence. A genial savage

600

DB. CHASE'S RECIPES.

of mollifying aspect while the interest is paid; the very devil of destructiob
when the payments fail. [Beware of them. — Author.]

1. Feather Beds, Old, to Benovate Without Steam. — Old

feather beds may be renovated or cleaned very satisfactorily by putting them
out during a heavy shower, turning, to give both sides a good soaking. [And
the author can't see, if it does not rain when and as hard or as long as it is
desired for this purpose, why a weman can't get up a good " heavy shower" of
her own by means of plenty of warm water and the ordinary house or garden
sprinkler; she certainly could, and I think be better than the natural cold
shower.] Dry thoroughly in the sun, beating with a stick to loosen up the
feathers, as you do a carpet to get out the dust. The bed may lay upon the
ground to receive the water, but should be placed upon slats or sticks across
chairs, or something of this character, while drying.

Remarks. — On boards or poles, one end on the fence sloping towards the
sun, is the better way. If there are stains on the tick they can be cleaned at
the same time in the following manner:

2. Feather Bed Tick, To Remove the Stains.— Pulverize some
starch and stir it into sufficient soft soap to make quite a thick paste, enough to
cover tlie spots caused by children's wetting it. When dry, brush oil and wash
with clean water by means of a wash-cloth or sponge. Dry again in the sun,
and whip to lighten up the feathers.

Corn Crib, Rat Proof.— A correspondent of the Practical Farmer
gives the following directions for making that most necessary of farm build-
ings — a rat proof corn crib. He says: " Build a good substantial house, 12
feet wide, 8 feet high and as long as you want it. This will give you 2 cribs, 1
on either side. Put your building on stone pillars, 1 foot, or more, above
ground (mind, the pillars must not be wider than the sill, else the rats will stand
on them). Side up with lath 2i^xl inches of hard wood — I used oak — putting
them on up and down, being careful to have them just J^ inch apart. The
gables and any part of the building that does not come in contact with the corn
can be sided up with common pine boards; for bottoms of cribs, laths length-
wise, 14 i°ch apart; balance of floor between cribs lay tight, of pine boards.
My building has a string of ties between the sill and plate to nail to and cross
ties to hold the building together. Every 8 feet of these ties spike a good strong
scantling, or plank across them lengthwise of the building as far in from the
plate as you want the width of top of crib, then set up studding from floor, as
many as will be sufficiently strong for crib; mortice the end in floor, gain the
top into the horizontal scantling about % of an inch, then lath the inside of vhe
crib with any kind of lath (I would keep up the hard wood), just close enough
to keep in the com, commencing 10 inches from the floor, to leave room for the
com to come down into the trough, putting these lath on lengthwise. Then
put a common si'wd door in the end, between the cribs. You can put a lock
on the door, and all is secure— I did not lock mine and gained something by it,
as I found a stray mitten in the crib on a cold morning. To get the com in the
crib make doors above the plate the size you want them, the same as dormer

*^%ii<»»T(H«ww«w»»j^iw«w>ww>»»

MiaCELLANEO U8.

661

windows, and hang the doors on and it will be completed. If any one wishes
to have a granary, they can use one side of the building for that purp'^se and
the other for a crib. The size of my cribs ia 3 feet in the clear at the bottom
and 5 feet at the top, but I am well satisfied they miglit be much wider and still
the corn would cure well. I have used this crib for about 10 years, and I can
recommend it as an entire success. The secret of this crib is putting the lath
on up and down; this gives no place for the rats to stand on to cut holes, and
the building being 1 foot above ground they cannot reach the bottom. We are
infested with swarms of gray rats, and there is not a building on the farm from
which we can keep them out except the corn crib. We keep com over a year
until the new crop is gathered in perfect safety."

Remarks. — The 10 inches at the bottom, up to where the lath begins, may
have a board of that width, or better still, 3 laths nailed on end cleats, to slip
down behind cleats nailed on the studs. By taking one of those np, you have
a nice opening to pass the scoop shovel under for corn, when desired. Hav- '
ing worked at carpentering and joining work for 20 years, before I began to
read medicine, I know this will prove every way satisfactory, if done by a good
common sense man.

Bushel Boxes, How to Make. — In gathering potatoes, apples and
other things, quite a saving in time and trouble can be brought about by mak-
ing enough bushel boxes to fill the wagon-bed. If the inside of the wagon-box
is 36 inches, the length of the boxes should be 173^ inches (which gives 1 inch
play to get them in and out). An ordinary wagon-box will hold 32 to 86 of
them. With these boxes one has no use for baskets, and the trouble of shovel-
ing out the load is saved. In handling apples and potatoes they are much less
bruised and marred than when no boxes are used. Where one has a supply of
these boxes, a large number of them, after being filled with apples, etc., can be
piled up and emptied at leisure. In this case the time on stormy days can be
devoted to assorting the products. They are also quite convenient, being square,
for shipping on the cars. The ends are made of common pine boards, 13
inches wide, planed on both sides, sawed to the exact width of 13 Indies, and
then cut into lengths of 14 inches. In these, holes are cut for the hands, as
cleats would take up too much space and they would not pack well. To make,
take an inch bit, bore ;? holes and trim with knife. The sides and bottoms are
made of lath, cut just 173^ inches in length. Six pieces are required for the
bottom and 5 for each side. One lath will make 2 lengths for sides or bot-
tom. For 100 boxes 800 lath and 200 feet of common lumber will be required.
Two 4-penny nails in each end of the lath is sufficient to make a permanent box.
Get them ready in the rainy days of summer for fall use, and you will never be
sorry. . '

Dio Lewis* "Broakftist for Two Cents" — Good for Light
Laborers. — Notwithstanding a large amount of sport was made over Dr.
Lewis' publication upon the "Two-cent Breakfast," still for persons of a
sedentary life and only light labor to perform, or perhaps no labor at all, his
plan is most excellent for those who desire to enjoy good health and long Uvea.

562

J)R CHASE'S RECIPES.

Let this class of persons try It, and they will soon realize a feeling of enjoy,
ment and hilarity of spirit never before experienced. He says, "My expert,
ence and observation has been that meat is a large item in the cost of living.
By using less meat and more oatmeal, beans, peas, etc., the same amount of
nourishment may be obtained. Get a good CJticle of Scotch or Canada oatmeal,
and to 1 qt. of boiling water slowly stir in 1 tea-cupful of oatmeal, to whicli
add a little ^alt; let it cook slowly for half an hour, when it may be served
with milk or cream and sugar. Three cents worth of oatmeal, 3 cents worth
of milk, and 8 cents worth of sugar will make a good meal for a family of 6
persons. Some of the most healthy people I have ever seen had oatmeal morn-
ing and night, and had fresh meat with vegetables at noon. By this method of
living we make the morning and evening meal so inexpensive that the cost of
our food will be reduced at least ere-half. Beans and peas are cheap and
nutritious."

Rema/rks. — If I could say anything more to induce people to pay a greater
attention to what the great hygienic doctor has said upon this subject I would
most cheerfully do so, but I will only add that it is of the most vital importance
to all who do not work at hard manual labor for a living; they must have tlie
meat, if they can get it; but even with them the supper may, or ought, to be
only a light meal, if continuous health and long life are any object.

Pea Vine Hay, To Cure. — Those who raise peas to any extent will be
siirpri ed to see how stock will relish the vines in winter, if properly cured, and
tie best way to do it is to build a pen 3 rails high; then floor it over with rails
an ' build up 8 or 4 rails more, according to how green the vines are, and fill in
the es; floor again, build up and fill in until 10 or 12 feet high; then cover
to shed the rain perfectly. Like bean straw, they will not bear deep pack-
ing, but still they are too valuable a feed for stock to be thrown away. And
when oats are sown with them, as tliey generally should be, the oat straw gives
an additional relish and object to save them.

Hogs, Fall Care of, for Early Slaughter. — ^Although considerable
has been said in that department as to the care of hogs, as well as the treatment
of hog cholera, etc., yet as I find an item upon this subject among my miscel-
laneous matter I have thought best to give it here, hoping it may receive greater
attention standing alone. It is best, when possible, to let swine have the range
of a newly cleared field, where logs and brush have just been burned off, as
they instinctively eat the coals that are left, which, it is well known, does them
great good; but when this can not be done the next best thing is to place a mix-
ture of salt, ashes (unleached), and charcoal (pulverized), and, the author thinks,
sulphur, also, equal quantities, except the sulphur, perhaps, only one-half as
niuch as of either of the others, under slielter, but where they can have daily
access to it; and also to begin to feed early with peas, pumpkins, potatoes, etc.,
the potatoes and pumpkins properly cooked and thickened with pea meal, if
plenty, else with shorts, or a little cornmeal when no cheaper article is at hand
*o be worked off; so that by November 15th, or 20th, at farthest, they may he
. eady for Elaughter. The charcoal is of vital importance to hogs., unless the

'iti»»'»f»-s! W;a »|!i Wi Wj i e>

MISCELLANEO US.

fitove coal, as mentioned In the other connection, proves to fill its place; and
.tliere is no danger of their eating too much ashes or salt. Running water ought
always, if poosihle, to pass through their pasture; and r/hcn nc -tossible fresh
water should be pumped daily for their use, as well as for all ot. lock, even
to the chickens.

1. CODliINQ MOTH, Bemedy.— Dr. Hull, a leading horticulturist of
Illinois, says that his lime remedy for the codling moth has proved completely
effectual. The freshly slacked limo is thrown into the trees when the dew is on,
or just after a rain, and after the fruit is set. A dipper or a large spoon may be
used; but best of all, is a bellows made for the purpose (the author would say,
with a long nose or nozzle to reach well up into the trees). The insects will not
go where the lime is scattered;, he says, " they go away."

Jicmarks. — The author has not a doubt but what the lime will prove effec-
tive, for the item given in his first recipe book, for destroying the curculio on
plum trees, wherein sulphur and gunpowder with the lime was effectual; but it
seems that lime alone does equally well, and is much less expensive. " Codling '
means an immature or small applo, but so far as the moth is concerned, it is
applied to plums or any other fruit. But the curculio, a species of weevil, is
most destructive to the plum, as you will see by referring to them.

2. Codling Moth Effectually Disposed of.— A wiiter who signs
himself "H," of Fenton, Mich., sends a plan to the Detroit Tribune, which he
saj'^s effectually disposes of the codling moth. He says: " I take a piece of old
woolen cloth, 5 or 6 inches wide, and long enough to go around the apple tree
and lap an inch or two, and place this around the tree midway between the
lower branches and the ground, and fasten it there with a tack driven in just
far enough to hold. The moth will go under this cloth and deposit her egg,
which matures in 12 days. Every 10 days I go through the orchard, draw the
lacks carefully, unwind the cloth and mash every worm and moth I find, some-
times as many as 40 under a single cloth. This followed up will utterly
destroy them."

Remarks. — It is said that the most successful fruit growers, east and west,
have decided that there is no better remedy for the codling moth than to pasture
hogs in the orchard to eat the wormy apples and the moths or worms therein.
Chickens running in the orchard are also very destructive to moths, by eating
all the worms or bugs they see; and I have seen it stated that 2 or 3 pigs put
into a pen of one length of boards around apple, peach, or plum trees will
destroy all these depredators. (See Borers, Remedy for, Curculio on Plums,
Description of and how get rid of them, next below.)

Borers in Peach and Apple Trees, Remedy for, and for Bark
Lice on the Trees. — Mr. M. B. Batchman, of Ohio (residence not given),
writing to the Fruit Recorder, of Palmyra, N. Y., gives the following valuable
remedy to prevent the borers getting into the peach and apple trees. Ho says:
" Take a tight barrel and put in 4 or 5 gallons of soft-soap with as much hot
water to thin it, then stir in 1 pt. of crude carbolic acid and let stand over night,
or longer, to combine. Then add 13 gallons of rain-water, and stir well; apply

564

DR. CHASE'S RECIPES.

to the base of the tree with a short broom or old paint biHish, taking painp to
wet inside of all crevices. This will prevent both peach <uid apple borers. It
should be applied the latter part of June in this climate, when the moths and;
beetles usually appear. The odor is so pungent and lasting that no eggs will be
deposited where it ha-i been applied, and the effect will continue till after the-
insects have done flying. If the cnide acid cannot be obtained, % of tlie pure
will answer, but it is more expensive." I Crude carbolic acid is a black and dirty
looking fluid, and if not kept by small druggists they can obtain it in the cities;
but, mind you, it is a strong acid, and it will destroy the skin or clothing if you
get it on them by breaking the bottle or odierwise, so be careful. The crude is
what is used in washes for lice about poultry, horses, etc.]

Remarks. — To the above, the editor of the Recorder added: " We believe
the above remedy for borers would also exterminate grubs from strawberry,
raspberry and blackberry roots— only that for straAvberries dilute it with double
the amount of water." To this I may add: I think 6 or 8 qts. of fine soot
dissolved in a barrel of water and thoroughly sprinkled about the roots of these
berry plants will kill the borers or gnibs that trouble them, and probably 2 lbs.
of potash in the same water would also destroy them, sprinkled on in the same
way.

Forcing Plants.— For forcing plants that you wish to hurry forward for
any reason, 6 or 8 qts. of fine soot dissolved in a hogshead of water and sprin-
kled upon them and about the roots freely, is said, by the American Gardener,
to do as well for plants as for bulbs, flowering plants, shrubs, etc.

Bark Lice, or Scale Bugs on Trees, Shrubs, Plants, etc.— Posi-
tive Bemedies. — Prof, J. H. Comstock says that in fighting scale insects
(scale bugs, bark lice) on trees and shrubs that poisonous fumes nor powdered
substances have done any good, and that " they cannot be destroyed otherwise
than by actual contact. Lye and solutions of soap have been eminently suc-
cessful. Common or whale oil soap, % lb., to water, 1 gal. (dissolve by heat);
or lye (concentrated, in lb. cans), 1 lb. to 1 gal. of water, applied when the
trees are dormant (not growing — fall or very early spring), has been found to
work equally well. Apply with a stiff brush, which reaches the scale under
the bark and sweeps off others, but cannot be used on the small branches, and
on these Whitman's fountain pump syringe may be employed for spraying."

Remnrks.— Charles Downing, through the Rural New Yorker, says he uses*
" 1 lb. of the lye to 6 qts. of water, just as the buds begin to swell in the
spring. This is undoubtedly strong enough to kill every one it touches.

For Lice on Plants.— Prof. A. J. Cook, in the New York Tnbune^
says that one application of the following mixture is a complete cure for lice on
plants: Soft-soap, 1 qt. ; water, 1 gal., and kerosene, 1 pt. The soap and water
are heated to the boiling point, the kerosene added and all well stirred. The
mixture is thus made permanent. It is also used on trees, killing the lice and
restoring the vigor of the trees.

Curculios on Plum Trees— Description of and How to Destroy
Them.— Mr. A. R. Markham, of Mayville, wrote to Prof. A. J. Cook, of td»

MISCELLANt US.

C03'

Agiicultimu College, Lansing, asking as follows: "Will you kindly describe;
through thp columnr, of the Post ami Tribune, or otlicrwisc, the plum curculio
BO that an amateur grower can find him? There are many among our farmers
who don't know the pest. I have hunted with great care but have not yet
found a sufficient description for me or my friends to identify him. Please
make the description sharp and decisive so wc can fmd the terror."

To this Prof. Cook made the following answer througli the Post and
Tribune: " The plum curculio, which has now for more than a week been mak-
ing its destructive punctures and characteristic crescents in our plums, and
which will continue its ruinous work for a month to come, is a little weevil —
that is a beetle, with a prolonged snout or proboscis — not more than -^ffths of an
inch long. It is dark in color, murked with indistinct gray and buff. When
at rest its snout or trunk is bent under the body. To surely find it at this sea-
son place a white sheet or table spread under a plum tree which is bearing
plums, and then give the trunk of the tree or the branches, if the tree is large,
a sharp blow. The curculios will fall to lue sheet. If early in the morning or
late in the afternoon they will remain in their humped up condition, by which
they feign death, and in which they resemble small dried buds so closely that
they must be carefully inspected to remove the deception. If in the hot sun-
shine, in the middle of the day, they will soon crawl, or often at once take
•wing. In this way any one will be able to identify the pests. Very soon their
appearance is learned, and one has no trouble to see them at once, when they
mtiy be grasped between the thumb and flp<5er and crushed. I have four plum
trcis. It takes me about 10 minutes each day to catch and destroy the cuicu-
Jioi, and by this slight trouble we shall have a fine quantity of beautiful fruit.
Ir we should neglect to flglit the " little Turk" we would get not a plum."

Bemarks. — On May 25th Prof. Cook had given, in answer to a Mrs. O. L.
Morgan, of Hillsdale, Mich. , a more full direction as to the sheet, which should
vcover all the space under the tree, or such part of the tree as was being jarred;
and also of the mallet, etc., which should have a handle at least 6 or 8 feet
long, and the ends of the mallot to be well padded with cloth, so as not to bark
the tree, nor the large limbs, which must be hit quite hard to fetch them down.
But I think a strip of board, 2 or 3 inches wide, 6 to 10 feet long, one end
padded, will do as well, and white sheets enough laid down to cover the ground
under the tree; and the cuicnlios are then, of course, to be mashed, or de-
stroyed, as you like, and all green and other wonns, which also eat into apples,
pears, cherries, plums, etc., which, when they shake down should also be de-
stroyed. The shaking, or jarring down should be done just at dusk of the
evening, and at early dawn, jvs long as they are found. It is said that corn cobs
saturated with kerosene, and hung by strings to the branches, keeps the curcu-
lios away from the trees. This lady also made the following inquiry in rela-
tion to

1. CURBANT WORMS.—" Is London purple as good a remedy for
currant worms as white hellebore, and in what proportion is it to be used in
*mall quantities? "

To which Prof. Cook gave this answer: " I should prefer white hellebore

666

BR CHASE'S RECIPES.

to London purple In fighting the currant worms, as it Is just aa effectual aaib^
not so poisonous.' I' It is thought best to use London purple, and It Is safe-
w^th the requisite precautions, use 1 oz. of the purple to 5 or 6 gals, of water.'*
Knowing the ability of this gentleman to answer all such questions correctly,
I have given them most cheerfully. (For the strength of the hellebore water
for this purpose, see how to use it, below.)

2. Ctirrant Worms, to Avoid.— A writer of experience in the Fruit
Recorder says: " There is no necessity of breeding currant worms; whicli is
done by leaving bushes untrimmed, the worms always attacking the new growth
first." He continues: "My plan is this: In starting a currant patch I confine
the bush not to exceed from 1 to 8 main stems, and give all the strength of
the root to their support. As hinted above, sprouts will start from the roots
each spring, but they must be rubbed oil when small. All currant-growers are
aware that worms first make their appearance on a new growth and then spread
over the bush. Consequently, no sprouts, no worms. This is just as plain as
that 2 and 3 make 4. I have followed this plan for the past 2 years to my sat-
isfaction, and have barely seen the effects of wormf. on 1 or 2 bushes where,
my plan was not fully carried out. But such currants I never saw grow, the
common red Dutch being nearly twice as large as the cherry currant and a bet-
ter bearer. I had a few bushes that actually broke down from their load of
fruit."

Remarks. — The plan of making a kind of tree of the currant gives so much,
better chance of cultivating around them, I have often wondered it was not
adopted generally; and if any one will adopt this plan, he will see how much
easier it will be to adopt the use of soot, as the Scotch do, to eradicate the
worm, and at the same time to fertilize; as given in the next item.

3. Currant Worms to Destroy, and to Pertilize the Ground,
— Instead of the powdered hellebore, as heretofore used, copperas water, at the
rate of 1 lb. to water, 6 gals., not only destroys the worm, by pulling over the-
top of the bush to sprinkle it upon the under side of the leaves, but also fer-
tilizes the soil. Bui possibly the Scotch method of dusting fine soot upon them^
after a shower, or when the dew is on, and also working small quantities of it
into the soil around the bushes, is the best way after all, as it is claimed this
latter plan in a year or two will eradicate them from the garden altogether.

4. Lime, Another Certain Remedy.— A horticulturist near this
city, Toledo, O., says in the Post recently: "The only remedy for tlie currant
worm known to us, is to begin early in the season to scatter air-slacked lime ori
the leaves. This work must be frequently and thoroughly done, always aflor
sun-down. Throw the lime from below upwards, or pull the bushes over, in
order to let it catch on the under side of the leaves, and also from above, Tuia
will save the currants if done thoroughly and often."

Remarks. — I know the liiae will prevent the conotracheltts nenupJiar (a big
name for the p lum weevil), or curculio, from stinging, and thus destroying
plums, if thrown on freely, while in blossom, and for a few days thereafter;
then why may it not also destroy or prevent the currant worm from putting in>

mSCELLAHEOUa,

607

his work upon currants? I have not a doubt of It. The same writer aays also
that cultivators of small fruits recommend Fay's ProllHc currant as a healthy
and vigorous grower, productive and easily picked from the bush, and as a rule
making frui^buds -under cover of every leaf. Then it must be a good one to
raise. I think the beat plan of applying the lime, or any powder, upon cur-
rant bushes, more especially upon fruit trees, would be to have a bellows like
painters use to put sand upon their painted work, putting the powder in the
hopper, the wind carries it out freely. The nose must be quite long for fruit
trees.

6. Currant 'Worins, New Way of Destroying.— The Kalamazoo
(Mich.) Telegraph gives a plan of destroying the currant worm, or caterpillar, as
some call them, discovered accidentally ^' a pi^ce of woolen rag having been
blown into a currant bush by the wind, wnich was found to be covered with
these leaf-destroying pests. Pieces of woolen cloth were then placed in every
bush, and the next day the worms had almost wholly taken to them for shelter.
In this way every morning they were taken out and destroyed, and the rag
replaced for a new crop, until completely used up. If this fails to reach all, use
the lime dust, or some of the solutions with the syringe or atomizer. See " Cur-
rant? and Gooseberries, Setting Out, etc.

6. Ctirrant Worms and Bose Slug, How to Destroy with

Hellebore. — I. For the Currant Worm. — There are many persons who from
the certainty of hellebore to destroy them, claim it the best remedy yet known.
If to be used, the American AgncuUurist tells us how to do it. It claims, also,
that if used in this manner it is perfectly safe. As to the way of using it it says:
" Place a table-spoonful of the powdered hellebore in a bowl; pour upon it a
little boiling hot water; stir so as to wet every particle, then add more water^
stir well and pour into a pail; then rinse the bowl and poiu- the washings into
the pail, which is then to be filled with cold water. Thus prepared, the mix-
ture is to be syringed over the bushes. Two, or at most three, applications will
finish the worms, and it would be difficult to find a safer or more effective
remedy. Success with this, as with all similar things, depends upon applying
the remedy early. Those who will take the pains, and where there are but few
bushes it is advisable to do so, can avoid much of the necessity of poisoning by
destroying the eggs of the caterpillar. These are laid upon the underside of the
lower leaves of the bushes, and the leaves themselves may be plucked and
burned, or the eggs crushed between the thumb and finger."

Remarks. — This would be about at the rate of 1 lb. of the hellebore to
2o gals, of water; Mid if this much is needed, and it is put into a barrel contain-
ing this much water a day or two before it is to be applied, first pouring boiling
water upon it in a pail, etc., as if the bowl was used, then stirring it 3 or 3 times
daily, it will be ready for use; but cover up carefully, that nothing may drink
, of it and be thus also destroyevi.

II. For the Bose Sing. — The same strength of the solution of the hellebore
will also destroy the rose slug, generally, by a single application, if thoroughly
done; but if one application fails apply again more thoroughly.

668

DR. CHASE'S BECIPES.

Chloride of lime dusted on lx)tli sides of the leaves has also destroyed the
cuiTant worm; but this soon absorbs dampness from tlie air, hence must be kept
In an air-tight can, only when being used.

7. Dust of Coal Ashes, Destructive to Currant, Cuoumber
and Cabbage Worms.— Tlio Fruit Recorder says it has for 8 or 4 years
saved their currants by dusting on the fine sifted ashes the same as the lime
above, and adds: " Tliey are as effective to keep tlic striped bug off the cucum-
ber vines," and it thinks also effective against the ^cabbage worm. Certainly
coal aslies is an excellent fertilizer for currants and all other small fruits, as
given next below, and I have not a doubt, equally valuable for the orchard
genenilly.

Coal Ashes as a Fertilizer for the Soils; Also Valuable for
Cherry and Other Fruit Trees, etc.— I. For the Currants.— Qommon
coal ashes, well distributed about roots of currants, is one of their best promo,
ters. This should be done by loosening the soil about their roots and placing
ilie ashes near them, cover firmly with earth above, and the bushes will bear
such clusters as will speak the beneficial effects of this application of material
too commonly thrown aside as of no use.

II. Cherry and other fruit trees also greatly accept this renovator, and if
carefully bedded about the roots with coal ashes in tlie fall the yield of fruit the
following year will surprise the cultivator. Especially is this effect produced
in tlie black loam of Illinois, We have in our mind one fruit garden there
■where all the small fruit wps treated in this way, and have never seen their yield
excelled. — National Farmer.

Itemarka. — Vick, the florist, says that "coal soot is one of the most valu.
able substances the gardener can apply, either as an insecticide (insect killer) or
fertilizer. It will kill Insects on cabbage and other young plants. In liquid
form, of about a peck to a hogshead of water, sprinkled over strawberries and
roses from the watering pot, it acts as a fertilizer and insect destroyer."

9. Currants and Gooseberries, Setting Out for Trees or
Bushes. — Both the currant and gooseberry do better to grow from cuttings
than from the roots. The wood of the last year's growth must be taken, cut it
into piocfes from 8 to 10 inches in length, and insert about half the length in the
usual prepared garden soil, press the ground firmly with the foot, mulch, and
there will be no danger of not growing. Set them where they are desired to
remain permanently. If a small tree and not a bush Is preferred, cut out all
the eyes entering the ground. If a bush, let the eyes remain. We prefer tlio
bush for two reasons: the first is, more fruit is obtained; the second, it is longer
lived. In fact, the bush will live half a century, only requiring thinning out of
the wood once in a while. As to the variety of currants, we prefer decidedly
the old Dutch Red. It is not quite so large as some others, but it bears as
abundantly and is less acid and of better quality. Of gooseberries we prefer ■
the Downing. It is of good quality, an excellent bearer, and has never mil-
dewed upon our premises. — Qermantown Telegraph.

MISCELLANEOUS.

669

10. Qrafting Currants— To Avoid the Borer and Mildew. The

Bural New Yorker says: "Lovers of the currant and gooseberry have reason
to feel jolly over the success which seems to attend grafting them upon the
Missouri curraat {RU)e» aureum), which is not liable to the attacks of the borer.
Besides they are exempt from mildew. And thus by a single, happy hit tho
two great drawbacks to currant and gooseberry cultivation have been overcome.
Tlie beauty of these little trees when loaded with their pretty berries, as dis*
pltiyed at tlie Centennial, is of itself enough to insure their general cultivation.
It w 'Id bo well for tliose wlio intend experimenting with grafting currants
to bear in mind that there is a great difTerence in tlio variety of the Mlssouii
currant, some making better stocks than others."

Jtemarks. — I will add, here, that there is no fruit that will show more
Bi^ecdily than the currant the effects of high manuring. If large and luscious
berries are expected, thin out the bushes, and cover the surface with good rich
manure, after having poked some into the ground around them as far out as
the roots extend.

Qooseberries, to prevent Mildew.— Edward Martin, of Freehold,
N. J., says he prevents mildew on his goosebenrles by raising tlie English vari-
ety, and applying soapsuds with a garden syringe, costing only $1.50, begin-
ning its application as soon as the fruit begins to form, twice a week for 8 or
4 weeks, has never failed him, saving the suds on wash-days, for this purpose.

1. CABBAG-E WORM— Successful Remedy.— A correspondent
of the New York Tribune mokes the following statement as to the destruction
of this late pest of the garden, not in the least injuring the cabbage, as anyone
cau judge. He says: " I have used salt for the cabbage worm — at the rate of
a large tea-cupful to a pail of water — for the last two years with perfect suc-
cess. Two applications have been all that were needed. It killed tho worms
(or at least they died) without hurting the cabbage at all."

Remarks. — The cabbage worm being a soft-skinned thing, I think the salt
will destroy them; if it does not in any case, try the copperas tcr, as given for
ik'stroying the currant worm above. The copperas will not injure th( cabbage,
and, I think, either might be used double the strength given, if needed.

2. Cabbage Worm, the Best Remedy, as Shown by the New
Tork Experiment Station. — Common yellow hard soap, 1 oz. ; kerosene,
1 pt. ; water, \% gals. ; well mixed and stirred and applied by means of a water-
ing-pot, proved the best of anything tried at the above station in 1883. They
^tate that " it kills all the worms it thoroughly wets, and does not injure the
plant." They say "it must be kept thoroughly stirred while applying. Sev-
eral applications may be needed."

Remarks. — But if they will bring the soap and water to the boiling point,
then stir in the kerosene, it will make a permanent mixture, like Prof. Cook's
in reference to nearly the same for lice or scale bugs on trees.

3. Cabbage Plants, Best Manner of Setting Out.— In setting out
cabbage plants it has-been found best to pull off the largest leaves, leaving only
Hie center, as they arc then more certain to live and to do better, from the fact

070

DH. CHAISE ' B RECIPSa.

that the large leaves often wither and die for want of a rcmly support from tho
transplanting.

1. ANTS, BOACHES, LITTLE SPIDERS, ETO.-To Destroy
— " Hot alum water," says a recent practical woman writer, " Is the latest siig.
gestlon as an insecticide (insect killer). It will destroy red ants, black ants,
roaches, spiders, chintz bugs and all other crawling pests which infest our
houses."

Bemarks. — This writcT" does not say how much alum to use. I should nay
^ lb to 1 pail of water, sprinkled about their haunts boiling hot, would do tho
work well.

2. Another writer, after being pestered with red ants a year or two, di. /r
them away by placing raw sliced onions about the closets.

3. Another by putting tar, 1 pt., Into water, 2 qts., and placing in ihauow
dishes in the closets.

4. Anotlier fjy wetting sponges in sweetened water and placing v/here
they enter tho house, if that can be found, else in the closets, and after an hour
or two dipping into boiling water.

5. Another.— Destroys rc»aches by distributing the freshly dug roots of
the black hellebore, bruised or strewed around the floor, or places where they
frequent at nights, claiming it to be as infallible as it is poisonous, and they
eat it with avidity. It grows in marshy places, and it is kept by druggists—
these being dry however, would have to be soaked or steeped a little to allow it
to be mashed. The water then might also be placed in shallow dishes, wi»h
bits of shingle laid on the edge to allow them to go up to it. See 8, 9 and 10,
etc.

e. Ants, to drive from Lawns or other Grounds.— Carbolic
Acid, crude, 1 part to the water 40 parts, (ounces, pounds, or pints); mix and
sprinkle upon their mounds. Why noi, good then, about the houses where
they infest? Standing the legs of safes for victuals in dishes of water wilV beat
them all badly as to getting their dinner from that quarter.

7. Boaohes.— Have been driven off, or killed, as I suppose by laying
red wafers firound for them to eat; the red being the result of the use of red
lead, whicJ- is poisonous and destructive. Lozenges made with red lead would
do the same thing; a mixture of red lead, say one oz., with corn meal, }{ pt.
moistened with molasses to a consistence of batter, and spread on the bottom
of plates turned up, or on thin pieces of boards, will also destroy them, as ihey
eat it greedily.

8. Boaches. — I have seen it stated that a lb. of powdered borax S(?at-
tered around their haunts would clear any house of roaches. I have scattered
It upon them where they nested in drawers, etc., and have seen them scatter
with the dust upon them, like leaves before an autumn wind — like the leaves,
never to return. Yet I have heard others say it did no good; but with some
of these plans, perseverance must conquer.

9. Boachoj, Ants, Spiders, Chintz Bugs, etc., to Destroy. —

The Journal of C/cemiatry publishes the following, as efficacioua for all theso

/i^f* tirnf^-t!'^ l*i.Uv''Jl««^iW*-^'V-3l»S.V:.'

MISOELLANEOUa,

Hit

pests. It says: "Hot nlum water is a recent suggestion as an lnt:octicidOr
(insect killer). It will destroy red nnd black ants, roaches, spiders, chintss:
(striped or spotted) bugs, and all crawling pests which infest our Rouses. Dis-
solve alum, 2 lbs. In 8 or 4 qts. of boiling water; then apply it with a brushy
while nearly boiling hot, to every Joint and crevice in your closets, bedsteads,
pantry shelves and the like. Brush the crevices in the floor of the skirting or
niop boards, if you suspect that they harbor vermin. If, in whitewashing &
ceiling, plenty of alum is added to the lime, it will also serve * - keep insects at
a distance, and also cause the white-wash to stick better; 2 lb. to a pail i*
enough. Roaches will flee the paint which has been washed in cool alum water
of this strength.

Remarks. — This is confirmed by the Cincinnati Times, only the IHrms rco
omnicndcd it as strong as 2 lbs. to 2 qts. of water, put on hot with a white-
wash brush. It also recommends carbolic acid diluted witli water, and api^lied
with a brush of feathers for the destruction of red ants; and says: "If they do<
not leave the first time, apply "?aln stronger," but it does not give the proper
strength. The crude, or black, dirty acid, which the crude is, could not b*
used on shelves in the cupboard or closets, but the pure, which is clean anA
transparent would have to be used, such as druggists sell, of about 50 per cent,
strength, for about 25 cts. an oz. This strengtli would kill them certainly, and
I think if as much water is added, it would still b- strong enough.

Roaches may be driven away by putting Scotch, or othc highly dried BtmSt
Into their haunts, or crevices, and about the shelves, etc.

10. Boaohes Utterly Destroyed.— A correspondent of the Countrp>
Oontleman says: " I give a recipe to your correspondent who wishes to know
how to get rid of the insects he calls the cockroaches, although 1 think he mis-
names them. Let his wife finish making peach pioscrvcy late at night in a
smooth, brif^ht, brass kettle ; then persuade her it is too late to clean the kettle-
till morning, but set it against the wall where the insects are thickest and retire
to rest. In the morning he will find the sides of the kettle bright as a new dol-
lar, but he will find every insect that was hungry in the bottom of the kettle,
when, if he uses the recipe I did, he will treat them to a sufficient quantity of
boiling water to render them perfectly harmless. As I thought molasses cheaper
than peach preserve juice, I ever afterward baited the same trap with molasses,
and I caught the last one of millions. I pity any person troubled with them.
I have lived 30 years since making the discovery (accidental), and have never
had to repeat it."

Bemnrkn. — There is no mistake about the name, as Webster's Unabridged
calls them cockroaches; but, for short, I have called them roaches, wliich
everybody understands just as well; a.s it is only because they are so very
troublesome, and hard to get rid of, that I have given so many plans by which
they can be driven away or destroyed.

1. BED BUGS— To Destroy.— Take a quart bottle and fill it with
equal parts of best alcohol and spirits of turpentine, and add camphor giim, 1
oz. Shake well when used, and with a small brush wet the crevices, foldings
of tae curtains, etc., if there is the least sign of the bugs having been aboat

572

DR. CHASE'S RECIPES.

them. This is haiinless, and safe, except by candle light. If any doubt of its
success, touch a bug with the least bit of it you can put on him. Use it freely,
as it is inexpensive, but positive, in its destructive powers; and does not stain
bed clothing. Still I must give some more, which are poisonous. Though
the next is not poisonous, but more likely to inflame, or explode, than this; but,
no matter what may be used, look over the bedstead in a week or two to meet
any new ones, from nits not touched at first.

2. Naptha alone, or even gasoline, will destroy bed bugs utterly and
quickly. Put on as No. 1, freely.

3 . Bed Bug Poison.— Beat the whites of 4 fresh eggs well, and then put
in 1 oz. of quicksilver; or in this proportion, for as much as needed, and apply
"with a brush, or feather, as most convenient — keep it out of the way of chil-
■dren, as it is very poisonous. Corrosive sublimate pulverized, J^ oz., beat in
in the same way, will do the same thing. Or it can be used in liquid form, as
in the next recipe.

4. Bed Bugs, to Get Rid of.— Spirits of turpentine, }4 pt. ; corro.
•sive sublimate, 3^ oz. "When dissolved apply with brush or feather to everv
•crevice. Go over every 2 weeks till all nits are hatched out and killed— 2 or 3
times will do it every time. It is poisonous. These poisonous things are more
•certain to prevent a return than the others.

6. Another and better plan is to use carbolic acid, 2 drs., to water, 3^ pt.,
.and apply as the others.

e. And finally, the grease cooked out of salt pork, or bacon, applied hot
tty keeping over a dish of coals, is said to be everlasting in its effects of kill-
ing and keeping them away. The reporter of the plan had been 30 years with-
out their return. I should only fear the everlasting squeak of the bedstead if
applied in the joints, just where the bugs most do congregate.

7. Bed Bugs, to Clear ftom Old Cracked Walls, etc. -Tear
off the old paper and wash the walls with pretty strong boiling hot lye, made
from wood ashes, or the concentrated lye, of which soap is made. Two ozs.
of this would be enough for a pail of water. Put it freely to every crack, and
about the base, at the floor joint, as well as next the plaster; then repaper and
you are safe. If the wall is rough, and danger of nits, wash the whole wall
with the hot lye.

Caterpillars on Fruit Trees, To Destroy.— If for no other reason
than for the looks of an orchard every bunch of caterpillars should be destroj ed
4is soon as seen ; but if left alone they multiply and soon extend from tree to tree
so quickly, to the destruction of the orchard, it should be done to eradicate them
entirely from the grounds, as nothing is so unsightly as an orchard or tree
infested with these pests. The most positively destructive way of ridding the
trees of them is to have a sheet-iron dish made about 6 inches deep and 4 inches
in diameter, wit! ^ tube-like piece, 5 or 6 inches long, standing at an ancle ot
45° (quarterly pitch) from the perpendicular, at the bottom, into which put the
«nd of a slender pole, fitted to enter the tube 2 or 3 inches; the tube, say, 1 inch

■'h.

mfXELLANEO US.

579

In diameter, having 2 or 3 small holes near its attachment to the main dish, to
allow the circulation of air to prevent its heating and burning the
pole; and near the bottom of the dish 3 or 4 holes of % ot % inch
diameter are to be made to allow a draft of air to make the char-
coal burn, which is to be put into the dish and set burning; then an extra
person besides the one managing the pole with the chaflng-dish upon it, drops in
a few pieces of broken up roll brimstone, when it is to be at once elevated to the
nest; the fumes of the brimstone and the heat soon causes a stampede that is
effectual. If you don't believe it, please bum a match under your nose, and
you can soon tell what the result would be, if long continued. To give the
caterpillars a chance to drop out, pass the apparatus up through their nest. No
living thing can stand the fumes of burning sulphur; but brimstone in small
pieces is best for this as it does not burn out so quickly as the fine sulphur. Aa
soon as a nest is seen go for it, and you will soon eradicate them. The plan of
of burning kerosene destroys the limbs too quickly. A day without wind is
best, lest it drive the fumes away, rather than allow them to go directly upward
through the nest.

Weeds, To Destroy, in Gravel Walks. — To destroy weeds in
gravel walks sprinkle them > ith carbolic acid, about the strength of 1 of acid
to 40 of water. I have found it successful, but the process must be repeated at
least once a year. — London Journal.

Remarks. — There is no doubt of its success, but 1 lb. of stone lime boiled
to each gallon of water, stirring a few times while boiling, then the clear water
sprinkled on, or poured along the cracks of plank walks, will kill them just aa
surely, and not cost one-quarter as much.

1. CISTERN— How to Btiiid.— I see that a subscriber wishes to
know the best way to build a cistern. I have had the care of building quite a
number, and would say to him, build two instead of one so large; dig the holes
and put on two good coats of cement on the bank, and arch with good hard
brick. One of my neighbors has one that I built for him 16 years ago, in
this way, and it has been in use ever since. I had one built for myself 6
years ago: the masons put brick all round, the brick settled and it leaked. I
had another built 2 years ago, which was 8 feet across in the clear after finished,
and 9 feet deep. This was plastered on the bank and arched with brick, and
has been full of water ever since, and has not leaked a drop that I know of.
I could mention more made in this way, but this is enough. I would not
iiave brick or stone in the sides of a cistern if they were put in for nothing;
they are simply thrown away. — Mentor, in Coxintry Oentleman.

Ilemarka.—lt the Portland cement, which is the best water-lime, I think,
in use, is obtained, or the best water-lime which can be got is used, there
can be no doubt of the success in soil that does not cave; but in clay soil,
they claim, nothing but tubs built of plank will keep out the surface water.
This may be so, but it seems to me, even on clay, 2 coats of a mortar made
with the best Portland cement would keep the surface water out as well as
it would keep in what comes in by tlie spout. It would save much expense

'■%^'

574

DR. C'nA,:E'S RECIPES.

if successful, which I fully believe it would be. Any plasterer would know
the proper amount of clean sand to use with it.

2. Cisterns, How to Build Square or Bound— The DifTer-
ence in Capaoity with the Same Number of Briok. — But few per-
sons are aware that a square cistern holds considerably less than a round one,
the walls contaiuing the same number of brick. But it is a fact, nevertheless.
For instance: about 2,800, or at most, 3,000, brick will make a cistern 10 feet
square and 10 feet deep, having an inside surface of 400 square feet, and will
contain 1,000 square or cubic feet of water, equal to about 7,500 gallons, while
the same number of brick will make a round cistern of about 12% feet in
diameter and 10 feet deep, which will contain about 1,270 cubic feet, or 9,235
gallons, a gain of about 27 per cent, in capacity, with no more cost, either in
brick, mortar, or laying the walls. Calculate about 7 brick to lay a 4-inch wall,
for each square foot of wall desired, whether larger or smaller, deeper or less
depth, it matters not. For the size above given, about 3 barrels of cement will
be required, as the bottom ought to be about 2 inches thick. In laying the wall
great care should be taken to ram or pack the dirt down very firmly behind it,
so as to resist the pressure of water. The roof should be arched 2 feet below
the top of the ground.

ICE-HOUSE.— To Build Good but Cheap.— A year or two ago I
had my attention called to an ice-house built by a farmer near me, which was
«imply a bin, made of rough boards, 16 feet square, and roofed over, leav-
ing a large opening in the front and sides. He said his ice kept perfectly until
the next winter. He put a layer of sawdust, about a foot thick, on the ground,
and then stacked tlie ice snugly in the center, 18 or 20 inches from the walls,
and then filled in with sawdust, and up over the top a foot or more thick. Last
winter, before filling my ice-house, I determined to try this method. I
accordingly tore out all the inside wall, and shoveled out the sawdust; then
filled by stacking it snugly in the center, 15 or 20 inches from the wall. This
space I filled in with pine sawdust, and covered the whole over the top a foot
thif'" or more. I left out the window and took down my door and left it all
open, so that the sun could shine in every day. Now for results. At the pres-
ent time I have an abundance of ice, and the cakes seem to come out as square
and perfect as when they went in, seemingly nothing lacking except what is
used out. I am satisfied how to build an ice-house. — Cor. N. T. Farmers'
Club, in Rural New Yorker.

Remarks — I see this writer speaks twice of a "foot or more," i. e., of the
sawdust over the ice. I should "go" for more, say as least 18 or 20 inches, and
it strikes me as more correct also to keep out the sun; but have a window in
each gable to allow the wind to pass through to carry off the moisture arising
from the ice I am honest in the opinion that a simple wall with 18 or 20 inches
of sawdust between the wall and ice is better than a double wall. Tramp
the sawdust down well as filled in.

This is confirmed by J. S. Stephens, of Moore's Hill, Ind., writing to the
Cincinnati Gazette, with a slight difference, in that he built his only 12 feet

■1 -/ . /

mSCELLANEO US.

675

r^.

■square, keeping 18 inches of sawdust between the ice and boards, giving him a
block of ice 9x9 feet, and digging six inches into the ground at the bottom,
then putting in sawdust enough to give him 1 foot wlien settled with the ice
upon it, so he had 6 inches drainage above the ground; lie says, too, "the
space above the ice to be open aud free for circulation and for the sun to shine
in." I would keep the sun out, except by windows, to let the air go through.
The Gazette added the following comment: "We regard the above as one of
the best plans for a cheap ice-house ever published. Many ice-houses costing
three times what the above would cost, have proved failures, the ice all melting
by mid-summer.

SHINGLES.— To Make Fire-Proof and More Durable.— The

Scientific American says: "Take a potash kettle or large tub, and put into it 1
barrel of wood-ashes lye; 5 lbs. white vitriol, 5 lbs. alum, and as much salt as
will dissolve in the mixture. Make the liquor quite warm, and put as
many shingles into it as can be conveniently wetted at once. Stir them up,
and when well soaked (say 2 hours) take them out and put in more, renewing
the liquor as necessary. Then 1p-' the shingles in the usual manner. After
they are laid, take the liquor out that is left, put lime enough into it to mrike
whitewash, and if any coloring is desirable, add ochre, Spanish brown, etc.,
and apply to the roof with a brush or an old broom. This wash may be
renewed from time to time. Salt and lye are excellent preservatives of wood.
It is well known that leach tubs, troughs, and other articles used in the manu-
facture of potash, never rot. They become saturated with the alkali, turn yel-
lowish inside, and remain impervious to the weather."

Bemarks. — Where no wood-ashes are to be had, potash, or the concen-
trated lye for soap-making, 5 lbs. would be equal, or probably half stronger
than the wood-ashes lye, as above given. Of course, putting the shingles loose
into the mixture, takes up twice as much fluid as to put the butts in up to the
hand, as sometimes done, and does not increase their fire-proof, nor lasting
qualities. The dryer the shingles the better will they absorb the mixture.

1 . CLOTH.— Fire-Proof.— For clothing to be starched, put ]4 as much
tungstate of soda as you use of starch; starching 'as usual, and ironing, which
does not affect its fire-proof qualities. The tungstate of soda is often used as
a mordant in dyeing, which, of course, makes them much less inflammable.
There is so much life lost by dresses taking fire now-a-days it seems that advan-
tage ought to be taken of this plan of fire-proofing them when starched.

2. For goods not needing to be starched, make a solution of % lb. of the
tungstate to each gal. of water, wet thoroughly, and diy, twice, if to be abso-
lutely sure against blazing. Soft water always. May be ironed.

Cloths, to Water-Proof. — Dissolve sugar of lead, 10 ozs., in a com-
mon wooden pail of water; do the same with the same amount of powdered
alum in another pail of water, and then pour together, and thoroughly wet the
cloth therein, and dry, better without wringing. If weighted and allowed to
soak awhile, all the better.

676

DB. CHASE'S llECIPEa.

"Water Proof Solution, or Faint, for Awnings, eto.— Put 1 02.
each of rosin and beeswax, to each pint of linseed oil needed. Apply 1 to 8
coats, as you desire.

Oiled Cloth for Hot Beds; Boxes for Hills, for Early and
Safe Cultxire tcova. Bugs, etc.— Linseed oil, 4 ozs.; lime water, 2 ozs.;
white of eggs, 1 oz. ; yolks of eggs, 2 ozs. Directions— Mix the oil and lime
water with a very gentle heat; beat the eggs, separately, then mix all together.
Keep these proportions for any amount wanted. Take stout, white, cottoa
cloth, of a close texture; stretch and tack it closely upon frames, or boxes, of
any size you wish; then, with a paint brush, spread 2 or 8 coats of the mixture,
as each coat dries, till the cloth is water proof.

Its Advantages Over Olasa. — It does not cost one-fourth as much; repairs
are easily made; the boxes or frames ere light to handle; and there is plenty
light for healthy growth; and the moisture rising from the earth condenses on
the under side of the cloth, and drips back; while glass becomes hot, and
hence calls for more sprinkling, — Fruit Record.

Remarks. — A box a foot square, placed over the cucumber or squash hills,
and the dirt packed a little at the bottom ensures against bugs, as well as to
hasten their growth. Tomatoes, melons, etc., and garden seeds of any kind
will be hastened by their use; and if packed away carefully when done with
them, they will last several years, by a new coat yearly. This covering is a
certain protection also against late spring frosts.

Greenhouse, or Hot Beds, Best Shading for the Glass.— Peter
Henderson says the best shading he has ever used for the glass in greenhouses
or hot-beds is naptha, mixed with a little white lead, so as to give it the appear-
ance of thin milk. Tliis can be put on the glass with a syringe, very quickly,
at a cost not exceeding 25 cents per 100 square feet. It holds on the entire sea-
son, until loosened by the fall frosts. There is no better authority than Mr.
Henderson.

1. CANDIES— Everton Taflfy, with Brown Sugar.— Put hut-
ter, ]4 lb., into a suitable dish, with brown sugar, 1 lb. ; stir over the fire for 15
minutes, or until the mixture becomes brittle when dropped in cold water; add
lemon or vanilla flavoring after the cooking is completed; cool on flat buttered
tins and mark in squares, before cold, so it can be easily broken. This is a
cheap confection, and it is safe to say that no kind of candy brings in so large
a revenue to the small manufacturers and dealers from the school children of
New York as Everton taffy.

2. Everton Taflfy, with White Sugar.— Put loaf sugar, 1 lb.,
into a brass pan (any sauce-pan will do) with a cup of water; beat ^ lb. of but-
ter to a cream; when the sugar is dissolved add the butter, and keep stirring
the mixture over the flre until it sets, when a little is poured on a buttered dish.
Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the
mixture, }4, to % inch thick, and wlien cool it will easily separate from the
dish. Mark oif in squares, if you wish it to break easily.

Remarks. — If this was not called Everton taffy, after its first maker, I

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MISCELLANEO US.

677

should consider it butter scotch, but under its new name, it will taste all the
sweeter.

3. Molasses Tafl^y.— Molasses, 3 cups (Porto Rico is best); sugar, 1
cup; butter, size of a Guinea lien's egg; nuts, a cup or two, if you like; soda,
^ tea-spoonful. Directions — Put molasses, sugar and butter together, and
boil to nearly the brittle point; add the nuts, if used, then the soda and if not
brittle when dropped into cold water, boil until it is. Pour into buttered plates
to cool.

Chocolate Creams and Caramels.— These Creams and Caramels
were sent to the New York Examiner, by "Nula" of CJiyde. Wayne cc, N. Y.,
with the following explanation, also vouching for their reliability. It says:
"Candies made at home are so much purer than those made by confectioners
that reliable recipes for making them are really valuable. We have used the
following ones long enough to know that they can be depended upon."

Cliocolate Creams. — Take 2 cups of granulated sugar, and 3^ cup of sweet
cream, and boil them together for just 5 minutes from the time they begin to
boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly
until cool enough to work with the hands. Roll into little balls, and lay on
buttered papers to cool. Put J^ of a cake of Baker's chocolate in a bowl, and
set the bowl in hot water to melt. Do not add water. When the chocolate is
melted, roll the balls in the melted chocolate with a fork, and replace them oa
the buttered papers. I never ate richer or more delicious chocolate creams.
When the white mixture has partly cooled, it may be dropped on buttered
papers, and nut meats be put on top, making it a pleasing variety.

Chocolate Caramels. — Molasses 1 cup, 2 cups sugar, 1 cup rich milk or
cream, and % a cake of Baker's chocolate. Boil 20 minutes and turn into but-
tered tins. Cut into squares when partly cool. Flavor with vanilla as you re-
move it from the stove. The flavoring for any candy ought not to be put ia
until it is a little cool, to save evaporation of the fine aroma or flavor.

Cocoanut Candy. — Put into a suitable kettle pulverized white sugar, 4
lbs. ; the beaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together,
and place over the fire until you see it is thickening; then, having the meats
nicely grated, put in, and watch and stir carefully, till it hardens quickly when
dropped into cold water; then pour on buttered tins or marble slabs. Spread
out to thickness desired, and before cold mark off to suit.

Remarks — If done with judgment and care, it is very nice. A gentleman
or his wife, in the house where I room at this writing, Jan., '85, roukes a
batch of this nearly every evening, and sells it the next day to the school chil-
dren. They sometimes cook it till it takes rather a yellow or brown shade, as
some of the children like it better than if left entirely white.

Putty (Old), To Bemove Easily.— It is quite difficult to remove the
old putty from the sash when a glass is broken ; but if you apply a hot solder-
ing iron to the putty and pass it slowly over all that you desire to remove it
softens it quickly so it can be removed nearly as readily as if just put on. Any
iron that is of such shape as to allow its close contact with the putty will do as
9t

678

DH. CHASE'S RECIPES.

well a8 a regular soldering iron, but one of these would be very convenient lij
every family — especially in the country — for purposes of soldering tinware, to
save taking it to town to get it done, or otherwise stuffing a rag into the hole.
Boft soap will do the same, but takes much longer.

Flavoring Extracts, Lemon and Orange, Home-Made.— When-

ever either of these fruits are being used cut the rinds rather finely and put into
fruit jars or large-mouthed bottles and cover with alcohol ; fill and press in from
time to time until full, keeping covered with the alcohol. After a couple of
weeks the flavor will be nearly or quite equal to the extracts kept on sale, espe-
cially so, if the bottle or jar is pressed full of the rinds and the crevices only
filled with the alcohol. IFse the same as the extract.

Elevator &om Cellar to Pantry. — Elevators from kitchen to dining-
room are very common, but not any more important than one from cellar
to pantry. It can be made with 3 or 4 shelves, using plank for end pieces, and
will be better if made with a back of wire cloth, with doors in front, having the
same covering in the place of panels, the same as safes for victuals ; then the
woman can place her victuals therein and lower to the cellar without going
down at all, and raise when wanted for the next meal. If a wife is worth sav-
ing, have one put in at once, and she will bless you, as well as the day you had
it done. Make as light as possible to be stout enough for the purpose. Any
good mechanic can do it. , , ,,; >,- . c. ,

1. VINEG-AB— from Sugar.— Good brown sugar, J^ lb.; soft warm
warter, 1 gal. Keep same proportions for any amount you desire to make.
Yeast, good brewer's, % pt. or hop, home-made, 1 pt. strained for each 10 gals.
Directions — Dissolve the sugar in a pail by pouring hot water upon it and
stirring, or else put into the keg and shake thoroughly to dissolve it; then add
the balance of water for the amount to be made, and add the yeast when the
water is only warm. To scald yeast kills it. TAe kegs or bbls. should never
be more than % or 9^ filled, as vinegar to make quickly must have a large sur-
face to allow warm air to come in contact with the fluid. Put mosquito netting
or coarse cheese cloth over the bung to keep out the flies and let the air in. If
shaken daily it makes quicker — in from 2 to 4 weeks, according to the heat of
the sun or the warmth of the room in which it is placed. A pt. to 1 qt. of
shelled corn will do veiy well in place of yeast, as it has a great fermenting
power; but after 3 weeks at most, if corn is used, the vinegar must be drawn
off to get rid of the corn. If you have 1 gal. of good vinegar to put into each
5 being made, no yeast or corn need be used.

2. Vinegar, from Molasses.— Good molasses, 1 qt. to each gal. of
warm, soft water. Make every way the same as No. 1.

3. Vinegar, from Sugar or Molasses, Hop Yeast and Corn.—

Mrs. R. J. Simpson of Hedgeman, Kan. , in answer to an inquiry in the Blade,
"how to make vinegar," says: "To 10 gal. of water take 10 lbs. of sugar, l'
gal. of hop yeast sponge, set and let get light as for bread, boil 1 gal. of com
till tender, when cool pour in an open keg or jar all together, and in 2 or 8

MISOELLANEOffS.

weeks you will have the best of vinegar. Shaking or moving around does not
injure it at all; it never dies; keep covered."

Bemarka— Here you see an open keg or jar is called for, knowing tu<ii, air
must come in contact with a large surface of the fluid to make quickly; but a
keg or bbl. only % full, or a little more, gives a larger surface to the air, of
course, laying on its side, and the bung only covered with open cloth or mos-
quito netting, keeps out the flies and dirt and allows the daily shaking, which
also hastens its oxygenation, souring, by giving a new surface to the air at each
shaking. It is also more cleanly, becaxise less likely to have anything get into
it. But remember where sponge yeast and com are used, when the fluid has
worked clear, in about 3 weeks, it should be poured off, the dregs and corn
strained out, or otherwise got rid of, and the fluid returned and shaken daily
till the vinegar is as sharp as desired. Another lady signing herself "M. A. M."
—Mama, I suppose it means — gives the following plan of making:

Corn Vinegar. — "Cut off of the cob 1 pt. of corn, then take 1 pt. of
brown sugar or molasses to 1 gal. of rain water; add the corn, put into a jar,
cover with a cloth, set in the sun, and in 3 weeks you will have good vinegar.
I have made it 5 years, and know it is good. Have cider vinegar, but like the
corn vinegar best."

Cider Vinegar.— Pure cidei vinegar is acknowled ed to be the best that
can be made. To make it quickly, a writer gives us the following i^lan. He
says: "Expose a large surface of the cider to the action of the atmosphere; it
will turn rapidly to vinegar; for instance, if the cider is put into buckets or tubs
in the sun, and a mosquito netting is laid over the top of it so that the flies will
not touch it, and shield it also from rain by boards, in 3 or 4 weeks you will
have strong vinegar. The larger the surface exposed to the air, the sooner the
fermentation will take place and vinegar be formed. Place a bucket of cider
behind a cooking stove constantly in use, and you will soon have vinegUiT.
Warmth and air are all that are needful."

Remarks — This would be impracticable except in small quantities, and in
warm snmmer weather. If this writer had said warmth, air and time are all
that are needful to make vinegar out of cider, he would have covered the
whole ground, for 'tis rather a slow process. Not much use to try to do any-
thing more with cider the season it is made only, only to leave the bungs out of
the bbl. to allow its first fermentation to proceed, or it is best to leave the bung
out all the time, if the cider is to be made into vinegar. And those who desire
to make it in quantities for sale, will do best, no doubt, to follow the French
plan below described by the Maine Farmer, as follows:

" Old cider or vinegar barrels, if sound, are preferred to new ones, but if
new they are washed with scalding water; boiling vinegar is next poured in and
the bung closed and the barrel allowed to stand until its sides become thor-
oughly saturated with the vinegar. This requires from 1 to 3 days, according
to the material of which the barrel is made. After this preparation it is filled
about one-third with strong and pure cider vinegar and 2 gallons of cider.
Every eighth day thereafter, 2 gallons of cider are added until the' barrel I*

580

DR. CHASE'S RECIPES.

two-thirds full. In 14 days after the last two gallons are added the whole wiU
have turned into vinegar; one-half of which is drawn off and the process of
filling with cider begun again. In summer the oxygenation will go on in
the sun, but in cool weather the liquid Is kept where the heat can be main-
tained at about 80 degrees. By this process it takes a little more than two
months to produce vinegar."

Remarks.— You will understand this 16 gals. Is produced in each bbl., so if
a man is working 100 bbls. he makes 1,600 gals., or about 50 bbls. of 82 gals.
each (which is a legal bbl.), every two months of the summer season; and if he
is going to carry it on for a business, as a man does in this city (Toledo, 0.),
and has a suitable building, he can work 500 bbls. as well as 100, In summer,
free air is admitted by lowering and raising windows, and if he chooses, can
make considerable in the colder months by keeping his room warm with
stoves or urnaco, if the demand justifies it. This gentleman tells me that
some old, pure cider vinegar, to mix with the newer cider, is far preferable to
yeast or any other ferment, which will be found to be a great aid, as mentioned
in the close of the directions of No. 1 ; and if a larger amount than there
named is used, even 1 to 8, or the bbl. filled one-third full, as in the French
plan above, it will make all the quicker. Quite an important point for those
who may wish to manufacture vinegar of pure cider, in the cities or for city
trade, is to have one or more large casks in the building, holding 1,000 gals.
(Mr. Hine, of this city, before referred to, has two such), into which it is all
placed, before sold, as it insures a greater unifoimity of taste, from the large
amounts always kept in these large tanks or casks. Mr. Hine's 1,000 gal. casks,
in cheap times, cost him only $50 each, but he thinks they pay in giving this
uniformity of taste; as without them the taste depends upon the kind and qual-
ity of the apples from which the cider is made. A 3-story building is none too
high, as, after the first working of the cidc. is over in the lower story or base-
ment, it is pumped to the third, and after 6 months or so it is run into barrels
in the next story below by means of rubber tube siphons, and then again into
the large casks, when properly worked or having become vinegar fit for sale-
it is the trut) way of making pure cider vinegar in large quantities.

Vinegar From Tomatoes. — It is claimed that ripe tomatoes furnish a
juice, or cider, if you wish to call it such, that makes an excellent vinegar with-
out the addition of sugar; but my own idea would be, that from J^ to J^ lb. of
sugar would be required to each gal. to make excellent vinegar. With this
addition, no doubt, it will make good vinegar, for with 3'or 4 lbs. to each gal.
it will make a good wine, if a slight taste of the tomato, which it retains, is not
objectionable.

Vinegar Prom Alcohol, or Proof Spirit, Strength Required —

It is recently claimed that to make vinegar with alcohol, or proof spirit, which
is the cheapest — either should contain 80 per cent, of alcohol. It is necessary
to use from 17 to 25 per cent, of it, i. e., 17 gals, of proof spirit with water to
make 100 gals, makes good vinegar — this is about 1 to 6, while 25 per cent., or
1 to 4, makes extra strong. This can be made in the sun, or a warm place, by

■V ;

MI8CELLANE0 US.

681

working with yeast, as other vinegars are made, or by putting it through what
is called the German process of filtering it through beech shavings, described
in the U. 8 Dispensatory. But the plan of using any of the mineral acids in
making vinegar is deleterious to health, and ought not to be done.

VINEGAB, SPICED— For Table Use, Mixed Pickles, etc.—

People of late years have got into the habit of spicing vinegar highly for table
use, as well as for various kinds of mixed piekles, and even for the common or
cucumber pickles, and as it gives an extra relish, if nicely dene, I will give one
of the best; then one with plain celery, and one of currie flavor, which can be
prepared and bottled or jugged, always ready for use. For a highly spiced
vinegar make as follows; but, if in any case tlie onions, garlics, or any of the
spices are not desired from not liking their peculiarities, leave them out; or you
may add half as much more of any spice you prefer to be most prominent iu
the vinegar:

For each gallon of good cider vinegar, slice small garlics, 6; and small
onions, 1 doz. ; horse radish, 2 good sized roots, also sliced; bruised ginger root,
4 ozs. ; black pepper and allspice, unground, each 2 ozs. ; cloves, 20; cayenno
peppers, 1 doz., or 3 or 4 medium sized red peppers; and mustard seed, 4 ozs. ;
and if a yellow shade or color is desired, put in tumeric root, bruised, 1 oz. ;
but as this is only to color, I prefer it without. Directions — Put all into a
stone jar, place on the back of the stove, cover, and let steep, or keep hot 6 to
10 hours; then strain and bottle for use; or set away in the jar, closely covered,
as you prefer. Suitable for cauliflower, cabbage, cucumbers, or any mixed
pickle; or to use on the table, in place of common, plain vinegar, for which I
like it very much.

Celery Vinegar. — Put 3 ozs. of celery seed into a quart bottle, and fill
with good cider vinegar, or white wine vinegar. After a few days it is nice to
tlavor soups, or gravies, or to use in place of celery salt, upon meats, etc. The
more seed used, up to 4 ozs. , makes the stronger flavor. Diluted alcohol, or
brandy, will suit some persons better than the vinegar. Let them use either,
as they like best.

Currie Vinegar. — Put cume powder (which see), 3 ozs. to each quart of
good cider vinegar, and steep as spiced vinegar, above, then bottle, and add, as
you like, of it to meat gravies, or sour pickles, etc.

PICKLES— Very Pine for Present Use and Keeping Over.

— Elma, of Hancock, N. Y. , in the Blade, gives the following plans, and as I
know they are good, I adopt them:

I. For Present Use. — I will give them in her own words; she says: "I
want to give the best recipe for pickles I ever used. I found it 2 years ago in
an old book, and I do wish you could all have one of the pir'klcs, now about a
year old Pick the cucumbers, being careful to leave on the stems. Small
cucumbers make the nicest pickles. [I always prefer a medium sized pickle.]
Wash them, sprinkle on enough salt to nearly cover, then pour boiling water
over them. Let them stand till cold, or over night. Drain off the salt and

582

DR CHASETS RECIPE8.

'' . /

water, and put thorn into cold, spiced vinegar Repeat this whenever the cq>
cumbers are picked, or until you have : lade pickles enough."

II. To Keep Over Winter, — " Now for tliose wanted to keep all winter-
take them out of the first vinegar, and cover them with some more, in which
put »pices to suit the taste. Be sure to have it scalding hot, and put a piece of
alum in; also, a dozen slices of horse radish. A piece of alum the site of a
large hickory nut for every 3 gallons of pickles. If you try this recipe, I don't
believe you will make them any other way. I do liope tliis will be published
before it is time to pickle. Every one that has ever eaten any of mine say,
' How do you make them? I never ate such pickles before.' "

Remarks. — The putting on salt, and the water boiling hot, causes the cucum-
bers to shrink, i. e., they part with their own superabundance of water, so they
do not reduce the strength of the vinegar; not only this, but it also extracts a
gummy, or resinous juice, making them more palatable, and more healthful.
Still if it is seen at any time the vinegar is not as strong as it should be, le
scald, or tlirow away if very weak and flat, and put on new spiced vinegar, or
good plain vinegar, as you choose. The alum sets, or helps to retain, the
green color; and in the amount she uses, it will be no objection. Of course
pickles, or cucumbers for making them, can be put up with salt, covering fairly,
each well placed layer, with salt, as filled in, and weighted to keep them close
and thus they part with water enough to cover them, without any being added-
then freshened, and treated as fresh, when desired to prepare them. No dan-
ger of getting on too much salt, if soaiied about 8 days, changing the water
daily, when put into vinegar.

French Pickles, Delicious. — Mrs. E. S, Swartsy, in the E&usekeeper,
of Minneapolis, Minn., gives us her rf'cipe, which she says is delicious. "One
colander of sliced, green tomatoes; 1 qt. sliced onions; 1 colander of pared
and sliced cucumbers; 2 handfuls of salt; let stand 24 hours. (I should think
over night was long enough.) Tlicn drain and add celery seed and allspice,
each J^ oz ; 1 tea-spoonful of pepper; 1 table-spoonful of tumeric (this is only
for color — a yellow shade); 1 lb. of brown sugar; 2 table-spoonfuls of mustard,
and 1 gallon of vinegar.

Remarks.— 1 should think a small head of cabbage, and 1 of cauliflower
might be added also, with satisfaction ; and it would be more Yankeefied, if all
were chopped, and the vinegar put on hot. The currie vinegar, above, would
be nice on some, of any kind of pickles, for a chango.

1. APPLES— Dried and Evaporated, Hotv to Cook.- A lady

in one of the Rurala becomes enthusiastic over dried apples, and tells us how to
cook them, with which the author so fully agrees that he gladly gives it a place,
She also covers the ground of cooking the evaporated apples prepared by the
manufactories, but they sell so high I am glad to be able to give a plan, in the
next recipe, of drying at home so they shall be nearly if not quite equal to those
of the manufactories. This lady says: " After the apples are well washed and
rinsed in at least two waters, place them in a porcelain kettle or tin pan; fill
the vessel nearly full of cold water; this, however, must depend on the size of

JflSrELLANEOUS.

683

the vessel and tlio quiilify of the apples. Let them very gradually como to
boiling, keeping them covered tightly. As soon as they arc boiling put in as
much sugar as you think will be required. I generally use a tea-cupful to 1 qt.
of apples, measured before being washed. Keep a tea-kettle full of boiling
water always ready when you arc cooking, and while the apples arc stewing add
boiling water from time to time, as it is needed. Boil them slowly and steadily
until tender, but not until they seem to shrink up and turn dark. If you use
white or brown sugar, and don't add spices, and don't mash the apples into aa
unsightly mass, and have plenty of Juice, with sugar enough to make it rich,
but not to deaden its taste of the apple, and serve up wliile fresh, you can have
a dish good enough for anybody to eat, and something better than half thfr
cannr'd fruit in iise.

" The evaporated apples are better than the dried. They should be cov-
ered with cold water and only let simmer 10 minutes. They are not in general
use, and are of high price. I must not omit to mention that the juice of nicely
stewed dried apples is a delicious beverage for the sick, and possesses a flavor
peculiarly refreshing and grateful, especially where there is fever."

Jiemarks. — This lady is perfectly correct in the idea that plenty of juice is
the important part of cooking dried apples. They should also be covered, as
she says, while cooking, and although they ought to be cooked tender, yet they
should not be done to pieces nor mashed. In this manner, as the girls say
now-a-days, "They are just splendid," — no better sauce made, for me.

2. Drying Fruit at the Manuftictories, and Homo-Drying.—

At a recent meeting of the Ohio State Horticultural Society, at Canton,
Mr. James Edgerton read a paper upon the modern methods of drying or evap-
orating fruits. Mr. 8. B. Mann, of Adrian, Mich., in response to requests from
the members, gave an account of a fniit-drying establishment in his town, ia
which five large Alden machines were used. It hml cost $10,000, and had paid
for itself in five years. Its capacity was 400 bushels every 24 hours. It gave
employment to 50 or 60 hands, chiefly girls, working in 2 sets, day and night,
paring and cutting the fruit. The benefit to the community from the establish-
ment was great, and the neighboring farmers would be sorry to lose it from
among them. Mr Mann said, for the benefit of the ladies, that if they would
slice fruit across, in thin slices, place it on trays in the sun, covered with thin
muslin cloth, they could drj' fruit which would closely resemble that prepared
by the Alden process. Mosquito netting was not so good for covering as thin
cloth. In the Alden process, the white color was obtained by driving the fimiea
of sulphur through the dryer. (See "Evaporated Frait.")

These thin sliced apples ought to be dried on wooden trays, not on old tin,
by any means. Wooden trays might be easily made about 2 feet long and 15
to 20 inches wide, by nailing pieces of lath, slit up to ^ or % square, nailed on
end cleats, with a lath of full width on the ends of the cleats running the whole
length, to form sides, to prevent the apples from slipping off — the square bits
of lath forming the bottom, nailed about J^ inch apart, to allow air to pass up
through; the side lath going down a little, say J^ inch below the bottom onca,
wluch would thus allow the free passage of air under and up thrpugh the hot-

681

DR CHASE'S RECIPES.

torn. The *hln, or cheap musHu covering preventing the sun from turning Q>e
fruit dark c()h)re(l, and tlie wood has no tendency, either, to darken the shado
of the apples, or other fruit. When once made tliey last for years, with projwr
care.

Canning Fruit.— The Manchester Mirror gives the following tables for
time to boil, and the amount of sugar to each quart jar:

Minutes.

cherries moderately 5

raaplHjrries " 6

blackberries " 6

plums " 10

strawberries " 8

whortlel)crrie8 " 6

pie plant, sliced 10

small sour pears, whole. . . 80
Bartlett pears, in halves. . . 20i

peaches 8

peaches, whole 15

pineapple, sliced J^ in. thick 15
Siberian crab-apple, whole 25

SOL' apples, quartered 10

ripe currants 6

wild grapes 10

tomatoes 20

Ounces.

Boil cherries moderately 6 For cherries 6

raspberries 4

Lawton blackberries 6

field blackberries 6

strawberries 8

whortleberries 4

quince 10

small sour pears, whole. ... 8
wild grapes 8

E caches 4
artlett pears 6

pineapples

crab-apples 8

plums 8

pie plant 10

sour apples, quartered 6

ripe currants 8

Remarks. — The plan of preparing fruit for canning is so well understood,
"generally, it is not deemed necessary to give any more instruction than is found
in the tables. The su,t,'ar and the juices are calculated to make syrup enough
to fill the crevices. If there is no juice, in any case, a very little water must
be put in to start the juice and prevent tlie sugar from burning at the first.

1. BATS— To Deatroy or Drive Away.— Arsenic, bread, butter,
and sugar. Diuections — If arsenic is to be used, get 34^ or 3^ ri., and label
poison, and keep it away from children. To use it, first spread some slices of
bread lightly with butter; then sprinkle on rather freely of the arsenic, and over
this with a little sugar, and with a case-knife press the sugar and arsenic well
into the butter, so they will not fall off. Now, cut the slices of bread into
squares of half an inch or so, and drop into the rat-holes, out of the way of
children, chickens, and otlier animals which you do not wish to kill.

Remarks. — The rats will eat enough of it to kill some of them, and as
soon as they begin to die tlie others will go away and remain a long time;
but as soon as they begin to show again repeat the dose, and this generally
makes a clear riddance of them.

2. Rats, To Get Rid of Without Poison, German Method.-

A German paper gives the following plan of doing this: "Having first for
some days placed pieces of cheese in a part of the premises, so as to induce the
rats to come in great numbers to their accustomed feeding-place, a piece of
cheese is fixed on a fish-hook about a foot above the floor. One rat leaps at
this, and of course remains suspended. Hereat all the otlier rats tak-j sudden
^ght, and at once quit the house in a body." - f

mSCRLLANKOUfi.

53.1

Remarkt. — Possibly our Yankee rats may l)e too smart for this, but It
TV >il(l make some amusement for the boys to try It, and It may prove satlsfoc-
to, /, csiMJclally If the hair of the one caught was singed enough to give a
sn^ell. not to burn the rat, then allowed to run Into the hole, has driven
thwni away many times.

8. Bats and Mioe, Simple Exterminator.— Another German
newspaper gives the following simple method for exterminutiiij; ruts and mice,
which. It states, has been sui sfully tried by one Baron Von Backhufen and
others for some time past: "A mixture of 3 parts of well-bruised common
squills and 8 parts of finely chopped bacon Is made Into a stiff mass, with as
much meal as may be required, and then baked Into small cakes which are put
around for the rats to eat."

jffemarA».— Several correspc adents of the same \..^ jr afterwards wrote to
confirm the experience of the uoble baron, as they call him, In the extermina-
tion of ruts and mice by this simple remedy. It must arise from the action
of the squills. .

4. Anuthor Simple Remedy.— A writer in the Scientific American
sayu: " We clean our premises of rats by making whitewash yellow with cop-
peras and covering the stones in the cellar with It. In every crevice or hole
in v/hlch a rat may tread we put crystals of the copperas and scatter the same
in tile corners oi the floor. The result was a perfect stampede of rats and mice.
Since that time not a footfall of either has been heard about the house. Every
spring a coat of the yellow wash is given the cellar as a purifier and rat exter-
minator, and no typhoid, dysentery or fever attacks the family. Many persons
<lelibci.*vOly attract all the rats in the neighborhood by leaving fruits and vege-
tables uncovered in the cellar, and sometimes even the soap is left open for their
regalement. Cover up everything eatable in the cellar and pantry, and you
will soon starve them out. These precautions, joined to the services of a good
cat, will prove as good an exterminator as the chemist can provide. We
never allow rats to be poisoned in our dwelling, they are so liable to die between
the walls and produce much annoyance."

5. Another very Simple Remedy— Not Poisonous.- Take

equal quantities of rye meal, and unslacked, finely powdered lime, mix well,
dry, but water in flat dishes may be set near. Put this on pieces of dry boards,
in places Avhich ilioy infest. They will eat it readily, and soon become thirsty,
auj go for the water which slacks the lime, and the gas destroys them quicldy.

6. Chloride of Limo— Put into their holes and scattered around the
.xjllar, or wherever they trouble you, will absorb moisture, and then throw oft
v^hloriue gas, which they do not .ike, and they generally leave on the double

(uick.

7. Tar — Daubed into and around their holes they very much dislike, and
will not stay unless they can keep their feet clean; they are a very cleanly ani-
mal, and cannot bear to get daubed with any sticky stuft.

586

DR. CEASE'S RECIPES.

»■■.

8.. Bats, Mice, Boaches, Bugs and other Vermin— to Destroy

— Phosphonis, 6 oz. ; flower of sulphur, 1 oz.; cold water, 16 oz., (1 pt.); flower
of mustard, 2 ozs. ; brown sugar, 8 ozs. ; rye flower, 12 ozs.

• Directions — First, rub the phosphorus and sulphur together, by adding
from time to time 6 ozs. of the water, then the mustard, the balance of the
water, sugar, and lastly rye flour, and stir to the consistence of rather a soft
paste. Put up in closely covered boxes or jars. Persons desiring to make only
small quantities for home use, will take drachms — "% of the amounts. It is
to be spread freely upon slices of bread, and sugar sprinkled over it, and press-
ed down with the knife; then the bread cut into small squares and several of
them put in different places where the vermin will easily find them.
Tumerac or red saunders may be used for coloring by steeping some of tlie
water, if it is being made for sale.

Remarks— King says, in his Am. Dispensatory, that the above paste is con-
sidered the best for the above purposes. It was first published by the Am.
Joirmal of Pharmacy, and may be relied upon. The phosphorus has a t --
dency, of itself, to turn the paste to a reddish shade, in a little time after bein"
mixed. Any of the foregoing plans will give satisfaction. Dr. King's Dispen-
satory, I have had nearly 20 years, and always find it correct.

BATS, BOACHES, ANTS AND MOSQUITOES - Penny,
royal. Potash and Cayenne too much for them.— The Sdeniifin
American says:

1. Against Mosquitoes.— If mosquitoes or other bloodsuckers infest
our sleeping rooms at night, we uncork a bottle of the oil of pennyroyal, and
these animals leave in great haste, nor will they return so long as the room is
loaded with the fumes of that aromatic herb.

2. Bats, to Drive A^way.— If rats enter the cellar, a little powdcrcil
potash thrown in their holes, pr mixed with meal and scattered in their run-
ways, never fails to drive them a .vay. "

3. Boaches, Ants, etc., to keep ftom the Buttery.— Cayenne
pepper will keep the buttery and store room free from ants and cockroaches.
If a mouse makes an entrance into any part of your dwelling, saturate a rag
with cayenne, in solution, and stuff it into the hole, which can then be repaired
with either wood or mortar. No mouse or rat will cut that rag for the purpose
of opening communication with a depot of supplies.

1. BOSE, OB SCALE BUO-S- A New and Successful Rem-
edy for. — At a recent meeting of the California Academy of Sciences, Dr.
Gibbons exhibited a large bunch of beautiful roses o^* exceeding fragrance, and
in full bloom, which he gathered from a bush in his garden that 2 months be-
fore was overrun with scale, or rose bugs, and nearly dead. He applied to it
a mixture of crude petroleum and castor oil, daubing it slightly on the leaves
and stem, with a small brush, not allowing any to fall to the ground or reach
the roots. Rain followed, and the plants were then throwing out their first
growth of leaves, to which the scale bugs had been directinfr their attention.
No sign of any scale insect could be seen in the garden.

MISCELLANEOUS

587

Remarks. — He does not give the proportions; but equal parts might be used.
I see no use for castor oil at all. 1 believe the crude petroleum to bo the
destroyer. See the next receipt for using kerosene to destroy Lice on Plants.
I think the kerosene would do as well, or perhaps better, on the rose-bugs than
the crude oil, and it can be put on handier with the atomizer than the thicker
oil with a brush. These bugs being on the under side of the leaf, the bush
must be bent over, or the atomizer carried under the leaves, as tobacco smoke
is done, or as the tobocco solution in No. 8.

2. Lice on Plants— Successful Destroyer.— A correspondent of
the California Horticulturist, having exhausted all the knowa remedies for
destroying plant lice and other minute forms of insect life which play upoa
plants, resorted to coal oil (kerosene) which proved a complete exterminator.
He says: " I procured from a druggist an atomizer, and tilling the bottle with
kerosene, sprayed over a caraelia to be experimented npon. It was a very dirty
plant, branches and leaves covered not only with scale; but with black fungus;
a very small quantity sufficed to vaporize and cover the entire plant. After the
fluid had evaporated and the plant was dry, Uic scales were found dead, shriv-
eled, and partly detached, and with the slightest touch fell off; the black fungus,
also, which everybody knows is so tenacious on the leaf, was dried up into a
loose powder, which a shake sent to the ground." '■ \ y

3. Green Lice on Plants, To Destroy.— A writer says: "Steep
tobacco in water, and when the liquid is hike warm, sprinkle the '^lants thor-
oughly with it. Two or three applications will cause them to hasten their
going, and generally prove sufficient to rid the plants entirely of them. If it
does not, repeat until the plants are free. The natural dried leaf is bfest, in the
proportion of one leaf to a quart of water, but any tobacco will do. The above
will not injure the most delicate plant, and is better than smoke, so often
recommended. •

Remarks. — This can. be applied much the handiest with an atomizer or
garden syringe, and if either of these are thoroughly used success is certain.

4. Rose-Bugs Killed by tb.e Pyrethrum 3 owder, if Properly
Applied. — The Rural New Yorker, among its brieflets, says; "The increase
of the rose-bug is killed by pure pyrethrum powder, if blown upon it through
a bellows.

Remarks. — There is not a doubt of this fact, when it is properly applied,
i. e., actually brought into contact with the bug, as it is a soft skinned mite,
and the poison is thus absorbed which must kill it. The only trouble is in not
being thorough and careful enough to reach all the bugs. The pyrethrum is
also known as the Caucasian or Persian insect powder. I' is imported from
there under these names, and is very effectual in the destruct on of insects upon
which it is freely blown, except those like squash-bugs, *>i h have a hard shell
to protect them, allowing no absorption of the poisonous substances. The tech-
nical name of the plant is pyrethrum roseum, from rosa, the rose, arising, proba-
bly, from the fact of its destructive power over the rose-bug; at least I so 'jason,
unless its own flames resemble the rose, which is not as likely to have originated
iu name as the fact of its destructive powers over this insect

588

BR. CHASE'S RECIPES. "

5. Bose-Bugs Killed in Air-Slacked Lime.— Air-slacked lime,
S. M. P. in the Rural New Twker, says will kill rose-bugs on grape-vines,
blown on in the same way as the pyrethrum powder; then why not kill them
when at home, on the rose? I know it must, if applied thoroughly to reach
them all. I should, however not want the lime to lose its strength by very
long standing before using If, however, put on too freely, it may turn the
leaves yellow, which is the only objection to its use.

6. Insecticide, or Insects on Plants, to Kill with the Juice
of the Tomato Plant. — A writer in the Deutsclie-Zeitung states that he had
an opportunity of trying a remedy for destroying green fly and other insects
which infest plants. It was not his own discovery, but he found it among
other receipts in some provincial paper. The stems and leaves of the tomato
are well boiled in hot water, and when the liquor is cold it is syringed over the
plants attacked by insects. It destroys black or green fly, caterpillars, etc. ;
and it leaves behind a peculiar odor which prevents insects from coming again
for a time. He states that he found this remedy more effectual than fumigat-
ing, washing, etc. Through neglect a house of camelias had become almost
hopelessly infested with black lice, but two syringings with tomato plant
tlecoction thoroughly cleansed them. — Gardeners' Chronicle.

7. Insects on Hot-House Plants, as Destroyed in Paris,
Prance. — Baron Rothschild's gardener, at Paris, France, says he destroys all
the troublesome insects that may be in the hot-house, by vaporizing 2 qts. of
tobacco juice in the hot-house ; and he considers the remedy infallible, and also
says it rarely injures the tenderest plants.

Remarks. — He does not give the strength, but I should say 4 ozs. of tobacco
would be plenty for the 3 qts. of the juice, as he calls it; and I should expect
the doors ought to be closed also while being done. The vaporizing being done
by setting th^ dish over a charcoal fire, on the plan of a tinman's heater used
for heating his soldering irons.

7. Bugs on Squash and Cucumber Vines, To Destroy with
Saltpeter. — The following appeared in the SoutJiern Husbandnian: "'To
destroy bugs on squashes and cucumber vines, dissolve a table-spoonful of salt-
peter in a pail of water, put a pint of this around each hill, shaping the earth so
that it will not spread much, and the thing is done. The more saltpeter, if you
can afford it — it is good for vegetable but death to animal life. The bugs bur-
row in the earth at night and fail to rise in the morning. It is also good to kill
grub in peach trees — only use twice as much, say a quart to each tree. TLero
was not a yellow or blistered leaf on 12 or 15 trees to which it was applied last
season. No danger of killing any vegetable with it. A concentrated solution
applied to beans makes them grow wonderfully."

Remarks. — This same thing has been recommended also by the Wisconsi7i
State Journal, and I have seen an inquiry about the proportion to use, in another
paper, which answered 1 tea-spoonful to 1 gallon of water, or 1 table-spoonful
to a pail. I do not believe that a }{ lb. to a pail of water would hurt the plants.
OS saltpeter is nitre, and this is naturally in the soil ani is brought to the surface
by shading the soil with clover or even vtith a board.

MISGELLAIfEO US.

58a

8 Bugs on CuoTUuber and Melon Vines, etc.. Simple
Bemedy. — " For the last five years," says a writer to the Chicago Timet, " I
have not lost a cucumber or melon vine or cabbage i)lant. Get a barrel with a
few gallons of gas tar in it; pour water on the tar, always have it ready when
needed; and when the bugs appear, give them a liberal drink of the tar-water
from a garden sprinkler or otherwise, and if the rain washes it off and they
return repeat the dose. It will also destroy the Colorado potato beetle, and
frighten the old long potato bug worse than a thrashing with a brush. Five
years ago this summer both kinds appeared on my late potatoes, and I watered
with the tar-water. The next day all Colorados that had not been well protected
from the sprinkling were dead, and the others, though their name was legion,
were all gone, and I have never seen one of them on the farm since. I am
aware that many will look upon this with indifference because it is so cheap and
simple a remedy. Such should always feed both their own and their neighbors'
bugs, as they frequently do."

Bema/rka. — The gentleman does not say how many gals, of tar to a bbl. of
water. I should say 4 or 5 would be plenty. See oiled-cloth for hot beds;
boxes for hills, etc., which protects from bugs.

9. Hubbard Squash, the Black Bug upon.— To Destroy.— A

writer, — "M. A. M.," — to the Detroit Post and TribuTie, from Mt. Morris,
says he destroys these black bugs by putting a shingle on the ground as near
Uie hills as possible, at night, and in the morning scraps the bugs off the shingle
into a bucket of hot water. If very thick, repeat 2 or 3 times a day as long as
they last. Don't forget; it is a sure remedy.

Benuirks. — I should hardly expect many would crawl under the shingles
in the day time, unless the sun was very hot, as the day is their time of depre-
dation; but that in the night they would harbor under the shingle.

10. Bugs, on Squash, Cucumber and Melon Vines— Kept ofl
with Cayenne; also the Worm from Cabbage.— A farmer by the name
t Lynn, writes to one of the papers, that he has succeeded for many years in
driving away cucumber and squash bugs from his vines, by dusting cayenne
pepper upon them while wet with dew in the morning. He repeats the opera-
lion once a week, and finds 5 cents worth sufficient to keep his cucumber, melon
and squash vines free during the season. He recently tried it upon the cabbage
worm with success. I have no doubt a few tastes of the cayenne would be
enough for them. See remarks, also about boxes, after No. 8 above.

11. Striped Bugs, to Destroy.— Another farmer says: "Saturating
ashes with kerosene, and applying a handful in a hill will keep the striped bugs
from cucumbers. It is not the bugs that recommend the recipe, but the people
who have tried it. It is said to be more effective than a legislative enactment."

Remarks. — If it is good for cucumbers, I will also warrant it as good for
melons and squashes.

FITNGUS— In Cellars, to Destroy.— The use of sulphur to destroy
fungoid growths in greenhouses and vineries is well known to horticulturists.
The same remedy may be applied to destroy fungus and moiild in cellars, in

?>90

DH. CHASE'S eecipes.

taany of which it exists to such an extent as to damage produce stored there.
Take some stick sulphur, generally called brimstone, but 'tis only sulphur in
stick form, and place in a pan and set Are to it, on a pan or kettle of coals is
the best plan; close the doors, making the cellar as nearly air-tight as possible
for a few hours, when the fungi will be destroyed and the mould dried up.
llepeat tliis simple and inexpensive operation every 2 or 3 months, and the cel-
lar will be free from all parasitical e-iowth.

Heinai-kn. —I do not know the \^ . iter of this item, but I know the plan will
accomplish the work. Fungus is a parasitical growth of living bits of animal
life, meaning one only of the animals of which fungi is the plural, and means
the mass of these actual living growths.

1. PASTE.— Cement or Mucilage for Labels, Postage and
Revenue Stamps, etc. — Soak good glue, 5 oz., in water, 20 oz., for one
day; after which add rock candy or loaf sugar, 9 oz., and gum arable, 3 oz.;
and when these are dissolved, it is ready to be spread on paper. It keeps well;
does not get brittle nor wrinkled, and does not make the sheets stick when they
are piled upon each other. — Dingler's Polytechnic Jorirnal.

Remarks. — This paper said ' 'parts" instead of oz. The author has made it
plain for any one to understand; drachms or pounds can be substituted for ozs.
just as well, according to the amount needed. It will be found reliable. The
next receipt is from the same journal, and will be found equally reliable for
labeling letters, or bottles in damp cellars, as this gum stickum is for stamps and
common labeling.

2 . Paste, for Labels for Letters, Newspapers (Used by Print-
ers), for Soda-Water Bottles, etc., for Damp Cellars.— "Stir into 1 lb.
•of paste of glue and ryemeal, spirits of turpentine 3^ oz. Labels attached with
this paste do not get loose in damp cellars. But if for convenience sake it is
desired to gum the labels before using them, add oil-varnish y^ oz, and magne-
sia }^ oz. to each lb. of the paste, then gum them."

liemarks. — See remarks with No. 1. Make a good thick paste, with rye
flour, with 3 ozs. glue, first dissolved in the water will be about right.

3. Mucilage, Simple and Good.— Put nice gum Arabic, J^ lb. into
a J^-pt. bottle, then fill it with soft water, and cork. Turn it bottom upwards
and shake occasionally for a day or two, or until dissolved, and it is ready to
use for putting paper together of any kind.

Remarks. — I made a quart of it using 1 lb. of the gum some 2 years ago,
for use when I had a quotation to put on in writing this book, and although it
is sour, still it is just as good as when made. It is said 3 or 4 drops of oil of
cloves prevents it souring or moulding. It may prevent mould, but I doubt its
preventing it from souring. The souring does not hurt it, nor has mine moulded.
Some persons use as much gum tragacanth as they do of Arabic, say 2 ozs. each
to J^ pt. of water. The tragacanth is a little harder to dissolve, and, of course,
is a little stronger also (see the next recipe), but the Arabic is good enough for
me. This might be called "scrap-book paste," or mucilage, as you choose. I
vse it upon my little photos which I have for years attached to my letters— put-

^Ik^.

MISCELLANEOUS.

691

■ting it upon the sheets, before I cut them apart — and when dry they never have
stuck together, although a book is laid upon them to keep them flat. It is an
excellent mucilage.

Mucilage, for Fancy Work.— Gum tragacanth, 1 oz., corrosive sub-
limate, a thimbleful, and soft water, 1% pts. Put into a bottle and let dis-
solve, corking tightly. Stir occasionally with a stick. As it is poisonous, it
should be kept out of the reach of children. The mucilage will keep for
\\\onih&.— Toledo Post.

Bemarka. — The sublimate being poisonous prevents insects from eating the
fancy work put together with it. If h is too thin to suit any one, which I
ehould think it would be add more powdered tragacanth to suit.

CEMENT, OB PASTE— New and Strong, That Sticks to
Leather, Wood, Stone, Glass, Porcelain, Ivory, Parchment, Paper,
Feathers, Wool, Cotton, Linen, and Even to Varnish.— A new

cement which is well spoken of is made by melting in an iron vessel equal parts
of common pitch and gutta-percha; it is rot attacked by water, and adheres
firmly to leather, wood, stone glass, porcelain, ivory, parchment, paper,
feathers, wool, cotton, linen, aua even to varnish.— Pan^, Stryker, Ohio, in
Blade.

1. Glue, Liquid, and Moth Glue.— Take any sized bottle, and half
^11 it with whisky, and put in nice bits of glue to make it, when dissolved, which
it will do in two or three days, as hick as molasses. It remains liquid, and is
good for any purpose that glue is used for.

2. For the moth glue, dissolv? any amount of glue in as little water as
possible, by putting it in another dish of water to prevent burning, then add
only one-fourth as much nice white sugar, by weight as you use of glue, and
■when melted pour upon a slightly greased slab, or tin. Used by wetting the
glue in the mouth, and touching the parts to be united and holding together a
moment.

3. Glue, Water-Proof.— Best clear glue, ^ lb.; new milk, 1 pint.
DmECTiONS— Soak the glue in the milk 8 to 10 hours ; then boil, by setting the
basin in a pan of water, with nails under the bottom of the basin, to prevent
burning. Use as other glue. The casein of the milk aids in resisting damp-
ness.

See 4 and 5 which come from " D. B. M." of Oconomomoc, Wis., to one
of the papers.

4. Glue, to Besist the Action of Wat3r.— " A glue which will
resist the action of water is made by boiling bv^st glue, 1 lb. in skim milk,

2qts."

5. Glue, Very Strong for Veneering and Inlaying. — " Take

the best light brown glue, free from clouds and streaks; dissolve in water to the
consistence of well-made glue, and to each pt add half gill (2 oza.) of the best
'Vinegar, and 11.^ ozs. of isinfjlfjss." .,

.-:%4h^

C92

DR. CHASE'S RECIPES.

5. Glues, Liquid.— "H.," of Mt. Clemens, Mich., in writing to one
of the papers, says: " Liquid glue can be made by adding to the ordinary ao-
lution of glue, for each lb. of glue used, 1 fl. oz. of strong nitric acid."

e. " Or, take 1 part (oz.) of dry glue, powdered, and 3 parts (ozs.) of
commercial acetic acid, which will dissolve the glue without heat."

Remarks — See " Dr. Chase's Magic Mender," among the cements, which is
made with isinglass dissolved in acetic acid, and is very strong. Glass or porce-
lain dishes only, can be used with any acid, without dissolving the glues. See
also mucilages, cements, etc., for fancy or other work, above.

7. Glue, Liquid, Simple, and Easily Made.— An excellent glue
is made as follows : White glue, 2 ozs. ; good vinegar, 1 gill (4 ozs.) Put into
a wide-mouthed bottle, and set the bottle in cold water, letting it come to a boil
gradually, and boiling until the glue is dissolved; then add alcohol, 1 oz.; and
after this keep corked, for use. — Toledo Post. Good.

1. "WTBE-WOBMS— Protection Against for Com.— I give you
my experience with the wire-worm. Being troubled with the little pests one
year, I was advised to soak my seed corn in a solution of copperas and saltpeter,
using J^ lb. each to a bushel of ears of common eight-rowed com. The result
was that my seed all grew, and I lost none by the wire-worms, and I never saw
corn have so dark and vigorous a color before. Since then I have always
soaked my com 12 hours after being shelled. I do not know as it would aflfect
the cut-worm, but I have never been troubled with them since I used the solu-
tion of copperas and saltpeter. Neither was I ever troubled with them when I
plowed my corn ground ^in the fall, which I w uld invariably do on old sod.
Some farmers exterminate them by hunting them out in the hill and killing them
by hand, but this is slow and tedious, and is liable to be slighted by hired help.

An ounce of prevention is worth a pound of cure is a proverb true in this case.

J. B.., in Country Gentleman.

2. Wire-Worms, Protection Against, as Done near London,
Eng., where Soot is Plentiful.— An agricultural writer in the London
Land and Water, under the head of "Soot vs. Wire-Worms," says: "I found
the wire-worm so abundant in every part of the garden I was set to cultivate
that I could scarely grow a potato or a carrot without its being rendered useless
by it; and, among the various things I was led to adopt as preventives, soot
appeared to be the only effectual remedy. This I applied to potato crops in the
following manner: The drills were got ready in their usual way and the sets
laid in at the bottom of each drill. The soot was then put down upon them in
quantity sufficient to cause the drills to assume quite a black appearance. This
being done, the drills were closed in the ordinary manner to the natural level,
and the work was finished. Wherever soot was applied the crops turned out
clean and good ; scarcely a trace of the wire-worms' ravages -vas to be seen,
while those from rows not dressed with soot were quite the revere?, the potatoes
being pierced through in every direction and fit only for feeding pigs."

Remarks. — This, of course, would be ^as good in America as in England.
The chimney-sweeps of London make the soot plenty there; but this is not

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693

followed in our country as closely, notwithstanding its great importance In pre-
venting the stfj of fires. Where the soot can be obtained it is worthy of atrial.

3. Wire-worms among strawbeiry vines may be destroyed by a liberal use
of wood a':aes, or some other form of potash.

4. Wire-Worms, to Starve, or Destroy, When the Ground
is Full toy Summer-Fallow and Sa.t.— A Micliigari farmer writes to
the New York Tribune, desiring information in relation to the treatment of
low river-bottom land, on which he has failed to get a catch of cultivated grass.
He says the original sod of wild grass was turned over and a fair crop of buck-
wheat grown ; but the seeding of a cultivated grass was a failure, at least in
spots. That the next season the land was well prepared and planted to corn,
which wire-worms destroyed. To this the agricultural editor of that journal
replies : "The corn crop being destroyed by wire-worms is evidence that the
same insect destroyed the grass seeding. I have never known any crop to grow
uninjured, except buckwheat, on land infested with wire-worms. Weeds and
some wild grasses, having a hard and tough root, like the buckwheat, will
grow ; but the more delicate grasses and grain crops are destroyed The best
means of getting rid of the worms is to starve them, or they may be otherwise
destroyed by the liberal use of salt, say at the rate of two barrels per acre ; or
sowing two crops of buckwheat in succession, keeping the land well cultivated
during the time the crops do not occupy it, so that the worms can find nothing
to feed upon, will starve them, as they cannot feed on the buckwheat root, it
being too hard. ' ; . ,' : - »

" I have in two instances destroyed this insect by a thorough summer-fal-
low. A field of some ten acres of flat and mucky land was so full of worms
that no crop could be successfully grown. This I desired to cultivate. The
land was plowed late in the fall, and the following season plowed four or five
times, at intervals, so that nothing was allowed to grow, since which time,
some 20 years, no worms have been seen or their work. In another case a
field of about 20 acres had been much damaged by them. It was summer-fal-
lowed and plowed but three times, with intermediate cultivation with harrow
and cultivator, so that nothing grew and no signs of the worm have appeareij
since, which was some six years ago, a crop of grain or grass having been
grown annually since. I would advise the inquirer to summer-fallow his land
one season in this thorough manner, allowing nothing to grow to feed the
worms; then seed, first of October, to grass, of such variety as he desires to
raise, without any grain crop with it, and I think he will gain his object of a
good seeding."

Remarks. — Although this edition does not speak of applying salt, the season
of summer-fallowing, yet, I should certainly do so ; and by the way, it has
been found the refuse salt, which can be obtained at salt-boiling houses, can be
got much cheaper than good salt, while it also contains chemical properties
which make it much better than common salt as a fertilizer. This has been
proved at the Saginaw. Two birds again killed with one stone, where this can

884

DB. CHASE'S RECIPES.

be attained; and where it cannot, the dirty and refuse salt from pork-packing
houses, is much cheaper than barrel salt.

6. Cut Worms, to Destroy. — By accident I have discovered a means
and time by which to destroy the great garden pest, the cut or collard worm.
On picking up a piece of board that lay in my walk-way, a few days ago, i dis-
covered several worms. Curiosity led me to turn other boards that lay near.
To my great astonishment, when I had turned nearly a dozen, in different parts
of the garden, I found that I h.il killed 76 worms and destroyed scores of eggs,
which look like little bits of lint cotton rolled up. The next day I searched the
same boards, which I had carefully replaced, and killed 78 worms. The third
search I found a small collar-head (small cabbage) that had been cut for cows
and left by being overlooked. On examining it, there were found under it and
on it 26 worms. My suggestion is to lay boards (pine is the best) about for
traps, in the spring, and watch them closely; the saving in young vegetables
will be immense. — SoutJism Plantation.

Semarka. — Let this destruction of these worms commence as early as the
spring opens, and you may consider your cucumbers, cabbages, etc., quite
safe.

e. Cut-Worms and Birds, to Prevent From Cutting or Pull-
ing Corn and Other Grain, by Preparing the Seed Before Plant-
ing. — The Ohio Farmer tells us that a horticulturist "prevents all kinds of
grain from the ravages of the cut-worm, birds, etc., by dissolving sulphate of
iron (copperas) 1 lb. and aloes 1 oz. in water heated to 90 or 95 and sufficient to
soak 1 bushel of seed grain in, before planting." The iron and the aloes are
too much for them. I think also this would be too much for bugs on cucum-
bers, squashes, melon vines, etc.

1. Ctr CUMBERS— Fresh for Townspeople, who have only a
Small Yard. — A Wisconsin gardener, on the strength of experience, recom-
mends townspeople who want fresh cucumbers, to grow them in a barrel half
sunk in the back yard, half filled with manure, and the remainder with soil;
the seeds planted on the surface, and vines drooping over the sides.

Remarks. — They do well, I know, by supporting the vines on bushes, al-
though planted in the ordinary way in a garden. One writer says they will
grow on a trellis as readily as grape-vines. In small gardens this is an object.

2. Cucumbers, Melons, Cabbage, Tomatoes, etc.— To prevent
Bugs £rom destroying the Plant. — I. For Cucumbers.— Experience has
shown that if a box or frame about 13 inches square, and 5 or 6 inches deep,
having neither top nor bottom, is put over each hill of cucumbers when planted,
and banked up around the bottom so that the striped bug cannot crawl under,
they will never light down in the boxes, and hence, any plants thus protected
are safe from their depredations. Boxes may be removed before the plants
begin to run over them, and be saved for another year. Ilalf-inch stuff is heavy
enough for them, if well nailed. See also Oiled Cloth for Hot-Beds; Boxes for
Hills; Safe Culture from Bugs, etc., which is only a little more expensiv&

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595

n. 2^ Cdbibage, Tomatoes, etc. — In placo of boxes, other persona have
recommended the peeling of ash, bass wood, or other saplings of about 4 inches
J« diameter, that will peel, be cut off in lengths of about 4 or 5 inches, and the
rings placed over cabbage, tomatoes, or other plants as a perfect protection,
securing well at the bottom to prevent their crawling under. When the bark
of any suitable tree cannot be got, pasteboard rings, I think, would answer
all purposes, tied together to prevent them from opening out. The same as
the barks would be.

III. For Melons, or other plants in hills, use the bark of larger trees.
This, the writer claimed to be better than paper, which I had recommended in
one of my former books, as the bark does not soften down by the rains. Boxes
will do just as well, if any less trouble to obtain. Either must be pressed a
little into the ground so the bugs cannot crawl under. See also insecticide, and
other things to destroy insects, bugs, etc. upon plants.

4. Another plan, and claimed to be safe, is to sprinkle a little fine soot
upon cucumber vines, squash, etc., which are liable to be attacked by any
insects. If good against wire-worms (which see), why not good against these
pests, too? It no doubt is.

6. Another writer says: "Last season I kept the striped bugs from my
cucumber vines by saturating (making perfectly wet) ashes with kerosene and
applying a handful to a hill." He does not say, but I think ho means to the
ground, as they burrow in the ground at night, and, as a writer says in some
other place, " they don't come up, or out, in the morning." They are killed by it.

6. Cucumbers a Paying Crop.— A correspondent of the Country
Oentleman tells us how he makes cucumbers a paying crop. He says:

"I find cucumbers a paying crop when grown for pickles, and sold either
before or after salting — price per hundered the same in either case. I plow as
deep as 2 horses can pull the plow, then mark one way 4 feet apart, let-
ting the plow run as deep as the ground was plowed. I then put a large shov-
elful of good barnyard manure where each hill is wanted, say 4 feet apart, and
then thoroughly mix with the soil, making the hills about 2 mches higher than
the general surface of the ground. I plant about the middle of June.

" As soon as tljc plants get large enough to be out of the way of the striped
bug, I thin out to 4 plants to each hill. I cultivate them frequently, and hand-
hoe them 2 or 8 times before the vines commence to run. In this vicinity the
price ranges from 50 cents to $1 per hundred, and the product of an acre sells
from $400 to $800."

On the same subject a correspondent of the Portland (Me.) Transcript
says :

" In my opinion there is nothing that a farmer can realize so much money
from as he can from raising cucumbers. If they are pickled the right size and
well preserved in strong salt pickle, there is always a market for them. Some
farmers have already commenced raising cucumbers for the picklers, and are
well pleased with the undertaking. The average crop for 1 acre of ground is
about 50 barrels, which will bring about $5 a barrel at the factories. Perhaps
it will be well to state to the farmers of Maine that on account of the scarcity
of cucumbers here hundreds of thousands of dollars go out of this state annu-
ally for pickles. Even in Massachusetts and New York the supply does not

096

DR CHASE'S liECIPES.

meet the demand nnd they are compelled to go west for their pickles. This
state is well ndiiptcd to the growing of cucumbers, and they are preferable to,
those raised in warmer climates."

Itemarks. — Although cucumbers are a paying crop near the cities, yet it is

not expected that the general farmer throughout the country would find it so,

unless he can make previous arrangements with some of the city dealers, or fac-

tories which put up pickles, to buy what he may raise, put up in brine, or salt

pickle as above called, which may then prove profitable, after a little

experience at first, in a small way. See also the profitableness of onion

culture.

TUBNTPS, BEETS, ETC.— To Keep Nicely in Cellars for
Winter Use. Applicable to all Kinds of Boots and Large Fruits.
—All kinds of roots keep better in the cellar by throwing fresh dirt over them ;
but turnips and beets especially keep much better for this, as they soon wilt
and lose their freshness without it. Put in barrels, if it is too unhandy to
thus cover them on the floor, by putting dirt in the bottom, and a layer every
few inches, the roots not to come out to the sides by an inch at least, and then

5 or 6 inches of dirt on top. Large casks or boxes will do as well, and be loss
trouble. Some people do not put any earth in until the barrel is filled to within

6 inches of the top, then shake in dry sand, or dry road-dust, and cover with
the same, or fresh earth. Only such as are wanted for winter use are treated
in this way, the others stand in root-pits, ventilated as seen under that head.

" A cellar," says a writer, " that is cool dry, dark and well ventilated, i&
the best place for preserving potatoes in large quantities. When smaller quan-
tities are to be preserved there is nothing like dry sand. The same may be
said of fruits and roots of all sorts." See below.

This is fully confirmed by the next item, so far as lemons and oranges are
concerned, from a California paper. . .

2. Friiit Packing, Lemons, Oranj^'es, Sweet Potatoes, etc., by
Sand, Effectual for, as Done at Los Angeles, Cal.-'-"The citrus, or
lemon men, of Los Angeles," says the correspondent, " have made a discovery
of great value to Florida." [Then why not to every place, or man who desired
to keep fruit, sweet potatoes, etc., any considerable time, for any purpose?]
" dry sand," he goes on to say, " is the best packing for lemons and oranges.
The fruit must touch the sand. Experience (is our best teacher) warrants
keeping for 5 months at least. The dry sand has absorbing power that nppa>
ently takes up all exudations subject to decomposition, the rind being \<:iy per
ous. Naturally the thoughtful mind suggests that, on the same principle, dry
sand must have similar preservative eifect on other fruits, suqh as pears, plums,
nectarines, apples, and other smooth-skinned varieties."

Remarks. — Yes, that is just what the principle does teach. If dry sand
will keep lemons and oranges for 5 months, it will do the same with apples
and the other fruits he names, and sweet potatoes as well, and every other fruit
which perishes from the outside from natural dampness or from dampness
•rising from the rotting of the skin, which is the way most fruits, sweet pota-

MISCELLANEOUS.

697

toes, etc., do decay, as well as from slight bruising, which everyone must be
careftil not to do.

Boot Fits, To Ventilate.— A gentleman of Oswego county. New
York, "J. T.," writes to Farm and Fireside, of Springfield, O., of the import-
ance of ventilating root pits. He says: "I have foimd, by costly experience,
that it is not safe to pile a great quantity ol roots together and cover with earth,
u less some means of ventilation is provided, such as by carrying one or more
pipes, made of drain tile set on end, or narrow boards nailed together, from the
center of the heap to the surface. These pipes may be loosely plugged with
straw, which will prevent the entrance of frost. I once lost several wagon loads
of beets, during a December thaw, by neglecting this precaution."

Remarks. — This accounts for many "holes" of potatoes and other roots I
have seen rotted, undoubtedly, for want of ventilation. I should prefer the
small board box, in place of pipes, to run down well into the heaf> and have
holes bored into the sides, to carry off the moisture clear up to the top of the
heap, because if there is moisture at the top, the rotting will begin, and th\»
run downwards, by dripping from the rotting ones, and spoil all.

1. CONCBETE— Proportions of Cement, Sand and Granite
ITsed in Foundations in the United States and England. —A

gentleman of Kansas made inquiry of the Blade for the process of making coiX'
>crete, or artificial stone; to which the answer was: "There are various pro-
cesses. The immense masses of concrete that form the foundations of the great
East River bridge, between New York and Brooklym, are composed of Rosen-
dale cement, 1 part (say bushels), 2 of sharp, clean sand, and coarse beach
gravel, 4 parts. The gravel was from 1 inch to 3*^ in diameter. The cement
and sand were first mix 3d with water in a mill, and afterwards mixed with the
^avel by means of shovtls used by hand. This concrete, it is expected, will
last for centuries." i

2. Concrete, Proportions as ITsed in Engl^.nd.— Cooley, In his
Practical Receipts (English), says: " Concrete, proper, is a compact mass, com-
posed of pebbles, lime, and sand, employed in the foundations of building.
The best proportions are 60 parts (bushels or any other measure) of coarse peb-
bles, 25 parts of rough sand (meaning clean, shai-p sand), and 5 parts of lime."

Remarks. — Of course, he means water lime, or, as we call it here, cement;
the liosendale, I think, being considerod the >est. Still, any good article will
do. But many houses are built of it in the United States, and in doing so, gen-
erally, the pebbles or gravel are not used as coarse as above given, but finer, and
make up for it by putting in coarser stone, from the size of the first, upward;
and often flat stone are put in; but care should be observed in placing these in
tl.e frames of plank in which the house is canied up, that these stone are all
well imbedded in the mortar or cement, else they weaken, rather than strengthen,
the concrete walls. I like the proportions as used in No. 1 best, as it makes a
stronger cement, and, especially, should greatly prefer it if I was going to uso
'Common stone lime in building a house or other concrete building. Good com-

DR, CHASE'S RECIPES.

TBon Hme may do well for stables and other small out-bnfldfngs; but I should
prefer the water-Hmo or cement for houses In which I expected to live.

PBUIT, EGGS, Eto — Kept well by Cold Storage.— The 8tien>-
t(fle AtMiican gives us the following practical fact upon this important point.
It says the increasing use of cold storage for perishable food stuflTs, which ar&
apt to be scarce at certain seasons, Is one of tlie characteristics of the time.
Last summer when fresh eggs were plentiful and cheap, a gentleman in Che-
nango county, N. Y., stored in a mammotli cooler some 5,000 barrels of eggs.
Now they sell In this cUy as "fresh laid" eggs, at a large profit. As tlie cgga
are removed, the cooler is filled up with ducks and other fowl to be sola next
spring.

Remarks. — This plan is certainly practlcrble, and has been done for some
time past. It is done by means of ice. I think there is a patent on some forms
of the coolers, but I have no doubt a good mechanic can get up a plan with an
Ice house that would be effectual, and not be an infringement. See other PIan»
of Preserving Eggs also.

STAMMEBINQ— to Cure.— A gentleman who had stammered horn.
childhood to nearly manhood, gives the plan that cured him, as follows: He
Bays, go into a room where you will be quiet and alone, get some books that
will interest but not excite you, and sit down ana read 2 hours aloud to your-
self, keeping your teeth together. Do the same thing every 3 or 8 days, or
once a week if very tiresome, always taking care to read slowly and distinctly,
moving the lips but not the teeth. Then, when conversing with others, try to-
speak is slowly and distinctly as possible, and making up your mind you wilt
not stammer. Well, I tried this remedy, not having much faith in it, I must
confess, but willing to do most anything to cure myself of such an annoying
difficulty. I read for 3 hours aloud with my teeth together. The first result
was to make my tongue and jaws ache, that is while I was reading, and the
next to make me feel as if something had loosened my talking apparatus, for I
could speak with less diflSculty immediately. The change was so great that
every one who knew me remarked it. I repeated the remedy every 5 or 6 days
for a month, and then at longer intervals until cured.

Remarks. — It will be found tiresome at first, but, no doubt eftectual if
faithfully done, observing the rules, to speak slowly and distinctly in after con-
versation as well as while reading; and I should think it important also, for
some time at least, to keep the teeth shut while talking, as it gives something
new to engage the mind in place of the old habit of hesitation which started
the habit of stammering. 'Tis worthy of a fair, and if need bo a long trial.

PAPERIWG.— Making the Paste, eto. — As many people desire to
do their own papering, a few hints will not be amiss:

I. Walls that have been white-washed may be papered by first wetting
the walls well with alum water, 1 lb. to 3 gals, of water, and letting diy before
papering.

II. Trim one edge off with the shears, and match the pattern as you cut
off the lengths. • : ' ; " "V ' ,

M,. •'■■■
mmm

MISCELLANEOUS.

lil. Make tho paate the day before it Is wanted to have it cold when ap>
piled to the paper. A gal. or 5 qts. will be needed for a room requiring 12 to
14 rolls. Mix a little over 1 pt. of flour into a thin dough, and thin down to
to avoid lumps; nut then 1 gal. of water into a kettle, and when it boils, pour
in the thin, hot batter and stir to avoid burning until it boils again; then pour
into a tin pail or pan, and let stand till next day, and if lumpy, strain and
press through a coarse mui'lin, and procoed with the papering. Rub out care-
fully with a towel all wind vuffs, to avoid wrinkles when dry.

PLANTAINS, Etc. -To Destroy on the Lawns.— The country
gentleman tells us to destroy these pests by dropping carefully a simple drop
of sulphuric acid into the center of the plant. One drop will do tho business;
more will be likely to do harm.

Remarks. — The harm would be In its spreading to kill grass. The best
way to do it carefully is to get what druggists call a "dropper." A small glass
tube, having one end small and bent, while at the other end is a small rubber
bulb; but you must be careful, also, not to take up acid enough to reach the
bulb, as it would destroy that as well as the plants; and your clothes or fingers
too, if you get it upon them. I like to see the dandelions in blossom; but
they spread so fast 'tis well to destroy them. It must be done as soon after
they come up as possible, lest they get too large for a single drop.

Toothache Drops, Japanese, Magical.— To quiet the pains in an
aching tooth nothing can excel Japanese Drops. The formula (recipe) is:
" Put together equal parts of creosote, cliloroform, carbolic acid (liquid), oil of
peppermint, oil of cloves, and oil of camphor (camphorated oil, kept by drug-
gists). The result is a liquid that will give almost instant relief, if applied on
a bit of cotton to the cavity of an aching tooth, and yet is no n'ore fiery in
the mouth than oil of cloves would be. The drops smell most strong.y of
creosote, while peppermint predominates in the taste. It is best to swallow as
little as possible of the mixture." — Country Gentleman.

Beinarks.— This properly belongs to the Medical Department, but it is too
good to lose, and hence I put it here. A little of it might be rubbed on the gum^
but if you get too much about the mouth it will irritate it and make it sore. So
only wet a small bit of cotton to put in the tooth, not to have an overplus to
run out. See also " Heiuliiclic Cure, Magical." I have found it the most
magical of anything I ever tried for the headache.

Bum Sherbart.— Rub loaf sugar over the rinds of 3 fresh oranges.
To 3 qts. of water, add the juice of 1 doz. large oranges; sweeten to taste with
loaf sugar (any white sugar will do), using also the sugar rubbed over the
oranges; flavor highly with rum, and freeze. Grated pineapple may be added
when it is partly frozen, if liked.

Remarks . — I should like it better as a drink, rather than to freeze and eat.

1. SCARE-CROWS— How to Malte.— Take two small, cheap
mirrors, fasten them back to back, attach a cord to and hang them to a pole.
When the glass swings the sun's rays are reflected all over the field, even if it

600

DB. CHASE'S RECIPES.

be a large one, and even the oldest and bravest crow will depart precipitately
should one of its lightning flashes fall on him. [Good only while the sun
shines.]

II. The second plan, although a terror to the crow, is especially well
suited to fields subject to the inroads of small birds, and even chickens. It
involves the artificial hawk, made from a large potato and long goose or turkey
feathers. The maker can exercise his imitative skill in sticking the feathers
into the potato so that they resemble the spread tail and wings of a hawk.
It is astonishing what a ferocious looking bird of prey can be const»ucted
from the above simple material. It only remains to hang the object from a
tall, bent pole, and the wind will do the est. The bird will make swoops
and dashes in the most threatening manner. Even the most inquisitive of
venerable hens have been known to hurry rapidly from its dangerous vicinity,
while to small birds it carries unmixed dismay. — Scientific American.

Remarks. — Take a long potato, and if the boy takes a little pains, he can
get up a good representation of a hawk; and the longer the string, the more
flopping around there will be to frighten the hens from scratching up the
corn. Crows, I hardly think, would be much frightened by this last plan,
A stuffed coat and pants would be better for them.

2. Another pla^ is to string a few kernels of com on long horsehair.-*,
and place about the corn fields. The crows will swallow some of them and
make such a noise of alarm as to drive the others away, while he will con-
tinue to scratch his throat to get rid of the corn, or rather the hair, which
is said to rid the field of them for the season. It is easily tried.

3. Hawks and Owls, Best Way to Catch.— Set a pole, 15 feet
high, or thereabouts, in a place aear where the chickens are kept, and fasten
a steel trap on the top and set it, so that when they light on it which they
will do, it takes them, "sure pop," every time.

STORINGr CELERY— For Spring Use.— The Germantown Tele-
graph says: " We have tried most ways, but prefer this one, followed for many
years. A trench is dug from 12 to 15 inches in depth and as long as may be
suitable. Place the roots in this singly, side by side, at an angle — that is,
leaning somewhat ; three inches of soil are packed against them : then anothv^r
line of stalks, until the bed is as large as may be convenient for covering, when
another, if required, can be made. The soil should be added until within
inches of the top of the stalks; then a layer of straw, then a layer of dry leaves;
the whole to have a good board covering, to I eep out water. Of course, rather
high groimd for the bed, or beds, should be sblected, and a trench dug around
the bed deeper than the bottom of the celery trenches, so made as to be sure to
carry off all the water. If this plan is followed strictly, all others may be aban-
doned, as the celery will keep not only till spring, but as long in spring as may
be desired, if H is not all eaten beforehand."

FLY POISON. — Arsenate of potassa, 1 oz. ; red lead, J^ oz. ; sugar, 5
ozs. Mix well together, bottle and cork for use. and label Poison,

MiaCELLANEO US.

601

DiKKCTiONS— Put a suitable quantity on plates, moisten with water and
place where they are thickest. It is very destructive because very poisonous,
yet so pleasant to the taste of the fly, they " go for it " quickly.

PLY STICKXJMPAST— Not PoisonoxiB.— Melt rosin, 6 ozs., in a
tin cup, then put in lard, 1 rounding table-spoonful, as a woman takes it up for
fihortening, or about 2 ozs., which should make it like very thick molasses when
cold. Spread upon rather stiff paper with a little flat piece of wood or a knife,
and place about the shelves, rooms, etc. If a knife is used to spread it, heat
the kni£e over the fire when it will all wipe off with a piece of newspaper or
cloth. It will hold all that light upon it, and the more that light the more will
come, thinking something good has been found. It holds them fast. Place
a paper over the cup to keep flies out when it is set away.

LEGITIMATE BUSIx^SS— To be Stuck to if You Would
Avoid Pailure. — There so very many failures, I desire to say a word, if
possible, to those who mean to do the right thing, to enable them to be success-
ful, hence with some modification by myself on some points, I f^ve the follow-
ing sensible article of some writer, I know not who, but I do well know if business
men will be guided by it, i. e., stick to their legitimate business, keeping all
their capital iu it, necessary to carry it on, there will not be one failure where
there is now a score.

"Well-directed energy and enterprise are the life of American progress;
but if there is one lesson taught more plainly than others by the great failures
of late, it is that safety lies in a legitimate business. No manufacturer, trader,
or banker has any right to be so energetic and enterprising as to take
from his legitimate business the capital which it requires to meet any emergency
■which may arise.

"Apologies are sometimes made for firms, or persons, who have failed, by
referring to the important experiments they have aided, and the unnumbered
fields of enterprise where they have freely scattered their money. We are told
ithat individual losses, sustained by those failures, will be as nothing compared
•with the benefits conferred on the community by their liberality in contributing
to every public work. There is little force in such reasoning. A man's rela-
tions to a creditor are vastly different from his relations to what is called the
public. The demands of the one are definite, the claims of the other are just
what the ambition and legitimate means of the man may make them.

" The histories ol honorable, successful business men unite to exalt \h°i im-
portance of sticking to one legitimate business, and it is most instructive to see
that, in the greater portion of the failures, the real cause of disaster was the
branchin/ out beyond his legitimate business, in the taking hold of this and
;that tempting offer, and, for the sake of some hoped-for gain, venturing where
tliey did not know the ground, and could not know the pit-fall until in it."

Wages— Table Showing the Rate, firom $2 to $26 a Week, 10
Hours Per Day, Also Rate Per Day and Hour.— This table is so care-
fully worked out a mere glance shows the desired amount :

(sod

DR. CHASE'S RECIPES.

Per

jure

Four

Three

Two

One

Half

Fourth

One

Week.

Days.

Day.

Hour.

% 2.00

$1,665^

$1.33%

$1.00

$ .66%

$ .88%

$ .16%

$ .8%

2.50

2.08>^

1.66%

1.35

.83%

•41%

.31

.10%

8.50

2.91%

2.83%

1.75

1.16%

.58%

.29

.14%

4.00

8.33>s^

2.66%

2.00

1.83%

.66%

.33%

.16%

•6%

4.50

3.75

3.00

3.25

1.50

.75

.37%

.18%

•7%

5.00

4.16%

8.33%

2.50

1.66%

.88%

.41%

.31

5.50

4.58>^

8.66%

2.75

1.88%

.91%

.46

.38

6.50

5.41%

4.33%

3.25

2.16%

1.08%

.54

.27

.11

7.00

5.88>^

4.66%

3.50

2.33%

1.16%

.58%

.27

.11%

7.50

6.25

5.00

8.75

2.50

1.25

.62%

.81

.12%

8.00

6.66%

5.33%

4.00

2.66%

1.33%

.66%

.33%

.13%

9.00

7.50

6.00

4.50

3.00

1.50

.75

.87%

.15

10.00

8.33)^

6.66%

5.00

3.33%

1.66%

.83%

•m

.16%

11.00

9.16%

7.33%

5.50

3.66%

1.83%

.91%

.46

.18j|

13.00

10.83%

8.66%

6.50

4.33%

2.16%

1.08%

.54

.21%

14.00

11.66%

9.33%

7.00

4.66%

2.38%

1.16%

.58%

.28%

16.00

13.33%

10.66%

8.00

5.38%

3.66%

1.38%

.66%

.26^

17.00

14.16%

11.83%

8.50

5.66%

2.83%

1.41%

.71

.28%

19.00

15.83J^

12.66%

9.50

6.33%

3.16%

1.58%

.79

.31%

20.00

16.66%

18.33%

10.00

6.66%

3.88%

1.66%

.83%

.33%

21.00

17.50

14.00

10.50

7.00

3.50

1.75

.87%

.85

23.00

18.33%

14.66%

11.00

7.83%

3.66%

1.88%

.91%

.86%

23.00

19.16%

15.33%

11.50

7.66%

8.83%

1.91%

.96

.88%

25.00

20.83%

16.66%

12.50

8.88%

4.16%

3.08%

1.04

.41%

INTEREST— Simple and Easy Sules to Compute.— For find-
Ing the interest on any principal for any number of days. [Tlie answer in eaclt
case being in cents, separate the two right-hand figures of answer to express ia
doDars and cents]: Four per cent. — ^multiply — the principal in all cases— by the
number of days, and divide by 90; 5 per cent. — multiply by number of days,
and divide by 72; 6 per cent. — multiply by number of days, and divide by 60;
7 per cent. — multiply by number of days, and divide by 50; 8 per cent. — multi-
ply by number of days, and divide by 45; 9 per cent. — multiply by number of
days, and divide by 40; 10 per cent. — multiply by number of days, and divide
by 36; 12 per cent. — multiply by number of days, and divide by 30; 15 per
cent. — multiply by number of days, and divide by 24; 18 per cent. — multiply
by number of days, and divide by 20; 20 per cent.— multiply by number of
days, and divide by 18; 24 per cent. — multiply by number of days, and divide
by 15; without regard to fraction or remainder in any case; may add, however,
the interest to the araounr found for any fractional part of a dollar, if any such
is found in the note or pnncipal.

1. STRAWBERRIES.— To Raise Large and Abundant —We
have known strawberry growers to have the soil for strawbeiTy plantations
spaded 2 feet deep, and to apply 100 two-horse wagon loads of good stable man-
ure per acre, before a plant was put out. Then during the first season the soiJt.

M18CELLANE0 U8.

«09

between the rows was stirred at least every 2 weeks, and in the fall the entira
ground and plants were entirely covered with bog hay, which protects them ia
winter, and this mulch was left on the following season, not only to keep the
benies clean but also to keep the soil moist underneath. Slaughter house ma-
nure of the rankest kind is also used for this purpose, and the growth of vine:
which follows, and the size of fruit would certainly astonish any man who was.
not in the secret as to how the thing was done. This is the way in which ncw~
sorts are treated by professionals who expect to mak a show of their pets at
exhibitions or elsewhere. — Phonograpli, Colby, "Wis.

Remarks. — If this is the plan to show off their pets, it is the plan to raise thenis
on generally. The deeper working of the soil, (see No. 8), and heavy manur-
ing pay, also the covering or mulching with cheap hay, to avoid the soil getting"
upon the berrips, and also the keeping of the ground moist, and weeds fronx*
growing.

2. Strawberry Growers— a Hint— Kind's to Plant with Wil-
son's Albany. — A correspondent of the Fruit Recorder, (see No. 4), complain-
ing that Wilson's Albany toward the last part of the season run small in th&t
size of the berry, and that rich soil and good cultivation do not change thiS'
habit, is told ;to plant amongst the Wilsons every third or fourth plant of
Charles Downing, Colonel Cheney or Jucunda, all of which are in their prime
toward the last run of the Wilsons. This proportion of these large sorts mixed
in with the Wilsons will give a fine appearance to the fruit, and make them sell
well to the last.

3. Strawberry Culture— Kinds, and How to G-row Them. —

A correspondent of the Post and Tiibune says: "Any one can raise straw-
berries who can grow corn or garden vegetables; yet few attain to perfectioi*.
in strawberry growing.

I. The first requisite is a deep, rich bed.

II. Tlie second requisite is good plants, and of kinds which will bear fruit
without some other variety to fertilize them. If the Col. Cheney is planted
alone very little fruit will be had, because this is a pistillate variety ; so is the-
Green Prolific, and these varieties require the presence of some staminate sort
to fertilize them. The Wilson's Albany is a good staminate sort, and bears^
frait without the aid of any other variety, except to get larger berries the last
of the season as in No. 3. It is the best kind for general planting. A good
variety to plant beside the Wilson is ihe Green Prolific.

III. Thirdly, after the plants are done bearing, the tops shoiild be mown
off close, or cropped with a sharp knife. This prevents the plants throwing
out runners so freely, and thus avoids the tendency to become matted together;
it causes a strong growth of roots, and gives new, fresh and healthy foliage.
It is almost equal to renewing the bed, because the plants are not taxed to support
anew generation.

IV. Lastly, strawberries need the earliest culture possible in the spring.
The beds ought then to be covered with manure or hay, to keep the soil cool

•604

DR. CHASE- S RECIPES.

-and damp, and to prevent the growing of weeds. With these points attended
ito, large crops will reward the grower.

Remarks. — Tlie author agrees with this gentleman, except in the spring
culture. I believe it is a conceded fact, generally, that the culture, manuring and
putting on hay, or straw, or sawdust, should be done in the fall. The manure
spaded or forked in, and the straw or other covering put on, so the fall rains
and tlae melting of the snow in the spring will carry the virtue of the manure
•well among the roots, and, consequently, give a better crop. In such a
case as given in the next, where no time could be given in the fall to do as these
'did, I would take time to put on a good covering of straw, or marsh
hay, if plenty, which is no doubt best, as it is not so likely to blow oif , after
being wet by the rains.

4. Strawberries, Killing Weeds Among.— The Palmyra (N. Y.)
Fruit Recorder, upon this subject says: " One of the finest yields of strawberries
we ever saw was years ago on an old bed of Early Scarlet, grown on the farm
of a brother-in-law. It had been kept clean up to July, when the press of farm
"work prevented any further attention to it, and the vines run helter-skelter and
Tveeds grew freely, so that by December it was a complete mat of vines and
weeds. We recommended setting fire to it, which was done, and quickly
burned over. In the spring the vines started freely, and soon covered the sur-
face with their green leaves, and from about one-third of an acre, nearly 50
bushels of splendid fruit was gathered. You can do this, and if the weeds are
not sufficiently scattered over it to burn over the entire surface, scatter a little
fitraw or hay over the vacant places. The fire destroys flie seeds of weeds but
■does no harm to plants."

Strawberries, Liquid Manure for, While Q-rowing.—I filled a
half-hogshead with rainwater, and put into it a J^ lb. aqua ammonia and J^ lb.
common niter (saltpeter). When the strawberry plants were blossoming out I
^ave them a sprinkling of the solution at evening twice a week until the fruit
was nearly full size. The result was double the amount of fruit on those where
the liquid was applied to what was obtained from those right alongside upon
"Which none of the liquid was applied. — Fruit Record.

Remarks. — With all thete points, I think any one can raise strawberries, as
2^o. 8 puts it, if they will pay reasonable attention; and if extra attention, they
■will get extra crops.

RASPBEBBY CULTUBE — How to Prepare The Ground.—

The richer the soil naturally, that can be given to them the better, then, one
"writer says, " The ground is prepared as you would for a crop of sugar beets
•(that is, deep ploughing and plenty of manure), using plenty of old manure and
plowing deeply as possible: Shallow culture will not do for raspbeiries as the
roots require coolness and moisture. Without these conditions, in dry seasons
the crop will not perfect itself. The plants are usually set 4 feet apart each way,
though some cultivators prefer 6 feet one way and 3 feet the other."

2. Keeping Clear of Weeds the Two First Seasons, then
Mulching or Covering.— C. Engle of Paw Paw, Mich, says: "Rasp-

MISCELLANEO US.

009

berries should be hoed and kept well cleaned from weeas the first two seasons
after siting. After that, a very good and easy way to tend them is to cover
the smlace, between the vines, with some Icind of coarse litter, (straw or marsh
hay is first rate), 5 or 6 inches in depth. Tliat will prevent the weeds froia
gi-owing, and keep the ground cool and moist. I have treated a patch in that
way for 7 years past, (adding an additional light coating every spring), and se*
no dimunition in quantity or quality of the fruit. They do equally as well ia
the dryest season. I do not know that it would be practicable on a large plan-
tation, but for a small patch it is just the thing."

Bemarks. — If it is just the thing for a small patch, 'tis just the thing for s
large one, if you desire to have it pay big. Undertake no larger field than you
can do well, then you may reasonably expect it to do well. If you have not
mulch enough to cover all the ground, let the hills be well mulched with man-
ure; and if considerable straw is in it, 'tis so much the better, for the roots
must be covered, if you- expect large jdelds.

3. The Kind to Raise.— The McCormick, also called the Mammoth
Cluster Raspberries, is becoming one of the leading varieties among the black
eaps. T. T. Lyon says it is the largest, most vigorous and productive of them
all. Charles Downing says: "It has stronger and more vigorous canes, has
fewer spines, and is the largest, best and most productive Black Cap we have
seen."

Remarks. — There may from time to time be varieties brought out that will
eclipse the McCormick. Let everyone engaged in the business look well to
this in obtaining plants or canes, as everyone wants the best.

Even now, 1884, the Bural New Yorker in its brieflets suggests Shaffer's
Colossal as a large berry, combining a pleasant acidity with the true raspberry
flavor among the black caps; and the Crimson Beauty or Hansell as the earliest
red' and the Sneider among blackberries to take the place of a part, at least,
of the Kittatinny's, being more fruitful, and far more hardy; certainly good
qualities to recommend it. And so may improvements go on.

4. Finohing Off, or Cutting Back the Leaves, the Best Way

—Those that understand the cultivation of the raspberry consider it the best
way to pinch off when 3 or 4 feet high, acco-^'ng to the richness of the soil,
else to cut back as soon as they reach 5 or 6 fret ^h, which certainly tends to
make them more stocky, and to produce much stronger, lateral or side branches,
which should also be pinched off or cut back, to insure a larger berry, and a
larger yield of fruit.

B. Blackberries — And red raspberries need much the same treatment
as the black caps.

Gardening in a Hogshead. — Sometime ago Mr. G. L. Record, of
this city bored holes in rows around a hogshead, at a regular intervals, 6 inches
apart, filling the hogshead with earth, and sot a strawbeiTy plant in each one
of the holes, beside putting a number of plants on top. There are 100 plants
growing from the sides of tliis novel Garden, which are now in full beauty and
bloom, having a prolific growth of berries, and looking remarkably thriving

*«08

DR. CHASEPS RECIPES.

and healthy. Somedf the berries are ripe, and have attained great s|ze, one
measuring 8 inches in circumference. — New Orleana Times-Bemoerat.

Remarks. — I liave seen cucumbers growing in, or rather on top of kegs
filled with rich earth, so I Icnow the thing is practicable for those who have only
a small yard and no garden.

Finger Marks Quickly Bemoved from Mirrors, Win-
dows, etc^— Putting a few drops of ammonia on a cloth will do the work admir-
ably. The same also from doors about the locks and latches. Take the cloth
in such a "'ay as not to irritate the fingers with the strong ammonia. See
"Ammoniac-Its Uses, etc."

BBIMSTOirE— A Disinfectant After Deaths from Cholera,
Also an Exterminator of Bed Bugs, Beaches, etc.— L. H. Spear,
rln the Rural New Yorker, makes the following statement upon this subject,
which will be found reliable. He says: "The 'Epidemic of Cleanliness,' as
the present effort to prevent cholera has l)een called by those who have the sani-
tary condition of our great cities in charge, mentions, among numerous
preventives of malarial poison, the burning of brimstone in houses, and I
doubt if any who hastily read the various directions for fumigating dwellings,
know half the merits of this agent. A distinguished chemist once said of it:
' While other disinfectants act for a time, so as to seem to destroy bad odors,
'they chiefly cover iJiem up, but brimstone kills them.' All housekeepei-s should
,also know that by burning brimstone in a room infested with bugs, it will kill
them. Put burning charcoal into a kettle and sprinkle a J4' lb. of powdered
brimstone over it. Close all windows and doors for an hour or more, when
they can he re-opened.

Remarks. — Let any one who thinks this will not kill the bed bugs, roaches,
^tc, even In the cracks and crevices of the walls, pass a lighted sulphur match
under his nose, and then judge if he could stand it an hour? If the cholera
visits your neighborhood, which it is almost certain to do at some time, this
should be done to every room in wli h a cholera patient dies; and may be done
at any time in rooms where these pests have got a lodgement in the cracks of
old walls. It is recently claimed that even cholera is caused by a living mite or
"microbe," as they call them, and, therefore, the burning of the powdered
brimstone, is sure death to them, and that no further spreading of the disease
is ppssible.

Cess Pools Disinfected Instantly.— Prof. Thos. Taylor reports that
1 table-spoonful of spirits of turpentii^e in 1 pail of water will disinfect an
ordinary cess pool instantly, and thai in the sick chamber it will prove a power-
ful auxiliary against germs and bad idors.

Rema/rka. — Then, I think, 2 or o spoonfuls to the pail of water would be
equally effective for a water-closet — privy.

Oil on the Water has Enabled Vessels to Outride Storms
at Sea.— The schooner George Sherman was reported, May 80, 1884, by the
•Chicago papers, to have ridden out the gale on Lake Micliigan that week by
tpourlng on the water 12 gallons of Unseed oil, which calmed the waves for a

MISCELLANEOUS.

eoT

distance of half a mile fron the ship. This Is, no doubt, true, but wonderful
.all the same — one of the mysteries of nature — Nature's God.

Bemarka. — If sailors do not have opportunity to read this, their friends
.may, and communicate it to them.
' INKS, Black. — Inks of late years are mostly made from the analine col-
•ors, which have been brought to such perfection as to make good ink, by put-
ting the right amount of powder to the certain amount of soft water. John B-
Wade, No. 40 Murray street. New York, deals in them, but druggists can fur-
nish them anywhere, and others will of coiu^e soon deal in all these colors.

I. The black is made by using what is called " nigrosine" or black ana-
line, 1 oz. to water 1 gal.

II. Violet, whj,ch is a very popular color, is made by using Hoffman's
violet, 3 B., 1 oz., water 1 gal. DiBKCTiONa— Dissolve the powder with a lit-
tle alcohol or boiling water; and if desired to use as a copying ink, sugar and
^m Arabic, In the proportions given In the black ink from nut galls and log-
wood below.

III. Blue Is made by using Lieman soluble blue, ^ oz, to water 8 gals.
Jtetnarks. — I have these receipts from a nephew of mine, and have not per-

•^onally tested them, but I have others (see below as to 3 of these colors). Still
it looks to me this would be rather pale, then try ^ gal. of water only to the J^
'OZ. of the soluble blue, and if this is darker than needed take a tea-spoonful of
' dt and add a tea-spoonful of water, this would be equivalent to 1 ga\, and so If
it takes 3 tea-spoonfuls of water to make the desired shade, it will take the full
8 gals. This will be better than if I had tested it myself, as it puts so many
upon a plan to experiment for themselves.

Bluing for Clothes. — And by the way now this soluble blue is just
the thing to make bluing for clothes being washed. But where the common
soluble blue or Chinese blue is kept and used by painters, we put 1 oz. to 1 qt.
of water, then a table-spoonful or two is enough for a tub of clothes, the woman
judging for herself the depth of shade, putting in more or less to suit.

IV. Red ink is made with cosine T. extra, or J. yellowish shade, ^ oz. to
water 1 gal.

V. Green is made very nice, by using methyl green, B. bluish dark shade,
J^ to 1 oz. to water 1 gal.

Bemarks. — I think all the powder should be dissolved in a little alcohol,
else boiling water as with the violet No. 2. These are all analine inks, or col-
ors, although they have different names to distinguish them. The nephew that
sent nie these recipes also sent writing done with the red, black, and the violet.
They were as nice shades as could be desired. Any one can make as dark,
deep shade as they may choose by first using only half the water, then adding
more as they prefer.

2. Black Ink, With Nut G-alls and Logwood for "Writing and
Cop3ring. — Inks made from the nut galla alone as the coloring agent are not
as good a black as those made with the addition of logwood chips; hence we
«ay : Logwood chips, 1 oz. ; nut gaUs in coarse powder which hav» not been

608

DR. CHASE'S RECIPES.

eaten by moths or worms, % lbs. ; purified copperas, 8 ozs. ; acetate of copper
(verdigris), J^ oz. ; pulverized sugar, 8 ozs., and gum Arabic, 4 ozs. ; soft water
1 gal. If not to be used as a copying ink no sugar need be used and only 2 or
3 ozs. of the gum Arabic to hold the colors suspended in the ink else they
settle. DiKECTiONS — Boil the logwood chips in the water for an hour or two, '
or as long as a woman would boil it for coloring; when cool, strain, mak-
ing up for evaporation with more hot water; bruise the best blue galls,
coarsely and put over the flre again till it begins to boil, adding the other arti-
cles and set away until it acquires tlie desired blackness, strain and bottle
for use.

Remarks, — If properly made it is a black ink, at once, and all the time,
does not fade, and is therefore suitable for all records. The others are cheaper,
and a little less trouble to make, but do not give permanent satisfaction.

3. Black Copying Ink, Cheap.— Ex. of logwood, % oz.; alum,
nowdered, 160 grs. ; bi-chromate of potash, 48 grs. ; soft water, 1 pt. Direc-
TioKS — Dissolve the ex. and other drugs in half of the water, and percolate
tne rest oi the water through the drugs. . \

Remarks. — This percolation is the same as straining, only it is done through
filtering paper in a glass._^nnel or tunnel, by druggists, the paper can be got of
the druggist, and put info a common tin tunnel, such as used in almost every
family in the country, the puckering of the paper as it is pressed down into the
tunnel lets the fluid run down readily. This receipt is the same as one of the
best druggists in Ann Arbor, Mich., uses.l If not wanted for copying, add water
to give the desired shade, and to make it flow more freely as a general writing
ink. It is cheap and good. See also an ink for school children, also cheap, and
flows easily.

Ticket Writer's Glossy Ink.— To any good ink, 4 ozs., add gum
Arabic, J^ oz. Let stand in a warm place, and shake frequently. When dis-
solved, if too thick, add more ink, if too thin, more gum. It will produce a
fine glossy Jetter; blue, red or other colors work with equal satisfaction.—
Oracle, Ont. ^

INDELIBLE INK— For Marking Clothing, To Write With
a Pen. — I. Ink, into an ounce bottle, put nitrate of silver, (lunar caustic), 1 dr. ;
gum Arabic, clean and white, 3 or 4 pieces the size of a common pea; then fill
% full with soft water. This ought lo be in a dark-colored, glass-stoppered
bottle. Else it must be kept in a dark place when not in use. This is the ink
proper; but to make it permanent, we have to first use a pounce, which also
prevents the ink from spreading in the cloth, as follows:

II. Pounce — Into a 4 oz. bottle put sub-carbonate of soda, 2 drs.'; fill
with water. Directions. — Wet the places to be written upon with the poimce,
and iron smooth with a properly heated iron; then rub hard over the same spot
with the end of a tooth brush handle, to polish, that the writing may be done
nicely with the ink, using only a quill pen; then pass the hot iron over the
writing to dry, and set the ink, else dry in the sun. This, if properly done
makes it perfectly indelible. — Indian Domestic Economy. ^ f'

\ •:

MISCELLANEO US.

c:9

Indelible Ink, Quickly and Cheaply Mode.— A correspondent
of the Detroit Free Press Household, gives us the following very simple home
made way of making the ink and doing the work, and I will guarantee it will
prove satisfactory. She says:

I. Rain water, 1 table-spoonful ; vinegar, ^ tea-spoonf ul,lunar caustic, drug-
gists keep this in small sticks, a piece 8 inches long; put all in an ounce
bottle, and shake occasionally till dissolved. Keep in a dark place.

II. Directions. — To each tea-spoonful of milk— needed to wet the places
upon which the name is to be written — dissolve a piece of baking soda as large
as a grain of corn; iron it smoothly, and write the name with a quill pen with
the ink immediately.

Bemarks.— Dry with the hot iron or in the sun, as in No. 1. In the same
communication the lady said: Common soda, (the same as baking soda), in
powder, with a damp cloth, and a brisk rubbing, is the best thing to clean tin-
ware, rubbing it dry.

INK, INDELIBLE— To Mark with a IPlate.— Dissolve pure
sulphate of iron, (pure copperas), 1 lb. in acetic acid, 1}^ lbs., and add precipi-
tated carbonate of iron, (sesquioxide), 1 lb., and stir till they combine. This
should be done in an iron kettle over a slow Are. Then put in printer's varnish,
3 lbs., and fine book ink, 2 lbs., and stir till well mixed; and to complete it add
jethiops-mineral (black sulphuret of mercury), finely pulverized and sifted, 1 lb.
mixed in thoroughly.

Bemm'ks — This I obtained from an old stencil plate cutter, who had made
and sold it many years. He said this would fill nearly 1,000 1 dr. bottles
•which he sold for 25 cts. each. The sulphuret of mercury gives it its indeli-
bility. If you use ozs. in place of lbs. it will make about 60 bottles. If drs.
are used instead of ozs. you will have only 7 or 8 bottles. Now suit yourself
as to the amount you will make. Of course, to be kept corked.

COLORINO- FOR DOMESTIC USES.— As the " Diamond," dyes,
analine and other colors are being so considerably used in coloring, at the time
of writing this book, I shall only give a few re' pes for those purposes, which are
vouched for mostly by ladies who have used them, some of them yearly for 20
years, suitable for woolen, s'lk, cotton, carpet rags, dresses, etc.

Black on Dress Goods.— Prom a lady who has used it yearly for 20
years. In »" iron kettle put warm water enough to cover 15 yards dress goods.
In this diss^ ■ e ex. of logwood, 4 ozs. ; blue vitriol, 2 ozs. ; copperas, 1 oz. Be
careful to have the ex. well dissolved. O' course everything should be dis
solved, but the ex. dissolves slowly. Wet the goods thoroughly, then put into
the dye, and let simmer slowly, stirring and handling often, till dark enough;
then wash in strong soap suds 2 or 3 times, and rinse until the water is clear.
Press while damp. If the goods look rusty, the dye is too strong, put in more
water. Cashmeres may be colored by this dye, and make up as good as new.

Black, on Wool or Cotton.— And let me say right here, what will
color wool nicely will also color silk. This is from Mary Zariug to one of the
papers. She says : "I have seen so many recipes to color black, but I think

CIO

DR. CHASE'S RECIPES.

none as good as mine, as it leaves the yarn or wool soft as blue dye does. To
10 lbs. of wool or cotton take 1 lb. of logwood (ex.) and 8 ozs., bichromate pot-
ash, cost 10 cents; simmer your goods or wool 1 hour in the potash, then talte
the goods out In a tub and put in your logwood (ex.) and melt; wring out your
goods and put in the logwood dye and let simmer 1 hour; then put back in the
potash in the tub and let stand a little while; then wring out. This will not
fade nor rub out as other black. I have colored fine pants this way three years
ago and they are nice yet."

Another Black. — For 10 lbs. of wool or other goods take 10 ozs. of
bichromp*(> of potash and 6 ozs. of crude tartar, or cream of tartar; dissolve
together in an iron pot in 10 gals, of water, enter the wool or goods and boil
1^ hours, stirring occasionally; empty the pot and boil 3J^ lbs. of logwood or
its equivalent, say \% lbs. of extract of logwood, in enough water to cover the
goods well (better to have too much than too little); enter the goods and boil

1 hour; take it off and wash the goods in clean cold water, thoroughly, using

2 or 3 waters. If too much of a blue black, add a little more logwood and boil
again. — TJie Cultivator.

Remarks. — The 8 next recipes are from ReidmVs Magazine, adapted to
small amounts of goods, and will be found very satisfactory:

Black for Worsted or Woolen Dress Goods, etc.— Dissolve
% oz. bichromate of potash in 3 gals, of water. Boil the goods in this 40 min-
utes; then wash In cold water. Then take 8 gals, water, add 9 ozs. logwood,
8 ozs. fustic, and 1 or 2 drops D. O. V., or double oil of vitriol; boil the goods
40 mlButes, and wash out in cold water. This will dye from 1 to 2 lbs, of
cloth, or a lady's dress, if of a dark color, as brown, claret, etc. All colored
dresses with cotton warps should be previously steeped 1 hour in sumach liquor;
and then soaked for 80 minutes in 8 gals, of clean water, with 1 cup of nitrate
of iron; then it must be well washed, and dyed as first stated.

Black for Silk.— Dye the same as black for worsted, but previously
stieep the silk in the following liquor: scald 4 ozs. logwood and ^^ oz. tumeric
in 1 pt. boiling water; tlien add 7 pts. cold water. Steep 30 or 40 minutes; take
out and add 1 oz. sulphate of iron (copperas), dissolved in hot water; steep the
silk 30 minutes longer.

Brown for Worsted or Wool.— Water, 8 gals. ; bichromate of pot
ash, % oz. Boil the goods in this 40 minutes; wash out in cold water. Then
take 3 gals, water, 6 ozs. peachwood, and 2 ozs. tumeric. Boil the goods in
this 40 minutes; wash out.

Imperial Blue for nilk. Wool and Worsted.— Water, 1 gal,
sulphuric acid, a wine-glassful; imperial blue, 1 table-spoonful or more, accord
ing to the shade required. Put in the silk, worsted, or wool, and boil 10 min
utes; w-^sh in a weak solution of soap lather.

Sky Blue for Worsted and Woolen.— Water, 1 gal.; sulphuric
ticid, a wine-glassful; glauber salts in crystals, 2 table-spoonfuls; liquid extract
of indigo, 1 tea-spoonful. Boil the goods about 15 miuutes;|rinse in cold water.

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611

Claret for Wool or Worsted— A Short Way of Dyeing the
igame. — Water, 8 gals. ; cudbear, 13 ozs. ; logwood, 4 oz3. ; old fustic, 4 ozs. ;
alum, M oz. Boll tlie goods In it 1 hour. Wasli, This will dye from 1 to
2 lbs of material.

Crimson for Worsted or Wool.— Water, 8 gals.; paste cochineal,

1 oz. ; cream of tartar, 1 oz. ; nitrate of tin (tin dissolved in nitric acid, I think,
—it used to be dissolved in a mixture of suliiliuric and muriatic acids, and called
"muriate of tin,") a wine-glassful. Boil your goods in this 1 hour. Wash llrst
In cold water, then in another vessel with 3 gals, warm water with a cup of
ammonia, the whole well mixed. Put in the goods and work well 15 minutes.
For a bluer shade add more ammqnla. Then wash out

Pawn Drab for Silk.— Hot water, 1 gal. ; annotto liquor. 1 wine-glassful;

2 ozs. each of sumach and fustic. Add copperas liquor according to the
required shade. Wash out. It is best to use the copperas liquor in another
vessel, diluted according to the shade desired.

Blue on Cotton Rags— Does Not Fade.— For 3 lbs. of rags: prus-
siate of potash, 1 oz. ; oil of vitriol, 1 oz. ; and 3 large table-spoonfuls of cop-
peras. Put all the ingredients together in an iron kettle, with a sufficient quan-
tity of water, and when well dissolved put in the rags, stir well, and when they
are of the desired color take them out. and rinse well. It will probably take
from 3^ to % of an hour to color. Be sure ind rinse thoroughly.

"True Blue" for One Pound of Rags that will Not Fade.—

A lady in writing to the Blade says: " I see Mrs. Gloyd wants a recipe for col-
oring blue on cotton, that will not fade, so I come in with one that I know to
be good, as I have used it for 3 carpets and it has proved itself ' true blue ' every
time. One oz. Prussian blue, J^ oz. oxalic acid; pulverize together, and dissolve
in hot water sufficient to cover the goods. Dip the goods In this dye until they
are the desired shade; then wring out and thoroughly rinse in alum water."

Blue for Carpet Rags— Better than with Prussian Blue.— To

the same inT[uiry " Perseverance Ann," of Pleasant Lake, Ind., says: " I must
tell Mrs. E. G. Gloyd of a better way to color carpet rags blue than with Prus-
sian blue and oxalic acid. Take 4 ozs. prussiate of potash, 2 ozs, copperas, and
2 ozs. nitric acid, and dissolve in warm soft water, enough to cover the rags.
This will color from 3 to 5 lbs., according to the shade you want. If you color
part of them at a time you will have different shades. Wash the rags in the
dye, wring out and air, and wash again till the color sets, which ought to be
•within half an hour; then rinse thoroughly and dry slowly in the shade. This
colors woolen as well as cotton."

Bemarks. — Take your choice of plans, now, you have both. See her drab,
below.

Copperas Color for Carpet Rags, with Lye.— Mrs. M. M. Stark, of
Nankin, Mich., to an inquirer in the Detroit Tribune, for coloring with cop-
peras, sajrs : " I have a good one, which I send. Dissolve J^ pound copperas
in a pail full of hot water, also have a pail full of white lye prepared. First

619

DR. CHASE'S RECIPES.

dip tlio rngs ?n the lye, then hang them In the sun and let dry, then dip In the
copperas wntcr and let dry, then In the lye, drying each time after dipping
until you have the dt'slred color."

Remarks. — I notice that some others use as much as 1 lb. to a pall of water,
and do not dry the rags bet ./een the dippings, but drain well, choosing a sunny
day to do It out of doors. Certainly the stronger the dye the deeper will bo
the color, and the less times of dipping would be necessary. None of them
speak of putting water Into the lye, perhaps the strength as run off froi.i the
ashes Is Intended, but it looks to me to be rather .strong. If the ashes are from
good hard wood. If more than one pall of copperas water Is needed keep tlio
same proportions. I should say 1 lb. to each pail needed. Dissolve in an iron
kettle, as copperas is the sulphate of Iron. One lady speaks of a strong lye,
and she also used 1 lb. to a pall of water.

Drab, with Tea, Pretty and Cheap, for Bags, Alpaca Dresses,
etc. For Five Founds of Goods. — The same Perseverance Ann, of
Pleasant Lake, Ind., that gave the blue above, comec in with a drab. These '
persevering old maids are the ones to have around the home; they do things
well and keep all in order. She says : "To the old lady who wanted my
recipe for coloring drab, I send the following : To 5 lbs. of goods take ^
of a pound of the cheapest green tea, and 2 table-spoonfuls of copperas. Tie
the tea in a cloth and steep in a brass kettle, then add the copperas and skim
thoroughly. Put in the goods, and stir and air till colored enough, which will
be in a few minutes. If this is not dark enough take out the goods and add
more dye-stuff (tea). This is very cheap and pretty for carpet rags and a weak
dye will restore a faded drab alpaca to your complete satisfaction."

Drab, with Nut Galls, for Bags or Yarn.— To make a very pretty
light, drab for a carpet, take 1 pound of nut galls, and after breaking them up,
put in an iron kettle with a sufficient quantity of water to dip 16 lbs. of rags or
yarn. Boil 1 hour, then add 1 ounce of blue vitriol. When this is thoroughly
dissolved, put in the yam or whatever material you desire to color, and let it
simmer for 1 hour. If not as dark as required add a small quantity of extract
of logwood and dip again. — Mrs. Helen Wood.

Drab, with Sumach for Bags or Yarn. Lovely and Dark.—

Another writer, name nor place given, says : "I like drab i.: a carpet so well,
and I heard the other day that sumach bobs make a lovely dark drab, just boil
them up and put in the rags, it needs no setting or preparation whatever; our
neighbor girls had splendid luck in this way, and it is so easy. "

Remarks. — The only inconsistency I can see here is that no mordant to set
the color is directed. I think without copperas or vitriol, as in the next ones
above, it would soon fade. I leave that part to those, however, who have more
experience in coloring than the doctor has, but merely suggest its necessity
from the nature or things.

Seal Brown, for 10 Founds of Goods.— For 10 lbs. of goods, take
8 lbs. of catechu, and put it in about as much water as you need to cover the
goods well. Boil it until dissolved, then add 4 ozs. of blue vitriol, and stir until

MI8CELLANE0 US.

every particle dissolves. After wcttinjj the goods thoroughly, put them In the
dye, and lift, and stir, and turn, and air, until there is no danger of spots; then
let tlieni remain in the dye until morning. Wring or dniin. Thou make
another dye, by dissolving in hot water, 4 ozs. of bichroniute of potash, 8 ozs.
ol copperas, and 2 ozs. of ex. of logwood, in water enough to cover the goods.
Allow them to remain in this dye 16 or 20 minutes, or until they are of the
desircjd shade; but if they were some dark color wlien you first commenced, It
would be well enough to leave out the logwood and copperas, and add them
gradually, until the required shade bo obtained. '

Bemarki. — I am sorry I cannot give credit for this recipe, as T am well
satisfied it is a nice one. It was an answer to an inquiry, and she begged par-
don for not answering sfioner, and In closing said: " This will dye cotton or
wool, and as said ex. jf logwood dissolves so slowly, I always begin that part
a day or two before hand by keeping it soaking, stirring occasionally."

Brown, with Japonioa, for Seven Founds of Bags.— In answer
to an Inquiry for coloring brown with japonica, I send the following, which I
know Is good : Take 6 ozs. bichromate of potash, 6 ozs. alum, 1 lb. japonica.
Soak the japonica over night, dissolve the alum, wring the rags through the
alum- water, then put them )n the japonica and let them come to a boil; dissolve
the bichromate of potash, wring them through the potash twice and wash them
in soap-suds. — Mrs. M. 0. Lawton, of Oooperaville, Mich., in Detroit Free PreM
JIouseMd.

Dark Brown, with Cateohu, for Woolen, Cotton Not So Dark.

To 5 lbs. of goods take catechu, ^ lb., bichromate of potash and blue vitriol,
each 2 ozs. Make a dye of the catechu and vitriol, In which boll the goods (of
eourse, always water enough to cover nicely) slowly 1}^ hours, handling prop-
erly, wring out; made a dye of the bichromate of potash, and dip in It 15 min-
utes or till the shade suits. It Is Inexpensive and durable, says " Emma 8.
II.," of Nashport, O., in answer to " Black Eyes," inquiry In Blade. Tested.

Butternut Brown, for Pour Founds of Goods.— A writer in the
3faine Farmer gives the following : " Steep hot, but not boil, J^ bushel but-
t(;rnut bark, until the strength is out. Then steep the goods 1 hour and air;
Tlien put in and steep ^ hour an^ lot them cool. Add 1 oz. copperas to the
liquor and bring It to a boll. If not dark enough use more copperas. Various
sliades may be produced in this dye by varjring the bark and copperas. One
part butternut and one port walnut bark answers well for a brown."

Eemarks. — Butternut is white walnut then what this writer means by
" walnut," of course, Is black walnut bark, each in equal amounta It will
make a darker shade, using the same amount of copperas.

Brown, from the Soaly Moss of Bocks, Fermanent.— After giv-
ing the last, the same paper added: The scaly moss from rocks and ledges is a
good material for coloring brown. Gather the moss and place It in a brass
kettle or tin dish, upon which pour cold water, then let It boil on the stove 3 or
4 hours. Then skim out the moss, put in the goods, and boll until you have
the requisite color. It will never fade. ,

614

DB. CHASE'S RECIPES.

Bemarks. — Thus you have a variety of excellent browns to meet all reason-
able demands, and some of the articles can be obtained everywhere.

London Brown.— Goods, 8 lbs.; camwood, % lbs.- logwood, J^ lb.;
quercitron bark, 1 oz. ; copperas, 2 ozs. Dikections — Boil the dye-woods for
1 hour, add the copperas, and handle, at boiling heat for "^ hour. Rinse in
cold water.

Blue, Permanent.— For 8 lbs. of goods, take alum, 5 ozs.; tartar, $

ozs., chemic. Directions.— Boil the goods with the alum and tartar, in brass,

in water to cover well for 1 hour; remove the goods to warm water, in which

you have put a little chemic, and if not as deep a blue as desired, take out and

. add a little more chemic 'till the shade suits.

Yellow On Cotton.— For 10 lbs. of goods, take acetate of lead,
and nitrate of lead in solution each, 1 lb. in a tub of cold water sufficient to
work well. Work 15 minutes and wring out; into another tub of cold water,
put bichromate of potash, 6 ozs. in solution, and work 15 minutes through this,
and wring out; again work 10 minutes in the lead solution, wash and dry.

Green — First color blue then color yellow, and you have a beautiful
green. I know these rece'pts, (this plan, and the yellow above) to be excellent,
for I have used them, says Leo, of Ft. Collins, Col.

Scarlet on Cotton or Silk.— "Warm water, 8 gals.; cream of tartar
and cochineal, 1 oz. each; solution of tin, 3 ozf Wet the goods in warm water,
and when the dye boils, put in the goods and boil 1 hour, frequently stirring,
them (I say always stirring handling back and" forth to air, and make the
shade even); then take out the goods and rinse in cold water.— ,SS»n Francisco
Cook.

Fink on Cotton— Beautiful, That Does not Fade— Trailing
Arbutus, of Steuben Co., N. Y., in writing to the Fi'ee Press (Det.) Household
upon another subject, concludes as follows:

"I am fearful of being too lengthy, but please have patience, for I want
you to know how we color a beautiful pink that will not fade. After 8 years
constant wear, ours is as good as new. To 4 lbs. cotton goods, put in a brass
kettle enough soft water to cover them well; put in a bag 2 ozs, cochineal, and
let it lie in the water %or%ot an hour," heating to a scalding heat. Get all
the strength from the bag of color, then put in 2 oz. of cream of tartar, and 4
ozs. muriate of tin — taking care not to get it on the hands. Put in the goods,
stirring well, till the desired shade is obtained. If you wish more than one
shatle, put in part of the goods at a time — for the darkest first, and so on. It
36 a fine, light rose color for silks."

Dark Tan for Cloth or Bags.— To 5 lbs. of cloth, 1 lb. japonica, 8
oz., bichromate of potash, 2 table-spoonfuls alum. Dissolve the japonica and
alum in soft water, enough to cover the goods. Wash the goods in suds ond
put them in the dye; let them stand 2 hours, at scalding heat; then se* tbfli^
aside in the dye till next morning. In the morning take them from tiie keit;v,
and after having put on as much soft water a> before, dissolve in it ths bi-

u^..

MISCELLANEOUS.

615

chromate of potash, into this put the goods and let them remain an hour nt
scalding heat. Wash in soft water suds x\\v\ dry. It will color twice as much
dark enough for rags. It does not make the rags tender. — Jean, Lockhaven, Pa.

Bright Bed for Bags.— For 6 or 7 lbs.-. Take redwood chips, 2% lbs.;
soak over night in a brass kettle; next morning put in alum, powdered, ^ lb.,
and boil to obtain the strength of the chips, leaving them in; put in the rags, or
yai'n, as the case may be, and simmer, airing occasionally, until bright enough
to suit. It makes a color nearly resembling the flannel we buy.

Nankeen o Color.— Pill a flve-pail brass kettle with small pieces of
white birch baii». and water, let steep twenty -four hours and not boil, then skim
out the bark, wet the cloth in soapsuds, then put it in the dye, stir well and air
often; when dark enough, dry; then wash in suds. It will never fade. — Tha
Household.

I. CIDEB, GBAFE JUICE, ET.'C— To Keep from Fermen-
tation.— I. A writer in the Prairie Fhiirter says " that M. Pasteur, the great
French scientist, has discovered that any fruit juiee which is liable to ferment,
can be kept any length of time by heating to 140' P., and then sealing it up,
while hot, in air-tight vessels," and continues:

II. "This is nothing new. Cider brought to aboil, skimmed, and then
put into tight 10-gallon kegs will keep as long as wanted in cool cellars. Those
who are fond of sweet cider can in this way provide to have it at all times. If a
slight fermentation is desired, a gallon or two may be drawn into a common
jug and exposed to the air for a day or two, to give it a slight sparkle on the
tongue. Cider should be boiled in brass, copper or iron, not in tin or galvan-
ized iron pans."

III. This is confirmed by the following, by bottling while hot, by a writer
to the Elmira (N. Y.) Farmers' Club, who says: " Cider may be kept by heating
to the boiling point when sweet, just from the press; skim and bottle while ho^
Also that apples may be kept fresh until new fruit comes again by packing in
hemlock sawdust. They should be first put into piles to sweat."

IV. Another writer claims that "there is no benefit from any of the bung-
hole additions," but "to make cider keep sweet have it made late in the fall,
from sound, ripe fruit, and put the casks in a cool place till spring; then bottle,
cork tight and tie the corks down. Lay the bottles on their sides in a cool dry
cellar and you will be able to give your harvest hands a sip of cider at dinner
any year."

Remarks — Unless the cider is racked off, so as to get rid of the pomace ,
(which is got rid of by the heating, or boiling, and skimming in the other cases),
as soon as it has become clear by working or fermentation and settled, I ascer-
tain it must become quite sharp before spring. Some persons, however, prefer
it sharp; but as the sharpness comes from fermentation, which produces alco-
hol, if no alcohol is desired in it, the fermentation must be avoided; and that is
done by the heating to 140 degrees and bottling, as M. Pasteur, in I., above, or
by boiling and skimming, as in II., which removes the pomace, as it rises on
being boiled, then bunging up in small, or 10-gal. kegs, though I think barrels

616

DR. CHASE'S RECIPES.

will do as well. The skimming should be done as it rises, before it really boils,
adding r little cold cider, if need be, till all is well removed, else, as they say,
the pomice will "boil. in," become firm and settle, which, if it does, must be
avoided in pouring off for bottles or kegs.

V. Grape Juice, or that of other fruits treated in the same way as
M. Pasteur and others recommend, bottling or canning while hot, and placing
in a cool cellar, before any fermentation has begun, the result has been, and
therefore will be the same. Thus heating and canning, or bottling grape Juice
you have an unfermented wine for communions, which does not intoxicate;
but it never does, until after fermentation has taken place, which cannot occur
without the presence of air. See unfermented wines below, where water and
sugar are added.

2. At a cider-makers* convention recently, a Mr. Cane, of Lenawee Co.,
Mich., claimed that sugar, 2 lb., and alcohol, 3 qts. to each lb., was better than
lime and all other compounds to keep cider sweet I tnink it is a fact, even
with 20 times 2 lbs. to a bbl. With that I will guarantee it, even without
racking oflf till spring,

3. Bottling Cider, to Keep for Years.— A writer in the Mw
Englatul Farmer gives his plan of bottling cider that will keep for years; and
its excellence was endorsed by the editor. He says; Leach and filter the cider
tlu-ough pure sand, after it has worked and fermented, and before it has soured.
Put no alcohol or other substances with it. Be sure that the vessels you put it
in are perfectly clean and sweet. After it is leached or filtered, put it in barrels
or casks filled, leaving no room for air; bung them tight, and keep it where it
won't freeze till February or Marc- 'len put it into champagne bottles filled;
drive the corks and wire them. It should be done in a cellar or room that is
comfortable for work. The l)est cider is late made, or made when it is as cold
as can be and not freeze."

Remarks. — The leaching or filtering through sand, takes out the pomace,
as the heating above does; but ';now ye, you cannot filter it until after it has
worked, and the pomade settled as the pomace clogs the sand. I wish to say
here, I see it stated that 1 bu. of blood beets to every 7 bu. of apples makes a
cider richer, and of superior flavor to that made of apples alone. I think, too,
it would ^ive it a fine colo." like wine.

4. Boiled Cider — How to Do It, and Its Uses. — This is pre-
pared by bevh :g swc; •■ cider down in the proportion of 4 gals, to 1 (I have
always bottled on!" ?• to 1). Skim it well during boiling, and at the last take
especial care that it does not scorch. A brass kettle, well cleansed with salt and
vinegar, and washed with clear water, is the best thing to boil it in. For tart
pies for summer use it is exceJlent; and for mince pies it is superior to brandy
or any distilled li(iuor, and in fruit cake it is preferable to brandy, and also nice
to stew dried apples in for sauce. It is a very convenient article in a family.—
Country Oentlemun.

1. WINE— Wild Grape, to Make.— I had occasion at one time, in
Ann Arbor, to use some wine, and a neighbor woman told me she had some

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617

very nice of her own make. I obtained some, and proved it to be as she said,

1 found it was made of wild grape juice — half-and-lialf — with water. First
iiaving mashed the grapes and let it stand 2 or 3 days, tlieu pi'ess out and strain,
edding the water and white sugar, 16 lbs. to each 5 gallon keg, and let work

2 weeks, filling up full with more of the same, and bung tight. In February,
•when I obtained it, it was very nice indeed. Almost, if not quite, equal to port
—better than half the port we buy.

2. Blackberry Wine, to Make Properly.— Take, of course, clean
kegs or casks; let the berries be ripe; extract the juice with a small wine or
cider press, or it can be done through coarse cotton cloths; then pass the juice
through a strainer; let the juice stand for 2 or 3 days in ihe tub until the first
fermentation is over, then skim oflE the top carefully, and add to every quart of
juice 3 lbs. of the best yellow sugar, and water enough to make 1 gallon. Put
all in a kettle and let it come to a boil, and then skim again. "When cool put in
a keg, fill up to the bung, place in the cellar and let it remain there with the
bung off until after the second fermentation, which vdll be in 4 or 5 days.
Meantime keep the cask full by pouring in wine that has been reserved for
the purpose. After the second fermentation put in the bung tight and let it
remain in the cask several months, say to the following February or March,
•when it should be carefully drawn oflE and put in bottles, or, what is better
demijohns of from 1 to 5 gallons. It will keep for any length of time with-
out the addition of a drop of whiskey or brandy, and will prove a very
agreeable and wholesome drink. — " Sophia B" in Oei'mantown Telegraph.

Remarks. — Mostly used as a medicine in looseness of the bowels, debil-
ity, etc.; taken immediately after meals, as a tonic, in quantities of a wine-
glassful or more, as needed.

3. Unfermented Wines, to Make.— The juice of grapes, black-
berries, raspberries, etc., pressed out without mashing the seeds, adding water,
1 pt., and sugar, J^ lb. for each pint of the juice; ther: boil a few minutes,
skimming if any sediment or scum rises, and bottling while hot, corking
tightly, cutting off the corks, and dipping the tops into wax, and keeping in
a dry, cool place, gives a wine that no one would object to, if iced when
drank. They are nourishing, satisfying to the thiret, and not intoxicating,
because there has been no fermentation. Made of grapes, this wine is in
<?very way suitable for communion, but might be preferred as first men-
tioned in v., under Cider, Grape Juice, etc., to Keep, above, where no water
hor sugar are used.

1. BEERS— Ginger, English.— Loaf sugar, 2^{ lbs.; cream of tar-
tar, 1}{ ozs.; ginger root, 1^ ozs. ; 2 lemons; fresh brewer's yeast, 2 table-
Bpoonfuls; water, 3 gals. Directions — Bruise the ginger, and put into a large
tearthenware pan, with the sugar and cream of tartar; peel the lemons, squeeze
out the juice, strain it, and add, with the peel, to the other ingredients; then
pour over the water boiling hot. When it has stood until it is only just warm,
add the yeast, stir the contents of the pan, cover with a cloth, and let it remain
near the fire for 12 hours. Then skim off the yeast and pour the liquor off into

618

DR. CHASE'S RECIPES.

another vessel, taking care not to shake it, so as to leave the sediment; boitle it
immediately, cork it tightly; in 8 or 4 days it will be fit for use.

2. Ginger Pop.— White sugar, % lb; cream of tartar and ginger root,
bruised, each, ^ oz.; juice and grated yellow of 1 lemon; water, 1 gal.; fresh
yeast, 1 table-spoonful; ess. of winter green or sassafras as you prefer, or half as
mrich of each, if a mixed flavor is liked. DinECTiONS — Put all into a jar, ex-
cept the yeast and ess. ; and pour out over the water, boiling hot; cover, and
let stand until it is only luke-warm, and add the yeast and ess., and let stand in
a cool place 24 hours, strain and bottle, securing tlie corks tightly. It will be
ready in about 3 days. More or less flavor may be used to suit different
tastes.

3. Cream Beer or Soda, any Flavor.— Sugar, 2^ lbs.; citric
acid, 2 ozs. ; juice of ^ lemon; water, 3 pts. Directions — Dissolve by heat, unci
boil 5 minutes; wlici* cold add the beaten whites of 3 eggs, beaten into a small
cup of flour; and then stir in the ex. of lemon, or the ex. of any other flavor
you desire; bottle and keep cool; put 2 table-spoonfuls more or less as you prefer
into a tumbler, of cold water, and stir in 1^ to J^ tea-spoonful of soda, and
drink at j^our leisure, as the eggs and flavor holds a cream on top.

Siunmer Drink, Pleasant for Sick or Well Persons.— Mash a
few cuiTants, and pour on them a little water, strain, sweeten, and add suffi-
cient cold water to suit the taste, though it is best to use the currants pretty freely,
and sugar accordingly, as the acid of the currant makes this drink pecu-
liarly grateful to the sick as well as those in health, satisfying the thirst of
either. Currant jelly in cold water makes a good substitute for currants; and
is next to that of tamarinds, which is undoubtedly the best to allay the thirst of
fever patients of anything known. Lemons do very well. See next receipt.

Lemon Syrup, to Prepare, When Lemons are Cheap.— A very

handy way of supplying summer drinks, or even for winter, when lemons
are at a low figure, is to take any quantity, press the hand upon each, and roll it
back and forth briskly, to break the cells, and make the juice press out more
easily into the bowl, never into tin, as it gives a bad taste from the action of
the acid upon the tin. Remove all the pulp from the peels, leaving the rind
thin, cut them up, and boil a few minutes in water, 1 pt. to a doz. peels; strain
the water, and add the juice to it by measui-e, and put nice white sugar, 1 lb. to
each pt, there was of the juice; leave in boil for 10 to 20 minutes to form the
syrup, then bottle and cork tightly. One to 2 table-spoonfuls to a glass of cold
water gives you a cool, very healthful and very pleasant drink, for sick or well,
at any time of the year; and a currant syrup may be made in the same way,
using about half as much more sugar to each pint.

Lemon, and Other Syrups, for Fountains, Home Use, or
the Sick.— Put in 4 ozs. of citric acid in a bottle with soft water, i^ pt. To
make lemon, pine apple, orange, or any of the acid berry syrups, put )^ oz. of
the above solution into 1 pt. bottle, add 2 drs. of ex. of lemon, or any of the
others named, and fill with simple syrup, shake, and 'tis ready for use. One

mSCELLANBO US.

61ff

table-spoonful of this syrup to a glass of water makes a very satisfactory drink
for the sick or well. When made in a glass, if eflfervescence is desired, stir
in }4 tea-spoonful, or a little less, soda.

For Sarsaparilla, Vanilla, Etc. That have no acids in their composi-
tion no acids should be put in — still they will not effervesce with soda unless
the acid is used.

Bemarks. — I have used the lemon s^Tup made as above, 1 tea-spoonful, and
1 tea-spoonful of sugar put in % pt. of hot water, which makes it very palatable.
When taken an hour before meals it has no injurious effect upon the stomach
or other parts of the system. See Hot Water for Dyspepsia for
example.

Lemonade— Portable, Convenient and Excellent.— Powdered
tartaric, or citric acid (the latter is preferable), 1 oz. ; powdered sugar, 6 ozs. ;
extract of lemon, 2 drs. Directions— Mix thoroughly and let dry in the sun.
Rub thoroughly together after drying, divide into 23 powders. One makes a
glass of good sweet lemonade. Handy to have when going hunting or picnic-
jng, — San Francisco Cook.

1. SUMMER DRINKS— For the Field or Workshop, Nour-
ishing as well as Allaying Thirs'. — Make oatmeal into a thin gruel;
then add a little salt, and sugar to taste, with a little grated nutmeg and one
well-beaten egg to each gallon, v/ell stirred in while yet warm. This was first
suggested by the Church of England leaflets put out among the farmera and
others to discourage them from carrying whiskey into the field.

2. If the above plan is too much -trouble, although it is, indeed, very
nourishing and satisfactory, take the Scotch plan of stirring raw oatmeal into
the bucket of cold water and stir when dipped up to drink. I drank of this at
the building of the New York and Brooklyn bridge, which I visited with my
son while in New York in the Centennial year of 1876, on ov.r way from Pliila-
delphia, and we were highly pleased with it. As near as I could judge, J^ to 1
pint was stirred into a common 12-quart pail. The workmen drank of it freely,
preferring it to plain water very much.

Home-Made Filter, Cheap and Very Satisfactory.— Take a
large flower-pot, put a piece of sponge over the hole in the bottom, fill % full
of equal parts of clean sand and charcoal the size of a pea; over this lay a
woolen cloth large enough to hang over the sides of the pot. Pour water into
the cloth and it will come out pure after the dust from the coal has been run oflP
by a few fillings. When it works too slow take off the woolen cloth and wash it
thoroughly and replace it again is all that will be required for a long time.
X, Interest, Rates of the Western States and Territories, New
York and Canada, and Consequences of Taking Usurious Rates.—
The following rates of interest and consequences of taking usury, was collected
by the Ledger, of Philadelphia, a very reliable source, and will show any one
at a glance where they caa obtain the largest interest for money they wish to
invest in any consideraWe amounts ;

620

DR. CHASE'S RECIPES.

California — Ten per cent after a debt becomes due, but parties may agree
upon any interest whatever, simple or compound.

Colorado — Ten per cent on money loaned.

Dakota— ^even per cent. Parties may contrary for a rate of Interest not
exceeding 13. Usury (illegal or exhorbitant interest) forfeits all the interest
teken.

Idaho Territory — Ten per cent. Parties may agree in writing for any rate not
exceeding 2 per cent per month. Penalty for greater rate.is 3 times the amount
paid, fine of $360, or 6 months' Imprisonment, or both,

Illinois — Six per cent, but parties may agree in writing for 10. Penalty for
usury forfeits the entire interest.

Indiana — Six per cent. Parties may agree in writing for any rate not
exceeding 10. Beyond that rate is illegal as to the excess only.

Iowa — Six per cent. Parties may agree in writing for 10. A higher rate
works a forfeiture of 10 per cent.

Kansas — Seven per cent. Parties may agree for 12. Usury forfeits the
excess.

Michigan — Seven per cent. Parties may contract for any rate not exceed-
ing 10.

Minnesota— Seven per cent. Parties may contract to pay as high as 12, lu
•writing but contract for higher rate is void as to the excess.

Missouri — Six per cent. Contract in writing may be made for 10. The pen*
city of usury is forfeiture of the interest at 10 per cent.

Montana — Parties may stipulate for any rate of interest.

Nel»'aska — Ten per cent, or any rate on express contract not greater than 12.
Usury prohibits the recovery of any interest on the principal.

Nevada — Ten per cent. Contract in writing may be paid for the payment
of any other rate.

New Mexico Territory — Six per cent, but parties may agi-ee upon any rate.

New Toi'k — Seven per cent. Usury is a misdemeanor, punishable by a fine
of $1,000 or 6 months' imprisonment, or both, and forfeits the principal, even
in the hands of third parties.

Ohio — Six per cent. Contract in writing may be for 8. No penalty attached
for violation of law. If contract is for a higher rate than 8 it is void as to
interest, and recovery is limited to principal and 6 per cent.

Oregon — Ten per cent. Parties may agree on 12.

Utah Territory — Ten per cent. No usury laws. Any rate may be agreed on,

Wasfdngton Teiritory — Ten per cent. Any rate agreed upon in writing is
valid.

Wisconsin—Seven per cent. Parties may contract in writing for 10. No
interest can be computed on interest. Usury forfeits all the interest paid.

Wyoming Territory — Twelve per cent, but any rate may be agreed upon Id
writing.

Ontario — Six per cent, but parties may agree upon any rate ;■ -. -

Quebec — Six per cent, but any rate may be stipulated for. -';t •>

MISCELLANEO US.

021

BOOTS AND SHOES— Cement for Patching Without Sew-
ing. — Pure gutta percha, eschewed or cut fine, J^ oz., sulphide of carbon, 1%
ozs. is about tlie right proportions. It should be the consistence of thick
molasses. Keep corked when not in use, as the sulphide is very evaporative.
Directions — Cut the patch the right shape, pare the edge thin, remove all dirt
aod grease from the place to be mended. Apply 2 or 3 coats of the cement to
boot and patch,, with a suitable spatula or flat stick, as a brush soon dries up;
heat each and press on the patch with a warm burnishing iron, as shoemakers
understand.

Remarks — The sulphide of carbon, has proved the best solvent for the
gutta percha. If well done, it will prove permanent and satisfactory. I have
had them thus applied, and they kept their position for many months.

Boots— To Make Water-Proof.— Farmers and others whose business
calls them into wind, snow, etc., ought to have their boots made purposely for
them, not of thick, heavy cowhide, but kip or some soft and pliable leather, a
kind the shoemakers know as a "runner," is good, and the soles should be double
the whole length, and of firm and well tanned leather, and before wearing the
soles should be well filled with tallow, heated and dried in ; then oil the uppers
with castor oil, also heated in, at least, a tablespoonful of it to each boot; then, if
out in muddy or damp weather, or snow, or if you are compelled to stand or work
in water during the day, wash off the boots clean at night, warming them by
the Are while wet, and rub in the castor oil. a teaspoonf ul at least to each boot, and
there will be no shrinkage, nor hard boots to get on in the morning. J)o this
twice to thrice a week all winter, as the snow or mud demands.

Remarka. — I have condensed this from a report of one Delos Wood,
address riot given, to the Indiana Farmer, retaining all that is essential to
understand it. He says, "I have stood in mud and water 2 or 3 inches
deep, for 10 hours a day for a week, without feeling any dampness or having
any difficulty in potting my boots on or off, by this heating every night." He
had previously tried one of the water proof receipts containing rosin, tallow, etc. ,
but found this the best plan. I will, however, give one of this kind, that any
onf lay suit himself as to plans. The compounds containing rosin, how-
ever, must have a tendency '.arden the leather, but kerosene, as mentioned
below, is now said to soften ^oft as when new, so suit yourselves as to

which shall be used. The oi. iiressn. ad blacking for leather, carriage tops,
etc., below, must, from the nature of its ingredients, prove a good dressing for
boots; but if I was making it expressly for boots, I'd leave out the Prussian
blue. Neat's foot-oil, and castor oil are both very softening for all kinds of
leather. Still, it is considered that rosin, and Burgundy pitch both have a ten-
dency to harden leather; but, as seen below, it has recently been discovered
tl)at kerosene will soften old boots equal to new.

Boots— Water-Proofing for.— D. S. Root, of Grand Rapids, Mich.,
a traveling man, whom I met at Eaton Rapids, after learning that I was the
author of the Receipt Books bearing my name, and that I am preparing my
Third and Last, desired to give me the following receipt, hoping it might

«33

DR. CEASB'B RECIPES.

thereby' do others as much good as It had him when tramping In snow
and wet:

I. " Linseed oil, 1 pt. ; spirits of turpentine, \i pt. ; beeswax and Burgundy
pitch, each, 4 ozs. ; Ivory black, y^ oz. Make, or simply heat together over a
slow Are."

Remark8.-~'E.e kept It with him In winter, and applied as needed. I should
prefer neat's foot oil or castor oil, as they are not so drying In their nature as
linseed. •

n. Mutton tallow with twice as much beeswax, makes a valuable water-
proofing for boots, and they will soon take blacking after its application.
One-fourth as much Burgundy pitch as tallow, might be put in.

Farmer Boy's Water-Proofing for Boots.— " Farmer Boy," of
Buchanan, Mich., gave one of the papers the following water-prooflng for
boots, which will be found good. He says: " Melt together beef tallow, 4 ozs. ;
rosin and beeswax, each, 1 oz., and when nearly cooled add as much neat's foot
oil as the above mixture measures (6 ozs. will be near enough). It is to be
applied with a soft rag, both to the soles and uppers. The leather should be
wanned meanwhile before thv? fire, and the application well rubbed in. It
'requires two applications to make the leather thoroughly water-proof."

Hxxoh&t "Water-Proofing for Boots.— Neat's foot oil, 1 pt. ; old rub-
■b(jr boots, 2 lb. ; rosin, 1 oz. Dikections — Melt slowly, and then pour off from
or iake out the cloth of the old boots, and apply warm. The boots will be
water and snow-proof. — " C. E. O." in Scientific American.

Jettine, or Liqmd Shoe Blacking— Water-Proof, and Does
Not Soil Ladies' Wliite Dresses.— Alcohol, 1 qt.; gum shellac, % lb.;
camphor gum, size of a hen's egg; lamp black, 1 oz. Directions — Break up
•the shellac finely and put into a bottle with the alcohol, keeping in a warm
place and shaking a dozen times daily till dissolved; then break up the gum
camphor and put in, and when dissolved add the lamp black, when it is ready
for use. Apply with a^sponge f astened,with wire to the cork. The (!amphor pre-
vents the cracking of the varnish. It may be applied to anything requiring a
black finish.

Boots and Shoes, Jet Polish for.— Nice clear glue, J^ lb.; logwood
chips, % lb, ; powdered indigo, isinglass and soft soap, each, 2 tea-spoonfuls;
best cider vinegar, 1 qt. ; soft water, 1 pt. Directions— Put all together and
boil 10 minutes, after it begins to boil. When cool, strain. Remove all dirt
from the boots or shoes and apply with sponge or swab. '

Boots, Hard, to Soften. — The latest discovery as to the uses of kero-
sene is that it softens boots or shoes which have become hard from water-soak-
ing, making them as pliable as new; but they should then have a coat or two
of one of the castor oil or Neat's-foot oil dressings to prevent a like condition
again. If you doubt it, try it on a piece of old leather, as I did first.

Oil Dressing and Blacking for All Kinds of Leather, Carriage
Tops, etc.- For 1 gal. , take Neat's-foot oil or fish oil (Neat's-foot is the best),
8 qta,; mutton tallow, 2 lbs.; castor oil, 1 pt.; ivory black, veiy fine, 1)^ lbs.;

MISCELLANEO US.

Prussian blue, }i lb. ; beeswax, ^ lb. ; rosin, }i lb. ; Burgundy pitch, 1 oz.
DiBKCTioNS— Put all together in an Iron kettle over the fire; boll and stir %
an hour; then set off and let settle 15 minutes, and pour off, free of all sedi-
ment. When cold it is ready for use,

Bemarks. — Valuable as a water-proof for boots and shoes, harness, carriage
tops, etc. The dirt in all cases to be cleaned off or washed off and allowed to
dry, as the case demands. For this recipe, and the one for " Excel Jor Axle
Orease," an old farmer friend of mine and myself joined, paid $1 for them to
a man who lived near Ann Arbor and was selling them on the streets, and had
been doing so for some time, the articles giving satisfaction. As the two seem
to belong together, I will give the axle grease here, He called it

Allen's Excelsior Axle Grease.— Castor oil and linseed oil, each, I
nt. ; tallow and rosin, each, 2 lbs. ; beeswax, 1 lb. Directions — Heat all well
together, stirring to incorporate, and stir till cool.

Bemarka.—" If either of these are too hard," he said, "add a little Neat's
loot oil; if too soft, a little more tallow." They will prove valuable.

Boot, Shoe and Harness Edge Blacking, Cheap. — Soft water.
1 pt.; alcohol, }4 P*-! tinct. muriate of iron and ex. of logwood, each, 2 ozs.;
best blue nutgaJls, IJ^ ozs. Dibections— Pulverize the galls and put into a
bottle, adding the others; let it stand a few days, shaking several times daily,
until the extract of logwood is dissolved, when it is ready for use and will give
great satisfaction.

Semarks. — It has been customaiy to use all alcohol, but a shoemaker, con-
sidering the use of all water in inks, concluded, and proved by test, that for
summer, water is just as good; and for winter the above amount of alcohol is
sufficient.

Rubber Boots, To Mend.— In a recent Blade a request was made for

the publication of a recipe to mend rubber boots and shoes, to which they gave

the following: " Cut 1 lb. of caoutchouc into thin, small slices; heat in a suitable

vessel over a moderate coal fire, until the caoutchouc becomes fluid; then add

U lb. of powdered rosin, and melt both materials at a moderate heat. When

these are perfectly fluid, gradually add 3 or 4 lbs. spirits of turpentine in small

portions, and stir well. By the addition of the last, the rapid thickening and

hardening of the compound will be prevented, and a mixture obtained fully

answering the purpose of gluing together rubber surfaces, etc.

{ Bemarka. — A coal flre is called for merely to avoid the blaze of a wood fire,

which is liable to set the turpentine on flre while pouring in. Avoid a blaze,

and let there be only a moderate flre, makes it safe with wood. Over a stove

will be most safe. One-fourth or % the amount can be made as well, keeping

the same proportions; and, if I was making it, I should put all together in the

vessel, as there would be less danger of burning the caoutchouc. Keep covered

when not in use, to prevent its drying up. The rosin makes it very tenacious.

Tanning Skins with the Hair or "Wool On.— Alum, 3 lbs. ; rock
salt (good hard salt will do), J^ lb. Directions — Soak the skin in water for
(Hie day; then remove all the meat, fat, etc. Dissolve, by boiling, the alum

634

DB. CHASE'S RECIPEa.

an,cl snlt In sufflclcnt water to cover the skin — this amount for n deer, dog, wolf,
or sheep skin—pour Into a tub, and when only lukewarm, put in the skin
and let it'soak for 4 days, working it with a pounder or square-ended stick of
wood every day; then dry in the sha('" -a warm shed is a good place to dry
in. Then heat up the tan liquor agtin, and re-soak as before, after which wash
out well and beat it with a wooden mallet till quite soft; dry again in the shade,
rubbing It well from time to time with the hands. If this is properly done, you
will have a very soft and pliable skin, suitable for any purpose for which such
skins are used, — Indmn Domestic Economy.

Hemarks.— The following, which is somewhat different, I take ^rom the
Toronto Olobe, as it suggests the plan of coloring or dyeing, making them
equal to those on ale in the stores. It was given under the following head:

To Make Mats f^om Sheepskins.— " Take a fresh skin and wash
the wool in strong soap-suds only slightly warm to the hand. Pick out all
the dirt from the wool, and scrub it well on a washboard. A table-spoonful
of kerosene added to 3 gallons of warm soap-suds will greatly help the
cleaning. Wash in another suds, or until the wool looks white and clean.
Then put the skin into cold water, enough to cover it, and dissolve i^ lb.
of salt and the same quantity of alum in 8 pts. of boiling water; pour the
mixture over the skin, and rinse it up and down in the water. Let it soak
in this water 12 hours, then hang it over a fence or line to drain. When
well drained stretch it on a board to dry, or nail it on the wall of the
wood-house or barn, wool side toward the boards. When nearly dry, rub
into the skin 1 oz. each of powdered alum and saltjieter (if the skin is large,
double the quantity); rub this in for an hour or so. To do this readily, the
skin must be taken down and spread on a flat surface. Fold the skin sides
together and hang the mat away; rub it every day for 8 days, or till per-
fectly dry. Scrape off the skin with a stick or blunt knife till cleared of
all impurities, then rub it with pumice-stone or rotten-stone. Trim it to a
good shape, and you have an excellent mat. Dye it green, blue, or scarlet,
and you have as elegant a mat aa those bought in the stores. Lambskins
may be prepared in the same way and made into caps and mittens. Dyed
a handsome brown or black they are equal to the best imported skins.
Still-born lambs, or those that die very young, furnish very soft skins,
which, if properly prepared, would make as handsome sacques, muffs, and
tippets as the far-famed Astrakhan. In dyeing these skins shallow vessels are
used, which permit the skin to be placed in them wool-side down, so that the
skin itself is not injured by the hot dye."

Bemarks. — The coloring can be done with any of t^e recipes for color-
ing woolen goods, being careful that the skin itself L dot allowed to touch
the hot dye.

1, BECIFES FOB BAKING POWDBE. — Tartaric acid, 1 oz.;
cream of tartar, 10 ozs. ; bicarbonate of soda, 6 ozs. Mix thoroughly. This
is improved by the addition of 4 ozs. of flour.

2. Cream of tartar, 6 ozs.; bicarbonate of soda, 2% ozs.; flour, 4}4 ozs-
Memarks.— This receipt was procured from a chemist, and is a receipt for

one of the best brands of baking powder sold by the trade.

ry . Ty .» ' :.' ' w ' .. T .. t .. » ..>..J ' ..> ' >.>^x?.. T .. r .. ~:

■V

HOUSEHOLB MEMOEANDA.

I once heard a prominent merchant say: " I have
saved a good many dollars, and added a good deal
to the comforts of life, by carefully preserving val-
uable receipts, that T have from time to time come
across in the papers and from friends. I presume I
have two or three hundred pasted and written in a
scrap book, and would give $50 if I had them in
book-form." Knowing the value of preserving val-
uable receipts, etc., I give here a few pages of blank
leaves, that the patrons of this, my last book, may
continue this subject of "Miscellaneous Receipts,"
and thus have in convenient form whatever they
may deem worthy of preserving.

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THE TOILET.

:b.ajjei:b:eiir&' j^i^jd iDOJi^ESTiO-

1. HAIB DYE.— Black— Eley's Best.— I. Pyrogalic acid, 1 dr..
distilled, pure rain-water, 6 oz.

II. Nitrate of silver, crystals, 2 drs. ; strong aqua ammonia, 1 oz. ; gum
arabic, dissolved in a little water, 1 dr. ; mix all.

DinECTiONS. — First apply No I, and let it dry; then No. II, and let dry.
And if by carelessness there are any spots on the face, take them off with No. I
of the " Brown." Alcohol will take them off, but not as nicely as the sulphuret
of the next dye,

2. Hair Dye— Brown, or a Lighter Shade. — I. Sulphuret of
potash, 1 oz. ; distilled or pure rain water, }i pt.

II. Use the No. II of the " Black," — in other words, the dyes are the same.

Directions.— Apply No. I, the sulphuret, and let it dry; then apply No.
II of the "Black" until you get a little darker shade than you desire; then re-
apply the No. I, sulphuret, which leaves the desired shale by making it a Httle
lighter than it was.

Remarks. — "With care in this, you can make the beard or hair a very light
brown, or quite a dark one; for if you get it darker than you wish, wash right
off with the luster below. These dy^s and the 1st luster below are from my
friend C. S. Eley, a practical barber, and are very reliable; but it needs care and
a little experience to work well with hair dyes.

1. LUSTRAL OIL. — Hair Tonic, or Sea Foam — Eley's.—

Alcohol, 1 pt. ; glycerine, 1 oz. ; tinct. cantharides, 2 drs. ; aqua ammonia, 1 oz. ;
Tain water, 5 ozs. ; mix. Directions — Pour upon the head, or into the hand
and apply to the head, nibbing well until tne foam subsides. Apply more or
less, freely at first, aa the condition of the scalp demands. It dissolves the dan-
druff; is good for a sore scalp, chapped hands, etc. For sore scalp apply once
daily; for chapped hands, night and morning. See remarks above as to its
reliability. I keep it in the oiflce, and have used it many times. . "

2. Barbers' Luster, or Hair Tonic — Bowers'.— Alcohol, 1 qt.;
distilled or pure rain water, IX pts. ; glycerine, 1 oz. ; aquft, ammonia, ^ oz., or
just enough, when shaken together, to make it look milky or a little white.

] This receipt is from Henry Bowers, with whom I have shaved about 2 years.
' It is not quite as strong as F.ley's, but cleans the scalp nicely. He has used it
on my head with satisfaction.

1. BOB HEATER'S SHAMPOO— Hair Tonic— Very Strong.

—First put oil of sweet almonds, 4 ozs., into alcohol, 1 pt., and put i" oil of

633

684

DR CHASES' RECIPES.

bergamot, 2 drs., or 1 dr., with oil citronella, 1 dr., wiien it can be bad; then
add aqua ammonia, 4 ozs. ; rye whiskey 8 ozs. ; gum camphor, ^ oz. ; -aAn.
Sliake before applying, and rub in thoroughly.

Runarka. — "Bob" Heater, a barber of Dresden, Ohio, where I married
and afterwards lived 14 yrs., obtained the first part of this receipt from a Mr.
Squires, and put to it what we call the addenda or added portion, which makes it
a strong and efficient tonic, to be used in cases where there is much falling out of
the hair, or if considerable dandruflE is present. He used it upon my o ivn hair
during the winter of '74, which myself, wife, and son spent in the " old home."
It eradicated the dandruff and stopped the falling hair, and I still have an excel-
lent head of hair at nearly 68 years of age, while at that time I tliought it was
all going. He had equal success with some others in a similar condition.

1. HAIR OIL, OR DRESSING— Very Pine.— Castor oil and
cologne alcohol, each % pt. ; oil of lemon-grass, 1 dr. ; oil of bergamot, y^ dr. •
mix.

Remarks. When in Detroit a year or two ago, a barber applied some oi)
to my hair, after asking, "some oil, sir?" and the perfume being superior to
what my home barber used, I inquired its composition; and being referred to
his dniggist, the above was the result. I have never anielled a nicer perfume.
Barbers often use 2 ozs. of castor oil to 1 oz. of alcohol, when they de.fire aa
oil to help keep the hair in position. Even 2 to 1, hke this, it is not gummy or
sticky. But for ladies to keep their hair crimped, see " Crimps in damp
weather." The next has 2 to 1 of castor oil.

2. Hair Dressing— Striking in its Perfume.— Castor oil, 1 pt.;
cologne alcohol, }4 pt.; oil of lavender (English is claimed to be the best), 3 drs.;
oil of bergamot, 3 drs. oil of citronella, 4 dfs. ; mix.

3. Hair Dressing that Turns Gray Hair to a Dark Shade,
"Without Lead— Cheap and Very Nice.— Glycerine and rose-water,
equal parts; say 1 or 2 ozs. each. Work well into the roots of the hair at each
morning's dressing.

Remarks. It is remarkable what a change in the shade of gray hair will
Boon take place by the use of this simple, but very nice dressing. I speak from
I)ersonal experience and knowledge.

4. Hair and Hand Dressing— Home Made Perfume— Very
iFine. — Put rose petals (leaves of the flowers), or geranium leaves, or (he
flowers or leaves of any other perfume plants (the mignonette ind helio-
trope would be fine), that you desire into a bottle, pressing the bottle pretty full,,
then put in glycerine, all the bottle will hold ; cork, or if a glass-stoppered bot-
tle all the better. In 3 or 4 weeks the aroma (perfume) will all be extracted by
the glycerine, when it may be stained or not, as you choose. Alcohol will do
the same, but it is not equal to the glycerine. Directions: Pour a few dropii
of this perfumed glycerine into a bowl of water, and wash the face, hands and
hair. Bay rum or a little spirits of camphor, poured into the water for the
same puqjose is cleansing and fine. My wife always used spirits of camphor
for these purposes, with entire satisfaction. Washing the scalp once or twice a

THE TOILET.

685>

•week with a weak solution of salt, in water, strengthens the hair follicles and
gkiu. rubbing well in, after drying the hair with a brush as well as the ends of
the fingers,

SHAMPOO OB WASH— To Cleanse the Hair and Scalp.—

Salts o' tartar, powdered borax, aqua ammonia, each 1 oz. ; rain water, 1 qt.;.
mix. Directions — Rub well into the roots of the hair once a week. Good for'
a tettered spot on any part of the body. Applying freely, (after using the hair
dressing above) of glycerine and rose water.

A wash of sage tea and borax, say 1 or 2 ozs., powdered to 1 qt. of the tea,
is clivimed to cleanse the scalp, make the hair grow nicely and keep it soft.

1. HAIB DRESSING WITH BAY RUM NICER THAN
ALCOHOL.—" Dr. Cap," of New London, Conn., gives "Angeline," of the-
Delr.'il Free Press Household, tlie following:

" Bay rum, imported, 6 ozs. ; castor oil 2 ozs.; tinct. of cantharides, ^ oz.
Perfume with anything you wish; will not only be good but harmless,"

Remarks. — Oil of bcrgamot, 1 dr., will give it a nice flavor, or oil of lemon*
grass or of heliotrope, 1 dr., would be "just splendid," as the girls say.

1. HAIR RESTORATIVE — Which has Raised a Thick
Head of Hair on a Bald Scalp. — Notwithstanding there are those who
claim it cannot be done, there are those also who claim it can. The
following is claimed by a physician to have done it upon his own head. It will
do no harm, and on some heads it will, no doubt, produce a head of hair "where
the hair ought to grow," but does not, while in some cases it may not. It is.
owing to the condition of the hair follicles. If inflammation has destroyed them
there is no hopes; while if the work is only in progress it will; so it is no harm
to try it. It is:

"Castor oil and alcohol, each 2 ozs.; tinct. cantharides and rain water,
each 1 oz. ; oil of bcrgamot, 1 dr. ; mix, and use with a stiff brush."

Remarks. — He does not say how often to apply. I should say twice a week;
but I do not like a stiff brush, but rather the finger ends to rub it in thoroughly.
If it excites any inflammation on the scalp use it only once a week. It will be
noticed it is quite strong, so keep an eye to its action, so as not to in^ame the

2. Hair Wash or Restorative — Italian.— I will give one more
wash or dressing, easily made, and very satisfactory. I have used it. It is:

Syrup of rosemary, 2 qts. ; liquid potassa, % oz- ; aqua ammonia, 1 oz. ; oili
of sweet almonds, 2% ozs. ; castor oil, 1 oz. ; good whiskey, \% pts.

Remarks -It looks a little milky at first, but soon clears up. Shake when-
used. This is good for dandruff and to clean the scalp.

3. Hair Restorative— To Turn Gray Hair to a Dark Color
—Said to be Hall So King's— I-ac sulphur, sugar of lead, each 1 dr.
muriate of soda (common salt), 2 drs. ; glycerine 2 ozs.; bay rum, 8 oz».;
Jamaica rum, 4 ozs, ; soft water. ' pt. Shake well before using and keep in a^
dark place.

t \

' ' I

!:ii ■-'<' -. i|j'a:K

►680

DR. CHASE'S RECIPES.

itemo?'/^.— Preparations containing lead sometimes efflects the muscles of
the eye-lids causing them to droop. I think if only used once a week, even
wetting tlie scalp will not do this; but if the hair only is moistened, it is all
sufilcicnt, not wetting the head or scalp, I believe it will change the hair to a
dark color, even without the sugar of lead ; then there would be no possible

■ danger. I obtained this of my cousin, Dr. A. B. Mason.

1. COLOGNE— Exceedingly Pine.— Oils of bergamot and lemon

• (oil of lemou-grass would be nicer), each 2 drs. ; orange, 1 dr. ; rosemary i/ ^r .
neroli, % dr.: essence ambergris and musk, each 4 drops; cologne alcoliol, 1 pt,
Shaken occasionally.

liemarks. — Cologne alcohol has been purified to remove all of the flavor of
the corn spirits, and should always be used tor all purposes where a fine per-
fume is desired, the difference in expense should be very trifling only. I could
. give more colognes, but if the oil of lemou-grass is used in this there can be
none nicer, I will give a cheaper one which will be quite fine in flavor.

2. Cologne — Cheap. — Cologne alcohol, 1 pt.; oils of English lavender
and bergamot, each 1)-^ drs. ; 'oil of rosemary, % dr. ; oil of cinnamon, 3 drops'

• essence of lemon, 1% drs.; mix.

1. PERFUME BAGS— To be Put in Among Clothing-
Also a Preventive Against Moths.— Cloves, nutmegs, mace, carraway
seeds, cinnamon, and Tanguine leaves, each % oz. ; Florentine orris root,
8 ozs. DntECTioNS. — Have all ground to a fine powder, nicely mixed, and put
up in small bags to place among clothing. It gives them a fine perfume which
the moths protest against, and hence the clothing is saved from their destnict-
tion.

1. BANDOLINE— For the Hair— As Fsed in India.— Quince

■ seed (which, in India, is called behdana), % oz. ; essence of bitter almonds, or
any perfuming oil, a few drops only; water 1 pt. ; alcohol 3 ozs. Directions.
—Pour the water, hot, upon the behdana, and let stand over night; strain; put
the essence of perfuming oil in the alcohol, and add ; then bottle, and keep
corked.

The ladies know that the miscellaneous properties of the behdana (quince
seed) enables them to maintain arty desired position of the hair, by fii-st wetting
with it and keeping the hair as desired until dry; but probably are not so well
aware that the alcohol prevents it from spoiling by keeping it corked.

Remarks. — The word, bandoline, comes from the French word hande or
bandeau, meaning a band or belt, because the hair has to be kept in position by
a band of thin cloth, or better, a bit of old lace, to allow the air to come in con-
tact with the hair until dry. "V^hen quince seed are not obtainable, the follow-
ing makes a good substitute:

2. Crimps in Damp Weather — To Keep in Place. — Avery

; good bandoline is made by the use of gum Arabic or gum tragacanth (the
Arabic is most use while the tragacanth is the best), say J^ oz. powdered, pour-
ring on just enough boiling water to dissolve it; then adding alcohol enough to

THE TOILET.

make it rather thin, (about 1 ozl). Let stand open all night, then bottle for use.
DmECTioNS — Wet the bangs with this mixture at bed time, and twist or curl
the bangs upon the forehead, aa desired ; then put over a bit of lace, or a gauze -
T)and (French bandeau), to keep it in position till dry, or rather, till morning;
then remove the bandeau, and pull the crimps out with the flngera untlL
they are soft and flufify." It does not injure the hair, nor will the bandoline of
quince seeds above. It will not come out, even in damp weather. If there is any •
gum on the hair, rub it oflf with the fingers, and if it looks dull, touch the fin-
gers to a little of the glycerine and rose-water dressing above, and pass them <
lightly over the hair to give it a shiny appearance.

Hair Curling Liquid.— Salt of tartar (which is carbonate of pota&<»a),
J^ 01., aqua ammonia and cologne, each, 1 dr. : glycerine, J^ oz.; alcohol, 1 i^
ozs., distilled or pure soft water, 1 pt. If you wish it to have color, add % dr.
of powdered cochineal. Shake daily for a week, and filter, or strain. Diueo-
TI0N8— To use it, moisten the hair with it and adjust it loosely, as it dries
it shows its tendency to curl; then run the fingers through it to lighten it up, ,
as you desire.

1. COSMETICS FOB THE PACE.— For a very fine one, (see
face wash), Mrs. Chase's following treatment of pimpled face, etc.: Put flake
white, J^ oz., in bay rum and water, each 2 ozs., and applied after shaking,
to the face, with a piece of soft flannel, and when dry, wiped or rubbed off
where too much white shows, is excellent. But I have much faith in the old
lady's only cosmetic, gi/en next below:

2. An Old Lady's Oriy Cosmetic.-" The only coTOietic I have
used," said an old lady, " is a flannel wash-cloth. For forty years I have bathed
my face every night and morning with clear water as hot as I can bear it, using
for the purpose a small square of flannel, renewed as often as it grows thick
and felt-like. My mother taught me to do this, as her mother had r^one before
her. No soap nor powder, nor glycerine even, has touched my fac3, and this
is what my skin is at 60," she finished, touching with pardonable pride a cheek
whose peachy bloom and fine soft texture gave effe^jtive emphasis to the recipe.
-Harper's Bazar.

Bemarks. — This bathing of the face and neck with the hot water every
night and morning, with a good rubbing with the flannel, certainly brings the
Wood to the surface, and what is there so nice as the beautiful carnation of a
lady's cheek and lips, who has never spoiled God's beautiful arrangement for
this beauty with pinky powders, or the swarthy liquids, in her attempt to outdo
nature's handiwork. The pale and sickly may be excused for trying to imitate
it, but tlie healthy and naturally beautiful, cannot be excused in their attempts
to beat it. It cannot be done, no matter how skillfully it may be tried.

Hair to Sleach, or Color a Blonde.— "A. L. B." of Paragon, Ind.,
says to the Blade: Please give a recipe for coloring the hair a blonde. I have
tried a good many things and have not succeeded; to which they gave the fol-
lowing: Mix in 10 ozs. of distilled water (pure rain water will do; but drug-
gists keep distilled water, and it costs but little), acetate of iron and nitrate of '

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-^-i.,,,,v -JP' ■

688

DR. CnASE' 8 RECIPES.

■y-

silver, each 1 oz.,wlth nitrate of bismuth, 2 ozs. Moisten the hair^th thii
mixture and, 1 hour after, touch it with a mixture of equal parts of sulphide of
potassium and distilled water.

Remarks. — From my knowledge of the nature of the articles, I havent &
doubt of its success; but not wishing to change my white locks to a beautiful
blonde, I have not tried it. To give the hair a glossiness after its use, applr
some of the dressings before mentioned.

/ 1. POMADE— For the Hair, Lips, Chapped Hands, etc.— Oil

•of sweet almonds, 4 ozs.; spermaceti, 1 oz. ; oil of lemon-grass, or oil of neroll
(which is oil of orange flowers), J^ dr. Directions — Use sulBcient heat to

>melt the spermaceti in the oil of almonds, and when cool stir in the perfuming
oil, and put into a large mouthed bottle, to reach it with the finger. Of course
all flavored, or perfumed, or alcoholic mixtures, should ke kept corked.

2. Pomade, Very Pine.— White wax, l^^^ozs.; pure glycerine, 2 fl.

• 0Z8.; castor oil, 13 fl*. ozs.; oil of lemon (I would say lemon-grass), 5 drops; oil
of bergamot, 2 drops; oil of lavender, 1 drop; oil of cloves, 10 drops; annatto,
lOgrs. ; alcohol and water as below.< DinKCTiONS — Dissolve thewaxin)^cf
the castor oil, with as little heat as possible, then titurate, or rub in th*) bal-
ance of the castor oil and glycerine, and stir till cool, and add the perfuming
oils. Rub the annatto in 1 dr. (tea-spoonful) of water until snoothly mixed,
then add the same amount of alcohol to it, and stir it into the po.Tiade. Do not
use too much heat, and use the bandest (nicest) castor oil. — American Journal
of Pharmacy.

Remarks. — This makes a very fine pomade. The annatto is only to give it

-color. The same amount of cochineal would give it a reddish shade, instead
of a yellowish, with the aanatto. Tumeric would give a yellowish shade, and

-carmine a carnation, all fine in themselves, to choose from. But it is just as
good without either.

1. DEPILATORY— To Remove Superfluous Hair, Boudets,
or the Best French. — Crystallized sulphide of sodium, 3 drs. ; quick (un*
slacked) lime, 10 drs. ; starch, 11 drs. Directions — Reduce each, separately,
•to a fine powder. Mix and keep in well stoppered bottles. When to be used,
moisten to a paste, with a little water, spread on the part to be denuded (from
the Latin de, and midare, to make naked), and leave on only 2 to 4 minutes.
Lift it off with a dull knife, which fetches the hair with it. — Druggids' Circular.

2. Depilatory, Our Own Druggist's. — Powdered, unslacked lime,
8 drs. ; carbonate of potash (which is salts of tartar), and sulphurtt of potas-
sium, each 1 dr. Mix and keep dry, as the first above. Directions— Mix
only to cover a small space at a time, leaving on only 5 to 10 minutes; then
scrape off, which fetches the hair.

Remarks. — I have I'ad this prepared and sent to various persons, on their
application to me for such a preparation. I tell all, however, better let the
hair grow, than to try to destroy the follicles, as this would require to keep on
the mixture till it would make a sore, equal to a bad bum. If in any case this

TEE TOILET.

jgdone by accident, or to destroy the hair follicles, treat the sore the same as a
l)uni.

8. Superflu' .s Hair, To Destroy.— Under this head some writer
gives the followiag, v. hich is so near like wliat I have proposed for others, 1
will copy it, as he has a plan of washing off with vinegar, which would be
good if either of the above depilatories (this is a depilatory) are used: " Take
fresh stone lime, 1 oz. ; pure pota'<h, 1 dr. ; sulphuret of arsenic, 1 dr. Dirbo-
q,joN&— Reduce them to a fine powder in an earthen or glass mortar, and add
enough soft water to make a thin paste. Then wash the hair iq warm water, -
and apply the paste, by rubbing gently a little on the spot where you wish to
remove the hair. As soon as the skin is much reddened, wash it off with
strong vinegar. Do not let it remain on more than 8 to 6 minutes. Wash the
place with a flannel cloth, and the hair will be removed. The skin will be soft-
ened and improved in appearance.

Eemarks.—TYAs, of course, can be kept in the dry powder In closely stop-
pered bottles, as well as the others, but wet up only as much as you need to put
on at a time. It should be put on as thick as a case-knife blade, either of them.

Camphor loe, for Hough Face, Lips, Chapped Hands, etc.—

Benzoatcd suet, % lb. ; white wax, 2 ozs. ; p wdered camphor, 1 oz. ; English
oil lavender, 1 dr. DraECTiONs— To make the ..jnzoated suet, it Is rendered and
strained and 3 drs. of powdered benzoin, or benzoic acid, stirred in; the wax
is melted in it by gentle heat; the camphor gum has to be powdered by putting
a few drops of alcohol upon it (best let the druggist do this), then stirred Into
the wax and suet mixture, and when quite cool, the lavender added, and
poured, into boxes or large mouthed bottles. Apply as often as needed to keep
soft,

Hemarka.—l think vaseline, as now kept by druggists, equal. If not better,
than the suet (lamb suet is used).

1. Bay Bum, Barbers'.— Magnesia and powdered borax, each, 80
grs.; oil of bay, J^ to 1 dr. ; alcohol, 2 ozs. ; dilute alcohol, 1 qt. Dirkctionb —
First, rub the magnesia, borax, and oil of bay in the 2o zs. of strong alcohol, in
a mortar; then put into a filter and gradually pour on the dilute alcohol to per-
colate through the magnesia. — Mt. Vernon (0.) Barber.

Remarks.— The more oil of bay the more it is like bay rum, It will prove
very satisfactory for the hair or to use about the person when sick, by washing
with a sponge and putting on the handkerchief, the same as cologne may be
used, then passing over the face, smelling, etc. It is a grateful relief to the
sick, thus used as freely as they desire.

Wash for Ladies' Hands.— This very appropriately comes in here, as
it is really a toilet wash. Put powdered borax, 5 ozs. , into a bottle with water,
1 pt, If this all dissolves, put in enough to always keep some borax, undis-
solved, at tlie bottom. When the garden work is done for the day, put enough
into the water in which the hands are to be washed to make it soft or slip-
pery as suds. " It is very cleansing," says Prof. Beal, of the Michigan Agri-

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Photographic

Sciences
Corporation

23 WEST MAIN STREET

WEBSTER, N.Y. 14580

(716) 872-4503

640

DR CEASE'S BEOIPBEL

cultural College. Lansing, " and by this use of it the hands Tdll be kept b
excellent condition, smooth and soft and white." Of course, a little of tUs in
water to wash the head will cleanse the scalp as nicely as the hands.

Wash for the Hands When Boughened by Cold or Labor.—

Wash the hands in vinegar in which a handful of Indian meal is put, rubbing
thoroughly, then wash oft and apply some of the hair dressing, made of equal
parts of glyceiine and rose water, which will soften and heal them, and be found
y^7 grateful to their irritated, or even chapped condition, in the cold wintiy
winds.

2. Wheat bran, in the water, is also considered excellent, so is oatmeal
also good for the same purpose, but the followhig, perhaps, is a better way to
use tlie last.

A. Oatmeal Soap to Keep the Hands Soft in Winter.— Take
the white castile soap (the white is the mildest), ^ lb., and melt it with vety
gentle heat, in sweet rJmond oil, 1 oz. ; then remove from the fire and stir in *
oatmeal 1^ o.zs.

Bemarka. — ''Rosemary" says this is the only soap ladies should use in the
winter; I will add if 1 dr. of Rosemary's oil were put in, it would make than
think of her peculiar flavor, every time th^ used the soap.

1. DANDBUPP — To Bemove. — Cleanse the scalp thoroughly.
Take as much boracic acid as you can dissolve in a cup or pint of water, and
apply the solution 8 times a day.

Bfmarks.—lhese is nothing better than the white of an Qgg, well beaten,
to cleanse the scalp.

2. Mr. E. Wilson recommends the following wash for dandruff: Take of
caustic potash, in solution, 2 drs. ; rose water, 8 ozs. Mix, and apply.

^4-'-'

RECIPES FOR THE DAIBT.

BTJTTEIi.

BXITTSB. MAEHra— A "Now Departure,*' or New Discov-
ery in Setting Milk, Claimed to be of Swedish Origin but
really a Yankee Invention. — The Rev. Dr. Prime published in the New
York (^server what he understood to be, and consequently gave, as a recent
Swedish discovery. He said:

" A. discovery has recently been made by M. Swartz, which promises to be"
most important to the dairy farmer. In the ordinary method of cream-setting,
the milk is placed in very shallow pans, and stands for 24 hours or more while
the cream is rising. The milk, during that time usually turns sour, and the
cream becomes contaminated with free fatty-acids, with partially decomposed
albuminous bodies, and with other products injurious to the flavor or keeping
qualities of the butter. In Swartz's plan the milk, as soon as it reaches the
dairy, te placed in deep metal pails standing in a vessel full of ice. Not only
does the low temperature reduce the process of change to a minimum, but,
quite unexpectedly, it also greatly facilitates the rising of the cream ; so that in
pails having sixteen inches depth of milk, the cream is nearly all obtained
m twelve hours. The butter churned from the product is not only pure in
flavor, but has remarkable keeping qualities. The plan is spreading rapidly."

To the above I give the following explanation by a gentlemen signing him-
self Ivenans, which shows that if the discovery was not actually made by Mr,
Starr, of Litchfield, Conn., it had been used by him three or four years, at
least, before it was made public in Sweden. This writer and traveler says:

" I find the above ic a newspaper of Paris, France, showing that the dis-
covery is considert;? to be something new and wonderful. Some three or tour
years ago I wrote a notice, which was published in the New York Obnemer, of
the splendid dairy of my friend, Mr. Starr, at Litchfield, Connecticut. In that
notice I stated distinctly, with great particularity, Mr. Starr's method of seltinff
his milk for cream; not in shallow pans, as the women of old were wont to do,
but in narrow vessels about twenty inches deep, standing in ice-cold water, or a
very cold place. This is the identical process now boasted of as the new discov-
ery in Sweden, and spreading rapidly. It is a Yankee invention, and how
long it has been in use I do not know. But they are smart in Sweden, as I
know from observation, and will make use of every good invention or valu-
able discovery in butter making or anything else."

Remarks. There are those who claim that to heat the milk after straining

into the pans, by setting upon the stove until the film upon the top of the milk

begins to wrinkle will cause the cream to rise quicker and better than without the

scalding, which experience will soon determine; but I am well satisfied that those-

who are situated so they can have cold spring water to run through their milk

house, by which they can reduce the temperature of the milk quickly; or thoso

who are near large streams of water or lakes, so that they can cheaply supply

641

642

DR. CHASE'S RECIPES.

themselves with ice for the same purpose, will find the cooling process not only
the best but a very necessary plan to pursue, if they wish to make the most out
of their opportunities.

Butter— Gilt-Edged— How to Make.— At an exhibition of the
Chester County Agricultural Society, Pa., Isaac Acker received the first prize
on butter making, managing as follows:

He feeds 10 qts. of corn meal and bran (mixed half and half, no doubt) to
each cow per day, with hay, but does not think that corn fodder makes good but-
ter. The tempt' lature' of the' cream at churning was fifty-seven degrees, and
it was churned from 12 to 20 minutes. Use 6 ozs. of salt and 3 ozs. of white
sugar to 20 lbs. of butter.

Butter Churning, or "Getting on Time."— There are many
people who complain that " butter will not come." To such I would say that
"Aunt Ellen," of Oxford, Pa., has found a remedy, given through the Blade.
She says:

" I have had a similar experience, and found the remedy \>j appealing to
my sisters through the press. There came tnany replies, but I tried the advice
•of but one, and have never since had any difficulty about getting the butter
on time. My adviser said never to let the milk stand longer than 24 hours, or 36
at most, before skimming. That plan I have followed letting the night's milk
stand 36 hours, and the mornings milk 24 hours. Most butter makers claim
that the quality of the butter is better than if the milk is allowed to stand a
longer time. In cold weather, I think the temperature of the cream, when
churned, will bear to be higher than in summer. Sixty-six degrees is about
right."

Butter Coloring From Ten Years Experience.— Upon the sub-
ject of artificial coloring for butter, I will give you the experience of Mrs. " S.
E. H.," of Circleville, O., also given in the Blade. Her remarks are as
follows:

In answer to an inquiry how to color butter, I would say that I have used
nnnatto for ten years, and find that it gives entire satisfaction. I buy it by tlie
ounce. Take a lump about the size of a hickory nut and dissolve it in a cup of
water. This will do several churnings. When you have the cream in the
churn, stir up and a''d one tablespoonful, which will color 5 lbs. I expect to
catch a " blowing up " from some of the sisters, but we cannot make yellow
butter in the winter without it. If you make good, sweet butter the annatUt
will not injure, but improves the taste, for if an article doesn't look good and
appetizing, what is it good for? I am a farmer's wife, but I have good bread
and butter the year around, and sell an average of 10 lbs. of butter a week, re-
ceiving the highest market price."

Remarks. I can hardly understand why there should be any objection to
the use of annalto, I know that my mother used it for coloring cheese when,
from any cause, she thought the cheese would look better with it. Webster
says it is " a species of red, or yellowish-red dyeing material, prepared from
fhe see 'is of a tree (Bixa orellana) belonging to the tropical regions of America-
It Js useil for coloring cheese and butter." So whatever fault there is in its use
Ti.ust be charged to Webster. But I agree fully with the Circleville lady's
y^'nion, that the annattn will not injure the butter nor those who use it,
<^Jthopq;h ^'or horve consumption it need not be colored, but for what is to be

THE DAIRY.

643

sold, will sell 'oetter, i. e., it will bring a higher price, and will give better satis-
faction to the consumer, if it is properly colored; then, is it will not injure,
■why should ii not be used, especially in winter? But I would recommend those
•who do color their butter, to use the annatto, preparing it themselves, as above,
for you know not what the preparations may contain which are offered for sale,
for this purpose, the annatto alone is all that is necessary, and in winter, I do
think it is necessary.

But there may be some persons who will prefer the following plan of color-
ing with carrots, such can take their choice. I take the item from the Oerman-
town Telegraph, in which it seems to have first been published, quite a numoer
of years ago, by which means the Telegraph thinks the "Fo.7mer's Wife"
obtained it, reporting, or republishing, through the Western Rural, from which
tlie Telegraph takes it up again, and endorses, and tells how it came by it, at the
first. With this explanation, and the addition of my own endorsement, I will
let the Telegraph tell its pwn story. Have no fears in trying either the annatto
or the carrots, as your convenience of obtaining the one or the other may
demand. It says under the head of coloring butter:

We notice in the Western Rural a brief communication from a " Farmer's
Wife," describing her mode of coloring butter, which does not at all injure,
but adds to the flavor of the batter, * It is simply using the juice of the orange
carrot, as follows: " For about 3 gals, of cream take 6 or more ijood sized car-
rots, wash them and grate them on a coarse grater; when grated pour on boil-
ing water, which will extract the color. Put the cream into the churn; strain
tlic carrot juice through coarse muslin into the cream, and churn. Should the
cream be warm enough, the carrot juice must be cool before using. Aside from
the coloring the carrots give the butter a sweet taste, similar to grass butter."
This is the statement, and we wish to add our endorsement to its correct-
ness in every respect.. Some 15 years ago a neighbor asked us to buy her but-
ter, and after trying it, and findmg it unusually good, we engaged all she had
to spare. Although it was in the midst of winter when we commenced to take
it, we found it not only to be equal to grass butter, but to be similar to it in
taste, and we decided that it was eqvdlly as delicious. Being unable to dis-
cover the secret of its excellence, we jailed upon our neighbor for information.
She smiled and said It was the way she always made butter in winter, as did
her mother and grandmother; and then went on to describe the way it was
done, which was exactly in accordance with that of the "Farmer's Wife"
aforesaid — that is to say, grated orange carrot, boiling water, strainfng it out,
pouring :nto the churn, etc. We published the recipe at the time, which was
republished in a number of other papers, and it is quite probable that this was
the sourc whence the " Farmer's Wife" derived her information.

,Now this recipe is easy enough for any one to adopt. It is as plain as to
malie a cup of tea, and is equal to any so-called " ^ilt-edged butter" that was
ever made in the absence of pasturage. From this it will be seen that there is
no excuse for making the poor butter in winter that we see so much of. The
only expense is a few carrots at a churning, and a few minutes of labor, which
are'overcome a half score of times by the increased price of the butter sold.

Butter Making, Good in Winter.— As there are a good many per-
sons who think they can not make good butter in winter because the yellow
color of sumioer is not imparted to that made in the winter, and hence that it
is not of so good a quality. But, to such persons, the above will enable theiw
to give their butter the proper color, and the following from an old butter maker.
8. F. Adams, will, no doubt, be found very interesting, because practical and.

044

DR. CEASE'S RECIPES.

certainly, satfsfactory. To the inquiry of tlie editor of the Farmer, he makes
the following full and very instructive answer:

" At your request, I herewith give you our method of making butter in
■winter. We keep 10 cows, part of them are natives, and part are Jerseys. The
feed is nice, early-cut hay, given twice a day, regularly; I water them imme-
diately after eating, when they will usually drink. Feea cornraeal, wheat bran,
1 qt. each, scaldea, adding 2 qts. of sweet skimmed milk, to each cow, twice a
day. Bed freely with sawdust and leaves. Qiv(; them all tlie salt they wish.
We always milk before feeding them, and always clean the stable before sitting
down to milk. We ^tiain the milk through a cloth, then heat it to a tempera-
ttire of 130*, then sec in small pans, in which it never stands over 36 hours,
before 8kimml..g,. The cream is kept in as cool a place as possible, without
freezing. The room we keep the milk in has an even temperature by using a
soap-stone stove. The milk is set on circular racks attached to upright posts,
6 inches by 6, and 8 feet long, slats nailed across 8 inches apart; a pivot in eacli
post allows the racks to swing around convenient for skimming or removing the
milk. The racks made thus will hold 64 pans. I skim twice a day, and churn
twice a week; the cream stands 12 hours after the last skimming, to ripen, be-
fore we churn it. It is warmed by sweet, skimmed milk in the churn, tempera-
ture 62". The butter is washed m 8 waters, then weighed, allowing ^ oz. of
salt to a pound of butter. I use the best salt I can find in Boston, fuse no
tray, do not like (hem, but use a butter-box with tight cover, instead. I want
my butter, after it has been salted, kept air-tight till lumped, then sent air-tight
to market. The hand is not allowed to touch it at all. We use a butter-
worker; would not make butter a week without one. The butter is put in
square, pound lumps, stamped, and sent twice a week to Boston. Farmers
who make a business of selling milk, do it the year round. Why should not
butter makers do the same? Some may say, ' I can find no market for it,' but
if they will make a nice article, they cau find a market. Why is it that
seven-eighths of the butter that is sent to market sells for only about 30 cents, .
when, if made as it ought to be, it would bring about 40 cents, or more?
Butter making, like other work, is a trade, and how many dairymen have yet
to learn the trade? If a few men and a few women can make good butter
and get a good price for it, why can not a large number do it, other things
being equal? I hear some one say, 'It is too hard work for the women;
let the men do it.' A man can make as good butter as a woman if he tries,
and he should do it when there is a large amount to be made."

Remarks. — If dairymen or farmers who wish to make good butter in
winter will follow the instructions of this old butter maker, I have not the
sllghtest'doubt but what they will succeed; but I wish to call especial atten-
tion to the importance of sending to market twice a week, for it matters
not what pains may be taken to keep butter from becoming rancid, it never
tastes so fresh and nice as when just made. I speak, as it were, from a
double experience upon this point, i. e., by dealing in it and in eating it.
I say, therefore, both in summer and winter, what butter is to be sold, send
It to market as soon as made, if you wish to obtain the best prices.

Butter Not to be Gathered in the Chum, Nor Washed in
Water, but Brine. — At a meeting of the Ohio Dairyman's Association, Mr.
Hawley, of 8" "-use, N. Y. , said; " Butter should not be gathered in the churn,
nor should it washed with water, but with brine. If the butter is gathered
in the churn it is spoiled by breaking and tearing down the grain and making it
salvy, whereas it should stand in the grain like particles of steel. Brine will
dissolve or cut the skins of the pellicles, and they will then be washed out with
tbe buttermilk, instead of being left to putrify and spoil the aroma of the butter.

EOB

THE DAIBT.

645

Butter B ot to bo Worked Too Past Nor Too ISCuoh. The Jour-
noH of Chemittry, in relaition to the working of butter, says: " Do not work but-
ter too much no'" too fast. Work slowly until all nalt is thoroughly and evenly
absorbed. Otherwise the butter will not be of uniform color. Working it too
last will destroy the grain, and the butter becomes salvy and lard-like in the
texture. Let it stand or put it away in the tray for 24 hours. Then work it
enough to remove all the buttermilk or surplus brine, so that the butter may
become dry or like a piece of cheese. Mold into rolls and set them away for
24 hours, or until they become hatd and firm. The cloth should now be put
on, so as to cover one end, while the other is left open for the stamp. The
cloth should be cut in pieces of exact size and dipped in brine and the butter
rolled when the cloth is dripping wet. Butter should never come in contact
with the bare hand. When in bulk it can be easily handled with a ladle and
flat paddle."

To Make Butter Firm and Solid in Hot Weather.— An exchange
gives information concerning a metliod in practice among the best English
butter-makers for rendering butter firm and solid during hot weather: Carbon-
ate of soda, 1 tea-spoonful ; powdered alum, 1 tea-spoonful, are mixed, and at
the time of churning put into such a quantity of cream as will make about 20
lbs. of butter. The effect of this powder is to cause the butter to become firm
and solid and sweet flavored. Its action is upon the cream and passes off with
the buttermilk. The ingredients of the powder should not be mixed until the
time when it is used. — Harper's WeeMy.

Prize Butter, First and Second— How They Were Made. —

Charles S. Sargent, of Brookline, who took the first prize at a recent fair at
Oreenfield, Conn., reported his plan as follows: " The accompanying sample of
butter is made from a small herd of registered Jersey cows. The cows are fed

1 qt. Indian meal, 2 qts. shorts, \i bus. carrots and about 10 lbs. English hay
each per day. The milk, which is set in shallow pans, stands 24 hours before
being skimmed, the temperature of the milk being as near 62" Fahrenheit as it
is possible to keep it. In working this butter two rules are observed: 1. No
■water is ever allowed to touch it; 2. The hands of the operators are never
allowed to touch it, wooden paddles being used to work it with. It is salted
with the best quality of table salt and is not colored. It sells at the present
time at $1 per lb." The Farmington (Ct.) Creamery Company, which took the
second premium, explains as follows: "This butter was made from the milk
of four imported Guernsey cows, which were fed on hay, sweet corn stalks and

2 or 3 qts. daily of bran. It was made at tht Farmington Creamery, and set
24 hours in water in deep coolers. The cream stood 24 hours before churning.
The butter was salted at the rate of % oz. of salt to the pound.

Remarks. — You see the importance of not washing the butter with water,
but with brine; and also that it must not be handled with the hands, but pad-
dles or spatulas only.

Butter to Keep During Hot Weather. — Butter to be kept into hot
weather ought to be packed in jars, pressed in firmly, and a pickle made by
oang common salt, 2 lbs. ; saltpeter, ^ oz. ; lump sugar, 2 ozs, to each qt of

«46

DR. OHASE' 8 RECIPES.

hot water needed. Pour the hot water upon the salt, etc., and. stip until dls.
solved, and let stand till cold; then pour over the butter, at least 2 inches \n
depth, it will keep it nicely. New ash or oak firkins will do, but are not as good
as stone jars.

IL A new flower-pot, washed clean, and wrapped with 2 or 3 thicknesses
of wet cloth, Is said, by turning it over a dish of butter, to keep it as hard as If
placed in an ice-box. The same with a dish of milk. The cloth must be kept
wet

Creamery, the Management and Advantage of in Butter.
Making. — The management of a small creamery differs in no respect from
that of a well-apix>inted private dairy. The only respect in which a creamery
is different from a dairy is that it does the work of several dairies, and in doing
this work it greatly reduces the cost of making the butter. If we follow up
the season's work of a small creamery of, let us say, 200 cows, we shall find
that one person, with the partial help of another, will be able to do all the work
for this number of cows, which would probably be otherwise done in 20 sep.
arate dairies. The advantage is obvious. In place of 20 sets of pans, the use
of 20 milk-rooms, 20 churns and 20 pairs of hands in cleansing milk-pans and
other utensils, there is but one, and the labor and time of 18 or 19 persons are
saved. Besides, the product is all alike, of even quality, packed similarly and
marketed through one agent; so that all through the work there is saving of
labor and economy of expense. This, of course, reduces the cost of making
the butter to the least possible amount, and at the same time raises the Income
to the highest possible point Instead of all the butter from these 20 small
small dairies being sold at a village grocery, and put up in the old-fashioned
rolls, and being disposed of in trade, as was formerly the custom,.at a very low
price, the aggr'igate product is sent off at short intervals, and while fresh, in
refrigerator cari, and along witli the product of other creameries packed in a
similar manner i,i the same kind of packages, and reaches the market in such a
condition as to realize the highest price. This is an advantage which is equal
in value to the saving of the cost, so that the patron of a creamery enjoys the
double beneut of the lessened cost and the increased value. If dairymen lived
before, it is not surprising that they can make money now, under these consid-
erable advantages.— iV. T. Times,

Milking Shed— Care and Kind of Milk-Pails, etc.— For summer
dairying an open slied in which the cows can be tied and given a few mouthfuls
of fresh green fodder after they are milked, and which should be cleanly
scraped after each milking, is a very great advantage, which can also be util.
iksed in winter for sheep or other stock. Then the milk can be drawn free '.rom
dust and dirt "flicked" by the switching of the cows' tails; as will happen
with cows loose in a barn-yard. ]\Iorcover, the milk-pails should be of tin and
not of wood. An old wooden milk-pail can not be made clean by dint of any
amount of scouring. Nor siiould the milk-pail be used for any other purpose;
but, as soon as the milk is strained, the pail should be washed with cold water,
acalded and turned bottom upward upon a bench or on a stand.

OHEESE.

HOME-MADE AND FANCY FACTORY — MADE FOB
SHIPPING.— I. Home-made.— Even those keeping only 5 or 8 cow»
will And it very convenient to know how to make good home-made cheese after
the butter season is over; and as I always draw upon those who do " know
how " for points upon which I have not personal experience, I will first give am
item from an experienced man, L. B. Arnold, as given in the N. Y. Tribune^
upon this subject; then a shorter explanation obtained from a cousin of mine,,
David Sanders, of Strykersville, N. Y., who used to keep about 12 to 20 cows,
and for several years made his own cheese at home, and sold it to the village-
retailers around him, whose demand, you will see in his statements, he could
never fully supply, for the reason, I will add (for I have many times eaten of
his cheese), that his cheese was better than that made by others around him, for
the home market. Mr. Arnold says:

"As rennet is the principal a^ent in making cheese, that should be pro-
vided first. If rennet extract can be obtained, that will be the best, because it
is al'.vnys pure and sweet, and imiform in strength, and conies witli directions
for using. But if it cannot be had, rennet may be prepared by steeping a good
clean and sweet rennet in a weak brine at least two days in advance, and giving
it a half dozen or so good rubbings before usi!i<r. The next thing will be a tub
large enough to hold two milklngs of the dairy, with a little room to spare; for
4 or 5 cows a new wash-tub will do. It should be accompanied with a perfo-
rated division board about 10 inches wide, and just long enough to set down ia
the middle of the tub with a good fit; also a half-round perforated board just
the size of one-half of the bottom of the tub, with the roimd part beveled to an
edge on one side, both one-half inch thick. The tub should also have 2 spig-
gots, or faucets, at the bottom and placed on opposite sides.

"A thermometer will be wanted. Some convenience for heating one mess
of milk so it will not get scorched must be devised For a few cows this may
he done on the kitchen stove or range, with a tin pan large enough to hold the
mess to be heated set in, or over, a pan or kettle containing water, or by some
similar means. Then something must be provided for cutting the curd. If but
little cheese is to be made, a carving knife or a thin spatula with sharp edges
will do. If much is to be made, it will ]iay to get a five-bladed curd-knife.
There must also be provided hoops of the right size, form, and number, which
may be of wood or tin, with wooden followers and cloths for pressing, and a
press sullicient to give a pres.sure of 15 or 20 hundred weight. Lastly, a place
to cure the cheese without much variation from seventy degrees, and where it
will not be very damp or very dry. Exclusive of a place to set the milk and
cure the cheese, the whole apparatus for making cheese from three to six cows
need not cost more than $10.

" With this preparation we are ready to begin. I assume lat the milk is
furnished by the hand of the daiiymaid clean and sweet. When the night's
milk comes in, it will be strained into pans and set away where :t will keep
cool and sweet through the night. In the morning the cream should be dipjMjd
off and tlie milk emptied into the tub. The morning's milk will be heated, not

647

€48

DR. CUASE'S RECIPES.

enough to wami the night's mess, from 90 to 94 degrees. Our grand-dames
•warmed the night's milk, but we prefer to warm the new milk. The now milk
will be improved by healing, the night's milk will not. It would facilitate the
work to heat the cold milk, but a good cheese is preferable to one quickly made.
The cream should be put into a clean strainer, and after the hot and cold milk
have been mixed, the cream may be washed through the strainer by ^xiuring
warm milk upon it; and thus the cream is rcturneato the cheese. This done,
rennet enough should be thoroughly stirred in to make coagulation beg^n iil
12 to 15 minutes, and the tub well covered to prevent cooling.

" When the curd has become hard enough to split with a clean fracture
l)efore the finger as it is passed along, the curd may be cut or carefully broken
dnto half-inch cubes and left a while to settle, when a portion of the whey may
be dipped off, and the curd again gently worked to prevent it becoming a solid
mass again, and from the bottom, so that no part shall be missed. Repeat the
stirring and dipping till the bulk of the whey is well reduced, as it will be in
about an hour after tlie first stirring, and then turn in water enough at 140 to
150 degrees to raise the cont( nts of the tub 3 or 4 degrees, stirring carefully in
the meantime, that no part shall lieat faster than the rest. When the bits of
curd have had time enough to warm through, apply more water, and so rei^eat
till the whole comes up to 98 or 100 degrees. Then stir enough to prevent the
curd from adhering till it will begin to sgueak between the teeth, or spring
apart when pressed in the hand, when stirring may cease and the curd bo
allowed to settle together, and left in this condition as long as it can be, «nd
not have the whey begin to turn sour.

" Whey has generally been heated to raise the t mperature of the curd.
The only advantage in raising it is to prevent diluting the whey. But water
is preferable, because the whey, which is heated to warm the rest, has its sour-
ing hastened. Water, too, is better for the curd than "whey. When the whey
is suspected of approaching cliange, it should be dipped off close, tlie division
board put into the tub, and tlie curd all put on one side of it, and the tub tipju-d
60 it will drain. After a few minutes the tub may be tipped the other way, the
division board removed, the curd turned back from the middle of the tub, the
half-round board slid under it and raised a little from the bottom of the tub, the
division board replaced and tub tipped back as it was at first, when the curd
•will be in a condition to drain from the side and bottom. In this condition it
should be left until the curd becomes so fibrous that it will pull apart and split
•with the appearance of well-boiled lean beef.

" While lying in this condition to drain and ripen, it should be turned occa-
fiionally to keep all parts warm alike, and prevent an accumulation of escaping
whey in any part of it, and kept covered to prevent cooling. The ripening of
the curd is done by the influence of the rennet, and it goes on best at 98 degrees.
If the temperature falls below that, the tub should be tipped back and the curd
covered with water at 100 degrees, till it is well warnied up. When tlie curd
has assumed the condition described it may be considered done. It will then
1)6 in a tough, solid mass, and must be made so fine that salt will strike through
it in a sliort time and evenly. A small mess of curd may, in a few minutes,
be hashed into inch cubes or less with a chopping-knife. For larger messes a
curd-mill should be prepared vnth a concave and cylinder filled with spikes,
something like those in threshing machines, with a hopper over them to hold
the curd for grinding, the cylinder being rotated by hand.

" If the cheese is wanted for immediate use, salt at the rate of J^ lb to 25
lbs of curd should be evenly mingled with the curd. If to be kept long, }^ lb
«of salt to 15 or 16 of curd may be used. The pressing, bandaging and care in
the dairy room may be left to the taste and skill of the dairy-maid. If it is
desired to make cheese larger than the milk of one day will make, the curd
should be made and pressed as described, and the pressed curd of one day may
he chopi)ed fine (or ground) and after beinp »varmed by lying in water at 100

THE DAIRY.

649

rtepreos, may be mixed with the curd of the nextda/ and both prcssad together,
a little extra salt beinp added for what may have been taken up by the warm
water. It was the pruntice of onr ancestors in making dairy cheese, to drain,
cool, salt, and press the curd as soon as it was out of the wliey. This was their
supreme error. The most es.sential improvement in modern cheese making
consists in keeping tiie curd warm and as clear as possible of whey, and with-
out salting, for 3 or 3 hours or more, after separatmg it from the sweet whey,
and after our forefathers thought it neces-Harv to hurry it into the press.

"The treatment between the time of dipping and pressing is tlie most im-
portant part of the process of manufacture. It is only while lengthening out
this time, under proper conditions, that the curd ripens so rapidly and vigor-
ously as to overcome Jiccompanying defects. It will cure as much in 1 hour,
under proper treatment at this time, as it will in a week in the curing room.
It is then more than at any other time that it is made to acquire a full and
pleasant cheesy flavor, and a .solid, yet r.'ch and plastic texture. It is also at
this time more tliiin at iny other that the digestibility of the resulting cheese la
promoted, and its heallhtulness and value as food determined, rendering cer-
tain a cheese which is at the same time palatable to all lovers of cheese, and
wholesome even to invalids, and more nutritious than any other animal food,
and this is more than I dare say of the old modes of makmg. By dipping and
pressing at once these beneflts were, and still are to a large extent, missed.
Formerly it seemed to be an important point to get through with the work
quickly. He was the best maker who could get through at the earliest hour.
This is now reversed; time has become an element of importance in cheese
making when quality is the object, and the best workmen are those who make
haste slowly."

Remarks. — I think his instructions are so plain that none need fail to make
a good home-made cheese. And I think every farmer ought to make the cheese
used at his own table.

IL For making cheese from a dozen cows, or more, and it would be all
the better if for any number above 5 or 6, to have what is called a vat, which
would hold nicely all the milk for making the cheese. Such vats are made to
be surrounded with water, or, at any rate, water under the vat, to prevent a
possibility of scorching the milk; as they are placed upon a furnace to allow a
fire under them, for warming the milk and whey at the proper time; and also
to allow cold water to be put into the outer shell which surrounds the milk vat
proper, to aid in cooling down the night's milk, as you will notice my friend,
Mr. Sanders, mentions in his explanations below. I had written to him in
1879, when I first began writing upon this, my " Third and Last Receipt Book,"
now well on to six years ago (this writing is done Feb. 17, 1885, and I have
written faithfully upon it all the time I could command, ever since, and, thank
the Lord, it is now nearly completed, and I hope, and trust it shall do a great
good to the people, for whom I have done my best).

In writing to my cousin Sanders about sacking, or putting the cloth
around the cheese, as w) see it comes from the factories, amount of rennet
to be used, best form of press, and several other points, as you will see in ^
his answer, which I did not see given in the published items. I mention
this that his answer may be the b"tter utulerstood. His letter is as follows:

"Holland. N. Y.. April 14, 1879.
" Dbak Cousin, A. W. Chask, M. D.— Yours of April 4th duly received.
I, "In answer alwut sacking cheese: After the cheese has been in the
press, say, 2 hours, take out, put on the sack snugly, turn the cheese, and

650

DB. CHASE'S RECIPES.

return It to tho press for 24 hours, or till next morning. Commence with
light weight, and heavier townrds the last, that will press the bandrge flrmly
into the cheese, and prevent flies from getting iu. I think tho lever press
the true principle of pressing.

II. " In regard to skim-milk cheese, you can keep the milk just as
long as it will keep perfectly sweet, ulthough in quite cool weather it will
frequently get bitter, and that would spoil the flavor of the cheese.

III. " I can tell no exact rule for tho amount of rennet, for there is
BO much dilTtiTnce in the strength of .iiem. Must use judgment and practice.

IV. "I will try to tell how we make our cheese. We strain the night's
milk into the vat and put cold watc/ around the milk (that is, in the outer
shell under and around the milk, by which the milk is also heat, when desired,
by a fire in the furnace,) to keep the m'lk from souring. In the morning, skim,
put the cream in the strainer, and strain tlie morning's milk, which is warm]
through it to dissolve the cream (so you see, tlie cream is not to be taken away
for butter, if you wish good rich ciieese) ; then heat to 80 or 85 degrees, when
■we add the rennet. It sliould coagulate in from aO to 85 minutes; then stand
40 minutes, and cut the curd; then stand about the same length of time before
heating up the whey; when the heat has been raising about 10 nunutos, com-
mence working gradually, till it gets to 100 degrees. Work it up with clean
handa to keep the curd from sticking together, until it will cleave apart; then
let the flre go down, and let it stand till the whey becomes a sickish sweet, then
drain off the wliey, add salt (see Mr. Arnold's plan for the right amount), put
into hoops, press 2 hours, sack, turn, and put back and press till next morning.

" Last season we sent our milk to the factory, for the reason wife's health
■was not good enough to see to it (his wife made the cheese generally, which I
always tliought was too hard ■work for a weakly woman, and still think the
same); but it did not net more than two-thirds as mucli as when made it our-
selves. The lowest I have sold our own make of cheese for, since the war, is
12% cis. per lb. It is lower now; but my customers last spring offered me 10
cts. if I would supply them ; but I have never been able to supply the adjacent
■villagers with what they wanted. ". have not kept my dairying accounts so as
to give you figures of the amount of milk for a certain amount of cheese, nor
of tlie profits of the business. Suftice it to say, I think it the best business for
a farmer here, he can follow; and I agree with you, that every farmer should
make his cheese for his own table.

" Our best respects to yourself and family. David 8.\nder8."

Remarks. — I think between this gentleman's explaiiations and those of Mr.
Arnold, any man, or woman, who is stout and healthy enough to do the work,
will be able to master all the intricacies there are in the business of cheese
making, whether it be with few or many cows, as the plan is the same; and
those who keep a large number of cows, and wish to make cheese for the Lon-
don (England) market, will be able to do so, by the following item, from tho
Rural New Yorker, which was given under the following head:

2. Fancy Shipping Cheese.— Tha following is the process for "gilt-
edge " fancy cheese for the London market, at one of the mast noted factories
in Herkimer county, N. Y. ;

" In warm -weather, during summer, the milk is cooled by running water
under the vats to a temperature of 70° Fahr. The water is then turned off for
the night, and the agitator kept moving very slowly until morning. If the
■weather is cool, in summer, the water is turned off when the milk has fallen
to a temperature of 74". In the morning the temperature of the milk ranges
about 64° Fahr. Mr. Fairchild, the manager, says he does not want the tem-
perature of the milk to have fallen below 64° in the morning because, when
this is the case, the milk is too sweet, or has not sufQcieutly ripened for ^

THE DAIRY.

8fil

method of cheese mnking. In summer the milk is raised to a tomiwraturo ot
^° Fnhr., and a suillcicnt quantity of good, sweet rennet added to produce
coagulation so it will be tit to cut in 1 hour. The coagulation should be carried
HO far as to ha/e the mass break smootli and clear, on introducing the finger
and niising it.

"Then the curds are cut lengthwise of the vat with a gang of stc Jl knives,
and allowed to remain at rest for a space of ten minutes. Tliey are now cit
crosswise, and immediately aftc- this operation the horizontal knives are used
to divide the perpendicular columns of curd, and when this is completed no
more cutting is allowed. Heat is now iuunediutely applied to tlie moss, and its
temperature is raised slowly, or gradually, until it reaches 98 dog. In the
meantime, the curds are very carefully moved with the hands and the particle*
of curd are about j,'i^tliH of an inch throuf^h. Water is used under the vats for
heating, and this is reganied as ly^tter than dry steam. When the mass has
reached a temperature of 1)8 deg., heat is sliut ofif; but in equalizing the tem-
perature of the water under the vats and the curds, the latter will run up to
about 100 deg. The curds are now stirred for from 10 to 15 minutes, and verr
slowly, or until the heat is all equalized through the mass. Then the curat
are left at rest — the cheese maker's office being to watch and stir the curds
occasionally until the acid begins to develop, li {-cperally takes about an hour
for the acid to develop sufficiently during hot weather, and when this point is
reached which is indicated by the odor, or if the hot iron is employed the curds
should only spin threads about %tlis of an inch long. At this point, which
must be determined correctly by tlie cheese maker, the whey is immediately
drawn, and the curds dipped into the sink. They are here stirred until tho
whey is all out, when salt is applied at the rate of 3 lbs. salt to 1,000 lbs. of
milk.

"A proportion of annattoino is used during summer in the milk, as thb
London dealer to whom the cheese goes, on orciers, require a colored cheese.
The annattoine proportion is after Whitman & Burrell's recipe, and takes one
tcacupful for 1,000 lbs. of milk. This gives the desired shade and suits the
London trade exactly.

' In spring and fall, when the patrons are allowed to skim a portion of the
milk, the process of manufacture is varied, and is as follows: The milk is set
at a temperature of 84 deg., and a quantity of rennet added suificient to pro-
duce coagulation completely in 40 minutes. It is then cut in the same way as
for whole milk-cheese and the mass raised to a temperature of 96 deg., which
ultimately runs to 08 deg. in equalizing the temperature of the water and curds.
The iate fall cheese is salted at the rate of 2)4 to 2i^ lbs. salt to 1,000 lbs of.
milk find the winter cheese gets only 2 lbs. For this character of cheese he
does not want so much development of acid as for the suilimer make. When
under the hot iron test the acid is far enough developed when you can just

ferceive the strings to start on withdrawing the lumps of curd from the iron,
n winter he regards it important to draw the whey as quickly as possible and
get the curds in the hoop rapidly.

llemarka. — Thus we have the home-made cheese, on a small and on a large
scale , and the very tip-top fancy cheese of the factories, so that all can be pleased.
Tho factory plan, without the coloring, would 1^ just the thing, for home mar
ket or home use.

3 . Buttermilk Cheese, Plain arid Spiced, if Desired— Germas
Plan — Es'.cellent. — According to a German agricultural journal excellent
cheese may be made of buttermilk by the following process: "The butter-
milk, after being boiled and allowed to stimd until cool, is placed in a cheese-
form (loop) or heavy linen bag until the whey is drained oflf, wlKr.i it 1? aalted,
not too heavily, and spiced according to taste, and thoroughly mixed , About
A ^;)oouful of alcohol is then added for each pound, and the mass is thoroughly

6RS)

DR OUABE'B RSCTPKS.

kneaded, and fonued into cheeses of any desired size or loim, wnicii o& orled
in the air, and then wrapped in clean linen cloths thai have previously been
moistened with hot whey, and packed in a weil-coverea cask, and stowed in a
warm place. Four days suffice to rendc" tnem lit Jor use, tout they improve by
"Se. The small hand-cheeses, which f ^cially become very dry in wmter,
may be rendered palatable by simply wrapping them, when dry, in horse-radish
leaves, and packing them closely in a cask. They will be found of a veiy
agreeable flavor in from 3 to 4 weeks.'

ifema?'fe.— Many persons are very fond of buttermilk cheese, and those
who do not desire to spice them will simply use a little salt.

Cheese Factory— What it Costs to Pit Up, Articles Needed,
With Price of Each. — I cannot settle this point better than by givir • an
explanation in a recent number of the Fostoria Beview by E. A. Davidson, of
Oilroy, Cal., who reported the fitting up of hie factory there for using the milk
of 500 cows, which is probably as small a number as will pay to prepare for.
It is probable that to buy in the c5ties of the Middle or Eastern States the cost
would be somewhat less than ir> California. He says:

* * I have recently fitted out a factory for about that number of cows,
the cost of which forms the basis of the figures I give. The following will be
found reliable. It will be observed that in my list no provision has been made
for engine or force pump for forcing water into tanks, which in some localities
may te necessary. It will be found much more desirable to have running
water, either from spring or artesian well, where it can be procured without too
great expense, as it will materially lessen the running expense of the factory as
well as prove at all times a safeguard from tainted or sour milk, both of which
are very liable to occur where there is a lack of good, pure running water.
There are also cases of defect sometimes in the working of either pump or
engine, and this causes much inconvenience, and many times actual cost in
handling the milk. The following is a list of necessary apparatus, with present
cost of each item:

Three 600-gallon vats, $80 each |340 00

One press with capacity for thirty 60-pound cheese, . 25 00

Ten press screws, 70 00

Thirty telescope hoops 90 00

One 80-gallon weighing can, 15 00 ~

One miik conductor, 5 00

One curd sink, with perforated bottom, . . . 20 00
One 6-liorse-power boiler, with injector and pipes com- ) 075 oo

plete, to connect with vats y . ^ ""

Two bandagers, or curd fillers, 5 00

Two curd knives, one horizontal and one perpendicular. 15 00
One pair of scales, 900 pounds capacity, . . . 45 00
One pair of scales for weighing salt, etc., . . . 10 00 "

Two rennet jars, 6 00 *

Two jars for coloring, 2 50

One curd mill 80 00

Onfi sink for washing and scalding dairy fixtures, . 10 00

One set of testing instruments, 6 00

Pails, dippers, curd scoop, etc., .... 6 00

Total, $873 50

Bemarka. — Although our items, or recipes, for making and managing bu^
ter and cheese are few. yet we think they are plain, and perfectly reliable.

DOMESTIC ANIMALS.

RECEIPTS AND INSTRUCTIONS FOR TH Kl K CABE ANB

TREATMENT.

SIOI^SES.

Gtoneral Remarks Upon Their Dispositions, Etc.— It is an

admitted fact that " kind and gentle treatment makes a kind aiid gentle horse."
Again, " a balky man makes a balky horse," " Bad drivers," too, " make bad
horses." It is only in a few exceptional cases that a horse is naturally vicious,
or even stubborn. Let good sense be shi)wn, then, on the part of those who
have the raising and care of horses, and they will show theirs by their kind and
willing submission to all reasonable requirements which they understand.
Kindly teach them, and they will as kindly learn. But curse and scream at
them, and you excite their fears and injure their disposition to be kind, by every
such want of judgment on the part of the driver, or the one who has the care of
them in the stable. Then, if you want a kind and gentle horse, be kind and
gentle towards them, and they will not fail you in more than one case in a hun-
dred. But a pet to-day and a kick to-morrow will destroy their confidence in
you, and leads them to expect abuse rather than kindness. The Arabs are
accredited with being the most successful horse-trainers in the world; and they
so appreciate the value of kindness that they take them into their tents with
tliem, and bestow upon them as much love as they give to their children; and
the children, in turn, make playfellov ^ of the colts; and thus, although the
Arabian horse is considered the most spirited of any in the world, yet with
their intelligence gained by this constant and kind companionship, they are the
most easily controlled of any. Beware of the impatience of boys and hired
help, who are likely to think there is no way of showing their power over a
horse but by jerking at the reins, and yelling or cursing at him. Treat horses
with uniform and unvaryiijg kindness and they will soon learn to have confi-
dence in their master, and there will be but few "tricky" horses. It is well
even to be on friendly terms with cows and sheep as well as the horse family,
giving them salt, or a little sugar, pieces of apple, or any palatable thing, as bits
of carrots, beets, etc., a)id especially so with the younger stock, and thus teach
every animal to allow *tself to be handled in the yard. And if, when^a
colt or a calf is seen fo»" the first time, it is handled kindly, and so petted every
time it is seen afterwards, it will soon love to see you for the sake of the feed-
ing, handling, etc., an- 1 never more be aftaid of you, as it soon will be unless
this kind '■ourse is intp>duced and constantly pursued. That the disposition of

653

«S4

DR. CHASE'S RECIPSa.

the horse is, generally, kind, no one can doubt; therefore, if he receives kind-
ness, and only kindness, in return, he will become more, and still more kind to
his master and associate, which the master thus becomes, rather than an austere,
rough, harsh and abusive one, which the naturally kind animal will eoon learn
to fear, and the next thing is to hate, and consequently kick or bite, or both, in
self defense or to prevent your coming near enough to abuse him, when tlu? .
the custom of the master; and no one can honestly blame them for it, either.
Learn then, to give the kindness you expect in return, and there will soon be a
lasting friendship established that will end only with the life of one or the
other.

How Long a Horse Ought to Work^It is now claimed by our
best horsemen, that, with our many labor-saving machines, a horse ought not
to be worked over 9 hours a day; at any rate he should have two hours at noon
for eating, and to allow the digestion of his food, by which his strength will be
greatly aided in his afternoon's work. See the digestion of the horse compared
with that of the ox, showing how each should be fed.

Baising and Breaking Colts. — A correspondent of the Praettcal Far-
mer, who says he has had considerable experience in handling colts, gives
his views and practice upon this subject, also such examples of docility,
after his manner of handling them, which are so consistent with what I con-
sider the right thing to do in raising and breaking colts that I believe it will
carry more force, or be more likely to be followed, than what I might be able
to say, without corresponding examples, which I could not give. He says:

" I have adopted the rule of haltering my colts at 10 days old, and lead it
at its mother's side whenever I drive her. I have never found any trouble in
teaching a colt to lead in this way, and long before it is weaned it will be per-
fectly halter-broken. I have just brought up from the pasture a colt that was
2 years old in April, to give it a little training. This colt was halter-broken and
led at the side of its mother when sucking, and it is now as docile as any horse
on the farm. A boy 16 years old, who is living with me, harnessed it a few
days ago, and, after driving it round the yard for a short time, hitched it to a
spring wagon and went off alone with it. 1 should not have allowed it liad I
known what he was about, but he came back with the colt as gentle as my old
carriage horse. This has been about my experience with colts that have been
taught to lead and handle when yoang. It is easy to accustom a colt to have
the harness thrown on it, and chains wrapped around its legs, or to have some-
thing fall from its back, without its being frightened, and if these things are
ever learned it must be when the animal is young. I believe that it is easy to
so train a colt that if the hold-backs come -oose on a hill, and let tlie buggy
against it, instead of being frightened and running away, it will brace itself
And stop the bu^gy. I remember twice Ixjing placed in a position of great dan-
ger, with a spirited mare that I had trained from a colt, and if I had not accus-
tomed her to just such treatment as I recommend, I should undoubtedly have
been severely injured or killed. The instances were these: I was approaching
the Miami river, on a turnpike, and had just started down a long, winding
hill, over a fourth of a mile long, when one of the bolts by which the shafts
were attached to the buggy, dropped out. That side of the shafts dropped on
to the mare's heels, and whenever I attempted to rein her in to stop her, the
buggy would run against her. I went fully 300 yards down the hill before I
could get her checked so that it was safe for me to jump out and catch tlie
^heel and stop the buggy, but the mare made no attempt to kick or run. The

DOMESTIC ANIMALS.

655

other case was this: I had stopped at the top of a long hill with aloar^ of wood,
and when I stepped on to the doubletree to climb on to the load, the st»ck I took
hold of to pull myself up by, pulled out, and I fell with my head between the
mare's heels, and the stick came rattling down over the chains on top of me.
If she had started at all the wagon would have run over me for I was exactly
in front of the wheel. Now, I do not say that every horse can be trained to do
as mine did, but I do say that if it is ever done it must be while it is young, and
that what the colt is taught young it never forgets. I have no faith m the
theory that a colt should never be put to work until it is 4 years old. Of course,
we must exercise judgment and not strain our young horses by pulling them
haiid, but I see no more reason why u colt should do nothing until it is full
grown, than a boy, and every boy works from the time he is 12 or 14 years old.
A well grown colt can be used for light work from the time it is 30 mouths old
and made to pOT its keeping, and if good judgment is exercised it will be all the
better for it. One thing is mdispensable m training a colt, and that is that you
control your temper. The man who will get angry, and jerk and whip a colt,
is not nt to have charge of it, and need not expect to render it docile and
obedient

Eemarka. — As this gentleman says, every horse may not be as docile as his
was, even if trained the same; but the author fully believes that 9 out of every
10 would be equally docile under just such circumstances. But most positively
would not without this early training.

Bitting the Colt and Training to Harness.— In the warm days of
spring, when the colt is 1 year old, let the bitting process be commenced; and if
the colt has been handled from its birth, as above suggested, it will usually sub-
mit to the bitting process as quietly as he will to any other training. After put-
ting on the bitting fixtures, turn him loose in a safe yard, i. e., with no obstruc-
tions, as wagons, sheep racks, etc. , with which he might come in contact, allow-
ing him an hour or so to become familiar with the harness, being careful to
check him up but little the first time above what he carries his head naturally,
but checking higher and higher each day until the proper carriage of the head
is attained. I dislike an over-high carriage of the head in any horse. After a
day or two, a cord 12 to 15 feet in length may be tied to the bits and the colt
allowed or trained, if n6ed be, to exercise in a circle or around you, but never
carrying it so far as to tire or worry him, gently patting and petting him from
time to time to show that no harm is intended. This should be gone over again
and again through the summer and winter following, and when it is 2 years old
it may be harnessed and hitched beside its mother, if she be gentle and kind,
else beside an old, gentle horse, and driven quietly about, at first with only the
harness on, then to a light carriage, with never more than two therein, and
accustomed to driving until it becomes second nature to do as its companion
does, but never upon long and exhaustive journeys; but simply enough to
harden its flesh and aid its muscular development. And even from 3 until 4
years old a colt should be driven with exceeding care, neve^ over-loaded, as this
is the critical age of the colt, or its period of second dentition, and it can not,
therefore, masticate hard food, as it can after its teething is completed. Indeed,
all young horses should be used with care, and never put to steady exhaustive
work until they are 6 years old, after which, with this early care, they will
become stouter and increase in power and speed until 10 or even 12 years old.

666

DR. CHASE'S RECIPES.

whfle if put to the hardest work at 4 or 5, they will not improve beyond
8 or 9.

Weaning and Wintering Colts.— If the mare is allowed a few oats
while in pasture, wliicli is a very proptr thing to allow, the colt will soon learn
to eat with her, and as soon as this is obsei'ved, it should have a handful or two
daily, where the mother cannot get in to eat them from it; by which means you
increase its development and growth, and save the trouble of having to teach it
to eat them at time of weaning. And as cool nights approach, it is best to take
the mare to the stable over night, tying the colt near her; if a double stall, by
her side; but not to allow suckling, which will take away half, at least, of the
trouble of weaning without their knowing it; and if the mare will eat roots, give
such as beets, carrots, turnips, apples, pumpkins, etc., all properly cut into small
pieces to prevent choking; and some persons think all breeding mares should
be taught to eat roots to ensure a better condition of health. The colt will also
Boon learn to eat them, but should not be allowed so much as to produce loose-
ness of the bowels; enough, only, to aid digestion. Some persons allow their
colts to run with the dam till winter sets in; but it is not good for either the
colt or the mother, especially if she is again breeding. The colt should be
weaned, or shut off from the mother, about the end of the sixth month; but
should be well cared for the first winter — in fact, all winters; should have
either a warm stall, or at least a warm, dry place, with plenty of bedding, and
a good brushing every day, being very careful and kind about the legs, to
accustom it to after grooming; give a quart of good, sound oats daily, with
sweet, clean hay, and its little feed of roots, if you have them; but coarse cut
food is not proper for a colt, as it packs too closely for the easy digestion of
young animals. If the fall is particularly dry, when a colt is being weaned, a
few bits of carrots, beets, or turnips will more especially be called for as aids to
digestion, on account of the shriveled condition of the grass. With these aids
it will not miss the mother's milk near as much as it otherwise would; and if it
has already been accustomed to them, so much less trouble will now be exper-
ienced. If 3 or 4 colts can be shut oflf together in an adjoining field from the
dams, there will be still less trouble than with one alone.

Profit of Baising Colts. — A colt may be raised for about the same
cost as a cow; but, at three years old, is generally worth as much as three or
four cows. Not only must the right kind of mares be kept, and the right kind
of colts be raised, but the mother must have the proper care, as indicated under
the head of Brood-mares, Proper Care of, etc. She must also have ample stable
accommodations, when needed. And as the profit of raising good colts is so
large, as before remarked, and the demand for them is becoming so great, let
the farmer keep the mares, which are just as kind and good to work on the
farm as the geldings, and let the latter go to the town-people who care not to
engage in the breeding business.

Colts of Ordinary Training— To Cure of Halter-Pulilng.—
Colt' which have not been broken young to lead by the side of the mother, as
previously instructed, often annoy their trainer by pulling at the haltf For

LOMESTIC ANIMALS.

657

such, place a spring-pole, a pretty stiff one, on the opposite side of the manger
80 he dhall not see it; then pass the hclter-strap, or what is better, a rope halter,
that may pass through a hole in the partition or boards, put up ."'tr the purpose,
passing ta the pole, which shall give him at least 3 or 4 feet \&j, and he
will soon try his full strength upon it; but if properly done it vdll still hold
him, and he will finally walk up to the manger — " the captain's office " — and
consider his passage paid for Hfe on not a very large number of pulls either, if
it is skillfully arranged. I have seen this done effectually and satisfactorily by
taking the colt to the woods and trimming a sapling of such a size as to have
the right spring to it, then cut off the top at a proper height, bending down and
tying a long rope to the top and to the halter, then letting it up gently, when
tiiie contest would begin, but always with victory to the sapling, with only a few
trials, although it is believed to be best to have the sapling hidden from his
sight, yet he hardly suspects the sapling of being his opponent.

Colts, to Teach How to Back.— When a colt has been somewhat
accustomed to the harness, after our method of training and breaking, it will bo
well also to teach him how to back in the following manner: Having put on a
bridle, lead him to the top of rather sloping ground, not very steep, placing
the hind I'eet down the slope; then facing him, taking hold ,of the reins, close
to the bits, with a hand on each side, press him gently backward, at the same
time saying "Back, back," while you follow him, guiding him as he backs,
to keep him descending the hill or slope, and not allowing him to turn sideways,
stopping occasionjilly to caress him, but under no circumstances allow yotirself
to strike him, and he will very soon learn what is wanted of him and will will-
ingly do it at the word being spoken every time, if done with patience and gen-
tleness. After he has learned it fairly on the descending ground, do the same
upon the level, after which harness him to a light empty buggy or wagon and
do the same thing, first upon descending ground, then upon the level; and
finally, if upon a road where the ground is solid, you may get into the vehicle,
and with the reins gently pull upon him, always repeating the words, " Back,
back," until he perfectly understands what is desired of him, when he will da
it as readily as any other thing. It is only that horses do not know what i»
wanted of them, or that they are at first required to back greater loads than
they are able to do, that there is so much trouble in backing them. If the colt
is taught, the horse will know how to do it. And this plan is as applicable to
horses as it is to colts; but for horses which have not had the advantage of
training and breaking while a colt, as above indicated, it will require more time,
as well as more patience, and a greater amount of gentleness, to accomplish the
undertaking. Observe the three things above indicated and you will never fail:

I. To place the colt or the horse with his back down hill.

II. When harnessed, let it be only to a light empty wagon.
III. Always be perfectly kind and gentle, teaching him what you deS're him
to know. Take only one at first, and after he is learned, if you have a mate
for him, do the same with him; and finally, harness them together and carefully
do the same with the span. It will more than pay in the after usefulness of the
horses for all the labor and pains of teaching.* •

65<«

DR. CHASES RECIPES.

Srood Mares, Proper Care of, Before and at the Time of
Poaling. — The author is indebted to the " Veterinary " of the New York
j^nY aid a correspondent of tlie Michigan Fa.'mer for the following sencible
instructions as to the proper food and care of brood mares at this critical period
of their lives; and especially will it be found necessary to have an eye to th6
mother's couduct towards the foal or colt, if it is her first, as she may be kind
to it and she may not; still, watchful care is very important in all cases until the
colt is up and doing well. T*- j writers speak very much alike, as though one
had copied from the other, in parts at least, but which is the copyist I do not
know ; but as each is more full in some points than the other, I shall use
All important points without giving both in full, as that would only be a repeti-
tion, my credit being given jointly, as above. The combination is sensible and
•worthy of consideration. It Is as follows:

" The best feed for the brood mare is cornstalks or good timothy hay, with
from 4 to 6 qts. of ground oats and wheat bran (equal parts) each day. The
aground oats and wheat bran not only enable the dam to make all necessary
preparations to supply the coming foal with nourishment at the time when moat
needed, but it keeps her healthy and strong, and enables her to furnish the
growing foetus (colt in uterus) with the best kind of material to make the best
bone and muscle. The dam should also have moderate exercise, but it should
be regular. If she be used in a team, she should not be driven faster than a
walk, nor loaded too heavily, for in either case there is danger of injuring the
dam and ruining the foal. She should be housed or sheltered nights and in all
stormy weather. As foaling time approaches, she particularly needs the prac-
ticed eye of the careful and experienced breeder. For she should be watched
both day and night, as many a valuable colt has been lost that two minutes'
labor at the particular time would have saved. As soon as the colt is dropped,
the attendant should see that its head is free from the membrane or sac with
■which it is enveloped, as the colt will otherwise soon smother. The next thing
is to sever the umbilical cord about 5 inches from the foal and tie the end next
to the colt to prevent bleeding, etc. This, if possible, shotild be done before the
dam rises, as many a colt has been ruptured at the navel by the dam rising
before the string was severed. After the above has been promptly attended to,
leave the dam alone with the foal for half an hour and carefully watch her
Actions. Now, in case she seems disposed to injure, or in any way abuse the
foal, it should be taken away from her and covered with a blanket until dry.
&i the end of a few hours, the attendant with whom the mare is most familiar
should endeavor to assist the foal to suckle. If necessary the mare must be
placed under more or less restraint. The twitch, strapping up one foot, or the
•side line must be resorted to, while the assistant renders the necessary assistance
by holding the colt at the side and by putting the nose to the teat of the mare.
After the colt is able to draw its nourishment from the dam without the aid of
its attendant, little need be done but furnish a shed, if the weather be inclement,
and a liberal supply of good hay or stalks, and a peck of ground oats and bran
per day until there is a full growth of green, spring grass."

Remarks. — The author can see nothing to add to these instructions, except.

DOMESTIC ANIMALS.

should it ever occur that from storms, or from the mare's " coming In " out of
the ordinary season, siie should have a double stall or a barn floor, well bedded,
«ntirely to herself at such time, together with the same watchful care to avoid
accidents, that is abo\e recommended, with which no danger generally need be
apprehended.

How to Choose or Buy a Horse.— The foUoveing simple rules will
be found useful to all parties about to buy a horse:

I. Never take the seller's word; if dishonest he will be sure to cheat you;
if disposed to be fair, he may have been the dupe of another, and will deceive
you through representations which cannot be relied upon.

II. If you trust the horse's mouth for his age, observe well the rules given
below, for that purpose.

III. Never buy a horse while in motion; watch him while he stands at
rest, and you will discover his weak points. If sound he will stand squarely
on his limbs without moving any of them, the feet planted flat upon the ground,
with legs plump and naturally poised. If one foot is thrown forward with the
toe pointing to the ground and the heel raised; or if the foot is lifted from the
ground and the weight taken from it, disease of the navicular bone may be sus-
pected, or at least, tenderness, which is precursor of disease. If the foot is
thrown out, the toe raised and the heel brought down, the horse has suffered
from laminitis, founder or fever in the feet, or the back sinews have been
sorained, and he is of little future value. When the feet are all drawn together
beneath the horse, if there has been no dis. ase there is a misplacement of the
limits, at least, and a weak disposition of the muscles. If the horse stands with.
his feet spread out, or straddles with the hind legs, there is weakness of the
loins, and the kidneys are disordered.

IV. Never buy a horse with a bluish or milkish cast in the eyes. They
indicate a constitutional tendency to ophthalmia (soreness or weak eyes) moon
blindness, etc.

V. Never have anything to do with a horse who keeps his ears thrown
-back. It is an invariable indication of bad temper.

VI. If a horse's hind legs are scarred the fact denotes that he is a kicker.

VII. If the knees are blemished the horse is apt to stumble.

VIII. When the skin is rough and harsh, and does not move easily and
smoothly to the touch, the horse is a heavy eater, and his digestion is bad.

IX. Avoid a horse whose respiratory organs are at all impaired, If the
ear is placed at the side of the heart, and a whizzing sound is heard, it is an
indication of trouble. Let him go.

How to Judge the Age of a Horse. — The age of a horse, up to a
certain period, is generally determined by his teeth. There are no two opinions
alike on this point. But as almost ev^ry writer on this subject has some pet
tl" ory of his own, there are probably no two writers whose opinions agree as
to the exact manner of arriving at a horse's age after it has attained the age of
5 years. For the edification of our faders, we give from " Kendall's Treatise
on the Horse," the following conci rules, which will be found generally eor-
lect: <

660

DR. CHASE'S RECIPES.

. I. Eight to fourteen days after birth the first middle nippers of the set of
milk teeth are cut; four to six weeks afterward, the pair next to them, and
finally, after six or eight months, the last. All these milk teeth have a well
defined body, neck and shoulder farg, and on their front surface grooves— or
furrows, which disappear from the middle nippers at the end of one year; from
the next pair in two years, and from the incisive teeth (cutters) in three years,

II. At the age of two the nippers become loose and fall out, in their places
appear two permanent teeth, with deep, black cavities, and full, sharp edges.
At the age of three the neict pair fall out. At four years old the corner teeth
fall out. At five years old the horse has his permanent set of teeth.

III. The teeth grow in length as the horse advances in years, but at the
same time his teeth are worn away by use, about one-twelfth of an inch everv
year, so that the black cavities of the nippers below disappear in the sixth year
those of the next pair in the seventh year, and those of the corner teeth in the
eight year; also the outer corner teeth of the upper and lower jaws just meet
at eight years of age. At nine years old cups leave the two center nippers
above, and each of the two upper corner tcfjth have a little sharp protrusion at
the extreme outer corner. At the age of ten the cups disappear from the
adjoining teeth; at the age of eleven the cups disappear from the corner teeth
above, and are only indicated by brownish spots.

IV. The oval form becomes broader, and changes, from the twelfth to the
sixteenth year, more and more into a triangular form, and teeth lose, finally,
with the 20th year, all regularity. There is nothing remaining in the teeth that
can afterward clearly show the age of the horse or justify the most experienced
examiner in giving a positive opinion.

V. The tushes or canine teeth, conical in shape, with a sharp point and
curved, are cut between the thiiti and fourth year, their points become more
and more rounded, until the ninth year, and after that more and more dull in
the course of years, and lose, finally, all regular shape. Mares have frequently
no tusks, or only faintly indicated.

What Makes a Horse Shy, and How to Avoid it.— A correspon-
dent of the Michigan Farmer, says: "There never was a shjing horse that
was not near-sighted. Such horses do not see the object until getting right near
it. Nothing will break the horse of this habit unless the blinders are discarded
and an open head-stall used. Treat the horse kindly. Never whip him, but try
to coax him up to the object, that he may smell of it. One of the worst shy-
ers was broken by • leading, riding and driving in a meadow among stone,
stumps, boxes and buffalo robes in different positions every day, the horse being
led up to them and allowed to eat a few oats off of the object. Let any one
examine a well-behaved horse's eye and then a " shyer's " eye, and note the dif.
ference.

Managing and Shoeing Fractious Horses.— The following valu-
able information is from the Live Stock Journal: "A beautiful and high-spirited
horse would never allow a shoe to be put on his feet or any person to handle bis
f set In attempting to shoe such a horse, recently, he resisted all efforts,

DOMESTIC ANIMALS.

661

kicked aside everything but an anvil, and came near killing himself against
that, and finally was brought back to his stable unshod. This defect was just
on the tove of consigning him to the plow, where he might walk barefoot, when
an officer in our service, lately returned from Mexico, took a cord about the size
of a common bed-cord, put it in the mouth of the horse like a bit, and tied it
tightly on the animal's head, passing his left ear under the string, not painfully
tight, but tight enough to keep the ear down and the cord in place. This done,
he patted the horse gently on the side of the head and commanded him to follow,
and instantly the horse obeyed, perfectly subdued, and as gentle and obedient
as a dog, suffering his feet to be lifted with entire impunity, and acting in all
respects like an old stager. The gentleman who thus furnished this exceedingly
simple means of subduing a very dangc'" • ^ pi. jpensity, intimated that it Is
practiced m Mexico and South America in uie management of wild horses."

Vicious Horses, Efficient Method of Subduing.— A new and
very simple method of subduing or training vicious horses was recently exhib-
ited at West Philadelphia, Pa., where the manner in which the very wildest
horses were subdued so quickly, caused the Rean-doi that city, in making the fol-
lowing report, to call it "astonishing." It says: "The first trial was that of a
kickipg or ' bucking ' mare, which her owner said had allowed no rider on her
back for a jieriod of at least five years. She became tame in about as many
minutes, and allowed herself to be ridden about without a sign of her Tormer
wildness. The means by which the result was accomplished was by a piece of
light rope which was passed around the front of the jaw of the mare just above
the upper teeth, crossed in her mouth, thence secured back of her neck. It
was claimed that no horse will kick or jump when thus secured, and that the
horse, after receiving the treatment a few times, will abandon his vicious ways
forever.

"Method for Shoeing. — The method for shoeing was equally simple. It
consisted in connecting the animal's head and tail by means of a rope fastened
to the tail and then to the bit, and then drawn tightly enough to incline the
animal's head to one side. This, it is claimed, makes it absolutely impossible
for the horse to kick on the side of the rope. At the same exhibition a horse,
which for many years had to be bound on the ground to be shod, suffered the
hlacksmith to operate on him without attempting to kick, while secured in the
manner described."

Bemarks. — Much less trouble than the old Rarey plan; and the more simple
the plan the easier it is to use it If this ever fails, put under an ear, as they
do in Mexico.

White Feet in Horses or Spots on the Forehead— How to
Produce a Match. — Take a piece of Osnaburg (coarse linen cloth originally
made in Osnaburg, Germany) the size of the white on the corresponding foot;
spread it with warm pitch and apply it around the foot, tying it afterward to
keep it on in the right position; let it remain on three days, by which time it
will bring off the hair clean and make the skin a little tender; then take of
elixir of vitriol a small quantity, annoint the parts 3 or 3 times; or use a commoa

it Mi;

DR. CIIASE'S RECIPES.

weed called arse-smart, a small handful, bruise it, and add to it about a half
pint of water; use it ds a wash until the soreness is removed, when the hair
•will grow entirely white. — Cricket on the Hearth.

Remarks. — If this will do the work on the feet, of which I have not a
doubt, it will do the same upon the forehead, and in either case will do the
borse nc harm.

Kicking and Bunaway Horaos— How to Cure of the HauiU---
TTie Kicking. — If you have a horse which is accustomed to knocking out the
dash-board with his heels, wlien things do not work to please him, proceed as
follows: " Place around his neck a band like that used for riding with a mar-
tingale. Then take two light straps (made for the purpose) and buckle them to
the bits, on each side, and pass them through the neck-band, and also inside tlie
girth, and buckle them securely to each fetlock of the hind feet, taking care,
in the making, to have them ol the proper length. When a horse is rigged in
this manner, if he attempts to ■ kick up behind,' each effort will jerk his head
down in such a way as to astonish him, perhaps throw him over his head. He
■will make but a few attempts to kick when he finds his head thus tied to his
heels, and two or three lessons will cure him altogother."

Jfor the Runaway. — The method for the runaway is equally simple and
effectual: "First of all, fasten some thick pads upon your horse's knees, then
buckle a strap, about the size of a rein, ui)on each fetlock forward, and pass
the straps through the hame rings or some part of harness near the shoulder
on each side and lead the straps back to the driver's hand as he sits
in the buggy. He has thus four reins in hand. Start the animal without
fear; don't worry him with a strong pull upon the bit, but talk to him
friendly. When be attempts to run, he must, of course, bend his forward legs.
Now pull sharply one of the foot reins, and the elTcct will be to raise one of his
forward feet to his shoulder. He is a three-legged horse now, and when he has
gone on in that way a little distance drop the constrained foot and jerk up the
other. He can not run faster on three legs than you can ride, and when you
have tired him on both sides pretty thoroughly, or if he refuses to take Iiia
trot kindly and obey your voice and a moderate pull on the bit, you can raise
both his fore feet, drop him upon his knees, and let him make a few bounds in
that position. The animal will soon find that he can not run away; tliat lie
is completely in your power, and by soothing words you will also be able
to convince him that you are his friend. He will soon obey your commands,
and will be afraid to extend himself for a run. Within a week or two some
horses that were quite valuable animals in respect to everything but tlieir
bad habits of kicking and running in harness, were cured by methods
described above." — Boston Herald.

Remarks. — These plans, if maca^ed skillfully, must prove effectual and
satisfactory; and they ought to be generally known, f'^r there are many
horses given to one or both of these viciously evil habits.

Digestion of the Horse Compared with that of the V
Showing How Each Should be Fed. — The study of the physiology 6.
the horse, as compared with that of the ox and other animals, is calculated U>

DOMESTIC ANLVAL8.

669

give such a knowledge to stockmen and farmers, that shall enable them to feed
them in such manner as to obtain the strength needed at once by the digestion of
tlie more concentrated articles of food, us oats or other grain, whicli for vul*
purpose must be retained in the horse's stomach, wlulc the hay or other coarser
food may have passed on into the intestines. Tlie horse's stomach has a capo,
city, generally, of only about 18 qts., while that of the ox hat. about 153^^ time*
OS much, or about 250 qts. But tlie intestines are somewhat reversed, the horso
having a capacity of 190 qts., or tliereabouts, while the ox has only 100. AnJ^
ag^In, the ox has the advantage, of a gall bladder for the retention and continu-
ous distribution of bile during the digestive process, while the horse has nonc^
and depends upon the saliva being properly mixed with his footl by slower mas-
tication, the bile flowing into the intestines at once, as it is .secreted, "Thi»
constniction," says Colvin, " of the digestive apparatus indicates that the horsa-
was formed to eat slowly and to digest continuously the more bulky andi
innutritions food." Then, when fed on hay, it passes very rapidly through thOf
stomach into the intestine. The horse can eat but about 5 lbs. of hay in aa
hour, which is charged, during mastication, with four times its weight of .saliva.
Now, the stomach, to digest it well, will contain but about 10 qts., and when
the animal eats J^ of his daily ration, or 7 lbs., in IJ^ hours, at least, 2 storanch-
fuls of hay and saliva, one of which must have passed on into the intestines.
And, as observation has shown that food is passed into tlie intestines in the
order in which it is received (first come, first served), we find that if we feed a
horse 6 qts. of oats, it, with the saliva and swelling of the grain by mastica-
tion (chewing), will just fill his stomach; and then, of course, if, as soon as ho
finishes his oats, we feed him his ration of hay, he will eat sufficient in % of an
hour to force the oats entirely out of the stomach into the intestines,
while but slightly digested. Then as it is more particularly the office or func-
tion — duty or natural work — of the stomach to digest tlie nitrogenous parts of
the food — as oats or other grain — while it is believed the duty of the intes-
tines is to digest the less nitrogeneous and more bulky parts of the food, as hay,
etc., by the continuous pouring upon it of the bile, as above indicated (the prob-
able reason why a horse has no gall bladder), and as oats contain four or five
times as much nitrogen or nourishment as the same bulk of hay, it stands to
reason that the stomach must either secrete the gastric juice five times faster
than usual, which is impossible, else it must retain the oats sufliciently long for
digestion, or otherwise very much of their strength-giving properties are lost.
Therefore, this knowledge says to the horseman, if you are going to feed hay,,
give it first and let the oats be given last, so that they drive the hay into the
intestines, while they remain in the stomach for a more full and complete diges-
tion. With the large stomach capacity, and the reserve of bile in the gall-blad-
der to be poured out, as required with the ox, it matters not so much as to
which class of food may be first given; still, I tliink there will be less colic and
gaseous disturbances in either case when the hay is fed first, if it is to be given
at all, especially at the mid-day meal. But, as the ox is a ruminating animal
(chews over again), he ought to be fed differently from the horse; having a
large stomach capacity, as above explained, he needs coarse food to fill it; henca

664

DJi. CUA8E'8 BEClPSa.

If working oxen are to be fed meal of any kind, at noon, let It be mixed with
cut bay, or other coarse food, and he will bo much more strengthened and
refreslicd for his afternoon work than if fed meal alone; and, as mentioned for
the horse, let two hours bo given tliem to eat, and ruminate, or re-chew, their
food, by which means they obtain their strength for tlie balance of the day's
work. Then, again, as the ox docs not sweat like the horse, he cannot stand
the mid-day heat as well as the horse can — a double reason for this rest at noon.
{See also How Long the Ilorae Ought to Work.]

Cribbing of Horses, What It Is and How to Cure It.— The
subject of cribbing is such a distressing thing to see a horse continue ly doing
when hitched to anything upon which he can press his teeth; and w i 'i must
be more distressing to the horse, to be compelled, either from necessity or li-.bit,
to do it; and, as it is a subject which I never heard anyone give a plausible
reason as to why horses get into the habit of it, and as I never saw anything
printed upon the subject which appeared to throw any light upon tliis mystery,
until Dr. Tuttle, of Clinton, Mich., Feb. 28, 1880, sent a communication to the
Post and Tribune, of Detroit, which seems to give such a rational explanation
as to its cause, and also a rational treatment, or cure, for it, I have felt con-
strained to give his ideas, although I shall feel compelled to condense his letter
considerably; yet, I will give that which will enable anyone to avoid the diffi-
culty with colts, and to treat horses upon his rational plan, that have b. ome
diseased, as he claims, which has addicted them to this terribly distressing
habit. I Lm aware that most people claim it to be wind sucking, and hence
call them wind suckers, but it never seemed to me to be the fact; and Dr.
Tuttle's idea that it is to get wind out of the stomach rather than to suck it in,
as you will see below, I fully agree with, and believe his theory to be tlie cor-
rect one, hence I give it the more cheerfully. In answer to "What is Crib-
bing? " he says: " Belch of wind from the stomach. Tliis is absolutely true in
the first stage of every case." He admits the possibility "that horses which
have followed the habit for years, may suck in and swallow wind, though I
doubt it," he continues, " for by carefully watching 'an old stager' go through
the motions of cribbing, you will observe that the shape of the neck, along the
line of the gullet, indicates something coming up out of the stomach, but
which is swallowed back again. As to its cause, he claims it to be indigestion
— dyspepsia, which in man, by fermentation, or souring of the food, produces
gas, and therefore belching of wind, as it is called — does the same with the
colt, for he claims that it generally begins with the colt and the crib!)ing, at
first, so far relieves the distress fiom the distention of the stomach, tlie liabit is
formed, and he ever afterwardi' follows it; unless the cause, indigestion, is
cured. As to the cause of the iudigestion, he thinks that it arises mostly with
fall colts, which have been too early put upon dry feed, gi'ain, etc. , which it
was not properly able to masticate, or chew 8ufl.'ciently fine to make it digesti-
ble, 'for remember," he says, 'if you please, that a colt doesn't have a full
colt mouth (full set of milk teeth) uatil 2 years '->''i ; so don't feed them on dry,
hard, old corn, to 'keep 'em thriving,' any more than you would feed a 3
months' old babe on corned beef and boiled cabbage and expect it to thrive."

DOMESTIC ANIMALS.

eor<

The Ittst would bo as senflible a thing to do as tho first. Raising spring colts is
his remedy, so as to avoid putting them so quickly upon other feed than grass- •
mode milk, with grass to eat, if they want it, and warm weather in which to grow
und develop. Then when winter comes, if grain seems necessary, give boiled
onts, or oatmeal in limited quantities, Just enough to keep tho colt growing, and
in condition. Early cut hay, a warm shed for stormy wcatlier; feed regularly,
water regularly before feeding, never after," etc. If iiftcT tho foregoing care,
signs of dyspepsia and cribbing appear, he claims there is «">mething wrong ia
the diet, or handling, which must ha corrected, and hot brau ashes must be
given, and continued, to keep the bowels continuously tree, never allowing tho
movements to Ixj hard and diillcult. And the further treatment to bo the fol-
lowing, as for horses, in proportion to tho age. To cure the disease when
developed, " Bear in mind," he says, "you are treating dyspepsia, not cribbing,
for the latter is only a symptom, a result of the former, and the treatment must
be thorough and persistent " (continued). The following is his treatment for a
horse of five years or older:

I. Tinct. of n»ix vomica, 20 drops, in a swallow of water, before each
feed, continued for months, if need be. " The effect of a small dose is all you
need." It may be given by putting into a small bottle with a long neck and
with about a gill of water, and given by putting into the mouth, as a drench, or
by putting into a small amount of water in a bucket and drank before giving
his full drink before the feeding.

II. Condition Powder. — A heaping dessert-spoonful (small-sized table-spoon)
of the following tonic powder (condition powder), thoroughly mixed with the
feed at every meal: Powdered gentian, powdered Peruvian bark (always get
the best red, unground Peruvian bark, and have the druggist grind or powder
it fine), of each, 1 lb., and powdered Jamaica g' 'ger root, ^ lb., mixed thor-
oughly. [And the author would say, keep it in a closely-covf.red tin Iwx.]

III. Graduated Dose According to Age. — He has graduated the dose to the
age, as follows: For a horse 5 years or older, full dose, as above (20 drops); 4
years old, % (17 or 18 drops); 3 years old, J^ (15 drops); 2 years old, }4 (1^
drops); yearlings, 3^ (6 or 7 drops); sucking colts, J^ to J (2 to 8 drops,
according to the robustness of the colt). That in parenthesis is the author's,
and will save every one the trouble of calculating at each time of giving the
medicine. I will give Dr. Tuttle's closing paragraph in full. He says:

" In closing, I would say I am not a horse doctor, nor do I wish to be, but
a regular physician of nine j'cars' experience; that in the first years of my prac-
tice, by liard, irregular work and unwise handling, I made a cribber of one of
the finest horses ever owned in Michigan or driven by any man. Since then I
have tried to study carefully and scientifically his very intelligent efforts to
obtain relief, and likewise the effects of treatment, hygienic and therapeutic (i.
e., care as to proper feed and medicine). And with my knowledge of disease
and remedies in man I have, by analogy and evnerience, arrived at the above
conclusions, which I give to the public, hoping assist horse-loving men to a
better understanding of a hitherto unscientifically-treated di.sease. which is dis-
tressing to both horse and owner. And I am confident that if this advice ia
carefully followed it will be found to result in cures far beyond that ever pro-
duced by the choke-strap, to say nothing of the peace of mind which "follows the

DR CHASE'S RECIPES.

humane treatment adopted for the relief of a distressing disease of the mucb
abused, unappreciated, though intelligent horse."

Remwrka. — That but very few old horses which have long been in the habit
of cribbing will be cured, is not probable, even with this treatment, which the
author believes is most excellent; but that it will cure many colts of the dys-
peptic tendency, and consequently prevent the establishment of the habit he as-
fully believes, if done with care and persevered in, as Dr. Tuttle above
describes, for months, or as long an needed; for his plan is in accordance with
the principles of treating persons, which is reliable. And wh ' is good for a
man is good for a horse.

1. Big Head or Big Jaw of Horses— Preventive and Curativa
Treatment. — Big head or big jaw proper is an enlargement and often a dis-
eased and ulcerated condition of the bones, and treatment, unless taken early
in the disease, seldom does much good ; but for swellings of any of the fleshy
paits proper treatment will cure, and may, if taken in time, prevent the bon&
difllculty.

I. Then as soon as swelling of any fleshy part of the head appears apply
the following volatile liniment freely: Olive oil, 8 ozs. ; hartshorn, 4 ozs. ; mix^
and shake when used. It is very stimulating and valuable for man or beast.
Keep it well corked.

II. Apply a bran poultice, re-applying as long as necessary, always apply-
ing the liniment at each dressing.

III. If the difficulty has long existed, and there is considerable constitu-
tional disturbance, as swellings or lumps in other parts, apply some good blia-
tering liniment under the belly, well forward, to establish and maintain a run*
ning sore as long as the swellings or lumps continue, giving, also, one of the
alterative condition powders daily in his feed, with such other treatment and
care in his diet or feed as may be necessary to re-establish good general healtli.

rV. The Eyes. — The eyes in this disease, as well as other parts of the body,
ofteii become sore or swollen, or both. In such cases, make and use the
following:

Cooling Eye Water for Big Head, Swellings, Sprains, etc.—
Take a quart bottle and put into it pulverized, purified nitei, J^ lb. ; and soft
water, J^ pt.; and shake till dissolved; then fill with more soft water and cork
for use. For the eye, dilute a little of this mixture with three times as nnich
water, and wash the eyes two or three times dailj'. For swellings, sprains, etc.,
apply it as often, full strength.

V. For Weak Eyes, shown by their watering more or less freely apply the
following:

Eye Water. — Acetate of lead, sulphate of zinc, and laudanum, each,
J^ oz. ; soft water, 1 pt. If the eye is very weak, reduce some of this with an
equal amount of water, and apply as the mixture above. A tea-spoonful of this
put into a I >•'<. vial and filled with soft water, will be an excellent remedy for
aore or weak eyes of persons. Either of these arc as good for cattle as for horses.

DOMESTIC ANIMALS.

2. Big Jaw in Horses and Cattle, and Its Bomedy.— The

Jjive Stock Journal Bpe&kB of this disease as follows: "This is more properly
called 'dilation of the jaw bones.' In horses it is sometimes called ' big head ;*
It is a bony timior, ia which the interior of the bone is absorbed, sometimes,
leaving a mere shell of bone divided into cells containing purulent or thick
matter. This is supposed to be caused by a deficiency of phosphate of lime ia
food, rendering the bones deficient in this most important element, and the fol-
lowing prescription is often given with good result:

" Phosphate Powder. — Phosphate of lime, 6 ozs. ; powdered golden seal, 2
czs. ; powdered sassafrass, 3 ozs. ; powdered ginger, 2 ozs. ; oatmeal, 4 lbs. ; mix.
This will be divided into 16 parts, one given in the food every night.

" This will have a tendency to restore the missing elements in the bone.
And the general diet should be food rich in phosphates. You may get your
phosphate of lime by boiling beef bones in lye of wood ashes, and after it ia
reduced fine, wash with water and give a small quantity daily in food. The
first thing to do surgically is to open it and let out any matter that it containat
Having removed the matter, inject the cavity with weak pyroligneous acid or
weak carbolic acid. This will cleanse it and render healing possible."

Bemarks.—l shou.-l prefer the pyroligneous acid to the carbolic, and 1 part
of the acid to 3 of soft water would be weak enough to use at first; and after-
wards 1 to 2, or even equal parts, to speed its healing. Both of these acids are
disinfectant, *. «., remove bad smells, as well as cleanse and heal, when used of
proper strengths as above.

3. Big Head in a Colt, and the Remedy— "L, P. J.," of Ben-
zonia, Benzie county, Michigan, May 27, 1880, wrote to the Post and Tribune,
of Detroit, as to the condition of his colt, as follows:

"What ails the colt? In December I discovered a small lump or bunch
coming on the left side of the face of my colt half way between the eye and the
nostril. This grew larger until about the size of a man's fist. I then opened it
with a knife. I had beep using Centaur liniment and iodine and it had softened
a little, but when opened it did not discharge and bled but little. I had also
used beef brine. Almost immediately another bunch began to grow below this
or back of it, and now the side of the face is badly swollen and the colt is fall-
ing away in flesh. He is 3 years old this spring."

To tnis their veterinarian, H. W. Doney, of Jackson, who had this depart-
ment in charge, made the following answer:

"Big head. The disease is located on a line between the ej'e and the nos-
tril Its first appearance is a small lump on the side of the head, wliirli con-
tinues to enlarge until the whole side of tlie face becomes swollen. It ison both
sides sometimes. If your colt is very valual)le, it will pay you to try a cure; if
not, get what you can for it and do not bother with it.

" Eemedy, — Take white arsenic the size of a common field pea, or 6 or 8
grs. ; wrap it in fine paper as close as possible, make an incision in the skin over
tlie hard tumor, insert the arsenic, or the paper containing it; take one stitch,
tie the ends in a hard knot, bleed the horse, and turn him out. In a short time
the horse will swell, and this will continue until the effects of the arsenic are
exhausted. In a short time the effects of the arsenic will be seen. A circular
piece of skin and the porous bone of tlie face will begin to slough off. In the
course of time the diseased portion will drop out, leaving a healthy sore, which

668

DR. CHASE'S RECIPES,

may be healed by an ointment ivade of elder and bittersweet fried In lard, with
1 oz. of turpentine."

Remarks. — A good-sized handful of each of these herbs to J^ lb. of lard
and the 1 oz. of turpentine put in when taken from the fire, would be about
the right proportion, and it will make a very healing ointment for any sore
whatever. I now leave every one to adopt the plan of treatment in their stock,
horses or cattle, here given, according to their condition, each judging for him-
self which plan or medicines will be the best to meet their respective cases,
being careful to look well to the general health in every case. In connection
with the arsenic treatment, given in this receipt, I should also use the Phosphate
Powder, in the next above, as it is both alterative and tonic.

1. Bots in Horses, A New Bemedy Worth its weight in
Gold. — ^The department of agriculture publishes the following experiments,
which a gentleman from Georgia tried and found effective in dispelling serious
trouble in horses. He says: " About 30 years ago a friend lost, by bots, a
very fine horse. He took from the stomach of the dead horse about a gill of
bots and brought them to my oflBce to experiment upon. He made prepara-
tions of everj' remedy he heard of, and put some of them into each. Most had
no effect, a few eflfected them slightly, but sage tea, more than anything else;
that killed them in fifteen hours.

He concluded that he would kill them by putting them into nitric acid, but
it had no more effect on them than water; the third day they were as lively as
when put in. A bunch of tansy was growing by my oiBce. He took a hand-
ful of that, bruised it, added a little water, squeezed out the juice and put some
bots into it. They were dead in one minute! Since then I have had it given to
every horse. I have never known it to fail of giving entire relief. My friend
had another horse affected with the bots, cured by this remedy. — Grange Visitor.
Springfield, O., Nov. 1875.

Remarks. — I have had no opportunity of testing this, but I give it, believing
it is reliable. Is it not possible that it was because tansy would kill worms,
*hat tansy bitters were once so common and popular? I believe it was.

Drenching a horse with sweetened milk following it, half hour later, with
strong sage tea then working it off with currier's oil, has been, heretofore, con-
sidered the best known remedy for bots; but it is probable that a strong tea of
tansy may be found a much better remedy than the sage, used similarly, 1 pt
each, in the order above named, a half hour apart, only.

Tansy Tea for Bots.— There is undoubtedly more in the virtues of tansy
for bots, than appears upon the face of it; for the following item has been more
recently going the rounds of the papers: " Tansy tea is said to be a sure rem-
edy for bots in horses. Experiments tried upon bots show that while they resist
the action of almost every other substance, they are quickly killed by tansy.
It is an easy matter to test it, by those who keep horses, when some of the bots
Have been passed, by putting them into some of the extracted juice of the tansy
leaves.

Bots, their Manner of Production and How to Avoid them.
»-It will not be amiss to state here, that bots do not, as many suppose, breed in

DOMESTIC ANIMALS.

660

the stomach of the horse, but simply grow there from the egg which is depos-
ited on the flanks and legs by the bot-fly, in their season, which is from July
to October, during which time if an oiled rag is kept in the stables, and used
upon the legs and sides of horses, as regularly as they are fed, with much rub-
bing, also with straw, which takes the nits off better than a brush; these nits or
eggs will be mostly rubbed ofl', and consequently the horse will get but few, if
any, into his mouth by licking or biting these parts, to be swallowed into the
stomach, in which, if they reach it in this way, and this is the only way they
do, or can reach it, the hot will be produced, and fully grown by spring, at
which time also, they begin to let go their hold on the stomach. They haiig to
the stomach by little hooks upon their feet, and are carried on by the food
passed off; attid again develop, as the butterfly is produced from a grub, as it
were, another gad-fly; and so on from year to year.

Be careful, then, to use the oiled rag freely, and scrape off, if need be, as
many as possible of these nits, or bot seeds, every day, as they are deposited,
and you will have but little trouble with hots; and in fact bots never make
trouble, except there be indigestion or other disease, which first disturbs them.

During the fly season, also, if not at all times, the hair on the back part of
the legs should be kept closely trimmed, as the rubbing off is easier upon short
hair than that which is long and loose; and the shorter the hair the less deposits
upon it can be made.

1. OOLIC, OR BOTS, IN HORSES— To Cure.— A friend of
mine near Ann Arbor, makes the following his dependence. He says: Steep 1
doz. good sized red peppers in 1 qt. of water; strain and give the whole, while
warm. Work off, in an hour, with 1 pt. of currier's oil.

Bemarka. — He said it can be depended upon — neither colic nor bots can
stand before it, and it will not hurt the horse nor cattle either. This gentleman
assured me he had used it, and knew its exceeding value, but did not wish to
have his name connected with it — contrary to the desire of most people. I
have every confidence in It, for I knew him well — being a very quiet and diffi-
dent, or bashful man; and brace I promised him not to publish his name.
Red or cayenne pepper is the purest stimulant we have, and hence I have not
a doubt it will do as he assured me it would. As it will warm up the stomach
to do its work, and prevent the further accumulation of gas, or wind, from the
indigestion, and thus cure colic and give bots a legal notice to vacate the prem-
ises.

2 . Colic in Horses— Its Cause and What is Needed to Cure It.

As colic is caused by the indigestion of the food, i sour or gaseous stomach, as
we say of persons, all that is needed to cure it is something to correct the acid-
ity and to warm up the stomach, so that the digestion can proceed again; but
as the indigestion and consequent acidity may have progressed so far it cannot
be corrected, making it necessary to give an active cathartic to hasten the fer-
menting food out of the system, it is well at first to give a full table-spoonful
of saleratus dissolved in warm water, % P*- : t^i^n, if you are where the pepper
• tea can be steeped at once, give it; but 'tis well to have something of an ano-
. dyne nature to help allay the pain, as well as to stimulate, which can be kept in

<70

DR CEASE'S BEOIPEa,

the stable, always ready for iise, like the following: Landanum. sulphuric ether,
•chloroform, tinct. of cayenne pepper and ess. of peppermint, each, 1 oz. : tinct.
of belladonna, }4 oz. Mix. Dose— For a full-sized horse, give 1 table-spoon-
ful in warm water, J^ pt., and repeat in 80 minutes, if not before relieved; or,
put the pepper to steeping at once on giving the first dose of this, and If not
xelieved in 30 minutes give the pepper tea, as in No. 1, above, instead of repeat-
ing this, would be preferable. But, if no peppers are at hand, repeat this as
above without fear of injury. For I know that a dozen drops of chloroform
in a spoonful of water has relieved gaseous dyspepsia of persons, while this
■mixture has several other things in it making it more reliable in colic of horses
And would be good for persons in doses of % tea-spoonful, repeated once or
twice only, if not relieved in the J^'hour.

n. In the meantime, if there is great distention of the bowels by gas,
which Is almost always the case In colic, do not overlook the importance of
giving, or having given, the table-spoonful of saleratus dissolved in water, ^
pt., to stop the fermentation of the food, which causes this gaseous condition;
■and also to have got ready a physic containing yiio% oz. of aloes dissolved in
^ pt. of water, in which you have put another table-spoonful of saleratus to
make it dissolve, so it shall be quicker in its operation to carry off this ferment-
ing food.

III. If very great pain still exists, or does exist at any time, even as
jmuch as 2 ozs of laudanum has been given, so also has 3 ozs. of ess. of pepper-
ment, or 1 oz. of sulphuric ether, or % oz. of chloroform, or 14. oz. of harts-
horn, in % pt. or 1 pt. of warm water, has and may be given; the laudanum
to stop the pain, the others more to stop the fermentation, and consequent dis-
tention of the stomach and bowels by the gas. Sometimes this gas is aided to
pass off by the rectum by giving warm water injections, turning the horse's
head down hill and pumping in freely all the bowels will retain, even if it is a
bucketful will do no harm, but by its wetting and softening influence aids the
escape of gas and also the quicker action of the physic, if one has been given.
If the gas is once started freely by the rectum consider your horse safe.

IV. But, lastly, in no case allow the cruel custom of taking the horse out
and running him, nor even trotting him, nor " rub his belly with a chestnut
rail," nor the wicked and cruel custom of laying him on his side and getting a
big heavy man with coai-se boots to walk back and forth upon him. Some of
the mixtures to relieve pain and stop the accumulation of the gas, then physic,
and injections, if needed, to start the gas off, must be the main dependence.
And, I will only add, if you now allow your horses to die with colic it is not
the author's fault, but will be chargeable to yourselves by neglecting to have a
supply on hand of what is liable to be needed any day. ^i , ,'

Corns, or Shoe Boil of Horses' Feet, Explanation of and Bem-
edy. — Corns, also called shoe boils, are generally the result of |)ad shoeing,
.». e., allowing the heel of the shoe to rest too far in, upon the sole of the horse's
foot. They should nave their bearing upon the shell, or solid, outer part of
the hoof; then there will be but few corns. But when they exist, the soft and
4istiased part of the sole must be cut away, to allow the application of the fol-

D0MB8T10 ANIMALS.

671

lowing remedy: Sulphuric acid, 1 oz.; nltro-muriatlc acid, ^oz.; corroolve sub*
limate, 1 dr. Dirbctions— Add, little by little, of one acid to the other, in an
«arthen bowl, in the open air, to avoid breathing the fumes arising from them
in mixing. Mash the corrosive sublimate finely and add it to the acids. Then,
having pared and trimmed down to the sore, apply the remedy with a swab, or
pledget of lint and bind on till the corrosion or destruction of the hoof ia
stopped ; then apply a soft healing ointment.

Bemarks. — This is from my old friend Wallington, a farrier of long prac-
tice, which ought to be an assurance of its value; but knowing the nature of
the preparation, I can assure anyone it will be found just the thing desired. Do
not get it or either of the acids on hands or clothing.

COITDITION POWDEBS-Tonlc and Purifying to the Blood.

—Sulphur, 6 ozs. ; gentian root, sassafras, bark of the root, elecampane root,
ginger root, saltpeter and rosin, each 2 ozs.; digitalis leaves, buchu leaves,
blood root, skunk cabbage root, cream of tartar, epsom salts, black antimony,
fenugreek seed, and rust, or carbonate of iron, each 1 oz. Directions— Pul-
verize finely, mix thoroughly, and keep in air-tight boxes. Dose— give 1 table-
spoonful in feed, as below.

Bemarks. — In spring and fall use with all stock, as well as horses, 1 table*
spoonful daily, in a bran-mash, until you see its beneficial action, or for 2 weeks;
but in case of a horse, cow or ox, being in bad health, at any time of year, the
same dose twice daily, in a bran-mash, may be given for a couple of weeks, or
until the desired result— good health — is obtained. Some horses will not, how-
ever, eat bran-mashes, then stir it in wetted oats. This is especially valuable
in all the chronic diseases, as mange, distemper, grease-heel, big-head, big-leg,
poll evil, fistulas, yellow water, etc. It will show its beneficial effects very
<[uickly.

2. Condition Powder, Relaxing, for Use in Scratches,
Grease Heel, etc. — The following was published in the Post and Tribune,
by H. W. Doney, of Jackson, Mich., in answer to an inquiry of "J. W.," of
Paw Paw, for a condition powder to cleanse the blood, in spring, adding, " I
have got 1 horse tliat has had scratches most of the time for 3 years, and I have
doctored her most of the time." Mr. Doney, in answering, says:

I. " You have a number of them already given, but here is one for the
special purpose: Mandrake, aloes, epsom salts, gentian, blood root, skunk cab-
bage, gum myrrh, golden seal, stillingia, each 2 ozs. : sulphur, licorice root,
gfnger root and coriander seeds, each 4 ozs. ; nitre and lobelia, each 3 ozs. ; cam-
phor gum and copperas, each 1 oz. Powder and mix thoroughly. Dose — One-
half ounce (about 1 table-spoonful) once a day, in feed or drench. To aid the
operation and produce better results, give 1 pt. of sassafras tea (daily). If fever
is present, give 15 drops of aconite (tinct. or fl. ex.), once a day. If paraly-
sis in any form exists, give 15 drops of belladonna (tinct. or fl. oz.) once a day;
or if nerve power is lacking, give 15 drops nux vomica (tinct. or fl. ex.),
once a day." [These last medicines are poisonous, if used too much, or too
often.]

672

DR CHASE'S RECIPES.

n, P7iy»ic, or Purge. — Mr. Doney continues: " Give a good purge made
of fluid extract of mandrake, blood root, liquorice, each 1 oz. Dose, 1 dr.
Adding to each dose 1 oz. of aloes and 2 ozs. of epsom salts until the bowcl»
respond freely; then lessen the dose.

"II. Wash.— OnQ oz. of white vitriol, 1 oz. of alum, 1 oz. gum catechu,!
qt. of oak bark solution, 1 oz. turpentine. Mix and use as a wash twice a day.
Take the water in which you boil potatoes, 1 qt. Wash the limb with it before
using the other. If it will not cleanse the limb thoroughly use oat meal soap.
Rub the limb until the sore looks a bright pink, and the surrounding portions
of the leg white. Keep the stable well cleaned. Use a brush on the leg often."

8. Condition Powder for a Stallion.— White rosin and madder,
each, -1 ozs. ; black antimony gentian root, fenugreek seed, sulphur and gin-
ger root, each, 3 ozs. ; anise seed, 2 ozs. ; Spanish flies, 1 oz. All made very
fine and intimately mixed. Dose— A table-spoonful, a little rounding, in the
morning's feed, as he begins to drag toward the last of the season. This is from
Kobt. Hudson, Winfleld, Kansas. No one need fear to use it. And without
the Spanish flies, it is a good alterative and tonic powder for any other horse.

Distemper in Colts — Treatment.— Distemper in a colt has about 3
weeks to nm its course; all the medicine required is a light dose of Epsom salts,
say 4 to 6 ozs., and good nursing. Give warm bran mashes, linseed or oatmeal
gruel; keep the animal warm, and rub the legs with cloths dipped in hot water;
a table-spoonful of mustard in the water would be beneficial if the legs seem to
be weak and numb, or cold. — N. T. Times.

Epizootic, the Most Successful Treatment.— Wm. Home, a vet-
erinary, in the Country Gentleman, says: "In the treatment of the epizootic in
horses, in 1872, no treatment in my own practice was so effectual, and none
brought speedier or more permanent relief than a powerful stimulant applied to
the throat outside, and tincture of lobelia, 1 oz. ; gelsemium, ^ oz. Mix and
place on the roots of the tongue, 80 to 40 drops, 8 times a day. Plenty of
pure air and general warmth, and comfort, make good nursing; not too much
pampering and medication.

Betnarks. — The Sweeny Cure, which is a powerful liniment, and without
the alcohol, will be as powerful a stimulant as anyone will need in these cases. It
is not necessary to blister, however, if it is likely to do that; rub over with
sweet oil to prevent the blistering. Or, if made without the cantharides, it will
not blister. The lobelia helps the cough, and the gelsemium keeps down the
fever by lessening the pulse. This is claimed to be a bad disease; then use the
condition powder No. 1, in connection with the other treatment.

Galled Shoulders and Saddle Galls, To Prevent and Cure.—
I. To prevent uhoulder galls for horses easily galled, have a collar shield of
firm, smooth-surfaced leather, upon which the collar will move or slip easily,
and thus not abrade or chafe off the surface hair, skin, etc.; and have the sad-
dle lined with hard, smooth-surfaced leather— rawhide is best— like the militaiy
saddle, but never have one lined with »ny woolen stuff.

DOMESTIC ANIMALS.

678

II. 2'o Cure. — Wash with soap suds, and apply the follov'np Rolution:
Copperas, 1 dr., and blue vitrol, ^ dr., in water, 1 pt., which will reduce
inflammation, harden the surface, and aid the growth of new skin, if broken.
Never put on the saddle nor the harness while the place is wet from the
application.

Grease Heel.— [See Scratches, Grease, etc.]

Heaves or " Windbroken,"— Necessary Caution in Feeding,
and Cure for Many.—" Heaves and windbroken are one and the same dis-
ease, the first being used to designate its mildest form; and the latter when it
reaches its severest stages. It is in reality a kind of asthma caused by over-
feeding on clover hay, chaflf, and other coarse, bulky and dusty fodder. The
disease is seldom known where horses are pastured all the year, and clover in
some of its species does not enter into the hay crop. If the horse has not had
the heaves so long as to be wholly beyond help, try feeding on corn stalks, cut
moist hay, with canots, beets, turnips, potatoes, and other well known nutri-
tious roots. Keep the bowels open by laxative medicines, and for a tonic give
arsenic in 3 gr. doses for 2 or 3 weeks. Give the animal no dry hay, except a
little handful at night; and if you have good, well cured com stalks, these will
suffice, with plenty of roots and cut hay (wet), wilh grain 3 times a day." —
New York Sun.

Remarks. — There are some veterinarians who claim that the air cells, or
some of them, are raptured; when this is actually the case, there is probably no
cure; but before this has occurred, it has been claimed by M, Hew, a French
veterinarian, I think, that 15 grs. of arsenic, daily, for 2 or 3 weeks, as McClure
and Harvey, in their work on the horse, inform us, " with green food or straw,
and in some cases bleeding, was perfectly successful," in ten reported cpops. Itt
one it returned after 3 months, which "speedily yielded to a repetition of the-
same treatment." The way to give it would be to sprinkle it in fine powder om
a few thoroughly chopped roots, 5 grs., morning, noon and night. There
would be no danger in its use, stopping at the end of 2 or 3 weeks, or when the
difficulty has been fairly overcome.

INFLAMMATION OF THE BLADDER— Cause, Symptom*
and Treatment. — CavM. — A correspondent of the Blade, of Watertown,,
N. Y., says: " It is often caused by the abuse of diuretics, and the frequent use
of rosin, with the idea that it Aoosens the skin and improves the appetite, too
often results in this trouble.

Symptoms. — " The symptoms are the passage of the urine in small quanti-
ties, and frequently, with evident pain. The animal turns and looks at the
flank; the hind legs are restless, and the tail is switched about violently, but
chiefly downward. The horse moves stiffly, and with a straddling gait of the
hind legs.

Treatment. — " No diuretics should be given, but soft, mucilaginous food,
such as linseed (flaxseed) and oats boiled (% pt. to 1 pt. would be enough to
twil in a feed of oats), and given with cut hay and slippery elm bark tea. This-
wiU reliere the organ better than medicines. After the inflammation has sub-

674

DR. CHASE'S RECIPES.

sided and the symptoms have been relieved, 1 dr. of chlorate of potash may be
given daily for 2 weeks in the food, which should be continued as before for a
few days."

Remarks. — The author would prefer the use of acetate of potash, rather
than the chlorate, in like amount. The chlorate can be powdered and put in
the feed; 1 oz. of acetate would have to be put in a bottle with 8 table-spoonfula
of water, as it softens very quickly in the air; then 1 table-spoonful contains
1 dr. Put it in the food or drink, as you choose.

Iiiniments, Oils, Salves, etc., for Horses.— I. California Liniment.
— "Opodeldoc, spirits of turpentine, oil of origanum and black oil, each, Sozs.;
gum camphor and red pepper, each, % oz. ; aqua ammonia, 1 oz. ; best alcohol.
1 qt. Mix and keep well corked. Good in all acute pain, rheumatism, sprains,
and iwellings in man or beast."

Timarks. — This, with the Black Oil, White Oil, Gargling Oil, and the
Green Salve following, and the Condition Powders for Stallions, were obtained
from the diary of Robert Hudson, of Winfield, Kans., who had spent consider-
able time in California, where he obtained them from practical horsemen; and
from my own knowledge of the nature of the articles used, lam free to say one
will search a long time to find others equal to them:

II. New York Sun's Liniment— The New York Sun says: "Of liniments
there are as many different compounds as of condition powders; but a good one
for horses and other animals may be made of 2 ozs. each of oils of spike, origa-
num and wormwood, spirits of ammonia and spirits of turpentine; then sweet
oil, 4 ozs., and best alcohol, 1 qt. Mixed and kept in a bottle, corked when not
in use."

Remarks.— It is a good one for general purposes. See, also, "Sweeny
Cure," which is a liniment.

III. Black OiV.— British oil, oil of spike (balsam of fir), tanners' oil, tam-
arack balsam and oil of vitriol, each, 1 oz. ; spirits of turpentine, 3 ozs. Mix
in the order named, putting in the oil of vitriol slowly, and when cool the
spirits of turpentine. Better be in a quart bottte. Very healing, and to reduce
inflammations by rubbing in or laying on with wet cloths or soft paper on
either man or other animal.

rV. While Oil, English. — Spirits of turpentine and alcohol, J^ pt.; olive
oil, 1 pt.; hartshorn, 4 ozs.; camphor gum, 4 ozs. Mix. Used especially in
wounds and upon old sores.

I V. Oargling Oil. — White wine vinegar (good cider vinegar will do), 1 pt. ;
spirits of turpentine and sweet oil, each, J^ pt.; oil of vitriol, 1 oz. ; castile
soap and saltpeter, each, 2 ozs. Directions — Shave the soap fine, pulverize
the saltpeter and shake occasionally till dissolved, when it is ready to use upon
swellings, wounds, frostbites, etc., on horses or cattle, and it has been used
extensively on persons.

VI. Oreen Salve. — Spirits of turpentine, 4 ozs. ; beeswax, rosin and honey,
each, 2 ozs.; lard, 12 ozs.; finely pulverized verdigris, 1 oz. Directions—
Heat all gently together, except the verdigris, then remove from the fire and
stir that in as it begins to cool, and stir till cold. Put in tlx boxes for use.

DOMESTIC ANIMALS.

675

Bemarkt. — Used upon old sores, cuts and wounds, and Mr. Hudson, named
vnder the California Liniment, says it was considered there ",the best salvo
known."

Mange in Horses, Bemedy.— Wilkes' Spirit of tJie Timea published
the following as a safe and elfectual remedy: " Wliulo (sperm) oil, 6 ozs.; oil of
tar, 8 ozs. ; lac-sulphur, 2 ozs. ; mix thoroughly and apply with a hair brush,
first washing the skin thoroughly. And at the end of the second or third day,
the animal is to be again washed, and the remedy re-applicd; as it is very prolv
4ible that all the ova (eggs) of the mange (or itch) insect are not killed by the
first application.

Remarks. — As mange is as contagious with animals as itch is with children,
keep them from others; and be careful also to purify the stalls, or places where
they may rub; and the harness, or saddles, or such parts of them as come in
contact with the diseased parts of the animal, should be washed with strong
fioap suds having 1 part of carbolic acid (liquid) to 6 or 7 of the suds, and care*
fully dried and aired, and the blanket, if any has been worn, should be boiled
in soap suds, with 1 oz. of the cartolic acid, at least, to 1 pail of suds; and the
curry comb, brush, etc., washed in the same while hot; and afterwards wet
with a solution of arsenic, or corrosive sublimate, 10 grs., to each ounce of
water needed, to wet them thoroughly; for it is very difficult to kill all the
itch or man<ie mites which cause the disease. Rub well with sulphur, also,
the saddle, and inside the harness, before again putting upon the horses. With
these cautions you may feel safe. See also the preparation for mange in dogs.
It is certain there, why not with horses? I think it would be. If there are
any scabs on harness, or saddle, be careful to first remove them. And I think
it advisable not to let the mites upon one's hands, lest he, too, get the itch.
Eemcmber the sublimate is poison, as well as the arsenic, so keep either out of
the way of children. ' ^

1. Poll-Evil, Fistula, etc., Suocessflil Remedies.— Poll-evil sim-
ply means a disease of the head, as the word " poll " comes from the Low Dutch.
polle, the head, and as the word evil, in connection with disease, signifies
one causing suffering, we get poll-evil, a disease of the horse's head from which
there is much suffering. As to fistula, it is a Latin word and signifies a hollow
seed, or pipe; hence, where we have a hollow pipe, running down into a sore,
it matters not whether upon the head or the withers (highest part of the
shoulders), of a horse it is really a fistula or a. fistulous sore; and, as what will
destroy the pipe which runs down to the bone, in one case, will destroy it in
the other, we couple them together.

When either has become a running sore, you will find the following recipe
from the Oermantown Telegraph, very satisfactory, as I have always observed
the reliability of its recommendations. It says: " Fiiot, clean the sore with
warm, soft water, and dry with soft, warm cloths; then drop on 8 or 10 drops
of muriatic acid twice daily, till it looks like a fresh wound; after this, wash
with suds of castile soap, and leave it to heal, which it will speedily do, if
enough acid has been used.

''311

""!.

I !

676

DR. CHASE'S UECIPEa.

Remarks. — If a pipe or pipes lia o already formed, be sure to drop a few
drops of the acid into ciicli pipe, else it will be sure to break out again If tho
pipe is not destroyed. Do not touch the acid with the fingers, nor get it upon
any place outside of the sore, for if you do, it will make a sore of itself, destroy
clothing, etc. An alkali, as a lye made of wood ashes, or sweet-oil would bo
tho antidote, and would need to be used quickly, if got upon the person or
clothing. Any of the healing ointments or liniments may be used to heal with,
keeping the sore properly covered to avoid dust and dirt getting into it.

A bit of concentrated lye, which is used for soap-making, the size of a bean
or pea, wrapped in a couple of thicknesses of tissue paper (white) and pushed to
the bottom of the pipe, or each pipe, if there is more than one, will destroy the life
of the pipe, and, hence, cause it to come out, and give a chance to cure it from
tho bottom. Keep a piece of cotton saturated with a good liniment or healing
ointment, pushed to the depth of the sore, it causes it to heal from the bottom,
otherwise it will break out again. The concentrated lye is better than arsenic or
corrosive sublinate which are poisonous, and cause inflammation of themselves,
while the concentrated lye does not cause inflammation of the parts, only
to kill the unnatural growth. The Telegraph claimed to have known the suc-
cessful use of the acid plan for a number of years. The acid on the sore, and
the lye in tho pipes, if there are any, with cathartics and general tonic treat-
ment with some of the condition powders, will cure every case, the author has
not a doubt.

Fawing in the Stable, to Cure Horses of the Habit.— Fasten a
short piece of log chain — say five or six links — by means of a light strap to his
leg, just above the knee — in the stable, of course — so the chain stays on tho
front of the leg, and see how quick the pawing horse will leave off the habit.
In most cases a few days will be sufficient to effect a cure. — New York Weekly,

Pawing, Cure for.— It is said that this annoying habit can be cured in
the following manner: Bore a hole on each side of the stall a little in front of
where the foreleg stands. Insert a raw-hide, wedge tightly In, and allow the
ends to reach well out toward the center of the stall. When the horse paws he
will catch the rawhide with the foot with which he paws, and in fetching back
the foot the cord of the rawhide hits him on the other foot. A few experi-
ments will convince the horse that pawing with one foot always causes punish-
ment on the other, and soon the annoying habit is cured.

1. Bingbone, Spavins, etc.— Certain HemedieB.— Ringbone.—
Ringbone and spavins, poll-evil and flstulas are the most annoying diseases
with which our domestic animals are afflicted; but with careful observation of
the recipes the author has gathered during ten years of close scrutiny of every-
thing published in our most reliable farm journals, will, we have not a doubt,
enable our patrons to not only cure the lameness, but also to remove or cause
the absorption of the bony enlargements in most ringbones and spavins, aiid to
also cure the unsightly sores of poll-evil and fistulas. The first recipe I shall
give for ringbone is from a correspondent (" J.H.M., of Wyoming, 0.)in Farm
and Mraide, of Springfield, 0., in answer to " S. F. W." in the same, desiring

DOMBSTIO ANIMALS.

•77

a cure for this disease, which, if followed, he says, will never fail. " Take
cantharidcs (of course, powdered), 2 ozs. ; mercurial ointmeut or spirits of tur-
pentine, each, 4 ozs. ; tinct. of iodine, 5 ozs. ; corrosive sublimate (powdered), 5
drs. Mix well with lard, 2 lbs. DiiiKCTioNa— Cut off the hair from the lump
and grease with and rub in well the above preparation. In two days after greaso
•with fresh lard, and in 4 days wash off with soap suds. Repeat every 4 days
until the lump disappears. I have cured two cases of ten years' standing."

2. Ringbone and Spavin Cure.— In the same issue of the Farm and
Jpireside "O. H. L.," which I afterwards learned, by correspondence with tho
editor, to be the initials of O. H. Loomia, of Kewanee, 111., says:

" Mr. Editou:— I see in your excellent paper now before mo an inquiry
about ' ringbone ' on colts. Allow me to say that over thirty years since, hav-
ing a horse with bone spavin, I obtained, from an English farrier, this recipe,
wiiich he said would stop the growing of the spavin and also cure rinj^bone. I
tried it on my horse with success. I afterwards gave it to a friend with a colt
whicli liad a ringbone, and it cured it, and within the livst year I had a young
horse with ringbone growing so badly as to render him useless. I had tlio med-
icine applied and it checked the growth, removed tho lameness, and the horso
iuis done a line summer's work, apparently cured of ringbone. Tho reciiw is
this: Equal parts oil origanum, tinct. myrrh and corrosive sublimate. Used as
a liniment, carefully, as it is severe but eilective."

Remarks. — The amount of corrosive sublimate not being given in this
recipe, only to be equal with the origanum oil and tinct. of myrrh, led to tlio
-correspondence, which I shall give below, after having given what T consider
to be a proper amount of the coiTosive sublimate, not only in my own judg-
ment, but I have also consulted one of our most reliable cliemists and druggists
in the city of Toledo of over 25 years practical experience, and he thinks with.
me that to dissolve 1 dr. of the corrosive sublimate in 1 oz. of best alcoliol will
be the right amount, and mix with 1 oz. each of the oil of origanum and tinct.
of myrrh. But if the best re-sublimed iodine, 1 dr., is added to theoz. of alco-
hol with the corrosive sublimate it will be all the better and more certain for it.
To apply, follow the same plan as directed in No. 1 above, and rememljer it is
as good for spavins as for ringbones. Label it " Poison," and keep it out of
the way of children. This recipe, as first published, led some of the subscri-
bers of the Farm and Fireside to inquire of the editor to obtain f urtlier instruc-
tion as to the amount of the corrosive sublimate intended, and this led the
editor to write "O. H. L." (Mr. Loomis, as above explained), and he said in
answer: " The last time the druggist had the tincture already prepared. It is
very strong — will take the hair off when applied — but it coes the work. I have
just returned from Kansas, where the horse is that I had it used upon last. He
is well. The ringbone does not sliow only to a careful observer; has been
worked hard all summer. When the remedy was first applied he could no trot
—could hardly walk, and was pronounced worthless by liorsemen. I do not
t'.iink there is any danger in using the remedy, if careful." So it will be seen
that our plan of the tinct., 1 dr. of the corrosive sublimate to 1 oz. of alcohol,
is the true plan; adding, also, 1 dr. of iodine, in crystal, to the same will
improve it and cure without a doubt. Still, I cannot see why a man who desires
to do good to his fellow-men sh')idd give o^ly his initials instead of his full

■1^:

•»ij

678

DR CHASE'S RECIPES.

name; for everybody knows that the name carries more than double weight
that any man's initials will do. I trust I shall not offend Mr. Loomls by having
given his name without asking his permission. If I have, I beg his pardon, my
excuse being a desire to do the greatest good by giv'ing the greater faith or con-
fidence in his recipe, which I know is good.

4. Spavin, to Cure the Lameness.— Iodide of mercury, 2 drs.;
lard, 2 02s. Rub well upon the enlargement; repeat in 2 weeks,' or when the
now hair has started out; and so continue till the lameness is cured. — Dr. Horns,
in Michigan Farmer.

Remarks. — lie does not claim that it will remove the bony enlargement;
but I think upon a recent case and a young liorse, it will cause its final absorp-
tion. (See Fleshy Tumors on Cows and Calves). It is from the same veterin-
arian. If the same amount of corrosive sublimate were put in, it will be likely
to cause the absorption of the bony enlargement, as well as to cure the lameness.

6. Bingbone and Spavin Cure.— Powdered cantharides, powdered
or 3nely shaved castile soap, rosin broken up finely, tinct. of iodine, and laud-
anum, each, 2 ozs. ; mercurial ointment, 5 ozs. ; pulverized white vitriol (sul-
phate of zinc), % oz. ; oil of origanum, camphor gum, and Venice tm-pentine,
each, 1 oz. ; pulverized corrosive sublimnte, }4. o'- : '^"1. 2 lbs. Directions—
Melt the lard and stir in the mercurial ointment and rosin, stirring until these
are also melted; then add the powders, mi.xing well; then add the others, and
stir till cold. For ringbone or spavin, clip off the hair, and rub in the ointment
■well with a wooden spatula, or tlie heel of the hand ; after two days, oil the
place with sweet oil Oard will do), and in two days more wash the place with
soap and water, and rub in the ointment again, as at first, and so repeat till tho'
l)one enlargement is all gone.

Remarks. — A nephew of mine, Wm. J. Call, of Gay.ord, Mich., cf whom
I obtained this recipe, told mo he had cured ringbones with it satisfactorily. If
it will cure ringbones, it will also cure spavins. Keep the same proportions if
you wish to make less. Remembering it will bo better if the tincture of iodine
is made double the usual strength by adding J^ dr. more to each ounce used.
With the foregoing variety of ringbone and spavin cures, with the following
one for wind-galls or bag-spavins, no one need long keep a horse with these
blemishes upon him.

6. Bingbones and Spavins, Ointment for.— A farrier living near
Toledo uses the following ointment for these purposes, which will be found
good, used the same as the other applications, cutting off the hair, greasing,
washing off, re-applying, etc., with care. " Bin-iodide of mercury, iodine, cor-
rosive sublimate, and cantharides, all powdered, and mixed into cosmoline
4 ozs."

Remarks. — None of these preparations should be applied in winter, unless
the animal can remain in stable, and be secured so his mouth can not reach the
place, and to avoid cold, snow, etc.

7. Bingbone, California Cure.— In February, 1688, I received a
ietter from a Mr. W. J. McClane, of Oakland, Cal., who said: "I am, and

DOMESTIC AMifALS.

«70

kave been for the piixt 21 yeurn, cnj^agiKl in ntock raising on an oxtremelj largo
Kale," etc. The corrcspondenco arising from tiio fact of his having recently
purchased a copy of my "8ccond Itcocipt Hook," of which ho ppoke very
highly, especially on the subject if making and keeping butter: and ho con-
tinues: "Hoping to hear of a third volume, in the course of time, I herewith
■end you a few recipes, which we Cullforniaus have used and greatly rely uj<on.

I. " To Cure Ri, ne. — Take a piece of soft h.'ad pipe, or round >mr
about 3>^ inch in diamete; (a common bar of lead, the author is sure, will do as
well as anything, putting the round side next to the foot), and long enough to
extend around the fetlock, above the enlargement. Bind the ends well with
copper wire, sufficiently tight to let the lead h> -xr upon the upper part of the
ringbone quite loosely. The weight of the lead ^ the healing qualities therein
will in a few weeks remove any ringbone, I have removed two from a horso
in six weeks which were of two years' growth."

Remarks. — I had heard of such u proceeding before, Init not so distinctively
as to feel assured in giving it. Now I have not a dovibt of its practicability.

II. '• rr>j*<« on Slock, to Remove. — This gentleman's cure for warts was to
saturate every niorning with the milk of a milk-thistle, foviiid in grain fields; or
saturate a few times with a solution of corrosive sublimate."

Remarks. — Proper strength of this would be },^ dr. to 1 o?,. of alcohol. Ho
added, " This is very poisonous, " which is correct. The author has Keen it
stated by a stock-keeper that for many years he had cured -vviirts on horses and
cattle by putting on a good daub of tar such as wagons arc grra.'U'd with.

III. " Hair on Oalls, to Restore.— Make the spot or part sore if not already
bO, and heal it by rubbir^; it every morning with smoked bacon in the raw stale.

IV. ' ' Branding, to Deface. — Create a sore, and apply the raw bacon gi'case,
as above."

Remarks. — A sore may be made with any of the blistering liniments. Seo
Horseman's Hope Liniment, among the Sweeny cures, and tlie pain killer with
the pennyroyal in it. They are both from the same gentleman, and will be
found very valuable. He will please accept the author's thanks for his interest
in the welfare of man and the animal kind, by his contribution to the doctor's
"Third and Last Receipt Book."

8. Spa\in8, Blood or Bag (Wind Galls), Thoroughpins,
Splints, etc., Permanent Cure for.— Very strong vinegar, 1 pt,; aqua
fortis (nitric acid), spirits of turpentine, and best alcohol, each 1 oz.; mix.
DiKECTiONS — Bathe freely, rubbing hard. Rub downward until you cause
quite a heat in the leg. It will not cause any blister, whatever, and before you
realize it, it will disappear. It has been over 2 years since I cured my mare,
referred to below, and she is as good as ever to-day. Bathe 3 or 4 times a day,
nibbing hard every time. It seems a very simple recipe, but I can warrant it
a good one. — B. F. C hamberlin, of Rich, Lapeer county, Mich., in Detroit Post
and Tribune, Dee. 1880; to which he added:

" It effects a permanent cure. I have tested it on my own horse, also on
others. I have a mare which had 2 spavins, 1 on each hind leg; also 2 thor-
oughpins came with them. I tried several kinds of medicine with no effect.

«80

DR. CHASE'S RECIPES.

until I got this recipe. The spavins (wind galls) were as large as a pint bowL
I considered her almost worthless, she being a very small horse; but I not only
cured her lameness, but caused the enlergeraent to disappear entirely in 3 weeks.
You would not know to-day that she ever had a spavin."

Remarks. — Certainly testimony as large as a pint bowl is all that may be
demanded, for I never saw one of these wind-galls, or puffy lumps, larger than
half a hen's egg — this was an extreme case — and so much the more satisfactory
for those who may need to try it, so I give his own words of assurance. A.
thoroughpin is the same as a bag-spavin, or wind-gall, as they are also called,
■except it extends along a tendon up and down the leg, rather than in a lump,
or puff — treatment tlie same. If it is ever found necessary to blister any of
these wind-galls, as they are more often called, use No. 3, above, which con-
tains all that is required for the longest standing cases, even for curbs, on the
back of the leg, or splints. If not applied too long, and well greased with
raw, fat bacon, the hair will come out again. (See Hair on Galls, to Resto'-e,
above.)

9. Splints, Ointment for.— Bin-iodide of mercury, 1 dr. ; powdered
cantharides, 2 drs. ; and lard, 3^ oz. ; mix evenly into an ointment. Dikec-
TiONS — Shear off the hair from the enlargement, and ruh in the ointment 15
minutes. The third day after apply sweet oil, lard oil, or lard, to soften and
aid in removing the scab. The horse, or colt, must not be allovvcd to get at the
sore with his mouth. Continue until cured.

Remarks. — The bin-iodide and cantharides in this case, and all the blister-
ing, and applications of strong liniments, act as a counter-irritant to the pei'ios-
teum (the membrane covering all bones), or the membraneous sheath of the
tendons, which are inflamed, in these diseases, and also stimulates the parts to
an increased healthy action, by which the cure is effected. The cutting off of
the hair is to prevent too thick a pcab, which cannot be removed so easily.

SWEENY— Liniment, Oils, and Other Cures for.— Webster gives
ns no such word; but it is well understood by horsemen, to refer to a shrink-
age of the muscles over the shoulder-blade of the hoi*se, with a tightening down
of the skin to the shrunken condition of the muscles. If it was upon a per-
son, physicians would say the muscles were atrophied, from lack of nourish-
ment; then what will stimulate them to a healthy action, so that they shoU
receive their proper share of nutrition, will soon cure the difliculty; hence, the
propriety of using some of the following liniments, or oils, upon the affected
shoulder. And first I will give one from a Kansas stage driver, which he called:

1. Sweeny Cure. — Oil of origanum, 4 ozs. ; jil of spike, 2 ozs. ; oil of
hemlock, tinct. of cantharides, spirits of turpentine and camphor gum, each 1
oz,; mix and keep corked. DraECTiONS — Rub on well, once daily, lifting the
skin well at first. Two to three weeks will cure bad cases. It will blister.
But if it gets too sore miss a few applications, or rub over with sweet oil (lard
"will do), after applying. '

Remarks. — This was given me by a stage driver, over whce route I passed,
April 20, 1876, from Wichita (Wich-e-taw) to Winfleld, Kan., assuring me he

DOMESTIC ANIMALS.

P*l

nad cured many bad cases with It. The above, without cantharides, put into 1
qt. of alcohol, will make a splendid liniment for man or beast, for general pur-
poses. Next I will give you the one spoken of in No. 7, of ringbones, Califor-
nia cure, which see.

2. Horseman's Hope Liniment— A Cure for Sweeny (" Cali-
fornian"). — I will give it in his own words: " Ninety-eight per cent, alcohol,
1 qt. ; 4 ozs. origanum oil, of best quality; 2 ozs. hemlock oil, pure; 2 ozs. sas-
safras oil, pure; add the oils and stand till cut (they will cut, or dissolve, by
shaking, immediately); then add the following: 8 ozs. aqua ammc lia, strong;
4 ozs. gum camphor; 4 ozs. castile soap, shaved and dlasolved in a little hot
water; then add the whole to the alcohol and it is fit for use. I have cured
Sweenys on 3 or 4 occasions with the above by applying and immediately cover-
ing the parts with a heavy woolen blanket."

Bemarka.—l do not think Mr. McClane [see No. 7 of Ringbones for expla-
nation] intends to be understood that one application would cure, but that to
continue its use a reasonable time daily would do it, of which I have not a
doubt. Still, I think it a good plan in all cases to lift up the skin, by means of
the thumbs and fingers, to break it loose, as it were, from its attachments to the
muscles for the first few applications. Some persons, you will see in the next
recipe, claim this "lifting up of the skin" and allowing it to fill with air will
cure the disease. I cannot say that it will, but I know the breaking up of the
attachment will help the cure by its stimulating the muscles and blood vessels
of the shoulder to increased action, and the admission of the air will undoubt-
edly cause an irritation, and thus help tiie stimulation.

Sweeny, Simple and Certain Cure for.— A. W. Baird, of Gibson,
III, writes to one of the papers in answer to an inquiry for a cure for this dis-
ease, saying: "The cure is short, easy, sure and simple. It is this: With the
forefinger and thumb of the left hand pull up the skin on the shoulder, pretty
well up on the shrunk place; then with the small blade of a penknife make an
incision through one side of the skin that is pulled up. Then with both hands
raise up the skin around the incision, and it will fill with a r. Fill the shrunk
place full; let your horse stand a few days, or run on pasture; he will soon bo
w»ll; it is a certain cure."

Remarks. — It strikes me that there would be more certainty of filling with
air if a goosequill was passed just through the orifice in the skin and then
inflated to its full extent by blowing. I will give one more, the oil, made with
angle-worms, taken from the veterinary department of the Post and Tnhune,
and will also remark that angle-worm oil has been cpnsidered valuable also for
stiff joints, rheumatism, etc. The additions to this will make it«sf much better
than without them. It is as follows:

4. •* Oil for Sweeny. — Dig and wash clean angle w „ \t to make 1 pt.
and put them into a suitable bottle, adding salt, by weight, 1 oz. ; spirits of tur-
pentine and sassafras oil, each, 1 oz. Hang in tiiesvm until the worms are dis-
solved, then strain and add oils of spike, hemlock and cedar and g»im camphc,
each, 3 ozs.; best alcohol, 1 pt. Shake and bathe the shoulder night and morn-
ing. 11 it blisters, or gives too much pain, rub on a little lard oil (or lard)."

682

DR. CHASE'S RECIPES.

Remarks. — I think this will prove a very valuable oil for sweeny, and for
the general purposes of a liniment. In the same issue was the following treat*
ment for

Strains, Swelled Legs, etc.— Lotion and Liniment for.— L
Lotion. — Steep wormwood herb, 4 ozs., in sharp vinegar, 2 qts., and add salt»
3 lbs. Bathe the limb thoroughly with this, then use the following;

II. Liniment. — Oil of spike, 1 oz. ; oils of hemlock, cedar, and camphor
gum, turpentine and sweet oil, each 2 ozs., in 1 qt. of arnica. Shake before
applying.

Remarks. — The author not being much of an arnica man, would say, that
in his estinmtion, this would be a far better liniment to put these into 1 qt. of
alcohoL

1. SCBATCHES, GBEASE HEEL, ETC.— To Avoid and to
Cure. — To avoid, keep the horse in good health, and in the wet and muddy
season — fall, winter and spring — keep the naturally long hair of the fetlocks,
especially of the hind legs, which are much the more liable to this disease, cut
rather closely, so that by proper grooming, these parts soon dry, and thus avoid
this difficulty — I say this, for as a general thing, it begins with slight inflam-
mation of the skin, when it is scratches, proper; but which, if allowed to pro-
ceed to deeper and more extensive inflammation, causing the cracking of the
skin, and the escape of a greasy and purulent, or foul matter, to exude from
the cracks, which also excoriates and extends the inflammation to all parts
which it touches, when "grease" may be considered to have taken full pos-
session; and if not now met with proper treatment, the exudation assumes a
foul smell, and finally a fungus growth may arise in lumps— grape-like— to
cover the whole of tihe diseased parts, leaving a red and angry appearance.
Of course this is not common; for proper constitutional treatment, by condi-
tion powders, combining cathartics and diuretics, as well as tonics, with some
of the following local applications, will prevent, or cure, this disease. (See Con-
dition Powders, Nos. 1, 2 and 3, and also the one given in connection with
Cribbing.)

2. Grease Heels, National Live Stock Journal's Cure.—
Attend to cleanliness. Apply during 2 days poultices of equal parts of bran,
flaxseed meal, and powdered charcoal. Thereafter apply twice or thrice daily
a portion of oxide of zinc ointment (this is made with oxide of zinc, 1 oz., to
benzoated lard, 6 ozs.), previously removing all secretions of matter as well as
dry scabs and crusts. [This must be done with warm water and castile soap,
washing carefully and drying perfectly.] If, after a week or 10 days, the case
does not improve satisfactorily, apply instead of the ointment twice or thrice
daily a portion of a mixture of 1 oz. of Goulard's extract and % oz. of car-
bolic acid to }4 P^- of water. Give loosening food, among which may be mixe(f
2 drs. of nitrate of potash, morning and evening, during 1 week.

Remarks. — This poultice may be considered one of the best that can be
made, which I know from personal experience, except the bran, to which I
have no particular objections. Although I havr never had the scratches proper,

DOMESTIC ANIMALS.

C8$

yet I had something much worse some 50 years ago. I had a foot mashed in a
threshing machine, and mortification set in uiron two of the toes, but the young
physician was equal to the occasion with a poultice of flaxseed (properly boiled,
as there was no flaxseed meal tJien kept by druggists), and thickened with pow-
dered charcoal, the mortiflcation was stopped from extending, and the mortified
parts separated from the healthy parts; when the tendons only had to be clipped
to remove them wholly from the foot; hence no one need be afraid to tie to this
poultice, and the whole treatment will be found good, not forgetting the consti-
tutional or condition powder part of it, in all cases.

3. Scratches, Canadian Bemedy.— A Canadian correspondent of
the Sdeniific American gives the following simple remedy for scratches in horses.
He says: "Having tried many lotions, etc., only to obtain temporary relief
for my horse, I concluded to try a mixture of flowers of sulphur and glycer-
ine, which I mixed into a paste using sufficient glycerine to give it a glossy
appearance, and the results I obtained in a short time were truly wonderful. I
apply this paste at night, and in the morning before going out I apply plain
glycerine."

liemarka. — This is undoubtedly very valuable, for in McClure and Har-
vey's edition of Stonehenge's English work on the horse, in speaking upon the
subject of grease, says: " The skin must be kept supple (soft and pliant), and at
the same time suitable to a healthy action. For the fonner purpose, glycerine
is the most valuable, being far more efllcacious than any greasy dressing, such a»
we were obliged to employ before the discovery of this substance, etc.

He uses it in all stages of the disease, to keep the skin soft. To stimulate
to a healthy action, he uses: "Chloride of zinc, 30 grs., to soft water, 1
pt., and thorough cleansing with soap and warm water, and thorough drjring,
appljdng this with a brush, only sufficient to dampen the parts, and 15 minutes
after, applying glycerine, and if not improved in a few days, he increases the
strength of the zinc solution to 40 or 50 grs. to the pt. — repeating night and
morning with, of course, constitutional treatment.

4. Scratches, Simple Bemedy for.-^A correspondent of the Western
Rural sent this, as he calls it, " Simple Remedy for Scratches," which he also
said has been thoroughly tested and proved highly successful: "Wash the sores
thoroughly with warm, soft water and castile soap; then rinse them ofE with
clear water, after which rub them dry with a cloth. Now grate up some car-
rots and bind them on the sores. This should be repeated every day, for 4 or
5 days, when the scratches will be cured.

Remarks. — I know that carrot poultice is very good; but I would suggest
here, that it should be repeated twice daily, night and morning, instead of only
daily, as tl\e writer directs; but, if no carrots are to be had, take the following,,
unless you prefer the first one, or some other of the recipes here given. Boiled
and mashed turnips, thickened with powdered charcoal, are undoubtedly good,
whether they will prove as good as the bran and flaxseed meal of No. 1 or not,
I leave for each one to judge for himself, when either can be had; or to use tha
one he can get the materials for, when the other cannot be obtained, this is the

684

DB. CHASE'S BECIPEa.

object of giving several recipes for any disease. Tliere is, however, a different
dressing in the next, to follow the poulticing, which is undoubtedly valuable,
especially when the white lead is mixed with tanner's or currier's oil, as there
recommended.

5. Scratches or Grease Heel in Horses, Simple and Cheap
Semedy. — The following which is the last I shall give upon this subject, was
"from one signing himself "A 'Subscriber," of Hillsdale, Mich., to the Detroit
Tribune, in answer to an inquiry of H. E. Lyon, concerning the treatment of
scratches; but to which he says: " I will state that I think it a case of grease
heel, which is far worse than common scratches. The remedy prescribed in
the Trilncne is a good one, but I have a simple and cheap remedy. CleanUness
in the stable has much to do in the case, keeping the stable well cleaned and
littered with clean, dry straw.

I, " Give the following condition powder: Jamaica ginger, 8 ozs. ; gentian
root, 2 ozs. ; niter, blood root, and arnica, each, 1 oz. ; crude antimony (black),
J^ oz. DiKECTiONS — All to be finely powdered and thoroughly mixed together,
then give 1 large table-spoonful in bran mash once each day for 6 days; then
omit 3 days, and again repeat 2 or 3 days. This is equally good for any horse
that is out of condition, or wants an appetite.

II. " For the sore heels: Cleanse the parts affected thoroughly with castile
soap and soft water, and when thoroughly dry, boil turnips (have boiled and
mashed and already mixed,) and mash, and to this add finely pulverized char-
coal. Poultice with this for 3 days, changing the poultice twice each day; then
cleanse thoroughly again with castile soap and soft water, and when the parts
are thoroughly dry, mix (have already mixed) together tanner's oil and white lead
to the consistency of paint; apply thoroughly with a brush to the affected
parts once each day. A few applications will generally suffice. Cleanliness in
the case has much to do in effecting a cure. The white lead is of the greatest
importance in the case, but works best when incorporated with tanner's oil.
Hoping this may prove beneficial to Mr. Lyon, I submit it to your consideration
if you think proper to publish."

Remarks.— .i course they published it, and it will be found good treatment,
although I must say that our condition powders will have a more general action
upon all the secretions than "Subscriber's"; but his turnip poultice with the
charcoal thickening and the white lead in tanner's oil, will no doubt prove verj'
satisfactory to all who try them. I have known common white-lead paint to
act nicely upon galled shoulders, while this, with the tanner's oil in place of
linseed oil, will prove more softening and, I think, also more healing.

Surfeit in Horses, Cause and Cure.— Surfeit is a disease more par-
ticularly affecting the skin, in which at first there will be found hard lumps,
and if not soon cured, will finally become sore and a sticky matter exude, form-
ing scales or scabs, and the treatment become more difiicult. It is believed to
arise from the horse having been overworked or overdriven, by which the
bipod has become heated; then, by drinking cold water, or standing in the cold,
they become chilled, which shows itself in the skin, more particularly because

DOMES! IC ANIMALS.

68{^

the kidneys fall to depurate the blood, t'. «., to take up and cany off the effete
or worn out portions of the system, which are, therefore, thrown upon the skin
In too great quantities to obtain free escape, and hence, diuretics, such as niter,
y^ oz. .dissolved in a little water, and given in its drink night and morning, or
an ounce daily of sweet spirits of niter in the same way for a few days, will
if taken in hand soon, generally correct the difficulty ; but if the horse is not in
general good health, a general constitutional treatment, with some of tlie con- •
dition powders, care in his feed and grooming, as well as to see he is not again
over-heated, will be necessary. Cathartics, however, are not considered as
essential in this disease as diuretics. I do not see that any writer upon this
subject directs any application to the skin; but I should most positively recom-
mend the daily, or twice daily, application of a good stimulating liniment to be
well rubbed into the diseased parts of the skin, for I know it will expedite the
cure as much as an itch ointment helps to more quickly cure the itch.

Remarks. — Many is the horse that has been spoiled by hitching into a
buggy or wagon and being driven quickly to town, then allowed to stand for
hours, often I have seen it till eleven o'clock at night, in a cold, dreary wind,
while the driver " gossiped " and "guzzled " in a warm, comfortable room. If
this must be done, for humanity's sake put the horse into a comfortable stable.

1. WARTS ON HORSES OR OTHER STOCK-To Cure.-
A farmer writing to one of the papers says: " I had a mare some years ago
that had a large wart on her side, where the harness rubbed and kept it sore.
In the summer the flies made it worse. To prevent this I put on a good daub
of tar, and in a few weeks the wart was killed and disappeared. I have fre-
quently tried it since on cattle and horses, and seldom had occasion to make a
second application. The remedy is simple and effectual."

Bemarks. — I am not able to see any chemical property in the tar to effect a
cure; yet I have not a doubt of the fact, as above given. If this fails in any
case apply the following:

2. Warts, Effectual Cure for, on Horses or Persons.— Take

full strength acetic acid, and with a 3-cent camel's hair pencil (brush) just fairly
wet the wart all over. A few applications will cure them on man or beast.
Don't put on enough to run off the wart upon the skin, to make a sore.

8. Put 1 oz. of powdered sal-soda (washing soda) in a 2 oz. vial and fill
with water, and wet the warts thoroughly with this, is also effectual, by a few
applications, in all cases, as with No. 2. A little of this soda in water to soak
the feet in, for those who have corns, (which see) will soften up the dead part,
and make its removal easy.

1. WORMS— Sucoessftil Remedies.— For the long worm whicli
inhabits the small intestines of the horse, and sometimes find their way into ths
stomach, a Mr. Rhodes, a farmer near Ann Arbor, Mich., gave me the follow-
ing as a certain cure: Burn black ash bark, and give the ashes, in 1 table-spoonfuk
doses, in his feed every morning for 3 mornings, then skip 3, till 9 doses are given.

Remarks. — Believing that the alkali arising from these ashes coming in con-
tact with the linings of the stomach, and intestines, will correct the mucus con-
dition of these parts, in which the worms find themselves, I give it, expecting

686

DR CHASE' B RECIPES.

ft to cleanse the parts and eradicate the worms. If this fails in any case, ho\»>-
ever, give a drench of linseed oil, 1 pt., with J^ oz. of spirits of turpentine In
It, and repeat it the third morning after, if the first dose does not carry them off
freely. The same you will see is used as an injection for pin-worms, below.
It Is safe in either method of using.

2. For the Fin-Worms that Infest the Reotum.— I cannot see
■why a solution, weak lye, made with these ashes, and injected, for a few times,
'will not also eradicate them. Some of these, however, almost always go
higher up, to get out of the reach of injections, and after a week or 10 da.'s
return to the rectum, when the same shall be repeated, to clear them out en-
tirely, no matter whether you use this, or inject the usual remedy; which i?
linseed oil, 1 pt., with ]4 oz. spirits of turpentine in it, injecting every morning
for a week, with the repetition, as above. It is welh also, after either of these
treatments, to tone up the system with the tonic condition powders, which never
come amiss, spring and fall, although no special disease may manifest itself.

Heaves, a Claimed Cure. — Although this is out of its alphabetical
place, as I have tried to arrange the horse recipes, yet as it was given by the
same man who gave the ash plan, above, for worms, I will give it here, and
although I can hardly expect it to cure the worst heaves, as he claims, it may
prove better than I have dared to hope, as the article, blood root, is known to
be valuable in coughs and throat difficulties of persons. He says: Get blood
root, y^ lb., pulverized, and give 1 table-spoonful in the feed, the same as tlie
ashes were to be given for the worms, above, (on the old plan of take 3 and
ekip 3, till nine are taken), will cure the worst heaves: He says, however, fol-
low it up till cured.

Feeding Stock Horses, and Also Best Bations for Winter
^Feeding on the Farm. — Although considerable has already been said as tc
proper care in feeding work-horses especially to avoid colics, etc. ; yet stock
horees, nor the plans of general feeding, and especially the winter care of
horses, when but little is being done with them, have not been fully considered;
and as such matters are known to be better understood by stockmen, I will
quote from E. W. Stewart, in the Rtiral New Yorker, one of the most promi-
nent men of that class in our country. See, also, an item taken from his prize
essay on "Fattening Caftle," found under that head. Every word from such
a man may be considered perfectly reliable and the best thing to " tie to " that
<;an be found upon the subject upon which he is speaking. Upon the impor-
tance of the horse as the motive power on the farm, and also [the importance
■of keeping him in full condition and strength in winter, he says :

I. " The horse is the principal motive power on the farm, and therefore
needs the best attention. This class of stock is kept wholly for its muscle, and
the working and culture of the fann must depend greatij upon the character
and condition of the horses. The winter season is one ot comparative leisure
for horses, as farms are usually managed, and farmers appear to think horses
require little attention when they are not in hard labor. They are quite in the
habit of keeping them upon poor Iiay and straw at this season, reserving all
^ain for spring feeding. But this is very bad policy. Horses generally come
to winter quarters in thin condition from their summer's labor, and require
judicious feeding and good care to recover their full working capacity; and

DOMEbTlC ANIMALS.

687

farmers shovid remember that it is murh cheaper to put horses ia condition
■when work Is very light, and that all the extra flesh put on in winter represents
so much e\tra labor available in spring. Besides, it should always be the aim
of team-owners to keep their horses in good working condition, for it takes less
food to keep up condition than to recover it when lost."

II. To avoid cdica and aid in digestion he says: " Let us examine a few
rations for work-horses in winter. Horses are often subject to colic from
improper feeding. When fed upon cornmeal alone, its large percentage of
starch renders it too heating, and, besides, it is a very concentrated food, and
being just moistened with saliva so as to be swallowea, it goes into the stomach
in the compact form of dough, and the gastric juice cannot circulate through
it so as properly to perform its office, and internal heat, fever and colic often
occur from want of proper digestion. All such concentrated food should be
mixed with cut hay, the hay being just moistened so that the meal will adhere
to it. This mixes the concentrated with the bulky food, and the hay separates
the particles of meal so as to render the mixture porous and the gastric juice
now circulates freely through the mass and operates upon the whole contents of
the stomach at once. The best way to use cornmeal as a single grain food is to
mix it with moistened (cut) clover hay. If the clover is of good quality it con-
tains a larger percentage of albuminoids (muscle-forming food) the \ cornmeal,
and thus helps to baknce the constituents."

[Possibly it may not be amiss to call attention here to the subject of scald-
ing meal by pouring on boiling water, as mentioned under the head of " Meal
and Hay for Fattening Stock." If scalding it for fattening purposes makes it
more digestible, why not in general feeding? Still, as it is to be mixed with cut
hay here it is not so absolutely necessary. — Axjthob.]

III. On ilie Beat Feed or Rations for Work- Horses he says: "But one of
the best rations for work-horses is corn, oats and flaxseed, ground together — the
corn and oats in equal weight, and to 19 bushels of the mixture of corn and
oats add 1 bushel of flaxseed, and grind fine, all together. The corn and oats
make a well-balanced ration, and the flaxseed is rich in oil, muscle-fonning and
bone- building elements; but its oil is its greatest sanitary element. This small
proportion of oil is just suflieient to keep the bowels in excellent condition, the
coat sleek, and every part of the system in well-balanced activity. And then
by feeding this ground mixture with twice its bulk of moistened cut hay you
have as perfect a ration for work-horses as can be compounded. All regular
grist-mills now have an apparatus for mixing different grains together, so that
the farmer has only to carry the oats, corn or flaxseed in proper quantity to mill
and they will all be mixed without hand labor. If the farmer has no straw-
cutter he may use oats or wheat chaff to mix with the meal to render it porous."

[The author would hardly risk the mixture of so small a proportion of

flaxseed with the other. I should prefer it to be ground alone and put in the

proper amount with each feed; but possibly the machinery Mr. Stewart refers

to may do it better than I should expect.]

IV. For Wintenng Iloi'sen Doing but Little Work — Amount and Kinds of
Feed Necessary. — Upon this subject he closes by saying: "In wintering horses
that are doing but little work, straw may be fed with the last ration and the
iiorses will do well. From 8 to 10 lbs of this meal to each horse daily will
bring them through finely, even on good straw. When oats are too expensive
fornmeal and wheat bran mixed ia equal weights, with 1 pt, of oatmeal to each
horse, will give a good result. If hay is scarce, 2 lbs. of decorticated (hulled)
cotton-seed meal, 4 lbs. of cornmeal, 4 lbs. of bran and cut straw will winter
horses well. But there siiould always be a variety in the food. If the farmer
lias clover hay and straw, these should be mixed together— better if both be cut
before mixing, but they may be mixed in the manger without cutting."

<I88

DH. CHASE'S RECIPES.

Amoiint of Pood Necessary for a Horse at "Work.— The Eng.
lish railway (or, aa we call them here, street car) companies, feed their horses a
mixed feed, about as follows, for 6 horses: Hay, 876 lbs., and straw, 84 lbs.
both cut into chaff; oats, 886 lbs.; Indian corn, 252 lbs,; beans, 84 lbs.-
bran, 14 lbs. All mixed evenly together and ground; then, I should judge,
mixed proportionally, with the moistened cut hay and straw. This makes an
average of 11 lbs. of the mixed hay and 16 lbs. of the mixed grain for each
horse daily. A fair feed, if not overworked, as many of them do in our cities.

A Pennsylvania farmer says: Two quarts of meal per day is not enough
for a horse that is working; but an excellent mixture of grain is cracked corn
1 bushel, and oats, 2 bushels. [The author would say better if ground together
in equal proportions. See Mr. Stewart's Best Feed, or Rations for Work
Horses.] Of this, he goes on to say, a small horse that is driven, or worked,
should have 2 qts. at a feed, given 3 times a day, with 5 lbs. of hay (cut), night
and morning. And a horse that is not working, but will be, soon, would be the
better for a daily feed of 2 qts of grain (oats) given at noon.

Bemarka. — This undoubtedly refers to a horse which is not being fed upon
the meal mixture, but simply hay, or other coarse food.

For Old Horses. — For old horses the oats should most certainly be
ground, and their coarse food also cut, dampened and the ground oats mixed
with it, as their teeth are not in condition to grind for themselves; and if they
are left to do it, they do not get half the value of the grain. It is worthy of
attention. Younger horses may do tolerably well grinding for themselves; but
they will do much better if it is ground for them.

Apples Valuable for Horses.— Remarks have been made in connec-
tion with the subject of carrots, parsnips and other roots of valuable food for
cattle, etc., in which apples are shown to possess, largely, the power of dis-
solving other coarse food for them, why not then good for horses? (See this
pectine, or dissolving power, described in connection with carrots and other
roots for cattle. Apples possess it in greater abundance than almost any other
article known.) Of course it is only sour apples that havo this power, and
hence it is only them that should be fed. One writer says: I li.ivc occasionally
fed sour apples to my horses, with excellent results. They are a certain cure
ior worms. I feed half to a whole pailful once a week. Another one says: I
am in the habit of turning my horses into the CTchard in the fall, where they
can eat as many apples as they like. I And they derive much benefit from them,
and gain flesh much moi-e rapidly than others which did not receive an apple
feed.

Parsnips Valuable as Food for Horses.— In the article above
referred to, parsnips were spoken of as having been fed in France, by a horse
breeder, there, for 20 years, with better success than when he used to feed car-
rots, from the larger amount of pectine, or pectic acid, which they contain. It
is from the presence of this dissolving power, in apples, as well as parsnips,
carrots, beets, ratabagas, etc., which make them so valuable as ^ood, when pro-
,perly cut and mixed with other coarse food, as hay, cornstalks, straw, etc., all
properly cut^ both for horses and cattle.

DOMESTIC ANlMALa.

68»

Ttumips Valuable as an Occasional Feed for Horses.— Turnips

lire healthful for horses, when sliced, or what is bettor, pulped finely and mixed
with a little salt and com meal. Of course rutabagas are richer than the fla^
or field turnip.

Bran, its Value for Reducing Inflammation, and as a Lax-
ative. — Bran mashes are cooling and laxative, and valuable after infiamma*
tions, and for giving various medicines in. but should not be given in a dry
state; for if fed to any considerable extent dry, it is liable to form into lumpy
eecretions, which become almost, if not wholly, impossible to pass the bowels,
and hence death hajs been known to occur from this cause.

Halter Pxilling, Sensible Remedy.— The Country Oentleman, in
response to a request from a correspondent for a cure for horses which have
contracted the habit of halter pulling, says: " Take a sufficiently long piece of
j^ inch rope, put the center of it under the tail like a crupper, cross the rope
on the back and tie the two ends together in front of the breast snugly, so there
is no slack, otherwise it would drop down on the tail. Put an ordinary halter
on — a good one — and run the halter strap or rope through a ring in the manger
or from the stall and tie fast in the rope on the front of the breast, and then
slap his face and let him fly back. He will not choke nor need telling to slop
pulling back. Let him wear it awhile, and twice or thrice daily scare him
back as suddenly and forcibly as possible. After one or two trials you will see
that he cannot be induced to pull back."

Lice Upon Colts, Cattle and Other Animals— Easy and Safo
Remedy. — J. M. Johnson says in the Iowa Homestead that aloes, in fine pow-
der, is a specific for the destruction of lice on all animals. It has no poisonoua
properties, its intense bitterness being what kills. It can be freely applied, and
:is it is to be used in a dry state, its application is as safe in cold as in wana
■weather, consequently it is free from all objections urged against other reme-
dies. Use with fine pepper-box, dusting and rubbing it in all over, then curry-
out inside of a week; repeat if necessary.

Ointment for G-rease-heel in Horses. —Honey and lard, of each,
% lb.; lar, % lb.; white vitriol, and 8)igar of lead, of each 1 oz.; alum, % lb.
The first 4 articles are to be melted together, and the others finely powdered
and mixed in by stirring, and stirring until cold to keep them evenly mixed.
This, in grease-heel, must be put on cloih and thoroughly bound on, and kept
on for 36 hours; wash with casteel soap, and repeat the whole as needed. No
case is known where 3 applications did nut effect a perfect cure

Remarks. — When cleaning or rubbing with fingers to remove scabs, always
use flat of fingers and iiever the finger-nails. The parts must be dried by rub-
bing, after cleansing with casteel soap, before applying the ointment.

If a man has a horse with grease-heel, this ointment is worth as much as
his horse.

\: •■'"!;, -- . :,0

O.A.TTX,EI.

Working Oxen, etc.— Digestion— How to Peed.— See "fiorse*
— Digestion of," compared with the ox, how they should be fed, etc. I wilf
simply say here, that an ox having a larger stomach, or rather four stomachs,
while the horse has but one, is not refreshed and strengthened as the horse is by
a feed of meal alone, but needs it to be mixed with cut hay or cut straw, for a
noon feed, and at least two hours for feedi.ig and ruminating, ». e., "chewing
his cud," to get the full benefit of his dinner. .

As to Cows. — Although they ought to have the best of feed and care all
the time, if rich milk, good butter or good cheese are expected from them; yet,
the time when they need more especial care, is for a couple of weeks before,
imd at the time of calving, for if they pass this period without accident, and
•do not have milk-fever following it, there is generally but little trouble with
them. This disease is not as prevalent in the Western States as in the Eastern,
•especially Rhode Island, Massachusetts, and Connecticut, and it is believed to
be more prevalent on account of their higher feeding to obtain all the milk pos-
sible from them, and also that of a rich, butter, or cheese producing quality,
and hence meal enters largely into their feed, which alone, is of a heating
nature, and has a tendency, at this particular period, it is believed, to make the
cow more likely to have milk-fever. A Mr. Ansel W. Putnam, of Danvers,
Mass., gives his experience to his fellow dairy-men through the New York Trib-
une, to enable them to avoid having this disease, which is far better than to be
able to cure even after it has once set ifi, but the fact is few are cured. Let me
say then, that as I fully believe Mr. Putnam's plan of giving cold water enough
to satisfy thirst, is better than the giving only a little warm water, as heretofore
recommended. I the more cheerfully recommend every one to follow all his
directions, and thus avoid the disease. He says:

Milk-Fever, To Avoid. — "I am in the habit of giving water to cows,
as soon as they drop their calves, and I have never known a case of n^ilk-fever
when the cow had all tli. Tater she wanted soon after calving, and the want
was kept supplied at short intervals, giving a pailful at a time, fresh from the
well. In all cases of milk-fever that I have known anything about, the cows
went without water for a long time, and then were allowed to drink a large
•quantity, and the re-action was too great for the system.

"Cows which are fat," Mr. Putnam says, " should have no heating food
for two weeks before calving. And, first, to milk the coyr as soon as she calves,
tlien to give her a bucket of water, fresh from the well, such as a thirsty man
Avould relish. In half an hour a,fter give her another, and so on until she is
«atisfied. Very few,", he continues, " understand how necessary it is to supply
V ' e. . .690

D0ME8TI0 ANIMALS.

691

the cow's system with wiitor soon after calving, but it should be done gradually,
)\» above directed." Mr. Putnam concludes as follows: "If the bag and teata are
full l)cfore calving, the milk should be drawn out, and when great milkers are
on pasture, it is a good plan to take them up two weeks before calving, and put
!hcm on dry food so as to check the flow of milk, for, when a cow is fed on
<lry hay only, before calving (the calf is ready for the milk as soon as it is ready),
there is no danger of inflammation or fever."

liemarks. Having become fully satisfied of the necessity of giving fresh,
/•old water to persons in fevers, as shown by the remarks following Typhoid
Fever, and reasoning from analogy (the likeness or agreement between things,
Although the circumstances may be quite diilerent), I see, at a glance, that tho
cooX water to satisfy the cows, this within a reasonable short time, a ^)ailful
every half hour, as Mr. Putnam has foand, as above given), is the true way to
prevent a cow from having milk fever, at all; for no person, animal, or thing
<!tin long continue hot (and all fever is heat) if filled or covered with cold
water. Nothing further need be said in favor of Mr. Putnam's plan. It will
be safe to follow it.

MILK, TO INCREASE THE PLOW IN DAIRY COWS. AND
THE BEST POOD TO INSURE IT.

1. Milk to Increase.— The agricultural editor of the Bee-Keeper$

Journal vouches for the following, handed him by one who had tried the plan
to increase the flow of milk, and I have seen the same thing given in various
other sources, and from the nature of the mixture I have every reason to
believe it good. Ht says:

" If you desire to get a large yield of milk, give your cow, three times a
<lay, water, slightly warm, slightly salted, in which bran has been stirred at the
rate of 1 cit. to 2 gals, of water. You will find that your cow will gain 25 per
ci-nt. immediately under the effects of it, and she wih become so attached to
the drink as to refuse clear water, unless very thirsty; but this mess she will
drink almost at any time, and ask for more. The amount of this drink >s an
ordinary water pailful at each time — morning, noon and night. Your animal
Avill then do her best at discounting the lacteal {lac, the Latin work for milk,
heuce "lacteal," milky) fluid.

2. The Best Pood for Increasing the Plow of Milk.— In the

Eastern States, as before stated, milch cows are fed largely on corn meal, but I
liave the statement of a well-informed dairyman, that equal parts by measure,
of corn meal, ground oats and wheat bran, well mixed, makes the best and
most profitable feed for increasing the flow of milk, being much less heating
than corn meal alone, and still very nourishing and satisfactory to the animal
as well as to the dairyman by saving considerable expense, while at the same
time he gets his increased now of milk, and the cow is not too fat for comfort and
health, as they often become on corn meal alone. There are those, also, who
claim that milch cows will be greatly benefited by mixing their feed with warm
or hot water, if this can be done without too much trouble, at each milking.
It is well-known that to give a family cow a warm mess in the mornings

092

DR. CHASE'S REOIPES.

Increases the flow of milk perceptibly. Why should it not, then, do the somo
witli any number of duirj- cows? Cut the hay and pour hot water over It, and
mix It so It Is all wetted, then add the meal, or the mixed feed, referred to
above, mixing thoroughly and feeding while warm. In a dairy of 20 cows the
extra milk will more than half pay for the extra labor. (For tlie value of meal
dally, to a cow giving milk, see next receipt.)

Meal, the Value of, for Dairy Cows.— The editor of the Fanner and
Mirror gives the following item, coming, he says, from one of the best dairy-
men in Vermont. He says:

" I have come to the conclusion, after seven years' experience in the feeding
of meal every day to such of my cows as were giving milk, that in the future I
would feed more meal Instead of leas. I believe that when the cows have been
properly selected, and are of a breed that is reliable as to butter qualities, it
amounts to a certainty that all we feed them alKtvc what is required to sustain
tlielr bodies, will be returned to us in butter with a large profit on the invest-
ment. At the same time care should be taken not to overfeed. Gilt-edged
butter cannot be made from cows thin in tlesh or poorly fed."

Bemarks, — This idea of feeding meal is correct, but the mixed feed in the
receipt above is the most profitable. To judge about the " breed that Is relia-
ble," as this writer puts it, see Jersey Cows, cr the Best Cow for Small Farms,
for I think It is now generally conceded that the Jerseys, also called Alderneys,
are the best, although the Durhams are good as you will see under that head.

To " Dry oflT" Cows and other Animals.— I. As we have given the
plan above, for increasing the flow of milk, it may not be amiss to also give a
good plan here for drying-off, which is occasionally important, and as it is just
as applicable to mares, when weaning the colt; and with slight modification,
also valuable for caked-breasts, it is worthy of a place in this connection. It is
as follows: Tar and good vinegar, earh J^ pt.; spirits of turpentine, 6 ozs.;
beeswax and camphor gum, 2 ozs.; tallow, 4 ozs. Directions — Boil all
together for 15 minutes, except the turpentine and camphor gum, the latter of
which should be broken up very fine or pulverized by the druggist, by dropping
upon it a few drops of alcohol, then these added when removed from the fire,
and stirred until cold.

The cow or the mare is to be milked dry night and morning, and the oint-
ment rubbed into the udder and along the milk-veins for 8 or 4 days, or xmtil
the milk ceases to flow.

For Caked-Breasts make it without the tar and rub it in well as long as
needed to remove the soreness, then cease unless you desire to dry up the milk
aa the camphor has a great tendency to do.

Bemarks. — The camphor was not in the recipe aa the author obtained it;
but knowing its value upon the female breast, I have added it to the recipe,
knowing it will prove so much the more reliable. The only objection to the
tar upon the breast is, it stains the clothing, and is also more sticky.

II. Another writer says a cow may be dried off in a short time by not
milking her quite out, leaving some in the udder each milking, and by feeding
4 qts. of dry com meal in the course of the day, which, If she is to be fatted,
will help to lay on fat, and gradually dry her off. This is no doubt the fact»

DOMBSTIO ANIMALB.

If toward the close of her milking season. Still I can see no objection to the
dry meal, even if the ointment is used.

Ointment for Swelled Bags, or Udders of Cows.— Sweet oil, 4
ozs.; pulverized camphor gum, 1 oz. Dissolve over a slow fire, and rub in
well 2 or 8 times daily. The author thinks the ointment for drying o£F cows,
above, fully equal, if noi even better, than this camphorated-oil, although only
swelling is to be remedied nere, whicli generally arrives from colds.

Choked Cattle, Sui3 Berne dy.— J. B. J. in Country OenUeman speak-
ing of choked cattle, says: " Tlie following recipe ought to be printed twice
every year, as it is a sure remedy: Take of fine-cut chewing tobacco enough to
make a ball the size of a hen's egg, dampen it with molasses so it adheres
closely: elevate the animal's head, pull out the tongue and crowd the ball as far
down the throat as possible. In 15 minutes it will cause sickness and vomiting,
relaxing the muscles, so that the potatoe or whatever may bo choking it will be
thrown up."

Remark*.— IX is an almost absolute certainty that the tobacco will cause the
relaxing of the muscles and consequent throwing up of the contents of the
stomach, and a cure is just as certain as a relaxation. The laying of moist-
ened tobacco upon a person's stomach with lock-jaw, has relaxed them, and
saved the patient. It must not be kept on so long, however, as to cause deathly
sickness.

To Cure Foul Flesh or Sores Upon Stock.— C. Becker, of Bloom-
ville, N. Y., writes one of the Rural'a: "I have been in tlie habit for 85
years of using oil of vitriol (sulphuric acid) and water in all casef of bad flesh,
and never knew failure. Put 1 tea-spoonful of the vitriol in 3; lea-cupt'ul of
of water, cleanse out the sore with a soft rope, or otherwise make a swao by
tying a piece of cloth on the end of a stick, saturate the afflicted part well with
the wash and I never knew it to fail by two washings."

Bemarks.— It would, most undoubtedly, prove as valuable for foot-rot In
sheep, as for foul sores.

To Cure Fleshy Tumors Upon Cows or Calves.— Bin-iodide of
mercury, 1 dr. ; cosmoline, or vaseline, 2 ozs. ; thoroughly mixed and well rub-
bed upon the tumors." — Dr. Home in Michigan Farmer.

Bemarks. — For directions how to continue it [see Spavin to Cure Lameness].
It is from tlie same veterinarian, but he prefei-s the bin-iodide here, to the iodide
as used on spavins.

Hoven or Bloat in Stock— Prevention and Cure.— O. J. L. of Mod-
est Town (a very appropriate name for a place where the men are so modest
they dare not give their name when reporting for an agricultural paper on the
above disease), Va., made a report of the death of a cow and calf to one of the
the farm papers, I think the Farm and Fireside, to which the veterinary surgeon
A. T. "Wilson, made the following sensible answer: "Your cow and calf both
died from hoven or bloat, a very common result of injudiciously turning cattle
Into a rich clover patch. To prevent bloat, turn them in for an hour or so
every day for a week until tliey get used to it. To cure bloat, when seen in

DR. CnASETS RE0IPE8.

time, use 2 ounces each ot hyposulphite of soda and tInctUTe of ginger added
to a quart of cold water. But in extreme cases, make an opening with a pocket
knife, in lieu of a trochar, in the most prominent swelling or point on the left
flank, and insert any small tube— a funnel A quill or pencil case might
answer."

Remarks. — Saleratus used to be given to try to prevent the continued accu-
mulation of gas in these cases, but of late )4. cup of freshly powdered charcoal
In a drench of water, is considered better treatment, as it aids the future diges-
lion, as well as the present difficulty. This may be repeated morning and even-
ing for a day or t ,o, if the animal continues to show any signs of indigestion.
But the hyposulphite of soda and tincture of ginger, if on hand, is reliable;
even baking soda, double the quantity, will do well, with the tincture of ginger,
or even without, if none is by you; but there is not much time to wait. Do
quickly what is to be done.

1. Hollow Horn, to Cure. — Alcohol, }4 P*-; camphor gum, 1 oz.
IDiKECTiONs— When the gum is dissolved, put half of it into one ear of the ani-
mal, and as soon as it has done snorting and blowing, put the other half into
the other ear. Once cures every time.

Remarks. — This is from a Mr. Bradly, living 2 miles below Ann Arbor,
Hich. He said a druggist told him, at first, it would kill the cow. " It did
not," he continued, "but cured her," and he said he had tried it several times
with like success.

2. Old Treatment of Hollow Horn.— The old treatment was to
bore into the horn with a gimlet and inject vinegar, pepper, salt and water; and
after this was injected into the horn, a couple of pieces of fat, salt pork, the
size of one's two forefingers, with a tea-spoonful of cayenne put in a slit in
each slice, was placed between the animal's grinders, and the head elevated
until it chewed and swallowed them; and next day repeat without the pepper
if dumpishness is still manifested. This would be good, too, for any animal
which is, as they say, "off its feed," or dull and heavy in appearance— ick, in
Other words. Let one piece be chewed and swallowed before the other is intro-
duced.

Soours and Diarrhoda in Cattle, Colts, etc., to Cure.— For scours
in cattle, change the food and water. Give first 1 qt. of lard oil, with laudanum,
2 ozs. After 3 to 4 hours, give powdered gum catechu, ginger, and gentian
root, each, 2 ozs., in flaxseed tea, 1 pt., to any animal over 2 years old; half this
to those under 2 years, and over 9 months, and one-fourth to one-third the
amount to younger stock; repeating the dose twice daily, and withholding it as
soon as the discharges diminish. Give nourishing food, and flaxseed tea to
drink. In chronic (long standing) diarrhoea, give, morning and evening, 1 dr. of
ammoniated sulphate of copper, dissolved in cold water, J.^ pt. — Weatern Rural.

xleiiiarks. — While spending a couple of months at Eaton Rapids, Jlich., I
became acquainted with a gentleman there, Mr. A. Button, quite a "family
doctor," by the way, who told me he once expected to lose a colt with the
scours, as the veterinarians failed to c\ire it; but some one told him to dissolve

DOMESTIC ANIMALS.

«W

a piece of alum the size of a hen's egg in a buclcet of water, which woald euro
it He tried it, and it did cure it. Why should it not again, and cattle as well
as colts? I would try it, if the above ever failed, or one of the following:

Diarrhoea of Cattle, Bemedy.— Another writer says: " Three pecka
of boiled potatoes, fed in the day, in 3 messes, warm, is ah excellent remedy for
diarrhoea in cattle."

Scours in Cattle, Bemedy.— Mr. James Door, of Dorchester, Mass.,
recommends fine wheat flour as a cure for scours in cattle. He says, " Take
1 qt. of the finest flour, mix smoothly with water, making it just thick enough
to run, and administer at one dose. A second dose may be necessary, but one
is generally sufficient for a cure."

Bemarks. — The author knows a rather thick milk porridge, given warm, is
good for " looseness " of persons. Why not good for cattle? I should prefer
it warm to cold, as this gentleman uses it, as I understand him. It may be good
enough cold, but warmth will not make it less valuable, I am sure.

I. Kicking Cows, to Make Stand Quiet.— A dairyman who has

been troubled with the kicking of young cows, and who has found a plan to

prevent it while milking, makes it public through the New York Tiibune, and

seeing at a glance that it must be a success, I give it a place. He says:

" If cows kick, tie their legs together, I find it much better for myself
and for the discipline of the cows to let the rope hold tliera than it is to try to
hold them myself. They soon learn that the rope can hold them; tliey also sooa
learn that man cannot hold them without a rope. The rope I use is 6 or 7 feet
long, and has a loop on one end. I put it around the rijrht leg above the gam*
brel, throagh the loop, and draw it tight enough to keep it from dropping down,
then behind the left leg and take a turn once around it (like a figure 8), thea
around both legs, then between the legs, around the rope that crosses in front and
back of the legs, in such a way as to draw them as near together as desirable,
then make fast. It is not necessary to draw the rope tight enough to hurt the
cow if she stands still. It matters not how hard or how long she tries to get
away from the rope; it will stay there and it will hold her legs very near to each
other so she cannot kick, and however hard she may pull on the rope, the i)art
that is on the inside of one leg being on with a slip-noose, that on the other with
a round turn, as soon as she stops struggling and the rope is slack they do not
stop the circulation of the blood. I am particular in telling how I put the rope
on when I need to tie a kicking cow, because it is the only way I have ever seea
tbaf will hold every time and not get tight enough to stop the circulation."

II. Another dairyman takes the following plan to prevent cows from kick-
ing when being milked. He says: " Before sitting down to milk I put a 'snap'
attached to the end of a small rope into her nose and tie the rope to a pin put
into the scaffold girt over the manger, slightly elevating her nose, and she
stands \ quietly while she is milked as the most gentle cow in the stable."—
American Cultivator.

Bemarks.— I have not a doubt but what either of these plans will secure the
cow against kicking — they have something else to think of. On the same prin-
ciple that the cord in the mouth of a vicious horse carried up over the head and
enclosing an ear tightly enables the blacksmith to shoe him without trouble,
which see.

«96

int. CHASE'S RECIPES.

Lice, To Kill, on Cows, Calves, Dogs and Poultry.— The New^
York Timet informs its readers that "any oily or greasy substance kills them
on any of the animals named; that sulphur is also fatal to them; that Persiaa
insect powder, which is kept by all druggists, is the best of all remedies. Lin-
seed oil and sulphur, well mixed, is an effective remedy when it is thoroughly
applied. But it is useless to kill the lice all over the back of an animal and
leave a colony alive on the brisket or under the thighs, where they usually
ebound, as in this case they soon spread all over again.

L " Sulphur, 1 oz. ; fresh lard, 4 ozs., well mixed, makes the right propor-
tions.

II. "Raw linseed oil, 4 ozs.; kerosene, 1 oz., or sulphur, 1 oz.
IIL "Persian insect powder, 1 oz.; fresh lard, 4 ozs."

Remarks. — Any of these thoroughly mixed and thoroughly rubbed in about
the ears and all along the spine to the tail, briskets, between the thighs, where
the skin is thin, about twice a week will soon eradicate them effectually on any
animal; but with poultry they must also be reached in the cracks and crevices
of their roosts. You will find to put these parasitic animals (lice) into any of
the above greasy mixtures they soon die. It is believed the grease stops up the
pores in their skins or surface, and thus kills them, as a man would soon die if
covered with an impenetrable varnish. But if the above ever fails, try the
following:

rV. Deaih for Lice on Aniviais or Plants. — Pour boiling water (1 gal.) oa
1 lb. of tobacco leaves; in 20 minutes strain and use it judiciously (simply wet-
ting the parts with a sponge) on animals; on plants more extensively.

Remarks. — It is believed that the reason why this may have failed in some
cases, both on animals and plants, is because stems and not leaves have been
used. Double the quantity of stems and longer steeping may answer the pur-
pose; but the leaves are undoubtedly the most certain.

v. Lice on Stock, Simple Remedy for. — A Mr. D. K. Shaver, in a letter to
the Iowa Homestead, says: "A simple, sure and easily applied cure for lice on
animals is to give a few slices of onions in their feed. They eat them readily,
and one or two feeds does the business effectually."

Remarks. — Certainly easy to try, and I have not a doubt but what all stock,
as he says, will eat them readily.

SALT— Its Importance for Milch Cows and Other Stock—
Amoiint Daily Necessary. — I. Its Im-portance. — An American, travel-
ing in Switzerland, writes that " Here the milch cows are salted early every
morning, and if fed in the stable, as they usually are, the salt is given before
feeding. And they claim that by salting in thfs way their appetite is improved,
they drink with more regularity, keep in better health, and give more milk,
than when salted in the usual way. as practiced by dairymen in America. The
Swiss dairymen think it very injurious to salt milch cows only once or twice a
week, as they would lick too much salt at one time, and drink too much water
ior the day; they consider that stock in order to do well must be fed with reg-
ularity every day alike, and never given too much of anything atj one time."

DOMESTIC ANIMALB.

697

n. Amount Neeesta/ry,. — One of our own stockmen says: "Salt should
be furnished to all animals regularly. A cow, an ox, or a horse, according to
size, needs 3 to 4 ozs. daily. Salt increases the butter in milk, helps the diges-
tion and nutritive processes, and gives a good appetite.

Bemarks. — What more can be asked of any one thing which costs so littlef
I have seen dairymen who keep salt, in some covered place, where all the stock
can lick it at their pleasure, and claim great advantage by it. The Swiss plan,
for milch cows, is, no doubt, the best one; for twice a week, the custom of
Americans, is not often enough to insure all the advantages to be derived from
it, if given daily, or at least every other day. But the daily plan {& undoubt.
edly the best, as the Swiss put it, lest they drink too much water for the day.

III. 8dU, Amount Necessary for Different Kinds of Stock.— The French
^vemment, according to their custom of testing all such points scientifically,
appointed a commission to examine into, and experiment if necessary, which
reported upon the amount proper for difEerent kinds of stock, in ordinary con-
dition, as follows: "For a working ox or a milch cow, 3 ozs. daily; for fatten-
ing stall-fed oxen, 2% to 4J^ ozs., according to size and fatness; for fattening
hogs, 1 to 3 ozs.. for store sheep, 3^ to % of an oz.; fattening sheep, double
the amount; for horses and mules, 1 oz."

And a private dairyman tound, after many trials, that with 3 ozs. of salt
daily, his cows gave the most milk. And the noted French fanner and chem-
ist, Boussingault, to test it thoroughly, "Fed 6 steers for 13 months, in 3 lots,
the food being the same for each lot; but to one lot he gave \% ozs. of salt
daily, to an animal, and to the other lot none. A remarkable difference was at
once manifest. The first lot were all sleek, smooth-coated and in perfect con-
dition. The other became rough, mangy, and ill-conditioned, and weighed at
the end of the test 150 lbs. less than those that had been supplied with salt."

' " Many other similar results," says the Michigan Fhrmer, which gave ttie
above facts, " might be cited; but there ought to be sufficient to induce those
who still doubt the value of salt for all kinds of farm stock, to test it for them-
wives." It closed as follows:

" Not only is salt an agreeable and needful article of food, but Is In some
<liseases almost a specific remedy. For those parasitic diseases to which sheep
are subject — such as the liver-rot (flukes in the liver), verminous bronchitis,
(worms in the bronchial tubes),and worms In the stomach and intestines — salt is
an unfailing remedy, as well as an effectual preventive. The irritating worms,
which sometimes infest the rectum, of horses are removed at once by an injec-
tion ot a solution of 1 oz. of salt in 1 qt. of water. But it is as a constant addi-
tion to the food that it Is most useful as a preservative of the health of our
domestic animals."

2. Salt and Ashes for Stock ofif Their Peed. —The Mains
Farmer, sajns that one of their substantial subscribers recommends with neat
stock (young, growing stock), — then why not good for cows when they get-oflf
their feed? — chewing wood, bones, etc., to mix leached ashes, 1 qt., with the
eame amount of salt, and feed to a dozen head once a week, especially in the

DR. CHASE'S RECIPES.

spring of the year, as it improves their appetite and agrees with them wbndett
fully. I should try it under such conditions whenever they occur.

8. Salt as a Vermifuge, its Value for Cattle, Horses, Sheep
and Hogs.— The New York Woiid, speaking of salt for stock, says: " If you
want to keep your cattle, horses, sheep and hogs healthy, give them salt re ^.
laxly. There is no better vermifuge than salt. Much of the so-called hog-chol-
era is due to intestinal worms. Plenty of salt would prevent the accumulation
of these worms. All animals desire salt, showing that it is a want of their
nature, and imdoubtedly for wise purposes."

Remarks. — Who can fail to see the value of salt for all stock, and that it
should also be g^ven regularly? None, certainly.

Cows, Accidentally Over-Eating Meal, What to do.— Wlicn a
cow has accidentally eaten her fill of meal, do not allow her to dilnk; and as
soon as discovered, according to the size of the animal, give a drink of from 1
to 2 lbs. of Epsom salts, dissolved in warm water, and repeat the dose in ft
hours if it Jias not operated; in 6 hours more, if has not yet worked a hole
through, repeat half as much more, and so continue until a movement is obtained.

Jersey Cows, the Best, Large Amounts of Butter ftom them.
Yearly, etc. — The Live Stock Record says: " Our opinion, and also that of
the priacipal dairymen of the country, is that the Jersey, commonly called
Alderney, is above all others the best cow. They are easily kept, very docile—
a point not to be overlooked — and beautiful; give milk of superior richness,
from which is produced finely-colored, solid butter, having an equal texture
and flavor. Butter made from such milk has been known to keep when placed
In a dry (not cold) cellar without th use of ice, and when taken out was in a
hard, firm condition, and was then sold 12 to 15 cents per pound higher tliaa
best ordinary butter. The cost for Jerseys is not much more than for scrub,
and they will more than make up the difference in price in a few months."

Mr. R. Goodman, in the Rural New Yorker, makes the following statement
as to the superiority of the Jersey over all others. He says: " The Jerseys of
the present day, all over the United States, are not small or ill formed, but huger
and much more symmetrical than was the average Jei-soy of 20 years since, the
production of milk also being greater, and the yield of butter surprising. In
the latter respect the breeders of all other classes of stock, and even the ordinary
farmers, who have continued to swear by their native cows, are forced to admit
that the Jerseys are superior to all others. "

Mr. Goodman, after speaking of some very large yields of milk, one herd of
65 cows averaging 295 lbs. of butter each per year, one of 17 head, averaging
225 lbs. each., and one of 15, averaging 281 lbs. each; and of the great Jersey
cow, " Flora," owned by Mr. Motley, making 511 Ibs.^ 2 ozs., in one year;
"Pansy," 572 lbs., etc., closes as follows: " It is not always the Jerseys of the
largest yield of milk which make proportionately the greatest amount of butter.
Those more moderate in quantity are apt to be richer in quality, and a cow lhv-
ing 12 to 14 qts. of milk per day is usually a more profitable buttermakcr than
one giving 20 qts. We have in our herd Jerseys which produce, when flush.

DOMESTIC ANIMALB.

over 40 lbs. of mflk per day, but we set a higher value on others which yield lesEi,
but wi'ose butter average for the year ia greater."

jxemarka. — There may be an occasional cow of other breeds, or possibly, a
native, which gives an excellent yield, but the best general average belongs,
undoubtedly, to the Jerseys. Only think of it, many Jersey cows have aa
average of from 9,000 to 10,000 lbs. of milk in a year. The well known Jersey
cow, "Belle," owned by Mr. Elms, of Scituate, Mass., through the summer
averaged 1 lb. of butter to 5 qts. of milk, and in December 4 qts. made 1 lb. of
butter; but, supiJose it took 5 qts., and she gave even only the 9,000 lbs., and
as " a pint is a pound the world round," Belle's yield of butter for a year would
be 900 lbs. Is there any wonder, then, that Mr. Elms should have refused
$3,000 for her? The Board of Agriculture of the State (Mass.), speaking of
this celebrated Jersey in their report for 1876-7, say, that, " in March she made
191^ lbs. of buttt.' per week; 16 in June, 14 in September, and in December, 1(V
months from calving, and due to calve again in 2 months, made 1 lb. of butter
daily." I have mentioned tlie.se facts that our readers may see the iwssibilities.
of the Jerseys, and that they may strive to reach the same point of excellence,
by always saving the best calves for dairy and breeding purposes, and to breed
from the best bulls tliat can be obtained, if it is expected to ever have a herd of
cows that will pay any considerable sum over and above the expense and care
of keeping. What has been done can be done again; but if we do .-Jt know
what has been done we have no particular point to strive for. Yet it is only
proper and right that all shall have an opportunity to judge for themselves, so I
will mention what some writer has recently said upon the Durham, claiming
superior milking qualities, and also an advantage for " beefing," as they see it
in Ontario, for they, like the English, are great on beef, and fat at that. After
giving an ilem from the Toledo Post, of what the Canadians think of the Dur-
hams, I will also speak of one formerly owned by myself. The item wasgivea
under the head of

Durham Cows, Their Value for Milk and Beef.— "In Ontario,
Canada, considerable attention is being paid to raising Durham cows, on
account of their superior milking qualities, and for their good beefing. It is
claimed that a 9 year old Durham, fed on grou"'l grain, with bran and grass,
will give 30 lbs of milk at a morning's milkinr^, \ from 15 to 16 lbs. of butter
is made weekly from her milk: The mixture of the Durham breed with the
pure Canadian improves the beefing power of tho animals, but decreases the
quantity of milk. In regard to beefing, however, the Durham is far more
profitable than the Alderney — Jersey."

Remarks. — Just at the close of the late war I owned a remarkably fine
Durham cow. She was not only an excellent milker, but was an easy keeper,
and above all was remarkably kind; almost affectionate, if I may be allowed
the expression, in relation to a cow. She would follow me, not only from
place to place, about the lot, but if she saw me going to town, while she was
at liberty, she would follow me, and even into a store, if I had occasion to go
In, unless I set a clerk to stand by the door to keep her out. I had to do this
several times, when she would see me start off, and I not see her in time to shut

TOO

J)R CHASE'S BEOIPEa.

her Into the yard. No person could be more kind than she was. In her way.
And if all Durhams are as good as she was to give milk, and as easily kept,
the author would be a Durham man every time. (See Fattening Cattle, how a
Yankee Fanner Makes it Pay in Massachusetts; also see What Durhams aw
for Milk, and for Beef, above.)

Calves, Baising by Hand— Hay, Tea, etc., for Them.— With
good pasture for calves to nm in, early cut and properly cured hay, of which
to make the hay tea; oil-cake, or home-ground oatmeal, and the milk of one
cow, ♦hree calves, after they are 10 days old, have been successfully kept, and
all the cream from the cow made into butter after the calves were 4 weeks old.
The plan was as follows: Directions— Boil good timothy hay, 1 lb. (better
cut in a cutter, if you have one) and boil in water, 6 qts., for an hour, keeping
covei-ed, and make up for what may evaporate; then strain and let cool. While
cooling, stir 3 table-spoonfuls of oil-cake, made fine, or pretty finely ground
meal from oats, into 1 qt. of boiling water, slowly, as if making " hasty pudding,"
and when properly cooked stir this and the milk of the cow, with a very little
salt, into the hay tea, and give equally to the three calves. At the first feed
"While warm, but after a week or two it does not matter if given cold, but with
each two weeks increase the oil-cake meal or the oatmeal, 1 table-spoonful tor
each calf. And it was claimed that at three months old calves raised in this
■way looked as well as those fed on milk entirely. They began to feed on grass
at a month old, and increased their feeding on the grass until they depended
upon it almost entirely at 8 months. The trifle of salt must not be forgotten;
and if they begin to scour, tlie milk was boiled and 1 table-spoonful of flour
stirred in before it was added to the tea. But I should stir the flour into th*
milk while scalding. After the first week there was no trouble of this kind,
unless over-fed.

Remarks. — T have condensed the above from some agricultural writer who
was not willing to put his name to his recommendations; but as I see it must be
good and was endorsed by thf •"ollowing, I have given it. I would say also, in
case of much scouring, 15 to 20 drops of laudanum to each calf which may
scour may be added until relieved. For further instructions upon this point. If
any bad cases, see " Calves, Indigestion of," etc

II. Hay Tea, Also for Calves, Without Other Help. — The " Young Fanner "
who does the agricultural writing for the Boston Journal, under the above
head, gives his experience, which goes to show plamly that calves can be raised
upon hay tea, without milk or other help. Whether this one swallow (con-
trary to the general rule, that one swallow does not make a summer), shall be
considerjd a sufflcient ground of reason for others to try it, I leave each one to
judge for himself. I should Jave no fears in trying it, if I had calves to raise;
still I cannot see why a little thickening of the hay tea might not be made, with
a proper amount of the finely ground oatmeal, although the milk, it seems, can
be left out without detriment. He says:

"Being obliged to buy another cow a short time ago, to keep along my
supply of milk, I picked one out with a calt 6 weeks old at her side. The calf
was by a Dutch or Uolstein bull out of a ^tlis Jersey cow, and was a very

DOMESTIC ANIMALS.

701

promising heifer, iu every way well formed. I could not bear to devote It to
the butcher: and I was in a bit of a quandry as I had not a bit of milk, new or
gkimmed, to give it. At last a neiglibor suggested hay tea. And hay tea it
bos had. Not a quart of milk or a spoonful of meal since I got it, and it is
doing as well as any calf I ever raised; grows finely, is fat enough, and seems
to like its hay tea, and to be just as well satisfied with a full meal of that as it
Tvould be if it had taken its fill right from the cow. I never tried hay tea
before, and never saw it made or fed out. I should have given a few roots or a
little meal, but for a desire to see how the tea went, without any other food,
that I might know whether the calf thrived on that, or on other food. Thus
far, I am very well pleased with the result. It is not as much trouble to make
the hay tea as to make porridge, and the cost is notliin^. I cut my hay, the
best and finest I have, about 4 inches long, and pour l)oilmg water over it. Let
it stand until about the heat of milk from the cow, then take the hay out and
give it to the cow and the tea to the calf. One of my neighbors says I am
making the hay worth more for the cow, and so getting a profit, besides rais-
ing the calf. At any rate, she eats it greedily. The longer the hay steeps
before it gets cool, the more strength there is in it."

Remarks. — It will be seen in No. 1 that 1 lb. of hay was used for 8 calves.
This "Young Farmer" does not give any weight, nor the amount of water,
but I should suppose that at least 2 qts. should be left after what is absorbed
by the hay, t. e., for one calf, and that if only the hay tea was to be given, I
should use at least J^ or ^ of a pound of hay for 1 calf. Still, the author
must advise, or think, it better to use a couple of table-spoonfuls of the oat-
meal, made into mush, or hasty pudding, as No. 1 has it, than to d jpend on
the hay tea alone. I think it will prove the most healthful in this way for the
calf. That the hay tea is a grand invention, in raising calves, I have not a
doubt.

Feeding Calves in "Winter. — A person signing himself " Experience,"
of Muir, Mich., in answer to the inquiry of " Breeder," in the Detroit Tribune,
tliat some of its many readers would tell liim the best feed for calves in winter,
says: " If he will give his calves wheat bi-an for their morning meal, and
turnips for their evening meal, with what good clover hay the want, and give
them a warm, clean stable, never let them out doors in the cold; water them in
their stalls once a day— in the evening — he will have no trouble to raise good
calves and keep them fat and growing. But under no circumstances should
they be turned out of doors until spring, and if they are kept in the stalls on
bran and turnips until feed is good, they are better for it. The bran should be
fed dry with a small quantity of salt twice a week.

Itemarks. — The author cannot see why good, warm, dry sheds, with plenty
of bedding or littering daily, will not do very nicely when stable room is not
plenty.

Indigestion of Calves, Remedies for.— Calves that are fed on milk
principally, and carelessly managed, are liable to indigestion; becoming
"pot-bellied," dull and tliriftless, appetite \aried, sometimes voracious, then
not caring for their food at all; bowels irregular, or else regularly loose, and
their passages ofifensive, which, if not soon remedied, the diarrhoea becomes
chronic and troublesome to cure. The trouble is believed to arise from an
accumulation of curdled milk in the fourth stomach (which is the one iised

703

DJL OBASEPS RECIPES.

until they begin to ruminate — chew the cud—); hence laxatives are first called
for, such as castor-oil or linseed oil. with bicarbonate of soda (baking soda) and
ginger, and if really scouring, 15 or 20 drops of laudanum should be added.
The dose for a calf of 8 months, of castor-oil, would be H ozs,, with J^ oz. each
of (he soda and pulverized ginger, with the laudanum, as above, if scouring.
And for a few days, or until the condition is greatly improved or health estab-
lished, give morning and evening, ealt, soda, and pulv.^rized ginger, % oz. each
in a little milk; or if tlie calf is flatulent (windy) duh and weak, add 1 oz. of
fiulphato of soda (glauber salts), to the ealt, soda and ginger, twice daily till
corrected.

The diet in all such cases, must be carefully attended to. If unweaned the
£alf should have Its milk fresh and sound thrice daily. A daily allowance of
linseed or gruel or bruised linseed cake will further be serviceable. Comfortable
fiheller, a dry bed and plenty of room are also essential. When protracted
ituiigestion appears to result from weakness, and the mucous membrane has
bi come irritable and relaxed, advantage usually follows the use of 8 or 10 drops
each of muriatic acid and creosote, given every morning until it abates.

Scoures, in Cattle, Horses, Calves and Cholera, or Diarrhcea
of Persons.— Lewis Boynton, of Farmingdale, Bledsoe Co., Tenn., in answer
to an inquiry about scours in cattle, in one of the papers, says: " Frequently a
liandful of salt will relieve cattle and horses of scours. It does not afford
relief in 13 • hours, I have recourse to a remedy for cholera that never fails:
Spirits of camphor, tinct. of rhubarb, and laudanum, equal parts of each Mix.
Dose— For, an adult, 30 drops; for a horse or cow, a dessert-spoonful; for a
calf, 1 tea-spoonful. If not relieved in 3 hours, repeat the dose.

liemarkn. — For a child I would add 8 to 10 drops, according to age, and
repeat on persons half to an hour, if needed. Give in a little sweetened watei*
to children. ,For stock, in % pt. drench. It will be found very valuable.

Dairying— Its Profit if Well Managed.— To show the profits of a
well managed dairy, I cannot do better than condense a report made by Jere-
miah Pierce, of Hamburgh, N. Y., to the Live Stock Journal, in 1873. Ham-
burgh is in a great dairy section, and its cheese is celebrated all over the coun-
try. Mr. Pierce milked 18 cows, and from April 14th to Nov. 15th— 215 days,
sent to the cheese factory 80,708 lbs of milk; kept at home to feed calves up to
July 1st, 9,625 lbs., making a total of 90,333 lbs., in the 215 days, Sold 8371^
lbs. of butter made before sending to factory. He allows 23 lbs. of milk for
1 lb. of butter, I think rntlier a large allowance [see Jersey cows the best, etc.]
which would retrain 19,262 lbs. of milk to make tl«3 butter sold, or a total of
109,595 lbs. of milk from the 18 cows— an average of 6,088 lbs. of milk to each
cow for the season. Jerseys, it will be remembered under that head, have given
9,000 to 10,000 lbs. per cow, in a year.

He received for cheese, $886.14; for butter, $293.13; for calves, sold wliile
voung, $43.00; value of 5 calves raised on milk, $60 00; pork made, 500 lbs.,
$30.00, making a total of $1,310.27. Gross receipts for each cow for the sea-
son, $72.79. Tl' season being a veiy dry one, he fed, to make up for short

DOMESTIC ANIMALS.

708

pasturage, barley sprouts and bran costing $161. 08, being $8.94 to each cow,
reducing tlie proceeds to $68.86 for each cow, which I still think is a pretty
good average.

Notice the point, however, that he feeds extra, as recommended in the next
item, and by all dairymen, so far as I know, to make up for short pasture. He
claims too, that he got more from his extra feed, than simply making up for
the shortage of the grass, besides keeping his cows in good condition, and good
heart, for the full supply of grass after the fall rains set in. Mr, Pierce says
In his communication: " I raise my own cows," claiming that cows may be
purchased for less money than it will cost to raise them, but many of these will
be dear at any price. Then raise them, and raise the best you can. In this
report Mr. Pierce made another remark which I consider of the utmost im-
portance, ». e., that "cows which do not come in until they are 8 years old,
make much better milkers, than those that come in at 2." He closes with this
important exhortation: " Brother farmers, don't be afraid of feeding your cows
too well. I hope to do better next year."

Dairy Cows, to Feed Liberally.— The importance of feeding dairy
cows liberally, more especially when pasture is short, was recently shown so
satisfactorily by the National Live Stock Journal, I will give all its principal
points, although largely condensed. The editor starts out with the idea that
dairymen should study to produce all the food necessary for his cows upon the
farm, using his most intelligent foresight to this end; but that he should never
suffer them to go with deficient food, even for 1 week; for this he cannot
afford to do. Hence, he says, when pasture is short, and he has no extra green
feed for them, let us compare the cost of nutriment in some by-product, such
as bran, cotton seed meal, linseed meal, corn meal, etc., some of which he can
always find near at hand, with pasture grass. Pasture grass, he continues, has
about 80 per cent, of water; and the nutriment of 100 lbs. of it is supposed to
be worth 21 cents. The nutriment of 19 lbs. of fine bran, or 19 lbs. of corn
meal, is just equal to 100 lbs. of grass Cotton seed meal, 10 lbs.; linseed
meal, 12 lbs., have just the same nutriment. Then, as 100 lbs. of grass are
considered a ration for an ordinary sized cow, per day, it is easy to get at the
proper amount of substitute; for if J<j or ^ short, in the bite of grass, take the
proportionate amount of the kind of feed, in pounds, daily, to make up the
(loficieT ; which any dairyman can calculate for himself, knowing how much
short the grass is. Let us suppose the diiryman is feeding 7 lbs. of fine bran;
tliis, at $8 per ton, would cost 2f cents per day, or 19| cents per week. Now,
the extra milk per week, would more than pay the cost. Besides, he might
have added, it keeps the cow from falling off in flesh, and losing heart, or
vital activity. But, he continues^, if he should feed, instead of brin, 4 lbs. of
linseed meal, daily, it would cost him 28 .;ts. per week; or if 33«j lbs. of cotton
seed meal, it would cost 22 cts. per week, or 6^ lbs. of corn mea!, it would
cost from 20 to 35 cts. per cow a week. If he has a command of all these, let
him make up a ration nearly as follows: 4 lbs. of bran, }4 ^^- linseed meal, and
!}{ lbs. corn meal, to each cow per day, which will, in most cases, cost only 20
cents per week; and will keep up a generous flow of milk till the fall rains

704

DR. CUASE'S RECIPES.

renew tlie pasture, and then the extra food (the author would say only ^^ths of
it) can be discontinued. lie closes as follows: We have known many who have
used an extra ration similar to this during short pasture, and never found one
who reported it unprofitable. The ration may be varied to suit all circum-
statices. Corn meal will be found ciieap in some localities; but it is always
best to mix some bran with it; and in most parts of all our broad dairy belt
bran will be found the cheapest extra food to make up lor short pasture.

Remarks. — Of course, any other class of feed can be chosen according to
what is found in the market at the different sections of our great country
— Cv^aise middlings, shorts, etc. Then some millers mix all grades together,
and in tlie Eastern States it is known as " mill stuffs," while the Westerner and
Southerner know this mixture as " ship stuffs," " mill feed," etc. But I should
prefer to buy them separate, then you know exactly what you are feeding.
See "Milk— To Increase the Flow in Cows." and the remarks following it, for
what many claim to be the best mixture for this purpose. The importance of
t'io various roots, more especially as winter feed, will be seen below ; also, for
the value of parsnips for milch cows see close of remarks after " Carrots,
Parsnips, Beets, etc.," below. I must be allowed to state here that Mr. O. W.
Wanger, a dairyman of Illinois, says: "For ground feed for milch cows an
effort is made to combine the elements that will produce the largest flow of
milk and at the same time keep the cow in good condition, but not too fat.
And it is found one part (equal parts) each of corn meal, ground oats and bran
will bring the best results." [This is the "Best Food" referred to above, and
hence is confirmatory of that recipe.] VAnd," he adds, "with these con-
veniences, good hay, this ground feed, good water and good care a cow yields
as much milk during 6 months in winter as in summer, when the cow feeds on
grass." And he recommends a little grain all summer. This, I suppose, refera
to the gi'ound feed above, for he adds: "When the milker is to milk a cow he
first feeds her and then sits down to milk. The result is, the cow stands quiet,
gives her milk at once and the flow is increased." He also recommends sowed
corn to help the cows in dry times of the summer. Very important points, I
know, from what I have seen done by others. He does not say whether bis
parts are to be by weight or measure, but I think he means by measure, as that
is the common way unless weight is mentioned.

Winter Feeding of Cows, Horses and All Other Stock— The
Importance of Boots or Oil Meal, etc., for. — It is a great change for
cattle, horses, sheep, etc., from a pasture where there is plenty of grass, and
also plenty of exercise, ^o the stable or even a barn-yard, where comparatively
there is neither grass nor exercise; but the milch cows will show it the quickest
by the shortness in quantity of milk given, unless some of the succulent rooLs
or oil meal are given at once to make up for the change from grass to dry hay.
Then, again, dry hay, oats, com or cornmeal have a tendency to produce cost-
iveness, and hence the importance of some of the roots or oil meal to be given
directly to avoid the probability of costiveness becoming thoroughly established
People eat oatmeal or cornmeal mush, com bread, apples, peaches, berries, etc.,
for this very purpose; why should it, then, not be as necessary for stock as lor

DOMESTIC ANIMALR.

70S

persons? It is, and should receive the same care and attention, if wo would
kec'p them in a continuous healthy condition, so that tlie cows shall give the
largest flow of milk, and that other stock shall continue to thrive instead of the
liair becoming rough and staring and the animals losing flesh as well as heart
and appetite. Even poultry should have sometliing of a succulent or juicy
character to make up for the loss of green feed, insects, etc.

Extra Value of Oatmeal or Flaxseed, Roots, etc., in Winter
for Cows and Breeding Ewes.— Tl>e editor of tlie National Live Stock Jour-
nal makes a very important suggestion in speaking upon the subject of roots or
oil meal to make up for the absence of green food, that for cows or breeding
ewes tlie oil meal or flaxseed, for these animals especially, have another and
important value, enabling them to produce their young without trouble. We
have such medicines of value in tliis respect for our own race, why not for
stock? He says: "Every dairyman, so far as he can, should supply himself
witli 1 pt. of oil meal for each cow per day, or l^ pt. of flaxseed, which should
be boiled to a jelly and given with her other food. Oil meal is worth all it costs
for food, besides lieing an excellent preventive of disease; and, also, has this
further property, that when a small quantity of it is fed to cows during the
winter we have never had any trouble with them at calving; and the small
quantity of oil left in it seems to perform the same oflBce as a little grass or car-
rote and beets would, to cleanse the bowe's as well as an emollient, or some
such property or effect, upon the reproductive organs; and to this end some
persons feed a small amount of flaxseed to their breeding ewes in winter with
ft like success." Sensible and well put, and the author knows them to be of
extra value for all these purposes.

Carrots, Beets, etc., their Value as Pood for Stock.— It has
been heretofore claimed that the chief reason why the above named articles
■were valuable for stock was to avoid costiveness, and that carrots alone
possessed tliis property — pectine, or pectic acid— which has the power of dis-
solving or gelatinizing— turning to jelly— other kinds of food, which not only
gave health and vigor, but also gave brightness to the eye, and a smooth, glossy
coat to the animal. But a horse-breeder, in France reports having fed his
horses for 20 years on parsnips, instead of carrots and oats as formerly, with a
remarkable success, his stock showing a greater vivacity of spirit and a sleek-
ness of coat than when fed on carrots. And Yeomans, the celebrated veterinar-
ian, informs us that this beneficial result, from feeding tliese roots, arises not
so much from their nul.Itive properties as from their effects in gelatinizing and
dissolving otlier foods, thereby rendering them more easy of digestion. Por-
tions of other coarse food, otherwise almost indigestible, when acted upon by
tills principle in these roots, are easily dissolved by the gastric juices, and a
thorough and perfect digestion is obtained.

Remarks. — It has been well known that apples contain this principle — pec-
tine, or pectic acid — in a great degree; hence, we can account for both horses
and cattle thriving so well, as many have reported, while being fed a peck of
apples morning and night, or when allowed to run for a time in the orchard^
where they ate of them at pleasure. (See Apples for Horses, etc.) But

706

DR. OHASBP 8 RECIPES.

YeomanB alao says It is found in pears, quinces, currants, raspberries, and
many otlier kinds of fruit, and also in various roots, such as turnips, becto,
parsnips, etc. ; hence their great value as a food, or as auxiliary to the food,
both of man and beast. Closing willi tills important sentence: "A small
quantity of roots or fruit mixed with other food, especially with dry food, has a
wonderful effect upon the flesh, health and spirits of animals." Thus it maybe
seen, and I hove given this item chiefly that it might be seen, tlia*^ it does not
matter so very much which kind of roots for animals, nor which kind of fruit
or roots for man arc raised and eaten; but that it is very important that some of
them should be raised and used, if the best health of man and beast is worth
looking after and working for.

Tlien lot every dairyman or farmer look at the matter in a common sense
"way, and raise the kind of roots that his land is seen to be the best adapted to—
the longer and larger roots require the deepest and richest soil, and a" loquire
<;lose and careful culture to obtain the best results; then, for winter-feeding, to
have them carefully housed, and properly cut when fed, so that each animal
shall get its proper share, remembering that while you thus aid the digestion of
the coarser food, as hay, stalks and straw, by this admixture of roots, you also
avoid costiveness, which was originally supposed to be the chief object to be
gained by feeding roots. In other words, "two birds are killed with one
«tone," and really, the bird last found is of the greater importance of the two
— the aid to digestion. (See Comparative Value, as Generally Understood, and
also Nutritive Value, with table by which the difference is more easily seen.)

I will only add here that of later years parsnips have been found more val-
uable than formerly supposed, and they are now commended by many dairy-
men as excellent for milch cows, increasing the flow of milk one-half, besides
keeping them in a good healthy condition. Try them, thoroughly, by all
means.

Variety of Pood for Stock— Very Important.— It is a well estab-
lished fact that a single kind of food is not enough for the best growth, health
or comfort of animals. Like ourselves, the stock which we keep, does relish
a change of diet — thrives better with a change of pasture so to speak— and
gives fuller returns for the trouble of providing the variety of foods. Coarse
fodder should be mixed with th^t which is of a finer nature; and the highly
nitrogenous, fed with substances weak in nitrogen. Some farmers will feed
their sheep corn one morning, add barley or oats the next, and thus keep up a
continual surprise, heightened by a lick of salt now and then. It is the same
love of change which makes the colt, cow, and even the oldest horse feel glad
•when turned into a new field. What man would like living on bread, or pota-
toes, or meat, alone? Then feed your stock meal, or shorts, or roots — sometimes
one, then the other, is the better way — as remarked about the sheep above being
fiure to have a supply of roots for every winter.

The Comparative Value of Boots for Winter Feeding as Gen-
erally Understood. — A writer in the Rural Home places the comparative
value of roots in the following order: Carrots, parsnips, sugar-beets, mangel-
wurzels, rutabagas, Swedish turnips, and lastly, English or common field

DOMRSTIO ANIMALS.

turnips, which arc llgliter, but do well for early feeding, before beginning ou
the richer roots, which also keep better. This writer did not mention potntoea,
but another writer who had been experimenting upon the subject uiuler the
head of "Potatoes for Htocic," says: "Potatoes for stock are worth 80 cents
per bushel to feed to stock. They are not only nutritious, but excellent appe-
tizers, and promoters of digestion. My experiments go to show tliat a peck of
potatoes will produce as much milk as a bushel of carrots, beets or turnips."
RemnrkH. — Although potatoes are well known to contain much more gen-
<!ral nutritive and fat-producing properties than the other roots named, yet, as
the others can be raised In so much larger quantities to the acre, and with so
much less labor also it is not probable that they will become the best for
general winter feeding. And I must say here that I think this writer is in error
as to carrots, and I might say parsnips, too (lie does not mention the latter), but
as to beets and turnips, they are not as valuable as potatoes. I will, however,
give a table beiow, showing the proportionate nutritive, flesh-producing, and
fat-producing properties of 22 different kinds of food for farm stock. I am
sorry, however, that the sugar-beet is not shown among them. The table was
made up from the experiments and analysis of the most eminent agricultural
chemists and English feeders; and are undoubtedly the most reliable and trust-
worthy that can be gathered at tlie time of this writing; and believing that they
will prove of real value to farmers, dairymen, etc., I give the table a place.
The calculation is based upon equal weights of each article, and is as follows:

Nutritive Value of 22 Diftbrent Kinds of Food for Faxm
Stock:

Fleah Fat
Food. pro- pro- TotaL

ducing. ducing.

Turnips 1 5 7

Rutabagas, 1 7 9

Carrots, 1 7 10

Mangels, 2 8 13

Straw 3 16 23

Potatoes, ....... 2 17 23

Brewer's grains, 6J^ 18 25

Hay (early cut) 8 51 64

Millet (seed) 8 76 85

Buckwheat, 9 61 69

Malt 9 76 81

Rye 11 74 88

Oats 12 63 70

Corn . 12 53 80

Wheat and barley 12 66 83

Dried brewer's grains 16 67 83

Beans (English field) 22 46 74

Peas, : 22 61 79

Linseed, 23 112 83

Cotton seed cake, 24 W^ 61

Linseed cake 28 66 7?l

Bran and coarse millstufif, ; ... 81 54 76

Eemnrks.—'RY this table, if you want simply to lay on flesh, you see the
food for it; if fat for butchering purposes, it is equally plain, while the general

706

DR. CHASE'S RECIPES.

value for keeping stock in the most healtliy and growing condition is shown In
the total column. Milk being of the nature of fat, it en also be seen which
will be the best food for milch cows, that which produces most fat. I will sim-
ply mention here that there is quite i^ doubt amongst dairymen as to whether
sugar beets do, or do not, lessen the flow of milk, and it is perhaps from this
fact that they were not considered in the table. Although the sugar beet may
not be equal to some of the other roots for milk, yei, for other stock they are
good ; and as they can be raised in such large quantities to the acre, many, no
doubt, will raise them for general use. The maugel-wurzels and rutaba-
gas can, with a rich aud properly cultivated soil, be made to yield from 1,000
to 1,500, and, in a few cases, even 2,000 bushels to the acre; and with any of
these roots, if the ground is properly worked, it will be left in excellent condi-
tion for succeeding crops. It would not be advisable, however, to feed roots too
exclusively. It is better to feed part roots and part grain. Nor is it advisable
to feed one kind of roots only. It is better to have a variety, both on account
of the health and condition of the stock, and for the better results in milk which
will be produced by a variety over any single kind. '

Boots, Culture of, for Stock.— As above remarked, the culture of
roots needs a rich soil; and if it is not rich naturally, it must be made so with
manures, fertilizers, etc., and also by deep plowing and thorough harrowing.
Plow deeply, and harrow; then re-plow ai.-» harrow, until as fine as possible,
leaving no stones or turf to obstruct cultivation. The mangel-wurzel, it is
claimed, la a great lover of salt; and as high as 80 bushels to the acre,
Dr. Loring says, has been used with profit. Fifteen two-horse wagon loads of
good, solid manure to tlie acre, is not too much, if you expect 1,500 to 2,000
bushels of mangels (which has been raised) to the acre. The fertilizer when
used, must, as well as the manure, be well worked into the surface of the soil.
Sow in drills, beets, mangels, rutabagas, and parsnips, 80 inches apart; car-
rots, 24. If possible, have a drill which completes the work of covering evenly
as it goes. Begin to cultivate them as soon as the rows can be seen; keep clear
of weeds, and thin carrots and parsoips to 4 inches; beets, rutabagas or
mangels, 6 to 10 inches, as you think the richness of the soil will demand. Of
course, let all be done with horse-hoes, or such conveniences as you have, so
that the rows simply need to be done by hand, remembering this, if the weeds
get the start of you, you will pay dearly for it. Some claim that 5 lbs. of
mangel seed is not too much for an acre; but if sowed with a drill, get it to
scatter them properly as you go ; then have enough to go over the piece is all
you want for any kind. Absolute amoimts can hardly be given, as no two men
would think exactly alike about it; better pull out a good many, however,
rather than not to get in seed enough.

Field Turnips, How to Feed to Cows Without Flavoring the
Milk. — A writer in the Maine Farmer, says he raised 800 bushels, and fed -all
to hii? 16 to 20 cows — 1 pk. twice a day— by trimming off the rootlets and feeu
ing only the solid turnip, after milking, no bad flavor was imparted to the
milk. '

DOMESTIG ANIMALS.

709

Remarks.— ThsA the whole flavor of turnips is in the rootlets, I should
hardly expect to be the fact, but that feeding them only after milking is the
more probable reason why the flavor is not retained. The plan is worthy
of a trial, and if the reasoning is not correct, the turnips can be fed to other
stock, while the milch cows can be supplied with something that has no partic-
ular flavor as parsnips and turnips have, making either an unsuitable feed for
cows while giving milk, unless the removal of the rootlets, as above, is found to
be of general aptilication.

Growio took, Pea and Bean Meal Better than Com for. —

Much has been said of late years, as to feeding pea and bean meal to stock, as
though they were equally valuable for all stock which the author does not
think is correct, and seeing an item, in the Philadelpfiia liecoi-d, giving them
the preference over corn for growing stock, which so nearly agrees with wliat I
know to be the fact, I will give the item in full. It is as follows: " Growing
stock should not be kept in a fat condition, for the demand of the system is
chiefly for muscle producing matter. There is no concentrated material on the
farm that supplies the desideratum in full, and though nature has furnished
farmers with splendid agents for this purpose in the shape of peas and beans,
the opportunity is not improved. For early pasture or soiling after rye, a
piece of land broadcasted to tall-growing green peas mixed with oats, is invalu-
able. The writer of this once kept a cow up to a flow of milk till late in the
season by a succession of such crops, and that, too, on a piece of white sand
land. It is not known by some that if these vines are cut and nicely cured,
when just about to bloom, they will furnish a good crop of nutritious liay, but
if not cut at flowering time the leaves will crumble away. Ground peas or
beans are economical for feeding, owing to the great saving they eifect.
Farmers are tempted to part with them at $2.10 a bu., and they often bring
more than that sum; but if we will stop and reflect that this meal, mixed half
and half with corn meal, will enable us to dispense with one-third the quantity
of hay, a great saving is made through the winter, r'or young calves nothing
can equal it. If the farmer has no convenience for grinding them, the peas
and beans can be cooked into a ' ' mash " in the ordinary way, and if thus given
liberally to stock, especially the younger portion, will push them rapidly for-
ward. Pigs will grow fatter on it than on anything else. Young heifers
become matured several months sooner. By the use of pea or bean meal,
wheat straw (cut) can be used in the place of hay, and, taken as a whole, it is
almost a necessity on well-regulated farms. Bear in mind, as stated above,
peas and beans will not fatten stock as readily as corn, nor will the corn make
the stock grow as quickly as these. Hence in winter we should feed these arti-
cles together in order to get the best results."

UeiHiir/cs. — The author having been raised on the hard-pan hills in the town-
ship of Holland, Erie county, N. Y., where corn even was not a paying crop,
sometliing that could be more easily raised and in better paying quantities had
to be sought out; and it was found in peas and oats sown broad-cast, as the
above writer suggests, for the especial purpose of feeding to hogs, cutting up —
mowing — and throwing to them as soon as tlie peas were well tilled, at which

710

DR. CHASE'S RECIPES.

time they vould not only eat the peas with avidity, or greedily, but also chew
the pods and vines with like relish, and at once begin to show their value
■which was continued until they were ripe, after which they were ground
together and the meal used to thicken potatoes and pumpkins which were boiled
together for the purpose of fattening the hogs until within a few weeks of kill-
ing time, when cornmeal was used in its place, or else corn alone fed to harden
the pork. And when any horses, cattle, or sheep, happened to be running in
the pasture with the hogs they would eat the pea vines and oat straw with
the same eagerness and relish that the hogs did the peas and oats. So I can
vouch for the pea and oat mixture; and I have not a doubt of the value of
beans, or bean meal, as a food for growing stock, although, generally, the
trouble and labor of raising them will be much greater than that of raising peas,
hence the advantage would be in favor of peas, the oats being sown with them
for the purpose of holding up the peas, rather than for the oats themselves,
although they are good. It is remarkable how much faster young pigs will
grow as soon as soon as the peas and oats are full and are thrown to them
regularly. It only needs a trial to be adopted by tliose who have not seen
them used. I

Soiling Cows. — It undoubtedly pays to judiciously soil cows, as there is
no other way by which so much milk can be obtained from a small number of
acres. When the land is in proper condition, a cow can be kept upon one-half
acre for summer and one acre for winter. Even better than this has been done.
In starting, prepare the ground well — one-eighth of an acre of oats, thickly, foi
each cow, as early in the season as you can; two or three weeks after this sow
the same amount of land to -^ats again for later cutting. Then prepare the
ground and sow one-fourth -^x an acre to corn for each cow, which will prob-
ably leave a surplus towards the winter feeding.

Sweet Cornstalks for Cows.— When the ears have been gathered the
stalks of sweet corn make the very best of fodder. It is not only very sweet
and nutritious, but as the pars are gathered before maturity the stalks, if cut at
once, as they saould be, ar j in the very best condition for use as fodder. There
is some difficulty ii.' curinf; the stalks; but in several years' experience with them
in a rather large way we nave had no trouble in keeping the fodder in excellent
coi.dition. The great point and need is to thoroughly dry the stalks out of
doors. They should be first well wilted and partly dried upon the ground, laid
down a,s I'.jey aro cut in small bundles, which, when bound afterward, will
make eas;./ tiantVed sheaves. After 24 hours or more of exposure the bundles
may be bound with a straw band or an osier stalk, and the sheaves sO made set
up in stocks, loosely placed, so as to admit the air freely among them. The
stock or small stack should be well bound at the top to exclude rain, and left
out of doors until completely dried and cured. The fodder may then be safely
housed in the barn or under the roof of an open shed near the barn, where it
can be reached convenientlj' for use. Fodder so cured is equal to the best hay,
and will be eaten with avidity and without waste or loss. Of more than 17
acres grown last season and fed to cows in our dairy the past winter there was
scarce <* particle to be fouud la the manure, every fragment excepting some few

DOMESTIC ANIMALS.

711

pieceiB of some of the coarser butts having been consumed. This, of course, i»
due in a great measure to the fact that the fodder was finely cut and wetted,,
and the meal given mixed with it. The economy of such a practice and such a
crop so used is too obvious to need comment. — Parmer's Magazine.

Sweet Cornstalks with the Corn for Milch Cows.— The stalks
above, when cured as in the foregoing recipe, are excellent even as winter food;
but the following plan of feeding the com upon the stalk while green as a sum-
mer food, as practiced by Dwight Judd, of South Hadley, Mass. , for two years
past, in the $^^ew York Herald, has the advartage largely in its favor. Whea
asked what he considered the feeding Value of sweet corn for milch cows, he
said: " It is invaluable. Cornmeal is not to be compared with it as a feed for
producing milk." He keeps, says the Herald, a herd of 20 as nice cows as caa
be found in this vicinity, and says: " When my cows fail a little in milk and I
want for my trade a couple of extra cows, I tell my man to cut an extra row
or two of corn, and in two or three days I have the amount of milk desired."^
He plants with a corn-planter, the rows V-/^ feet apart, and 23 inches apart ia
the hills, dropping only 2 or 3 kernels in a hill; and commences feeding it aa
goon as the corn is fit for table use.

Dry Cornstalks, the Best Way to Feed Them.— When hay ia

scarce, but cornstalks and straw are plentiful, the best way is to cut both finely
and mix in proportions of 2 baskets of stalks to 1 of straw, and mix dry for sev-
eral days' feeding, as it will not heat, but improve, by standing together.
Of course, hay is better than straw treated the same way, and all classes of
stock will relish it, and especially so if, when to be fed, it is first slightly
wet, then a good sprinkling of meal or bran mixed in, nothing except occasion-
ally, perliaps, a large butt may be rejected, but seldom that much is left; nor
will any part of them be seen in the manure if a proper amount of roots are also
fed to help dissolve and gelatinize this coarser food, as previously explained.
A correspondent of the Counti'y Oentleman says he 1, d rather have this fine
cutting of coarse food than to have it steamed, if it was done even for the
same expense. The cutting is certainly very desirable, no matter what stock
is to be fed with it.

Corn Fodder vs. Hay, Comparative Value of.— Professor J. W.
Sanborn, of the Missouri Agricultural College, claims that he has proved,
through a loug practice and many experiments, that corn fodder has a prac-
tical feeding value of two-thirds to three-fourths that of good hay. [Our own
experience fully justifies the above estimate. — Editors, Farm and Fireside.]

Hungarian Grass for Milch Cows, Claimed better than Hay.

A correspondent of the New York Sun claims that Hungarian grass, when sown
thick enough to make fine stalks, is better than even good hay. He sows 8
pecks of seed to the acre, on fine soil, and finely worked with harrow and
roller, both before and after sovdng; and sowing any time from the 15th of
May to the 10th of June. Pit to cut in 9 weeks. Another writer thinks it val-
uable for horses, after having fed it two winters. Changing only occasionally
vith cut oats; and he adds: "nothing better for calves and milch cows." Hd

mpipwi

712

DB. CHASE'S RECIPES.

sows even a bushel to the acre, and thinks it very valuable as a top-flniah to
stacks of wheat, clover, etc, as it is impervious to water, and very little
injured, even that which is exposed on the outside of the stack remaining
sound. Two to four tons have been raised to the acre, with 12 to 15 bu. of
seed, worth $1 to $1.50 per bu., and the straw valuable for feed after threshing,
and a never failing crop, if sown on good mellow land. So, let all try it who
think their hay crop is going to be short.

Fattening Cattle. — A few words now upon the subject of fattening cat-
tle, hogs, etc., would seem to the author as very proper; then, to close the cattle
department with the consideration of silos, which, of late years, has been almost
continually before the mind of the agriculturist, through this class of papers,
until, finally, the government, through the agricultural department, has taken
it in hand in such f way it would seem, at least, there can be but little chance
for further doubt upon the subject of which however, it is our intention to leave
«ach one lo judge for himself, after he has any matter properly laid before him
for examination, as we have done in all parts of this, our "Third and Last
Eflfort," to benefit the people. Other people write items for their agricultural
papers, I got them together, condense, and often re-write, to make a continuous
whole, such parts as will enable any sensible man to profit by the hints, sugges-
tions, and practice of their fellow farmers. First, then:

Meal and Hay for Fattening Stock — Scalding the Meal a
Great Saving. — An old farmer, whose custom has been to fatten a few ani-
mals, gives his experience as to scalding his meal, merely, instead of cooking
it, as has been the custom of many. He says: "My practice in fattening sheep
and swine, as well as for feeding milch cows, has been to pour boiling water on
as much meal as would not make the animals bowels move too freely, both at
night and morning, and when the mush is cool, give it to the cow or pig. In
covering the meal with boiling water in this way, the starch of the grain is dis-
solved, and the latent nutritive properties extracted, and the animal receives
the entire nutriment of the grain. I have for 2 j-ears past fatted 2 ordinary
sized cows, feeding only hay, and only 300 lbs. each of meal, and yielded
upwards of 40 lbs. of rough tallow. Salt was given once a week, and occasion-
ally a table-spoonful of- wood ashes. In my experience 100 lbs. scalded and fed
as above, is equal to 200 lbs. fed dry."

Remarks. — This is an undoubted fact — a gi'eat saving in the question of
meal — as he speaks of knowing others who had fed from 700 to 1,000 lbs. of
meal, without scalding, who got no more benefit than he did with his 300 lbs.
Facts like these are "worth their weight in meal," if not "in gold." It saves
others the labor and trouble of experimenting for themselves. \

2. Fattening Cattle, How a Yankee Farmer Makes it Pay
in Massachusetts.— We take the following from the Springfield (Mass.) /fc.
publican, not so much to show how it wiis done, but to show that it can be done;
for what has been done, can be done again, and if not done better than at first,
it is because careful attention is not paid as to how others have made improve-
aaents upon the common ways of doing things. It says : ' ' Frauklia county hw

;

DOMESTJC ANIMALS.

718

long beon famous for Its fat cattle, but the 47 head now standing in the stables
of Geo. W. Jones, at Deerfleld, Mass., go a little ahead of anything yet seen ia
the county. They are all Durhams (see mention made of them, foUo^vingwhat
is said of the Jerseys, as the Best Cows. The question may be considered yet,
as an open one — awaiting further discussion, and to be somewhat governed by
circumstances, after all that may be said upon the subject); great fellows, so
large they can hardly move themselves, I'^e heaviest yoke weighing 4,600 lbs., the
next 4,400, and the whole averaging over 4,000 per yoke. They are fed 8 qts. a
day each of meal and bran, and all the hay they want; water is supplied to their
mangers in pipes. Those now in stall will be taken to Boston about Christmas,
when Mr. Jones will stock up for the winter, his usual supply being 80 to 90
cattle, 600 to 700 sheep, and about a dozen horses. Last year he cut about 850
tons of hay, all of which, and about 75 tons more, he fed out. The cattle are
kept in a sub-basement of the barn which has to be well ventilated during the
winter, else it would become oppressively warm from the number of cattle con-
fined there. Jones puts upon his own land, which lies along the west bank of
the Connecticut river for half a mile, all the manure from his stock, raising 18
or 14 acres of heavy tobacco every year, for which he gets prices considerably
above that paid for tobacco grown by '^atent fertilizers. In fact, he is one
farmer who has found out how to make farming pay."

lUmarks. — Now, then, suppose Mr. Jones did this without cutting his
hay (liaving machines for that purpose), and without scalding his meal (which,
of course, he did not, othervdse it would have been mentioned), and, again,
without the addition of the molasses, as given in the next item, whereby time,
and consequently that much of the feed would have been also saved, any one
can see, at a glance, how much better it would have paid if all these plans had
been known and adopted, as every one can do, hereafter, thanks to Dr. Chase.

3. Fattening Cattle, to Give Appetite.— Tho following item,
with which we shall close the question of fattening cattle, is a quotation from
Stewart's Prize Essay upon feeding and fattening stock, which is so unique, i. e.,
so unlike anything else I have ever seen upon the subject, and yet, is so appar-
ently reasonable, to say the least, I cannot do better than to quote what he says
in his essay, as to the use of molasses in fattening stock, by which he claims a
great saving in time, and consequently a saving of the additional food that
would be required for the longer period required to fatten them, if the molasses
was not used. It is intended to be understood, no doubt, that by using molasses
with 8 or 10 times as much water with it, to moisten the dry food, they will
eat more of it, and consequently fatten in less time than if the molasses was
not given. His ideas about cooking food is also worthy of consideration, espe-
cially in fattening stock. The item is as follows:

" In fattening animals time is often a matter of importance to the feeder.
Sometimes a month gained is equal to 20 per cent, greater weight at a la^er
period. Cooking food renders its constituents more soluble and digestible,
therefore more rapidly entering on flesh an fat. As a condiment and appetizer
for fattening animals, molasses has no equal. A small quantity of sweet, upon
hay, will cause a larger quantity to be eaten with a relish. We have often tried
molasses upon poor animals with great satisfaction. A poor horse v/ill show a

714

DR CBABE' 8 RECIPES.

change in condition in a few days. The molaflses is not only an excellent con»
diment, but an excellent food; and being so soluble and assimilable that it pro-
duces an immediate effect upon the condition of the animal. Three pints may
be fed to fattening animals per day, but to cows and breeding stock it must be
fed sparingly, and not more than 1 pint per day to a cow, as too much sweet
will prevent their breeding. When necessary to use straw for fattening stock,
the use of molasses diluted with 8 to 10 proportions of water to wet the straw
before steaming, will be foimd to render it very palatable, and cause it to be
eaten, incorporated with other fattening food, as readily as liay. Some noted
chemists have supposed all starchy food to be converted into sugar by the action
of the stomach, before it becomes assimilated as food. Perhaps this will
account for the remarkable elfect of sweet food upon animals.

Hemarka. — The word condiment really means something to give an increased
appetite, and a relish for other articles of food; and there is no doubt but what
this plan of wetting the cut hay, corn stalks, or other articles of dry food, with
sweetened water, as we will call it, does have this remarkable effect, as Mr.
Stewart says, in fattening, and no doubt would also have the same effect in
feeding generally; unless the question of silos and ensilage shall mark a gen-
eral revolution in the whole subject of feeding. Of course that we must leave
each one to judge for himself, after duly considering the whole matter, which
we shall now lay before him. Bear this in mind, however, the food is found
to be sweeter for having been put into silos — this molasses plan, to a certain
extent, will, no doubt, help those who have not a silo, as yet, ready for use.

SILOS AND ENSILAGE— Pull Explanation to Build— What
Crops are Best Adapted— Twenty-Six Questions and Answers.
— Probably there has been no subject of more interest to the farmers which has
been discussed more fully, and yet, upon which there was so much doubt as to
whether it was really valuable or not, as that of silos and ensilage; and that
doubt might not even yet have been made very clear, had not the government,
tlirough the agricultural department, taken it up, and through Mr. D. M. Nes-
bit, proceeded to make an investigation into it, by addressing letters to well-
known specialists, living in different states, and also in Canada, putting no less
than twenty-six questions, which embraced all the vital points, and asking a
free discussion upon all the points, which could be of general use, in understand-
ing the whole subject. The questions were all numbered, and were all answered
satisfactorily, and in such a manner, that each answer related to the number
of the question, and could thus be readily understood, by referring back to
the number of the question; but to put it in book form, it will be better to put
first, the question, and the answer immediately following, hence I shall adopt
this plan, for the better understanding of the matter by our readers. The sub-
ject was published in the Toledo Blade, September 22d, 1883. Of course it was
not possible to publish the whole of the letters received, in the newspapers, so a
summary was prepared by the Department of Agriculture, which will give a fair
idea to those interested, as to the value and profitablene3s of giving a fair tria',
by those who have not already done so, of the silo. The question will first be
given then the summary or condensed answer, immediately following :

I. Q. What is the best location of silo, with reference to feeding-rooms ?

A. A few have been built at a distance from the stables, but generally the

D0ME8T10 ANIMALS.

71&

sflos are located with reference to convenience in feeding, in, under or adjacent
to the feeding-rooms. Local considerations will determine whether the siloa
should be below the surface or above, or partly above or partly below. This is
not essential. Where the stables are in the basement of a bank burn, the bottom
of the silo may be on the same level, or a few feet below, and the top even with
the upper floor. This arrangement combines the greatest facilities for filling,
weighing, and feeding.

II. Q. What form, or shape, is best for the silos?

A. With rare exceptions the silos described show a rectangular (longer than
•wide) horizontal section, a few have the corners cut off, and one is octagonal (8
square) The cylindrical (round) form seems to liave obvious advantages. If
under ground, fi cylindrical wall is self-supporting against outside pressure, and
may be much lighter than would be safe in any other form. If of wood and
above ground, the walls may be stayed with iron bands. In any case, for a
giveti capacity, the cylindrical form requires the least possible amount of wall.
A given weight of ensilage in a deep silo requires less extraneous pressvire, and
esposes less surface to the air than it would in a shallow silo. For these rea»
sons depth is important. If too deep there is danger of expressing juice from
the ensilage at the bottom. Where the ensilage is cut down in a vertical sec*
tion for feeding, a narrow silo has the advantage of exposing little surface to
the air.

III. Q. What dimensions, or how large, ought the silos to be?

A. The silos reported vary in capacity from 364 to 19,200 cubic feet. If
entirely full of c ompressed ensilage the smallest would hold 9.1 tons, and the
largest 480 tons, estimating 50 lbs. to the cubic foot. Practically, the capacity
of a silo is less to the extent that the ensilage settles under pressure. Thi»
should not exceed J^th, though in shallow silos, or those filled rapidly and with
little treading, it is likely to be much more. A temporary curb is sometimes
added to the silo proper, so that the latter may bo full when the settling ceases.

IV. Q. Of what should tlie walls l»e built — material and construction?
A. For walls under ground, stone, brick and concrete are used. The

choice in any case may ''"ly depend on the cost. In firm soils that do not
become saturated with walls are not essential to the preservation of ensi-

lage. Above ground, t ses of inch boards, with sheathing paper

between (the latter said, by souk;, lo be unnecessary), seem to be sufficient, if
Bupported against lateral (side) pressure from the ensilage.

v. Q. With what, and how, .should the silo be covered?

A. A layer of straw or hay will serve in "ome measure to exclude air, but
it is not necessary. Generally boards or planks are placed directly on the ensi-
lage. The cover is sometimes made in sflctions of 2 feet or more wide ; of tenet
each plank is separate. The cover is generally put on transversely, having in
view the uncovering of a part of the silo while the weight remains on the rest.
Hough boards, with no attempt at matching, have been used successfully. A
little space should be allowed between the walls and cover, that there may be
no interference as the settling progresses.

716

DR. OUASE'S RECIPES.

VI. Q. Weighting down, what materials are used, amount required and
how applied?

A. Any heavy material may be used. The amount required depends on
various conditions. It will be noticed that practice and opinions differ widely.
The object is always to make the ensilage compact, and thereby leave little room
for air, on which depend fermentation and decay. In a deep silo the greater
part is sufficiently compressed by a few feet of ensilage at the top, so that there
is small percentage of waste, even when no weight is applied above the ensilage.
Screws are used by some instead of weights. The objection to them is that
they are not self-acting like gravity.

VII. What is the cost of a silo?

A. The co8^ of silos, per ton of capacity, varies from $4 to |5, for walls
of heavy masonry and superstructures of elaborate finish, and 50 cents or less
for the simplest wooden silos. Earth silos, without wall, can be excavated with
plow and scraper, when other work is, not pressing, at a trifling cost.

VIII. Q. What crops are used for ensilage?

A. Corn takes the lead of ensilage crops. Rye is grown by many in con-
Lection with corn — the san.'e ground producing a crop of each in a season.
O.vts, sorghum, Hungarian grass, field peas, clover — in fact almost every crop
usiivl In soiling has been stored in silos and taken out in good condition. There
ftrc indications that some materials have their value enhanced by the fermenta-
tion of the silo, while in others there is loss. The regular values for ensilage,
of the different soiling crops, can only be determined through careful tests,
often repeated, by practical men. All thoughtful farmers would be glad to get
more value from the bulky fodder of their corn crops than is found in any of
the common methods. There are accounts of plucking the ears when the ker-
nels were well glazed, and putting the fodder into the silo. The value of such
ensilage, and the loss, if any, to the grain are not sufficiently ascertained to
■warrant positive statements.

IX. Q, Wliat is the best method of planting and cultivation?

A. Thorough preparation before planting is essential. Corn, sorghum,
and similar crops should be planted in rows. The quantity of seed corn varies
from 8 quarts to a bushel and one-half for an acre. A smoothing harrow does
the work of cultivating perfectly, and with little expense, while the corn is
small.

X. Q. At what state of development is the fodder the -most valuable for
ensilage?

A. The common practice is to put crops into the silo when their full
growth has been reached, and before ripening begins. Manifestly one rule will
not answer all purposes. The stock to be fed and the object in feeding must bo
considered in determining when the crop should be cut. On this point must
depend much of the value of ensilage.

XI. Q, What weight of fodder is generally produced to the acre?

A. Com produces more fodder per acre than any other crop mentioned.
The average for corn is not far from 20 tons — which speaks well for land and

DOMESTIC ANIMAL8.

717

culture. The largest yield from a single acre was 58 tons, the average of a large
area on the same farm was only 12% tons.

XII. Q. What kind of corn is best for ensilage?

A. The largest is generally preferred; hence seed grown in' i» warmer climate
is in demand.

XIII. Q. "What is the value of sweet corn as compared with other varie
ties?

A. It is conceded by many that the fodder of sweet corn is worth more,
pound for pound, than that of larger kinds, for soiling. Some hold that the
same superiority is retained in the ensilage, while others think that the advan-
tage after fermentation is on the other side. The sweet varieties generally do
not yield large crops.

XIV. Q. Preparation of fodder for silo; what machinery, etc., is used?
A. The mowing machine is sometimes used for cutting corn in the field—

oftener the work is done by hand. Various cutters having carriers attached for
elevated silos, are in use and are generally driven by horse, steam or water power.
Fine cutt 'iig, a half -inch or less, is in favor. It packs closer, and for this reason is
likely to keep better than the coarse ensilage. Fodder of any kind may be put
in whole, and, if as closely compressed as cut fooder, will keep as well, if not
better; but it requires much greater pressure. [And the author would say
he should think it would be much more troublesome to get out, and not half so
convenient to feed.]

XV. Q. What ig the best manner of filling the silo?

A. During the process of filling, the ensilage should be kept level and well-
trodden. A. horse miiy be used very effectively for the latter. Some attach
much importance to rapid filling, while others make it more a matter of con-
venience. With the packing equally thorough, rapid filling is probably the
best.

XVI. Q. What is the cost, per ton, of putting the fodder into the silo?
A. The cost, from field to silo, is variously reported, from 35 cents— and

ina single instance 10 or 12 cents — for labor alone, to $3.00 and upwards per
ton, though the higher amounts include the entire cost of the crop, not the
harvesting alone. There is a general expectation that experience will bring a
considerable reduction in the cost of filling.

It is probable that with a more general adoption of ensilage, the best
machinery will be provided by men who will make a business of filling silos.
This could hardly fail to lessen the cost and bring the benefits of the system
within the reach of many who otherwise would not begin.

XVII. Q. What length of time before the silo should be opened?

A. The ensilage should remain under pressure at least until cool, and be
uncovered after that when wanted. [This point seems to be the most vague,
i. e., the most indefinite of any of them. To " keep under pressure until cool,"
—how long is that? It is understood, of course, tfiat the ensilage goes through
a process of fermentation and becomes pretty hot, but how long it will be can
only be told by the subsidence of the heat, after which, it seems, they can be
opened when needed; but I should suppose it necessary to keep them tolerably

718

Dn. CHASE'S RECIPES.

"Well covered all the time until fed out— not necessarily weighted, but, stlU,
properly covered to exclude tlie air .ts much as possible. Sec next answer.]

XVIII. Q. Wluvt is the c ndition of en8ilu;i|e when opened?

A. In nearly all cases the loss by decay was very sliglit, and confined to
the top and sides where tliere was more or less exposure to air.

XIX. Q. What deterioration, if any, after opening?

A. G jnerally the ensilage has kept perfectly for several months, showing
no deterioration while any remained in tlie silo, excepting where exposed for a
considerable time. It is better to uncover the whole silo, or compartment of a
eilo, at once, r\nd thus expose a new surface each day, than to cut down sections.

XX. Q. What value lias ensilage for milch cows?

A. Ensilage has been fed to milch cows more generally than to any othef
class of stock, and no unfavorable results are reported. Tiierc can be littlo
doubt that its greatest value will always be found in this connection. Several
readers consider it equal in value to one-third of its weight of the best hay, and
some rate it higher.

XXI. Q. What effect has ensilage on dairy products?

A. Tliere is a marked increase in quantity and improvement In quality of
milk and butter after changing from dry feed to ensilage, corresponding to a
similar change to fresh piusture. A few seeming exceptions are noted, wliich
will probably find explanation in defects easily remedied, rather than such as
are iuliercnt,

XXII. Q. What value has ensilage on other stock? '"

A. Ensilage has been fed to all classes of farm stock, including swine and
poultry, with results almost uniformly favorable. Exceptions are noted in the
statements of Messrs. Coe Bros, and C. B. Henderson, where it appears that
horses were injuriously affected. It should be borne in mind in tliis connection
that ensilage 's simply forage preserved in a silo, and may vary as much in
quality as hay. The ensilage that is best for a milch cow may be injurious to
a horse, and that on which a horse would thrive might render a poor return io
the milk-pail.

XXIII. Q. What quantity is consumed per head, daily ?

A. Cows giving milk are commonly fed 50 to 60 lbs., with some dry fodder
«nd grain.
, XXIV. Q. What is the method of feeding — alone or with other food?

A. Experiments have been made in feeding ensilage exclusively, and results
have varied with the quality of ensilage and the stock fed. It is cehain that
ensilage of corn cut while in blossom, or earlier, is r - alone sufticient for milch
•cows. It is best to feed hay once a day, and some grain or other rich food,
unless the latter is supplied in the ensilage, as it is when com has reached or
passed the roasting-ear stage before cutting. Ensilage, as it is commonly under-
stood, is a substitute only for hay and coarse fodder generally, and does not
take the place of grain.

XXV. Q. What is the condition of stock fed on ensilage, both as to gain,
or loss, of weight aud health, • , ,

DOMESTIC ANIMALS.

710

A. The condition of stock fed ou ensilage, both as to health and gain iu
weiglit hua been uniformly favorable.

XXVI. Q. Wliat is tlio prolUabloness of ensilage, all things considered?

A. There is hardly a doubt expressed on the profitableness of ensilage-
certainly not a dissenting opinion.

Remarks. — What more could be &skcd as to whether the silo, and conse-
quently ensilage, was profitable, or not, when out of all these many inquiries
of those who have fairly tested the matter, iu eighteen different states and Can-
ada, not one gives an unfavorable opinion. It is remarkable indeed, and
sliould give encouragement to those who have not already tested it, to begin at
once, with an expectation ' f final success. After having prepared the above,
on the subject of silos, ensilage, etc., I saw the following items upon these sub-
jects as they see them in England, and as a few practice them in America, and
as there are a few points in them of a more practical character, showing an
increase of nutrition, and making it easier of digestion by ensilage, and also
giving more particularly the manner of building silos, etc., I will give them a
place, as follows:

Ensilage (in England) Claimed to Increase the Nutritive
Powers of Green Forage. - The Ohemisl and Druggist (English) in the
winter of 1884, referring to previous notices of the subject of ensil ige, says:
•' Since then two most encouraging statements have been published with regard
to its value. Professor Thorne Rogers reports that ensilage increases the nutri-
tive powers of green forage: that the process obviates w:.ste, saves time and
increases the productive powers of the soil. The forage is made more di-
gestible, and the farmer is enabled to get a double yearly crop. The silos
should not be too shallow; not less than 20 to 25 feet deep. [This, the author
thinks, should depend wholly upon the amount to be put up — if this amount
of room is necessary, for the amount of stock kept, then the deeper the better,
perhaps.] Had silos been common in England, millions of pounds worth of
fodder would have been saved last summer. This is not the time, remarks the
professor, when British agriculture can afford to neglect economies, whether
large or small. [If English agriculture can't afford to neglect economies, can
American?] Mr. F. Sutton confirms this view by comparing the relative
value of hay and ensilage from a poor quality of gross. The hay was
coarse and poor, destitute of sweet taste and odor, and contained a trace of
ready-made sugar. Distilled with water, no essential oils were yielded, nor
was there any flavor, save that of decaying grass. The specimens obtained by
ensilage were highly odorous from the essential oils, and had a vinous fragrance,
accompanied by a slight acidity. No ready-made sugar could be detected. It
is argued, then, that a manifest improvement had been effected. That which
was tasteless had been rendered appetizing and succulent (full of juice). A
much larger proportion of soluble albuminoids (like albumen — white of eggs),
soluble extractive matter, and digestible fiber was found in the dry ensilage as
compared with dry hay, leading to the inference that a partial digestion had
taken place in the silo. It seems a question which fairly invites discussion, as
to whether ensilage could not be employed advantageously iu the storage of

7S0

DR, CHASE'S RECIPES.

medicinal plants. The question has already been advanced; recent experiments,
might claim furtlicr attention to the subject."

Remarks. — It is not expected tliat farmers will feel any particular interest
in the last clause, as to ensilage beiietltiug medicinal plants; but the otaer parts
arc 80 mucli to the point, as to th(! value of ensilage for feeding stock, I deemed
the item well worth a place in this connection.

Silos and Ensilage— What They Are, How It is Done, and
What They Think of It in Vermont.— T. H. Ilosliins, M. D., reiwrte
tlie following in one of the agricultural papers as to the value of ensilage, and
also the most substantial and a cheaper way of carrying out the work. Under
date of February 13, 1881, writing from Ids home, Newport, Vt., he says:

"Gen. Thomas, of Montpelier, Gen. Grout, of Barton, and Capt. Morton,
of Essex, are tlic only persons in Vermont, within my knowledge, who have
made public the results of their experiments with the new method of preserv-
ing forage in the moist state by strong cooiprcssion in air-tight pits. All three
report entire success, and express enthusiastic confidence in the future of this
new departure in fanning. |

I. " Wfiat Ensilage and Silos Are, and Bow to Make and Feed Them, —
' Silo * is French for ' pit,' and ' ensilage ' the French equivalent of the English
word ' pitting.' It is applied in this case to the pitting of green forage in such
manner that it shall be preserved, by the exclusion, more or less perfect, of the
air from the contents of the pit. Tliis is effected by lining the bottom and sides
of the pit witli concrete or masonry (brick or stone), the surfaces of which are
plastered with water-lime cement. The lines and right angles of such a pit
must be straight and true, so that no liinderance shall be offered to the settling
of its contents under the pressure which is applied to them after filling. So
far, green maize, taken about the time when the grain is ' in the milk,' has
been used for ensilage almost exclusively; but all green forage may be equally
well preserved in the same way. The preparation of ensilage is simply the cut-
ting of the forage, by a suitable machine driven by horse or steam power, into
small bits, not exceeding half an inch in length. These are dropped into the
pit or silo, and rapidly levelled and trod down by men or horses. This levelling
and treading should be as exact and thorough as possible. To facilitate the for-
mer, horizontal lines about a foot apart may be drawn around on tlie walls of
the silo. The treading must be especially well done at the corners, and some
silos are built with curved in place of square corners, to facilitate tliis work.

II. "How to Build a Substantial Silo and to Fill Further Described.— In
constructing the pits (making the silos) there is opportunity for the display of
ingenuity and calculation, and upon the degree in which these enter into the
work the cost in a gereral measure depends. Gen. Thomas enclosed his silo
with a heavy stone wall laid in cement, at a cost which he did not like to state,
but which he afterwards thought entirely unnecessary. Its size was 40 by 15
feet, and 15 feet deep. Tlie corn from 5 acres did not nearly fill it. He used a
Baldwin cutter, propelled by horse-power, cutting a two-horse load every eight
minutes. Tlie whole cost of getting the ensilage from tlie field into the pit was
less thau the cost of cutting and stocking the same even in the field would have

DOMKSTIC ANIMALS.

721

Ooen. Tho work was completed In October. The ensilage was covered closely
with pianks, and heavily weighted with stone. When opened In December the
preservation was found to be perfect, and the ensilage was greedily eaten by all
kinds of stock. To his cows lie feeds a ration of BO lbs. of ensilage daily.
With this, and a moderate ration of cotton-seed meal, as good and as much but-
ter Is made as on tho best pasturage. Referring to the construction of tho silo,
Gen. Thomas said it could be equally as well lined with brick or concrete as
with stone, and much cheaper, one brick in tldckness being sufficient when
'earth or sand was firmly rammed in behind the walls. [The author would say
never less than an 8-inch wall. J The main point was to have the walls perfectly
true and smooth, and the corners square, so as not in any way to interfere with
the settling of the contents under pressure. The variety of the corn planted
was the common Southern horse-tooth, which he thouglit the best. His crop
was 20 tons to the acre, out he thought this might be doubled by high manur-
ing, lie estimated the feeding value of ensilage equal to twice the weight of
average hay."

III. Two Cheaper Methods of Building Silos. — The doctor goes on to say:
" Captain Morton's silo was much more cheaply made. He dug a trench 19
feet wide and 60 feet long, and only 8 feet deep. He walled this with stone,
making the wall 9 feet high, and banking it up on the outside to within 8 feet
of the top. It was pointed with mortar and cemented with water-lime on the
inside, the whole cost being $100. This silo was divided by a cross wall in the
middle, and only J^ was used, In which the corn from 2 acres was placed,
being cut in J^ inch lengths, firmly trodden down, covered with boards and
heavily weighted. The preservation was excellent, and all kinds of stock eat
it freely. The whole cost of getting the fodder into the silc was under $10.
He Is now feeding it in combination with fine-cut hay and meal to 27 head of
stock, young and old, including 7 cows in milk. The daily feed for iLe whole
is made by mixing 250 lbs. of the ensilage, 180 lbs of cut hay, and ""^ lbs. each,
of corn-meal and wheat bran, the whole well shoveled together, and fed to each
animal in proportion to its size. They are all thriving, and his butter sells for
85 cents a lb. His ensilage (which was exhibited at the meeting ho addressed)
was slightly acid, but he said that with a perfectly tight silo and sufficient pres.
sure, ne thought it could be preserved almost perfectly sweet. This was alsa
Qcn. Thomas' opinion. Captain iMorton agreed with Gen. Thomas In prefer-
ring southern corn for ensilage. He planted in drills 2 feet apart, using 1 bushel
of seed to the acre, and tilling entirely by machinery.

Gen. Grout built his silos with conciete walls, loose stones being puddled
in with mortar, and the Inside coated with water-lime cement. The fodder was
badly frosted when ensilaged, but kept perfectly. He used 300 lbs of stone to
tlie square foot of surface to compress the ensilage, and would never use less.
He is feeding It to 72 head of cattle, and 100 sheep. The daily cattle ration is
80 lbs. of ensilage In the morning, and a mixture composed of 15 lbs. of finely-
cut and moistened straw, upon which 2 lbs. of shorts are sprinkled; which is
fed in two feeds, noon and night. All the stock are gaining op. this feed. The
sheep were fed almost exclusively on ensilage, and had much improved on it

722

DR. CHASE'S EEC JPE8,

Tho entire cost of the crop in the silo was slightly less than f2 a ton, wWck
Gen. Grout believes can be considerably reduced. Like the other gentlemen
named, he thinks the feeding value of corn ensilage equal to twice its weight Of
average hay. I fear this will prove an over-estimate.

" We, in Vermont, are gratified to find that there is not going to be so much
difflculty from the freezing of ensilage as we feared. When the whole of the
silo is below the surface no frost enters. The slight fermentation which goes
on in the mass keeps the temperature well above freezing. Tliis fermentation
is very slight, and when the face of the mass is cut down in footling that which
remains undisturbed is unaffected; but that which is cut out, if left exposed to
the air in a place where the temperature is not very .ow, will ferment so as to
be decidedly warm in 12 hours. In this condition it is greedily eateu by the
stock. It has then a slig'itly alec olic odor, and a more or less acid taste. The
better the preserv'ation the less there will be of the latter."

Remarks. — This item was so distinct and covered so much of importance
for one to know who is contemplating a beginning with ensilage, I could not
satisfy myself without giving it. The next and last item is upon the question
of feeding ensilage to dairy cowj and fattening steers, very plain and distinct,
and of much importance to those who have no experience 'u its use for these
purposes.

Ensilage for Dairy Cows and Fattening Steers, How to
Peed. — The following is from a correspondent of the Country Gentleman, who
says: " Such grave uncertainties seem to pervade the minds of many farmers as
to tho use of ensilage as food for milch cows; such doubts as to a possible
peculiar taste of tl:*^ milk, cream, or butter made from this food, tho* with your
permission I will give my experience of last season, hoping it m iy lead some
doubters to the right track. Last yr r I built a silo of 200 tons capacity, wholly
oi stone and Rosendale cement, with a frame and roof for cover. It is a good
one (I believe in no other), no water can get in, no sap from the corn can get
out, as so many complain of when their silos are not half built, or made from
stale cement or any poor material. On account of the long-extended drouth in
this part of New Jersey, I was able to scrape together of good, bad and indif-
ferent, half-dried, wilted, grown and half -grown corn, some 30 tons of ensilage
after cured. This, however, was enough to satisfy my mind on this subject, if
there ever had been any doubts. I used it as food for cows 110 days continu-
ously, until all v.'ns fed out. Within a week from the time we began feeding
hay, and though with an addition of grain, the cows lost at least 25 per cent, of
milk, the cream did no? make as much butter, and the butter was not of as good
color or flavor. During the time of feeding ensilage we were unable to dis-
cover any othei than the most satisfactor7 taste to milK, cream, or butter. The
cows were in the most perfect state of heaUh, and kept in fine condition.

Fat felling Steers.— I fed for 90 days C western steers, which averaged again
of over IJ^ lbs. per day. The ration for cows and oxen was 22 lbs. of ensilage
morning and night, and 15 lbs. of cut cornstalks at noon. The cows had ^ i^s.
of cornmeal and 2 qts. of whej»«^ bran per day, and the steers had 4 <ita. of corn-
meal for 45 days and 5 qts. for vhe last 46 days. Our succet . the steers

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DOMESTIC ANIMALS.

7d&

astonished my neighbors, who feed In the old way. The birtcher says thecsttlo
slaughtered well, and the meat was remarkably fine and gave every satisfaction.
The use of poor ensilage, made from com half ripe or frost bitten, like mine
was, I have reason for believing, would not give such satisfactory results, as if
I had had more perfect material. I am one who believes that to make good
ensilage the corn should be cut at the right time, cut the right length, put away
in a good silo and covered over nicely, and then well and thoroughly weighted
down. The seed planted should be the Southern gourdseed, drilled in rows 80
to 40 inches apart, and the ground cultivated the same as any corn. The ensil-
age should be cut % to % of an inch long It is important to have a good,
water-tight silo and heavy weighting— 300 to 850 lbs. to the square foot of sur-
face. I believe in giving the animals all they will eat up clean, be it more or
less. Contentment means fat in the bovine tribe, as well as riches in the human.
UemarJis. — The author agrees with this man in New Jersey, that " what is
worth doing is worth doing well," if you can; if you have not the means to
build the best silo, build a small one till you can do better, but don't fail to try
it according to your means and ability, by which you will get more means.
That is the object of the author in writing this book. What it may pay me is
nothing as to what it will pay others, if they heed its teachings. I would never
have written it for what it will pay me, but the belief in what good it will do
others has made it a delight, and the labor endurable.

Ensilage Congress, Beport of in 1886, Held in New York.—

We will say, i/i closing the ensilage question with the following report, that we
are indebted to a Frenchman by the name of August Gofifart, for the discovery
of this plan of preserving fodder in its green state, some 20 years ago, which,
for economy or saving financially, for the farming community, probably,
has not its superiority in the whole century, or for the past 100 years; and it is
now admitted that he who does not make use of it, now, stands in his own light.
The following facts were stated by those members of the Congress or conven-
tion, who had given it a fair trial:

" Alfred Reid, of Providence, gave the result of his experiments ai; feeding
ensilage to twenty-eight head of cattle. He gave them three times a day all
tliey could eat. He had put into his silos, corn, rye, grass, clover, Hungarian
grass and sorghum. He gave the details of his expenditures on four acres of
corn. The total co?' i the field was $159.51 to raise 66 tons and 427 pounds
of corn fodder. The cost of getting from ~ M to the silos was |69.37 for
the 66 tons. The total cost of raising, carti. id packing was $3.45 per ton.

"A Mr. Eoberts, of Poughkeepsie, asserteci that with ensilage he had kept
twenty-six cows, where without it he had kept but six. Probably this was
iiiuk'r highly favoraolo circumstances, though fresh, green fodder undoubtedly
yields more than double the nourishment of dry. Cattle cat ensilage food
i:ivenously, aii.l it fattens, and in'^roasco the production of milk.

"Some silos, or pits, are built 50 by 20 feet in size and bricked up.
Others are made of boards, tongued and grooved and lined with tar paper.
When built in barns they are said to wcvk excellently, as the fros* Is more eaa*

724

DR. CHASE'S RSCIPE8.

fly kept off— althongh cattle eat ensflagQ food when frozen, thongh It la )ms
healthful.

" Mr. Percy, of Chatham, N. T., estimates the cost of a vooden pit Hijed
with the paper, 24 x 80 feet, at $125. Another member of the Congress mtrile
the astonishing statement that with ensilage food he had kept a cow on two tuid
a half cents per day. Ensilage food requires much pressing to properly |i^.
serve it, sixty-two pounds to the square inch being deemed about the ri^ht
weight A Pennsylvania farmer declared tliat with ensilage he had made Uit-
ter at six cents per poimd and sold it for fifty cents, asserting that old and tooth-
leas oows would thrive on it. Some dairymen mix It with meal.

"All present at the Congress gave testimony to its great value, In incioa»
ing the quality and quantity of milk, in creating flesh, keeping cattle i/i a
healthy condition, and in its cheapness in comparison to dry fodder. CLeap
pits or silos were pronounced just as good as expensive ones, and having the
green fodder cut by means of a cutting machine, proved more efScacious thav
placing the fodder imcui into the pits. Ensilage food is said to smell like tfe^f
England rum, and some joking rendered the Ensilage Congress lively, r^^ai
ing the effect of fermented food in producing drunkezmcsB hsaocfr txttics "

■ it

'■*^

EDS IP.

TWEirrY-BIGHT YEABS IN SHEEP HTJSBANDBY.— As

the raising of sheep has become so common on almost every farm, we have
thought vre could not do better than to devote a few pages to this impor-
tant subject. First, we will give a paper read before the Farmers* Insti-
tute, at Hudson, Mich., Jan. 10, 1880, by Sidney Green, the well known farmer
of Pittsford, Hillsdale County, whose experience of 28 years will give valua-
ble hints, to say the least, upon almost all the important points of sheep
husbandry, so that new beginners may avoid the mishaps which Mr. Green
and others have fallen into for the want of this very experience in their begin>
ning. He says:

I. Introduction. — "Ladies and gentlemen, I want to say right here
that what I have to say will be largely in the line of my experience, and the
way that I have managed my own flock of sheep during the past 28 years.

"A year ago last July, a friend of mine living in Missouri, wishing to
engage in the business of sheep raising on a large scale, and knowing that
I had been somewhat successful on the small scale in the same business,
wrote to me asking advice, and, in fact, asked of me just what this Insti-
tute now asks. I complied with his request, and my whole essay was com-
prised of but one word, and that was "Care." If every man, woman and
■child that owns a sheep, or even ever expects to, will take that one word and
make it the key note of every move they make, guided by their best judg-
ment and discretion, I will guarantee success in this important branch of
farming.

n. Care — ^What it Will Do.— "Care will make carcass; care will
make constitution, care will save fodder; care will ward off disease; care will
make fat, and fat will make wool and grease, and wool and grease will make
money, and that is what we are after. Yes, care will do one other thing,.
■care will make blood.

"Weic it not for the promise I have already made that I would relate
my 28 years experience with sheep, what I have already said, carried out,
would accomplish a better purpose than anything I could add, and this paper
would be complete. It is true that we are guided *o some extent by the
experience of others.

III. "When and How He Began.—" In the mil of 1852 I bought
in Oakland county, this State, 53 ewes of common stock for $1 per head,
and one owe, said to have been a pure cross between the Spanish and French
Merino, for v,'hich I paid $25. I drove them to this county (PTillsdale) in the
winter of 1853. 725

\\\ ■)

726

BR. CUASE' S RECIPES.

IV. Shearing— Average "Weight of Pleece.~"Thc first shearing
the lot averaged a little less thau 4 lbs. per head. I raised 24 lambs the first
season; I had the good fortune to raise from my pure-blooded ewe an extra
buck lamb, which was the foundation for great improvement of my flock for
those days. For the first few years the liock showed a greater improvement
per year than they have since the}' have been brought to a greater degree of
perfection. This, in fact, is my experience with crossing full bloods with
natives. It requires greater skill to improve really good sheep than it does
to improve an inferior grade. The second shearing showed an improvement
of nearly \% 11). per head. In the course of 5 or 6 years the average of the
liock, numbering from 80 to 100, was a tritlc over 6 lbs. per bead. With
good luck in the sel^tion of rams, in 10 years from tlie sta'+, my flock aver-
aged 7 lbs. • ■ •-

V. Drawbacks in the Business. — "Sheep business, like any other
business, has its drawbacks. The use of what I supposed to be a full-blooded
Spanish ram from Webster's flock of Vermont, set my flock backward on an
average for 2 years % lb. per head. Tliis is the only real set-back that I
ever have experienced. I soon recovered that loss, and have made steady
gain since. So I estimate my average this coming spring at 9 lbs. per head,
■with the prospects of a little more.

VI. Increase of Wool per Head by Using Blooded Hams.—
" I have thus far shown sim)ily the increase of wool per head during this time
with the use of what we miglit call blooded rams, A\ith the single exception
of one blooded ewe Here occurred an incident which was curious in its effects,
and in after years proved to be an adulteration of blood.

Vn. Danger of a Grade Buck upon a Blooded Ewe.— "My
eyes have been wide open ever since to prevent the repeti of the mishap.
The blooded ewe, which was pure gold in my eyes at the . .ne, was, through
carelessness, mated With a grade buck, and her second lamb was a nice grade;
but the curious part of the affair was that that high and pure blooded ewe
never afterwards raised a pure blooded lamb from mating w.th the purest blood
I could find. Her breeding qualities were destroyed and her progeny was not
reliable. I kept the ewe till she died— 15 years of age,

Vm. Buck, Selection of, Suitable for the Flock.— "In select-
ing a buck that is suitable for the flock lies the secret of success. If a man
has not the judgment for himself, he had better borrow it from some one
that has, until he is acquainted with the busmess sufficiently to prevent mis-
takes and set-backs. In choosing a ram for myself, I want a low, heavy
body, straight on the back, clear to the roots of the tail, broad and level
over the shoulders, deep and heavy in the brisket, thick neck with heavy
gullet; in short, constitution is the first strong point that will receive my
attention. I want the wool of medium length, smooth on the surface, the
tliicker the better. The staple rather sttflf and stubbed, with plenty of oil
distributed evenly from the roots to the end. I like heavy folds, but do not

DOMESTIC ANIMALS.

727

want them to run over the back, nor do I like to see them too heavy over the
neck. Horns, if any, set well from the head, fore-top as long as the rest of the
fleece, down even with the eyes, then stop. Smooth, clear pink face and nose,
short, thick velvety ears, wool full length, well down on the legs, and full heavy
fleece on the belly. The foregoing is something of my ideal of a ram.

IX. Time of Washing and Shearing and Putting Ewes and
Lambs by Themselves.—" My flock is well washed and sheared from the
15th to the 20th of June, They are turned on the largest range that I caa
spare. The ewes and lambs by themselves, the bucks by themselves; the rest,
counted as store sheep, by themselves, making three flocks. From that timo
till after harvest all the attention they get is salt once a week (twice or three
times I believe better), and all carefully counted. About the 20th of Augu.st I
wean the lambs, taking them as far from their mothers as I can. Generally
saving a piece of clover stubble for them, and giving them the best chance that
I can. About the first of October I commence giving them about a gill (J^ pt.)
of oats apiece daily. This is kept up until coki weather sets in, and then their
grain is increased about % ™ore and kept up until grass grows the next spring.
They have a good shelter if they choose to occupy it. During storms they are
forced to their shelter. I feed clover hay twice a day, and water once a day,
and feed them grain at night. With this treatment my lambs are kept thrifty
all winter. I claim that the grain fed early in the fall is the secret of winter-
ing successfully,

X. Time to Sort Out Breeding E-Wws.— "About the first of Octo-
ber I sort my breeding ewes. In doing this important work, I have dive ged
from the well established rules of breeders and made one of my own. Here I
would call the attention of the Institute to a statement made before the Insti-
tute one year ago, by our worthy peesident. He made this statement I
think: 'He raised all the lambs he could.' Now if he meant that he tried to
raise all that was born, then we do not differ, but if he meant that he tried to
increase his flock as fast as he could, then his line of policy and mine lie in a
different direction.

XI. His Rule.— "My rule is. in sorting for the breeding band, that none
shall be less than 2% years old, and none that are inferior as to size, constitu-
tion or thinness of wool. My year-old ewes are turned with the wethers; and
the older ones that have been excluded from the breeders are marked for sale.

Xn. The Result.— "The result of this policy is a large and uniform
flock, with strong constitutions and heavy sheerers.

Xm. Average Weight.—" I have just weighed three of my breeders,
which is the fair average weight of the lot of 30. The heaviest weighed 140
lbs., the lightest 100 lbs., a pick of the average 116 lbs.

XIV. Land Too Valuable to Keep Inferior Sheep.— "Our
lands are too valuable to keep inferior sheep, or to try to increase in numbers
at the expense of size and quality.

XV. Time to Divide in the Pall.— "My flock of 80 are divided
from October, until they are brought into the yard in three lots, l sders, store

788

DR CEASE'S RECIPES.

sheep and Iambs. Tlien the breeders and store sheep are turned together for
the winter. I feed stocks twice a day. At noon they are fed light, with wheat,
oats or pea straw. At night they are all fed about 1 gill of corn each. All
liave shelter, and are compelled to use it during storms. Your essayist last
year made one remark that was worth its weight in gold as to t)ie care of sheep,
that was, 'to be quiet among them.' I treat my sheep so they think I am in
their way, instead of their being in mine when I am among them. I feed a
very little sulphur mixed with salt during the winter. I think it a preventive
for pulling their wool. The first of March I take the breeders and keep by
themselves till nearly shearing time. In connection with their grain, I prefer
to feed a few roots or a little bran, but do not always find it convenient.

XVT. Time for Lambs to Appear. — "The lambs begin to make
their appearance about the 20th of April. Great pains are taken at this time
■with this part of the flock. Let the weather be what it may, the ewes and tho
Iambs are all driven to their shelter every night, and the little ones are carefully-
cared for. This precaution is used until the weather gets warm and settled.

XVII. Time for Trimming, Care of Fleeces, etc.— "My whole
flock is carefully trimmed and examined about the first of April. The wool is
washed and put in the fleeces at shearing time, so there is no waste. The theory
that sheep will not do well for a long term of years on the same farm I take no
stock in. For 28 years my stock has been kept on the same farm and tho one
adjoining. You see that I have reported a continued progress. This, I can
assure you, has not been accomplished in a haphazard way. Nothing has been
left undone for their thrift and comfort that is reasonably in my power to do."

Remarks. — There is one point, however, that I desire to call especial atten-
tion to, shown by Mr. Green's carelessness, as he admits, after having given a
whole essay in the one word " care," which would do everything he claimed in
sheep culture — t. «., never allow a blooded breeding ewe to run with a lower
grade buck, as his experience shows that it destroys, for some unaccountable
reason, her power to afterwards produce full-blooded lambs, although mated
with a full-blooded ram. By his carelessness he lost, as a breeder, the value of
his $25 ewe, therefore have a care to his dearly bought experience in this par-
ticular. This gentleman's experience was with the Merinos; but as there are
those who consider the Cotswold as superior in several respects, I will give a
short item upon them from the Country Oentleman, a part of which was from
a catalogue of Mr. Harris, of Rochester, N. Y., whose opinion is considered
reliable. The editor gives it under the head of

Cotswolds and Cotswold Crosses, the Coming Sheep of Amer-
ica, Furnishing the Largest Fleeces and the Largest Carcass.—
Mr. Joseph Harris, of Rochester, has lately published a catalogue in which he
gives his views of Cotswold sheep in the following terms: "The sheep are
thoroughly acclimated. They have not been forced; they are kept for use— for
real value and not for show. They are housed in winter; they havo sheds to
run under, but spend most of the time in the open air. If well fed, and pro-
vided with dry quarters under foot, there are no sheep that will stand exposure

DOMESTIC ANIMALS

729

to oar severe winters better than the Cotswolds. The ewes are good breeders
and good nurses. They frequently have two strong lambs, and occasionally
three at a birth. I have never had a pure-bred Cotswold ewe in the flock that
would not breed. We let the ewes have their first lambs when two years old,
and they frequently continue to be good breeders till 10 years old. The Cots-
wolds are the hardiest of all the English breeds of sheep. Of all well-estab-
lished breeds, the Cotswolds are the largest. The celebrated experiments of
Lawes & Gilbert proved beyond all question that the Cotswolds produced more
mutton and more wool than any other breed. In other words, they gained
more rapidly, both in fleece and carcass, than any other breed. And not only
this, but they gained more in proportion to the food consumed than any other
breed." Mr. Harris' experience in crossing Cotswold rams on ordinary Merino
ewes has heretofore been frequently referred to in these columns, especially in
connection with notices of the cross-breeds exhibited by him at several shows
of the State Agricultural Society. On this subject he remarks: " I am deci-
dedly of the opinion that the ' coming sheep ' of this country will be what I
will take the liberty to call 'American Cotswolds.' I have hitherto called these
sheep ' Cotswold Merinos.' Tliis designates their origin. But the time has
now arrived when the name loses its significance. For instance, I have Cots-
wold Merino Iambs with three or four crosses of pure Cotswold blood in them.
In other words, these lambs have 933^ per cent, of pure Cotswold blood in them
imd only Q}4 per cent, of the native or Merino sheep. The next cross will have
only 3% per cent, of the native or Merino blood, and the next only a little over
IJ.^ per cent. A few years hence American Cotswold sheep will be shipped by
thousands and tens of thousands every week to the English markets. There is
jio reason why they are not now shipped in large numbers, except — the fact
tliat they cannot be found. We do not raise enough of them or feed them
well enough. Our beef cattle are better than our mutton sheep. The intelli-
gence and skill of the American sheep-breeder has been largely directed to the
perfection of the Merino. Wool and bulk have been the objects aimed at, and
great success has attended their efforts. There are no better fine-wooled sheep
in the world to-day than can be found in the United States. There are many
sections ■v/here Merinos are the most profitable breeds of sheep to keep. But
railroads and steamboats lead to rapid and wonderful changes. There was a
time when I thought Cotswold or mutton sheep could not be raised with profit
in the far West. I thought it was too far from market; but, if cattle can be
raised and shipped with profit to England, long-wooled mutton sheep can bo
raised and shipped with still greater profit."

Remarks. — Notwithstanding the superiority of the Cotswolds in some par-
ticulars, the Merino will still form the majority of our flocks, I have not a
doubt, for many years to come, except it may be in favorable points for ship-
ping to England or our largest cities, as cur American people do not, as yet, eat
half as much mutton as would be best for their health. Pork, I am sorry to
say, except ia the cities, is more frequently found upon our tables than any
other meat

|;,_:;'t._,,..^l

I' . '.

780

DR. CHASE'S RECIPES.

Sheep, Value of on a Poor Farm.—" Some farmers of oitrocquaiiv
tance," says the American Agriculturist, " feel an antipathy to sheep for the
reason that they 'bite close.' We consider this their cliicf recommendation.
They can only bite close where the pasture is short, and the pasture is short oniy
on a poor farm. A poor farm will necessarily be enciinibered with brieis,
•weeds, and brush in the fence corners. Under such circumstances we should
say to a farmer who has $20 or upward in casli, or credit for it, let him borrow
the amount if he has to pay 1 per cent, a month for the use of it, invest it in as
many ewes, not older than 3 years, as you can get for that money. Put them
hi such a field as we have described, and give them, in addition to what they can
pick up, a pint of wheat bran and oatmeal each dail)', with free access to water
and salt. They will first go for the briers and clean tliem out; every portion of
that field will be trodden over and over again, and the weeds will have no
chance. Fold them on that field during winter, and carry them feed Rullicient
to keep them thriving. Get the use of a good buck in seji-son— Soutluiown
would be preferable — and in the spring, if you have luck, that means if you
give them proper attention and feed regularly, you will raise more Iambs tlian
you have ewes. The money will be more than doubled, and the wool and
manure will pay for their feed and interest. In the spring you may put that
field in com with the certainty of getting 50 per cent, increase of crop.

Remarks. — The author considers this perfectly sound advice to any farmer
under the circumstances; and sound to every farmer who has not already got
sheep on his farm, to obtain a few as soon as possible; for he will undoubtedly
find them the most profitable for the amount invested in them of anything on
the place. Confirmatory of this see the next two or three items.

Sheep Better Than Neat Cattle.— A competent and experienced
■writer on this subject says: " One great advantage sheep have over other stock
is, they never die of the contagious diseases which they contract. They get the
scab, or foot rot, or something else, and if unchecked it gets them in bad conJi-
tion, and would ultimately, perhaps, kill them. But the very worst contagious
diseases to which sheep are subject give the owner ample time to treat tlio
affected animals, and the diseases are generally of a character which yiold rap-
idly to treatment. But a man may have a lot of hogs and feed them on hun-
dreds of bushels of corn, and about the time the bottoms of his cribs are nciutd
and he is thinking of selling, some disease breaks out among them — no one
knows what it is or what to do for it — one animal after another, following in
rapid succession, is affected, and the greater portion die. I have known farm-
ers to be well nigh ruined by the appearance of a contagious disease of this
character. Sheep are, happily, exempt from such rapid and fearful mortality.
Besides, when a sheep dies — and they do die, sometimes, — its pelt is sufficient
to pay for its keeping from the last shearing to its death. It makes no difference
when it dies, or what kiPs it, the sheep never dies in debt."

Sheep, More Made on Them than Upon Horses.— The Iowa
State Register says that an old and careful farmer of Indiana, after 33 years'
experience, iaforms them that he has made most on sheep, for the money

DOMESTIC ANIMALS.

781

invested, and the least on horses. The following will show what an English
farmer thought upon the subject as early as 1523, and also be quite a curiosity
to compare tlie spelling of those days with the present. " Bolic," was bools,
and "cattell," cattle; "shepe," sheep, etc. But it will explain itself:

Sheep the Most Profitable— Any Man Can Have Cattle (1523)
—The "Book of Husbandry," published In the year above named, by Sir
Anthony Pitzherbert, who styles himself " u farmer of 40 years' standing," ia
this work says: "A houseband can not thryvc by his come without cattell; nor
by liis cattell without come." And adds: " Shepe, in my opinion, is the most
profitablest cattell any man can have."

Remarks — Certainly no higher authority nor older testimony need be sought
to establish the fact that sheep husbandry is profitable— only use care, as'"
Qreen te"s us in the first item above, and success is certain.

Sheep vs. Cows— Comparative Profit of.— This subject having been
under considerable discussion of late, as to wlictlier there wjis more profit in
keeping sheep than cattle, or cows, I will give an item or two upon this sub-
ject. The first is from F. D. Curtis, in Rural New Yorker, compared with
cows. He says: "Five coarse-wooled sheep will produce lambs at the rate of 1
and % to the sheep, but quite often they will double their number. Mediura-
wooled sheep may be safely relied upon to increase their numbers one and %,
while fine-wooled sheep will return a lamb for a sheep. The value of the lambs
depends upon their quality when kept for breeding; or on their earliness and
condition, when fitted for market. The price of lambs for these various breeds
will range from $3 t\ vards. Wool was worth the past season from 35 to 45
cents per lb. Six lbs. of wool per head is not an extra average for a well kept
flock. They may be made to average more than that by extra care. A flock of
combing wool sheep.with the same care and feeding which a good dairyman
would give his cows, will average per sheep at least $10. This would afford an
mcome of $50 on a flock of five in the place of one cow. The proportion of
Income would not be so great in a large flock, as the average yield of wool
would be less. The percentage of increase is likewise reduced, owing to the fact
that the ewes receive less care and to their increased liability to accidents. If
the flocks should be separated and kept a few in a place, not exceeding 12, a
month before weaning time, the losses would be very few."

Remarlcs, — Mr. Curtis being well-known in agriculture, there can be no
doubt in his reasoning, and, therefore, his thoughts are valuable. The next
item is from the Practical Farmer, in relation to general stock, or steers, more
particularly.

Sheep vs. Cattle— Which Pays Best?— The Practical Farmer gives
us the following upon this subject: " How often do we hear farmers ask this
question: ' Which will pay me best, cattle or sheep?' " Now there is much dif-
ference of opinion on this question. Those that kciep cattle claim that they are
the most profitable, and those that keep sheep think the same of their flocks. I
claim that sheep are the most profitable, and I will try and prove it. Take, for
instance, a d-year-old steer, weighing 1,000 lbs., worth 4 cents per lb., or $40

789

DR. CHASES RECIPES.

What is the cost of raising to that age? First year to milk, grain and haj, $12;
one summer's pasture, |4; six months' Jeeding hay or grain, fl6;| mailing a
total cost of $32 This is c. very low estimate; everything is down to llie lowest
notch. Now you sou that it has cost $32 to raise this calf. Subtract his keep-
ing from what he sold for, and you have the profit of $8. This is counting
for your trouble, allowing the manure to balance that. Now for the sheep. It
will cost to keep and raise 8 lambs until they are 1 year old, for pasture, hay and
grain $12; fori year more for buy and grain, $20; making their total cost from
binli to 2 years old, $32. Now, for the 8 head of sheep, weigljJng 125 lbs. per
head, making 1,000 lbs, at 4 cents per lb., is $40. Two clips of wool, 18
lleeces, weighing 5 lbs. per fleece, makes 80 lbs. of wool; at 82 cents per lb.,
$25.60. Now take the $40 that the sheep sold for, and you have $G5.(;0 as
total receipts. Subtract cost from this and you have $88 60 profit on 8 tliecp
against $8 profit on 1 steer, both weighing the same at some age, and both cost-
ing the same for keep, leaving a balance of $25.60 in favor of sheep, showing
clearly that it is better to keep sheep than cattle, especially where we have snitill
farms. I think that this estimate is correct, taking prices in tins neighborhood
as a basis.

Remarks. — This shows very clearly, for all ordinary cases, that there is
more real profit in sheep than cattle; still every farmer must consi ler hia situa-
tion as to the adaptation of his farm to one or the other, and perhaps keep lioili,
if his farm is large and adapter^ to either; otherwise he must keep the kind of
stock best adapted to the circumstances around him; but it is always an advon-
tage to be well posted in everything in which he may engage. But I do think
that every farmer should ke?p a few sheep, under all circumstances.

Sheep, a Few Short Rules for the Care of.— The American Emi-
grant Company's circular says: 1. Keep sheep dry under foot, with litter. This
is even more important than roofing them. But never let them stand, or lie, in
the mud or snow.

II. Drop or take out the lowest bars as the sheep enter or leave a yard,
thus saving broken limbs.

III. Begin graining with the greatest care, and use the smallest quantity
at first.

IV. If a ewe loses her lamb, milk her daily for a few days, and mix a
little alum with her salt.

V. Give the lambs a little mill feed in time of weaning.
VI. Never frighten the sheep if it is possible to avoid it. . ^
VII. Sow rye, for weak ones in cold weather, if you can.
V III. Separate all weak, or thin, or sick, from those strong, In the fall, and
give them especial care.

IX. If any sheep is hurt, catch it at once and wash the wotindwith some-
thing healing. If a limb is broken, bind it with splinters tightly, loosening as
the limb swells.

X. Keep a number of good bells on the sheep. i',

XI. If one is lame, examine the foot, clean out between the hoofs, pare
the hoof if unsound, and apply tobacco with blue vitriol boiled in water.

DOMESTIC ANIMALS.

788

Xn. Shear at once any sheep commencing to sljcd Us wool, unless the
weather is t severe.

Remai ., — Tlicsc are excellent rules for the care of sheep, but as they do
not give the strengllj of the vitriol wasli for the foot, in rule XI, it will bo well
to use the recipe for foot wash, in cases needing such treatment. •

Sheep, Their Value for Fertilizing and Improving Worn
Out Soil.— A correspondent of the American Fanner writes on the subject
of the capacity of sheep to improve soil, and to renovate and bring up word
out land. He says: " From many years' experience and observation I am fully
convinced that plowing in green crops with lime— such as clovisr and otliers —
is the most economical and speediest means that a farmer can use for bringing
up worn soil. Yet it can be very profitably done by the use of sheei>— in pas-
turing even. More than once and on more than one farm, I have seen dry,
barren spots, such as gravel knolls and side-hills made fertile and pro<luctive in
a single season, simply by salting a small flock of sheep on those barren spots
twice a week during the summer; the sheep would be sure to resort there sev-
eral times a day to lick up the salt, and thus leave their droppings, both liquid
and solid, which are very rich ferti''zers; then the next season the most rank
and luxuriant growths of grass and ^ ain would be produced on those 'galled
spots' of any other portion of the whole field; thus the best kind of manure
was applied and spread just where most wanted v/ithout any hard labor.
Weight for Tveight, sheep manure is more fertilizing than either horse or cow
manure, and next in value to hen or hog droppings. Sheep are valuable fertil-
izers I am very sure."

Remarks. — Tho author trusts that what has been said about sheep will in-
duce all who have not got them upon the farm, to begin with them as soon aj
they can; and that those who have them will make use of them to clean up
brier patches, weeds, etc., and also to nake use of their fertilizing power to
renovate worn out soils, gravel knolls, side-hills, etc.

Sheep, Care of in Winter.— The weak ones should be separated from
the strong, and wethers from the ewes; and especial care should be given to
ewes that are to drop their lambs early. The springing of the udder is an
unfailing sign of approaching parturition. The ewe should then be removed
to a separate pen and kept quiet, but should be visited at least every 3 hours,
and the last thing at night. It is rarely that any help is needed, except in very
cold weather, to wrap a piece of soft blanket about the lamb, and to help it, as
soon as possible, to get its first meal from the mother, when it will be all right:
and ilic ewe may be left for a few hours.

If apples are abundant in winter, a feed, once or twice a week, may be
given to sheep; or, in their absence, a feed of turnips, or other roots, cabbage,
etc., may be given them as often as necessary to avoid costiveness, or stretches,
says a writer, an ailment common to sheep in this country, bijt unknown in
Great Britain, where turnips are fed daily. Sheep feel the change from the
green pastures to the dry feed of winter, as quickly, if not more so, than any
other of onr domestic animals, hence the importance of some of these juic/

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734

DR. CHASE'S RECIPES.

foods, in winter; and salt is of the same importance in winter as in summer; in
fact it is better for any and all animals if they have daily access to salt.

But I doubt the efficiency of General Marshall's plan, of New York, in
forcing sheep to eat the orts or coarse butts of poor hay left in the racks by-
other animals, simply to get what salt they need. He places these orts in
box-racks under cover for the sheep, which he says they eat readily after they
liave been well sprinkled with salt water. But my plan would be, if I had
poor hay, to cut it in a suitable cutter and sprinkle it with sweetened water
if necessary (see " Fattening Cattle, Use of Molusces in "); then mixing in a
little meal to make up for the poor hay, and so there should be no orts left,
and give to all animals daily access to salt; but I should not force my sheep
to eat the poorest parts of the poor hay, left by the other stock, to obtain
what little salt they needed. Sheep should be fed with the best of hay if you
expect them to do well.

Sheep, Sulphur and Salt Valuable for.— There are those among
sheep breeders who consider, especially in winter, that sulphur, 4 ozs., to salt,
2 qts., mixed and put where sheep can have access to it, under shelter, is val-
ti.'ible in helping to ward off diseases, as foot rot, scab, mange, etc. It is un-
doubtedly valuable, occasionally, for all stock, as well as for persons, who
by the "grandmother plan," which was a good one, mix it with cream of tartar
nnd molasses every spring and take a tea-spoonful every morning for 3 morn-
ings, and skip 8, for the whole family, till 9 doses had been taken. Sheep,
however, will eat it mixed with salt without the molasses.

Breeding Ewes, Care of, for Profit.— Have good winter shelter,
good clover hay, a few roots, a little grain daily, and water handy — water is
more necessary in winter than in summer. Have no fears of their becoming
too fat. If, occasionally, one gets too fat and drops her Iamb out of season,
she will be in season for the butcher, at a good price, after shearing. Sheep
are cheap in the fall, when all are fat. Feed thus from the time they come
into winter quarters, or earlier, if pasture is short, and until it is good in the
spring; and your wool will be better and more of it, the ewes vill be better
supplied with milk, especially those raising twins; the lambs will be in bet-
ter condition for the butcher; so will any of tho flock, which from age or
i^coiieral failure to raise a lamb or two, it will bo best to dispose of. If not
<'arc(l for through the winter, but allowed to become poor, you can not sell
till fall, when everybody else has them also for sale.

Sheep, Peas, and Pea Straw, a Valuable Winter Food For.—

There are so many useful things in the following item, which every sensible man
can see, who reads it, I am constrained to give them a place, although I do
not know who the writer was. If I did know I should take great pleasure
in giving him credit; still, I know so well that it contains too much good
common sense to throw it away, and from what I know of raising peas for
liogs, as given under that head, I know great benefit will arise to all who
have suitable land for peas, if they raise them and use them as this writer
directs for sheep. He says: '"• '

, DOMESTIC ANIMALS.

780

L "I have made peas one of my principal crops for several years, and
find these advantages: Peas are as dure a crop as any other, and one which
leaves tlic ground in the best order for wheat. The yield will vary with the soil.
40 bush, being a large yield. In preparing the land I aim to fall plow and fit
vith cultivator in the spring; although the best corn I ever raised was on corn
stubble, spring plowed. Peas are better if drilled, but can be sown broadcast
on the furrow if rolled afterward. Peas like a fine, dry loam or sandy soil
best, but will thrive well on a clayey soil, if well fitted. I never have threshed
peas with a machine, as it splits them badly, and sheep will not relish the straw
as well as if threshed with the flail. If the vines are very luxuriant, sheep will
not eat them very closely, but if cut before all the top pods have grown white,
eheep will not only eat, but relish the straw exceedingly well. If the straw is
fed at night sheep will eat more than if fed in the morning or at noon.

II. "Bugs in Peas, to Avoid. — We have been troubled with bugs which
sting the peas while yet soft, leaving the small eggs, which are hatched, the
worm feeding upon the pea, leaving but a thin shell by the following spring.
This is obviated by the early sowing so as to have the majority of the pods so
hard by the time the fly arrives at maturity that it is impossible to pierce them.
If the season be backward and this cannot be done, very late sowing will secure
the same result. Good crops have been raised when sown as late as the 15th or
20th of May. The quantity of seed will depend on the soil. If very fine and
rich, IJ^ bus. to the acre; on ordinary soil, 2, and on very poor, 3, or better not
sow any."

Remarks. — There is not an inconsistent statement in this gentleman's
remarks. Never lot no one fear to venture upon raising peas for this purpose.
Beans have been considered especially the food for sheep, but peas are easier
raised, and will, no doubt, do just as well as beans fed in like quantity, about a
gill, I believe, for each sheep, once daily. I must say here, however, that I am
of the opinion it would be a decided advantage in raising peas to sow suflicient
oats with them tc hold them up, as suggested in relation to raising them for
hogs, which sec. Oats are then fed also to sheep; then, as they are a great
help in supporting pea vines, which are to be allowed to ripen for sheep, why
not sow them together and feed them together? Whoever tries them both ways,
I have not a doubt but what he will afterwards always sow them together.

Sheep vs. Dogs— How to Give the Advantage to the Sheep.—

A remedy for shecp-kllling dogs is given by a correspondent of the Prairie
Farmer, which is better than legal enactments, as tlie case is settled without
complaints, without lawyers, judge or jury. He says: " I have kept a flock of
slicep for several years, varying from 100 to over 3,000 head, and for the last 8
years have not lost a sheep killed by dogs. I keep my sheep yarded nights, and
occasionally, varying from once in two weeks to once a month, I go out at
bedtime and place around the outside of tlie pen bits of meat containing
strychnine, which I take up again early in the morning if not eaten during the
night. Result, immunity from dogs, and an old well on the farm has received
a layer of dogs and a layer of dirt until it is about fulL I have never killed a

786

DR. CHASE'S RECIPES.

man's dog through malice, or anywhere except on my own premises and In pro-
tection of my own property, and have not, to my knowledge, received any
injury in retaliation for the death of any dog. The plan is just and right, and
every fair-minded man must acknowledge it."

Remarks. — The author can see only one point in this plan which may be
wrong. It is in that he put out his strychnined meat only once or twice a
month, whereas I should think twice a week would be better if there were
many dogs about.

Fattening Siieep. — An Ohio sheep-raiser, writing to the Rural New
Yorker, says: " Sheep picked out for the butcher should be fed generously and
regularly, and upon this point too much stress cannot be laid. Care should be
taken, however, to give the sheep only just enough for one meal at each feed-
ing time. My own experience agrees with that of most successful sheep owners,
that fattening cattle should be fed three times a day, though some of my neigh-
bors think twice often enough. It is also very important that the sheep should
not be allowed to suffer from want of water; neither should they lack a supply
of salt; for although salt is not so necessary to them in the winter as in summer,
still they will thrive better if it is fed to them at least once a week at all
seasons."

Remarks. — The author would say here that sheep as well as cattle should
have daily access to salt and also to pure water. If fed salt only once a week
they will eat so much of it as to make them over-dry, and consequently to over-
drink, which is a bad thing to do. I have never seen an account of any animals
over-eating salt when it is kept where they can have access to it whenever they
like; and I believe they will eat only what is good for them if it is so placed.

Pea and Oatmeal for Fattening Sheep.— As nothing was said
above as to what kind of food should be used for fattening sheep, the author
would suggest peas and oats, which may have been grown together, or, better
still, to grind them together; then cut nice hay and properly wei it with sweet-
ened water if you like (see " Fattening Cattle, Molasses for," etc.); then mix in
this mixed meal, and I will guarantee the fattening to be quickly and satisfac-
torily done. See also peas for sheep, above.

Foot Bot in Sheep, Sucoessfiil Bemedy.— Sulphuric acid, 2 ozs.,
water, 1 oz. ; and put into the mixtures old copper cents (I say old, because the
old ones arc purer copper than the new ones), and when the cents are dissolved
it is ready for use. Directions— Remove all the rotten and decaying parts of
the hoof with a knife or any convenient instrument — a knife like the black-
smiths use in horseshoeing, have the end bent up or around a little, is best—
the knife being sharp to cut off if need be any projecting bits of the decaying
hoof, avoiding if possible, any bleeding; then apply the mixture thoroughly
to every part which was diseased. If thoroughly applied, once will gener-
ally be sufficient; but if there is any of the disease between the hoofs,
besides cleaning out all that can be with the knife, a piece of W)ft cord or string
must be wet with the mixture and drawn through to make thorough work of it
and prevent its spreading again from this part

DOMESTIC ANIMALS.

787

lUmarlf'i, — Some persons have recommended tar a sa cure for the disease, but
in my estimation there is nothing curative in it; but if the disease is first killed
by the use of this acid mixture, or some of those below, then immediately
apply tar over the affected part, it will protect the foot from the dampness of
the ground and help to hold the acid mixture in place to make a more certaia
and positive cure. This acid mixture I am much in favor of, as it is very much
like the celebrated Longworth cure of scrofula in persons. He puts 2 coppers
into 1 oz. of nitric acid on a plate, and when effervescence ceases, i. e., after it
ceases to eat the copper any more, he then adds 2 ozs. of pure vinegar; then,
with a swab, wash the scrofulous sores twice daily; and if it causes too much
pain, reduce, so it can be borne, with a little rainwater. One ninn is reported
in my " Second Receipt Book" as using this mixture upon his ankle for four-
teen months, which effected a perfect cure, after years of suffering. The cop-
per not only neutralizes much of the strength of either of the acids, but it adds
to their power of destroying or killing the disease in sheep's feet, or on the
scrofulous sores of persons, as above indicated. The difference, it will be seen,,
is, that for the foot-rot 2 ozs. of the acid is used to 1 of water, while for the
scrofula 1 oz. only of the acid is used to 2 of vinegar, and this to be still
reduced with water if need be, although the stronger it can be borne upon the
scrofulous sore, the sooner will be the cure. There are those who think foot-
rot in sheep, like scrofula, is a disease of the blood; but I think not, but that it
is contagious and wholly external; while in treating scrofula internal altera-
tives should be taken to make the quicker cure, still there can be no objection
to the mixture of sulphur and salt, as given above, being placed where the sheep
can have daily access to it. Persons should also take the sulphur mixture as
given under the head of scrofula, which see.

Sheep, Foot-Rot in— A Plockmaster's Sure Cure for.— A corre-
spondent signing himself ' ' Flockmaster," writing to the Post and IVibvne, says:
"I have seen for the last year, inquiries for what will cure foot-root in sheep,
and for the sake of the valuable animal I will give to the readers of the Posf
and IVibune a sure cure for the disease in all its stages: Muriatic acid, 3 ozs.;
butter of antimony and corrosive sublimate; each, 1 oz. Mix in an opeiv-
mouthed bottle. Take the sheep and cut the decaying hoof away to the quick
of the foot, as long as any opening can be found penetrating deeply into the
hoof, but avoid making it bleed. [He don't tell us why, but blood neutralizes
the butter of antimony.] Then with a smooth, sharp stick dip in the bottle and
thoroughly rub the foot all over. It is a harsh treatment, but I will warrant a
Gure every time, if it is thoroughly applied."

RemarkH. — He gives us no address, still I have no doubt of its efficacy. He
Bays to "lub the foot all over," by which I suppose he means only the diseased
part or parts, as it is no object to put it on the sound parts of the hoof; but a
eoft cord or string wet with it may be drawn between the hoofs, if there is any
disease there. Care should always be used not to apply too freely, nor to get
any of these mixtures upon your person, eyes, etc.; and don't let them lay
around loose for children to get at, as they are poisonous as well as conosive
and destructive to healthy parts as well as to the diseased part.

788

DR CUASE'S RECIPES.

Another Bemedy— Never Known to Fail.— A writer In the Ohio
Farmer says: " For foot-rot, here is a cure I have ucver known to fail: Take
carbolic acid and pour it on a piece of copper — an old-fashioned penny will do
— let it stand until the acid ceases to act on it. Be sure not to apply till the acid
ceases to cat the copper. Keep the copper in all the time. Clean the hoof and
apply with a swab. One or two applications will be sufficient."

Remarks. — He does not say how much acid. CprboHc acid is obtained by
druggists in the form of crystals, but is generally kept dissolved in the least
amount of water that will dissolve it. This is the kind he refers to, and 1 oz.
may be put upon 1 c'nt, and if it eats it all up put in another, so there is some
copper still left undissolved is the way to use it; otherwise, as in the above
cases, to cleanse off decaying parts of the hoof before applying. But now we
come to a ,, '

Preventive of Poot-Rot in Sheep.— A Mr. Karkeek, who is claimed
to be good authority, writes to one of the agricultural papers that when the
prevalence of wet weather makes it probable that foot-rot may set in, "it is
easily prevented by carting a quantity of earth and throwing it up in the form
of a mound in the center of the yard attached to the shed, and upon this mound
strew small quantities of freshly slacked lime."

Remarks. — This confirms the general idea that foot-rot is brought on by
external causes rather than internal, and hence the idea given in one of the
" Short Rules for the Care of Sheep," and that is: "Keep sheep dry under foot
with litter," etc. Sheep dearly love rolling, or even liilly, land, and cannot be
well kept on low, wet grounds, and especially so if there are no knolls nor
elevated dry grounds upon which they can gather themselves to rest and sleep,
and hence the advantage of the mound in the yard or litter to keep their feet
dry in winter.

Sheep Ticks, Dip and Other Bemedies for.— It is important,
soon after shearing sheep, to see that the Iambs, especially, are freed from these
pests; for after shearing, to get away from the light, and the exposures of the
cold, when the old sheep have parted with their covering, the ticks will escape
to the lambs, often to such an extent as to stunt their growth, reduce them in
flesh, and seriously weaken them by the loss of blood ; when, otherwise, they
would be in their best condition. The Hearth and Home gives us the usual
strength of the dip necessary to free them when numerous, as follows: "Cheap
plug tobacco, 5 lbs., broken up and boiled in 2 pails of water; then 30 gals,
added, will make dip enough for 100 lambs, or 50 sheep. After dipping keep
them dry a day or two."

To dip them have a water-tight box large enough to hold a lamb, or a
sheep, if any are to be dipped, so as to entirely cover them with the dip. Ar-
range a sloping table at the side of the box which vdll allow all the liquid to
run back into it. ^!ien take a lamb by the forelegs with one hand, with the
other cover up tl mouth and nostrils, let an assistant take the hind legs, and
immerse the lamb entirely, long enough to allow the dip to penetrate the wool,
lay the Iamb on the sloping table and squeeze out the surplus liquid, and the
operation fs complete. If this is done every year, it is claimed that ticks will

, soon <

sheep

ever t

cagerl

trust t

'''npic

only

small s

tlie dip

them, (

turpent

TIONS—

the war

the disci

sponge,

Re7i

"It save

ment for

eruptive

proportic

for a few

silver, wl

Sulphur tj

moistenec

am, then,

persons,

sheep, doi

Shee
hlack, 1 o.
the wool,

Shee

The follow!
trees: "Tj
suds; dissc
brush or o
^ash, and
will be fou
least two n\
mixture ht
summer wi
«f good fre
«fter tJiej h
ture will eif
for the Ileal
insects that

DOMESTIC ANIMALS.

789

soon disappear altogether; but it strikes the author that ticks are as natural to
slieep as lice are to hairy animals, and that they must be thus destroyed whe^-
«ver they appear. If fowls are pennitled access to tlie sheep yards they vill
eagerly search for ticks and pick them out of the wool, but we would rather
trust to the more effectual process of dipping. Not long after this process of
<linping, a careful examination of the lambs should be made, and if there is
only occasionally a tick seen, every one of them must be snipped with a pair of
small scissors; but if very many are left from a want of proper penetration of
tlie dip into the wool, it must be repeated, to make a thorough destruction of
them, to eradicate them from the flock, before cold weather sets in.

Scab in Sheep, Suocessfal Remedy.— Quick silver, 1 lb. ; Venice
turpentine, % lb. ; spirits of turpentine, 3 ozs. ; melted lard, i)^, ^^^- DniEC-
TioNB — Work tlie first articles together thoroughly in a mortar; then mix into
the warm lard and stir until cold. Apply to all scabs, and all places indicating
the diseatie — at shearing, or whenever any indications appear — use a swab, or
sponge^ in applying, rubbing carefully when the skin demands it.

Eemarks.—^A fanner of Olney, Oregon, who had used it 10 years says:
*• It saves wool and sheep." There is not a doubt of the success of this oint-
ment for scab in sheep, and I have rot a doubt, either, but what it will cure all
eruptive skin diseases of persons. If less in amount is needed, keep the same
])roportions. Let it be applied in fine weather, else keep the sheep under sheds
for a few days; lest cold drenching rains might cause irritation from the quick
silver, which is mercury. (See Scab Remedies also for other animals. See
Sulphur and Salt, Valuable for Sheep, above.) It is also claimed that sulphur,
moistened with Spirits of turpentine, and iiibbed into the sores, will cure it. I
nm, then, of the opinion that it is caused by an itch mite, the same as itch, on
persons, v.Lich sulphur will kill; then why not cure scab, which is an itch, on
sheep, dogs, and all other animals.

Sheep Marking Ink. — Take linseed oil, 1 pt.; litharge, 3 ozs.; lamp-
black, 1 oz. Boil together, and it is ready to use; and it will not crisp or injure
the wool.

Sheep, Wash to Prevent Them from Barking Fruit Trees.—

The following wash is recommended as a sure preventive of sheep barking fruit
trees: " Take soap, the dirtier and stronger the better, and make a very strong
suds; dissolve J^ lb. whale oil soap in every 6 gals., and into this stir, with
brush or old stub of broom, sheep manure until it is as thick as good white-
wash, and with this mixture wash the trees as high as the sheep can reach. It
will be found that no sheep will come near enough to rub against them for at
lesist two months, the time depending much on the amount of rain. Keep the
mixture handy, and repeat the application as often as necessary — twice in a
summer will often suffice. Sheep running among fruit trees should have plenty
of good fresh water; it is thirst that first induces them to gnaw the bark, but,
after they have once got a taste, they eat because they like it. The above mix-
ture will effectually keep them away, and, besides it is a very good application
for the health of tlie trees, keeping the bark smooth and flue, and killing any
ins<;cts that may conu; in contact with it."

/"'

HOGS.

The Best Kind for Profitable Badsinsr, etc. —No matter how
much the dootors may say against eating pork, it will always be eaten,
and I am among the number who like my pork and beans, as well as
ham and eggs, the ham part being nice and tender to begin with, and has
been nicely cured, smoked, etc. I always expect to eat some of them a?
long as I may live, and it being the same with many, very many others,
I will try to give a few ideas that shall benefit the others, to obtain the best
breeds, how to prevent or cure their diseases, manner of feeding, etc., to tho
best possible profit. And as I desire to be as short as possible, I can not
cover the point as to the difference in breeds, and as to their value in the
markets, easier than to quote from the Western Rural upon these questiohs.
It says :

Raisingr Hoflra.— Which the Most Profitable.— "Did our farmet
readers ever take a slate and pencil in an evening and estimate the difference
between a good and poor breed of hogs? The increasing demand for hara
and lord iu all parts of the world shows that hogs that jrield largely
of these profitable parts are in demand. The consequence is there is a range
in the market &t this time at St. Louis, from $4.50 to $7.50, and at Chibago,
from $4 to $7, t bowing a difference of three per cent, in favor of the good
hog. Nor is thi? all. While the improved breeds of hogs can be made as
easily and with e^ual food to average at 15 months old 850 pounds, as the
' greaser ' hog ■^/ill 175 pounds, or a little better hog will 225 pounds. If
a farmer har. 50 head of the latter class to sell now, he will get, at $4 per
cwt., $1,125. If he has 50 ' greasers,' which are too numerous in this country
yet, he will get $700, But if he has 50 of the best Poland-China, Suffolk,
Berkshire, etc., which have cost no more, and which have rendered a large
amount of satisfaction, he will receive $2,450. These are figures that can-
not be disputed, and are within the reach of every farmer who has 160 acres
of land in cultivation. The number, weight, or price is not overestimated."

Bemarks. — Remarks are almost absolutely out of the question, for figures
don't lie, and there are too many whose experience have given them the %'"S,
instead of the $1,125, or the $2,450. ' Don't do it again, is all that is neces.
sary to add. As to feeding, etc., see that head. On the question of the best
breeds, I will quote from a writer in the Sural World, of St. Louis, Mo..
who gives the following reasons for his preference of the Berkshires, over all
others. He says:

Berkshires the Best.- "While at St. Louis, I took a good deal of
pains to study the tastes of the packers as to the breed of hogs. I could

740

plamh
blood."
suited
Strains
Both h
but litt

in one.]
I wish I
breed ii
other b
Was the
sickness,
them as
as many
that thej
They rec
fellows t
active an
size for i
They hav
Rema
I will giv(
as follows
Berk
Mr. S. A.
the Berksl
"The
"1st.
"2d.
pigs.
"3d.
"4th.
superior ha
market. '

liemart

trial. Still,

about l.'JOt

larn:e and v

consequent

many writei

have hog ch

A Smi

the followir

^ger ones.

DOMESTIC ANIMALS.

741

plamly see that they preferred those that had a strong dash of the Berkshire
blood. Mine were all half, and some of them nearly full Berkshire, and they
suited the buyers. The Poland-Chinas that wore young, and not of the coarser
strains of that breed, were also in demand, and pleased the packers very much.
Both breeds furnish good hams and shoulders, as well as side meat, and have
but little offal.

"From a long experience, I am satisfied that I can fatten the Berkshire
in one-half the time, and with one-half the corn required by the scrub breeds.
I wish that accurate experiments for farm purposes could be made with this
breed in comparison with the Chester "White, Poland-China, Essex, or any
other breed. I feel certain that the Berkshire would bear off the palm.
Was there ever a hardier, healthier breed? Mine have never had an hour of
sickness, nor mange, nor any skin disease. Do you see any comparing with
them as breeders? Other breeds may have as many pigs, but will they raise
as many nice, salable ones? The Berkshire are so thoroughly established
that they reproduce themselves in their offspring. All their pigs are fine.
They require no weeding oat. They are nicely turned, square built, plump
fellows that please the eyes of all. The color is good. They are sufficiently
active and industrious, and are good gleaners and grazers, are just the right
size for the packers, and furnish the finest hams to be found anywhere.
They have less offal, are not coarse, have small bones and are perfect."

Bemarks. — Although it seems that the Berkshires have a clear track, yet
I will give one more item in their favor, it being short, and right to the pomt,
as follows :

Berkshire Swine— Points of Superiority Over all Others.—
Mr. S. A. Knapp, an Iowa swine breeder, thus states his very high opinion of
the Berkshires :

"The Berkshire hogs are superior to all others for the following reasons:

"1st. They possess greater vitality, and heuce are less liable to disease.
They are more prolific. Matm-e sows seldom raise less than 8 or 9

•2d.

pigs

'3d. Being strictly a thoroughbred hog, the pigs are uniform— all choice.
"4th. Their flesh is firmer than that of any other hog. They furnis!;
superior ham, shoulder, and bacon. They bring a higher price for the English

market."

Iiemarka.—Simi>\y, "none others need apply." By all means give them &
trial. Still, for family use, I prefer a smaller hog, which makes its best at
about 150 to, at most, 200 lbs. My stomach is not strong enough for the very
larjre and very fat kind, but I know their great value for the market, and
consequently to the farmer's profits. There is another advantage claimed by
many writers in favor of the Berkshire, and that is, that they are xess liable to
have hog cholera than most other breeds.

A Small, Quick-Growing Hog Desirable.— Another writer makes
the following statement of the value of a small hog, as compared with the
larger ones. He says :

743

DR. CUASE'S RECIPES.

"A small, early maturing hog is much mure valuable than a large one, as
no more food will be required to raise two good, quick-growing ones than for
a large but slow, all-lard -hog."

Remarks. — Some of both would be my plan ; let others suit themselves.

1. Hogr Cholera —Its Cause and Best Kno-\xm Remedies.—
Cause. — A writer for the Country Oentleman, of Brouson, Mich., speaking of
the cause of cholera in hogs says: "I have never known an instance cl
cholera among hogs that had clean quarters and were fed regularly, kept warm
and dry, although fed exclusively on corn, if they had also pure drink. The
disease is not caused by any one thing alone, but by a combination of many
unfavorable circumstances. To put a liog into a cold, wet, muddy place,
exposed to hot days and chilling nights, compelled to pick its food out of the
dirt and filth and drink from a filthy trough or hole, are enough to make the
best of the swine race sick. AJl such abuses invite a sure penalty, and the
wonder is that more do not get cholera, or something else, and die."

Remarks. — All writers upon this subject agree upon the same things, but
none of them put it in such terse, or plain language. Some have written half
a column, and some more, and not said half as much as this writer, with his
few notes. Then give hogs clean quarters, feed them regularly, keep theta
warm and dry, feed corn, or any other suitable feed, and see that they have
plenty of pure water, if you would avoid cholera. If you allow the other
conditions of cold, wet and mud, and only a dirty hole to drink out of, it
seems pretty certain that, generally, you will pay the penalty by losing your
hogs. You see the difference, "you takes your choice."

'• Ringing " Hogs Claimed to be a Cause of Cholera.— Quite a
good many writing upon this subject of hog cholera, claim that the
unhealthful habit of "ringing" hogs is a prominent cause of this disease;
together with the habit of always keeping hogs in the same pasture from year
to year. A writer in the Cincinnati Gazette put it in the following shape:

" Another cause," he says, "is found in hogs occupying one field or pen
from year to year, without cleansing, or plowing under, the accumulated filth,
the hog constantly " rung," denying him a taste or smell of fresh earth, or
bugs, worms or vegetable roots, the natural excitants of stomach, liver and
the use of an instinct that teaches him in bilious derangement'^ to search for
bowels. Another cause is scanty feeding, muddy, ataiinant and filthy water,
obliging them to allay their thirst often from the draining of their own dis-
charges.

"When the disea.se first made its appearance a few years ago, it was
characterized by many symptoms resembling cholera in the human being,
even watery discharges, emaciation and rapid waste. Its most usual form now
is loss of vitality, emaciation nnd drying up, with occasional paralvsis,
or an entire suspension of secretions ; no discharges ; with an inflammatory
state of the liver, sympathetically affecting head, throat ana lungs.

Remarks. — This last idea cannot be doubted, and hence should never be
allowed. A " change of pasture " for hogs is of as much importance, and
will give them as much pleasure and benefit as for other stock. The follow-
ing receipt is this writer's plan of preventing, as well us curing the disease :

DOMESTIC ANIMALS.

14»

3. Hog Cholera — Preventive and Cure — ' Mndder, sulphur,
resin, saltpetre and black antimoay, each 1 lb., ossafoBtida, 8 oz.

Directions. — " Pulverize and mix well ; then feed three table-spoonfuls to
each five hogs, three times a week, with a little salt, more bran, and ashes.
[I take it this would be stirred into moistened bran, or bran-slop, from what
he says below.] Commence feeding before the cholera gets into your neigh-
borhood, and continue until it ceases from the same ; and if, d\iring the time
and before your hogs are properly medicated, one should tiiko the disease,
immediately remove it to a dry pen. Give one table-spoonful of this mixture
in 1 gal. of water or table-slops once per day; and in order to make the cur<>
doubly sure, take one-half pint soft soap, 1 table-spoonful pine (common) tar.
1 table-spoonful of lard ; warm and mix well, and drench the hog ; and my
word for it, it will cure ninety-nine out of the hundred.

" If you will treat the first one or two in this manner, the disease will
spread no further. And you must remember that as fast as the disease
spreads, or in a ratio to the number infected, its malignancy increases, until it
will almost defy control.

Caution. — " If the season should be wet, keep your hogs on short timothy
pasture ; if dry, on the best growth clover you have, and these are valuable
helps. Sweet milk alone is said also to be good."

Bemarka. — It is considered very important, if a hog is attacked with the
disease, gets dumpish, lies around, or tries to get into the litter, or straw, of
the pen, to remove him at once from the others, lest the disease spread,
although quite a good many writers claim the disease is not contagious.
Although it may not be contagious, yet perhaps it will spread in a herd if
the sick ones are not separated from the othei j. See the last paragraph
before the Caution above, as to its greater "malignancy," according to the
number infected.

Everything that will throw even the least light on the subject of hog
cholera is of such great importance that I cannot refrain from giving an
Iowa man's opinion upon the origin of this disease. It is from the Patron's
Helper, of Iowa. It is based upon close confinement, i. e. always in the same
pasture, ana also upon ringing, to prevent their rooting up the soil. His
argument is strong, and his theory undoubtedly correct. Then let piggy's nose
go free to root as it pleases, as indicated below ; and also pay as much atten-
tion as possible to the plan of nice clover if the season is dry; and short
timothy il the season is wet, as given in the last paragraph, or Caution, above,
if you hope for success. The following are his ideas and argument :

4. Hog Cholera— its Origin.— "Let us watch our hogs in their ample
pasture. Some are browsing the herbage, some are destroym/^ il by extracting
tlie roots. Others— what are they doing ? Tliey are rooting into tliat woody
hillside; into that hard, calcareo' ■■ soil. The crackling sound indicates that
they are eating the day witlt its limv^tom pebbles. What can this be for ? Well,
we cannot till. We know it is a fart. It may eilect something chemically:
but we sometimes doubt that, it being too crude to enter into the animal
ecenomy. Perhaps its effect Is mainly mechanical.

- }\

744

DR CHASE'S RECIPBB.

" The poor pig has no riglits that man or dog are bound to respect, outalds
of his pen, so it is furnished u pen; may be one or two acres; frequently much
kss. In 'Mrs. Piggy' goes with her numerous progeny. Everything goe«
•well for a while. They eat the grass and turn over the soil and thrive. Ths
owner improves his herd by an infusion of Chester White, Poland China or
Berkshire blood. He is well satisfied with the profits of the investments.

, " Aoont a change has come in the r-ndition of things. The surface soil
is now all rooted over. The desirable properties arc exhausted or befouled
"With droppings. The pigs endeavor to dig deeper, but tlie filthy mass falls to
the bottom; and soon it ia said the pigs are not doing well.

" The owner cliangea their food, gives them sulphur and antimony and
"What not. He coucludes they look a lutlo better, but they dou't do well yet.
In fact, he sighs for the ' good" old Elm Peelers and Prairie Rooters.' It aoes
not stop hero. The pigs are consfipated, dyspeptic and mangy. Their blood
is out of order, and ulcers are found on some m as to cause portions of the
flesh to Plough off. In fact, they have got the cholera. No wonder. Had
the proprietor made a vegetable garden or a corn field of his hog lot a year or
two ago, and furnished his hogs with another paf^ture, his improved hogs
would have improved the strengta and vigor of his herd, and also the condition
of his finances."

Eemarkii.—lt the result is liked, let every one go and do likewise; if not
nked, take the sensible course that is sure to prevent the disease. Let their
noses alone, and give them a large pasture, a woody one if possible. (See II
in Reports below).

6. Hoff Obolera— Its General ^Symptoms and Treatment,
by Prof. Oreesey. — The following was given through the Scientifio Ariier-
tean. The symptoms are gi?en very full, and the treatment is a common sense
plan, and will undoubtedly be founrl very satisfactory, if taken before the
diarxboea sets in. The larger amount given, of course, will be understood for a
large hog, and the smaller auiount for a small one. He says:

" flog Cholera is known as ' Blue Disease,' ' Red Soldier,' ' Distemper in
Pigs' etc. This is undoubtedly a blood disease, aud belongs to the anthrax
malignant type of fevers.

Symptoms — First Stage. — "The disease sets in and usually secures a firm
hold upon the animal before ?ts prest-ace is suspected. The one affected will
isolate liiraself from the rest and burrow in the litter, often remaining thus till
death, though sometimes thev will run about as if wild, grunting and squeal-
ing as if in great pain. Dullness, drooping head and ears, and loss of appetite
are the symptoms observed, if at all, in the first stage. Now is the time to
remove him from the herd.

Second Stafie. — " In "A'hat may be called the Second Stage, the abdominal
pains !ire indicated by lying or the belly, with fore-feet outstretched, and,
when CHUsed to move, uttering shrieks. "The skin taKes on a purple color,

?ariiculHrly upon the back and ears, along the abdomen and inside the thighs,
'he pulse is rapid, but feeble.

Third Stage. — "Diarrhoea sets in and becomes profuse in the Third Stage.
The dejections are black and olTensive. The pulse weakens and finally
becomes imperceptible. Breathing is dilflcult and spasmodic, owing to the
condition of the lungs, and an irritating couirh comes on. General weakness
is now apparent; the animal can scarcely stand, his legs get entangled like a
tipsy man's, and complete paralysis soon results. Eruptions on the skin may
iiave followed the first discoloration, which now are succeeded by sloughing

DOMESTIC ANIMALS.

746

and ulceration. Insensibility precedes death from three to six hours. The
malady flometim'"^ appears in. less fatal forms, accompanied by colored skin
and loss of appof'.te lor a faw days, when recovery follows; bat this is uncora-
men. On post mortem (after death) examination the appearance of rapid
(iccomposltion Is manifcdc, and all the tissues seemed transfused wi h blood.

Tr«atment.—" After diarrhoea sets in death is almost certain. Before that
event, administer quickly — by means of a drenching horn or long-necked
bottle, and, if the pig is large, tying him to a po.'.t with a rope around his
upper jaw — Epsom salts, 2 to * oz. ; sulphur, 2 to 6 drs. ; gentian and ginger
(powdered), 1 to 2 dre. ; molasses, 2 to 8 table-spoonfuls; gin, ^ pt. Clean bed-
ding and comforta])le pens, with light diet of vcgolablo food, are required. A
free run in a bare pasture or lane is a great hulp. In this, as in all other sick
ness, when possible, prevention is tlic '.est t:eatmcnt. and simply eonsiats I»
careful feeding, plenty of vegetable food, cleanliness and exercise.

Remarks.— Ot course, the "exercise" he refers to can only mean a large
run— plenty of room; still I do not see that he will move about much in thJ/"
condition. The room, or "exercise " should have been provided before this.

6. Hog Cholera— Reports to the State Board of Agrrlcul-
ture of Illinois, -with Preventive.— The State Board of Agriculture, of
Illinois, a short time since, sent out to the various awine-breeders of the State
a scries of questions to obtain all possible knowledge as to the cause and the
best known remedies. The answers were In accordance, or agreeing generally
with the ideas as given above. No positive cure was claimed to be known.
Preventives, by care, removing sick ones from the herd, etc., were the leading
recommendations. I will quote from only two or three of them; the first,
because he claims exemption of his Berkshires; the second, because he gives a
preventive In the line of medicines; and the last, because his herd escaped the
disease t " good feeding and keeping, and giving plenty of salt."

I. The first was from George M. Caldwell, a breeder of Berkshires, of
Carlinville. He says:

" I am satisfied that the Cholera is owing to the sudden transition from a
laborious, half-starved condition to one of high teed ; and so convinced urn I
that, while I have a pig, I intend to feed him liberally until sold. During the
last three years my best Berkshires were running by the side of the diseased
stock, and some of the older sows with them nearly all the time. I have
always fed my young Berkshires, and have lost none of them. I do not ci«n-
sider the disease contagious. My hogs died in the Branch, and some of my
neighbors' hogs, just below, on the same stream, wer.p healthy, and all the
'er they got was from the Branch. These hogs, however, were on clover,
... .w. fed some corn all the sea.son."

ifem«rA;s.— Here you see strong reasons why this gentleman does not think
the disease is contagious. The other two believe it is contagious.

II. The second is from Lemuel Milk, of Kankakee, who keeps on an

average 1,000 head of hogs. He reports:

" My expo ience is, that the fat hogs are more liable to be attacked. I
think that hot s having range of fields and woods are not so liable to be
affected. I l>elieve the disease is contagious — have no doubt of it from my
experience and observation. I have used as a

"Preventive of Hog Cholera.— Copperas, black antimony and f'^^nu-^
greek seed, each 5 lbs.; sulphur, 4 lbs., and saltpetre, 2 lbs."

■ ■,> :

rr"a

746

DR CHASE'S RECIPES.

He does not tell us, but, of course, all should be pulverized and evenly
mixed; and for dooe and manner of giving, see " Hog Cholera Preventive and
Cure," where quite a similar mixture is given — except less antimony, and
the author would not use more than "^ lbs. of the antimony here given. He
closed as follows :

" I have used as a remedy, with good result, carbolic acid, given in slop
and sprinkled on the bedding of the sick hogs. Several weeks after, the dis-
eased hogs recovered; they became strong and healthy, after every hair had
come on. The hogs opened, that had died with cholera, generally had their
stomachs full of worms."

III. The third is from 0. B. Nichols, of Carlyle, Clinton county, also an
extensive breeder. He says :

" I believe the disease contagious, becatise one-half to three-fourth of the
herd die, as a general thing, when allowed to run and sleep together." And
closed by saying : " While last year my neighbors suffered heavy losses,
mine escaped the cholera, as I believe, by good feeding and good keeping, and
by giving them plenty of B&h.— Springfield {111.) Correspondent of Chicago
Tribune. i

Hog Cholera— Two Well-Tried Cures for.— The Greenville (111.)
Adwcaie T^ubWshed these cures: "The first is from a correspondent at Mill
Grove, who says the receipt was first published in the Prairie Fanner some
years since. The quantity given is for 100 hogs and is mixed with slop to
have enough for a few doses, say one pint of the slop to the hog, each time.
The following is the receipt :

L "Sulphur, 2 lbs.; black antimony, i lb.; arsenic, 2 oz.

" Our correspondent says he has tried it on a lot of fifty hogs, and cured
all that were able to walk to the trough to eat the slop.

" The Second.— Prot. J. B. Tiumer published the following preventives in
ihe same paper (Prairie Farmer), which our correspondent says he has seen
used with perfect satisfaction :

II. "Wood ashes, 1 pk.; salt, 4 lbs.; black antimony, copperas and
sulphur, each, 1 lb. ; saltpetre, i lb. Pulverize and mix, moisten and put in a
trough under a shed, where the hogs can have free access to it.

8. Hogr Cholera, Preventive and OuTe.— Maoris Rural New
Yorker publishes the following : " We have recently published reports of a
new and dangerous hog disease now prevailing in the western states. Hon. T.
C. Jones, of Ohio, publishes in the Delaware, C, Oasetie the following pre-
ventive treatment with directions what to do in case of an attack :

'"A mixture of ashes (wood), 1 pk.; salt, 4 lbs.; copperas, 7 lbs.;
sulphur, 1 lb. ; kept constantly in a trough, is of great service. If predis-
posed to cholera, hogs will eat it more freely than when free from all symp-
toms. If a hog gets down, try to get into him a gill (4 oz.) of coal oil in slops;
it has sometimes been effective when other remedies have failed.' "

Remarks.— If 1 lb. of black antimony, pulverized, was added to the above
I think it would be all the better for it. "Coal oil," of course, means
"kerosene," which is getting to be used by some physicians for persons,

DOMESTIC ANIMALS.

747

giving a few drops internally and rubbing it on freely, for throat diseases,
rheumatism, etc.

9. Calomel as a Cure for Hog Cholera,— A Mr. Benj. J. Kemp,
of Jlarion county, Ind., says he has cured all cases of hog cholera on his
fevm by giving sixty grains of calomel to each grown hog, mixing it with
flour dough.

iZemarAa.— Although I am not much of a calomel man, yet I should have
no fears of trying this ; but I should think better of Mr. K. if he had given
his post-office address. I suppose, however, he wanted to avoid correspond-
ence, like many others do now-a-days. The following is also from an In-
diana man :

10. Hog Cholera, Preventive and Cure.— Madder, saltpetre and
sulphur, each, I lb,; black antimony, ^ lb.; pssafoetida, 2 oz.

Directions. — All the articles to be pulverized and mixed thoroughly.

Dose.— In case they are sick, gi\e four table-spoonfuls to five hogs once
daily, in slop. Twice a week in the same proportion, as a preventive.
Tested. — Correspondence of tlie Indiana larmer.

Remarks. — This is mucli like No, 3, but I like this better, as it has only
half the antimony in it as No. 8, and this maa's mode of giving I also prefer.
The severity of the disease and the great losses from it, is my excuse fof
giving all the information I have upon the subject of hog cholera. One more,
and I am done.

11. Soap Believed to Ezemi^t Hogs from Cholera.— A writef
says :

"The exemption of hogs fed from the slops of hotels and private families
from attacks of cholera is attributed to the fact that such slops contain a con-
siderable amount of soapy water. The effect of potash is to cleanse the hog's
intestines of worms, making them more vigorous and healthy, and a little soap
fed with corn is therefore recommendfd both for economy and as a safeguard
against disease.

Remarks. — Soap enters into the formation of many pills for its carminar'
tive properties, why should it bo thought singular, or no account for hogs ?
But so far as the alterative properties are concerned, the ashes in the above
preventives would have the same effect. There is not a doubt but what hog*
should have salt as regularly as cattle, or other domestic animals ; and a little
ashes with it would be a benefit occasionally for all stock.

12. Hog Cholera, Positive Remedy from "Navin on the
Hog" ; Valuable also for Chicken Cholera, and as a Condition
Powder for Horses, Cattle, etc.— After the foregoing matter had all
been written I found the following from "Navin on the Hog," and which he
so higl)ly extols, I must give it a pl^ce, for I know it will prove valuable for
ail the conditions for which he recommends it. He says:

1 For Hogs — Ginger and sulphate of iron (copperas), each 4 ozs. ; black
antimony, sulphur and nitre (saltpetre), each 2 ozs. All pulverized and mixed.

748

DR. CHASE'S BECIPEB.

Dose, for a large hog, 1 tea-spoonful 8 times a day. For a hog less than ISO
lbs., a level tea-spoonful only; smaller according to size.

Bemarka.—^e doet, not say how to give it, but like the others, I should
^ve it in a little slops; .^r if the hog is too dumpish to eat, drench it in a little
slop or gruel. He claims to have used it successfully in every case, from the
commencement of the disease in his neighborhood. It being his conditior
powder, in use by him for ten years for horses. If diarrhoea in the hogs ha\
set in, he takes alum, 2 ozs., and white-oak inner bark, 2 ozs., steeping the
bark, mixing in the alum, and gives; and if it continues obstinate he gives
lard, 1 lb. melted with spirits of turpentine, 1 table-spoonful ; continuing the
powder till the hair is bright, and the skin clean and healthy. He says it
never failed him in ten years use of it, even in the last stages of the disease.

For Ohiokens — He says, also, it is good for chicken cholera, 1 tea
spoonful in 1 pint of dough for 1 dozen chickens.

We shall have something now to say upon the subject of feeding and
fattening hogs, and also upon the question as to the value of charcoal or
carbon in some form as preventive as well as curative of other diseases, as
diarrhoea or scours of hogs, arising from over-feeding while fattening, etc.'
The importance of charcoal for hogs while fattening is so generally believed
we can scarcely open an agricultural paper which does not have something in its
columns upon it. I will give the opinions of a few papers and persons, whose
experience enables them to write what they know, and what the author feels
assured he can recommend to his readers, to go and do likewise, expecting to
receive the same satisfaction. Under the head of

Carbon for Hogs, the Western Rural says:

"There is no doubt in our mind of the benefit from feeding crude carbon*
aceous matter to swine when they are kept in close pens. The avidity with
wbicli hogs eat rotten wood is well known. Charcoal is but aaother form of
carbon. Bituminous (having a kind of mineral filth in it, over soft mineral
coal,) is still another form. The utility of feeding wood and coal has long
been recognized. We, some years since, substituted the ordinary Western
stone coal wiih the best results, where from two to five hundred hogs were
kept in close pens and fed on the refuse of the city hotels. Something of the
kind seems as necessary to them as sail to strictly herbivorous (herb eating)
animals. We liave known them to consume a pound in the course of a day,
and ajrain tliey would not seek the coal for some lime. Just what particular
use tlie coal is in the animal economy is not so easy to answer. Swine are
especially liable to scrofulous and inflammatory diseases. Carbon, in the shape
of coal, is an antiseptic, and the probability i» that it acts in this way in purl-
fying the blood.''

Charcoal, or -Burat Corn for Hogs.— Under this head the New
England Farmer says :

"We have but little doubt that charcoal is one of the best known reme-
dies for the disordered state into which hogs drift ; usually having disordered
bowels, all the lime giving off the worst kinds of evacuation. Probably the
best form in which charcoal can be given is in the form of burnt corn — per
haps, because when given in other forms the hogs do not get enough. A
distillery was burnt in Illinpis, about which a large number of hogs were kept.
Cholera prevailed among these hogs somewhat extensively. In the burning of

DOMESTIC ANIMALS.

740

the buildings a large amount of com was consumed. To this burn and par-
tially burnt corn the hogs had access at will, and the sick commenced recover-
ing at once, and a large proportion of them got well. Many farmers have
practiced feeding scorched corn, putting it into a stove, or building a fire upou
the ground, placing the ears upon it, leaving them till pretty well charred.
Hogs fed on still slops are liable to be attacked by irritation of the stomach
and bowels, coming from too free generation of acid, from fermentation of
food after eaten. Charcoal, whether it be produced by burning corn or wood,
will neutralize the acid, in this way removing the irritating cause. The char-
coal will be relished to the extent of getting rid of the acid, and beyond that
it may not be. Hence it. is well to let the wants of the hog bo settled by the
hog himself."

Mineral Ooal for Hogs.— The following is from Judge Eaton, in
PraiiHe Farmer, He«ays:

"The hog seems to crave carbon in a concentrated form, and bence we
may conclude it is necessary to his well-being. He will eat charcoal freely,
which is tasteless and not nutritious. From the same natural prompting we
see them eat wood when so decayed that they can do so. '

"For myself I have for many years been in the habit of feeding my hofi-s
with an abundance of our common bituminous (soft) coal, preferring the poor-
est, or that which contains a large amount of sulphur and iron, and, I think,
with the happiest results. [Wliere iron is needed see those recipes containing
copperas, which is the sulphate of iron — a good remedy for me.] Let a
farmer who has never tried it throw in a lump of coal as large as his fist, and
he will be surprised to see the hog leave the corn and crunch the coal, as if it
were the most luscious morsel. Sulphur has long been known as a valuable
remedial agent for hogs, and iron is a well-known tonic, acting specilicaily
upon the blood, thicktening and strengthening it. Here, then the hog, by
eating the coal, gets other important elements besides the carbon.

"I have never known a hog well supplied with this coal, to be sick, or off
his feed for a single day, and although I cannot give figures showing actual
results of careful experiments to prove it, I believe hogs llius supplied will eat
more and assimilate their food better, will make appreciably more pork, with
a given amount of corn, thiin those which are without it. At least, I am well
satisfied with the way in which my hogs thrive — grow and fatten — under this
treatment. Coal is cheap, and others, if they have not done so, may try it
at little expense."

Bemarks.— It can thus be seen not only how genen4 the opinion is, that
carbon — charcoal, soft, or bituminous— mineral — coal, or properly and thor-
oughly burned corn are carbon — is almost, if not absolutsly necessary for hogs
while fattening ; and it is as well known also, that wheu they are pretty well
fattened is the time when their stomachs are the most likely to get out of order
from the over-feeding, or perhaps, more properly speaki/^ij, long and constant
feeding. They refuse their food, become dumpish, and perhaps scours or diar-
rhoea sets in, and all the labor of feeding, and the value of the hog is lost by
neglect to see that charcoal, soft or mineral coal, with plenty of sulphur in it
or the burnt com has been fed, or kept where the hogs could have free access
to them ; and salt and wood ashes mixed and kept also where they can partake
of them as they like, should be attended to early in the fattening if you would
avoid loss in the end. These more simple remedies will be found all-sufficient
when cholera is not prevailing ; when it is, then prepare alw some of the pre-
ventives against that disease, which see above, which al«rays means given
before in this book. '

780

DR OHASE'8 RECIPES.

Hogrs, Preparingr Food for— Peas olaimed Better than Oom.— .
The Fontoria Renew informs us that a writer in one of their exchanges stat&i:

"The present practice In any country, I believe, is to prepare food for
hogs either by steeping, steaming or boiling, under the belief that cooking in
any shape is better tlian giving in the raw state. But I now assert, on the
strongest possible grounds — by evidence indisputable, again and again proved
by actual trials, iu various temperatures, with a variety of the same animals,
varitmsly conducted— that for fast and cheap production of pork, raw peas are
fifty per cent, bettei' than cooked peas or Indian corn in any shape."

Remarks.— 1 am well aware that raw peas, when young, that is, growing,
but being what we know us " full," i. e. got their full size and ready to use "at
table," if cut up and fed to hogs thus, they thrive and grow upon them veiy
fast. As it is from decided statements of this kind thttt others are induced to
try the experiment for themselves, and establish or refute such statements, I
have given it a place. I have not a doubt but what the writer is honest in his
•position, and if further test shall prove it true, generally, there may be consid-
erable profit to those who can raise more peas than corn to the acre, which no
doubt many can. Still, I must say that I believe more pork can be made in
the same time from either peas or corn if they are ground and properly cooked,
or boiling water, at least, poured upon the meal, and the meul stirred as it
should be, as will be seen in fattening cattle, than if fed ungrouud and
uncooked. There can be no doubt upon this position of properly cooked food
being better for fattening purposes than uncooked. See " Meal and Hay for
Fattening Stock— Scalding the Meal agreat Saving." ^ ;.

Hoff Feeding Experience of an Iowa Breeder and Packer. —A

hog breeder and pork packer of Iowa gives his experience in the business
to one of the agricultural papers as follows: He has demonstrated to his
■entire satisfaction that after his spring pigs had reached about 300 lbs. they
ceased to grow with any profit. His pigs on the first of January weighed
nearly as much as they did on the first of February, notwithstanding he had
kept up the feeding. He is a great advocate of taking good care of hogs. He
-would never shut up hia hogs more than five weeks before he wants to market
them. His food early in the fall was pumpkins, steamed and mixed with
middlings, the proportion being about one-half a bu. of middlings to 40 gals,
of steamed pumpkins. His object was to develop the bone and muscle of the
hog without adding fat. This he continued three months, and then put them
in a close pen and fed them meal and middlings steamed. After shutting them
up for five weeks they gained two pounds a day until they reached 300 lbs.,
and then ceased to grow to any extent.

Remarks.— Where this man used middlings to thicken bis steamed pump-
kin, to give bone and muscle, or to make his pigs grow, would be just the
place for pea and oat meal to come in, as oats are generally sowed with peas,
to help hold them up, ac peas fill better if they stand up than they do when
fallen down, as they almost always do if sowed alone. Boiled or steamed
pota'oes, when thdy are plenty, when the pumpkins are all used up, or part
pumpkins and a part potatoes do excellently well, thickening with the nna and

DOMESTIC ANIMALS.

751

oat meal, and would generally be considered cheaper than the middlings as
above iTientioued.

Hosfs— Oorn olalmed to be the Best Food for, e Best when
Oooked. — I am well aware that there are some people who j et think that it
ifl not at all necessary to cook food for hoga, or other stock, I do not not pro-
pose to enter into the discussion of the subject. I will say that I think com-
mon sense tells us that it is better to cook food to fatten hogs ; but \ will give
an item from the American Rural Home, which was given under the above
heading, then let every one judge for himself as to whether it is best to
grind and cook corn, or to let the hogs grind and cook it for themselves. The
item is as follows:

*• Com is the best feed for hogs, and may be fed in the ear, while soft, but
■when hard, should be ground fine and wet with hot water, or otherwise
cooked, for it has t)een proved, by repeated experiments, that corn thus fed
■will make from one-third to one-half more pork than when fed unground and
-uncooked ; and a bushel shov^ld make from ten to twelve pounds of meat
■when thus fed to good feeding stock."

Bemark.—^Q above. Preparing Pood for Hogs, Peas Claimed Better than
Corn, etc.

Fattening Hogs, Boots Valuable for.— The Duhlin Farmenf
Gazette gives the following as to the value of roots for fattening pigs. "Pigs"
is quite often used while speaking of these animals, when hogs would be the
proper word. It says :

" Parsnips, carrots, Swedish turnips, and especially mangel-wurzel, will
all fatten pigs. These roots ought not to be given in a raw state, but always
cooked and mixed with beans, peas, Indian corn, oats or barley, all of which
must be ground into meal. When pi>?s are fed on such cooked food as we
Lave stated, the poik acquires a peculiarly rich flavor, and is much esteemed,
especially for family use.

Store Pigs, Value of Roots for.— The following item from the
American AgricultuiHst will strengthen the above idea from the Gazette, and
add another root to the list, as this item, no doubt, refers to the common field
turnip, which is not enumerated in the other. I must idd, however, what the
Agriculturist does not mention, and that is, I think the turnips should be
cooked. It says :

•' Store pigs will thrive well on roots with a slop of bran, sour milk and
water. A supply of roots on hand will greatly reduce the cost of feeding
store pigs. Turnips that cannot well be fed to cows may be given to the pigs.
Give your pigs a warm, dry bed."

Remarks. — It will be seen by referring to the Cattle Department that If the
rootlets are trimmed off of the turnips, they can be fed to milch cows, without
flavoring the milk.

Store Pigs and Breeding Sows, Oom and Oats Ground To-
gether for, Better than Either Alone.— A writer upon thib subject

says :

" A btishel of com weighs nearly twice as much as a bushel of oats, but
if ground together the mixture makes a better feed for growing pigs and
breeding sows than either grain alone."

762

DR. CHASE'S RECIPES.

Bemarks. — There is not a doubt but what this is a fact— oats too light,
alone, and corn heavier and more heating ; but when ground together, they
combine tul the elements needed for making groT7th ; but there is not a doubt,
either, if they have a good patch of the artichoke to run to, named in the next
Item, they will thrive equally well on much less of meal. Try them, if you
want a good thing for hogs, or children, either. Most persons are fond of
them raw, as the^ have a pleasant sweetish laste. It is claimed, also, that they
9Xe a good preventive against ho^ cholera

Growlnsr Hogs and Breedingr Sows, Artichokes Valuable
for, Amount Raised to the Acre.— Prof. Johnson, the farm superin-
tendent of the Agricultural CoUege of Michigan, has given a good deal of
attention to the artichoke as food for hogs, and thinks they are not only
healthful, but that they give a certain sweetness to the pork. For fattening
purposes, he says, " com will always be most valuable ; but for growing
Bwine, and before the fattening process begins, the artichoke furnishes excel-
lent food." He planted a patch near the pens, and turned the breeding sows
into them early in the spring, allowing them to *' root, hog, or die," as suited
them best, but found that the artichoke furnished a succulent, juicy food tor
the sows, just when it was most needed, and most difficult to obtain from
other sources.

Artichokes.— Amount to the Acre, Labor of Haisingr. Getting
Bid of them when desired, and Preventive of Cholera, etc.— I.
It is but very little labor to raise artichokes. Plant on good soil, properly
plowed and harrowed, then furrow It two or three feet apart as you choose,
and an eye dropped every few inches, and properly covered, is about all the
trouble; for they grow quickly and spi^ead all over the ground so as to keep
down weeds, especially after the first season. They yield from 300 to 800 or
more bushels to the acre; the hogs dig them as wanted, and all they want, and
it is said by plowing them up in June, when the tops are about a foot in height,
they can be exterminated if desired. My father always used to have them
growing along the garden fence for the pleasure of us children, but sixty years
ago there was but little known of their value for swine, but many a one have I
dug for eating raw, and for mother to pickle for table use, if the other pickles
run out before spring. Of course the winter does not hurt them. A writer
speaking of the danger of frost upon the ordinary roots for stock, says: " Beets
endure but little frost, turnips improve with a little, carrots stand a good deal
of it, but parsnips, salsify, and artichokes may be left out all winter with
advantage."

II. Preventive of Cholera.— Another writer says: ""Where the
artichoke is planted largely in districts as food for hogs, the cholera has pre-
vailed only to a very limited extent."

Apples Good for Hosra, and Hogs Running hi the Orchard
Destroy the Codling Moth.— Fallen apples may be gathered and fed,
profitably to hogs, horses or cattle in moderation; but where one has enough

DOMESTIC ANIMALS.

758

hogs to consume aU as they fall, It is probably the best thing to do to turn
them into the orchard; as those that fall early, especially, contain the moth,
whose sting, or eating into its heart, has caused it to fall thus early. The \»ord
codlin, as Shakespeare has it, means "almost an apple," hence we get the
"codlin," or "codling moth "—a moth that makes codlins, or early falling
apples, which, if not eaten or picked up soon and carried out of the orchard,
the moth will return to the tree for further depredation and its own increase.
" The destruction of the early fallen apples also destroys the moihs and saves
the remainder left upon the trees."

Sows Bating their Pigs, to Prevent, and Our© the HQ.blt.— I.
To prevent it, keep a trough of the following mixture where all the hogs can
have access to it: "Wood ashes, salt, sulphur and powdered charcoal, in about
equal bulk, mixed, and see especially that sows partake of it about this period;
then if they commence the eating of their young, give them in small pieces ono
pound of salt pork; and ten or twelve Lours later give them half as much
more as long as they will eat it, and see also that they have frequent tastes of •
this preventive mixture.

II. To Cure the Habit.— A little salt daily and a handful of charcoal
to each hog once a week, it is claimed, will prevent cholera and other diseases;
then, if the above mixture is kept where all hogs can eat of it at their pleasure,
the author will guarantee it preferable to the salt and charcoal alone. Still,
if cholera was prevailing in a neighborhood, he would advise some of the pre-
■ventives found under that head, having antimony, saltpeter, etc., with the salt
a'.d charcoal. Keep on the safe side is a good motto to go by. And it is by
t^us satisfying the natural desire for what their systems need, that a ravenous
taste is prevented, that of eating their pigs.

Scurvy Pigs, Simple Remedy.— Wash the scurvy hair and all parts
troubled with the scurf thoroughly every day for a few times with buttermilk.
A farmer who has tried this so many times as to be sure of his position, says:
"It will entirely and speedily remove the scurf."

Lice on Hogs, Easy Remedy.—" Carbolic acid 1 oz. to water, 10
ozs., makes a wash that destroys the lice without injury to the hog." Then it
would on other animals, as cattle, cats, dogs, fowls, etc.

Kidney-Worm in Hogs and " Fluke " in Sheep, Remedy for.
—The Burat Aloibamian asserts that kidney -worms in hogs, and the fluke-
worms that infest the livers of sheep are identically the same. A parasitic
insect — an insect drawing its whole support from anoUier animal, ag lice upon
an animal, or worms in them— and the editor claims also " that lye made from
hard-wood ashes, if given daily, will work a cure; also rubbing turpentine
upon the loins,"

B^norAa. -There is nothing said as to the amount to be given, but we
should say, if the lye is pretty strong, two or three table-spoonfuls io a small
amount of slop, two or three tin" ^ daily, would be plenty. Of course it
could not be given without diluti^.^ else it would destroy the mucous mem«

r-'t;

764

DR Off ABE '3 RECIPES.

brane of the mouth, throat, etc., as cows have been killed by drinking lye left
where they could get at It. But why not salt and ashes mixed, In place of
the salt ^od charconl mentioned just above? If they will take enough of
it, It will do as well without a doubt, and I have no doubt of their value in
euch cases.

Oom and Pork, How to Gtet the Most flrom, by the Way of
Feedlngr- — The Chicago HeroM informs its readers that "an Ohio pork
grower has learned by experimenting that a bushel of corn fed on the cob will
produce only nine pounds of pork, while an equal quantity, ground, and the
meal fed raw, gives twelve pounds ; but a bushel of com boiled gives thirteen
poimds, while if ground and the meal cooked, makes about 16i pounds."

Remark. — Now farmers, continue the old plan and get the nine pounds,
or take the common sense plan, that is, do the best you know and obtain the
16}, as you like best. Although every experiment might not exactly meet
these figures, yet there is not a 'doubt but what they will come very near
them.

.-///.'^

♦, ;-

>i^.'.v- -

/ r

POULTRY.

HENS, OHIOKBNS, TURKEYS, DUOKS AND GEESE.—
'Winter Oare of, upon a Large Soale— House For— Best Breeds.
Etc.— As it has been thoroughly taught through the newspapers for several
years passed that poultry raising upon a larger scale than about fifty hens could
not be done safely, I propose to gi . - dlJerent idea, by quoting the report of
a committee of the New York Farmers' Club, made through the Hearth and
Jl&mo. All tliat is needed to carry on the business upon a large scale is to
know how, and that is learned from this report, from one who has proved, by
several years' experience, that it has been done and therefore can be done again.
The committee was appointed by the Club to visit poultry yards and ascertain
the best mode of carrying feathered stock through cold weather, which was
as follows:

" On Wednesday last we spent the day at the farm of Warren Leland, 25
miles north of this ci"ty (New York), at Rye Station, and have derived, from a
careful survey of his yards, ideas which we consider important. We find him
carrying 150 turkeys, about 300 hens, a large drove of ducks, and several
dozen of geese through the winter without the loss of any of his poultry by
disease of any sort, and without the freezing of their feet or their legs. We
learn that he never has maladies among his poultry, that he will wlow the
greater part of his hens to set in the spring, and each of them will yield an
average brood of 10 chicks; so that he will raise about 3,000 chickens from his
present flock, and his losses be very few. How does he do it ? 1. His hens,
ducks and geese have the best winter quarters we have ever seen provided for
any of the feathered tribes. Their mam barrack or hennery is a stone house
75 feet long and 20 feet wide, and faces south. The openings on the north
side are small and filled with window-glass, and in some cases with double
sash. Those on the south side are much larger, consisting of double doors,
which are opened on sunny days. In the middle of the north side is a wide,
old-fashioned fire-place, with crane and a big camp-kettle. Nearly every day
in winter a fire is lit and fed with chunks, knots and old logs that would other-
wise be knocked about the wood-yard. The walls are of stone, and the floor
of rock or earth, so tlie fire can be left without the least danger. On cold days,
and especially in cold rains, the hens gather before this fire and warm them-
selves and trim their feathers. The chimney can easily be closed, or the logs
rolled out into the middle of the building, and feathers or sulphur used
to make a fumigation. This is done wlienever hen-lice appear; and the open-
ings of the house can be closed so as to hold the fumigation till it penetrates to
every crack. Smoke he finds better than carbolic acid, or kerosene, or white-
wash to drive vermin.

" The roosts are oak slats 1 inch thick by 2% inches wide, fastened to the
rafters near the ridge. They are nailed at different heights and at proper
intervals. About 2 feet below the perches is a scaffold of boards that fit quite
closely. This is from time to time covered with plaster and ashes. Aoout
once a month the accumulations are shoveled down and piled up for the com-
;field. He calculates that 50 hens yield in in the course of a year as much com-

755

766

DR. CHASE'S RECIPES.

post as would be worth $50 !n bone-meal; that is to say, if he threw away bttf
Den-droppingfl, and bad to buy the same amount of fertilizing salts in bone,
divt, it would cost him $50. He has paid special attention to the comfort of
his hons on the perch. Thov sit on a slat 2^^ mches wide; their breast- feathers
come down and cover their feet, and protect them from freezing in the coldest
nights. Of course, there is no lack of dry ashes in their house, and he finds
that after the lire goes out the hens use the hearth as a place to nestle and
shake ashes through their feathers. They enjoy it, and it keeps them souno
and comfortable.

" The offal of the farm, as entrails, feathers, heads, scraps from lard, and
all the odds and ends from the kitchen are thrown into this house, and the
hens pick it over, eating all they want. Then, as soon as spring opens, all thi»
trash is shoveled and scraped out, composted and taken to the corn-field.
Besides this refuse, his poultry eat about 1 bushel of corn a day in winter, and
% a bushel in summer, Ho raises large crops of corn because he has strong
manure to feed his crops with. In spring, after a hen has hatched, her nest is
taken out, the straw burned, and the box whitewavshed inside and out, then
filled with fresh straw and put back for another family party.

Best Breed.— "After many trials of breeds he has settled upon the
White Brahmas. They lay more uniformly the year tlirough, make the best
mothers, and the chicks grow the fastest. During sunitner his poultry have a
wide range, and scour the fields for half a mile or more consuming grasshop-
pers. Hia turkeys nearlj' make their weight on grnsshoppers and beetles, with
a handful of corn night and morning. One man has little to do in spring and
summer but to take care of chickens and young turkeys. In winter they
require but little attention, and this man then attends to the calves and lambs."

"The cost of his poultry-meat — and he often kills in a season aOO turkeys
rnd 3,000 chickens— he considers to be about 250 bushels of corn, and the
wages of his hen-wife for half the time. His gains he cannot give exactly, for
the poultry is eaten very freely by a large family and sent to the Metropolitan
when prices are high, or the supply in market defective in quality. He does
not keep exact account of his eggs, for, as a rule, he savs the best thing to do
with an egg is to let a good motherly hen make a chicken of it. Your com-
mittee conclude their report by an expression of opinion that the common ideas
on the suljject of poultry-raising on a large scale are erroneous. It has been
said again and again in this Club and in farm journals that there is no use in
tiying to keep more than about 50 hens; if one goes deeper into the poultry
business there is backset from lice and roup and gr.pea and cholera and the
sudden death of hens and chicks from causes unknown. This is a fallacy.
In the manner above described, by the wise use of smoke and lime and ashes
and a tire, by cleanliness and a wide range in mild weather, we find Mr.
Leland taking about 4,000 feathered animals through the season, for year after
year, without calamity or loss, and on an expense that is very trifling and
unfelt on a large farm."

Remarks.— 1 wish to speak here of two points particularly, which I believe
to be worthy of absolute confidence. First, the perches being made of 2% by
1 inch slats, fastened so they sit upon the flat or broad side of the perch, mak-
ing it not only easier for the hen to sit upon it, but she does not have to clmg
her toes around a pole to be able to keep her position, which strains the cords
and makes them more liable to freeze in winter. And second, these slats will
not crack open by shrinking, as everybody knows poles do; thus preventing a
harbor for lice, right under the hen, which amounts to more, as I know it
must, than one would suppose by a mere thought upon the subject.

DOMESTIC ANIMALS.

?57

Another thought or two are -worthy of consideration. Mr. Lt^and con-
Biders fumigation, smoke from feathers, or sulphur, better than kerosijne, or
carbolic acid washes. There is not a doubt of it, as the smoke will reach every
crack and crevice, while many will bo miuied with the washes. And the idea
of a chimney and a pretty large fire-place in the hen Louse, Is really the grand-
est idea of all, by It he secures warmth, life, and health, to his poultry In damp,
as well as cold winter weather. Let the size of the house be in proportion only
to the number of poultry you wish to keep.

Now, all that is necessary to consider before engaging in the poultry
business is, what does the market demand in my neighborhood, or within
points I can quickly reach by rail?

Still, as some people will neglect their duties towards their poultry, and
some will get cholera, gapes, roup, etc., I will give a few of the best remedies
for them, mp.uner of feeding, kinds of food considered best generally, thehr
need of pure water, dust baths, eta I will reverse the order of naming them
and begin with

Dust Batbs, Necessary for Poultry to Keep them Free from
Lioe. — Unless you have a fire-place in your poultry house, as In the case
reported above, take dry, fine sand, or dry dust from the road, twenty measures
(the size of the measure to be governed by the number of hens to be provided
for); wood ashes, five measures; and "flowers" (fine) sulphur, one measure,
and mix well toge'b-jr and place in large, shallow boxes, or ia a comer of the
poultry house ; at all events, sheltered from rain and snow. They delight to
bathe and dust themselves in this, as much as boys delight to bathe and frolic
in the creeks of a warm summer day; besides it keeps the lice from troubling
the poultry if the house and perches are kept free of them by washes or
fumigation. The following is considered one of the best washes for a poultry
^ouse, perches, etc.

Lioe in Poultry Houses, the Best Wash to Destroy Them.—
lake 1 lb. of hard soap, sliced thin, and put into an iron kettle with water,
1 qts. ; or soft soap and water, each 1 qt., and heat till it boils ; then remove
from the fire and stir in kerosene, 1 qt., continuing the stirring until the kero-
sene is all absorbed into the mixture. This may be poured Into a common pall
of hot water, stirred well and Immediately applied to the perches and every
possible crevice about the house where the perches are fastened ; and if
enough is made in these proportions, to wash the whole inside of the house
and every nest-box (the nest being first taken out and burned, new straw being
afterwards put in), it will be all the more certain to make a *' clear riddance"
of the lice. The composition I take from the N. T. Rural of August 30,
1884, so it may be considered the latest thing out for this purpose ; and it may
be noticed, it is much like Prof. Seal's remedy to kill bark lice on fruit trees,
I know it will prove " too much " for all lice which it can be made to reach.

2. The following is from the American Agriculturist, is quite different
from the above, is very thorough in its plan of work, and may therefore suit
•aome pe'>ple better by the removal of every cleat and everything else from th«»

f^l

758

DR. CnASE'S RECIPES.

poultry house before applying the wash. The carbolic acid Is, no dcubt, a
effectual as tho soap and koroseno, and may bo used, If preferred, Instead o).
the flrst above. Tho item was given In answer to an Inquiry by O. Kellogg^
of Bradford Co., Pa., whoso poultry was infested with lice, and wanted to
know how to get rid of tliem. Tho editor says :

"Takeout of the house every percii, nest-box, or movable thing; removf
all battens, cleats, or anything whereby a crevice is made, so that the inside ii
smooth. Thou make a whitewash of fresh liuio, into which put one ou.ice of
carbolic acid to u piiilful. Wash the house thoroughly with this. Then wash
the outside. Then smear the perclies with a mixture of lard and kerosene,
putting it on thick, so that when the fowls roost they will get some of '* on
their leathers. Also, put some of it on each fowl, under the wings. I'his
will clear tho house, and the hens will clear themselves, if no recruits art i r-
nished from the house.

" In a month, or less, if there Is occasion, wash the house agala, and
grease the roosts ; take care to fill all holes and cracks In the poles. It would
be well to pass the poles through a fire made of straw, exposhig them to th»
flame, before greasing them."

3. Lice on the Poultry, an Ointment or Grease fbr.— If there
are any lice on the poultry themselves, besides making a clean job of the
house by one of the above plans, annoiat the necks and heads, if any are to be
seen there, and under the wings, around the "vent," and i'jside the thighs,
legs, etc., every place where the feathers are not thick, with lard pretty w 'i
thickened with " flowers " (fine) sulphur, one ounce at least to one pound oi
lard. Sulphur Is considered, with greaso, to be death to lice, but be this as it
may, che lice cannot crawl on the poles nor slats, if they are used aa freely a&
they ought to be, if a good coat of the ohitment is smeared over Chem ; and I
can see no reason why some kerosene, say two table-spoonfuls to each pound
of lard, may not be added, with the sulphur ointment for the poultry, as well
as for the roosts, etc.

If poultry is badly covered with lice, some Insect powder may be dusted
among the feathers, not much will be needed, using the bellows as used for
" bugs " about the bedsteads. At all events, keep the poultry free from lice,
else do oot keep poultry. If no insect powder is at hand, dust sulphur among
the fea^aers, it will do equally well, at least many claim this to be " all-suffl-
tieut" It is recommended in the next item below by the lawa State Register,

I. To Prevent Lice Upon Setting Hens.— Which says that two or
three leaves of tobacco placed in the nest of a setting hen, then placing the'
eggs upon them, will kill or drive off any lice which may be upon the hen,
and prevent them from getting upcn them, which they frequently do while
settiflg, even if not upon them at tb commencement : and

II. Sulphur sprinkled amon^ the feathers, when the tobacco cannot be
obtaiued, is good to destroy lice on the fowls, and to keep them at a distance.

in. Again, another writer says, to put a table-spoonful of sulphur in
the nest of a hen or turkey to be "set," will destroy all lice upon the fowls,
and also prevent them from getting icto the vr^t and thus infesting the
"setter." 1 his should not be used too freely, lest it may injure the young

DOMESTIC ANIMALa.

760

ebkks when they are hutched. Simply greasing the heads of very young
chickens will prevent lice from getting upon them. The old nest should
always be taken out and burned, and new straw used for each setting. The
nest-box should also bo always ro-whitewashcd at each setting.

rV. It is also claimed that hog's hair, uiied in pla t of straw for the nest,
U never infested with llcj. A writer days: " lien lice won't stay in hog
hair." Some writers claim that nine out of every ten hens that die, die from
the effects of lice. Then " for heaven's sake," as w often hear said, keep
your hens free from lice, else, as we have suggested, . not keep poultry.
Whenever you see a hen drooping wound, refusing to eat, and the comb look-
ing blue or dark at the points or end, pick her up and look for lice, which, if
found, "go for them" at once, as I have directed; clean the house, renew the
dust bath, and put all things again in " tip top " order. And remember!

"Water, Olean and Pure— Its Importance Dally for Povdtry.— A
writer in the Fancier's JaamaX believes that cholera will seldom trouble
poultry if they have a ('lily supply of pure water, and " that the omission to
furnish It Is one of the worst forms of cruelty to animals." Another writer
saya: " Poultry should be as regularly watered as horses, cattle or any of the
domestic animals." These statements from those in the business should be
taken as the "word for the wise," which "is sufficient." The tonic given
belo^ can be occasionally used by putting into their drinking water, as there
directed. It is believed to be more needed in winter than summer, unless
disease is prevalent among them in the neighborhood. A few words now as
to food for poultry, necessity for variety, etc.

L Pood—Several Kinds Necessary for Poultry to do WelL—

It has been the custom to feed poultry almost wholly upon corn, summer and
winter. But, as in other things, great impro«ement has been made, and it has
been found as necessary to give a variety of food to fowls as it is to persons or
other domestic animals if you want them to do their best. Corn, buckwheat,
wheat, oats, cooked vegetables of all kinds, meats, cooked and raw, fruit,
refuse from the table, raw cabbage in winter, as a substitute for the tender
grasses they obtain in summer; and some think it important to cut fine and give
them rowen or second growth hay, or dried grass, more correctly speaking in
the winter; but the cabbage or other vegetables cooked, as aboved named, may
take its place very satisfactorily; but one or the other, or both, at different
vimes for variety's sake, would be better, and sour milk is also claimed to be
•' one of the best feeds for poultry, especially for young chickens, that can be
given them," says the New York Herald, " as they thrive wonde: fully upon a
diet of sour milk, and it may be given them in place of water to great advant-
age."

II. Com at night in winter time is especially valuable,from the increased
heat or warmth it gives them during the co. months; while the other grains
are better in summer for general feeding, sometimes mixed, at other times a
feed of one, then the other.

780

DR. CHASE'S RECIPES.

m. Buckwheat is especially valuable as a fattener, and Is also par.
ticularly an egg producer, besides it is well lilccd by poultry generally.

rv. Oats are not a favorite with poultry unless ground and made into
dough, no doubt for the reason of its length of kernel, in the sharpness of the
ends, making it difficult to swallow.

V. Fine Gravel, unless they have easy and near access to it, should
always be kept where the poultry can scratch and pick it over, as they will do
daily, and eat it in considerable quantities as an aid in cutting their food in the
gizzard.

VI. Charcoal, broken Onely, should also always be giveu .^em once or
twice a week at all times of the yeai*.

Baisingr Ohlckens, by a Oity Woman, with Qreat Success.—
The following was reported through the Gountiy Gentleman. The lady says:

"I have brought up chickens by hand; had 103 at one time, and never had
an msect (lice) on them. I put sulphur under their wings and on the backs of
their heads, and once or twice put a pinch in their food, and they were perfect-
ly free from these exhausting pests.. Speaking of chickens, I would like to
say for the benefit of novices (beginners) in chicken raising, I am one who
never had a case of gapes among my chickens; never saw a chicken with tiie'
gapes. I think the reason was I never let them run in the damp, and if I saw
any tendency to looseness of the bowels, I always put a stilf dose of cayenne

Eepper in the food every day until they were cured, and out of 109 chickens
atched I only lost four, and those died from accidents — boards fell on them.
I never let my young chickens run unheeded in the grass. I fixed up what I
called "my yard," with boards propped against sticks driven into the grass;
and then i covered over the whole place with mosquito netting to keep the
little ones iu, and to prevent the old fowls from stealing the young chicken's
food. Chickens must be fed every three or four hours at first. [Allow
me to say here, not the first day, but after that.] I never feared hawks, for
we kept Guinea hens, and never lost a chicken. Many country people have
expressed astonishment tliat I, a city woman, should bring up chickens that
never had the gapes. Great care did it. Never let a chicken get its feet wet,
and it will never have the gapes. I always had plenty of coal ashes for the
little things to roll and pick in; ashes, not cinders. If a number of chickens
are in one place (I had about thirty in each place,) the ashes must be changed
once a week while they are very young, and every other day as they grow
older."

I will mention, for the good of others, I visited a family during the past
summer (1884), in a village in Ohio, where the woman was raising about 100
chickens in a space not two rods square. I remarked to her, "you have four
times as many chickens in that yard as you ought to have," etc. The cholera
got amongst them and she lost, a large number of them, not long after.

Many persons in diflferent sections of the covmtry are using some of the
incubators, such as we see at the fairs, for hatching and raising chickens.
Bome use heat from lamps to keep the eggs at about 102 degrees F., and some
use the heat produced by fermenting horse manure, for the same purpose ; but
before any one goes into either plan extensively, they had better be certain they
have not bee j humbugged or deceived in the information they received about
the undertaking. To give proper instructions would require much more space

DOMESTIC ANIMALS.

TOl

"than I can give It, bence this caution. There is no patent on the use of horse
^manure, nor that I am aware of on the use of lamps, still on some forms of
apparatus connected with tliem, there are patents, I believe.

Remarks. — Observe here, care with sulphur prevented lice. Putting a
little cayenne in the food if looseness appeared, saved them. Keeping out of
wet grass saved from gapes, and cholera too, no doubt. The coal ashes made
the dust-bath, and her care in changing the ashes often and keeping only about
thirty in one place or yard, as she calls her different enclosures, kept them in a
thriving and healthy condition. Notice, too, that Guinea hens are the specific,
positive thing against hawks, (see their value also below in gardens, as devour-
ers of bugs and all insects therein.

Obicken Cholera, Successful Remedies.— It has become a well-
eetllcd fact that if chickens have warm and dry, but well-ventilated houses, of
a size to correspond with the number kept, with their du' baths, are properly
fed, and have free access to pure water daily, with orainary care, they will
hardly ever have cholera, or other diseases. Then if it begins, see in which of
these points you have failed, and correct it at once. And

I. It has also been found that onions chopped and put into the food once
a day for several da>. then once a week, and also ground ginger, a little (I
should say as freely as they would eat it) in their meal at their next feeding,
every day or two will cure cholera; then I claim they will prevent it, if fed
occasionally, when it is known to be prevalent in a neighborhood. A writer
says : " Raw onions and a very little ginger against the world for curing
cholera, if the disease has not been allowed to run too far," and adds, " too
much whole corn we have found injurious ; it should be in meal, and only
given once in three or four days in hot weather

II. Common red pepper, or Cayenne, one tea-spoonful in a quart of
milk, or a quart of meal, says Mrs. J. E. Duvall, of Jamestown, Pa., "is the
way I cured mine." I know the Cayenne and the ginger are both valuable in
cholera, or looseness of the bowels, of persons, why not with these smaller
animals ? It must so prove. A poultry fancier (one who has a special liking
for raising poultry) " cures chicken choleni by feeding, every other day, for
two weeks, bran mash, in which he puts a liberal dose of common red pepper.
One old oiddy," he says, " was determined to die, crouched in an out-of-the-
way spot. But I sought her out, gave her a whole pepper, in doses, one hour
apart, kept her in a warm place, and she, in a few days, gave me notice she
<;ould take care of herself."

III. " Hog's lard," another one claims, " cold, in doses of one level table-
spoonful to a fowl, and if not better, repeated in twenty-four hours, is a tried
find true remedy, and will cure if anything in creation will cure."

IV. Alum and copperas is also claimed to be a well-tested remedy for
chicken cholera, given in the following manner; "At the first symptoms,"
(drooping and looseness) " dissolve, for each gallon of drinking water, one tea-
spoonful of each, and put in ; and at the same time give daily, in the soft feed,
a little sharp sand at the rate of one tea-spoonful to each fowl. In severe

rca

DB. CHASE'S RECIPES.

cases, give at once, by hand, mixed in a little dough, a piece of aliim and cop.
peras, each the size of a pea, and also mix a tea-&poonful of sand with a little
meal and water, for the fowl. Continue the medicated water, and sanded
feed, until all signs of the disease disappear."

2. Chicken Cholera, an "Infallible Remedy."— A correspondent
of the Blade, I believe, says :

"I have found a mixture of two ounces, each, of red pepper, alum, resin,
and sulphur to be an infallible remedy for this scourge. Last summer I lost
more than fifty common fowls from cholera, my Biiff Cochins not being
aifected. I chanced to see the above mixture recommended, and tried it, mix-
ing one table-spoonful in three pints of scalded corn meal, and, though several
fowls were in the last stages of the disease, they recovered, and I have not lost
a chicken since. In severe cases I would aavise giving one-third of a tea-
spoonful in a meal-pellet to each fowl every day till well. Put a small lump
of alum, say the size of a hickory nut, in their drinking water."

Bemarki. — This receipt calls for resin (rosin) as one of the ingredients ; but
from my knowledge of the nature of rosin and copperas, I should much prefer
copperas in the place of the rosin, and with the copperas I should have no
fears at all. The writer says : " Alum the size of a hickory nut, in their
drinking water." This amount, or one tea-spoonful powdered, would be thie
right quantity for one quart, or enough for one dozen fowls, and then I'd also
put in the same of copperas, or, preferably the tonic below, as there directed.
If " Cochins " do not take this disease, they are correspondingly more valuable
than other breeds.

VI. Rue for Oholera.— From the New York Sun. It says .

" Get a few cents' worth of garden rue at your nearest druggist's and
break up fine and mix with chopped vegetables, meat, and cooked corn meal
Put a pinch of the rue leaves in the food every day, until there are no further
signs of the cholera. Every poultiy keeper should have a bed of rue in his
garden to use whenever it is needed. Five cents' worth of rue seed will pro-
duce plants enough for a neighborhood, and they will grow almost any-
where."

Remarks.— Wi\h this disease, as with every other, in animals, as well as in
persons, begin with the remedy you determine upon as the best, or the one you
will try, "with the first symptoms," and you will have but little trouble, and
less loss.

Tonio for Poultry.— The sulphate of iron, copperas, has often been
recommended by poultry men as a valuable tonic for fowls of all kinds,
especially valuable in the "moulting season," besides occasionally in summer,
but more often in cold winter weather. Many formulas, or receipts, have
been given for it, but I like the one best given by the Southern Farmer, being
always ready to use when needed, as it is all given in ones, and will, therefore,
be easily remembered, aa follows :

"In one gallon of warm water dissolve one pound of sulphate of iron,
copperas) and then add one ounce of sulphuric acid. Put the mixture into a
jug, from which it may be used as needed. To one quart of drinking water
add one tea-spoonful of the solution. It gives to the water a rusty appearance
and a pungent taste."

DOMESTIC ANIMALS.

le^-

Beniarks. — It Is a disiafectant, keeping the drinking vessels free fronir.
living bacteria or mites, of living animals, from which it has been recently
claimed, that cholera of persons arises. Once a week, or so, then, let more of
it be put into the drinking vessels, and scrubbed around with an old broom,
then nicely rinsed and turi-'ed up to the sun and dried, after the fowla have
had their morning drink and gone upon their daily excursion for grasshoppers
and other pickings.

I. Gapes in Poultry.— Cause and Successftil Remedies.—
I. Cause. — Although this disease is believed to be contagious and epidemic,
t. e. one catches it from another, and is liable to affect a whole neighborhood,
yet it is claimed to originate from foul water, exposures to wet, and a want of
nourishing food. Then look out that none of these are allowed, and avoid
gapes. The gapes are caused by the presence of worms or maggots in th*
heart, and trachea, or windpipe, which makes them gape, or, perhaps, morfr
correctly speaking, to gasp for breath.

II. Remedies.— Camphor spirits, 1 or 3 tea-spoonfuls to 1 qt. of their
drinking water at the commencement may prove all that is needed; but if any-
become bad, a bit of camphor gum the size of a grain of wheat, for a chick,
and of a small pea for an older fowl, put into the throat and retained there:
until swallowed, is claimed to be a "sure cure." But a tea-spoonful of cam-
phor spirits should also be put into each quart of their drinking water.

III. Tobacco.— Smoking them by putting the lot into a box, or boxes,
with a pan of live coals in it, upon which sprinkle fine cut tobacco, covering;
up the box and smoking them till drunk. Says B. L. Scott in the Blade, "1
will warrant every chicken."

IV. Salt Butter has cured bad cases, giving in the morning while they
are hungry they will eat it readily. If too sick to eat put some down, thfr
first time, the next morning they will eat it of themselves. Giving two or
three times will generally be sufficient. This, with pepper, is recommended
below.

V. Black Pepper.— A Mrs. M. D. Bush, of Saline, Mich., informs the
Detroit Post and Tribune: " Obtaining the grain pepper and grinding it, on&
tea-spoonful is mixed in ii half tea-spoouful of Indian meal with a little water.
Open the chicken's mouth, drop in one pill of it per day till cured. One dose
will usually cure them, if given when first taken. Have seen no lice at all."

Remarks. — Seeing " no lice at all," shows she took good care of her chick-
ens.

Another writer says that two or three grains of ground black pepper in a
little fresh butter (it may be fresh made, but I prefer it salted as for table), two
or three times a day for a week cures gapes. I have no doubt they will eat it
readily, as I know they are fond of the stimulating taste of cayenne; why not
then of the black? I believe the cayenne to be the better of the two for this
disease. Many writers speak very highly of giving the camphor pills and
putting it in their drinking water, one next below of brimstone as a preven-
tive; why should not the use of the tonic, given in cholera above, be also a

1764

DR. CEASE'S RECIPES.

prever.live of gapes? I believe it will be if given twice a week In the water
witli other proper care.

2. Gapes in Chickens.— Oertaln preventive.— A correspondent
■of the Germantown Telegraph, who lost 70 chickeua the year before now says:
"That fresh water daily with a lump of roll brimstone kept in it will be found
a certain preventive."

Eemarks. — From my knowledge of the value of sulphur in diphtheria, I
I have great faith in it as a preventive in gapes, as both diseases are supposed
to arise from living parasites in the throat, and sulphur is death to them. I
should prefer, however, to sprinkle in flour of sulphur along the drinking
trough, to ensure a better distribution of it in all the water. A tea-spoonful
to a quart would be suflicient, and the water stirred before the chickens come
to it. And if allowed free access to it, I have no doubt, they would pick at
IJie sulphur and eat considerable of it. Why not, by the way, mix this
amount of sulphur in a quart of their food, made by wetting up com and oat-
meal ground together, whenever there is gapes about, especially in wet
weather, if they have to be allowed to run out. I know, from the nature of
it, it will pay. (See also sulphur in roup, below.) And this mixed feed t\v^ice
a, week, is all the corn, or corn-meal poultry ought to have in summer, as corn
or corn-meal alone is too heating a food for warm weather. Other grains
named previously, with scraps of meat, cooked vegetables, etc., should make
the summer food. Boiled can-ots are especially valuable.

1. Roup in Poultry— Description of Sucoessfal Treatment,
Eoup Pills, etc.— I will first give an item from the London (Ont.) Free Press,
because it gives the description of it, its cause, treatment, and the roup pills,
which can be used in the powder form if preferred, by mixing it in the feed of
corn and oat-meal mash, saving the trouble of catching each fowl and'forciug
n pill down its throat. It says:

" Whenever you have a northeast storm, with damp, chilly, disagreeable
weather, look out for the roup. Roup is to the fowls what heavy colds are to
human individuals, and as we may have cold in the head, cold in the bowels,
«oic throat, and other disturbances from cold, the term ' roup ' covers them all.
Koup in some forms is contagious, while in other shapes it may exist in a flock
without affecting any but those of weak constitutions. The first thing to do
with the affected fowl is to clean out the nostrils, and every breeder should
have on hand a small syringe, which should be put to use early. Roup, when
malignant, makes known its presence by a peculiar, disagreeable odor. The
fiick fowl looks drospy, and a slight pressure on the nostrils causes o discharge,
which is very offensive in smell."

I. Of Roup Treatment: " Make a solution of copperas water, and with
the syringe inject some of it into the nostrils, and also down the throat. [I
would use the tonic, of full strength, for this purpose; having the acid in it
makes it better than without.] If the bird is no better in a few hours, try a
severer remedy, which is the injection of a mixture of coal oil and carbolic
acid. Add 10 drops of carbolic acid to 1 table-spoonful of coal oil, and force a
small quantity into each nostril. This will cure when all other remedies fail.
I^^ight and morning give the roup pills or powder, either in the food or by
forcing it down the throat. Add some, also, to the food of those that are
•well."

DOMESTIC ANIMALS.

765.

II. Roup Pills—" How to make Roup Pills," the Ft^eo Pre^s continues^
" is what most persons desire to know. The basis of all roup pills or powders
is asafetida. This is combined with tonics and cathartics. Here is the
method, and by which a large quantity may be made at a small cost. Take 1
tea-spoonful each of tincture of muriate of iron, red pepper, ginger, saffron,
chlorate of potash, salt, and powdered rhubarb ; mix them intimately. After
thoroughly mixing add 8 table-spoonfuls of hypo-sulphate of soda, and mix.
together well. Then incorporate this with 1 oz. of asafetida, working it
together until the whole is completely mingled, occasionally softening it, when-
ever necessary, with castor-oil. This can be made into pills or dry powder.
It is of the same composition as many of the roup pills, which are sold at 50
cents a box."

Remarks.— JJnleaa fowls are bad, mixing this in the powder form into the
feed will be the least trouble, mixing in enough so each fowl would get what
would make a commou sized pilL If the tonic is used to inject a little into tho
nostrils, as in No. I. above, only a little, say ^ tea-spoonful would be enough
to inject into the throats at one time ; and it might do if reduced half with
water. The mouth, throat, eyes and nostrils, if much stuck up with the dis-
charge, should be washed out clean with warm water, then sponged with the
reduced tonic water, just above named, and for the eyes it might be reduced
with two or three times as much water as of the tonic. I should prefer this to
tlu carbolic acid and kerosene, or coal oil. The following with sulphur, or
the next one after, with aconite, may be preferred.

2. Cure for Roup, -with Sulphur.— An agricultural writer says:
"Last fall I had two roostL-rs affecteci; ilie first oue was almost choked to

death when I found him, a hard, cheesy substance having formed in the wiud-
*pipe. I had saved the lives of others by taking it out with the point of a
scissors. In this case I took a piece of writing paper, made a funnel the size
of a child's finger, opened tlio beak and another person blew a half tea-spoonful
of sulphur down hie throat. We put him out, I supposed, to die, but he did
not, and after the third dose he could crow as loudly as ever."

Remarks. — Sulphur has cured hundreds of cases of diphtheria of children,
why not cure roup in fowls? It undoubtedly did, and will, again.

3. Roup— Ciire with Aconite, from the Canada Poultry
Ohronicle. The Chronicle saj's:

"When the fowl is attacked with the characteristic cough of this malady,
or has tenacious mucus about the beak with difficulty of breathing, I placu it
in a wicker coop, in a quiet shed, and put before it a drinking fountain con-
taining about a gill (4 ozs.) of water, with which I have mixed one drop of
tincture of aconite. In every instance during three years, this treatment lias
had an effect almost marvelous ; for upon visiting the patient an hour or two
afterwards, I have found that the symptoms have vanished. Tiie attack for a
(lay or two is liable to return, yet each time in a lighter form, but, continuing
tlie aconite water has in no instance with us failed completely to remove the
ailment in about forty-eight hours."

Remarks.— U so bad when found, that they will not drink, pour a tea spoon-
ful of the aconite water down the throat, occasionally, once in an hour or two,
until they can drink it.

Scabby Legs of Poultry— Mix equal parts of lard and kerosene oil
into a paste, with sulphur, and rub upon the legs daily until the scabs come

V'\is,m

.i!_

766

DR. CHASE'S RECIPES.

oflf ; then rub on a little sweet oil, or a little lard or fresh butter will do vh
well.

Egg-Bating Hens— Simple, but Certain Remedy For.— Make an
opening into the large end of an egg and let out the contents, beat it up and
mix into it enough strong mustard to re-flll it, and paste on a bit of cloth to
keep it in : then place it where the egg-eaters can see and get at it. They will
" go for it " at once, and as quickly go away. It is too much for them. And
as they take it for granted that all eggs are alike, tliey give up the habit. I
cannot see why it would not be as good for egg-eating dogs as for hens.

POULTRY,— The Average of Diflferent Breeds as Layers.—
Table, -with Remarks upon Best Setters and Mothers, 'Winter
Layers, etc.— Experiments have shown the following to be about the
average laying capacity of the different breeds, yearly, and the weight of eggs
to the pound :

Bbesos.

No. Esrgs No. Per
per lb. Year.

Bbebds.

No. Eggs No. Per
per lb. Year.

Light Brahmas and ) »
Partridge Cochins. ) "

Dark Brab mas 8

Black, White and ) „

Buff Cochins $■ " '

Plymouth Rocks 8

Houdans 8

La Fleche 7

130

115

150
150
150

Creve Cceurs 8 140

Black Spanish 7 140

Leghorns 8 160

Hamburghs 9 150

Polish 9 125

Domlniques 9 135

Games 9 130

Bantams 16 00

Remarks. — Thus it is seen that the Leghorns average more eggs generally
than any other breed, but in our cold northern winters their combs and wattles
freeze unless they have a warm house and good care. They sometimes do
better than the above average given— remember than the table refers only to a
general average. But I see a report in the Blade, from J. Bechtol, Polk City,
Iowa, stating that he had bought a "rooster and a pullet of the Leghorns, she
beginning to lay February 28, 1882, and up to July 80 — 153 days— he had
146 eggs, kept in a yard twenty by forty feet only."

Next to them come the Plymouth Rocks, Houdans, and the Hamburgs.
While I was stopping in Eaton Rapids, Mich., for some weeks, two or three
years ago, I saw a gentleman receiving at the express office, a number of
Speckled Hamburgs, and in talking with him I found he had proved them
excellent layers. They are quite a hardy breed, too. One writer speaks of
the old *' Bolton Grays" as being much like the Silver Pencilled Hamburgs,
but beating them as layers, quite often producing 200 eggs a year. Thus,
aside from the old Bolton Grays, which may not now be obtainable, this
writer, J. G. McKeon, of Acworth, N. H., to the Boston CulUvaior, says that
" in his experience no variety of fowls equal the Hamburgs as layers, being
small eaters, and wonderfully prolific, but on account of their small size, not

DOMESTIC ANIMALS.

707

recommended for their flesh." The Plymouth Rocks and Brahmas are espe«
cially recommended as winter layers ; but it is also claimed iht't well-lighted
and warm quarters, with a variety of food, corn at night, a hot or warm mush
made of the mixed meal, or best ground feed for hens, with cooked potatoes
and cooked carrots in the morning, are especially valuable as egg-producing
food, with chopped meat at least once a week, and vegetables mixed with the
mixed meal, or oatmeal, made up as the " boarding-house hash," the noon feed
to be of mixed grains, is excellent as a winter plan of feeding when eggs iu
large quantities are expected. I would add to the " hash" once or twice a
week, a tea-spoonful of powdered Cayenne to every quart of the mixture,
when, with all this care, I guarantee a " fair show" of eggs all winter. It
will be noted in the first item given under the head of poultry that of the large
breeds Mr, Leland considers, for general purposes, none will be found superior
to the Brahmas. The Buff Cochins, it is thought, make the best setters and
mothers, of all the others. Let people, then, supply themselves with the
breed that is beat for what they wish to do— for eggs, the best layers ; for
chickens to sell, some of the large breeds that mature the quickest, etc., and
give care accordingly.

I will give, however, the following item from the New England Farmer,
upon the question of the best breed for farmer and families of the villages
who only desire to keep one kind, for liome use, home sales, etc. ; although I
think them equally valuable for shipping, if any one should desire at any time
to do so. This item will also confirm, in its statements, several observations
made in other places upon this subject.

Best Breed of Fowls for Farmers and Families in Towns. —
One breed is enough for the farm, or for villagers, keeping only for home use.
What is wanted is a good sized hen, a good layer, a good mother, a non-setter,
(not inclined or determined to set,) and a fine table fowl, which the x lymouth
Rocks are conceded to combine in a greater degree than any others. The
White Leghorns will beat them in the number of eggs ; and the Cochins and
Brahmas as a table fowl exclusively; but the last named being great consum-
ers of food, lose their prestige, or superiority. But let it be remembered,
whether on the farm, or in the village, it is care and attention to cleanliness,
food, and all other details of management which give their proper returns in
eggs and merit.

Best Ground Peed for Hens. — Cornmeal, oatmeal and middlings,
each 50 lbs., bran, 10 lbs., bone meal, 3 ozs., cayenne, 1 oz.; mix evenly
togetheV for use.

Directions.— li you can afford it, put milk on the fire till it wheys, and is
scalding hot, if no milk, water, the same; add 1 tea-spoonful of salt for a
dozen fowls, and stir in of the mixed meal, to make a stiff batter, and bake
four hours. Crumble to feed. This meal can be fed dry, or as any other meal,
for much feeding ; and if you have no milk to spare, it makes a feed nearly
equal, to boil meat scraps to a soup, adding potato parings and other vege-
tables, as for a common soup, then thickening with the meal and baking as
tnentioned, for at least one feed ^s^\j.— Poultry Journal

Mi *

768

DR. CHASE'S RECIPES.

Poultry Maxims, or Short Statements of Important Facts.— >
1. Give hens constant access to lime, of whicli to make sliells, and always-
give them access to gravel

3. A fresh egg has a lime-like surface, old ones become glossy and
smooth.

8. Charcoal in pieces the size of a pea, or burned corn once a week is
valuable for all poultiy.

4. If eggs are expected, give a warm feed every morning of mashed
vegetables so moist as to allow thickening with middlings, or corn, oats.wheat,
and buckwheat ground together in equal quantities ; buckwheat alone, or the
mixed small grains, buckwheat being one of them, for the noon feed, and
cracked corn, or whole kernels at night. Once a week putting a tea-spoonful
of cayenne into the morning feed, for 1 dozen fowls, and once a week, black
pepper, twice as much, in its place, which not only increases the production of
eggs, but wards off disease.

5. Meat, chopped, and fed once a week induces laying, and poultry,
young or old, are very fond of warm dishwater in winter, with a little corn
meal, or mixed meal in it; and are also very fond of oatmeal gruel; and all
the better if it can be made of milk, or at least half milk. It promotes warmth
and makes flesh; but better with water only, than none.

6. Wheat, oats, and barley boiled together, promotes laying, or eithc
two of them; buckwheat is good with them, but does not want boiling more
than half as long.

7. Feed only what will be eaten up clean and at once, else they
become too fat and quit laying; while in siunmer, any of the mixed or mashed
feeds not eaten up, soon sours, and invites disease.

8. Fine gravel, or coarse sawdust are as essential to the thriving of poul-
try as good and varied food. They will not keep healthy without them.

9. Early chickens must be fed by lamp-light at night, if expected to
mature quickly. They will soon learn to enjoy it ; and four times by day-
light, the last of these at early dark, the final at bed-time, if for an early
market.

10. Pullets generally begin to lay eggs in about eight months from hatch-
ing ; then those hatched in March or April, if properly cared for, will be the
more certain to make excellent winter layers.

11. Gather eggs twice daily in summer, and three times in winter.

Young Ohickens— Best Food For— How Often to Peed, Etc.—

The following well-written and sensible instructions are from "Fanny Field,"

in the Ohio Farmer. She says:

" The first meal, which should not be given tmtil the chicks are at least
twelve hours old, is hard-boiled egir, crumbled fine, or stale wheat bread
crumbs, moistened with milk. We make it a rule to feed nothing the first
week except the egg, bread crumbs and curds. When a week old we begin on
cooked oat meal, boiled potatoes, cooked rice, etc. Cooked corn meal may bo
fed the second week, but we think they do better without any corn meal until
the third or fourth week ; then we give almost any cooked food, adding a.

DOMESTIC ANIMALS.

763

little cooked meat when the egg is dropped from the bill of fare, unless insects
are plenty. As soon as they are old enough to swallow the grains, give cracked
corn, cracked oats, wheat, etc., at night. Two or three times a week mix a
little bone meal with the feed— a table-spoonful to 1 pt. of feed. Season the
food slightly with salt and pepper. Give milk to drink if you can get it. Feed
often — five or six times a aay. Feed all they will eat up clean, out do not
leave any food around to sour. Sour, sloppy food is responsible for a good
deal of mortality among the infant chicken population."

Bemarkt.—lhQ " bone meal " referred to here is imdoubtedly good ; and
if it cannot be obtained at the stores, which has been finely ground and put up
for sale, the best substitute is to burn bones till white, then pound and pulverize
them in an iron mortar as finely as practicable, will do very well, and is
especially important until the cluckens are allowed to take the range of the
fields.

Fattening Poultry for Market— Best Food for. Etc.— Ameri-
can, French arxd English Plans, Etc.—" No fowl," says the American
Agriculturiat, 'over two years old, should be kept in the poultry yard, except
it be an extra good mother or a finely-feathered bird, desirable for breeding-
such may be kept till 10 yeara old, or as long as useful. All other hens or
roosters should be fattened for market at the end of the second year." They
should be confined in a room or shed that can be closed and made quite dark,
if you wish the greatest speed in fattening ; the floor to be covered with two or
three inches of sifted coal ashes, dry sand, dry earth, or dry straw ; best in the
order named. The food should be given four times a day, and pure water
always before them.

1. The Americans think buckwheat meal, mixed vrith skimmed milk
into a thick mush, with a tea-spoonful of salt to enough for 1 doz. fowls, is
the best food for fattening ; and that two weeks should do it, if the room is
dark and cool. Then ship at once to market.

2. The French claim that no meal for fattening should be made from
grain less than one year old, and that the water used in mixing should have
suet added to it, at the rate of ^ oz. to each 2 qts. of meal ; and a small
quantity of coarse gravel also added to aid the digestion ; and no food to be
given within twelve hours of the time the fowl is to be killed. They also feed
largely of the Belgian yellow carrot, boiled or stewed, and mashed, claiming a
very rich and peculiar flavor is imparted to the flesh by its use. All carrots
that I ever saw are yellow, but the Belgian may be peculiarly so, and may be
richer in flavor than our common kinds, still I think they will "fill the bill."

3. The English have a great liking for the flesh of the Dorking fowls, and
prepare them for the London market by shutting up in a dark room, the same
as the Americans and French do ; but they feed a mixture of suet, 1 lb.,
cliopped fine; sugar, ^ lb. with each 4 lbs. of meal ; ar'^ give milk as their
drink five or six times daily, and claim a gain of 2 lbs. a week ; and with
young turkeys, that even 3 lbs. a week Is often gained. Thus turkeys might
be brought up to about 40 lbs. for the New York market, where, of this weight
at Christmas time, I see some of the papers claim they are worth $1 a pound.
Bear in mind, however, that in all cases their droppings must be often removed

41.131

770

DR CHASE'S RECIPES.

and the floor covering also renewed if the same room Is contlnuousty used.
Best to rake over the floor covering daily.

Dressingr Poultry for the Market, the Best Way.— There are
two ways of dressing poultry for marliet — dry piclied and scalded. Fowls
dressed in the former way in all cases bring the hi&;hest prices. It should be
the aim of every farmer, in disposing of his poultry, to ship it In as good coq.
dition as possible, in order to catch the eye of the butcher or grocer, and secure
a ready sale. Greater skill is required to dry-pick than most people Imagine,
in order that the "bird" may look plump and handsome. To do this work
properly, or with any degree of satisfaction, the fowls should be plucked when
warm— that is, immediately after they are killed— as, if allowed to get cold be-
fore stripping, you are apt to tear the flesh. Commence by plucking the wing
and tail feathers, then the back, from head to tail. Pluck the feathci>s from
the "craw" crossways ; stomach and breast feathers should be plucked down-
ward—that is, from the legs to the head. In dressing poultry by this method
you get a double advantage of those dressed by the hot-water process, as you
can save all the feathers, being careful to keep separate all the tail and wing
feathers ; and where many are dressed, the sale of feathers amounts to quite
an item of profit. Dressing poultry by the scalding process is by no means a
good and profitable one, as it depreciates the value of the birds, they looking
anything but dainty, and do what you will, they will never look enticing to the
buyer ; moreover, you lose the value of the feathers.

Bemarks. — Allow me to say here, I think it best to wait long enough after
killing, to allow the fowl to become a little cooled, as if the feathers are
plucked too soon, as anyone can sell by trying, there will be a little blood set-
tle into the orifices, from which .ive feathers are pulled, and thus make them a
little spotted, if done too soon. This is of importance to observe. If they are
killed as the French do it, they having a knife much like a screw-driver, the
end being the sharpest, the legs held by another person, the mouth opened, the
fowl being on its back, the knife is put just back of the "roof of the mouth,"
and pressed in to separate the vertebra, or bones of the neck, which kills them
quickly ; and then hang up by the legs till done bleeding, the feathers may
then be removed at once ; and this hanging up by the legs, to bleed, should be
done, if the head is cut off in the old way. The fowl keep better for being
hung up to bleed ; but, if the head is cut off, the skin must be pulled over the
bone of the neck and tied, and all blood carefully removed from every part of
the fowl, before packing. The entrails are never to be removed, unless so un-
derstood before shipping.

Packlnsr Poultry for Harket.— If poultry is killed In cold weather,
for market, it ought to hang twenty-four hours before packing, to allow all
animal heat to pass off, and thus prevent its spoiling ; then pack in clean rye
straw, if obtainable, but any straw, free from chaff and powdery dust, will do.
First an inch of straw, at least, and the fowls placed in with straw between
each, so they do not touch each other, then straw again ; the top of the box,

DOMESTIC ANIMALS.

771

or barrel, so filled with straw that there shall bo no shaklnj,' or jcstUng about
Mark plainly, to whom addressed, the number of chickens, and the weight of
them ; and also your own name on the package, to show you are not ashamed
of your work, and to help the (•ommission man to keep each lot by themselveB,
for they will soon learn who does his work the best.

Guinea Fowl, Their Value to Keep Away Hawks, and Bugs
from Garden Vines.— Although the noise of these pretty animals is quite
annoying to most people, yet, as this very noise scares off the hawks, they
should be kept by all who raise many chickens ; and also for the reason that
they do not scratch the garden like our common chickens, but " go for the
bugs," on all garden vines, without lujuring the moet deUcate plants j htiiee it
would be well to keep a few on eveiy form.

•1

-.'V

'- \

V:C

AORIOULTURAL.

The Suooessftil Farmer.— What he Does, and "What he Does
Not,— Applicable to all Business Men.— The successful farmer does
QoUiliig but farm, fie invests his money as fast as made in a way to improve
the farm. He informs himself by magazines, farm journals and books, as to
his business, so he can do his work intelligently. Upon such farms no weeds
are allowed to mature their seeds after the wheat or other crop is off; and no
weeds in fence corners, nor other places, stand as high as a man's head ; nor
are fences, nor buildings neglected or dilapidated ; no implements are left
exposed to the weather, nor stock unsheltered and uncared for; but everything
\b attended to at the light time; and the consequences are natural and sure.
Enterprise and thrift show themselves in everything.

Remarks. — A whole volume in but few words. Let every business man
adopt the same rules, and he will be alike sure of success.

Hay, Time to Out.— There is scarcely a subject of greater importance
to the agriculturalist, than the proper time to cut hay, so it shall contain to the
fullest extent its nourishing, or flesh-making, properties; and experiments In
the United States, as well as in England, France and Germany go to show,
most decidedly, that that time is: As soon as possible after the blossoming
and setting of the seed, whether it be timothy or clover.

A writer in the Prairie Mrmer says: " Do not wait for the grass, or the
clover to get ripe before ygu cht it for hay. Any of ihe meac^ow grasses are
in their prime for hay, so far as nourishment is concerned, just as soon as they
are out of bloom."

Dr. Sturtevant, in the Country OenUeman, says: "According to the talk
of Wolff, red clover hay, cut in full blossom, contains 13.4 per cent, of albu-
minoids (nourishment), and when ripe, only 9.4, or a loss of 80 pounds to each
ton," and this he goes on to show amounts, in the New England States alone,
to 5,000,000 tons difference in its nourishment.

Dr. Arnold says: "Dried grass is worth as much as commeal, pound for
pound, while after grass has blossomed and is made into what is called hay, it
is not worth half as much as commeal to feed out."

Remarks. — As these points are considered by most writers upon this sub-
ject to be the facts, nothing further need be said to induce sensible farmers to
do this when possible considering other work ; I will, however, give a word
from a writer In the Germantown Tdegraph, who says: " The greatest losses
of farmers come from late cut hay, cold stables, and, consequently, poor
stock." A word to the wise is sufficient.

'172

AGRICULTURAL.

778

Manuiing— Its Advantages Shown In the John Johnston
Farm.— The editor of the Country Qentle.inan gives the following account of
a visit to this farm at Geneva, N. Y. And as I believe it to bo applicable,
generally, In all sections of our country, and of such great importance, I give
It a place. He says:

"Mr. Johnston came to Geneva from Scotland, fifty-two years aifo, w'lth
little capital, comparatively; but having much of the economy, energy eo't
thrift necessary to enabl v one to succeed in a comparatively i;ow country.
He is now, at the ago of tighty-four. a licarty, vigorous fiirnier, able to oversee
his farm and farm hands, and apparently as capable of directing and conduct-
ing all the operations necessary to raiike a farm pay, as at any time during his
long life.

"On being asked where lay the secret of hlf uccess, replied, 'manure, sir,
manure, and plenty of it.' The main object in ^ '<^rmlng has always been to
make all the yard manure possible ; and by its free use he brought his wheat,
which was then the staple crop in western New York, from 12 or 15 bushels
per acre to 80, and became celebrated as a farmer who would be sure to have
a crop sufficient to meet all obligations.

"After some years he purchased fifty acres adjoining his original farm, the
owner or v,'h>ch said that manure would do no good on the land. In the barn-
yard there was three years' manure accumulated, which Mr. Johnston ob-
tained with the faia. He paid $1,500 for the fifty acres, most of which he
borrowed, 'but,' said he, 'that manure paid every cent for the farm.' "

Eemarl'A.—lt Mr. Johnston could double, or more than double, his crop,
by the use of manure, other faviaerj uin do the same. The object of this
report is to induce them to do it. And. until sufficient "yard manure" can be
made by keeping more stock, a judicious use of some of the '' fertilizers," or
"P^'osphates," as the manufactured articles are called, or lime, or a mixture
of lime, ashes, plaster, salt, and hen manure will be used. These were not
known in Mr. Johnston's days as they are of later years.

Salt, Its Uses as a Manure.— A correspondent of the Couniry Oen-
tleman says his experience in the use of salt in agriculture leads him to the
following conclusions :

"It keeps the land cool and moist. It neutralizes drouth. Itextermin-
ates all soil vermin. It prevents potato rot. It glazes and stiffens straw, pre-
venting crinkling and rust. It keeps the ground in such condition that the
berry of many kind? of grain fills plumply, however long-continued the hot
and dry weather may be. '

JSer/MwA*.— Unleached ashes, probably " stiffens straw" more than salt
does, especially If grain falls from over-manuring with stable manure.

2, Salt as a Manure, Amount per Acre for Different Crops.
—The French and German agriculturists recommend, salt per acre, for
clover, 150 lbs. ; for wheat or flax, 250 ; and for barley and potatoes, 300 lbs.,
to be sown broadcast early in the season.

3. Ashes, Lime, and Salt for Wheat.— A Wisconsin wheat grower
makes an important point on the use of ashes and lime and salt as a manure
for wheat. He plowed up sod and sowed twelve bus lels of unleached ashes,
mixed with ten bushels of air-slacked lime, to three acres, before the wheat
was sown, and when the wheat was up a little, he sowed on also one barrel of

774

DR. CHASE'S REOIPES.

salt, which gave him twenty buBhels to the acre of plump, fine berry, weigh-
ing 63 lbs. to the bushel, while another acre of the same field, without these
gave him only ten to the acre. S".ch facts as these tell the whole story. Qo
and do the same.

"Wheat-QTOwinfir Maadms, or, "Much in Little."— A maxim
being a condensation of a well-established fact, somebody has taken the labor
of condensing several facts into short maxims upon the subject of raising
wheat, and altiiough they have got " into print " without credit to the origina-
tor, still as they contain so much of real value in so few words, I deem it best
to give them a place :

I. The best soil for wheat is a rich clay loam.
IL Wheat likes a good, deep, soft bed.
m. Clover turned under makes just such a bed.
rV. The best seed is plump, heavy, oily and clean.
V. About two Inches ia the best depth for sowing the seed.
* VI. The drill puts in the seed better and cheaper than broadcaaimg.
VII. From the middle of September to the last of October is the best
time for sowing.

Vni. If drilled, one bush, of seed per acre ; if broadcasted, two busli.
IX. One heavy rolling after sowing does much good.
X. For flour, cut when the grain begins to harden ; for seed, not until
it is liardened.

Corn. Baisingf for Soiling, Winter and Spring Feeding.—
In answer to inquines in the Detroit Tribune as to raising corn-fodder, J. E.
Estes, of Commerce, Mich., gave his plan from ten years' experience. He
says:

" I plow my ground early in spring ; keep it well cultivated until the first
or middle of June, then I mark out with a marker thirty inches wide, sow
with a one-horse drill four bushels per acre, keep well cultivated. It will soon
cover the ground. Cut when the juice is s eet in the joints, with a common
com knife ; put in large stocks and let it stand until cold weather, then draw
as you want it to use. In this way it will cure green and nice. I have raised
from three to five acres for the last twelve years with good success."

Eemarks. — All, so far as I know, agree that drilling is the best plan, espe-
cially so if it is probable that weeds will be troublesome ; then, by frequent
cultivation they will be kept down ; but all do not agree as to the amount of
seed per acre. In Western New York one claims that two bushels produces
stalks nearer the right size than any other amount of seed— the thicker it
stands the smaller the stalk. Ten acres of corn, no doubt, are now sown for
fodder where one was ten years ago.

2. Corn For Summer, Fall, and Winter Feeding— Time to
Sow, Etc. — For soiling in early summer, sow as early as the middle of May.
in fair seasons. For later summei and fall feeding sow every two or three
weeks after the first. For winter, sowing from the middle to the last of June
is considered the best time tor sowing. In all cases of drilling, keeping well
cultivated is of the utmost importance ; and as soon as the ends of the leaves

AGRICULTURAL.

775

begin to get dry it is thought to be the best time to cut it, the Juices then being
just fully matured, the fodder gives the greatest amount of animal heat when
fed. If drilled, cut with a common corn-cutter; if broadcast, cut with a cradle
or self-raking reaper. Let lay until wilted and a little dry; then bind into
moderate sized bundles and put about a dozen into a "stock" or ** shock,"
binding the top securely to shed the rain and to keep standing until perfectly
dry. And if drawn in at all, unless it is perfectly dry, it must not be stored
too thick, as it gathers dampness and molds without these precautions, except
in cold winter weather. The soil for this purpose, if not rich in itself, ought
to be made so, as well as for rye.

8. Oom Out in the Blossom Better than Hay for Miloh
Oowa. — An Illinois dairyman, name not given, claims that "com out when
in blossom, bound and set up till cured, is better for milch cows than the best
hay." Certainly several tons of it can be raised where one of hay can be-
then " go for it"

4. Rye— Its Value for Fall and Spring— O-reen Feeding.—
Those who need fall and spring green feed for stock should not fail to take a
piece of their best land, and if not naturally rich, make it so with barn-yard
manure or good fertilizers, then plow and make fine with the harrow, and
have it ready by the last of August or early in September, and sow to rye.
This will give fall feed; and what is not cut till spring will grow up again, and
give two or three more cuttings, according to the season. It is strange that
more rye is not sown tor this purpose, for it is wonderful what an amount of
feed it will furnish upon good, rich soil.

1. Sweet Potatoes, Fruits, Seed Oorn, Etc., to Keep for
Months. Even in the South.— A correspondent of tho Southern OuUivator
writes that after testing every plan given for presenting decay in fruits with-
out success, had adopted the following with entire success He says:

"Take good, perfect sand, fiee it from trash, etc., by sieving it. Put it
in a large metallic vessel — I use large syrup boilers — mixing flour of sulphur
througli the whole, enough to fumigate it well, thee heat to a temperature
that will volatilize the sulphur. Aftor maintaining this heat till the sand is
dry, let the mass cool to a moderate warmth, and putting your sweet corn — or
other grain difflcult to keep — into barrels or boxes, pour the sand in, filling tho
same well, and packing down closely. In heating the sand, the vessel should
be covered to retain as much as possible the sulphurous fumes. I put in tho
corn, stripped of the shuck, and thus the sand sieves well through the barrel.
This certainly balks the wevlls, and even rats do not burrow in it. It is appli
cable to any grain — even seed wheat, so difflcult to preserve in this lattitude.
This sand keeps perfectly all such fruits as oranges, apples ani' lemons, putting
them away in shallow boxes in a cool place. I've kept these ^ .niits for months,
perfect and plump, when if exposed to atmospheric heat a id moisture they
would have decayed in a few days."

Remarks. — This gentleman does not speak of sweei < tatoes, but I know
the dry sulphurous sand will do it, as well as other kinds of fruit, hence I ha^e
named them in my heading. I think, however, that apples should rass
through what is called " a sweating," by laying two or three weeks about tbrea

■ yj

i *^

776

DR CHASE' 8 RECIPES.

feet thick on a barn floor before putting up for the next season's use, or before
shipping on sea voyages. The same with sweet potatoes before putting into the
sulphured sand. I have not a doubt, either, but what with a little extra care
in packing and getting the sand well among them, and covering the boxes
nicely, grapes may be kept in the same way for spring use. In our northern
country, what he calls a " cool place," must not be such as to freeze in winter.
Still,

2. The True Secret of Keepingr Fruit over winter is, to keep it as
near the freezing point as possible, not to freeze; say at 34° or 35°, which is 3
or 8 above freezing. But a few degrees above this, never above 50°, and
always below 40°, is better; but to do this ice house arrangements must be made
to suit one's conveniences, and amounts to be piit up; the best plans for which
all are now supposed to understand. With ice-houses the sand packing is not
necessary; and for small amounts the "poor woman's", plan, next below, will
be all sufficient.

3. Keepingr Sweet Potatoes over Winter in the Livingr Boom.
— "A poor woman," says one of the editors of a northern paper, " just told us
how she keeps her sweet potatoes over winter, as follows : When dug and
properly dry for packing, she obtains dry sand, with which the bottoms of
kfcgs or boxes are covered. Then a layer of sweet potatoes is put in, not
touching each other ; then sand, and so on. They are kept in the living room,
raised two inches from the floor."

Remarks. — The only secrets seem to be dry sand and raising the boxes
from the floor by means of strips of plank, to allow air under, as well as
around them. Then, why not in any room or cellar that does not freeze ?
They will do as well, at the same time being more out of the way. There is
not a doubt, however, that the sulphur heated among the sand, in drying as
above, is a very valuable addition.

4. Sweet Potatoes. How to Grow and to Keep.— It has been
considered heretofore that sweet potatoes could only be grown upon sandy
soil and in ridges ; but the Ohio Farmer informs its readers that they have
grown 160 bushels to the acre of good, merchantable sweet potatoes upon thin
clay soil, by a shallow cultivation, applying only ten good twohorse loads of
manure, worked in with a cultivator after the shallow ploughing, and then
planting in hills made on the ridges— the ridges three feet apart and the hills
three feet from each other. He cultivated several times after plowing before
planting, and made the hills high, so as to brush off three or four inches at
the planting, to set the plants in fresh earth — only one plant to each hill. The
hills are made small, to allow the sun to keep the hill warmer than if made large,
and the shallow cultivation is to keep the potatoes nearer the surface than if
ploughed deep. The idea of only one plant in a hill is to obtain larger pota-
toes than if two or more were allowed, on the same principle that not more
than two stalks should be allowed to stand in a hill of common or " Irish "
potatoes, as recommended below.

AOBIOULTUBAL.

777

To Keep Well, he dried them by spreading upon boards a few days in
the sun as you would apples. [The great apple raiser, Pell, on the Hudson,
who ships largely to England, "sweats " his apples two or three days, in his
apple house, three feet thick, then takes to an upper room and spreads out to
dry before packing ] "Whether this would do as well for sweet potatoes I am
not certain. Test, only, can settle that. There must be no bruising of either,
if expected to keep long.

I. POTATO OULTIVATION.— Sou Needed, Seed to Select,
etc.— I. Soil Needed. — Perhaps no plant appreciates a good, rich soil more
nor pays for it better, than the " Irish," or common potato. Then take your
best soil and make it as rich as you can, if not already so.

II. SELECTiNa THE Seed.— Although in the United States it is gener-
ally understood that the "crown," or seed end eyes, are the best, yet there
haii been a controversy in England upon the subject of seed, some claiming
for a number of years, that the stem end only should be planted ; and that
these furnished a larger, and consequently a better potato. I think I can
explain this difference of opinion readily, although I have but little experience
in raising them. It is well known that the eyes on the seed end are much
more niunerous than on the stem end. It has been the custom generally, until
recently, and is still the custom except by a few, to cut ofE the seed end and
to put two or even three of these pieces to each hill. This, of course, gives
a large number of stalks to each hill, while the stem end, having not half as
many eyes, has only had two or three pieces to the hill, the stalk, of course,
being equally less in number. And now, of late years, a few persons have
found out that the hill of potatoes with only two or three stalks gives a larger,
and consequently a better potato than the hills having many stalks. There-
fore, the stem end men have got the largest and best potatoes, because they
have less stalks in the hills, as they have less eyes. The author is willing to
stand or fall by a fair test of this opinion. ■

III. Potatoes. How Many to the Hill, Etc.— It U claimed, of
late years, by those who have tested it, that large potatoes only, should be
selected for seed, and that only one eye should be kept on each piece, and only
two pieces for a hill, if you want large marketable potatoes. Henry Ives, of
Oenesee Co., N. Y., says : "That cut seed from large potatoes yield 8 to 10
per cent, better than small ones planted whole." Another writer says : " You
always find your largest potatoes when there is only one large vine." A writer
in the American Cultkator reports he has thinned his potato vines, when they
exceed this number, to two in a hill, and that his father did the same for fifty
years before him. Pulling up the weaker ones as he would weeds from the
hill." A writer in the Indiana Farmer says : " One great secret in potato
cultivation, is, not to have too many eyes in one piece, and cut large ones for

seed."

ifowifltr/fcs.— Differences of Opinion Balanced by Common Sense. —
The author has observed for over fifty years, being at this writing November
1884, nearly 68 years old, that in almost every attempted Improvement, the ex«

778

DB. CHASE'S RECIPES.

perimenters go from one eztrerae to the other ; then, as it used to be the cus-
tom to put 2 or 3 pieces of the seed-end of potatoes into a hill which would
have from, perhaps, 4 to 6 eyes to a piece, they now come down to two pieces
only, with only one eye to a piece. Now let common sense come in and make
it 3 to 5 eyes, or stalks, to stand in each hill, and I will guarantee, all things
being equal, as to richness of soil, proper cultivation, etc., the best results will
be obtained. I have seen the statement of a writer, that one stalk of corn only
to a hill, would give more C' to the acre than a larger number ; but I say
that soil that will not nourish three or four stalks to the hill is not as rich as it
ought to be, and can be made. The same will hold good also, with potatoes.
2. " Hilling," or Level Chiltivatlon, Which 9— It is equally a.
conceded fact, of late years, that land which is fit for potatoes, at all, that is
dry, rich soil, it is best to cultivate without hilling, which allows the rainfall
to settle about the roots and ensures also, larger and better potatoes than when
" hilled up," which certainly turns the water away ; as water has always run
down hill, and no doubt, will still continue to do the same.

Removrka. — The " successful farmer" that we started this department with,
only needs to see a point, when his common sense at once adopts it. The fore-
going condensed facts ai-e all he needs upon the subject referred to. \
1. Potato Bugs Beaten. — A farmer of Goguac Prairie, near Battle
Creek, Mich., gives to the Inter-Ocean, his plan of not only beating the potato
bugs, but also getting remarkably fine and large potatoes, 1st by harrowing
his ground to make the surface very loose and fine, then 2d, marking off, and
dropping his potatoes on the surface, putting no dirt over them, but covering
with straw, to the depth of a foot, which retains the moisture in the soil, and
so fai" beats the bugs, that what few may get on to them above the straw, have
never iniured them, and the next best thing is, he gets large and clean potatoes
by'simply pitching over the straw and picking up the crop, besides saving the
time otherwise spent in cultivation. Those having straw will do well to try it,

2. Bugs Kept Entirely from Potatoes. Another man, of Janes-
ville. Wis., who had ten years' experience in Colorado, from which the "bug"
started, claiusj entire success over them, by simply planting two or three flax-
seeds in each hili, tlie bugs not attacking his potatoes at all, while his neigh-
bors without the flax, were overrun with them. If as simple a thing as this
will *' beat the bugs," 'tis better than Paris green or hand-gathering. Certainly
ten years was long enough to test it.

Seed Com, Melons, Cucumbers, etc—Selecting and Saving
to Have the Best Results. — To have the best seed com, go through the
field and select and mark with red chalk the long, well-filled ears, and as soon
as the husks begin to turn, gather them, and braid into traces and hang in a dry
cool place. When to be planted break oflf the tip one-fourth the length of the
ear, and throw among the corn for feed; the same with two or three rows of
the ill-shaped kernels at the butt; for it is a well established fact that the corn
from the butt ripens earlier than from the tip-end of the ear. What has been

AORICULTURAL.

'il9

maay times proved need not be done again, unless it be for one's own satisfac-
tion. Take all the advantage possible in selecting wheat, or other grain, to
use the plumpest and heaviest berries; and it would also be well to save that
tor seed from parts of the field that ripen the earliest, to get the best results.

II. Melon, Squashes, Cucumbers, Beans, Peas, and all seeds possible,
should be kept in the pulp or shell till wanted for sowing, whenever possible.
Select the earliest, full, medium sized melons, cucumbers, etc., growing three
or four feet from the hill, and put stakes by them before you begin to pick for
use or market. Let them ripen and rot down upon the vines; then put a piece
of board under each one, mashing down to break the rind, so the juice will
dry out ; and when dry, cut oft from the vine, and also cut off one-fourth of
the blow-end and throw it away. When properly dry, put away in the pulp
till wanted for planting. Seed thus kept sprouts quicker and is more vigorous
in growth, and using only the stem-end seeds, insures an earlier ripening, the
same as with corn, which has been well-proved many times. Even garden
seeds are better when the stalks are nicely dry to put paper around them, to
save scattering seeds and allow them to remain in the plant till wanted to sow
or plant, as above. Of course all s<jeds must be secured from the ravages of
their lovers, rats and mice.

"Weight, Pounds per Bushel of Grain, and Most Articles in
Common Use.— Shelled corn, 5G lbs. ; corn in the ear, 70; wheat, 60; buck-
wheat, 53; rye, 56; oats, 38; barley, 48; onions, 57; potatoes, Irish, 60; sweet,
55; turnips, 55; beans, white, 60; castor, 46; clover seed, 60; timothy seed, 45;
flax seed, 56; hemp seed, 44; dried peaches, 33; dried apples, 24 ; salt, coarse,
50; fine. 55; corn meal, 48; bran, 20; plastering hair, diy, 8; lime, "quick,"
t. e. unslacked, 80; stone coal, 80.

Fruit Trees, Right Soil For, How to Plant.— I. The Soil.—
If the soil where an orchard is designed to be set out is not rich, it should be
made so before setting out, by deep culture and plenty of barn-yard manure,
well worked in with the previous crops.

II. How TO Plant a Tree.— Dig the hole two or three inches deeper
than needed; loosen up the bottom by pick, if needed, a few inches; then put in
soil, the last inch or two actual surface soil, and place the tree upon it, spread-
ing out the roots level with their starting point at the tree, and work the fine
surface soil in among them, to leave no vacancies, keeping the fine fibres all in
their natural directions and completely covered with the soil, packing the dirt
as tightly as you can with the hand only, setting so that about four inches of
dirt shall be above the roots; and this is to be sprinkled on in a fine state, being
very careful that no one steps upon this loose soil, nor even to pat it, or pack
it with the shovel; then it will settle naturally and evenly, not incline the tree
more to one side than the other; and the first rain will have a chanc? to fill
any possible crevices under the roots, in the settling of the loose soil. Aiter a
rain or two, mulch if you have suitable coarse manure for the purpose.— Obnx^
dmaedfrom F. B. EUiott in the Cleveland MsrcUd,

780

DR. CHASE'S REOIPES.

3. Fruit Trees.— Trimmlnfif, Best Time, etc.— The best time to
trim any fruit, or other trees, or vines, is to pinch off the buds or sprouts when
you see one Is growing where you don't want it ; if too large to rub or pinch
off, use the pocket knife; and although in July or August is considered the
best time for trimming, yet branches not exceeding half an inch in diameter
may be trimmed off at any time when the sap is not frozen. Still R N.
Handy, in Oreen'a FYuit-Orower, says:

"That the best time to trim apple trees is from June to August, as the
wounds then heal over much quicker and better than in the winter months."
Good authority or corroboration. And the time to trim apple trees, is the
time for all fruit trees.

But Largre Branches, if they ever have to be removed, but will not
have to be if properly trimmed from the beginning, should be trimmed off in
February or March, so the wound will become dry before spring growth com-
mences; and I would always cover a large wound with tallow, well rubbed in,
or a coat of grafting-wax, no ntiatter what time of year the trimming was
done.

T. T. Lyon, of Coldwater, in the Michigan Farmer, tells his brother
farmers that "in case of very thrifty, non-bearing trees," a thorough trimming
in July or Augnist will check wood-growth and encourage fruiting the next
jseason.

1. Manuringr and Oare of Orchards.— If the soil was, or has been
made rich before puttiug out an orchard, and mulcliing was done properly
after setting out, whether it was fall or spring planting, and the mulcli, coarse
manure or litter was put on to extend beyond the extremities of the roots, as it
always should, no further manuring will be needed for two or three years only
as may be needed for such crops as are raised upon the ground; after that a
good, thorough manuring again over the whole surface. It is deemed of more
importance to mulch well soon after spring planting than fall, to prevent dry-
ing out the moisture from the loose dirt by the heat of summer, while in the
north, snow generally protects over winter; but 'tis best to do it within two or
three weeks after planting, if no mice are in the field, and if mice, the snow must
be kept well tramped down around the trees, and if the tramping extends out
over the mulching, 'tis likely to kill any mice nesting therein. See next receipt
also against mice, rabbits, etc.

I. Fruit Trees —To Protect From Mice and Borers.— "M," a
correspondent of the Maine Farmer, in answer to an inquiry of one signing
himself " Novice," ( one new in any business) says he has for ten years pro-
tected his trees from mice by binding a piece of birch bark around the base. of
the tree with twine, which lasts two or three years, or untU the growth bursta
the twine, then a new string is to be tied on again.

II. Bores— To Protect Against Borers.— Cover the lower end of
the bark an inch or more with dirt. Where birch bark is not plenty, other
barks, or why not tarred building-paper, as neither mice nor rabbits like the tar

AGRICULTURAL.

791

Again, he says, he has " never known mice to attack trees which received a
coa of whitewash made of quirt limo (unslacked lime), and applied hi the fall
ol the year." Put in some soap, too, as in next.

III. Fruit Trees— To Protect Against Habbits.— Dr. Hasshy, in
the Western Planter, protects his trees from rabbits by a wash " made from air-
slacked lime and soft soap, brought to the consistency of common paint, with
common flour paste added to make it adhere.

IV. Afifain. it is claimed that axle-grease and lard, equal parts, well
mixed and rubbed upon young trees, protect from rabbits. The rosin in it, no
doubt, is offensive to them, as I know the tarred paper is.

V. Mioe and Rabbits— Late Toledo Remedy Against
Girdling Trees, Improved.— A few days after I had prepared these items
upon the care of fruit trees, I saw a report in the Blade of a meeting of the
Horticultural Society, of this city, horticulture having more especial reference
to garden culture, the word coming from the Latin Jwrtus, a garden, and eultor,
a cultivator, as Webster's '* miabridged " informs us, wherein the secretary
advised washing the lower part of the tree with the fo'.jwing mixture, as a
protection against mice and rabbits girdling them: " Carbolic acid, 1 02.,
mixed with strong soap-suds, 1 gal. ; then diluted with 3 or 8 gals, of water."

The Improvement.- In place of the "strong soapsuds," the author
says, take one gallon of good soft soap and water, not more than one gallon,
mixed with the carbolic acid, one ounce. This will give the strength of acid
that Mr. Saunders, of the "Washington public grounds, uses on his trees, which
is not too strong, (see in pear blight); and it also gives a mixture more like
Prof. Cook's, of Lansing, or Michigan Agricultural College, against bark lice,
borers, and other pests, given below, insuring according to my best judgment,
not only an improvement, but really one of the best, if not the best application
which can be made against mice and rabbits, against the borers, and all other
pests of the trees, as it makes a wash sufficiently thick to adhere well to the
bark, leaving such a body of the mixture, too, upon the tree, that neither mice
nor rabbits will like as food, for it is for this purpose they seek. This, of
course, should be applied late in the fall, before these depredators begin their
winter's work. See also among the receipts for sheep, a Wash to Prevent them
from Barking Trees. It will be as good against rabbits and mice as sheep.

Knowledg^^ vs Ignorance. Their Different Results.— At the
same meeting above named, Capt. !Nixon said :

"As a general rule, success was the result of knowledge, failure the result
of isniorance," which agrees well with our starting point in this department
The Successful Farmers which see. Then, as the wise man says, "Get knowl-
edge, and with all thy getting, get understanding," for these things eradicate
ignoramse upon any and all subjects.

Girdled Trees by Mice or Rabbits, to Restore the Bark.—
If a tree is not girdled entirely around, make a clay mortar, and apply a good
thickness by means of cloths, and you are safe. A loamy soil will do, but if

782

DR. CHASE'S BEOIPES.

neither, then apply grafting- wax spread on cloth in the same way, melting to
spread, covered with common mud from the road. Says a correspondent of
.the Rural New Yorker, "The bark will grow again without a scar."

L Fruit Trees, to Seoure Against Bark Lice Borers, etc.—
Prof, A. J. Cook, of the Agricultural College, Lansing, Mich., informs the
readers of the Detroit Tribune, that an application of soft soap to the trees the
first week in June, and at the same time in July, will ensure safety against the
borers ; and it also exterminates tlie bark lice, if the rough bark is scraped off
to ensure the soap reaching them all.

I. For the Lioe, the scraping may be done earlier, and the soap,
diluted only enough to apply readily as a wash, but to extend to all largo
branches, and the trees will start into new life and more active growth from its
application; and, if done from the setting out of an orchard, there will be
little or no trouble from these pests.

n. The Borer makes its appearance about the first of June and deposits
its eggs upon the bark, near the ground, and another writer says, referring
more particularly to the peach borer, " These pests can be entirely exterminated
by removing a small portion of the earth from the body of the tree near the
roots, and filling its place with a quart of soft soap. If the borer has attacked
the tree this will kill liim, and if not the soap will not injure the trees and the
borer will not get at them through the soap."

If it is good for peach trees, it is as good for apple trees, or any other.
Bands of cloth should be put around trees by the middle or last of June, to
prevent the ascending of the pest that stings the fruit, and care taken to kill
all that take " lodging " under the bands.

III. Fruit Trees, Plants, etc., Chloride of Lime Ensures
Against Grubs, Vermin, etc., on Trees and Plants.— Z« CuUivateur,
a French journal, says:

"If chloride of lime be spread on the soil, or near plants, insects and vermin
will not be found near them," and adds : " By its means plants will easily be
protected from insect plagues by simply brushing over their stems with a solu-
tion of it, or sprinkling upon. It has often been noticed that a patch of land
which has been treated in this way remains religiously respected by grubs,
while the unprotected beds around are literally devastated. Fruit trees may
be guarded from the attacks of grubs by attaching to their trunks pieces of
tow smeared with a mixture of hog's lard and chloride of lime, and ants and
grubs already in possession will rapidly vacate their position. Butterflies,
again, will avoid all plants whose leaves have been sprinkled over with this
chloride of lime water."

Beinarks and Directiona. — This journal does not give the strength of the
-above mixture, but one ounce of the chloride to eight of lard would be plenty,
no doubt, and one-half pound of the chloride to a pail of water, enough tor
the " solution."

rv. Examination of the Trees fbr the Borer, and Remedy,
if They Have Entered the Wood.— Prof. Cook advises " a thorough
.examination of the trees in September, to ascertain whether the borer has gone

AORICULTURAL.

783

into the wood. If he has he must be followed closely with a small wire, or he
cmst be dug out with a sharp knife, making as small a cut as possible."

Rcma/rks.— It will be remembered that the borer enters the wood a little
■under the soil, or very near it ; and If holes are cut to get them out, as above
spoken of, you should apply the soap after it, and also cover the wounds with
dirt, or with the clay mud bound on, if much above the ground, as for girdled
trees, above.

Fruit Trees, Old, Mossy, and Diseased Bark to Renew.—
The old plan for mossy and diseased bark, was, to sprinkle on thoroughly of
wood ashes, but except there is moss to catch and hold the ashes, or many
crevices in the bark, the ashes would amount to but little— the later plan of
scraping and applying soft soap, reduced only to allow applying with a brush,
as a wash, is quicker and better, and more destructive to caterpillars and other
•destructive insects which infest the trees ; but, lest the soap nor the ashes may
prove sufficient in all cases, especially in pear blight, I will give the wash as
Tised by Wm. Saunders, of Washington, D. C, who has, or has had, charge
there, of the public grounds, as follows :

Pear Blight, Diseased. Bark, etc., Wash for.— Put stone lime, %
bu. ; sulphur, 4 lbs. into a tight barrel, slacking the lime with hot water, to the
^consistency of common white-wash, keeping the barrel covered with an old
piece of carpet ; and when to be applied, add carbolic acid ^ oz. to each gaL
of the wash. He applies it early in spring to the body and large branches; but
thinks it would be better if applied later, or about the first of June, when
borers, caterpillars, etc., appear. And if any diseased bark, he scrapes ofC
or cuts off all that can be done readily.

BenMrks.—1\iia was reported to the Norfolk, Va,, Horticultural Society,
and spoken of highly for pear blight by Q. B. Leighton, and it has also been
recommended by others in the same favorable manner.

The Oermantown Telegraph, however, speaks very highly of the ashes
process to clean off old scaly and deadened bark, and also as being destruc-
tive to all insects infesting pear or apple trees. So let each person please
himself. But if I was going to use the ashes I should make a wash of
them, and put on, and not wait for rains to do the work, after having
sprinkled them on dry, as recommended.

Barren Trees, Remedy for. — ^Let it be remembered that barren soil
makes barren fruit trees. As it is not possible to grow fruit from the same
soil every year unless a supply of manure, ashes, lime, bone-dust, and stable
manure, is properly composted, and applied every other year in sufficient quan-
tities at least 2 to 4 bush, to each tree, according to the size, and therefore the
distance the roots extend, the larger share being out over the extremities of the
roots, where the smaller fibres or suckers are. I do not mean growing sprouts
called suckers, but the fibers of the roots which suck up the nourishment and
thus help to make the fruit as well as add to the growth of the tree, foliage,
etc. These roots and fibres often extend 8 to 10 feet from the tree, and at this

784

DR CHASE'S RECIPES.

outer polat is tho place for the largest portion of the fertilizers to be spread.
Feed your fruit trees where the fibers of the roots are.

Swamp Muok, Lime and Ashes, a Valuable Manure for
Fruit Trees. — " Lucky is he," eays a writer, who owns a reclaimed swamp
of muck, for he goes on to say, " If this is thrown out in a heap and mixed
with lime it forms a stimulant to fruit trees which cannot harm, but never falls
to invigorate in a wonderful manner, etc., to which I would say, use ashes also
with the lime, in about equal proportions, and as freely as you can afford it
to be mixed between layers of the muck, in flUing up. In the end, to be finely
mixed before applying.

Ashes— Their Value in Orohards and Garden.— A gardener
realized the value of ashes to be so great in the garden and orchard that bo
recently recommended, through the Rural JSew Yorker, that even the trim-
mings from apple trees, as soon as dry enough, with all weeds and other rub-
bish, be burned "for the fertilizing matter they contain." Ho gives a case
where the trimmings of an orchard and the rubbish about bad been burned,
and the ashes put upon the outer roots of the trees to their great advantage,
and squashes grew in great abundance on the ground where they were burned;
and for experiment "a hill was planted ten feet off, manured with a small
quantity of the ashes, and another with horse manure. The hill with the ashes
grew three times as great as the other, and was twice as productive." Cer-
tainly a fair test.

Remarks. — The immortal Liebig, many years ago, pointed out the Im-
portance of potash to the soil for grain, tobacco, hemp, etc., and from this
time on, the enterprising farmer has been using It more or less, according to
his convenience of obtaining it, and means to purchase with, etc., until now,
lime, ashes, and the nitrate of soda from South America, plaster, phosphates,
etc., all come In to give a full supply. So fully was the editor of the Scientiflo
Amei'ican long ago satisfied of the Importance of potash, lime, etc., for renew-
ing the growth of old frutt trees, he gives us an experiment of his as follows.
He says:

" Some twenty-five years ago, we treated an old hollow pippin apple tree
as follows: The hollow, to the height of 8 feet, was filled and rammed with a
compost of wood ashes, garden mould and a little waste lime. The filling was
securely fastened in by boards. The next year the crop of sound fruit was 16
bushels from an old shell of a tree that had borne nothing of any account
for some time. But the strangest part was what followed. For seventeen
years after filling, the old tree contmued to flourish and bear weD."

Remarks. — Thus it appears, It makes no difference whether the potash
in the ashes, with the lime, reach the tree through Its roots or by absorp-
tion from the hollow of the old, rotting and decaying body. It has also
been abundantly proved that even by putting a mixture of wood and coal
ashes alone around the stems or trunks and roots of fruit trees, vines, cur-
rant and other fruit bushes. In early spring, has generally greatly benefited
apples, peaches, grapes, etc., both In quality and quantity, and the trees,
shrubs, vines, etc., last and bear much longer for it. Then, as it pays, in
all points let it be done properly, and at the right time— "early spring."

AGRICULTURAL.

783

Potash— Its Value as a Manure for Fruit Trees, Crops, Etc.,
and in What it is Found.— Tho foregoing has sufliciently shown the
value of potash as a manure for orchards, so I need only say it is equally
valuable for all crops; and now it remains only to show In what it is
found. The fact Is, nothing grows In the lino of fruits nor crops, which
does not contain it, and need its return, to keep up a supply. The potash
of commerce is made from wood ashes; and grais, grain crops, and conse-
quently all straw and weeds, leaves, barn-yard maniire, roots, and fruits of all
kinds, contain it; so any one can see that all these things which have passed
the point of usefulnew as food, etc., should find their way into the compost
heap or manure pile, so that at the proper time, they, with the potash they con-
tain, may be returned to the soil.

Pear Culture— Great Suoooss in — Applioable to All Other
Fruit.— A Mr. Quinn, at Newark, l\. J., has a large pear orchard, in which
he had been so successful, the editor of the Horticultunst paid him a visit the
Iftst of August, recently, to ascertain by what raeivns he had been more success-
ful than others. He found " the ' standards ' were full to overflowing, and the
• dwarfs ' so over-abundant as to need support," and continues: " Mr. Quinn's
success in pear culture has been due to three points only:

I. •' Ho cultivates his orchard constantly, permits no other crop to grow
between, and allows no grass nor weeds to bo seen, and mulches heavily in
time of fruiting.

II. "He prunes In early summer and winter, carefully, and has thus
built up an orchard of splendid shape, healthy limbs, and able to bear any
leasonable amount of fruit without strain. ,

III. "He ta'ies especial pains with packing, always using clean, new
half-barrels, assorts .into even grades, and packs solidly and handsomely."

Remarks.— The foregoing points are all of the utmost importance. In the
cultivation of any fruit crop whatever, except perhaps, as apple trees are
planted considerably farther apart than pears or plums for a few years at least
other suitable crop may be cultivated between the rows, but never to the injury
of the roots, and especially never galling the trees with the whiflaetrtos.
Attention to all the above points and the various Items previously given, no
one need fail of being a successful horticulturist, where the market justifies
its undertaking.

Plum Trees. The Well-known Remedies Against the Cur-
oulios, Insurinar a Full Crop of Fruit— Ever since 1833, when an old man
by the name of David Thomas told his neighbors to " jar their plum trees and
'curculios on sheets, and destroy them," a few persons have practiced this plan
and have had good crops of plums ; still, very many people will not take this
trouble; let all such put their chicken coops under their plum trees like Daniel
Billig does, and get crops that require propping up from their heavy loads ; or
like Peter Myers, make a pen of one length of boards under each plum tree,
and put two pigs In each pen, who also had to prop his trees to prevent their
breaking down with plums. These were Illiuoid men, and their msixafr got

'%m

78ff

DE. CEASE'S RECIPES.

Into the papers by a report of J. D. Piper to the Horticultural Society of that
State.

IL A Frenoh gentleman, not many years since, bad large orchards
surrounding his mansion, among them about three acres in plums, from which
although blosHomlng finely, he got no friilt ; he therefore fenced it up for a
chicken yard, leaving the trees for shade ; but the very next year he was pro.
found ly astonished by having a very large and abundant yield of plums, ac-
tually breaking down many branches.

III. An Old and successful fruit grower reports that to " plant tansy at
the roots of the plum trees, or by hanging branches of the plant on the limbs of
trees, you will not be annoyed with the curculio." And claims it is the most
successful curculio preventive he has ever tried . Then why not good about other
fruit trees ? Still 1 do not see that It can be grown about the roots and allow
cultivation. I can, however, see that it would be quite a mulch in itself, as it
grows abundant on good soil, and will mat down considerably. Then let no
one further doubt, but follow ono of these plans best suited to his convenience
and, like these men, have a full yield of fruit. That it may bo so, is the rea.
son I have given these short accounts of past successes.

Qtiinoes. Their Suooessful Cultivation. — Many persons put their
quince trees, or "bushes," as more generally called, in the dryest and most
out-of-the way place they can find, then let them take care of themselves, i. e.,
they receive no cultivation at all, grass and weeds reigning supreme. But the
quince is a native of the sea shore, and although it does not need a wet soil,
yet it does require a moist but porous, else a well-drained soil ; and to keep up
Its natural demand for a saline, or salt-loaded atmosphere of its sea-coast na-
tivity, must not only be as well cultivated as Mr. Quinn's pear orchard above,
but must also have a supply of salt, broadcast, as far as the roots extend. To
a full-grown tree or bush three or four quarts will not be too much. The
principal points at)ove are from Dr. Sylvester, of Lyons, N. Y., through the
Prairie Farmer, but my own knowledge and observation tells me the same
things. < ' ' ; _ , •'

Shade Trees, Where to Plant.— Shade trees are usually planted too
near the house, and also too near each other, making the rooms dark and
damp, especially so If evergreens; nothing more out of place than large ever-
greens on the sunny sides of a house, but a few rows of them and other suita-
ble timber groves on the north side make excellent wind-breaking protectioa
for house, bam, sheds for stock, etc. It is well to have plenty of shade trees
about, but set the more open topped on the east and south, the dark evergreens
on the west and north, where none, or not enough, are yet provided.

Forest Trees, Planting In the West, a Success. — I see it stated
in the American Messenger, for January, 1885, that Messrs. Douglas & Son,
near Ft. Scott, Kansas, finding that 600 acres they planted with forest trees
are a complete success, are planting 500 acres more. Before next April they
■will have 1,360,000 trees planted.

AGRICULTURAL. 787

Remarks.— Oi\\et^ can do It as well as they ; and If they do not wish to put
r"t as many, can put out enough to break the winds from their houses, barns,
sneds, etc., and soon have enough for their home use, for fence posts, fuel, etc. '
And as anyone who desires to put out trees would be likely to inquirs, " what
shall I put out f " I will name a few kinds that have done well In the west, and
show also what may be expected to be their growth In 10 to 20 years.

Hardy Trees, Ilapidlty of Growth, etc.— The following varieties,
oil things considered, ure the best for general cultivation in the North-west:

Cottonwood, soft laaple, silver poplar, black cherry, ashleaved maple,
catalpa, black walnut, and white walnut. H. C. Raymond, of Council Bluffs,
Iowa, states that the following named varietiis, planted when one foot in
height, attained the foilov.-ing diameters and heights when ten years of age :

Cottonwood, o Diameter, 9 inches. Height, 35 feet.

SoftMaple " 8 " •• 80 "

Silver Poplar " 9 " " 80 "

BlackCherry " 6 " " 28"

Ash-leaved Maple " 6;^" •• 27 ••

Catalpa " 6 " " 25 "

Black Walnut " 5 " •• 20 "

Butternut •" 5 " " 20 "

Hon. Suel Foster, of Muscatine, Iowa, reports the following as the growth
of the varieties named twenty years, after transplanting :

Soft Maple Diameter, 16 Inches. Height, 85 feet

Hard Maple " 1^% " " 20 "

BlackCherry " 11 " " 40 '

The chestnut, twenty-four years from seed grew to be 10 to 163^ inches in
diameter and 30 to 89 feet in height. The European larch, ten years, trans-
planted, attained a diameter of 4 to 1% inches, and were 20 to 30 feet in
height.

The Osage orange south of the north line of Missouri, the Frame Farmer
thinks is the quickest to give fence posts, and that they are more durable than
any other, easily cut and split when green, but very hard when dry. Grape-
vine posts of this timber, perfectly sound after 14 years' use, and some poles of
it of 4 to 5 inches in diameier lay the same length of time under the ledge and
yet perfectly sound. They think it admirably adapted for farm timber and
farm fuel all over the west and southwest, not too far north, of any other.
For felloes of wheels it outsets 4 to 1 the best white oak, and valuable for all
purposes that hard wood can be put to. Probably no timber is equal to the
black walnut when large enough for sawing; and the hard maple for making
one's own sugar, as they may be tapped by bprine; when 6 to 10 inches in
diameter. The chestnut makes splendid rails, and furnishes a salable nut, if
the children can spare them. Now let each one judge for himself according
^ ^is situation and his wants.

788

DR. CHASE'S MECIPES.

Labels for Trees, Wood Very Durable.— Make nice smooth strips
of thin board, with a hole in one end for copper wire; then soak the stirips in
strong copperas water and dry them; then soak again in lime water, after
which, write the name upon them and attach to branches with wire, loosely.
Soaking in the two mixtures forms a gypsum, which is almost insoluble, and
therefore very durable. — Report of Horticultural Society, of Berlin.

Rema/rka. — The report claims that the same processes of soaking twine,
or netting would make them very durable, but as the proportions were not
given, experiment would have to settle that, not to get the solution so strong as
to rot the goods. For the wooden labels, it matters not how strong, if a
pound to a bucket of water, so much the better, but one-fourth these amounts
would be as "strong" as I should try them on netting, or twine for netting.

Zino Labels for Marking Trees, Plants, eto., to Write Name
with Penoil or Ink.— The Horticulturist sB.y& : "The best labels for trees
or plants may be made by writing with a lead pencil when moist upon slips of
zinc, and attaching with a copper wire." Although the Country Oentleman
claims "this writing will last for years," yet I think it cannot show very
plainly, and hence give the following :

Ink for Zino Labels, for Trees, Plants, etc.— Take by weight,
verdigris, 2 parts, say drs. ; sal ammoniac, 1 dr. ; water, 30 drs.

Directions.— Rub the powders in a mortar with a little of the water at
first. Then adding all, bottle and keep corked up to prevent the ammonia
from escaping. Write upon the strips of zinc with a quill pen, shaking often
while writing. Some attach the zinc labels by ciitting one end narrow, then
bend it ai-ound a limb. Others with copper wire. This ink makes a black
mark that will shoT. plainly, and also be durable.

Fall Planting Best for Raspberries, Blackberries, Ourrants
Gooseberries, Grapes, etc.— The Fruit Recorder tells its readers that all
of the abo\?-named fruit "set out in the fall, even in October, before the leaf
drops, will make double the growth and double the fruit the next year than
if planted in the spring." I recommend its early setting, that the fall rains
may settle the dirt nicely about the roots so they begin their growth with the
opening of spring, " even throwing out rootlets in the fall," mulching before
freezing with litter of any kind, manure, tan bark, sawdust, inverted sods, hay
or straw,— over each hill— and they will come out all right in the spring, and
begin to grow as soon as frost is out, scarcely a plant failing.

Remarks.— There isn't a doubt about it. And it is believed by tne author
that fall planting of fruit trees must be found equally advantageous, in being
more likely to live and also to thrive better generally. And now, a^i we began
this department with " The Successful Farmer, What he Does Not and What
he Does, Applicable to All Business Men," we will close it with :

The Happy Parmer, How He Does His Work, Equally Ap-
plicable to All Laborers, and to Everybody.— The following
thoughts have more reference to the spirit in which work is best done, than to
the way, physically, of doing it. Carlyle says :

AQRICULTURAL.

789

" Give U8, O, give us the man who sings as his work 1 He will do mora
In the same time— he will do it better— he will persevere longer."
Another writer makes short work of it in the following couplet :
" Whistle and hoe, sing as you go ;
Shorten the row by the songs that you know."

Another thinks it important to "push things" "in life's earnest battle,"
as well as in war ; and also shows us that those "only prevail," or come off
final victors, who " never say fail," by the following stanza :
" Keep pushing ! 'tis wiser than sitting aside,
And sighing and watching and wailing the tide ;
In life's earnest battle, they only prevail,
Who daily march onward and never say fail."

No matter how distasteful any particular kind of work may be, in the
beginning, if it is taken up with a feeling that one has got to " Hoe his own
row," and that although there may be some other kind of work that would
suit better ; yet, as this is all that offers for the present, I am going at it as I
would if I loved it. Of such, a writer says :

•' Who loves his work and knows how to spare.
May live and flourish anywhere."

Then all I have further to say is, go at whatever you have to do with
cheerfulness, "sing." or "whistle," as suits you best ; but be cheerful, any-
how ; "push things" whenever they need pushing ; never allow a thought of
"giving up the ship," and you will soon love your work, and must " flourish"
—succe'jd— almost " anywhere," and at almost anything, because entered upon
with a "determination to conquer " be you farmer, laborer, or business man,
boy or girl, man or woman, in the natiure of things you must succeed.

•:*^^

MEOHANIOAL

L BBASS. TO CLEAN.— Nitric acid, 1 part; sulphuric acid, 14 part;
{half as much) in a stone jar. DiRECTio>Td. — "Have ready a pail of fresh water
and a box of sawdust. Dip into the acid (or swab on), then into the water (or
swab on), and rub with the sawdust. A brilliant color is immediate. If
things are greasy, first dip into a strong solution of potash or soda (or swab on),
to cut the grease. It is used at the U. S. arsenals, and considered the best in
the world.

2. How to Clean Brass, Copper, Tin, etc.— The following mix-
ture will be found the best thing for cleaning brass, copper, tin, stair-rods,
taps, and even windows,' and it is quite worth the trouble of making : ^hit-
ing, pulverized rotten stone, and soft soap, each 1 lb. ; vinegar, 1 cup, ana as
much water as makes it a thick paste; spirits of turpentine J4 V^^^^- Dibeo
TI0N& — Let it boii fully 10 minutes, and when nearly cold, add the turpentine,
and store in wide-mouthed pickle jars of glass or stoneware. When to be
used, put a very little of it on a rag, and rub the article until it becomes
bright. Polish with a soft leather dipped in powdered bath-brick. Unless
bath-brick is used, it soon tarnishes.

3. Brass, the Dirtiest, to Clean Very Quickly.— Finely nibbed
bichromate of potassa, mixed with twice its bulk of sulphuric acid, and an
equal quantity of water, will clean the dirtiest brass very quickly.

4. Another.— Clean brass with a paste made of oxalic acid, 1 oz. ; rot-
ten stone, 6 oz. ; and enough whale oil and spirits of turpentine, in equal quan-
tities to mix.

6. Stained Brass, Silver, etc., to Clean. —Whiting wet with
aqua ammonia will clean stains from brass and silver, and is excellent for
polishing door knobs, of brass, or silver, faucets, fenders, rods, etc.

Remarks. — All the foregoing are good, so take your choice of such as you
can obtain the handiest.

1. Steam Pipes to Cover, to Prevent. Loss of Heat.— Coal
ashes 4 parts (qts. or bushels, no matter what the measure), sifted through a
riddle 4 meshes to the inch; calcined plaster (of Paris), wheat flour, and fine
dry clay, each 1 part (1 measure of each of these are used to 4 of ashes.)

Directions — Mix ashes and fine clay together (with water), to the thickness
of thin mortar, in a mortar- trough; mix the calcined plaster and flour together
dry, and add to the ashes and clay mortar, as you want to use it; put it on the
pipes in two coats, according to the size of the pipe. For a 6-inch pipe, Ist
<^ 1}^ inches thick, the 2d coat about % inch. Afterwards finish with ai

790

MEOUANICAL.

791

bard fiDish, same as for a room. About 2>^ hours will be required to set, on a
hot pipe.

2. Steam Pipes, Protection Eflacient and Cheap.— A mechanic
reports through the Detroit Post and Tribune, a little different from the above,
you will see, using hair and leaving out the flour. He says: " One hundred
lbs. of clay are mixed with water, and 100 lbs. of fine ashes added and well
kneaded, then mix with 1 lb. of hair. This mixture is well incorporated and
allowed to stand until needed to use. Just before using, 10 lbs. of ground
plaster of Paris are mixed with it. The mixture, of course, soon sets, and
cannot be kept over 12 hours after the plaster is added."

Bema/rka.— The clay should, no doubt, be dry, then made fine, else allow-
ance made for the moisture in it; and this latter make no distinction as to ashes,
whether wood or coaL I think cleanly sifted coal ashes preferable. The plas-
ter of Paris, it will be seen too, is not calcined (dried in a hot kettle.) If so
done, it sets quicker, which is its only advantage, and it may be an advantage,
sometimes, not to have it set too quick. The hair, I think, a decided advan*
tage, but it should be thoroughly whipped. If good for pipes, it must be
equally good for boilers.

"Zincing Iron "—Without a Battery.— " The following" is an
excellent and cheap method for preventing iron articles, exposed to the air,
from rust. They 'are to be first cleaned by placing them in open wooden
vessels, in water, containing ^ to 1 per cent. (" ^ to 1 per cent.," means ^ to
to 1 pt., or part, to 100 pts. or parts, in the "wooden vessel" of water), of
common sulphuric acid, and allow th^m to remain in it until the surface
appears clean, (bright) or may be rendered so by scouring with a rag or wet
sand. rXhis may be done in a revolving cylinder by machinery.] According
to the amount of acid, they may require to remain in from 6 to 24 hours.
[Then, if time is of any account, use more acid, up 5 or 6 per cent.] Fresh
acid must be added according to the extent of use, and the amount of liquid;
and when this is saturated with the sulphate of iron (the rust of iron from the
articles being cleaned) it must be renewed. After removal from this bath
("wooden vessels,") the articles are rinsed in fresh water and scoured until
they acquire a clean raetallic surface (become "bright," as above remarked);
and then they are to be placed in water, in which a little slacked lime has
been stirred, and kept there until the next afternoon. When thus freed
from rust, they are to be coated with a thin film of zinc, while cold, by
means of chloride (more commonly called muriate) of zinc, which is made
by filling three-fourths full a glazed earthen vessel with muriatic acid, then
adding zinc clippings Gittle pieces of zinc) until effervescence ceases.

[Effervescence is shown by the rising of bubbles; when these stop rising,
it has dissolved all the zinc it will cut, is saturated, as chemists say, and
is then called muriate of zinc, and is the same as tinners use upon their
seams before applying solder.]

" This liquid (muriate of zinc) is now to be turned off from the tmdiO'
solved zinc and preserved in glass vessels. . . r.. ;>

792

DR. CHASE'S RECIPES.

" For use, it is poured into a sheet zinc vessel, of suitable size and sliape
for tlie objects or articles to be zinced, and about l-30th part of its weight of
finely powdered sal ammoniac is to be added. The articles are to be immersed
in this ("cold," as above mentioned), and a scum of fine bubbles forming on
their surface in from one to two minutes, indicates the completion of this t art
of the operation. The articles are next drained so the excess may how
back into the vessel. The iron articles are thus coated with a thin film of
zinc, and are to be placed on clean sheet-iron plates, heated from beneath,
until perfectly dry, and then dipped piece by piece, with tongs, or other
means, into very hot, though not glowing molten iinc, for a short time,
until they acquire the temperature of the melted zinc, into which they are
being dipped. They are then removed and beaten, or tappeid lightly, to
cause any excess of zinc to fall off, while yet hot."

Nickel Platingr, "Without Battery.— " To a dilute solution of the
chloride of zinc— 5 to 10 per cent.— (5 to 10 lbs. to 100 lbs. of water)— enough
sulphate of nickel is to be added to give the solution a decidedly green
color, and it is then to be heated to boiling in a porcelain vessel. The
heating makes the solution cloudy, but does not injure it. The articles to be
nickel plated are to be carefully cleaned of rust or grease, (see 1st receipt
above for cleaning brass), and then suspended in the solution from 30 to 60
minutes, the biith being kept at a boiling temperature. When the articles are
observed to be uniformly coated, they may be removed, washed in water,
in which a little chalk is suspended, dried, and finally polished with chulk,
or other suitable material."

Remarks. — This discovery is credited to a Prof. Slatba, and will be
found valuable. Precipitated chalk is very fine, but rotten stone, as in
some of the above receipts for polishing brass may be found preferable.
Zincing is done mostly on small cast-iron articles, while this nickel-plating
is used on a finer class of goods.

Silver Plating, With a Battery.— 1. Dissolve 1 oz. of pure silver
(like old coin) in nitric acid, by pouring the acid upon the silver until all is
dissolved— perhaps 4 ozs. of acid to cut 1 of silver— then dissolve salt in soft
water until very stro!;g; now pour of this salt water into the acid and silver
until all the silver sinks to the bottom, scientists say, until all is " thrown
down;" then fill the jar or bottle with soft water, shake up, and let settle;
then pour off carefully, and fill again and again, for three times, sliaking well
each time, or until there is no acid or taste of acid left. This, if carefully
done, without waste, gives you 1 oz. of silver in fine powder.

2. In a suitable jar or dish, dissolve cyanide of potassium, 6 ozs, in soft
rain water, 2 qts., into which put the silver powder, which will be dissolved
therein, and this constitutes the plating solution.

3. In this solution the articles to be plated are to be suspended upon a
silver hook. And in this solution must also be suspended a plate (generally in
sheet form) or piece of pure silver, with about as much surface as there is
surface to the articles to be plated, as it is necessary to keep the strength of

MECHANICAL.

798

the solution up to this standard— the silver, therefore, that is deposited upon
the articles being plated, dissolved off of the " plate, sheet, or piece of pure
owVer," as it is deposited upon the articles — the solution remaining full strength
and ready for continued use. Of course the '• battery " is connected with this
" plating solution."

Bemarka. — The battery used is the same as used by telegraphers, who will
instruct one how to prepare and " connect " it. All articles to be plated must
be freed from grease with a solution of potash or soda, as in the above pro-
cesses. This is from a friend in Ann Arbor, whom I know to be reliable from
over 36 years acquaintance.

Steel— To Temper Very Hard.—" Take water, 2 measures— no mat-
ter what size — wheat flour, % measure, and 1 of common salt.

DiRBCTiONS. — Mix into a paste ; heat the steel to be hardened enough to coat
with the paste— by immersing it in the composition —after wUch heat it to a
cherry red and plunge it in cold, soft water. If properly done, the steel will
come out with a beautiful white surface, and very hard."

Bemarks. — It is said this is the process by which Stubbs' flies are tempered,
which are recommended below, for drilling glass.

1. Steel and Iron Machinery— To Keep Prom Busting.—
Powdered camphor gum, % oz. ; lard, 1 lb. ; a little black lead

DiKBCTiONS. — Dissolve the gum in the lard by heat; remove the scum, stir
in just black lead enough to give an iron shade. Rub this over cleaned steel or
iron machinery of any kind, and leave on 24 hours; then rub wiih a soft linen
cloth, and it is safe from rust for a long time.

' Iron or Steel Varnish— To Prevent Rust.— Rosin, 120 parts (drs.,
ozs. or lbs.;; gum sandarach, 180; gum lac (shellac), 60; spirits of turpentine,
120; and alcohol, 180 parts.

DiBECTioNS.— Pulverize the three first articles and melt together; and
gradually (and carefully, to avoid taking fire), add the turpentine, continuing
the heat until all are again dissolved (if they harden; in the turpentine;
then add the alcohol, and filter through a fine cloth (muslin) or thick filtering
paper, bottle and cork for use. — Manvfadurer and Builder.

BemOrks.— The straining or filtering 'icates its intention for fine articles;
without it, it would do for outside railing j, c jmamentation ; and if desired black,
for iron balustrades, fence, etc., add a little fine lamp-black, which will adapt
it to such work, and look very nicely. See also Black Paint. How to Make
ior Iron Work.

3. Steel— Rust Upon— To Remove.— Cover the steel for a couple
of days with sweet oil; then with finely powdered unslacked lime (known as
"quick" lime), rub the steel until all the rust is removed; re-oil to prevent
further rust.— Indian Domestie Economy.

2. Another plan, is, to place the rusty article in a bowl of kerosene,
else to wrap the steel in a cloth well wet with kerosene, and let it remain 24
hours, or more; then scour the rusty spots with brick dust.

DR. CHASE'S RECIPES.

Remarks.— li brick-dust is used, bath or bristol brick would be best, nut
the powdered unslacked lime would be better than either, as it has an active
power in itself of removing rust, and if time cannot be given, this powdered
quick-lime, and the sweet oil or the kerosene, will remove it in a few
minutes, by thorough rubbing; so will it with ammonia. Always apply oil, or
some of the oily mixtures, at the last, to prevent the rust from deeper penetra-
tion.

4. Steel Dinner Elni^es. Rust to Remove.— Cover the steel
witl sweet oil, well rubbed in; let them remain 48 hours, and then using un-
slacked lime, finely powdered, rub the knife till all the rust has disappeared.

Remarks.— I should not like to go without my meals while this process
was going on; hence I should let them lie over night only, and risk the job at
that.

5. Steel Apparatus, and Pine Instruments, to Preserve
Their Polish, by Preventing Rust— Prof. Olmsford. of Yale Col-
lege, says : " This is done effectually, by melting slowly together, lard, 6 or 8
oz., and rosin, 1 oz. ; and stirring till cool. It can be wiped off nearly clean, if
desired as in a case of knife blades, or it can be thinned with coal oil, or beiti-
zine. The surface should be bright and dry, when applied, as it does not pre-
vent oxidation (rusting) already commenced."

Remarks. — If any spots of rust, remove first with the sweet oil and piece of
quick lime, as below. And remember there must be no salt in the lard.

e. feteel, or Iron Buckles, Jewelry, etc., to Clean.— Take a
piece of unslacked lime, free from grit, or hard specks, and touch it to sweet
oil, then rub them with it, and finish with chamois or buckskin. For orna-
mental jewelry, see next below.

1. Jewelry, Ornaments, Gold Chains, etc., to Clean.— Wash
in soap suds; rinse in dilute alcohol (half water, half alcohol), and lay in a box
of dry sawdust to dry; then rubbing with the sawdust, is a nice way to clean
such goods.

2. Gilded Washed, or Plated Jewelry, to Clean.— Henry M.
M. Morrison, of Wis., says : " The work of cleansing gilt articles is a delicate
task, but they may be cleaned by rubbing them very gently with a soft sponge
or brush, dipped in a solution of borax, % oz., to water, 1 lb., (a pt. is a lb.
the world around) ; then rinsing in pure water and drying with a soft linen
rag."

3. Another. — To clean gilt jewelry, put cyanide of potassium, 1 oz. to
boiling water ^ pt., and wlien cold, add aqua ammonia, }4 o^., and alcohol, 1
oz., brush gently the articlt ^ with this compound. Rinse and dry with a cloth,
chamois, buckskin, or sawdust as in No. 1, above.

Remarks.— Cyaxdde of potash is poison, so don't let children drink it nor
get it into a sore spot in using it.

4. Silverware, to Keep it's Orlfifinal Luster.- The proprietor
of one of the oldest silverware houses in Philadelphia says: " Housekeepera

MECHANICAL.

785

rain thdr silverware by washing It in soapsuds, which destroys the ori^nal
luster, and makes it look like pewter. When It needs polishing, he says: take
a piece of soft leather (chamois) and whiting and rub hard.

Remarki.—'Whea, of course, never use soap in cleaning it, but take the
following :

5. Silverware, to Wash.— "Put aqua ammonia, 1 tea-spoonful to
very hot water, 1 pt., and wash quickly with a small soft brush, kept for the
purpose only, and dry with a clean Ihien towel ; then rub very dry with cha-
mois. Washed in this manner silverware becomes again brilliant, and requires-
no polishing with any of the powders, or whiting usually employed, and lasts
much longer.

^marA».— Nothing could be more sensible, still the following is also
sensible :

a. Silverware, Knives and Porks, Tin, etc. , to Brighten after
Cleaning, —Put the finishing touch to them by rubbing with old, dry news-
paper. It is a fine polisher. Some of these receipts are quite domestic, but
still they are equally mechanical.

Silvering Powder.— Chloride of silver, 1 dr.; potassa alum, 2 drs.;
common salt and cream of tartar, each, 1 oz.

Directions.— First dip the article to be silvered into a strong solution of
salt in water , then rub with the powder ; wash and c'ry with a soft cloth, and
polish with any of the above plans.

iZemaj'As.— Druggists in small places may say there is no " potassa alum,"
but there is, and also " ammonia alum."

Zino, to Clean.- Take sulphuric acid, 1 oz.; water, 3 ozs.

DiRKCTiONs.— Wash quickly with the mixture, rinse immediately with
warm water, wipe dry with a cloth, and polish with whiting, brightens it
nearly equal to new.

Soldering German Silver.— To solder German silver, pour out some
spirits of salt into an earthen dish, and put a piece of zinc in it. Then scrape
the parts clean that are to be soldered, and paint over with the spirits of salt.
Next put a piece of pewter solder on the joint and apply the blow-pipe to it.
Melt five parts of German silver and four parts of zinc into thin cakes, then
powder it for solder. — Rural New Yorker.

Remarks. — The phrase, "spirits of salt," is the old name for muriatic acid,
as now called ; and all the zinc should be put in that the acid will dissolve ;
then it is called " muriate of zinc," which is what is to be put on. Where he
says, " Then scrape the parts clean that are to be soldered, and paint over with
thd spirits of salt." This "muriate of zinc" is the proper "flux," or solution
for all soldering. See Soldering Cast Iron, next below, calling for the "mu-^
riatic acid." It should be kept corked and away from children, as it is
poisonous — eats or destroys clothing, as well as flesh, hence apply with a swab.

2. Soldering Oast Iron. A paper called the Engineer says that
Soldering cast iron is generally considered to be very difficult, but it is only

796

DR. CHASE'S RECIPES.

« question of thoroughly making bright the surface i;o be soldered, and using
good solder and a clean swab, with muriatic acid.

Remarka.—ThQ muriate of zinc is the article to use in this, as In all other
«olderings.

G-lass Q-lobes, to Olean.— If the globes are much stained by smolce,
«oak them in tolerably hot water with a little washing soda dissolved in it, then
put a tea-spoonful of powdered carbonate of ammonia into a pan of lukewarm
water, and with a tolerably hard brush wash the globes till the smoke stain
disappears ; rinse in clean, cold water, and let them drain till dry. They
will be quite white and clear.

Remarka. — Aqua ammonia, which is more likely to be in the house, will
do as well, but a tea-spoonful of either is not enough for a " pan of water,'*
but only for a pint of water or one quart at most.

1. White Paint, to Olean.-— Take a small quantity of fine whiting
on a damp piece of flannel ; rub gently over the soiled surface and the effect
will almost equal the original purity.

Remark8,—QGe the next receipt for washing off, if needed.

2. Oil-Painted Surfaoes, to Olean.— Take a piece of soft flannel,
put it in warm water, and squeeze it till it feels dry ; next dip gently on to some
very finely pulverized French chalk, and rub the. painted surface with the flan-
nel ; the effect will be the removal of all dust, greasy matter, and dirt ; the
surface is next washed with a clean sponge and water, and dried with a piece
of wasli-leather. This method does not injure the paint like soap, and pro-
duces a very good result.

^mar^— Wash-leather is split sheepskin, prepared as chamois, and used
for the same purposes, very properly, too, because much cheaper.

Traoingr Paper, to Make.— To wet common drawing paper, or any
other k?nd, with benzine, it becomes transparent immediately, and can be
placed over a drawing, or picture, to be transferred, by tracing with a pencil,
ink, or water-colors, which will not spread nor run upon its surface. This is
condensed from the Engineering and Mining Journal, and may bo relied upon.
If the work is not completed before the paper loses its transparency by evapo-
ration of the benzine, you can dampen that part again, to complete it. This
is a new discovery, and valuable.

1. Glass, to Break as You Like.— File a little notch in the edge,
at the point you wish to break from ; then put a suitably shaped red-hot iron
upon the notch, and draw, slowly, in the direction you wish. A crack will
follow the ^ron, caused by the heat, if not drawn too fast.

2. Glass, to Drill. — To drill glass, use a file drill, and keep it wet
with a mixture of camphene and spirits of turpentine. Heretofore turpentine
has been used alone. The camphene helps to give the drill a better bito.-~
Scientijio Anherican.

Remarks. — It is claimed that a Stubb's triangular, or 8-square file, ground
to a proper shape, make; the best drill for glass, and some have claimed thai'

MECHANICAL.

797

water only or turpentine, do equally well to keep the glass wet with. Again
turpentine with garlic juice In it, is claimed to be the best. The file must be
ground so that the edge is sharp, and the width that the hole is to be. The fllo
perhaps, had best not be heated, as the temper can seldom be made equal to
that of the maker, (If Stubbs tempers his flies as given on page 798, why
can not any good blacksmith do it ?) but if heated, while hot shape it to suit»
then re-temper as Stubbs is said to do T A man in Jackson, Mich., claimed, ia
writing to the Scientifle American, that he had drilled 4 holes through J^ Inch
plate glass in 16 minutes, and that water was equally as good as turpentine
to keep wet with.

1. Furniture, Black Walnut Stain.— Take 1 pt. of very thin glue,
its adhesiveness being just perceptible between the thumb and fingers. Put
Into it 1 tea-spoonful of raw iunber,8tlr it well,and put on warm with a sponge or
brush. When dry, brush ofC and varnish, or,

2. Take 1 tea-spoonful of Venetian red and % tea-spoonful of lampblack,
mix Into a paste and then dilute with 1 pt of glue-water, as before.— «7(mr7ui2 of
Chemistry.

3. Ebony, or Blaok Stain Upon Pine, or Other Soft Woods.^
Make a strong decoction of logwood by boiling, and apply boiling hot, 3 or 4
times according to the shade desired, allowing it to dry between applications ;
then apply a solution of acetate of iron. This is made by putting iron filings
into good vinegar. These penetrate the wood deeply, and are very black, or
less deep, according to the number of applicationa

4. Polish, Fine For Furniture.— Linseed oil, and old ale, each ^
pt.; the white of 1 egg, beaten; alcohol, and muriatic acid, each 1 oz., mix.

DmBOTioNB. — Dust the furniture, shake the polish, and apply with a wad
of batting or cotton fiannel, and finish with an old silk handkerchief.

JRemarks. — This, and any of the others, will keep any length of time, if
corked.

6. .Polish to Brighte Old Furniture, Pianos, etc.— Dissolve
orange shade, gum shellac, 4 oz. in 95 per cent, alcohol, 1 qt. ; then add linseed
oil, 1 qt. ; spirits of turpentine, 1 pt. ; shake and also add sulphuric ether, and
aqua ammonia, each 4 oz. Shake well when used, rubbing until a polish ap-
pears. — Good Cheer.

6. Polish, Simple.— Equal parts of spirits of turpentine, linseed oil,
and good vinegar, mixed, and rubbed on with flannel, until polished, is excel*
lent. Some persons prefer sweet-oil instead of the linseed. — Moore's Rural
Ifew Yorker.

Remarks.— For the sweet-oil plan, see the next receipt.

7. Polish, Bzoellent ead Good.— To make a good polish for furni-
ture, take alcohol, good vinegar and sweet-oil, equal parts of each, or a little
more of the last. Shake the bottle well, daily, for three weeks, when it is flt
for use, but the longer it stands, the better it is. The furniture must be rubbed
till the polish is dry. Apply every 2 or 8 months; and rub the furniture with

'^QS

DR. OEABE'a RE0IPE8.

a dry cloth every time It Is dusted. For dining-room tables and sideboards,
UBO the polish every weels, as it makes them beautifully bright.

^7»arA».— White-wine vinegar, when it can he got, is considered the best
8. Polish for Pianos, etc.— Raw linseed oil (raw, which is unboiled
oil, the Iciad intended in all, except the last one given), 1 qt. ; spirits of turpen-
tine, % Pl^- ; alcohol, benzine, and aqua ammonia, eacL\, 4 oz. 8hal(e when
applied, and rub well.

O. Polish, Oheap and Qood.— Gum shellac and rosin, each 2 oz.;
alcoLwrl, 1 pt. ; mix and let stand 24 hours, or until dissolved, shaldng occa-
sionally; tb on add spirits of turpentine, 8 pts.; boiled linseed oil, 2 qts. ;red
anallne, 15 grs. ; oil of citronella, % oz. Shake well when used. Apply with
cotton flannel.

Eemarks. — This is given in large quantities, as it has been made and sold
eAtensivoly. The analine is only to color, and the citronella to flavor.

Furniture, Upholstered. Oarpets, Furs, Fannels, Etc.— The
Trade Secret for Riddingr of Moths. — A trade secret among upholsterers
for ridding furniture, etc., of moths, is the following: "A set of furniture
that seonied to be alive with the larvee, and from which hundreds of these pests
hod been picked and brushed, was set into a room by itself. Three gallons of
benzine was purchased, at 30 cents a gallon, retail Using a small watering
pot, with a flue rose-sprinkier, the whole upholstery was saturated through and
through with the benzine. Result: Every moth, larvoe and egg was killed.
The benzine dried out in a few hours, and its entire odor disappeared in 3 or 4
days. Not the slightest harm happened to the varnish, or wood, or fabric, or
hair-stufflng. That was months ago, and not a sign of a moth has since ap-
peared. The carpets were also sprinkled all around the sides of the room, with
equally good effect. For furs, flannels— indeed, all woolen articles containing
moths,— benzine is most valuable. Put them in a box, sprinkle them with
benzine, close the box tightly, and in a day or two the pests will be extermi-
nated, and the benzine will all evaporate on opening. In using benzine great
care should be taken that no flre is near by, as it is very inflammable.— Tecwm-
seh (Mich.) Herald.

Remarks. — There is not a doubt of this fact, for I know that benzine is
" death to bed-bugs," and so is gasoline, which may be equally good for moths,
and being much cheaper, is worthy of trial. It will evaporate, too, as quickly
as the benzme.

L Paint— Oheap, as Used at Iowa OoWege, Suitable for
Fences, Oheap Bull(Ungs, Tenement Houses, Eto.— Crude petroleum,
8 parts — qts. or gals. — ^boiled linseed oil, 1 part, with " mineral paint," for
body. 7^

Remarks. — ^A report having got into some of the papers, that such a pamt
had been used on some of the college buildings, an inquiry about its value led
Prof. S. A. Knapp to make the following explanation. He says:

MECUANICAL.

700

"Five buildings and conaiderable fence upon the Iowa Agilcultunl
CJollege Farm, have been painted with this preparation. Upon some of them
It has been one year, and thus far it has appeared to be fully equal to more ex-
pensive paints, in body, durability and in retention of color. It is especially
adipted to cheap outbuildings, covered with rough boards. If 35 lbs. of white
lead bo added to each 10 ) lbs. of mineral paint, the mixture answers a very
excellent purpose for tenement houses. [I see another writer claims that 1 lb.
of lead to 4 lbs. of mineral paint, Is sufficient.] Many experienced painters
have examined t ic buildings covered with this paint, and affirmed that it made
a better coverin;; than pure lead and oil. This is doubtless an extreme view.
It may, however, fairly be considered as a reliable paint for protection of the
fences and cheaper farm buildings."

2. Black Paint— How to Make for Iron PenoeB, Balustrades,
Farm Implemants, Etc. — Coal-tar, 2 qts. ; benzine, or benzole, 1 pt., or a
little more, to thin it, to lay on nicely with a brush. As the benzine is very
evaporative, make no more than Is to be used at the time. — Industrial Monthly.

i?emar/fc«.— This is claimed to be more durable than oil and lamp-black
paints, even where that was varnished, having been in use three years when
the report was made.

3. Paint for Floors. — A writer claims there " is but one paint suitable
for floors, and this is French oclire. And, 1st, if the boards have shrunk,
clean out the cracks, and, with a small brush, give them a heavy coat of boiled
linseed oil, then putty them solid and smooth. 2d. Paint the whole floor
with a mixture of much boiled oil and little ochre for the first coat; then after
it is well dried, give two more coats of much ochre and little oil; and finally
finish with a coat of firat-rate copal varnish. It is extremely durable- for floors,
windows, or outside, such as verandas, porticoL i and the like. A floor stain,
he continues, is best mixed in oil, and finally varnished."

Remarks.— \i " a floor stain is best mixed in oil and varnished," take the
following:

4. Floor Stain.—" Boiled linseed oil, 1 gal. ; 5 cts. worth, or 3 heap-
ing table-spoonfuls of burnt umber; heat the oil hot in an iron kettle— soap
will clean it easily— then stir in the finely powdered umber, and with an old
paint brush epply it as hot as yon can; then, says a lady in the Blade, farewell
scrubbing. A mop, wrung out of warm water, will clean it nicely."

Bemarks. — This amount was given for a floor of 14 to 16 feet square; but
it Is about twice as much as needed If only one coat is to be given. The fol-
lowing receipt may be liked better, as it has spirits of turpentine in it, which
causes it to penetrate the wood more deeply; and it has some "dryer "also,
which makes it dry quicker than without it. It was given in the Detroit Post
and Tribune, coming from a painter, as follows:

6. Stain Black Walnut for a Pine Floor, Light Shade.—" For
an ordinary sized room, boiled oil and spirits of turpentine, each 1 qt. ; dryer,
1 glU (4 ozs.); burnt umber, ij lb. Mix thoroughly and thin, or your floor

800

DB. OHASE'a REOIPEa.

will be black as your shoe nearly. [Then put In only sufficient of the umbei
to give the shade desired.] If the floor is not to be varnished, use turpentine,
1 pt. only, nnd boiled oil, 8 pts., to make it more glossy."

6. Paint, Flexible, for Canvas.— Yellow soap, thinly sliced, 3^
ozs. ; boiling water, 1 J gals. Dissolve the soap by more heat, if necessary, and
grind the wholfi solution, while hot, with 135 lbs. of good oil-paint. Keep
same proportions for any amount needed.

7. Paint, Old, to Remove.— Stone lime, 8 ozs. ; pearlash, or salera-
tus, 1 oz.

DinECTioNS.— Slack the lime with water, and mix in the pearlash, or salera-
tus, using only water enough to make a paste. Spread this upon the paint to
be removed, and let it remain over night, or until soft, when It can all be
scraped oflf. — Scientific American.

RemarJca. — Where pearlash or saleratus cannot be obtained, sal e?<i.* may
take their place.

Pire-Proof Wash for Shinffle Roofs.— Freshly slacked lime, salt
and fine sand, or wood ashes, equal parts, made into a wash and put on freely,
as any ordinary whitewash is done, is said to render shingles fifty-fold more
safe against taking fire from falling cinders, or otherwise, in case of a fire in
the vicinity. — Fireman's Journal.

L Oement, Orystal, or Liquid Glue for General Purposes.
— "Hard water, 8 qts.; white glue, 3 lbs.; dry white lead, \ lb.; aqua am-
monia, 1 oz. ; spirits of camphor, 3 ozs. ; salt, 1 heaping table-spoonful ; alco*
hoi, 1 qt. ; gum shellac, \ lb.

DiBBCTiONS. —Put the shellac into the alcohol until dissolved. Dissolve the
glue in the water by putting into a tin dish and setting into a pan of hot water
to prevent burning the glue, till dissolved ; then put the glue water and shel-
lac, dissolved in the alcohol, together in a pan or kettle, to allow all to be
brought to a boiling heat, stir in the powdered white lead ; then the ammonia
and spirits of camphor, and lastly the salt ; stir and boil a few minutes, and
bottle while hot.

Bemarka. — This receipt was sent to me by Albert Stockwell, of Flint,
Mich., who, In canvassing for my receipt books, always carried this cement
with him, for sale, to help in his e .peases. He spoke very highly of its great
strength as a cement. . ',:,., . ' i i '

2. Oement for Iron Works.— It is sometimes advisable to fix two
pieces of iron, as pipes for water or steam, firmly together as a permanency.
A rust cement is frequently used, and the materials are sal-ammoniac, sulphur
and iron borings. If the cement is desired to act quickly, the proportions
should bo : Sal-ammoniac, 1 part by weight ; sulphur, 3 parts ; iron borings, 200
parts. The sal-ammoniac and sulphur should be pulverized, and the borings
of iron tolerably fine and free from oil. The mixture should be made with
water to a conveniently handled paste. The theory of its action is simply
union by oxidation.

MEC'UANJCAL.

801

8. Cement for Leiither.— Sulphide of carbon, 10 parts; : j of
turpentine, 1 part ; into which, in a suitable bottle, put finely cut shreds of
pure gutta percha, to make a Ihlckly-flowlng liquid. To remove grease from
the belts or leather to be joined, put a cloth upon it, and apply a hot iron for
a while ; then apply the comeat to both surfaces, put together and apply pres-
sure until dry.

4. Cement for Rubber, aud to Fasten Rubber to Metal,
Glass and Other Smoo.h Surfaoaa.— " Powdered shellac is softened to
ten times its weight of stiouii water of ammonia, whereby a transparent mass
is obtained, which becomes fluid after keeping some little time, without the
use of hot wa'-or. lu throe or four weeks the mixture is perfectly liquid, and
when applie('. it will be found to soften the rubber. As soon as the ammonia
evaporates the rubber liardens again— it is said quite firmly — and thus becomes
impervious both to gases and to liquids. For cementing sheet rubber or rubber
mated" ^ in any shape to metal, glass or other smooth surfaces the cement is
highly recommended."

II. Cement for Rubber Goods, Fastening Rubber Soles,
Leather Patches, Straps, etc.— Fill a bottle one-tenth full of native
Indian rubber (gutta-percha) cut in minute shreds ; pour in benzole till the
bottle is three-quarters full ; shake every few days until the mixture is as
thick as honey. This dries quickly. It is useful to mend rubber shoes or any
other rubber goods, as a water and air-tight cement for bottles — simply dip-
ping the corks into it, and for a hundred other purposes. Three coats of this
will unite leather straps, patches and rubber soles with firomess. To make a
patch invisible, shave the edge of the leather quite thin.

6. Cement, Similar to that upon Postage Stamps, Gummed
Labels, eto., Good for Scrap Books, Labeling on Tin, Glass, eto.
—Dextrine, 2 ozs.; acetic acid and alcohol, each, i oz. ; water, 2^ ozs.

DiKEOTiONS. — Mix the dextrine, acetic acid and water, stirring until thor-
oughly mixed ; then add the alcohol. For attaching labels to tin, first rub the
surface with a mixture of equal parts of muriatic acid and alcohol ; then
apply the label gummed with a very thin coating of the cement, and it will
adhere almost as well as on glass. A thin coat only is needed on " scraps,"
for scrap books.

Remarks.— Knowing the value of a paste, or cement, somewhat similar to
this, where the adhesion depended upon the dextrine, I have every confidence
in this for all the purposes named. ,, . > .

6. Cement for Small Leaks in Steam Boilers.— Experiments
have shown the following to be effectual for stopping small leaks from the
seams of boilers, pipes, etc. Mix equal parts of air-slacked lime and fine sand;
and finely powdered litharge equal to both the first. Keep the powder dry. In a
bottle, or a covered box. When wanted to apply, mix, as much as needed, to
a paste, with boiled linseed oil, and apply quickly, as it soon hardens.

803

DR CEASE'S BEOlPEa.

II. Oement. Steam-Tlgrht. and Water-Tight for Joints.—
Pure white, and red leads, equal parts mixed with boiled linseed oil, to the con-
sistency required, has been extensively used for this purp: 3e.

Steam Boilers, to Prevent Inorustation firom Becoming Hard.
— A bar of zinc having accidentally been left In a steam boiler, when under
repairs, it was afterwards found to have disappeared, or dissolved, by which
the Incrustations, instead of becoming hard, were muddy and soft, and hence
easily removed. This proves that the zinc, and iron of the boiler, forms a bat-
tery, the zinc being consumed, while the iron is protected, which Is claimed to
be a valuable discovery In engineering. The size of the bar of zinc would
necessarily depend upon the size of the boiler, and how long the run was to b»
between cleanings.

Nails, to Drive Into Hard Seasoned Timber.— The editor of the
New Genesee Farmer gives the following account of witnessing an experi-
ment of diiving nails into hard seasoned timber, fairly dried. "The first two
nails, after passing through a pine board, entered about an inch, only, into the
hard wood, then doubled down under the hammer; but on dipping the points
of six or eight nails into lard, ev^ry one was driven home without the least
difficulty."

Remarka, — Carpenters who are engaged in repairing old buildings some-
times carry a small lump of tallow for iHc purpose on one of their boots or
shoes.

Oaloimining. — Take four lbs, of Paris white, put it in a pail, cover it
with cold water and let it stand over night. Put into a kettle 4 oz. of glue,
and cover it also with cold water. In the morning set the glue on the stove,
and add enough warm water to make 1 qt. ; stir it until dissolved. Add the
glue to the Paris white, and pour in warm water till the pail is three-quarters
full. Then add bluing, a little at a time, stirring it well until the mixture is
slightly bluish. Use a good brush, and go over one spot on the wall till it is
thoroughly wet. If your brush dries quickly, add more warm water, as the
mixture is too thick. The brush must be kept wet. This mixture costs thirty-
eight cents. — Scientific American.

Sewing Machine Oil, to Make, and How to Use.— Take the
best parafflne oil, and the best sperm oil, equal parts. Mix.

To Use. — Clean off the old oil with benzine, or kerosene, then apply. This
I obtained from a sewing-machine agent who said he had manufactured and
sold much of this oil, having been in the business over 14 years. Machines
sboiild be cleaned and re-oUed as often as they become the least gummy.

'ri

iPn order that I mtehj- trt ' ' ~"~

/""^'^^'•tiiat those interested in fh • "•™'''''^**°'^<'««doneto^.

o^y.-nca ..swarm- 1 IZZ'J'^ * ■«» "'- '" UveS„°:' '
Tlie susgosuons that follow .re nTT. ? ""' "' " ""e i' b a colonv

^® ^* ^^« Langstroth hive.

Itiscla- d ^^^'^ HIVE TO USE. ' ^

mostinlrTftX'vLTrdf^^^^^^^ thelangstroth is the one

La„g,s r ,, ,„, ^^^j^ J^^^ pay tr " , Tht " "'"'' ^'"'^ ' -'«Pted the

for nothing. Whatever style may be af n/ ^ , "'' ^"^ ^"^^^' ^^ ^ "^ni hed me

-ovable frames, and wLlTstd Sme in t ' ''''' '"^^'^^ ^^ -« -"^

In using tlie Lanffstroth }„v„ '° ^'^^ »P'ary.

^ mwr of frames Is enough to raise the

804

DR. CHASE'S RECIPES.

necessary amount of brood, and obliging the bees to put the surplus honey in
the sections or upper stories.

When referring to the Langstroth hive, reference is usually had to the size
of frame, as it is immaterial what the external appearance of the hive may be,
that being left to the taste or fancy of the bee-keeper.

Before commencing any operation with bees, it will generally be better to
be provided with a bee-vail and a smoker, and if you don't want to be stung at
all, get a pair of rubl)er gloves. The vail can be bought leady made for about
fifty cents, or it can be made from bobinett. Brussel's net is much better but
more expensive. Get 1% yds., that is about f of a yard wide. Sew the ends
together and hem one edge, and put a nibbcr cord in the hem of such length as
will hold the vail close around the crown of the hat you wear, or use a hat as a.
bee-liat, and sew the vail, without the cord or hemming, to the edge of the rim.
A smoker may be had for from 50 cents to $2.00, in which rotton wood or cot-
ton rags may be burned. The rubber gloves will cost from $1.75 to $2.00.

HOW TO PROCURE THE FIRST COLONIES, ETC. \

If not already supplied with bees, it will be best to get them as near home-
as possible.

Italians are undoubtedly the best, and our motto demands that only strong
colonies be purchased, and if purchased in the fall not more than two-thirds as
mucli should be paid for them as they would be worth in the spring.

Prepare a place on the gr^ "d for the hives, and if it is where the hens will
not scratch, remove the grass and cover so thickly with sawdust where the hives -
are to set, and for several inches beyond on all sides, that neither grass nor
weeds will grow through it. Place the hives six or more feet apart each way,
and have them face south or east. The reason for placing them so far apart
will be given under the hea^' of swarming. Put a stick two inches square and
as long as the hivi is wide under the front end of the hive, and a like piece,
under the back end.

If the bees are not in the kind of hive that it is intended to be used, they may
be readily transferred in either of tlie following ways. ^ <

TRANSPERRHTG.

The best time for this method is early in the season, when there is but little
honey and brood in the hive, and always on a warm day, if possible, when the
bees are busily engaged in gathering honey. When fruit trees are in bloom is
as good a time as any, although I have transferred in October with splendid
.«iuccess, but don't attempt it late in the season unless you understand the
business.

Before commencing this operation, as many hives should be provided as
tl'ere are colonies to be transferred. Get everything ready that may be needed,
[f the colony is in a box hive, the following will be needed: A hand-saw, a
hammer, a chisel to cut n.ails, a sharp, tliin knife (a pointed shoo or case knife-

BEE-KEEPINQ.

809

Is good), a board a few inches larger each way than the frame to be iwed, with
one side covered with one or more thicknesses of flannel, a wing or a small
brush broom, a small box without a top, a dish of water and a towel. In addi-
•fion to these, something will be needed to hold the combs in place when fitted
In the frames. The best things for this purpose can readily be made. Get
some wire, about No. 14 is best, cut into pieces llj^ inches long for the Lang-
stroth frame. At J^ inch from one end bend to a right angle, at % of an inch
from this angle bend the same way as the first to a right angle. At 9% inches
■from this second angle bend the same vvay to a right angle. The first two bends
form a hook that is to be placed over the top bar of the frame, and the last bend
-makes a end that is to be pushed under the bottom of the frame after it is filled
with comb. Prepare 6 or more for each frame that is to be filled.

If the bees are at all disposed to rob, place what is to be used in some
^building or room where the bees can not enter. Now go to the hive to be trans-
ferred from and blow a little smoke in at the entrance. The object in smoking
the bees is to frighten them, when they will fill themselves with honey, which
puts them in the same condition a cross, hungry person is after a good dinner —
good natured. It is said that a bee full of honey will not sting unless pinched
in some way. Then move the hive to one side and set the new one without the
frames in its place, and carry the old hive, bees and all, to where you have placed
the things you are to use in transferring, and turn it bottom side up if it is a box
hive. Place one edge of the small box, before spoken of, on one edge of the
now turned-over hive. Either prop or hold up the opposite edge of the box and
drum lightly on the hive with the hammer or a small stick, and you will soon
see the bees going up into tlie box. In this way drive out all the bees that will
will readily leave, keeping them subdued with smoke. When all or nearly all
the bees are in the box, empty them out on the ground or sawdust in front of
the new hive. Now run the saw down one or two sides of the hive ou the
inside, cutting the combs and cross sticks Iccse from the sides, choosing the
sides from which the flat sides of the comb can be most readily got at. Then,
with the chisel, cut off the nails and remove the two sides of the hive. Remove
one or more of the combs, or as much as will fill one of the frames and lay on
the cloth that has been fastened to the board as nlvoady directed. The cloth
prevents injuring the sealed brood as the uncovered l.iurd would do. Place
one of the frames on this comb in such a way as to save as much of the brood
as possible, and with a sharp, thin knife cut the comb to the size of the inside
of the frame so it will fit snugly. Put on as many of the previously prepared
wires as may be needed for the upper side. Then raise the board, comb and
frame up edgewise, and turn the frame and its contents and lay the wire side
down on the cloth and put wires on the now upper side, and it is ready to place
In the new hive where the bees are. Proceed in the same manner till all the
worker comb has been transferred, rejecting all drone comb, if there are other
bees within two or three miles, and let your less careful neighbors raise the
drones. Brush the remaining bees, if any, down in front of the new hive.
The honey from the remaining pieces of comb can be extracted or fed back
to the bees and the comb made into wax.

■i

606

DR CHASE'S RE0IPE8.

QIVE FBAMES, OB STABTEBS OF FOXTIVDATION.

If there is not enough suitable comb to fill all the frames, it will be best to
fill the empty ones with comb foundation. Cut the foundation so as it will
Teach within one-eighth of an inch of the ends of the frame and about three-
dghths of an inch narrower than the Inside of the frame. If you cannot afford v
so much foundation, put a strip of any width (called starters) from half an
inch to wider along the center of the under side of the top bar of the frames,
«o as to give the bees a guide by which to build their combs straight in the
frames, atid to make sure tliat they will be straight, place each frame with
these guide pieces in them, between frames of comb if possible, but do not
separate the combs t'mt have brood in them till settled warm weather, or the
brood may get chilled.

As soon as the bees have fastened the combs securely in the frames, which
Will be in from one to three days, the wires should be removed.

Another method of transferring is called the Heddon plan, in which the'
tombs are not transferred, and is as follows :

Prepare a hive and have the frames filled with comb, if possible; if not,
put in full sheets of foundation, or strips, as already directed, and place it
where the one stands that is to be transferred.

If one or more combs of brood can be procured from some other hive and
put in this the bees will be more apt to be contented with their new home. If
neither combs or foundation can be had, proceed as directed under the heading
" How to get straight combs."

This method of transferring should not be attempted except in warm
weather and when there is a good flow of honey. About swarming time is the
best.

Now drive out nearly all of the bees, as before directed, making sure that
the queen is driven out with them, and empty them down in front of the new
hive, and see that all enter. Then place the old hive a few feet back of its old
location with entrance in the opposite direction from what it was before. After
two or three days, move the old hive a few inches towards its old location and
ftlso turn the entrance a little towards its former dir ction, and so continue to
do every day or two till it stands by the side of the new hive with the entrance
the same way, which should be accomplished in at least three weeks from the
time the transfer was made.

In twenty-one days from the time of the transfer all the young bees will be
hatched in the old hive, when all the bees should be driven from it and united
with the colony in the new hive, first destroying the queen that is with the bees
just driven out. The old hive may now be taken apart, the honey be extracted
from the combs, and then melt them into wax. If the surplus arrangements
have not been added to the new hive it may now be done. This method of
transferring saves much work and perhaps many stings.

The future methods of procedure will depend on what kind of honey It is
Intended to secure, comb or extracted, not strained, as some call It

BEE-KEEPINQ.

807

COMB HONEY.

It will generally be beat for those keeping but a tew colonies to buy tho

Mves already prepared with the needed fixtures. I would ad\'ise the use of

sections holding not more than 3 pounds, one lb. is better and not over \%

* Inches wide. The comb is more apt to be built straight in the narrow sections

than in the wider ones.

Fill each section with a very thin comb foundation, fastening it firmly at the
top, letting it come within % of an inch of each end and y^ of an inch of the
bottom of the section. If it is not desirable to use so much foundation, cut it
Into triangular pieces, long enough up and down to reach within }4 of an inch
of the bottom of the section. If foundation is not used, it will hasten and aid
the bees in starting in the sections to procure some nice white pieces of comb
«nd cut and use as directed for foundation.

Be sure and have everything in readiness for immediate use, for a few
days after makes the difference between a good supply of honey and none at
«U.

If the colony is strong, (and none other should be kept), and it is gathering
honey, the sections may be p' i; on as soon as the wfares are removed from the
transferred combs. The honey secured from fruit bloom is dark colored and
usually bitter, and may be extracted and kept to be fed back to the bees if at
any time they should need feeding, or it can be used in making honey vinegar.
When the sections are nearly filled with honey, and the bees are still gathering,
they should be raised up and another tier prepared like the first placed under
It on the hive. The bees will usually commence at once to work in the new
and also finish the old ones. As soon as the old ones are finished they should
be removed, for the longer they are left on the hive the darker they will be-
come, for the bees do not always have clean feet, When the second tier of
sections is nearly finished, remove the under tier, and should the honey fiow
continue, they should be raised and another tier put under as at first, and the
operation should be repeated as often as necessary. After being removed
?rom the hive, comb honey should be kept in a warm dry room, never in a ceL
lar, unless warm and dry, and never allowed to freeze.

EXTEACTED HONEY.

In addition to the appliances already on hand as before spoken of, a honey
extractor and a honey knife will be needed if extracted honey is to be secured.
An extractor can be had from $6 to $25, the price depending upon the size and
style. A good one can be bought for from |8 to $14, and a knife for from 60
cents to $1.50.

Procure a hive the same as for comb honey, but in place of the sections,
etc., get one or more extra stories with frames, to put on the lower hive. Some
of the most successful producers of extracted honey use upper stories only 6
inches deep. Fill the frames with I'oundation, or put in starters, as directed
\inder transferring. If the colony is otrong and gathering honey rapidly, the

808

LR CHASE'S RECIPES,

second story may be put on as soon as the wires are removed from the trans-
ferred combs, otheiwiso not till a surplus Is being gathered. If the colony is
not strong cnougli to occupy the Tvhole of the second story, 2 or 8 frames and
a division board may be put in and the remainder of the lower story be kept
covered so as to retain the heat of the bees. When the second story is nearly
filled with honey it may be extracted, or it may be raised up and another pre-
pared as before directed, be put under it, and so continue to do till the honey
season closes and the extracting can all be done at once. But the better plan is
to do the extracting as soon as the honey flow from each kind of flowers ceases,
for the mixing of difierent kinds of honey destroys their distinctive flavors.
The better way is to extract the yield from fruit bloom as soon as white clover
begins to yield honey, and then again after white clover and before basswood,
and after basswood and before the yield of dark honey from fall flowers. As
different localities often yield different kinds of honey, each one must judge for
himself when to extract.

Another method is to have hives of only one stoiy In which the bees raise
brood, this is called the brood nest If honey is coming in rapidly it may be
be necessary to extract 2 or 8 times a week, so as to give the queen room to
deposit eggs. If this is neglected the cells will be filled with honey and brood
Tearing will necessarily have to cease, and as the amount of honey gathered
depends upon the number of bees, it is desirable to raise as many as possible,
that is, keep all colonies strong.

When ready to extract, blow a little smoke in at the entrance of the hive.
If the honey is to be extracted from the brood nest mov3 the hive just back of
where it now stands and place an empty one, without any covering, in its place.
Remove the cover and quilt off the hive to be extracted from, and if the bees
are cross smoke them enough to make them quiet. Have ready another empty
hive or comb holder in which to place the combs to be extracted. Remove one
of the combs and shake the adhering bees into the empty hive on the old stand.
Such bees as have not been shaken off should be brushed off with a wing or
brush. Then place this comb in the empty hive or comb holder. Proceed in
like manner with the remaining combs. If any of them do not need extracting
place them in the hive where the bees have been shaken. Take the combs to
the honey extractor and with the uncapping knife remove the cappings from as
many of the combs as the comb basket will contain. Then by revolving the
comb basket the honey will be thrown out of one side of the combs, which
should then be reversed and the honey thrown, or extracted, from the other
side. Proceed in this manner till all have been extracted, when the combs
should be placed in the hive where the bees are and the hive closed up. Pro-
ceed in like manner with all the colonies that need extracting. If the combs
contain unsealed brood be careful not to revolve them so rapidly as to throw it
out A little practice will soon enable one to do it properly. Should there be
upper stories to extract from, and not from the brood nest, the hive need wtt
be moved, and the bees may be shaken on the ground in front of the hi**".

BEEKEEPING.

swABMnra.

809

Swarming Is the natural method of obtaining increase, and usually occurs
during the latter part of May or in June when the colony has become populous
and the bees are actively engaged In breeding and gathering honey. Usually
about 10 o'clock, or between 10 and 2, on a bright, warm day, the greater por-
tion of the workers not engaged in gathering stores, having their honey sacks
filled with honey, rush from the hive as though a ghost were after them. After
flying about for a short time, the swarm usually lights on some convenient tree
or bush. During an experience of twenty years I have known but one swarm
to leave for parts unknown without first lighting.

To prevent constant watching and anxiety hi swarming time, I clip off two-
thirds or more of one of the wings of the queen as soon as she commences to
deposit eggs.

A swarm wlU not " run away " unless a queen accompanies it, and she can
not go if one of her wings is nearly gone. Be sure and remove enough of the
wing, or the queen will stUl be able to fiy, although it will be apt to be quite
slowly, if too little has been taken off.

A swarm may light without a queen being with it, the same as if the queen
accompanied it, but it wiU finally return to its old home.

If two or more swarms issue at the same time they are very apt to light
together, if they light at all. When they miss their queens and return they
are pretty sure to divide up and go to their own hives.

I have previously given directions for placing the hives at least 6 feet apart,
and on or near the ground. The reason of this can now be readily seen. If a
swarm issues when no one sees it the queen will not be likely to crawl 6 feet
and enter the wrong hive and be killed, and the hive being on the ground, she
can crawl back and enter her own hive. It will not do to let them swarm and
go liTck many times, or they may become disgusted with their queen and
destroy her, and while the swarming fever lasts it interferes materially with
honey gathering and brood rearing. '

HIVING A SWARM.

If the queei not been clipped, a good way to proceed is to place

the hive where it is to stuuu permanently. Have the frames filled with founda-
tion, or with starters in them as before directed. If there is a supply of extra
combs use them in place of foundation.

As soon as the swarm issues take one or more combs from the hive the
swarm has come from, at least one of the combs to have young brood in (but
he sure there is no queen cell on either of them) and place in the center of the
hive prepared for the swarm. Place the frames left in the old hive in the center
and fill the empty places thus made with frames that have been prepared for
the new hive. Have ready a box or basket that will hold 6 or 8 quarts, without
top, and as soon as the swarm has lighted shake or brush the bees into it, and
«s soon as the bees have settled on it carry them to the hive prepared for them

810

DR. CHASE'S RECIPES.

and gradually shako or brush out a few at the entrance of the hive, and as scoik
as they begin to enter, the remaining bees may be poured out in front of the
hive. All should be made to enter, so as to be sure that the queen is in, or they
might swarm out. The hive should also be shaded during the hottest part of th©
day; and It would be better If every hive could be shaded In the same way dur^
Ing warm weather.

MY METHOD.

I clip a wing of every one of my queens, and when a swarm Issues pro-
ceed as follows : As soon as a swarm is seen coming out, go with a queen cage
or glass tumbler to the hive and watch for the queen, which, being clipped,
will soon be seen crawling on the ground, making vain attempts to fly. Place
her in the cage or tumbler. Be careful in going to the hive that you do not
step on her.

As soon as the swarm is all out move the hive it has just left two or more<
rods away, and put a new hive, prepared as before directed, in Its place. As-
before stated, the swarm will usually return without lighting, and as soon as.
taey begin to enter let the queen loose at the entrance, and be sure she enters,
the hive. If the swarm should light the same as if the queen were with it, it
cai\ be hived as already directed, letting the queen run In with the first that,
enter.

As soon as the other bees have all entered move the hive to where it Is to<
remain and place the old one In its former location and the work is done.
Sometimes the swarm while circling around in the air finds the old hive, even
when moved some distance away, and will enter unless prevented by agaia
moving It, or covering it up.

Hives In which swarms are to be put should be kept In the shade for If
left in the sun they will sometimes become so warm that the newly hived'
swarms will not stay in them.

AFTEB SWABMS.

If It is not desirable to have more than one swarm from each colony, It
may be prevented in either of the following ways :

If extra queens are in readiness all the queen cells should be destroyed as
soon as the colony has swarmed and a new queen be given to it. This will
save the old colony from being without a laying queen for over two weeks.
Care must be taken to remove every queen cell before attempting to introduce
the queen. ^ >■

Another method Is to remove all the queen cells but one as soon as the col-
ony has swarmed, and at the farthest not later than six or seven days after the
swarm has issued. If all the queen cells but one are destroyed as soon as the
swarm has issued other cells will sometimes be started, so it will be better to
to wait, or examine again for queen cells In three or four days.

Occasionally the colony will swarm without having started any queen cells,
In which case it will be twenty-four or. more days before it will have a laying
queen imless one is furnished it.

BEEKEEPINO.

811

HOW TO CLIP A QUEEN'S WING.

As soon as the queen has commenced to deposit eggs, usually about elglif
or ten days after being hatched, take hold of the left wing with the left thumb-
and whichever finger comes most handy, (or if left handed use the right hand),
being careful not to grasp or squeeze the abdomen, raise her from the comb,
and let her stand on another finger or on the knee, and with a small pair of
sharp scissors, one blade of which Is carefully passed under the right wing,
clip off at least % of it, being veiy careful not to injure either of her le^-s, then^
replace her on the comb among the bees.

HOW TO GET STBAIQHT COMBS.

If no foundation is to be used, and the bees are to make their own combs,,
and it is desired to have them straight in the frames, it may be easily accom-
plished in the following manner:

Have the lower side of the top bar of the frames made Y shaped. Raise'
the back end of the hive about 6 inches, and as the bees always begin comb-
building at the highest point, they will begin at the back end of the frames.
When they have started comb nearly half the length of the frames they are at
work on, reverse every other one, putting the front end of the frames at the.back
end of the hive, and if the combs already built are straight, the filling out or
the other ends of the frames will necessarily be straight. It will be well to look
at the combs occasionally while they are being built, and if they are being-
started wrong, or are being made crooked, they can readily be bent and fixed'
straight, A little attention to this will easily secure that much to be desired'
object, straight combs. When the combs are started the full length of the top>
bar, the back end of the hive should be lowered to the right position.

ROBBING.

When the flow of honey ceases, bees are very much inclined to rob. To
prevent this, keep the entrance to the hive closed to the size necessary for the
use of the colony. If robbing has already begun, close the entrance so that
but one or two bees can pass at a time. If this does not stop it, cover the-
entrance with some loose, wet hay or straw. Bees do not like to crawl through
this, and the colony will generally be able to repel the attack. , , ,

WINTERING.

It is well known that to winter bees successfully is the most diflScult part
of bee-keeping, and this one thing may be put down as an axiom: Extremes of
heat or cold are detrimental to bees. If the temperature becomes extremely
low, the bees take more food to keep up the animal heat; they become uneasy
and throw off much moisture which may condense and freeze around the
the cluster encasing them in a solid wall of ice, thus preventing them reaching
the honey, and they actually starve with plenty of honey in the hive. Th*

'613

mi. CHASE'S RECIPES.

remark Is often tnado in the spring by those that had a few colonies and lost
tliem in tlie winter. "My bees all f".ed with lots of honey In the hive; I wonder
-what was the reason?"

If the temperature becomes too high they will also become restless and eat
'inore than is for their good, become diseased, foul their combs and hive, and
die with plenty of honey in the combs.

CELLAB WrNTBRING.

It will readily be seen that it is desirable to avoid either of these extremes,
heat and coir . To do this, as soon as there is settled cold weather, which in
this locality is usually about the middle of November, place the bees in a dark,
quiet cellar that will keep vegetables well, and maintain an even temperature
of about 45". Of course the bees should have plenty of honey to eat, and 25
lbs. will be none too much to last them till they can gather a supply in the
spring. To prepare them for the cellar remove everything above the frames
and put tliree or four sticks, }^ inch square, and nearly as long as the hive is
wide inside, crosswise on the frames, and put on a new honey quilt. This will
give the needed ventilation, retain the heat, and give the bees a chance to move
over the tops of the frames. This should be done before cold weather, so when
it is time to put the bees in winter quarters all it will be necessary to do will be
to remove the cap and carefully place the colony in the cellar.

OUTDOOR WINTEBrNG.

If the bees are to be wintered out doors 85 lbs. of honey will be nane too
much for each colony. A new quilt and sticks should take the place of the old
quilt the same as for cellar wintering. Corn fodder or straw may be placed
about each hive to aid in keeping off the cold, but the entrance should be left
partially open and shaded from the sun.

A better method of outdoor protection is to take a box without top or
bottom and 8 or 10 inches larger each way than the outside of the hive and as
higli as may be needed. Place this box over the hive and fix the entrance so
that the bees can get out and in, and fill the space between the box and hive
with chaff, cut straw or dry leaves, well pressed down, and cover the top of the
hive in the same way, and finish by covering the box with a flat, or slanting,
roof that is water tight.

The best outdoor wintering arrangement I have ever seen is that used by
H. D. Cutting, of Clinton, Mich., now and for spv— al j'cars past. Secretary of
the Michigan State Bee-keepers' Association. I., is simple, cheap and durable.
I don't know that he ever made one to sell. It is very easily made and can be
taken apart and put away (in the flat) in a moment and will last for years. It
Is made of lumber % ox% inch thick, dressed on one or both sides, or It need
not be dressed at all. Cut it so it will be 8 or 10 inches longer than the hive
for the sides, and 8 or 10 inches longer than the hive is wide for the ends. For
each hive make 8 pieces, or cleats, about 1 inch square and about 4 inches longet
than the hive, is high, imless the cover is \^\c\i

. . ' \ ' ■ . ■

BEE-KEEPINO.

818'

To make the sides place 1 of the Inch square pieces % an Inch from the-
end of the board cut for the sides, If % Inch stuff is used, or % of an Inch If
% stuff is used, and nail fast; making as wide as Uio cleats are long, and put
another cleat at the other end in the same way. For the end pieces place the
cleats 1 inch from the ends of the boards that have been cut for the ends; make-
as many of these as may be needed. The sides and ends may be fastened at
the corners with two hooks at each corner, or screws may be used if more con-
venient. The cover may be made like a house roof, or in any way that may
suit ones fancy or convenience, always making sure that it is water tight. Set'
the hive to be prepared for winter on a hoard that is as wide as the inside of the
above described box, and some longer than its length so as to furnish an alight-
ing plnee for the -ees. Fix an entrance for the bees and place the bo/ in posi-
tion, and pack as already directed. The ends of the cleats will stand on the
the edges of the bottom board so that rains will not wet the packing.

Whatever method of protection is adopted, whether it be com fodder, straw,
or packing in a box, it should not be removed till settled warm weather in the
spring.

' "' MY METHOD OP WINTERING.

As soon as possible after the frost has killed the flow jrs so that the beea-
can gather little or no bee-bread, I examine each colony and select such combs
as have little or no bee-bread in them, and place as many in one side of the
hive as the bees may need to cluster on, aud put in a division board. If there
is not honey enough in the selected combs for the bees to winter on, I uncap'
the honey in some or all of the others, and place them on the other side of the
division board so the bees will carry it over into the combs they are to winter
on. If there is still a lack of winter stores, I feed more honey or syrup made
of either granulated, or coffee A sugar. Don't feed poor sugar if you wish to
save the bees.

The empty or extra combs are put away to be used again in the spring.
At this time put on the sticks and new honey quilt as before directed, and whea
it becomes settled cold weather, place all in the cellar.

The object in taking away the bee-bread is to prevent the loss of bees from
diarrhea. I have wintered in this way with perfect success for the last seven
winters, not losing a colony from disease.

During cold weather all the bees need to eat is food which will produce heat,
and that is furnished by the honey or sugar syrup, whicli, whon pure, is fully
digested, leaving nothing to be discharged as feces, consequently there can be
no diarrhea, unless it be induced by extremes of heat or cold.

I believe that colonies wintered in the cellar are more apt to become weak
from the loss of bees in the spring than those that are wintered outdoors if
properly protected; but those wintered in the cellar consume much less honey.

The same protection may be given them when they are brought from the
cellar in the spring, as has been recommended for outdoor wintering, and wili
largely, if not wholly prevent spring dwindling. .

«u

DR. CHASE'S RECIPES.

Whatever method of wintering may be adopted, the secret of doing It sue.
cessfully Is, to keep the bees In an even temperature, and with Httle, or no
t&itrogcnous food. Pollen, called also bee-bread, Is nitrogenous food.

If the bees are wintered In the cellar, place them on their summer stands
as early In the spring as they can gather pollen from willow and soft maple
<-bIossoms. If convenient place each hive where It stood the previous season.

With the division board keep the bees crowded on as few combs as they
may choose to occupy, moving it and giving new combs from those removed
•wlien preparing for winter, as often as they may need them.

If It Is desired to keep the honey quilt clean for future winter use It may
<-be removed and the one taken off In the fall replaced; but It will be well to put
the wintering quilt on top of the other to help retain the heat 'till settled warm
•Weather. ■-■■:■■ •" • ,, , v v

HONEY VHTEQAB. . .

All waste honey, and that with a bitter and unpleasant taste may be mad*
Into vinegar that is better flavored than that made from cider.

When extracting honey, the dishes used will have honey adhering to them
"Which should be rinsed off with as little water as possible, and the sweetened
•water thus obtained should be put In a keg, barrel or crock and placed where
it will be kept warm. During warm weather It may be placed In the sun, and
«o covered that air may readily enter, and dirt and flies be excluded. The cap-
pings removed from the combs with the uncapping knife, after the honey has
drained from them, may be washed with water, and will add materially to the
Amount of sweetened water. The sweeter the water the stronger the vinegar
will be; but it will not sour as rapidly if made too sweet at first.

;, : ■ - ,, ■■ '■■■i; v ■ ■■ • ,■■ ' ■■;■ ■'.'; ,.■,■.;..'.,■ ■ . ..^

:^ ' ENEMIES OF BEES.

Bees have many enemies, but I shall notice but two, the toad and the
'inoth-miller. The only objection that I know of to the hive resting on the
ground Is, that it makes it convenient for Mr. or Mrs. Toad to readily reach
the bees, where they will quietly sit and make a square meal of bees. Although
they are good in the garden and on the farm, they are bad around the bee-
hives. Be sure and keep theia away, even if you are obliged to kill them.

The moth-miller is sometimes very troublesome, but seldom does any
harm if all colonies are kept strong. Don't Invest In moth-proof hives, or
moth traps, but keep all the colonies strong and the moth-miller will not
trouble.

EOUL BBOOO.

Among tlie diseases of bees, foul brood takes first rank. The success of
the most convenient method of curing it (and the one I shall give) would indi-
cate that the cause of the disease Is in the honey; but the disease itself is
jdeveloped in the young brood, causing It to die, usually before it is sealed

BEE-KEEPING.

9tt

over. It may also lurk In and about the hive, and a hive that has contained
a diseased colony should not be again used for any purpose till thoroughly
disinfected by boiling.

When a colony la badly diseased it may frequently bo known by the
odor without opening the hive. To me It is very much like that given off
by the molting of bad glue.

It may bo quite readily known on examination of the combs, especially
If badly diseased. If but few cells of brood are affected it may noi be
detected by one not acquainted with It, and If extracted honey Is taken may
readily be communicated to every colony, for It Is very contagious.

When the brood first dies It usually has the appearance of pus, or •' mat-
ter," and settles down In the lower back comer of the cell, and is light col-
ored; but the longer It Is dead the darker It becomes, sometimes getting almost
black.

If the Jlisease is suspected, take a pin and with the head slowly attempt
to remove the putrid mass from one of the cells. If It clings to the pin and
also to the cell, and stretches out like a thread of rubber, and finally lets go
the pin and draws back Into the cell. It Is quite safe to call it foul brood.

Being so contagious. It, by many, Is considered difficult to cure; so much
so tha,t It Is directed to burn a good log or brush-heap, and when well on
fire throw the hive, bees and all. Into the fire. But this Is a useless waste,
the bees, hive, and frames may be saved and the combs melted Into wax.
Probably the best way Is to have a starving box to hold about a peck, with
one side off, or an empty hive may be used. Shake and brush all the bees
of the diseased colony Into the starving box and cover the open side with
wire cloth, so that not a bee can escape, and do not let a single bee from the
colony being treated go to any other colony, for it wlU be pretty sure to carry
the disease with It. Set this box in a cool, dark place, where no bees can
reach it, placing the box so that the wire cloth will bo ou the side, not on the
top or bottom.

Now melt the combs Into wax, and thoroughly boll the hive and frames and
everything connected with It, In water, and It Is again ready for use. Do not me
the old location again unless It has been thoroughly scalded, ground and all,
with boiling water, or covered one or more Inches deep with salt, which Is to be
left to be dissolved by the rains and dews.

After the bees have been In the box two or more days some of the bees wlU
be seen falling to the bottom, having consumed all the honey taken with them,
and are actually starving. If they were well filled with honey when put in the
box It may be six or more days before the honey is all used up. When a few
bees fall to the bottom, say 100, more or less, and are crawling slowly about,
they may be placed In the boiled or some other hive that has been prepared with
foundation or starters.

I would not use any comb for a few days, for if any of the bees should still
have any foul honey it would be deposited hi the cdls and so continue the
"disease.

'^'■: ;ii /

816

DR CHASE'S RE0IPE8,

The bees in the starving-box must be very closely watched, for when fhelr
honey is all consumed they soon die. Look at them several times a day after
the second day.

To cleanse the hands or anything else that it will not do to put Into boiling
water, prepare a solution of salycilic acid as follows:

Salycilic acid, 16 grs.; borax, 16 grs.; water, 1 oz. Put In a bottle and
shake often till the acid and borax are dissolved.

Thoroughly moisten the hands, etc with this pmparation and no fears need
be entertained of spreading the disease by haudlinf .vme other bsas or hive.

-■*■ ; .-i

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f\ •

GLOSSARY,

DICTIONARY OF MEDICiL TERMS

Used in This Work

Ab-do-men. The belly, or the lower front part of the body.
Ab-lu-tion. Washing of the body externally; cleansing by water.
Ab-nor-mal. Unnatural; irr.j^ular; not according to rule.
Ab-or-tion. Childbirth before the proper time,
Ab-ra-sion. A superficial wound caused by bruising the skin.
Ab-sorb-ent. Glands and vessels wliich absorb or suck up substances; me^
icines which absorb, or combine with acid matter in the stomach or bow>
ela.
Ac-couch-eur. A man who attends mothers in childbirth.
Ac-e-tab-u-lum. The socket that receives the head of the thigh bona.
A-cho-li-a. Not sufficient of bile.
A-cid. Sour, sharp, pungent, bitter or biting to the taste.
Ao-tual Cau-te-ry. Used in surgery; burning or searing with a hot Iron,
Ao-u-puno-tlire.. Pricking with needles; one of the operations of surgery.
Ac-ute. Diseases attended with violent symptons; the reverse of chronic.
Ad-he-sive. Tenacious, sticky; apt or tending to adhere.
Ad-he-sive Plaster. Sticking plaster.
Ad-i-pose. Membrane or tissue; fat.
A-dult Age. Manhood or womanhood; a person who has attained full slzo

and age.
Af-fec-tion. Disorder, disease, malady.
Al-bu-men. An element found in both animal and vegetable substances.

Tlie wb'* of an egg.
Al-bu-ir '-IIC.-W. A substance prod' ' '- the stomach during digestion.
Al-i-ment. Nourishment, nutrition. ihing necessary for the support of

life.
Al-i-ment-a-ry Ca-nal. The entire passage through the whole intestine*

from the mouth; the passage for the aliments.
Al-ka-li. A substance which, when united lO acids, neutralizes them.
Al-tet vtive. A remedy which gradually restores healthy action.
Al-ve-o-lar. Relating to the (locketa of the teeth.
Al-vine. Relating to the intestines.

Am-aiLr-o-sis. A loss or decaj of sight, produced by vari'^is canaek
sa 617

its

GLOSSARY.

Am-en-or-rhe-a. An obstruction of the menstrual discharges; absence of

the menses.
Am-l3''-ot-iO Iiiquid. The fluid surrounding the foetus cf the womb.
Am-pu-ta-tion. The act of cutting off a limb or other part of the body,
A-na-sar-ca. A dropsy of the wliole body; a general dropsy.
A-nas-to-znose. To communicate with each other; applied to arteries and

veins, '-'..'•■ ■■»"•• -''""

A-nat-o-my. Study of the body. , i .

An-em-i-a. Lack of blood; a comparatively bloodless state.
An-es-the-sia. I^umbness or paralysis of sensation.

An-eu-rism. A soft tumor, caused by the rupture of \he coats of an artery.
An-i-mal-cules. Animals so minute as to be visible only with a micro-

scope.
An-o-dyne. Any medicine which will allay pain and Induce sleep.
Ant-a-cid. A substance which neutralizes acids; alkalies are antacids.
Au-thel-min-tio. A medicine that destroys worms.
An-thrax. A dusky red or purplish kind of tumor, occurring in the neck.
An-ti-bil-ious. An opposing medicine counteractive of bilious complaints.
Aji-ti-dote. A preventive, or remedy for, poison or any disease.
An-ti-dys-en-ter-io. A cure tor dysentery.
An-ti-e-met-io. A remedy to check vomiting.

An-ti-lith-io. A medicine to prevent or remove urinary calculi or graveL
An-ti-mor-bif -io. Anything to prevent or remove disease.
An-ti-pe-ri-o-dio. That which cui«s periodic diseases, such as ague, Intermit*

tent fevev, etc.
An-ti-scor-bu-do. A remedy used for the scurvy; blood purifiers.
An-ti-sep-tio. Whatever resists or removes putrefaction or mortiflcadon,
An-ti-spas-modio. Remedy for cramps, spasms, and convulsions.
A-nus. The extci-nal opening of the rectum, lower intestines.
A-or-ta. The greut nrtery from the heart.
Ap-a-thy. Lwensio.uty to pain.
A-pe-ri-ent. A mild purgative or laxative.
Ap-pe-tite. A desire for food or drink.

Ar-ama. 1'he agreeable odor of ;,lant3 and other perfumed substances,
Aromatic*. Spicy and fragrant Jnigs.

Ar te-ry. A vessel that conveys the blood from the heart to the organs
Ar-thro- di-a. A joint movable in any direction.
Ar-tic-u-la-tion. The union of bones with each other, as at the joints.
Articulated. Having joints.

As-car-i-des. Pinworms found in the lower portion of the bowell.
As-ci-tes. Dropsy of the abdomen. '

Asphyx ia. Apparent deaih, as from drowning.
As sim-i-la-tion. The process by which food is changed Into tissue.
As then ic. Debilitated.
Astringent. A mcf'.icinc which contracts or puckers up surfaces with

which they come in contact; used in flooding, diarrhea, etc.

OLOSSART.

810

At-o-ny. Debility; defect of muscular power.

At-ro-phy. A loss of strength and wasting of flesh without any sensible

cause.
At-ten-u-ants. Medicines for reducing the weight of the body.
Au-ri-cle. A cavity of the heart.
Aus-cul-ta-tion. The art of detecting disease by listening to the sounds of

lungs, heart, etc.
Ax-il-la. The armpit; hence axillary, pertaining to the armpit.
Ax-il-la-ry Glands. Situated in the armpit, secreting a fluid of peculiar

odor.
Sal-sam-iCS. Medicines possessing healing properties. •' '

Bile or Gall. A secretion from tlie liver which aids digestion.
Blis-ter. A thin wateiy bladder on tlie skin.
Bou-gie. A taper body introduced into a passage or sinus to keep it open

or enlarge it.
Bright's Disease. A dangerous disease of the kidneys.
Bron-chi-tis. Inflammation of the bronchial tubes; the branches of the

windpipe in the lungs.
<3a-cliex-y. A bad state of the body. It may be caused by blood poisons.
<3al-cu-lus. Stone or gravel found in the kidneys and bladder.
Callous. Hard or firm.
Ca-lor-io. Heat.
Capillary. Fine, hair-like.
Cap-si-cum. Cayenne pepper.

Cap-sule. A dry, hollow vessel containing the seed or fruit.
Car-bon-io Acid Gas. A gas of two parts of oxygen and one part of

carbon.
Garri-es. Ulceration of a bone.
Car-min-a-tives. Medicines which allay pain by expelling wind from tho

stomach and bowels; an aromatic medicine.
Ca-rotid Artery. The great arteries of the neck that convey blood to tho

heart.
Car-ti-lage. A hard elastic substance of the body; gristle.
Ca-ta-me-ni-a. The monthly discharges of women.
Cat-a-plasm. A poultice.

Ca-tarrh. A discharge froia the head or throat; a flow of mucus.
Ca-thar-tic. An active purgative.
Cath-e-ter. A curved instrument introduced into the bladder, for drawing

off the urine.
Caus-tio. Burning; a corroding or destro3 ; substance which bums or cor»

rodcs living tissues, as nitrate of silv^.., potash, etc.
Cau-ter-y. A burning or searing any part of the body.
Cell. A small elementary form found in vegetable and anhnal tissue.
Cer-e-bel-lum. The lower and back part of the bra'n,
Cer-e-bral. Pertaining to the brain. '^

Cer-e-brum. The upper and front part of the brain.

•so

GLOSSARY.

Cer-e-bro-Spinal. Pertaining to the spinal cord and brain.

Ce-ru-men. The wax of the ear.

Cha-lyb-e-ate. Containing iron in solution, as found in mineral springs.

Chan-ore. A venereal or syphilitic sore.

Chol-a-gogues. Medicines that cause an Increased flow of bile, such as caI(K

mel and podophyllin.
Ohol-er-io. Easily irritated; irritable.
Chor-dee. A painful drawing of the chords of the pcnus. It occurs ta

gonorrhea.
Chron-io. To continue for a long time, and becoming a fixed condition of

the system. .

Chyle. A miilcy fluid, mixing with and forming the blood.
Chyme. The pulp formed by the food after it has been for some time in tho-

stomach, mixed witli the gastric secretions.
Cir-cu-la tion. The motion of the blood, which is propelled by the heart

through the body.
Clav-i-cle. Collar-bone. I

Co-ag-u-la-tion. A change from a fluid to a solid condition, as In fh»

coagulation of the blood.
Co-ag-u-lum. A clot of blood.
Co-a-lesce. To. grow together; to unite.
Col-lapse. Sudden failure or prostration of the vital functions.
Col-liq-ua-tive. Excessive discharges from the body which weaken the

system.
Co-Ion. A portion of the large in'estine.
Co-ma, Com-a-tose. Stupor; disposed to sleep. '

Com-press. A bandage, made with several folds of li
Con-eus-sion. A violent shock.
Con-flu-ent. Running together.
Con-ges-tion. An aGcumulation of blood.

Con junc-ti-va. The membrane that lines the eyelid wnd covers the eye.
Con-sti-pa-tion. Cdstiveness.

Con-ta-gious. Catching, or that which may be communicated by contact
Con-tu-sion. A bruise.

Gon-va-les-cence. An improvement in health after sickness.
Ccn-vul-sions. Involuntary and violent movements of the body.
Cor-dial. A medicine that stinnilates and raises the spirits.
Cor-ne-a. Tlie transparent membrane in the fore part of the eye.
Cor-rob-o-rants. Tonics or strengthening medicines.
Cor-ro-sive. Substances tliat consume or eat away.
Coun-ter-ir-ri-ta-tion. Driving disease from one part by Irritating another

part.
Cra-ni-um. The skull.
Cri-sia. The turning point of a disease.
Cu-ta-ne-oiU9. Pertahiing to the skin.

GLOSSARY.

Cu-ti-ole. The outer skin.

Cyst. A bag or sac containing matter or other fluid.

Debility. Weakness.

De-coo-tions. Medicines that are prepared by boiling.

Deg-lu-ti-tion. Tlie act of swallowing.

De-liq-ui-um. The act of fainting.

De lir-i um. "Wildness, temporary loss of the mind.

Demulcents. A mucilaginous medicine, as flaxseed or gum AraUa

Den-ti-tion. The act or process of cutting teeth.

Den-tri-frice. A preparation for cleaning the teeth. ,v , '

De-ob-stru-ent. A mild laxative. ''

De ple-tion. To diminish the quantity of blood by blood-letting or other

process.
Dep-u-ra-tion. Cleansing from impure matter.
De-ter-gent. Cleansing medicines as laxatives and purgatives.

Di-ag-no-sis. The act of determining diseases by symptoms.

Di-a-pho-ret-ics. Medicines which aid or produce perspiration or sweating.
Di-a-phragm. Midriff; the muscular division between the chest and the

abdomen.
Di-ath-e-sis. Tendency of the body to any form of disease, as scrofulous
diathesis.

Di-e-te-tic. Relating to diet.

Dil-a-ta-tion. Act of spreading in all directions.

Di-lu-ted. Reducing the strength of liquids with water. '

Di-lu-ting. Weakening.

Dis-cu-tient. Medicines which scatter or drive away tumcrs.

Dis-in-fec-tants. Articles which purify infected places.

Dis-lo-ca-tion. A bone out of its socket.

Di-u-ret-io. A medicine that increases the amount of urine.

Dor-sal. Having reference to the back.

Dras-tios. Active or strong purgatives.

Du-O-de-num. The first of the small intestines.

Dys-cra-sia. A bad habit, producing generally a diseased condition of the
system.

Dys-pep-sia. Difficult of digestion.

Dys-pha-gi-a. Difficulty of swallowing.

Dysp-noe-a. Obstructing the breath.

Dys-U-ri-a. Difficulty and pain in discharging urine.

Ebixl-li-tion. The motion of a liquid by which it gives off bubbles of vapor.

Ef-fer-vesce. To foam as in soda-water.

Ef-flor-es-cenoe. Redness of the surface, as in measles, etc.

Ef-flu-vi-a. Exhalations from substances, as from flowers or decaying mat-
ter.

Sf-fU-sion. An escape of fluids from their natural position Into the tissues or
cavities of the body.

S-leo-tri-za-tion. Medical use of electricity.

823

OL08SAR7.

E-leo-tu-ary. Medicines prepared with honey.

E-lim-i-na-tion. To escape from the body, aa by the pores cf the skin.

E-mao-i-ate. To waste away ; to grow thin.

Em-bry-o. The early stage of the foBtus.

Em-e-sis. The act of vomiting.

Emet-ics. Medicines which produce vomiting.

Em-men-a-gogue. A medicine which will aid the menstrual discharge.

E-mol-li-ent. A softening medicine, flaxseed, etc.

E-mul-sion. A mucilage from the emollients.

E-nam-el. The outside covering of the teeth.

En-ceph-a-lon. The whole brain.

En-cys-ted. Enclosed in a cyst or sac,

En-dem-ic. A disease i)cculiar to certain localities.

E-ue-ma. An injection by the rcctam.

En-er-va-tion. A reduction of strength.

En-te-ri-tis. Inflammation of the bowels.

E-phem-e-ral. Of short duration. i

Ep-i-dem-ic. A disease that prevails in a certain district. ,

Ep-i-derm-is. The outer skin; the cuticle.

Ep-i-gas-trio. Pertaining to the upper part of the abdomen.

Ep-i-glot-tis. Trap-door cartilage at the root of the tongue, preventing food

or drink from entering the wind-pipe.
Ep-i-lep-tic. Subject to epilepsy, convulsions, or the falling sickness.
E-piph-o-ra. A surplus secretion of tears, causing what is termed a watery

eye.

Ep-i-spas-tio. Blistering.

Ep-is- tax-is. Nose bleed.

Er-e-thism. Morbid energetic action of irritability.

E-ro-sion. Eating away; corrosion.

Er-rhine. A medicine to promote the discharge of mucus from the nose.

E-ruc-ta-tion. Raising wind from the stomach; belching.

E-rup-tion. Pimples or blotches on the skin.

Es-ohar. The dead part, which falls off from the surface.
Es-cha-rot-ic. An application which sears or destroys the flesh.

Eu-sta-ohi-an Tube. A narrow canal leading from the side of the throat

to the internal ear.

E-vac-u-a-tion. The discharge by stool or passing of urine from the bladder.

Ex-ac-er-ba-tion. Violent increase in a disease.

Ex-an-the-ma. An eruptive disease, as small-pox, scarlet fever, measles.

Ex-ci-sion, The act of cutting out or oflE.

Ex-cit-ant. A stimulant; a nerve remedy.

Ex-cor-iate. To wear off the skin in any way.

Ex-cres cenoe. An unnuiural growth of a part, as a wart or tumor.

Excretion. That which is thrown off.

Ex-fo-li-ate. Scaling or peeling off. > -

£x-ha-la tioa. Throwing off of vapor, air, gas, etc.

GLOSSARY.

Bx-oa-to-sis. An unnatural growth from a bone; a bony tumor.
Ex-peo-to-rant. A medicine which produces or aids tlie discharge of mucui

from the broncliial tubes or lungs.
Bx-pec-to-rate. To discharge mucus or saliva from tho mouth.
Ex-pi-ra-tion. The act of expiring; breathing out the air from the lungs.
Ex-trav-a-sa-tion. A collection of blood into a cavity, or under the skin, a

blood blister. , , •

PsB-oal. Relating to the fceces.
Pee-ces. The natural discharges of the bowels.
Pa-ci-al. Having reference to the lace.
Far-i-na-ceous. Containing starch, as farinaceous food, meal or flour from

vegetables.
Pau-ces. The pharynx and back part of the mouth.
Peb-ri-fuge. A medicine to drive away fever, producing perspiration.
Pe-brile. Having reference to fever; feverish.
Pe-mur. The thigh bone.
Pet-id. Having a disagreeable odor.
Pi-brine. Animal matter found in blood.

Pi-brous. Composed of small threads or fibres of animal or vegetable mat-
ter.
Pil-ter. To strain through a paper made for that purpose.
Pil-tra-tion. Straining.
Pist-u-la. An ulcer.

Flao-oid. Flabby, soft, relaxed; as a flaccid muscle.
Plat-u-len-oy, Pla-tus. To inflate the stomach with gas.
Plood-ing. Uterine hemorrhage.
Plush. A flow of blood to the face.
Flux. An unusual discharge from the bowels, diarrhea.
PcB-tus. The child in the womb.
Po-men-ta-tion. Bathing by means of flannels dipped in hot water or med

icated liquid.
Por-mi-ca-tion. An unpleasant sensation, like the creeping of anta.
Por-mu-la. A medical prescription.
Pract-ure. A broken bone.

Pric-tion. Rubbing with the dry hand or coarse cloth,
Pu-mi-ga-tion. Smoking a room or anything to be cleansed.
Puno-tion. The particular acting of an organ, as the function of the heart
Pun-da-ment. The anus; the lower extremity of the rectum.
Fiin-gus. A spongy flesh in wounds, as proud flesh, a soft cancer which

bleeds when touched.
Gal-van-i-za-tion. Use of the galvanic current.
Qan-gli-on. A knot or lump on tendons; an enlargement in the course of a

nerve.
G-an-grene. Partial death of a part, often ending in entire mortification.
Gar-gle. A wt ,i for the mouth and throat
Gastric. Belonging to the stomach.

OLOSSART.

Gastric Juioe. Secretion of the stomach. ^

Gas-tri-tis. Inflammation of the stomach.

Ges-ta-tion, The ocriod of pregnancy.

Gland. A soft body, the function of which is to secrete some fluid.

Glot-tis. The opening into tlic windpipe at the root of the tongue.

Glu-te-us. A name applied to tlie muscles of the hip.

Gran-u-la-tion. The healing of a wound or ulcer with healthy matter.

Gru-mous. Thick, clotted, concreted; as grumoua blood.

Gut-tur-aL Relating to the throat.

Habit. A peculiar state or temperament of the body; pre-disposed to do

some particular tiling.
Hectic. A remitting fever.
Hem-a-le-mes. Hemorrhage from the stomach.
Hem-a-tu-ra. Hemorrhage from the bladder.
Hem-a-to-sis. An excessive or morbid quantity of blood.
Hem-i-ple-gia. Paralysis of one side of the body.

Hemoptysis. A spitting of blood. i

Hemorrhage. A flow of blood, as from the limgs, nose, etc \

Hem-or-rhoids. The piles; bleeding piles.
He-pat-ic. Relating to the liver.
Her-ba-ceous. Pertaining to herba.
Hereditary. Inherited from a parent.
Her-pes. Disease of the skin, as tetter, ringworm, eta
Her-ni-a. A rupture, and protrusion of some part of the bowels. -
Hu-mors. The fluids of the body, excluding the blood.
Hy-dra-gogue. A medicine that produces a watery discharge from the bov7-

ela, used in dropsy.
Hy-drar-gy-rxim, Metallic mercury, quicksilver; a physician's name for

calomel.
Hy-dro-gen. One of the elementary principles, always existing in water, of

which it composes the ninth part.
Hy-dro-pho-bia. The rabid qualities of a mad dog.
Hy-gi-ene. The art of preserving health by diet.
Hyp-o-chon-dri-a-cal. Melancholy; low-spirited.
Hyp-not-ics. Medicines which produce sleep.
Hy-po-der-mic. To insert under the skin,
Hy-ster-ic-al. Subject to hysteria; nervous.

I-chor. A biting, watery, and acrid discharge from ulcers. ■

Id-i-op-a-thy. An unhealthy condition not preceded by any other diseuft
Id-i-o-syn-cra-sies. Peculiarity of constitution or temperament.
H-e-US. Colic in the small intestines.
H-i-ac He-gion. Region of the small intestines.
Im-be-cil-i-ty. Weakness of mind.
Im-mer-se. To plunge under water.

In-a-ni-tion. Emptiness; weakness; exhaustion. . ^

In-oor-po-rate. To mix medicines.

QLOaSABT.

In-ou-ba tlon. To hatch eggs; slow deTelopment of diaena

In-oi-sor. A front tooth.

Indi-gest-i-ble. Not easily digested,

In-dis-po-si-tion. A poor state of health.

In-feo-tiotis. Contagious.

In-flam-ma-tion. Attended with heat; a redness or swelUag of any poit.

lu-fU-sion. Medicine prepared by steeping, not boiling.

In-ges-tioo. Forcing into the stomach.

In-jec-tion. Any preparation sent into some part of the body by means of •

syringe.
In-oo-u-la-tion. Communicating a disease to a healthy person bv injectipg

contagious matter in the skin. . ^

Is-chu-ra. Not able to pass the urine.
In-spi-ra-tion. Drawing air into the lungs.

In-spis-sa-tion. The act of thickening by boiling or evaporatloii.

In-teg-u-ment. A covering; the skin.

In-ter-cos-tal. Between the ribs.

In-ter-init-tent. Ceasing at intervals; fevers which omne on at legolar
intervals. ' • ,

In-tes-tines. The bowels.

Jug-u-lar. Applied to the veins of the throafc.

Lacerated. Tom from.

Laoh-ry-mal. Pertaining to the tears. \

I»ac-ta-tior Act of nursing, or sucking.

Lan-ci-na-ting. Piercing, as with a sharp pohited instrument; hence land*
nating pain.

Lan-guor. Feebleness: lassitiide of body. !

Lar-ynx. The upper part of tlie windpipe.

Lax-a-tive. A gentle cathartic; a medicine that loosens the boweh. '

lie-sion. A flesh wound.

Leth-ar-gy. Excessive drowsiness.

IiGU-cor-rhe-a. A whitish discharga from the womb.

Lig-a-ture. A thread for tying blood-vessels to prevent bleeding.

Li-ga-tion. The art of using a ligature.

Iiin-i-ment. A fluid lotion or wash to be applied by friction.

Iiith-on-trip-tic. A medicine to dis-solve the stone or gravel in the bladder.

Li-thot-o-my. The operation of cutting to remove the stone in ♦Jie bladder.

Liv-id. Black and blue spot on the surface.

Lo-chi-al. Pertaining to discharges from the womb after childbirth.

Lum-ba-go. Rheumatic pains in the loins and small of the back.

Lumbar. Pertaining to the loins.

Lymph. A thin, colorless fluid in the lymphatic vessels.

Lym-phat-io. Small vein-like vessels pervading the body; absorbents.

Mao-er-a-tion. Steeping or softening with v/ater.

Mao-u-lar. Colored spots; blemishes,

Mai-Bad. Malpractice; not according to sdenoe.

/ ' \\

82e

GLOSSARY.

■ Ma-la-rl-a. Bad air; air which tends to cause disease supposed to arise from

decayed vegetable matter,
Mal-for-mo-tion. Irregular formation or structure of parts.
Ma-lig-nant. Violent; dangerous; liable to produce death. \ -

Mar-row. A soft substance in the bones.

Mas-ti-oa-tion. The act of chewing. ' • .

Mas-tur-ba-tion. Self-abuse. The most Injurious, self-destroying of all

habits.
Ma-te-ri-a Medioa. The science of medicine.
Ma-trix. The womb.

Mat-u-ra-tion. Tlie formation of pus or matter in any part of the body.
Me-dul-la Oblongata. A nervous moss in the lower part of the brain.
Men-ses, Menstruation. The monthly sickness of women.
Men-stru-\im. A liquid used to dissolve solid substances.
Me-phit-io. Suffocating; noxious; pestilential.

Met-a-car-pus, Tliat portion of the hand between the wrist and fingers.
Me-tas-ta-sis. A change of disease from one location to another.
Met-a-tar-sus. Tlie part of the foot between the ankle and the toes.
Miasma, Miasmata. Malaria; exhalations from swamps, lowlands and

decaying matter.
Mor-bid. Unhealthy; deseased; corrupt.
Mor-bif-io. Producing disease.
Mor-bus. A disease of the bowels; cholera morbus.
Mu-oi-lage. A glutinous, watery solution of gum.
Mu-ous. Animal mucilage secreted by the mucous membrane.
Mus-cles. A bundle of fibres; the organs of motion; they constitute the flesh.
Nar-cot-ios. Medicines that produce sleep, relieve pain, or stupefy.
Nau-se-a. Sickness at the stomach; may increase until vomiting takes plaoa
ITa-vel. Center of the abdomen.

Ne-g'is. A liquid made of wine, water, sugar, nutmeg, and lemon juice.
Ne-phr-it-is. Infiammation of the kidneys.
Keph-ros^ The kidney.

Ner-vine. A medicine that soothes a nervous excitement.
Neu-ral-gi£L Pain in the nerves.
Neu-ras-the-nia. Nervous exhaustion.
Noo-tur-nal. Occurring in the night.

Wor-mal. Natural and healthy condition. i^

Nos-trum. A patent medicine.
Nu-tri-tious. A substance possessing nourishment.
Obtuse. Dull, not acute.
CE-de-ma. A watery swelling.
Ol-fac-tory Nerves. The nerves of smell.
O-men-tum. The covering of the bowels.
Oph-thal-mi-a. Disease of the eye. Inflammation of the eyes.
O-pi-ates. Medicines which promote sleep.
Op-tio Nerve. The nerve which enters tho back part of the qra.

]
2

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Pol

Pre

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OL08SAR7.

827

Or-thop-ncB-a. Asthma; great difficulty of breathing, caused by diseases of

tlic heart or diiipliriigm.
Os-si fy. To change tlcsh or otlicr soft matter into a hard, bony substance j

from osteo, a bone or like a bone.
O-vum. An egg.

Ox-y-gen. A gas tliat forms one-flftli of the atmosplicro.
Pal-ate. The partition separuling the cavity of tlio mouth from that of the

nose.
Pal-pi-ta-tion. A fluttering or unnatural action of the heart, in which It

beats too rapidly and strongly,
Pan-a-ce-a. A remedy for all diseases; a universal medicine.
Pa-pil-la. A red ix)int upon the tongue or elsewhere.
Par-a-cen-te-sia. Puncturing of tlie chest or abdomen for the purpose of

drawing olT water.
Pa-ral-y-sis. Palsy; losing control of any part of the system.
Par-a-lyt-io. One affected with paralysis.
Par-a-ple-gi-a. Paralysis of the lower portion of the body.
Par-ox-ysm. A fit of a. 'use at certain periods.
Pa-thol-o-gy. Doctrine oi disease.
Par-tu-ri-tion. Childbirth.
Pec-tor-al. Relating to the chest.

Pel- vis. A bony cavity forming the lower part of the trunk of tho bo^.
Pep-sin. A i)eculiar substance in the stomach which aids digestion.
Per-i-car-di-um. The ' ic containing the heart.
Per-i-car"dit-i8. Inllaramation of the pericardium.
Per-spi-ra-tion. Sweat.

Per-i-ne-um. The part between the anus and organs of generation .

Per-i-OS-te-um. The membrane covering the bones.
Per-i-to-ne-um, The membrane which lines tho abdomen and covers tlie

bowels.
Pe-te-ohi-8B. Purple spots which appear upon the skin in low fevers.
Phag-e-den-io. Corroding, eating; applied to ulcers.
Pha-lan-ges. The bones which form the fingers and toes.
Phleg-mat-io. Dull; sluggish; heavy.
Phar-ynx. The upper part of the throat.
Phlogis-tio. Tendency to inflammatory.

Phthys-io-al. A condition of the system tending to pulmonary consump-
tion.
Phlegm. A mucus from the bronchial tubes.
Ple-thor-io. Of a full habit of body; corpulence.
Pleu-ra. A membrane that covers the lungs and folds upon the sides.
Pleu-ri-sy. Inflammation of the pleura.
Pneu-mo-ni-a. Inflammation of the lungs.
Pol-y-pus. A pear shaped tumor.

Prescription. A physician's formula for the preparation of medicines.
Probe. An instrument for examining the depth of a wound.

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GLOSSARY.

Prog-no-sls. Guessiug the termination of a diseasa

Pro-lapsus Ani. Falling of tlic anus.

Pro-lapsus Uteri. Falling of the uterus.

Prostration. Loss of strength "^ ' *

Pro-phy-lao-tio. A medicine to prevent disease. ^' V ' .';'!• :'

Pty-a-lism. A copious flow of saliva; salivation, /*';

Puberty. Full growth; perfection. ". "^

Pu-er-pe-ral. Fever at or soon after cliildbirth. ir '

Plu-mon-a-ry. Pertaining to, or affecting the lunga. ''

Pulmon-i-tJB. Inflammntion of tlie lungs. .

Pulse. The beating of the heart or blood-vesse]p, espedaHlj of the arteries.

Pulp. A soft mass.

Pun-gent. Piercing, biting, stimulating.

Pur-ga-tive. A gentle cathartic; a medicine acting on the bowels to loosen

them. , -

Pur-u-lent. Consisting of pus or matter.
Pus. Unhealthy matter. ' «

Pus-tules. Elevations of the skin containing pus.
Pu-tre f^-tion. To decompose by fermentation. ^ .

Pu-tres-cent. Pertaining to the process of putrefaction.
Py-ro-sis. A peculiar disease of the stomach better known as water-brash.
Hec-tum. The lower portion of the large intestine.
Pe-frig-er-ant. Medicines which lessen the heat of a body.
Heg-i-meu. The regulation of diet and habit in order to restore health or to

cure disease.
Hes-o-lu-tion. To return to health; dispersion of an Inflammation before pus

has formed.
Ke-solv-ents. Applied to inflammations.
Res-pi-ra-tion. The process of breathing.
Ee-sus-ci-ta-tion. Reviving from apparent death, as drowning.
Het-i-na. The internal nervous tissue of the eye.
Xtu-be-fa-cients. Medicines that causes redness of the skin, as mustard, rad*

ish leaves, etc.
Rubif-ic. To make red.
Sac-cha-rine. Having the properties of sugar.
Sa-li-va. The spittle; the secretions of the mouth.
Sal-i va-tion. Increase of the secretion of saliva.
San-a-tive. A curative medicine; to heal.
Sanguine Abounding in blood, or having the color of blood.
Sanies. A thin discharge from wounds or ulcers.
Scab. A formation over a sore in healing.
Scarf-skin. The outer skin of the body.
Soir-rhouB. Hard; knotty, generally of a cancerous nature.
8oor-bu-tie. Partaking of the nature of scurvy.
^Scrotum. The bag containing the testicles. f'f

QLOSSABY.

9»

fltoore-tioii. The separatloD of any substance from the blood for a partfculur

purpose.
Sed-a-tive. The opposite of stimulation. A quieting medicine which aUay»

Irritation and soothes pain.
Sed-en-tary. Bedentaty habit; accustomed to, or requiring much sitting}

inactive.
Seid-lit8. A village in Bohemia, from which Seldlltz powders derived It»

name.
Sem-i-nal. Pertaining to or contained in seed.
Se-rous. Thin, watery substance, like whey. '; ,

Serum. The watery, or milky portions of the blood. ' .' '
Sinarpism. A mustard plaster.
Sin-ew. That which unites flesh to a bone.

Slough. Death from a part; the part that separates from a womid.
Slough-ing. The act of separating tlie dead flesh from a sore.
Sol-u-tion. Composed of a liquid and a solid substance.
Sol- vent. Having the power to dissolve solid substances.
Sor-des. The dark matter deposited upon the lips and teeth In Tow fevera
Spasm. A sudden contraction of the muscles; cramps, convulsions.
Spe-cif-io. An infallible remedy. ' • .

Spinal Col-umn. The back-bone.
Spi-nalCord. The nervous marrow In the backbone.
Spleen. The milt; it is situated in the atxlomcn and attached to the stomadi.
Squamous. Having scales.
Ster-num. The breast-bone.
Ster-tor. Noisy breathing; snoring.
Ster-to-rous. The act of snoring.

Stim-u-lants. Medicines that are calculated to excite a healthy action.
Sto-mach-io. A cordial for the stomach, exciting its action.
Sto-mat-i-tis. Inflammation o' »he mouth.

Stool. A discharge from tjio bovvols. * . /•

Stran-gu-ry. Difficult and painful passage of urine.
Strict-ure. Unnatural contraction of any passage of the body.
Stru-ma. Scrofula.

Stupor. Insensibility; numbness. r

Styp-tlo. A medicine wliich stops bleeding. *..:

Sub-cu-ta-ne-ous. Under the skin. -

Sudor. Sweat.

Su-dor-if-ics. Medicines that cause sweating.
Sup-pos-i-to-ries. Medicinal substances introduced Into the rectum to favot

or restrain evacuations, or to ease pain.
Sup-pu-ra-tion. The act of forming pus.

Suture. The peculiar saw-like joint uniting the bones of the skulL
Symp-tom. A sign or token of disease.
Syn-OO-pe. To swoon; fainting.

l^ij^j

[_j|

880

OLOSSART.

Sypb-i-lis. A contagious diseased from sexual intercourse witli those who

have venereal disoaae.
Syph-i-li-tio. Pertaining to the venereal disease or pox.
Syr-iuge. An iustrument for injecting liquids into the bowels, ear, throaty

or other ijarts of tlie body.
Tan-nic Aoid. An astringent made from oak baak.
Temperament. A peculiar habit of body.
Teu-doa. A librous cord attached to the extremity of a muscle.
Te-ues-mu8. Diiticulty and pain ut stool a painful bearing down seosation

in the lower bowels.
Tepid. Wanii, but not hot. '• - • . ,; . " „., . " .

Ter-tian. Occurring every other day. -■ ' : .-' ^ '

Tes-tes. The testicles.
Tes-ti-cles. Two glandular bodies situated In the scrottun, belonging to the

male organs of generation. • " '

Tet-a-nus. Locked juw. : '

Tib-i-a. The large bone of the leg below the knee.
Tinct-ure. Medicine dissolved in alcohoL '-" ■ -^

Thorax. The chest. ' v

Tor-mi-na. Severe griping pains. . * -.

Ton-ics. Remedies intended to strengthen the system. ^ ,

Ton-sil. Glands situated on each side of the throat. ■
Tor-pid. Dull; stupid; lifeless. ' ' '

Tra-che-a. The windpipe. ' "

Tu-ber-cle. A pimple, swelling,, or small tumor.
Tu-me-fac-tion. The act of forming a tumor.
Tumor. An enlargement of any part of the body; a swelling.
Ty-phoid. Resembling typhus; weak; low.
Ty-phus. A nervous fever, malignant, infectious, etc.
Ul-cer. A sore which discharges pus.
Um-bil-io. Pertaining to the navel.
U-rea. A substance found in the urine.
Ureter. The duct leading from the kidneys to the bladder.
TJ-re-thra. Duct leading out from the bladder; the canal of the penis through

which the urine passes from the body.
U-rine. Water from the bladder.
Uterus. The womb.
Vac-oi-nate. To inoculate with the co^v-pox by Inserting the vaccine In the

skin. '^ , ': '- ■ V < ■•■(■;

Vac-cine. Matter of the cow-pox.
Va-gi-na. The passage fi-om the womb to the vulva.
Vag-in-is-mus. Spasm of (he vagina, caused by morbid Irritablllly.
Vale-tu-di-na-ri-an. A person of n weak, sickly constitution^
Va-rio-lous. Pertaining to small pox.

Ven-e-ry. Sexual indulgence. ' ,• , f"\

Ve-nous. Relating to the veins. '„ v, ,

GLOSSARY.

831

Ven-ti-la-tlon. A free admission or motion of air.

Ver-mi-llige. A mediciiiO intended to destroy worms.

Ver-ti-go. Dizziness; sw'mming of tlio liead.

Vesicle. A little bladder of water formed under the skin.

Vir-u-lent. Extremely injurious; malignant; poisonous.

Vi-rus. Contagious poison.

Vis-ce-ra. The internal organ of the body.

Vis-cid. Sticky; tenacious.

Vol-a-tile. Easily evaporated; substances that evaporate on expostue to the

ptmosphere.
Vul-ner-a-ry. Pertaining to wounds.
Vul-va. The external opening of the female genitals
Whites. Fluor Albus. '•

Zy-mot-io* Contagious diseases, such as may be Inocnlated.

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! \

MEDICAL INDEX.

- A.

Abdomen, enlargement of, In preRnancy . .278
ABORTION: Causes and treatment. . .258-dOl

Precautions after 281

Symptoms 1

Abscess— What It is, and how to treat 189

ACCIDENT: Falling into deep water 90

From chloroform, to prevent 9,'5

How to manage 93

Poisoning by— what to do . . 94

ACID: Chromic, for cancer 3.5

Citric, for cancer 35

Drinks, for the slolc 314

Gallic, in coujuraption 118

Hydrochloric, in croup 108

In stomach 251

Sulphurous, for scarlet fever 03

Acute inflammation of eyes, water for 15fi

Acute rheumatism, new remedy for 38

AGUK: Chiuoidine, how to give for ...... 00

German cure for 91

How to prevent and avoid 98, 123

Symptoms 1

various remedies for 86-97

Alabama, resorts in. for consumptives 115

ALCOHOLIC LIQUORS: Cure for love of. 167

Use of, leaves permanent injury 167

ALTERATIVE: Ijor female debility 273

For stomach 137

For syphilis, successful 202

Or blood puriHers 162-16:j

Pill for neuralgia V.')

Relaxing anodyne, for asthrca 201

Rheumatic 38

Syrup for boils 60

A.mmonia, Giles' Uniment of Iodide of 42

^.mmonia-Saline treatment for diabetes. . .177

Animals, Dr. Mason's Liniment for 41

Anodyne for asthma fcOl

A.NTIDOTE: For poisoning by nux vomica

or strychnine 47

For poisoning by various causes 93, 94

For tobacco chewers' weak stomach. ..180

Milk as, for lead poisoning 62

Anti-fat medicine 40

APOPLEXY: How to cure 181

Symptoms 2

Appetite, to Increase or restore ISS

Arrowroot jelly for the sick 316

ASTHMA : Quick re) ' f and remedies for . . 200

Symptoms 8

ATROPHY : Cause and treatment of 190

Symptoms 3

Ayer's Cnerry Pectoral for colds, etc 12.5

BABIES: Receipts 377

Bab»?s. (See Children).

Back-ache, liniment for 44

BALM OP GILEAD BUDS: For sore lungs.216

Tincture of, for cuts, etc ?t5

Balm, Oriental 42

BALSAM: Blackberry, for children 196

For wounds, crac^i etc 98

63 833

BA.LS AM —Continued.

Peckham's Genuine, for conghs, etc . . .168

BARBER'S ITCH: Ointment for lOa

Symptoms 4

BATHING: Of new-bom child 293

Of patient after child-birth 299

BATTERY ELECTRiC: Faradlc, In sciatica 37
Simpleund cheap, how to makeand use 38

Beans, a cure for Bnght's disease 154

Bearing down of the womb .270

BEEF: Broth for the sick 8U8

Essenceof 805

Tea, how to make 804, 805

Beefsteak for the sick 817

Beer, alterative, fiT purfying the blood 163

Belly-aches 26:4

Best Liniment, the 44

BIG NECK: (See Goitre).

Symptoms 18

Birth. (See Labor).

BITES : Frost, remedies for 142, 143

Of .mad dogs, 'o cure 181, 243

Of poisonous insects, etc 210

BITTERS: Alterative 163

Hop, without spirits 210

Mrs. Chase's magic tonic 278

Stomach 137

Blackberry balsam andcordialforchildren 196

BLADDER; Inflamr-iation of 263

Symptoms 4

State of, in child labor 885

BLEEDING: Of lungs, womb, rectum &c., 48

Styptic for 180

(See Hemorrhage: Nose.)

Blistering in diphtheria 65

Blisters, blood, to prevent 68

BLOOD: blisters, to prevent 58

Purl f ying the. safest way 137

Purifiers, or alteratives 162, 163

Spitting, valuable remedy for 184

BLOODY FLUX: Treatment of 234

(See Dysentery).

Symptoms 4, 14

BOILS: Head,salTefor 97

Poultice for 137

Symptoms 4

Treatment for 68, 60

To scatter 60

BONE LINIMENT: 41

White's Nerve and 48

BORAX: For erysipelas, 183

For nervouHneadache 188

Its value in catarrh, inflamed eyes,

dandruff, etc 183

For washing clothes 184

BOWELS: Action of, during pregnancy. . .280

Action of. after child-birth 80O

Blackberry tea for difflculties of 815

Griping of. (3olden Oil for 40

Inflammation of 262

Inflammation of, poultice for 187

InflammRtion of, symptoms. ... 5

Loose, remedy for 188

Of children, to keep regular 193

(See also Diarrhoea: Dysentery).

884

■MEDICAL INDEX.

BRAIN; Inflammation and concuesion

of 246.247

Inflammation of, symptoms 6

BREASTS: Cold In, remedy for 124

Gathered, salve for 09

Sore, to avoid and cure 276

Swelling of. In newly-born child 296

Brlght's disease of the kidneys, cure for. . 164

Brister's Spanish Corn Destroyer 1 59

Broken breast, to avoid 276

BRONCHITIS: Chronic, remedy for.. 128, 266

Symptoms 6

Treatment for 254,256

BRONCHOCELE: 44,45

Alterative pill for 44

Alterative syrup for 45

Dr. Mason's remedy 46

Symptoms 6

BROTH: For the sick, beef 808

Chicken 807

Mutton 807

Veal 807

Vegetable 808

BRUISES : Liniment for 44, 216

Salve for 96

To prevent lockjaw after 83

Buchan's Dr.. Preventive for Ague 92

Bugle-weed; its value in consumption, etc., 184

Bunions, remedies for 168, 169

BURNS: Artificial skin for 142

Remedies for 79, 163

Salve for 98,09,101

Butternut piils 186

California Cure for cancer... 86

Calomel, substitute for 161

Camphor Liniment, strong 40

CANCER: Esmarch's or Gferman treatment 84

Oreeu ointment for. . . ., 09

In ear 85

Liniment for 83

New painless remedyfor 84

Of the womb 271

Poultice for 83

Relief of pain In 84

Salvefor 33

Symptoms 6

wild parsnip root In 86

Carbolic Salve 08

CARBUNCLE: Painless treatment for 68

Speclflcfor 60

Syinptoms 6

CASTOR OIL: Custard, to make 100

To. overcome nauseous taste 106, 109

CATARRH: Borax in, value of 183

Gargle for 67

Nasal, common sense treatment for. . . 164

Ointment for 166

Ophthalmia caused by, wash for 166

Snuff for 166

Symptoms 6

CATHARTIC: Pilla, compound 186

Pill, Dr. Chase's 246

Catnip Tea, to make .316

Chafing, ointment for 07,102

Chamomile Tea, a good tonic 816

OhangeofLife 267

CHAPPED HANDS, Etc.: Cold cream of

glycerine and rose for 102

Stdvefor 96,97,98

CHICKEN: Broth for the sick. 807

Panada 810

Water ...810

CHICKEN FOX: Treatme&t for SSI

Symptoms 7

CHILBLAINS: Remedies for 142, 148

Symptoms 7

CHILDREN : Cholera infantum 296

Coldsof, onion syrup for 121

Convulsions in 282,277

Diarrhcea 277

Diseases of 196-109

French remedy for hiccoughs in 85

Fretful 277

Food for 277

Having dyspeptlo tendency 160

Jaundice in 202

Liquid physio for. In constipation 130

Management of 103-195

Mild eye- water for 166

Newly-born, management of 298-296

Nursing, colic 277

Pap for diarrhoea of 816

Sore mouth of 277

Summer complaint 170, 196

Urinary diseases of 198, 199

Weakly, food for 149, 160

Weakly, rice coffee for 811

CHILLS AND FEVER: Prevention and

avoidance 92, 123

Remedies for 8o-92

(See Ague.)

Chlorine Water in Diphtheria 68

CHLOROFORM: Liniment 43

Poisoning by, symptoms 7

To prevent accident from 06

CHOLERA: Drops and powder for 127

Incipient, milk in treatment of 60, 139

Infallible cure for 127

Other remedies 128, 236

Symptoms.. 8

Vomiting In, to check 141

CHOLERA INFANTUM: Causes and treat-
ment 228

S/mptoms 8

CHOLERA MORBUS: Causes and treat-

liient 225

Syinptoms 8

Chromic Acid, valuable for cancer 35

Chromium, Chloride of, to remove cancer. 34

Cinders In the eye, to remove 92, 98

Citric Acid for relief of cancer 85

Claret Punch for the sick 813

CLEANLINESS: Importance of in children 194

In the sick-room 803

Climatis, changes of, in consumption 113

Clothing of children 194

Cod-liver oil, substitutes for 112

COFFEE: Corn, for the sick 310

Cause of sick headache 107

Rice, for tne sick 811

Value of in typhoid fever 67

COLD FEET: Ointment for 101

Remedy for 218, 214

Cold, suspended animation from 241

COLDS : General Washington's cure 123

Onion syrup for, in children 124

To break up, remedies 120-125, 815

(See also Coughs).

COLIC : Drops and powder for 127

German remedy for 46

Of babies 277

Pain-killer for 129

Painters', treatment. 230

Quick relief for. , 197

Quinine cure for 46

Robinson's liniment for 41

Symptoms 8

Collodion, pliable, for bums, etc. ....... .142

MEDICAL INDEX.

885

'CONCUSSION: Of brain S46

Symptoms 6

Conflnemunt, probable date of In pre^

nancy 279

Congestion of lungs 251

CONSTIPATION: During pregnancy 280

He t-water cure 46

Nfiwer remedies 47

Of weakly women and children 136

Symptoms 9

Syrup for 135

Valuable pills for 46, 180

CONSUMPTION: Ayer'8 Cherry Pectoral

tor 186

Crude petroleum for 112

Effect of climatic changes on 113

Gallic acid in 118

Hot water cure for 118

New French remedy for 110

Ointment for cold feet In 101

Pulmonary, prevention of 109

Simple home cure 118

Substitute for cod liver oU 112

Symptoms 9

Troublesome cough In, to ease 109

"Valuable remedy for 164

Where to go to cure 114,-117

' Contagious diseases. Disinfection for. . . .68, 69

Contracted cords, liniment for 87

Convalescence, raw egg and milk in 812

CONVULSIONS: In cwldren 232

Symptoms 10

- Copperas, Solution of, as disinfectant 68

CORDIAL: Blackberry 196

For children 195

Cords, Contracted, liniment for 37

Corn coffee for the sick 810

Corn tea for the sick 811

Com meal gruel for the sick 808

CORNS: Brister's Spanish Destroyer 169

Remedies for 158-160

Salve for 160

•Costiveness, (see Constipation).
COUGH: Attending slight hemorrhage of

lungs 60

Ayer's Cherry Pectoral for 126

In consumption— remedies 109

Peckham's Balsam for 168

Remedies for 131-184

Various remedies for 120-125, 816

Whooping, remedies for 125, 126

(See also, Colds; Consumption).

Counter-irritant, Croton OU as 100

Cow's teats, warts on, hand remedy for. . .161

-Cracks, salve for 96,97,98

• CRAMPS : During child labor 285

In the stomach , 193

Creosote, solidified, for toothache 78

Croton Oil, for counter-irritation 100

CROUP: Emetic for 106

External remedy 106, 210

Instantaneous, Internal remedy 106

Onions a sure cure for 106

Preventiveof 106,107

Symptoms 11

Cure Allllnhnent 43

(y'urrant Shrub for the Sick 318

Custard, Castor oil, to make 109

"CUTS: balm of gilead for 216

Bleeding from, remedy for 60, 84

Hot water poultice for 164

Remediesror. 168,164

Salve for.. - 87,98,101

Dance, St. Vitus, cure for ISO

Dandruff, value of borax for 188

Davis', Perry, Pnin-kiUer 43

Deafness, and Earache, valuable remedy for 77
Debilitating Diseases, milk treatment of. . . 61

DELIRIUM TREMENS: Treatment of 190

Synnptoms 18

DIABETES : Ammonia— Saline treatment

for 177

Ergot In 178

Incontinence and dribblin'; of urine. . . .178

Other remedies 179, 180

Symptoms 13

Valuable diet for. 176

Valuable remedy for 184

DIARRHCEA: Gruel for 808

Chronic, remedies for 188

Compound for 138

Cordial for 195

Milk in treatment of 60, 139

Muscovite, or raw beef cure for 128

Of children, pap for 818

Of children, drink for 160

Of Infants 188,277

Powder for 161

Remediesfor 127, 128, 138, 189

Symptoms 18

DIET : For patient after child-birth 800

For the sick 804

MQk, for indigestion 61, 149

To avoid diphtheria U

Valuable, for diabetes 178

Dilation of strictures 243

DIPHTHERIA: Blisterlr-sr in 66

Chlorine water for. 68

Cure for. 61

Dr. Scott's treatment for 64

French remedy 65

Homeopathic remedy 64

Ice II remedy for 61

Latest Allopathic treatment for 65

Specific and preventive for 63

Successful remedies 80, 68

Sulphur treatment 61

Symptoms 18

To avoid 66, 107

(See Disinfectants.)

Diseases of Children 195—199

Diseases of Women 261—272

DISINFECTANTS: For contagious dis-
eases, how to use, etc 68

Nitrate of lead, in smaU-poz 71

Diuretics, valuable 816

Donahue's Rheumatic Liniment 48

Draft in v\ick room 817

DRINKS: Acid for the sick 814

Foi th rst of fever patients 814

Pector.il 814

Raw egg, forinvallds 814

DROPS: Ciiolera 127

Toothache, Dr. Chase's 78

DROPSY: Hepatic, substitute for calomel

in 161

Remedy for 46

Symptoms 18

Syrup for 46

Drowned Persons, resuscitation of 80, 81

Duties of nurse during pregnancy, etc. 878-801

Dust in the eyes, to remove 92, 98

DYSENTERY: Milk in treatment of... 60,189

Inchildren 195

Successful remedy for 189

Symptoms 4, 14

83';

MEDICAL INDEX,

DYSPEPSIA: Gaseons, effectual remedy. .IBl

Hot waver for 162

Lime water and milk for 60,01, 140

Liquid remedy for 185

Other foods for 148, 149

Symptoms 14

TamariDd water for 800

Various simple remedies for ISO, ISl

Voltaire's food for 1474

Dysiuria (see Children, Urinary Diseases of).

EAR: Ache, remedies for 76, 77

Fungous growth in 83

Ulcerations iu 77

Earth Cure fur tumors, etc 216

Eclectic Vermifuge 148

Eczema (see Salt Rheum),

EQO: Raw, and milk for the sick 312

Raw, drinks for invalids 814

Toast for the sick 316

With milk punch, for the sick 812

Epgnog, for the sick 811

Electricity, use of in sciatica 36

Elixir for cure of Ague, etc 91

Ely's Magic Remedy, for headache and

toothache 108

EMETIC: Best in use 180

Croup 100

Quick, for accidental poisoning 93

English Shrub, for the sick 813

Enlarged prostate, suppository for 188

ENLARGED VEINS: Treatment of 235

Samptoms 80

Enuresis (see CMldren, Urinary Diseases of).
EPILEPSY: O) long standing, German

cure for 165

Successful remedies 212

Symptoms 10

Ergot, in diabetes 178

ERYSIPELiVS : Borax a remedy for 183

Dr. Chase's treatment of 176

Facial, (of face) 175

In nose, certain cure for 58

New and successful remedy 175

Symptoms 17

Esmarch's Treatment for Cancer 84

Essence of beef for the sick 805

Exercise, importance of 194

EYES : Acute inflammation of 156

Catarrhal ophthalmia, water for 155

Cinders and dust in, to remove 92, 93

Films of, cure for 167

Granulation of 157

Stye upon, to remove 168

To remove iron and steel from 15(5

Washes for 155, 156

Weak, mild remedy for 156

Eyo Waters, to make, 155, 156

FACJE: Chapped, ointments for. .*6, 97, 98, 102

Brysipelasof 175,176

Neuralgiain 74,76

Toilet wash for 103

Worms, to rem6ve 133

Fainting, treatment for 191

Falling Sickness. (See Epilepsy).

Fatigue, milk as a restorative 62

Fat People; food to reduce their lleshiness.166
Female Complaints 261-27r

FELON: Hot water poultice for 164- ' •

Remedies for 180' \

Symptoms 17

FEVER: Attending hemorrhage of womb. 49

Chills and , remedies, etc 86, 08

Drinks for thirst in 814

Hay. treatment VSi-

Scarlet, milk treatment 61

Scarlet, preventive an>' specific for 63

Scarlet, remedies for 68, 64, 866-258

Sores 238

Tamarind water for . . .809

Typhoid, milk treatment 61

Typhoid, treatment in 86,07

Yellow, treatment S24

Films on the Eye, to remove 167

Fingers. Printer's sore, to cure 68

Fitch's Dr. 8. S., rules to prevent consump-
tion 109

FITS: Epileptic. German cure for 185

Epileptic, successful remedies 218

In children .233

Flaxseed: Lemonade, for coughs 128

FLOODING: After labor, treatment... 201, 800

To prevent 277

FLORIDA: Raising oranges in 120

Resorts in, for CJonsuraptives 118

Fluor Albus (See Leucorrhea.) i

Flux, bloody, treatment of 234 \

Foetus, movt-ment of, iu pregnancy 279

tOMENTATlUNS:Hop 222

Hot, for many diseases 222

FOOD: For dyspeptics 147, 148

For newly -born child 294, 295

For patient in child-labor 287, 297

Forthosick 802,817

In d iabetes, to use and avoid 177

Of babies 277

Onions for, their value 187

To reduce fleshiness of fat people 166

(See also Dyspepsia.)
Fowler's Solution, use of in cure of cancer. 84

Freckles, to remove 182, 138

FRENCH : Ointment for scald-head. . . 198

Remedy for consumption 109

Remedy for hiccoughs 85

Remedy for gonorrhea 208

Fresh air, importance of, for the sick 802-

Frost bites, renied ies for 142, 148

Fungous Growth in the Ear. 85

Gallic Acid, In consumption 118'

GALL STONES: Remedy for 191

Symptoms 17

GANGRENE: Treatment of 234

Symptoms 18

GARGLE : Common, for sore throat 67

For tonsilitis 140

Grandmother's, for sore throat 66

New, for sore throat 66

Strong tea, a speedy remedy 67

Garlic, to cure Gout 186

Gaseous Dyspepsia, remedy for 151

Gathered Breast, salve for 99

Genital Organs, external, itching of 278

Gentian root, tea of , to make 315-

GERMAN: Cure for ague, etc 91

Remedy for epilepsy 165

Remedy for neuralgia 73

Treatment for cancer 84-

Gileadbuds, Balm of, forT'its,eta 816

Giles' Liniment of Iodide of Ammonia 4t:

MEDICAL INDEX.

887

<31eet. remedies for 208, 209

(See Gonorrhea).
QLYCEHINE: and rose, cold cream of.... 109

Ointment for chapped hands, etc 97

GOLDEN OIL: for griping of bowels 40

In Kclatloa 37

Recipe for 87, 40

GOITRE: Alterative pill for .44

Alterative syrup for 45

Mason's remedy 44

Symptoms 18

To euro without coloring skin or cloth-

itiK 44

GONOURHEA: Remedies for 205-209

Sy njptoma 18

GOUT: Cured by garlic 186

Symptoms 18

Grabitm pudding for the Sick 316

Giatulmother's QarKlo for Sore Throat 66

Granulation of Eyelids— remedy 157

GRAVKL: Remedy for. 48

Symptoms 10

Green ointment, for old sores, etc 99

Griping of bowels, Golden Oil for 40

(See also Colic ; Cramps).

GRUEL: Cornmeal 308

Milk and rice 309

Milk, with raisins 808

Oatmeal f or In valids 149, 308

Gums, sore, remedy for 140

Gunpowder, burns from ; remedy 79

Hacking cough, remedy for 123

Hamlin's Wizard Oil, recipe for 42

HANDS: Chapped, remedies for. 98, 97, 98, 102

To soften, remove tan, etc 102

Hard corns; to prevent and cure 158-ir)0

HAY FEVER: Treatment of 23.5

Symptoms 20

HEADACHE: Ely's Magic Remedy for.... 108

Liniment for 44

Nervoufc . remedy for 139, 183

Simple home remedy. 74

Symptoms , 20

Tea and coffee, the cause of 107

Toc'ire 107

HEALTH: Average beat of pulse In 170

III, indicated by neuralgia 75

111. how brought on in many cases 88

Rules for winter 123

The true way to 82

HEART: Burn, remedies for. 108, 244

Burn, symptoms of. 20

Disease, value of buttermilk in 108

Diseases of 244

Disease, symptoms of 20

Palpitation of— remedy 85, 108

Slinnking of, cause and remedy 189

Ho;il in the sick room 303,317

HEMORRHAGE: From kidneys 180

Of cuts, wounds, &c 50, 84

Of females, pill for 277

Of largest blood vessels, stvptic for 130

Of lungs, womb, rectum, &c 48

Slight, or lungs, with cough 50

Symptoms 20

Uterine, during pregnancy 281

Uteriue, specifics in 48, 179

Hemorrhoids. (See Piles).

Henbane, poisoning by— remedy 94

■HERNIA: Of children, to cure 197

Symptoms 21, 26

Treatment of 234

Hiccoughs and nose bleed, remedies for. 84, 85

HOARSENESb: remedies for 120, 181

(See also Coughs).

Hop Bitters, without spirits, to make 810

Hop fomentations 828

Hot Vapor Haths for Hydrophobia 131

HOT WATER: cure 816

Cure for consumption 118

For dyspepsia 153

Poultice tor cuts, etc 164

Humphrey's Dr., Pills... 87

Husking, cracks made In, salve for 97

HYDROPHOBIA: Hot vapor baths for. , . .181

Portuguese cure for 181

Remedy for 848

Symptoms 81

HYPOCHONDRI08IS: Substitute for calo-
mel In 161

Symptoms ...21

HYSTERICS: Treatment of 888

Symptoms. ..81

''oe, as a remedy tor diphtheria Bl

IMPOTENCY : Special tonics for 180-188

Symptoms ". . 21

Incontinence of urine, remedy . . for 178, 198, 199

INDIAN: Syrup for cough 128

Vegetable syrup 188

Indigestion. (See Dyspepsia).
Inflammation; Acute, of eyes, valuable

remedy 156

Health rules for winter, 128

Hot water poultice for 164

Of bladder 258

Of bowels 858

Of brain 246, 847

Of eyes, value of borax In 188

Of kidneys 253

Of lungs 249

Of stomach 251

Of throat 248

Of womb 872

Salt washing for 813

INFLAMMATORY RHEUMATISM: Lini-
ment for 89

New remedy 88

Remedy for 88

Ingi'owing toe nails, to cure 236

INJECTION: For gonorrhea 200, 207

For leucorrhea 207, 267

Insomnia (see Sleeplessness).
Intermittent Fever (see Ague).

Internal Rheumatism, remedy for 89

Iodide of Ammonia, Oiles Liniment of 42

Iron, to remove from eyes 156

ITCH ; Barber's, ointment for 102

In leucorrhea 108

Magical cure for 108

Ointment for 97, 101, 102

Winter, certain remedy for 44

Itching of genital organs 878

Jalap, Po\. Jer of, In gonorrhea 206

Jelly for the sick 316

JAUNDICE: Substitute for calomel In. ...161

Successful remedies 201-203

Symptoms 28

888

MEDICAL INDEX.

KIDNEYS : Affections of, Red Dropa for. . .SOO

Bright's disease of, lometllw for 164

Heiiiorrhn^e from, remedy 180

Inflammation of 868

Inflammation of, symptomi) 88

Peckbam's Dalsum for troubles of 163

KlnK'B, Dr. T. B., Remedy for diarrha3a....l3y

Kings evil. (See Scrofula).

L ABOR-OHILDBTRTH : Palna S88

The "Bag of Waters" 8W

The th'-je stoges 888

FiRST riTAOB; —

Articles needed — 286

Attention to state of bladder 286

Clothing of patient 287

Cramps during 888

Food for patient 287

Preparation of bed 286

Second Stage: —

Assisting at birth 289

Duties of nurse during 288

Tying the cord 289

Third Stage:—

Convulsions 202

Fainting 202

Management of child 203

Management of mother after 207

Management, if child is stillborn 801

LADIES: Mrs. Chase's Liniment for 87

Cure for neuralgia 76

Lamb Chops for tlie Sick 817

Laxative for Piles 186. 187

L£iAD: Nitrate of, as disinfectant in small-
pox 71

Ointment, for piles 187

Poison, milk an antidote for 62

LEMONADE: Flaxseed, for coughs 122

Warm, for scarlet fever ... . 63

LEMONS: As medicine 175

Value of. in sickness and health. . 174

Length of Life 168, 169

LEUCORRHEA: Injection for 807, 267

Itching in, ointment for 102

Red Drops for 209

Remedy for. 179, 180, 266, 277

LIFE: How to lengthen 168

Table of expectation of 160

Turn of 267

Light in the Siok Room 803

Lightning Liniment 43

LIME WATER; As a preventive of bolls.. 59

For indigestion, etc 61, 140

With milk for indigestiou 61

LINIMENT: Anti- periodic, for liver and

spleen troubles 88

Camphor and soap to dry up milk 276

Chloroform 48

Cure-all 43

Dr. Mason's 40

For ague, etc 86

For inflammatory rheumatism 39

For sciatica, lumbago, stiff joints, &c. 37

German, for colic, &c 46

Gllef' 42

Golden Oil, Dr. Chase's 40, 42

Lightning 43

Mrs. Chase's, for ladies 40

Mustang 42

Nerve and Bone 41

. Opodeldoc 43

■-■ V

LINIMENT- -Continued.

Robinson's 4).

Strong Camphor 4a

"The U<!8t''. 44

To reduce swellings 88

Wliite's nerve and bone 43

LIQUOR: Cure for love of 167

Use of, leaves permanent injury 107

LIVER: Difflcuities. liniment for 88

Inflammation or 845

Intlainmatlon of, symptoms S3

Pill. Dr. Chase's 845

Regulator 135

Syrup 185

Lockjaw, to relieve and prevent ..... .83, 84

Loose Bowels, remedy for 138

Lumbano. liniment for 87

I1UNG8 : Congestion of i^Sl

Hemorrhage of 48, 50, 188, 18»

Tnflammation of 849

Inflammation of, symptoms 22

Sore, Balm of Gilead for 216

Sweating process for inflammation of. .260

Magnetic ointment 101

Malignant Scarlet Fever 268

Management of Children 198-19ft

Marriage, chances of women for 169

MASON'S. DR. A. B,: Liniment 41

Remedy for ulcerating teeth 140 '

MEASLES: Herbal *reatment for 228

Malignant 221

Striking in 221

Symptoms 219

To bring them out 821

To distinguish 819, 280

Meat tea for the sick 305

Menorrhagia, remedy for 179

MenseH. (See Menstruation.)
MENSTRUATION: Cessation of, or turn of

life 267

Deficient and painful 268

First signs of 262^

Profuse 265

Retention of. 263

Suppression 264

To restore 265

Menthol, in sciatica 37

Mercury, substitute for. . 161

Midwifery 278-301

MILK: And rice gruel SOW '^

Antidote and preventive for lead poison 63

As a medicine 61

Asfood 63

Diet, with lime water, for indigestion 61, 149

Hot, as r<:«torative after fatigue 63

In diarrhoea, dysertery, etc 60

Punch for the sick 318

Porridge with raisins 308

Suppression of. while nursing 274

To dry up, while nursing 276

With raw egg, for the sick 313

Milk-Scab of Children, to cure 108

Mint tea to make 315

MISCARRIAGE: Causes and treatment 258-261

Symptoms 1

Treatment after 281

Moles, to remove 132

Monsel's Salts, for hemorrhages 188-

Monthly Turns, or Menses (see Menstrua-
tion).
Mortiflcution (see Gangrene).

MEDICAL INDEX.

889

Mother, manai'; oment of, after child-birth

aoT-aoi

Mrs. Chase's Liniment for Ladles. . 40

Mrn. Chase's Ma^lo Tonio Bitten 878

MUMPS: Treatment for SSM

Symptoms y23

Muriatic Acid, In croup lOfl

Muscovite Remedy for Diarrhoea 188

Mustang Liniment 43

MUSTARD: Plaster, substitute for 189

Hot. foot bath 82l

Mutton broth for the sick 807

Mutton for the sick 817

NAUSEA: Comcoflfeefor 810

Mint tea for 816

Spiced plaster for 101

Neck, swelled 44,45

Nea as for the Sick 812

NERVE LINIMENT: 41

• White's 43

Nervous Ilea<lache, remedy for 189, 18.3

K."RVOUSNESS: Remedies for 108, 104

(See also Nervous Headache).
NEURALGIA: A warnlnjf of poor health.. 75

Enf^lish remedy for 74

German cure for. . 73

Ladies' cure 76

Of face, latest cure for. 76

Tonic pill for 76

Simple remedy 74

Symptoms 23

Night Sweats, remedies for 1&4

NffPLES: Hai dening of. In pregnancy 279

Sore, remedy for 274, 275, 277

Norton's Salve, for general purposes 97

NOSE: Bleeding of, remedies. . .84, 86, 188, 189

Polypus m, remedy for 78

Sore, certain cure for 68

NURSE: Duties of. In pre> ncy, etc. .278-801

What constitutes a gooa one 803

NURSING: During pregnancy and labor

278-301

Suppression of milk during 274

NDX VOMICA: For constipation . 47

Eeu c,dy for poisoning by 47

OATMEAL GRUEL: Forthealck 808

For invalids and children. 149

Oboslty, to reduce 166

OIL: Castor, to overcome taste 108-109

Cod liver, substitute for 112

Croton, for ter-irritatlon 100

Dr. Chase'.. ^. jn, in sciatica 87

Golden, recipe for. ... ; 87, 40, 42

Hamlin's wizard 42

Of eggs, for h ^rnia oZ children 197

OSINTMENT: Barber's itch 102

Catarrh 165

. Chilblains and frost bites 143

'<'rench, for scald head 198

Glycerine, for chapped hands, &c 97

Green, for old sores, etc 99

Itch 97,101

Lead, for piles .187

Leucorrhea, itching in 102

Magnetic 101

Norton's 97

Stimulating, for cold feet 101

Tumors, bruises, etc 96

Bahn of Gilead, or Oli 98

ONIONS: A sure remedy for croup 108

As poultice, and for fcod 187, 105

In whooping co\igh IM

To purify the blood 187

Ophthalmia, Catarrhal, wash for 1S5

Oriental Balm 411

Oyster essence, for thesit 806

PAIN: In back, from gonorrhea 208

Tn the stomach, liniment for 48

Internal, or colic, German romedr 40

(See also Pain-KiUer; Cramps; Stom-
ach).
PAIN-KILLER: Dr.ChPse's Golden OU... 40

In place of mustard plaster 129

Internal for diarrhoea, lie 128

I'eny Davis' 48

Truly magical for all purposes ISO

PAINTIiRS' COLIC: Treatment of 880

Symptoms 280

PALSY: Causes and treatmnnt. ... 880

Shaking, cure for 180

Symptoms 88

Palpitation of the heart^remedy 86, 108

Panada, recipes for 810

Pap, for diarrhoea of children 818

Paralysis. (See Palsy).

Parsnips, wild, root of, in cancer 85

Peckham's Genuine Balsam, for coughs,

etc .168

Petroleum, crude, for consumption 118

Pennyroyal tea, to make 815

PILES: After child-birth 299

Bleeding, remedies for 186,188

Cure for 141,187

During pregnancy 880

Glycerine ointment for. 07

Laxatives for 186,187

Lead ointment for 187

Substitute for calomel in 161

Symptoms 88

'Tumors in, simple remedy for 186

PILL: Alterative 44

Butternut 185

Compound Cathartic and Liver 185

Dr. Humphrey's . . 87

For ague, chills, etc 86, 90, 91

For constipation 48, 139

For epileptic fits 818

For female debility 278

For hemorrhage of women 877

For neuralgia 74

Tonic, for sexual debility 188

Pimples, remedies for 182, 183, 184

Pin- worms, remedies for 144, 145

Pitting of small-pox, to prevent „71, 78

PLASTER: Mustard, substitute for 129

Spiced, for nausea and vomiting 101

Weak back 100

(See also Poultice, Salve.)

PLEURISY: Remedy for. 19t

Symptoms 24

PNEUMONIA: Typhoid, treatment for. ... 193

Symptoms a©

POISONING: By nux vomica or strychnine

remedy for 47

From various causes .-94

From wild vines, earth cure for 216

Lead, milk an antidote 68

Quick emetics in case of 03

Poison Ivy, antidote 04

Poison Oak, antidote... S4

840

MEDICAL INDEX.

POLYPUS: In nose, remedy for 78

In womb 870

Fork, exciting cause of diphtheria 60

Porridge. (See Gruel).

Portuguese Cure for Hydrophobia 181

POUlMCE: Crotonoif,aa.. . . lOO

For cancer. 83

Forneuralgia 74

Hot 222

Hot wpter for cuts, etc 164

Onion, for bolls, etc 137

Onion, for diarrhoea, etc 195

Pumpkin U9

Robinson's, for inflammation, etc ,. . 09

Slippery ehn 223

Spiced, for nausea and vomiting 101

Yeast 228

POWDER: Cholera 127

Compound, of jalap, in gonorrhea 206

Dyspepsia, or dlai-rhoea 151

For use in cancer 84

PREGNANCY: Act ion of bowels in 280

Management of 279-280

Probable date of confinement 279

Natural labor 283

Symptoms of 278

Uterme hemorrhage during 281

Vomiting during 877

(See also Labor).

HlEVENTION: Of blood blisters 68

Of chills and fever, ague, etc 02

Of consumption 109

Of croup, diphtheria, etc 106, 107

Of diphtheria by diet 66

Of hemorrhage from wounds 50

Of pitting in smallpox 71

Of scarlet fever and diphtheria 58

Prickly heat in children, remedy for. 195

Printer's sore fingers, to cure 58

Proud fiesh 832

Prurigo. (See Itch).

Public speakers, loss of voice 120

Puddings for the sick 315, 316

Pulse, in health, average beat of 170

Pumpkin poultice for inflammations, etc . . 99

Pus. (See Abscess).

Pyrosis, or Waterbrash 829

Quiet In the sick room ; 303

QUININE: How to dissolve 126

In ague, chills, etc 89

In whooping cough 126

To cure colic 46

QUINSY: New remedy for 154

Salve for 00

Symptoms 84

RADWAY'S READY RELIEF: Recipe for 48

In whooping cough 127

Raspberry Vinegar for the sick , . .814

RECjIPE: Alterative syrup 45

Baby's 277

Blackberry balsam and cordial 196

Brister's Spanish Corn Destroyer 159

Castor oil custard 109

Chloroform liniment 43

Compound Cathartic Pills 135

Cure-all liniment 43

Dr. Chase's Golden Oil 87, 40

Dr. Humphrey's Pills 87

RECIPES— Continued.

Glle'b Liniment 42

Golden Oil Liniment 43

Hamlin's Wizard Oil 43

Liver regulator 185

Magnetic Ointment 101

Mustang Liniment 43

Oil of eggs for rupture of children.... 197

Opodeldoc liniment 43

Oriental Balm 43

Patent liniments 43

Perry Davis' Pain-killer 43

R. R. R 43

Donohue's Rhemnatic Liniment 43

Syrup for dropsy 45

Toothache Drops, Dr. Chase's 78

Teas and broths for the sick. . .304-308, 311

Wheys 309, 810

White's Nerve and Bone Liniment 43

RECTUM; Hemorrhage of 48

Strictures of 241

REMEDY: Ague, chills and fever, etr . . .86-92

Asthma 208

Bed-wetting 298

Bleeding of cuts, w lunds, etc 50

Bright's disease of kidneys 154

Burns and scalds 79

Cancer 33

Carbuncles and boils 58-60

Catarrh 57

Certain, for winter itch 44

Chilblains, and frost bites 142, 143

Cholera 137, 188, 141. 236

Constipation 46, 47

Consumption 109-118, 153, 184

Corns, bunions, warts, etc 158-160

Coughs and colds 120-125

Croup 105, 106, 210

Delirium tremens 190

Diabetes 176-180

Diarrhoea, etc 60, 188, 139

Diphtheria 50-56

Dropsy 45, 46

Dr. Scott's for diphtheria 54

Dyspepsia, etc 147-158

Earache, etc 76, 77

Epilepsy 165

Erysipelas 175, i ."6

Felon 130

General Washington's, for colds 123

German, for cohc 46

Gravel 48

Hand, for warts on cow's teats 161

Headache 107, 108, 139

Hemorrhages, etc 48, 130, 179, 188

Hiccoughs and nose bleed 84, 85

Homeopathic, for sore throat 58

Indicated by condition of tongue-. .171-174

Inflammatory rheumatism 38

Internal rheumatism 39

Itching 97, 101, 102

Liver complaint, constipation, etc 135

Measles 219-2'^

Neuralgia 73-76

Painful menstruation 2fi8

Piles 141, 142, 185-188

Pimples and skin diseases 132, 1.33, 1S4

Poisoning by nux vomica or strychnine 47

Polypus in nose 78

Quinsy 99, 154

Ring-worm 163, 329

Rheumatism 33, 141

Scarlet fever 63, 14

Sciatic rheumatism 36

Scrofula 141, 142

Seasicknosi ^"^

MEDICAL INDEX.

841

:EEMEDY— Continued.

Sleeplessness and nervousness 103 104

Slight hemorrhage of lungs, with cough 50

Sore fingers of printers 68

Sore nose 58

Sore throat 66,57

Spinal affections 83

Sunstroke and apoplexy 131

Syphilis and gonorrhea 804-209

TonsUitis 140

Toothache 77, 78, 108

Typhoid fever 66, 67

* TJlceratlng teeth 140

Vomiting, in cholera 141

Whooping-cough 126, 126

Worms 143-147

Besuscitation of drowned persons , .80, 81

Eheumatic Liniment 42

EHEUMATISM: Alterative for 38

Cure for 141

External remedies for 37

Golden Oil for 87

Inflammatory, liniment for 38, 89

Internal remedy for 39

Liniment for 33, 42

Riibinson's Liniment for 41

Sciatic, successful remedies for 38

Symptoms 25

Rice Pudding for the sick 315

EICKETS: Remedy for 192

Symptoms 25

EINQ-WORM: Remedies 163, 229

Symptoms 26

Rose. (See Erysipelas).

Robinson's Liniment 41

RULES: For health 82,1.37

JIanagement of accidents , 93

Poisoning, for. . 93

Resuscitating the drowned 80, 81

R. R. R. Liniment. 42

RUPTURE: Of children, to cure 197

Symptoms SI, 26

Tx-eatment of 234

Sage tea, to make 815

^8M.YCILATE OF SODA: Inflammatory

rheumatism, for 38

Nervous headache, for 139

Tonsllitls, for 140

Salicylic Acid in inflammatory rheumatism 39

SALT RHEUM: Salve for 97

Symptoms 15

Treatment for 227

Salt Washings important in disease 213

SALVE: Barber's Itch, etc 102

Black, or healing ointment 101

Carbolic 98

Cancer, for 33

Chaps, cracks, &c., for 96, 97, 98

Cold feet, la exhausting diseases, for. .101

Corns, for 160

Felon, for 130

- Gathered breasts, for GO

' Green, for old sores, etc 99

Healing, for hernia 198

Inflamed wounds, for 98

Itch, for 97,101

Magnetic Ointment 101

Norton's 97

Julnsy, for 99
oblnson's, for Inflammation, etc 99

Tumors and bruises, for 96

"Weak back, for 100

WMte swelling, for. 143

Qu
Ro

Scab, Milk, of children 108

Scald-head— treatment 198, 227

Scalds, Instantaneous relief for 79

Scarlatina. (See Scarlet Fever),
SCARLET FEVKR: Malignant, with putrid

sore throat 258

Milk in treatment of 61

Remedies for 68, 64, 856, 257

Remedy and preventive for 68

Symptoms 86

To distinguish measles from 221

To prevent spread of 66

When dangerous to others 64

SCTATICAr Cured by electricity 86

Llnimentfor 87

Simple home remedy 74

Sciatic Rheumatism, successful remedies , , Sn
Sclrrhus. (see Cancer),

Scott's, Dr., remedy for diphtheria 64

SCROFULA: Remedies for 141, 148

Symptoms 87

Scurvy, salve for 97

SEASICKNESS: Cure for 161

English remedy 161

SEXUAL DEBILITY: Tonics and remedies

for 180-188

(See alo Impotenc "r).

Shaking Palsy— cure for 130

Shampoo, borax 188

SHINQLE.S : Treatment for 192

Symptoms 27

SHRUB : Currant, recipe 818

Enerlish recipe 313

Sick, Food for the 302-317

SICK HEADACHE: Remedies 107, 108

Robinson's Liniment for. 41

Tea and coffee cause of 107

SICK-ROOM: Its location, etc 302

Temperature of 802, 307

Ventilation of 817

Singers, loss of voice, etc 120

Skin, artificial, for burns, etc .' 142

Skin diseases— remedies for 1.32, 133, 134

SLEEP: Amount needed 104

As a medicine 104

For children 194

Of new-born chile". 296

Sleeplessness, rem- lies for 103, 104

Slippery Elm poultice 228

SMALL-POX, Curesfor 70

Disinfectants in 68, 71

Pittins, to prevent 70, 71

Successful remedy 64

Symptoms 28

Vaccination in 72

Snakes, bites of, antidote 94

Snuff, for nasal catarrh 165

SODA: Salicylate of, in Inflammatory rheu-
matism 38

Salicylate of, for nervous headache — 139

Salicylate of, for tonsllitls 140

Soft Corns, to prevent and cure 158-160

Solidified Creosote for Toothache 78

SOLUTION: Copperas, as disinfectant ... 68

Forague 86

Fowler's, for cancer 34

Of quinine 126

Zinc, as disinfectant 68

SORE BREASTS: In pregnancy 280

To avoid and cure 276

Sore Chest, Peckham's Balsam for 158

Sore Eyes, remedies for 156, 156

Sore Gums, remedy for 140

Sore Nipples, remedy for 274, 275, 877

Sore Nose, certain cure for 68

S43

MEDICAL INDEX.

BORES: Bad, to cure 232

Collodion for 142

Fever 886

Salve for 97, 98, 99, 101

SORE THROAT: Good old grandmother's

Kargle for 66

Homeopathic remedy... 68

Peckbam's Balsam for 168

Prevention of 1(W

Putrid, with scarlet fever 268

Robinson's Liniment for 41

Remedies for 67

Sage tea for 816

Sour Milk Whey, to make 810

SPASM: Of Stomach 193

(See also Convulsions).

SPECIFICS : For diphtheria. 62

For hemorrhages 48, 180

Spermatorrhea. (See Sexual Debility).

Spiced plaster for nausea, etc 101

Spinal affections, liniment for. 88

Spleen diiilculties, liniment for. 68

SPRAINS: Capital remedy for 163

Liniment for. 43

Remedy for 210

St. Anthony's Fire. (See Erysipelas).

Btift joints, liniment for 87

Still-born child, treatment of mother after

birth of 801

Stimulant for sexual debility 181

Stings, of wasps, bees, etc 209, 210

Stitch in the side 232

St. John's Wort and Stramonium, ointment

of 96

STOMACH: Acidin 261

Bitters, 6r alterative for. .... 13*/

Cramps in the, remedy 193

Inflammation of .251

Inflammation of, symptoms. 28

Pain in, liniment for 42

Wetik, tobacco chewer's, cure 180

Stone. (See Gravel).

Stones, gall, remedy for 191

Strains, liniment for 48

STRAMONIUM: Poisoning by, remedy.... 84

St. John's Wort and omtment of 06

Strictures of the rectum 241

Strong drink, cure for love of 167

Strychnine, remedy for poisoning by 47

ST. VITUS DANCE: Cure for 130

Symptoms 28

Styptic Colloid, bleeding of wounds 60

Styptic, for bleeding of largest vessels 130

Suffocation 241

SULPHUR: As disinfectant 68

Treatment with, for diphtheria 61

SUMMER COMPLAINT OF CHILDREN:

Remedy for 179, 196

Gruel for 808

Sunburn, to remove 183

SUNSTROKE: How to cure 181

Symptoms 29

Suppository, for piles 188

Suppressed menstruation. (See Menstrua-
tion).

Suspended Animation from Cold 241

Sweating at night 184

SWELLED NECK: 44,46

Alterative pill for 44

Alterative syrup for 46

Mason's remedy 44

SWELLING: Liniment to reduce 38

Of breasts in new-born child 296

Remedy for 210

White, salve for 142

SWOLLEN TONSILS : Homeopathic reme(iy 68
Salicylate of soda for i4o

SYPHILIS: Successful remedy for aoa

SympU ms 29

SYRUP: A'terative 45

Alterative, for boils eo

Cough....... 121,124,125

For cough, in consumption 109

For dropsy 45

Indian, lor coughs 122, 123

Liver, in place of pills 135

Onion, for colds of children. J24

Whooping cough 12a

Tamarind, use of, in fever 809

Tan, to remove 10a

Tape Worm, remedies for 146, 146.

Tapioca Pudding for the sick 316

Tar Plaster, for scald-head 198

TEA: Blackberry, to make 316

Beef and meat 804,805

Catnip, to make 315

Cause of sick headache 107

Corn, for the sick 811

For neuralgia 74

Gentian and chamomile 3l&

Herb, for the sick room 315

Mint, to make 815

Pennyroyal, to make 815

Sage, to make 815.

Strawberry leaf, to make 815

Strong, as a remedy for sore throat 57

Teething of children, summer complaint

from 196

Teeth, ulcerating, remedy for 140

Temperature of Bick rooms 80a, 317

Tetanus, or lockjaw, remedies and prevent-
ives 83.84

Tetter, remedy f or . ^ 183. 134

Texas, resorts in, for consumption.... 114, 115

Thompson's Iir proved Liniment 44

THROAT: Inflammation of 248-

Sore, grandmother's gargle for 66

Sore, nomeoputhic remedy for 63

Sore, prevention of 107

Sore, Robinson's Liniment for 41

Sore, several gargles and remedies. .56, 67

Sore, value of borax in 183

THRUSH: In new-born child 296

Symptoms 29, 228

Treatment for 228'

TINCTURE: Alterative for rheumatism.... 38

Cough, for consumptives 109

Of Balm of Gilead, for cuts, etc 215

Tonic, for sexual debility 181, 182

Whooping cough 126

Toast, egg, for the sick 316

TOBACCO: Chewer's weak stomach, anti-
dote 180

Poisoning by, remedy for 94

Injurious eifects of its use 211

Toe-nails, ingrowing, to cure 236

Toilet Wash for face 103

TONGUE: The condition of system shown

bylt 171-174

Tied, treatment of 933

What it tells 170

TONIC: For female debility 2r3

For impotency, or sexual debUity. .180-183

Gentian and cliamomile 315

In ague, etc 91

Mrs. Chase's Magic for female debility 273
Stimulating, for nervous debility, etc. .269-

liM

MEDICAL INDEX,

84»

TONSILITIS: Remedy for 140

Symptoms 29

TONSILS, SWOLLEN: Homeopathic rem-

edyfor 63

Salicylate of soda for 140

TOOTHACHE: Drops, Dr. Chase's 78

Remedies for 75, 77, 78, 108

TREMENS, DELIRIUM: Treatment for... 190
Symptoms Vi

True way to health 82

TUMOR: Cancerous. (See Cancer).

Earth cure for 216

In womb 270

Salve for 98

Symptoms 29

Turn of Life 267

TYPHOID FEVER: Milk treatment 61

More malignant form, treatment In. ... 67

Symptoms 29

Use of water in 67

Value of coffee in 67

TYPHOID-PNEUMONIA.: Treatment 193

Symptoms 80

Typhus. (See Typhoid Fever).

Ulcerating teeth, remedy for 140

ULCERS: Indolent 238

Ointment for 99, 101

Simple 237

Symptoms 80

Urinary diseases of children, remedies for
.: 198,199

URINE: Difficulty in passing, in pregnancy 281
Offensive, of women 277

UTERINE HEMORRHAGE: During preg-
nancy 281

Specifics in.. 48, 179

Uterus, diseases of 869-272

Vaccination, origin and object of 72

Vagina, tmnors in 270

VARICOSE VEINS: In pregnancy 279

Symptoms. 30

Treatment 235

Veal broth, for the sick 807

Vegetable broth, for the sick 308

Veins, varicose or enlarged 235

Vermicide. (See also Vermifuge; Worms).

VERMIFUGES : Various 143-147

(See also Worms).

Ventilation in sick-room 317

Voice, loss of, by singers, etc 120

Voltaire's food for dyspeptics 147

VOMITING: During labor 285

During pregnancy 277

In cholera, to check 141

Peculiar case 140

Spiced plaster for 101

Warmth of sick room 303

WARTS: On cow's teats, the hand cure ..161

Remedies for 158-161

Wash for the face 104

Wasp-stings, certain cure for 210

WATERBRASH: Remedy. a9»

Symptoms 81

WATER: Barley, to make 810

Chicken, to make 31(X

Eye 168,16ft

Hot, cure 21ft

Hot, for consumption 118

Hot, for cuts, etc 164

Hot, for dyspepsia 168

Lime for dyspepsia, etc 69, 61

Value of in fevers 07

Weak Babies, food for 150

WEAK BACK: Linimentfor 88

From gonorhea 20O

Valuable plaster for lOO

Weak Eyes, remedies for 167

WEAK STOMACH : MUk and lime water for 149

Tobacco chewers', antidot« for 180

(See also Dyspepsia).

Wet nurse, importance of 295

Wetthig the bed Iflft

Wen. (See Tumor).

WHEY: Sour milk remedy 810

Tamarind 309

Whie 300

White Swelling, salve for 14*

Whites. (See Leucorrhea).

WHITE'S Dr.: remedy for spinal affections 89
Nerve and Bone Liniment 48

WHOOPING COUGH: Relief of 18ft

Remedies for 125, 12ft

Symptoms 81

Quinine for. 12ft

Wild Parsnip, root of, in cancer 85

Wine Jelly for the Sick 81ft

WINTER: Cough, or chronic bronchitis.. .123

Health, rules for 12S

Itch, certain remedy for 44

Witch-hazel, for hemorrhages 48

Wizard Oil, Hamlin's 48.

WOMB: Bearingdown 270

Cancer of 271

Diseases of 269-278

Falling forward of, after child birth. . .293

Hemorrhage of 48. 49, 188, 189

Inflammation of 278

WOMEN : Chances of, for marriage 169

Diseases of 261-27?

WORMS : Eclectic vermifuge 143

Face, to remove 184-

General discussion of subject 143-147

Pin, remedies for 144, 145

Symptoms . . 81

Tape, remedies for 145, 14ft

WOUNDS: Hot water poultice for 164

Peckham's Balsam for 153

Poisoned, Earth cure for 216

Punctured, and other, to avoid lockjaw 83

Remedy for bleeding from 60, 84, 188

Salve for 98,101

YEAST: In scarlet fever and small-pox. ... 64

Poultice for gangrene 234

Poultice, to make 228.

YELLOW FEVER: Treatment for 224

Symptoms — 32

Zinc, Solution oi', as disinfectant 68>

' : ", ', •■ -1 :v • A ,

GENERAL INDEX.

Aconite, to cure roup In poultry 765

Acre, quantity of onions to 643, 544

Advice, poetical, to boys and men 557

Age of horse, to judge 669

Agricultural Department 772-789

Alabaster, cement for 648

Alcohol, vinegar from 580

Alice's Gingerbread 379

Allen 's Excelsior Axle Grease 623

ALMOND: Blanchin:, for cake 306

Icing for cake 869

Pudding, or Chester 843

ALPACA: Care of, and doing over 518

Dresses, to remove wrinkles and restore

luster 587

AMERICAN: Bologna Sausage 416

Green pea soup 425

AMMONIA: Cookies with 881 , 898

Its use in washing, etc 535

For bee and wasp stings 536

An Acre in Onions 544

ANIMALS: Domestic, c,',irot<! as food for. 539

Fleas on, to drive n ay 553

(See Domestic Anii ils).

An Old Lady's only Cos netlc 637

Ants, to destroy 670, 686

Apus, or cake without ei4 ;• yeast 893

Apparatus, steel, to keep i .shed 794

.APPLE: And other fruit puddings 840

Bird's-nest pudding 341, 481

Bread, to make 829

Butter 4T5, 476

Charlotte 341, 479

Ciderjelly 604

Compote 477

Corer, to make 640

. Custard 481, 488

. , Custard pie 861, 481

Custard pudding 341

Dumplings 480, 481

. Fritters 886,474

Fruitcake 385

Jelly 479,603,504

Jellv, with pure apple flavor 479

Omelet 479

Pie. Grandmother's 361

Pickles, spiced or sweet 477

Preserve for present use 479

Pudding, Dutchstyle 840

Shortcake 399, 480

Shortcake pudding 340

Snow 476,477

Sweet, pudding 340

f Trees, borers in, remedy 563

Turnover pudding 364

Turnovers, fried or baked 364

APPLES: Canning of 507

Cheese and, f -itters 406

Dried 474

Dried and evap rated, to cook 582

Good for hogs 753

Mock Minced pie. with a58

Pork chops fried with 441

fiour, to cook nicely 478

APPLES— Continued.

Sweet, delicious dish with 481

Sweet, Indian pudding with 353

Tapioca, pudding with. 838, 481

Tart, bread pudding with 341

To bake and can 473

To keep fresh 615

Valuable for horses 688

"Atj; and Arf " Buckwheat cakes 407

Artificial Honey 478

Artichokes, Value-of, for hogs 75Q

ASHES: Asmanure 773

For stock off their feed 697

Value of in orchard, etc 784

Wood and coal for currants 508

Wood, asmanure foromons 544

Asparagus, soup, of India 485

A Temperance Pledge 558

Aunt Lucy's Spice Cake 392

Aunt Rachel's Bread Pudding 349

Author's Favorite Sauce for Puddings 837

Average weight of sheep 727

Axle Grease, Allen's Excelsior 623

BAKED: Apple Dumplhigs 480

Apples 473

Batter puddings 347

Beans, Boston 483, 513

Beef's heart with dressing 407

Peets 406

Blackberry pudding 350

Boston brown bread 327

Cabbage, very nice 497

Cabbage with grated cheese 498

Eggs 486

Fish, sauce for 449

Ham cakes, for breakfast or tea 441

Hominy or "grits" 511

Indian bread, for tea 327

Indian puddings 352, 353

Meat and rusk pudding 351

Or cottage pudding 335

Or steamed graham bread 325

Peaches 473

Potato balls 470

Potato pudding 35], 3,52

Quick pudding 310, 350

Rice merange ■103

Rye and Indian, or brown bread 326

Sficed potatoes with pork 471

gquash 467,512

Suet pudding 349

White-fish and shad 448

Baking, heating oven for, etc 367, 397

BAKING POWDER: How to use in mak-
ing cake 307

Biscuit with 400

Receipts 624

BA.LLS: Biscuit 432

Bread crust for 484

Bread, or croquettes 512

Duck and Oyster 447

Fish 448

BEE-;

844

GENERAL INDEX.

845^

BALLS— Continued. , y,

Ham 440

Meat .481. 434

Potato 469, 470

Bandoline, aa used In India for the hair. . . .03Q

Barbers' bay rum, to make 639

Barbers' Luster, for the hair 633

Bark-lice, remedy BBS, tQr\

Bark Shanty Soap, or washing made easy, h'^Q

Barley soup 422

Baron Brisse's rice pudding 844

Barren traes, remedy 783

BATTER: Buckwheat to keep sweet 408

Puddlnps 846, 847

To fry bread in 485

Bay rum, barbers' recipe 639

Bean soup. 419, 420

BEANS: Baked, currant catsup for. BOO

Boston baked 488, 613

Old to Cook properly 482

Fork and, Kansas plan 483

Porridge or broth 482

Should be cooked in soft water 639

String, for winter use 483

Winter Succotash 483

BEEF: Balls, with uncooked meat, 431

Balls, with left over meat 431

Cold roast, broiled 437

Corned, to boil with cabbage 436

Cold, to economize 432

Curing of, Pennsylvania method 410

Dr. Warner's recipe for curing 414

Dried, with eggs 433

Flank of, rolled and corned 437

Fresh, to cook to eat cold 4-37

For farmers, fresh in hot weather 411

Head Cheese, from bony pieces 434

Heart, to bake with dressing 437

Liver, to fry 435

Loaf 439

Pickle for 410, 413

Pot Roast, or stew 435

Pressed 414

Roast, or baked 435

Savory, or raocktongue 436

Soup 432

Steaks, to keep fresh a long time 412

Tongue, potted 437

BEEFSTEAK: And salt pork with onions. 433

Broiler, to make 430

Broiling in spider 432

Fried, m cracker crumbs 433

How to cook 430

Mock Duck with 447

Pudding, boiled Sr.l

Smothered with onions . 433

To keep fresh a long time 412

BEE-KEEPING: Comb Honey 807

Enetniesof Bees 814

Extracted Honey 807

First colonies, to procure 804

Foul brood 814

Give frames or starters 806

Hi ves f or 803

Hiving a swarm 809

Honey Vinegar 814

How to commence 803

How to get straight combs. 811

Robbing 811

Swarming 809

To clip a Queen's wing 811

Transferring 804

Wintering 811,812,813

BEER: Cream 618

Ginger, English 617

Bens (see Bee-keeping).

Bee Stings, Ammonia for 68ft

BEETS: Hashed with potatoes 467

Stewed with onions 466

To bake 466

BED-BUGS: Sulphur to exterminate COd

To destroy fn, 673

Belgian method of washing clothes 617

Benzine to clean gloves, etc 629

Berkshire hogs and swine the best 740, 741

BERRIES: Ice Cream with 489

When to plant 788

BERRY: Black, pudding, jam, jelly, and

cordial 850

Fritters 474

Whortle (Huckle), pudding 3.")1

Berwick Sponge Cake, Improved 388

Best Yeast, the 828

Big Head of Hoises, to cure 666, 667

Big Jaw in Horses, to cure 666, 607

BILLOP FARE: Foraweek 428

For Thanksgiving Dinner 513

Blrd's-Nest Pudding 341, 481

Birds, to prevent from pulling grain.. . .694

BISCUIT: B-alls T.....*? 432

BrerJtIast 40O

From bread dough, to make 831

Naples 324

Plain and light 399

Quick 40O

Southern 401

Sweet 400

Tea cake. Instead of 383

With baking powder, quick 40O

With soda, cream of tartar and sweet

milk 400

BLACK: Clothing, renovating dye for 527

Ink for school purposes 531

Silk, care of, and doing over 518

To dve 609, 610

BLACKING: For all kinds of leather. .622, 623

For shoes, etc 622,623

Black ink, to make 607, 603

Black oil for horses 674

Black pepper for gapes in poultry 763

BLACKBERRY: Cordial for children 350

Fritters 474

Jam 350

Jelly 350

Pudding 350

Wine, to make 617

Black-berries, culture of 605

Black-walnut stain 797, 799

BLANC MANGE: Corn starch 348

Rice 464, 606

Blankets, elf ansing 519

BLEACHING: Flannels 528

Muslin 637

The hair to blonde color 637

Bloat in stock, to cure 693

Blue, to dve 611, 614

Bob Heater's Shampoo 633

Bob, the Sea Cook, his recipe for mock-
turtle soup 424

BOILED: Apple dumplings 480

Batter Pudding 346

Beefsteak pudding 851

Blackberry pudding 350

Cider, how to make and use 616

Codfish 448

Custard pie 360

Dinner, how to get up 418

Fig pudding 339

Hunters' pudding 348

Icing for cakes 368

Meats, hints for 429

Poor man's pudding 84b-

846

GENERAL INDEX.

BOTIiED— Continued.

Rice, India fashion 464

Turltey, English 451

Whortleberry pudding 851

Bologna Sausage, to make 415, 41 fl

Boots, ladles' liid, to re-colcr 680

BOOTS AND SHOES: Cement for patch-
ing 631

Jet polish for 622

JettJnefor 628

Rubber, to mend 623

ToBoften 622

Water^prooflng for 621, 622

BORAX: For tooth powder. 520,686

For washing 616, 617, 530

For washing clothes 516, 617, 518, 636

To exterminate roaches 620, 636

To remove dandruff 640

BORERS: To avoid in currant bushes.. ..569

In fruit trees, remedy for. 568

•"Boss " Cement 546

SOSTON: Baked beans 488,618

Brown bread 827

Cake 891

Cream cakes 882

Cream toast 485

Bots in Horses, to cure 668-670

Bower's Lustral Oil, for the hair 688

Boxes, Bushed to make 661

Boys, advice to, poetical 651

Bran, value of for horses 689

Brass, to clean 790

BREAD: Apple 829

Balls 612

Boston Brown 827

Breakfast loaf 322

Brown 326,827

Crumbs, egg omelet with 461

Crumbs, mock minced pie with 858

Crumb pudding. 861

Crumbs, queen of puddings with 844

Crust of, to make soft and delicate. . . 821

Currant Buret loaf 824

Dough, biscuit from 821

Dry, and cold beef, balls , 482

Drytouse 484

Ginger 879,380

Good, how to make ..,.819-880

Graham 824, 825

Griddecakes 408

Hop Yeast Potato 823

Indian 827

Kind of flour to use 820

Kneading 821

Meaningof 819

Mlnnesotacom 827

ITapIes. or biscuit 824

Old-fashioned Indian 827

Potato 823

Pudding, Aunt Rachel's 849

Pudding, fried 486

Pudding, St. James' 844

Pudding, with tart apples 841

Pumpkin 829

. Quick 400

Bice 824

Rye 826

Bye and Indian 826

Sauce for roast pigeons 456

Setting the sponge 820,823

Southern corn 827, 828

< Stale, pudding of.... 849

Tofry 486,486

To stand in cook room till cool 322

Vienna bread or yeast 822,823

Wheat and Indian, steamed.... 826

BREAD— Continued.

Why we butter it 664

Yeast for, to make 320

Bread crusts for balls, dressing, etc. . 484

BREAKFAST: Biscuita 400

Buns 395

Cake, Norwegian 405

Eggs-in-the-nest, r nice dish for 461

Fortvo cents 661

Ham cakes for 4.11

Muffins 401

Potatoes for ;... 471

Turkey hash for 452

Wafflles 401

Breaking glass 796

Breeding Ewes (see Shee^i).

BRIMSTONE: A disinfectant. 606

To exterminate bed-bugs 606

Brisse's, Baron, Rice Pudding 344

Brocade Shawls, to clean 531

Broche Shawls, to clean 531

BROILED: Beefsteak 480, 432, 888

Cold roast beef 437

Ham 440

Mackerel 449

Oysters 446

Pigs feet, "«/« Bamum " 448

Tomatoes 467

Venison steak 434 '

Broiler, beefsteak, to make 430

Brood mares, care of 668

BROTH: As made in India 426

Bean 482

Scotch 423

Mutton. 423

BROWN: Boston, bread, baked 827

Bread, baked and steamed 326-327

Bread, New England style 826

Hair dye 633

To dye 010,611-614

Buckeye Cake 391

Buck, selection of for breeding 726

BUCKWHEAT: Batter, to keep sweet.... 408

Cakes, Mock ... 407

For poultry 760

Griddle cakes 406,407

Buffalo Cake 891

BUGS: Bed, to destroy 671,672

Black, in Hubbard squash, to kill. ... 689

Chintz, to destroy 670

On squash or cucumber vines, to kill

688,589

Potatoe to keep away 778

Rose, remedy for 686-588

Striped to destroy 689

To exterminate 586

To prevent, on vegetables 594

To prevent, on vines 689

BUNS: Better than baker's 3W5

Breakfast 895

Easter, or "Hot Cross," 896

Burning, to avoid in roasting turkey.. ..454

Bums and scalds, remedy for ,..429

Burnt Com for Hogs 748

BUSHEL: Founds per, of grains, etc 779

Boxes, to make ,661

Business, how to succeed in .601

BUTTER: Advantage of creamery for

making 646

Cherry , ...477

Churning 642

Coloring. 642

Fruit 475,476

Gathering and washing 644

Gilt-edged, to make ., .,,.642

Good, in winter. , 643

GENERAL INDEX.]

847

BUTTER— Continued.

How to work 645

111 gmelling, to correct 429

In making cake 365

Lemon 477

" New departure " in making 641

Prize, how made 645

Spanish fruit 478

Spongecake 889

To keep, in hot weather 645

To make firm in hot weather, 645

Why used on bread 654

BUTTERMILK: Cheese from 651

Graham gems with 403

White cake with 88S

CABBAGE: Baked, very nice 497

Baked with grated cheese 498

Bugs in, to prevent 694

Plants, best way to set out 569

To destroy cut worm B40

To prevent club feet 540

Worms, remedy 669

CAKE : Apees, or without eggs or yeast. .893

Applefruit 885

Apple fritters 386

Baking,— heat of oven, etc 867, 397

Boston 891

Boston Cream 388

Buckeye 891

Buffalo 391

Buns and rolls, various 395-897

Caraway Cookie i 898

Charitj 890

Chocolate 871.873,374

Chocolate jeUy., 873, 874

Charlotte Polon» ^se 877

Choice 891

Cider 891

Cocoa cones 875

Cocoanut 874, 376

Cocoanut drops 875

Coffee .V 386.887

Cold water 392

Common 892

Cookies 881, 893, 894

Com 403, 404

Com-Btarch 37'?, 878

Cream 882, 393

Crullers... 405

Currant 386

Custard jelly 881

Dark 889

Delicate, various 884

Delicious filling for layer 872

Drop 894

Farmers' gemfl 894

Fig pound. 886

French cream 882

French loaf 884

Fried, or doughnuts, etc 405

Fritters, various 406

Fruit, various 386,887

General remarks and explanations, 365-368

German crisps 892

Gingerbread 379,380

Ginger cookies 381,894

Ginger drop v,:,""^^

Ginger snaps 378, 379

Griddle, various 407-407

Ham, for breakfast or tea 441

Hermit's •„■„„■ 255

Icingfor 368.869

CAKE -Continued.

Jelly 876,876,881

Jumbles 8»4,38£,

Kansas puffs. 878

Keeping 868

LadyTT 876

Lady fingers, as made In India 378

Lemon 871

Lemon Jelly 871, 878

Lemon jelly for 606

Loaf 888

Love knots for tea 876

Macaroons 894

Making up of 867

Marble..:. 870,871

Martaa's 869

Matf.rialsfor 866-867

Moiassed 887

Muffins 385

National 877

Norwegietn breakfast 405

Nutmeg 891

OrangJeUy 878,873

Prince of Wales 878

Palmetto flannel 401

Philadelphia cream puffs 390

Poor man's 890

Pork 895

Potato 800,469

Potato puffs 390

Round 889

Raised 898

Raisin 386

Ribbon 870

Rock 891

Ron jelly 876,876

Rose flavored cookies 893

Rusk, various. 401, 402

Ryeand Indian 406

Rye drops 394

"Sally Long "or tea 898

Sally Lunn 892

Saratoga tea 388

Scotch 391

Scotch oat 899

Short-cake, various 897-899

Snow 882

Spanish fritter puffs 390

Spiced, various ....' 898

Sponge pudding 843

Sponge, various 888,889

Sugar cookies 881

Sweet potato 472

Tea, various 382, 888

To stand In cook-room till coo.l 822

Vanilla 891

Velvet cream 401

Vermont Johnny 408

Waffles 401,404

Watermelon 871

Wedding 387

Weights and Measxu-es for 868

White 888

White Mountahi 888

Without eggs.. 891

Calcimining, how done 808

Calf's liver head-cheese 435

Calicoes, washing of 518

California cure for ringbone. 678

Method of packing fruits 696

Calomel, for hog cholera 747

CALVES: Fr ingin winter 701

Indigesti of remedies 701

Lice on, to kill 696

Raising by hand 700

(See also Cattle.)

648

GENERAL INDEX.

Cambrlcn, -washing: of 616

Camphor L'te, to make.. , 889

Canadian Remedy for Sen >he8 «88

Candied Peel, with Duke of Cambridge

pudding 843

OAKDIES: Chocolate caramels 677

Chocolate creams 677

Cocoanut 677

Everton Taffy 676

Molasses taffy 677

CANNING: Fruit 684

Oeneral remarks 607

Grapes 607

Rhubarb plant, etc 608

Sausacce 416

Strawberries B07

Sweet com , 608, 609

Tomatoes 608

To avoid breaking cans 607

Canton Soy. to make 495

Caramels, cnocolate, to make 677

Caraway Cookies 803

Carbon for hogs V48

Care of sheep in winter 733

Carpet rags, to dye blue 611

CABINETS: Moths in, to prevent 641

To remove moths 798

To wash without taking up 684

Carrageen Custard 487

Carriage tops, oil dressing for 6;J2

Carrot Soup 426

CARROTS: For cows 705

Pickled for table use 689

Their value as food 639

With cream — 513

Cast, iron, to solder 795

Caterpillars, on fruit trees, to destroy 672

Catarrh Snuff, Borax for 536

Cats, fleas on, to drive away 553

CATSUP: Cucumber 500

Currant, for baked beans BOO

Grape BOO

Improved 496

Mushroom 499

Tomato 499

When out, to make a supply 601

CATTLE: Big jaw in, to cm-e 667

Bloat in 693

Calves, raising, feed, wintering — 700,701

Choked, remedy 693

Condition powder for 74r

Digestion of 690

Dairy cows, to feed 703

Durham 699

Foodfor 705-714

Hollow horn 694

Indigestion of calves, remedies 701

Jersey 698

Kicking cows, to make stand still 695

Lice on, remedy 689, 696

Milk-fever, to avoid 690

. I Milk, to " dry off " 692

Milk, to Increase 691

Neat sheep better than 730

Over-eating, what to do 698

Profit of dairying 702

Salt and ashes for 696-698

Scours and diarrhea . . 694, 695, 702

Sores or tumors, to cure 693

Silos and ensilage 714-724

Swelled bags, to cure 693

Winter feeding of 704

Versus sheep '/31

Cauliflowers, to raise successfully 549

Cayenne Pepper, for rats, bugs, etc 686

CKLERY: Sauce, to make 495-

Soup, rich and creamy 421

Storing of 60O'

Vinegar, to make B81

Cellar, elevator from, to pant/y 678'

Fungus In, to destroy 689

CEMENT : China and glass 648

Dr. Chorls' Magic Mender 646

For iron work 800

For labels, etc 690, 691, 801

For leaks In steam boilers 801

For leather 801

For leather, wood, glass, etc 691

For tin cans 647

For marble and alabaster 648

For patching boots, etc 681, 801

For rubbers 801

Japanese 648

Proportion of, in concrete 60/

Steam and water tight, for joints 802

White and ctieap 647

Cess pools, to disinfect instantly 606^

Chapped Hands, Camphor Ice for 639

Charcoal for hogs 718

Charcoal for poultry 760

Charity Cake 890

CHARLOTTE: Apple 841, 479

Polonaise 877

CHEESE: And apple fritters 406

Buttermilk, plain and spiced 651

Baked cabbage with 408

Fancy Shipping 650

Home-made 647

Italian ^ . .452

Parmesan, with Welsh rarebit 457

Factory, articles, and cost 6^8

Cherry butter 477

Chester Pudding, Enf^lish 843

Chestnut Pudding, to make 339

CHICKEN: Beef or veal head cheese with. 434
CHICKENS; Cholera in, to cure. . . .748, 761-708

Curried 458, 421

Currie, with rice, Indian 453

Fricasseed 452

Hash 435

In peas 455

Oyster pie 448

Pies 368

Relish 455

Salad 493

Soup 421

Stew 442

To prepare for picnics 462

Young, best food for 768

Young nice way to cook 455

(See Poultry.)

Chicken cholera, remedies 761-761

Children, oatmeal gruel for 427

ChiliSauce 496

CHIMNEYS: How to build 640, 541

To avoid smoking .....541

To stop leaks 541

China, cement for 548

Chintz bugs, to destroy 570

CHLORIDE OF LIME: For grubs, etc.,

entrees 788

To exterminate rats, etc 585

CHOCOTATE: Caramels to make 577

Creams, to make 677

Icing for cake 869

Jelly 504

Jelly cakes 378, 874

Marble cake 871

Choice cake... 891

Choked cattle, sure remedy 693

c
c

C(
C(

Col
Col
Col
Col
Coll
COl

COI

Cole

GENERAL - JJ7DEX,

CHOIiERA: Chicken, to cure 748, 761, 7K

Disinfectant after .600

In hogs .743-747

Chopped efn?s. wlthpu-kUn^* mJ«»f»*H* ..886

Chops, pork, fried with apples 441

Chow chow, to make , .406, 407

CHOWDER: Fa-iious Rhode Island, or

St James' 444

With flsh or clams 460

Christmas, plum puddin;;, old style 886

Chum, butter not to be gathered in 644

Churning, of butter 648

CIDER: Apple, jelly 604

Boiled 616

To keep 616,616

Cake, without eggs or milk 801

Vinegar 670

Cistern, how to build 678,674

Citron, preparation of, for cake 866

Clams, chowder with 450

Claret, wine jelly 605

CLEANING: Brass 700

CofTee pots, etc., inside 648

Flat irons 538

Glass Klobes 700

Oilcloth 588

Painted surfaces 706

Silverware 540

Zinc 705

(See Washing).

CLEANSING: Barrels, etc 640

(See Washing.)

CLOTH: Fire proof 676

Oiled for hot beds, etc .676

Water proof 675

Fruit stains, to remove from 5-28

Indellible ink for marking 608, 600

To remove iron rust from 687

To remove grease, etc., from 527

To remove mildew from 587

CLOTHES-CLEANING 525,526

Soap for 626, 631

(See Washing).

Club feet, of cabbage to prevent 640

Ooal for hogs 740

Cocoa, cones 875

COCOANUT: Cake 374,375

Candy, to make 577

Drops 875

Milk in cooking rice 454

CODFISH: And eggs 448

Balls 448

To boil 447

Codling Moth, remedy for 563

COFFEE: Cake 886,887

Jelly 504

Coffeepots, to clean inside 548

CCLD BEEF: And dry bread or biscuit

balls 432

Roast, broiled 437

To use economically 432

COLD: In the chest, onions for ,548

Storage of fruits, eggs, etc 608

Water cake 302

Weather, soup plates to be heated in.. .418

Cole (cold) slaw to make.. 407

Colic in horses, to cure 660

CoUups, Scotch, with veal 438

Cologne, fine and cheap 636

Color of plants to preserve in drying 688

COLORED: Cotton goods to wash 532

Silk handkerchiefs, to wash 583

COLORING. For domestic uses 600-615

Of butter. 642

Colors of cotton goods, to fix 632

COLTS: Diarrhoea in, to cure 604

KaislngaDd breaking ^.n4,M5

Weaning and wlikterlng .666

(See Horses).

Comb Honey ......il807

Compote, aople . .1.477

Common oalce 809

Concentrated lye, for soap Mli 5S8

Concrete proportions of materials for. . . ..607

CONDITION POWDERS: For Horses.

1666, 671,179

For Horses and Cattle 747

Oondy'B Fluid, for disinfecting, etc 439

COOKIES: Caraway 898

Excellent 881

Ginger 881

Ginger, with molasses. 804

Plain 808,804

Rose flavor 803

Spiced 804

Sugar 881

With ammonia, 881. 303

Cook room, bread, cake and pie to stand

in till cool 829

Cooling, of bread, cake, and pie 829

Copper, to clean TOO

Copperas color, for carpet rags 611

Copying ink, black 607, 608

Cordial, Blackberry, for the children 850

CORN and bean soup 410

Bread 404

Bread, old-fashioned 827

Bread, Minnesota 827

Bread, Fouthem, far-famed 827

Bread, Southern, improved 328

Burnt for hogs 748

Cake 408,404

Cut in blossom for milch cows 775

Dodgers, Kentucky 404

Dodgera. white 328

Fodder for cows 711

For hogs 751

For poultry 750

Fritters 406

Green, egg omelet with 461

Green, soup 421

Hulled, to make BOO-611

Oysters 446, 484

Popped, pudding, to make 380

Vinegar 679

Raising for soiling and feeding 774

Seed, to keep 775

Tocan 608,609

Tofry 484

To keep birds from 504

To make vinegar with ■. 578

Com and pork, to get the most from 754

Com crib, rat jjroof 560

CORNED: Beef, to cook with cabbage 436

Beef, flank of, rolled 437

CORN MEAL: Custard 488

Muflflns 403

Coras of horses' feet, to cure 670

Comstalk.s for cows 710, 711

CORNSTARCH: Blanc mange 34ft

Cake .876,878

Float with 846

Pudding 832

Snow pudding with 887

COSMETICS: For the face 637

.An old lady's only one 637

Cotswold sheep, the best i2«

COTTAGE PIJDDING: Recipes for . . .886, 836

Sauce for 83(>

COTTON GOODS: Colored, to wash. 632

To dye 609,611

860

GENERAL INDEX.

Coverinir for steam pipes 700, 701

COWH: Dairy, to feed 703

Dairying, profit of 708

Durham C90

General remarks as to care of 600

How to feed fleld turnips to 708

Jersey 608

KiclclnK, to stand quiet 605

Millc fever, to avoid 600

Millt, to dry off 602

Miilc, to increase COl

Over-eating, what to do 698

Soiling 710

Tumors on, to cure 693

(See also Cattle.)

Cows vs. sheep, comparative profit 781

Craclced hands, to cure B30

Craclced walls, to clear of bed-bugs 678

CRACKED WHEAT: Pudding 845

Mush, excellent 460

CRACKERS: Crumbs of, beefsteak fried

with 433

Crumos of, mock minced pies with . . . 858

Suet pudding with 849

To make 409

Cracknels, Scotch, of oatmeal 405

Cracks in walla, to fill 648

CREAM: Batter puddings with 847

Cake, various 888,808

Cole slaw with 497

Croquettes, a substitute for bash 433

Fritters 406

Ice, to make 488,480

Muftins. with 408

Or custard pudding 836

Of tartar, ho w to use, for cake 866

Pastry or pie-crust 856

Pie 859,860

Pudding 868

Puffs, PhUadelphla 890

Salad 402

Sponge cake 880

Toast, Boston 486

Velvet, a delicious dessert 401

Beer or soda, to make 618

Creamery, management of 646

Creams, chocolate, to make 677

Crib, com, rat proof 660

Cribbing of hors^es, to cure 664

Crickets, to drive away 640

Crimps, to keep in place, in damp weather 636

Crisps, German 892

CROQUETTES: Cream, a substitute for

hash 432

Duck and oysters 447

Hulled corn, to make 611

Or bread balls 612

Crullers, or Fried Cakes 405

CRUMBS: Bread, queen of puddings witb.8l4

Bread, or meat and rusk pudding 351

Bread and cracker, mock minced pie

with T. 368

Cracker, beefsteak fried with 438

CRUST: Forpies 855,356,862

Of bread, to make soft and delicate 881

Pie, baking before filling .867

Pie, glaze of, to prevent escape of

iuices 856

CUCUMBERS: A paying crop .605

Bugs on, to kill. 688,589

Chow-Chow with or without 496,407

Fresh, for towns-people .594

Fresh, to prepare for table 600

Selection of 778

Cucumber catsup 600

CULTIVATION: OfoniOM 642-649

Of Potatoes 777, 778

CULTURE: Of Quinces 766

Of Raspberries, keeping clear of weeds . 604
Of Raspberries, mulching or covering. .604
Of RaspbeiTJcH, piiu^hing off leaves. . . .605

Of Roapberries, the kind to raise 605

Of Roots, to feed stock 708

Of Strawberries 608

Cup cake, Rye Drops 804

Curculios on plum trees, remedy 564, 785

Curling liquid, for the hair C37

CURRANT: Cake 386

Sweet loaf 824,

Catsup ; 600'

Bushes to set out 668

Bushes, grafting.. .. 669

English, for cake 866

To avoid borer and mildew 669

When to plant 788

Worms, remedy 666-668

CURRIE: Chicken, as made in India 481

Chicken, with rice 463

Powder, to make . . 408

Curried veal or chicken 458

Currie Vinegar, to make 681

CUSTARD: Apple 481,488

Apple, pie 861,481

Apple, pudding 841

Cake, or Improved Berwick Sponge

Cake 888

Carrageen 487

Com meal 488

French tapioca .....487

Frosted 487

How to make 486

Jelly cake 881

Lemon pie, extra 858

Pie, boiled 360

Potato pie 861

Pudding 886

Bice 468

St. James' 487

Substitute for 488

Without eggs 487

Cutlets, rabbit 484

Cut-worm of cabbage, to destroy 640

Cut-worms, to destroy 604

Dairy cows, to feed 703

Dairying, profit of 702

Dandruff, to remove 640

" Dandy *' custard pudding 836

Danish tapioca pudding. 348

Darkcake 389

Decay of fence posts, etc., to prevent 554

DELICATE : Bread crust, to make .831

Cake 884

Delicious dish with sweet apples 481

DELMONICO'S: Recipe for cooking oyg.

+A|*g , , , . . . . • . . 445

Substitute' for hash '.'..'.'. ..".'.'.'.'.".'.'.".".". . .432
Dentifrice (see Tooth-Powder; Borax).
Depilatorv to remove superfluous hair.6S8, 639

Dessert, delicious 401

Diarrhoea, to cure 702

Diarrhoea of cattle, to cure 694, 695, 702

DIGESTION: Of Cattle 690

Of Horses 602

DINNER: Boiled, how to get up 418

Graham bread for 385

Potatoes for, each day in the week. . . .468
Thanksgiving bill of fare, etc 613

mgm

GENERAL INDEX.

nil

iDIo Lewis' " Breakfast for Two Cents," 601

DIbIi nt Scraps, a 484

DISINFECTANT: After cholera 006

For cess pools, quick 600

Disposition of Horses, general remarks on.U.'h)

Distemper In colta, treatment 073

DODGERS: Kentucky com 404

White corn 888

DOOS: Fleas on, to drive away 5B8

How to give ac'^'antage to sheep over. .735

Lloo on, to kill 696

Poisoned by strychnine, antidote 6;53

Miiuge upon, sure remedy 658

DOMESTIC ANIMALS: Carrots as food for M9

Horses and, treatment of 658-089

(See Horses, Cattle, Dcgs, Cows, Poultry).

Doiieh, Bread, to make biscuit from 321

DOUG fl NUTS, or Fried Cakes 405

Raised ,..405

Drni), todye 610,613

Dr. Chase s Magic Mender 546

DRESSING: Baked fish with 448

Bef f's heart, to bake with 437 |

Bread crust for 484

Salad, for any kind of meats, eto 436

(See also Salad; Sauce).

IDRIED: Apples , 474

Apple shortcake 399

Beef with eggs 4.33

Veach pudding 841

DRIED APPLES : How to cook 582

.Juice of, as beverage for the sick 474

Manner of cooking 474

vVholesomeness of, as food 474

Drillingglasa 796

Drink, summer, pleasant 618

Drippings in making cake 305

'DROP CAKES: Ginger 379

Or macaroons 394

Rye, cup 394

Rye and Indian 406

Drops, Japanese Toothache 599

Dr. Warner's recipe for curing beef 414

Dry bread and cold beef balls 432

Drying of fruit 583

Dry bread, to use .....484

Duch(;83e Potatoes 470

DUCK : And oyster croquettes 447

Mock, with veal or beefsteak 447

Roast, with potato stuffing 447

To bake, wild or tame 446

Duke of Cambridge Pudding, with candied

peel 843

Dulce de Lece, or Spanish sauce 478

Dumplings, apple 480, 481

Durham cows 699

Dust baths, necessary (or poultry 7.57

Dutch apple pudding 339

"Dutch Turkey" 438

DYE: Forthehalr 633

Renovating, for black clothing' 527

.DYEING: Black for silk 610

Black, In dress' goods 609

- Black, on wool or cotton 609,610

Blue, for carpet rags 611

Blue, on cotton rags. .61 1

Blue, permanent 614

Brown, for wooletis 610

Brown, various shades 618,614

Bright red.. 615

Claret, for woolens 611

Copperas with lye ;..611

Crimson 611

Darktan 614

Drab 618

Drab, with tea 612

DYEINO-Contlnued.

Fawn drab Ml

Green 014

ImptTial blue'for silk and wool 010

Nankeen 015

Pink, in cotton 014

Scarlet in oottop or silk Ol4

Seal brown 019

Sky blue for woolens 010

"True Blue" Oil

Yellow ei4

Dyes for Domestic Uses 600-015

DYSPEPSIA: Heaithfulness of hard-
boiled eggs In 469

Easter, or "Hot Cross "Buns 895

Ebony stain for wood 797

Egg-eating hens, remedy 760

EGG: Muflana.to make 450

Plant, fried ..407

Preservatives 001

Toast 480

EGGS: Batter pudding with 847

Cake without 891, 893

Chopped, with pudding, a la Crtm* 880

Codflshand 448

Dried beef with 438

Fried or baked, for breakfast 480

Fried potatoes with 470

Gruel of, for the sick 460

Ham and 440

Hard-boiled, in dyspepsia 459

Howtoboil 459

How to preserve 540-558

Indian puddings without 872

la making cake 800

In-the-nest 401

Minced veal with 458

Mufflus with and without 402

Omelets 439, 440, 460, 461

Poached withfrled ham 440

Potatoe cake, without. , 890

Rusk, without 897

Tapioca pudding without 838

To determine sex of 658

To keep by cold storage 698

Elevator from cellar to pantry 678

ELY'S: Sea Foam, for the hair 638

Best Hair Dyes 688

ENGLISH: Chester or almond flavored

pudding 848

Currants, for cake. . 860

Ginger beer, to make 817

Method of boiling and frying turkey.. 451

Plum pudding 332,3.34

Welsh rarebit 456,457

Yorkshire pudding ; 841

Englishnen's Taste, plum puddingto. ...384

EffelLAGE, how to accomplish 714-724

(See Silos and Ensilage).

Epizootic, successful treatment 073

Eraslon Compound 681

ESCALOPED: Oysters 868,445

Parsnips 444

Potatoes 471

Tomatoes 488

Veal 468

Essences, flavoring, to make 488

Evangeline's Gingerbread 878

Evaporated Apples, how to cook 68S

Everton Taffy, to make 670

EWES : Breeding, care of 784

Breedhig, how spoiled 786

GENERAL IIWEX.

KWES— Continued.

_J}r»!e(HnK, time to select 787

BiXTRA: UuttiT-i)U Iding. . 847

Hio wn Bi'exi ( ■famed 827

Lemon cuHtard pie. 8R8

Stracted Honey 807
TRACrrS: Flavoring, to make 488

Ltnnuu and orangu to make 678

I^e Water, for horaeH 066

FACE: Cosmetica for .....687

Rough, camphor ice for 680

Factory, chet-se, articles and coat 6C3

Failure in InmiueRS how to avoid 601

Famous Rhode Island chowder 440

Farina Jelly 806

Farmers' gams, to make 404

Farm, value of shet- p on 780, 788

Fast or spirituous sauce for puddings 884

FATTENING: Hogs ...761,762

Poultry 700

Sheep 780

Stock, how to do It 71iS-714

Fbtu drnb, to dye 611

FEATHER BED: Tick, to remove stains.. 660

To renovate 600

FEEDING: Dairycowa 703

Stock horses 680

Feet, pigs', broiled " a la Bamuni " 44a

FENCETOSTS: Importance of seasoning. 656

Importance of tamping, etc 660

To preserve 654

Fermentation, to keep fruit Juices from. . .616

Fertilizer, coal ashes as 668

Field turnips, how to feed and not flavor

milk 708

FIG: Poundcake 380

Pudding, boiled, to make 839

FIGS: Frosted fordessert 478

Peach, very nice 478

Tomato 478

Pillhig, delicious for layer cake 872

Filter, home-made, cheap 619

Fingers, Lady, to make 870

FINGER: marks on doors, to remove 581

To remove from windows, mirrors, etc.600

Fire-proof cloth, to make 675

Fire-proof shingles, to make 576

Fire-proof wash for shingles 800

FISH: Baked and stuffed 448,449

Balls 448

Chowderwith 450

Hints for cooking 429

Potato pudding with 852

To fry 449

Fistula in horses, remedies for 675

Flank of beef, rolled and corned 487

Flannel cakes. Palmetto 401

FLANNELS: Moths, to remove 641-798

Towosh 533

To washanO '^ry 618

Flat-Irons: To clean 638

FLAVORS: Almond, in pudding 848

Essences for 448

For ice cream 489

Of herbs, how to preserve 614

Strawberry, for pudding pauce 837

I'LAVORfNG EXTRACTS: For cakes. 866

Lemon and orange O'lS

To make 448

Flaxseed for cows 705

Fleas, to drive away 853

Fleece, care of. . . .728

Flexible paint for oamraaa. 609'

FLI1<:8: poiitoufor «M>'

To drive away 480'

FLOAT: Strawberry 848

With com staroh or flour 84ft

Floating island pudding 846, 84«'

Floor, paint and stain for 7W>

FLOUR: Good, eflm^ntial to good bread. .820

To prepare for making cake 366-

Granam, pumpkin shortcake with 806

FLUID: Condey '8 DisinfecUng 429 •

Washing M6, 616,617

Fly poison 60O"

Fly Btickum-fast 60t

FOOD: Forfannatock 706-714

For poultry 76»'

(See Horses; Cattle.)
Foot rot In sheep, to prevent and cure. 786-788

Forest trees, planting of 786 •

Foul flesh on stock, to cure 60ft

FRENCH : Chocolate Jelly cake 87»

Cream cake 88S> '.

Depilatory 688

Dishes, why superior to otbera C14

Loaf cakb.. 884

Method of destroying insects 68S

Pickles 688

Salad 403

Tapioca custard 487

Toast 48ft'

Fresh beef, to cook for use when cold 487

FRICASSEED: Chicken 458

Rabbitpie 803

FRIED: And boiled turkey 461, 458

Apple turn-overs 864

Beefsteak in cracker crumbs 438

Bread 486, 498

Bread pudding 486

Cakes 406

Cokes, rye and Indian 406

Eggs 486

Ham 489,440

Minced turn-over 363

Mush 611

Norwegian breakfast cake 405

Oysters, according to Delmonico 445

Pork chops, with apples 441

Potatoes, Saratoga 460, 470

Potatoes, with eggs 470

Salt pork 439

Squash 618

Frltterpuffs, Spanish 890

FRITTERS: Apple 386

Corn 406

Cream 400

Cheese and apples 40ft >

Fruit and berry 474

Minced meat 488

Plain, and quick 40«

Potato 471

Orange i... 406

Oyster . . 446

Sweet 406

Frogs, how to cook 450

FROSTED: Custard, to make 487

Figs.for dessert 478

Silverware to clean.'. 640

F'XDsting (see Icing).

FRUIT: As a medicine 478

Butters 475

Cake, apple i^S

Cake, plain o86

Cake, premium : 886-

Cake tnat will keep for months 887

Cake, very nice 887

Cannmgof. 684'

GENERAL INDEX.

JTlUrr— Continued.

Dried , 474

Dryinarof 083

Hom« dried, for cak*. ....869

How and when to lie oaten 478

Packing, CalUorula method MM

Pickles, aplced or awest 477

Plea 801

Presenred 470

Selection of for cake 880

Shortcakes 480

Stalnn, to remove.. 088,- (US, M7

Stale bread pudding with 840

Suitable veaaela (or cooking 473

To keep 775-776

To keep by cold storage 008

Various, puddinga of 840

(See also Apple; Poach; Tomato.)

FRUIT TKEE8: Barren, roinedy 783

Caterpillars on, to destroy 673

Chloride of Unie for Krubs, eto 782

Oirdling of, to preventand cure . . .781, 782

How to plant ... .770

Labels for 778

Manuring of orchards 780, 784, 785

Old bark, to renew 783

Pear blight 783

Fear culture 785

Plum trees 705

Quinces 786

Rapidity of growth 787

RlKht soil for 770

Shade trues 786

To protect from mice and borers,

..780,781,782

To protect from rabbits 781

Trimming, etc 780

Various berries 788

Fungus In cellars, to destroy 580

FURNITURE: polish for 707,708

Stain for 707

■Uphol''tered, moths in 641

FUEw Moths to remove from 641, 708

1 o put away 542

White, toclean 530

Galled shoulders, to prevent and cure 672

Qamo Soupa 425

Gapes In poultry, to cure 763

Gardening in a hogshead 605

Gargling Oil for horses, etc 674

Geese. (See Poultry)

GELATINE: Icing for cakes with 860

Snow pudding with 337

Queen Mab's pudding with 344

Gems. Graham, to make 402, 403

GENERAL REMARKS: On making bread. 310

On making cake 305

On making pies 854

On making pudding 331

GERMAN: Crisps, to make 392

]\Iethod of getting rid of rats 584

Silver, to aolder. 795

GINGER: Bread 870,380

Bread, poor man's. 380

Cookies 381.394

Snaps 378,370

GINGER: Beer, to make 917

Pop, to make 618

Girdling of trees, to prevent and cure 781

GLASS: Cement for 501,548

To break as yoi like 796

Todrlll 796

Globes, to clean 796

Glaze, pie crust, to preTentMaap««l Julow.U4

QlodHy Ink, to malu) ■ ■ -MH

Gloves, kid, to clean BSS^MO

GLUE: Cement with, ohaay 547

For veneerliur, eto ..^01

Liquid... Ml.OW

Mothproof Ml

Waterproof j ••*•!

Golden Buck or Welsh rarebit 456, 457

GOOD BREAD: Good flour esaenUa. .820

How to make ^

Good flour essential to good brea A 380

GOOSEBERRIES: SetUng out 560

Toavold mildew .669

When to plant ^

Grafting wax, to make US

GRAHAk: Bread, oneloaf 89S

Bread, to make 884, 8SB

Bread, with soda, baked or ateamed . • -8^

Flour, pimipkin shortcake with 80n

Griddle cakes 408,409

Gems 408,418

Muffins 40?

Pop-overs. 408

Grain, pounds per bushel 778

Onindmotlu^r's ajiplo pie 861

GRAPE: Catsup, to make BOO

Jam or marmalade .BOO

Jelly, to make BOS

Juice, to can or bottle.. 601

Juice, to keep 615

Grapes, tocun 607

Grass. Hungarian, for cows 711

Gravel for poultry. . 760

Gravel walks, weeds In, to destroy 573

GRAVY: For potato.-9 478

(See also Sauce.)

Gray hair, to restore color to 686

GREASE: Refuse, to make soap 626

Si)ots to remove from clothing 527

Toniakesoap 522,528

To remo'Te from floors, etc . .524

GREASE HEEL: Of horses, ointment for. 689

Tocure C71,682-«84

Green apple jelly to make 479

GREEN CORN: Soup 421

To can 509

(See Com.)

Greenhouse, best shading for gloss 678

Green lice on plants, to destroy 687

Green pea soup 426, 426

Green salvo for Horses 674

Green, to dye 614

GRIDDLE CAKES: "ArfandArf" 407

Batter for, to keep sweet 408

Bread 408

Buckwheat 406

Graham 408,400

Indian 400

Mock Buckwheat 407

Oatmeal 408

Rice... 408

"Grits," to make 511

Growth of trees, rapidity of 787

Gruel, oatmeal, for invalid" "nd children. .487
Guinea fowl, value of 771

■^

HAIR: Pomade for 638

Superfluous, to destroy 038, 639

To bleach 637

Hair curling liquid 5?''

HAIR DRESSING: with bay rim 635

With home-made perfume 63i

*.'.,

864

GENERAL INDEX.

. \t

HAIR DYE: Biown 623

Eley '8 best 683

HAIR OIL: Veryflne 684

That turns gray hair 634

HAIR RE^TORA'l'n'E: Good 636

Hall and King's 635

Italian 635

HAIR TONIC: Bob Heater's shampoo ... 633

Barbers' luster 633

Eley'o tea Foam 683

Hair wash. Italian 635

Halter pullinsr of horses, remedy 656, 689

HAM: And e^gs, extra nice 440

And tongue toast. 440

And veal odds and ends economically

used 441

Balls 440

Broiled 440

Cakes, baked 441

Curing of 410,411,412,413

Fried, with poacht eggs 440

Loaf 439

Omelet with 440

Pies, chicken and 362

To bake, and omelet from " odds and

ends" 439

To keep after belng'smoked 412

To keep the year round 415

HANDS: Dressinerfor ^34

To keep soft in winter 640

Wash for Ladies' C39

Wash for. when rougb from cold 640

Handkerchiefs, colored silk, to wash 533

Hands, chapped, pomade for 638

Hands, cracked, to cure 539

HARD BOILED EGGS: In Dyspepsia 459

In typhoid fever 459

Hard soap, to make 521-523

Hard Water, to soften 535

Harness, breaking colts to 655

HASH: Chicken 435

Delmonico's substitute for 433

Liver 483

Poultry 452

Hawks, best way to catch GOO

HAY: Pea-vine, to cure 562

Time to cut 772

HEAD CHEESE: Beef or veal, with

clilcken 434

Calf's liver 435

" Scrapple " In place of 441

Tomake 461

Heart, beef's, to bake with dressing 436

Heat of oven for baking cake 367, 897

Heaves In horses, to euro 673, 686

HelleborCLfor currant worms, etc 567

Hens (see Poultry.)

Herbarium, to prepare plants for 5.38

HERBS. Sweet, for seasoning food 514

How to raise, etc 514

Valueoi for stews, etc 443

Hermits 385

Hides, tanning with hair on 623

Hives, for bees 803

Hiving Bees, various methods 809, 810

HOGS: Apples, good for 752

Artichoke for 7.52

Berkshires, T"hy best 740 ''U

Best kind to raise tvj

Carbon for. 748,749

Cause 742

Choleraof 742-747

Com and pork, to get most from 754

£!orn for 751

Calomel for 747

Fall care of .• 662

HOGS— Continued.

Fattening 781.

Fleas on, to drive away 66S^

Kidney-worm to remove 7.^8:'

Lice on, to destroy 763-

Origin of 74»

Preparing food for 750>

Preventive and cure 743, 743, 746, 747

. "Ringing " hogs, a cause 742 •

Scurvy on 7.53

Soap, a preventive 747

Sows eating their pigs, to cure habit .753.:

Symptoms and treatment 744

Hogshead, gardening In a 605

Holes, in walls, to fill. 542

Holland method of washing clothes 517

Hollow Horn, to cure 694

Home-mode cheese 647

Home-made flavoring extracts 578 ■

Home-made filter, to make 61*

Home style of cooking potatoes 46&"

Hominy, to make 609-511

HONEY: artificial 47»

Comb 807

Extracted 807

Pudding 350'

Vinegar, to make 814 \

HOP YEAST: Potato bread. 323. 1

To make vinegar 878

Horseman's Hope Liniment 681

HORSES : Apples valuable for 688

At work, food necessary for 688 ■

Big head, swellings and sprains, to

cure 667

Bots in. remedy 668, C69"

Brass for 689^

Brood mares, care of 658

Colic in, to cure 66fr •

Condition powder for 747

Corns or shoe boils 670^ '

Condition powders 671, 672

Cribbing of , to cure 662^'

Digestion of 662

Distemper in colts, treatment 678

Epizootic 672.

Feeding 686-

Fleas on, to drive away 653;

Fractious, managing and shoeing 660

Galled spots, to prevent and cure 672"

General remarks 653 ;

Grease heel, to cure 689

Halter Pulling, remedy 657, 689 ■

Heaves in, to cure 673, 686

How to choose and buy 659--

Howlongthey ought to work... 654

Inflammation of bladder of 673 ■

Kicking and runaway, to cure 662 •

Lice on, remedy 689

Liniments, oils and salves for 674 ,

Mange in, remedy 675

Old, food for 688.

Parsnips good for 688 .

Pawingtocure 676

Poll-evil, fistula, etc, to cure 675

Profit of raising 656 .

Raising and breaking 654, 63.5

Ringbone, spavin, etc, to cure 677-679

Scracches, grease heel, etc., to cure. 682-684

Scours in, remedy , 702

Shying, cause an d cur» 660

Splints, ointment for 680

Strains, swelled legs, etc., to cure 683

Surfeit in, to cure 684

Sweeney, to cure 680, 681

Thoroughpins to cure 6.9-

To judge age of 6590

GENERAL mDEX.

855

HORSES— Continued.

To teach to back 657

Turnips valuable for 689

Vicious to train 661

' Warta on, to cure 685

Weaning and wintering colts. 656

White spots on, to match 601

Wind galls, to cure 679

Worms, remedies for 686, 680

HOT BEDS: Oiled cloth for 576

Best shading for glass ..576

" H t cross " buns, to make 895

Hot slaw, to make 497

HOT WEATHER: To have fresh meat in .411

To make butter firm in 645

To keep butter in ' 645

House cleaning, value of ammonia for r)35

Household memoranda eSS-es*}

Hoven in stock, to cure 693

Hubbard squash, black bug on, to destroy. 689

Huckleberry pudding, boiled 351

HULLED CfORN: Croquettes, to make. ...511

" Grits," to make 511

To make 609-511

Hungarian grass for cows 711

Hunter's Pudding, boiled 342

INK— Continued.

Marking, for sheep . . 680

Printer's, to remove from clothing 628

To remove from clothing .6SZ 628

Inlaying, glue for .' 691

Insecticide (See Insects)

INSECTS: On pKnts, to kill 688

On plants, French method of killing. ..688
INTEREST: Rate of, In Western States

and Canada 620

Simple and «asy rate for 602

Invalids, Oatmeal gruel for 427

Irish Moss Custard. 487

Irish Stew, to make 448, 444

IRON: Cement for 800

Flat, to clean 638

To prevent rust 798

Iron, to solder 795

Zincirg 791

Iron Ru.st, to remove from clothing 687

Island, floating, pudding 845*

ITALIAN: Clieese 453

Hairwash 635

Mush, to make 611

Or Macaroni Soup 42S

ICE: Camphor, for chapped hands, etc . . . .639

Cream, various, to make 488, 489

House, to build good and cheap 574

Ices, water, to make 488-490

ICINa: Almond 308

Boiled, for cakes 308

Chocolate 369

Colored 309

With gelatine .369

Without boiling 309

Ill-smelliug meats-. Pt<!. to correct 429

Imperial cake 389

Improved Berwick Sponge Cake 389

Improved Catsup 496

Improved Southern Corn Bread 838

INDIAN: And rye bread 326

Asparagus soup 425

Bolledrice 454

■•^read, extra, steamed 327

bread, for tea, baked 327

Bread, old-fashioned 327

Broths, veal and lamb ..426

Brown bread 326

Chicken currie 421, 453

Currie powder 498

Drop cakes 406

Green pea soup 425

Griddle cakes 408

Meal, Johnny cake, etc 403, 404

Method of making lady fingers 376

Method of making Prussian soup 424

Mush, to make 511

Puddhigs, various 352, 853

Puree, to make 495

Rusk 401

Wheat and, bread 326

Indelible Inks 608,609

' Indigestion of calves, remedy 701

IntlammatioQ of b'adder. in norses 673

INK: Black 607,608

Black copying 008

Black, for school purposes 531

Cheap 527

For zinc labels for trees, etc 788

Glossy 608

IndaUble 608,009

JAM: Blackberry 880

Grape 606

Quince 500

James', St., stale bread pudding, 344

Jams and marmalades, to make 603

JAPANESE : Cement, to make 6.58 '

Toothache drops 590

Japonica, to dye with 816

Jars, plant, to paint and bronze 3.38

JELLY: Apple 603,504

Apple cider 604

Apple, wltb pure flavor 479

Bag,tomake 603

Blackberry 850

Cake 378

Cake, chocolate ...373,874

Cake, lemon 371.872

Cake, orange 373,873

Chocolate 604

Claret wine.. 605

Coffee 604

Custard cake 381

Delicious for any layer cake 872

Farina 605

Grape 605

Lemon and apple 608

Lemon, for cake 609

Port wine, for the sick 605

. Quince JXXi

Rice ? 609

Rolls ..375,878

Tomato 608

Veal 458

Jersey cows 693

Jettine for ladies' shoes 623

Jewelry, to clean 794

Johnny cake. Vermont 403

JUMBLES: Or sand tarts 884,885

Rich 9*-S

Soft 385

Kansas Pork and beans. 483

Kansas Puffs, to make 878

Keeping Bees (See Bee- Keeping)

GENERAL INDEX.

r cakes, hints for 868

KKiracky oorr dodfirem-. .- .404

KtfosaiWt^o kee|M>iBtstriped bofia.i 689

KtckiHg'COws, tpqvM.^, , 695

Kleklng horses, to oure of haMtw 66a

EJP: Boots to recolonv, 680

Gloves, to restore worn «pots- 680

Olovee^ to «lean 629

KI^Mmr worms^ in hogsittfremevoi.. 768

KHftacUnff of bread 821

Knive8< to cle^' from vu8t.i. ...,...,,. .794

LABELS: Cement for 801

Fortrees ^788

LACE: Fine white, to clean.-. 631

To renovate 634

. Ladies' bands, wash for 639

LADY: Cake 876

Fingers, as made in India 876

LAMB: Broth as made in India 426

Roast, meat sauce for 438

Shoulder of, stuffed 488

LAMBS: Timetoappear 728

(See Sheep)

Lard, in making cake 365

Laundry, hints for 631-538

(See Washhig).

Lawn dresses, care of 618

LAWNS: plantains on, to destroy 509

To drive ante from 570

. Laver strawberry short cake 397

LEAKS: In chimneys, etc., to stop 541

In steam boilers, cement for 801

Leather, cement for 691, 801

Legitimate business, how to succeed in 601

LEMON: And apple jelly 603

Butter 477

Cake 371,372

Custard pie, extra 858

Essenceof, to make 488

Flavoring extract, to make 678

Ice Cream 489

Jelly, for cake 506

I Pie, quickly made 358

pie, with raising 3.59

Sauce, for puddings 349

Sponge cake 389

Syrup, to prepare 61 8

Water ices 490

Lemonade, excellent, to make 619

Lemons, to pack ..we

LICE: Bark, remedy for 663, 664

In poultry, to destroy 757, 758

On cattle, horses, etc , remedy 689

On ho(?s, to remedy 753

On live stock, to kill 696

Ca plants, to destroy 587

Tqprevent on setting hena 758

LIGHT: Biscuit, to make 899, 401

Muffins, very nice 408

LIME: Air slacked, to destroy rose-bugs. . . 688

As manure 773

Chloride of. for rats, etc 685

For currant worms 566

In making Soap 622,623

LINEN: Brown, to wash 532

Glossy, how done 6.38

Scorched, to whiten 6S3

To ramove paint, etc., from 528

Liniments for Horses 674, 680, 681

» LIPS : Chapped; Camphor Ice for 6.39

Chapped, Pomad« for 638

LIQUID: For curling hate fl37

Liquldglue SMillOi

Liquid manure forstrawberylevi'. 604

LIVER: Beef.tofry.. 486

Calf %, head cheese.- 485

Hashitomakei 43S

Live Stock, warts in,'to ourer . 686

(See Horses: Cattle tSbeemHon.)

LOAF: Cake. ...888

Cake. French. 884

Currant, sweet..'. .824

Meat, various. 480

One, of graham- bread. 1 ^

Vienna, breakfast , S3t

Lobster salad 49S

Logwood, black Ink from. 607

London brown, to dye 614

London "Hot Cross'^' Buns 896

Love knots for tea 879

Susy's, Aunt, spiced cake 809

Luster, to restore in alpaca dresses; 627

Lustral Oil (See Hair Tonic)

Lye, concentrated, for soap 631, 683

Mab's, Queen, pudding with gelatine 344 -

Macaroni soup, Italian i'ii

Macaroons, or drop cake ■'!94

Machinery^ keep from rusting 793

Mackeral, Broiled 449

Magical Toothache Drops 599

Make-believe terrapin soup 424

Management of fractious horse 600

MANGE, in dogs, remedy for 553

In horses, remedy 675

MANURE: Ashes, lime and salt, for whedt.773

li'or orchard, etc 784, 785

Liquid, for strawberries . .604

Salt as 773

Wood ashes for onions 544

Manuring, ad vantages of 773

Marble cake, to make 370 '71

Marble, cement for 348

Mares, brood, care of .668

Marking ink, for sheep 739

MARMALADE: Grape 505

Quince - .50(>

To make 502

Martha's cake 399

Mats, to make from sheepskins 624

Maxims for poultry keeping 768

Mayonnaise or French salad 492

Meal, value of for dairy cows 692

MEAT: And rusk pudding, baked 351

Balls, from left-over 431

Balls, nice 432, 434

Cold, economical use of 432

Curing, various methods 410-414

Fritters, minced 439

General remarks for cooking 428, 429

Minced, for pies 416

Pies.... «a2

Potato pudding with. . ■ ..35,4

Potted, Scotch 433

Putid or ill-smelling, to correct. 429

Salad dressing for 4.30

Sauce for, Delmonico's 449

Scotch potted ;^^JB.

Mechanical Department 790-802

Medicated soaps, to make 525

Medicine, fruit as • 478

MELONS: Selection of -AA-lVi

Bugs on, to prevent 689, o94

Memoranda for Household 625-632

Meran^j e, rice, baked 468

it.mm

OENERAL. INDBX.

8S7

Slice, to ezterminMe. 685; AM

MUch comXaea CowbJ'CMUb).

KILDBW: ToaToid«nourTMi<ibUjd>a».«..600

ToremoTe(rom«Iotitainir. 637

3IILK> B«ttespuddiag«.wlttiAud trltbout

846,847

Butter, white cake (irltli^ , 888

Cocoaaut, for cooking rise. '. 4S4

Lemon cake, with and without 371

New potatoeftln 471

Boup 420

Sour, batter puddings with...., 847

Sour, suet pudding wittij 848

Sweet, biscuit with 400

' Sweet, suet pudding with I. 849

Sweet, white cake witfaw 863

Tapioca pudding without 838

Toast. 484,485

To clean kid gloves .- 589

To increase in cows 601

-Milk fever of cows, to avoid 690

Milking, sbed for 646

Mllk-pails, care of and kind 646

HINGED: Meat for pies ...416

Meat fritters 439

Pies, Crust for. 355,357

Pies, various 854,857,358

Turn-over pies 303

Veal, with poached eggs 458

Mineral coal for hogs 749

MINT: Sauce made in India. 495

Sauce for roast lamb 438

Mirrors, finger marks to remove from 606

MOCK: Beef tongue, or savory beef 436

Buckwheat cakes 417

Duck, with veal or beefsteak 447

Mincedpies 358

Turtle soup 4:H

MOLASSES: Cake 387

Cake with, how to bake 365

Ginger cookies with 394

Sponge cake 388

Vinegar from 578

Taffy, to make 577

Mortgages, destructive properties of 559

Mosquitoes, to exterminate 586

Moss, scaly, of rocks, to dye with 613

Moth, codling, remedy for 563

Mother's strawberry shortcake 898

Moth glue, to make 591

MOTIIS : In carpets, to prevent 541

In upholstered furniture, etc 641

Powder, to put away furs, etc 541

Trade secret, to remove 698

To prevent 638

Mrs. Chase's sponge cake 388

Mrs. Uice's gingerbread — 380

Mucilage, to make 590, 691

MUFFINS: Breakfast 401

Corn meal 402

Eggs 450

Graham 403

Mush 385

nice 463

MUSH: Cracked wheat 466

Italian or Polenta 511

Muffins 885

Oatmeal 466

Bye or Indian 611

To fry 611

Mushroom Catsup, to make 499

MUSLIN: Bleaching of 537

Washing of 618

MUTTON: Loaf 439

Stewa 442,443

Nafla tadrlTeinbai'd tixaben 801

K takeen, to dy« 615

NAPLES: Bread or biscuit 8N

Pudding, with candied pe«k 84S

Nitptba. to clean clothes, .gloves, eto 680

National. Cake, to make 877

New England style, of brown bread. 8S6

New Potatoes^ a /«rf««M. 471

NickelPlatlng 798

Night, setting bread sponge over. 9SA

Nitrate of Silver, stains to remove 640

Noodle Soup, to make 488

Noodles, for soup, to make 428

Norwegian Breakfast Cakes, fried 408

Nut Cakes, or Doughnuts 405

NUT GALLS: Forblackink 607

To dye with 619

Nutmegcake 891

Oat-cakes. Scotch 800

OATMEAL: Cracknels. 465

For cows 705

For sheep 788

Griddle cakes 408

Gruol for invalids and children 427

Or Scotch Cake 404

Mush 465

Porridge 466

Scotch bannocks 465

Soap, to keep hands soft. 040

Value of 464

OATS: For hogS. 751

For poultry 760

ODDS AND ENDS: Ham, omelet from.... 489

Ham and veal, to economize 441

Oil-Cloth, to keep bright 586

Oiled cloth for hot-beds, eto „ 57S

Oil on the water in storms at sea 606

Oil, sewingmachine, to make and use 802

OINTMENT: For grease heel in horses.... 689

For lice on poultry 758

For sprains of horses. 678

For splints in horses 680

OLD-FASHIONED: Apple jelly 608

Christmas plum pudding .835

Com bread 827

Dishes, recipes for 613

Gingerbread « 870

Indian pudding 858

Strawberry shortcake 898

Old putty, to remove easily 677

Old silk dresses, to renovate 584

OMELET: Apple 479

Egg 460.461

From " odds and ends^' of ham 430

Oyster ...446

With ham 440

ONION: Beefsteak and salt pork with 433

How to cook to avoid strong flavor. . . .463

Soup 487

ONIONS: Anacreln .....544

Culture of, newest way ..64S

How many to the acre 648

How to avoid scullions 544

Medicinal effect on worms 548

Potatoes with 471

ORANGE: Cake 372,878

Flavoring extract, to mako 678

Fritters 406

Ice, to make 490

Pie. 360

Pudding, to make. 880

± \

858

GBNEBAL INDEX.

Oranges, to pack 606

Orchards, care of 780, 789

Oven, heating of, for baking 367, 897

Owls, best way to catch 600

Oxen (see Cattle/.

OYSTER: Broiled 446

Corn 446,448

Egg omelet irith 461

Escaloped 863

Escaloped, according to Pelmonlco. . . .445

Fried, according to JJelmonico 445

Fritters 446

Omelet 446

Pie 863

Pie, with chicken. 446

Soup 618

Stew, according to Dehnonlco *. ..44&

PACKING: Of fruits, California method. . .696

Poultry, for market 770

Fails^milk, kind and care of 646

PAINT: Black, for iron fences, etc 799

Cheap to make 798

Flexible, for canvass 800

For floors 799

Old, to remove 800

Spots on windows, to remove 630

TO clean 796

To remove from clothing C27

Palmetto flannel cakes 401

Pan Cakes (See Griddle Cakes.)

Pans, preparation of, to bake cake 867

Pantry, elevator to, from cellar 678

Paper, tracing, to make 796

Papering, how to do it 698

Paradise puddhig, to make 335

Parisian ice cream, to make 489

Parker House breakfast rolls 397

PARSNIP: Cakesor balls 467

Escaloped 444

Fried 467

St6W 444

Stewed in'milk.'. !.".'.'!."!!.'.'.'!.'.*!!.'.'!!!! .' .467

Valuable for horses 6 8

PASTE: For papering, to make 598

To m&.Ic6 590

PASTRY: Baking for pies, before fliling! .' !357

Or crust for pies 355, 856, 362

Patching boots and shoes, cement for 621

Pawing of horses, to cure 676

PEA: Green, soup 425, 426

Meal, for growing stock 709

PEACH : Bread, suggestion for 830

Butters 475, 476

Dried, pudding 841

Figs, very nice ...478

Fritters 474

Ice cream 480

Pickles, spiced or sweet 477

Preserve, to make 502

Pudding.. 340

Pie 361

To bake and to can 473

Trees, borers In, remedy 663

Pea Piecrust 356

PEAR: Blight, wash for 783

Culture 785

Pearllne, to make 625

5' ars, pickled, spiced or sweet 477

PEAS; And pen straw for sheep 734

Chicken cooked in 455

For hogs 750

Pea Viae Hay, to cure 562

V ;• ■ ■ .

Peel, candied, with pudding. 84S

Pennsylvania method of curing meat 410'

Pennyroyal for rats, bugs, etc 686-

Perfume bags to scent clothing 636-

Permanganate of Potash, to correct putid

meats etc ... . . 429*

Philadelphia Cream Puffs "!."! i .'!!.*!!! i !! !390

PlcaliUi, to make 49ft

Pickle, for canning meat 410. 413

P1CB:LES: French, deUcious 582

Very fine for present and future use.. . .581

Fruit, epiced or sweet 477

Carrot, for table use 589

PIES: Apple and other fruits 361

Apple custard 861, 481

Apple turn-over 864

Baking pastry before filling 357

Boiledcustard 360

Chicken and ham 360

Chicken and other meats 362

Chicken, oyster 446

Cream 360

Cream, crust baked first 359

Cream pastry or crust 356'

Crust, glaze of. 36S

Crust, peti. 35ft

Grandmother's apple 361

General remarks ''iSA i

Lemon and raisin 359

Lemon, custard 358-

Lemon, quickly made 358

Minced 854,357

Minced meat for . . 416.

Minced, turn-over, fried or baked 363

Hock minced 358

Orange 359

Oyster 303

Pastry or crust for 855,362

Potato custard 36t

Pumpkin 514

Pumpkin and squash 360

Rabbit, fricasseed and roast 36S

Squash, very rich 360

Sweet potato 361

To stand in cook-room till cool 322

PIE-CRUST 855-362

Baking before fiUhig S!>7

Cream 35ft

For mince pie 357

Glaze of , to prevent the escape of juices 357

Pea : 35ft

Pieplant, to can 508

Pie-pudding, of various fruits 34(V

Piglloast 613

Pigeons, Roast, and sauce for 455

Pigs' Feet, broiled, '• a la Barnum," 442'

Pine, stains for 797

Pink, to dye 614

Pin-Worms iii Horses, to cure 68ft

Pipes, steam, to cover 790, 791

Pitch, to remove from clothing 527

PLAIN: Cookies. 893, 394

Fritters 406

Fruitcake 386

Shortcake 397

Plantains, to destroy on lawns 599

Plant Jars, to paint and bronze 538

PLANTS: Lice on, remedy 504, 587

Forcing 564

Plated Jewelry, to clean 794

Plating, Nickel and Silver 792

Pledge, a Temperance 558

PLUJI PUDDING: Christmas, old style.. 335

English 331,334

Other Recipes for 333.334

Sauce for 333, 38*.

GENERAL INDEX.

85»

Plum Trees, Curculios on, remedy 864, 785

Poached Effgs 460

POISON: Bed-bugs, for 572

Flies, for 600

Polenta mush, to make 511

POLISH: For boots and shoes 622

For furniture 797,793

For silverware 540

Of steel instruments, to preserve 7M

Poll-evil in horses, remedies 675

Polonaise, Charlotte, to make 377

Pomade for hair, etc 638

Pop, ginger, to make 618

Pop-corn pudding, to make 339

!Pop-overs, Qraham and wheat 403

POOR MAN'S: Cake 390

Gingerbread . ... 880

Pudding, boiled ..345

PORK: And beans 483

Batter pudding with 347

Cake.. 395

Chops, fried, with apples 441

Ham, to bake 439

Salt, how to fry 439

Salt, pudding, to make 339

Sliced potatoes baked with 471

Stew with mutton .443

To get the most from 754

To keep f n'si' in hot weather 411

PORRIDGE: Beau 488

Oatmeal 465

Scotch 423

Posts, to preserve 554

POTASH: For rats, bugs, etc 586

Permanganate of, to correct putid

meats, etc 429

Value of as manure 785

Potato bugs, to keep off 773

Potato bread, to make 323

POTATOES: Balls 469,470

Cake 390

Cake, without eggs, quick process 390

Cultivation of 777, 778

Custardpie 361

Duchesse 470

En caisse 470

Escaloped 471

Fried with eggs ' .470

Fried, Saratoga 409, 470

Fritters 471

Gteneral remarks 467

Gravy for 572

Hilling 778

Home style 469

Hop yeast, bread 823

How many to hiU 777

' Insevenways 468

New, a la crtnu 471

Pudding 351

Pudding, with meat or flsh 352

Puflfs 390

Salad 492

Sliced, to bake with pork 471

Soup 420

Stewed 444

Stuffing, roast duck with 447

Sweet, cakes of 472

Sweet, pie 361

Sweet, pudding 352

Sweet, to bake or broil 472

"Tip-top" .470

With onions for breakfast 471

POTTED: Beef tongue 437

Meat, Scotch 438

Pot roast, beef 435

POULTRY: Average of breeds <ui layers. .769.

Best breed 766.767

Cholera in chickens ''^^•IS?

Dressing and packing. 770-

Dust baths necessary 757

Egg-eating hens, remedy 766

Fattening I'or market 769'

Food for 75»'

Gapes in, to cure and prevent 768, 704

Ground reed for 768-

Guinea fowl, value of 771

Hints for cookiug 428,429

Houses, lice in, to destroy. ! 1 57

Licoon, to euro and prevent. 758, cgft

Maxima for keeping 768-

Raising by a city woman 760

Roup in, to treat 764, 765

Scabby legs to cure 765-

(See also Turkey; Goose; Chicken;
Duck.)

Tonic for 76*^

Water, clean and pure 75JK

Winter cara of, on large scale 755.

POUND CAKE: Fig 386

Plain 389'

POWDER: Baking, recipe for. €24

Baking, use of, in caKe 367'

Currie 498-

Moth, to put away furs, etc 542-

Pyretnrum, for rose bugs 587"

Silvering, to make 795-

Tooth, borax for 520-

Premium fruit cake 888-

PRESERVE: Apple and peach, for present

use 479

Peach, very nice ..502

Preserving eggs 649-552'

Pressed beef 414

Prince of Wales cake 878

Printers' Ink, to remove from clothing 628

Prize butter, how made 645

proof spirit, vinegar from 680'

Prune pudding, to make 839'

Prussia soup, as made in India 424

PUDDING: Almond flavored 348'

Apple charlotte 341

Apple custard 341

Apple, Dutch style 889^

Ai3i)le pie, or Yankee style. 840"

Apple shortcake 340-.

Apple tapioca 431

Apple turn-over 364

Baked as cake 335

Batter, boiled or steamed, various. 846, 347

Baron Brisses' rice 344

Beefsteak, boiled 351

Bird's-nest 341

Blackberry, baked or boiled 351

Blanc mange, or substitute for 346 '

Bread, Aunt Rachel's 349-

Bread crumb 3S1

Bread, fried 486

Bread, with tart, apples <^^

Chester, English 343v

Chestnut ^'

Christmas plum, old style 335-

Corn starch 3W

Cottage, and sauce 835, 336 •

Cracked wheat 845

Cream 353

Cream or custard 336

"Dandy "custard 386

Danish, or tapioca , . • • • gj*

Driedpeaeh 341

Duke of C imbridgo 848.

EngUshplum 838-

1 ' ^

■i^

B6D

CENERAL INDEX

(JPDINO^-Contiiraed.

F»g, boiled 889

Floating laland 845

Fndt batter, baked or boiled 847

a«neral renuurluand directiooa 831

Honey.... 350

Hunters', boiled 842

Indian, Tarioiu SOS, 853

Meat and nuk. 351

Naples 843

•Oranf?e 83H

.Paradise 3;«

.Plum and sauce for 238, 334

Plum, to Englishman's taste, in rhyme 834

Poor man's boiled 345

Pop-corn 339

Potato 851,362

Prune 839

Queen Mab's with gelatine 844

"Queen of, the, with bread crumbs 344

Quick, baked 346,850

-Sago 388

Salt Pork 839

.;8auce, fast or spirituous 884

Sauce for, snow or white 837

Sauce for, author's favorite 837

Snow, with gelatine 8.37

Spongecake 343

Stale bread, with or without fruit . . 849

St. James' stale bread 844

Strawberry float, a substitute for 346

Suet 848,849

Sweetapple 340

Sweet potato 853

Tapioca, various 338,342

Whortleberry, or hucklebsrry 351

With chopged eggs, a la cremt.

Yorkshire, English 341

TUFFS: Kansas 378

Philadelphia cream 890

Potato 390

Spanish fritter 390

PUMPKIN: Bread to make 329

Butter 476

Pie 360,514

Shortcake, with Graham flour 398

Puree, as made in India 495

Putid, or iil-smelling meats, etc., to cor-
rect 429

Putty, old, to remove easily 577

Fyrethrum Powder, for rose bugs S87

Queen Mab's pudding, with gelatine 844

Quick pudding, baked 346, 350

Queen of Puddings, the, with bread-crumbs 344

QUINCE: Jelly 505

Marmalade or jam 506

Use in canning apples 507

'Quinces, cultivation oi 786

RABBIT: Outlets 434

Pie, fricasseed and roast 863

Babbits, girdling trees by 781, 783

Bachel's, Aunt, oread pudding 849

'Eag8,todye 611

Bail fence, the best 5158

Baised cake, to make 393

Baised doughnuts 405

Balsin cake, to make 388

Itaising chickens in the city 760

Balsing bogs, the best 740,741

Raising onions 644

RAISINS: Batter puddtog 847

Lemon and, Pie 860

Preparation of, for cake.. 800

Rapidity of growth of trees 787

Rarebit, Welsh, or Golden Buck 450, 457

RASPBERRIES: Culture of 604

Fall plantinfr )>eBt 788

Fritters '. 474

Kind to raise 605

Rat-proof corn crib 660

Rats, to destroy or drive awav 584-680

RECIPES: Barbers', for bay rum 639

Bread, etc., for 819-880

Buns, for 395

Cakes, for 805-409

Crackers 409

Dr, Warner's, for curing beef 414

For the dairy. 041-652

For baking powder ....624

For the toilet 688

Making butter 641-646

Miscellaneous 515-640

Pies, for 354-364

Puddings, for. 331-353

Bolls 896,397

Rusk 890

Shortcake 397, 398, 399

Red, bright, to dye rags 615

Bed rice, a Danish dish 464

RELISH: Chicken, for journeys, etc 455

(See al& 3 Salad.)

REMEDY: Bark-lice, for 563

Borers In trees, for .563

Bets and colic of horses, for 668-670

Cabbage worm, for 569

Certain, for moths 541

Chicken cholera, for 761, 762

Codling moth, for 563

Curculios on plum-trees, for 564, 785

Currant worms, for .'.665-567, 568

Foot-rot in sheep, for 7.36-738

Hog cholera, for 743, 745 746, 747

Rose bugs, for 586-688

Sheep ticks and scabs 7.'18, 739

To exterminate rats, etc 584-586

RENOVATING: Old clothes 525

Old silk dresses 634

Soap for 520

White furs 530

Woolen hoods, etc 530

Renovating Dye for black clothing. 527

Restorative (see Hair Restorative).

Rhode Island Chowder, famous 449

Rhubarb, to can 508

Ribbon cake, to make 870

Ribbons.to wash 518

RICE: BlancMange 464

Bread 324

Chicken currle with 458

Custard 463

Griddle cakes 408

Its ^alue, and how to cook it 462

Jelly 606

Merange, Baked 463

Muffins 488

Pudding, Baron Brisse's 344

Red, a Danish dish. 464

Snow 463

Soup 422

Southern method of cooking 463

To boil, India fashion 454

Waffles 404

Ringbone of horses, to cure 676-690

" Ringing " hogs, a cause of cholera 743

s=s

GENERAL INSEX.

80£.

EQACHES: Todestroy 670 671

To exterminate 590,680,660

ROAST: Beef... 435

Beef, cold, broiled 437

Duck, with potato stuffiiiK 447

Lamb, mint sauce for 4S8

Plgr 618

Pigeons, and aauce for 455

Pot, beef 485

Rabbit pie 863

Turkey 460, 613

Rock Cakes, to make 391

Rock Cream, substitute for custard 488

ROLLS: Breakfast 896

Jelly 875, 376

Parker House 897

Roofs, shingles, to make flre-proof 800

Root Pits, to ventilate 597

ROOTS: For winter breeding of stock 706, 707

Value of, for hogs 751

ROSE: Bugs, remedy for 680-588

Flavor Cookies 893

Slug, to destroy 667

Rot Foot in Sheep, to cure 786-738

Rough Face, camphor ice for 639

Roup in noultry, to cure 764, 765

RUIJBER: Boots, to mend 623

Cement for 801

Waterp.'oofing for Boots 622

Rue for cholera in Chickens 762

Rules for care of Sheep 732

Rum Sherbet 599

Runaway Horses, to cure of habit 668

RUSK: Indian 401

Meat and, or bread-crumb pudding — 851

To make 396, 401

RUST: Iron, to remove from clothing. .. . 587

On steel, to remove 793

To remove from flat-n*ons 533

To remove from stovepipe 548

RYE: And Indian drop cakes 106

Bread 328

Drop cup cakes 394

Musn, to make 611

Value of, for stock feed 775

Saddle Galls, to prevent and cure 672

Sago Pudding, to make 838

SALAD: Chicken 493

Cream 492

Dressing for tomatoes 492

Dressing, hot and cold, to make 491

For any kind of meat, etc 436

Lobster 493

Mayonnaise or French 492

Potato 492

" The Salad Bowl " 493

Saleratus, how to use, in making cake 366

" Sally Long " or Tent Cake 393

SALT : As manure ^TS

For worms in cattle 598

Its importance for cattle 696-698

Putting up green corn vrith 509

Valuable for sheep 7.34

SALTPETER: To kill bugs in squash, etc.. 588

Use of, in curing meats 410, 411, 412,413, 414

SALT PORK: Beefsteak and, with onions, 433

How to fry 439

Pudding, to make 339

Salt-rising bread, to make 888, 829

SAND: Packing fruits In 696

Proportion of , in concrete 597

Sandwiches fritters 406

SARATOOA: Fried potatoes 400, 47»>

Tea cakes VSSt

Sarsaparilla syrup.to prepare Old-'

SAUCE: Author's favorite, for puddings.. 83r

Bread, for roast pigeons 46ft

Dulce de leoe, or Spanish 47S

Forbakednsh 449

For meats, Delmonico's 449

For plum puddings 883,834

For potatoes 472

For cottage pudding 885, 8;Jft

Lemon, for puddings 848

Mint, for roast lamb 438

Strawberry flavor, for puddings 837

Sweet, for puddings 888, 834

Tomato jelly, for meats 606